It is quite a contrast today from yesterday’s dismal weather. The sun is out and there isn’t a cloud in the bright blue sky. I feel…mostly okay today. Mostly okay usually meaning that that chronic fatigue continues to undermine everything I do about my day to day life. Oh, and big shout out to all of the new followers!! Thank you for subscribing and following along with my adventures here!
I was surprised to get so many new followers and likes on my post about Keto. Because of that, I want to take a little bit of space here in this post to talk about my favorite Keto recipes and go to’s for snacks and quick meals. Before I jump in, here’s the link to my Keto pinterest board!
Quick note about my Pinterest board – I have over 200 pins in that particular board, and some of them are not strictly Keto, some are just saved information that has been relevant to my food-thing.
Okay, first recipe! Due to no longer having a gallbladder, I find greasy foods difficult for my body to process at times. This means bacon first and foremost. Oddly enough eggs by themselves have been really messing with my stomach lately. A lot of articles about Keto rave about how you can eat bacon and eggs for breakfast! But, since I can’t eat bacon and eggs, and breakfast is hard on my body to start with, I had to come up with a different plan of attack for breakfasts. These breakfast sandwiches are very simple and consist of making Fat Head dough. I’ve actually started modifying them so have small pockets of cut up breakfast sausage, scrambled eggs, and shredded cheese inside instead of just a sausage patty. Head over to How To This and That for the original recipe!
Keto Breakfast Bicuits
- 2 ounces cream cheese
- 2 cups mozzarella, shredded
- 2 eggs, beaten
- 1 cup almond flour
- pinch salt & pepper
- 2 ounces colby jack cheese, thin cubes (or your choice of cheese)
- 6 breakfast sausage patties, pre-cooked
Preheat the oven to 400.
In a microwave safe bowl, add cream cheese and mozzarella. Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt. Mix well! And by mix well I mean, stir stir stir! You want this really combined. (Maeve’s Note: seriously, stir until your arm is about to fall off. You want the mozzarella and cream cheese combined really really well. You can also mix the almond flavor into the unmelted cheese before it goes into the microwave)
In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.
Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.
Cut into sections to form 6 3″ balls, depending on the size of the sausage.
Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
Put the stuffed dough into a greased muffin tin. Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.
Make more to have all week! These freeze really well. Remove from the freezer and microwave for about 1 minute. Instant breakfast.
And there you have it! I make 6-8 at a time and freeze them for easy breakfasts or even for other meals when I don’t feel like cooking anything. Something to keep in mind is the Fat Head dough is quite versatile. I actually used a slightly modified version of the dough the other night to make blueberry and cream cheese turnovers. I put a little bit of real sugar into the dough and some pumpkin pie seasoning. They turned out to be the best combination of slightly savory and just the right amount of sweetness!
One of the only two things I don’t care for with the Keto food-thing (my substitute for the word d i e t) is the use of artificial and sugar free sweeteners. I found this recipe calculator and it has been extremely useful for being able to see just how much real sugar I can use in a recipe and still stay low carb. Because let’s be honest, ‘kay?? Everyone has a bit of sweet tooth at times, so what’s the big deal with giving yourself a treat and letting yourself eat the things that taste good? The second thing I don’t like about Keto is the lack of variety when it comes to fruits. That’s the one area that I fudge a lot because I crave fresh fruits especially as the weather turns warmer.
Another recipe I am using a lot is a modified version of this Broccoli and Chicken casserole.
It reminds me of Chicken Divan and I actually found an organic mayonnaise that was mixed with curry and it tastes just like the sauce for Chicken Divan! This is the epitome of my favorite comfort foods. Got visit The Harvest Skillet for the original recipe!
Cheddar Broccoli Chicken
- 1 large or 2 medium heads broccoli
- 1/2 head cauliflower
- 1 lb chicken cooked and cubed
- 2 cups cheddar cheese shredded
- 8 oz. sour cream
- 4 Tbsp butter melted
- 1/2 tsp garlic powder
- pinch salt I love this Himalayan pink salt
Preheat oven to 400F and oil a 9 x 13 baking dish.
Begin by making cauliflower rice. Chop half of a head of cauliflower into florets and place them in a blender or food processor. Process until pieces resemble grains of rice. Place cauliflower rice into a large bowl.
Chop broccoli into florets and add to bowl.
Mix in garlic powder, melted butter, 1 cup cheese, sour cream, cooked chicken, salt and pepper and mix to combine.
Place ingredients from bowl into baking dish and top with remaining cup of cheese.
Bake covered for 25 minutes, or until broccoli is tender. Remove foil and bake for an additional 5-10 minutes, or until the cheese is crispy enough for your liking.
Well those are the three recipes I’ve been doing on repeating lately. Oh, another recipe that we’ve actually been eating a lot of consistently are almond meal baked chicken wings. Phil’s been making those almost every weekend and they are so yummy! With the almond meal instead of flour, the wings have an almost corn meal kind of texture.