Keto Pancakes

I got challenged by Alma, one of my YouTube friends, to make this recipe.

I've made this recipe twice now.  I updated the picture.  The first go, I made this using my cast iron skillet.  I would NOT recommend cast iron for these pancakes.  The second time, I used my flat grill, and the results are SO much better.

Ingredients day 1 (Before you go to bed)

1/2 cup of phyllium husk

1/3 cup sunflower seeds

1 1/2 cup of almond milk

1 teaspoon of vanilla

1/2 cup Stevia

Refrigerate overnight

Ingredients day 2 (Before your family gets up)

4 oz Creme cheese

4 eggs

1/2 teaspoon baking powder

4 tablespoons coconut flour

Directions

Mix the ingredients from the day 1 and put in the fridge overnight.

Mix the ingredients from day 1 and add the day 2 ingredients.

Fry in butter on a flat grill.

This video is my 1st attempt.

The second video, it my far SUPERIOR attempt at making the pancakes.

Comments and suggestions are ALWAYS welcome!

Stuffed Zucchini Keto WOE

OK, now I would very likely be the first person to say, zucchini, I'm not eating that.

Well, take a leap of faith.  Try this.  I wouldn't steer you wrong.

Ingredients

4 medium zucchini
2 tsp. extra virgin olive oil
1 lb. ground beef
3 garlic cloves, minced
1 onion, chopped
1 green pepper, chopped
reserved zucchini 'meat' from the center of zucchini
1 tbsp. Italian seasoning
2 cups marinara sauce (Divided)
1 cup mozzarella cheese, shredded
1/4 cup of parmesan cheese

Directions:

Preheat your oven to 400 F.

Slice zucchini in half length wise and use a spoon to scoop out the center leaving about 1/4 inch zucchini shell all around.  

Be sure to save the zucchini you scooped out.

Place zucchini in shallow baking dish.  Put about a cup of water at the bottom.

Cook your hamburger in a large skillet over medium-high heat.  Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.

Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, 1 cup of marinara sauce, salt, and pepper.  

Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.

Put the other 1 cup of marinara sauce in the bottom of the shallow backing dish.  Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling.  

Top each stuffed zucchini boat with shredded mozzarella and parmesan cheese.

Bake for 10 minutes or until the cheese has melted and everything has heated through.  Enjoy!

Comments and suggestions are ALWAYS welcome!

Ice Cream the Keto WOE

I seen this on some one's YouTube video and I thought, hey, I can make this.  Looks pretty easy.

Ice Cream anyone?

Ingredients

3 eggs (separated)
1/4 tsp Cream of Tartar
1 cup cream
1 tbsp instant espresso/coffee
1 tsp sugar substitute
dash of vodka about a tsp

Stuff you will need

Mixer
3 mixing bowls
1 "ice cream" pan

Directions

Separate your 3 eggs. 

Put the whites into a mixing bowl with the Cream of Tartar.  Mix until you get stiff peaks.  Set it aside. 

In a separate bowl, add the cream, coffee and sugar sub and beat this till you have stiff peaks.

Gently stir the egg whites and the whipped cream together.

Add the vodka to your egg yolks. Beat them lightly to mix together.  

Gently add this to your egg and cream mixture. 

Pour your ice cream mix into a loaf pan or tupperware container. 

Freeze for at least 4 hours before serving.

The ice cream turned out really good.  Nice to know that I can have an ice cream in the heat of summer this year.

Comments and suggestions are ALWAYS welcome!

Cream Cheese Dark Chocolate Fudge Keto WOE

Tonya is always looking for something sweet.  Or Chocolate.  And I am always looking for a way to keep her urges under control while we are doing the Keto WOE.

Ingredients
8 ounces cream cheese
1 cup butter
1 ounce unsweetened baking chocolate can add 2 ounces to up flavor
1 cup unsweetened almond butter (or peanut butter)
1 teaspoon vanilla extract
1 cup Stevia
1/3 cup unsweetened cocoa powder

Directions
Line an 8x8 baking pan with parchment paper.

Melt together cream cheese, butter, and baking chocolate over medium heat.

Add almond butter (or peanut butter/sunbutter) and stir until blended in.

Remove from heat and stir in remaining ingredients. 
Blend with an electric mixer to combine as well as possible. There may be some oil separation, but it will be okay once mixture cools. You can try adding a tablespoon of heavy cream and see if that helps the mixture blend together better.

Spread mixture into prepared pan evenly. Chill in refrigerator until set.

Comments and suggestions are ALWAYS welcome!

Spaghetti Squash the Keto WOE

Are you eating the Keto Way Of Eating and would DIE for some pasta?  

I thought that the name, spaghetti SQUASH, was indicative of how it would taste.  

Squash...  doesn't bring images of fresh pasta now does it...

But I'm gonna tell ya, this is a hidden jem of a fruit.  I looked it up.  I thought it may have been a vegetable, but I would have been wrong.

Ingredients

1 Spaghetti Squash (or vegetable spaghetti)
1 tablespoon Olive Oil
Salt, Pepper and Garlic to taste

Stuff you will need

Cutting board
1 french knife
1 cookie sheet
Parchment Paper
1 large spoon
1 large fork
BBQ Brush
Oven gloves

Directions

Pre-heat your oven to 400 F.

Cut the ends off the spaghetti squash, about a 1/2 inch or so.  (What you are doing is creating a flat surface to stand it on end)

Stand the spaghetti squash on end.

CAREFULLY, cut the spaghetti squash in 1/2 down the long axis.

Using the spoon, core out the innards and dispose them in your green bin or compost heap.

Using the BBQ brush, liberally coat the inside of the spaghetti squash with Olive Oil.

Line the cookie sheet with parchment paper.

Salt, pepper and garlic the inside of the spaghetti squash and then put the 2 halves, skin side up, on the cookie sheet.

Into the pre-heated oven for 40 minutes.

After 40 minutes, remove and let cool for about 10 minutes.

Using a oven glove, hold the spaghetti squash and using the fork, scrape the "spaghetti" out of the spaghetti squash.

For your viewing pleasure, here is a video of me cooking it.

I hope you can share this with your friends if you found the recipe interesting.

Comments and suggestions are ALWAYS welcome!