Saturday, May 25, 2019

Cinnamon Rib Rub







     Have you ever made your own Rib Rub!?  Well, I never had...until now!  And it makes the perfect gift for that hard to buy man (or woman...please don't send me hate mail).  It's so easy and the only rule is there are no rules, I literally was able to use all the staples just hanging out in my cabinet.  The world is your Oyster, err...spice...  Calorie free with tons of flavor, you have nothing to lose.  Then checkout my secret sugar free Barbecue Sauce.  This post is full of hot tips for perfect Ribs, so keep on readin' friends ~

Ingredients ~
1/4 cup Lakanto Golden Monk Fruit~use code Paige20 for discount at checkout ( sub with Regular)
1 teaspoon Cinnamon (my secret ingredient)
1 teaspoon dry Mustard
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1 teaspoon Ginger
1 teaspoon Chili Powder
Dash Salt
Dash Pepper
Dash Cayenne Pepper
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Pork Loin Boneless Ribs Country Style (sub with favorite style Rib meat)
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G Hughes Sugar Free Barbecue Sauce~pick your favorite flavor, found at Walmart~#gamechanger

     Mix first set of ingredients til well combined (feel free to add or omit any ingredients~create your own Picasso), generously sprinkle on meat, let sit overnight in fridge.  When ready add meat to crockpot and cook on low for 8 hours.  Remove, add to baking dish and spread with Barbecue Sauce, bake at 425 for 10 minutes.  Enjoy  ;)

Wednesday, May 8, 2019

Grad Cap Cupcakes








     There are so many things to celebrate at major milestones.  Add Grad Cap Cupcakes to the list, and you'll have even more reasons to throw your hat in the air like you just don't care.  Not to mention, each Cupcake is only 287 calories, 27g carbs, 6.7g fiber, 16g sugar alcohol, 4.3g net carbs, 6.7g protein and 26.8g fat (macros are for 1/4 cup batter, 1 Tablespoon plus 2 teaspoons Frosting and 1oz Grad Cap Chocolate).  One bite of these and you will feel like you're at the top of the class!  :)

Ingredients for 12 Cupcakes~
1/4 cup Coconut Oil
1/2 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
4 Extra Large Eggs, room temperature
1/2 cup Sour Cream
1/2 cup Cocoa
1 cup Almond Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1/4 cup Lily's Stevia Sweetened Chocolate Chips
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1/4 cup/4 Tablespoons Butter, softened to room temperature
4oz/8Tablespoons Cream Cheese, softened to room temperature
1/4 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
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2 Lily's Premium Baking Bar
Yellow Food Coloring, sub with any color

     From first set of ingredients, add Oil and Monk Fruit to mixing bowl and beat til well blended, add in Eggs one at a time, then finish with the Sour Cream.  Next, beat in Cocoa, then Flour, and finish with Powder, Cinnamon and Vanilla.  Lastly stir in Chocolate Chips.  Batter should yield 3 cups, add 1/4 cup batter to 12 silicone lined cupcake tins, bake at 350 for 22 minutes.  Meanwhile, beat together second set of ingredients, reserve 1 Tablespoons, set aside, after Cupcakes have cooled, frost each one equally with 1 Tablespoon plus 2 teaspoons Frosting.  Unwrap each of the Chocolate Bars, using the grid lines cut into 8 equal squares on each bar, there will be four left over, reserve for another use.  Using Tablespoon of reserved Frosting, stir in Food Coloring til fully blended, add to zip lock baggie, snip corner and pipe a tassel on each Chocolate square, I used the beak of the Humming Bird imprint to follow.  Set Chocolate squares on freshly frosted Cupcakes at a slight slant.  Enjoy  :)

Pepper Hummus







     If you have a few minutes and all the right ingredients, Pepper Hummus can be yours in a delicious flash.  Each Tablespoon will only set you back 29 calories, 3.3g carbs, .7g fiber, 2.6g net carbs, 1.1g protein, and 1.4g fat.  This recipe yields 2.5 cups, and fits nicely into a very large Bell Pepper.  Serve with your favorite veggies, or small mini Bell Peppers.  Enjoy each crunchy bite with glee  ;)

Ingredients for 2.5 cups~
2 cans Garbanzo Beans, drained
1/4 cup Lemon Juice
3 Tablespoons Olive Oil
2 Tablespoons Water
1 Tablespoon chopped Garlic
Dash Salt, to taste
Dash Cayenne Pepper, to taste

     Add all ingredients to food processor, blend til smooth.  Use as desired, or slice the top off a very large Bell Pepper and fill with Hummus to serve.  Use veggies or small mini Bell Peppers to dip.  Enjoy  :)

Cuban Appetizers






     I recently went to Cuba and my mouth was watering for an authentic Cuban Sandwich, it's literally all I could think about.  Much to my dismay, I was sadly disappointed to find that my lunch delicacy originated in the United States....wwwhhhaaa!?  Not to mention, they are not even available on that fun little Island, ...no where, ...nada!  So my Keto version will need to suffice in curing my appetite while land locked.  These 6 appetizers are only 160 calories, 1g carb, zero fiber, 1g net carb, 20g protein and 9g fat ...you can probably only only get these between Canada and Mexico too!

Ingredients for one serving~
1oz Colby Jack or Cheddar Cheese, cut into 6 equal cubes
3 slices/2oz thinly sliced Turkey
6 mini Dill Pickles
6 Toothpicks

     After cutting Cheese into 6 equal Cubes, slice the Turkey into 6 equal slices, roll tightly, top each with a Pickle and insert toothpick to secure.  Enjoy  :)

Mushroom Round Steak






     I wasn't going to share this recipe because it did not turn out super eye appealing, but the Hubs raved about it, so I pressed on.  And, what it lacks in beauty it makes up in taste.  I did not do macros on this because of too many variables, but suffice it to say that it is definitely low carb and high protein.  This will keep you full for hours!  So give it a try and see if you think it was pretty enough to eat!  ;)

Ingredients for 4-6 servings~
3 pounds Round Steak, cut in slices
1 cup Chicken Broth
1 packet of dry Lipton's Onion Soup
1 can Cream of Mushroom Soup
1-2 Tablespoons Olive Oil
1 small Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
8oz sliced fresh Mushrooms
Salt/Pepper to taste
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1 Tablespoon Olive Oil
1 Tablespoon Sesame Oil
1 small Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
16oz/1 pound fresh riced Cauliflower
2 Extra Large Eggs
Salt/Pepper to taste

     Add Beef to lined Crockpot, stir together Broth, Onion Soup and Mushroom Soup and pour over Beef, set on low for 8 hours.  An hour or so before the time is up on the Beef, add Olive Oil to skillet along with Onion, Garlic and Cayenne til golden brown, then add Mushrooms til cooked thru, season to taste, set aside.  With the second set of ingredients, add Oils to another skillet along with Onion, Garlic and Cayenne til golden brown.  I steamed my Cauliflower in microwave for 2 minutes, then added to skillet to finish cooking, when softened, crack both Eggs in mixture and stir til cooked thru, season as desired.  Remove Beef from Crock Pot, leaving all the juices behind, mix with Mushrooms and serve over Cauliflower Rice.  Delish, enjoy  :)


Jumbo Skillet Pancake







     Fast, filling and fantastic is the name of this breakfast game!  This literally whips together in minutes, and the macros will give you more to brag about.  Each hearty servings is only 402 calories, 20.5g carbs, 9.8g fiber, 4g sugar alcohol, 6.7g net carbs, 22.8g protein and 27.3g fat.  This starter will keep you full for hours!  :)

Ingredients~
1 Extra Large Egg
1 Tablespoon ground Flax Seed
1/4 cup Cottage Cheese
1/4 cup Almond Flour
1 teaspoon (20) Lily's Stevia Sweetened Dark Chocolate Chips
1 Tablespoon Lakanto Maple Syrup sweetened with Monk Fruit~use code Paige20 at checkout for discount

     Mix first four ingredients til well blended and pour in coated skillet, when ready flip to finish cooking, top with Chips and Syrup.  Enjoy  :)