Month: June 2018

OH MY!!!! This thing is da bomb! Meat crust Pizza!

Crust Ingredients:

1/2 to 1 cup of Shredded mozzarella cheese

1 Egg

1 pound of ground beef. (Leaner the better for store bought, more fattier for grass fed)

1 tablespoon Italian Seasoning

1 teaspoon Garlic Salt

1 Teaspoon Onion powder

Preheat Oven to 425 degrees Fahrenheit. Line cookie sheet or baking sheet with parchment paper. Mix all ingredients together. Pat thin onto parchment paper into shape of your choose. Bake for 17 to 20 min until brown.

Toppings:

Top with 1/4 to 1/2 cup of your favorite low carb pizza sauce

Mozzarella Cheese

Pepperoni

Any toppings that you choose!

Put it back into the over for 5 to 10 minutes, until cheese is melted to your preference.

You can use a crock pot or insta pot.

Put some olive oil in the bottom of the pot.

Add 2lbs of minced beef

1 onion finely chopped

4 cloves of minced garlic,

1 beef stock cube,

2 chopped or diced tomatoes,

salt and pepper

1 cup of water.

Stir it all together and set on high for 4 hours or meat/stew and high pressure and temp setting on the insta pot. (I used 35 min) Safely Release pressure or after crock pot has completed the 4 hour requirement, remove the lid and add a layer of pickles and about 2 cups of your favorite grated cheese. Recover and wait until the cheese is melted. Service with lettuce and either mayo or mustard on the side.

These are absolutely AMAZING! Especially if you add some Lilly’s Chocolate chips before scooping them into balls!

Ingredients:

16 oz of softened cream cheese (full fat)

2 sticks of softened salted butter. 1 cup

1/2 cup of all natural peanut butter (no sugar added, just peanuts and salt)

1/3 cup of Stevia erythitol blend. (Swerve will work too!)

1 Tablespoon Vanilla extract

Optional: 4 to 8 oz. of Lilly’s Chocolate Chips.

Mix all ingredients together.

Line Cookie sheet with parchment paper. Scoop golf ball size rounds of mixture onto the parchment paper. Refrigerate for 30 minutes or longer. Balls will become harder over time. (Can put into storage containers, but keep refrigerated)

Low carb tacos and shells!

Shells

Each shell is anywhere from 1/2 cup to one cup of shredded Mild Cheddar Cheese.

Salt

Preheat oven to 350

Line cookie sheet with parchment paper.

Bake for 6 min and pull out and cool on cookie sheet.

Drape cheese rounds over edge of oiled or butter baking dish to form your favorite shape. Can also use the bottoms of muffin tins to creat a bowl.

Refrigerate for 10 min (helps form shell)

Taco meat:

1 pound of lean ground beef (if not grass fed or fattier if grass fed)

Brown beef and add your favorite lower carb taco seasoning.

Cut up 1 avocado

Top with sour cream, cheese, avocado and any other keto friendly toppings!