Thursday, June 21, 2018

Keto Cream Cheese Chocolate Cookies

#Ketojellofluff #Ketocookierecipes #Ketocream #Ketosnacks #Ketochocolatechipcookies #Lowcarbdesserts #Ketodessertrecipes #Monkfruitrecipes #Ketocreamcheesechocolatecookies #Ketocakerecipes #Bestketodesserts #Ketosnacks

 

 

 

 

 

 

 

Ingredients

  • 1 cup of coconut flour
  • 1/4 cup of cocoa powder
  • 2 ounces of baking chocolate
  • 1 tsp of vanilla extract
  • 2 teaspoons of baking powder
  • 1/4 teaspoon sea salt
  • ½ cup unsalted butter softened
  • 8 ounces of full fat cream cheese softened
  • 1 cup sugar substitute (I use Swerve)
  • 1 tsp instant espresso coffee
  • 4 eggs
  • Chocolate Icing
  • ¼ cup of unsalted butter
  • 1 tsp of MCT oil or coconut oil
  • 1/2 cup sugar substitute ( I use Swerve confectioners)
  • 2 ounce baking chocolate
  • ½ tsp instant espresso coffee
  • Pinch of sea salt

 

 

 

 

Instructions

  1. Keto Cream Cheese Chocolate Cookie Dough
  2. Pre-heat oven to 350 degrees
  3. Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside
  4. Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
  5. Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
  6. To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
  7. Next stir in the coconut flour, cocoa powder, baking powder, instant coffee, salt and mix well.
  8. Keto Chocolate Icing
  9. Melt the butter and baking chocolate in a double boiler or in the microwave in increments of 10 seconds
  10. Add sugar substitute and stir (I used Swerve confectioners Or make your own powdered sugar substitute in a grinder.)
  11. Add the MCT oil or coconut oil
  12. Stir in the pinch of sea salt and instant espresso coffee.
  13. Baking Instructions
  14. Add the cookie dough in spoonfuls to a parchment lined cookie sheet.
  15. Flatten the cookies slightly.
  16. Bake cookies for 15-20 minutes (Do not over-bake)
  17. Allow cookies to fully cool
  18. Spread about a teaspoon of icing onto each cookie.
  19. Allow the icing to set about 5 minutes.

recipe adapted  >>>>>  here


Rated 4.9/5 based on 714 customer reviews

Friday, June 15, 2018

Dominican Chimichurri Burger

Dominican Chimichurri Burger | #Cookingrecipes #Dessertrecipes #Ketodinner #Diyfood #Breakfastideas #Yummyfood #Polloguisadodominicano #Locriodepollodominicano #Pastelondeplatanomaduro #Dominicanchickenrecipes #Pastelonrecipe #Puertoricanrecipes

Ingredients

  • For the Sauce
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons ketchup
  • 1/2 teaspoon garlic powder
  • For the beef patty
  • 1 garlic clove
  • 1 small onion, quartered
  • 1/2 bell pepper
  • 1 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 pound ground beef, lean
  • For the burgers
  • 1 small onion, cut into rings
  • 1 tomato, cut into slices
  • 2 cups cabbage, shredded
  • 3 panes de agua or roll bread buns

Instructions

  1. In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. Reserve.
  2. Pulse garlic, onion, bell pepper, salt, and pepper in a food processor until you obtain a coarse paste.
  3. Add this mixture to the meat plus a tablespoon of Worcestershire sauce. Mix to combine. Divide the meat into three portions. Shape each portion into a ball and then flatten slightly to make into patties.
  4. Brush a stove-top grill with some olive oil and heat over high heat. Grill the patties, rotating until they are cooked through, about 5-6 minutes each side. Reserve.
  5. Add the cabbage to the grill pan and sprinkle with a little salt. Cook the cabbage slightly, no more than 2 minutes, stirring occasionally.
  6. Toast your burger bun on the grill pan and then assemble. Place meat in the bun, top with tomatoes, onions, cabbage and mayo-ketchup sauce.
  7. Serve warm with an ice-cold beer.

Recipe adapted >>>>>  here

Thursday, June 14, 2018

Cinnamon Sugar Apple Cake

Cinnamon Sugar Apple Cake | #Caramelcake #Bananacakewithcreamcheesefrosting #Moistbananacake #Appledesserts #Applebundtcakerecipes #Freshapplecakerecipe #Appledesserts #Bundtcakerecipeseasy #Cinnamonsugarapplecake #Applebundtcakerecipes #Freshapplecakerecipe #Dessertrecipes

Ingredients

  • 1 1/2 cups brown sugar
  • 1/3 cup oil
  • 1 egg
  • 1 cup buttermilk (you can sub milk+vinegar, or plain yogurt+milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 1/2 cups chopped apples (I used Wealthy heirloom)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 325.
  2. Mix ingredients in order given (except the last 3 ingredients).
  3. Pour batter into a 9×13 greased pan.
  4. Combine last 3 ingredients to make a topping and sprinkle it evenly over the batter.
  5. Bake for 45 minutes. It’s delicious when served warm!

Recipe has been adapted from >>>>>  here

Monday, June 11, 2018

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan) | #Dairyfreedinner #Seafoodrecipeshealthy #Whole30dinner #Quickdesserts #Easydipsforaparty #Paleorecipesdinner #Vegancheesecake #Paleodessert #Vegansweets #Cakerecipes #Healthyrecipes #Vegancake

Ingredients

  • For the graham cracker crust
  • ½ cup raw walnuts
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • For the cheesecake
  • 2 cups raw cashews soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
  • ½ cup canned coconut milk shaken
  • ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
  • For the chocolate ganache
  • 3 oz. dark chocolate I used 72%
  • 1/3 cup canned coconut milk

Instructions

  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  6. Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
  7. To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.
  8. Serve immediately, or place in the refrigerator or freezer until ready to serve.
  9. If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  10. Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).

RECIPE ADAPTED  >>>>>  here

Thursday, June 7, 2018

EGG ROLL IN A BOWL | PALEO

EGG ROLL IN A BOWL | PALEO | #Whole30chickenrecipes #Paleorecipesdinner #Paleochickenrecipes #Glutenfreerecipesfordinner #Whole30recipeswhole30 #Healthydinnerrecipes #Whole30recipes #Ketorecipesdinner #Eggrollinabowlrecipe #Paleorecipesdinner #Glutenfreedairyfreerecipes #Chickenrecipeshealthy



Ingredients

  • 2 Tbsp. Olive oil divided
  • 1 lb. ground turkey or beef 93/7
  • 1 ½ cup sweet onion finely diced
  • 1 cup carrots shredded
  • ½ tsp ginger minced
  • 3 cloves garlic crushed
  • ¼ cup chicken broth
  • 5 cups cabbage cut into ¼-inch shreds
  • 2 Tbsp. coconut aminos or soy sauce, gluten-free*
  • 2 tsp. apple cider vinegar
  • ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds optional
  • Green onions optional


Instructions

  1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
  2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
  3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
  4. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!

recipe adapted  >>>>>  here



Rated 4.9/5 based on 110 customer reviews

Monday, June 4, 2018

Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake | #Snickerdoodlecheesecakebars #Peanutbuttercuppokecake #Raspberrydesserts #Cupcakecakes #Lemonraspberrycake #Lemonraspberrycheesecakebars #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Barsrecipes #Strawberrypierecipeeasy #Cupcakecakes #Peanutbuttercuppokecake

Ingredients

  • 20 vanilla sandwich cookies , such as Golden Oreos
  • 1/4 cup unsalted butter , melted
  • 2 pints strawberry ice cream , softened
  • 3/4 cup heavy whipping cream*
  • 8-10 large strawberries , cored and cut into pieces

Instructions

  1. Line a 9x9 inch square pan* with aluminum foil, leaving an overhang around the sides.
  2. Crush the cookies (wafers and filling) either in a food processor, or in a ziploc bag crushing them with a wooden spoon.
  3. Mix together the crushed cookies and melted butter.
  4. Press the mixture into the bottom of the prepared pan.
  5. Spoon the ice cream over top top of the cookie crust and smooth the top.
  6. Cover the pan and place in the freezer for at least an hour before serving.
  7. When ready to serve, whip the cream until peaks form.
  8. Spread the whipped cream over top of the ice cream and top with chopped berries.

recipe adapted >>>>>  here

Saturday, June 2, 2018

Parmesan Crusted Chicken with Bacon

Parmesan Crusted Chicken with Bacon | #Ketocheeseburgercasserole #Ketohamburgercasserole #Lowcarbgroundbeefrecipes #Lowcarbhamburgercasserole #Hamburgercasserolerecipeslowcarb #Lowcarbmeals #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Easyketorecipes #Easyketomeals #Healthycasserolerecipes

Ingredients

  • Oil for frying - about 1/2 - 3/4 cup
  • 4 boneless skinless chicken breasts - about 4-5 oz each
  • 3/4 cup Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1-1 1/2 cups shredded Asiago cheese
  • 3-4 slices bacon - cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)
  • 1 egg beaten
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350 degrees
  2. In a small shallow bowl, mix egg and water
  3. In another shallow bowl, mix Parmesan cheese, pepper salt and garlic
  4. Heat oil over medium high heat
  5. Dip each chicken breast first in egg mixture then in cheese
  6. Fry in hot oil until crust is golden brown
  7. Prepare a baking pan by covering with foil and placing wire rack on top
  8. Place chicken on rack and bake about 20 minutes or until juices run clear
  9. Time will depend on thickness of chicken
  10. Remove from oven and turn oven to broil
  11. Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

recipe adapted >>>>>  here