Cooking Time

Need some new ideas for breakfast? Try this over easy egg in a sweet potato circle, complete with avocado on top.

I cut my sweet potato small so it cooks faster and I saute it in some olive oil, seasoned with salt, garlic powder, and onion powder. Once they're cooked through with a nice crust I create a ring with them in the pan and crack the egg into the middle. Use your spatula to carefully move the whites out so they don't sit on top and use a lid to allow the egg to cook slightly on top. Gently move to a plate once done and add spiced avocado on top. So good! And very filling!

Ok, you must try this chicken recipe! Totally keto safe!

2 chicken breasts

1 cup Caesar dressing of choice

.5 cup sour cream

Lots of grated parmesan

Pound the 2 chicken breasts so they are about the same thickness throughout, and season with pepper and coat lightly with parmesan, then place in a pan.

Mix together the Caesar and sour cream and pour over the two chicken breasts.

Cover the chicken with a healthy amount of parmesan.

Stick the plan into the oven at 375° for 30 minutes or until the chicken is mostly cooked through.

Finish it with 2-4 minutes under the broiler, but make sure not to burn it. Remove from the oven and cover loosely with aluminum foil and let rest for 10 minutes.

Made dinner tonight and it was delicious! I made pork schnitzel, broccoli slaw, and mini corn bread in my mini loaf pan. The schnitzel recipe is easy for keto and non-keto see recipe options below.

Pork Schnitzel

2-4 boneless pork chops, trim the fat, slice in half if they are thick, and then pound the thinner slices till about 1/8-1/4 inch

In bowl one add: flour or almond flour, garlic powder, salt, paprika, and pepper

In bowl two: whisk two eggs

In bowl three: add panko bread crumbs or pork rind crumbs

Add each chop to the first bowl, then the second bowl removing any extra egg, before adding to third bowl.

Awesome! Recipe!

Kung Pao Chicken

Cut 2 large chicken breasts into 1/2 inch cubes and place in a bowl with 1 egg white, 1 tbsp cornstarch, 1 tbsp tamari, and 1 tbsp cold water. Mix to combine and set in the fridge for at least 30 minutes.

Clean and chop the top off of 8 chili peppers and chop about half a cup of green onion.

Combine sauce ingredients in separate bowl: 1 tsp sugar, 1/2 tsp salt, 1 tsp cornstarch, 1 tbsp tamari, 1 tsp distilled white vinegar, 1 tsp sesame oil, 2 tbsp water.

Heat a wok up and add 1 cup peanut or corn oil and heat until very hot. Empty the contents of the chicken bowl into the wok. Cook the chicken until it's mostly but not completely cooked through then pour the contents of the wok into a bowl, using a strainer and set chicken aside.

Place empty wok back over the heat and add 2 tbsp of the discarded browned oil from the bowl. Once hot, add the peppers and brown them until they get dark red. Then add the green onions and chicken back to the wok.

I've got another involved recipe here for spicy red shakshuka, but one of the best things I've learned to eat, so if you can I highly recommend giving it a try.

Ingredients:

2tbsp extra virgin olive oil

2 medium yellow onions finely diced

1 large red bell pepper, cored, seeded, and finely diced

1 jalapeno pepper, cored, seeded, and finely diced

2 tbsp tomato paste

2 tbsp harissa

3 cloves garlic minced

1 28oz can crushed tomatoes

2tsp salt

1tsp sugar

1tsp paprika

1tsp cumin

6-8 large eggs

In a large skillet over medium heat, heat the oil and add the onions to cook until soft and translucent. Add the bell pepper and jalapeno until softened, stirring occasionally. Stir in the tomato paste, harissa, and garlic and cook another 2 minutes.

Stir in the crushed tomatoes, salt, sugar, paprika, and cumin. Bring the mixture to a boil and then reduce the heat to a simmer. Let sauce simmer about 20 minutes or until it's thick and shiny.

Preheat oven to 400°. Transfer sauce to oven safe dish. Crack an egg into a separate bowl (to prevent errant egg shells), create a well in the sauce and pour the egg in. Repeat for the remainder of the eggs.

Transfer the dish to the oven and cook 12-15 minutes, or until the whites are thoroughly cooked through but the yolks are still runny.

Try this pork recipe, it's amazing!

Trim the fat off a 3lb (or bigger) pork butt (shoulder). Cube the meat and cut up the fat and transfer both to a 9x13 baking dish.

In a separate bowl, combine the juice of one orange with a 1/4 cup of olive oil.

In another bowl combine 1Tbsp salt, 1tsp pepper, 1.5tsp cumin, 1tsp cinnamon, and 1/4tsp Chinese five spice. Mix you combine.

Thinly slice the peel of the orange, and peel 8 cloves of garlic.

Pour the wet ingredients over the meat and mix till all pieces are covered. Add the spices and mix to combine. Add the orange rind and whole garlic cloves and mix to combine. Finally add 2 bay leaves on top of the meat.

Cook the meat for 3.5 hours at 275°, should be fork tender when finished.

Turn the oven off and turn on the broiler. Remove the meat from the baking dish and then carefully discard the garlic, orange peel, bay leaves and and remaining fat cubes. Pour the remaining juices into a separate bowl.

Put the meat back into the now mostly empty baking dish and pour some of the remaining juices into each piece and put the meat under the broiler for 3 minutes. Flip the meat and addmore of the remaining juices to each piece and finish with another 3 minutes under the broiler.

So I'm at the beach with my family and we're all taking turns making dinner for everyone. Last night I made salsa verde enchiladas with homemade salsa verde, homemade corn tortillas, copycat chipotle corn salsa, cilantro lime rice, and some "easy tortilla chips". Everything went over awesome! I took my enchilada apart and just ate the chicken, salsa, and cheese. Delicious! I'm posting the salsa verde recipe below cause it was amazing, super easy, and could go on anything you like to make it super tasty.

Salsa Verde:

1lb canned tomatillos

1.5 small white onions quartered

1 clove of garlic peeled

2 Serrano chilies cored send top removed, add seeds if you want it spicier

8 stems of cilantro

Add all ingredients to a blender and pulse until smooth, taste, and add salt/additional Serrano seeds to taste.

I hope you all continue to follow me and I promise to continue to bring the amazing recipes I have been bringing for years. They will all continue to be keto safe as i still believe that's the healthiest way to eat.

Hey all, I have a few recipe to try. It's not perfected yet, so I don't have exact measurements, but it's a one pan recipe, it has a unique crunch to it, and it's pretty yummy!

Slice 2 large chicken breasts into thin similarly sized pieces and season generously with onion powder, garlic powder, and salt. Then brown the chicken in a wok, or large pan in sesame oil.

When the chicken is almost done, add half a cup of peanut butter (I estimated everything so I had less cleanup cause I'm lazy). Add coconut aminos for an umami flavor that balances out the sweetness of the peanut butter, rice vinegar for some acid, and sriracha for spiciness. Taste as you go until it's delicious then add a bag of bean sprouts and let them cook down with the chicken and sauce until they are soft.