Broccoli Cheddar Soup

INGREDIENTS

• 340g frozen Broccoli
• 4 tsp kind garlic
• 3 1/2 cups chicken broth
• 1 cup Heavy we whipping cream
• 3 cups shredded cheese

INSTRUCTIONS

1. In a large pot over medium heat, saute garlic for one minute, until fragrant.
2. Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

1. Use an immersion blender to puree the remaining broccoli.
2. Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Immersion blend again until smooth.

Bacon Ranch Crack Dip

Credit: https://www.wholesomeyum.com/warm-ranch-crack-dip-recipe/#jumptorecipe

INGREDIENTS



8 oz Cream cheese

3/4 cup Ranch dressing (for a thick dressing; use 2/3 cup if using a thin one)

1/3 cup Sour cream

1 cup Cheddar cheese (shredded)

1/3 cup Bacon bits (cooked)

1/3 cup Green onions (chopped)

1/8 tsp Cayenne pepper (optional – or more to taste)

Preheat the oven to 350 degrees F (177 degrees C).

Heat the cream cheese gently in the microwave on medium power, or on the stove in a double boiler, until it’s warm and easy to stir. (Don’t get it scalding hot, just warm. If it’s too hot, wait for it to cool to be just warm before the next step, to avoid curling the ranch and sour cream.)

Stir the ranch dressing into the cream cheese, until smooth, then stir in the sour cream. Stir in remaining ingredients.

Transfer the dip into a 1/2 quart (1/2 liter) glass or stoneware baking dish like this one.

Bake for about 15 minutes, until hot and bubbly at the edges underneath. Serve hot or warm, with veggies or low carb crackers.

Keto Hawaiian Rolls

Credit: https://lowcarblove.com/blog/keto-hawaiian-milk-bread

INGREDIENTS:

Milk Bread

• 1/2 cup of almond milk room temp
• 2 tablespoons of my condensed milk
• 1 egg
• 2 tablespoons of sweetener
• 1 and ¼ teaspoon of instant yeast
• 1 ½ cup plus 2 tablespoons of wheat flour
• ½ teaspoon of salt
• 2 tablespoons of softened butter

Glaze:

• 2 tablespoons of softened butter
• 2 tablespoons of condensed milk

DIRECTIONS:

1. Add milk, condensed milk, egg, sweetener, and yeast. Mix well
2. Add in flour and salt. Mix well, until dough forms
3. Add in butter and mix well
4. Kneed for 2 to 5 mins on a lightly floured
5. You want the dough to have stretch and elasticity
6. Oil a bowl and add dough and cover in a warm environment (in microwave without it on) and leave until it doubles in size for an hour
7. Punch air out
8. Cut into two pieces and roll and flatten
9. Roll into a log and divide into 6-8 pieces
10. Add to a loaf pan
11. Cover and let rest 45 minutes
12. Brush with egg wash (1 egg with 1 tbsp water)
13. Bake at 35 for 20 to 22 minutes
14. Let it cool and then brush with glaze

NUTRITION:

Nutrition per serving:

• 4g Net Carbs
• 8g Total Carbs
• 4g Fiber
• 11g Fat
• 17g Protein
• 192 Calories

Keto Condensed Milk

Credit: https://lowcarblove.com/blog/keto-condensed-milk-recipe

INGREDIENTS:

• 2 ½ cup heavy cream
• 4 tbsp butter
• 1 cup Sweetener (I used granular monkfruit, but you can use allulose or erythritol too)
• 1 tsp Vanilla Extract/Vanilla Bean Paste
• Dash of Salt

DIRECTIONS:

1. Start by adding all items for the condensed milk into a sauce pan on medium low heat. Stir until all items are combined.
2. Let this come to a boil, and simmer on low heat for 30-40 minutes. Your milk should have reduced by half and thickened a bit.
3. Take this off the heat and transfer into a glass bowl. Refrigerate and let cool for 30 minutes. This will thicken even more overnight, so you can wait until then too.

NUTRITION:

• Calories – 367
• Fat – 37g
• Protein – 0g
• Net Carbs – 0g

Ketchup

INGREDIENTS

• 2-6oz cans tomato paste
• 1/2 cup honey, or agave
• 1 cup white vinegar
• 1/2 cup water
• 2 tsp sugar
• 1 1/2 tsp salt
• 1/2 tsp onion powder
• 1/4 tsp garlic powder

COCONUT FLOUR CHOCOLATE CHIP COOKIES

INGREDIENTS:

1/2 cup coconut flour
1/3 cup brown sugar (Swerve), packed
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup butter, softened.

2 oz cream cheese, softened
1 teaspoon vanilla
1/2 cup SF chocolate chips

DIRECTIONS:

Preheat oven to 350ºF a cookie sheet w/parchmentpaper or greased.  

In a bowl, combine coconut flour, baking soda and salt.

In a bowl, combine butter & cream cheese., then add brown sugar. Next add in eggs & vanilla. In a departs bowl,  combine flour, baking soda,  and salt.  Add dry mixture to wet. Then fold in chocolate chips. Roll into balls approximately 1.5″,  place on cookie sheet w/parchment paper,  and flatten slightly. Bake for 7 mins & flip,  then bake for 6 mins.

Keto Mac n Cheese

Keto Cauliflower Mac n Cheese

Recipe:
Cheese Sauce:
1.5 C Cheddar Cheese
3/4 C Heavy Whipping Cream
1 tsp Dijon Mustard (optional)
Salt and pepper optional

Melt ingredients together in a large sauce pot on low heat.

Add:
3C Diced Cauliflower

Pour into baking dish and top with:

1.5 C Mozzarella Cheese
2T Green onions (optional)

Bake at 350 for 30 minutes.

Serving size: Serves 5
Calories 478, Fat 33g, Carbs 5g, Fiber 2g, (Net Carbs 3) Protein 38g

Chimichurri

INGREDIENTS

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
• 1/3 cup extra virgin olive oil
• 2 tablespoons red or white wine vinegar
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Instructions

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Scones

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Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

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Ingredients

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1/2 cup (1 stick; 115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
• optional: 1/2 – 1 teaspoon ground cinnamon, coarse sugar, and toppings such as vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, dusting of confectioners’ sugar

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Instructions

1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
3. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400°F (204°C).
7. Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.
9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

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Notes

1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
2. Freezing Instructions & Scone Flavors: See blog post above.
3. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping.
4. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Did you make this recipe?

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Find it online: https://sallysbakingaddiction.com/scones-recipe/

Peppermint & Tea tree Shampoo

Ingredients

• Unscented Castile Soap (such as Dr. Bronner’s)
• Organic canned coconut milk – you can also make your own if you so choose
• 20 drops organic peppermint essential oil
• 15 drops organic tea tree essential oil
• ½ teaspoon olive oil or almond oil (if you need extra moisture for dry hair)

Instructions

1. Add a ¼ cup of organic coconut milk to bottle.
2. Add a ¼ cup unscented castile soap to the bottle.
3. Carefully drop in your peppermint and tea tree essential oils
4. If you are adding in oil, add it now.
5. Shake vigorously before each use. The ingredients will separate in the bottle and you will want to recombine the ingredient each time you use the shampoo.