Month: January 2021

Pork butt boneless (instant pot)

Brine for 24 hours:

  • pinch of red pepper
  • 4 cups apple cider vinegar
  • 4 cups water
  • 1/2 cup kosher salt
  • 1/2 cup golden lakanto
  • 2 bay leaves
  • 3 Tbsp rub (see below)
    • 1Tbsp each of onion powder; paprika; cumin; garlic powder; chili powder; pepper
    • 1 1/2 Tbsp kosher salt
    • 2 tsp cayenne powder and dry mustard
    • 1/2 cup golden lakanto
  1. After 24 hours of brine place pork into instant pot
  2. For every pound of pork add 1 Cup of apple cider vinegar; option to add left over dry rub or wait for making a sauce later
  3. Cook on meat or manual high- 15mins for every pound. Slow release until ready

Pai Thai (chicken or tofu)

Sauce:

  • 5 Tbsp fish sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sambal oelek
  • 2 Tbsp peanut butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp lime juice (1 lime)
  • 2 tsp golden Lakanto

Pad Thai

  • 2 pkg miracle noodle
  • 1 lb of chicken tenders or tofu
  • 2 eggs beaten
  • 1/2 Tbsp ginger, minced
  • 2 cloves garlic, minced
  • 3 Large scallions, thinly sliced
  • 1 1/2 cup of bean sprouts
  • Toppings – cilantro and chopped peanuts

Instructions:

  1. If using Tofu, dry and slice into hot pan with sesame oil. This will take awhile, place crispy tofu on paper towel off to the side
  2. Add more oil to empty pan. Add the garlic and ginger first. Then add chop scallions to sauté for 2 mins
  3. Add chicken at this point if using to brown for 5 mins. Then remove off to side on paper towel
  4. Add beaten eggs to hot pan; make sure to make scrambled.
  5. Add all sauce ingredients together; whisk until blended. Then add to cooked eggs along with bean sprouts, cooked meat, and miracle noodles. Cook for 2 mins together and serve
  6. Option for additional scallions, cilantro, and chopped peanuts to the top

joyfilledeats.com/chicken-pad-thai

Egg Bites (instant pot)

Ingredients:

  • 9-10 eggs
  • 1/2 cup cream
  • 1/2 cup shredded cheese (swiss/gruyere)
  • 1 cup sausage crumbles
  • 1 tsp dried chives
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions:

  1. place 1 cup water in 6quart instant pot
  2. whisk eggs in bowl
  3. whisk together egg with cream, salt, pepper, and chives
  4. place sausage and cheese into 14 egg molds
  5. spoon in egg mixture into each cup equally; quick stir each egg cup
  6. add egg molds into trivet tray with silicone lids loosely fit; also have egg molds offset in trivet
  7. cook manually on high for 14 mins; natural release for 5 mins
  8. quick release; then invert egg molds onto plates
  9. can be frozen and reheated

TO FREEZE:

  1. Place egg bites, not touching, on parchment-lined baking sheet and place in freezer for minimum of 1 hour, up to 4 hours.
  2. Once frozen, remove egg bites from tray and place into freezer storage bag.
  3. Label and date, then place bag back into freezer.

TO REHEAT:

  1. From thawed, microwave for 30 seconds.
  2. From frozen, microwave for 1 1/2 to 2 minutes.

https://www.makeaheadmealmom.com/bacon-cheddar-egg-bites-keto/

Pot Roast (instant pot)

Ingredients:

  • 3lb chuck pot roast
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 Tbsp garlic powder
  • 1/2 Tbsp Herb de Provence
  • 1 Tbsp onion powder
  • 1 Tbsp coconut aminos
  • 1/4 cup apple cider vinegar
  • optional veggies: onion, mushrooms, zucchini, celery, turnips, bell pepper

Instructions:

  1. Add the roast to the Instant pot. Sprinkle all the seasoning over the roast and then fork/rub them into the roast on all sides
  2. add the vinegar and coconut aminos to the side of the roast so you don’t wash off the herbs. Close the lid and pressure seal valve.
  3. Cook the roast on Meat option-high for 1 hour. Let the pressure release naturally for 15 mins, then remove lid quickly to add veggies. Close and cook on high for 2 mins. Quick release and remove meat to rest for 10 mins.
  4. Option: for Au jus- use 1 cup of broth and blend with 2-3 Tbsp. of butter. Using a blender will help froth combine for thicker juice.

ditchthecarbs.com/easy-keto-pot-roast-in-the-instant-pot/

Pizza Dough- Fat Head

Ingredients

  • 1 1/2 cups shredded mozzarella
  • 2 oz cream cheese
  • ¾ cup almond flour
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

Instructions

  • Mix mozzarella & cream cheese in a medium size  microwaveable bowl for 1 min at 50%, stir and then another 30 sec, stir (very hot!)
  • Stir in egg &  almond flour; then add salt & garlic
  • Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
  • OR option: Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment.
  • Make fork holes all over pizza base to ensure it cooks evenly and avoid bubbling
  • Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 425F for 12-15 minutes, or until brown. After about 8 minutes, check it and poke holes where any large bubbles may be.
  • Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese.
  • Bake again at 425F for 5 minutes.

Note: pastry can also be made by replacing the almond meal with 1/4 cup (4 Tbsp) coconut flour. https://www.ditchthecarbs.com/fat-head-pizza/

Coconut Flour Pancakes

Ingredients

  • 4 Eggs
  • 3 Tbsp Oil
  • 1/4 cup Half n Half
  • 1/4 cup Coconut flour
  • 1 Tbsp Splenda
  • 1/4 tsp Sea Salt
  • 1/4 tsp baking powder

Instructions

  1. Preheat a skillet to medium or medium-high heat.
  2. In a large bowl whisk together eggs, oil and cream until well combined.
  3. In a separate bowl sift coconut flour, splenda, salt and baking powder.
  4. Add dry to wet and thoroughly mix until there are no lumps.
  5. Ladle 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

https://www.bobsredmill.com/recipes/how-to-make/coconut-flour-pancakes/

Flax Seed Crackers

Ingredients

  • 2 cups ground flaxseed (Bob Red Mill’s Premium Gold Flax or grind your own)
  • 1 cup water start with 3/4 c. and add more as needed to make a workable dough
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  • Preheat oven to 400 degrees. 
  • In a large bowl, combine all the ingredients and mix until an even dough forms. 
  • Spread evenly onto a parchment or silicone lined baking sheet – about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked – be careful not to cut up your silicone mat or cookie sheet!) 
  • Bake for 20-30 minutes until crisp and edges are browned but not burnt.

https://cleangreensimple.com/recipe/flax-crackers/

Buttery Garlic & Sharp Cheddar Biscuits – low carb

INGREDIENTS

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Line a cookie sheet with foil, and grease.
  • Whisk together eggs, butter, salt, and garlic powder.
  • Add coconut flour and baking powder and whisk until there are no lumps.
  • Fold in cheese.
  • Drop batter by the 1.5 oz (ice cream) scoop onto greased cookie sheet.
  • Bake for 15 minutes, or until lightly browned.
  • Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won’t stay crisp

https://www.food.com/recipe/buttery-garlic-and-sharp-cheddar-biscuits-low-carb-467871

Cauliflower Biscuits with Bacon & Jalapeno- low carb

Ingredients
2 (12oz) bags cauliflower florets
2 Tbsp extra-virgin olive oil
1/2 cup almond flour
2 eggs
1/3 cup cooked bacon fully, chopped, or go for bacon bits to save time!
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1 jalapeno chilies chopped, keep the seeds for extra spice!

Directions:

  1. Preheat the oven to 400ºF.
  2. Using a food processor with a shredding blade attachment, shred the cauliflower.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
  5. Remove from heat, and stir in the eggs & almond flour.
  6. With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
  7. Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
  8. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.

Fig and Brie on Sourdough Grilled Cheese

Ingredients:

  • fig jam
  • 1.5 Fuji apples
  • 1 round of brie cheese
  • 1 loaf of sourdough bread
  • 1 small tub of margarine or 2 sticks of room temp butter

Directions

Cut fuji apples into thin slices (~1/8 in). Cut brie into thin strips (~1/4 in thick). Butter one side of bread, place that butter side down into pan with medium-low heat. Layer the brie on the non-butter side (top side) of toast and let cook. While the cheese is melting, prepare the other half of the sandwich by adding fig spread to a new piece of bread, then layer on some slices of apple. Now place this on top of the cooking brie half, apple side against brie side. spread butter on top of the free side (top) of the sandwich. let whole thing cook until golden brown, allowing the cheese to melt. Flip sandwich over and cook the other side until golden brown.

Takes ~10min a side to cook.