Cauliflower Cheese Pizza

Cauliflower Cheese Pizza

I am approaching day 60 of my ketosis eating plan. I must say that as the days go on my appetite has almost diminished and it becomes much easier to fight cravings. I am also much more creative with the things that I cook and eat. However, I do miss bread. I miss yeast rolls actually. I never ate that many prior, maybe once every few months but that’s my one major craving along with chocolate ganache cupcakes. I have also caught myself explaining ketogenic vs. low-carb vs. paleo vs. gluten-free to several people. I’ve read so much about them that I just assume everyone would know the common ground rules. I will define these terms very simply. I would suggest consulting a physician for detailed information on the diets. Low-Carb: Also called Atkins....

Greek Pasta Salad

Greek Pasta Salad

One of the great things about summer is the food. I know, I know it’s technically spring but it dang sure feels like summer here in Georgia. I eat a lot of salads and pasta salad is one of my favorites. I can eat this once a week and be a happy girl. The black olives that I use are oil cured. You can find those in your local deli and if you can’t canned black olives are fine too. Just be sure to drain them. Ingredients 1 box of rotini pasta 1 cup of grape tomatoes, rinsed 1/2 cup of olives 1 cucumber seeded & chopped 1/4 cup of purple onions 1 package of feta cheese 1/2 cup of peperoncini peppers drained & sliced 1/2 cup mayonnaise 1/2 cup prepared Italian dressing   Directions 1. Cook pasta according to package directions. Drain and...

Glazed Carrots

Glazed Carrots

One impressive dish without much work. These vegetables are colorful and tasty. This side can be dressed up for a holiday dinner or done simply as a compliment to any meal. I listed my basic recipe but you can easily alter the flavor by adding a squeeze of lemon or chopped ginger.   Ingredients 1lb of baby carrots, rinsed clean 1/4 stick of butter cinnamon brown sugar dash of salt   Directions 1. Steam carrots & cook until you can just pierce with a fork. 2. Soften butter, mix cinnamon, & brown sugar. I didn’t list the amount because I feel that you should sweeten according to your taste.  I would start off with 1/4 teaspoon of cinnamon and 3 tablespoons of sugar & add more to alter the taste. 3.  After you drain your carrots, move to...

Corn Casserole

Corn Casserole

Do you know what’s really good? Baked corn covered in several types of cheese and melted butter. Not something I could cook everyday. I normally make this dish once a year on Thanksgiving. But, I decided to make this today for the kids to eat with lunch. Fortunately for me they didn’t want to eat anything but this! They made a meal out of it and this will most likely be the only time I bake this for 2014. I just don’t think you should eat food like this consistently but definitely devour it on occasion. Ingredients 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package of Jiffy cornbread mix 1 cup sour cream 1/2 teaspoon black pepper 1/2 cup (1 stick) butter, melted 1 cup shredded Mexican cheese...

Crispy Kale Chips

Crispy Kale Chips

I love kale. I try to include it in my diet daily. I used organic leafy kale for this recipe but you can use baby kale or any form of kale that you find. This recipe also works well with spinach leaves too. Ingredients kale olive oil salt Directions 1. Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper. 2. Wash, clean and dry kale leaves. Using a knife cut the stems to separate the leaves. Coat in olive oil and seasoning (salt works fine but I used Greek in this recipe. 3.  Transfer to cookie sheet. Bake until crispy, about 10 minutes. I do not allow them to get brown because it changes the flavor. I enjoy the bright green color of kale. Thanks for reading my blog and allowing me to share my food journal with you. Wake up everyday expecting...

Cauliflower Rice

Cauliflower Rice

A simple and healthy way in incorporate vegetables into your diet without much effort. Cauliflower rice works with low-carb and paleo diets. It is an versatile vegetable. It makes a great substitute for rice, potatoes and grains. Ingredients cauliflower Directions 1. Remove stem and leaves. Separate florets by hand and rinse in a colander. Pat dry. 2. I cut the florets smaller than usual because I like an even grain of rice. Add to a food processor or use a hand grate to create your rice. 3. Eat raw or simmer in a pan with olive oil, seasoning, garlic and onions (optional) for 10 minutes or until desired consistency. One head of cauliflower produces a lot of rice. I got 3 cups out of mine. I would think a basic serving is 1/2 cup.  Not only did I enjoy making...

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