Keto Bacon & Cheese Egg Muffins

EggMuffins-Header

Bacon Egg Cheese Muffins2

Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.

Bacon Egg Cheese Muffins

I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.

They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.

Bacon Egg Cheese Muffins

First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.

Bacon Egg Cheese Muffins

They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.

Bring on Spring! 

#Keto Bacon & Cheese Egg Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 12 egg muffins

Serving Size: 1

These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And  they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.

Ingredients

  • Cooking spray
  • 5 slices applewood smoked bacon
  • 1 tablespoon olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced chives
  • 8 large eggs
  • 3 tbsp. half and half
  • 1/2 tsp. red pepper flakes
  • Himalayan pink sea salt
  • Freshly ground black pepper
  • 1/2 c. shredded Cheddar
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
  2. Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
  3. Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
  4. In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
  5. Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
  6. Bake until cooked through and golden, about 25-30 minutes.
  7. Let the muffins cool for a few minutes before serving.
  8. Store in the fridge in an airtight container until ready to eat.

Notes

Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.

https://www.theartfulgourmet.com/2021/04/keto-bacon-cheese-egg-muffins/

Keto Chicken Tikka Masala Flatbread

Keto Chicken Tikka Masala Flatbread

Keto Chicken Tikka Masala Flatbread

I was recently invited to participate in a recipe challenge for Kevin’s Natural Foods and I am so excited to try these delicious #organic sauces! They are all sugar/dairy/soy/gluten-free as well as paleo and keto-friendly, made with non-GMO/clean ingredients, super tasty and easy to cook with. And since I am currently doing a #keto and #low-carb lifestyle, I thought this would be the perfect opportunity to experiment with some fun recipes for the contest.

Keto Chicken Tikka Masala Flatbread

Chicken Tikka Masala is one of my favorite Indian dishes EVER – so I jumped at the opportunity to create a Keto Chicken Tikka Masala Flatbread – an absolute flavor explosion which is also guilt-free and MAJORLY delicious!

KNF Tikka Masala Sauce

 

I used Kevin’s Natural Foods Tikka Masala Sauce – a delicious blend of bright tomato curry made with coconut milk, ginger, and Indian spices, with some roasted cauliflower, sweet caramelized onions, and juicy savory chicken thighs over homemade Keto Garlic “Naan” Flatbread.

Keto Garlic Naan Flatbread Ingredients

 

I started first by making the keto garlic naan flatbreads using mozzarella cheese, almond flour, cream cheese, garlic powder, baking powder and a pinch of Himalayan Pink sea salt and microwaving it for about a minute until cheeses are melted.

Keto Garlic Naan Flatbread

 

Then I stirred in the egg and kneaded it gently into a dough and shaped them into ovals on to the baking sheets, and brushed them with olive oil, fresh garlic, paprika and some chopped cilantro. I baked them for 15-17 minutes until browned and let them cool on parchment paper while making the Chicken Tikka Masala topping.

Roasted Cauliflower

 

Next, I chopped up a head of cauliflower into small florets and drizzled them with olive oil, garlic salt and freshly cracked black pepper, and roasted them in a 400 degree oven for about 20-25 minutes until crispy and browned (but made sure not to overcook because it will simmer in the sauce later with the other ingredients).

Caramelized Onions

 

I sliced up some sweet onion and sautéed them in a large pan with some more olive oil, sea salt and paprika for about 25-30 minutes over low heat until they were soft, golden and caramelized. YUM!!

Pour Sauce over ingredients

 

In the same saute pan, I sautéed the chicken thighs over medium-high heat until cooked through and no longer pink. Then I added the chicken back in the pan along with the cauliflower and onions, a pinch of red pepper flakes for additional heat, and poured the Chicken Tikka Masala sauce over the top.

Chicken TIkka Masala

 

I let this big pot of curry goodness simmer over medium-low heat for about 10 minutes to let all the delicious flavors meld together with the sauce.

Chicken Tikka Masala

 

Once done, I topped the Keto flatbreads with some of the mixture..LOOK AT THIS GORGEOUS COLOR.

Keto Chicken Tikka Masala Flatbread

 

…then sliced the flatbread into wedges and topped it off with some fresh cilantro and black pepper.

Keto Chicken Tikka Masala Flatbread

 

OMG – you guys. This is the most delicious thing ever – and it’s so easy! The garlic flatbreads are literally super low carb and the chicken, cauliflower and sweet onions go so good with the Tikka Masala curry sauce – it literally melts in your mouth!

Keto Chicken Tikka Masala Flatbread

I can’t wait try their other great sauces out – stay tuned for more recipes this month that I’ll be creating for the same challenge with their Korean BBQ, Lemongrass Basil and Thai Coconut flavors which you can find online!

Keto Chicken Tikka Masala Flatbread

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2-4

Serving Size: 1/2 to 1 flatbread

These Keto Chicken Tikka Masala Flatbreads are a flavor explosion! Made with Kevin's Natural Foods Tikka Masala Sauce (organic, gluten free), roasted cauliflower, caramelized onions, and juicy chicken thighs over Keto Garlic Naan Flatbread. Guilt-free and absolutely delicious!

Ingredients

  • Chicken Tikka Masala:
  • 1 pound boneless chicken thighs, cut into 1-inch chunks
  • 2 cups cauliflower florets
  • 4 tablespoons ghee or olive oil, divided
  • Kosher salt and pepper
  • 1 large onion, julienned
  • 1 tablespoon paprika
  • 1 teaspoon red pepper flakes, optional
  • 1 pouch Kevin’s Chicken Tikka Masala Sauce
  • Fresh torn cilantro, for garnish
  • ------------------------------
  • Garlic Naan Flatbread:
  • 2 cups shredded mozzarella
  • 1 cup almond flour
  • 4 tablespoons cream cheese
  • 2 tablespoons garlic powder
  • 2 teaspoons baking powder
  • Kosher salt
  • 2 large eggs
  • 2 tablespoons ghee or olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, minced

Instructions

  1. Garlic Naan Flatbread:
  2. Preheat oven to 400 degrees and line two large baking sheets with parchment paper or silicone baking mats.
  3. In a medium microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder and a large pinch of salt. Microwave on high until cheeses are melted for about 1 minute; stir in eggs.
  4. Shape the dough into two 1/2-inch thick ovals and place on two large baking sheets.
  5. Mix ghee or oil with garlic and cilantro, brush over top of the bread.
  6. Bake each flatbread for 15-17 minutes. Set aside while making Chicken Tikka Masala.
  7. Chicken Tikka Masala:
  8. Drizzle 2 tablespoons of ghee or olive oil over cauliflower and season with garlic salt and pepper on a large baking sheet.
  9. Roast cauliflower for 20-25 minutes, until browned and crispy. Remove tray from oven and set aside.
  10. Heat an additional tablespoon of ghee or oil in a large sauté pan over medium-high heat, sprinkle paprika over the onions and sauté for about 3-5 minutes. Reduce heat to low and let cook for about 20-25 minutes until caramelized and brown. Set aside into a small bowl while cooking the chicken.
  11. Bump up the heat to medium-high and add the chicken to the same sauté pan with one tablespoon ghee or olive oil. Saute for about 6-8 minutes until cooked through and no longer pink.
  12. Pour in the pouch of Jason’s Chicken Tikka Masala Sauce to the pan along with the cooked onions and cauliflower. Toss in a few red pepper flakes if desired. Bring sauce to a boil and reduce heat to a simmer and let cook over low heat for 5-8 minutes. If the sauce is too thick, add a little water or chicken broth until desired consistency.
  13. Remove from heat to cool and let flavors meld together.
  14. Top each keto naan flatbread with 1/2 the Chicken Tikka Masala mixture and garnish generously with fresh cilantro and freshly cracked black pepper.
  15. Slice flatbreads into wedges and serve immediately.

Notes

You can also substitute chicken breast instead of chicken thighs if you prefer. Try adding other veggies in if you like - peas, green beans, carrots...if you want to spice up the heat, garnish with a few jalapeños or sliced red chilies.

https://www.theartfulgourmet.com/2020/11/keto-chicken-tikka-masala-flatbread/

Chicken Tikka Masala Flatbread

 

#eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

Check out more of Kevin’s Natural Foods Products and Recipes Online!

Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/

Instagram: https://www.instagram.com/kevins.natural.foods/

Pinterest: https://www.pinterest.com/KevinsNaturalFoods/

Spinach, Bacon + Leek Quiche

Spinach Bacon Leek Quiche

Spinach Bacon Leek Quiche

For Easter this year I decided to make this lovely Spinach, Bacon + Leek Quiche. I love baking pies and tarts and quiches, especially around the holidays, and with so much time on my hands at home lately (a.k.a. #quarantinecooking) what perfect time then to bake up a comforting pie to devour for our holiday brunch.

For the sake of time and also using up some things we had in the freezer, I used a frozen ready-made pie crust shell but you could certainly make your own pie crust from scratch (which is basically a short-crust pastry made with flour, butter, salt and water ) and roll it out into a 9-inch pie pan. Blind bake the crust for 10 minutes first if you want a crispier pie crust (topped with parchment paper and filled with dried beans or pie weights).

Pour Egg Custard

Simply cook your bacon, drain and crumble or chop it up and set aside. Make your egg custard with some sour cream and whole milk (or heavy cream if you wish for a richer custard), dried or fresh sliced leeks and seasonings. Add the shredded cheese. Then whisk it all together by hand until well blended and airy. Layer the spinach and cooked bacon on top of the cooked or uncooked pie shell. Pour the egg custard on top and bake for 35-45 minutes until the eggs are set and the crust is golden brown. If the crust edges start getting too dark, roll some foil over the edges while baking to prevent them from burning.

Spinach Bacon Quiche

Take the quiche out of the oven and let it cool for about 10 minutes. Then slice and serve warm, with a side of fruit and salad and mimosas. Perfect Easter brunch!

Chef’s Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions, broccoli or zucchini, bell peppers or mushrooms.. and whatever cheese you like! Swiss or Gruyere are great melty cheese for quiche and go great with the spinach and bacon flavors. Prosciutto or pancetta or sausage would be equally delicious instead of bacon. Or leave meat out all together for a delicious vegetarian quiche.

Spinach, Bacon + Leek Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 wedge

This is a lovely quiche for a brunch or special occasion meal. Made with three cheeses, bacon, spinach and leeks in a ready-made pie crust. So easy and delicious and perfect for Easter brunch or Mother's Day!

Ingredients

  • 6 slices bacon
  • 6 eggs
  • 1 cup whole milk or half and half
  • 1/2 cup sour cream
  • Kosher Salt
  • Freshly cracked black pepper
  • 2 tablespoons dried leeks
  • 1 teaspoon Mrs. Dash seasoning (unsalted)
  • 2 cups baby spinach
  • 1 1/2 cups shredded cheese (Cheddar, Mozzarella, Monterey Jack)
  • 1 (9-inch) pie crust, frozen and defrosted or homemade

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook bacon in a large frying pan, drain and crumble, set aside.
  3. Roll out pie crust and fit into a 9-inch pie dish. Cover with parchment paper and fill with dried beans. Bake the crust for 10 minutes and set aside.
  4. Combine the eggs, milk, sour cream, salt, pepper, Mrs. Dash seasoning and dried leeks in a large mixing bowl and whisk together.
  5. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  6. Bake for and additional 35 minutes until the egg mixture is set. Let cool for 10 minutes.
  7. Cut into 8 wedges and serve.
  8. Great with a side of green salad and fresh fruit and mimosas for a perfect brunch.

Notes

Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions and broccoli or zucchini and use whatever cheese you like. Prosciutto, ham, pancetta or sausage would be equally delicious instead of bacon. Or leave it out all together for a meatless vegetarian quiche! 

Recipe adapted from Paula Deen

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.theartfulgourmet.com/2020/04/spinach-bacon-leek-quiche/

Low Carb Almond Flour Bread {#Keto, #Paleo, #Gluten-Free}

Low Carb Almond Flour Bread

This Almond Flour Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!

Bread Ingredients

Almond flour is a great source of natural fiber and protein and serves as a perfect base for making this bread. (I particularly like Bob’s Red Mill brand which is superfine ground). Coconut oil is also an excellent source of healthy fats while the eggs (a superfood!) offer up protein and amino acids.

Almond Flour Bread Dough

This recipe is perfect for avocado or egg salad toast, sandwiches, or even torn up to use in a low carb Panzella salad, stuffing or breakfast strata recipe. It’s also delicious simply toasted with butter or dipped in olive oil and herbs as a snack or appetizer. The possibilities are endless!

Finished Bread

This Paleo Bread Recipe Is:

  • Paleo | Grain-free | Gluten-free
  • High in protein
  • Low-carb

FBOMB Coconut Oil

This Recipe Uses:

Low Carb Almond Flour Bread

Top Three Health Benefits of This Recipe:

  1. FBOMB Coconut Oilis a wonderful healthy fat and perfect for a Paleo / Low-Carb diet. It also helps keep you satiated and full throughout the day.
  2. Almond flour is very low-carb and grain-free, plus it’s full of natural fiber and protein.
  3. Eggs are considered a superfood because they’re loaded with vitamins and amino acids. They’re a perfect mix of fat and protein and should be a part of any healthy diet.

Low Carb Almond Flour Bread

Low Carb Almond Flour Bread {#Keto, #Paleo, #Gluten-Free}

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 16 slices

Serving Size: 1 slice

Calories per serving: 99

Fat per serving: 9.3g

This Paleo Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!

Ingredients

  • 7 large eggs
  • ½ cup melted butter (or FBOMB Olive Oil)
  • 1 packet (2 tablespoons) FBOMB Coconut Oil
  • 2 cups almond flour (fine)
  • 1 teaspoon baking powder
  • 1 tablespoon honey
  • ½ teaspoon sea salt

Instructions

  1. Preheat the oven to 350 F.
  2. Put the eggs in a large mixing bowl and beat with a hand mixer or stand mixer on high for 1 to 2 minutes.
  3. Add the melted butter (or olive oil) and coconut oil, and mix together until smooth.
  4. Add the almond flour, baking powder, honey and sea salt, and mix together until thick and blended well.
  5. Pour mixture into an 8x4-inch rectangular loaf pan lined with parchment paper.
  6. Bake for 45 minutes or until a skewer comes out of the middle clean.
  7. Let the bread cool for about 10 minutes on a wire rack.
  8. Slice into 16 pieces and serve with your topping or filling of choice.

Notes

To make the recipe keto-friendly, add ½ teaspoon of xanthan gum or gelatin powder and omit the honey. You can also substitute low carb brown sugar or agave syrup for the honey.

You can also substitute the butter with FBOMB Extra Virgin Olive Oil if you are avoiding dairy.

https://www.theartfulgourmet.com/2020/04/low-carb-almond-flour-bread-keto-paleo-gluten-free/

Please feel free to share this recipe online and tag @artfulgourmet and #dropanfbomb #ketologic in the social media post – we’d love to hear if you made the recipe and what you think in the comments below!

Low Carb Almond Flour Bread

Ham, Cheese, Broccoli + Mushroom Frittata {#Keto}

Keto Ham, Cheese, Mushroom + Broccoli Frittata

Who loves #brunch besides me? One of my favorite recipes around the holidays is a big egg casserole, quiche or frittata made with lots of delicious ingredients like ham or bacon, cheese, veggies all baked together into a hot, bubbling dish of goodness.

This Ham, Cheese, Broccoli + Mushroom Frittata is also #lowcarb, #keto and #Whole30 diet friendly – something we all are looking for to eat lighter and shed a few pounds after an indulgent holiday filled with rich, carb-laden, sugar-filled foods.

Mix ingredients in large casserole dish

I made the frittata with some cooked smoked ham, broccoli, mozzarella and cheddar cheese, sautéed buttery mushrooms, eggs and a touch of light cream, dried leeks, a dash of onion salt and a little garlic.  It’s all layered together in a casserole dish then baked in the oven for 40-45 minutes, then served at room temperature.

Feel free to experiment with different ingredients and cheeses – some crumbled breakfast sausage or bacon instead of ham. Sub some halved cherry tomatoes, or bell peppers or asparagus, and use some creamy brie or swiss or gruyere cheese would all be equally delicious! Or leave out the meat altogether and make it a #vegetarian egg casserole instead.

The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through. It can also be made ahead of time and reheated, or served room temperature. Great served with a side salad or fruit salad for brunch. Yum!

Frittata

Happy New Year #2020! 

Keto Ham, Cheese, Broccoli + Mushroom Frittata

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Serving Size: 1 square (1/8 of frittata)

Ingredients

  • Olive oil cooking spray
  • 5 cups broccoli
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 cup cooked ham, diced
  • 2 cups mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 12 large eggs
  • 1/4 cup light cream
  • 1 tablespoons dried leeks
  • Onion salt
  • Freshly ground black pepper
  • Fresh or dried parsley, for garnish

Instructions

  1. Preheat oven to 375 degrees, Spray a 9x13 or medium round baking dish with cooking spray.
  2. Blanch the broccoli for a few minutes, drain and run under cool water, set aside.
  3. Melt butter in a small sauté pan and cook mushrooms for 5-6 minutes until tender and browned. Add minced garlic and cook for another minute.
  4. Layer the broccoli, mushrooms and ham in the baking dish.
  5. Beat the eggs in a large mixing bowl and add cream, dried leeks and season with onion salt and pepper.
  6. Pour the egg mixture over the cooked veggies and ham and stir ingredients together.
  7. Sprinkle the cheese over the top, mixing it through the casserole.
  8. Bake for 40-45 minutes or until eggs are set and the top is lightly browned. Remove from oven and let cool.
  9. Serve warm, cut into squares.

Notes

Feel free to experiment with different ingredients and cheeses - some cooked sausage or bacon instead of ham, tomatoes, peppers or asparagus would also be equally delicious and nutritious. The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through. Can be made ahead of time and reheated, or served room temperature. Great with a side salad or fruit salad for brunch.

https://www.theartfulgourmet.com/2019/12/ham-cheese-broccoli-mushroom-frittata-keto/

Some other frittata/quiche/egg casseroles you might wanna try!

Bacon, Onion + Cheese Frittata

Summer Veggie Frittata

Italian Frittata w/ Potato, Red Pepper + Bacon

Mushroom, Ham + Cheese Strata

Holiday Strata

Spinach, Cheese + Green Onion Quiche

Fat Head Pizza {Low Carb, Keto, Gluten Free}

Fathead Pizza

Fat Head Pizza

So you can take a girl out of New York but you can’t take the New York Pizza out of the girl. True story. New York #pizza is one of my favorite things in the world but I’ve been doing my #lowcarb/#keto diet the past 2 weeks and its definitely not on the list of acceptable foods, and is one of those things I truly miss.

Fat Head Pizza

This Fat Head Pizza has only 10g of carbs and is really easy to make (and really tasty too!) The crust is made with almond flour, mozzarella cheese, parmesan cheese, egg and white balsamic vinegar, and pre-baked in the oven for 10-12 minutes before adding the toppings. I made a traditional pepperoni pizza because I was starving last night and wanted to keep it simple, but next time I’m definitely going to experiment with some other fun ingredients now that I have the base crust recipe.

DelGrosso Pizza Sauce

I also found a great low sugar/low carb pizza sauce at Publix called La Famiglia DelGrosso (Pappy Fred’s Old Style Pizza Sauce) that has only 3g net carbs per 1/4 cup and it’s really good! You have to be careful with premade and jarred or canned sauces because there are usually a lot of hidden sugars in them which will blow your carb count if you’re trying to stick to 20-25g per day on #Keto or #Atkins Induction phase 1..

Fat Head Pizza

Feel free to switch up the toppings to whatever veggies (onions, peppers, mushrooms, etc.) or proteins you wish (sausage, chicken, bacon, ham, etc.) and if you want to make a white pizza just use Alfredo sauce instead. Top with any garnishes you like (fresh herbs, arugula, pepper flakes) and enjoy pizza without the guilt!

Enjoy! xx, kristen

Fat Head Pizza {Low Carb, Keto, Gluten Free}

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 2

Serving Size: 1/2 pizza (2 slices)

Super delish low carb pizza crust made with almond flour, cheese, egg - topped with Parmesan and Mozzarella cheese and lots of pepperoni! With only 10g of carbs, it's a great way to satisfy your pizza fix on a low carb/Atkins or Keto diet!

Ingredients

  • Crust
  • 1½ cups shredded mozzarella cheese
  • 2 tbsp sour cream (or cream cheese)
  • 4 tablespoons grated Parmesan cheese
  • ¾ cup almond flour
  • 1 tsp white balsamic vinegar
  • 1 egg
  • ½ tsp garlic salt
  • olive oil (for hands)
  • Toppings
  • 1/2 cup low carb/low sugar pizza sauce (DelGrosso brand)
  • 3/4 cup Parmesan cheese, grated
  • 3/4 cup Mozzarella cheese, shredded
  • Pepperoni
  • Any other additional toppings you like (veggies, sausage, etc.)
  • Red pepper flakes, garnish
  • Italian seasoning, garnish
  • Parmesan cheese, garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Heat mozzarella and sour cream and parmesan cheese in a small bowl in the microwave oven for a minute, stir together, heat for another 30 seconds, stir together until melted.
  3. Measure out the almond flour, balsamic vinegar, egg and garlic salt into a mixing bowl and add the melted cheese/sour cream mixture.
  4. Moisten your hands with olive oil and pat the dough out into a 6-8 inch circle onto a greased baking pan. You can also use a rolling pin to flatten the dough between two sheets of parchment paper and remove the parchment before baking. Try to pat or roll out the dough evenly and patch up the thin spots on the edges or they may get too dark/burn.
  5. Prick the crust all over with a fork, and bake for 10-12 minutes until golden brown.
  6. Spread the sauce on to the baked crust and add the pepperoni or desired toppings.
  7. Bake the pizza for 10 minutes. Remove, and turn the heat on broil, up to 450/500 degrees.
  8. Broil the pizza for another 2 minutes until cheese is bubbly and pepperoni is crispy.
  9. Garnish with red pepper flakes, Italian seasoning and additional grated parmesan cheese.
  10. Serves 2.

Notes

Feel free to switch up the toppings to whatever veggies (onions, peppers, mushrooms, etc.) or proteins you wish (sausage, chicken, bacon, ham, etc.) and if you want to make a white pizza just use Alfredo sauce instead. Top with any garnishes you like (fresh herbs, arugula, pepper flakes) and enjoy pizza without the guilt!

https://www.theartfulgourmet.com/2019/01/fat-head-pizza-low-carb-keto-gluten-free/

Recipe adapted from original Fat Head Pizza 

Bacon, Onion + Cheese Frittata for the New Year

Frittata hero

Bacon Onion Cheese Frittata

So the New Year has arrived, and we all know what that means…time for resolutions and committing to good habits and breaking bad ones, including our diets and fitness routines, getting rid of the old and bringing in the new.

So I’ve decided to start with my #lowcarb #keto diet this week and I’m so excited about it – really! Every time I eat this way, everything else seems to fall into place…working out, sleeping better, more energy, better moods, less aches and pains and just feeling fantastic overall.

One of my other goals this year is to cook meals that can last throughout the week so I’m not cooking every meal from scratch every day..and making food with less ingredients (but still quality!), and preferably in one pot for easier prep and cleanup – ovenproof sauté pans, Dutch ovens, my Crock pot and Instant pot. So here goes my recipe for Low Carb/Keto Diet Day 1 – a simple and delicious Bacon, Onion and Cheese Frittata.

Bacon Onion Cheese Frittata

This baby will last me at least a couple of days – just cook it up in a big pan, slice it and it’s perfect for breakfast-on-the-go. AND it’s low carb/keto and #gluten-free made with only #eggs, half and half, sweet onion, #bacon, butter, cheddar #cheese, salt and pepper and some dill seasoning. Super delicious, filling and full of protein (and yes, fat, butter, bacon and cheese are totally fine on low carb (like Atkins and South Beach diets) and the Keto diet (which is pretty much the same except super high fat, medium protein and super low carb)…so no shame there, friends 🙂

BOOM! #2019, I’m ready for ya…bring it on!

Bacon, Onion + Cheese Frittata

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6-8

Serving Size: 1 slice (1/6 or 1/8 of frittata)

An easy, delicious frittata made with eggs, cream, bacon, sautéed sweet onions and cheddar cheese, baked in the oven - perfect for breakfast or brunch or an alternative to dinner. Low carb, keto and gluten-free!

Ingredients

  • 5-6 pieces natural smoked, uncured bacon
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 6 eggs
  • 1 cup half and half or whole milk
  • Deliciously Dill Spice Blend (The Spice Hunter)
  • sea salt
  • freshly ground black pepper
  • 1 cup shredded Cheddar cheese

Instructions

  1. Preheat oven to 375 F.
  2. Place bacon on a baking rack over a foil lined baking sheet and bake for 25 minutes- flip bacon after 15 minutes and bake an additional 10 minutes until bacon is crispy. Drain the bacon grease on paper towels, chop into pieces. Reduce oven to 350 degrees.
  3. Melt butter in a large ovenproof sauté pan over medium heat and cook onions for about 5 minutes or so until lightly golden and translucent and soft. Add bacon back into the pan and stir together.
  4. Whisk eggs with the half and half or milk, dill spice blend, salt and pepper in a large mixing bowl.
  5. Add eggs into the pan with the bacon and onions, stir in the shredded cheese. Cook over medium low heat for about a minute or so.
  6. Bake the frittata in the oven uncovered for 25-30 minutes or until a knife inserted into the center comes out clean.

Notes

You can also substitute prosciutto, pancetta or canadian bacon or ham for the bacon (or turkey bacon!) Feel free to experiment with other cheeses as well such as mozzarella, monterey jack, colby or parmesan. You can also add some sautéed peppers or mushrooms to add more veggies into the mix (or make it totally vegetarian by skipping the bacon altogether!)

https://www.theartfulgourmet.com/2019/01/bacon-onion-cheese-frittata-for-the-new-year/

 

Happy July 4th :: Best Deviled Eggs Ever

Best Deviled Eggs Ever

Hey guys, it’s the 4th of July! One of my favorite holidays ever. Sunshine, pool parties, beach days, picnics on the patio, campfires, grilling, and the season of FUN.

Best Deviled Eggs Ever

I’m sure you’ve had your fill of July 4th recipe posts this week and to be honest, so have I. We all love to grill and have backyard BBQs with tons of picnic salads, burgers, ribs, chicken, hot dogs, strawberry shortcakes and berry pies. Thanks to everyone who has shared their recipes as I always love to see what everyone is making and get some fun ideas for future posts and food parties! So, this year I’ve decided to actually ENJOY my holiday — by relaxing, reading, hanging out with the fam, cooking, eating and drinking, and spend less time working, stressing and blogging. I always think it’s the perfect time to focus on blogging and my portfolio because I have extra time, but I really just need a BREAK. I’m sure you can relate.

Best Deviled Eggs Ever

But, I couldn’t pass up posting this outta control good recipe for my Best Deviled Eggs EVER – they’re creamy with mayo and mustard and eggs, with a delicious tang of vinegar and hot sauce and seasonings, plus an irresistible crunch from the dill pickle relish, finely minced celery and sweet onion. OMG. I could eat the whole tray. REALLY. (And I”m pretty sure you will too, my deviled egg lovers in the universe! 🙂

Happy July 4th and celebrate the season!

Happy July 4th :: Best Deviled Eggs Ever

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 4-6 servings

Serving Size: 2-4 deviled eggs

These are the best deviled eggs ever. Creamy and crunchy with finely chopped celery and onion, dill pickle relish and seasonings...these will be a hit at your July 4th party and gone in seconds!

Ingredients

  • Sea salt
  • 12 large eggs
  • 4 1/2 tablespoons mayonnaise
  • 4 tablespoons very finely chopped celery
  • 3 tablespoons finely chopped dill pickle relish
  • 3 tablespoons very finely chopped sweet onion
  • 3 teaspoons yellow mustard
  • 2 teaspoons white vinegar
  • 1 teaspoon Nature's Seasons seasoning blend (Morton's)
  • 1 teaspoon Deliciously Dill Blend (The Spice Hunter)
  • 2 dashes hot sauce (RedHot or Crystal), plus more for serving
  • Dash of paprika, plus more for garnish
  • Freshly ground black pepper

Instructions

  1. Place eggs in a large pot of salted water. Bring to a boil. Reduce to a simmer and cook eggs 7 minutes. Turn off heat and let eggs sit in hot water for about 5 minutes. Drain and rinse eggs in cold water and transfer to a bowl of ice water; let sit until cool. Peel eggs under cold water once cooled.
  2. Meanwhile, whisk mayonnaise, celery, dill relish, sweet onion, mustard, vinegar, herb seasonings, and hot sauce in a mixing bowl; season with salt and pepper to taste.
  3. Halve eggs lengthwise. Mix the egg yolks into mayo-mustard-relish mixture andplace whites on a plate.
  4. Gently mash into a dressing; season with salt and pepper. Using a small fork or spoon, fill egg halves with yolk mixture.
  5. Top eggs with freshly cracked pepper and more paprika and serve with hot sauce.

Notes

Make Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.

You can also garnish the eggs with some minced chives or green onion or bacon.

Recipe adapted from Hillstone Restaurant Group

https://www.theartfulgourmet.com/2017/07/happy-july-4th-best-deviled-eggs-ever/

Happy Memorial Day! Grilling, Cocktails + Recipes

Happy Memorial Day

Happy Memorial Day

Happy Memorial Day! A time to reflect all of those brave soldiers and military servicemen and women who have sacrificed their lives and families for the safety of ours.  Big applause and respect goes out to them and I’m grateful we have a safe and secure country to live in because of them. Especially now.

Memorial Day Cake

In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drinks with grateful hearts to our heroes that keep us safe. EVERY DAY. XO

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

 

Hope you enjoy the weekend and here’s a few more links to Memorial Day recipes and menu ideas!

http://chicago.cbslocal.com/2017/05/26/memorial-day-recipe-guide/

http://www.foxnews.com/food-drink/2017/05/29/memorial-day-weekend-barbecue-recipes-best-dishes-for-summer-cookout.html

http://www.tasteofhome.com/recipes/holiday—celebration-recipes/memorial-day-recipes

http://www.foodnetwork.com/holidays-and-parties/packages/memorial-day/memorial-day-picnic-

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

PastaHero1

Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite pasta dishes to make for spring is this tasty and fresh  Homemade Spring Fettuccine with Pancetta, Peas & Asparagus. 

PrepFreshIngredients

It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.

FoodProcessor

You simply make the dough in your KitchenAid 14-cup food processor,

CutDough

knead it and cut it into a few pieces,

RollPasta

then use the KitchenAid pasta attachment to roll it out the pasta sheets

CutFettuccine2

and cut into lovely fresh fettuccine

PastaNests

AddBrothCream

served with a gorgeous Parmesan cream sauce with fresh veggies all tossed around with the pasta and cheese right in the pan.

PastaHero2

It’s so delicious and easy to make and tastes like Spring in a bowl!

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

Yield: Serves 6 to 8.

This Spring-forward recipe features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce. It's light, easy to make and totally delicious!

Ingredients

  • Basic Egg Pasta Dough:
  • 1 ½ cups all-purpose flour
  • 2 large eggs
  • Generous pinch of sea salt
  • 1 tablespoon of olive oil, optional
  • Spinach Pasta Dough:
  • 1 ½ cups all-purpose flour
  • 2 large eggs
  • 1/3 package frozen chopped spinach, defrosted and drained
  • Generous pinch of sea salt
  • 1 tablespoon of olive oil, optional
  • Pancetta, Peas and Asparagus Parmesan Cream Sauce:
  • Sea Salt for pasta water
  • 4 ounces Pancetta (Italian-style bacon), cubed
  • 4 scallions, trimmed and sliced length-wise
  • 2 cloves fresh garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • ½ cup shelled fresh peas, blanched or frozen baby peas, defrosted
  • 6-8 stalks fresh asparagus, trimmed and halved
  • 2/3 cup chicken stock, low sodium
  • ½ cup heavy cream or half and half
  • ½ pound fresh egg fettuccine pasta
  • ½ pound fresh spinach fettuccine pasta
  • ¾ cup freshly grated Parmesan cheese
  • 2 to 3 tablespoons fresh parsley, chopped, for garnish
  • Freshly ground black pepper, for garnish

Instructions

  1. Basic Egg Pasta Dough:Place the eggs in KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
  2. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
  3. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
  4. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
  5. Spinach Pasta Dough:
  6. Place the eggs in your KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, spinach, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
  7. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
  8. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
  9. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
  10. Pancetta, Peas and Asparagus Parmesan Cream Sauce:
  11. Bring a large pot of salted water to a boil over high heat. Cook the fresh egg pasta for about 2 to 3 minutes and drain. Cook the fresh spinach pasta for about 2 to 3 minutes and drain. Toss lightly with olive oil and set aside while making sauce.
  12. Prep the fresh ingredients (trim and slice scallions length-wise into thin strips, mince garlic, measure out peas, trim and halve fresh asparagus, chop parsley) with your KitchenAid paring knife and Chef’s knife and place on your KitchenAid Bamboo Cutting Board.
  13. Measure out the other ingredients (chicken stock, cream, and grated Parmesan cheese) in small bowls and set aside.
  14. Heat your KitchenAid Copper Core large skillet over medium-high heat, cook pancetta for a few minutes until crispy and browned, drain and set aside.
  15. Drain the fat from the skillet and add the olive oil and heat over medium heat. Add the scallions and cook until wilted about 2 minutes. Scatter in the peas and asparagus and cook until just tender, about 3 more minutes. Add the garlic and cook for another minute.
  16. Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until liquid is reduced by half.
  17. Add the heavy cream or half and half, and continue to simmer until liquid thickens a bit, about 2 to 3 minutes.
  18. Stir the cooked pasta with a little olive oil, and add it directly to the sauce in the large skillet, stirring to coat the pasta with the sauce.
  19. Cook over high heat until liquid is reduced to make a creamy sauce. Remove from the heat and toss in the grated Parmesan cheese, and garnish with fresh parsley and freshly ground black pepper, serving immediately in warm bowls.
https://www.theartfulgourmet.com/2016/04/homemade-spring-fettuccine-pancetta-peas-asparagus/