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Here is a super easy recipe for some very good gluten free pizza sauce base, which also works great as Pizza sauce!

Ingredients:

• 2 Tbsp butter
• 1/4 cup grated onion
• 1/4 tsp oregano
• 2 - 3 garlic cloves, minced
• 2 lbs of fresh tomatoes
• 1/2 tsp sugar
• 2 tsp basil
• 1/2 tsp salt

Instructions:

1. In a large pot, start to boil some water.
2. Get a large bowl and fill it with ice water
3. Remove the stems from the tomatoes and any spot on them as well, and wash them.
4. Once the water is boiling add the tomatoes to the boiling water for about a minute, or until the skins start to crack.
5. Remove the tomatoes and place into the ice water.
6. After a minute or so in the water, remove the tomatoes and peel off the skin.
7. Cut them in half and you can either scoop out or squeeze out the seeds.
8. Cut into small to medium size chunks.
9. In the large pot, add the butter and over medium heat, melt the butter 
10. Add the onion, oregano, and 1/2 teaspoon of salt.
11. Cook, making sure to stir occasionally, until the onion is golden brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
12. Increase the heat on the pot and add the tomatoes and sugar
13. After the tomatoes get to a low boil, turn the heat down and simmer, while stirring here and there until the sauce reduces by 1/3. The tomato chunks will begin to break down into a tomato sauce. If the sauce is too thick, you can use a hand blender to break down the sauce more.
14. At this point the suace can be used as a spaghetti base or for pizza sauce!
    
    
    

You can also double this recipe if need be. By making this from tomatoes directly it has a few key benefits.

1. You know it is gluten free
2. There is no BPA chemicals like there is with tin cans.
3. You know what is in it.

This entry was posted on January 18, 2017 at 5:40 PM and has received 1022 views. There are currently 0 comments. Print this entry.

Reuben casserole is a super easy casserole to make as I like reuben's and it seems to be easier to make this shortly after St.Patricks day as there is a chance that you may have some extra corned beef left. The best part about this is that it is low carb, gluten free and keto friendly.
Even if you do not have any corned beef left over, this is a good excuse to make some corned beef.
If you do not have any corned beef in the fridge that is cooked, you can buy a cooks corned beef briskets and cook it in your slow cooker for about 8 hours on low. If you want to make this gluten free, do not use the spice packet that comes with the brisket. Instead of cooking this in beer, you will want to cook it in just water only
After the corned beef is cooked, let it cool and either shred it into small pieces or cut it up into small pieces.
Ingredients:

• Make some Thousand Island Dressing or buy some gluten free thousand island dressing and for Keto you can use Walden Farms Thousand Island dressing
• 8 or so ounces of shredded Swiss cheese
• 12 ounces of Franks Sauerkraut or some other gluten free Sauerkraut, drained

Directions:

1. pre-heat the oven to 350 degrees
2. In a glass 9x13 pan spray with cooking spray.
3. Add the shredded corned beef.
4. Top that with the sauerkraut that you drained.
5. add the shredded swiss cheese
6. Cook in the oven for 30 minutes or so, or until the cheese is melted. 
7. Serve on a plate with some Thousand Island Dressing

Corned beef cooked

Corned beef shredded into the 9x13 pan

Saurkraut added to the corned beef

Shredded swiss cheese added

casserole cooked

Served on a plate

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This entry was posted on January 17, 2017 at 7:05 PM and has received 1469 views. There are currently 0 comments. Print this entry.

Here is a almond flour / coconut flour hybrid pizza crust recipe that you can use

Ingredients:

• 1 2/3 cup of blanched almond flour
• 2/3 cup of coconut flour
• 1 tablespoons of xanthum gum
• 1 cup of warm water.
• 1 Tbsp softened butter

Directions:

Preheat oven to 350.

1. Spray a pizza pizza pan with cooking spray or line it with parchment paper. With a handheld mixer, mix all ingredients until combined and allow to sit for 30 minutes.
2. Roll it out between 2 sheets of waxed paper and put it onto a greased pan
3. Bake in the oven for about 15 minutes.
4. One thing that I will do, is use parchment paper on top of the pizza pan. Once the pizza crust has cooked the first time, I will slide the parchment paper off of the pan and put that onto a large pizza peel .
5. From there I will take the pizza pan that this cooked in, and turn it upside down and put it to top of the pizza crust (so the top of the pizza crust now becomes the bottom). I will then use the Pizza peel to flip it so that the pizza is now back in the pan. I will then cook it for about 5-10 minutes longer to give it a nice crispy crust for the pizza. (this is the flip method that I use for the Cream Cheese pizza crust

Allow crust to cool for 10 minutes

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This entry was posted on January 17, 2017 at 10:23 AM and has received 1089 views. There are currently 0 comments. Print this entry.

Here is a fairly simple recipe if you want to make your own barbeque sauce that is gluten free.

For this recipe, you will want to keep an eye on it so that it does not burn when you are reducing it on the stove. You can make as much or as little as you want.

Ingredients:

• 2 cups of cola
• 1 ½ cup of ketchup
• ¼ cup plus 1 Tbsp of worcestershire sauce (Lea & Perrins is gluten free)
  
• 1 tsp hot pepper sauce (you can omit this if you want to.)
• 1 tsp minced onion
  
• 1 tsp garlic powder
  

Directions:

1. Mix all ingredients together in a large pot or a medium pan.

2. Cook on medium while stirring with a wire wisk until it starts to boil, then turn down the heat to a low simmer, stirring every once in a while.

3. Keep at a low simmer until it reduces by half.
   

This entry was posted on January 17, 2017 at 6:22 AM and has received 849 views. There are currently 0 comments. Print this entry.

Here is a different recipe for the ranch dressing that I posted ealier. 

This is a low carb, gluten free ranch dressing

Ingredients:

• 2 Tbsp dried parsley
• 1/2 tsp dried dill
• 1/2 tsp garlic granules
• 1/2 tsp onion powder
• 1/4 tsp basil
• 1.5 cups of Hellmans REAL Mayo(full fat)
• .5 cups of Heavy cream

Directions:

1. Mix all together in a mixing bowl using a wire wisk

If the ranch flavor does not stand out for you, you can double the seasonings. This version has trace amounts of carbs where the other one did have a bit more carbs and MSG.

Other recipes use sour cream, which sour cream has carbs in it. Heavy whipping cream or heavy cream and the Hellmans REAL mayo has 0 carbs.

The below assumes that this would make about 5 servings

The carbs in this count come from the garlic and onion powder, which some say that it can be negated.

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This entry was posted on January 16, 2017 at 3:57 PM and has received 5638 views. There are currently 0 comments. Print this entry.

Here is a easy Lasagna recipe that is gluten free, no need to pre-cook the noodles but it does need to cook longer though. 

Ingredients:

• 1 lb of hamburger or turkey burger
• 1 32 oz jar of spaghetti sauce (make sure it is gluten free. Newmans Own is gluten free)
• ¾ cups of water
• 1 – 12 oz carton of cottage cheese
• 16 oz of shredded mozzarella cheese
• ½ cup of Parmesan cheese
• Box of Gluten Free dry lasagna noodles

Directions:

1. Pre-heat oven to 375 degrees.

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This entry was posted on January 15, 2017 at 9:25 PM and has received 852 views. There are currently 0 comments. Print this entry.

Here is a super easy way to make low carb, gluten free, keto friendly whipped cream yourself, rather than buying the tubs of oil that are sold as Whipped Cream. 

Ingredients:

• 1 Cup heavy cream make sure that it is cold
• 1-2 Tbsp of Splenda, sucralose, stevia or Erythritol
• 2 - 3 Teaspoons of Vanilla

Directions:

1. add the Splenda, sucralose or stevia into a Ninja, small blender or a magic bullet and turn the Splenda, sucralose or stevia into a fine like powder (trying to emulate powdered sugar)
2. Using a Kitchaid Mixer or a hand mixer mix all 3 ingredients together until it forms stiff peaks (about 4-5 minutes). Dont mix it too long or else it will start to turn into butter. 

Keep this in the fridge until you need to use it. It is normal for it to start to liquify again after a few days. 

The nutritional information assumes that this makes 1 serving using Splenda. If using Stevia, the carb count gets cut in half.

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This entry was posted on January 15, 2017 at 8:47 PM and has received 1308 views. There are currently 0 comments. Print this entry.

Low carb, gluten free, keto friendly beef stroganoff

If you want this to be gluten free you can add some gluten free noodles to this and if you want this to be keto friendly, then you can just eat this without any noodles which works quite fine.

This recipe cooks in the slow cooker.

Ingredients :

• 3 lbs round steak cut into 1 inch chunks

•  1 8 ounce package of cream cheese

• 2 (3 ounce) can of mushrooms

•  1 -2  cups of sour cream

•  2 onion diced

• 2 tablespoon of Worcestershire sauce (look for the gluten free kinds, to which Lea and Perrins is gluten free)
  

• 2 cups of beef broth (make sure it is gluten free)

Directions:

1. Add the beef, beef broth, onions, mushrooms and Worcestershire into the slow cooker. 
2. Cook on low for 8 hours.
3. In a pan add the cream cheese, sour cream and take out 3/4 of the juice from the slow cooker and add it to the pan
4. Cook on low until it reduces to 1/2, stirring occasionally with a wire wisk.
5. Add the suace back to the slow cooker and serve.

This entry was posted on January 15, 2017 at 3:28 PM and has received 820 views. There are currently 0 comments. Print this entry.

Here is a quick recipe for low carb, gluten free , keto friendly cheese burger pot pie that you can make in a pinch. It does not make a whole lot, so you could double this recipe to make more.

This is a fairly easy recipe to make.

Ingredients:

• 1 lb of ground beef
• 1 small onion chopped
• 1/3 cup of Blanched Almond Flour
• 3 Tbsp coconut flour
• 1 tsp baking powder
• 3 eggs
• 1/2 cup heavy whipping cream
• 1 cup shredded cheese (co-jack)

Directions:

1. Cook the beef and the onion in a pan and pre-heat the oven to 400 degrees
   
   
2. Spread the beef mixture into a pie plate
3. Mix the coconut flour, almond flour, eggs, baking powder and the cream in a mixing bowl
   
4. spread the flour mixture on top of the meat mixture
   
   
   
5. top with the cheese and bake in the oven for 20 to 25 minutes.
   
   
   
   

When it is done, serve

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This entry was posted on January 13, 2017 at 8:29 PM and has received 1136 views. There are currently 0 comments. Print this entry.

This is just a all around good thing to make, not only because you can do this in your crock pot, but becasue it is a nice and hearty meal. A bit of spice to it, yet rich and creamy and the bell peppers give it a nice littile crunch to it.

What is not to like, it is low carb, gluten free, keto friendly and it's a creamy mexican chicken dish. 

Ingredients:

• 4 or 5 boneless, skinless chicken breasts
• 1-2 cups of enchilada sauce
• 1 red pepper chopped
• 2 8 ounce packages of cream cheese softened.
• 4 cups of shredded cheddar or mexican style cheese

Directions:

1. Place chicken and enchilada sauce in the crock pot and cook on low for 8 or so hours until the chicken is 160 degrees.
2. Remove the chicken and cut into bite size pieces and return to crock pot
3. Stir in bell peppers, cream cheese and the shredded cheese into the crock pot 
4. Cover the crock pot  and cook for 30 more minutes on low, or until the cheese is melted.
5. Stir and serve.

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This entry was posted on January 13, 2017 at 5:14 PM and has received 1178 views. There are currently 0 comments. Print this entry.