All posts filed under: Recipes

Shrimp and Corn Chowder

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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. …

Jalapeno Popper Casserole

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“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 …

Keto Thin Crust Pizza

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MACROS: 66% Fat, 23% Protein, 11% Carbohydrate 12 g net carbs; 38 g fat; 28 g protein per serving (recipe makes 4 servings) There are two things that make this keto pizza recipe unique. The first is that I greatly reduced the amount of coconut flour in the crust which gives it a better texture, in my opinion. Some recipes called for triple the amount I used and they had a mouth feel somewhat reminiscent of sawdust…yuck. I also found that leftovers of this recipe reheat perfectly in a toaster oven, directly on the rack. Toasting it to reheat it that way makes the crust even crispier and the other ingredients in the crust prevent it from turning into a blob of cheese, melting down into your toaster oven (which is kind of what I thought might happen and was happy to see it didn’t!) The second thing that makes this recipe unique is that it doesn’t use a pizza “sauce”, rather, the tomato flavor comes from the tomato paste and the chopped, fresh tomato …

Nut Free Chewy Keto “Granola”

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Now, I know this does not look delicious. Let’s be honest, if I were to judge this book by it’s cover, I would declare it burnt and decidedly un-granola like. However, I’m going to ask you to trust me because it is so good! It tastes great on its own as a snack and even better as a topping for your favorite keto friendly yogurt or ice cream. I think I’m going to try making a savory version that will be something in between a bread and a cracker for spreading delicious soft cheese, like brie, on. But I digress…getting back to this recipe, I have been craving something crunchy and “nutty” that won’t kill me. I recently discovered sunflower butter (Trader Joe’s has an unsweetened version which is what I use) and that got me thinking about making a granola-ish snack with pumpkin seeds and sunflower seeds. I have not yet been able to find sunflower seeds that are not processed on equipment that also processes tree nuts, so that was out. I did, …

Cilantro Lime Dressing

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1 cup cilantro, chopped 1 1/2 tsp pink Himalayan salt 1 tsp ground black pepper juice of 2 limes 1 green onion, chopped in large pieces 1/4 tsp garlic powder 3/4 cups avocado oil DIRECTIONS: Add cilantro, salt, pepper, lime juice, green onion and garlic to the blender. Pulse a few times then SLOWLY dribble in olive oil while blender is running. Adjust salt and lime to taste. This salad dressing is tasty AND allergen free. No nuts, no dairy, no gluten…so all my allergic friends could partake. For best results, you really do need to make it in a blender or food processor so that the oil emulsifies and the dressing becomes thicker and “creamier” (without adding cream or mayo, etc.) The key is to add it very slowly with the blender running. It will still taste good if you mess this part up…it will just look and have the consistency of an oil and vinegar salad dressing. I served it on a green salad with chopped grilled chicken, queso fresco (on the side …

Spicy California Chili

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Ingredients: 1/2 lb sirloin steak, cut into small cubes 1/2 lb ground beef (80/20) 1/2 white onion, chopped 2 cloves garlic, minced 1 Tbl tomato paste 1 medium carrot, chopped 1 pasilla chile, chopped 1 medium tomato, chopped 2 Tbl avocado oil (or butter, ghee, bacon fat, etc.) 1 Tbl ground ancho child powder (or smoked paprika) 1 Tbl ground Hungarian paprika (or regular paprika) 1 Tbl ground chile powder 1 tsp ground cumin 1 tsp red pepper flakes 1 tsp ground black pepper 2 tsp ground pink Himalayan salt 1/2 tsp ground cinnamon 1 tsp dried Mexican oregano (or regular oregano) 3/4 to 2 cups water 1 sliced green onion (optional; for garnish) 1 Tbl sour cream (optional; for garnish) 1/4 c shredded cheddar or jack cheese (optional; for garnish) Directions: Brown steak in the oil for 3 minutes; add onions and saute for an additional 5 minutes; add carrots and chopped pasilla chile, then add garlic and tomato paste and stir for another minute. Move contents of the pan to one side and …