Keto Pancakes

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The first few times I made these I failed … epically. They were more like crepes; thin and delicate. To be honest, these are not as fluffy as regular pancakes and if you find a way to get them to be thicker let me know because I am genuinely curious.

With that being said, these are both simple to make but also a little difficult. The only ingredients you’ll need are cream cheese, powdered sweetener, egg, almond flour and a dash of either vanilla or almond extract. With so few ingredients, I wonder myself how I messed these up but it’s easy if you’re not paying attention. If you want to make keto crepes though, this is the same recipe you’d use! Just add a little milk or water to thin out the batter, unless your batter ends up being thin like mine did.

I haven’t tried adding anything to this batter like blueberries or strawberries but as long as your batter is thick enough, I don’t think it would be a problem. I just top my pancakes with my favorite fruits or syrup and call it a day but get as creative as you want. If you wanted to add fruit I would suggest mashing them and them ribboning the fruit through the batter. This might work better than simply adding the fruit into the batter since it is a little thinner than normal batter. This recipe makes 4-6 pancakes.

O.K.! Now we know what we’re doing and what we need, here’s how much you’ll need:

  • 1 Block of softened cream cheese
  • 1 cup of almond flour
  • 2-4 eggs (depending on how thick you want them)
  • 1/2 cup of sweetner
  • 1 tbsp of vanilla or almond extract (optional)

The first and easiest thing to do is to combine the eggs and cream cheese. I use my Ninja blender, it combine the ingredients quickly and evenly. As the cream cheese and egg begin to combine, add your almond flour, sweetner and extract. Again, if your batter feels too thick just add a little bit of water to thin it out. If the batter is too thick it may not cook right, you want the batter to cling to a spatula but be able to drip off. If you can scoop the batter out like dough, it’s too thick.

Once all your ingredients are combined, make sure to taste test the batter, I prefer my batter to be a little sweeter so that when it cooks it doesn’t develop that eggy flavor. Add some butter or non-stick spray to your skillet and add batter. I like to cook these until their lightly browned and then I just plate with my favorite toppings or syrup!

Pictures to come when I can make these without eating them right away! I hope you all enjoy this recipe!

Cheesy Hotdog Roll-ups

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If you’re looking for a super quick, satisfying and tasty snack that won’t break the carb bank, this is it.

I’ve seen this recipe floating around Instagram and decided to give it a try and I wasn’t disappointed. Though they did take some getting used, timing is key here, once I understood what I needed to do, everything was a breeze.

Now, learn from my mistake and let the cheese brown a little before rolling. I got a little too anxious and my roll-ups were just cheesy globs. Pictures to come when I do them right next time!

Ingredients:

  • Hot dogs
  • Skewers
  • Cheese (of your choice)

Heat a medium sized skillet and once hot, place either two grab-fuls of shredded cheese to the pan or two slices of cheese long-ways so your hotdog will be fully covered tip to tip.

While the cheese is melting, insert the skewers into your hot dogs. Once the bottom side of the cheese begins to brown, about two minutes on medium heat, grab your hot dog and use the edge of a spatula to lift the corner of the cheese and start rolling the hot dog in the cheese from one side of the pan to the other.

I roll the hot dogs a little slow so the cheese will stay in place once removed from the heat but the cheese should be rolled up fairly neatly to the hot dog. If your cheese is a little runny try letting it cook a little longer or try using less cheese on the next hot dog. In any case, if it’s not perfect it doesn’t matter because it’s still going to taste good!

Once your hot dog roll-ups are cooled, dip in your favorite sauce and enjoy! Sriracha-ketchup is really good on these as is a little dip in some ranch.

This recipe is as easy as it sounds so give it a try and let me know what you think!

 

Spanish Style Cauliflower Rice and Jackfruit Carnitas

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This is a super easy recipe which you can choose to rice your own cauliflower or you use frozen and the jackfruit is ready made too. I did alter the recipe from the picture shown above mainly to make it better so if yours doesn’t look like the picture that’s ok because they’re aren’t exactly the same. The nutritional info for this recipe isn’t 100% since I’m not sure what would constitute a serving but the approximate macros for the meal as a whole are as follows:

338 calories, 12.5g of carbs, 30.5g fat, 4.5g or protein.

The one thing to note about my recipes is that everything approximate. I don’t jot down exact measurements for hardly anything but cooking is very subjective to the chef so add more of something or don’t add other things. Adjust the recipes to your taste levels. I won’t get mad, promise. If you choose to use frozen riced cauliflower, cook that in your pan with nothing else and that is your step one and then once the water has cooked itself out, begin with step one as it is and you can skip the first sentence of step 6 where you add the cauliflower just make sure to add the spices.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving size:

Ingredients:

  • 1 pkg Jackfruit Company pre-prepared jackfruit company “Carnitas” style – you can find this at Whole Foods
  • 2 tbsp Butter
  • 1 pkg of frozen riced cauliflower (1-2 heads of cauliflower if fresh)
  • 1/2 white onion
  • 3 cloves of garlic
  • 1 lime
  • 1 cup chicken or veggie broth
  • Sour cream
  • Guacamole
  • Paprika
  • Cayenne pepper
  • Salt & Pepper
  • Garlic Powder
  • Onion Powder
  • Ground cumin
  • Cilantro (fresh or ground)
  • Parsley (fresh or ground)
  • Turmeric (optional)
  • Bay leaf
  • 1 Fresh jalapeno (optional)

Cooking Instructions:

  1. Start by getting a medium pan and put your butter in it and turn the heat on med/low to let the butter slowly melt. You do not want the heat to be too high because you don’t want to burn the butter but you do want to brown it.
  2. Chop your onion and garlic or put in a food processor. I cut my onion into fours and then cut horizontally across the onion for smaller pieces and then place small bits into the food processor at a time and pulse once or twice. You’ll want your onion to be minced and you’ll want your garlic to be chopped as finely as possible. If you don’t want to use a knife to chop the garlic then after you peel it just put it in the processor and chop it up as small as possible. If you choose to use fresh parsley, cilantro and jalapenos you’ll want to chop them here as well. Just keep an eye on your butter! How to chop garlic
  3. Get a grater and your head(s) of cauliflower and a medium bowl. Put your grater over the bowl and start grating the cauliflower. Start with just one head but if you want more of the rice just go ahead with the second head. Once done, set aside for now. How to make cauliflower rice
  4. Add your onion and garlic to your pan with the melting or melted butter. Use a spatula and spread the onion and garlic around to evenly coat with butter. During this step we’re also going to add some spices but make a small reservoir in the butter/onion/garlic and add them there. We do this because the butter and heat will bring out their flavor more. We call this toasting our spices but it’s important that the spices don’t really come in contact with the onion and garlic or their flavor may not be as strong. Add the following items to the small reservoir: ground cilantro and ground parsley (if using fresh ingredients only add the parsley during this step), 1 tsp of cayenne pepper, 1 tsp of paprika, 1 tbsp of cumin. Let the spices sit for about 2 minutes on med/low heat.
  5. Grab another medium pan and put your Jackfruit and chopped jalapenos in it and let it slowly heat up on medium heat. I chop the Jackfruit into smaller pieces with the edge of the spatula while it cooks since it softens up during the cooking process. By doing this, the Jackfruit also goes a lot longer. Let sit on medium heat for about 5-8 minutes stirring occasionally.
  6. It’s time to add your cauliflower to your onion/garlic/butter mix. Add smaller portions at a time to make sure the cauliflower is evenly coated with the spices and butter. Once all your cauliflower is added, add the broth, lime juice, bay leaf, some chopped cilantro, 1 tbsp turmeric to the mix, salt and pepper to taste, 1 tbsp garlic powder, 1 tbsp onion powder and about 2 tsp more of cumin and some paprika if you want the mix to have a deeper color. Mix and cover and let cook for about 5-10 minutes mixing occasionally until the broth has been cooked out.
  7. Once the broth is gone, remove your bay leaf and take the rice off the heat but continue to move the rice around until it’s cooled down a little bit. This will prevent the rice from continuing to cook and getting stuck to the bottom of the pan.
  8. You’re jackfruit has been cooking for a while now so just make sure that it’s warmed thoroughly and is cut however you want and that your jalapenos are soft. You can add a little extra salt and pepper here but that’s only if you want.
  9. Both parts of your meal are done so now just plate some rice with the jackfruit, add a dollop of sour cream and some guacamole to your plate and top with some fresh cilantro.

I hope this turns out as well for you as it did me and just remember all the spices and stuff are up to your taste. The measurements provided are just general so add more if you need or less if you need as well.

Thanks for cooking with me!