Keto Fried Cabbage with Bacon

This Keto Fried Cabbage with Bacon is a super easy keto side dish that goes perfectly with most any keto entree. This savory fried cabbage recipe is a crowd favorite.

Is Cabbage Ok on Keto?

Cabbage is great to eat on keto for several reasons. First, shredded cabbage has only about 2 grams of net carbs per cup, so you can enjoy a good volume without going over on your carb count.

Cabbage is also low in calories while being high in fiber and vitamin K which is essential for mental focus.

Cabbage is also a very versatile keto vegetable and can be enjoyed in salads, coleslaws, seafood tacos, lettuce wraps, soups, and more.

Fried Cabbage with Bacon is an easy side dish that has almost perfect macros and will please even the non-keto crowd.

Some fried cabbage recipes include sugar - but I prefer a savory cabbage dish. Bacon and cabbage just make the perfect pair.

You can even add in your favorite sausage for a delicious fried cabbage with sausage that is a complete meal in one pan!

Keto Fried Cabbage with Bacon is perfect for meal prep because it reheats easily.

Keto Fried Cabbage With Bacon

Ingredients:

4 cups fresh green cabbage, shredded
½ pound thick-cut bacon, cut in pieces
2 tablespoon butter, divided
½ tablespoon onion powder
½ tablespoon garlic powder
1 teaspoon pepper
1 teaspoon salt

Instructions:

Melt 1 tablespoon butter in a frying pan on medium-high heat and add bacon pieces.

Cook bacon thoroughly. Remove from the frying pan leaving butter and grease and set aside.

Add shredded cabbage to the frying pan. Cabbage will begin to wilt and cook down in bacon grease and butter.

Add an additional tablespoon of butter and seasonings.

Let cabbage cook down to desired firmness.

Add bacon to cabbage and mix well.

Serve hot alongside your favorite keto entree.

Keto Fried Cabbage with Bacon

This Keto Fried Cabbage with Bacon is a super easy keto side dish that goes perfectly with most any keto entree. This savory fried cabbage recipe is a crowd favorite.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

4 cups fresh green cabbage, shredded
½ pound thick-cut bacon, cut in pieces
2 tablespoon butter, divided
½ tablespoon onion powder
½ tablespoon garlic powder
1 teaspoon pepper
1 teaspoon salt

Instructions

Melt 1 tablespoon butter in a frying pan on medium-high heat and add bacon pieces.
Cook bacon thoroughly. Remove from the frying pan leaving butter and grease and set aside.
Add shredded cabbage to the frying pan. Cabbage will begin to wilt and cook down in bacon grease and butter.
Add an additional tablespoon of butter and seasonings.
Let cabbage cook down to desired firmness.
Add bacon to cabbage and mix well.
Serve hot alongside your favorite keto entree.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 798mgCarbohydrates: 6gNet Carbohydrates: 0gFiber: 2gSugar: 2gSugar Alcohols: 0gProtein: 11g

Keto Lemon Roasted Asparagus

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There are few low carb veggies that taste as good as roasted asparagus - and this Keto Lemon Roasted Asparagus Recipe will be loved by even the non-keto crowd!

Cooking asparagus in the oven is an easy way to bring out the great flavor without losing a lot of nutrients. Asparagus is a great source of fiber, folate, vitamins A, C, E, and K, as well as iron, copper, calcium, and protein.

Another great perk to asparagus is that it is available year round, so you can add this easy keto side dish to any meal to bump up your nutrients without bumping up your daily calories.

Related Article: Bacon Wrapped Asparagus

Keto Lemon Roasted Asparagus

Net Carbs: 3 net carbs per serving

Ingredients:

1 lb. Asparagus spears
1 Large lemon thinly sliced
3-4 Sprigs Rosemary
3-4 Sprigs Oregano
½ teaspoon Dried basil
Salt and pepper to taste
1 tablespoon Olive oil

Instructions:

Preheat the oven to 400 degrees.

Break the woody section off of the bottom of each asparagus spear.

Thinly slice the lemon, and layer the slices in the bottom of a baking dish or sheet.

Place the asparagus spears into a bowl, and pour the olive oil over them. Toss to coat well.

Layer the asparagus spears over the lemon slices in the baking sheet or dish.

Sprinkle with salt and pepper to taste.

Add in the sprigs of rosemary and oregano.

Top the asparagus with the dried basil.

Bake for 10-15 minutes, or until the asparagus reaches your desired level of tenderness.

Yield: 4

Keto Lemon Roasted Asparagus

Keto Lemon Roasted Asparagus is the perfect keto side dish for all of your favorite meals. Tender with just a touch of sweetness, this is one the whole family will love.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 lb. Asparagus spears
1 Large lemon thinly sliced
3-4 Sprigs Rosemary
3-4 Sprigs Oregano
½ teaspoon Dried basil
Salt and pepper to taste
1 tablespoon Olive oil

Instructions

Preheat the oven to 400 degrees.
Break the woody section off of the bottom of each asparagus spear.
Thinly slice the lemon, and layer the slices in the bottom of a baking dish or sheet.
Place the asparagus spears into a bowl, and pour the olive oil over them. Toss to coat well.
Layer the asparagus spears over the lemon slices in the baking sheet or dish.
Sprinkle with salt and pepper to taste. Add in the sprigs of rosemary and oregano.
Top the asparagus with the dried basil.
Bake for 10-15 minutes, or until the asparagus reaches your desired level of tenderness.

Instant Pot Low Carb Beef Stew

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This Instant Pot Low Carb Beef Stew is ready in under one hour and has all of your favorite flavors - you won't even miss the carbs!

I am a sucker for vegetable beef stew, so I knew I had to find a way to make it low carb - fast!

Fresh turnips are a great potato alternative which has far fewer carbs and just as much flavor! They are a bit harder to dice up, but if you have not started using ceramic knives yet, this is a great recipe to start!

You can use these same ingredients to make a Low Carb Crockpot Beef Stew as well - just start by cooking the stew meat first, then add in your veggies and seasonings and let cook at least 4 hours. So delicious!

Related Article: Pressure Cooker Meatballs

You can also freeze this keto beef stew to make it easy to reheat for a fast low carb dinner.

Low Carb Beef Stew Recipe

Ingredients:

2 lbs stew meat
1 c Chopped pumpkin or butternut squash
4 Small chopped turnips
½ Onion diced
1 c Green beans sliced into 1 inch pieces
2 teaspoon minced garlic
1 teaspoon Oregano
1 teaspoon Thyme
2 tablespoon Worcestershire sauce
1 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1 teaspoon Xanthan gum
4 c Beef broth
2 Bay leaves
½ c. Diced tomatoes

Instructions:

Turn the instant pot to Saute, and wait until it comes to heat.

Add in 1 tablespoon of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.

Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.

Stir in the onions, butternut squash, green beans and turnips.

Pour in the beef broth.

Mix in the worcestershire sauce and balsamic vinegar, stirring to combine.

Add in the diced tomatoes.

Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.

You can choose to do a quick release, or allow for an additional few minutes for a natural release.

Sprinkle the xanthan gum on the surface of the beef stew ¼ teaspoon at a time until the whole teaspoon has been added. Stir, and allow a minute or two for the stew to thicken slightly. Serve immediately.

Low Carb Beef Stew

This Instant Pot Low Carb Beef Stew is ready in under one hour and ha all of your favorite flavors - you won't even miss the carbs!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 lbs stew meat
1 c butternut squash
4 Small chopped turnips
½ Onion diced
1 c Green beans sliced into 1 inch pieces
2 teaspoon minced garlic
1 teaspoon Oregano
1 teaspoon Thyme
2 tablespoon Worcestershire sauce
1 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1 teaspoon Xanthan gum
4 c Beef broth
2 Bay leaves
½ c. Diced tomatoes

Instructions

1. Turn the instant pot to Saute, and wait until it comes to heat.

2. Add in 1 tablespoon of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.

3. Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.

4. Stir in the onions, butternut squash, green beans and turnips.

5. Pour in the beef broth.

6. Mix in the worcestershire sauce and balsamic vinegar, stirring to combine.

7. Add in the diced tomatoes.

8. Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.

9. You can choose to do a quick release, or allow for an additional few minutes for a natural release.

10. Sprinkle the xanthan gum on the surface of the beef stew ¼ teaspoon at a time until the whole teaspoon has been added. Stir, and allow a minute or two for the stew to thicken slightly. Serve immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 112mgSodium: 593mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 4gProtein: 39g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

One Pan Roast Beef with Low Carb Vegetables.

By 2 Comments

I received a Copper Chef Wonder Cooker for the purpose of this review. All opinions are my own.

If you are looking for a roast beef recipe that is as easy as it is delicious, you have come to the right place. This rosemary and garlic roast beef with low carb vegetables all cooks in one amazing pan!

Over a year ago when I received a Copper Chef Pan I fell in love and I promptly stopped using every other pan in my kitchen. I thought it would be impossible to love another kitchen tool as much as this... but then I received the Copper Chef Wonder Cooker.

The Copper Chef Wonder Cooker isn't kidding when it says it replaces virtually every other pan in your kitchen. You can roast, fry, sear, bake... everything all in one!

And - my favorite part - absolutely nothing sticks... even if you mistakenly over cook something and burn it. Don't ask me how I know. *ahem*

The Copper Chef Wonder Cooker was perfect for making this one pan roast beef and vegetables recipe.

I made absolutely everything in the Copper Chef Shallow Raster and it came out perfectly!

The Copper Chef Wonder Cooker goes from stovetop to oven easily. I began by searing my roast right on my stove top while my oven preheated. So easy!

I just drizzled a bit of oil on my roast, added some salt, pepper and garlic. When the burner on high I let the Wonder Cooker get nice and hot, and then seared both sides of my roast for about 3 minutes each.

While that was searing I chopped up my vegetables. I chose radishes and butternut squash but you can choose any of your favorite low carb veggies!

One cup of baked butternut squash has about 15 grams of carbs - but also almost 7 grams of fiber - so not too bad.

Radishes are a fantastic substitute for potatoes when you are on the keto diet and are in season practically all year long!

Looking For More Keto Recipes? Check out my entire Library Here.

Once both sides of the roast are seared, just add your cubed veggies right to the pan. Drizzle with more olive oil and sprinkle with garlic salt and dried rosemary.

Voila! Your roast is ready for the oven! Using pot holders simply transfer your Copper Chef Wonder Cooker Shallow Roaster from your stovetop right into your oven. It's that easy!

Cover with the included glass lid and bake at 350* for about 15 minutes per pound - or until your desired temperature.

Let your roast "rest" about 10 minutes after pulling it out of the oven for the best cut.

Then - while you enjoy your meal - toss all of the pieces of your Copper Chef Wonder Cooker right into the dishwasher! Total perfection!

This is the easiest one pan roast beef recipe ever! My family absolutely loved it and I loved that it was easy, filling, and low carb!

The Copper Chef Wonder Cooker is a must have for every kitchen this holiday season. Get yours here and be sure to put a few under the tree for those hard to buy for family members!

Yield: 4

Rosemary and Garlic Roast Beef With Vegetables

Simple and delicious one-pan rosemary and garlic roast beef with low carb vegetables that your whole family will love!

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

1 2 lb beef roast
½ cup olive oil, divided
1 tablespoon dried rosemary
½ tablespoon garlic powder
½ butternut squash, peeled and cubed
2 cups radishes, cleaned and cubed
2 rosemary sprigs
salt and pepper to taste

Instructions

Coat roast with olive oil, salt, and pepper.
In a hot pan, sear each side of roast - letting cook about 3 minutes on each side.
While searing, cube vegetables.
Arrange vegetables in pan around roast and sprinkle with remaining ingredients.
Cover and roast at 350* for about 30 minutes or until desired doneness.
Let rest 10-15 minutes before cutting roast.
Serve together.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 952Total Fat: 71gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 272mgSodium: 213mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 69g

One Pan Keto Sausage Skillet

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I love one pan meals for an easy weeknight dinner. This One Pan Keto Italian Sausage Skillet is an easy go-to favorite that the whole family will love.

Since starting the keto diet I have tried to get a little more... creative with food. I had fallen into eating the same ole thing over and over and wanted to branch out.

I wanted to try something totally different from the norm, and I am a big fan of just kinda throwing things together. That is pretty much what this recipe is!

There are not a lot of pork sausage recipes that I can say I really love - but this one is so easy and full of flavor that it tops my list for sure.

Make sure you try this one and check out some of my other Easy Keto Recipes as well!

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Italian Sausage Skillet Meal has 6 net carbs, 8 total carbs, 2 g fiber, 55 g fat, 26 g protein, and 630 calories. This gives it an "A" rating!

One Pan Keto Italian Sausage Skillet Meal

Serves 6

Ingredients:

2 lb. Italian sausage
24 Cherry tomatoes
4 c. Broccoli florets
½ tsp. Thyme
1 tsp. Basil
1 tbsp. Olive oil
2 tbsp. Butter
Salt and pepper to taste
Parmesan cheese for garnish

Instructions:

Begin by cutting the Italian sausage into bite sized pieces.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Once the skillet is hot, add in the Italian sausage, and cook for 8-10 minutes until completely cooked through.

While the Italian sausage is cooking, lightly steam the broccoli on the stove top or in the microwave. You just want it to be crisp tender, so do not overcook.

When the sausage has finished cooking, pour off some of the extra grease if necessary. Add the steamed broccoli into the skillet, and gently stir to combine.

Add 2 tablespoon of unsalted butter to the skillet, and allow it to melt over the meat and broccoli.

Mix in ½ teaspoon of Thyme, and 1 tsp of Basil. Stir to coat the ingredients well.

Slice the cherry tomatoes in half and add them to the skillet. Mix them in well, and then simmer for another minute or two. Mix in salt and pepper to taste.

Serve the Italian sausage skillet with a garnish of parmesan cheese.

Yield: 6

One Pan Italian Sausage Skillet Meal

This One Pan Keto Italian Sausage Skillet Meal is an easy go-to favorite that the whole family will love. Hearty and full of flavor this is a great weeknight dinner idea!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 lb. Italian sausage
24 Cherry tomatoes
4 c. Broccoli florets
½ tsp. Thyme
1 tsp. Basil
1 tbsp. Olive oil
2 tbsp. Butter
Salt and pepper to taste
Parmesan cheese for garnish

Instructions

Begin by cutting the Italian sausage into bite sized pieces.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Once the skillet is hot, add in the Italian sausage, and cook for 8-10 minutes until completely cooked through.
While the Italian sausage is cooking, lightly steam the broccoli on the stove top or in the microwave. You just want it to be crisp tender, so do not overcook.
When the sausage has finished cooking, pour off some of the extra grease if necessary. Add the steamed broccoli into the skillet, and gently stir to combine.
Add 2 tablespoon of unsalted butter to the skillet, and allow it to melt over the meat and broccoli.
Mix in ½ teaspoon of Thyme, and 1 teaspoon of Basil. Stir to coat the ingredients well.
Slice the cherry tomatoes in half and add them to the skillet. Mix them in well, and then simmer for another minute or two. Mix in salt and pepper to taste.
Serve the Italian sausage skillet with a garnish of parmesan cheese.

Notes

Serves 6

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 630Total Fat: 55gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 97mgSodium: 1264mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 6gProtein: 26g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

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À Propos des Casinos En Ligne Canadiens avec Retraits Rapides

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Comment fonctionne un casino à retrait instantané ?

En termes simples, ces types de casinos en ligne canadiens distribuent rapidement les gains. Les casinos à retrait instantané utilisent la technologie la plus récente, qui a évolué avec l'industrie du jeu électronique, pour offrir des vitesses de retrait plus rapides.

Les casinos à retrait instantané fonctionnent comme suit :

Le joueur contacte le casino pour demander un retrait.
La demande est traitée rapidement par le casino.
La demande de retrait est envoyée au processeur de paiement.
Votre porte-monnaie électronique ou votre compte bancaire reçoit les fonds.

Quels sont les avantages des casinos à retraits instantanés ?

Le fait que vous n'ayez pas à attendre vos gains est le principal avantage de ces casinos. Cela permet non seulement d'accélérer le processus de retrait, mais aussi de s'assurer que vous pouvez obtenir votre argent dès que vous en avez besoin.

De plus, les meilleurs casinos à retrait instantané au Canada offrent une sélection respectable d'options de paiement rapides et sécurisées. Par conséquent, ils offrent une plus grande adaptabilité aux joueurs, ce qui signifie que vous pouvez choisir une option de paiement qui donne les résultats les plus rapides.

Quels sont les inconvénients des casinos qui proposent des retraits instantanés ?

Il n'y a pas beaucoup d'inconvénients à utiliser les casinos à retrait instantané au Canada ! Le facteur le plus important est peut-être qu'ils sont encore peu courants par rapport aux casinos en ligne qui ne donnent pas la priorité aux retraits le jour même. Cela pourrait indiquer qu'il n'y a pas encore autant de choix dans ce créneau particulier.

Vous pouvez également rencontrer des casinos comme celui-ci qui ont des limites de retrait minimum et maximum. Si vous voulez mettre la main sur votre argent mais que vous n'avez pas encore assez sur votre compte ou que vous voulez retirer trop d'argent, cela peut parfois être un problème.

Au Canada, quel est le mode de paiement le plus rapide pour les retraits ?

Les portefeuilles électroniques sont de loin la méthode de paiement la plus rapide. Des exemples comme Skrill fournissent de véritables paiements instantanés, vous permettant de retirer vos gains immédiatement, nous vous recommandons de visiter leafletcasino.com pour lire la critique des meilleurs Casinos en ligne avec retrait rapide au Canada et la comprendre plus en détail. Si vous trouvez un site de jeux cryptographiques sécurisé, cela peut par ailleurs servir d'option de retrait instantané pour les amateurs de crypto.

Quelle application mobile est la meilleure pour des retraits rapides ?

Katsubet se distingue des autres casinos que nous avons recommandés, même s'ils sont tous adaptés aux mobiles. En plus d'être conviviale et bien conçue, leur application est ainsi bien organisée. Elle est simple à télécharger, fonctionne sur iOS et Android, et vous donne accès à une variété de jeux sympas.

Quel casino en ligne offre les meilleurs paiements instantanés ?

Jackpot City est le meilleur casino en ligne pour les paiements instantanés, mais il s'en faut de peu. Non seulement il traite rapidement les demandes de retrait et possède un design lumineux et amusant, mais il utilise également les technologies de sécurité les plus récentes, comme la technologie SSL, pour protéger les joueurs. Ce site certifié eCogra est une excellente option pour les joueurs canadiens, car il propose de nombreux jeux intéressants et des bonus intéressants.

Comment retirer mes gains ?

La bonne nouvelle est que les sites de paiement instantané facilitent le retrait de vos gains. Il vous suffit de faire ce qui suit :

Faire une demande de retrait auprès du casino en utilisant votre méthode de paiement préférée.
Gardez vos fonds pendant que le casino et le processeur de paiement traitent votre demande.

Dans les casinos qui proposent des retraits instantanés, quel est le dépôt minimum ?C'est un point à vérifier avant de s'inscrire dans un casino canadien particulier, car il varie d'un site à l'autre. Il se peut qu'il n'y ait aucun dépôt minimum sur certaines plateformes, tandis que d'autres peuvent exiger un minimum de 10 $ CAD.

Comment tirer le meilleur parti des casinos à retrait instantané du Canada ?

Pour tirer le meilleur parti de ces plates-formes, choisissez-en une qui est bien conçue, qui accepte les joueurs canadiens et qui offre une large gamme de jeux géniaux à essayer. Il est également intéressant de profiter des bonus d'inscription. Vous devriez tirer le meilleur parti de ce type de site si vous choisissez aussi une méthode de paiement rapide pour les retraits.

Quels sont les jeux les plus joués dans les casinos à retraits instantanés ?

Les jeux de table classiques comme le blackjack et la roulette, ainsi qu'une variété de machines à sous en ligne avec des thèmes et des caractéristiques variés, font partie des jeux les plus joués dans les casinos à retrait instantané. En outre, les joueurs qui veulent profiter de l'excitation d'un vrai casino sans avoir à quitter le confort de leur foyer se tournent de plus en plus vers les jeux avec croupier en direct comme le poker et le baccara. Afin d'augmenter leurs chances de gagner, les joueurs se tournent également vers les jeux offrant un taux de rentabilité des investissements (RTP) plus élevé et des marges inférieures dans les casinos à retrait instantané.

Keto Friendly Cajun Style Deviled Eggs

By 4 Comments

Deviled Eggs are a party favorite whether you are keto or not - and these Cajun Style Deviled Eggs have a little bit of heat to remind you of the Big Easy!

This weekend is Father's Day so we are having a big family cookout at a local beach to celebrate all of the Dads in our lives. Since I have been doing really well with my fitness goals using the Keto Diet, I do not want to ruin my progress with a carb heavy meal.

Deviled eggs are my usual go-to with making dishes to share, but I have to be honest... I am about sick of deviled eggs. And if I had to guess, my family is as well. Since I leave for New Orleans next week I thought I would bring a little bit of my favorite city to the Father's Day Cookout.

These delicious Cajun Style Deviled Eggs may look like boring old deviled eggs... but one bite and you will get the flavorful kick that NOLA is known for.

Looking For More Keto Recipes? Check out my entire Library Here.

How to perfectly hard boil eggs

The first step in having the perfect deviled eggs of any kind is to have the perfect boiled eggs. I'm sure you’ve either heard about or seen online many different tricks for the perfect hard boiled egg.

Things like adding baking soda or vinegar to the water, and lots of weird peeling tricks like shaking it in a jar of water or peeling the top and bottom before blowing the egg out (not even going to get into the fact that you're getting germs on other people food by doing this).

What works for me is super easy and ALWAYS results in perfectly cooked, easy to peel eggs. Before boiling them, prick each egg with a thumbtack. Place your pricked uncooked eggs in a pot and fill to cover them. Then bring to a boil, remove the pot from heat, and cover with a lid or plate.

Let the eggs sit in the hot water for 17 minutes no more no less. Drain the pot and run cold water over the eggs. Tap, and peel. The shell should slide right off! Every kitchen should also have this Elite Cuisine Maxi-Matic Egg Cooker! It cooks them perfectly too!

I know these Spicy Cajun Style Deviled Eggs are going to be a huge hit at our party, and it has really inspired me to be more creative with deviled eggs so that I do not get burnt out on what has always been one of my favorite foods.

Whether you are looking for a Keto Party Snack or just looking to spice up your eggs - pun intended - these Spicy Cajun Style Deviled Eggs are absolutely perfect! I may not be able to eat them the "normal" way again!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Cajun Style Deviled Egg has 1 net carb, 1 total carb, 0 fiber, 5 g fat, 3 g protein, and 58 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 12

Cajun Style Deviled Eggs

Spicy and savory - just like my favorite city!

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

6 large eggs
2 teaspoons minced garlic
1 ½ teaspoons liquid crab boil
3 tablespoons mayo
Pinch of salt
Paprika
Cayenne

Instructions

Prick each egg with a thumbtack. Place your pricked uncooked eggs in a pot and fill to cover them.
Bring to a boil, remove the pot from heat, and cover with a lid or plate.
Let the eggs sit in the hot water for 17 minutes. Drain the pot and run cold water over the eggs.
Peel the eggs. Cut the eggs lengthwise, remove the yolks and place in a medium mixing bowl. Arrange the egg whites on a serving platter and set aside.
Using a fork, mash together the egg yolks, mayo, garlic, salt, and liquid crab boil until creamy.
Transfer the egg yolk mixture to a piping bag, or sealable bag with the tip cut off. Pipe the filling into the center of the egg whites.
Sprinkle cayenne and paprika over the eggs to taste. Garnish with chopped green onions, black olives, or chives. Serve immediately or store in the fridge in an airtight container for up to 2 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 61Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 70mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

Air Fryer Brussels Sprouts with Garlic Balsamic Glaze

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These Air Fryer Brussels Sprouts are my go-to Keto Side Dish for a quick and delicious meal. Super easy to make with just a few ingredients - you will not want brussels sprouts any other way!

When I discovered whole30 a few years ago, I had no idea - as cliche as it sounds - that my life was going to change. I thought that I ate pretty well - I mean I knew we ate at restaurants a lot, but I still thought my choices were pretty healthy. Boy, was I ever wrong.

Since then I have had to literally learn how to cook - and I have actually surprised myself with some of the amazing things that have come out of my kitchen. One of my most favorite has been Garlic Balsamic Brussels Sprouts.

Looking For More Keto Recipes? Check out my entire Library Here.

Now first let me say - this is really the only way I like Brussels Sprouts. So many of my friends have turned up their nose to the very idea of Brussels Sprouts because they think of those overcooked boiled messes our grandmothers used to make. These are absolutely not your grandma's brussels!

These are tangy and crispy and simply explode with flavor. It seems no matter how many I cook - we never have leftovers - even Mike and the girls love them! And every time I go to a potluck my friends request I bring them. I am telling you - they are THAT good.

The best part about this recipe is how incredibly simple it is. Just a few ingredients and a few minutes cook time and voila! Delicious, crispy Brussels Sprouts to compliment your favorite main course.

As if the taste wasn't enough, Brussels Sprouts are also an excellent source of vitamin C and vitamin K as well as numerous nutrients.

Garlic Balsamic Brussels Sprouts

Recently I received a Power Air Fryer XL and thought I would test out how "frying" these Brussels Sprouts would work out. After all, as summer approaches I look for as many opportunities as I can to not have to turn the oven on!

They turned out absolutely amazing - in about half the time! I used half of the liquid ingredients since the air fryer does not need them, and shook the basket about halfway through the cooking time. That's it!

The Power Air Fryer XL air fries, bakes, sautees, grills and roasts all of your favorite dishes with rapid air technology and even shuts off automatically so you will not overcook or burn your food!

I can not wait to try other whole30 foods in the Power Air Fryer XL - like sweet potato fries! Yum! You can check out the Power Air Fryer XL on their website and on Amazon. (Because you know - Prime and all!) Also, be sure to check out my other Must-Have Kitchen Tools for a Whole30 Kitchen!

Yield: 6

Garlic Balsamic Brussels Sprouts

Garlic Balsamic Brussels Sprouts are THE way to enjoy this low carb vegetable. Crispy and savory this keto side dish goes with everything.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

3 cups Fresh Brussels Sprouts
4 tablespoon olive oil
2 tbs balsamic vinegar
1 tablespoon garlic salt

Instructions

Cut the end off each Brussels Sprout and then cut in half length-wise. Make sure to save the leaves that may fall off.
Put into a large bowl and add olive oil and vinegar and mix until well coated.
Sprinkle with garlic salt and mix until evenly coated.
Pour into Air Fryer basket.
Air fry at 360* for 8 minutes. Remove the basket and shake to rearrange spouts.
Air fry for another 8 minutes or until leaves are crispy and sprouts are soft.
Toss together and serve hot with your favorite meal!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 115Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 810mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 2gProtein: 2g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Whole30 Southwest Stuffed Bell Peppers

By 3 Comments

These Whole30 Stuffed Bell Peppers will help keep you on track while satisfying your craving for stuffed peppers.

Before I did my first round of Whole30, it was an ongoing joke that I was a terrible cook. I would tell people that I could mess up a bowl of cereal - I mean it was bad. (You may remember my struggle to boil eggs.)

Anyway, after about a week on whole30 - when I was so sick of eggs I wanted to scream - I began to venture out and try new things. Turns out I am actually a great cook, and somewhere before I hit day 30 I fell in love with being in the kitchen. Who would have thought.

When I had the opportunity to work with Collective Bias and ConAgra this week to create a new Mexican-inspired recipe, I was stoked. Everyone knows that I would eat Mexican food every single day if I could, and since I am at the end of a whole30 round I was excited to create something that was not only tasty, but compliant, and would cure my craving for a delicious Mexican dish.

I looked through cookbooks, perused on Pinterest, but could not find what I wanted. That left me - alone in a kitchen - to come up with something amazing. Mission: Accomplished.

One thing I have learned with whole30 is to really enjoy the natural taste of food. I prefer minimal ingredients now and love to let the flavors really shine through.

Plus let's be real - busy moms want simple and delicious recipes their family will love - no one has time for 82 ingredients or spending two hours in the kitchen. Good news is when you use the best ingredients - it is easy to make a meal delicious with only a few steps.

I had about 10 minutes to shop and 40 minutes to cook - so I knew I had to get creative. I have become completely obsessed with cauliflower rice, and I want to put fresh cilantro on everything these days, so that is where I began.

Close to the cauliflower I found perfect little bell peppers and an idea was born. Next thing I knew I had my buggie half filled with delicious fresh produce and I was heading off to find my tomatoes.

A quick trip through the meat section and voila - 9 minutes later and I am ready to roll! I came home, got to cooking, and before my time was up I was serving a delicious Mexican meal - that even my Mexican fiance was impressed by! Go me!

This recipe makes a LOT of stuffing - which is great because it heats up perfectly the next day. In fact I have been eating it warmed up with just some fresh guacamole on top!

I only have a few days left of my whole30 - but this recipe will absolutely stay in our rotation no matter what. I loved it, Mike loved it, and the girls loved it so much they even took leftovers to school today. I call that a super big win.

The next time you are craving Mexican but want a healthier alternative at home, I highly recommend these super simple stuffed bell peppers. And check out more Mexican inspired recipes here!

Yield: 5

Whole30 Southwest Stuffed Bell Peppers

These Whole30 Stuffed Bell Peppers will help keep you on track while satisfying your craving for stuffed peppers.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 head cauliflower "riced"
1 can Diced Tomatoes
1 lb ground turkey breast
5 large bell peppers
4 tablespoon olive oil
1 cup chicken stock
1 teaspoon basil
1 teaspoon chili powder
1 teaspoon garlic salt
1 tablespoon cumin
fresh cilantro to taste

Instructions

Begin by browning your turkey in a deep skillet until no pink is left. Put in a bowl and set aside.
In the same skillet brown your cauliflower "rice" until cooked through and beginning to brown.
Add in your cooked turkey, tomatoes, chicken stock and seasonings.
Let simmer about 5 minutes or until stock is absorbed - stirring often to prevent sticking.
Cut the tops off fresh bell peppers and remove seeds and ribs. Place in a deep baking dish - nestling them in together so they will stand up.
If you like your peppers soft, you can bake them empty for about 10 minutes before filling. Since we like them firm I immediately stuffed and baked them in the oven at 350* for about 20 minutes or until tops begin to brown.
Serve with your favorite whole30 guacamole!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 321Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 66mgSodium: 522mgCarbohydrates: 16gFiber: 5gSugar: 8gProtein: 34g

Whole30 Halloween Stuffed Bell Peppers

By 9 Comments

With Halloween just around the corner, I had an idea of a "treat" everyone would enjoy that would still keep us in line with our health goals. Halloween Stuffed Bell Peppers are perfect!

A traditional stuffed bell pepper recipe is made with rice - which is full of carbs! I wanted to clean things up so I made a few tweaks and I have to say - these have even more flavor!

Wanting to make it fun for the kids too, I made a couple little cuts... and the result was adorable.

How To Reheat Stuffed Bell Peppers

Stuffed bell peppers are a great dish to make ahead of time - because they reheat so easily!

To reheat, simply place in a shallow baking dish with a bit of water at the bottom.

Loosen stuffing a bit and place in a preheated oven for about 10 minutes! Voila!

Whole30 Stuffed Bell Peppers

Ingredients

1 pound ground turkey breast
1 large head of cauliflower , cut into pieces
4 large orange bell peppers
1 can whole30 complaint tomato sauce
1 large yellow onion , minced
1 large green bell pepper , minced
2 teaspoons minced garlic
¼ cup chicken broth
2 tablespoons parsley
2 tablespoons basil
1 tablespoon garlic salt
4 tablespoons olive oil

How To Make Stuffed Bell Peppers

The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
In a skillet, heat olive oil and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
Add in chicken broth and let cook down – about 7-10 minutes.
Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
Fill each bell pepper with the meat mixture and replace the top.
Gently place into the corner of a deep pyrex dish with the jack-o-lantern facing out.
Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
Let cool and serve with your favorite sides. Enjoy!

When the family came to the dinner table they all loved their little individual "jack-o-lanterns" and gobbled up every bite.

It wasn't until after they finished that I told them they were 100% Whole30 Compliant. How's that for a "trick!?"

Yield: 12

Whole30 Halloween Stuffed Bell Peppers

These festive Whole30 Stuffed Bell Peppers are low in carbs and big on taste! Suer fun for Halloween!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 pound ground turkey breast
1 medium head of cauliflower
12 bell peppers
1 can tomato sauce
1 large yellow onion
1 large green bell pepper
2 teaspoons minced garlic
¼ cup chicken broth
2 tablespoons parsley
2 tablespoons basil
1 tablespoon garlic salt
4 tablespoons olive oil

Instructions

The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
In a skillet, heat olive oil and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
Add in chicken broth and let cook down – about 7-10 minutes.
Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
Fill each bell pepper with the meat mixture and replace the top.
Gently place into the corner of a deep pyrex dish with the jack-o-lantern facing out.
Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
Let cool and serve with your favorite sides. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 159Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 643mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 6gProtein: 15g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Carrot and Cauliflower Herb Mash

By 12 Comments

This Carrot and Cauliflower Herb Mash is the perfect Whole30 Side Dish for all of your holiday meals!

Since beginning Whole30 back in July, my entire life has changed. Yep, I realize how totally cliche that sounds and I am perfectly ok with it - because it is true.

My Whole30 Experience was incredible, and since then I have maintained the lifestyle about 90% - splurging on my last two press trips but staying compliant at home. However with the holidays coming up, I know it is going to be easier and easier to let myself slide if I do not have a plan.

So I began this week testing out some "Whole30 Holiday" type food so that when the big day comes, I know I will be serving my family something super tasty - and super healthy.

This week I tried out a Carrot and Cauliflower Mash that was absolutely amazing. The recipe was not only delicious - it was quick and easy to make.

The recipe said it served four, but all four of us were wishing for more. It had a sweet and savory taste at the same time - pairing perfectly with chicken, but will also be amazing alongside ham or turkey.

Yield: 6

Healthy Thanksgiving Side Dish – Carrot and Cauliflower Herb Mash

This Carrot and Cauliflower Herb Mash is the perfect Whole30 Side Dish for all of your holiday meals!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

one head of cauliflower, steamed or boiled until soft
2 cups of carrots , steamed or boiled until soft
1 medium sized yellow onion, diced
1 teaspoon of minced garlic
1 tablespoon rosemary
1 tablespoon thyme
¼ cup olive oil, divided

Instructions

In a large skillet, put half of olive oil, diced onion and seasonings and sauté slowly until onion is translucent.
Pour onion mixture in to large food processor.
Add in carrots and cauliflower, and process until smooth – slowly drizzling in remaining olive oil.
Serve with your favorite Whole30 meat. Voila!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 129Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 45mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 2g

Yield: 6

Healthy Thanksgiving Side Dish – Carrot and Cauliflower Herb Mash

This Carrot and Cauliflower Herb Mash is the perfect Whole30 Side Dish for all of your holiday meals!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

one head of cauliflower, steamed or boiled until soft
2 cups of carrots , steamed or boiled until soft
1 medium sized yellow onion, diced
1 teaspoon of minced garlic
1 tablespoon rosemary
1 tablespoon thyme
¼ cup olive oil, divided

Instructions

In a large skillet, put half of olive oil, diced onion and seasonings and sauté slowly until onion is translucent.
Pour onion mixture in to large food processor.
Add in carrots and cauliflower, and process until smooth – slowly drizzling in remaining olive oil.
Serve with your favorite Whole30 meat. Voila!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 129Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 45mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 2g

I can not wait to serve this Whole30 side dish next to my big Thanksgiving Turkey. I will be doubling - if not tripling the recipe - we loved it that much. Plus I love that it was simple and only took a few minutes to make. The girls have already asked when we can have it again. Talk about a huge win!

Do you cook healthy for the holidays?

Super Simple Cauliflower Rice Recipe

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Since I completed my first Whole30 over one year ago, I have tried to stay compliant about 80% of the time. It's so true that I feel better when I eat better - and while I do indulge in some sweets sometimes, I have kept to most of the whole30 rules.

One of my favorite dishes that I discovered while doing whole30 was Cauliflower Rice - something that has become just a staple around here as all four of us absolutely love it with just about everything.

The only thing I didn't like was the mess that it made in my kitchen, so I was delighted when my friend and Independent Pampered Chef Consultant Naomi Donaldson told me about their brand new Veggie Strip Maker! I have only had it a couple weeks - and it is already becoming one of the most used tools in my kitchen!

The Pampered Chef Veggie Strip Maker is made of a durable plastic and has no blades. It is light weight and has little non-slip "feet" to hold it in place making it a perfect addition to any kitchen.

You can make easy vegetable "noodles" from things like zucchini and carrots - but I love it for making my cauliflower rice in a flash - without the crazy mess that my big ole food processor made!

You simply slip it on top of your favorite bowl (it even has a little notch on the side to hold it secure) and go back and forth like a cheese grater! In a matter of just a few minutes I had the entire head of cauliflower grated and ready to cook.

You can even toss the Veggie Strip Maker in the dishwasher for even easier clean up!

My recipe is so simple I am not even sure you can call it a real "recipe" - but that is why I love it. Super easy, super quick, and super delicious. And compliant.

There are only three ingredients - none of which I actually measure. All you need is your head of fresh cauliflower, extra virgin olive oil or coconut oil, and garlic salt. Voila!

In just a few minutes you have the perfect side dish for any meal - it goes great with everything!

To cook your cauliflower "rice" heat enough oil to cover the bottom of a large deep skillet over medium-high heat.

Add in your grated cauliflower and about a teaspoon of garlic salt and let cook - flipping often to prevent sticking. If it starts to stick you can add in a little more oil - the cauliflower will absorb it as it cooks down and gets soft.

Once the cauliflower is done it will begin to brown and caramelize to absolute perfection.

Cauliflower "rice" is a great substitute for any rice dish and is lower in calories and carbs and higher in dietary fiber. Cauliflower is also higher in Vitamin C and calcium - plus I think it has way more flavor that boring old rice.

You can change up the flavor by adding in cilantro and lime juice or add in a seasoning like Tony Sacheries for a Cajun flare. You can even use this cauliflower to make your own compliant whole30 sushi!

Before whole30 I never ate cauliflower - but now we eat it several times a week because it is so versatile. And with adding the new Veggie Strip Maker from Pampered Chef to my kitchen - it is even easier to prepare! Gotta love that!

Check out Naomi's website to purchase the Veggie Strip Maker with their signature Season's Best cook book - available now only for a limited time!

Whole30 Ranch Dressing Recipe: Total Game Changer

By 38 Comments

When I completed my first whole30 I was ecstatic - for two reasons. One, I had amazing results and felt better than I could ever remember feeling before. And two, I was going to get to reintroduce some of my favorites that I had missed so much! One of those items was ranch dressing. Now, being from the South, ranch dressing is a staple - and we put it on everything. Salads, vegetables, grilled chicken - you name it - you can put ranch on it. However, I did not want to go back to my old ways of eating since I felt so good, so I set off to find the perfect whole30 compliant ranch dressing.

During my whole30 this dressing was an absolute staple in my house - but now that I am living more of a Ketogenic Lifestyle I am beyond excited that my beloved Whole30 Ranch is low carb too! While I may not be dipping carrots in it much anymore, I absolutely pour it on my salads, Keto Pizza and Keto Chicken Tacos!! And of course this is a must have for my Keto Pizza Chips which are the perfect low carb snack! You can use my Whole30 Mayo Recipe or Duke's Mayo is a great premade alternative that you can find at your local grocer. Both will taste absolutely delicious!

So without further ado, here is my favorite ranch dressing recipe ever.

Yield: 12

Whole30 Ranch Dressing Recipe: Total Game Changer

This whole30 Ranch Dressing is a total game changer. Better than any bottled ranch you have ever had, this will go on literally everything!

Prep Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

1 cup coconut milk
1 cup whole30 mayo
1 teaspoon dill
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sea salt

Instructions

In a nice large measuring cup pour 1 cup of coconut milk. Then spoon in whole30 mayo until liquid level reaches two cups.
Add in spices and whisk well. Cover and let chill in refrigerator for at least 30 minutes. Enjoy!
*Tip: experiment with coconut milks – some have a stronger coconut flavor than others. The milder the coconut flavor, the tastier your ranch will be!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 163mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

My #Whole30 Birthday Cake

By 19 Comments

Don't let your birthday derail your Whole30 success! This Whole30 Compliant Birthday Cake will be loved by everyone!

When I began my first #Whole30 back in July, I did not really put it together that my birthday would fall inside those 30 days. I know, I know - part of planning is looking at the entire time frame, but I was so focused on what I could and could not eat - I did not really look to see what other events might be going on during that time. But, because I had committed to myself (and of course all of you) for those 30 days, I knew I could not use the excuse of my birthday to break my commitment. Not to mention it was like Day 22, so I was feeling like a million bucks by then. I had the normal birthday shindig with friends and family here at the house, but everything was Whole30 style... even the #whole30 birthday cake.

Whole30 Inspired Birthday Cake

Items needed:

one seedless watermelon

favorite fruits such as cantaloupe, honey dew melon, pineapple, grapes, blueberries and strawberries

fruit baller

small cookie cutters

wooden skewers

very sharp knife

Begin with one seedless watermelon. Cut of both ends - as straight as possible. Then, stand on one side, and carefully cut the rind off lengthwise in small pieces, leaving a cylinder shape. This will be the base of your "cake." Using the fruit baller and cookie cutters, make shapes from firm fruits such as pineapple and cantaloupe. I let the girls help with this part.

Then begin "decorating" with your fruits using the wooden skewers to secure. Push the skewers all the way through the decorating "fruit" to secure. If you need to make it shorter, simply cut or break the skewer to your desired length.

To be honest, I had no real idea of what design I was going to end up with - I just started sticking stuff places. Eventually I was happy with where everything was. The good news is on this fruit cake - if you do not like the design, you can easily just remove the fruit and start over! Try that on a "real" cake and you have a total disaster.

Everyone loved this "cake" and unlike when I have had normal baked birthday cakes in the past - there was not a single piece of fruit left over. In fact everyone there asked if I would make them a fruit cake for their birthday. I think that was the best gift I could have asked for.

Shrimp Vegetti Alfredo Whole30

By 14 Comments

A few weeks ago a friend of mine posted on Facebook that she "may never eat pasta again" after discovering the Vegetti. The Vegetti is a hand held vegetable spiralizer that lets you turn vegetables like squash, zucchini, and carrots into thin cut spiral "noodles." Oh, and it is less than 20 bucks!! I was a bit skeptical, but thought I would give it a shot. It has become one of my all time favorite kitchen gadgets.

Since starting Whole30 I have missed pasta so bad. Like really bad. Like had to talk myself out of cheating at least 3 times a week bad. So I was stoked to try the vegetti and see if I could have "pasta" again. I opted to go for alfredo (go big or go home, right?) using a Paleo Alfredo recipe made from cauliflower. In a word.... ahmayzing.

Shrimp Vegetti Alfredo Whole30

Shrimp Vegetti Alfredo is a super quick meal with tons of flavor.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 medium zucchini
2 medium yellow squash
½ pound shrimp, peeled and deveined
3 tablespoon olive oil
4 cups cauliflower, chopped (1 head)
½ cup chicken broth
1 cup of coconut milk
½ teaspoon salt
2 teaspoon garlic powder
1 teaspoon Season All Salt

Instructions

First, you want to make your alfredo sauce. First, microwave your cauliflower in a microwave safe bowl with a bit of water until soft.
Put cauliflower, chicken broth, coconut milk, salt, and garlic powder into your food processor and puree until thin.
This will take a few minutes. In fact, I may have let it go too long because it was very very thin…
Next, sauté your shrimp in olive oil and season all salt until done, and add to alfredo sauce.
Transfer sauce and shrimp into a pan and warm on the stove to let the flavors mix together well.
Finish by spiralizing your zucchini and yellow squash using your Vegetti. This takes just a few minutes and actually was fun. As I said, I was skeptical before, so I was pleasantly surprised when this worked as well as it did.
Bring a pot of water to a boil and add your spiralized “noodles” for 2-3 minutes, until they are the softness that you want them. Be careful – overcooking makes them mushy. (I have since learned that you can also sauté the “noodles” in garlic and olive oil for even more flavor!)

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 1500mgCarbohydrates: 19gFiber: 7gSugar: 9gProtein: 20g

Drain your "noodles" well in a colander and serve like you would your favorite pasta alfredo dish!

Enjoy!

~Lynsey

How To Make Whole30 Mayo Recipe + Video

By 27 Comments

When I began Whole30 back in July, my friend Jen said "you make whole30 mayo - its divine."

Mayo?

Divine?

For serious?

This lady is nuts.

But whatever, I went to Target and picked up a new food processor and headed home... only to create the biggest mess of my life. I followed the instructions (I thought) but what I created was a bitter salad dressing type concoction only a little thicker than milk. I put it in the fridge and it solidified some, but there was no way anyone was eating it. We tossed it out and I just vowed to not eat mayo....

Yeah, right.

Two days later I pulled the food processor down again - determined to succeed. And I finally did. Since then I have been making Whole30 mayo like crazy - taking 16 jars to a local ladies networking meetup where everyone just loved it. (*waving to all of my SBL sisters*) I was asked for the "secret" and since I too had a couple "mayo fails" myself I decided to video the whole process so you can see it. YES it is a long video... making mayo is time consuming. But you will seen even in the video there is just this *moment* where it changes from a liquid to a solid... into pure mayo heaven.

I have to take back calling Jen nuts - because this stuff truly is divine. Between regular Whole30 Mayo and the Whole30 Baconnaise, I survived my first round and am three days in to my second round. I absolutely LOVE Whole30. Total game changer for me. Anyway, here it is - step by step - how to make Whole30 Mayo! Enjoy!

Whole30 Mayo

Name: Keto Fried Cabbage with Bacon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 cups fresh green cabbage, shredded; 1/2 pound thick-cut bacon, cut in pieces; 2 tablespoon butter, divided; 1/2 tablespoon onion powder; 1/2 tablespoon garlic powder; 1 teaspoon pepper; 1 teaspoon salt

Ingredients:

one raw egg - room temperature
1 teaspoon lemon juice - room temperatire
1 teaspoon ground mustard
1 teaspoon salt
1 ½ cups light tasting oil

Directions:

Start by putting the raw egg, mustard, salt and lemon juice in the food processor. Spin the blades just a time or two to mix the ingredients together and break the yolk. Set aside for 30 minutes. This part is really important - it will not work if you do this too soon. The acidity of the lemon juice has to have time to work with the egg. After 30 minutes, turn the blades on high and slowly drizzle the oil in. This part will take 5-10 minutes just keep drizzling. You will be more than half way through the oil before it emulsifies - keep going. Soon you will have thick, creamy deliciousness.

This mayo truly is divine - and we have used it in everything from chicken salad to tuna salad to egg salad - all without any guilt at all.

Enjoy!

#Whole30 Approved Baconnaise

By 17 Comments

Since I began Whole30 - which has now become WholeLife - I have ventured in to learning how to cook new things. This is saying a lot for a gal who pretty much hates to cook. But it turns out that I am actually pretty good at it, and I have created some pretty amazing meals... so much so that Mike has agreed to do Whole30 in September - stating that the stuff I cooked that was Whole30 approved was "actually pretty good." Talk about a huge win.

One of the things I made that everyone has loved is Whole30 Compliant Mayo. Because I have pretty much survived on chicken salad, tuna salad and egg salad, making my own mayo was a must from early on. Since then I have been venturing in to flavored mayo to give things a bit of variety. By far my favorite concoction so far - is Baconnaise.

First thing you need for Baconnaise is Whole 30 Approved Bacon. Thankfully there are two different brands that make it - Applegate (which you may be able to find at your local store or can order from Amazon here) and U.S. Wellness Meats (which can be ordered online.)

Whole30 Baconnaise

Ingredients:

one egg
1 teaspoon lemon juice
1 teaspoon ground mustard
½ pound Whole30 approved bacon
½ cup light tasting oil

Begin by frying your bacon until crispy, rendering all of the grease and drippings into a measuring cup. You will need one cup of bacon grease - so I cooked a little over ½ of a pound of bacon.

You want to scrape all of the little crispies off the pan too - these will help the flavor be amazing. While bacon grease is cooling, put your egg, lemon juice, and ground mustard into your food processor.

Spin the blades just a few times - enough to break apart the yolk and kind of mix the ingredients. Then, let egg mixture sit for no less than 30 minutes. This part is really important. Something happens with the acid of the lemon juice and the egg that makes the magic of mayo happen.

If you try to mix too soon, the oil will not emulsify and you will have something the consistency of salad dressing.

After the bacon grease has cooled (but not solidified) and the egg mixture has sat for at least 30 minutes, turn your food processor on high speed and slowly drizzle the light tasting oil and bacon grease into the food processor.

You want to drizzle very very slowly - like the tiniest pour you can. This process takes about 5 minutes of consistent pouring while the blades spin.

You will see the mixture mixing together and it will look very thin until you have about ¼ of a cup left - then you will see it start to thicken. Continue to slowly pour in grease and oil until finished.

Let food processor spin about another 30 seconds or so to emulsify the last few drops.

Using a spatula, gently scoop your mayo into air tight containers and refrigerate. Enjoy your Baconnaise in salads, on veggies, and my favorite - BLT lettuce wraps!

Simple Chicken Salad

By 2 Comments

I just made THE most simple - delicious - Chicken Salad ever! I am so impressed, I just have to share! This is my "whatever was in the fridge that doesn't require cooking" Chicken Salad:

Canned Swanson Chicken (which I scored today BOGO at Winn Dixie)
Small Green Apple
Sliced almonds
Kraft Mayo
Worcestershire Sauce

Drain the chicken and shred up really good with a fork. Cut green apple into teeny tiny little pieces. Add about ¼ cup of sliced almonds, 2 tablespoons of Mayo, and a few drops of Worcestershire Sauce and mix together!

Goes great on toast or alone with a handful of chips! Even the girls love it!

Is Cabbage Ok on Keto?

Keto Fried Cabbage With Bacon

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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Keto Lemon Roasted Asparagus

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Low Carb Beef Stew Recipe

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One Pan Keto Italian Sausage Skillet Meal

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How to perfectly hard boil eggs

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Garlic Balsamic Brussels Sprouts

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How To Reheat Stuffed Bell Peppers

Whole30 Stuffed Bell Peppers

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Do you cook healthy for the holidays?

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