Low Carb – Page 3 – Mom of 2 and Foodaholic

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!

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.

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.

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.

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.

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

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.

Then add in the chocolate chips.

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!

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:

Comment below with what you think!

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.

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.

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.

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.

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

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

Mix until it is all incorporated.

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.

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

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.

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!

PRINTABLE RECIPE

Philly Stuffed 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

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

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.

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. That’s all that’s to it! See, told you it was simple!

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!

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!

Low Carb (Keto) Chili

The weather is turning cold here, and there is nothing more than I love than a good, hot bowl of chili to warm me from the inside out. Chili is one of the best comfort foods I grew up on. So when I decided to do a low carb diet, I thought chili was going to be a no-go for me anymore. Like I do with just about anything, I took to Pinterest for inspiration. It was then I came across a Keto Chili recipe. It sounded pretty good and very simple, plus it was to be made in the Instant Pot and I love an excuse to use that! This is the one that I have Instant Pot Ultra 8 Qt 10-in-1 and I love it – it’s big enough for double batches of soup. (Instant Pot LUX80 8 Qt 6-in-1 is also an 8 qt one, but a little more budget friendly and depending what you use it for, it is more than sufficient). (Scroll to the end for full recipe details)

So for this recipe, you need:

1 lb ground beef 1 lb sausage 1/2 onion, diced 3 Tbsp Chili powder 1 Tbsp Cocoa Powder Unsweetened 1 Tbsp smoked paprika 2 Tbsp cumin 1/2 tsp dried oregano 1 Tsp salt 1 Tsp pepper 2 Tsp garlic powder (or fresh garlic) 2 cups beef broth 15 oz can fire roasted tomatoes 1 can Rotel 1/4 tsp Xanthan Gum for thickening

So first, I put the the Instant Pot on saute and put in a little olive oil and the onion. I cooked for a couple minutes, then put in both meats.

I continued cooking all of that until the meat was done and no longer pink. While it was browning, I mixed all the spices together.

Once the meat was done, I threw the spices and some fresh garlic in and mixed well.

Once well mixed, I put the rest of the ingredients in the meat and stirred until it was all mixed in.

I put the lid on and turned the pressure on. This cooks for 10 minutes.

Once the 10 minutes are up, do a quick release. I can’t tell you how AMAZING the house smelled when this was releasing. And it looked so good!

Normally I would like to eat chili with crackers, but they aren’t keto/low carb (not the kind I like anyways). So for low carb, I went with some cheddar cheese and sour cream, and it did not disappoint! Next time, I will be making a double batch and dividing it up and freezing it. **UPDATE 10/19/18 – I made a double batch in the Instant Pot Ultra 8 Qt 10-in-1 but kept the spices the same for 1 batch. It was PERFECT! Still plenty of spice and heat. And this time I only used hamburger, not pork sausage. Honestly, I didn’t notice a difference. Maybe if I had them side by side I would, but not in this case. I divided it up into these Reusable Meal Prep Containers. They are freezer and microwave safe, although mine aren’t staying in the freezer long! This stuff is SO good. You won’t be disappointed with the recipe.

Instant Pot Keto Chili 1 lb ground beef 1 lb sausage 1/2 onion, diced 3 Tbsp Chili powder 1 Tbsp Cocoa Powder Unsweetened 1 Tbsp smoked paprika 2 Tbsp cumin 1/2 tsp dried oregano 1 Tsp salt 1 Tsp pepper 2 Tsp garlic powder (or fresh garlic) 2 cups beef broth 15 oz can fire roasted tomatoes 1 can Rotel 1/4 tsp Xanthan Gum for thickening

- Set instant pot to saute. Add a little olive oil and saute onion until they begin to soften. Then add in meat.
- Cook until meat is no longer pink, drain grease if desired (a little extra left in just enhances the flavor!)
- While meat is browning, combine the spices together. Once meat is done, add in spices and fresh garlic if using. Stir to mix.
- Add in the rest of the ingredients and stir to mix.
- Put lid on instant pot and set timer for 10 minutes.
- Once complete, do a quick release.
- ENJOY!!

PRINTABLE RECIPE Nutritional Content – Yours may vary depending on exact ingredients **UPDATE – After I made the chili and it sat in the fridge for a couple days, the spices got much stronger! The flavor was still amazing, but I think next time I’m going to cut the spices in half. It slightly changes the nutritional value.

*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!

Week 1 Check In

It’s been just over a week since I started on TruVision. Sunday’s are my check-in days, so today I weighed and measured myself, and I was pleasantly surprised! I started TruVision on 9/21/18 weighing in at 308.8 lbs and an overall 489.7 inches. Today, 9/30/18, I weighed in at 298.4 lbs and an overall 483.5 inches. That’s a total loss of 10.4 lbs and 6.2 inches in just a little over a week!!! The craziest part is, I didn’t exercise AT ALL. I’m actually still recovering from surgery on my Achilles tendon and can’t walk well and without crutches or using a knee roller. I need to take it easy and keep my foot elevated as much as I can, so exercise wasn’t even an option. I have changed my diet to try to not eat as many carbs. Now somedays, I did still eat quite a few, but the majority of the days between weigh ins, I tried to make smart, low carb/low sugar choices. Other than that, I didn’t change anything. I did notice that with taking the TruVision, I didn’t seem to be as hungry and wasn’t snacking all day or eating large portions. So far I’m going to call it a success, but I have a LONG way to go. If you’d like to give it a try, you can go to my website here: yabboutique.truvisionhealth.com/trynow

Long way to go, but just getting started!

Low Carb Tacos

I’ve been trying to eat healthier lately, and we all know what a challenge that can be – no matter what diet you choose to do. I had previously done Keto and lost and kept off a solid 20 lbs, but doing Keto was getting to be too difficult. I yo-yo but ultimately am back just doing low carb, not really Keto. If anything it’s a lazy/dirty Keto. But one thing I like is I can still make most of my favorite foods, albeit with a little tweaking.

Tacos is one food that EVERYONE is this house loves – so it’s probably one of the most often made foods. There really isn’t a ‘recipe’ for them, I’ll just tell you how we like to make them. Typically we have all of the ingredients for tacos in the house at all times, so if there’s ever a night that I don’t know what to make, tacos it is!

For tacos, we like to keep it simple. Fry up some hamburger (you can always use ground turkey or chicken for this as well) and when it’s done, we just use Tones Taco seasoning. You can get it at Sam’s Club super cheap if you have one near you. My husband doesn’t like them too ‘spicy’ so we only use about half of the seasoning it calls for. You can always create your own taco seasoning with cumin, cayenne pepper, etc if you are trying to decrease sodium as well. The taco seasoning is just so convenient and cheap, it’s what I like to use.

To make the shells, just use cheese. I’ve made them two different ways. You can either use shredded cheese on the stove or sliced cheese in the oven. I’ve had them both ways a few different times, and I prefer to use shredded cheddar cheese cooked on top of the stove. Heat a pan over medium heat. Put in about 1/4 c cheese and let melt. It will bubble up. Once brown, flip over and cook til lightly browned. Then remove and drape it over something so you get that taco shape. I use a spatula and it seems to work well. For the shells in the oven, you are basically going to do the same thing – heat the cheese, then drape over something to get the taco shape. I’ve used provolone circles. Put them on parchment paper and in a preheated oven at 350 degrees. Bake for about 10 minutes until browned and bubbly. Remove and drape. Do it quickly because cheese sets up fast!

Once I’ve got my shells done, I fill with meat, some Ortega taco sauce, lettuce (which I was out of tonight), and sour cream. Easy and simple.

These are always a win for me, although I prefer the cheddar shells. Ignore the white spots on the plate – the dark dishwasher always seems to do it to plastic plates, and these are Tupperware too.

This is such a versatile food, you can really make it however you like!

Tag: Low Carb

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