Month: August 2019

• 2 eggs large, separated
• 2 oz heavy whipping cream
• 2 tsp erythritol granulated
• pinch sea salt
• 2 oz almond flour finely ground (2 oz = 1/2 cup)
• 1/4 tsp baking powder gluten free
• 1 tsp unsalted butter

1. Put all ingredients in a blender. Blend until smooth.
2. Let rest for 2 minutes so the bubbles can settle.
3. Pour 1/4 of the batter into a hot pan greased with butter or pam spray.
4. Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
5. Repeat with the rest of the batter.

1. Serve with sugar free syrup (or any syrup of your choice) and fresh berries. (I generally just use butter on top)

Cheeseburger Stew
This is one of our favorites and easy to make.
(You can use a crock pot or insta pot)

Add 2 to 3lbs of ground 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.

 

 

Put chicken breast in a crock pot with enough Salsa Verde to cover the chicken and add 2 tablespoons of taco seasoning per pound of chicken. Cook on high for about 3-4 hours or on low 7-8. Goes great with cheese tortillas with avocado, tomatoes, lettuce, etc

So you all know by now that I like to experiment with my measurements. This one changes every time I make it! It is always good though!