#Recipes, Breakfast, Brunch, Eggs, Keto, Low Carb, Meal Prep, Quick Meals

Mushroom, Spinach & Mozzarella Egg Muffins (Keto Recipe)

Happy Monday everyone!! It’s officially time to get 100% back on track. I thoroughly enjoyed the holidays but it’s a new year and time to start fresh. Be prepared to see a lot of new recipes. I’m hoping to work in the kitchen on some new things that are healthy and make it easier to stay on track.

That brings me to this new recipe. I’m not a real big fan of eggs. I’d much rather something else besides eggs for breakfast but with having a lower carb/keto diet eggs are a big part of that. I have to make eggs taste like something completely different for me to enjoy them. So, here’s a take on some egg muffins I made. They are super simple and you can definitely add whatever ingredients you want. Note, that if you aren’t doing a low carb diet you can use just regular milk in place of the heavy whipping cream.

Mushroom, Spinach & Mozzarella Egg Muffins (Keto Recipe)

Ingredients:

6 eggs
¾ cup heavy whipping cream
1 cup baby spinach, chopped
1 cup mushrooms, chopped (I used baby portabellas)
¾ cup shredded mozzarella
Salt, to taste
Pepper, to taste

Extras:
Cooking Spray
Muffin Tin

Directions: Preheat oven 375°. In a medium bowl whisk the eggs and the heavy whipping cream together. Season with salt and pepper. Spray the muffin pan well with cooking spray. Add the mushrooms and spinach to each opening. Top the veggies with an even layer of cheese. You can use more or less of both the cheese, mushrooms and spinach. Feel free to use different ingredients for inside the muffins. Evenly add the egg mixture to each opening. Fill ¾ of the way full.

Bake the muffins in the oven for 13-18 minutes. Check the muffins to make sure a toothpick or knife comes out clean and they are set. Remove from the oven and let cool slightly before removing from the pan. Note: These are great to make ahead of time and have for the week. Just heat them in the microwave for 30-45 seconds for a quick on the go breakfast.

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#Recipes, Comfort Dish, Keto, Leftovers, Low Carb, Mexican, Quick Meals, Sides, Tacos

Simple Mexican Cauliflower Rice

Simple Mexican Cauliflower Rice

I’ve never been a big fan of cauliflower unless it was smothered with gooey cheese. However, while trying to eat Keto I’ve now become obsessed with making cauliflower rice.  I must say though I cheat a little and buy the frozen already riced cauliflower.  It honestly comes out just as good to me.  It’s a quicker and easier alternative.  Hey anything to save a mess, am I right?  Cutting up cauliflower is the worse! J

I’ve done a few different rice recipes but this one I just made is probably one of my favorites.  I made this to make a taco “bowl” instead of using white or brown rice.  Give it a try. It’s only a few ingredients and yet the flavor is fantastic.  See below for the taco “bowl” I made with the rice. I also put the recipe for all the items in the bowl.

Simple Mexican Cauliflower Rice
3 servings

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
½ – ¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Skirt Steak Taco Bowl

Ingredients:
Mexican Cauliflower rice, (see recipe above)
9 oz cooked protein, ( I used skirt steak)
½ red onion, diced
6 cherry tomatoes, sliced
½ cup shredded cheese
1 jalapeño, diced (remove seeds and membrane for less heat)
8 black olives, sliced
6 T guacamole
3 T sour cream
Optional: Tortilla chips for serving.

Directions: If you want low carb tortilla chips, bake your own using low carb tortillas. Cut tortilla into triangles, brush with oil and sprinkle with salt.  Bake at 400 for 8-10 minutes.  Watch the chips close as they will get brown quickly.  Remove from the oven and let cool so they can crisp up.

To assemble your bowl, start with 4 oz of Mexican cauliflower rice, top with steak, and toppings. Serve with guacamole and sour cream on the side and tortilla chips for dipping. Enjoy!

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#Recipes, Breakfast, Brunch, Eggs, Keto, Low Carb

Low Carb (Keto) Bacon & Swiss Cheese Quiche

Low Carb Bacon & Swiss Cheese Quiche

I’ve been eating low carb for the past few weeks. Doing Keto as much as I can be and just trying to adapt certain foods to lower carb options. This is a recipe I’ve posted before however I made this less carbs and I came out DELICIOUS. It may even have an edge over the original recipe.

A few things to keep in mind, the crust on this is NOT like a regular crust. It taste and smells delicious but it definitely doesn’t firm up the same and may fall apart slightly. HOWEVER, it’s super tasty and even when I make the regular version the crust seems to still fall part, so give this a try!

Check it out if you are looking for a great quiche idea with less carbs!

Ingredients:

Crust:

1 ½ cups almond flour, fine
6 T melted butter
½ t garlic powder
¼ t salt

Filling
8 slices cooked bacon, chopped
1 small onion (1/2 cup), small diced
¾ cup swiss cheese, shredded or small diced
4 eggs
1½ cups heavy cream
¼ t salt
¼ t pepper

Directions: Preheat oven to 350°. For the crust: In a medium bowl mix together almond flour, melted butter salt and garlic powder . Mix well. Grease an 8 inch deep pie pan and press in the crust mixture evenly over the bottom of the pan and up the sides.

Note: I used less almond flour to make it less carbs, so this isn’t going to come completely come up the sides of the pie pan. Try and make it as even as possible when pressing into the pan.

Poke a few holes with a fork on the bottom of the crust and bake in the oven about 8-12 minutes until it starts to get brown. (It will continue to bake with the mixture)

Remove the crust from oven and let sit while making the filling.

In a bowl whisk 4 eggs well, add in the heavy cream and mix until fully incorporated. Season with salt and pepper.

Add the bacon, onion, and Swiss cheese to the bottom of the pie pan. Gently pour in the egg mixture. Bake at 350 for 35-45 minutes. Check the middle of the quiche to make sure it’s cooked and no longer “giggles” put a knife in the middle to make sure it comes out clean. Let set at least 10 minutes before cutting and serving.

Notes: I figured about 5.25 net carbs for an 1/8th of this quiche. The Carbs are coming from the almond flour and the onions. Some almond flour may be different in net carbs so make sure to check your labels. If you don’t have a deep pie pan just use 1 cup of heavy cream and 3 eggs everything can stay the same.

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