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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 851 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 853 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 821 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 1138 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.

Enchilada sauce is something that is quite easy to make and you can control how spicy it is as well. I have always been going to the store to buy enchilada sauce, but once I found out how to make it, I quit going. The nice thing is that you can also freeze it if you want to make a large batch of it at one time. I have only frozen small amounts of it so far. If you make your own stock, this can be as low sodium as you want it as well, then you dont have to buy gluten free chicken stock if you dont want to, as it can be a bit expensive.

This recipe is not only low carb, but it is gluten free and keto friendly

If you use your own chicken stock, then there is the possibility of little pieces of "floating meat" as there is in mine, which is completley harmless.

Ingredients

• 2 cups of chicken stock
• 1/4 - 1/2 cup of chili powder
• 3 tsp of cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 to 1/2 cup of paprika  (this is used to give a bit of smoky flavor and to help give it a deep red color in place of tomato paste)
• 2 tbsp of butter
• 1 tsp chipotle chili powder

1. Place all the ingredients into a medium to large pot on medium heat.
2. Stir occasionally until the sauce has reduced to about half, or it gets to the thickness that you want.
3. Feel free to adjust the spices above to your liking or remove spices if it is too spicy for you.

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This entry was posted on January 13, 2017 at 3:00 PM and has received 1088 views. There are currently 0 comments. Print this entry.

Here is a very easy recipe to make some Keto Friendly, low carb, gluten free fake mashed potatoes. I am not a big fan of cauliflower, but this recipe I really do like and this is my go-to when ever we need mashed potatoes for something. This is very easy to make gluten free as well.

Ingredients.

• I head of cauliflower
• 1 8 ounce package of cream cheese
• 2-3 Tbsp of butter
• garlic powder for taste

Directions:

1. Cut the cauliflower up into 4 or 5 large pieces and add it into a large pot
2. Add enough water to fully cover the cauliflower and boil unitl the cauliflower is tender.
3. Drain the cauliflower into a colander
4. Once the pot is drained and you have shaken all the excess water from the cauliflower, add the cauliflower back to the pot and turn the stove onto a low setting.
5. Add the cream cheese and butter into the pot.
6. Using a hand blender / immersion blender, blend up the cauliflower until it matches the texture of mashed potatoes.
7. Add in any garlic that you may want for seasoning and or any more butter.

This entry was posted on January 12, 2017 at 9:29 PM and has received 908 views. There are currently 0 comments. Print this entry.

Reuben pizza has to be one of my favorite pizza's 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 so you can either make a few pizza's or you can make other dishes that use corned beef for another night.
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:

• Either make the Cream Cheese Pizza Crust or make another one that is Keto friendly or one that is Gluten Free
• Make some Thousand Island Dressing
• 8 ounces of shredded Swiss cheese
• 8 or so ounces of shredded mozzarella cheese
• 12 ounces of Franks Sauerkraut or some other gluten free Sauerkraut, drained

Preheat the oven to 425 degrees
Once you have the pizza crust of choice, spread the thousand island dressing on the pizza crust for the sauce. Add a few ounces of swiss cheese and then a bit of mozzarella cheese on top of the sauce. Add 2 - 3 cups of the shredded or cut up corned beef to the pizza, spread out. Add the sauerkraut to the top of the pizza and then add the rest of the Swiss cheese and add any more mozzarella cheese that you see fit.
Cook in the oven for about 20 minutes or so.

This entry was posted on January 11, 2017 at 4:59 PM and has received 1057 views. There are currently 0 comments. Print this entry.