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Here is a recipe for Thousand Island dressing that is not only Gluten Free, low carb but it is also Keto Friendly. This works as a great substitution to buying store bought as you have some more control as to what goes into this and you also do not have to worry about the possibility of getting sick off of it if you have celiac disease.

Ingredients:

• 1/2 cup Mayo
• 1/3 cup sour cream (Daisy sour cream is Gluten Free)
• ¼ cup walden Farms Ketchup or some other gluten free, sugar free ketchup
• 2 tablespoons sugar-free relish
• 1/4 tsp black pepper

Directions:
In a mixing bowl add all the ingredients and mix with a wire wisk

This entry was posted on January 11, 2017 at 3:54 PM and has received 2492 views. There are currently 0 comments. Print this entry.

Here is a cake that is not only Gluten Free (as long as you get the Gluten Free ingredients of course) but it is also low carb and keto friendly.
I dont have any photos or a video of this yet, but I will be making a video of this soon, and it is very easy to make. It does not rise like a traditional cake will as there is no yeast in this, but it is still good. I am not a big coconut fan at all, and I have no problem eating this

Ingredients:

• 1/2 cup coconut flour (may want to sift it)
• 1/8 teaspoon salt
• 5 eggs, save 3 whites on the side
• 1/2 cup olive oil
• 1/2 cup Splenda, sucralose, stevia or Erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon butter
• 1/4 teaspoon baking soda

Directions In a bowl , mix the coconut flour, salt, baking soda, and splenda (sucralose or stevia). Mix until no clumps are left. Combine the olive oil, vanilla extract, butter, 3 eggs yolks and 2 eggs until well blended. Combine the dry ingredients with the wet ingredients.
Beat the remaining egg whites with a Kitchen Aid Mixer or a handheld mixer into soft peaks and gently blend them into the batter.
Grease an 8 inch cake pan
Place a piece of parchment paper in the bottom
Pour the batter into the prepared cake pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a tooth pick inserted into the center comes out clean. Let cool 10 minutes before taking it out of the pan. Let it cool for 1 hour before frosting it.

Frosting : 

• 3/4 cup heavy whipping cream chilled
• 8 oz. neufchatel cheese softened
• 1/2 cup Splenda, sucralose or stevia
• 3 tsp vanilla extract

Whip the cream until stiff. In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and vanilla. Combine and mix lightly.

This entry was posted on January 10, 2017 at 10:20 AM and has received 1321 views. There are currently 0 comments. Print this entry.

Here is a pretty generic all purpose flour recipe that is gluten free that you can use.
The part that surprises me the most with this recipe, that just does not seem to fit in, but actually makes the recipe work the best is the dry milk. I would have never imagined that dry milk would either make or break a flour recipe, but this proved me wrong, especially with a recipe that I have for biscuits, to which the dry milk completely makes the recipe

• 4 ½ cups plus 1/3 cup white rice flour
• 1 2/3 cups brown rice flour
• 1 1/3 cups potato starch (NOT potato flour!)
• ¾ cuptapioca starch
• ¼ cupnonfat dry milk
• 1 tsp xantham gum

Using a wire wisk all ingredients in mixing bowl until combined. Transfer to air tight container and refrigerate for up to 3 months.

This entry was posted on January 10, 2017 at 5:11 AM and has received 3378 views. There are currently 0 comments. Print this entry.

Here is a  low carb, keto friendly, gluten free alfredo sauce.
If you are a recent celiac, you may want to take a lactaid tablet before you use this as some people who have celiac find out that they are temporarily lactose intolerant
This does not take too long to make, just takes a bit of patience and need to make sure that the cream does not burn

Ingredients:

• 4-5 cloves of garlic
• 5 cups of heavy whipping cream
• 8 ounces of cream cheese
• 1 cup of grated Parmesean Cheese
• 1 Tbsp of butter

In a medium pan melt the butter and mince the garlic and add to the pan.Cook over medium heat for just a little bit as you dont want to burn the garlic. Once the aroma of the garlic starts to come out (will be about a minute), add the cream to the pan. Cook the cream on medium heat for 5 to 10 minutes, making sure that the cream does not boil. Add the cream cheese and the Parmesan cheese to the pan and you can either use a handheld mixer , a wire wisk or a hand blender / immersion blender to blend the ingredients together. If it is not the consistency that you want, let it simmer for 20 minutes or so, stirring the cream every few minutes.

This works great with either gluten free noodles, or if you do not want the carbs you can use this as a sauce with cooked chicken.

 Watch this video on Daily Motion - http://dai.ly/x6hliwe

This entry was posted on January 9, 2017 at 8:40 PM and has received 1428 views. There are currently 0 comments. Print this entry.

Here is a recipe for Almond Flour bread, which is Low carb, Keto friendly and if you use the correct ingredients it can also be Gluten Free bread as well.
In this recipe, I used blanched almond flour and the blanched almond flour is a lot better than the un-blanched flour.

Ingredients:

• 1.5 cups Almond Flour
• 6 eggs seperated
• 1/4 - 1/2 tsp Cream of tartar
• 3-4 tsp Baking Powder
• 4 or so Tbsp of butter

Directions:

• Preheat the oven to 375 degrees
• Oil a 8x4 inch loaf pan
• Take the almond flour and put it into a Ninja blender or a food processor
• Then add the Baking Powder and the butter.
• Blend for a bit until it becomes well combined.
• add the Cream of tartar to the egg whites
• Using a Kitchen Aid Mixer or a handheld mixer beat the egg whites until they form stiff peaks.
• Add 1/4 to 1/3 of the egg whites to the dough and mix for a while.
• Remove the dough into a mixing bowl using a rubber spatula
• Fold the remainder of the egg whites into the bread dough using the rubber spatula
• Add the dough mixture to the greased 8x4 inch loaf pan and put into the oven for 30 minutes
• Take the bread out of the oven and use a toothpick to the center to make sure that it is done (by verifying that it comes out dry).
• Let cool for a few minutes then remove from the loaf pan and cut.

Here is a video of all of this:

This entry was posted on January 8, 2017 at 7:15 PM and has received 1269 views. There are currently 0 comments. Print this entry.

Here is a recipe for Almond Flour bread, which is low carb, Keto friendly and if you use the correct ingredients it can also be Gluten Free bread as well.
In this recipe, I used un-blanched almond flour and the un-blanched almond flour almost had a bitterness to it that I really did not like, but those that like to use un-blanched almond flour may really like this recipe

Ingredients:

• 1.5 cups Almond Flour
• 6 eggs seperated
• 1/4 - 1/2 tsp Cream of tartar
• 3-4 tsp Baking Powder
• 4 or so Tbsp of butter

Directions:

• Preheat the oven to 375 degrees
• Oil a 8x4 inch loaf pan
• Take the almond flour and put it into a Ninja blender or a food processor
• Then add the Baking Powder and the butter.
• Blend for a bit until it becomes well combined.
• add the Cream of tartar to the egg whites
• Using a Kitchen Aid Mixer or a handheld mixer beat the egg whites until they form stiff peaks.
• Add 1/4 to 1/3 of the egg whites to the dough and mix for a while.
• Remove the dough into a mixing bowl using a rubber spatula
• Fold the remainder of the egg whites into the bread dough using the rubber spatula
• Add the dough mixture to the greased 8x4 inch loaf pan and put into the oven for 30 minutes
• Take the bread out of the oven and use a toothpick to the center to make sure that it is done (by verifying that it comes out dry).
• Let cool for a few minutes then remove from the loaf pan and cut.

Here is a video of all of this:

I do have an updated version of this that uses Blanched almond flour, and in my opinion it is much better

See Almond Flour Bread 2

This entry was posted on January 8, 2017 at 7:00 PM and has received 948 views. There are currently 0 comments. Print this entry.

Bacon wrapped cream cheese stuffed chicken breasts which is low carb, gluten free and keto friendly. This is a fairly easy recipe to make and I have found out that if you cook it either in the oven or on the grill, if you wrap this in aluminum foil that the cheese filling will not all leak out.

Ingredients:

• 4 Boneless skinless chicken breast
• 8 ounces cream cheese
• 1/2 cup Shredded cheese.
• 2 - 3 stalks green onion, chopped
• 1-2 packages of bacon

Instructions:

1. If you are going to cook this in the oven, preheat the oven to 350 degrees
2. Pound breast so it is about ¼" thick. I find covering them in saran wrap helps minimize stuff flying all over the place
3. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
4. Roll the chicken up, while trying to keep the cheese mixture in the middle
5. Wrap 3-5 pieces of bacon around the chicken, trying to make the bacon fairly tight
6. I find the wrapping it in aluminum foil helps this part since the cheese mixture will not leak out, but that is optional
7. Place in a 9x13 pan and bake for 40 minutes at 375 degrees
8. If you cook on the grill, cook as you normally would cook chicken breasts in a indirect way for about 20 minutes each side

Watch this video on Daily Motion - http://dai.ly/x6hliwf

This entry was posted on December 31, 2016 at 8:10 AM and has received 1339 views. There are currently 0 comments. Print this entry.

Low Carb, Gluten Free, Overn Fried Chicken.
Ingredients:

• 1-2 tsp Thyme
• 1 - 2 tsp Orgeano
• 1 - 2 tsp Garlic Powder
• 2 - 3 cups ground Pork Rinds
• 1 cup Parmesan Cheese
• I added a bit of this also McCormick Grill Mates seasonings
• 3-4 Tbsp Mayo
• 2-3 Eggs
• 3-4 Chicken Breasts or how ever many you want

Directions:
Preheat the oven to 400 degrees
Grease a 9x13 pan
Grind up the pork rinds and add all the seasonings and the paremsan cheese into a mixing bowl and mix well.
In a separate bowl mix the Mayo and the eggs into a bowl and place into a dish that you can coat the chicken breasts with.
Coat the chicken with the egg wash and then put them into a container that has the "breading" and then shake the chicken to coat evenly and then put the chicken into the greased 9x13 pan . Once all the chicken has been coated place into the oven for 40 minutes or so until the chicken is 160 degrees or no longer pink in the middle.

And you know what goes really good with oven fried chicken? Ranch dressing!

Watch this video on Dailymotion - http://dai.ly/x6ij819

Watch this video on DTube - https://d.tube/v/jmrados/vjim2pei

Watch this on YouTube - https://youtu.be/z-aDfR9JCF4

This entry was posted on December 22, 2016 at 4:17 PM and has received 1138 views. There are currently 0 comments. Print this entry.

Here is a low carb, gluten free and keto friendly casserole that works for breakfast, lunch or dinner.

Ingredients:

• 1 lb bulk pork sausage (Gluten Free sausage)
• 1 whole cauliflower chopped into an inch or 1/2 inch cubes
• 1 - 8 ounce package of cream cheese or neufchatel cheese
• 2 eggs
• 1 Tbsp dried onion, minced
• 1 tsp garlic powder
• 1 tsp parsley flakes
• 1 ½ cup shredded cheese (monterey jack or something like that)

Instruction:

1. Cook the sausage and add it to a large mixing bowl and add the cauliflower to the mixing bowl .
2. Soften the cream cheese and then mix it with the eggs, seasonings, and the cream into a mixing bowl and whisk them with a wire wisk until they are smooth.
3. Pour the mixture into the large bowl and mix it well. Add the contents of the large bowl into a 9x13 pan and sprinkle cheese on the top.
4. Bake at 350 degrees for about 30 minutes.

If you want to make this gluten free, you need to make sure that the sausage is Gluten Free, and that the spices are also. The McCormick Red Top spices are all gluten free (for the single item spice). McCormick does a good job at listing what products contain gluten.

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This entry was posted on December 16, 2016 at 3:21 PM and has received 1292 views. There are currently 0 comments. Print this entry.

Ingredients:

• 8 ounces cream cheese, softened
• 3 eggs
• 1 cup pork rind crumbs, about 3 ounces (If you want this to be gluten free also, make sure that the pork rinds are Gluten Free first, which this brand is)
• 1/3 cup Parmesan cheese
• 1 Tbsp garlic powder
• ½ cup Italian Seasoning
• 8 ounces mozzarella cheese, shredded

Directions:
Cut a circle of parchment paper to fit a 12-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.For the crust, whisk the cream cheese and eggs until smooth. Add the remaining ingredients except mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.

I have found that the best type of pizza sauce for this crust has been ranch dressing

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This entry was posted on December 16, 2016 at 3:15 PM and has received 1307 views. There are currently 0 comments. Print this entry.