Category Archives for "Keto"
Last week I took a few minutes out of my day I made sauerkraut (with no vinegar whatsoever). I had a green cabbage from a local farm. I shredded it, added salt and whey, and mixed it up a bit and pounded it (very meditative to pound a cruciferous vegetable, let me tell you). Was called away and forgot about it. A few hours later I mixed it and pounded some more and packed it into jars, and left them on the counter for three days. Voila! After about 20 minutes work, I have sauerkraut!
Ranch dressing is my favorite, but I hate buying those packets of seasonings that may have questionable ingredients, not to mention those yucky bottled dressings with added sugar! So I developed this easy, inexpensive homemade (no sugar) ranch dressing recipe that literally takes less than 5 minutes to mix up and doesn't even require a blender or food processor. I should call this “Kim's Lazy Ranch Dressing” recipe.
Who knew low carb could be this good? I made this low carb breakfast sandwich with my recipe for egg cups and the recipe below for the ‘bun / biscuit'. Satisfying and great ratio of fat to protein, plus with some fiber! There was even a bit of crispiness in there.
The secret to making these biscuits is using a good pan. I use this pan from USA Pans, which is a commercial baking, heavy pan. After using it a dozen times, the pan still looks brand new. I just put the batter for these buns straight in the pan, no spraying of any oil or anything. I also use it for the egg cups so that they fit the buns perfectly! BUT if you don't have one of these pans, the biscuits will still taste great, just be sure to grease your pan.
I started making this blender dressing over a year ago, and since then I have not bought one bottle of salad dressing! This dressing is reminiscent of that Olive Garden Italian salad dressing, except a bit creamier and less acidic. It's also packed with good fats, and lasts a long time in the fridge (a couple weeks for me). I love that there is no added mayonnaise in this dressing, it makes it own!
I made these wonderful egg cups this week to make a tasty and easy low carb and ketogenic breakfast with a lot of satisfying and healthy fats! Easy to heat up and eat on the go. Lasts all week!
I love curry. SO. MUCH. It's actually ridiculous how much I love it. And once I learned how easy it was to make at home, I rarely even order it in restaurants. My daughter is also addicted and could eat this curry every day if I made it that often, which I could if I wanted to because its so ridiculously easy.