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

Tag: keto cooking

Koobideh Kabobs with Tzatziki and Curry Cauli-Rice

Koobideh Kabobs with Tzatziki and Curry Cauli-Rice

Koobideh Kabobs with Tzatziki and Curry Cauli-Rice If you are craving some Greek food, you will love this plate of goodness!  Tender meat patties with a cauli-rice curry and some cool tzatziki makes for a great summer dish. For the pita bread, I bought some low […]

Blue Cheese Stuffed Buffalo-Style Meatballs

Blue Cheese Stuffed Buffalo-Style Meatballs

Blue Cheese Stuffed Buffalo-Style Meatballs- A great Alternative to Wings! I know, we all love our buffalo chicken wings, but if you just aren’t in the mood for wings, give these blue cheese buffalo-style meatballs a try! Many of you may have already had buffalo […]

Fathead Baked Brie with Blackberry Mustard

Fathead Baked Brie with Blackberry Mustard

Here is a recipe for baked brie using a fathead crust.  I may have legit eaten half tonight, thank god I had over 1000 calories left for today.  I’m in too much of a food coma to say much else about this delicious creation, so, here it is:

Ingredients

  • 1 wheel of brie cheese
  • 170g of shredded mozzarella cheese
  • 85g of almond flour
  • 2 tbsp of cream cheese
  • 1 egg
  • 10 blackberries
  • 2 tbsp of Dijon mustard
  • 1 tsp erythritol, or sweetener to taste

For the fathead dough, mix the almond flour and the mozzarella cheese and the cream cheese, and microwave in a safe bowl for 60 seconds. Mix thoroughly and microwave again for 30 more seconds, and mix again.

Add the egg to the mixture and mix thoroughly until the dough forms a ball, take out, and knead for a minute or two.

Between parchment paper, roll out to 1/4 in sheet and set aside.

Chop the berries finely and mix together with the mustard and sweetener, and place in the center of the fathead sheet.

Place brie wheel on top of the mustard and fold fathead dough around the brie, making sure to form an even layer around the cheese.

Flip over so the smooth end is facing up, place on a baking sheet, and bake at 350F until the fathead is browned. I used my air fryer, it took 15 mins at 350, for a convention oven, you may have to keep an eye on it.

 

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Keto BBQ Ribs (Cooked with a Sous Vide!)

Keto BBQ Ribs (Cooked with a Sous Vide!)

I actually don’t usually care for ribs, because I am weird, and hate eating stuff on the bone, even though I love the taste of meat.  But, since I was craving something from Phil’s BBQ (so tasty btw if you’ve never been) I knew I […]

Italian Garlic Mozarella Cheese “Bread”

Italian Garlic Mozarella Cheese “Bread”

Italian Garlic Mozarella Cheese “Bread” I could go on and on and on with how much I adore carbs, but I’ll save you the love story (plus, I’m hungry just typing this).  Yes, I am a carb fanatic, but between keto, and my upcoming surgery, […]

Lemon-Garlic Shrimp

Lemon-Garlic Shrimp

shrimp
Keto Lemon-Garlic Shrimp

Lemon-Garlic Shrimp

So as you may know from my Instagram post, I am not someone who loves shrimp. I will literally have one a year and then it grosses me out; not entirely sure why I think it’s a texture thing, or maybe it’s the fact that I don’t like “seeing” the animal or thing I eat, It’s gotta be a fillet, or ground up or something or I just can’t do it.

Anyways, after maxing out my yearly quota I actually went for another one–but they were already gone! I figured, if they’re good for me, you all may find them delicious.

 

 

 

Ingredients:

  • 5 16-20 size Shrimp peeled and de-veined
  • 2 Tbsp of Salted Butter
  • 2 cloves of Chopped Garlic
  • 2 Tbsp of Lemon juice Pepper to Taste

Melt the butter in a small skillet add garlic and saute until fragrant; the garlic should be a nice golden brown color. Place shrimp in the skillet for approximately 2-3 mins. Be sure to flip once or until opaque on both sides finish with lemon juice and pepper. Done, that easy! I didn’t add any additional salt, because shrimp are salt water animals and also because the butter was already salted.

This super simple dish was done in less than 10 mins and work as a perfect appetizer or you can increase the shrimp and make it a main course. Unless you are doubling the recipe, the other ingredients would probably not need to be increased further, and even then I may increase them by only 50% as the recipe does give a good amount of sauce.