Category: Rachel Safe

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.

No-Beer Cheese Dip

  • 1 package cream cheese (1/3 less fat is fine)
  • 1 container Kraft Old English cheese (sold at Harris Teeter)
  • 1/8-1/4 teaspoon garlic powder (depends on how much you like garlic)
  • 2-3 tablespoons diced onion
  • Milk

With mixer, blend together cream cheese and old English cheese. Add onion and garlic powder and blend again. Slowly add milk to make it creamy and until it’s the consistency you would like.

Cheesecake- low carb

original version plus how to increase in size for potluck. This way you can make a full size or the pie plate size.

Crust: 2/3 cup pecans (chopped fine)
1 stick margarine (Land o’ Lakes)
1/3 cup sugar substitute
3/4 cup almond flour
1/4 tsp vanilla

Filling: 8 oz cream cheese (let soften to room temperature)
1/4 cup sugar substitute
1/2 tsp vanilla
1 egg white

Topping: 1 can (15 oz) sliced peaches or fresh berries
1/2 tsp cinnamon

Preheat oven to 425.
Blend all crust ingredients; spread into pie plate.
Beat egg white, sugar, vanilla, and cream cheese. Pour filling into crust.
Drain peaches; mix with cinnamon. Arrange peach slices over filling.

Bake at 425 for 10 minutes; lower oven temp to 400 and continue baking for 25 minutes. Allow to cool to room temperature, then refrigerate.

For potluck, tripled the filling recipe. The single crust recipe should be sufficient, but you can increase it slightly if necessary.

Spread crust into 9 inch springform pan.

           3   8 oz packages cream cheese
           3/4 cup sugar
           1 1/2 tsp vanilla
           3 egg whites

The topping quantities stay the same.

Bake at 425 for 10 minutes; reduce temp to 400 and continue baking for 30-35 minutes. Watch crust carefully. Do not overbake!

LC 1-minute chocolate cake

Ingredients:

  • 1/4 cup ground pecans or almonds
  • 2 Tbsp butter
  • 1 egg
  • 3 Tbsp granular Splenda or equivalent
  • 1/4 tsp baking powder
  • 1 Tbsp unsweetened chocolate powder
  • 1 Tbsp water

In a 2-cup Pyrex measuring cup or small microwaveable bowl mix ground almonds or pecans, Splenda, baking powder and chocolate powder.

In separate small dish, melt the butter in microwave. Mix the water and egg with the butter. Add to dry ingredients and mix. Cover with plastic wrap and make a couple slits in the top. Microwave HIGH for 1 min, 10 sec or until done. Flip out of bowl onto cutting board to cool. Will appear moist at first but will set up nicely in a minute.

LC Chocolate Pecan Ice Cream (Dr. Jay’s recipe)

Ingredients:

  • 1 liter whipping cream
  • 1/2 a vanilla bean (optional)
  • 1 Tbsp vanilla extract
  • 9 egg yolks
  • 10 packets of sweetner
  • 3 tbsp unsweetened chocolate powder
  • 1 cup pecans

cut the 1/2 vanilla bean lengthwise and toss it in with the cream. heat in a double-boiler or saucepan over low heat – don’t bring to a boil.

Chop pecans to peppercorn size and place in freezer.

Put the egg yolks into a food processor (chopper or blender). add vanilla extract and chocolate and vanilla bean scrapings. spoon about 1/2 cup of the hot cream into egg mixture and process until smooth, stir mixture into remaining hot cream.

Continue to heat, stirring until custard thickens a little (don’t boil), remove from heat and stir in artificial sweeteners.

Cool to room temperature then chill in freezer for an hour. Pour into churn, turn on, set timer for 15 minutes (more, if needed). add chilled pecans when nearly done
serve garnished with a sliced strawberry.

For Maple Walnut flavor, omit the chocolate and pecans, add 1 Tbsp maple extract to custard and, instead of pecans, use chopped walnuts sautéed in butter, sprinkled with 1 packet of sweetener and chilled in freezer.

Store in freezer in ½ cup Glad containers. It is best to use an ice-cream maker that doesn’t require ice. I use a Cuisinart 2 qt.

Roasted Cauliflower w/cheese

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 cups heavy cream
  • 1/2 pound Monterey Jack cheese, coarsely grated
  • 2 cups grated Parmesan
  • 6 ounces goat cheese, cut into small pieces
  • Salt and freshly ground pepper

Preheat oven to 400 F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Creamed Spinach

Ingredients:

  • 2 packages frozen spinach (or equal # fresh spinach)
  • small onion
  • 3 cloves garlic
  • 3 Tbsp butter
  • 1 cup cream
  • 1 cup grated parmesan
  • pinch of nutmeg

Lightly sauté onion and garlic in butter. Add spinach and stir over medium heat. Add cream, parmesan, nutmeg and salt and pepper to taste. Process in food processor until smooth (optional).

Can be frozen for later use

Faux Mashed Potatoes

Ingredients:

  • 1 large cauliflower
  • 1 can Money’s mushrooms (or fresh mushrooms)
  • 2 cloves garlic
  • 1 small onion
  • 1 cup cream
  • butter
  • salt/course pepper

Wash cauliflower, break into florets, steam until tender and drain. Drain mushrooms and sauté with onions and garlic in liberal amount of butter. Add drained cauliflower, cream, salt and pepper. Place in food processor, mix until smooth.

Eggplant and Feta Appetizer

Ingredients:

  • I medium eggplant
  • Feta cheese
  • Olive oil
  • Yummy Tomato Sauce (see recipe)

Cut eggplant into thick slices, toss with olive oil and grill until soft on BBQ (can be done in advance and stored in fridge). Place cooked eggplant slices on baking sheet, cover with slabs of feta cheese and place under broiler until cheese is golden. Spoon 1 – 2 T warm tomato sauce onto each plate and place 1 eggplant slice in sauce.

Makes a great appetizer or larger portion can be light dinner.

Yummy Tomato Sauce

Ingredients:

  • I large can Italian tomatoes (make sure it’s from Italy)
  • 1 medium onion
  • 2 cloves garlic
  • salt/course pepper
  • chopped basil (fresh or dried)
  • olive oil

Sauté onion and garlic in liberal amount of olive oil. Add tomatoes, basil, pepper and heat for a few minutes (don’t overcook). Put in food processor and run until smooth
salt to taste.

Can be stored in freezer

Never Boring Breakfast Frittata

  • 6 eggs
  • cheese (Swiss, Gruyere or cheddar)
  • ½ cup cream
  • chopped chives (or small amount of finely sliced onion)

Mix eggs, cream, chives, salt and pepper in bowl (if using onions, sauté them in butter in large frying pan). Apply medium heat to large frying pan, melt some butter and pour in egg mixture. Place cheese slices on top. Cook over low heat for a couple of minutes. Place under broiler until golden brown. Slide from pan to cutting board and cut into wedges for serving.

Leftovers can be kept in fridge and reheated in microwave. Serve with bacon, sliced tomato and Duke’s mayonnaise. Goes well with Franks Hot Sauce.