Saturday, March 29, 2014

~ Sunshine Waffles (makes 1 hearty waffle)


Recipe from Kathryn
Sunshine Waffles (makes 1 hearty waffle)

Dry mix.....
1 Tbsp. Almond flour
1 Tbsp. Coconut Flour
1 Tbsp. Ground flax
1 Tbsp. Chopped pecans
1 Tbsp. Dried shredded coconut, unsweetened
1/4 tsp. Xanthum Gum
1/4 tsp. Himalayan Pink Salt
1/4 tsp. cinnamon
1/2 tsp. baking powder

Wet ingredients...
2 eggs
1 Tbsp. Cream cheese
2 Tbsp. Heavy cream
2 Tbsp. Water
1/2 tsp. maple extract
1 Tbsp. Coconut oil
6-8 drops liquid stevia

Add all ingredients to the magic bullet.... Blend well... Scrape sides with butter knife or this rubber spatula...blend again.....

Pour onto HOT waffle iron...cook until dark brown to insure inside is done....

Serve with a couple melted maple butter cream fat bombs or regular butter, and your desired sugar free syrup.... Enjoy!

Waffle alone= 5 net carbs, 57 fat, 20 protein, 9 fiber,

Link to Maple Butter Cream Fat Bombs... (8 fat gr. per little scoop) http://kathrynslowcarbkitchen.blogspot.com/2014/03/maple-butter-creams-fat-bombs.html

*Note..... I like to make up baggies of the dry mix....and store them to help in the measuring on future mornings....then, all I have to do is pour into the magic bullet and add the wet ingredients, mix, cook and breakfast is served!....


Friday, March 28, 2014

~ Homemade Beef Broth, Bullet-Style ( full fat )


Recipe by Kathryn

Homemade Beef Broth, Bullet-Style ( full fat )

2 cups homemade beef broth (mine was from the freezer)
1 Tbsp. grass-fed Butter
1 tsp. lemon zest
1 Tbsp. Fresh lemon juice
1 tsp. finely grated ginger root
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Himalayan Pink Salt to taste
1/4 cup spinach, sliced
1/4 cup grated cheddar cheese

Heat well in a small sauce pan, then blend in NutriBullet or blender, well!.....serve and enjoy!.... Keep stirring as you eat to keep the cheese mixed up.....yummy!




Tuesday, March 18, 2014

~ Creamy Olive-Oni Hors D'oeuvres



Recipe from Kathryn
Creamy Olive-Oni Hors D'oeuvres ....

Recipe ingredients are....

3 JUMBO Black olives
1 Tbsp. Softened Cream Cheese
3 Sliced Pepperoni


...For how-to instructions... check out this vlog.... http://www.youtube.com/watch?v=c2DLgTfB7wQ&list=UUXR7vXCBufI1Gq85TewcCMA&index=12&feature=plcp
Each 3 equals...

~ Pinwheels




Recipe from Kathryn
Pinwheels

Ingredients...
Sliced Roast Beef or other sliced meats
Cream Cheese
Horseradish
Sliced Greek Pepperoncini or thin cut pickle spear

Mix softened cream cheese, a bit of horseradish together.... Spread on to a slice of Roast Beef.... put a thin row of peppers along one edge... and then roll up starting with the pepper edge.... roll into a tight log.... poke with rounded toothpicks... and chill.... When ready to serve... cut between the toothpicks...and serve!... YUM!

~ Cheesecake (LCHF) "Fat Bombs"


Recipe from Kathryn

Cheesecake (LCHF) "Fat Bombs"

16 oz cream cheese
2 eggs
2 Tbsp. sour cream
1/2 cup powdered Erythritol
1 tsp. stevia liquid
1 tsp. vanilla extract
1 tsp. almond extract
Dash Himalayan Pink Salt

Put all ingredients into a food processor...blend well...pour into sprayed lined silicon muffin tins... Bake 375 degrees (in a toaster oven for 22-25 minutes)... (18-22 minutes in my regular oven) Just watch them, since oven temps vary... I placed my silicon muffin cups in a baking pan with a little water in it... Be care to not get water in the muffin cups.... Be careful to not OVERCOOK!.....They will still be a bit soft, but firm up as it cools.... Let cool...refrigerate...Makes 12 muffins of yummy cheesecake...


Makes 6 servings... each serving is 2 muffins....

Each serving equals...

Calories 298

Total Fat 26 g

Total Carbohydrate 3 g

Dietary Fiber 0 g

Protein 7 g

~ Low Carb Cream Cheese Frosting Recipe




Recipe by Kathryn
Low Carb Cream Cheese Frosting Recipe

INGREDIENTS

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
Low Carb Sweetener to equal 1-2 cups of powdered sugar (I used 1 cup Powdered Erythritol + 1 tsp. Stevia)
1 teaspoon of vanilla extract

METHOD
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the sweetener. Keep adding until you get to desired sweetness and thickness.

3 Either spread on with an off set spatula or spoon into a piping bag to decorate your cake or cupcake.
Enough to frost 20 cupcakes....
1 serving....

~ Low Carb Chocolate Mayonnaise Cake



Recipe by Kathryn
Low Carb Chocolate Mayonnaise Cake
(Servings: 6-8 or 20 cupcakes)

Ingredients:

2/3 cups coconut flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs
Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups Erythritol + 1 tsp Stevia, maybe could have used more)
1 teaspoon vanilla extract
1 cup mayonnaise
1 1/3 cups water

Directions:

1
Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.

2
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans. Makes 20 cupcakes, (use liners)

4
Bake 30-33 minutes for cake, 25 minutes for cupcakes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Frost.... With low carb cream cheese frosting...
http://kathrynslowcarbkitchen.blogspot.com/2014/03/low-carb-cream-cheese-frosting-recipe.html

Makes 20 cupcakes...
I cupcake is 1 serving
1 UNFROSTED cupcake equals...


~ "Creamy Garlic Pepperoni and Mushroom"



Revised Recipe from Kathryn
"Creamy Garlic Pepperoni and Mushroom"

The Crust:
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic powder

I just used my food processor .... Here is how...

I put my shredded cheese (I used cheddar/Jack mixture), almond flour and garlic into the bowl of the processor... Pulsed until mixture resembled crumbs.... Put in the warmed cream cheese (I warmed it by setting it on the stovetop while the oven was warming) and egg.. Pulsed to combine....then, with a rubber spatula ...gather it into a ball, placed onto a greased piece of parchment....placed another piece on top and with a rolling pin, rolled it out to a this round.... Then removed the top parchment and slid the crust onto my baking stone or cookie sheet...Dock the crust by, taking a fork and poking throughout the crust to prevent bubbles.... and baked as directed.... 400 degrees for 12-14 minutes. Watch for bubbles and POP if they appear.

Toppings:

Make a garlic cream sauce, mix together...
4 oz. warmed cream cheese
1/2 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. black pepper
...spread onto cooked crust, evenly

Then top with...

1/2 cup thinly sliced fresh mushrooms
20 or so pepperoni slices
4 oz. grated cheese
2 Tbsp. chopped green onions

Then, topped it with a garlic cream cheese mixture, sliced mushrooms, pepperoni, cheese and green onions...baked again for about 5 minutes, broiling for the last minute.... Cut into 6 slices....easy to pick up!.... Yum!
1/6 Pizza =






































*Note... Revised from the original Fat Head Pizza recipe...
http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/

~ Butter Mint Fat Bombs


































Recipe from Kathryn
Butter Mint Fat Bombs

4 Tbsp. Butter, melted
3 Tbsp. Coconut Oil, melted
3/4 tsp. Mint extract
1/2 tsp. Vanilla extract
1/8 tsp. Himalayan Pink Salt
stevia to desired sweetness

Place all ingredients together and mix very well...pour into desired tiny molds.... Freeze.... Mine made 120 tiny pieces... These are tasty!

NOTE: I wonder if the mint will help with the Keto Breath?
Makes 60 servings of 2 mints each....
Each serving=

~ Jell-O Cream


































These are awesome!.... I know!.. I know!... They contain the wrong sweetener, but I just wanted them!... I wish they would make Jell-O with Stevia!.... Then, I'd really love them even more!... Use as a treat, to UP your fat, if you can handle dairy!.. Enjoy!

Recipe from Kathryn
Jell-O Cream

I large package sugar free Gelatin (any flavor)
1 cup boiling water

Mix together until dissolved...

In a blender add...

8 oz. cream cheese, cut into smaller chunks
1/2 cup heavy cream

Add gelatin mixture and blend well, pour into silicon molds...refrigerate until set... So yummy!...

Makes 16 small treats!

~ Provolone Cheese Chips



































Recipe from Kathryn
Provolone Cheese Chips

To make these chips..... Cut 1 slice of provolone cheese into 8 wedges.... Place spaced apart on a sprayed parchment lined pan.... Sprinkle with desired herbs and spices....and a sprinkling of Parmesan cheese....

Bake for 9-10 minutes at 400 degrees.... I used my toaster oven for these....

IMMEDIATELY remove the chips from the parchment and cool on another piece of parchment.... They stick if you leave them on too long....

Top with desired dip...like Jalapeño Dip
Oh So Yummy!
1 serving =

~ Jalapeño Dip





























Jalapeño Dip

2 package of full fat cream cheese
1 package of Mexican blend shredded cheese
1 jar of slice jalapeños
1 small can of diced black olives
1 bunch of green onions
1 tsp. garlic powder

Let the cream cheese come to room temp...

add 1 tsp garlic powder ...
3 tbs juice from jalapenos ...
chop green onions
as many jalapenos you want (I use 1/2 to 3/4 of a regular jar)

...mix together

add a couple hand fulls of shredded cheese mix.

Form into a ball and roll in the remaining shredded cheese. And there you have it :-D
Makes 16 servings...


~ Crust-less Pizza






































My "PIZZA Parlour" dinner at home!

Crust-less Pizza 




Tillamook - Vintage White Extra Sharp Cheddar Cheese, 2 oz.

Hormel - Pepperoni 10 slice

Lindsay - Naturals Black Olives, Sliced, 2 Tbsp.

Mushrooms - Raw, 0.3 cup, pieces or slices

Mixed Green Salad - Field Greens, 2 cup

Creamy ranch style salad dressing, low Carb, 1 serving(s)

Cheese - Parmesan, shredded, 1 Tbsp.

Zevia - All Natural Soda - Cola, 12 oz. (sweetened with Stevia)


How to make it........... it's so easy!.... I take a pie plate.... Put in all the pizza toppings you'd want on a pizza..... Cheese, pepperoni slices, black olives, sliced mushrooms, etc.... And layer it into the pie plate....top it with some Parmesan....Italian seasoning, a little garlic and onion powder...then, bake it...it use my toaster oven on 350.... Just let her bake until you get a bubbly, golden delicious dish....take it out of the oven....take a fork, and loosen the sides of the food and slip it onto a plate.... Add a bit of salt or Parmesan and Enjoy!

Mixed green salad with homemade ranch-style dressing,

Zevia Natural Cola over ice.....(sweetened with Stevia)

Oh my delicious!....
1 serving

~ Low Carb Custard

















Recipe from Kathryn
Low Carb Custard

4 cups half and half
8 eggs
2 tbsp. vanilla
Liquid Stevia to taste (I used about 1 1/2 -2 tsp.)
*Nutmeg as a topper

Blend all ingredients well in a blender and pour into 8 glass ramekins or custard cups, or a 2 quart baking dish ....*sprinkle top with lots of nutmeg.... put cups or baking dish into a bigger baking pan with water in it half way up the sides of the ramekins or dish .... Bake 350 degrees for 40 minutes or until the mixture is set in the center (it should still wiggle when shaken).. Carefully remove from HOT water.... Let cool well, then refrigerate....

Makes 8 servings....

Per Serving: 241 calories.... 4 gr. Carbs.....17 gr. Fat ..... 10 gr. Protein ....0 Fiber

~ "Oopsi Batter Waffles"



Revised Recipe from Kathryn
"Oopsi Batter Waffles"
(make 3 waffles)

Whip 3 egg whites untill stiff, set aside.

.....In another bowl mix
3 egg yolks,
1/2 tsp. vanilla
1/2 dropper liquid stevia
3 oz cream cheese,
1 Tbsp. coconut flour,
1 scoop protein powder of choice. (Stevia sweetened)

Add carefully to whipped egg whites .... Mixture will be lumpy....cook in a hot well greased waffle maker....

Serve with sweetened whipped cream and a drizzle of your favorite low carb syrup.... Or berries....delicious!


Per Waffles...

218 Calories

3 Net Carbs

4 Total Carbs

15 fat

16 Protein

1 Fiber



*Note.... Tweaked from the original recipe from John Debbie OPhelan

~ Maple Butter Creams Fat Bombs


Recipe from Kathryn
Maple Butter Creams Fat Bombs
Make 14 little scoops... (8 fat gr. per little scoop)

1 stick of Butter, melted.
1/2 tsp. Maple Extract
1/2 tsp.Vanilla Extract
1/4 cup of Heavy Cream.
10+ drops stevia



I put all of these ingredients into a small metal bowl...placed that bowl into a larger bowl that had ice and water in it.....then, holding the smaller bowl, I mixed it with electric beater, until nice and fluffy.... Now take a tiny ice cream scoop and scoop it onto a plate...put into freezer until frozen...then, put frozen scoops, into an airtight freezer container and store in freezer...enjoy!

~ Praline Cheesecake Parfait


































Recipe from Kathryn
Praline Cheesecake Parfait

Take 1/3 cup cold water
add 1 TBSP. unflavored gelatin or 1 pkt,
sprinkle over cold water and let soften for 10 minutes
then, add 2/3 cups boiling water and stir until dissolved....

Place all these ingredients in Blender
the gelatin water mixture, above...
2 (8 oz. cream cheese)
I scoop of Vanilla Whey Protein Powder
1/3 cup Davinci Praline flavored SF Syrup (or other flavor)
15 drops of English Toffee Stevia (or other flavor)
1 tsp. vanilla extract

Blend well and pour into a glass bowl.... top with nutmeg and chill for a few hours until set...

Make a whipped topping from....
heavy whipping cream
vanilla
stevia
Whip til creamy....

Scoop cheesecake into serving dish....top with whipped cream.... sprinkle on a few chopped nuts.....and a bit more nutmeg.....YUM!

7 servings....
Per Serving: 334 cal./2 net carbs./31 g. fat/10 Prot.

~ Beef Tacos


































Recipe from Kathryn
Beef Tacos

3 Provolone Cheese Taco Shells (check recipe)

4 oz grilled beef steak
Shredded cheddar cheese
Lettuce
Pico De Gallo
Cilantro
A bit of Greek Yogurt or Sour Cream
Tapatio Hot Sauce
Slice of Avocado

Enjoy!!!!


Makes 3 Tacos

1 taco = 133 Cal/3 Net Carbs/9 Fat/10 Proteins


kathrynslowcarbkitchen.blogspot.com/p/fats-recipes.html

~ Provolone Taco Shells

           
Recipe from Kathryn
Provolone Taco Shells

Ingredients:
Round Provolone Cheese slices
...(I bought mine at Costco-BelGioioso Cheese Slice Mild Provolone Cheese)
Garlic powder
Mexican Spices

Oven 375 degrees

Place Parchment paper on a cookie sheet....Spray lightly with nonstick cooking spray. Evenly space 3 slices of Provolone Cheese on the parchment.. Sprinkle lightly with garlic powder and Mexican spices.... I used a salt-free Mexican seasoning blend, from "The Spice Hunter", bought at my local Co-op.....Bake for 9-10 minutes until color is right...Then, I immediately picked up each shell with a straight edged spatula and place over the edge of a foil thickened edge of a pan to cool....you must do this quickly so they won't crack as they cool quickly and harden.....
Now fill these with taco fillings!.... Yummy!

This is my favorite cheese to use!... It works the best that I have tried so far.... BelGioioso Cheese Slice Mild Provolone Cheese from Costco...













....UPDATE....
I now use this pan... It is called "Quick Taco"..... I turn it UPSIDE-DOWN, and use it to cool my cooked shells on...WORKS GREAT!!!


(Makes 3 shells....each shell= 50 cal/ 0 net carbs/12 fat/11 prot.)
*Beef Taco Recipe...
http://kathrynslowcarbkitchen.blogspot.com/2014/03/beef-tacos.html
*Bacon Taco Recipe...
http://kathrynslowcarbkitchen.blogspot.com/2014/03/bacon-tacos.html




Beef Tacos Rehttp://kathrynslowcarbkitchen.blogspot.com/p/beef-recipes.htmlhttp://kathrynslowcarbkitchen.blogspot.com/2014/03/beef-tacos.html

~ Bacon Tacos


Recipe from Kathryn
Bacon Tacos....

To make the shells....
http://kathrynslowcarbkitchen.blogspot.com/2014/03/p3-provolone-taco-shells.html


Low Carb Provolone Taco Shells

Ingredients:
Round Provolone Cheese slices (I bought mine at Costco)
Garlic powder
Mexican Spices

Oven 350 degrees

Place Parchment paper on a cookie sheet, spray with cooking spray.... Evenly space 3 slices of Provolone Cheese on the parchment.. Sprinkle lightly with garlic powder and Mexican spices.... I used a salt-free Mexican seasoning blend, from "The Spice Hunter", bought at my local Co-op.....Bake for 10-11 minutes until color is right...Then, I immediately picked up each shell and place over the edge of a foil thickened edge of a pan to cool....you must do this quickly so they won't crack as they cool quickly and harden.....

I will now fill these tonight for dinner.... with taco fillings!.... Yummy!

Makes 3 shells....
each shell= 50 cal/ 0 net carbs/12 fat/11 prot.


Fill with Bacon, cheese, cilantro, avocado, sour cream and taco sauce.... Delicious!





~ Peach Cheesecake Mousse





















Recipe from Kathryn
Peach Cheesecake Mousse

Take 1/3 cup cold water
add 1 TBSP. unflavored gelatin or 1 pkt,
sprinkle over cold water and let soften for 10 minutes
then, add 2/3 cups boiling water and stir until dissolved....

Place all these ingredients in Blender
the gelatin water mixture, above...
2 (8 oz. cream cheese)
I scoop of Vanilla Whey Protein Powder
1/2 cup sliced peaches
1/3 cup Davinci Peach flavored SF Syrup (or other flavor) OR use a flavored Stevia + flavored extract
15 drops of Vanilla Cream Stevia (or other flavor)
1 tsp. vanilla extract

Blend well and pour into a glass bowl.... Chill well, until set....then serve in a dish, topped with nutmeg, top with fresh whipped cream, sweetened with a bit of stevia and vanilla....top with a slice of peach...mmm!
Makes 8 serving....
Each Serving equals...