Keto Cucumber Salad

The warm weather is finally on its way! I have been working on simple, fresh recipes that use vegetables and herbs from the garden this year! I recently planted 60 cucumber seeds and I am not sure how it happened, but I got 65 little plants! Be prepared for more cucumber recipes in the near future!

This recipe for keto cucumber salad is very adaptable and can really use anything you have on hand for herbs and other veggies. Maybe a cucumber dill salad or cucumber and green onion? They all sound delicious to me! The key is letting the salad sit in the refrigerator for 6-8 hours before serving.

I don’t typically add macros to my recipes, but since I know some people might question the carb count, I ran it through my carb counter app. It is only 1.8 net carbs per serving and 44 calories. Now mind you, I can eat two servings of this salad and call it lunch, but it still keeps my macros in line!

Keto Cucumber Salad Nutritional Facts

Keto Cucumber Salad

Serves 4

You can easily double or triple this recipe for family parties or just to have in the fridge for lunch or a side dish.

Easy Ingredients for Keto Cucumber Salad
  • 1 medium cucumber, peeled and thinly sliced
  • 2 tbsp sour cream
  • 1 tbsp olive oil mayonnaise
  • 1/4 chopped onion
  • Salt and pepper to taste

Sounds pretty simple right! It is, and the longer it sits, the better it tastes. The cucumber water and the sour cream/mayo come together to make an amazing dressing that is so refreshing and light! I would have used fresh dill on top, but it is too early in the season yet.

Once you combine the peeled and thinly sliced cucumber, the sour cream, mayo, onion and salt and pepper, just give a good stir, cover and pop in the fridge for a couple hours. Like I said, the longer it sits the better it tastes, so over night is perfect for serving for lunch. Or make it in the morning to serve with dinner.

Keto Cucumber Salad

With 65 cucumber plants in the garden this year, I can see myself eating a lot of this salad throughout the summer. Thank goodness it is one of my favourites! I could honestly eat it for breakfast, lunch and dinner!

Buffalo Chicken Stuffed Peppers

First off, I apologize for the photos on this recipe. It was a very late dinner and the lighting in my kitchen wasn’t very good, but these were so good that I just had to share them with you! This simple recipe for Buffalo Chicken Stuffed Peppers is perfect for anyone on the keto diet, or that just loves buffalo chicken and sweet peppers!

I got the idea from a buffalo chicken wing dip recipe, and since I do not eat crackers, I started dipping my sliced peppers in the dip. OMG it was delicious! So I thought if I made an easier (and lower calorie) version of the buffalo chicken wing dip and stuffed it in some sweet peppers, it would be a winner. And I was right! It is a really great recipe, and super easy to prepare on a weeknight. I used left over chicken which made it even easier!

Sweet peppers prepared for stuffing

I used sweet peppers to contrast the spicy hot sauce in the chicken, but I would think this would work in any pepper. It just depends on your tolerance. Start by slicing and cleaning out the seeds of your peppers. I used 3 peppers, which made 6 servings.

Combine cream cheese, hot sauce, garlic and onion powder, oregano and pepper

Mix together your sauce for the chicken using softened cream cheese, franks hot sauce, garlic powder, onion powder, oregano and pepper (I omitted the salt due to the extreme saltiness of the hot sauce).

Once the sauce is combined, stir in your shredded chicken. I used left over dark meat, but I have also had white meat and it is also good (I just prefer dark meat in most recipes). Once the chicken and the sauce are combined, taste test for spiciness. You may want to add more hot sauce 😉

Easy buffalo chicken filling for stuffing peppers

Once your filling is ready, it is as easy as stuffing it into the peppers and topping with cheese! Pop the peppers into a 350 degree preheated over and wait 40 minutes!

Buffalo Chicken Stuffed Peppers ready for the oven

Buffalo Chicken Stuffed Peppers

Serves 6

Ingredients

  • 3 sweet peppers
  • 3 cups shredded chicken (white or dark meat works)
  • 6 oz softened cream cheese
  • 1 tbsp Franks Hot Sauce (or to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp oregano
  • 1/2 tsp pepper
  • Shredded mozzarella cheese for topping

Preheat oven to 350 degrees. Cut sweet peppers length wise and remove the seeds.

Combine softened cream cheese, hot sauce and spices until well mixed and stuff into peppers. Top with shredded mozzarella cheese and bake for 40 minutes on middle rack.

That is it! They are easy and delicious and a perfect keto recipe if you are into that. Great for reheating as well for lunch the next day. I served them with steamed cauliflower, but you can really add any side dish or salad.

I seem to be on a pepper stuffing kick lately, so stay tuned for more ideas soon!

Roasted Grey Ghost Squash Soup

The weather has been on the chilly side lately. Although the sun has been shining, the cold Canadian winter wind makes me crave warm comfort food!

On my weekly trip to the farm stand, I saw some beautiful grey ghost squash and just knew I had to make some soup! Grey ghost is like a pumpkin, with super thick walls and lots of flesh! A small squash can go a long way, especially in a soup. They have a sweet flavour that is delicious with a little spice!

Grey Ghost Squash
Thick walls of a grey ghost squash. I am definitely going to plant these seeds!

I only used half the squash and started by removing the seeds (which I will be planting!) and roasting it for an hour at 350°. The sweet, nutty aroma was amazing in the kitchen!

After the squash was all tender and squishy, I scooped out the flesh (approximately 3 cups) and got to work on my soup!

Roasted Grey Ghost Squash Soup

Roasted Grey Ghost Squash Soup topped with sour cream and green onions

Makes 6 servings

  • 3 cups roasted squash
  • 2 cups vegetable stock
  • 1 tbsp butter
  • 1/2 medium onion
  • 1 clove chopped garic
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp ground corriander
  • Pinch of cayenne pepper to taste
  • Salt and pepper to taste
  • Sour cream
  • Green onions
The sweet, earthy smell of this soup simmering on the stove is so warm and welcoming!

Cut squash in half, remove seeds and roast in the oven face down on a baking sheet for an hour at 350° until tender. Once cooked, scoop out 3 cups of flesh into a bowl.

Melt butter in large pot over a medium heat and add onions and garlic until soft and fragrant (approx 3 minutes). Pour in vegetable stock, squash and seasonings and let simmer for 15-20 minutes on medium low. Once the flavours have had a chance to incorporate, use a blender to blend into a smooth and silky soup! Top with sour cream and green onions!

My husband won’t eat squash soup, so I had the whole batch to myself! It has been perfect for lunches on these cold days!!

Mini Keto Pizza

When I first started on the keto diet, I would get the munchies so bad at the beginning before I was fat adapted. I had no idea what to eat to stay on track and would stand forever staring into the fridge. After over almost three years on keto, I learned that you just have to get creative!

This single, simple recipe is what saved me back in the early days. It uses items that I always had on hand, took only 2 minutes to make and would satisfy me while keeping my macros in line.

I don’t have the nutritional information as it can vary widely on what brands you use (and if you go back for seconds 😉), but it is easy to plunk the ingredients into your carb manager because of the simplicity!

Mini Keto Pizza Ingredients

Mini Keto Pizza
  • Sliced tomato (I use roma tomatoes because they aren’t watery and have lots of meat)
  • Salt and pepper to taste
  • Italian seasoning
  • Mozzarella cheese
  • Sliced pepperoni

It’s as easy as slicing the tomato and sprinkling the slices with salt, pepper and Italian seasoning. Then layering them with mozzarella cheese and pepperoni. Pop in the oven for 10 minutes, or even easier in the microwave for 60-90 seconds!

You can play with your own variations based on your favourite pizza toppings. I have tried green olives, diced peppers and bacon which were all delicious!

I hope you decide to try this recipe if you find yourself staring into the refrigerator looking for a snack! For me, it is the best thing going to stay on track and satisfy your hunger!

Mini Keto pizza out of the oven

Recycled Christmas Tree Into A Bird Sanctuary

Fruit hanging from tree for the birds!

Don’t throw that pine tree to curb! Here is an idea that will put your real Christmas tree to use after the holidays are over!

We have a lot of little sparrows and chickadees on our property, and every winter we try to put out feeders to keep them fed. This year, we had a brilliant idea to build them a “bird sanctuary” by using our old Christmas tree. We cut down a fresh tree every year, so it usually has tons of life left in it for months after the holidays (it is currently March and the tree still looks the same as when we cut it down in December!). Instead of putting it to the curb, we left it in the stand and hauled it out to the front porch!

Note: Make sure not to leave any tinsel on the tree as this can be lethal to the birds if they try to eat it.

Christmas tree recycled into a bird sanctuary

Once the tree is outside, you can decorate it with all likes of fun, edible items for the birds to enjoy during the cold winter months. We used pine cones dipped in peanut butter (all natural of course), toilet paper rolls covered in bird seed and orange slices. I have also put out strawberries and watermelon as well. Anytime there is fruit left in the fridge that becomes unappealing to eat, I slice it and hang it on the tree!

As you can see on the picture of the tree above, the birds devour anything that I hang for them. It is hard to keep up with the demand of our fat little feathered friends, but watching them in the tree every morning, filling their bellies, makes the task of “restocking” worth every second!

Another great idea for the tree is to drape from yarn around it for the birds to use for their nests! They will appreciate the warm wool when they are snuggled up with the babies in the spring!

The Bird Sanctuary not only acts as a place to hang food, but it is also a great safe spot for the them to hide while all of the trees are bare in the winter!

I hope that you give this a try next January after you have taken down all of the Christmas decorations! Get the family together and start a new winter tradition! The birds will thank you!

4 Ingredient Biscuits

Flaky biscuits with only 4 ingredients

As mentioned in an earlier post Anyone Else Thinking About Food Preservation Lately?, my outlook on food had greatly changed since this whole pandemic has started. I find myself using old, vintage techniques when it comes to cooking lately, with a bigger focus on preserving and easy recipes with common ingredients. The prepper in me is starting to come out!

With that being said, in the last couple of months I have seen yeast on the shelves only a handful of times (even bags of flour have been touch and go), so I wanted to come up with a super quick recipe for bread that could be whipped up in and ready to bake in 5 minutes using ingredients almost everyone would have in the sit fridge and pantry.

After some experimenting, they weren’t as much a bun then a biscuit because they were very dense and hearty (which was actually what I was going for anyways.) You can add chives, cheese, onion, etc and it shouldn’t change the consistency as long as you don’t add wet ingredients. The biscuit is your oyster 😉

Top these biscuits with butter, jelly or honey

I made these for my husband to go with his Coconut Fish Soup the other day and received rave reviews. These biscuits are perfect because you will always have the ingredients to whip them up!

4 Ingredient Biscuits

4 ingredient biscuits are chewy on the outside and fluffy on the inside

Makes 12 biscuits

  • 2 cups white flour
  • 2 tbsp baking powder
  • 4 tbsp cold butter
  • 3/4 cup milk, cream, buttermilk or even water!
  • Pinch of salt (not counting this as an ingredient because they will still technically work without it!)
  1. Preheat oven to 350°
  2. Prepare baking sheet with parchment paper
  3. Add flour, baking soda and pinch of salt to bowl and combine thoroughly
  4. Add 4 tbsp cold butter and use a pastry knife or two butter knives to chop down the butter into small pieces. Another option would be to grate frozen butter into the bowl!
  5. Add your liquid (milk, cream, buttermilk or water will all work) slowly, stirring as you go. Make sure all of the ingredients are well combined, but do NOT over stir. This will release all of the air out and make the biscuits very hard and dense!
  6. Scoop into 12 individual portions on parchment paper or use a canning lid of you want perfectly shaped biscuit (I just scooped for that vintage biscuit look)
  7. Optional: you can brush each biscuit with melted butter for a more chewy outside!
  8. Bake at 350° for 15 minutes
Hot biscuits on the table in 20 minutes with only 4 ingredients!

So there you have it, hot biscuits on the table in 20 minutes with only 4 ingredients! Perfect for dipping soups and stews, or with honey or jam!