Simple Bleu Cheese Dip I can’t take any credit for this recipe, as my mother-in-law actually introduced me to this recipe. It is ridiculously easy, but it’s really just a nice way to change up your basic dip. You can use this on wings, with […]
Tag: pre op wls
In this Journey, I have I have just learned an incredible amount of myself. One of the many things that has really stuck out to me is that I’ve been an addict. If you replace the classic things alcoholics say about needing a drink you […]
Low Carb Keto Lasagna
As someone who is Italian, lasagna is such a comfort food for me, but I never thought I would be able to make a keto-friendly lasagna that actually tasted good. And honestly, even though it is low carb, I think I prefer this method. In generally actually, I just enjoy meals with less starchy bases now because I just feel that you can really taste the other ingredients so much better. Also, I find that when working with veggie substitutes, I prefer cooking in a cast iron skillet Even if you aren’t super keen on eggplant, I recommend you give this recipe a try! The eggplant works really well for each layer and does an excellent job at absorbing the flavors of the sauce. You could also try substituting the eggplant for thin layers of zucchini!
- 1 medium-large eggplant
- 1 lb ground beef
- 1/2 C ricotta cheese (we used whole fat)
- 1/4 C heavy cream
- 8 oz sliced baby Bella or cremini mushrooms
- 1 tbsp chopped garlic
- 3 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tbsp fresh chopped basil
- Salt and pepper to taste
- 1 tbsp garlic powder
- 8 oz mozzarella cheese
- 1/4 C water
Slice eggplant 1/8″ inch slices. Liberally coat with salt (but don’t over do it!) and let sit for 15 minutes or so; this will remove excess water from eggplant which will prevent the lasagna from being soggy and watery.
In a saute pan brown ground beef with chopped garlic. Once brown add tomato paste and combine until uniformly coated. Cook for up until 5 minutes or until mixture goes from red to a rusty orange color. Add 1/4 C water, along with fresh basil, salt, pepper and Italian seasonings. Let simmer until sauced is thicken. In a separate pan, saute mushrooms with granulated garlic and 1-1 1/2 tbsp oil until brown. Combine ricotta and heavy cream in a small bowl.
With paper towel, remove beaded water on eggplant to remove excess moisture. Eggplant may oxidize slightly and turn brown but that’s OK.
In a saute pan or as I prefer, a cast iron skillet lightly fry eggplant slices in light oil until golden brown. Once eggplant is cooked, remove from pan and begin to layer ingredients starting with light sauce on the bottom of pan, followed by a layer of eggplant, 2 oz/ a thin layer of mozzarella, mushrooms, and then lightly layer of ricotta mixture, and smooth in an even layer. Add 1/3 meat sauce and repeat steps until finished. Top the lasagna with mozzarella and fresh grated Parmesan to taste. Especially when it comes to the Parmesan, consider using a high quality cheese! Fresh mozzarella would be a delicious touch as well.
After top layer is applied, cover skillet with tin foil (make sure foil isn’t touching cheese to prevent it from all sticking to the foil. Bake in 350 degree oven for 20-30 mins, or until eggplant is tender and cheese is melted. Uncover and bake until low broil until cheese on top is golden brown. Top with fresh parsley for garnish.
Jerk Chicken Wings So, I may be slightly obsessed with my Air-Fryer. These wings are actually super easy to make. The only other thing I would consider adding is maybe adding a very, very finely minced amount of habanero if you really want to kick […]
Gluten Free/Ketogenic Empanadas Here is a little gem that I can’t take any credit for, this was 100% Cody’s own creation: low-carb empanadas. If you aren’t familiar of what an empanada is, it’s traditionally a masa (corn flour) based folded into a portion of meats, […]
Okay, so the boyfriend found out I bought a dehydrator though this blog. #duh So, no, I will not be showing off my fancy new dehydrator until I can convince him to keep it. 😭
Thankfully, I have quite possibly an even better seasoning to put on my kale chips: Sour Cream and Onion. I wasn’t holding my breath for these because how can something be better than absolute perfection of a pepperoni pizza kale chip on your taste buds? Oh yes, the sour cream and onion is even better.
- 1/2 C almonds
- 3/4 C water
- 4 tbsp dehydrated sour cream powder
- 1 1/2 tbsp onion powder
- 3 tbsp distilled white vinegar
- 1/2 tsp ranch dip powder
- 2 bunches of curly kale*
*Cut the kale into bite-sized peices, they will shrink down a bit, you don’t want them too small because then they will be, in my opinion, far too crunchy.
In a food processor blend the almonds and water together until it forms a chunky paste. Add the remaining ingredients and blend. In a bowl take your kale chunks and coat in mixture. Bake at 200 degrees Fahrenheit until crunchy on the outside, but slightly chewy on the inside, but of course cook to your liking. These took 5 hours to dehydrate properly in a standard oven.