I use SOLA brand bread, but any low carb bread that you have on hand will work! For turkey, I usually cheat and buy a precooked turkey breast from the cooked section of the grocery store (usually near the precooked ready to eat chickens). Worse case, get some turkey breast from the deli counter. Just try to avoid kinds that sound sweet – like “maple turkey”.
The Wawa version has gravy, but like I’ve said in my “About Me”, I’m hecking lazy. I think the sandwich is AMAZING without gravy, but if you want to make some – be my guest! I suggest xanthan gum or guar powder in place of flour to thicken. Just mix it cold with water, then add to your sauce in place of flour to thicken your sauce (I’ll come out with a gravy post here eventually – stay tuned)!
Note: I am not affiliated at this time with any links. All links are simply to provide an example of the product I use/recommend.
Make your Thanksgiving more KETO with some delicious dirty keto cranberry sauce! This recipe is SUPER simple, uses 3 ingredients and takes about 20 minutes! I prefer using allulose because the ratio for white sugar is 1:1, which makes conversions simple! If you have a sugar alternative you prefer, check out this nifty conversion calculator!
1 cup of Allulose
1 cup of water
4 cups (12oz) of fresh cranberries
Bring your 1 cup of water and 1 cup of allulose to a boil. While the water heats, rinse your cranberries and remove and funky ones.
When the water begins to boil and the water becomes clear as the sugar dissolves, add the cranberries.
Let the water come back up to a boil, then simmer for about 15-20 min, until your cranberries burst and depending on how “chunky” you want your sauce.
Turn off stove, let your cranberry sauce cool, and put into a container for storage.
Yield: About 16oz of cranberry sauce (32 servings).
Here is how I prep and keep the pumpkin ready to go for future use!
Step 1: Separate your pumpkin pulp and seeds.
Step 2: Using your blender, puree the pulp.
Step 3: Freeze your puree into small containers. I used candy molds and ice cube trays!
Step 4: After your puree is frozen, remove and place into air tight containers to prevent freezer burn and other smells and foods from permeating your doggo treats! I used the food saver to vacuum-seal the pumpkin into smaller portions so I could store a majority in the deep freezer.
Note: To remove my puree, I quickly ran the candy molds under hot water. For the ice cube tray, I placed in a small amount of warm water to help the puree slip out!
With Halloween fast approaching I wanted to make a healthy gummy that both mommy and kiddos could enjoy. What better than homemade sugar free gummies. My kids love all things gummy and this is one candy I do not mind them eating all Halloween night. We are actually going to make these on Halloween since […]
Pumpkin seeds are absolutely Keto, if they fit into your macros. Like with most things in life, if you eat a moderate amount of seeds, that can easily give you a good crunchy snack. 1oz, or 85 seeds still have 10 net carbs, so take that into consideration! When carving pumpkins, I save the innards and use for multiple purposes.
Step 2: Rinse your seeds. Place on a tray, and let dry over night.
Step 3: Preheat over 400F. Place your seeds in a bowl; coat in a little oil and salt. You want the seeds all lightly coated. If in doubt, use less salt. This crazy chick has learned a little salt goes a LONG way. For about 2 cups of seeds, you will want about a tablespoon of salt and two tablespoons of olive oil.
Step 4: Spread seeds onto a baking sheet. When over reaches 400F, place your tray in the oven. Toast for about 10 minutes, flip your seeds and toast for another 10 minutes. Oven times may vary based on your over temperature and the moisture in the seeds. Seeds are done when they are a nice golden tint!
One of my favorite staples is spaghetti squash. With a cup of squash having 5.5g of net carbs and tons of toppings options, I highly recommend you give it a try!
Step 1. Cut vents into sides of spaghetti squash. Microwave for about 5 minutes. Use a tea towel to pull the spaghetti squash from the microwave, as it will be very warm. Preheat your oven to 425F.
Step 2. When cool, cut the spaghetti squash in half along the longer side of the gourd. Be careful with your knife as the rind of the spaghetti squash is tough. If not making any head way, microwave for a few more minutes.
Step 3. Using a spoon, remove the seeds from the inside of the spaghetti squash.
Step 4. Generously coat the inside of the spaghetti squash with oil. Doesn’t matter what kind. Palm oil is usually never good, but other then that, I’m not the boss of you.
Step 5. Place the spaghetti squash face down on a cookie sheet. Put cookie sheet in the oven that should be preheated by now to 425F. Add about a cup of water to the cookie sheet, otherwise I find the edges to over cook a little bit and dry out.
Step 6. Cook your spaghetti squash for about 30 minutes. To test if it is done, use a fork to gently flip the squash over. If you can easily stick your fork into the squash innards, then your done! Remove the squash from the oven, and using your fork, loosen the inside of the squash. The insides will look like spaghetti! You can now add whatever toppings you see fit to your “spaghetti”!
We were gifted some pears from a neighbor, so we racked our brains to try and figure out the best way to process them. Google led me to an article that said to put your pairs in boiling water for 15 – 30 seconds, then place in an ice bath. The skins would simply come off with rubbing!
We tried this and….. yeah No. Didn’t work at all. I tried a few says later, hoping the pears just weren’t ripe enough. Still didn’t work. So, we broke out the Pampered Chef Apple Corer. Peeling the pears was a cinch after that!
12 medium sized pears – peeled, cored and sliced
1 cup allulose
3 tablespoons lemon juice
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 cup water
Add all ingredients to the instant pot.
Cook on high pressure for 30 minutes.
When done, quick release the pressure. Open lid when safe.
Bring the mixture to a boil, reduce and simmer for 20 minutes.
Using an immersion blender, blend the mixture until smooth.
Simmer the sauce for another 20 minutes or until the mix is thick and when pushed with a spoon the mixture keeps the ripple from the spoon without filling back in.
Enjoy! I served mine on SOLA Bread – with only 4 net carbs, I can occasionally enjoy!
Note: If using fresh blueberries, more vodka needs to be added as the moisture in fresh fruit will lower the proof of the alcohol. There is a chance of the pectin being activated at this point of adding more alcohol and making a fruit extract sludge. Therefore, most extractors will tell you to use dehydrated fruit.
Place the fenugreek seeds in a non-reactive frying pan. Stir and toss regularly for even heating. Do not let the seeds brown, or the resulting extract will take on a acidic flavor.
Put the seeds into an herb grinder while they are still warm. This helps release essential oils in the seeds that provide more flavor! You want a consistency similar to drop coffee grounds.
Warm the vodka with the vanilla bean. Use the lowest setting on your stove to avoid boiling. Put the seeds into a glass jar, then add the liquid so that it covered the ground seeds completely. Place lid on container.
Put the closed bottle in an area that remains cool and dark. Shake daily for three to four weeks. Strain. Return the clarified extract to the bottle. Use as desired.