Keto adventures, Recipes

Meatballs with marinara sauce and ricotta cheese!

Tonight we had meatballs and marinara sauce topped with ricotta cheese. I know I’ll be eating carbs tomorrow for Sunday’s race so wanted to eat healthy today. Yum!! And so easy!! 1 lb of ground beef, 1 egg, 3-4 tsps of almond flour, salt, pepper, garlic powder, oregano, red pepper flakes (seasons to taste, about a tsp each) and 1/4 cup of Parmesan cheese. Form the meatballs and sear on all sides. Top with marinara sauce and transfer into a 350 degree oven for 30 minutes. For the last five minutes remove and top with ricotta cheese and return to the oven that’s been turned up to broil for five minutes. Voila!!

What’s your favorite weeknight meal? Do you have any races this weekend? Good luck if you do!!

Cheers!

Michelle

Keto adventures, Recipes

Keto cups

Tonight I made quick and easy turkey, arugula, egg and Gouda cheese cups for dinner. Spray a muffin tin with non stick spray and put the turkey in the tins pushing down the middle. Add arugula and an egg, and sprinkle with Gouda cheese. Season with salt and pepper to taste. Bake at 350 for about 10-12 minutes. Yum!

Sorry I’ve been absent lately. Life just gets in the way sometimes and blogging from my phone is a pain. Hope y’all are doing well. Share with me your favorite low carb recipe!

Cheers!

Michelle

Keto adventures, Recipes

Spicy braised spinach and shrimp

It doesn’t get much easier than this, y’all. Here’s what you need:

✔️ 1 bag of baby spinach. (Enough to fill a large mixing bowl. It shrinks down by a third).

✔️ 1 lb of shrimp. I get the deveined and peeled once because heck, it’s easier.

✔️ 3 pieces of bacon: cube it and render off the fat. Drain on a paper towel and dispose of the grease in the pan. Don’t wipe out the pan, though! Save that yummy goodness.

✔️ half of a white onion-diced finely

✔️ 2 cloves of garlic-minced

✔️ red pepper flakes, salt and pepper to taste.

✔️ teaspoon of coconut oil

Once you’ve rendered the bacon, set it aside. In the pan you cooked the bacon add the coconut oil and sauté the onions, garlic and red pepper flakes. Once soft, add in the shrimp and cook for about two minutes. Season with salt and pepper. Add in the spinach, and gently fold in to the pan. It will shrink down pretty quickly. I like mine with a bite so I only cook it until slightly wilted.

This whole meal took a total of 10-15 minutes and was a big hit!!

What’s on your plate tonight?

Cheers!

Michelle

Keto adventures, Recipes

Pork chop Keto meal

Tonight I made a simple pan seared pork chop, cooked with just a pat of unsalted butter in a cast iron skillet. I seasoned it with some Cuban seasoning I got from a place called, “The Spice house” in St. Petersburg, FL.

I paired it with cheesy cauliflower purée. Boil half of a head of cauliflower until soft and save about 1/4 cup of the cooking liquid. Add a large tablespoon of cream cheese, 1/2 cup of mozzarella cheese and salt and pepper to your food processor (blender will work fine as well), and then add the cooked cauliflower on top. Blitz on high until smooth. Add a little of the saved liquid if needed to thin out the purée.

The avocado crema was simply 1 avocado, 1/4 cup of sour cream, juice of one lime, salt, pepper and cayenne with just a drizzle of olive oil.

Voila!

I’ve been having a blast coming up with new Keto friendly recipes, and hope you are enjoying them! What’s your favorite low carb dish?

Cheers!

Michelle

Keto adventures, Recipes

Keto beef stroganoff recipe

This one is super easy, y’all.

Sautéed garlic (1 clove) and about two tablespoons of red onion in coconut oil. Add some chopped mushrooms and red pepper flakes if you like a little heat. Cook until soft-3-4 minutes. Add a cup of heavy cream and cook down for a few minutes. Season to taste with salt and pepper. While this magic is happening, “zoodle” three zucchini’s and brown 1 lb of ground beef in a teaspoon of coconut oil and season with salt and pepper and a little season salt.

Add the zoodles to the sauce, mix well and then add the beef-draining any excess grease before adding. I added a little mozzarella for some creaminess and served!!

Have you ever had zoodles? What’s your favorite low carb meal?

Cheers!

Michelle

Keto adventures, moving forward, Recipes

Labor Day laboring.

We got rained out today and I was initially pretty bummed to spend a day inside. But when my youngest daughter came home from the mall with a gift for me, I was instantly cheered up.

Once our groceries were delivered via Shipt, I dove in for meal prep and dinner prep. I chopped a bunch of veggies, made some baked chicken and made turkey burgers for dinner. I also made egg, spinach and mushroom “muffins” for quick easy meals this week.

Here’s to week three of our Keto diet! I am shooting for another good eating week and 3 runs this week, weather permitting. I was so pleased I had two good runs last week and a 6 1/2 mile walk at Epcot over the weekend.

What are your week goals? Do anything fun for Labor Day?

Cheers!

Michelle

Recipes

Spicy chicken wings with a broccoli and avocado purée

Here is my simple recipe for:

Spicy chicken wings seasoned with salt, pepper, cayenne and smoked paprika baked at 350 degrees for 35 minutes. My newest creation is broccoli cheesy jalapeño mash: made by boiling one head of broccoli, one jalapeño and two cloves of garlic. Save 1 cup or boiling liquid. Put one avocado into the food processor with the juice of half of a lemon or lime. Add the boiled veg and purée. If needed add some of the boiling liquid to thin out. Season with salt and pepper and add 1/4 cup of shredded cheddar cheese. Yum!! Who’s hungry!?!

Have you tried a low carb or Keto diet before? What are some of your favorite recipes?

Cheers!

Michelle

food, Recipes, Uncategorized

Shrimp with spicy red sauce over zoodles!

In trying to keep with my “lower” carb diet, I’ve been playing around with my “zoodler” more often.  Here’s the one I have, click here. Tonight’s dish was a hit!

Recipe:

1 large zucchini, zoodled

1 small onion, diced

2 cloves of garlic, minced

1 bag of pre-cooked large shrimp, thawed (remove tails)

1 jar of red sauce, use your favorite!

Basil, oregano, crushed red pepper flakes, salt and pepper

1/3 cup of freshly grated parmesan cheese

Here’s what you’ll do:

Heat 2 tablespoons of EVOO in a non stick skillet, add your garlic, onions and red pepper flakes and sauté until the onions are translucent, being careful not to burn the garlic; 3-4 minutes.  Add in the jar of sauce, herbs and salt and pepper and let simmer for 25 minutes.  In the last five minutes add in your shrimp to heat through, and get a second sauté pan heated on medium high heat with 1 tablespoon of EVOO.  Next, add in your zucchini, salt, pepper, and parmesan cheese and sauté for 3-4 minutes or until al dente, making sure the zoodles aren’t mushy!

Enjoy!

shrimpandzoodles

Have you tried a zoodler yet?  What’s your favorite low carb meal!

Have a great night everyone!  If you try any of my recipes, please share your feedback!

Cheers!

Michelle

 

Recipes, Uncategorized

Chicken Sausage over “spaghetti”

It’s no shocker that I’ve been a bit MIA.  I just haven’t felt like doing a whole lot to be honest.  Sometimes work, life, etc. just overtakes us and we forget to make time for things we love.

So tonight I decided to dust off my apron and make a healthy meal for my family for dinner.

Chicken Sausage over “spaghetti”

Ingredients:

1 spaghetti squash, halved and seeded

4 links of chicken sausage, sliced at a diagonal.

1 shallot-finely diced

2 cloves of garlic-minced

6-8 shitake mushrooms, sliced

2 heads of baby bok Choy that have been cleaned and sliced-add these in the last 10 minutes

1/4 cup of frozen peas-add these in the last 10 minutes

Extra virgin olive oil, kosher salt, pepper, red pepper flakes, garlic powder, oregano and parmesan cheese to finish.

Preheat your oven to 350 degrees and place the squash open face down and roast for 20 minutes.  Turn it over after 20 minutes and drizzle with extra virgin olive oil and season with salt, pepper, garlic powder and oregano and put back in the oven for another 30 minutes.

While the squash is roasting, add extra virgin olive oil (just a drizzle) to a non-stick pan.  Heat to medium-high heat and sauté the mushrooms, shallots, garlic and red pepper flakes until golden brown.  WAIT to season until you get the golden brown color.  Next add your chicken sausage and let brown.  Season with kosher salt and black pepper.  Cook for about 15 minutes or until golden brown, and in the last 10 minutes add the bok Choy and peas.  Taste for seasoning, and add salt and pepper as needed.

After the squash is done roasting, remove from the oven and let cool just slightly.  Scoop out with a fork  into a pasta dish, and top with the chicken sausage mixture. Finish off with parmesan cheese, and enjoy!

11-23spaghetti squash

Do you have a favorite low carb meal?  Does your family give you the side-eye when you try new and healthy recipes?

Thanks for the amazing support lately, I can’t thank you all enough!  ❤

Michelle

Recipes

Baked fish with lemon, capers and a secret kick!

I am finally getting back in a routine of working out, and I can honestly say I missed it. I REALLY miss running outside, but I am doing the best I can with my current situation, making sure I put my kid’s needs first.  So tonight after work I had a plan…a good work out AND good eats.

When I got home from work, I changed my clothes and was joined by my youngest. It’s been so much fun having them work out with me from time to time.  I ensured my fish (I used Swai fish which is a buttery white fish-SOO GOOD) was thawed and preheated the oven to 350 degrees.

  
We completed day 3 of the 30 day shred (still on level 1) and felt great.  I ran upstairs and prepped the fish.  This is about the easiest recipe you can find.

 

smear the mustard thinly
  
top with lemons and tarragon
 Baked fish with lemon and capers

2 fillets of swai fish, or any other good white fish

1 tsp. of capers, rinsed well

2 cloves of garlic thinly sliced

1 lemon, thinly sliced

Salt, pepper, and tarragon to taste

And the secret?  Just a smidge of Dijon mustard, smeared thinly over the fish.

Take your fish and pat dry with a paper towel.  Thinly smear the Dijon mustard over the top of the fish, season with salt and pepper, then add your capers and garlic.  Top with the lemon slices and add a pinch of tarragon.  Bake at 350 degrees for 20-25 minutes.

Sautéed peas with pancetta

I served with simple sautéed peas with pancetta.  Brown 2 Tbsp. of pancetta in a non stick pan that has been sprayed lightly with coconut oil cooking spray.  (Regular cooking spray will work as well). Add in 2 cups of peas, season with salt and pepper and cook for about 5-7 minutes, ensuring the peas still have a bite to the taste.

  
Dinner is served!

  
What’s your favorite fish recipe?  Do you like peas?  I hated them as a kid, but have grown to love them as a side dish!!

❤ Michelle