It’s the season for ramps here in Virginia and I’m a huge fan of the delicate onion/garlic flavor they develop when sautéed. Today I’ve added them to a mixture of caramelized mushrooms and crumbled bacon to make a fantastic and seasonal frittata.Read More
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What’s a person to do when they have a craving for waffles, but they want to eat keto? Make this keto-friendly waffle recipe! It’s a very simple recipe that tastes great, will fill you up, and each waffle has only 2 net carbs!Read More
I was looking online for some recipe inspiration and I stumbled upon a yummy looking Chocolate Dutch Baby (or German pancake), which got me thinking… what if I took that chocolate idea and elevated it a bit by…Read More
We love the combination of spinach and cheese, especially in this Keto-friendly egg casserole that only has 2 net carbs per serving. Let me show you how easy it is to make.
Start by sautéing baby spinach for a couple of minutes until it wilts.
I’m always amazed how much spinach cooks down.
Now, before we proceed, you MUST spray your casserole dish with nonstick baking spray. Baker’s Joy is my favorite. DON’T SKIP THIS STEP!! If you forgot to spray your dish, the eggs will most definitely stick and you’ll have to chisel them out of the pan. Don’t ask me how I know.
Okay, layer the wilted spinach evenly in the bottom of the sprayed casserole dish, then add the mozzarella cheesier an even layer, and sprinkle the chopped scallions on the top.
In a mixing bowl, whisk together the eggs and Jane’s Crazy Mixed-Up Salt.
We love this stuff. If you don’t have any, use your favorite salt blend, or just substitute salt and pepper.
Carefully pour the egg mixture over the spinach, cheese, and scallions. Make sure the ingredients are evenly distributed.
Bake for about 30-35 minutes.
Cool for 10 minutes before serving. Enjoy!
Keto Cheesy Spinach and Egg Casserole
makes 8 servings (2 net carbs each)
8 ounces fresh baby spinach, washed
6 ounces shredded mozzarella cheese
6 scallions, sliced (or more)
12 large eggs
1 teaspoon Jane’s Crazy Mixed Up Salt
Preheat oven to 375F and place rack in center position.
In a 12-inch skillet, cook the spinach oven medium-high heat, turning frequently, until it wilts, about 2-3 minutes.
Spray a 9x13 or similar baking dish with nonstick spray.
Arrange in an even layer, the wilted spinach; followed by the mozzarella and then the scallions.
In a medium mixing bowl, beat the eggs together with the Jane’s Crazy Mixed Up Salt.
Pour the egg mixture evenly over the spinach, cheese, and scallions (make sure everything distributed evenly throughout the baking dish).
Bake in preheated oven for 30-35 minutes.
Rest for 10 minutes before serving.
adapted from kalynskitchen.com
Keto stats: each serving contains 196 calories, 17g protein, 13g fat, 4g carbs, 2g fiber (net carbs: 2g)
It’s October which means pumpkin spice season has arrived. I like a few pumpkin spice things, but I know some people who are completely obsessed. They go gaga for everything pumpkin spice. Whether you fall into that obsessed category or not, you’ll love this simple quick bread. And feel free to use canned pumpkin puree (not canned pie filling), which is often less fibrous than fresh pumpkin puree.
Note: If you’d like to try making your own pumpkin puree, pick up a sugar pumpkin from your local farmer’s market. Cut it in half and scoop out the seeds, place it cut side down on a rimmed, oiled half sheet pan, piercing the halves in several places with a sharp knife. Bake in a 400F oven for about 30 minutes, or until the flesh is soft and can easily be scooped out. Cool completely, then puree in a food processor or blender until smooth (you can skip this step if your pumpkin isn’t too fibrous).
Start by preheating the oven to 350F and place the oven rack in the lower middle positions. Prepare your pan by spraying with Baker’s Joy; set aside until needed.
In a mixing bowl, combine the pumpkin, applesauce, sugar, and eggs.
Whisk to combine.
In another mixing bowl, combine the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg.
Whisk well to combine.
Pour the pumpkin mixture into the flour mixture and mix well with a rubber or silicone spatula.
No traces of dry ingredients should remain.
Pour the batter into the prepared pan and bake as directed below.
Cool completely before serving. Enjoy!
PUMPKIN SPICE BREAD
makes one 4.5 x 8.5-inch loaf
1 cup pumpkin puree (fresh or canned)
4 ounces applesauce
1 1/3 cup granulated sugar
2 large eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg (or double if using dried)
Preheat oven to 350F, coat a 9x5-inch metal loaf pan with Baker’s Joy spray, and place oven rack in lower center position.
In a medium mixing bowl, whisk together the pumpkin puree, applesauce, sugar, and eggs; set aside.
In a large mixing bowl, whisk together flour, nutmeg, baking soda, baking powder, salt, cloves, and cinnamon.
Pour pumpkin mixture into flour mixture and whisk until no dry lumps remain.
Spread batter evenly in prepared loaf pan and bake for 50-60 minutes or until a wooden skewer inserted in the center (and all the way down to the bottom of the pan) comes out clean.
Remove bread from oven and rest for 10- 15 minutes before unmolding.
Allow bread to cool completely on a rack before slicing.
To make pumpkin puree, preheat oven to 400F. Cut pumpkin in half, scoop out and remove seeds. Place halves, cut side down, on an oiled half sheet pan. Pierce skin with knife in several places. Bake for about 30 minutes or until the outer skin softens and gives under pressure. When cool enough to handle, scoop flesh and use a food processor or blender to puree (you can skip this step if your squash doesn't have a stringy texture).
Freeze leftover pureed pumpkin in 1-cup portions so you can bake a fresh loaf whenever the mood strikes.
This bread freezes beautifully when vacuum sealed or wrapped well in plastic followed by heavy-duty foil, being sure to seal very well. Thaw overnight in the fridge before unwrapping.
I love granola, but I can't stand how expensive it is to purchase when you consider how inexpensive it is to make yourself... and you can customize it to suit your taste. This is my adaptation of a David Lebovitz adaptation of a Nigella Lawson recipe - don't you love how that happens? It's pretty tasty as is, but feel free to switch it up by changing the nuts and spices, or by adding any number of dried fruits - you could even add things like wheat germ, chia seeds, ground flax, or hemp seeds. Just be sure the mixture isn't too dry when you put it in the oven - it should be wet enough to form clumps. Also, I like to add dried fruits AFTER baking.
Here we have old fashioned oats, chopped almonds, sesame seeds, grown sugar, cinnamon, ginger, and salt.
Add a mixture of maple syrup, applesauce, oil, and vanilla that has been heated slightly. Stir until well mixed and no dry ingredients remain.
Divide the mixture on two half sheet pans and place in a preheated 300F oven for 45 minutes, stirring and switching pan positions every 15 minutes (the pans should be placed on the upper center and lower center racks). You want there to be some clumps, but break up any clumps that are too large.
Remove from oven and cool completely before placing in an airtight container for up to a month.
Apple Cinnamon and Maple Granola
makes 12 servings
5 cups old fashioned rolled oats
1 cup almonds, chopped
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon fine salt
3/4 cup applesauce
1/2 cup pure maple syrup
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Preheat oven to 300F.
In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, ginger, and salt until all the ingredients are evenly distributed.
In a small saucepan, heat together the applesauce, syrup, oil, and pure vanilla extract.
Pour the heated applesauce mixture over the oat mixture and mix well to combine.
Divide oat mixture evenly over 2 half sheet pans and place in upper and lower middle racks.
Bake for 45 minutes, stirring and switching rack positions every 15 minutes; breaking up very large clumps as needed.
Remove from oven and cool completely before storing in an airtight container.
I've tried a lot of zucchini bread recipes over the years, but I always come back to this one. It's a recipe my mother started making when I was in high school, and I have yet to find one I like better. It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy. The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it.
When shopping for zucchini, I like to get ones that are small to medium in size. You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.
My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with oil/flour baking spray to prevent sticking (I wouldn't think of baking without this stuff).
Super scrummy! Full recipe at the the bottom of the page. Looking for more zucchini bread recipes? Here you go!
Grandma P's Zucchini Bread
makes two 8.5x4.5 (1 pound) loaves
2 cups shredded zucchini
2 cups granulated sugar
1 cup canola oil
2 teaspoons pure vanilla extract
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspopn baking powder
1 teaspoon baking soda
1 teaspoon fine salt
Preheat oven to 350F and place rack in center position.
Spray two 8.5x4.5 loaf pans with Baker's Joy.
In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.
In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
Add flour mixture to the zucchini mixture and stir until well combined.
Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.
Remove loaves from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing.
Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.
I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to have a big batch of granola in the pantry. This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts. It keeps well too so feel free to make it far in advance.
In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds. You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.
In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt.
Pour the maple syrup mixture over the oat mixture and stir well.
Stir until all the dry ingredients are coated.
Pour the mixture into a large roasting pan and bake in a preheated 250F oven.
Bake for 1 hour, stirring every 20 minutes. Remove from oven and stir in the dried fruit if you haven't already. Cool completely before transferring to an airtight container for up to a month.
Items used to make this recipe:
Coconut Almond Granola
makes 8 servings
3 cups old fashioned rolled oats
1 cup sliced or slivered almonds
7 ounces sweetened flaked coconut
1/3 cup shelled sunflower seeds
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)
2 tablespoons warm water
1/2 teaspoon pure vanilla extract
1/2 teaspoon fine salt
1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)
Preheat oven to 250F and spray a large baking dish with nonstick spray.
In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside. Note: if your dried fruit is very plump, you can add it now, otherwise wait until step 5.
In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.
Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.
Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month. Recipe may be doubled.
Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time.
These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month. To thaw, keep in airtight container as they thaw overnight in the fridge. I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips. If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!
Ingredients: eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find (this one is my current fav), sugar, salt, baking soda, baking powder, and mini chocolate chips.
Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).
Use the paddle attachment or, even better, a BeaterBlade attachment! If you love to bake, do yourself a favor on get a BeaterBlade. It eliminates the pesky task of having to scrape down the sides of your mixing bowl. Love, love, love this thing!
On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better. They're available for various makes and models of mixers so have that information handy before you purchase.
Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder. Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!!
Mix until incorporated. Don't worry if the mixture looks a little curdled - it's fine.
Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.
Stir in the mini chocolate chips. Did you set aside a few to nibble on? I did!
Mmmm... time to dish up the batter.
Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size. Win-win!
Items used to make this recipe:
Double Chocolate Muffins
8 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
2 large eggs
1/2 cup Dutch-processed cocoa powder, sifted
1 1/2 cups applesauce
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup mini chocolate chips
Preheat oven to 350F.
Cream butter and sugar together until light in color, about 2 minutes.
Add eggs, cocoa powder, and applesauce; mix until smooth.
Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips.
Use a heaping #20 portion scoop to fill cups about 3/4 full.
Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.
Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.
adapted from The Low GI Cookbook
Frittatas are one of my favorite egg dishes for a few reasons. First, there's no need to make a crust - which is both a time saver and it reduces our carb intake. Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc. And last, but certainly not least, they're equally delicious served both warm and at room temperature. So that makes frittatas tasty, versatile, and convenient! I hope I've convinced you to give them a try.
Start by roasting a mixture of vegetables in the oven as directed in the recipe below.
In a 12-inch cast iron skillet, saute ham and scallions in a little butter. Remove from heat.
Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.
Add the roasted vegetables to the skillet with the ham and stir well. Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.
Wondering what that red thing is? It's a silicone handle cover so I don't burn my hands on the hot skillet.
Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.
Pour the egg mixture over the vegetables.
Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.
Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over. Return to oven for 3 or 4 minutes to melt cheese. If you like your cheese browned, carefully place under broiler for a minute or so.
Allow to rest for 10-15 minutes before slicing. Serve warm or at room temperature.
Frittata with Ham and Roasted Vegetables
makes 12 servings
3 tablespoons olive oil
2 cups chopped bell pepper (I used red and orange)
2 cups seeded and chopped zucchini and/or summer squash
2 cups chopped mushrooms
1 cup chopped red, white, or yellow onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons finely minced garlic
1 tablespoon butter
2 cups cubed ham
2 scallions, sliced
12 large eggs
1/4 cup heavy cream
3/4 cup whole milk
2 scallions, chopped
1/4 cup grated parmesan cheese (use the good stuff)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
1 teaspoon chopped chives
Preheat oven to 425F and place rack in center position.
Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.
Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.
After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).
Remove vegetables from oven and set aside until needed.
Reduce oven temp to 350F.
In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.
Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).
In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.
Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.
Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).
recipe inspired by ina garten