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Tag: gluten free recipes

Double Chocolate Chip Coconut Keto Cookies

Double Chocolate Chip Coconut Keto Cookies

Double Chocolate Chip Coconut Keto Cookies I’m not going to lie, I created this recipe completely on a whim.   I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour.  As many of you, […]

Keto Tailgate Recipes: Queso Fundido

Keto Tailgate Recipes: Queso Fundido

Keto Tailgate Recipes: Queso Fundido So with the launch of football season, I’m going to start a weekly Keto Tailgate Recipe edition. These recipes are going to be featured appetizers and meals that go great for game day.  I’m going to try to make everything […]

Chimichurri: A Keto-Friendly Brazilian Steak Sauce

Chimichurri: A Keto-Friendly Brazilian Steak Sauce

Chimichurri: A Keto-Friendly Brazilian Steak Sauce

Chimichurri: A Brazilian Steak Sauce | Fat to Fit Chick

Chimichurri is a zesty blend of parsley, cilantro and jalapenos that is traditionally used as a steak sauce in Brazil.  I first discovered this sauce when I went to a Brazilian steak house, and it’s so tasty!  By the way, if you have never been to a Brazalian steak house, do yourself a favor and GO.  It’s seriously like a Keto mecca.  Anyways,  chimichurri  also has many other uses, it’s absolutely amazing on eggs, any type of meat, and some people will even mix it with mayo or cream cheese as a spread.  This also tastes really delicious mixed with hot veggies. It’s really just a great way to add some zest to any dish, and it’s very easy to make. If you have any other uses for this delicious sauce, let me know! I’m curious to try it in other recipes.

I love steak, but I especially love dousing my steaks in sauces.  Unfortunately, most aren’t keto friendly, (ahem A1 Sauce) so this Chimichurri comes in really handy for you fellow steak douse-ers.  Enjoy!

Ingredients:

  • 1/2 C Red Wine Vinegar
  • 1 tsp Salt
  • 3-4 Garlic Cloves
  • 1 Shallot
  • 1 Jalapeno
  • 2 tbsp Oregano
  • 1 Bunch of Cilantro
  • 1 Bunch of Parsley
  • 1 C Extra Virgin Olive Oil

Coarsely chop, garlic, shallot, jalapeno, cilantro, parsley and oregano.  Next, add all ingredients except the olive oil into a food processor.  The reason why I’m having you coarsely chop the ingredients first so so that they blend better. Pulse 5-6 times or until mixture is in small and uniform pieces. Remove from the food processor, and add olive oil and mix well. Store in mason jar or a container of your choosing.

Tip: To make sure chimichurri stays green and vibrant in color, add a thin layer of olive oil on top of the mixture before storing in refrigerator. This will prevent oxidation and loss of color.

Chocolate Lovers Keto-Friendly Cheesecake

Chocolate Lovers Keto-Friendly Cheesecake

Chocolate Lovers Keto-Friendly Cheesecake Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet.  My problem with most sweeteners is they just don’t […]

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time!  Here is a recipe that can easily be modified whether you’re keto or paleo.  I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes.  The eating styles can […]

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie

Shepherd’s pie has got to be one of my most favorite recipes of all time.  It’s such a great comfort food to me.  The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly acidic tomatoes and moist ground beef.  My mom always used to make Shepherd’s Pie for me, and it’s something I could eat any time, any where.  I was very leery of trying to make a Paleo version of this classic dish because I wouldn’t know if it would live up to the legacy of my mom’s dish.  However, I am VERY happy to report that this recipe is amazing.

Try it for yourself!  The butternut squash and sweet potato give a very nice creamy texture that just blends so well with the rest of ingredients.

Ingredients:

  • 1 lb ground beef
  • 8 oz chopped green beans
  • 1 tbsp olive oil
  • 2 Tbps minced garlic
  • 4 green onions, chopped
  • 2 tbsp tomato paste
  • 1/4 C chicken broth
  • 1 large sweet potato
  • 1 medium butternut squash
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cinnamon
  • salt and pepper to taste

Preheat oven to 350 F.

Butternut Squash & Sweet Potato Shepherds Pie | Fat to Fit Chick
I had some extra which I cooked in this tiny little cast iron skillet.

Dice butternut squash and sweet potato and boil until soft. Finely chop green onion, and saute in large cast iron skillet or frying pan with garlic and olive until fragrant, for about 1-2 minutes. Add ground beef and break apart into small pieces; I recommend using this nifty tool for ease.  Fry until fully cooked.  Once ground beef is brown, add tomato paste, green beans, chicken broth and seasoning. Allow to cook until a thick sauce has developed and set aside.

In a large bowl, place butternut squash and sweet potatoes and mash until desired consistency is achieved. Add salt and pepper to taste.

Once ingredients are prepared, you can either add the squash and potatoes directly on top of the meat mixture in the cast iron skillet, or place everything into a baking dish, with the meat mixture on the bottom.

Place in oven, uncovered for about 20-25 minutes until top layer is slighltly crisp.