It is getting to be about that time of year where everyone is making cookies and all us poor ketoers just have to watch from a distance and be sad. LOL! Of course we don’t because there are tons of sugar and grain free dessert options available for us to enjoy.
Here is one of the simplest keto cookie recipes you will ever see because you don’t even need to bake them! Just mix the ingredients and freeze for a few minutes and they are ready to go.
When I was a kid (who am I kidding, I was like this well into adulthood!!) I could not eat enough breadsticks. We would buy Little Caesars pizza and I was far more interested in the crazy bread than the actual pizza. Pizza Hut came up with the stuffed crust pizza where you basically turned the pizza crust into a cheese breadstick and I was in heaven. And when I think about all the poor Olive Garden waiters that had to go back and forth from the table to keep my basket of breadsticks full, well…let’s just say that they earned their tip.
What I’m trying to say is that I like breadsticks so I have been very interested in a Keto recipe that would put breadsticks back on the table. Not only is this recipe Low Carb but when you serve it with my low carb red sauce as a dipping side, holy moley life is good. What I’m trying to say is that this is the recipe for low carb breadsticks the world needs. If not the world, then definitely me.
• 1/2 tablespoon freshly chopped Italian flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup shredded Mozzarella Cheese
Preheat oven to 425°F and line a baking sheet with parchment paper.
To rice the cauliflower, core it and break it into florets. The place into food processor and pulse until consistency of rice. (Or, you can use pre-riced cauliflower found in grocery stores.)
In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle. (The amount of breadsticks depends on how thin you spread it.)
Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'.
This recipe is also vegan, vegetarian, Keto, LCHF, and Paleo.
Keep in mind that you can use this recipe as a base and innovate any way you see fit. Some diced onions in the recipe or some fresh garlic would work great or maybe spice it up with a little jalapeno and cilantro. Almost anything works well.
I have been looking for a tasty Ketogenic Grilled Cheese recipe for a while to go with my Sugar Free Tomato Soup recipe. I have spent many a winter’s afternoon growing up with a grilled cheese and tomato soup as my lunch and have strong memories of both my parents making it for me. It was probably my favorite lunch next to peanut butter and jelly.
I decided to call this a “casserole” because if you don’t squeeze the liquid out of the cauliflower, it makes it difficult to pick up as a sandwich and I think the pics I took show I did a bad job of squeezing the liquid out. The nice thing is that even if it falls apart, you can eat it with a fork and it tastes great.
This recipe is super simple and uses cauliflower toast as the base, then you can add what you want to add. Please let me know if you make this by leaving a comment or tagging @MySugarFreeJrny on Instagram so I can check it out. Thanks!
A fantastic Low Carb (LCHF) recipe for grilled cheese. Link to a great tomato soup recipe is included!
Cauliflower crust “bread” slices
1 small head cauliflower, cut into small florets (should yield approximately 3 cups of cauliflower rice) or you can buy a small bag of frozen cauliflower rice.
½ cup shredded mozzarella cheese
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon butter, room temperature
⅓ cup shredded sharp cheddar cheese
Preheat oven to 450°F.
Lightly grease a baking tray (I used a cookie sheet) with olive oil. Set aside.
In a food processor "rice" the cauliflower florets by using the "chop" selection.
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes.
Place the cauliflower rice in a cheese cloth or paper towels, and twist it to squeeze as much moisture as you can. Try to get as much moisture out of it that you can. The cauliflower rice needs to be dry, otherwise you’ll end up with "mashed potato" dough.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into rectangular shape..
Place in the oven and bake for about 15-17 minutes, or until golden.
Remove and let cool 10 minutes before cutting into 4 smaller rectangular shapes peeling off the baking try.
For Grilled Cheese:
Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread .
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
This week’s recipe is something I threw together for the first time last week when my son came over and we were munching on pork rinds. We wanted something tasty and for some reason I was out of salsa, which never happens….except it did I guess.
Turns out this is an amazing recipe. I was shooting for a kind of Zucchini Hummus but I didn’t have any Tahini so I subbed in the sunflower seeds. I think it was a stroke of genius because I prefer the smoky flavor of the seeds over the tahini. In fact, I’ve made it several times since then trying to fine tune the recipe. Turns out, you almost can’t put too much salt in it. The more salt, the more awesome it tastes.
Also, last night I steamed up some broccoli and used this as a dip and ate the broccoli by hand. It was a great decision and I think I’m going to do it again with just raw veggies for lunch.
So I love crunchy things. One of my favorite snacks in those old 400 lb days was chips and salsa in front of the TV. Sure now I have pork rinds but sometimes you want a snack that’s a little different but still has that crisp texture and tastes great. That’s where baked kale chips come in as a great snack that is easy to make. We will sometimes do this as a side dish for dinner as well when I want something a bit different.
Kale is a fantastic food and probably one we should all be eating more of. It’s high in fiber and Vitamins A, C, and K and has magnesium and folate as well as calcium. It also has 10% of the RDA of Omega-3 fatty acids that protect against inflammation, use a good olive oil in this recipe and that number goes up.
Well let me tell you because we no longer just throw them away but turn them into a tasty crunchy side dish.
All you have to do is slice them into thin slices and bake them in the oven. It works best if you have a mandolin slicer which has become one of my favorite kitchen gadgets for slicing up veggies. (especially beets. Not even sure why I like sliced beets so much. They are just really good.)
Once you slice them up, you put them in the oven with some butter and garlic salt and you end up with an awesome side dish.
So I have to tell you a story. When I was a kid if you ever asked me what my favorite food was, the answer was always the same; Broccoli and Cauliflower with Cheese Sauce. I know that’s a weird thing for a kid to like but I just couldn’t get enough of it. Of course, as healthy as that might sound it really wasn’t because the “cheese” I was eating was Campbell’s Cheddar Cheese soup mix so it was basically it was nacho cheese with God knows what in it.
So know I need to come up with a replacement recipe that uses real ingredients. For the longest time I was steaming the broccoli but I really like it when my veggies are a bit crunchy. This is actually a point of contention in our household because Dian is convinced that if a vegetable is even close to crunchy then it isn’t cooked. I end up steaming everything to mushy oblivion. Yuck.
The beauty of roasting is the broccoli is cooked but still has a firmness that doesn’t make me think I’m eating off the Seniors Plate at Denny’s. Plus when you figure in the olive oil and shredded cheese, it ends up with a fairly high fat content which is great for my ketogenic diet that has me 150 lbs and falling.
The recipe is very simple, first preheat the oven to 350° then cut up a head of broccoli and spread it out in a pan in one layer.
Then drizzle olive oil over the broccoil and season with salt. Then throw it in the oven for about 20 minutes until cooked. Sometimes I’ll turn the broiler on for about 2 minutes at the end to singe the tips. Not sure why but I like them a bit burnt. Then take it out and sprinkle the shredded cheese on top and put it back in the oven for maybe 2 minutes until it is all melted.
Sooo…radishes. If you had told me a few years ago that I would be voluntarily eating radishes I would have told you that you were out of your mind. They were never a part of the food I ate growing up and my only exposure to them was something weird on those huge salad bars that I avoided. As I worked to expand my “food vocabulary” I was always buying different foods that weren’t a part of my regular routine and trying out different recipes. I tried Spaghetti Squash and loved it, started baking cabbage and was impressed with the taste and just generally went on a tear where I would try something new every week.
Then I bought a bunch of radishes. They just kind of sat there in my fridge forever until I finally gave up and threw the bag of mush they had become away. Fast forward a few weeks and I decided to try again. This time I wanted to not only use the radishes but the greens as well. It took a few tries before I found something I was happy with but I ended up with something really tasty and easy to make. Best of all, it’s a very versatile recipe. I’m going to show you one way to season the radishes but you can put almost any spice mix on them and because the radish flavor is so mild, you can make them taste like almost anything.
First trim the greens off the tops and set aside, then cut the radishes in half and rinse both the radishes and the greens.
Melt 2 Tbsp of butter in a bowl you can cover, put the radishes in the bowl along with your seasoning and shake well to coat.
Put the radishes on a sheet and bake on 350° for about 20 minutes until soft.
With abut 5 minutes left on your radishes, put your greens in a skillet with a tsp of butter, a tsp of lemon juice and about a tsp of salt to taste. You just want to cook them a little until the greens wilt. If you cook them for too long, they get REAL bitter. Trust me, it’s not good,
Once those radishes are soft and a bit brown, you are good to go.
As a Texan, the weekend BBQ is a big part of my life. There is just nothing like firing up the grill on a Saturday afternoon and throwing a big ole slab of meat on the fire and letting it cook in a primal way how our ancestors did. Ok, they probably didn’t have propane but still, fire is awesome.
For this recipe, I wanted something a little on the spicy side but you can make it a little sweeter just by cutting the Tabasco and Cayenne and adding a small amount of sweetener. I just wanted something a little bolder than the BBQ sauces I used to pick up from the grocery store because sweet foods just don’t have the same appeal to me as they used to.
I’ve used this recipe on several kinds of meat but by far the best is chicken. Just grill the chicken as normal and when you’ve got about 5-10 minutes left before the chicken is completely done, brush on the sauce then close the lid to allow it to caramelize a bit. It’s incredibly tasty. I will also use it as a dipping sauce, usually when I make hamburger patties.