It is hard to come up with keto breakfast ideas that do not include eggs. Traditional breakfasts are always chalked full of carbs. French toast, pancakes and cereals are on every breakfast buffet in North America.
I am always about simplicity when it comes to keto. No crazy ingredients, no fancy products. Just natural foods that taste good together! I was getting sick of eggs every morning and was on the search for a sweeter alternative that I could pack up and take to work.
One day I was craving peanut butter and didn’t feel like eating it off a spoon (I could eat a whole tub that way). I had some strawberries in the fridge and got the brilliant idea to have peanut butter and jelly in a bowl! This super simple recipe is now a staple in my breakfast routine and is frequently found in my lunch bag at work. I also have it if I am craving a dessert after dinner.
Keep in mind that strawberry carbs will add up (approx 1 carb per berry) so do not over do it. Make sure to use all natural no sugar added peanut butter.
- Strawberries, raspberries, blackberries or a combination of all three
All natural peanut butter
Stevia to sweeten if desired
There is no trick or complexity here. Put berries on bowl, top with PB and microwave for 1 minute (45 seconds for raspberries. They cook faster and will bubble out of the bowl, so keep a close eye on them)
Great with or without stevia. It depends on the sweetness of the berries or the intensity of your sweet tooth!
The perfect recipes for me include meat, a green veggie and cheese. You can almost always put anything from these threes categories together and get magic! I often experiment with this theory and sometimes come up with a true winner!
Meet the sausage and feta stuffed pepper!
There are a couple of things to watch out for in this recipe. First, use unsalted diced tomatoes (there is enough salt in the feta cheese) and make sure there is no sugar added. Tomato sauce is full of sugar so just steer clear of that all together. Even better, make your own!
If using green peppers, a mild Italian sausage is awesome, but if you use sweet peppers, go hot Italian all the way! The hot and sweet combo is amazing!
I find there is enough spice in this dish without having to add anything at all. Tang of the peppers and tomatoes with the spice of the sausage and creaminess and saltiness of the feta is a perfect combo!
- 28oz can of unsalted no sugar diced tomatoes
- 4 green or sweet peppers
- Feta cheese
- 6 Hot or mild Italian sausage
- Sour cream (optional as topper)
Cover the bottom of 9×13 pan with half of the diced tomatoes. If you aren’t using a glass pan (even if you are) you can line it with tin foil to make clean up a breeze. Slice peppers in half, removing all seeds and bitter white parts. Place peppers in pan on top of tomatoes and add 1 tbsp of crumbled feta cheese to each pepper.
I use small sausages and go through 6 for 8 peppers. This of course will depend on the size of your peppers and your sausage. Slice the sausage down the middle and remove casing. Stuff peppers with sausage meat almost all the way to the top.
Top with more feta cheese and spoon the remaining tomatoes on top!
Bake at 350 for 45 minutes or until peppers are soft and sausage is cooked all the way through. Top with a dollop of sour cream if you would like!
Please let me know if you try out this recipe and tell me what you think!
There isn’t many things that I miss since going keto. I can live without pasta, cake and that terrible tasting commercial bread. I don’t crave carbs anymore and am grateful for that.
The only thing that gets me is I love, love, love soup! On a chilly evening, nothing beats a steaming bowl of homemade soup. The only thing better is a hot bowl of soup paired with a grilled cheese! After months of wishing I could just whip up some delicious bread, butter and cheese, I decided to get creative.
I don’t use almond flour or coconut flour to try and recreate things I shouldn’t be eating, so that wasn’t an option. But one recipe that is a staple in the keto world is cloud bread. I had to see if it would hold up to a hot grill. Let me tell you, it’s buttery, crumbly and yummy!
If you haven’t made cloud bread, go here and check it out! The recipe may seem a little tricky the first time, but once you get used to it, you will add it into your regular rotation. It is only eggs, cream of tartar and cream cheese!
Once you have a batch of cloud bread ready, just use the same process to make a grilled cheese being careful that it does get a little more crumbly then regular bread.
Butter the flat part of the bread and drop in a hot pan. Fill it with cheese and anything else you love. I like onions, tomato, ham and in this case, Genoa salami.
Give it a try and let me know what you think! It has been a life saver for me when I get that intense cheesy craving every time I make homemade soup!
Even thought it is technically April, Mother Nature just refuses to let it be Spring. I am watching tiny snowflakes dance around my yard as I write this and this kind of weather makes me want soup!
So naturally, I go through my cupboards and fridge to see what I have to make soup. Do you ever do this? Just make up recipes based on what you have on hand? I do all the time, actually that probably makes up over 80% of my recipes. They don’t always turn out amazing, but it usually gives me a base to work with and improve on every time.
This recipe hit the bulls eye on the first try! It is perfect comfort food for cold days, but has a taste of freshness to hint to warmer days coming and fresh veggies right out of the garden. It is also cheap….and that is right up my alley. You don’t need to spend a fortune to eat good and tasty food!
Grilled Chicken and Corn Chowder
After gathering the ingredients and grilling the corn, peppers and chicken, it is all easy peasy from there! Melt the butter in a pot and sautee the onions and garlic until fragrant and translucent. Add the broth and potatoes and simmer until they are tender. Puree 1/4 of the potatoes and liquid (or more if you like thicker soup). Return puree to pot and add corn, peppers and chicken. Let the flavors mesh together by simmering for 20-30 minutes (your house will smell amazing by the way)! Add milk, cumin, chili peppers and salt and pepper. Simmer another 15 minutes to heat and you are done!
Serve with a nice crisp salad and buns and you have the perfect dinner for a cozy night in watching movies!
So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!
So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!
I haven’t made it in several years and for the life of me, I cannot figure out why! It isn’t even much of a recipe it is that easy and it is so delicious with so many things!
Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!
You won’t even need to write the recipe down (unless you have a bad memory, then I would suggest saving this post!)
EASY PINEAPPLE SALSA
- Green pepper
- Salt and pepper
I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)
Please try this recipe and let me know how it turned out and what you used it with. I have even been known to eat with with a spoon, so no judgement if that is the choice you decide to make 😁
I know it is not even mid August yet but it is already starting to feel like fall around here. The winds have changed and the need to bake begins!
I have been torn however since I have not done much baking since going gluten free. Baking without flour (I refuse to buy anything labeled “gluten free”) seems tricky!
So I started playing around with oats! Let me tell you, these oatmeal bars are delicious and just as satisfying as anything else laced with wheat! I made them for a pot luck party and they went over so well that I had to make another whole batch for myself!
- 2 medium bananas
- 1 3/4 cups oats
- 1 egg
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1 tsp baking powder
- 1/4 cup dark chocolate
- 1/8 tsp salt
Preheat oven to 350c and grease a 9×9 pan. Mix all ingredients together (try microwaving the peanut butter first to make it easier) and bake for 20 minutes.
It really couldn’t be easier and I love this recipe since I always have the ingredients on hand. Perfect for a fast dessert, healthy enough for breakfast and delicious enough for a party!