Low Carb “Mac” and Cheese

13 Jul

I just made this for lunch and it was surprisingly tasty. It doesn’t make as much food per serving as I expected, but it is filling enough to last you a few hours.

cauliflower Ingredients

5 cups cauliflower florets

1 cup coconut milk

1/2 cup chicken broth

2 tbsp coconut flour

1 egg, beaten

2 cups cheddar cheese


Preheat the oven to 350F.

Salt the cauliflower and steam until al dente.

Place florets in greased baking dish.

Heat up coconut milk with a pinch of salt and pepper.

Add broth and keep stirring.

Add the coconut flour and let the mixture bubble.

Remove from heat and whisk in the egg.

The sauce should thicken and then poor over cauliflower.

Add the cheese and bake 35-40 minutes.

Turn the oven to broil for 3-5 minutes to get the nice color on top.


Original recipe here.

Nutritional information:
Makes 4 servings. The following is for 1 serving:

  • Cal: 612
  • Fat: 44g.
  • Net Carbs: 13g.
  • Prot.: 44g.

Lemon Flavored Scones with Almond Flour

8 Jul Featured Image -- 501

This sounds yummy!

Cansu's Kitchen

Trying to keep up to Keto outside of my home is proving itself to be very difficult. I was raised not to choose food but to eat whatever was served. So being extremely choosy right now is also trying.

View original post 362 more words

Keto-friendly muffins

6 Jul


These muffins are basically protein and fat, which is great for the keto diet. I have never made them before and just about to start on the first batch. I will update once I try them.

Update: these are delicious. They remind me of macaroons a bit. I would use a tiny bit more Splenda if we weren’t as strict about our diet as we are. For maintenance, I am sure that would be fine. We’ve been having one of these a day for breakfast for the last couple of days and they hold us up until lunch decently enough.


  • 2 cups almond flour
  • 1+1/2 cup coconut flakes + as much as you like to sprinkle on top
  • 2 eggs
  • ½ cup cream or better yer ½ cup coconut milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • Smallest amount of vanilla extract
  • 1 tablespoon vegetable oil
  • 7- 9 packets of Splenda
  • 2 tablespoon of sparkling water
  • Walnuts – optional


As always with mix the drys and the wets(except the sparkling water) separately, then add the drys into the wets, make a smooth mixture. When you have a rather dry dough-like mixture then add the sparkling water and bring the mix to a more runny texture. If you like you can add some crushed walnuts too.

Pour the muffin mixture into cupcake cups. Add as much as you like into the cups, as we do not use normal flour here, the baking powder won’t make the chunky almond flour rise too much.

Before putting in the oven, sprinkle some coconut shavings on the muffins. They will get crunchy on top and add a different texture into the muffins.

Bake at a pre-heated oven at 350F for 10 – 15 minutes. Varrying from oven to oven, check at 10 minutes, poke the muffins with a tooth pick and if it comes out dry you are good to go, if there is still. Some wetness or you want to bake them more to make the tops  darker color,  bake for another 5 minutes.

These muffins are very fulfilling and they are so good at tea time or any time you want some low carb snack/dessert.

Original recipe here

Nutritional information:

1 serving (1 muffin – based on the dough being spread between 12 muffins)

195 calories

Fat: 18 g

Carb: 2 g

Prot: 5 g


DH and I starting Keto today

6 Jul


And this was our first Keto meal. I have to say it was very delicious! I can hardly believe it was a diet meal at all🙂.


4 oz beef patty

lettuce (I used romaine, but iceberg would probably work better for wrapping)

bacon (1 slice)

1 TBSP blue cheese dressing

1/4 avocado / sliced


Salt and pepper both sides of the the burger patty before cooking. Grill the patties (I like to grill to avoid extra calories from grease and oil). Prepare bacon how you like it (chewy or crispy). Put avocado, bacon, blue cheese on top of the cooked beef patty and wrap it with lettuce. Enjoy!

Nutritional information for the meal:

353 calories

Fat: 23.76 g

Carbs: 8.74 g

Protein: 26.3 g

The recipe was found here

Quick Chicken Stock

16 Jun

this is from Cook’s Illustrated


1 onion, chopped
4 pounds backs/wings or legs cut into 2 inch pieces. I used all legs and cut them in half (wish I had a cleaver)
8 cups water
2 bay leaves

Makes about 2 quarts Chicken pieces are sautéed and then sweated before being cooked in water for a rich but very quick stock. This is our favorite all-purpose stock. It takes about an hour to prepare.

1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion; sauté until colored and softened slightly, 2 to 3 minutes. Transfer the onion to a large bowl.

2. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onions. Sauté the remaining chicken pieces. Return the onions and chicken
pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.

3. Increase the heat to high; add the boiling water, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.

4. Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.

Chicken Paprikash

6 Jun



  • 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
  • Salt
  • 2-3 Tbsp unsalted butter
  • 2 pounds yellow onions, (about 2-3 large onions)
  • Black pepper to taste
  • 2 Tbsp sweet paprika, preferably Hungarian
  • 1 teaspoon (or to taste), hot paprika or cayenne
  • 1 cup chicken broth
  • 1/2 cup sour cream

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).


2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.


3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.


4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Read more: http://www.simplyrecipes.com/recipes/chicken_paprikash/#ixzz3cIAMWzIp


Kielbasa and Cabbage Skillet

5 Jun
Kielbasa is one of my favorite ingredients to cook with since it is delicious and very simple. I would normally use turkey kielbasa instead of pork though to cut some calories. I will be making this dish some time soon.
  • 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 head cabbage, coarsely chopped
  • 1 large sweet onion, cut into large pieces
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons dijon or brown grainy mustard
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.

Original recipe is here

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