Thanks for stopping by! I’ve created this space as a way to share some of my favorite things and the stuff I’m passionate about with all of you! From keto recipes and cocktails to makeup to everyday fashion finds to raising a family and everything else in between!
St. Patty’s Day is a week from today! Here is a fun twist on corned beef and cabbage that the whole family will love!!
2-3 lb corned beef
1 large bag of Asain salad mix
4 cups water
1 cup shredded swiss cheese
1/4 cup apple cider vinegar
2 tbsp butter
Place corned beef in instant pot on top of the rack. Add seasoning packet to top of the beef and add 4 cups of water and seal lid. Set to pressure cook on high for 90 minutes. Follow manufacturer’s guide for quick release, then removed corned beef and place on a cutting board and shred it into small pieces.
Heat a skillet over medium heat and add butter to melt. Once melted, add Asain salad mix and stir, then add shredded corned beef. Add vinegar and cook for 1 minute. Top with shredded cheese and place under broiler and cook until cheese is brown and melted.
For the sauce:
1/2 cup mayonaisse
1/4 cup sugar free ketchup
1 tbsp horseradish
1 tsp hot sauce
salt and pepper to taste
Mix all of the ingredients together in a small bowl until well combined. Spoon over casserole once you’ve plated.
So I don’t know what’s going on at your house, but my kids came home today after celebrating Valentine’s Day at school with LOADS of candy. Instead of breaking down their bedroom door and devouring the 4 small boxes of chocolates I saw them taking back there earlier, I decided to make one of my all time, quick and easy, and super delicious keto treats. They take only minutes to prepare and won’t leave you feeling bloated and guilty later.
Grease a small glass bowl (I spray it with cooking spray) and cover a cookie sheet with parchment paper.
Using a food scale, measure out 3 oz of chocolate chips and add to bowl with 1 tbsp coconut oil.
Microwave in 20 second intervals stirring between until the chocolate melts. Make sure to stir each time before heating it again. Usually takes 3 sessions in the microwave. Don’t heat it too much as the chocolate will seize.
Once the chocolate is melted and smooth, add the nuts and stir until they are coated in the chocolate.
Using a small spoon, make bite-size clusters and place on the parchment paper.
Place cookie sheet in fridge until they set. Takes about 20-30 minutes or so.
100% obsessed with this thermal tie dye blouse with the eyelit detailing on the billowed sleeves! Absolutely perfect to wear as we transition into Spring! Use code: trend20 and get 20% your order! I paired them with these distressed, stretch jeans from A & F (they’re having a site wide sale- BOGO 50% off + 25% off of your purchase of $125 or more using code: 14994) and the perforated sneakers from Amazon! I linked everything below!
I am a lasagna and spaghetti maniac, so living la vida low carb would be extremely difficult for me if I wasn’t allowed to have those things. Of course we can’t have the pasta, but we found other ways to enjoy those dishes! When we first started keto, I’d make lasagna with sliced zucchini or eggplant, which is delicious! However, zucchini tends to release a lot of moisture which tends to make the lasagna too watery, and eggplant is higher in carbs. Then, one magical day, a local keto Mom friend of mine posted her hack for keto lasagna….SLICED LUNCH MEAT! Total game changer, friends!! I believe she used ham, but I prefer turkey! I promise you can’t tell the difference! I’ve made it several times for keto and non-keto peeps and it is always a huge hit! My Dad was telling us we couldn’t eat it because it wasn’t keto and I told him I made it and how and he was seriously shocked at how tasty it was. No joke he talked about it the rest of the week, mind you, he is a total foodie, himself! I’ll take that as a major compliment!
14-20 slices turkey or ham (I buy Boar’s Head and ask them to slice it not too thick and not too thin.
15 oz ricotta cheese, full fat (optional)
3 cups shredded mozzarella
Preheat oven to 400*
Heat a dutch oven or large saucepan over medium high heat and add sausage and ground beef. Break up the meat with a wooden spoon and add a pinch of salt and pepper.
Once browned, add onions, garlic and seasonings and stir for 2-3 minutes or until the onions are translucent.
Pour in marinara sauce, fill jar with about 1/2 cup water, replace lid, shake, and pour in the pot. Season with salt and pepper to taste.
Turn heat to low and let simmer for about 15 minutes, stirring occasionally.
In a 9×13 pan, spoon a little bit of the meat sauce on bottom, then put down a layer of turkey. Usually 6 slices per layer. Spoon sauce over the turkey, then dollop ricotta over the sauce and spread with a spoon. Sprinkle with mozzarella, then top with another layer of turkey.
Continue adding layers until you run out of sauce. I usually get 3 layers, the top being just sauce and cheese on top of the turkey slices.
Bake in oven for 30-40 minutes or until cheese is melted and the top is browned.