I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this. Continue reading “KETO BEEF STROGANOFF WITH NOODLES!”→
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
If you’ve ever had good Jambalaya then you know how amazing it can be! I mean what is better than shrimp, sausage and chicken all in one bowl? Uh..nothing. These are 3 of my favourite things so when I went out for dinner the other night I knew what I was ordering! Plus I love everything spicy..so that was just the cherry on top of the cake. After devouring my delicious meal, I knew I had to try and re-create this awesome dish at home..because well, let’s just say the restaurant version could not exactly be considered “healthy”. So I went to work in the kitchen and created this little masterpiece! And although it took a little more work, it was totally worth it and turned out better than I had expected! I hope you enjoy this dinner for one as much as I did!
-1/2 tbsp olive oil
-5 Jumbo shrimp, cooked, peeled, deveined and thawed
-1 cooked sweet italian turkey sausage or spicy italian turkey sausage sliced (I used the maple leaf sweet italian brand)
-1.5 ounces of barbecue or blacked chicken chopped into bite sized pieces (or you could sub regular plain chicken!)
-1/4 of a large green pepper sliced thinly
-1/4 of large onion sliced thinly
-1/8-1/4 tsp garlic powder
-1/4-1/2 tsp paprika
-1/8 tsp thyme
-1 tsp fresh oregano(could sub 1/4-1/2 tsp dried)
-salt/pepper to taste
-1/4 tsp chili pepper flakes(or to taste)
-sprinkle of cayenne pepper(More or less based on how spicy you want it)
(All amount of spices can be changed to fit your own taste!)
-1/4 cup brown rice uncooked=1/3 cup cooked (cook as directed, I cooked it with just a dash of salt)
-1/4 cup prego pasta sauce or another tomato/marinara sauce
-Optional: Grated or dry parmesan cheese and additional oregano for topping.
Directions: Cook your rice. Heat a pan over medium-low heat. Add olive oil and rotate pan to coat it. Add your garlic powder. Once hot, toss in onions to cook for a minute or two, using a little water and a lid to help steam them.(make sure not to burn them!) Then add peppers, stir for a bit until cooked to your liking, then add meats and all other seasonings expect fresh oregano (if using dry then just add it now). Next add your rice and sauce. Stir it all a bit more to combine everything and warm the entire dish. Now add your oregano and pour your Jambalaya into a bowl. Top with optional (but recommended!) parmesan cheese, additional fresh oregano and dig in. Enjoy!
These are absolutely perfect. Slight crunch on the outside with a delicately soft centre. They taste just like the ones you would get at a restaurant. But they are 100x better for you! Take me to the recipe!