Friday, April 29, 2016

Vanilla Buckwheat Protein Pancakes

Vanilla Buckwheat Protein Pancakes | #Fudgeswirledoreobottomcheesecake #Groundmeatrecipes #cookies #Recipeswithhamburgermeat #Cookingrecipes #Dessertrecipes #Cookingrecipes #Breakfastrecipes #Crockpotchicken #Healthybreakfast #Dinnerrecipes #Pancakeshealthy


  • 3 tbsp buckwheat flour
  • 2 tbsp vanilla protein powder *
  • 1/2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon - OPTIONAL
  • 1 egg
  • 1/3 cup coconut milk - carton, not canned. You can substitute in your preferred milk!
  • 1 tsp extra virgin olive oil
  • extra olive oil, butter or coconut oil for frying
  • Toppings
  • fresh fruit
  • maple syrup or honey
  • yoghurt
  • nut butter or tahini


  1. Place buckwheat flour, protein powder, coconut flour and baking powder (and cinnamon, if using) in a mixing bowl and lightly whisk them together.
  2. Add the egg and 75mL coconut milk to the same mixing bowl. Whisk the ingredients together until they start to form a smooth batter. If the batter is too thick, add a little extra milk.
  3. As you're whisking, add in the teaspoon of olive oil and continue to mix. You should end up with a thick, shiny batter, about the texture of a thick custard.
  4. Heat a small nonstick pan up to a low heat on the stove. Add a teaspoon of olive oil (or another cooking fat). Scoop in about three heaped tablespoons of the batter, gently smoothing it out a little to form a pancake shape.
  5. Cook for approximately 1 and 1/2 - 2 minutes, or until just a few bubbles poke through the surface, then flip and cook for another minute. (You want to flip them as soon as you are able to, to avoid burning).
  6. Repeat the process with the remaining batter; you should make 3-4 pancakes. Add a little extra oil to the pan as needed as you cook. Serve immediately with toppings of your choice (you can also refrigerate or freeze the pancakes and heat them up again later).

recipe adapted  >>>>>  here

Rated 4.8/5 based on 877 customer reviews

Thursday, April 21, 2016

Meatball Zucchini Boats

Meatball Zucchini Boats | Was yummy and different. Best zucchini ever. Will definetly make again 😉👍 #Lowcarbmeals #Ketodinnerrecipes #Cleaneatingrecipes #Healthydinnerrecipes #Meatballzucchiniboats #Glutenfreerecipes #Buffalochickenthighs #Ketochickenthighrecipes #Ketosnacksonthego #Lowcarbsnacks #Ketodietforbeginners #Ketosouprecipes


  • 3 -4 medium zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. ground beef
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1 tbsp. vegetable oil
  • 2 c. marinara sauce (use sugar-free if you're keto!)
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan


  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
  2. Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
  3. In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
  4. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
  5. Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

Recipe has been adapted from >>>>>  here

Monday, April 18, 2016

Classic Apple Fritters Doughnuts

Classic Apple Fritters Doughnuts | #Applefrittersrecipeeasy #Easyappledesserts #Appledeserts #Applecookies #Bakedapplefrittersrecipe #Reddeliciousapplerecipes #Crabapplerecipes #Autumntreats #Dessertrecipes #Cookingrecipes #Sweetbread #Deliciousdesserts


  • Dough:
  • 1 1/2 Tbsp active dry or instant yeast
  • 1/2 cup warm water
  • 2 cups + 4-6 Tbsp. bread flour
  • 1/4 cup + 2 tsp. white sugar
  • 1/4 tsp baking powder
  • 1/4 tsp mace (can substitute nutmeg)
  • 1 tsp salt
  • 2 Tbsp shortening or lard
  • 1 large egg
  • 1/4 tsp vanilla
  • Filling:
  • 2 medium tart apples chopped into 1/2-inch pieces
  • 1/4 cup sugar
  • 2 tsp freshly squeezed lemon juice
  • 1 Tbsp + 1 tsp. cinnamon
  • 1 Tbsp bread flour
  • Glaze:
  • 2 cups confectioners/icing sugar
  • 1 1/2 tsp light corn or golden syrup
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1 Tbsp white sugar
  • 1/3 cup water


  1. For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the 1/2 warm water. Add the 2 tsp. of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
  2. When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
  3. Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
  4. Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
  5. When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
  6. Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
  7. Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.
  8. When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.

recipe adapted >>>>>  here

Rated 4.5/5 based on 674 customer reviews

Sunday, April 17, 2016


KETO LEMON BUTTER WHITE FISH | #Raspberryjellopretzelsalad #Raspberryjellodessert #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Codseasoning #Codfishrecipesbaked #Seafooddishes #Seafoodrecipes #Ketocodrecipes #Fishseasoning


  • ½ tbsp lemon juice
  • black pepper to taste
  • 1 tsp parsley chopped
  • sea salt and black pepper to taste
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 white fish fillets
  • 1 tbsp butter
  • sea salt to taste
  • 3 tbsp almond flour


  1. Prepare the sauce: melt the butter in a small saucepan over medium heat, then start to brown (approximately 3 min.), take it off and pour into a bowl. Then add lemon juice and season butter with salt and pepper.
  2. Season fillets with salt and pepper and sprinkles with almond flour on the skinless side (or on both sides if you are using skinless fillets).
  3. Heat oil in a skillet, add 1 tbsp butter. When butter is melted add fish fillets and fry for 2 minutes on each side.
  4. Transfer the fish to the plate, drizzle each fillet with butter-lemon sauce, sprinkle with chopped parsley and serve with some leafy greens.

recipe adapted >>>>>  here

Rated 4.8/5 based on 528 customer reviews

Keto Chicken Enchilada Bowl

Keto Chicken Enchilada Bowl | #Ketochickenenchiladas #Ketochickenrecipesketogenicdiet #Ketochickenenchiladabowl #Nocarbdiets #Ketorecipeseasy #Ketodinner #Healthydinnerrecipes #Ketochickenrecipes #Lowcarbmeals #Eggrollinabowl #Ketochickenenchiladacasserole #Whole30recipes


  • 2 tablespoons coconut oil (for searing chicken)
  • 1 pound of boneless, skinless chicken thighs
  • 3/4 cup red enchilada sauce (recipe from Low Carb Maven)
  • 1/4 cup water
  • 1/4 cup chopped onion
  • 1– 4 oz can diced green chiles
  • Toppings (feel free to customize)
  • 1 whole avocado, diced
  • 1 cup shredded cheese (I used mild cheddar)
  • 1/4 cup chopped pickled jalapenos
  • 1/2 cup sour cream
  • 1 roma tomato, chopped


  1. In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
  2. Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
  3. Careully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
  4. To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.

recipe adapated >>>>>  here