Saturday, June 22, 2013

Fat Bombs

3/4 cup melted Coconut Oil
9.5 T. melted Almond Butter or( 150 g.)
3 T Cocoa Powder
9 T melted Butter (I use 8T or 1 stick butter)
60 drops of Stevia

Melt together pour into small paper cups in mini muffin pans. Put into freezer for about ten minutes. Store in ziplock in fridge. 

Calories 133
Carbs 1.6g
Fat 14g
Protein 2 g

Note: Feel free to experiment and substitute more coconut oil for butter to reach your desired needs and taste. 

Thursday, June 13, 2013

chicken Cobb Salad

Chicken Cobb Salad

Rub 4 boneless, skinless chicken breasts (or Thighs) with olive oil, salt and pepper. One a baking sheet, roast in a 400 degree oven till cooked, slightly cool then shred. Toss 1 head chopped romaine with 2 Tbs. each olive oil and vinegar, season with salt and pepper. Top with cut up hard boiled eggs and avocado, crumbled bacon and blue cheese and the chicken. 

Monday, June 10, 2013

Monterey Chicken

Monterey Chicken

4 chicken breasts
1/4 cup BBQ sauce
1/4 cup crumbled bacon
1 cup Colby and Jack cheese, shredded
1 14 oz can Rotel tomatoes w/ green chilies, drained
sliced green onions

Pre-heat oven to 400 F. Pound chicken flat. season with salt and pepper. grill chicken. cover baking seat with foil, place chicken on cookie sheet. top each chicken with BBQ sauce, cheese, tomatoes and green chilies, bacon and onions. Bake 5 - 7 minutes

Marinade Option: 30 minutes before grilling
1/4 cup olive oil
2 Tbs soy sauce
2 tsp. McCormick's Montreal Stake Seasoning

pic with no cheese

Wholly Guacamole Eggs

A perfect summer morning quick fix breakfast.

2 fried eggs in butter (medium-well)
Sliced Tomatoes
1 half sliced Avocado or a squirt of Wholly Guacamole
Bacon Pieces
Salsa (optional)

Calculated without Salsa Calories 283 Carbs 2

Tuesday, April 16, 2013

Sweet Glazed Chili Salmon

1 T Splenda
1 T salt
1 tsp ground cumin
1 tsp chili powder
2 T olive oil
2 T cilantro, chopped
4 Salmon Stakes

Stir together in a small bowl, Splenda, salt, cumin, chili powder. Rub on Salmon Stakes (all sides). Cover and cook on med heat in frying pan with olive oil, flipping salmon every 4 minutes. Cooks in 12- 15 min or till fish flakes. Sprinkle with chopped cilantro!

Tuesday, April 9, 2013

Fish Night

Tilapia is one of my favorite fish, because its so fast to make, even if it's straight out of the freezer.
I pretty much make it the same way as Cod fish shown HERE.

Poach Tilapia in small amount of water with a little butter, sprinkled with Citrus Grill seasoning.

Perfect Green Beans
recipe by. Mama T

Bring water to boil in sauce pan. Place fresh green beans (best from Costco) in pan and boil for 3-4 min. Drain water and rinse beans with cold water. in same sauce pan, med/high heat, place 1 T butter in pan, and return beans, add 1-2 minced garlic cloves. cook another 3-4 min. you can also add a few shakes of crushed red pepper. yum!

Thursday, April 4, 2013

Mexican Lime Chicken Fajitas

Recipe inspired by Bro-in-Law, Kirk, who treated the whole family one night with his mad skills while were were in Mexico this Christmas! it was so good, we had him make it AGAIN! To make it Keto-Style, Instead of tortillas we place this goodness over a fresh bed of baby spinach!


Mexican Lime Chicken Fajitas

extra virgin olive oil
2-3 chicken breasts, cut into small pieces
1-2 cups bell peppers, (red, yellow, orange, green), sliced
white onion, sliced
salt and pepper
key limes
chili lime seasoning 
cilantro, finly chopped
baby spinach

Warm pan with 1 T olive oil, add cut chicken. season with salt and pepper, chili lime seasoning, and the juice of one key lime!! cook and transfer to plate for later. 

Add 1 T olive oil to same pan and add onions and peppers, season with juice of key lime, as well. 

Add chicken back to veggies and cook together. Add chopped cilantro, stir and serve over bed of baby spinach. 

you can add cheese and sour cream too. or make Amy's famous cheese 'taco shells' found HERE!