I LOVE chili, but I MUST have corn bread with it. Or crackers or something! Well, this cornbread recipe fit the bill perfectly.
OK, OK, you got me. I’ll confess that it’s not real cornbread with the corn meal or anything, but this is a really good approximation. The secret is a corn flavor concentrate that makes these little muffins taste like cornbread. For real! I got the organic extract from Nature’s Flavors. This company also has a great video on the difference between extracts and concentrates and how to cook or bake with them. It was well worth the few minutes to watch as I learned a bit about the whole subject that I did NOT learn from Mom.
On a side note: I also bought an apple concentrate flavor from the same company that I will use in a fool-them apple pie made with chayote instead of apples. It should be really good.
IMPORTANT! For some, just the little bit of alcohol in extracts and concentrates can kick them out of ketosis. So consider that before using extracts if you are determined to stay in ketosis at all times. This company also has a line of extracts and concentrates that are specifically Keto friendly so, check it out.
I had planned on making cheddar jalapeno cornbread, but it turned out that I did not have any jalapenos on hand. To spice up the muffins I added cayenne powder. They turned out great.
As with most Keto bread recipes, this calls for a ton of eggs, but not to worry. This corn bread does not taste “eggy” at all.
I used a bit of almond meal to mix with the regular flour to give this bread a more hearty-textural look. This recipe also tastes great with additions like garlic powder, cayenne, extra cheese and /or jalapenos.
Don’t forget to take the eggs out of the fridge before you start gathering all of your supplies. This will bring them up to room temp.
2 cups almond flour
1/2 cup almond meal
1-1/2 cup shredded cheddar cheese
1/2 cup butter, melted
2 tsp corn concentrate flavoring
2 tsp baking powder
1/2 tsp salt
6 eggs at room temperature
Optional: any spices that you want to add (I used 2 tsp cayenne powder since I didn’t have any jalapenos)
Preheat oven to 400 degrees. Prepare muffin tins by spraying with cooking spray. (I use avocado spray.)
Mix all of the dry ingredients in a large bowl, combining thoroughly.
Whisk wet ingredients together and add to flour mixture in large bowl. Combine. Don’t worry, there will be little lumps.
Spoon batter into greased mini muffin tins.
Bake for 15-18 minutes until golden brown.
Let cool a bit and then turn out onto a plate.
Store in an airtight container for a week or refrigerate for two weeks OR freeze for up to six months. (I usually store in a baggie in the fridge since they will all be gone in a week or two anyway.
I LOVE Greek yogurt with a little homemade berry sauce, nuts and pumpkin seeds. I also like it with mixed fresh berries. But I do NOT like the store bought fruity versions of yogurt that are supposed to be sooo healthy. You know, the kind with fruit sauce in it and lots of sugar. If it’s fat-free, then it’s sugar-high. If it’s sugar-free, then it usually has an awful chemical-artificial sweetener in it. Plus the fruit often looks like some kind of pureed something. I don’t know what, but it’s not pretty fruit anyway.
Nothing speaks “Fall!” to me like cooling temperatures, cozy sweaters and throws, color changing foliage, the smell of crackling fire places and hot drinks with PUMPKIN spice. Most often (I would say daily actually) pumpkin spice or just plain old cinnamon, chocolate and caramel or maple extract will be found in my giant mug of hot coffee. Oh! And, of course, heavy cream.
about a cup of cold, cooked shrimp cut into little pieces
2 avocados, sliced or chopped
2 or 3 leaves of leafy green lettuce per serving (optional)
1/4 cup Avocado Mayonnaise
a couple squirts of Dijon mustard
1/4 tsp lemon juice
1/4 cup finely sliced spring onion
1/2 tbs dried parsley
1/2 tbs smoked paprika
salt and pepper to taste
1. Combine all ingredients except avocado and lettuce into a medium sized bowl. Stir together.
2. Arrange lettuce, topped with a bit of avocado and then a scoop of the shrimp mixture onto plate. Serve cold with a couple slices of lemon if you like.
I’ve never made frittatas before. Can I just tell you how EASY they are!? Especially since they are baked in muffin tins. I made twelve of these mini delights today (12 because that is the size of my muffin tin). After enjoying a yummy taste test, I let the frittatas cool down. Then I stuck the rest into a baggie and zipped them into the refrigerator so that I can have quick breakfasts all week long. That is my kind of cooking time return!
I won’t make you wade through a bunch of blah, blah, blah and ad after ad. Let’s get right on to the menu, shall we?
NOTE: I made these frittatas with spinach, Rotel tomatoes with jalapenos and bacon. Why? OK, so you probably don’t even have to ask by now. I use what I have on hand when I am cooking. You can add or substitue all kinds of ingredients to this dish, so be brave and experiment!
8 large eggs
1/4 cup heavy cream
4 bacon slices, cooked and crumbled
about 2 cups fresh baby spinach and 1 tsp Ghee or butter
1/4 cup Rotel tomatoes with jalapeno chilies (optional)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese (also optional- I did not have enough cheddar so that is why I used a mix of cheese)
1/2 tsp salt
1/2 tsp pepper
PREHEAT oven to 350 degrees
PREPARE a 12 muffin pan with non-stick spray of your choice. (I like avocado spray because of it’s neutral taste and smell.)
1. In a small skillet greased with a little Ghee or butter, cook spinach over low heat just until wilted. Remove from pan and chop into small pieces.
2. Cook bacon and crumble into pieces.
Divide spinach, tomatoes and bacon evenly into each muffin cup
3. Crack all 8 eggs into a bowl. Add cream and salt and pepper. Whisk together until combined.
4.Divide egg mixture into each of the muffin cups.
5. Sprinkle cheeses evenly on top of egg mixture.
6. Bake at 350° for 19 minutes. Remove from oven, let cool a couple minutes and then serve warm.
You can make a large frittata in a cast iron skillet, but with the muffin tins, they are already proportioned out and ready to grab for those very busy days. Who am i kidding? They are great for the days when you oversleep and have to get to work FAST!
Here’s the thing- I’m already trying out dishes for a Thanksgiving menu that will be Keto friendly. I’m getting prepared because I don’t eat the traditional TG dishes anymore. Mashed potatoes, sweet potatoes with brown sugar and lots of little marshmallows, corn, bread rolls, sugary, sweet deserts!? Nope!
Well, dear friends, if you are living the Keto way, try this stuffing. I want to shout, “The best Keto stuffing EVER!” However I will refrain. Even I know that it would be a pretty broad claim. But, oh boy, this recipe is so good that you can make it as a side dish or eat it as a complete meal along with a little salad. Not only does it taste good, but in real life, it’s pretty too. In my book, that means that it will be a crowd pleaser.
From a first course to the main meal, this soup can fit in anywhere, anytime. Les and I just had it for lunch paired with my Hearty Keto bread and, can I tell you? It was delicious. My version of this soup is loaded with broccoli and cheese to satisfy my hunger for rich, chunky goodness in a meal.
There is a good reason that I was keen on making a really good broccoli soup. Les and I were dining out recently when I ordered a rather expensive bowl of broccoli cheese soup as a starter. What a disappointment! I took one look and then one spoonful and wondered where the heck the broccoli bits were. Moreover, where was the broccoli taste? All that I tasted was bland cheese, cream and a whole lot of corn starch. YUCK! Talk about feeling ripped off. The good news is that with this recipe, there is so much taste that even your non-Keto friends and family will want to enjoy it along with you.
Our high summer temperatures are finally breaking and it is beginning to feel like fall at last. Yippee! We can start up the ovens again. That means homemade bread! I can think of no other comfort food that brings back such fond childhood memories as warm, straight out of the oven bread topped with real butter. Yum!
The cool thing about this bread is that it does not taste eggy like some Keto recipes. It also has a beautiful texture- just like the bread that you are used to seeing.
The initial recipe for this bread comes from All Recipes. It was listed as the BEST Keto bread. I thought that it could be even better by making it a little more savory. Adding the “Everything bagel” spice mix, walnuts and roasted pepitas did the trick. I LOVE the onion/ garlic flavor of the Everything bagel mix, but, of course, that is optional as well. If you are interested, check out the reader comments on the bread at Allrecipes.com for more variations.
Walnuts and peptitas do add a few carbs to the overall count, but not enough to keep me from eating a couple slices when I’m craving a sandwich.
The Everything bagel spice mix along with the walnuts and pepitas are completely optional. Without them the bread is still excellent for sandwiches. If you do not use the spice mix, add 1/2 tsp salt to the dry ingredients.
6 eggs at room temperature
1/2 cup butter, melted and cooled
2 tablespoons olive oil
1 1/2 cup almond flour
1/2 cup almond meal
1 tsp baking powder
1/2 cup roasted, salted pepitas
1/2 cup chopped walnuts
1 tbs garlic powder
2 tbs Everything spice mix (the one that you use to make Everything bagels)
1/2 tsp Xanthan Gum
Preheat oven to 350 degrees F. Grease a loaf pan with non-stick, non-aerosol spray. (I like the avocado oil)
Whisk eggs in a bowl until smooth and creamy- about 3 minutes. Add melted butter and olive oil until well combined.
Combine the rest of the ingredients in a bowl- mix well. Add gradually into the egg bowl, mixing to form a thick batter.
Pour batter into loaf pan and smooth top with a spatula.
Bake about 40 minutes or until a toothpick inserted into the center comes out clean.
Run a dinner knife around the edges and tip the bread out onto a cooling rack.