My Weight Loss Surgery Journey + Keto, Paleo, & Gluten Free Recipes +

Tag: keto blog

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 […]

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)

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 […]

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 be so similar I just think it’s great to have options available for all, especially since I’m trying out Paleo because of my post op life.  Since my current lifestyle is paleo, I am listing paleo ingredients first, and then keto alternatives.   If you are keto, paleo, low carb, or just looking for healthy recipes, please let me know! Anyways, more important things, like how amazing these chocolate chip blondies are.

I’m going to mostly let the picture speak for itself, but seriously, these were a huge hit.  I am sometimes not a huge fan of copycat recipes because they can often leave much to be desired.  But, these (and well, all my recipes, haha) are the exception to the rule.  They’re soft, chewy, and just melt in your mouth.  The best way to enjoy them is fresh out of the oven.  By the way, these store well and are very easy to make.  Oh yes!

Cast Iron Chocolate Chip Keto/Paleo Blondie | Fat to Fit Chick


  • 1 & 1/2 c almond meal or almond flour
  • 1  whole egg +1 yolk
  • 1/4 C maple syrup
  • 1/4 C coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1 c Paleo chocolate chips
    • sugar-free chocolate chips for keto
    • very dark chocolate can also work

Preheat your oven to 350F.

In a 10 inch cast iron skillet (or similar size baking dish), coat a thin layer of coconut oil and set aside.  Obviously, the bigger the skillet, the thinner the blondie, and visa versa.  It just really depends on your preference.

Combine almond meal, baking soda, cinnamon and salt in a mixing bowl.  Beat eggs, coconut oil, and vanilla and add to dry ingredients.

Then, once combined, mix in chocolate chips and spread in an even layer in cast iron pan.

Just bake for 25 mins, or until a toothpick comes out clean from the center.




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 […]

Keto Paleo Mixed Berry Crumble

Keto Paleo Mixed Berry Crumble

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 […]

Pesto Shirataki Pasta: With Radish Greens

Pesto Shirataki Pasta: With Radish Greens

Pesto Shirataki Pasta: With Radish GreensPesto With Radish Tops | Fat to Fit Chicks

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 from my diet.  While I still haven’t found the perfect low-carb pasta substitute, shirataki noodles are a great alternative, but they’re not for everyone!  You may have an aversion to the texture.  It’s not at all like pasta: it’s a very fibrous, and snappy texture, actually made from konjac yams.

That aside, I personally don’t mind it and it helps with my pasta cravings.  My point is, I don’t recommend you try these with the expectation of it tasting like pasta because it doesn’t.  However, this is the best are the best low carb alternative I can find.

Friendly Tip: Check the labels before buying low carb pasta.

You may see many of them at the store or online, but even at that, they still contain far too many carbs for a keto diet.  I’m talking 20-35 per serving, no thanks!  However, if anyone finds a better alternative to past, let me know in the comments!

Radish… Greens?!

Now,  I want to discuss the benefit of radish greens.  I know that most of us like to heavily incorporate radish to our diet, but what do we do with the tops?  We throw them away!  If you harvest the tops soon after you buy the radish you can actually use them for many recipes, including pesto.  I will post more recipes in the future for uses with radish tops, but for now, enjoy!


  • Two bunches of radish tops
    • Washed EXTREMELY well
  • 10 medium basil leaves
    • If you omit the radish tops use one bunch of kale
    • You can also substitute with spinach or other leafy greens
  • 1/4 C parmesan cheese
  • 2 tbsp Heavy Whipping Cream (Optional for macros)
  • 1/4 C raw pine nuts
    • If you can find already toasted, omit the first step.
  • 1/4 C Olive Oil
  • 2 tbsp fresh garlic, chopped
  • salt and pepper to taste
  • 1 package of fettuccini shirataki noodles
    • or any low to no carb noodleShirataki Pesto Nutritional Data | Fat to Fit Chick

To begin, toast pine nuts in a saute pan until they are golden brown and let off a nutty aroma.  Once toasted,  place pine nuts in a food processor along with parmesan, basil, radish tops, garlic, and seasonings, and pulse until a coarse paste is achieved.  Once blended, add the olive oil and pulse to emulsify ingredients.  Set aside.

Next, empty the package of shirataki noodles in a strainer and rinse continuously with warm water for approximately 5 minutes.  I recommend mixing the noodles with your hand or a spoon to make sure they are thoroughly rinsed.   I know this seems excessive, but the shirataki are a little pungent and this helps cut down on the taste and smell.   While the noodles are rinsing, take a medium sized saucepan and bring water to a boil.  Once water has boiled, and once the noodles have been thoroughly rinsed, place the noodles in the saucepan and boil for approximately 5 minutes.

I personally find that the texture of the noodles is much improved when you cook it for a little longer:  Start with 5 minutes and adjust to your liking.

Once noodles are cooked, remove from heat and strain.  Add noodles back into the saucepan and add the desired amount of pesto on a low heat for one to two minutes to allow flavors to meld.  For additional flavor, let sit for an additional five minutes once off the heat.

Pesto Shirataki Pasta: With Radish Greens! | Fat to Fit Chick
Pesto Shirataki Pasta: With Radish Greens!


Serve and enjoy!