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Here is a super easy way to make a cauliflower cheese sticks that are not only gluten free but they are also keto friendly (low carb)

Ingredients:

• I head of cauliflower
• 1/4 cup of parmesan cheese
• 2 eggs
• 2 cups shredded cheese
• 3 or so cloves of garlic

Directions:

1. Pre-heat the oven to 350 degrees.
2. Trim the cauliflower and place into a ninja or food processor along with the garlic.
3. Once the cauliflower is a rice like consistnency, take out and place into a large bowl
4. Add the eggs, parmesan cheese and 1/2 cup of shredded cheese and mix well.
5. Line a large pizza pan with parchment paper
6. Dump the cauliflower mixture on top of the parchment paper and press out until it either fills the pan or is the size that you want.
7. Bake in the oven for 20 minutes or so, or until the top starts to get a bit golden brown. .

Watch this video on Dailymotion - http://dai.ly/x6hzmpg

Watch this video on DTube - https://d.tube/v/jmrados/ft7geesx

Watch this video on YouTube - https://youtu.be/t4T8pOe8PhY

This entry was posted on January 24, 2017 at 10:50 AM and has received 1406 views. There are currently 0 comments. Print this entry.

Here is a easy recipe for some oven fried fish which is super easy to make.

Ingredients:

• 1/2 cups of pork rinds, crushed intothe size of bread crumbs (These need to be gluten free in order for this recipe to be gluten free)
• 1/4 cup of mustard
• 1 tbsp Italian Seasoning
• 4 5 ounce pieces of fish.

Directions:

1. Crush the pork rinds and mix in the Italian Seasoning
2. Preheat oven to 400ºF. Coat a large baking sheet with parchment paper.
   
3. Place pork rinds in a shallow dish. Coat both sides of each cod fillet with mustard and then turn fish in pork rinds to coat. Arrange fillets on parchment paper and place the baking sheet in the oven. Bake until fish is fork-tender and coating is golden brown, about 20 minutes.
   

This entry was posted on January 22, 2017 at 1:06 AM and has received 941 views. There are currently 0 comments. Print this entry.

Here is a easy recipe for some gluten free, keto friendly mashed cauliflower (fake mashed potatoes)

Ingredients

• 1 head of cauliflower with the steam and green stuff removed and cut in half.
• 1 8 ounce package of cream cheese
• any additional seasonings you like in mashed potatoes

Directions

1. Trim the cauliflower and cut in half.
2. In a large pot, boil some water and once the water is boiling add the cauliflower.
3. Cook until the cauliflower is tender and you can easily stick a fork into.
4. Drain the cauliflower into a colander
5. Return the cauliflower to the large pot and turn the heat onto low.
6. Add the cream cheese and using a immersion blender, blend to the consistency that you like.

If you want you can add in some butter, garlic or other seasonings.

See the video below for full steps

This entry was posted on January 21, 2017 at 10:16 PM and has received 1472 views. There are currently 0 comments. Print this entry.

Who likes Ice Cream? Well, just about everyone does.

It is even better when you can make it at home in a soft-serve way, to which you know exactly what goes into it.

here is a easy way to make it at home. This uses a electric ice-cream maker.

Ingredients:

• 4 Cups of Heavy Cream
• 4 Egg yolks
• 1 Cup Splenda, sucralose, stevia or Erythritol
  
• 1/2 tsp of xantham gum
• 2 - 3 tsp vanilla extract
• Salt and Ice for yourelectric ice-cream maker per the directions

Directions:

1. in a large pot, combine the heavy cream and half of the Splenda, sucralose or stevia.
2. Heat over medium heat while stirring just before it starts to boil (Do NOT let this boil or else you will ruin the cream)
3. Once you start to see bubbles forming on the cream, remove from the heat. I will usually use a rubber scraper to stir with to make sure the bottom is getting moved around.
4. In a mixing bowl, add the egg yolks and the rest of the Splenda, sucralose, stevia or Erythritol. Using a large spoon, take some of the hot cream out of the pan and add it into the egg yolks while immediately mixing the cream and the yolks with a wire wisk to temper the eggs. Add a few spoonfuls of the cream to the egg mixture and mix to get the yolks up to temperature.
5. Add the eggs mixture to the cream and put the stove on low. Cook this for about 10-15 minutes until the mixture has thickened up. If you take a rubber scraper and get some of the cream mixture on it and you can use your finger to make a path and the path you made stays, it is thick enough.
6. Pour the cream mixture into a large bowl , mix in the vanilla extract and the xantham gum and cover with plastic wrap (you will want the plastic wrap to be literally on top of the cream so that it does not form a skin)
7. Put in the fridge overnight or put into the freezer until this has cooled off significantly (the colder the better, but not frozen at this point)
8. When it is cold enough, setup your electric ice-cream maker and spoon the cream into the electric ice-cream maker and let it do it's job.
9. Once done, I will usually put this into a new bowl and put into the freezer for about 30 minutes as it can be extremely soft.
10. Eat.

One side note is that this has the tenancy to turn into a block of ice when left in the freezer overnight, so it is best to make up only what you need.

Watch this video on Daily Motion - http://dai.ly/x6hrijf

This entry was posted on January 21, 2017 at 8:21 PM and has received 1394 views. There are currently 0 comments. Print this entry.

Here is a super easy recipe to make and it actually works great if you are in a pinch for time.

Ingredients:

• 4-6 Tbsp of taco seasoning
• 2 pounds ground beef
• 1/2 cup onion, chopped, 2 3/4 ounces
• 1 cup salsa (Tostitos and Pace have gluten free salsas)
• 1 cup cottage cheese
• 8 ounces cream cheese
  
• 16 ounces mexican style cheese, shredded

Directions:

1. Preheat the oven to 375 degrees
2. In a large pot, brown the ground beef and onion
3. Stir in the taco seasoning, salsa and salt to taste
4. Stir the cottage cheese, cream cheese into the meat mixture along with half of the mexican style cheese, and keep on the stove until it becomes bubbly.
   
5. Pour into a 9x13 baking dish. Top with the remaining cheese and bake at 350º for 15 to 20 minutes or until the cheese is melted. 

Cooking the beef and the onions

Adding the salsa to the large pot

Adding the Neufenchtal Cheese and the cottage cheese while the pot is on the stove. This helps to have the stove on still as it helps it soften and mix in very easily.

Adding the mixture to the 9x13 baking dish

Adding the cheese to the top of the casserole

Once the casserole is done baking.

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This entry was posted on January 20, 2017 at 10:21 AM and has received 1108 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 1470 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 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 5641 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.