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 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
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 the honey with artificial sweetener, and it’s now Keto approved. Crumble is never the most photogenic food, but this is a very delicious dish, plus, it’s super easy to make.
Berries are a great option for Paleo as well as Keto, as they are low in carbs for a fruit, Blueberries and blackberries are also a great source of antioxidants. This dish also easily gives 8 desert servings, as it’s quite rich and filling given the nut and coconut flour used in the crumble.
- 1 cup of chopped strawberries
- 6 oz blueberries
- 6 oz of blackberries
- 1/2 C almond flour
- 1/4 C coconut flour
- 1/4 C unsweetened shredded coconut
- 4 tbsp honey, divided into 2-2 tbsp portions
- Alternatively, you can use 5 tbsp erythritol for a lower carb alternative
- 1/2 tsp cinnamon
- 2 tbsp ghee or coconut oil divided
- 2 tbsp water as needed
In a cast iron pan, 1 tbsp ghee or coconut oil over medium heat.
Add all the berries and 2 tbsp of honey and cook for 1-2 mins, until the berries start to “bleed” (ooze juices), but don’t overcook them into a mush.
Combine the almond flour, coconut flour, and coconut shreds. Add remaining honey/sweetener and 1 tbsp of oil, and mix until it creates a fine crumb. add water as needed.
Cover berries with your crumb mixture, and bake at 350 for 10 mins, then broil for a couple minutes until crust is golden brown.
Pollo Asado Tacos with Plantain Tortillas So as my previous post explains, I am doing (Paleo) Whole 30 for a month, so I think it’s safe to say I’m long overdue for a food post. Plantain tortillas are absolutely incredible, two to three tacos should […]
Ricotta French Toast: Only 125 per serving! So let me preface this post with that I may go as far to say that this is potentially a keto holy grail in terms of breakfast. I wasn’t entirely sure what the outcome of this recipe… I’ve […]
I think St. Patrick’s day is a favorite holiday among keto-ers. Not because of the ample amounts of green beer, but it’s our one time of year to be able to stock up on corned beef! Nothing tastes better than $1.99 corned beef, right? I refuse to pay full price for something when I know it’s going to be on sale. Anyways, this is our take on keto corned beef hash!
Daikon is quickly becoming one of my favorite potato substitutes, as it absorbs the delicious flavors of the food you’re cooking without the carbs! Here’s a great recipe for your corned beef leftovers while still maintaining ketosis.
Side note: I actually tried cooking my corned beef in my sous vide this year, and it is quite tasty. For those of you who have one I would give it a go! Cook the corned beef at 165 degrees fahrenheit for 24 hours and you will have yourself some incredibly delicious, tender corned beef. Enjoy!
- 5 oz of leftover corned beef
- 2 strips of bacon
- 200 g (approx 1 C) daikon radish
- 4 eggs
- S & P to taste
- Dash of paprika
Dice up the daikon and bacon, and add them into a large cast iron skillet with no oil. Add enough water to cover the ingredients and cook on a high heat, bringing it to a boil. Let it boil until the water has completely evaporated. The water will render the bacon fat from the bacon. Once the water evaporates you will be left with the bacon fat which you use to then fry the bacon and the daikon.
Cook the daikon until tender. Note: The longer you cook the daikon the less bitter it will taste, which will taste more like potatoes, however cook to your personal preference.
Once daikon is tender, add the corned beef and continue to cook until crispy. You shouldn’t need to add very much salt as the corned beef is very salty as-is.
Remove mixture from skillet, and cook eggs to your liking in a separate non-stick pan. Top the eggs with pinch of salt and pepper, add a dash of paprika, serve and enjoy! Alternatively, if you prefer them scrambled just add the eggs into the mixture all at once.