I’m trying to experiment with new recipes at least a few days a week. I also have a new obsession with avocados. I used to think they were so gross, but now they are among my favorite foods. Now I eat one almost every day. Avocados are super nutritious and are one of the approved fruits for the keto diet.
Anyway, I was trying to make an avocado chocolate pudding the other day. After letting it refrigerate for a couple of hours I tasted it. It was not flavorful. It wasn’t bad, but it wasn’t good either. I decided that I didn’t want to waste it, and would see if I could make a cake with it as part of the batter to add moistness. The cake I made turned out to be delicious, and I am so glad that I didn’t waste that avocado.
Keto Double Chocolate Cake
1 avocado (mashed)
1/4 cup cocoa powder
1 cup Stevia (or sweetener of your choice)
1 cup of Torani Sugar-free syrup (I used Belgian Cookie)
1/4 cup of softened butter
2 cups of almond flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. meringue powder
1/2 cup of Lilly’s sugar-free chocolate chips
Mash the avocado. Add wet ingredients together. Slowly incorporate the dry ingredients a little bit at a time. Lastly, gently add the chocolate chips in and stir until combined.
Pour into a greased baking dish or cake pan. Place in a preheated oven at 350 degrees for about 15 to 20 minutes or until a toothpick put in the middle comes out clean.
Let completely cool before trying to cut it.
This would be a lovely cake for a special occasion like VALENTINE’S DAY!
I love lemons and blueberries together. For our annual Mother’s Day brunch I decided to bring a low carb lemon-blueberry treat since I knew there would be lots of foods there I shouldn’t eat. I was a little worried about bringing a new recipe without trying it out first, but I was very pleased with the result.
Next time I make it, I will make it a couple of days in advance because it actually gets moister the longer it sits.
Low Carb Lemon Blueberry Bread
4 cups of almond flour
1 1/2 cups of Splenda (or sweetener of your choice)
1 tsp. baking soda
1/2 tsp. salt
zest of one lemon
1 tsp. lemon extract
1/4 cup lemon juice
1/4 cup blueberries
1 tsp. cream of tartar
2 tsp. meringue powder
Put all the ingredients into the mixing bowl except for the blueberries. Mix it all until thoroughly mixed. Then gently fold the blueberries into the batter. Pour the batter into a greased loaf pan. Bake at 350 degrees for about 45 minutes or until a knife pierced through the middle comes out clean. Let cool and remove from the pan. Slice and enjoy!
While waiting for a flight in the Nashville airport, my husband and I stopped in O’Charley’s to grab a quick bite. We were looking for something fast and low carb. They had Tennessee inspired deviled eggs on the menu. We ordered them and quickly decided that this was a flavor we would need to replicate at home.
I had to search around for the ingredients but after I found them all, I was able to copy the flavor almost exactly.
Here’s my recipe:
2 boiled eggs
2 tsp. mayo
1 Tablespoon Tennessee Chow Chow
drizzle of Historic Lynchburg Habanero Hot Sauce
4 pickle slices
Boil eggs. Let cool. Peel eggs. Cut the eggs in half and take out the yolk. In a bowl combine the mayo, chow chow, and cooked yolks. Mix until mostly smooth. Place pickle slice under each egg. Put the yolk mixture into the egg. Drizzle the hot sauce on the top.
I haven’t shared a low carb recipe in awhile. I tried out a few recipes that weren’t share worthy, but finally made one that I just HAVE to share.
I am not the biggest fan of cake but I love cookies and brownies. I feel like a have a good handle on low carb almond flour cookies but haven’t really been brave enough to try brownies until now.
These brownies truly taste as good as the full sugar, flour version. They are low carb, no sugar, and gluten free. They stayed moist for a full week without having to be tightly wrapped. So, without further ado, here’s the recipe:
Loved in the South’s Low Carb Brownies
3 cups blanched almond flour
1/2 tsp. salt
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1/4 cup olive oil
1 cup sweetener (I used Splenda)
1 cup Torani sugar-free caramel syrup
1 tablespoon vanilla
Preheat your oven to 350 degrees. Mix all the ingredients together until smooth. Pour into a greased pan. Bake 35-40 minutes until a knife inserted in the middle comes out dry. It may have a little bit of soft brownie stuck on it, but it should be cake-like, not runny.
It’s finally getting a little cooler down here. Each day after school, I have a snack ready for the children once their work is done. I know that a few of my children really enjoy carrot cake, but they would probably eat one slice and I’d throw the rest away. Since cinnamon is one of the official scents of the season, I thought that cinnamon sugar pita chips with a carrot cake dip sounded like something they would enjoy.
There was a race to lick the spoon-a sure sign of success.
This is how I did it:
Loved in the South’s Carrot Cake Dip
1 container of Philadelphia brown sugar cinnamon cream cheese
1/2 cup of heavy cream or half and half
1 large container of Cool Whip
1 box of carrot cake mix
Put the cream cheese in a large bowl and mix until creamy. Add the cake mix and heavy cream. Mix well. Once well mixed, gently fold in the Cool Whip. Serve with cinnamon sugar pita chips or any other sweet cookie.
Since last October, my allergies have been as awful as I can remember them ever being; I have suffered from wheezing and coughing, especially at night. I am guessing that part of my problem is my diet. While on the keto diet, I would consume zero fruit and barely any vegetables, with the exception of spinach and lettuce. I also started to put weight back on in October as I struggled to stay in ketosis, even though I was super strict.
I have felt crummy for too long. I feel like my body is telling me to change things up a bit. I have been wanting apples and all kinds of vegetables lately. I think my body is begging me for more nutrients.
I decided that once we came home from fall break that I would begin making big changes to my diet. I am a firm believer that all of us are different and that what may work for one person could be the exact opposite of what works for another. I also know that when I listen to my body; when I tune in to the way things make me feel, that I tend to feel better in every aspect of my life.
My breakfast this morning after a light workout was a plum. It was so juicy and just slightly sweet. It was a perfect start to the day.
My lunch was roasted Brussels sprouts. I enjoyed them so much that I am already thinking about when I’ll make them next.
They were quick and easy and delicious!
14 Brussels sprouts
1/2 tablespoon of olive oil
salt and pepper
I washed and cut the Brussels sprouts. I put the olive oil, salt, and pepper in a ziploc bag. I then threw the sprouts in and shook the bag. I placed the coated sprouts in a baking dish and then into a preheated oven at 350 degrees. I cooked them for 15 minutes, tossing them at the halfway point.
I made a buffalo dip last night that was so hot that my kids were running to get glasses of milk and huge dollops of sour cream. I even had to have sour cream with mine. I love sour cream so it was a bonus.
If you like spicy, this should hit the spot.
Loved in the South’s Super Spicy Buffalo Dip
3 large cans of chicken breasts (drained)
1 bottle of spicy buffalo sauce
1.5 containers of jalapeño cream cheese
1 can diced jalapeños
Mix it all together in a large bowl until smooth. Put it in a casserole dish. Put cheese all over the top. Bake at 350 until cheese is melted and the dip is bubbly.
Serve with tortilla chips if you don’t count carbs. For a lower carb dish, ditch the chips and find a fork. It’s delish!
You know when you go to the mall and you turn the corner and the sweet amazing aroma of roasted nuts hits you in the face and it is heavenly?! My girls love those little snacks. I wanted to make some of those sweet treats at home for an after-school snack. Here is how I did it.
I took one egg white. I added 2 tablespoons of water and whisked it until it was foamy. I then added 2/3 cups of brown sugar and 1/3 cup white sugar, 1 tablespoon of cinnamon, and 1/2 tsp. of salt. I then threw in a 10 ounce package of pecans. I stirred until every pecan was covered.
I then coated my crock pot with cooking spray and poured them in. I cooked them on low for about 3 hours and stirred them every now and then.
When they were about done, I put them on a parchment paper line cookie sheet and put them in the oven for about an hour at 250 degrees.
The girls said they actually tasted like those nuts from the mall. Mission Accomplished!
I’m really trying to do better at making a variety of breakfasts and lunches for my children this school year. A huge time stealer of our time is mealtime. I made a menu of our breakfast, lunch, after-school snack, and dinner plans for each day. I was able to stick to it and found that each meal took up less time because there were no negotiations. One of the breakfast items was breakfast pizza. Here’s the recipe.
1 refrigerated pizza crust
6-8 slices of bacon
1 cup shredded cheese
Cook the bacon. Set aside and crumble. Bake the crust until lightly brown. Scramble the eggs. Once all the ingredients are cooked, take the crust and layer the eggs, bacon, and cheese. Put in the oven at 350 degrees until cheese is melted.
This is a very hearty breakfast. It would make a great breakfast for test days. I hope you enjoy it if you try it!