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My experiences after embracing a ketogenic lifestyle.

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Bagel Dogs

Your kids will fall all over themselves for these bagel dogs.  Who am I kidding…you will fall all over yourself for this childhood favorite.  I know that my kids love all things bagel or pretzel.  One of their favorite treats is to go to Auntie Anne’s in the mall. We don’t do it often but sometimes you need to reward good behavior when shoe shopping with four little ones.  Reward/bribe/hold hostage…you know where I’m going with this one.  These bagel dogs are very much like the pretzel dogs at Auntie Anne’s so it was not a stretch that the kids would recognize them and love them!

Bagel Dogs 1 (1 of 1)

This recipe is really very simple.  It is just another amazing take on the Fat Head dough; this time encasing a delicious all-beef hot dog.  The recipe results in four hotdogs buy I typically make several batches when I make them.  You can also change around the topping on each batch.  Think about your favorite bagel store – the possibilities are endless – onion, everything, Asiago, cheddar, six cheese, poppy-seed, sesame, etc.  They freeze and reheat really well so might as well make a lot.

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Bagel Dogs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4

Serving Size: 1 bagel dog

Bagel Dogs

Ingredients

  • 4 kosher hot dogs
  • 1 1/2 cup mozzarella cheese
  • 3/4 cup almond flour (I prefer Wellbee's Super Fine)
  • 1 tsp xanthan gum
  • 2 tbsp. cream cheese
  • 2 eggs
    • Everything Spice Mix
  • 2 tbsp. sesame seeds
  • 2 tbsp. poppy seeds
  • 1 tbsp. dried minced onion
  • 2 tsp dried minced onion
  • 1 tsp pretzel or kosher salt

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Place the mozzarella cheese and cream cheese in a mixing bowl and microwave for 90 seconds. Sir the mixture to combine. Ensure that the cheese is completely melted.
  3. In a separate bowl, combine the almond meal, 1 egg, and xanthan gum. Mix well.
  4. Add the hot cheese to the almond flour mixture and work them into a dough. Slightly dampen your hands and knead the dough in the bowl until completely combined.
  5. Separate the dough into 4 equal portions and roll into a ball. Place on parchment or a silpat. Gently roll each ball out to a 15" rope. Note: Having damp hands will help with the dough sticking.
  6. Wrap each piece of dough around each hot dog.
  7. Beat remaining egg in a small bowl to make the egg wash. Brush onto each hot dog.
  8. Mix all the Everything Spices in a bowl and roll the hot dogs in the mix to coat.
  9. Place the dogs on the lined baking sheet and bake for about 20 minutes, the dough should be slightly golden.

Notes

Calories 469 Fat 38 Protein 24 Carbs 9

NOTE: You can reduce the carb count by coating the dogs in cheese rather than the seeds.

http://theketomysuccess.com/bagel-dogs/

Source:  The Primitive Palate

Zucchini Lasagna

Zucchini Lasagna is kid approved and frankly one of my very favorite recipes.  Zucchini in lasagna?  Yes.  It is a great dish on so many levels.  First and foremost, this is a KID APPROVED favorite.  Our “Littles” ask for second helpings… and then thirds!  It contains all the layers of a traditional lasagna without the carbs from the pasta.

Robust meaty tomato sauce.  Check!

Creamy Ricotta layer.  Check!

Mozzarella cheesy goodness. Check!

Dinner for six can be a hectic proposition if you’re not prepared.  I try to find recipes that can be prepped ahead, frozen, or oven ready.  These meals are especially helpful on those crazy days when you are flying home just to relieve the sitter let alone contemplating what to make for dinner. This lasagna is easily doubled – one for dinner and one for the freezer, ready for a delicious dinner later in the month.

I typically serve this lasagna with a salad and garlic knots.  You will want to check out the post on these garlic knots!  They are really something special and, again, can be prepared in advance and frozen.  Just throw them in the oven and add a little garlic butter for a fantastic accompaniment to your Italian feast.

Did I mention the kids LIKE this one?  Can’t get over it when I find a good one that they like!

 

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Zucchini Lasagna

Yield: 8

Zucchini Lasagna

Ingredients

  • 1 lb grassfeed beef
  • 3 cloves garlic
  • 1/2 cup onion
  • 1 tsp olive oil
  • salt & pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 16 oz part-skim mozzarella
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

Instructions

  1. Preheat oven to 375F.
  2. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
  3. Meanwhile, slice zucchini into 1/8" thick slices, lightly salt and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
  4. On a gas grill, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
  5. In a medium bowl, mix ricotta cheese, parmesan cheese and egg. Stir well
  6. In a 9x13 casserole, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
  7. Bake 45 minutes covered at 375F, then uncovered 15 minutes. Let stand about 5-10 minutes before serving.

Notes

Calories 221 Fat 14 Protein 17 Carbs 8

http://theketomysuccess.com/zucchini-lasagna/

 

 

Garlic Parmesan Knots

Garlic Knots 1 (1 of 1)These Garlic Knots are a take on Fat Head Pizza Crust craze.  It is rare anymore that I have a huge craving for something bread but there are moments.  The kids like to have garlic bread with their pasta which can be a huge temptation for us.  Now that we have this recipe in the repertoire, it makes it much easier because we have a tasty alternative to enjoy with the rest of the family.

The best part about the garlic bread was the convenience.  Take it out of the freezer and pop it in the oven for 7 minutes.  I played around with these garlic knots a little and found that they are just as good straight from the freezer to the oven.  I usually make a double or triple batch of the knots and then just stick them in the freezer for later use.  It is always nice to be able to pull out 2-3 of something for portion control rather than making an entire recipe and trying to figure out how to store the remainder.  Just bake them for about 15 minutes and then paint on the butter, parmesan, garlic topping.

Garlic Knots 3 (1 of 1)

Oh, and they are KID APPROVED!

 

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Garlic Knots

Yield: 16

Serving Size: 1 garlic knot

Garlic Knots

Garlic Parmesan Knots are the perfect Keto accompaniment. Serve these with soup, Zucchini Lasagna, or a great salad!

Ingredients

    Dough
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 1/2 cups shredded part skim mozzarella cheese
  • 5 tbsp butter, melted
  • 1 large egg
    • Garlic Parmesan Butter
  • 3 tbsp Kerrygold butter, melted
  • 2 tbsp freshly grated parmesan
  • 2 tsp minced garlic
  • 3/4 tsp kosher salt
  • 1/2 tsp dried parsley

Instructions

    Dough
  1. Preheat oven to 350F and line a large baking mat with parchment paper or a silicone liner.
  2. In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together.
  3. Add the butter, egg, and stir to combine. Add in the dry ingredient mixture until dough comes together. Continue to stir on low heat. Place dough on parchment and kneed until uniform.
  5. Divide dough into 16 equal portions. Roll each portion into a 7-inch log and tie gently into a knot. Place on prepared baking sheet a few inches apart as they will spread.
    6. Garlic Parmesan Butter
  6. In a small dish, whisk together butter, parmesan, garlic, salt, and parsley. Brush about half of the butter over knots before baking. Bake 15 to 20 minutes, until firm to the touch and golden brown.
  7. Remove and brush with remaining garlic butter. Serve warm.

Notes

Calories 110 Fat 14 Protein 3.5 Carbs 2

http://theketomysuccess.com/garlic-parmesan-knots/

Source:  All Day I Dream About Food

Blueberry Cream Cheese Coffee Cake

My Chicago customer’s used to call me “Big Brown.”  I’ve been reminiscing about all the fun times in my years working at UPS in Chicago.  After college, I movedWhat can brown up to the suburbs of Chicago for my first job as a sales rep at UPS.  It was a great time and I made a lot of great friends but as time marched on, I realized that Chicago wasn’t home for me.  I was a Hoosier through and through.

I headed up to Palatine this weekend for a catch-up weekend.  My first stop was with one of my dearest friends, Julie.  Coincidentally, Julie is on a Ketogenic path.  Bonus for me!  I wanted to bring her a little treat for having me at her house so I made her a Blueberry Cheese Danish Coffee Cake.  Truth be told, I was in such a rush getting four kids, the dog, and our luggage in the car that I left the cooler at home!  Next time Julie – promise.

If you are making these for your family, you can make a double batch fairly easily.  The cake freezes really well.  It is great to pull a single piece out of the freezer when you need a change from eggs.

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Blueberry Cream Cheese Coffee Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 16

Blueberry Cream Cheese Coffee Cake

Ingredients

    For the cake layer:
  • 6 tbsp butter
  • 1/3 cup Swerve sweetener
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • pinch of salt
  • 2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 cup almond milk
  • 1 1/4 cups blueberries
    • For the cream cheese layer:
  • 5 oz cream cheese
  • 1 egg
  • 1 tbsp Swerve sweetener
    • For the streusel topping:
  • 3 tbsp butter
  • 1 cup almond flour
  • 3 tbsp Swerve sweetener
  • 1/2 tsp lemon zest

Instructions

    For the cake layer:
  1. Preheat your oven to 375F.
  2. Cream the butter and sweetener together in a medium bowl until smooth. Add the eggs, beating well after each. Add the vanilla extract and mix well.
  3. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredient and mix well. Pour in the almond milk and blend until smooth.
  4. Grease the 9x9 pan with butter. Spread the cake batter evenly over the bottom of the pan. Sprinkle the blueberries evenly over the top of the batter.
    5. For the cream cheese mixture:
  5. Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.
    6. For the streusel topping:
  6. Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake.
  7. Bake the cake at 375F for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

Notes

Calories 200 Fat 18 Protein 6 Carbs 8

http://theketomysuccess.com/blueberry-cream-cheese-coffee-cake/

Source:  I Breathe I’m Hungry

Phish Food Ice Cream Anyone?!

Megan’s birthday is coming up in a couple of weeks and I’ve been trying to think of something special to make for her.  The one thing that she really misses is Ben & Jerry’s Phish Food ice cream.  Have you had it before?  Can you blame her?!  It is chocolate ice cream with tiny fudge fish and they swirled in caramel sauce and marshmallow cream.  Yum.

Phish FoodAs I was trolling Pinterest for inspiration, I can across a Death By Chocolate Ice Cream Recipe.  It struck me that I already have a Sugar-Free Caramel Sauce Recipe.  All I would need would be the fish and a marshmallow fluff recipe.  Could I find one on the worldwide web?  YES!  Okay, it is more like a marshmallow and meringue had a baby but close enough.  I had all the tools to pull this together.  The result was….AMAZING!

Much like the title, the ice cream is heavy on the chocolate and rich.  When combined with the caramel sauce, dark chocolate fish, and marshmallow cream, heaven.  Did I mention that it is SUGAR FREE???  Because it is so decadent, you don’t need much to satisfy chocolate craving.

Truth be told, I couldn’t wait for Megan’s birthday to share her birthday treat with her.  Surprise, this guy can’t keep a secret to save his life!  In true fashion, I couldn’t wait to share it with all of you!  I hope that you enjoy this little scoop of Heaven as much as we did!

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Low Carb Phish Food Ice Cream

Yield: 16

Serving Size: 1/3 cup

Low Carb Phish Food Ice Cream

Ingredients

    Ice Cream:
  • 2 cups heavy cream
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup Hershey's Special Dark cocoa powder
  • 4 large egg yolks
  • 3 oz unsweetened chocolate, chopped (I used Lilly's Chocolate.)
  • 2 tbsp. GOOD vodka (helps reduce the iciness when freezing)
  • 1/2 tsp vanilla extract
  • 1/2 tsp liquid stevia
  • 1/4 tsp xanthan gum
    • Chocolate Fish:
  • 1 Lilly's Dark Chocolate Bar
    • Marshmallow Cream:
  • 1.5 envelopes unflavored gelatin (Knox)
  • 4 tbsp. Splenda or Swerve
  • 2 egg whites
  • 1/4 tsp vanilla extract
  • 1/4 tsp marshmallow flavoring
  • 1/8 cup cold water
  • 3/8 cup boiling water
    • Caramel Sauce:
  • 1/4 cup butter
  • 6 tbsp. Swerve
  • 1 tbsp. blackstrap molasses
  • 1/2 cup heavy cream
  • 1/4 tsp xanthan gum
  • 1/4 tsp kosher salt or sea salt
  • 2 tbsp. water

Instructions

    Ice Cream:
  1. To start, put together an ice bath. Take a large bowl and fill it with ice water and then simple place a medium size bowl in the ice water.
  2. Combine heavy cream, 1 cup of almond milk, Special Dark cocoa, and Swerve in a saucepan over medium heat. Insert a candy thermometer onto the side of the saucepan. Whisk all ingredients until incorporated and the mixture reaches 170F.
  3. Once you have reached 170F, whisk the egg yolks in a bowl. Slowly add about 1 cup of the chocolate mixture, whisking constantly to temper the eggs. Once fully incorporated, add the egg mixture into chocolate and continue to whisk together until mixture reaches 175F and is thick enough to coat the back of the spoon.
  4. Remove from the burner and add the chopped chocolate. Wait a few minutes and stir to combine until mixture is smooth. Pour into bowl in the ice bath and let it cool for 10-15 minutes. Wrap in plastic wrap and put in fridge for 3 hours.
  5. Mix in remaining ingredients including 1/2 cup almond milk, vodka, vanilla extract, and stevia. Sprinkle xanthan gum onto mixture and whisk vigorously to incorporate. Pour mixture into ice cream maker and churn according to your machine's directions. I mixed mine for 20-30 minutes.
    6. Chocolate Fish:
  6. Roughly chop chocolate bar. You can melt chocolate over a double boiler on the stovetop or in the microwave. I typically do it in the microwave.
  7. Melt the chocolate in the microwave for 30 seconds. Stir. Continue to microwave for an additional 15 seconds, stirring after each round until it is just melted .
  8. Filled the plastic fish chocolate mold with the chocolate using a spoon. Remove excess chocolate in molds with an offset spatula. Put in freezer for 5-10 minutes. Remove chocolate and repeat process using all the chocolate.
    9. Marshmallow Cream:
  9. Mix gelatin and cold water together in a small bowl. Let set for about 5 minutes.
  10. Bring the 3/8 cup water to a boil. Add in the gelatin mixture and continue to cook until dissolved, 1-2 minutes.
  11. Put gelatin in the refrigerator until it is the consistency of maple syrup, approximately 20-30 minutes. Add in the sweetner, vanilla extract, and marshmallow flavoring. Whisk to combine.
  12. Beat the egg whites in a separate bowl until soft peaks form. Slowly beat in the gelatin mixture, scraping down the sides of the bowl to ensure it is all mixed.
    13. Caramel Sauce:
  13. Melt butter, Swerve, and molasses in a saucepan over medium heat. Bring to a boil and cook for 3-5 minutes. Stir mixture constantly to avoid burning sugars.
  14. Remove from the heat and add the heavy cream.
  15. Add the xantham gum and whisk vigorously to incorporate in mixture. Add salt.
  16. Return saucepan to the stovetop and boil for 1 minute longer. Let it cool until just warm and add 2 tbsp. water and 1/4 tsp additional salt for salted caramel sauce.
    17. Pulling it all together:
  17. Take two quart size containers (such as these and begin to layer the components. I started with some ice cream, then a few fish, marshmallow, and a little caramel sauce.
  18. Continue this process until you have both containers filled. Make sure that you freeze the ice cream for another 1-2 hours to ensure that everything is fully frozen. Resist the temptation to dig right in or you might have a melty mess on your hands.

Notes

Calories 233 Fat 21 Protein 4 Carb 9

http://theketomysuccess.com/phish-food-ice-cream-anyone/

Component Sources:

Death by Chocolate Ice Cream by All Day I Dream About Food

Low Carb Caramel Sauce by All Day I Dream About Food

Sugar Free Marshmallow Cream by Saved By Grace Blog

 

Winter Family Fun…Toboggan and PIZZA Edition

toboggan

The Zubers, Frasers (my sister Allison and her kids), and Grammy Linda took a weekend trip up to our hometown of Angola, IN this weekend.  We were really in need of some snow to play in and Mother Nature was kind enough to oblige.  First on the agenda, tobogganing at Pokagon State Park.  For those that have not been, check out the park’s live cam to see what all the fuss is about.  This guy was feeling extremely nostalgic being back in my old stomping grounds.  I worked at Pokagon all through high school and into my college years.  I started my illustrious career cleaning campground restrooms on the Pokagon 17 night crew.  After a couple of summers, I worked my way up to more prestigious jobs within the park like lifeguarding and working at the toboggan.  I truly enjoyed my time working at the park and was flooded with great memories of amazing times and tremendous friends.

 

My youngest son, Wyatt, and I getting ready for an epic ride!

My youngest son, Wyatt, and I getting ready for an epic ride!

Toboggan 2

My oldest, Elliott, riding with his cousin Max and Aunt Al.

 

 

 

 

 

 

 

 

Fun seeker beware:  Tobogganing isn’t all fun and games…it is also a hard-core workout!!  The toboggans are heavy and you need to carry them about a 1/4 mile up hill and then up several flights of stairs.  Am I complaining?  NO!  It was good exercise and burned some extra calories…bonus!

After all that work…I mean fun…what sounds good to a bunch of kids?  Pizza.  There huddy pizzaare a bunch of great pizza options in Angola (A-town’s Pizza King is the best!) but pizza can be a bit messy without crust to hold everything together.  That’s why I want to share a great pizza crust recipe with you.  We make these crusts in bulk and then freeze them for a later date.  The very best part of this crust is that it is Hudson approved.  Hudson is one of our bigs (we call the older twins the bigs and the younger twins the littles) and he is the picky eater of the family.  It was a personal victory when I made him this pizza and not only did he gulp it up but he asked for seconds.  You know it is the real deal if Hudson likes it enough to want more!!

 

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Fat Head Pizza Crust

Serving Size: 4

Ingredients

  • 1 3/4 cups mozzarella cheese
  • 1/2 cup almond flour
  • 2 tbsp. cream cheese
  • 1 large egg
  • pizza seasoning (I like Penzey's spices.)

Instructions

  1. Preheat oven to 425F.
  2. In a microwavable mixing bowl, combine the mozzarella and cream cheese. Microwave on high for 1 minute. Stir and microwave for another 30 seconds.
  3. Add the egg, salt, pizza seasoning, and almond flour to the cheese and mix gently.
  4. Divide dough into four parts to make individual size pizzas. Place each part in between 2 sheets of parchment paper and roll into circular pizza shapes. Place pizza on baking sheet lined with parchment or a silpat.
  5. Mark the crust with a fork all over to ensure it cooks evenly and does not bubble.
  6. Place the pizza in preheated oven and bake for 12-15 minutes or until brown.
  7. To make it really crispy and sturdy, flip the pizza over once the top has baked to a golden color.
  8. Once cooked, remove from the oven and add your desired toppings. Place under the broiler just until cheese melts, approximately 2-3 minutes.

Notes

Calories 154 Fat 12 Protein 8 Carbs 4

http://theketomysuccess.com/winter-family-fun-toboggan-edition/

Source:  Ditch the Carbs