Keto Chaffle Breakfast Sandwich

Keto Chaffle Breakfast Sandwich

  • Servings: 1
  • Difficulty: easy
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Enjoy bread again with this easy Keto Chaffle recipe


Ingredients

  • 1 egg
  • 1/2 cup Monterey Jack Cheese
  • 1 tablespoon almond flour
  • 2 tablespoons butter

Directions

  1. In a small bowl mix the egg, almond flour and Monterey Jack Cheese
  2. Pour half of the batter into your mini waffle maker and cook for 3-4 minutes. Then cook the rest of the batter to make a second chaffle.
  3. In a small pan melt 2 tablespoons of butter. Add the chaffles and cook on each side for 2 minutes. Pressing down while they are cooking lightly on the top of them so they crisp up better.
  4. Remove from the pan and let sit for 2 minutes.
  5. Now make your sandwich with egss and bacon or sausage and cheese.

Recipe courtesy of Midgetmomma.com

Cheesy Chicken Poblano Casserole

Cheesy Chicken Poblano Casserole

  • Servings: 6
  • Difficulty: easy
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A Mexican Inspired Casserole that the Whole Family will Enjoy!


Ingredients

  • 4 cups shredded cooked chicken
  • 1/3 cup tomato based salsa (I added a little more than 1/3 cup)
  • 1/2 cup full fat sour cream
  • 1/4 cup scallions, chopped
  • 2 tablespoon cilantro, chopped
  • 2 cups Sargento Mexican Cheese mix, shredded
  • 3-4 medium poblano peppers (or next time I will use a 2 cans of green chilies)

Directions

  1. Combine the shredded chicken, salsa, sour creams, scallions, cilantro, 1-1/2 cups of Mexican cheese mix (reserve 1/2 cup of cheese for topping) in a large bowl. Mix thoroughly and set aside.
  2. Wash and spread the whole poblano peppers on a cookie sheet. Set under the oven broiler on high for about 3 minutes per side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.
  3. Remove the towel and peel the skins from the peppers. Then gently chop the peppers after removing the seeds and pith.
  4. Mix poblano peppers into the chicken mixture and gently mix. Spoon into a casserole dish and sprinkle on the reserved cheese.
  5. Bake at 375 degrees for about 39 minutes or until bubbling. Remove and serve hot with additional sour cream, salsa, green onions and cilantro if desired.

90 Second Keto Bread

90 Second Keto Bread

  • Servings: 1
  • Difficulty: easy
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Keto bread that makes you feel like you're cheating


Ingredients

  • 3 tablespoons Almond flour
  • 1 egg
  • 1 tablespoon melted butter
  • -1/2 teaspoon baking powder
  • 1/4 teaspoon salt (or a pinch of salt)

Directions

  1. Pour all ingredients into a microwave safe bowl. (I use a large coffee cup that is about 4″ wide at the bottom.
  2. Use a fork or small whisk to mix the ingredients.
  3. Place in the microwave for 90 seconds.
  4. Remove from microwave and allow to cool slightly.
  5. Then cut in half. (You can then use for a regular sandwich or you can fry it or toast it)

Recipe Courtesy of Eating on a Dime.

Keto Reboot

What is a Keto Reboot? Do you leave your computer running and just close the lid like I do? Once in a while you need to reboot it – this allows the computer to add any updated information, get rid of all the old stuff running in the background and download any new upgrades to the system.

A Keto Reboot is much the same thing. Your system needs a way to clear out all the old cellular waste and damaged cells. Once you have done this your metabolism increases, your energy amps up and your overall health is rejuvenated. Dr. Andi Campetelli talks about intermittent fasting and rebooting your system in this YouTube video. She talks about teaching our bodies to use ketones as a primary fuel source instead of glucose.

I can tell you that having done a 60 hour fast using the Pruvit keto Reboot system produces amazing results. Your energy level goes through the roof when you have eliminated all of the glucose from the body (kind of like the runners high without the running). The mental clarity is amazing. Each person will have a different experience and mindset is everything. We have so programmed ourselves with food that we go from one function to the other only thinking about our next meal. If you were to sit down and journal your thoughts just for one full day – you would be amazed at how many times you think about food. And most of those times it is out of habit, not because you’re really hungry.

Each month our Keto community does a Reboot. It is a structured 60 hour fast with a kit that includes exogenous ketones, better//broth bone broth, signal//os in both pm and am formulas and mito//plex electrolytes. Everything you need to get your body running on ketones. If you want to hear what Dr Ryan Lowery has to say about the Keto Reboot, just hit his name and it will take you to a video of him discussing how it works and what it will do for you.

If you are interested in trying the keto reboot, hit the highlighted reboot above and we can connect. Have a wonderful and fabulous week and see you next week.

Layered Mexican Casserole with Chicken, Green Chilies, Black Beans and Cheese (Low Carb)

Layered Mexican Casserole with Chicken, Green Chilies, Black Beans and Cheese

  • Servings: 8
  • Difficulty: easy
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Low Carb at it's best and tastiest


Ingredients

  • 1 can (15oz) Mild Green Chile Enchilada Sauce (La Victoria)
  • 2 cans (15oz) Pinto Beans – I like black beans better
  • 1 large onion, diced in 1/2 inch pieces
  • 1 large green bell pepper, diced in 1/2 inch pieces (I use red or yellow or orange)
  • 2 teaspoon olive oil
  • 1 tablespoon ground cumin
  • 1 can (4oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
  • 1-3 tablespoons Green Tobasco Sauce (I don’t use this)
  • 3/4 cup sour cream
  • 4 cups diced, cooked chicken
  • 1/2 cup thinly sliced green onion
  • 2 cups grated Mozzarella cheese

Directions

  1. Preheat oven to 375F/190C. Pu the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened and reduced to one cup. While sauce simmers, put the two cans of beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well (or blot dry with paper towels if you’re in a hurry.)
  2. Dice the onion and bell pepper and slice the green onions. heat the olive oil in a large heavy frying pan, add the onion and bell pepper and saute until they’re softened and starting to barely brown, about 5 minutes. Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot. (You can mash the beans slightly at this point if you’d like a layer of beans that sticks together a bit more.)
  3. As soon as the green chile enchilada sauce has reduced to 1 cup (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles with juice. Taste the mixture to see if you want to add the optional Green Tabasco Sauce. When the mixture no longer feels hot (it can be warm), stir in the sour cream, diced chicken and sliced green onions.
  4. Spray a 9x9x3 casserole dish with olive oil or non-stick spray. Spread half the bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture. Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture. Repeat with another layer of beans, sauce/chicken mixture and cheese.
  5. Bake uncovered for about 30 minutes, or until the casserole is bubbling and nicely browned on top. Let stand about 10-15 minutes before cutting, then serve.
  6. This freezes well or it will keep in the fridge in a covered container for several days. Or I divide it into single serve portions and freeze for my lunches.

Ultra Keto

Have you heard of Ultra Keto? Do you have a lot of weight to lose? Have you been on every diet out there, lost weight and then gained it all back and then some? Then let’s talk Ultra Keto.

Low Carb is considered keeping your daily carb intake to below 50 grams. Keto is considered keeping your daily carb intake to below 25 grams. Ultra Keto takes the tracking out of the mix and adds in fasting.

The science behind a keto diet slashes intake of foods that turn into blood sugar. With little sugar to use as fuel, the body must turn fat into ketones to use as an alternative fuel. Studies show this spikes fat burning up to 900%. Plus, as blood sugar drops, so do levels of insulin, a hormone that locks us in fat-storage mode. Read “Why We Get Fat: And What to Do About It” by Harvard-trained science writer Gary Taubes.

Also “The less insulin you make, the more fat you burn,” says Obesity Code author Jason Fung, MD. That’s where fasting comes in. Even low-carb meals trigger the release of some insulin. Says Dr. Fung, “To lower insulin as much as possible, keto plus fasting is the ultimate combination!”

Fasting triggers our bodies to get rid of cellular waste and damaged cells. Kind of like rebooting your computer to get all the proper downloads, etc. you are to have on it. As a result of this fasting, metabolism increases, energy amps up “and overall health is rejuvenated,” notes Dr. Fung.

Some ways to fast would be intermittent fasting every day or every other day – nothing to eat after 8pm until around 11-12 noon. Other ways to fast would be to eat one big meal a day in the evening, or to reboot with a 60 hour fast.

Sometimes this just means you have to listen to your body and learn to only eat when your body tells you you need food. If you go to find something to eat in the kitchen – ask yourself if you’re hungry or are you bored?

When I first started doing intermittent fasting – The first day I didn’t even think of food, the second day I realized that I eat in the morning more because I was always taught that breakfast is the most important meal of the day – it gets your metabolism started. Ha ha I didn’t realize that I could teach myself that breakfast can be at noon! I also never do intermittent fasting without taking my ketone supplement.

I hope you all have a fabulous week and experiment with intermittent fasting to see how you like that. Next week we are going to discuss doing a keto reboot which is a 60 hour fast.