Thursday, October 24, 2013

Low Carb Beef And Broccoli Stir Fry (Keto)

Low Carb Beef And Broccoli Stir Fry (Keto) | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Easyketomeals #Healthycasserolerecipes #Lowcarbmeals #Ketosouprecipes #Ketochickenparm #Ketolunch #Ketodinnerrecipeseasy #Lowcarbbroccolicheesesoup


  • 3/4 pound flank steak sliced into 1/4 inch thick strips
  • 4 cups small broccoli florets (about 7 ounces)
  • 1/2 cup beef stock
  • 1 tablespoon corn starch
  • 1 tablespoon canola oil
  • For the sauce:
  • 1/3 cup low-sodium soy sauce
  • 3-5 tablespoons sweetener (see post for options)


  1. Toss the sliced beef in a large bowl with corn starch until well-coated. Set aside.
  2. Heat canola oil in a pan over medium heat for a few minutes or until hot.
  3. Add sliced beef and cook until it browns, less than 5 minutes, stirring frequently. Transfer to a plate and set aside.
  4. Add broccoli florets to the pan and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  5. While waiting for the broccoli to cook, combine all sauce ingredients in a sauce pan. Stir the ingredients together over medium-low heat until it starts to simmer, about 5 minutes. Keep the sauce warm over low heat as you wait for the broccoli to cook.
  6. Return beef to the pan and pour the sauce on top. Stir until everything is coated with the sauce. Bring to a simmer and cook for another few minutes.
  7. Season with salt and pepper to taste, if needed.
  8. Serve immediately, optionally pairing with cooked cauliflower rice. Drizzle sauce on top.

Recipe has been adapted from >>>>>  here

Thursday, October 17, 2013

Slow-Cooker Chicken Cheesesteaks

Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencrockpotrecipesslowcooker #Crockpotmealschicken #Chickenphillycheesesteakcrockpot #Chickencheesesteakcrockpot #Crockpotchickenphillycheesesteak #Crockpotchickensandwiches #Crockpotchickenphillycheesesteak #Phillychickensandwichcrockpot


  • 1 cup chicken broth
  • 1 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 1 + ½ - 2 pounds boneless, skinless chicken breasts
  • coarse salt and fresh black pepper
  • 2 large yellow onions, sliced in half moons
  • 2 fire roasted (jarred) red peppers, sliced on the thicker side
  • 2 jalapeno peppers, seeds and stems removed, minced, optional
  • 2 cloves garlic, minced
  • For Serving:
  • hoagie rolls
  • butter, for toasting
  • american, provolone or sharp cheddar cheese
  • refrigerator pickles
  • hot sauce


  1. Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or ½ teaspoon fine salt), and about ¼ teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
  2. Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crockpot.
  3. Add the onions, peppers, and garlic.
  4. Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crockpot let it cook with the lid off for a little while to evaporate some of it off.
  5. To Serve:
  6. Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown.
  7. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too - if you like.

recipe adapted >>>>>  here

Saturday, October 12, 2013

Fresh Strawberry Biscuits!

Fresh Strawberry Biscuits! | #Blueberryloafbread #Easyblueberrydesserts #Blueberryrecipesbread #Easyblueberrymuffins #Blueberryquickbread #Quickbreadrecipes #Strawberrycreamcheesefrosting #Strawberrysheetcakes #Strawberrycakerecipes #Freshstrawberrycake #Strawberrydesserts #Strawberrycakemix


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter
  • 1 cup chopped very ripe strawberries
  • 1 cup heavy cream


  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, whisk together your flour, baking powder, sugar and salt. Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the strawberries carefully, so they get coated in the flour mix. This keeps them evenly distributed in the dough later when you add the liquid. Speaking of liquid… add the heavy cream, then gently fold all the ingredients together. You don’t want to overwork the dough, so don’t worry if everything is completely worked in. It will be.
  3. Generously flour your counter or cutting board, then transfer the dough to the board. Flour the top of the dough and with your hands gently press the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of a drinking glass) cut circles out of the dough. Press straight down without twisting (this makes for nice layered edges) as you cut. Carefully transfer the biscuits to prepared baking sheet, leaving a few inches between each one.
  4. You can re-roll the scraps of dough, and continue cutting circles, but don’t worry if the dough appears very wet. The strawberries will have already started to release some of their juice. That’s ok though! They’ll still turn out beautifully.
  5. Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

RECIPE ADAPTED  >>>>>  here

Tuesday, October 8, 2013

Pumpkin Whoopie Pies (Vegan + GF)

Pumpkin Whoopie Pies (Vegan + GF) | #Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree


  • 1 cup oat flour

  • 3/4 cup rice flour

  • 1/2 cup tapioca starch

  • 1/2 cup coconut sugar

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/8 tsp nutmeg

  • 1/8 tsp salt

  • 3/4 cup + 2 tbsp almond milk

  • 1 cup pumpkin purée

  • 1/4 cup coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar


  • 3/4 cup raw cashews, soaked at least 6 hours

  • 1/2 cup coconut cream (from one 13.5-oz can)

  • 3 tbsp maple syrup

  • 2 tbsp melted coconut oil

  • 1/4 tsp each: cinnamon, cardamom, ginger

  • 1/4 tsp salt


  1. Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it’s okay, it will firm up in the refrigerator.

  2. Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.


  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

  2. Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.

  3. Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.

  4. Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.

  5. Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.

  6. Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.

  7. Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

Recipe Adapted : here

Saturday, October 5, 2013

Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake | #Sugar #Cookie #Cherry #Cheesecake #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Cakecookies #Eatdessert #Nobakedesserts #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Yummysweets #Sweetrecipes #Nobakedesserts


  • 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
  • The Filling:
  • 4-8oz. blocks of Cream Cheese..softened
  • 4 Eggs
  • 1 tablespoon Vanilla Extract
  • 1 cup Granulated Sugar
  • 1 can cherry pie filling for the topping


  1. Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
  2. Let cool.
  3. Meanwhile, beat cream cheese and sugar.
  4. Add vanilla and one egg at a time, beating well.
  5. Pour into crust.
  6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
  7. Chill overnight in fridge and top with canned cherry pie filling.

recipe adapted >>>>>  here

Wednesday, October 2, 2013

Vegan Donuts with Chocolate Glaze

Vegan Donuts with Chocolate Glaze | #Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo


  • 1 15 oz can kidney beans
  • 1 cup almond milk
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 1 cup cocoa powder
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 3.5 oz package vegan dark chocolate
  • 4 tablespoons hazelnut brittle You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead


  1. Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
  2. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
  3. Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
  4. Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
  5. In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.

recipe adapated >>>>>  here

Rated 4.8/5 based on 765 customer reviews