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1 Carb Pizza! KETO & Low Carb

One food that is a staple in my house is PIZZA. My husband and two children could easily eat it EVERY NIGHT if I let them.

But when you’re trying to eat KETO/Low carb, pizza is a no-go. That is, unless you create a low carb pizza dough. I’ve tried fathead pizza dough before and it was OK, but I’d rather not eat the crust at all. Then I’d heard of using canned chicken to make a crust and I was totally intrigued, so last night I decided to give it a go! I didn’t have a ton of pizza toppings on hand, just the basic pepperoni and cheese, so that’s what I went with. My ENTIRE pizza was only 1 carb!

Having chicken as the crust for it was so filling though, I only ate 1/3 of it and was full. It was so nice to be able to make pizza with the kids and all enjoy it, after all, what’s better than cooking with the kids??

So while they made their pizza on premade Boboli crusts (we get the party pack, comes with the crust and the sauce – Boboli Party Pack, Mini Pizza Crust Includes Sauce (8 ct.)) I decided to try out the chicken crust pizza.

How does one make a pizza crust out of chicken? Well I’ll tell you! First of all, get a good canned chicken that doesn’t have any additives (like corn starch, rice starch, etc). You’re going to drain as much water off of the chicken as you can, then lay it on a cookie sheet with a silicone mat. I recommend AmazonBasics Silicone Baking Mat – 2-Pack. I use these on a daily basis and actually bought 4 of them!

Bake the chicken on the cookie sheet at 350 for about 10 min to dry out, then put in a food processor.

Dried Chicken

Add in the rest of the crust ingredients (parmesan cheese, egg, and I threw in some shredded cheddar after I took the picture). Process until mixed. It will look kinda dry and crumbly, but will stick together. Increase your oven temp to about 475.

Then press out the chicken mixture on the silicone mat. If you don’t have a mat, you can use parchment paper. To get this as thin as possible, it’s easiest to cover with another piece of parchment paper and roll out with a rolling pin. This is what mine looked like when I was done.

Pressed out

Put your crust into the oven for about 10 minutes to par-bake after the temp has increased to 475.

par baked pizza crust

Then you can put whatever toppings you’d like on it, just be sure you watch your carbs! Toppings will add more carbs to your pizza. I topped mine with cheese and pepperoni, then put it back into the oven for another 10 minutes.

Cut and enjoy! I cut mine into 6 pieces and ate 2 for dinner. It was so filling!

The kids sure enjoyed making it too 🙂

Us making pizza

PRINTABLE RECIPE

1 Carb Chicken Pizza Crust

10-12 oz canned chicken (find a can with only chicken, water, salt – no other additives, like this one  Shelton’s Canned Chicken Breast )
1-2 eggs
1/4 c Parmesan cheese
Optional: 1/8 c shredded cheddar cheese

Preheat oven to 350.
Place chicken on silicone mat and bake for 10 min to dry out.
Put dried chicken in food processor with the rest of the ingredients and process until combined.
Increase oven temp to 475.
Press out on silicone mat, using parchment paper and rolling pin to get to desired thickness if needed.
Bake for 10 minutes.
Remove from oven and put on desired toppings, then bake additional 10 minutes.
Cut and enjoy!
*This is based on the ingredients I used, be sure to check the labels on the exact items you use.
Chick pizza nutrition facts

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Chocolate PB Coconut No Bake Cookies Low Carb, KETO, and Kid Approved!

When you change your eating habits from ‘normal’ and have a family, it can be difficult finding things everyone (or at least most of the family) will eat. I’ve basically made it a mission to find things I love, that are Keto/low carb (since I’m a dirty Keto-er), AND that the family will eat.

Pinterest is my go-to for searching for recipes if I don’t come up with something on my own. The majority of the time, I rely on other things I find since I don’t have time for trial and error in the kitchen . I just make my own tweaks/modifications to fit in with what our family likes.

This recipe only has 5 ingredients and it’s basically of dumping and stirring. Can’t get much easier than that!

Start by combining the peanut butter, vanilla extract, cocoa powder, and melted butter in a bowl. Stir until well combined.

Once that is all mixed together, toss in the coconut and mix well.

Place scoops on baked sheet lined with parchment paper or Silicone Baking Mat . Gently press out slightly. Freeze and then enjoy! Keep stored in freezer.

Tip: If you like things a little sweeter, add in a little Keto approved sweetener. I like to use Lakanto Monkfruit 2:1 Powder Sugar Substitute :
Sweetener

Nutritional info from the Keto Diet app:

No bake cookie nutrition info.png

**REMEMBER, THIS MAY VARY BASED ON ACTUAL INGREDIENTS USED! ALWAYS CHECK YOUR LABELS AND/OR INPUT INTO THE APP**

PRINTABLE RECIPE

Chocolate & Peanut Butter Keto Cookies – No bake and kid friendly!!

Ingredients:
1 1/3 cups creamy peanut butter (Natural)
2 tsp vanilla extract
2 tbsp Cocoa Powder Unsweetened
2 cups Unsweetened Flake Coconut
2 tbsp butter, melted
(If you want the extra sweetness, add 1/2 – 1 tsp sweetener)

Instructions:
Get your cookie sheet ready by putting a piece of parchment paper or silicone mat on it. As you can see by my pictures, I like to use the Amazon Silpat mat.

Dump all ingredients except coconut in a bowl and stir until mix. Add in coconut and stir until thoroughly combined. Drop by spoonfuls onto cookie sheet and gently smooth with  back of spoon or scoop. I like to use cookie scoops, it keeps it more uniform.

Freeze for a minimum 30 minutes, then transfer to ziplock bag or container.

Enjoy!

Comment below if you make them and what you think! They give a nice texture and peanut butter is just delicious!

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Filling 1 Carb Breakfast – Food & Drink Included!

I don’t know about you, but I LOVE breakfast food. I could eat breakfast food any time of the day – morning, afternoon, night, middle of the night – ANYTIME! But if you aren’t careful, you can easily eat well over 100 carbs for this one meal. As much as I love pancakes and waffles, I steer clear as much as I can, even from the Keto versions because they still have plenty of carbs. I use those as a rare treat.

So my go-to breakfast is full of protein and fat to fill me up and keep me full all morning. In fact, this breakfast has 32 grams of protein and 24 grams of fat – which is a good start to the day! You don’t have to eat loads of food to get that either. All I eat is some scrambled eggs w/ bacon and cheese and and iced coffee with HWC (heavy whipping cream). See- simple! But you can have all that for only 1 carb! And if you shred your own cheese (which you really should do if you are doing strict Keto because they may add some sort of flour/corn starch to keep cheese from sticking together) you would be able to eat all this for ZERO carbs. That’s right, ZERO! And there is nothing fancy about this meal either!

For the bacon, here is what I use for my scrambles:

Bacon

I get this at Sam’s Club and it’s so convenient. You can use it on salads, in scrambles, or any recipe that calls for cooked, crumbled bacon. I like my bacon to be on the crispy side, so when I use it for scrambles, I like to start the bacon in the frying pan first and fry it up til it’s crispy. A small pan like this one works great for a single serving – 5 1/2 in frying pan

Once I get the bacon to where I want it, I pour in my eggs. I use 2 scrambled eggs.

Adding eggs in

Cook until almost done, then add in your cheese.

Adding cheese

I finish cooking until eggs are done and cheese is melted. That’s it! Super easy breakfast, and only 1 carb.

It wouldn’t be breakfast without my coffee though. For a ZERO carb coffee, I brew up whatever coffee I want (I use my Java Momma coffee which you can get here: www.javamomma.com/sbourquin). With the fall season, I love to break out my pumpkin spice coffee. I brew mine over ice, add in a tablespoon of HWC and a couple pumps of Jordan’s Skinny Syrups – Sugar-Free Pumpkin Spice (no carbs).

So this ENTIRE breakfast is only 1 carb. It also has 25g protein and 32g fat. A good way to start the day and fuel your body. (If you love all things pumpkin spice, go here —->  https://javamomma.com/order/Coffee?pg=1&items=99999&search=pumpkin ).

When I really don’t have time to cook anything for breakfast and I want more of a ‘grab and go’, I throw a few pieces of microwave bacon in for about 30 seconds to get it nice and crispy and out the door I go. Poptarts used to be my go-to, but those definitely have way too much sugar and too many carbs for me to eat now.

What is your go-to low carb breakfast? Comment below!

Low Carb Lemon Cheesecake Bars – 1 net carb each!

 

When you’re a girl who likes to eat, but you’re trying to eat healthy, it can be hard to give up sweets. But wait — who said you have to??? Did you know you can diet AND still eat delicious food? Well I’m here to tell you that you can!

These sweet treats are only 1 net carb each, so no need to feel guilty for indulging in one. To make these, get the following ingredients.

1 package sugar free lemon jello mix
2 tbsp lemon juice
2 – 8 oz packages full fat cream cheese
1 cup boiling water

Ingredients for Lemon Cheesecake Bars

Mix the jello mix into the boiling water until dissolved.

Lemon Jello

Then add in lemon juice and cream cheese, mixing well until no lumps remain and mixture is smooth.

Jello ingredients mixed

Pour mixture into 8 x 8 dish.

Lemon cheesecake in pan

Put pan into fridge to chill for at least 4 hours. I cut this into 16 squares.

Lemon Cheesecake bars

PRINTABLE RECIPE

Low Carb Lemon Cheesecake Bars

1 package sugar free lemon jello mix

2 tbsp lemon juice

2 – 8 oz packages full fat cream cheese

1 cup boiling water

Mix the jello mix into the boiling water until dissolved.

Then add in lemon juice and cream cheese, mixing well until no lumps remain and mixture is smooth.

Pour mixture into 8 x 8 dish.

Put pan into fridge to chill for at least 4 hours. I cut this into 16 squares.

When you eat it, it’s almost mousse-like. It’s very light and fluffy and perfect for those times when you want something sweet. This is a very versatile recipe too, you can change the flavor jello, add in a little whipping cream, etc. Comment below if you make it and what you think!

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

KETO Low Carb Bacon Wrapped Mozzarella Sticks

Mozzarella sticks have always been my husbands favorite appetizer and I’m game for anything where the primary ingredient is cheesy goodness, but traditional cheese sticks have a carb loaded breading or batter on them. I’ve tried different coatings with almond or coconut flour, but it just wasn’t hitting the spot for me. So when all else fails, add bacon!

Bacon and string cheese

I love simple recipes and ones that don’t require 5,000 different ingredients. This only requires TWO ingredients. Cheese and bacon. That’s it. These are two keto staples I’ve always got in my house, so why not put them together?

First thing, throw the cheese in the freezer for a good hour. I left them in the freezer overnight. Once you’re ready to make them, get some oil heated up in a pan on the stove or turn on the deep fryer. You’ll need two slices of bacon per cheese stick. One thing I would recommend after making these is to NOT use the thick sliced bacon like I did. With it being so thick, it made it hard for the ‘inner bacon’ to get cooked completely without burning the outside. Of course thick cut bacon is my favorite and so that’s what I usually have on hand.

While you are waiting for the oil to heat up, wrap the cheese. You’ll place the cheese in the middle of one slice (lengthwise) folding the ends over the cheese. Then take a second piece of bacon and wrap, starting at the top and wrapping til you cover the bottom. Use tooth picks to secure the bacon.

Bacon around cheesesticks

Once your oil is nice and hot, cook the bacon wrapped cheese sticks until they are nice and brown and bacon is cooked.

When they’re done, remove from oil and drain on paper towel.

Bacon cheesesticks done

Let cool and enjoy the salty goodness!!

These are so filling, I couldn’t even eat two of them for a meal. I input my ingredients into the Keto Diet app and this one registers at  1 net carb per cheese stick. As always, I recommend you check the labels on your food since different brands can run differently.

Bacon Cheesesticks Nutrition

Have you tried these? Let me know what you think!

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

KID APPROVED – KETO Friendly – Chocolate Chip Cookie Dough Fat Bombs!

I don’t know many people who don’t love chocolate chip cookie dough, but if you’re doing a Keto diet, it is not Keto friendly. Everyone in my family loves cookie dough, so I just had to try to find a recipe that the whole family would love. So I scoured Pinterest and tried a few different recipes until I found one we all loved.

There are several recipes that call for almond or coconut flour, but every single one I tried was very BLAH and I just couldn’t get over the taste the flour gave it and they’d end up in the garbage. THEN…I found this one. It’s only 6 ingredients of pure deliciousness.

CCCD Ingredients.jpg

Ingredients needed:

8 oz cream cheese
1 stick butter
1/2 c natural peanut butter
1/2 c powdered sweetener (1:1 sugar ratio) (I like to use this one, but it’s a 2:1 ratio so make sure to only use 1/4 c Lakanto Monkfruit 2:1 Powder Sugar Substitute)
1 tbsp vanilla
1/2 c Lily’s Dark Chocolate Chips

CCCD Ingredients in Bowl

Dump all ingredients except chocolate chips into a mixing bowl. Blend with hand mixer until well mixed and no clumps remain.

*Note: Since I used Lakanto sweetener, it is a 2:1 sugar replacement, so you only need to use 1/4 cup. Make sure you read the label of whatever you are using.

CCCD before choc chips

Then add in the chocolate chips.

CCCD Mixed w: choc chip on top

I just hand stir the chocolate chips. Then get your cookie sheet ready. I suggest using parchment paper or a silicone mat if you have one. You can drop by rounded spoonfuls or use a cookie scoop like I did. This makes them more uniform.

Depending how big you make your fat bombs will depend how many you get out of it and ultimately how many carbs are in each. I got 20 out of my batch, so that is what my information is based on. If you use different brands that can also change your carb content, so check your labels.

Once they are on the cookie sheet, pop them in the freezer for about half an hour and they are ready to eat!

CCCD Fat Bomb

They are very creamy and just enough sweetness. If they are too sweet for you, you can always cut back on the sweetener. My family thinks they are perfect and so do I! I divided them up into 4 containers (5 in each) and put one in the fridge and 3 in the freezer. Once in the fridge, they should be eaten within a week.

PRINTABLE RECIPE

Chocolate Chip Cookie Dough Fat Bomb

8 oz cream cheese

1 stick butter

1/2 c natural peanut butter

1/2 c powdered sweetener (1:1 sugar ratio) (I like to use this one, but it’s a 2:1 ratio so make sure to only use 1/4 c Lakanto Monkfruit 2:1 Powder Sugar Substitute)

1 tbsp vanilla

1/2 c Lily’s Dark Chocolate Chips

Dump all ingredients except chocolate chips into a mixing bowl. Blend with hand mixer until well mixed and no clumps remain.

Here is the nutritional info based on my Keto Diet app:
CCCD Fat Bomb Nutritional Info

Comment below with what you think!

Week 2 Check In

I’m now checking in at the end of week 2. This week was little tougher as it was my nieces first birthday party and parties usually mean non-healthy food and sweet treats choc full of sugar and carbs. I also had a vendor event I participated in with no carry in food allowed, so I couldn’t make something and take it, I had to get something there.

Both of these are not every day occurrences, but they do happen frequently. Times like this can make it easy to fall off the ‘diet’ and it takes a a good amount of self control to steer clear of all the temptations.

I, for one, am not always able to resist. My sister in law is a darn good baker and she made some homemade butterscotch (my fav!) bars, brownies, and chocolate muffins for my sweet nieces 1 year birthday party.

Desserts.jpg

Thankfully, we got to the party late so most of the stuff was picked over, but she had loads of dessert left. She cut the butterscotch bars pretty small, so I did treat myself to one and it was a perfect mix of sweet and salty.

butterscotch bars

I did feel a little guilt for eating it, but it was SO good. And I haven’t had any cheats since I started. I was worried how it was going to impact my check in today though. When I stepped on the scale, I hadn’t lost as much as I was hoping, but it was still down, so that’s a win!

Starting Weight: 308.8 lbs
Current Weight: 297.2 lbs
Total lost: 11.6 lbs

Starting Total Inches: 489.7
Current Inches: 481
Total Inches Lost: 8.7

I’m far from where I want to be, but I’m headed in the right direction. And I know the TruVision I take is helping me. I do not have the cravings I used to, I don’t snack like I used it, and I certainly don’t eat the portions I used to. You can feel free to give it a try by going here: http://yabboutique.truvisionhealth.com/trynow

I have tried so many diet/weight loss/health products over the years, but this combined with a healthier diet is definitely helping. This is also WITHOUT doing any exercise. I’m currently laid up from foot surgery, so I can’t be as active as I would like to be right now. I’m proof that just because you can’t be physically active, doesn’t mean you can’t lose weight. Your diet is a big part of the battle.

If I can do it, so can you!

Here is me and the sweet birthday girl (daddy was trying to bribe her with pizza to smile at the camera) and my brothers, my sister in law, niece, and me. As you can see, I come from a family that tends to be overweight, we have all struggled with it our entire lives. Hopefully if they see my success with this product, I can help them be healthier as well!

Feel free to share your thoughts below! I love to hear from you 😉

Philly Stuffed Mushrooms

When you’re a self proclaimed carboholic like me, it can be hard to find recipes that filling the missing carb void, and philly steak sandwiches are one of my favorite foods – and how do you have a sandwich without bread? Well – let me tell you – I don’t miss the bread even a teensy bit with this recipe. The mushrooms are so big and meaty and filling is delicious, this recipe really doesn’t disappoint. It’s such a filling recipe too, you can fill up on half of one of these mushrooms! Since starting Keto/Low Carb, this has been my go-to dinner and it’s favorite of mine.

For this super simple recipe, you’ll need:

12-16 oz sirloin steak cut into bite size pieces (feel free to use less or more depending how much you like – or if you are vegetarian, skip the meat and add more veggies)
3/4 c diced onion
3/4 c diced green pepper
1/4 c sour cream
1/4 c mayo
1/4 c cream cheese, softened
3 oz provolone cheese
4 portobello mushrooms

Start by preheating your oven to 400 degrees, then get the mushrooms ready. These are the ones I usually use. Sometimes there are 3 in a package if they are smaller, but these ones are just huge.

Mushrooms

Clean the mushrooms, I usually just take a wet paper towel and wipe them off. Remove the stems and scrape out the gills. I cut the stems out with a small paring knife and gently scrap the gills with a spoon. Be careful not to break the mushroom and this is going to be your bowl for the filling. Lay them on an 11 x 15 baking sheet – I used a jelly roll pan.

Cleaned mushrooms

Now to get to work on the filling. Heat a large skillet over medium high heat with a little bit of oil (I use olive oil). Season steak with salt and pepper to taste. Add steak to pan and cook about 1 1/2 -2 minutes, remove from heat and place on plate with paper towel to absorb any excess liquid. You’ll want a good size pan for this – Cuisinart 14-Inch Skillet

Once steak is done, reduce heat to medium, add in onion and peppers and cook until soft, about 5-6 minutes.

Pepper and onion

While the veggies are cooking, mix the sour cream, cream cheese, and mayo in a bowl until well mixed. Throw cheese in as well, then mix. You can use shredded cheese, but I just by sliced provolone and tear it up for the cheese to mix in.

Filling and cheese

Once veggies are done, throw steak back in to warm.

veggies and steak cooking

Once that is done, put in the bowl with the rest of the filling.

Cooked veggies and steak

Mix until it is all incorporated.

filling mixed

Now it’s time to fill your mushrooms. And I gotta tell you, the kitchen smells absolutely heavenly at this point – it’s hard not to just eat it right from the bowl with a spoon. But alas, I showed restraint and filled the mushrooms and they were just about overflowing.

Filled mushrooms

Then top with a piece of provolone cheese. This will melt and get nice and browned.

Filled and topped mushrooms

Pop in the oven and bake for about 20 minutes until mushrooms are cooked and cheese is melted. It’ll look similar to this. One of my mushrooms didn’t hold up as well, the sides got weak when it cooked, so a little of the filling came out, but trust me – it doesn’t affect the flavor! These are so yummy.

Done mushrooms

You can see the mushrooms do give off some water, so there will be some in the bottom of the pan when you take the mushrooms out. Don’t worry, that’s totally normal.

And that’s it! Now you can enjoy a delicious philly cheesesteak without all the carbs! Comment below with your thoughts or variations on this recipe!

Finished product

PRINTABLE RECIPE

Philly Stuffed Mushrooms

12-16 oz sirloin steak cut into bite size pieces (feel free to use less or more depending how much you like – or if you are vegetarian, skip the meat and add more veggies)
3/4 c diced onion
3/4 c diced green pepper
1/4 c sour cream
1/4 c mayo
1/4 c cream cheese, softened
3 oz provolone cheese
4 portobello mushrooms

Start by preheating your oven to 400 degrees, then get the mushrooms ready. Clean the mushrooms and remove the stems. Scrape out the gills. This will leave you with a ‘bowl’ for your filling. Lay mushrooms on an 11 x 15 in baking pan.

Heat a large skillet over medium high heat with a little oil.

Season steak with salt and pepper and cook about 1 ½ – 2 minutes. Remove from heat and place on paper towel to absorb and excess liquid.

Reduce heat to medium. Add in onion and pepper and cook about 5-6 minutes or until soft.

Mix sour cream, cream cheese, mayo, and provolone cheese while veggies are cooking.

When veggies are done, throw steak back in to warm. Then remove from heat and add meat and beggies to filling mixture.

Fill mushrooms with mixture and top with more provolone cheese if desired.

Bake for approx. 20 minutes.

Let cool and enjoy!

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Peanut Butter Pecan Bars

There are lots of foods you can eat on a low carb diet, especially if you’re a big meat eater like me. Despite all the wonderful beef, chicken, pork, etc etc, sometimes it’s just nice to have a little something sweet. So like my usual, I searched Pinterest to see what was quick and simple, and something I had all the ingredients for. I didn’t want something I had to bake, and a lot of the sweet fat bombs I’m not a fan of.

Then I came across a recipe for Peanut Butter Pecan Bars. It’s only 5 ingredients and I had everything on hand. I figured, let’s do it!

So here’s what you need:
2 tbsp Torani Sugar Free Vanilla Syrup (or any other brand – I have Da Vinci so that’s what I used)
8 oz Pecan halves or pieces
1 tsp vanilla extract
1/2 c peanut butter
1/2 c Coconut Oil

PB Pecan Bar ingredients

That’s it! For most people on a Keto/Low Carb diet, these items are basic staples. (Maybe not the syrup if you aren’t a coffee drinker like me).

First thing you need to do is divide the pecans into 4 individual containers (2 oz – about 1/2 c – each). These containers work perfectly – NutriBox [20 value pack] single one compartment 12oz mini Meal Prep Food Storage Containers – BPA Free Reusable Lunch bento Box with Lids – Spill proof Proof, Microwave, Dishwasher and Freezer Safe

Pecans

Once you do that, measure out the peanut butter and coconut oil and put into a microwave dish. I used a big glass measuring cup for easier pouring when it was done.

Oil and PB

Microwave for about 1 minute, stirring halfway through. Stir until well mixed, adding in the rest of the ingredients.

All ingredients in

Pour 1/4 of the mixture over each container. Once done, stir nuts in slightly to make sure they are all incorporated.

Mixed in containers

Cover and set in refrigerator until set up. That’s all that’s to it! See, told you it was simple!

Finished product

These are so good, I could just keep eating them! It’s almost fudge-like. The pecans go perfectly with the peanut butter and it filled my sweet tooth. This is a recipe that you could easily modify. Swap nuts out, maybe add in some cocoa powder for a little chocolately goodness – you name it! Let me now what you think and if you make any changes to the recipe 🙂

PRINTABLE RECIPE

Peanut Butter Pecan Bars

2 tbsp Torani Sugar Free Vanilla Syrup (or any other brand – I have Da Vinci so that’s what I used)
8 oz Pecan halves or pieces
1 tsp vanilla extract
1/2 c peanut butter
1/2 c Coconut Oil

First thing you need to do is divide the pecans into 4 individual containers (2 oz – about 1/2 c – each).

Once you do that, measure out the peanut butter and coconut oil and put into a microwave dish.

Microwave for about 1 minute, stirring halfway through. Stir until well mixed, adding in the rest of the ingredients.

Pour 1/4 of the mixture over each container. Once done, stir nuts in slightly to make sure they are all incorporated.

Cover and set in refrigerator until set up.

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Keto Chicken Salad

I’m always looking for things that are quick and easy for lunches, especially since I’m usually on the go or wanting something different to take for lunch at work. I came across this recipe and gave it a shot. It’s not too bad, but maybe a little too much onion flavor for me and feels like it’s missing something, maybe something sweet.

This recipe is super simple and you can easily make a bigger batch if you want it for more lunches/dinners.

All you need for this is:

1 1/4 lbs chicken (anywhere from 2-4 chicken breasts depending on size) 6-7 tbsp of mayo 2-3 celery stalks 2-3 tbsp red onion salt, pepper, and garlic powder to taste For starters, bake the chicken in a 350 degree oven for about 25-30 minutes until it’s cooked and no longer pink. Depending on size, your chicken may take more or less time.

These chicken breasts were pretty big, but still cooked in 25 minutes

While you are waiting for the chicken to cook/cool, dice up the celery and onion.

I didn’t have red onion on hand, so just used what I had. I used 2 stalks of celery.

Once the chicken has cooled, cut into small pieces.

Add the celery, onion, mayo, and spices to taste and mix all til well combined. That’s it!

Mixed and ready to eat!

PRINTABLE RECIPE KETO Chicken Salad 1 1/4 lbs chicken (anywhere from 2-4 chicken breasts depending on size) 6-7 tbsp of mayo 2-3 celery stalks 2-3 tbsp red onion salt, pepper, and garlic powder to taste Preheat the oven to 350 degrees and bake chicken for 25-30 minutes, until check in cooked and no longer pink. Depending on size of chicken breasts, it may take more or less time. While chicken is cooking, dice onion and celery. Once chicken is cooled, cut into small pieces. Mix all ingredients and store in fridge up to 1 week. If you’re doing low carb/Keto, you can eat this plain, on peppers, cucumbers, zucchini, however you’d like! There are also several recipes for low carb crackers and bread if you prefer that. All in all, I liked the recipe, but I would probably change things. I’m not a huge fan of raw onion, so I may omit that and use onion powder instead for a little flavor and maybe cut up a couple grapes for the sweetness I was missing. There would be a few carbs added with the grapes, but also reduced with removing the onions.

Let me know what you think if you make it and how you might modify the recipe! Enjoy!

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!