I saw this post by @fooddreamer and I had to try it! I tweaked the recipe based on the ingredients I had at my house. I also added some zucchini and cabbage to have some vegetables in there besides the cauliflower. It is extremely comforting, RICH, and so satisfying. I’ve already made it a few times and I still want to eat more!!!
Ingredients
Filling:
*2 lbs ground beef
*¼ c. chopped onion
*3 cloves garlic minced
*1c. Chopped zucchini and/or cabbage
*1t. Salt
*½ t. Pepper
*2T. Coconut flour
*½ c. dry red wine
*2T. Chopped fresh rosemary
Topping:
*1 lb. cauliflower florets
*2 garlic cloves
*¼ c. sour cream (I did it once with whole milk yogurt and it turned out great too)
*2T. Butter
*½ t. Salt
*¼ t. Pepper
*4-6 oz. grated cheese of your choice (I did a mix of cheddar and monterey jack)
Directions
Filling:
In a large skillet cook ground beef over medium heat. Once the fat has been released from the meat, add the onions and cook for around 3 minutes then add garlic. (If you are adding veggies, add them here). Cook meat until brown and cooked through. Use a slotted spoon to remove the meat and put into a casserole dish.
Whisk the coconut flour with the pan juices until well combined. Add the red wine and cook until reduced to about half of the liquid. Stir in the rosemary then pour over the lamb.
Topping:
Preheat oven to 400 degrees.
Steam the cauliflower w/ garlic cloves on the stove or microwave until tender. Should take 6-8 min. w/either method.
Drain the cauliflower well and transfer to a blender or food processor. Along w/ the garlic add sour cream, butter, salt and pepper and blend until smooth.
Spread the cauliflower mash evenly over the meat, then sprinkle the cheese on top. Bake for 20-25 minutes until the filling is bubbling and the cheese has melted.
Remove from the oven, let it sit for a few minutes before serving.
It is strawberry season and I was craving a creamy easy to make dessert. The crust is buttery and the pie is super creamy and the addition of fresh strawberries make it so satisfying!
Ingredients:
Crust:
*1 cup almond flour
*4 T. butter
*1T. Golden Lakanto sweetener
*Pinch of salt
Filling:
*1 cup fresh strawberries
*1 cup heavy whipping cream
*9 oz. cream cheese, softened
½ tsp. Vanilla
½ cup powdered Swerve (erythritol)
Instructions:
Start by making the crust. In a glass 5×7 pie pan pour in the almond flour, sweetener, and salt and mix well. Melt the butter in the microwave (~30-45 sec.). Pour the melted butter into the pie pan w/ the dry ingredients and mix with a fork until well incorporated. Using your hands or something flat, flatten the crust until it is evenly distributed along the bottom of the pie pan. Refrigerate while you do the filling.
Take the strawberries and puree it in the blender until liquidy.
Combine the strawberry puree, heavy cream, cream cheese, vanilla and Swerve and whip until thick (using hand mixer or KitchenAid).
Take out the crust from the fridge and pour in the filling. Refrigerate in the fridge for at least on hour before serving.
I made these keto dark chocolate peanut butter cups and they are so easy! There are only three ingredients and they are ready within half an hour.
Ingredients:
1 cups or 150 grams Lilly’s dark chocolate chips (sugar free)
2 1/2 T. Coconut oil
Peanut butter
Directions:
1) Melt chocolate chips and coconut oil in the microwave for around 45 to 60 seconds. Stir together to gather to make sure chocolate has completely melted.
2) Put paper muffin liners in a muffin tin. I double up, so it really keeps the shape. I use the large ones and it makes around 6.
3) Pour a little bit of the chocolate mixture into the muffin liners to make the bottom layer.
4) Add about 1 teaspoon of peanut butter in the middle of the mixture.
5) Pour the rest of the chocolate mixture on top to cover up the peanut butter.
I wake up all warm and cozy in my bed. I can hear my mom cooking breakfast and the smells of the food permeate into my room. I decide to lay in bed a little longer and turn on the TV to watch my favorite Saturday morning cartoons. I have not a care in the world and life feels good.
I wake up all warm and cozy in my bed. Oh how I wish I could lay in bed longer, but the day is calling me to get up and to do this and to do that. What I would do to go back to my childhood to have someone take care of me and to have little responsibility.
The bell rings and school is over. My best girl friend and I are roaming the school hallways laughing. We talk about school, swimming, friends, and boys. We see my crush and I instantly turn shy, not being able to make eye contact with him. My best friend screams “Hey Ryan!” and I blush with embarrassment. He disappears at the end of the hallway and we both end up roaring with laughter. High school is hard, but thank god I’ve got my best friend.
The car door closes and we say our goodbyes. My best girl friend is moving to Hawaii. We had spent countless hours talking about life, heartbreak, and work. She was the one I messaged at 5am because the guy I was seeing left me abruptly and she rushed over to console me. She was my go to person when I wanted to hang out, plan a party, or vent about someone or something. I miss her and even though I’ve got friends, no one can fill her void. I feel alone and I want to be around someone who understands me. I want my friend back.
I meet this mysterious man at the beach. We start conversing and I find him to be interesting. He asks me if I want to go watch the sun go down at the cliffs and I do. Two years later we get married, we have a pleasant life with many friends, many trips to his home in Italy, and we end up having a beautiful son. My dream of having a husband, travelling the world, and having a child comes true.
My son is two years old. I’m miserable. My husband is criticizing me about every little thing. I’m tired. I’m running my own business, I’m a mother to a two year old, and I’m trying to make my marriage work. Shouldn’t I be happy with what I’ve got? I realize my home life is toxic and I make the move of leaving my husband and breaking up my family. My heart breaks to be away from my son. My world is shattered.
My biggest accomplishment in life was building my own businesses from the ground up. When I had an idea, I would take action and work until that business was up and running. My friends and family were often in awe by how I could make it all happen so quickly and successfully. I always thought that even if other things in my life didn’t work out, I always had my business.
Eight years of having my own business and I am overwhelmed. I can’t keep up with the rent, I’ve done everything and anything when it comes to marketing my business, and I just don’t have the desire to do what I do anymore. I want out. I close my business and I end up working for someone else. My biggest nightmare has come true. I’m making very little money, I have no freedom with my schedule and I have a manager watching my every move. When will I wake up from this nightmare???
After a failed marriage, a few years of dating in the modern world, and just when I was about to give up on relationships, I end up meeting the man for me. Our relationship is the healthiest and most compatible relationship I’ve ever had. It’s full of passion, deep love, communication, and connection. I feel extremely grateful to have found him.
There comes a point where two people in a relationship need to decide “where are we going?” Are we making a serious commitment to one another or should we go our separate ways? Even though the love is there, this is when that awful saying of “sometimes love just isn’t enough” comes into play. It is quite sad when everything seems to fall into place except for the timing isn’t right or if you’re just not on the same page. So what do you do? Do you hang on hoping all of the sudden everything will be in alignment or do you say goodbye to someone you love deeply? The anxiety of not knowing where your relationship is going is enough to induce you to a state of wanting to assume fetal position and rocking yourself back and forth to self soothe.
The greatest gift I have received in life is my son. He’s perfect and he’s mine. Nothing can compare to the way he lovingly looks at me and how I am his favorite person. He is absolutely gorgeous and everything he says is either extremely adorable, insightful, or funny. I look at him everyday and can’t believe I made such a beautiful human being. I want to freeze him and to keep him my little boy forever.
Time is flying by and my son is growing. He’s almost as tall as me, his friends are becoming more important than me, and he won’t hug me or give me as many kisses as he used to. He now questions if I know everything and sometimes has to teach me about technology and what’s happening in the world. The one person who I felt was mine and would be my little sidekick forever is slowly becoming more independent from me. I know it is healthy to raise independent children, but the pain of knowing your child will leave you someday is the dagger to my heart.
One moment I am a baby in my mother’s arms and the next I am an elderly woman on my death bed. Life can bring you so much love and joy and at the same time be heartwretchingly painful. If there is one thing we can all be sure of it is that everything in life is impermanent. When things are good, be grateful and savor it. When life is rough, weather the storm and eventually the light will shine through again. This cycle of life will repeat itself as many times as it needs to and the moment we stop breathing and leave our bodies is when permanence has set in.
I love the Keto lifestyle, who can say they can eat tons of cheese and bacon and not get fat? Me!!! I have always loved mac & cheese and it makes me so excited to share this recipe. This dish is comforting, rich, and soooo satisfying. I even added zucchini to make it more healthy. 😉
Ingredients for 4 servings 4 strips bacon chopped into small pieces 1 small zucchini chopped 4 cups water 1 large head cauliflower 2 teaspoons kosher salt, divided 4 oz cream cheese ½ cup heavy cream ¼ cup sour cream ¼ teaspoon cayenne pepper 1 teaspoon paprika 2 cups shredded cheddar cheese
Preparation 1. In a large pan over medium-high heat, cook the bacon and zucchini for 6 minutes, or until well cooked. Remove the bacon and zucchini from the pan and set aside. 2. Add the water to a medium pot and bring to a boil. 3. While the water heats up, chop the cauliflower into small pieces. 4. Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside. 5. In the same saucepan, combine the cream cheese, heavy cream, sour cream, remaining teaspoon of salt, cayenne, paprika, and cheddar cheese. Stir to combine, then cook for 4 minutes, until smooth and thick. If sauce is too thick, add more cream. 6. Fold in the cauliflower. Stir until the cheese has melted, then fold in the bacon and zucchini. 7. Scoop into serving bowls and enjoy!
As a birthday gift to my friend I wanted to make him a dessert. Originally, I wanted to try to make this Keto Sex in a Pan dessert by @fooddreamer. I decided to make the cheesecake layer chocolate instead of plain vanilla because who doesn’t love chocolate?!!! Ok, I admit, I was thinking of myself because I’m a chocoholic…This cake became a chocolate threesome because the crust, cheesecake, and pudding are all chocolate. It turned out decadent and delicious. Nothing is as good as sex, but this cake was almost as good and definitely an indulgent party in your mouth. Enjoy!
In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.
Press into the bottom and partway up the sides of a 8-inch springform pan.
Chocolate Cheesecake layer:
In a small microwave safe bowl, melt the chocolate and butter together (this should take around a minute).
In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn’t, add a bit more cream.
Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.
Chocolate Pudding Layer:
In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
Reduce heat to medium low and sprinkle surface with the xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, about 3 or 4 minutes. Remove from heat and add the butter pieces and vanilla. Whisk until smooth.
Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.
Whipped Cream Topping:
Beat the cream with sweetener and vanilla extract until stiff peaks form. Spread over the chocolate pudding layer.
I made these keto dark chocolate peanut butter cups and they are so easy! There are only three ingredients and they are ready within half an hour.
