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2lbs cauliflower cut up like hashbrowns
1/2 cup butter
1/2 cup chopped onion
1/4 tsp black pepper
1 pint of sour cream (16 ounces) - Daisy Sour Cream is Gluten Free
16 oz grated sharp cheddar
1/2 cup of bacon bits
1-3 Tbsp low carb chicken base (you can also make your own by reducing chicken stock down into a soup like consistency, to about ½ a cup) how to make your own chicken broth

Directions:

Preheat oven to 350
Mix all ingredients together in a mixing bowl (save 1/2 cup of cheese)
and pour in a 9x13 pan
top with 1/2 cup of reserved cheddar cheese
bake for 45-60 minutes




I will be posting pictures and or videos on this later.

This entry was posted on December 16, 2016 at 3:12 PM and has received 989 views. There are currently 0 comments. Print this entry.

2 (8 oz) package of full fat cream cheese, room temperature
4 eggs
1/2 tsp ground black pepper
4 - 8 tsp garlic powder
1/2 cup grated Parmesan Cheese
1 tsp Italian seasoning


Preheat oven to 350.
Spray a pizza pizza pan with cooking spray or line it with parchment paper. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into pizza pan. Bake for 12-15 minutes, or until golden brown.

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 .

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.

Allow crust to cool for 10 minutes. I usually double the recipe to make a "hand tossed" like crust, which needs to bake for about 30 minutes or so. I also put the pizza crust on the broiler for about 7 minutes to crisp up the bottom. I also use Neufchâtel cheese instead of cream cheese.

I have tried red sauce on this pizza crust and honestly, it tastes like eating spaghetti-o's, not all that great. What I have found out to be the best is to use ranch dressing as the sauce instead.

Here is a video of the whole operation:

This entry was posted on December 16, 2016 at 3:04 PM and has received 3665 views. There are currently 0 comments. Print this entry.

This is a low carb, gluten free, keto friendly ranch dressing

Ranch Dressing


1.5 cups of Hellmans REAL Mayo(full fat)
.5 cups of Heavy Whipping cream
1 packet of Hidden Valley ranch dressing dry mix
Mix all together in a mixing bowl using a wire wisk

Here is a video of this:


Nutrition Facts
Servings 2.0
Amount Per Serving
calories 1057
Total Fat 112 g
Saturated Fat 27 g
Monounsaturated Fat 29 g
Polyunsaturated Fat 55 g
Trans Fat 0 g
Cholesterol 127 mg
Sodium 1913 mg
Potassium 45 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 2 g
Protein 2 g

I created an update to this that has a lot less carbs - Ranch Dressing 2

This entry was posted on December 16, 2016 at 2:56 PM and has received 7334 views. There are currently 0 comments. Print this entry.

Here is a way to make Bullet Proof Coffee at home.

Watch this video on Dailymotion -  http://dai.ly/x6hzkaa

Watch this video on DTube - https://d.tube/v/jmrados/n1ix2n4j

Watch this video on YouTube - https://youtu.be/8GhbDJuFj1o

How to make bulletproof coffee at home.
Here is the link to the Keto Sticks that I talked about - http://amzn.to/2glbTSk
Kerrygold Butter - http://amzn.to/2hf8VM5 (make sure to use unsalted)

Coconut Oil I used - http://amzn.to/2gl7kr5

MCT Oil - http://amzn.to/2glf2RV (if you dont want coconut oil)

Kerrygold butter on Ebay - http://ebay.to/2hf9sh8

Coconut oil on Ebay - http://ebay.to/2hc8fGX

Keto Sticks on Ebay - http://ebay.to/2hu7Gru

This entry was posted on December 9, 2016 at 11:39 AM and has received 1162 views. There are currently 0 comments. Print this entry.

Gluten free and Keto friendly Chicken Cordon Bleu Casserole. This is a super easy casserole to make that is not only gluten free, but it is also keto friendly. I did not bother to figure out the calorie or carb count in this because I make it differently and in different size pans. I usually make this in a 9x13 pan, but will sometimes use a large casserole pan / roaster pan. Ingredients:

• 4 boneless, skinless chicken breasts cut into 1 inch cubes (you can also use some leftover turkey or even chicken thighs)
• 1 large ham steak cut into cubes (1/2 inch or so), or about 4 cups of cubed ham
• 8-10 ounces of shredded swiss cheese
• 1/2 cup of heavy whipping cream
• 12 ounces of cream cheese or neufenchtal cheese that is softened
• black pepper to taste
• 3-4 teaspoons of garlic powder to taste

1. Pre-cook the chicken to prevent this dish from being extremely watery
2. Pre-heat the oven to 250 degrees
3. In a large mixing bowl , add in the cream cheese and the heavy whipping cream and mix it with a handheld mixer until it is fully mixed together. It will seem extremely thick, but this is normal
4. Place the cut up chicken, ham and the spices into the mixing bowl and mix well
5. Add the mixture to the casserole dish or the 9x13 pan and evenly spread out
6. Top with cheese and bake in the oven for 40 - 50 minutes

This entry was posted on December 2, 2016 at 2:04 PM and has received 1156 views. There are currently 0 comments. Print this entry.

I am a big fan of biscuits and gravy, but when you have Celiac disease those things got put on the back burner as I could not have them. There are biscuit recipes and box kits at the stores for biscuits, but nothing like the real good flaky, buttery biscuits that you would expect to have and not the hard rock things that most of the Gluten Free world has. I had found a recipe online for some biscuits, to which I modified the recipe some and then turned it into a casserole that is just ready to go. You can make the biscuits separate and the gravy separate and just do a traditional biscuits and gravy meal. Rather than doing 15 shots of the prep, and then have one tiny paragraph for the real stuff that everyone wants to see (the recipe) I am just goingto cut to the chase here. You will need a Gluten Free all purpose flour mix (about 2 cups, but for mine I made a large batch as I baked it into a large casserole container). The flour that I wound up using was Aldi's gluten free flour blend, but you can use what ever you want to use. My recipe is the large batch, but you can cut it in half if you are just baking this into a 9x13 pan . Preheat the oven to 350 degrees. Grease the bottom of your 9x13 pan

• 4 cups of gluten free flour, (I also have a recipe here for gluten free flour)
• 2 teaspoons of xantham gum (look on the ingredients for your AP flour to see if the xantham gum is included in it or not. If it is, then do not use extra, if there is no xantham gum in your GF flour mix, then add the 2 teaspoons)
• 1 cup of nonfat dry milk
• 4 Tablespoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt.
• 1 - 2 lbs of pork sausage
• 4 cups of milk (can use more if you want)
• 3/4 to 1 cup of gluten free corn starch
• 2 sticks of butter
• 1.5 - 1 3/4 cups of buttermilk
• black pepper to taste

• Pre heat the oven to 350 degrees.
• Add all of these ingredients into a food processor(I use a Ninja blender) and blend it into a fine powder.
• Add into the blender 2 sticks (16 Tablespoons) of butter and blend it until the butter is cut well into the flour mixture
• Once the butter is cut into the flour mixture, add the flour mixture into a large mixing bowl and add in 1.5 to 1 3/4 cups of buttermilk. Lightly fold the buttermilk into the flour mixture until it is all mixed. If you need to add a bit more buttermilk, go ahead and do so, just do not over-work the dough.
• Lay out a few sheets of either wax paper or parchment paper on a level surface and dump the dough onto it. Flatten the dough out into about 3/4 to an inch thick. If you have a bicuit cutter, cut out the biscuits to the size you want, or you can use a cup as long as you butter the cup every couple of biscuits you make.
• Add the biscuits to the bottom of the 9x13 pan , if they all wind up touching it is fine.
• Brown the sausage, and make sure to NOT drain the grease. Once the sausage is browned, add the corn starch into the pan and stir, making sure to not burn the corn starch. Add in the milk, lower the heat a bit (between medium and high) and stir the milk about every minute or so until it thickens up
• While the gravy is cooking, you can add the biscuits into the oven for about 6 or 8 minutes to get them cooking a bit. If you dont want to, it will still turn out fine but the biscuits will be a bit doughy like dumplings.
• Once the gravy is thickened to where you want it to be at, and it has the right amount of pepper and or salt to it, pour the gray on top of the biscuits in the casserole dish and cook in the oven for about 30 - 40 minutes. You will want to cover the dish with tinfoil first, or else the gravy will develop a thick skin to it.

Once done, spoon up and serve!

The flour mixture.

Biscuits being arranged in the large casserole pan.

Sausage gravy being made

Gravy poured on top of the biscuits ready for the oven.

Biscuits out of the oven and on the plate

If you want to make the biscuits only, just arrange them onto a sheet pan and bake in the oven for about 20 - 25 minutes. Take one biscuit out and make sure that the center is fully cooked.

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This entry was posted on December 1, 2016 at 9:54 PM and has received 4078 views. There are currently 0 comments. Print this entry.

How to make Italian Roast beef in your crock pot. You can use as much or as little Italian seasoning as you want.

Watch this video on Dailymotion - http://dai.ly/x6ic6f7

This entry was posted on November 26, 2016 at 5:51 PM and has received 858 views. There are currently 0 comments. Print this entry.

Here is a very easy way to shred chicken. This method works great if you first cook the meat in the crockpot first as it makes shredding in general easier. https://youtu.be/Bs99ZsUS8es

In a mixing bowl , us a handheld mixer to shred the chicken.

This entry was posted on November 26, 2016 at 3:03 PM and has received 830 views. There are currently 0 comments. Print this entry.

Keto Friendly / Gluten Free Taco Seasoning. I use McCormicks red top single seasoning for this as it is gluten free.

• 2 Teaspoons of minced onions
• ½ Teaspoon of crushed red pepper flakes (Omit if you want to)
• 1 Teaspoon of Chili powder
• ½ Teaspoon of Garlic Powder
• ¼ Teaspoon of Dried Orgeano
• ½ Teaspoon of Ground Cumin

Mix all until evenly mixed. Good for 6 months.
When using this, add a bit of water to the meat, stir in the taco seasoning (About 2 - 3 Tbsp per LB of meat) Let simmer for a while then give it a taste test. add more taco seasoning if you need to

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This entry was posted on November 21, 2016 at 10:02 AM and has received 1053 views. There are currently 0 comments. Print this entry.

This only needs a few ingredients to make, and the nice thing is that you control what goes into it.
Basically just need 

• crock pot
• turkey
• onion if you want
• celery or some other vegetable (such as carrots).

This works great for Thanksgiving or when you want to have some turkey meat in the house.
All that you need to do is take the turkey and place it into the crock pot, add the amount of vegetables that you want to add to it (for flavoring), then cook it on low for 10 hours (longer if the turkey is still frozen, but I highly suggest thawing the turkey first).

Watch this video on Dailymotion - http://dai.ly/x6ij4vy

Watch this video on DTube - https://d.tube/v/jmrados/bm1suk1n

Watch this video on YouTube - https://youtu.be/Bs99ZsUS8es

This entry was posted on October 29, 2016 at 10:12 PM and has received 1058 views. There are currently 0 comments. Print this entry.