Hello, there!

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!

xo

Keto Pizza

We have been doing pizza and movie every Friday night since we got together. Our kids absolutely love it and look forward to it every week! I don’t know if my Husband would be able to survive keto without pizza, so Fathead Dough was discovered! So, so yummy!! The crust freezes really well, too, BTW!!

Keto Pizza Dough:

Ingredients:

3.5 cups shredded mozzarella cheese

1.5 cups almond flour

1 egg

1 tsp baking powder

1 tsp xantham gum

1/2 tsp salt

1 tsp italian seasoning, opptional

1/2 tsp garlic powder, optional

Instructions:

  1. Preheat oven to 400*
  2. Place mozzarella in a microwave-safe glass bowl. Microwave for 1 1/2-2 minutes. Stir to make sure all the cheese is melted. You may need to microwave for an additional 20-30 seconds if all the cheese has not melted. Remove from microwave and set aside.
  3. In a large separate bowl, mix together the almond flour, baking powder, xantham gum, salt and seasonings and set aside.
  4. Add egg to the melted mozzarella cheese and mix to combine.
  5. Slowly add the almond flour mixture to the cheese mixture. Use an electric mixer or food processor, and stir until you have a dough ball. You can also knead the dough by hand until it comes together.
  6. Once combined, form a dough ball. Knead the dough a couple times on a lightly almond floured surface until all ingredients are fully combined.
  7. Place the ball in between 2 pieces of parchment paper and roll our to desired thickness. Remove top parchment paper and place of top of silicone mate on a baking sheet.
  8. Par-bake crust for about 8 minutes, carefully flip dough over and add sauce, and desired toppings.
  9. Put back in oven until crust is golden and cheese is melted and starting to brown.
  10. ENJOY

Keto Zucchini, Spinach, & Feta Bake

This baked veggie casserole is the perfect option for meatless Monday! It’s great for a main course or as a side dish! You can also prepare it in an aluminum pan and cook it on the barbecue or smoker so you don’t have to heat up the kitchen!!

Ingredients:

3 cups baby spinach

1/4 cup feta cheese, crumbled

4 zucchini (diced small)

1/4 cup grated parmesan cheese

1 tsp italian seasoning

1 egg

1 tbsp extra virgin olive oil

2 tsp garlic powder

salt and pepper to taste

Instructions:

  1. Preheat oven to 400*F. Spray a 9×13 casserole dish with nonstick spray and set aside.
  2. In a large skillet, heat olive oil over medium high heat. Once hot, add the zucchini and let cook for about 2 minutes. Stir and add spinach.
  3. Cook for 5 minutes or until spinach is wilted.
  4. Drain off any excess liquid and put in a large mixing bowl.
  5. Add remaining ingredients into mixing bowl with the spinach mixture and mix to combine everything together.
  6. Spread mixture in an even layer in the prepared casserole dish.
  7. Bake for 35-45 minutes until golden brown on top.
  8. Let cool slightly before serving.
  9. ENJOY!

Keto Beef Enchiladas with Green Chile Sour Cream Sauce

I usually make this sour cream sauce when I make my green enchiladas, but I decided to mix it up a bit and give it a try with red sauce and I’m so glad I did!! This was such a winner!! If you’re lazy keto or dirty keto, you can use store bought taco seasoning, but if you’re strict, I added a homemade taco seasoning for you. Enjoy!!

Ingredients for Beef Roast:

3–4 lb chuck roast

1 yellow onion (sliced)

3 tablespoons taco seasoning (recipe below)

2 tablespoons olive oil

1-10 oz can Rotel or diced tomatoes

2 tablespoons white vinegar

1 cup beef broth

1-28 oz can red enchilada sauce (1/2 cup divided)

Homemade Taco Seasoning:

2 Tbsp chili powder

1 Tbsp cumin

2 tsp paprika

2 tsp salt

1 tsp garlic powder

1 tsp dried onion or onion powder

1 tsp oregano

1 tsp black pepper

Add all ingredients to a small mixing bowl and stir until combined. Store in airtight container or Ziploc bag.

Instructions:

1. Rub roast with 1 tablespoon taco seasoning on each side. Set electric pressure cooker to sauté function. When hot, add 2 tablespoons olive oil. Place the roast in the pressure cooker to brown on both sides.

2. Temporarily remove roast and and add sliced onions. Saute until translucent. Deglaze the pot using beef stock, scraping until all brown pieces are loosened (not deglazing will cause the pot not to pressurize). Place the roast back into the pot.

3. In a small bowl, combine Rotel, remaining taco seasoning, 1/2 cup red sauce and vinegar. Pour over roast. 

4. Secure lid onto pressure cooker. Set pressure cooker to seal and to pressure cook on high for 50 minutes. Natural release for 10 minutes before quick release.

5. Remove the roast from the pot and place on a plate. Break into pieces (can also shred with two forks, if desired).  Set aside.

Ingredients for Sour Cream Sauce:

1/2 cup heavy whipping cream

1 1/2 cups full fat sour cream

1/2 cup cream cheese

1/2 cup shredded mozzarella

salt and pepper

1-7 oz can diced green chiles

2 tbsp garlic powder

1 tbsp onion powder

salt and pepper

Instructions:

  1. In a medium saucepan over medium high heat, add heavy cream, cream cheese and sour cream and stir until combined.
  2. Add diced green chiles, garlic powder, onion powder, and salt and pepper to taste.
  3. Remove from heat and add cheese.
  4. Stir until cheese is melted completely. Set aside.

Ingredients to assemble Enchiladas:

Low Carb Flour Tortillas

Shredded Beef

Shredded cheese

Sour Cream Green Chile Sauce

Remaining can of red sauce

Assembly Instructions:

  1. Preheat oven to 400*.
  2. In a medium skillet, warm the remaining red sauce over medium low heat. Remove from heat.
  3. Heat tortillas in microwave for about 40 seconds.
  4. In a casserole dish, spread about 3 Tbsp of red sauce on the bottom of the pan so the enchiladas don’t stick.
  5. Dip a tortilla into the saucepan to coat both sides with sauce.
  6. Lay the tortilla in the casserole dish and fill with shredded beef and cheese.
  7. Roll up so the seam side is down. Repeat this process until you run out of tortillas or until you have made your desired amount of enchiladas.
  8. Pour any remaining red sauce over the enchiladas.
  9. Pour Sour Cream sauce over the top and sprinkle with more cheese.
  10. Bake for 20 minutes or until cheese is melted.
  11. OPTIONAL: Top with lettuce, olives, salsa, avocado, etc!

**I assemble everything on the counter top in an assembly line as follows from left to right:

-warmed tortillas

-pan of warmed sauce

-casserole dish

-shredded beef

-cheese

xo

Smoked Dee’s Nuts

These smoked almond recipes are an ode to my bestie, Danielle, who lives in CO and is also enjoying the keto lifestyle! One of her all time fave snacks are nuts. Peanuts are her favorite, but I had a ton of almonds on hand and thought they would be so delicious seasoned and smoked. I can’t wait for her to come visit so we can curl up on the couch with a glass of wine, some salami and cheese, and a little bowl of these delicious almonds and catch up!! I miss her something fierce!

*You can also roast all of these in the oven if you don’t want to smoke them or don’t have a smoker. Set oven to 300* and cook for 20-30 minutes, stirring nuts with spatula every 10 minutes.*

**All of these would work great with pecans or walnuts, as well, which are an even better option if you are doing keto!**

Spicy Ranch

Ingredients:

  • 2 cups raw almonds
  • 3 TBS Olive or Avocado Oil
  • 3/4 tsp Garlic Powder
  • 2 Tbs ranch seasoning (Or you can make your own, recipe below)
  • 1/4 tsp salt
  • 1/8 tsp cayenne (optional)
  • Homemade Ranch Seasoning – Store in an air tight container
  • 1 tsp salt
  • 2 tbsp parsley
  • 1 1/2 tsp dill weed
  • 1 tsp dried chives
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried onion flakes
  • 1 tsp black pepper

Instructions:

  1. Place almonds in a bowl and coat with oil.
  2. Add Ranch Seasoning plus additional garlic powder, salt, and cayenne. Stir to coat.
  3. Pour coated nuts into an even layer on a silicone mat and place on smoker.
  4. Smoke at 225* for 90 minutes.
  5. Let cool and ENJOY!

Smoked Spicy Almonds-

Ingredients:

  • 2 tablespoons melted butter
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon ground cayenne
  • 2 cups whole raw almonds
  • 1/2 teaspoon sea salt

Instructions:

  1. In large bowl whisk butter, Worcestershire sauce, chili powder, cumin, garlic powder, dried basil, onion powder and cayenne. Add almonds and toss to coat.
  2. Pour coated nuts into an even layer on a silicone mat and place on smoker.
  3. Smoke at 225* for 90 minutes
  4. Let cool and ENJOY!

Everything But The Bagel Almonds-

Ingredients:

Instructions:

  1. In a small saucepan, add the soy sauce, brown sugar, and 1 tablespoon Everything Bagel Seasoning.
  2. Bring to a boil and remove from heat. Let cool for about 10 minutes.
  3. Add the almonds and toss to coat.
  4. Add the olive oil.
  5. Pour coated nuts into an even layer on a silicone mat and place on smoker.
  6. Smoke at 225* for 60-90 minutes.
  7. Let cool and ENJOY!

*Store all nuts in an airtight container and enjoy for up to 1 week!!*

Keto White Chocolate Peanut Clusters

Ingredients:

14 oz White Chocolate Chips

1.5-2 cups salted peanuts

Instructions:

  1. Pour white chocolate chips into a medium size, microwaveable bowl and cook for 20 seconds. Stir with spoon and melt for another 20 seconds. (If all chips are not melted, continue cooking in 10 second increments, stirring in between, until all chips are melted).
  2. Add peanuts to bowl and mix until coated.
  3. Line a plate or cookie sheet with parchment paper and spoon mixture onto parchment paper. You should get about 12 clusters.
  4. Place in refrigerator to harden for about 25 minutes.
  5. ENJOY!

Faux-tato Salad

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!!

Ingredients:

-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)

————Dressing————

-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

Instructions:

  1. 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.
  2. Add pickles, onion, bacon, and egg to a large bowl and set aside.
  3. In a small mixing bowl, add remaining ingredients to make the dressing and mix well.
  4. Pour dressing over the top of the cauliflower (while still warm) and toss until everything is coated.
  5. Let sit in fridge for at least 1 hour or longer. The longer it sits, the better!!

Marinated Cheese

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!!

Ingredients:

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

Instructions:

  1. Cut cheddar cheese into bite-sized cubes.
  2. In a small bowl, add EVOO, apple cider vinegar, garlic, salt and pepper flakes and whisk to combine.
  3. Add thyme springs.
  4. Place cubed cheese in a shallow bowl or Tupperware and pour the marinade over it.
  5. 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.
  6. Bring to room temp before serving.

Keto Green Chicken Enchiladas

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!!!

Ingredients:

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)

shredded cheese

1 -28 oz. can green enchilada sauce

Bitchin’ Sauce- Chipotle (optional)

Instructions:

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.

To assemble:

Spoon enough green sauce into the bottom of a casserole dish so the tortillas don’t stick to the bottom.

Dip tortilla into saucepan to coat both sides with green sauce.

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!!

Keto Cannoli Cheesecake

Ingredients:

Crust:

Filling:

Chocolate Drizzle: (optional)

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!

Instructions:

  • 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.
  • ENJOY!!

Keto Candy Bar Clusters

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!

Ingredients:

1/4 cup natural peanut butter

1/2 cup Choc Zero White Chocolate Chips

3/4 cup peanuts (I used roasted peanuts, but you can use any keto-friendly nut)

Lily’s Dark Chocolate Chips (optional) to sprinkle on top

Instructions:

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!!