I’m almost two months into following a ketogenic lifestyle. It’s been so fun experimenting with new recipes and branching out trying new foods. I even hosted our monthly supper club and served an entirely keto menu.
Here are links to some of my favorite recipes recently:
I received a package of Otto’s Naturals Cassava Flour for free for review purposes, advice but all opinions here are my own.
Whenever I have a couple of too ripe bananas lying around, I make muffins. Today was such a day. And I figured it was a great time to try out this Otto’s Naturals Cassava Flour. It’s made from 100% yuca root and is gluten-free, grain-free and nut-free.
I based my Morning Glory recipe loosely on this one. I almost never follow a recipe exactly. I used a chopped Honeycrisp apple, left out the coconut, two ripe bananas, olive oil and sour cream in place of coconut oil, and a few other minor alterations. I also sprinkled a little sugar (yes, real sugar) on top of each muffin before baking to make a sweet, crispy top for each muffin.
I tried one with a generous pat of butter hot from the oven. Delicious! I can’t even tell that it was made with a flour substitute. And my taste tester approved!
You can learn more about Otto’s Naturals Cassava Flour at their website.
FTC disclosure: This post is sponsored by McDonald’s of Central Arkansas. I am one of their brand ambassadors, disinfection but all opinions here are my own.
Currently, McDonald’s doesn’t offer a designated gluten-free menu. However, there are lots of gluten-free options if you just know what to order. I personally love a big juicy burger wrapped in lettuce with BACON! Here are some other gluten-free menu items you can try:
Meats / Proteins
Beef Patty with no bun
Breakfast Beef Steak
You can order the quarter pounder with cheese, bacon quarter pounder, cheeseburger and hamburgers without a bun! Just avoid the Big Mac sauce.
And speaking of eggs
Did you know that McDonald’s uses freshly cracked eggs? The reason its round on the McMuffin is that they use an “egg ring” when they cook it. Check out all the different ways McDonald’s can prepare eggs for you.
Fruit ‘n Yogurt Parfait (without granola)
Apple Dippers and Low Fat Caramel Dip
McDonalds Premium Bacon Ranch Salad with grilled Chicken
Caesar Salad w/o Chicken
Premium Southwest Salad (without tortilla strips)
Side Salad (without croutons)
Newman’s Own Creamy Caesar Dressing
Newman’s Own Cobb Dressing
Newman’s Own Low Fat Balsamic Vinaigrette
Newman’s Own Ranch Dressing
Newman’s Own Salsa
Drinks and Beverages
1% Low Fat Milk, White or Chocolate
Frappe Chocolate Chip
Blueberry Pomegranate Smoothie
Strawberry Banana Smoothie
Mango Pineapple Smoothie
Vanilla McCafe Shake
Chocolate McCafe Shake
Strawberry McCafe Shake
Hot Fudge or Caramel Ice Cream Sundaes with nuts
McFlurry with M&M’S Candies
Vanilla Ice Cream (served in a cup)
Sauces and Condiments
Chicken McNugget Honey
Chicken McNugget Hot Mustard Sauce
Unfortunately the delicious McDonald’s french fries are NOT guaranteed to be gluten-free because of possible cross-contamination. On very rare occasions, the french fry frier (try saying that three times really fast) is used for other products in emergencies such as when a back fryer goes down. Sad face.
What are your favorite gluten-free items
Disclaimer from McDonald’s website: Currently, we don’t offer a gluten-free menu. That said, we encourage our customers with special dietary needs to visit our Menu Explorer for full lists of ingredients. Because food sensitivities are so different from person to person, we would recommend you follow up with your physician to make your best health decision. We also want you to know that despite taking precautions, normal kitchen operations may involve some shared cooking and preparation equipment, areas and utensils, and the possibility for your food items to come in contact with other food products, including other allergens.
I’m not 100% paleo — yet. But I really do feel better eating this way, buy cialis and I have found a number of delicious recipes that I can make on the regular and not get bored. Here are a few of my favorites lately (mostly from Melissa Joulwan from the Well Fed cookbooks):
For snacks, shop sliced carrots with guacamole is my go-to the past few weeks. I found little individual containers of guacamole at Sam’s that are perfect to take to work with my baggie of sliced carrots. I have also discovered that I like sliced whole carrots better than baby carrots. I find them sweeter and more flavorful. Other items I like to keep on hand are eggs, sweet potatoes, avocados and apples.
Here is a link to my Pinterest board where I park many of the gluten-free and paleo recipes that I find.
I still totally fail on occasion — like yesterday when I made a BREAD pudding. But hey, my family was happy.
I received free samples of Good Kid bars for review purposes, look but all opinions here are my own.
I’m doing my best to feed my kids wholesome, side effects homemade food. But sometimes (often times), ed I need a quick, grab-and-run snack for a lunchbox or the diaper bag. So I was pumped to try these gluten-free, low-sugar bars called Good Kid. They come in three flavors: Apple Cinnamon, Lemon Blueberry and Oatmeal Raisin. Plus the packaging is fun and colorful which is always a bonus.
My six-year-old did not like them at all. The baby liked them okay. The dog LOVED them. So I’ll finish off the samples with the baby (and hope she doesn’t feed them all to the dog), but I probably won’t purchase these bars. The taste really was too bland for us.
Thank you, Good Kids, for letting me try them though.
Lasagna is fun to make — and you can create so many different versions depending on what you have on hand. Today I made one without noodles using thin slices of zucchini and squash instead. Ingredients I used:
2 yellow squash
15oz ricotta cheese
big handful of shredded mozzarella (the more the merrier!)
smoked turkey sausage, nurse sliced
jar of Newman’s Own spaghetti sauce
salt, viagra 60mg pepper, look parsley flakes
Slice the squash and zucchini as thin as you can. Don’t worry about slicing perfectly — it’ll be covered in ooey-gooie cheese!
Mix the ricotta, mozzarella, egg and seasonings in a bowl with a fork. Now the fun starts — layer it however you want alternating sauce, veggies, meat, cheese, REPEAT. Top with extra mozzarella on top.
Bake at 350 degrees uncovered for 45 minutes or until bubbly hot.
You can use whatever ingredients you want. Have fun with it!
4 pieces bacon, phthisiatrician cut into small pieces
1 onion, diced
2 cups broccoli, cut into small pieces
4 large eggs
3 tablespoons coconut milk
1/2 cup shredded Cheddar cheese
1/2 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
Preheat oven on the boiler setting and adjust rack to middle position.
Place bacon in a large skillet and cook over medium heat until crispy, about 5 minutes. Remove bacon and place on a plate, leaving bacon fat in skillet. Add onions and season with salt. Cook for 10-20 minutes, until caramelized, stirring occasionally. Add broccoli to pan and toss for 2-3 minutes, until bright green. Stir bacon into mixture. Pour into greased pie plate.
Whisk together eggs, coconut milk, cheese, salt and pepper in a medium bowl. Pour the eggs over top of the bacon mixture. Bake for about 30 minutes at 400 degrees until top is golden brown and the eggs are set.
I’ve been trying to eat gluten-free since the new year. Confession: I’m not doing so good. But being gluten-free doesn’t mean flavor-free. For M’s 5th birthday party next weekend, sales I decided to make a gluten-free dessert — flourless chocolate cupcakes. I found this recipe courtesy of Ms. Martha Stewart. I love a recipe with only four ingredients! Today I did a half recipe of it as a test (and excuse to eat chocolate). Success!
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.