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 […]
Tag: whole 30
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 […]
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 […]
So Crack Slaw is nothing new, but if you all haven’t tried it, it really is the shit.When people tell me something is addicting as “crack” I tend to assume the opposite. But in this case the hype is REAL. I absolutely love this and it is quickly becoming a staple in my diet.
It’s basically the best way to get your Chinese delivery fix without the carbs. I would say also it’s very similar to PF Chang’s chicken wrap stuffing. I know, I haven’t tried it with ground chicken yet (Cody says it would be too dry) but substitute the meat as you like, anything works!
This really good for any meal! It stores GREAT if you’d like to make enough for leftovers, and it even tastes pretty good cold. It really is a great, healthy staple.
- 1 lb 85/15 ground beef, or any meat of your choosing
- 1 package coleslaw mix
- 1 tbsp of minced garlic
- 1 tsp of granulated garlic
- 1 tbsp of minced ginger
- 1/4 cup soy sauce
- 1 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp of Sambal (or more to taste)
- Squirt of Sriracha (optional)
- 1/4 cup of lime juice (or rice wine vinegar)
- 1 packet of Splenda (for taste)
- green onion and sesame seeds for garnish
In a large skillet brown ground beef with the granulated garlic. Remove from pan and set aside. In same pan, add sesame oil and stir fry slaw mix, once the greens are just slightly wilted, add the fresh ginger and garlic and continue cooking until fragrant. Add meat back in the pan along with soy and sambal, stirring continuously until it has reduced and thickened. Add lime juice and Splenda. Top with sesame seeds and or green onion if you desire, but its not required.
What is Sambal and do I need it?
Think of Sambal as a chunky, milder Sriracha. It give any dish a nice taste without adding too much heat. All it mainly consists of is chili peppers, ginger garlic among other ingredients. The taste overall is very mild and pleasant, it is often served in Thai restaurants and is available in most supermarkets. Try it! There IS fish sauce in there but you cannot taste it! I hate fish and I am obsessed with Sambal. Ultimately, you don’t need it, but it will really enhance the flavors in the dish!