Recipes

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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I’m back……

I am back!! I know it’s been months and months since I’ve posted on my blog and shared any recipes. The truth is I’ve been on a healthier journey and honestly been making a lot of the same foods over and over. I can’t post the same recipe a gazillion times. How many of the same recipes can you handle? Just kidding. I’m happy to say that I am down 50lbs and have finally gotten to a good stride with knowing what I need to be doing to lose weight and keep pushing forward to reach my goal. Food has always been a huge part of my life. My family loves to eat. I am never going to be that person that doesn’t give in to temptations or that doesn’t have that pizza if I truly want it. Life is all about balance. Once day, pizza wings and dessert and the next day a salad and a piece of chicken.

I’m going to start sharing my food again so I will apologize in advanced if you see a trend with some of the items I’m posting. Can’t wait to share with you some new recipes and tips!

Spicy Shrimp Stir Fry

I love shrimp! I love to create a meal around shrimp because it’s a protein that cooks extremely fast. Great for any real quick meal. Making stir fry is really simple and a great way to get in a lot of vegetables into your dish.

I made this recipe for my brother who loves shrimp and loves spicy food. You can omit the spice if you’d like and it will come out just as good. Check out this easy stir fry recipe.

Feel free to mix up the proteins too, you can use chicken or beef or anything really. Just adjust the cooking times accordingly.

Spicy Shrimp Stir Fry

Servings:2

1-1 1/2 lb large shrimp, raw, cleaned & deveined
2 cups broccoli florets, par cooked (Partially steam or blanch fresh broccoli first)
3 cups bell peppers, cut in strips (any color)
2 garlic cloves, minced
1 large onion, thinly sliced
2 jalapeños, diced
1-2 T Sriracha (or any hot sauce)
2 t low sodium soy sauce
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder
Sprinkle salt & pepper
2 cups prepared rice

Directions: In a small bowl add sriracha, soy sauce and seasoning and mix well. Set aside. In a medium sauté pan on medium high heat add 1 T of olive oil. Add in garlic and onion and cook 2 minutes. Add in peppers and sauté 7-9 minutes mixing often. Cook to desired tenderness. Add in shrimp and cook until pink. Add in broccoli and mix well. Add in soy sauce liquid and stir. Cover and cook 3 minutes. Mix well and serve over rice.

Notes: To make this not spicy, remove the sriracha or hot sauce and the jalapeños. It’s just as good without the kick!

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Herbed Goat Cheese Wonton Bites

Let’s talk about goat cheese! I’ll be honest, for years I use to avoid it. I just never thought about using in in dishes or cooking with it. A few years back I had a friend that turned me onto it and ever since I’ve been hooked. I don’t buy it often but when I do, I love to incorporate into different dishes. I now put ontop of pizza, in pasta, with eggs and also make cute little appetizers like these.

This is a simple dish. It may take a bit of time just stuffing the wrappers but this is perfect for an appetizer and the goat cheese mixure can be made ahead of time to cut down on time.

Herbed Goat Cheese Wonton Bites

Ingredients:
24 Wonton wrapper
8 oz goat cheese
1/2 cup shredded mozzarella
2 t dried or fresh oregano
2 t dried or fresh parsley
2 t dried or fresh thyme
1 garlic clove
1 shallot
2 T olive oil
1/2 t crushed red pepper
salt, to taste
pepper, to taste
Olive oil spray
1/4 cup sriracha or chili sauce, for dipping

Directions: Preheat the oven to 350°. In a food processor add in goat cheese, garlic clove, shallot and spices. Pulse slowly while drizzling in olive oil. Pulse until creamy. If mixture becomes too think, add more oil slowly. Taste and add more seasoning as needed.

Add a spoonful of goat cheese to the middle of the wonton wrapper. Fold the edges in and place in a mini muffin tin. Complete with all remaining wonton wrappers.

Spray Olive oil over the wonton wrappers. (This will help brown the wontons.)

Bake in oven 12 minutes then remove from oven and cover loosely with aluminium foil. Add back in the oven and cook for another 6-7 minutes. Using the foil will help make sure the top of the wonton wrappers don’t burn while cooking the bottoms.

Make sure to keep an eye on these as they can burn quickly. Serve warm with sriracha or chili sauce.

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Piña Colada Cake

My birthday was over this past weekend and my Mom made a Piña Colada cake that is one of my favorite cakes she makes. It’s not super sweet and is has a refreshing taste. My Mom use to make this all the time for my Dad and over the last few years I’ve had her make it for my birthday. It’s a delicious alternative to a regular frosted cake and is really very simple.

Check out this recipe and give it a try! It’s definitely a favorite of mine!

Piña Colada Cake

Ingredients:
1 yellow cake mix
1 package instant coconut cream pudding
1 15 oz can cream of coconut, (Mix to remove chunks)
½ cup vegetable oil
4 eggs
1, 8oz can crushed pineapple (drain pineapple if using rum, if not using rum keep liquid from pineapple)
½ cup flaked coconut
½ cup rum (optional, see note below)
1-2 T flour (For pan)
Cooking spray

Directions: Preheat oven to 350. Combine cake mix, ½ cup cream of coconut, vegetable oil, eggs, flaked coconut and rum (if you using.) Mix or beat 2 minutes. Stir in pineapple and liquid if omitting the rum. Mix till full incorporated. Grease with a Bundt pan with cooking spray. Add in flour to lightly coat the pan. Shake off excess flour.

Bake for 50-55 minutes, checking after 45 minutes. Bake until fully cooked and a toothpick comes out clean and the cake bounces back against your finger. (That’s what my Mom says.”

Cool slightly about 15 minutes. Next poke holes all over the top, pushing down almost to the bottom of the cake. Pour remaining cream of coconut over the cake evenly into the holes. Use a spoon if needed to help the liquid get into the holes.

Chill thoroughly before eating.

Note: You can omit the rum from the cake but then just add the liquid from the crushed pineapple for moisture. If using the rum, make sure to remove the liquid from the crushed pineapple. This cake is much better once it’s chilled. If you eat while it’s still warm it will fall apart and not have the same taste.

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After baked

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With coconut cream topping.

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Finished, chilled and sliced

Bacon & Goat Cheese Frittata with Mushroom & Onion

Spice up your boring eggs with this frittata recipe. This is a great recipe to have for breakfast, brunch or even dinner. It’s so versatile and you can add any proteins, veggies or cheeses. I used bacon, (because I love it so much), mushroom, onions and goat cheese. It came out delicious. This is definitely an elevated dish for any meal. It’s sure to please even picky eaters and can be put together so quickly.

Take a look at my recipe and just add ingredients you love. There is no rules here. 🙂

Bacon & Goat Cheese Frittata with Mushroom & Onion

Ingredients:
5 eggs, whisked
1/4 cup milk
3 oz goat cheese
3/4 cup mushrooms, chopped
1/2 cup onion, chopped|
2 t olive oil
5 bacon slices, cooked and chopped
1 t dried thyme
1/2 t crushed red pepper, optional
Salt & Pepper to taste

Directions: Preheat oven 375°. Heat a medium, oven safe saute pan or cast iron skillet over high heat. Add in olive oil let heat a minute. Add in onion and let cook 2 minutes and then add in the mushrooms.

Lower heat to medium and let cook 4-6 minutes, mixing a few times. Season with salt and pepper. Add milk to the whisked eggs and season with salt, pepper, thyme and crushed red pepper. Mix well. Add in bacon, reserve a few pieces for the top.

Add the egg mixture to the pan and make sure it fully covers the mushroom mixture and the bottom of the pan. Let cook 3-5 minutes until edges are set. Crumble goat cheese evenly over the top of egg mixture and top remaining bacon. Remove from heat and put in the oven for 13-15 minutes until cooked and serve immediately.

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Biscuits & Gravy

Happy 2018, Everyone. I hope you all have a wonderful new year. This morning for breakfast I made biscuits and gravy. I figured that was a good way to start the new year. It’s a surprisingly simple. There are several variations of this dish. I prefer my gravy a little thicker with less pepper. You can really customize this to your liking. Here’s my recipe.

Biscuits & Gravy

Ingredients:
8 Biscuits, cooked
1 lb roll pork sausage
3 cups milk
1 t-1 T pepper (more or less depending on taste)
1/2 t salt
3-5 T flour

Directions: In a medium saute pan cook the sausage. Add in flour gradually and mix well. Let cook 3-4 minutes stirring often. Add in 2 cups of milk and mix well. Then add rest of the milk and let cook. 3-4 minutes while the gravy starts to thicken. Season with pepper and salt and mix well. Cook to desired thickness. If needed add more milk to thin the gravy. Cut biscuits in half and spoon the gravy mixture over the biscuits. Serve immediately.