Eating a ketogenic diet when you have severe food allergies isn’t easy…but you’re not alone!
1 lb. shrimp chopped into bite sized pieces 3 c. frozen corn 1 stick salted butter 1 green pepper, chopped 1/2 onion, chopped 1 1/2 c. chicken broth 5 drops stevia (or 2 tsp. sugar) 2 cups heavy cream 1 tsp fresh thyme or 1/4 tsp dried thyme 1 tsp paprika 3 stalks celery, chopped 1/4 tsp crushed red pepper salt and pepper to taste Optional Garnishes: avocado slices, minced chive, crumbled bacon Melt butter in a deep saucepan and saute onion, green pepper and celery until tender. Stir in thyme, paprika, red pepper, and stevia (or sugar). Add 1 1/2 c. chicken broth and bring to simmer. Add 1 cup heavy cream (or half and half). Blend 1 1/2 cups of the corn with 1 cup of heavy cream in a blender or food processor, and add to simmering pot. Stir in thawed shrimp and remaining 1 1/2 c. corn. When shrimp is pink, turn off heat and ladle into bowls. Top with garnishes of your choice. Shrimp is the fruit of the sea.… Read more
“I never met a popper I didn’t like.” Me 12 jalapenos (or about 8 hatch chiles) 4 oz softened cream cheese 4 oz grated cheddar cheese (reserve 1 oz to sprinkle on top) 3 eggs, whisked 1/2 tsp salt black pepper to taste 1/4 tsp cumin Fat: 17 grams (76%) Net Carbs: 1 (5%) Protein: 9.4 grams (19%) Char the chiles on all sides until completely blackened. (I think it’s best to do this outside on the grill but you can also do it in the broiler or over the open flame of a gas stove.) Place chiles in a bowl, cover with plastic wrap and let steam until cool enough to touch (about 20 minutes). Meanwhile, mix the softened cream cheese and 3 oz of cheddar together. Whisk eggs, salt, pepper, and cumin together in a separate bowl. Pull off the each stem and remove the charred skins by wiping them with a dry paper towel. (Don’t rinse the chiles under water to remove the skin since that washes away a good bit of… Read more
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