These were DELICIOUS! If you’re craving Mexican and are not cutting out grains (even low carb) or gluten, then these are going to be your new best friends.

I’m going to warn you first and foremost that this is not a staple food, and it is probably best if you are good at calculating your macros and daily carbs before dabbling with things like low carb tortillas. The other important thing to note is that the serving size here should be 1-2 tortillas. Given that there are only six low carb tortillas in the entire recipe, you will quickly find that having one is enough for a meal.

Personally, I found one to be incredibly filling and satisfying, but if your daily macros allow (and if you’re not avoiding gluten or grains), you could get away with two of these. It would definitely be an easy crowd pleaser and nobody would have a clue that you were using low carb tortillas.

For the chicken, I’m a total lazy cheater and just get the rotisserie breast meat that is already stripped off the bone from Costco. It cuts down on SO much work, but you can decide on how to procure the cooked chicken portion of the recipe.

Ingredients:

• 6 Low Carb tortillas (Mission makes some, but there are other brands out there)
• 1.5-2 cups chopped, cooked chicken
• 1.5 cups enchilada sauce (can use store bought, but be sure to check labels for hidden carbs).
• 1/2 cup cilantro, chopped
• 1 4oz. can green chilis
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cheddar cheese
• 1 cup crumbled queso fresco
• sour cream (optional)

Method:

Preheat oven to 375 degrees.

Combine chicken, 1 cup enchilada sauce, cilantro, green chilis, queso fresco, salt and pepper, and one cup of cheddar cheese. Taste to be sure that it is seasoned to your liking with the salt and pepper. Place about 1/6 of the filling into each tortilla and roll. Place into a greased casserole dish. Spoon remaining sauce and sprinkle remaining cheddar cheese over the top of the tortillas.

Bake for 15-20 minutes.

Serve with a topping of sour cream, avocado, cilantro, green onion, or lettuce.

This is one of my absolute favorites. It is perfectly fine vegetarian keto, or you can put bacon in it for the meat lovers.

 

Ingredients:

• 2 Tbsp butter, lard, or bacon fat (for greasing the baking dish)
• 8 large eggs
• 3/4 cup heavy whipping cream
• 2 cans green chilis (mild or hot depending on how you like your spice), drained
• 1.5 cups shredded cheddar, Monterey jack, or other cheese of your choice
• 1 cup shredded cheese of choice (for sprinkling over the top)
• 1/2 lb chopped, cooked bacon (optional)
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Preheat the oven to 375 degrees. Grease a 9×11 baking dish.

In a large bowl, beat all ingredients together (reserving one cup of shredded cheese). Pour into the baking dish and top with remaining cheese.

Bake for 25-30 minutes or until the egg bake is set and doesn’t “wiggle” when jostled.

Enjoy it topped with sour cream, guacamole, avocado, salsa, red onion, or even jalapenos.

I’m whipping up a simple batch of these puppies so that I can have a quick grabby snack while getting back up on the wagon. The holiday flu/plague did quite a number on my household, and I’m finally able to try to get back on my feet with the healthy foods. I feel like a puffy, sleepy, headachey (I know it’s not a word) mess of a person, and I’m over it.

Paleo/Keto Deviled Eggs:

Ingredients:

• 6 hard-boiled eggs (let water boil, add eggs, cook 13 minutes, plunge into ice bath=easy to peel EVERY time)
• 1 tsp yellow mustard
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/4 cup mayo (recipe for homemade paleo mayo here)
• 1 tsp white vinegar
• smoked paprika for garnish

Cut the eggs lengthwise.  Remove yolks and put into a bowl or food processor.  Add remaining ingredients (except for the paprika) to the yolk bowl. Arrange the egg whites on a plate and spoon in the yolk mixture (I use two spoons as if I were putting cookies on a sheet to go in the oven). Sprinkle with paprika.

I have loads of egg bakes that I have been making lately, and I have just been soooo lazy about blogging them. I’m going to try to break my cycle here with this one that I made over the weekend. It is definitely AMAZING, and incredibly easy. I make one of these and then have breakfasts and/or lunches throughout the week that taste just as good as when I pulled it from the oven. It is perfect for batch cooking and grab and go. If you really like to make it easier, make these in parchment muffin cups so that they are really simple to throw in a lunchbox or microwave when you’re busy and on the fly.

Ingredients:

• 6 ounces Trader Joe’s Mediterranean Feta or regular feta cheese.
• 1 bag of spinach (standard size, so not the Costco pack), cooked in a skillet until completely wilted and no longer watery (I “overcook” it to dry it out a bit, but you could also squeeze out excess moisture after it cools).
• 8 large or extra large eggs
• 2/3 cups heavy whipping cream
• 1 large tomato, thinly sliced
• 1 cup plus 1/2 cup shredded mozzarella or monterey jack cheese
• salt and pepper to taste

Method:

Preheat the oven to 400 degrees.

In a large bowl, combine all ingredients while reserving 1/2 cup of the mozzarella cheese and tomatoes.

Pour into a greased 9×13 glass casserole dish. Sprinkle remaining cheese over the top, and place the sliced tomatoes on top of the cheese.

Bake for about 20 minutes or until the bake no longer “jiggles”.

Yep, they’re as good as they look. They’re also simple and great dipped in some ranch or pizza sauce (low carb, of course). This is perfect for an appetizer while watching some fall football and a great keto munchy for the kiddos. They won’t even know the difference between this and a full-on carby version.

Ingredients:

• One batch of Fathead pizza dough: https://killerketo.net/2016/01/11/fathead-pizza-crust (do not prepare ahead since you need to work with it when it is warm)
• Pepperoni–the amount will really depend on how much you like.
• 8-12 mozzarella cheese slices
• 1/4 cup grated parmesan cheese

Method:

1. Preheat the oven to 400 degrees
2. Make the fathead dough according to the recipe without forming into the individual crusts.
3. While still warm, cut the dough in half.
4. On a nonstick baking mat or Silpat, use wet fingers and hands to shape each half of the dough into rectangles (size can vary but approximate size is 6×9 inches)
5. After forming the dough into rectangles, lay down a layer of cheese topped with a layer of pepperoni. How much you put of each depends on your own personal tastes.
6. Sprinkle parmesan over the tops.
7. Gently roll each rectangle into a “log”.
8. Put in the freezer to cool for 20 minutes.
9. Cut each log into 1/4-1/2 inch slices.
10. Lay the pinwheels on the non-stick baking mats or parchment, and bake until tops look golden. About 10-15 minutes.

Serve with ranch or marinara sauce. Makes about two dozen.

I will say ahead of time, that this tastes wonderful, and the meat is amazingly tender, but I also need to say that this is more of a “stew” because of the lack of thickening the sauce. I think that if I had an immersion blender, I could have made more of a gravy after removing the meat and continuing to saute, but I did not take the time to do that today.

As always, this instant pot meal was incredibly simple.

Ingredients:

• 3 lb boneless beef chuck roast, trimmed
• avocado oil (or other healthy oil for high heat)
• 1 tsp salt + salt for seasoning the meat
• 1/2 Tsp. black pepper + pepper for seasoning the meat
• 1 onion, cut into large chunks
• 1 cup baby carrots
• 1.5 cups beef broth
• 1.5 Tbsp Worcestershire sauce
• 1 bag Trader Joe’s cauliflower rice (optional)
• 8 oz quartered mushrooms

Method:

Season the meat on both sides with salt and pepper. Using the saute function on the instant pot, sear the meat for about 4 minutes on each side. Remove to a plate.

Add remaining ingredients to the pot (including remaining salt and pepper). Add meat back in.

Touch the “manual” button, and set a time for 45 minutes. When complete, allow the pot to naturally decompress for at least 15 minutes before using the faster nob option.