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Recipes

Sausage, Egg, and Cheese Breakfast Bake

Posted on October 23, 2018

Sausage, Egg, and Cheese Breakfast Bake

 

Ingredients: 

1 tablespoon unsalted butter

⅓ cup chopped yellow onions

1 pound bulk breakfast sausage

8 large eggs

⅓ cup heavy whipping cream

1 clove garlic, pressed (or garlic powder to taste)

1 teaspoon salt

½ teaspoon ground black pepper

1 cup shredded cheddar cheese

 

Directions:

  1. Preheat the oven to 350°F. Lightly coat an 8-inch deep-dish pie

dish or baking dish with coconut oil or nonstick cooking spray.

Heat the butter in a large skillet over medium heat. Add the

onions and sauté until soft, 3 to 4 minutes.

 

2. Add the sausage and cook until evenly browned, 4 to 5 minutes.

Drain and set aside.

 

3. In a large bowl, whisk the eggs, cream, garlic, salt, and pepper.

 

4. Spread the sausage and onion mixture evenly on the bottom of the prepared dish

and top with the cheese. Pour the egg mixture over the cheese.

 

5. Bake for 35 minutes, until the eggs are set and the top is lightly

golden brown.

 

6. Allow to cool for 3 to 5 minutes before serving. Leftovers can be

covered and stored in the refrigerator for up to 4 days.

Recipes

Grilled Chicken And Bacon Ranch Kabobs

Posted on May 22, 2018

After a seemingly never ending winter, summer is finally here and it’s officially grilling season!

Today, I’m sharing one of my favorite summer-time recipe from my best-selling keto guide and cookbook, Simply Keto.

Grilled Chicken and Bacon Ranch Kabobs

PREP TIME: 15 MINUTES, PLUS 30 MINUTES TO MARINATE • COOK TIME: 15 TO 20 MINUTES

YIELD: 6 KABOBS (2 PER SERVING)

Marinade

  • 1⁄3 cup ranch dressing
  • 1⁄2 teaspoon Italian seasoning
  • 1⁄4 teaspoon garlic powder

Kabobs

  • 1 1⁄4 pounds boneless, skinless chicken breasts, cubed (24 cubes total)
  • 6 slices bacon
  • 12 small white mushrooms, halved (optional)

Special Equipment

• 6 wood or metal skewers (soak wood skewers in water for 30 minutes before grilling to prevent them from catching fire on the grill)

Instructions

  1.  Make the marinade: In a medium-sized bowl, mix together the ranch dressing, Italian seasoning, and garlic powder.
  2.  Add the chicken to the bowl with the marinade and stir to coat. Cover and refrigerate for 30 minutes.
  3. Preheat a grill to medium-high heat.
  4. Thread the end of a slice of bacon onto a skewer. Add one piece of chicken and one mushroom half (if using) to the skewer, then loop the bacon around and thread it onto the skewer again. Add another piece of chicken and another mushroom, then thread the bacon onto the skewer again, creating an “S” pattern covering each level of chicken and mushroom with bacon. Repeat until each skewer has 4 pieces of chicken and 4mushroom halves.
  5. Grill the skewers for 15 to 20 minutes, until the internal temperature of the chicken reaches 165°F and the juices run clear, and the bacon is cooked.

ENJOY!

Have a great summer!

Lots of love,

Suzanne

Recipes

Easy Keto Pizza

Posted on April 11, 2018

Pizza has always been one of our favorite foods, so when Mick and I switched over to the ketogenic lifestyle, I knew we would likely create a new low-carb version! After lots and lots of recipe testing, we finally dialed in this delicious and easy keto pizza recipe!

This recipe is featured in my best selling book, Simply Keto, but I wanted to share it with all of you here on the blog! Give it a whirl and let me know what you think!

Quick and Easy Personal Pizza

PREP TIME: 5 MINUTES • COOK TIME: 15 MINUTES • YIELD: 1 SERVING

Crust

1⁄3 cup shredded mozzarella cheese

1⁄4 cup blanched almond flour

1⁄8 teaspoon garlic powder

Pinch of salt

1 large egg yolk

Toppings

1 1⁄2 tablespoons no-sugar- added pizza sauce

1⁄4 cup shredded mozzarella cheese

5 slices pepperoni (Or toppings of your choice)

1⁄4 teaspoon Italian seasoning

Note: Feel free to create your own pizza toppings or season the crust with different spices! Fresh basil also complements this recipe really nicely.

  1.  Place an oven rack in the top position. Preheat the oven to 425°F.
  2.  Make the crust: In a microwave-safe bowl, combine the mozzarella cheese, almond flour, garlic powder, and salt and stir until well blended. Microwave for 25 seconds.
  3.  Knead the dough with your hands for a few seconds. Add the egg yolk while the dough is still warm. Knead until combined and roll into a ball. Form a disk as if you were making a hamburger patty. Place the dough on a parchment-lined baking sheet and use your hands to press into a circle 5 to 6 inches in diameter and about 1⁄4 inch thick (or use a rolling pin). If the dough cools too much to form properly, place it back in the microwave for 10 seconds.
  4. Use a fork to poke holes in several places throughout the crust before baking. Bake on the top rack for 8 to 10 minutes, until the crust is golden brown.
  5. Remove the crust from the oven and flip it over. Top the flatter side with the pizza sauce and sprinkle with half of the cheese. Next, add the pepperoni slices, then sprinkle with the remaining cheese. Bake for another 3 to 4 minutes, until the cheese is melted.
  6.  Sprinkle the pizza with Italian seasoning before serving.

Per serving:

CALORIES: 479 | FAT: 39 g | PROTEIN: 25 g | TOTAL CARBS: 11 g | NET CARBS: 7.8 g

Lots of love,

Suzanne

Featured Recipes

Keto Peanut Butter Bites

Posted on March 21, 2018

Hey there!

Today I’m sharing one of my favorite recipes from my new book, Simply Keto. This recipe is called Pop Pop’s Peanut Butter Bites. These delicious bites remind me of peanut butter cups, but the great thing about this recipe is that there’s no need for special molds or sugar! Only 6 simple ingredients, and ready to eat in less than an hour! Enjoy…

Pop Pop’s Peanut Butter Bites

PREP TIME: 5 MINUTES, PLUS 40 MINUTES TO CHILL • COOK TIME: 1 MINUTE YIELD: 10 BITES
(2 PER SERVING)

  1. Line a plate or small rimmed baking sheet with parchment paper.
  2. In a small bowl, mix the peanut butter, sweetener, almond flour and vanilla until smooth.
  3. Form the peanut butter mixture into 10 small balls and place them on the parchment-lined plate. Place the plate in the freezer for 30 minutes.
  4. After 30 minutes, place the chocolate chips in a small microwave-safe bowl and microwave until fully melted, about 45 seconds.
  5. Add the MCT oil to the melted chocolate and mix well.
  6. Remove the peanut butter balls from the freezer. Dip the balls one at a time into the melted chocolate. Use a spoon to gently roll the balls in the chocolate until they’re fully covered. Place the chocolate-coated balls on the parchment paper–lined plate.
  7. Place the chocolate-coated balls in the freezer for 10 to 15 minutes, until the chocolate is solid. Store extras in a zip-top plastic bag in the freezer for up to 6 months.

CALORIES: 122 | FAT: 10.8 g | PROTEIN: 4.2 g | TOTAL CARBS: 7 g | NET CARBS: 2.6 g

 

Lots of love,

Suzanne

 

Recipes Things I like

NutriBullet Balance & Creamy Cauliflower Comfort Soup

Posted on March 7, 2018

Hey guys!

I’ve teamed up with one of my favorite companies, NutriBullet, to share about the new NutriBullet Balance! This incredible and compact nutrient extractor connects to your smart device via Bluetooth and shows you exact measurements and macros of each ingredient in real time as you add them!

In the NutriBullet Balance app you’ll also find a lot of cool features like recipes, shopping lists and unique user profile settings (there is even a wellness goals setting for Ketogenic!). While scrolling through the recipes, I stumbled upon this easy, 5 ingredient cauliflower soup recipe and decided to give it a try! (Spoiler alert: It was so easy to make and turned out great!)

Note: Not all recipes in the app are keto friendly, but you do have the option to add your own! Also, hot ingredients can’t be used in the Balance, so be sure to cool all items before use.

Now on to the soup…

CREAMY CAULIFLOWER COMFORT SOUP

 Made with only 5 simple ingredients!

Print
NutriBullet Balance – Creamy Cauliflower Comfort Soup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Calories per serving: 67

Fat per serving: 4g (without oil)

Carbs per serving: 3g net

Protein per serving: 3g

Ingredients

  • 2 cups Almond Milk, unsweetened
  • 2 cups Cauliflower, chopped, streamed and then cooled. (No hot items in the NutriBullet)
  • 1/4 tsp Sea Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Black Pepper, ground
  • Olive Oil (Optional)
  • Herbs (Optional)

Instructions

  1. Add all ingredients into the NutriBullet Balance as instructed and blend for 45 seconds. Transfer to a microwave safe bowl and heat to desired temperature.
https://ketokarma.com/balance/

 

Using the NutriBullet Balance was easy (plus easy to clean!), and very user friendly! Due to having really limited counter space, I really love that the Balance is smaller than a traditional blender and easy to store. The Bluetooth connection is really amazing and it’s so awesome to see how well it measures the ingredients as you add them! The Balance does a great job with macro calculation and I really enjoyed using it!

I hope you all enjoy this delicious and simple recipe, and let me know what you think about this new NutriBullet Balance!

Lots of love,

Suzanne

This post is sponsored by NutriBullet, but the opinions are my own and true. I would never share anything with all of you that I don’t truly love myself! Thank you to NutriBullet for sharing such a great product with me!

Recipes

Low Carb Avocado Spring Rolls

Posted on February 17, 2016

This months Keto Krate featured low carb Paleo Wraps, which are great for breakfast burritos, sandwich wraps and so much more.  I decided to use these wraps to recreate a low carb version of one of my favorite appetizers, avocado spring rolls! This recipe is quick, easy and delicious! I hope you all enjoy these as much as I did!

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Recipes

Cream Cheese Pancakes

Posted on February 7, 2016

Pancakes used to be one of my all time favorites before switching to keto, so I knew finding a good low carb pancake recipe would helpful when/if  the craving popped up! I tried a few recipes, and ended up changing, and adding things until I discovered the perfect consistency and taste.

Enjoy!

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Recipes

Holiday Outlook & Keto Recipe Ideas

Posted on November 23, 2015

Staying on track during the holidays

It’s been said that the average American consumes a whopping 4,500 calories during the tradition Thanksgiving meal alone. I used to give myself a “holiday pass”, to eat whatever I wanted, in the name of “tradition”.  I now realize that those choices would eventually spill over to days, weeks, even years of poor eating. The key to success for me is consistency, and being prepared with keto friendly options.

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Featured Recipes

Keto Chili

Posted on October 21, 2015

This recipe includes two things that I’m a big fan of, easy crock-pot (and Instant Pot) meals and chili! I love being able to quickly toss some fresh ingredients into the slow cooker in the morning, and have a nice and easy dinner in the evening. This recipe is on a weekly rotation in our house, and I hope you enjoy it as much as we do! Also, if you have an instant pot, you can make this chili in as little as 40 minutes – instructions are listed below! 

 

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