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 […]
Tag: wls blog
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 […]
Hey everyone! This video is so long overdue, I’m sorry it literally took me three months post vsg to post this. I really do want to do more YouTube videos, and now seeing how…large I looked in my first one I feel that I have […]
Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)
Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or none of the above. I’m pretty sure I say that about most of my recipes, but hey, it’s true! Now, these go FANTASTIC with my homemade spicy mango chutney. However, the chutney is not keto friendly, if I find a way to have a semi keto version of it, I’ll be sure you update everyone. These can be cooked in both an airfryer, traditional fryer, or just pan-fried. This recipe is fairly simple, the breading process takes time, but overall an easy recipe.
These were such a hit with Cody’s family, and I’m sure yours will love it to! Comment below to let me know what are your favorite dipping sauces are!
- 2 chicken breasts, butterflied, than cut into strips
- 2 eggs
- shredded coconut
- coconut flour (keto) or Cassava flour (paleo)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (or less)
- 1 tsp dried thyme
- salt and pepper
- Neutral oil for frying, I use refined coconut, but avocado or peanut, if you aren’t paleo, will work.
Coconut Breaded Chicken
To begin, prep your breading station: Plate one will consist of your coconut or cassava flour. Mix spices and egg in plate two, and then the shredded coconut on plate three. I’m not going to tell you how much to use, because it can vary quite a bit. However, it’s safe to say you will need more than you originally put in. Dip chicken into the flour, then into the egg, and then finally coat in the shredded coconut. Fry at 350F oil, careful not to crowd the pan, until chicken is cooked through and your coconut is gold brown and delicious.