Monday, August 19, 2019

Strawberry Macarons



Strawberry Macarons | #StrawberryMacarons #Dessert recipes #Delicious desserts #Yummy food #French macaroons #Cooking recipes #Macaron cookies #Sweet recipes









Ingredients

  • For Macarons
  • 3 Large Egg Whites at room temperature*
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 2 cups confectioners sugar
  • 1 cup almond meal
  • 2-3 Drops of gel red food coloring optional
  • For Strawberry Buttercream
  • 1 cup unsalted butter (2 sticks) softened
  • 3/4 cups confectioners sugar more if needed
  • 1/4 cup + 2 tablespoons of fresh strawberry puree strained






Instructions

  1. Line 2 cookie sheet pans with parchment paper
  2. Sift almond meal and confectioners sugar together. Discard the bigger bits of almond leftover on the strainer
  3. On the bowl of a mixer, add the egg whites and cream of tartar. Mix using the whisk attachment on medium speed for 5 minutes or until soft peaks form
  4. Slowly add the granulated sugar and the food coloring. Mix on high speed until hard peaks form
  5. Gently fold in the dry ingredients into the egg whites with a spatula. Make sure batter is completely incorporated but do not OVERMIX
  6. Place batter into the piping bag and spoon equal mounds of batter that resemble a circular shape
  7. Let the macarons rest UNBAKED for 30-40 minutes
  8. Preheat oven to 300 degrees Farenheit
  9. Bang the cookie sheets 3-4 times against the counter. This will release the air bubbles inside the cookies
  10. After the macarons have rested, bake for 15-20 minutes or until tops are solid
  11. Remove from oven and let them cool
  12. For Strawberry Buttercream
  13. Mix the butter and confectioners sugar together until creamy
  14. Add the strawberry juice and mix until combined and creamy. Test for flavor, if sweetness is needed, add 1-2 tablespoons of confectioners sugar
  15. Assembly
  16. Place buttercream in a piping bag
  17. Spoon mounds of cream into the center of half of the cookies
  18. Sandwich the other cookie halves into the cookies with the cream
  19. Store in an airtight container in the refrigerator



recipe adapted >>>>>  here




Rated 4.8/5 based on 547 customer reviews




Tuesday, August 13, 2019

COCONUT LIME CHICKEN (PALEO, WHOLE30 + KETO)



COCONUT LIME CHICKEN (PALEO, WHOLE30 + KETO) | #COCONUT #LIME #CHICKEN #PALEO #WHOLE30 #KETO) #Coconutmilkchickenrecipes #Coconutcurrychicken #Coconutchickentenders #Cubedchickenrecipes #Chickencurryrecipe #Chickenkorma #Wholefoodrecipes #Dietrecipes #Cleaneatingrecipes #Healthydietrecipes #Paleodietrecipes #Realfoodrecipes









Ingredients

  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated on a microplane
  • 1/4 cup fresh cilantro, chopped (plus more for topping)
  • 1/3 cup lime juice (about 2 limes)
  • 4 chicken breasts
  • 2 tbsp avocado oil (or coconut oil)
  • 1/4 cup chicken broth
  • 1.5 cups full fat coconut milk
  • Salt and pepper
  • Lime slices for topping (optional)






Instructions

  1. Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
  2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
  3. Heat a large skillet over medium heat and add avocado oil.
  4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
  5. Remove chicken from the skillet and set aside. Lower the heat to medium.
  6. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
  7. Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
  8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
  9. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).



recipe adapted >>>>>  here




Rated 4.7/5 based on 145 customer reviews




Paleo Chicken Broccoli “Rice” Casserole



Paleo Chicken Broccoli “Rice” Casserole | #Paleo #Chicken #Broccoli #Rice #Casserole #Wholefoodrecipes #Whole30diet #Paleowhole30 #Cleaneatingrecipes #Realfoodrecipes #Chickenrecipes #Wholefoodrecipes #Paleodietrecipes #Whole30recipes #Paleomenu #Paleocooking #Deliciouspaleo









Ingredients

  • sauce:
  • 3 Tbsp ghee or rendered bacon fat
  • 1 med onion chopped
  • 4 cloves garlic minced
  • 2 Tbsp tapioca flour
 or arrowroot starch
  • 1 3/4 cups chicken bone broth
  • 1/2 cup coconut milk full fat
  • 1 Tbsp spicy brown mustard
  • 2 Tbsp nutritional yeast optional
  • 1/4 sea salt or to taste
  • 1/8 tsp black pepper or to taste
  • 1 tsp fresh minced sage leaves
  • 1 tbsp fresh minced rosemary
  • remaining ingredients:
  • 12 oz cauliflower “rice” - I purchase this already prepped to save time
  • 1 lb boneless skinless chicken breasts
  • 1 lb broccoli florets
  • 3 Tbsp avocado oil or olive oil, divided 
Sea salt and pepper
  • 1/2 lb nitrate free bacon sugar free for Whole30






Instructions

  1. Preheat your oven to 425 degrees.  Place chicken on a baking sheet and coat with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper.
  2. On a separate baking sheet lined with parchment paper, arrange broccoli and toss with 1 1/2 Tbsp avocado oil plus salt and pepper.
  3. Roast chicken for 20-25 minutes or until cooked through. Midway through, flip the chicken and for even roasting. Roast broccoli for 15-20 mins or until fork tender, stirring midway through.
  4. Once done, lower the oven temp to 400 degrees.
  5. While chicken and broccoli roasts, cook bacon until crisp in a large skillet, drain, and make the sauce:
  6. For the sauce, heat a medium saucepan over med heat and add the 3 Tbsp cooking fat. Add the onions, cook until translucent and fragrant, then add the garlic and continue to cook until soft, adjusting heat if necessary.
  7. Whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick. Stir in salt and pepper to taste, add the fresh herbs. Stir in the cauliflower rice to soften, then remove from heat.
  8. Cut the chicken into bite size pieces, or shred, and arrange in a casserole dish, then add the roasted broccoli and the sauce/rice mixture, stir to evenly coat. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 20 minutes, until heated through and cauli rice is soft. Serve hot and enjoy!



recipe adapted >>>>>  here




Rated 4.6/5 based on 258 customer reviews




ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP



ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP | #ZUCCHINI #PASTA WITH #LEMON #GARLIC #SHRIMP #Whole30recipes #Dietrecipes #Paleodietrecipes #Healthydietrecipes #Healthydinner #Wholefoodrecipes #Paleodietrecipes #Chickenrecipes #Paleomenu #Healthydietrecipes #Ketorecipes









Ingredients

  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • pinch of red pepper flakes
  • salt and pepper, to taste






Instructions

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.



recipe adapted >>>>>  here




Rated 4.9/5 based on 505 customer reviews




Honey Garlic Chicken Breast



Honey Garlic Chicken Breast | #Honey #Garlic #Chicken #Breast #Cookingrecipes #Dinnerrecipes #Yummydinners #Chickendinner #Meatdishes #Yummyfood #Chickendishes #Cookingrecipes #Chickenbreast #Easychickenrecipes #Chickendinnerrecipes #Poultryrecipes









Ingredients

  • 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
  • Salt and pepper
  • 1/4 cup / 60g flour (Note 1)
  • 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
  • 1 tbsp light soy sauce (or all purpose, Note 2)
  • 1/3 cup / 90g honey (or maple syrup)






Instructions

  1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
  2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
  3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
  4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
  5. Turn and cook the other side for 1 minute.
  6. Turn heat down slightly to medium high.
  7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
  8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
  9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
  10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.



recipe adapted >>>>>  here




Rated 4.9/5 based on 505 customer reviews




Wednesday, June 19, 2019

GARLIC BUTTER HERB STEAK BITES WITH POTATOES

Garlic Butter Herb Steak Bites with Potatoes are such a simple meal that is full of tender garlic herb melt in your mouth steak with potatoes. This is a meal that the entire family will love!








Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
  • 3 garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon oregano chopped
  • 1 1/4 pounds sirloin steaks cut into 1 inch cubes
  • salt and pepper







Instructions

  1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
  2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
  3. .......



See full recipe click >>>>>  here



Tuesday, June 18, 2019

CHOCOLATE PEANUT BUTTER LASAGNA

This Peanut Butter Lasagna is an amazing dessert recipe that is both light and rich at the same time! Chocolate lasagna has been a long time favorite in my household… and very few things go better with chocolate than peanut butter!









Ingredients

CRUST
  • 36 Oreo Cookies
  • 1/3 cup butter melted
  •  
PEANUT BUTTER LAYER
  • 8 oz cream cheese softened
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups whipped topping such as Cool Whip
  •  
CHOCOLATE LAYER
  • 2 boxes of instant chocolate pudding 4 servings size
  • 2 3/4 cups milk
TOPPING
  • whipped topping
  • 1 bag of Reese’s Mini Peanut Butter Cups
  • peanut butter chips
  • Chocolate Syrup optional



Instructions

  1. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
  2. .......



See full recipe click >>>>>  here

Wednesday, June 12, 2019

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.







Ingredients

  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste




Instructions

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.



Recipe has been adapted from >>>>>  here

Tuesday, June 11, 2019

Greek Chicken Traybake

Traybakes have become the star of my weeknight dinners. I am all about the low maintenance midweek meals that can be prepared with the absolute minimum amount of effort, taste good, and ideally be eaten as leftovers over the following days.





Ingredients

  • 1 red pepper cut into 2 inch pieces
  • 1 yellow pepper cut into 2 inch pieces
  • 1 red onion cut into eighths
  • 2 cups cherry tomatoes
  • 1/2 cup artichoke hearts
  • 1 lemon
  • 2 large chicken breasts, cut in half or 4 chicken thighs
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh basil
  • 2/3 cup black olives
  • 1/4 cup chopped feta (omit for Paleo/Whole30)



Instructions

  1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
  3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
  4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.



Recipe has been adapted from >>>>>  here

Tuesday, June 4, 2019

Pull-Apart Pigs In A Blanket

The first time we made this recipe, we packed in about 60 mini hot dogs; the second time, 30; the third, 45. Lesson learned: It depends on who is cutting the pizza dough! If you cut bigger pieces of pizza dough, you'll need less hot dogs, and the dough will puff more.






Ingredients

  • Cooking spray
  • 6 tbsp. melted butter
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • Pinch kosher salt
  • Pinch crushed red pepper flakes
  • All-purpose flour
  • 1 tube Pillsbury pizza dough
  • 2 (12-oz.) packages cocktail weiners
  • DIPPING SAUCES
  • Marinara, warmed
  • Mustard
  • Ranch





Instructions

  1. Preheat oven to 400°. Grease inside of a 8” springform pan with cooking spray. In a small bowl, whisk together butter, Italian seasoning, and garlic powder. Season with salt and pepper flakes.
  2. On a lightly floured surface, unroll pizza dough and cut into 1”-x-2” rectangles.
  3. Brush top of each with butter mixture, then wrap each cocktail weiner in pizza dough and pinch seam shut.
  4. Place pigs in blanket standing upright in springform pan. They should be snug, but not too tightly packed together. (Otherwise dough won’t bake!) Brush top with remaining melted butter mixture.
  5. Bake until golden, 50 to 55 minutes.
  6. Let cool for 10 minutes before removing from pan.
  7. Serve warm with dipping sauces.



Recipe has been adapted from >>>>>  here

Wednesday, May 15, 2019

Pepperoni Pizza Rolls

Pepperoni Pizza Rolls – so nice and easy way to enjoy pizza! These Pepperoni Pizza Rolls are perfect for every occasion! Real hit for party snack!








Ingredients

  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon yeast
  • ½ tablespoon salt
  • 2 tablespoon olive oil
  • 2-3 cups flour
  • 1 cup pizza sauce (homemade or store bought)
  • 40-50 pepperoni slices
  • 2 cups shredded mozzarella cheese





Instructions

  1. In a mixing bowl combine warm water, yeast and sugar and let sit about 5 minutes, until yeast is bubbling up.
  2. Add oil, salt and 2 cups flour with bubbling up yeast and mix well
  3. Add additional 1 cup flour and salt, knead until smooth
  4. .......



See full recipe click >>>>>  here

Wednesday, April 24, 2019

THAI MEATBALLS – PALEO & LOW FODMAP

Baked Thai Meatballs packed with fresh flavors and paired with a simple chili sauce. Low FODMAP, Paleo and SCD approved.



 

 

Ingredients

FOR THE MEATBALLS
  • 1 pound ground turkey or chicken
  • 1 large carrot about 1/2 cup shredded
  • 2 tbps fresh parsley chopped
  • 1 red chili chopped
  • 1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
  • 2 tablespoon fresh grated ginger
  • 2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
  • 3/4 salt to your taste *see note
  • pepper to your taste
  • 1 egg
  • Dash red pepper flakes optional

FOR THE SAUCE
  • 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
  • 1/4 cup (60 ml) chicken stock
  • 2 tablespoon sesame oil
  • 1 tablespoon Fish Sauce only if you use coconut aminos instead of soy sauce
  • 2 teaspoon fresh grated ginger
  • 1 teaspoon chili paste
  • 1 garlic clove crushed omit for low FODMAP


Instructions

  1. Preheat oven to 400°F/200°C
  2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
  3. Place balls on lined baking sheet and bake for 20-25 minutes
  4. .......

See full recipe click >>>>>  here

Wednesday, April 17, 2019

Chocolate Chip Yogurt Gluten Free Quick Bread

This super simple recipe for chocolate chip yogurt gluten free quick bread always makes a perfectly moist and tender loaf!

Ingredients

  • 1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
  • 6 tablespoons (54 g) cornstarch
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 1 cup (227 g) plain yogurt, at room temperature
  • 2 eggs (120 g, out of shell) at room temperature, beaten
  • 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch

Instructions

  1. Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
  2. In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk.
  3. Create a well in the center of the dry ingredients, and add the butter, yogurt and eggs.
  4. .......

See full recipe click >>>>>  here

Tuesday, April 16, 2019

Keto Carrot Cake with Cream Cheese Frosting



This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert. With only 3 net carbs per slice, it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!



 

 

Ingredients

  • For the cake:
  • 1/2 cup erythritol (granular or confectioners)
  • 5 tbsp butter softened
  • 4 large eggs
  • 2 tbsp Unsweetened Almond Milk
  • 1 tsp vanilla
  • 1 1/2 cups Almond Flour
  • 2 tbsp coconut flour
  • 1 tbsp Baking Powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup carrot (about 1 large carrot) finely grated
  • For Cream Cheese Frosting:
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 tsp vanilla
  • 1 tbsp Heavy Cream
  • 1/4 cup Confectioners Erythritol




Instructions

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
  2. In a large bowl, beat together the erythritol and butter until fluffy.
  3. Beat the eggs in, then the almond milk and vanilla.
  4. .......

See full recipe click >>>>>  here

Tuesday, April 9, 2019

Spicy New Orleans Shrimp

These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!


 

 

Ingredients

  • 1 lb white tiger shrimp
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 2 tbsp sweet chili sauce
  • 1 tbsp Worcestershire
  • 1 tsp chili powder
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sriracha hot sauce or tabasco
  • 4 cloves garlic minced
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 2 tbsp parsley chopped


Instructions

  1. Peel and devein the shrimp.
  2. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  3. Remove skillet from the heat and let cool for a couple minutes.
  4. .......

See full recipe click >>>>>  here

Friday, February 8, 2019

German Chocolate Cake

THIS CLASSIC GERMAN CHOCOLATE CAKE COMBINES RICH CHOCOLATE CAKE LAYERS WITH A SWEET COCONUT PECAN FILLING AND A DREAMY CHOCOLATE BUTTERCREAM.





 

 

Ingredients

    Coconut Pecan Filling:
    • 1 cup evaporated milk
    • 3 large egg yolks reserve whites for buttercream
    • 1 tsp vanilla
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar packed
    • pinch salt
    • 1/2 cup unsalted butter cubed
    • 3/4 cup flaked coconut toasted (sweetened or unsweetened)
    • 3/4 cup shredded coconut toasted (sweetened or unsweetened)
    • 1 cup chopped pecans toasted
    Chocolate Cake:
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 3/4 cup Dutch-processed cocoa powder sifted
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 3/4 tsp salt
    • 1/2 cup vegetable oil
    • 1 cup buttermilk room temperature
    • 1 cup hot water or coffee
    • 2 large eggs room temperature
    • 2 tsp vanilla
    Chocolate Swiss Meringue Buttercream:
    • 5 large egg whites
    • 1 2/3 cups dark brown sugar packed
    • 2 cups unsalted butter room temperature
    • 8 oz good quality dark chocolate chopped, melted, cooled
    • 1/4 cup Dutch-processed cocoa powder sifted
    • 2 tsp vanilla
    Takes , serves 16.

    See Full Recipe

    Wednesday, January 9, 2019

    5 Keto White Chicken Chili Recipes

    Whether you want something quick or have a slow cooker to use, here are my five favorite white chicken chili recipes for keto dieters!

    1. Slow Cooker White Chicken Chili

    If you want the most tender and creamiest white chicken chili, then this is the perfect recipe for you. It has the right amount of spice and is so easy to prepare. Let your slow cooker do all the work!
    If you want the most tender and creamiest white chicken chili, then this is the perfect recipe for you. It has the right amount of spice and is so easy to prepare. Let your slow cooker do all the work!

    Nutrition facts per serving:
    Calories: 327kcal
    Fat: 17g
    Carbs: 6g
    Protein: 28g
    Check out the recipe here

    2. Instant Pot White Chicken Chili

    Don't have the time and need something quick and delicious to make? Try this instant pot, which only takes less than an hour to make!
    Don’t have the time and need something quick and delicious to make? Try this instant pot, which only takes less than an hour to make!
    Nutrition facts per serving:
    Calories: 510kcal
    Fat: 33g
    Carbs: 9g
    Protein: 41g
    Check out the recipe here

    3. Keto White Chicken Chili

    I love this white chicken chili because it tastes so comforting and loaded with flavor. It isn't the thickest chili but has a ton of chicken and chili to compensate!

    I love this white chicken chili because it tastes so comforting and loaded with flavor. It isn’t the thickest chili but has a ton of chicken and chili to compensate!
    Nutrition facts per serving:
    Calories: 481kcal
    Fat: 30g
    Carbs: 5g
    Protein: 39g
    Check out the recipe here

    4. Cheesy White Chicken Chili

    I am in love with this chili recipe because it's so thick thanks to cheddar cheese and cauliflower! It has the perfect balance of salt, chili, and a hint of sweetness I appreciate.
    I am in love with this chili recipe because it’s so thick thanks to cheddar cheese and cauliflower! It has the perfect balance of salt, chili, and a hint of sweetness I appreciate.
    Nutrition facts per serving:
    Calories: 289kcal
    Fat: 19g
    Carbs: 6g
    Protein: 24g
    Check out the recipe here

    5. Creamy Low-Carb White Chicken Chili

    I'm sure a lot of us want a creamy bowl of chili for a comforting night. This recipe is perfect for chili nights and busy weekends because all you need to do is throw the ingredients in the slow cooker and let it become the creamy goodness everyone will love, perfect for meal prepping!
    I’m sure a lot of us want a creamy bowl of chili for a comforting night. This recipe is perfect for chili nights and busy weekends because all you need to do is throw the ingredients in the slow cooker and let it become the creamy goodness everyone will love, perfect for meal prepping!
    Nutrition facts per serving:
    Calories: 486kcal
    Fat: 33g
    Carbs: 6g
    Protein: 39g
    Check out the recipe here

    Saturday, January 5, 2019

    Healthy Buffalo Cauliflower Bites

    I have been really wanting to try out this healthy buffalo cauliflower bites recipe for quite some time and finally got around to it. I wish I had started making this sooner because it was absolutely delicious. I have seen various versions of this recipe and many of them were quite time consuming. If you are a fellow busy parent that wants to cook up a quick and delicious meal, then you are in the right place!





     

     

    Ingredients

    • 6 cups of fresh cauliflower florets
    • 2 teaspoons garlic powder
    • a pinch of salt
    • a pinch of pepper
    • 1 tablespoon butter, melted
    • ¾ cup Frank's RedHot hot sauce
    Takes , serves 2.