I’ve lost 100 lbs with the Gastric Sleeve! Hello fam! I am beyond ecstatic to report that I have officially lost 100 lbs! From my all time highest weight of 322, I weighed in this morning at 221.6. Wow! This has been a rollercoaster of […]
Fat to Fit Chick’s 6-Month Gastric Sleeve Surgiversary On 10/20/17 I was officially 6 months post op. What the what! I can’t believe it’s already been 6 months. SIX MONTHS. Time flies. I am no longer a surgery newbie but an experienced vet. I have […]
Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin)
If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin)”. I added a fair amount of cheese to this recipe, but let’s be honest, the more the better. Hope you enjoy.
PS- I’m going to come out with a guide on how to cool the perfect steaks soon! It will include sous-vide, cast iron searing, BBQ, and more.
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- 10 oz Brussels sprouts, cut into bit size pieces
- 2 Strips of bacon, finely diced
- 1/2C Heavy cream
- 2 oz Mozzarella cheese
- 1 oz Aged white cheddar
- 1 oz Pecorino Romano
- 2 Garlic cloves finely minced
- Salt and Pepper to taste
Preheat oven to 350F
In boiling, salted water, Blanch Brussels Sprouts for 1-2 mins, drain.
Add bacon to a large skillet and fry over medium heat, until fat is rendered, and bacon bits are crispy.
Remove bacon and keep fat in the pan.
Add Brussels to the bacon fat and saute until the edges start to get brown and crispy.
Add garlic and saute for another minute, careful not to burn the garlic
Lower heat, add the cream and mozzarella, and stir until cheese is melted and
has combined with cream to make a smooth, creamy, sauce.
Add bacon back into the pan, and stir to evenly combine, then transfer the mixture to a baking dish.
Grate cheddar cheese and Pecorino over the top, and bake until the cheese is browned.
Creamy Cashew Hummus (Keto & Paleo Friendly) I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But […]
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
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!
- 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.