Cheesy Cauliflower Rice

This is an incredibly simple but delicious recipe that is on constant rotation at our house. At only 3g net carbs this is a nice alternative to rice or starches. It comes together super quickly and you might even be able to trick your kids into eating it. Honestly even if you aren’t on a ketogenic diet, you will love this recipe. I had not eaten a single piece of cauliflower in my entire life before starting keto last year and now I make this cheesy cauli rice minimum of once per week.

What makes this recipe even easier… organic frozen riced cauliflower from Costco. It comes in 12 oz packages and is literally perfect for this recipe. I love shredded gouda from Aldi but you can use any cheese you have on hand. I have used parmesan and made this kind of into a risotto. I have used sharp cheddar or Colby jack. We literally eat this cheesy cauli rice every week. Continue reading “Cheesy Cauliflower Rice”

Low Carb Thai Red Curry Chicken Soup

There is something about the depth of spice in Thai red curry that is incredibly addicting. If you are eating low carb and don’t want red curry over rice, this is a nice alternative. If you aren’t low carb, throw some rice in or some rice noodles and you’ve got yourself a soup! For some reason Thai food seems to be intimidating but this recipe is fairly simple. You can definitely get all of the ingredients at any big grocery store. I really like Maesri red curry paste which can be ordered from amazon.  But they have Thai red curry paste at most stores. You may want to start with just two tablespoons of red curry paste depending on how spicy you like your soup. Three tablespoons may cause you to break a sweat. I found red boat fish sauce at my local grocery store as well but you may have to order this online to get a low carb fish sauce.

The protein and vegetables in this recipe are very flexible. I like chicken or shrimp. You can use tofu or beef or even pork. There are some Thai red curries that are made with just all different kinds of mushrooms. I like bell peppers, zucchini, mushrooms, onions. But get creative and use whatever you have. You might have to watch the macros depending on what vegetables you use, especially if you are strictly Keto. This soup does have 4.2g net carbs. But they are well worth it and mostly due to the large amount of vegetables.

This recipe freezes really well. My favorite way to freeze soups is with souper cubes.  Storing them in plastic bags and stacking them in the freezer saves so much room. And you don’t have all your Tupperware tied up in the freezer. It is also great for portion control. Each well has measurements for half cup and one cup. They also make a two cup souper cube for larger portions. I find this soup to be pretty spicy and very filling, especially with the miracle noodles, so one cup is always plenty of food for lunch. I immediately portion all of my soup out so they are ready to go for lunches and I freeze whatever we won’t eat in the week in the souper cubes.

Low Carb Thai Red Curry Chicken Soup

1 tbsp olive oil
2 lb chicken breast, cut into one inch bite sized pieces
1 onion, chopped
1 bell peppers, chopped
1/2 cup chopped mushrooms
4 garlic cloves, minced
3 tbsp red curry paste (I like Maesri, if you don’t want it that spicy, just use 2 tbsp.)
1 tsp coriander
4 cups chicken broth
1 can full fat coconut milk
8 oz package shirataki/miracle noodles
1 tsp fish sauce
Juice of 1 lime

Heat olive oil in a Dutch oven on medium heat until shimmering. Sprinkle chicken generously with salt and pepper. Sauté chicken until browned, about 3 minutes. Remove from the pot and set aside.

Stir in the bell pepper and onion. Cook for 3 minutes. Add in the garlic and mushrooms and sauté for 1 more minute.

Mix in the red curry paste and coriander, cook for 1 more minute.

Add in chicken broth and coconut milk and bring this to a boil. Reduce heat slightly and cook for 10 minutes.

Stir in noodles and fish sauce and cook for 5 more minutes.

Remove from heat and squeeze lime juice into the soup.

Each cup of soup is 195 cal and has: 5.4 g carb, 1.2 g fiber, 2.3 g sugar, 12.4 g fat, 15.5 g protein

Keto Egg Roll in a Bowl

Are you in ketosis but craving Chinese food? I have a recipe for you! This recipe was a huge success and is just as delicious when meal prepped for lunches. This meal is incredibly simple and comes together in 30 minutes or less. This has become a regular in our meal prep rotation. It is also great for breaking a fast when you sort of want breakfast food but you sort of want lunch. I have made this and done over easy eggs instead of scrambling them. The runny yolks elevate this very simple dish.

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Keto Peanut Butter Cups

When I first started Keto I was very scared about not having any chocolate therapy during stressful work days. I have been amazed at how much better I feel though when I am not eating snickers bars and starbursts all day at work. I am way more alert, I don’t get that post lunch urge to nap, and I don’t have cravings for sugar. But I created some recipes for when you really need a bite of something sweet. This is probably my favorite Keto *sweet* treat to make. They taste like a darker, chocolatier version of Reese’s peanut butter cups.

They are beyond easy to make. You really just need the tiny muffin/candy liners. I found them at home goods in a pack of 300. You can find Lily’s chocolate chips at Whole Foods or sprouts or thrive market. They even have some specifically labeled “keto.” I like the dark chocolate but they have a milk chocolate version out now as well. I also use the Whole Foods unsweetened peanut butter for all my Keto baking to minimize carbs. It is honestly delicious. When I am not baking with it, I might be guilty of eating it with a spoon. If you use different chocolate chips, make sure to recalculate the carbs.

Store these in the fridge for 1 week, but they will be gone before the end of the week. I have never tried any other sugar substitutes besides swerve. I am pretty sensitive to fake sugars and I sometimes notice that mild cooling effect with swerve in certain recipes. If you let these sit in the fridge overnight though, you cannot tell that they are made with swerve. You can definitely use whatever your preferred sweetener of choice is. There is actually a super useful conversion chart on the swerve website if you need it.

Don’t let the holidays and constant barrage of sweet treats get the best of you! Make these keto pb cups today!

Keto Peanut Butter Cups

  • 1/2 cup smooth peanut butter organic unsweetened 365 Whole Foods
  • 2 tbsp butter, room temperature
  • 2 tbsp powdered swerve
  • 1/2 tsp sea salt
  • 6 oz Lily’s Dark Chocolate Chips
  • 1/2 tsp vanilla extract (simply organic)
  • 1 Tbsp refined coconut oil

In a large bowl, use a hand mixer to beat the peanut butter, butter, swerve, vanilla extract, sea salt.

In a microwave safe bowl, melt the chocolate chips in the microwave. Microwave on high for 20 sec intervals, stirring in between, until all the chocolate is melted. Mix in the coconut oil and vanilla extract, microwave for 20 more secs until combined.

Using a pastry brush or spoon, coat the inside bottom part of the muffin liners with chocolate.

Drop a teaspoon of the the peanut butter mixture into each muffin cup.

Top each cup with a teaspoon of melted chocolate and smooth over the surface of the peanut butter with a spoon. (It doesn’t have to be perfect.)

Refrigerate for at least 1 hour (or freeze for 30 minutes).

Each PB cup is 1g carbs and 74 calories.

Keto Egg Cups

Well we jumped on the keto bandwagon and it has really been an inspiration in the kitchen and to the blog. So here it goes.  My husband is the type of guy who likes to eat a quick trip breakfast every morning and then complain about his number on the scale. Since we have been eating low carb, I have been making him these egg cups for breakfast every couple of weeks. They are super easy to pre package in containers and then just grab and go. Two egg cups is plenty for my breakfast but he usually likes to scarf down 3 or 4.

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