Crispy Coconut Crusted Chicken (Keto and Paleo Friendly) Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or […]
Tag: from fat to fit chick
Keto Paleo Mixed Berry Crumble As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30. With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap […]
Mozzarella Stuffed Bacon Onion Rings
Onion rings, who doesn’t like em? They’re delicious, savory, and can be oh so keto friendly. This recipe is super easy to make, it only requires three ingredients and is super versatile. In this recipe I used mozzarella cheese, but this would be delicious with sharp cheddar, American cheese, pepper jack, Swiss, Muenster; any kind of cheese.
I personally like my bacon a little chewy, but if you’d like more crunch just cook it longer, even in the broiler for a nice char. Enjoy!
- 6 strips of bacon(thin sliced, don’t get thick cut)
- 1 onion
- 1-2 oz of mozzarella cheese (can use other types)
Start by slicing the onion into 3/4 inch rings. separating the rings.
Take your cheese, and slice it into slices as close to as thick as the layers of the onion.
take the outside layer of onion, and the third layer, the 2nd and 4th, 3rd and 5th etc.
lay the larger layer flat with the smaller layer inside and stuff the thin cheese slices in between the 2 onion layers.
Wrap with bacon, and bake at 350F for 20-25 minutes or until the bacon is crispy.
Quick Recipe for Mustard Sauce:
- 3 tbsp Dijon or deli mustard
- 3 shakes of Worcestershire sauce
- 1 tsp sweetener
Assemble ingredients, serves two.
Pesto Shirataki Pasta: With Radish Greens One thing I miss about eating a “regular” diet is a fresh bowl of pasta. With my Italian roots, I’m used to eating pasta on a weekly basis, so it definitely took a major lifestyle change to omitting pasta […]
Keto Friendly Jalapeno Cheesy Bread I’m going to call this recipe “Keto Friendly Jalapeno Cheesy Bread” because it serves the purpose of cornbread if you’re having chili or some Keto Chili Cheese Dogs. It’s very quick and easy to make too and is a low […]
Italian-Inspired Spicy Pickled Cauliflower
Original Post by The Keto Chef aka Cody
Below is a recipe that was super popular on Cody’s blog: Italian-Inspired Spicy Pickled Cauliflower. He thought that I should migrate it here as he doesn’t use that blog anymore and we’re sure many of you will enjoy this!
Giardiniera, or sotto aceti is an Italian pickle, consisting of Cauliflower, onions, celery and zucchini.
Here in the U.S. they replace zucchini with carrots, and put in bell peppers and other vegetables depending on the brand, whichever it is, it is usually spicy and has a great bite for the vinegar. In Chicago, a version where they make it with oil, instead of vinegar, is made famous by Italian beef sandwich shops, but that is a whole different animal, or I guess vegetable.
Also, Giadiniera is one of my favorite snacks between meals, as the sharp bite, and heat, really gives you a boost. The problem is, even as a kid my favorite part was the cauliflower, and often the jars only have 2 or 3 pieces. Also, I don’t care for celery, and carrots are not very keto friendly: It just made too much sense not to make it myself.
Disclaimer: I am not a canner (as evident by the Empty Goya Olive jar used for this). This is a refrigerator pickle, so it cannot be stored outside the fridge.
- Half a head of Cauliflower
- 2/3 cup Distilled white vinegar
- 1 Tbsp of black peppercorns
- 1 Tbsp of red pepper flake
- 2 cups of water (approximately)
- 1 Tbsp non-Iodized salt
- 1 Tbsp of Oregano
- One bay leaf
- Pinch of Saffron
To begin, place a wire rack in a sauce pan or stock pot, and fill with water and your jar(s) and bring to a boil to kill any bacteria that may be in the jar.
Next, take your peppercorns and a tablespoon of the vinegar and let the liquid reduce over medium heat in the saucepan. You should be left with a brown syrupy liquid and your peppercorns. This is called Au Sec, and we are extracting the pepper flavor. Once the liquid is au sec, add your remaining spices and let them come to a hard boil.
While your jar is boiling and your pickling liquid is coming to temp, break your cauliflower into small pieces. Next, remove your jar and stuff with cauliflower. Now bring your pot to a boil.
You will most likely have spare liquid just make sure you cover the vegetables completely. Also, to make sure your jar is brought to temperature place it in the pot while the water is cold. After that, you can raise the temperature which will ensure that the glass does not crack.
Once the jar has sealed, let it come to room temperature, and then store in the fridge. It will taste good as soon as it is cold. However, after a day or so the flavors really intensify, and will be much more enjoyable.