Crispy pepperoni chips, dairy free cream cheese, and sliced pepperoncini. To make the pepperoni chips just put pepperoni in a single layer between paper towel and nuke for one minute. #ketolife#dairyfreeketo#ketobreastfeeding
Keto Mozarella Sticks! These are a family favorite around here! (I'm sorry I dont have exact measurements on the cheese and seasoning!) @cookingketowithkaylee
Keto Mozarella Sticks:
•parmesan cheese •3 eggs
•mozarella cheese sticks
•garlic powder •italian seasoning •oil
1. Cut string cheese in half. Mix parmesan cheese with garlic powder and italian seasoning.
2. Whisk eggs and set up "breading" station.
3. Dip the cheese in egg, then roll in the parmesan cheese.
4. Place the coated cheese sticks on a wax paper lined baking sheet.
5. Place in the freezer for an hour.
6. After they freeze, fry them in oil. Make sure the oil is very hot!
7. Serve them warm with dip of your choice! Enjoy! 😉
Baby Lectin-free Pizzas for lunch today😁
Early on in the change to cooking and eating lectin-free I tried some different pizza base recipes but couldn't get behind the cauli for a base idea. As hubby said, if it doesn't taste like pizza, you can't call it pizza🍕
But I was making more crackers this morning, and the ingredients are essentially the same as for my almond tortillas so I decided to try it as a pizza base.
Mix together 2 cups almond meal, 1/4 cup tapioca starch, 1/2 tsp xanthan gum and 1/2 tsp salt. Make a well and add 1/3 cup (don't put it all in) water and mix until it binds together (use your hands at the end and add the rest of the water if you need it).
I made 4 bases from this mix, but they were small- fine for me but didn't go far for the teenagers.
I precook do the bases at 180C 350F for 12 mins, but think 15 would be better, then turned them over and put on my toppings.
I used organic passatta, oregano, prosciutto, mushrooms, roasted capsicums, olives and a little grated Parmesan. Cooked for another 10 mins then topped with rocket and olive oil.
Hubby said it was the best lunch he's eaten all week👍
Small pizza, Macros;
Protein = 19gm
Net Carbs = 16gm
It’s scary to post stuff like this because I don’t always love my body on the right. It’s much easier to love myself when I see the girl on the left, but that’s not all of me. 🙈 The girl on the right is me. No flexing , flattering pants, or trying to get that angle. 📸 I wanted to post this to show what a difference all of that can make. I want to be real. I want to show other girls that it’s okay to have the body you have. Let’s work on loving it and becoming more of the person we want to be every day. 💕
Tonight's dinner was amazing! 😍 Asparagus, cauliflower risotto and filet mignon cooked in and topped with the garlic herb butter I purchased earlier today. So much better than our usual pizza on a Friday night. That goes for low carb or regular pizza!
Avocado Shrimp Salsa
1 lb raw shrimp peeled and deveined*
1/4 tsp Salt and black pepper, or to taste
1 Tbsp olive oil
3 medium limes, juiced
2 medium/large avocados
1/2 english cucumber
3 medium or 4 roma tomatoes
1 small onion finely diced
1/2 cup Cilantro (1/2 bunch) chopped
US Customary - Metric
Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.
Recipe Notes *If using any sized pre-cooked shrimp - rinse under cold water, pat dry with paper towels then chop.
Avocado Shrimp Salsa Recipe
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Cholesterol 190mg 63%
Sodium 722mg 30%
Potassium 616mg 18%
Total Carbohydrates 15g 5%
Dietary Fiber 7g 28%
Protein 18g 36%
Vitamin A 3.3%
Vitamin C 28.6%
* Percent Daily Values are based on a 2000 calorie diet.
#workoutoftheday -Thursday & Friday ✌🏼Cardio & Arms yesterday but my watch wasn’t counting my calories 🤷♀️ I love my new Apple Watch but sometimes it’s to high tech for me! Friday 30 minute walk outside because there was a glimmer of sunshine and we took advantage of it!
Sirloin steaks and broccoli - every day - every meal - and I’m a happy woman. I love that I eat like a Queen on Keto! Obviously I can’t do this every day - just when I’ve hit up the sales at Albertsons and stocked my freezer 🥩🥩🥩
I can feel myself getting sick again 🤨 coming down with the cold that my hubs and my son are working on getting over.
So soup it is, I made a ramen-ish type of thing lol....
Topped with sambal because sick or not I like spice 👌
Chicken bone broth
Dehydrated, chopped onions
While the soup simmered I soaked some miracle noodles in a little soy sauce and 1c. Beef broth for about an hour. Then I added all of it to the soup and continued cooking for about 7 minutes.