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!
The 4th of July is coming in HOT in a few days and who doesn’t love potato salad to go alongside your burgers and hot dogs?! Potatoes, however, are a HUGE no-no when you’re living the keto lifestyle, but don’t fret! Cauliflower to the rescue, once again! The first time I made this last summer, my Grandma didn’t even realize it was made with cauliflower and that’s saying something because she LOVES herself some potatoes! It’s so easy to make!!
-1 head of cauliflower (cut into small bites)
-6 hard-boiled eggs (sliced)
-2 tbsp dill pickles (minced)
-1/4 cup red onion (diced)
-12 strips bacon (crumbled)
-1 tbsp apple cider vinegar
-3/4 cup mayonaisse
-2 tsp dijon mustard
-1/2 tsp celery salt
-1/2 tsp dried dill
-salt and pepper to taste
Add cauliflower florets to a microwave safe bowl and microwave for about 5-7 minutes (or until desired texture). DO NOT boil florets as they will become too watery.
Add pickles, onion, bacon, and egg to a large bowl and set aside.
In a small mixing bowl, add remaining ingredients to make the dressing and mix well.
Pour dressing over the top of the cauliflower (while still warm) and toss until everything is coated.
Let sit in fridge for at least 1 hour or longer. The longer it sits, the better!!
So, so glad that cheese is considered a keto grade A+! This recipe makes for a great appetizer (with or without salami and olives), it’s perfect to take camping, or just to keep in the fridge when you need a little snack. It comes together super fast, it’s just the waiting for the marinade to do it’s job that’s the hard part. Enjoy!!
1 lb sharp white cheddar cheese (cubed)
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 tsp red pepper flakes
1/2 tsp sea salt
3 garlic cloves (minced)
6 thyme sprigs
Cut cheddar cheese into bite-sized cubes.
In a small bowl, add EVOO, apple cider vinegar, garlic, salt and pepper flakes and whisk to combine.
Add thyme springs.
Place cubed cheese in a shallow bowl or Tupperware and pour the marinade over it.
Cover and chill for at least 12 hours. I like to give it a little shake every few hours to make sure all the cheese gets coated.
This is an ALL-TIME family favorite that my Mom used to make when I was growing up! I decided to create it keto style and you can’t tell the difference. There is really no changes, other than using low carb tortillas and the Bitchin’ sauce! What’s that you ask? It’s like a hummus made entirely of almonds and comes in a variety of different flavors. You can use it as a dip, a spread or in my case, a replacement for refried beans!
I usually make about 6-10 enchiladas and have leftover chicken for salads the next night, but you can make as many as you need! You and your family will LOVE these!!!
4-6 chicken breasts
1 cup salsa
1/2 yellow onion (chopped)
salt and pepper
1 cup water
2 Tbsp garlic powder
1/2 stick butter
Low carb tortillas (I use Mission Carb Balance)
1 -28 oz. can green enchilada sauce
Bitchin’ Sauce- Chipotle (optional)
Preheat oven to 400*
Place chicken breasts in Instant Pot and add water, salsa, onion, garlic powder, s&p, and butter. Secure lid, set to 8 minutes and let it naturally release once time is up. Once pressure is released, shred chicken with fork, put back in instant pot in the sauce and set aside.
Pour enchilada sauce into a saucepan and heat over medium heat. Remove from heat.
Warm tortillas in microwave until they soften, about 40 seconds.
Spoon enough green sauce into the bottom of a casserole dish so the tortillas don’t stick to the bottom.
Lay one tortilla in the casserole dish and fill with shredded chicken, cheese, and Bitchin’ Sauce (if using). Roll up so the seam side is down. Repeat until you run out of torts or until you have made your desired amount of enchiladas. Pour any remaining green sauce over the top and sprinkle with more shredded cheese!
Bake for 20 minutes or until cheese is melted!
Enjoy with sour cream, lettuce, olives, salsa, avocado, etc!!
In a small microwavable bowl, mix 1/2 cup chocolate chips, 1 tbsp coconut oil and 2 tbsp heavy whipping cream together and heat in microwave in 20 second increments until melted and smooth. DO NOT OVER HEAT!
Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom of a 9-inch springform pan and bake at 350* for 10 minutes. (YOU DON’T HAVE TO BAKE THE CRUST IF YOU DON’T WANT TO)
Bloom the gelatin: Sprinkle the gelatin on top of 2 tbsp cold water. Let sit for 5 minutes. Add 2 tablespoons hot water and stir until it is dissolved.
Meanwhile, in the same bowl you made the crust in, mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Blend in the bloomed gelatin.
In another bowl, with the electric mixer, beat the cream until stiff peaks form.
Fold 1/3 of the whipped cream into the cheesecake batter using a rubber spatula. Gently fold in the rest.
Fold in the chocolate chips. Pour on top of the prepared crust and spread it around making an even layer. Drizzle cooled chocolate over the top (if using).
Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.
These clusters are the perfect combo of my 2 most favorite candy bars: Reese’s and Snickers! They take less than 5 minutes to prepare and there is no baking involved so they are perfect quick summertime treat! YUM!
In a small, microwave-safe mixing bowl, melt peanut butter and white chocolate chips together until smooth in 20 second intervals, stirring in between. Once smooth, add peanuts and stir. Place parchment paper on a plate or cookie sheet and put spoonfuls of mixture on top, sprinkle with Lily’s Chocolate Chips and then place in freezer for about 30 minutes. Store in a freezer ziploc once they set! Enjoy!!
Another super simple, quick, and easy keto treat coming in hot! My kids are obsessed with peanut butter and they have been begging me to make some peanut butter cookies for the last week. They were pleasantly surprised to sit down to a couple fresh baked cookies and a glass of milk for their afternoon snack today.
The keto version is equally delicious and tastes even better with a hot cup of coffee to dunk it into! I use monkfruit sweetener in all of my recipes, especially baked goods, as it doesn’t leave that cooling effect like most sugar substitutes. When looking for natural peanut butter, be sure to read the ingredients list and make sure it’s just peanuts. Added salt is okay, but if you’re doing strict keto, make sure it’s just peanuts with or without salt. Happy baking!
My birthday is just a couple of weeks away and I figured I’d change it up a bit this year and go with one of my childhood cake request faves! This cake takes me back to when my Mom would make a 9×13 yellow cake and top it with a can of chocolate frosting. *drool* Nothing complicated, but so tasty! My Husband isn’t a huge fan of chocolate and said this might be his favorite keto dessert. When I asked him to choose which was his favorite between the Berry Lemon Loaf I made over the weekend and this cake, he chose the cake, much to my surprise. It was basically a tie, but who can pass up a slice of nostalgia?