3/4 cup old fashioned oats
3/4 cup sprouted whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup almond milk
1/4 cup egg whites
Mix all ingredients and let sit 5 min. Pour onto griddle and enjoy with whatever toppings you like!
I made these when Laura was here visiting for a weekend and she really liked them so on the blog they go!
Makes 4 big pancakes
Sunday, January 26, 2020
Sunday, December 1, 2019
Keto breakfast sandwich
Bread ingredients:
1 Tbsp butter
1 egg
1/2 tsp baking powder
Dash of salt
2 Tbsp almond flour
Sandwich insides:
1 fried egg
1 sausage patty
1 slice of cheese
In large straight sided mug, melt butter. Add rest of bread ingredients and mix well. Microwave 90 sec. Slice in 2. Toast on pan you are frying your egg on.
Meanwhile, fry egg and breakfast sausage. Place sliced cheese, fried egg, and breakfast sausage on toasted bun and enjoy!
From: datketolady Instagram.
1 Tbsp butter
1 egg
1/2 tsp baking powder
Dash of salt
2 Tbsp almond flour
Sandwich insides:
1 fried egg
1 sausage patty
1 slice of cheese
In large straight sided mug, melt butter. Add rest of bread ingredients and mix well. Microwave 90 sec. Slice in 2. Toast on pan you are frying your egg on.
Meanwhile, fry egg and breakfast sausage. Place sliced cheese, fried egg, and breakfast sausage on toasted bun and enjoy!
From: datketolady Instagram.
Easy keto low carb taco soup recipe
1 pound ground beef
3 tbsp taco seasoning
4 cup beef bone broth
2 (14.5 oz) cans diced tomatoes
3/4 cup ranch dressing
In the bottom of a large pot over medium high heat, brown the ground beef for about 7 to 10 minutes, until no longer pink. Drain if desired. Add 2 tablespoons taco seasoning and 3/4 cup of broth. Simmer for a couple of minutes, until the liquid is mostly gone. Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8 to 10 minutes. Remove from heat. Wait two minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro. This recipe is from wholesomeyum.com
3 tbsp taco seasoning
4 cup beef bone broth
2 (14.5 oz) cans diced tomatoes
3/4 cup ranch dressing
In the bottom of a large pot over medium high heat, brown the ground beef for about 7 to 10 minutes, until no longer pink. Drain if desired. Add 2 tablespoons taco seasoning and 3/4 cup of broth. Simmer for a couple of minutes, until the liquid is mostly gone. Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8 to 10 minutes. Remove from heat. Wait two minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro. This recipe is from wholesomeyum.com
Easy lazy cabbage roll casserole
1 Tbsp avocado oil
4 cloves garlic
1 1/2 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
1 medium head cauliflower (riced, about 4 cups)
2 Tbsp Italian seasoning
3/4 medium head cabbage (shredded; about 6 cups. Or use coleslaw mix.)
3 cups marinara sauce
3 cups mozzarella cheese
Heat oil in a large sauté pan over med heat. Add the minced garlic and cook for up to a minute, until fragrant.
Increase heat to medium high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
Meanwhile, preheat the oven to 350°F.
In a 9 x 13” glass baking dish, stir together the rice cauliflower, chopped cabbage, and Italian seasoning.
When the ground beef is cooked through, stir that in. Stir in marinara sauce. Bake for about 30 minutes, until the cabbage is crisp tender. Top with shredded mozzarella, if using. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.
This recipe is from wholesomeyum.com
4 cloves garlic
1 1/2 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
1 medium head cauliflower (riced, about 4 cups)
2 Tbsp Italian seasoning
3/4 medium head cabbage (shredded; about 6 cups. Or use coleslaw mix.)
3 cups marinara sauce
3 cups mozzarella cheese
Heat oil in a large sauté pan over med heat. Add the minced garlic and cook for up to a minute, until fragrant.
Increase heat to medium high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
Meanwhile, preheat the oven to 350°F.
In a 9 x 13” glass baking dish, stir together the rice cauliflower, chopped cabbage, and Italian seasoning.
When the ground beef is cooked through, stir that in. Stir in marinara sauce. Bake for about 30 minutes, until the cabbage is crisp tender. Top with shredded mozzarella, if using. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.
This recipe is from wholesomeyum.com
Tuesday, December 4, 2018
Creamy Mushroom Keto Casserole
- 8 medium chicken thighs
- 1 large cauliflower, chopped
- 8 ounces cream cheese
- 2 stalks green onions, chopped
- ½ cup chopped mushrooms
- 2 tablespoons sour cream
The Execution
- Place the chicken thighs into a casserole dish then layer the mushrooms and cauliflower on top.
- In a separate bowl mix together the cream cheese, sour cream, and green onions.
- Spread the cheese mixture onto the cauliflower.
- Mix the top of the casserole together until the cream cheese mix coats all the veggies.
- Bake uncovered at 350F for 1 hour.
I've used ham or cut up sausage instead of the chicken and it was great!
Wednesday, July 4, 2018
Clam dip
1- 6 oz cam minced clams
1- 8 oz package cream cheese
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2- garlic cloves. Minced
1/4 cup chopped onions ( this depends on the sharpness on the onion- so the amount may vary.
1- Tablespoon parsley
1/2. Teaspoon black pepper
Dash garlic salt
Cream room temperature cream cheese, sour cream, and remaining ingredients, refrigerate and serve with chips.
Story- Will made this often in the summer. It's very good!
1- 8 oz package cream cheese
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2- garlic cloves. Minced
1/4 cup chopped onions ( this depends on the sharpness on the onion- so the amount may vary.
1- Tablespoon parsley
1/2. Teaspoon black pepper
Dash garlic salt
Cream room temperature cream cheese, sour cream, and remaining ingredients, refrigerate and serve with chips.
Story- Will made this often in the summer. It's very good!
Monday, January 1, 2018
Chunky Chicken and Vegetable Soup
1 Tbsp oil or ghee
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper
Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.
Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.
Makes 4 servings.
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper
Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.
Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.
Makes 4 servings.
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