Keto Cauliflower Biscuits

I have tried making are recipe similar to these in the past based on my loaded faux-tatoes only to result in most of dinner stuck in the muffin tin. These, however, are amazing. I used Trader Joe's Coconut Oil Spray and parchment paper, measuring out each biscuit in my 1/3 baking cup. Unlike the egg cups that I have made for breakfast in the past, these are not too "eggy" and take on the texture of a real biscuit.  Loving that by being made with almond flour, they pack only 3 carbs each.  I could brag about these biscuits forever, but you'll have to try them for yourself.

Keto Cauliflower Biscuits:

Ingredients:
1 head cauliflower (riced in the food processor)
1/2 cup almond flour
2 eggs
5 slices bacon (cooked and crumbled)
2 tbsp. pickled jalapenos
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded
1/4 cup Sharp Cheddar cheese, shredded
1 tsp. onion powder
Salt
Pepper

Directions:
Preheat the oven to 400 degrees.

Cut the cauliflower into florets and put them in your food processor.  Pulse the food processor until the cauliflower begins to take on the texture of rice.

In a large skillet, sprayed with coconut oil spray, saute the garlic, bacon, jalapenos, and riced cauliflower. Allow the mixture to cook over medium heat until the cauliflower begins to soften.

Remove the mixture from the heat and place into a large mixing bowl.  Combine the cauliflower mixture with the eggs, almond flour, cheeses, salt, and pepper.

On a prepared baking sheet, covered in parchment paper and sprayed with coconut oil, scoop the cauliflower mixture out using a 1/3 baking cup.  You'll want to make sure the mixture is packed together and not separated in the cup.  You should be able to make 12 biscuits.

Bake for about 30 minutes or until the biscuits turn golden brown.  Cool for a few minutes before enjoying!

Keto Cauliflower Biscuits

Trader Joe's Coconut Oil Spray is essential for Keto cooking.  I was thrilled to find it!

Chicken Bacon Ranch Salad with Colby Jack

We have found that cooking a large batch of chicken before the work week begins is a great way to make packing healthy, Keto friendly lunches more quickly when we need them.  We've also found that cooking our chicken for less time at a higher temperature yields juicier chicken.  McCormick's  has an awesome line of seasonings for meat and we have not been disappointed with any of them.  For this recipe, we used the Molasses Bacon Spice Blend.

Chicken Bacon Ranch Salad with Colby Jack:

Ingredients:
4 boneless, skinless chicken breasts
McCormick Grill Mates Molasses Bacon blend
1 bag of prepared lettuce (we used Trader Joe's Cruciferous Crunch)
4 pieces of bacon, cooked and drained
Ken's Steakhouse Ranch Dressing
Colby Jack Cheese, shredded

Preheat the oven to 425 degrees.

Prepare the chicken breasts by sprinkling the Molasses Bacon blend on both sides of the chicken.  Place them in a greased shallow baking dish.

Bake for 25 minutes.

While the chicken is baking, prepare a bed of the Cruciferous blend.  Once the chicken is done, slice into pieces and load onto the salad, topping with crumbled bacon, Ken's Ranch, and Colby Jack.

Chicken Bacon Ranch Salad

The Trader Joe's Cruciferous Crunch is fantastic with this recipe!

Roasted Veggies... Two Different Recipes to Try

After going Keto, I really began to notice how much I enjoy roasted vegetables of various kinds.  We especially enjoy these two recipes, one for Brussels Sprouts and one for Broccoli.  Take your pick, but there really is no wrong choice here.  You will be equally as pleased with each.

Roasted Brussels Sprouts with Bacon and Parmesan:

Ingredients:
8 oz. bacon, chopped into small pieces
2 lbs fresh Brussels Sprouts, (it is important that they are fresh, not frozen for this recipe)
1/2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded

Directions:
Preheat the oven to 400 degrees.

Cook the bacon in a pot over medium high heat.  Add the Brussels Sprouts and garlic, tossing until they are coated with the bacon drippings.

Spread the Brussels Sprouts and bacon in a single layer on a baking sheet.  Sprinkle with salt and pepper.  Bake for 15 minutes, sprinkle with Parmesan, and bake for another 10 minutes, or until the cheese is golden brown.

Roasted Brussels Sprouts with Bacon and Parmesan

Roasted Parmesan Garlic Broccoli "Chips":

Ingredients:
2 heads of fresh broccoli, cut into small florets ( Again, very important that you are using fresh broccoli, not frozen, for this recipe)
3 tbsp. olive oil
1 tbsp. lemon juice
3 garlic cloves, minced
Sea Salt
Black Pepper
1/4 cup Parmesan Cheese, grated

Directions:
Preheat the oven to 425 degrees.

In a large bowl, toss the broccoli florets and garlic with olive oil and lemon juice until all are coated.  Sprinkle the sea salt and pepper and toss to coat.

In a single layer, arrange the florets on a baking sheet. Roast for about 20 minutes, until the florets are just beginning to brown.

Sprinkle on the grated Parmesan and bake for another 5 minutes.

Roasted Parmesan Garlic Broccoli "Chips"

Roasted Brussels Sprouts with Apples, Cranberries, and Walnuts

Believe it or not I had never had Brussels sprouts in my life until my husband and I began cooking together.  I was really missing out.  Who can resist these cute little cabbage-like babies? 

Roasted Brussels Sprouts with Apples, Cranberries, and Walnuts

Ingredients:
1 lb. Brussels sprouts, trimmed and halved
1 Gala Apple, cut into small pieces
1/4 cup dried cranberries
1/4 cup walnuts, chopped
1 tbsp. local honey
2 pieces of bacon, crumbled
Salt and pepper
1 tbsp. olive oil

Directions:
Toss the trimmed Brussels sprouts, apples, salt, pepper, and olive oil together in a mixing bowl.  Pour onto a cookie sheet and bake at 400 degrees for about 20 minutes, or until the outsides of the Brussels sprouts begin to brown.  Remove from the oven and return to the mixing bowl.  Combine with the cranberries, bacon crumbles, walnuts, and honey.  This recipe was delicious served as a side to steak.

Roasted Brussels Sprouts with Apples, Cranberries, and Walnuts

Roasted and Marinated Cabbage Wedge

These cabbage wedges were a take on raw wedge salad and made for a quick dinner to prepare.  One cabbage will make four servings.

 

Roasted and Marinated Cabbage Wedge:

Ingredients:

1 head cabbage, cut into 4 wedges

6 slices of bacon, cooked and crumbled

1 tbsp. olive oil

1 tsp. Worcestershire sauce

1/2 tsp. lemon juice

1/2 tsp. spicy brown mustard

1/2 tsp. garlic salt

Black pepper

Directions:

 Cut cabbage into four wedges.  Place each wedge onto a sheet of foil.  Whisk together the olive oil, Worcestershire sauce, lemon juice, mustard, garlic salt, and pepper.  Brush each cabbage wedge with the mixture, sprinkle with bacon, and wrap tightly in foil packet.  Bake in a 425 degree oven for 40 minutes. 

Gluten Free Challenge: Bacon Egg Muffins with Jalapeno, Onions, and Roasted Red Peppers

Due to some recent test results, I am reevaluating my entire way of eating.  I'm not saying I ever ate terrible to begin with, but for the sake of obtaining complete wellness and having abundant energy, which I do not have currently, I am more than willing to make some changes.  I refuse to be put on a daily medication and in order for that to happen, I believe gluten free is a good starting point.  Luckily, cooking is my passion and any challenge having to do with food is something I am up for.  So, join me on a new journey to complete wellness as I share some of my recipes from the past few days.

I have always been a fan of making a large batch of egg muffins on Sunday to have readily available for breakfast throughout the week.  My old recipe contained quite a bit of cheese to bind things together.  The gluten free version contains no cheese, but instead, more vegetables and bacon as the outer "crust".  To mine and my husband's surprise, the gluten free version turned out even better than before.

Bacon Egg Muffins with Jalapeno, Onions, and Roasted Red Peppers:

 

Ingredients:

Coconut Oil to grease the pan

12 strips peppered bacon

8 eggs

1/2 yellow onion, thinly sliced

1/2 jar roasted red peppers, chopped into small pieces

1 jalapeno, finely chopped with seeds removed

1/4 cup coconut milk

1 tsp. paprika

Salt

Pepper

Directions:

Lightly grease the muffin tin with coconut oil.  Line each muffin space with one slice of bacon.  Bake the bacon for 5 minutes in a 350 degree oven.  In a skillet, saute the onions, red peppers, and jalapeno.  Place a tablespoon of the onion mixture into the bottom of each muffin space.  Beat eggs, coconut milk, paprika, salt, and pepper in a bowl.  Using a ladle, fill each muffin cup 3/4 full.  Bake for about 25 minutes and allow to sit for 5 minutes to cool.  Use a knife around the edges to remove from the muffin tin.  Store the egg muffins in a Tupperware container in the refrigerator.  They can be reheated as needed and will keep for about a week.

Tilapia with Lemon Garlic and Capers with Roasted Bacon Parmesan Brussels Sprouts

Dinner tonight was nothing short of divine.  These two recipes partnered up as the perfect duo.

Tilapia with Lemon Garlic and Capers

Ingredients:

1 tbsp. olive oil

1 tsp. minced garlic (about 2 cloves)

1 1/2 pounds tilapia fillets or other thin white fish fillets (4 small fillets)

Dash of salt and pepper

Juice of 3/4 lemon (about 2-3 tablespoons)

1 tbsp. capers, drained

1 tsp. lemon zest

Directions:

1.)  Warm the olive oil in a skillet. Add the garlic and cook for 30 seconds, until fragrant. 

2.)  Add the fish fillets to the pan and season them with a little of the salt and pepper. Cook them for 3 to 4 minutes, depending on the thickness of the fillets, until the bottoms start to brown. 

3.)  Flip the fillets, pour the lemon juice over them, and season the second side with salt and pepper. 

4.)  Top the fish with the capers. Cook for another 3 to 4 minutes. When the fish is white throughout and flakes easily, remove it to a plate and serve. 

5.)  Top the fish with fresh lemon zest and spoon lemon juice and caper mixture from the skillet over the top. 

Roasted Bacon Parmesan Brussels Sprouts

Ingredients:

8 oz. bacon, chopped

2 lbs. fresh Brussels sprouts

½ tsp. salt

½ tsp. black pepper

¼ cup grated parmesan cheese

Directions:

1.)  Preheat the oven to 400 degrees.   

2.)  Cook the bacon in a pot over medium high heat.  Add the Brussels sprouts and toss until they are coated with the bacon drippings.   

3.)  Spread the Brussels sprouts onto a prepared baking pan.  Sprinkle with salt and pepper.  Bake for 20 minutes.  Sprinkle with Parmesan and bake for 10 more minutes.

BLT Wrap with Avocado

This recipe takes the tradition BLT and shakes things up a big by exchanging normal bread to a Mission Carb Balance Tortilla and adding in avocado and Ranch dressing.  These make a delicious lunch, dinner, or even a nice option for tailgating before a baseball game.

BLT Wrap with Avocado

Ingredients:
8 strips of bacon
1 cup of raw spinach leaves
4 Roma tomatoes, diced
2 avocados, peeled and sliced
½ tsp. garlic salt
½ tsp. pepper
Ranch dressing ( I used Ken's)
4 whole wheat tortillas (I used Mission Carb Balance)

Directions:
1.)  Cook the bacon in a skillet until crispy, soaking up any extra grease with paper towels.  

2.)  Dice the tomatoes and slice the avocados, sprinkling garlic salt and pepper over them.  

3.)  Make a bed of spinach leaves on a tortilla, topping with bacon pieces, tomato, avocado, and Ranch dressing.  Roll tightly and enjoy!