Whole30 Day 2

 

Breakfast was an iced coffee with cashew milk, eggs scrambled with bacon and onions, a mini avocado and a nectarine.

Snack was a Kombucha and a larabar.

Lunch was the same chicken salad as yesterday.

Dinner was really good! Savory ground beef with curry cauliflower rice seasoned with garlic powder, onion powder, ginger powder, curry powder and salt. Topped with fresh pico de gallo and guacamole.

A pretty good day, still had that headache though. 😦

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Paleo Blueberry Muffins

Blueberry Muffins

Recipe by: The Adrenal Fatigue Solution

Blueberry Coconut Flour Muffins

Ingredients
  • 3 large eggs
  • 3 Tbsp. coconut oil (melted)
  • 3 Tbsp. honey
  • 1 tsp. vanilla extract
  •  cup coconut flour
  • ½ tsp. baking powder
  • ½ cup blueberries
Instructions
  1. Pre heat the oven to 350F.
  2. Grease a 6 hole muffin tin with a little coconut oil.
  3. Place all of the ingredients (apart from the blueberries) into a blender and blend until smooth.
  4. Fold in the blueberries and divide the batter between the 6 muffin holes.
  5. Bake for 14-16 minutes until slightly golden and firm to the touch.

 

Notes:

I doubled the recipe because I made these once before and they were so delicious that they didn’t last long in our house, also I didn’t want to make my blender dirty so this time I just whisked them before adding the blueberries, it took a little more time but I think they still turned out fine. Also, I want to try chocolate chips instead of blueberries next time, yum!

 

 

Mississippi Pot Roast

This is such a good recipe and so easy! It’s a crock pot recipe which I love. I use my crock pot at least twice a week, sometimes 3 or 4 times! I don’t have a lot of time for cooking super involved meals these days, so anything I can do to lessen my dinner prep/cook time is a life saver and ensures my family eats good.

Mississippi Pot Roast

This is a pretty popular world in the low carb/keto world and there are different variations out there. Here is the way I do it!

You will need:

3 lb Beef Roast

1 Stick of Butter (cut into slices)

1 Package of Au Jus Seasoning Mix

5-6 Pepperoncini Peppers plus the juice

Add the roast to the crock pot, place butter on top, sprinkle on the au jus seasoning, place the peppers around the roast and pour in some juice – about 1/8th of a cup. It won’t make the roast spicy so add more if you like! You can always add more at the end if it needs it.

Cook on low for 8 hrs, I shred it at the end and mix into the juices and then serve over mashed cauliflower. For that, I steamed a whole head of cauliflower and added it to my blender with cream cheese, half and half, sour cream, butter and salt and blended it up!

So yummy!

Italian Style Beef Meatballs

I am due with baby #2 any day now and I wanted to make a big batch of meatballs for the freezer and for dinner. I can tell you that none of these made it to the freezer, they were just too good! This was really my first time making meatballs and I just winged it and actually measured the ingredients this time and they came out perfect!

Italian Style Meatballs

1.5 lbs 80/20 Ground Beef

1/2 Cup Italian Style Breadcrumbs (use coconut flour for even more low carb)

1/4 Cup Milk

1/4 Cup Shredded Mozzarella or Parmesan Cheese

1 egg

1 tsp salt

1 tsp garlic salt

Preheat oven to 400 degrees

Add all ingredients to a bowl and mix with hands until well combined. I measured out about 2 T of the mixture and rolled into a ball and placed on a foil lined baking sheet.

Bake until the bottoms are turning a golden brown and then turn them over. I can’t remember the total cooking time but I think it was around 20-25 mins!

Optional: When the meatballs are fully cooked, add a teaspoon of marinara sauce and a sprinkle of cheese to the tops and broil until cheese is melted. So yummy!

 

Low Carb Buffalo Chicken Dip – Only 4 Ingredients

This is probably my most favorite low carb thing to eat. PERIOD. It’s SO good and super addicting and so easy to make!

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Mine is served with crackers here, substitute with low carb crackers, pork rinds or celery. Or just eat it with a fork! 

My recipe makes 2 servings. Here’s what you need:

Preheat oven to 350 degrees F.

6 chicken tenderloins, cooked and shredded

3oz cream cheese, softened

1/4 cup buffalo/wing sauce ( I use Frank’s) – adjust to your liking, depending on how spicy or not spicy you like it. You can start with less, then just taste and add more if necessary.

1/2 cup shredded sharp cheddar cheese

Salt and  Pepper to taste, sometimes I use garlic salt

Combine all ingredients except the cheddar cheese and put into an oven safe dish, top with the shredded cheddar and cook in the oven until bubbly and cheese is melted. This doesn’t usually take long for me, maybe 5-10 mins because I use the chicken while it’s still hot. If your chicken has cooled or is cold, this will take longer and you may need to cover with foil so the cheese doesn’t burn.

So creamy and just a little spicy, definitely counts as low carb comfort food! Yum!

 

 

Lasagna (Definitely NOT Low-Carb…)

Long time, no blog! Life has been crazy and I haven’t cooked anything interesting in awhile. Maybe not many of you know but I’m currently 24 weeks pregnant and while I totally had the intention of staying low-carb throughout this pregnancy, the lack of carbs was making me so sick everyday. I still keep 1-2 meals and snacks low-carb, usually dinner is high-carb and it just seems to be working for me right now.

Once baby boy is born, I will definitely be back to low-carb to try and get rid of that baby weight! Thankfully, I’ve only gained about 10lbs so far!

I didn’t follow a recipe for this and as usual, my amounts here are just guesses but should be pretty close.

Here is what I used:

1lb ground Italian sausage, crumbled and browned

1 medium red onion

3 garlic cloves

20 fresh basil leaves, finely chopped

S&P

1 small pack of sliced mushrooms (optional)

A handful of cherry tomatoes, halved (optional)

1 jar marinara sauce

1 small can tomato paste

1 small can tomato sauce

3 cups shredded mozzarella

1 package oven ready lasagna sheets

Preheat oven to 350 degrees.

First I began by browning the mushrooms in a little bit of butter. When those were done, I removed them and browned the sausage with onion and garlic in the same pot.

Then I added in all the tomato products and stirred until just beginning to bubble, add in the mushrooms and fresh basil. Taste for seasoning.

Once seasoning (S&P) is adjusted to your liking, take a 9×13 glass pan and put about a cup of the sauce mixture in the pan and spread around. Then layer your pasta in (the box gives instructions on how to do the rest).

Basically it goes like this: sauce, pasta, sauce, cheese, pasta, sauce, cheese, pasta and end with sauce,  cheese and halved cherry tomatoes on the top. Don’t worry if you still have pasta sheets left at the end, I did! It all depends on how deep your pan is!

Cover with foil and bake for 30-40 minutes until the pasta sheets are tender, remove the foil and bake for an additional 10-15 minutes until cheese is browned and bubbly.

Easily make this low carb by using thinly sliced zucchini, it will be just as delicious! If I use zucchini, I don’t add the extra can of tomato sauce, it would be to watery.

Service with garlic bread or salad or both!

Enjoy!

 

 

Low Carb Chicken Nuggets

Yum! These were delicious and I don’t even really like pork rinds. If I had not made these myself, I would never have guessed they are low carb. They are crispy, crunchy and super savory!

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1.5 lb ground chicken

1 tsp seasoning salt

1 egg

Crushed pork rinds

Combine chicken, seasoning salt and egg. Scoop up a little of the mixture, about 1 T and form into a chicken nugget shape and press both sides into crushed pork rinds. Shallow fry both sides in oil until cooked through and crispy. Cool on paper towels. Use dipping sauce of choice.

Next time I’m going to add some Parmesan cheese to the pork rinds and maybe some herbs like Italian seasoning, sounds yummy!

 

Creamy Chicken Soup

Now that it’s finally Fall and cool and rainy here in the Pacific Northwest, there is nothing better than a warm, comforting bowl of soup!

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Soups are one of the easiest things to make, basically you can put whatever you want in and it’s good to go! I’m a big fan of one pot meals, quick and easy.

2 T butter

1 medium onion, chopped

4 cloves garlic, chopped

2 carrots, chopped

2 t Italian seasoning

S&P to taste

1 whole rotisserie chicken, meat removed and shredded or chopped

5 strips cooked bacon, chopped

1 can diced tomatoes

1 can white kidney beans, drained and rinsed (optional)

1 cup kale, chopped

4 cups chicken broth

1 cup heavy cream

In a large soup pot, melt butter and add onions, carrots, garlic and Italian seasoning. Saute until beginning to soften.

Add canned tomatoes, chicken broth, chicken, bacon, kale and beans.

Bring to a boil, reduce heat and simmer soup for about 30 mins until carrots and beans are tender.

Taste for seasoning, add salt and pepper to your liking.

Stir in heavy cream before serving.

Top with Parmesan cheese and serve with crispy bread or crackers. Yum!

 

Low Carb Mac-N-Cheese

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This low carb version of mac-n-cheese is so good! Tastes pretty close to the real thing, at least I thought so. Here is the recipe!

1 16oz bag of cauliflower rice

2 cups of shredded colby jack cheese

1/2 cup heavy whipping cream

2 eggs

Salt and pepper to taste

Combine all ingredients in a large mixing bowl and transfer to a baking dish. Bake at 350 degrees for about 45 minutes. I covered the dish with foil for the first 30 minutes so the top wouldn’t burn.

I made this last night and plan to eat it for lunch the next few days. Enjoy!

Pancakes – A Low Carb Recipe

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These were the best low carb pancakes I’ve ever made and very filling too!

1/2 cup coconut flour

3oz cream cheese

4 eggs

A couple splashes of heavy cream

Begin by blending the eggs and cream cheese in a blender, or by hand but a blender will give you fluffier pancakes. Blend until the eggs and cream cheese are very fluffy, light and bubbly. Then transfer to a mixing bowl. Add in coconut flour and combine. Add heavy cream as needed until you get a pancake batter consistency.

Make sure your pan is HOT before adding these and cook in butter or coconut oil until just browned. Don’t overcook, or they become hard and flat.

Top with butter and syrup or fresh fruit and whipped cream!