Guys..I’m going to be real honest here. I pretty much lived off these burgers and basically ate the entire batch in a day. So..be warned. They are GOOD. Top them with some avocado and tomato and it would be epic! (P.S pictures were not ideal, I wasn’t planning on writing a recipe so I’d already cut into them when the photos were taken so please don’t let that deter you!!)
-1lb Ground Beef
-85g Feta Cheese
-1/2 tsp salt
-1/4 tsp pepper
-1/2-1 tbsp parsley
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 tbsp butter
-Additional Butter for frying
Combine all ingredients in a large bowl. Use your hands to mash everything together.
Form 5 burger patties and set aside.
Heat a large frying pan to medium heat, melt a tbsp or more of butter and place the burgers in the pan(you can repeat steps if using a smaller pan).
Cook COVERED for 4min on the first side then flip, turn heat to low and cook for another 4-8min or until burgers are cooked through on the second side. (It’s best to cook them low and slow after flipping if you have time!)
Remove from pan and serve hot with avocado slices and tomato(bruschetta topping in my previous recipe would be a great addition as well!!) Enjoy!
Each burger (1/5 of recipe) is roughly 18F/0.7C/22.7P
I had this burger the other night at the strangest place…the movie theatre! YUP. I ate a delicious burger while watching the newest 50 Shades release. We were in the VIP section where they take your order, have heated seats and chairs that are basically lazy-boys. I don’t think I can ever go back to regular movie theatres guys..
BUT that’s beside the point. This burger was delicious! It had goat cheese, avocado and a bruschetta topping. The kitchen staff were wonderful in accommodating my bun-less request and the burger came out looking beautiful!
After eating it, I was positive I would have to re-make it at home considering how delicious it was and it really is a nice light alternative from eating foods heavy in cream and cheese.
This post is less like a burger recipe and more like a topping recipe, lol. But it was so good I had to share. I bought the burgers frozen (I used these) but you can make your own fresh, maybe even use some greek spices and stuff them with goat cheese…hmmm future recipe idea I think!
Anyways, here’s how to put together this delicious burger:
-Beef Burger Patty (Homemade, store-bought, your choice!)
Okay guys, let me be honest..I know ZERO about Starbucks. I went in yesterday and asked for a medium coffee and had to ask the cashier which size that was in the proper “Starbucks terms”. (Sad I know)
BUT there is one thing I do know about Starbucks and that’s that they offer wonderful sous vide egg bites as a new low-carb breakfast option! I had seen them all over Instagram so given the chance and me being someone who eats under 50 NET carbs a day, I was excited to try them at 9g of carbs per serving (2 egg bites).
I chose the bacon and gruyere option and they were delicious! From that moment I KNEW I’d be re-creating them at home. Thus, this recipe was born.
I read the ingredients in the original egg bites and estimated some amounts, then altered them slightly to fit what I had in my kitchen.
I’m also an extremely lazy, I-need-food-now kind of person so I wasn’t planning on doing any sous vide-ing of eggs. But I still wanted that soft velvety texture. Thus, I chose to use a simple water bath as that was pretty easy to put together. I then decided to microwave the eggs because who says you need any special equipment to make a delicious breakfast?
AND, GUESS WHAT? It worked! Granted they are slightly different than the Starbucks egg bites, but they are definitely delicious in their own way and look super cute on the breakfast table(because obviously that’s a quality you look for in food..lol).
Pair it with a cup of bullet-proof coffee with homemade whip cream and you have a Starbuck’s breakfast fit for any basic keto-er.
Here’s how to make them:
Serves 1 (2 egg bites):
1/4 cup(63g) 2% cottage cheese
2 tbsp(15g) cheddar cheese
1/2 slice(10g) provolone**
1 tsp(5g) butter
1/8 tsp salt
1/8 tsp pepper
1-2 slices bacon
1/2 slice provolone
**Or sub all cheese with Gruyere or any cheeses you’d like! This is just what I had on hand.
Find a loaf pan or dish that will fit 2 small ramekins or cups. Set them inside the dish.
Grease the ramekins with oil.
Blend all base ingredients in a food processor until smooth (it’s fine if there are small flecks of cheese).
Cook a slice of bacon until crispy, drain on paper towel, set aside.
Pour the egg mixture through a fine colander or sieve into each greased ramekin, evenly distributing the mixture. (If there is left over cheese bits after, just scoop them evenly into each ramekin as well, the sieve just helps remove any air bubbles).
Optional: Break the bacon slice in half, reserve the other half and sprinkle small bits of it into each ramekin over the egg mixture.
Boil a cup of water and pour it into the dish surrounding the ramekins and cover the entire thing with saran wrap.
Microwave for 4mins 30s, let it sit in the microwave for 2 mins afterwards, with the door shut to finish setting. (Microwaves can vary so add more or less time depending on how cooked you’d like your eggs. Mine were quite soft and smooth after this amount of time).
Remove from the microwave and using tongs or mitts, remove the ramekins from the water bath and let cool for a few minutes before using a knife to gently remove the egg bites from the ramekin, turning them upside-down onto a plate.
Top each egg bite with a bit of cheese (I used provolone) and a small piece of bacon.
Nutrition for 2 egg bites w/o topping: 22.6F/3C/25P (315cals)
Nutrition for 2 egg bites w/ topping: 34F/3C/31P (442cals)
Hey guys! Today I wanted to do something a little different..no recipe but I promise you I’ll be back to the food posts in no time, haha.
I wanted to discuss the importance of supplementing on the keto diet and what I personally take.
I’ve been on the keto diet off and on 3 times in my life. The first couple times I struggled with several issues.
-I had MAJOR keto flu for the first 5 days (aka, pounding headaches, no energy to do anything, felt nauseous after eating)
-I went through less of a keto flu as I started taking some supplements but started experiencing hair-loss and red, dry eyes about a month in.
-I experienced almost NO KETO FLU(maybe a slight headache occasionally), I supplemented regularly and have had no hair loss and minimal dry eyes.
So what did I do differently this time around?
Well, I actually did my research (scouring the furthest corners of the internet). And I’ve finally come up with an awesome supplement regime that works for me and will likely work for you as well if you’ve experienced any of the symptoms I went through! You don’t have to follow this to a T but I hope it gives you a better idea of a healthy low-carb supplement regime.
My Current Routine:
Drink at least 2 cups water
Coffee with 1/2-1 tbsp MCT oil (Helps to give you an immediate energy boost!)and a bit of cream
Breakfast heavy in sodium (aka eggs and bacon OR just have a cup of salt water OR a pickle with your coffee! haha)
I love pizza and I love crackers..therefore, the Keto Pizza Crackers were destined to be born. (Especially after I bought some great dips only to realize I had nothing to dip in them).
These crackers not only taste AWESOME (like a cross between a mozzarella stick and a cracker!!), they also pack a ton of health benefits. They are high in protein and high in Omega-3 fatty acids which can be lacking in a typical diet. If you’ve ever experience the dreaded “dry eyes” from going low-carb, these crackers will be a great help!
I hope you enjoy them as much as I did!
Serves: 4 (about 9 crackers each)
1/2 cup(52g) flaxseed meal
1/2 cup(56g) almond flour
1/4 cup(24g) kraft parmesan (dry)
1/4 tsp salt
1/8 tsp xanthan gum (optional)
Spices: (optional) 1/8 tsp of each: Basil, oregano, chili pepper flakes salt, pepper, rosemary, majoram, thyme, garlic and onion powder OR 1/2 tsp Italian seasoning
2 tbsp(30g) olive oil
2 tbsp(15g) mozarella cheese
2 tsp(10g) cream cheese
2 tsp(10g) egg whites
1/2 tbsp water (or as needed)
Pre-heat oven to 400* F.
Combine all dry ingredients in a bowl.
Add your egg whites and olive oil. Melt the cream cheese and mozzarella (about 20-30s in the microwave), stir and add it as well.
Using a spoon (I found my hands worked best!) combine all ingredients into a soft dough ball. Add a little water as needed.
Line a baking sheet with parchment or tinfoil(if using tinfoil, spray well with oil). Press the dough down with your hands to form a thin rectangular shape(rolling pins won’t work well). Be sure to fix any cracks or gaps(these will not be an issue after baking!)
Optional: Sprinkle the top with additional parmesan, salt and basil.
Optional: Gently cut into desired shapes using a pizza cutter before baking OR you can just break the whole chunk after baking.
Bake for 6-8min then broil the top for a final minute (WATCH CLOSELY WHEN BROILING. I burnt the first batch this way LOL).
Cool then remove from the baking sheet and enjoy with some low-carb marinara sauce or pizza dip! (SO GOOD)
Nutrition per 1/4 of recipe: 14.7F/2.9C(NET)/9.5P & 4.5g fibre
1/4 cup(60g) sugar-free chocolate chips (I use Krisda)
*If not using vitafiber syrup, you can try adding an additional 30-60g almond flour and a bit of almond milk or heavy cream, you’ll also need a little more sweetener.
**You can use all of one sweetener to replace the 2. Just take into account the fact that Truvia is 3x sweetener than sugar so you’ll likely need 7-9 tbsp of a typical sweetener that measures like sugar rather than the 3 tbsp called for.
Vitafiber acts like a flour and sugar substitute and helps the muffins to rise slightly better.
Pre-heat your oven to 350*
Spray/grease 2 muffin pans with coconut oil or line with muffin wrappers (I also spray the wrapper with coconut oil to prevent sticking!)
Combine all dry ingredients in a large bowl.
Stir in your wet ingredients and then fold in the zucchini and chocolate chips (I reserved 1 tbsp(15g) chocolate-chips to decorate the tops), add additional sweetener if needed.
Use a muffin scoop to evenly disperse the batter to make 15 muffins.
Top the muffins with a couple chocolate chips each and place in the oven for 15-18min.
Muffins should be almost set (DO NOT over-bake!). They are meant to be fudgey so after 5-7min remove from the pan and let them cool on a wire rack to set fully. (OR eat one immediately because being impatient is a part of baking).
Store in an air-tight container after muffins have cooled completely. Freeze, store on the counter for a few days or store in the fridge! Enjoy!
I don’t know about you, but anything with “Salted Caramel” in the title immediately draws me in.. same goes for anything with “chocolate” in the title. So when you combine the two in a mini muffin tin… You most-definitely end up with heaven in a cup.
This recipe is super easy!
Each chocolate is high in fibre, low in carbs and down-right delicious.
*Alternatively you can try using a very dark chocolate OR unsweetened chocolate melted and sweetened with a sweeter OR combine: 1/4 cup melted Coconut Oil, 1/4 cup Cocoa Powder, 2-3 tbsp sweetener of choice & 1/2 tablespoon Vanilla Extract
Combine all ingredients in a small pot
Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
Remove from heat and pour into a measuring cup.
Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
Lightly grease a mini muffin tin with coconut oil and spoon the chocolate mixture evenly into the bottom of each one (DO NOT drag it up the sides, I learned the hard way, lol) (I made 7).
Freeze for 5-10min.
Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
Sprinkle a small pinch of sea salt on each one. (optional)
Freeze for at least 3 hours or longer. (Longer is ideal so they don’t split apart!)
Pop the cups out with a knife and enjoy!
Store them in the freezer in an air-tight container!
Well guys, it’s been another long day of bread-making/destroying my entire kitchen to the point of no return (if you missed this, I also did a similar experiment last year).
But even if my recipes don’t turn out exactly how I want them to, I just use it as reference for next time, think of what I can change and go from there!
Anyways, I baked 2 different breads in 4 small loaf pans (would have been 3 knowing me if I didn’t run out of ingredients! lol)
I did one with coconut flour and greek yogurt and another that was made with a few more egg whites and mainly almond flour.
Well, I mean they look like bread!
They act like bread, you can slice it and toast it. But they did come out denser then I would have liked (as I was kind of expecting).
On one hand, the coconut flour one had great flavour. I actually just kept picking at the inside of it. But because of the moisture content(likely from too much greek yogurt) it was not fully cooked through even after 50min in the oven, yet the outside was getting QUITE tough and brown. So I decided to call it quits. This one was a slighttt fail. But..
Honestly the almond flour based one I think is fine for eating if you don’t mind it being dense! I am definitely going to be using it for breakfast the next few days.
I am going to work on improving the almond flour-based recipe and lighting it up over the course of the next month so look out for a future post.
For now, here are the 2 recipes I used if you feel like trying one or tinkering with it a bit to get a better result (PLEASE LEAVE A COMMENT IF YOU END UP WITH SOMETHING BETTER!)
High Protein Keto Bread Attempt #1 (Almond Flour-Based):
Add your yeast and sugar to the warm water in a measuring cup.
Add all of your dry ingredients to a large bowl.
When your yeast is bubbly/frothy (2-3min) add it to the rest of the dry ingredients.
At this time, also add your whipped egg whites (and greek yogurt + apple cider vinegar if making recipe #2)
Add an additional tbsp or two of almond flour if needed (recipe #1), Add an additional tbsp or two of water if needed (recipe #2).
Knead the dough for 3-5min.
Place it in a greased bowl, cover with saran wrap and place in previously warmed oven or microwave for 50min.
Remove from the bowl, lightly punch down, separate into two chunks, form each into a rectangular shape and place in a small greased or silicone bread pan. (Alternatively you can make it into a sphere and bake it free-form or in a ramekin).
Let the dough rise for another 35-45min.
Pre-heat your oven to 375* for recipe #1, 350* for recipe #2.
Bake recipe #1 for 30-35min or recipe #2 for an hour or until the center is cooked through.
Remove from oven, turn out of the pan and let cool on a wire rack.
Slice in half, toast, eat immediately etc. UP TO YOU!
For Recipe #1: Each half of a small loaf=1 serving (it’s more filling than you’d think!).
For Recipe #2: 1/5 of the recipe= 1 serving (this recipe yielded more dough)
Nutrition per 1/4 of recipe #1: 20F/6C(NET)/24P
Nutrition per 1/5 of recipe #2: 16.8F/7C(NET)/16.8P