Chocolate Sweet Potato Frosting

Say whaaaa?!… Does this actually taste good? Does this work? No way.

Allllla these thoughts definitely ran through my head when I tried this. But it works! It totally works! And its really really delicious. Super rich and chocolatey, depending on what kind of chocolate you use. I like to use my own, which can be found here, because its super dark and really melty. So it’s not hard to process into the sweet potato.

Here’s the recipe I like:

Flesh from 3 baked sweet potatoes, warm but not super hot

12 frozen squares or about 1 recipe of my 4 ingredient chocolate

That’s it. Just add you sweet potato flesh and chocolate to a food processor and blend until well incorporated. I usually mess with it by adding vanilla or cinnamon depending on my mood, but that’s it! That’s all you need. Isn’t it crazy?!

And not surprising, I eat this in a PLETHORA of ways. I love it as a cake middle, like I used here.

Or as a Strawberry dip… drool

Or a pretzel dip

Or a spoon dip…

Or a finger dip.

Gorgonzola Broccoli and Cauliflower Casserole

THIS. This side blew.me.away. I couldn’t stop, it was so dang good. I adapted this from the 21 Day Keto Reset. I kept the same procedure, but omitted, subbed and swapped things like gorgonzola for gruyere (I don’t really like gruyere). And I took out the crushed pork rind topping because that sounded disgusting to me. But I definitely kept the same idea.

This was crazy good. It was rich, cheesy, creamy, crunchy and fresh all at the same time. I think next time I’ll add cayenne. Cuz I like it 🔥

Recipe:

Ingredients:

4c broccoli florets

4c cauliflower florets

2tbsp grassfed butter

3/4c sour cream

3/4c crumbled gorgonzola cheese

1tbsp Dijon mustard

1tbsp dry thyme

1tsp kosher salt

1tsp cracked black pepper

1/2c grated parmesan

Directions: Preheat oven to 375

  1. Chop the broccoli and cauliflower into smaller, more bite size florets.
  2. Melt butter in a large skillet and add broccoli and cauliflower. Let that sit for 2 minutes. Stir it up a bit and let the florets on the top grab some heat and butter from the bottom. Let it sit for 2 minutes again. Remove from heat.
  3. In another bowl, mix the sour cream, gorgonzola, salt and pepper.
  4. I just pour the cheese mixture into the veggies in the pan and stir it, but you could also add the veggies to the sauce if your bowl is big enough.
  5. Transfer the veggie mixture into a pyrex or casserole dish and sprinkle the parmesan on top.
  6. Bake for 20-25 minutes, until the casserole is bubbly on the edges and the veggies are cooked to taste!

Cabbage Pad Thai

If you hadn’t noticed, I love dishes where you can really devour the whole thing and not only not feel bad, but feel really good afterwards! Ya feel me?

Anyhoo. This one took some developing, and I feel like I’ll still tinker with it here and there, but I finally felt like I got the flavors where I wanted them!

Also, I don’t usually make a habit of using those miracle noodles, but they are clutch here for the texture! Again, you could also use traditional rice noodles, too…

This is about as non traditional pad Thai as it gets, but the flavors were on point, IMHO 🤗.

And you can legit eat the whole pan and feel like you did something good for the ol bod! Pad Thai usually makes me feel sleepy and a little heavy, which is totally ok sometimes! But I’m the afternoons I rely on lunch for a pick me up… not a one way ticket to nap-town. I have 3 kiddos: 18mo, 3 and 6. Ain’t nobody got time for naps!

Anyhoo. Onto the recipe!

Ingredients:

• 1 bag cole slaw. Unless you want to chop your own cabbage and stuff…

• 1/3c bone broth

• 1.5 tbsp Fish sauce

• 2 tsp braggs liquid aminos

• 1tbsp maple syrup

• optional: 1 tsp lemongrass paste and ginger paste*

* I really love the spicy tangy-ness these add, but they aren’t for everyone!

• 2tbsp coconut milk (weird, I know, but it really rounded out the flavor profile!)

• 1tsp chili garlic paste

• juice of 1/2 lime

• 3-4 tbsp peanut butter powder

• 1 pkg miracle noodles, any variety

Directions:

1. Heat a sauté pan over med/high heat

2. Add bone broth, fish sauce, liquid aminos, maple syrup, coconut milk and chili garlic paste.

3. Stir that for a minute or so until all ingredients are incorporated

4. Add your cole-slaw and cook stirring occasionally to incorporate all the sauce into the cole slaw. It should look like this:

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5. Sprinkle the cabbage with PB powder like this:

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6. Add the miracle noodles on top and combine thoroughly. It should look like this:

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7. Add siracha if you’re me and toasted sesame seeds and/or chopped peanuts and dive in!

Macadamia Crusted Mahi Mahi*

Note- you can use any white fish really. I’ve had this with haddock, halibut, tilapia and even cod! A thicker fish definitely works better because the crust is pretty flavorul and substantial.

I adapted this from the 21 Day Keto Reset as well. They served it with a brown butter sauce in the book, but my familiy didn’t really dig that, so I usually have this with the Arugula Pesto Zoodles, found here.

Ok, here goes.

Ingredients:

3/4C Raw Macadamias

3Tbsp Coconut Flour

S&P to taste (about ½ tsp)

½tsp garlic powder

½ Cup Avocado Oil Mayo

4 Fish Filets (6-8 oz ea)

That’s it! That’s all you need. Seems complicated at first, but when you break it down, it’s suuuuuper doable. Anyoo, onto the directions:

  1. Preheat oven to 425 and lightly grease a glass casserole dish and put the fish inside.
  2. Pulse the Macadamia nuts in a food processor until they’re crumbly, but not pasty. Add the coconut flour, salt, pepper and garlic powder and pulse until well mixed.
  3. Spread the mayo on the fish. Then take small handfulls of the nut crumble and coat the fish, gently press the crumble into the mayo. Bake for 25 minutes.

Cauliflower Chocolate Chip Cookies

I know I know, with a title like that I betcha can’t hardly wait to race to the kitchen to make these 🤣. I promise, they’re really pretty yummy.

It’s like HaloTop Ice Cream. If you know you’re going to eat the whole pint, you go for the HaloTop. If you know you can stop yourself at 1 serving, you go for the Talenti. Or Haagen Daz (sp?) etc.

Some days, you just need 3 or 4 or 5 or 10 cookies. Then you make these 😉. And when in doubt, just add more chocolate chips!

Ok. Enough chatter. Here’s the recipe:

• 1/2 Head cauliflower, finely riced yourself, yields around 2-3 cups

• 2tbsp almond flour

• 1tbsp coconut flour

• 2 Pasture raised eggs, whisked

• 1tsp vanilla

• 1/3c sweetener of choice

• dash fine ground pink himalaya salt

• 1/2 c chocolate chips

Directions:

1. Preheat oven to 400

2. Combine Cauli, flours, eggs, sweetener and vanilla. I used a combo of honey and organic sugar so the mixture didn’t get too stickey or dry. If it is looking a little dry, add a splash of almond milk.

3. Add chocolate chips and mix gently until they are incorporated.

4. Roll dough into balls and place on a cookie sheet 1″ apart and press down gently to flatten the top a bit.

5. Bake for 30 minutes

6. Enjoy with a glass of milk of choice!

You can also enjoy this Savory Turmeric version here and make grilled cheese out of them 🤤🤤🤤

Keto Blueberry Rolls

These could easily be turned into muffins, but these bad boys hold their shape, so why dirty a pain-in-the-butt to wash muffin pan when an easy-to-clean sheet pan will do? I’m a big fan of Mom hacks. Nah, I’m just a big fan of keeping stuff simple. And, I know I’m partial, but I think they look just as good- no?

Again, I’m not a strict keto eater, but I’m excited at the prospect of finally learning how to cook with coconut flour! I adapted these from ketoconnects recipe for their rolls. So here goes:

Ingredients:

1/2c coconut flour

2tbsp psyllium husk powder

1/2tsp aluminum free baking powder

1/4 tsp fine ground pink himalaya sea salt

2 packets or 2tsp stevia

3/4c Water

4 eggs

4tbsp grassfed butter or coconut oil, melted

1/4c Wymans frozen blueberries

Directions

1. Preheat oven to 350 and lay a Silpat mat on a baking sheet

2. Mix all dry ingredients (first 5 listed)

3. Gently blend or mix water and eggs

4. Add butter while mixing/blending

5. Pour wet into dry and mix gently until incorporated.

6. Fold in blueberries

7. Form into rolls and bake at 350 for 25-30min- please don’t mind my dirty silpat mat 😬

Top with butter and enjoy!

Went ahead and made mini muffin versions for the heck of it… What can I say- I was curious 🤷🏻‍♀️

Arugula Pesto Zoodles

Another amazing recipe from Mark Sissons Book: The 21 Day KETO Reset. I often tweak the pesto ingredients, but the macadamia nuts work really well with the avocado and the zucchini I must admit! This dish is on repeat over here and I have it a lot with the Macadamia Crusted Fish, like this recipe here!

Ingredients:

2-4 Zoodled Zucchinis, (depending on how saucy you like your Zoodles

2cups arugula

Kosher Salt

1/4c Macadamia Nuts

2 garlic cloves, chopped or 2 tbsp minced garlic

½ small avocado

1/4c Romano Cheese

dash pink himalaya sea salt

dash black pepper

½ EVOO

Directions:

  1. Toss Zoodles with kosher salt and let sit in a strainer for 20 minutes, or longer. You can rinse or not, if you rinse them, you’ll have to dry them again in a towel. Sometimes I just don’t have time for this, so I just use as much Kosher Salt in the beginning as I want to season them with…
  2. For the Pesto: pulse arugula, garlic and macadamia nuts in a food processor or on low in a Vitamix until the mixture is coarse. You’ll probably need to scrape down the sides. Add avocado, cheese salt and pepper. Then add the EVOO slowly while the blender or food processor is running.
  3. Saute the zoodles with some butter or spray. I do this by creating a large layer of zoodles and letting them cook for 1 minute. Then I gently toss them and leave undisturbed for another minute.
  4. Remove from heat and add your pesto. Toss to make sure it all gets coated on there.

Again, this goes really really well with the macadamia crusted Mahi Mahi!!

Collard Turkey Wraps with Herbacious Tahini “Cole Slaw”

I got this idea from the 21 Day Keto Reset as well. I never thought of using Collards as a wrap before until I bought one at Whole Foods made by Eat Gud Whole Foods. I became obsessed with making a delicious lemony tahini dressing and making a delicious collard wrap. So this is a conglomeration of a lot of different things… it was also kind of hard to organize because I drew from so many different places. It might look painstaking and time consuming at first, but the different parts of this are very versatile and can be used for many different things!

IE, the tahini dressing can be used to taste here, on the herb salad and saved in the fridge for other things.

Recipe:

Ingredients:

4 Big Collard Leaves

4 slices organic turkey breast

1c Herbacious Tahini Cole Slaw

Directions:

  1. Use a knife to cut the thick unedible part of the collard stem… you should end up with a heart(ish) shaped leaf
  2. Place a slice of turkey breast onto the collard leaf and place ¼ cup herbacioud tahini cole slaw on top.
  3. Tuck the tails of the wrap in and roll the wrap. I like to leave the top open so I can add more dressing, but you can also close the top if you’d like!

Recipe for Tahini Dressing:

Ingredients:

1/4c Tahini

1/4c avocado oil or EVOO

1 tbsp braggs liquid aminos, coconut aminos or tamari

Juice from ½ lemon

1 tbsp minced garlic

½ tsp minced ginger

Directions:

  1. Combine all ingredients in a high powered blender (like Vitamix)
  2. Slowly add warm water until the dressing is thick, but pourable… I usually vary from about 1/3-1/2 cup because I like a thick, spoonable dressing. If you like a thinner, runnier dressing add more. It’s completely to taste.

Recipe for Slaw:

Ingredients:

1/2c fresh cilantro

1/2c fresh Italian parsley

1 small bag broccoli slaw, or just regular cole slaw

2c arugula*

1 avocado, cubed

*to me, the arugula has a really peppery taste. Sometimes I’m into it, sometimes I’m not. To me, this ingredient is optional. If I don’t use arugula, I usually compensate by adding more herbs or cole slaw.

Directions:

  1. Finely chop cilantro and parsley together, then add the slaw.
  2. Pour in desired amount of dressing and mix well
  3. Toss gently with the arugula, if using and top with avocado.

Super Easy Keto Crepes

Ok. So I am not a strict keto eater. Far from it in fact. I did dabble with it a bit and I liked a lot of aspects of it, to be honest, but I cannot commit fully to that lifestyle with my family without going insane. Thats just me. I know plenty of people do it, but not this mama. I felt like I had to try it though. I mean, if I’m going to speak intelligently about something, I should probably have tried it first…

That being said, there were a lot of things I loved about it. I felt like it really helped my relationship with healthy FATS. And, cooking this way taught me a lot of cool ways to use coconut flour.

One of them was in this easy keto tortilla recipe I found on wayyum.com and I tweaked them a bit to turn them into these really yummy, hearty, filling crepes. I flipping love crepes. Sometimes you just need to fill a yummy eggy wrap with some berries or Nutella, you feel me?

Anyhoo, this is what I did:

Recipe:

Ingredients:

– 1/2c coconut flour (I used Bob’s Redmill)

– 6 pasture raised eggs (I used Nellies)

– 1+1/4c almond milk

– 1/2tsp vanilla

– 1 stevia packet

– dash fine ground pink himalaya salt

Directions:

1. Whisk or blend wet ingredients on low until eggs and milk are homogenous.

2. Add vanilla and stevia and mix again

3. Pour wet into dry and mix well- you will have a very runny batter, but that’s how you want it. It will spread in the pan and cook up like a crepe!… here’s a link to the IG video I did to show what it should look like: Keto Crepe Video

4. Heat an 8″ skillet over medium heat and spray with cooking oil of choice (I used Trader Joe’s coconut oil spray)

5. Pour 1/4 cup-fulls onto your pan and swirl it until it coats the bottom

6. Cover with a lid and cook for about 2 minutes

7. Remove lid, flip, and cook covered for another 1-2 minutes

8. Repeat 12 times or until batter is gone!

9. Fill with berries, Nutella, whip cream, jam etc.

You’ll need a little syrup drizzle, let’s be honest…

And honestly, sometimes I prefer the stack!

Curry Zoodle Soup

BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time. All.day.long.

I should really call this “Forget your Troubles Soup…”

Go ahead. Give it a whirl. You will need…

Ingredients:

2 zucchini’s

1c bone broth

1 tbsp Fish sauce

1tbsp thai red curry paste

1tsp lemongrass paste

1tsp ginger paste

3/4c coconut milk

1 tsp turmeric

*opt siracha to taste

Directions:

1. Spiraling/noodle-ify the zucchini’s

2. Heat a large pan over medium high heat.

3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.

4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)

5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!