A Bloody Maria, Oh Wait There’s More

I’ve been binge watching The Mind of a Chef.  Something caught my eye on his episode Rotten.

He pureed some beautiful looking Kimchi.  Wait whhhhhat?

I picked up our run-of-the-mill Kimchi, found everywhere here in California and brought it home to re-create that beautiful relish I saw on TV last night.

Um, yeah.  Not so beautiful was my version.  I refuse to throw out a $5 jar of Kimchi, so I got creative.

I make my own bloody mary mix and I really enjoy tequila as the alcohol of choice in this drink.

Why not make it a fermented bloody maria?  Why not?  We all know that fermented foods have tons of health benefits right?

So, if you are so inclined, and perhaps a little adventurous seek out Kimchi, good quality is highly recommended and make yourself a Sunday starter.

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Fermented Bloody Maria

You will need:

2 ounces of tequila

1/2 lime juiced, and a lime garnish

2 tablespoons of pureed Kimchi

Red pepper flakes to your taste

Bloody Mary Mix (this is mine)

1 4oz can of tomato paste

4 cans of water from the tomato paste can

Worcestershire sauce this is to your taste, I like a lot

Vinegar from a hot pepper jar, again to your taste

Celery salt (be generous but not overbearing)

Salt and pepper if you choose, taste taste taste

Blend blend blend

In your glass:

In goes the ice, lime juice, the tequila, red pepper flakes and Kimchi

Top off with your bloody mary mix and squeeze a lil more lime in there

Garnish with a side of bacon, hamburger, fried eggs, olives, a salmon- whatever you want to put on a stick.

Great way to start Sunday my friends!

Cheers!

Me

Rhonda

 

 

Gluten Free Sheet Pan Muffin with Pears

I love it when I find a recipe that breaks the rules.  Food52 is an amazing website and I cruise it regularly.  Last night I produced a sheet pan muffin for my friends and family that is made with standard white flour and sugar.  It looked amazing and I was feeling a bit left out.

Upon rising this morning at 5:30 am I thought to myself, “self, why don’t you just switch out a couple of ingredients and make it your own”.  So here I am on a Saturday before the sun comes up baking a gluten free, almost sugar free (the pear) sheet pan muffin.

Did you know that Erythritol does not raise your insulin, did you know using Swerve can replace sugar is most recipes?  Well you do now, so get you some!

I used a pear to make this, but blueberries, cranberries, raspberries, or apple would be fantastic.

Sheet Pan Muffin

GF Almost Sugar Free Sheet Pan Muffin

First:  Heat your oven to 350°  and prepare a sheet pan with parchment paper

2 cups almond flour

1/2 cup of Swerve

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/2 stick of butter melted (2 ounces)

2 eggs

1 cup of whole milk or buttermilk

2 teaspoons vanilla

1-2 cups of berries or fruit (chopped)

Preparation:

Combine your dry ingredients

Combine your wet ingredients including the vanilla

Stir your wet ingredients to your dry, just until mixed

Add your fruit, stir

Pour onto your sheet pan, and using an offset spatula spread thin, make sure it’s not too thin.  You’ll figure it out!

Pop into the oven and bake for 20-25 minutes, you’ll want some crispy edges! SO good!

When done and a bit cool, lift the muffin to a cooling rack

Slice into squares and enjoy!

As the author Posie Harwood on Food52 said, it’s like eating a muffin top!

Happy travels this Saturday friends!

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XOXO Rhonda

#glutenfree #glutenfreetreats #dessert #food52 #almondflour #swerve #fallrecipes

 

 

 

 

 

Keto Bread from the Queen

I woke up this morning to a new follower on Instagram and while I don’t normally dive into IG too much,  her IG moniker had me immediately travel to her website.  There I was inspired by a post telling me about Keto bread.

This subject is near and dear to my heart because carbs (#waroncarbs) are just not a big part of my lifestyle.  Oh sometimes I loosen the leash, but it’s not very often (and I fast afterwards).

Sandwiches are cool.  Yep, they always have been cool.  They’re easy to make, very portable, and you can find them everywhere….except when you are a #ketonian (Dr. Adam Nally coined that!).

While I’ve implemented 18 hours of fasting to my day, lunch is my biggest meal.  With that in mind, I have up’d the variety in my daily lunch fiesta.  Now, having this recipe under my belt just opens the door that much more.  Food is fun and shouldn’t be drudgery or routine.  Well okay, routine can be good, but let’s change it up here and there shall we?

Introducing Keto Sandwich Bread.  I have to give full credit to http://www.QueenKeto.com. She liked what I was doing on IG, so I liked her back.  I found this bread, immediately went to her website and harvested the recipe.  She is in the UK and I highly recommend you check out her site.  Fannntastic!

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To know me is to know I hate, despise and abhor complicated recipes, unless it’s Julia Child, I’m all in there. totally. But for the most part I do not like too many ingredients, too much fuss or too much time spent.  This bread is none of those.  It’s quick, it’s simple and it is delicious.  I’m having dreams of avocado toast, OMG!  This bread and avocados will be Keto EPIC!

Take a look-

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Low Carb Keto Bread via http://www.QueenKeto.com

3 eggs  (I lost an egg white, threw in the yolk, added 3 more eggs, it was FINE!) More fat please!

1/2 brick of Full FAT cream cheese (120 grams)

40 grams of whey protein powder (I use Hoosier Hill Farms- it’s on Amazon)

25 grams psyllium husk powder (I use Now Foods powder, not seed)

1/4 tsp Himalayan salt

2 tsp baking powder

1 Tbsp apple cider vinegar (ACV)

*(OPTIONS: This bread is very versatile so you can decide what seed options you want.  I chose Caraway.  It is really great. QueenKeto used a lovely seed mix from a company called Tesco, but I couldn’t find anything as nice as the one she presented.)*

Method:

  1. Pre-heat oven to 305° or 140ºC fan (150ºC static).
  2. Put dry ingredients into a bowl and whisk until well blended and there are zero lumps.
  3. In a separate bowl, soften cream cheese using a hand whisk and add eggs one at a time, whisking in between each. (This is where I deviated.  I added my wet ingredients to my VitaMix ((food processor/blender)) and made a smooth batter)
  4. Once it was smooth, I added in the dry ingredients, spoon fulls at a time) The batter will be a medium and glossy.
  5. Add the apple cider vinegar, don’t forget, this makes the rise!
  6. Pour the mix into a lightly greased loaf pan.  I’m in the US and our pans tend to be large, so the bread will be more squat.  Smaller loaf pans will give you more height but will be smaller too.  You choose.  My loaf pan is from Crate n Barrel and was just right for me in this application.  A meatloaf pan would be much too big.
  7. Bake for 35 minutes (I had to add another 10 minutes, but ovens will vary) until brown on top and an inserted toothpick comes out clean.
  8. QueenKeto says: Allow the loaf to cool, then dust with coconut flour to mimic the farmhouse look (optional). I skipped this step because it was quite beautiful on it’s own!

As you can see, it was a good morning in Rhonda’s kitchen.  I hope the weekend will bring you a good morning as well.  The sky is the limit with this recipe, so conjure up your imagination and get busy!

I’m busy picking plums and making jam.  While it’s not Keto, I will make toast and take the jam along for the ride.  You see, it’s about the joy and giving yourself a kitchen pass every now and then.  I’ll fast tomorrow!

Please give this a try and visit our friend http://www.QueenKeto.com.  She is spot on!FullSizeRender (2)

Cheers!

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Rhonda

#ketobread #fasting #ketolifestyle #ketoliving #waroncarbs #fcarbs #toast #avocadotoast #ketoepic #ketonians #fastingforlife #thekeytoperfecthealth

Keto Seafood Chowder

Inspired by putting together a traditional New England style clam chowder this week for my family, I asked myself how do I take this to a #keto level?  The ingredients I used for the “traditional” style weren’t all bad, the russet potatoes were really the only offender.

With our #keto lifestyle, we generally substitute cauliflower for potatoes and the switch usually turns out very tasty.

While I’ve been using my pressure cooker for everything lately, you can duplicate this recipe easily in a dutch oven or large soup pot.  I’m going to keep this really simple because if it’s simple you are more likely to do it!  Have your eyes ever glazed over a laundry list of ingredients and became totally turned off? Yep, me too.  That’s why I like to write in short paragraphs (so you don’t get bored) and keep my recipes as simple as possible (so you cook the food!).

Sadly I didn’t think to take pics when I originally made this, but there is no doubt I will make it again and will capture all the goodness on digital for you.  In the meantime pictures don’t make the food, you do.  So give this shot and I think you will be chowder obsessed!

Keto Seafood Chowder

Ingredients/Prep:

1 Medium onion – diced

3 Stalks celery – diced

1 Large head of cauliflower – steamed

2 Large cans or 16 oz frozen clams – roughly chopped (I use canned- yet to find frozen but apparently it’s out there and better than canned, so if you can find frozen go for it!)

2 Cans of crab (this is optional, it does up the cost of the chowder)

1/2 lb Bacon- or more, just don’t skimp on the bacon!

1/2 Tbsp Old Bay Seasoning- spice makes everything wonderful so don’t be shy!

1 tspn salt – to your liking (add in the teaspoon, test afterwards, your bacon will bring salt too so it’s better to add later than to over do it)

1 Quart of WHOLE milk

1 Pint of heavy whipping cream

1 Cup either chicken broth, clam juice (I used the juice from the cans) or water

 

Method:

First we are going to start the bacon to browning and releasing it’s fat.  Don’t rush it, medium heat is fine.

While the bacon is browning, let’s take HALF the cauliflower that has been steamed and roughly chop, pieces to your liking.  The other half will now go into your food processor or blender with the liquid you have chosen (broth, clam juice or water).  Puree this combo until smooth and thick (this puree will be your thickener so make sure it’s not thinned out too much).

When the bacon is finished browning or is very close to it, remove with a spider wand and on a seperate plate lay to the side.  Remove any excess bacon grease, BUT leave a few tablespoons behind.  You are going to saute your onion and celery in the grease until soft but not brown.

When the veges are soft add back in your bacon, add your chopped steamed cauliflower, now add in your clams and any other seafood choices you’ve made (this is a very flexible soup you can throw anything in this pot and it’s going to be fabulous), .

Add your seasonings, stir on lowish heat (I said that)

Now add in your liquids- milk, cream and cauliflower puree.

Stir, turn the heat down we don’t want to scorch the soup.  I haven’t done it, but this could EASILY go into a 325 degree oven.

Go do something else for 30 minutes!

Make a salad
Do push ups, scratch that
Put your feet up
Relax

 

What you should have in 30 minutes is an aromatic, creamy, bubbly hot soup screaming for bacon crumbles on top.  My family chose oyster crackers but you and I know that any cracker except for cheese crisps is not #keto!  Hey, that sounds good, a few parm cheese crackers on top would be fancy.

An easy weeknight meal.  Totally.

Thank you for stopping by and I hope you love this recipe as much as I do.  I know pics make it interesting, so I’ll update this post when I’ve got photos to share.  Of course, you can always send me yours!  I would love to see your efforts!

Cheers!

Rhonda 

 

#keto #ketoliving #WOE #bacon #eathefat #cream #waroncarbs #fthecarbs #fasting #lchf #l4l #FF #clamchowder #ketoclamchowder #loveyourbodywithfat #brainhealth #antiaging #waronsugar #loseweight #ketolifestyle #Iwokeupthisway #fatfuel #clams #eatonceaday #fastinglife

 

 

 

 

 

 

Sometimes It’s The Salsa

I know, I’ve been off the grid for awhile.  Life has been living me instead of the other way around.  That’s okay, sometimes it’s just like that.

I see you’ve been looking at my blog in spite of my laziness!  I love you guys!

I have been preparing a lot of meat and vegetables.  While these are a great base for a meal, variety really is the spice of life.  We’ve got so much at our fingertips, literally.  If you want something you can just ask the internet for it and it shows up at the door.

No excuses.  You can do anything with anything these days so don’t be afraid to experiment.

Good salsa has been a mystery to me despite my entrepreneurial conquests during the 80’s making and selling my salsas to restaurants.  There was always that “one” you loved and wished that you knew how they did “it”.

The waiting is over.

Roasted Tomato and Tomatillo Salsa

You will need a cast iron skillet for this.  No subs.

6 to 7 Tomatillos

3 Roma tomatoes preferably that have been sitting around a while and are ripe, not pink

1 clove of garlic in the paper (don’t peel it)

1 Jalapeno (you can seed before prep or leave it according to your “heat” level tolerance)

1/4 of a white onion, diced (this does not go in the skillet)

Salt to taste

Cilantro to taste (added after prep)

Lay a sheet of heavy foil in your cast iron skillet and turn on high

Let that skillet get screaming hot

Wash and dry your produce

Toss the produce except for the onion in the skillet and proceed to CHAR and cook.  The tomatillos will start to bubble and the tomatoes will get soft. The jalapeno will turn black as well.  This is all good.

You will be rewarded for your patience, so make sure you are rolling the produce around in the pan and getting a nice sear.  Don’t fret about the black, it adds flavor the salsa.

You want all the produce to soften, the ingredients will do this at different times. So as they soften, take them out and put them in a separate bowl.  One by one they will soften.

Once you’ve got all your veges nice and soft in the bowl you’ve been freighting, put a lid over the bowl and let them cool down.

When they are cool, transfer to a blender or food processor and blend until the sauce is pretty smooth (according to your liking).

SALT

Chop washed and dried cilantro to your taste, or not (it’s great both ways) and add after the process has been complete.

Once you’ve done all that, I know that you know that I know what you are going to do with it next!!

Eat!!  On anything you want!  Enjoy!

Have a good weekend my friends!

Rhonda

#mexicansalsa #ketoliving#FF #L4L #Keto #Paleo #Spicey