FtM Trans Keto Weight Loss

Mashed Cauliflower 

Steam 3 cups of Cauliflower

Puree cooked cauliflower in a food processor

Stir in 2/3 cups skim milk and 4 tbs sour cream

Stir in salt & pepper to taste (I also added a little garlic)

Microwave for 2 minutes

Makes 3, 1 cup servings

200 Calories

15.5 Grams of protein

1 Gram Fat

35 Grams carbs

7.5 Grams fiber

Paleo Jumbalaya!!!! F-ing amazing! Ever since I saw Applegate Farms made an organic Andouille sausage I’ve been planning this. Using cauliflower instead of grain rice of course, this dish feels just like the real thing in your mouth. I made mine extra spicy by replacing traditional okra and bell peppers with straight up red and green jalapeños! Combined with the cayenne, I’m blowing my nose after every bite and loving it! Here’s how I made mine (notice the bits of sausage, chicken and shrimp mixed in), but pick your favorite jambalaya recipe and paleo-rize it yourself! Just make sure to make it all organic like mine:

cauliflower rice onions garlic celery red and green jalapeños  olive oil Andouille sausage boneless skinless chicken thighs wild caught shrimp (peeled and deveined) tomato paste strained tomatoes chicken stock black pepper cayenne powder garlic granules onion granules dry thyme dry oregano dry mustard powder dry parsley dry sage paprika dry basil

First I chop 2 onions and 3 garlic cloves in the food processor. Then in a deep pot or dutch oven, I sweat them in olive oil under low heat. As it cooks, I coarsely chop 4 large stalks of celery, add it to the pan, and then do the same with 4 red and 4 green jalapeños (but if you want to use okra and/or bell pepper instead or in addition to, go ahead). Then I push the veggies to the side and turn up the heat slightly. I add a jar of organic tomato paste (ingredients: tomato). I brown that a little, and then return the heat to low. I add some of my spice mix, and stir it all together.

I cut up a package (4) of organic Andouille sausage (the only salt in my whole dish is in the sausage, so season everything else liberally). Then in a cast iron skillet I brown the sausage. While it cooks I throw the skinless boneless chicken thighs and the peeled and clean shrimp in a bowl and add more spices and olive oil, and mix.

Once the sausage is browned I add it to the veggie pot, and stir. I then brown the chicken in the same cast iron skillet as the sausage. Once brown, I add to the pot and stir.

I fill the jar the tomato paste came in with strained tomato (you can use chopped tomatoes instead) and add to the mix. Then I add chicken stock to the same jar and add that, giving it all a good stir.

😍😍😍

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Low carb everything bagel, sriracha, two eggs, American cheese, and two strips of bacon.

Chocolate Souffle (Low Carb, Gluten Free) 89% Fat

Nutritional Information: 1 souffle’ has 487 calories: 2g Carbs, 47g fat and 11g protein (with 11g fibre). 89% Fat

Ingredients (Makes 2):

2 eggs (separated)

40g Cocoa Powder (can be replaced along with cocoa butter with 85g dark chocolate)

40g Cocoa Butter

40g Salted Butter

½ Tsp (40 drops) Liquid Sucralose

1Tsp (5ml) Vanilla Extract

Instructions:

Heat oven at 200c

Grease ramekins with butter and dust with cocoa powder, then remove excess and save for later.

In a microwave safe bowl put the butter and cocoa butter (or dark chocolate) and microwave until melted (not burned!). Whisk together with vanilla extract, sucralose and add in the cocoa powder. Taste and check for sweetness then add and whisk in the two yolks.

In a large bowl beat the egg whites with an electric mixer until they make stiff peaks

Add egg whites to chocolate mix and fold together until well blended, then pour into ramekins

Cook for 15/20 minutes until the top is dry, it will remain moist inside.

Enjoy!

Smoothies

Low Carb Cherry Chocolate Protein Smoothie from Sugar Free Mom

Pumpkin Mocha Protein Smoothie from Sugar Free Mom

Peanut Butter Protein Smoothie from Sugar Free Mom

High Protein Chocolate Smoothie from Sugar Free Mom

Peanut Butter Banana Chia Smoothie from All Day I Dream About Food

Dairy Free Chocolate Pumpkin Spice Protein Smoothie from Sugar Free Mom

Coconut Milk Strawberry Smoothie from Low Carb Yum

Chocolate Avocado Raspberry Smoothie from All Day I Dream About Food

Frappes

Vanilla Bean Frappuccino from Sugar Free Mom

Copycat Starbuck’s Pumpkin Spice Frappuccino from Sugar Free Mom

Low Carb Chocolate Pudding Protein Frappe from Sugar Free Mom

Dairy Free Mocha Iced Coffee Frappe from Sugar Free Mom

Low Carb Nutella Iced Coffee Frappe from Sugar Free Mom

Shakes

Low Carb Frozen Peppermint Hot Chocolate from Sugar Free Mom

Peanut Butter Chocolate Milkshake from Low Carb Yum

Shamrock Shake from Maria Mind Body Health

Sugar Free Pumpkin Milkshake from Sugar Free Mom

Pumpkin Shake from Maria Mind Body Health

Coffee Milkshake from Low Carb Yum

Avocado Green Tea Power Shake from All Day I Dream About Food

Really nice recipes. Every hour.

How do you stay within your calorie limit, and also feel like your not super hungry?

SUNDRIED TOMATO AND GARLIC ROAST LAMB

Really nice recipes. Every hour.

Marzipan Truffles

Low carb and sugar-free, these little lovelies look, taste and act just like the sugary original. Indeed you could use the marzipan in this recipe anywhere you’d use the real the stuff, think: fondant icing and simnel cakes, for example.

Trying out some fat bomb recipes

First I started with chocolate truffles, but the recipe did not work out so well. They were not nearly sweet enough but that was an easy fix. They also never got firm enough to roll into balls so I added 3 extra tablespoons of coconut oil and then formed patties that I dipped in a mixture of shredded coconut and pecans. Taste wise…perfection, but use caution with the recipe. You will probably need to tweak it a bit

chocolate truffle fat bomb

The next recipe was perfect as is, but I used peanut butter because….well I love peanut butter. These are dangerously good 

Broccoli Cheese Bites

I found that I needed to still kind of use some PAM on the wax paper, but this was good.

Ingredients:

16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)

1 1/2 cup of grated cheddar cheese

3 eggs

salt & pepper

1 cup of seasoned Italian breadcrumbs

Directions:

Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.

Cheesecake Yogurt

Ingredients:

75g or 1/3 cup Fage 2% yogurt

75g or 1/3 cup full fat coconut milk

25g or 1 Tablespoon cream cheese, Philadelphia brand, full fat

Directions:

Combine all ingredients and use a small whisk to blend evenly. 

If the cream cheese is too stiff, microwave it for a few seconds to soften it.