Fathead Pizza

Fathead Pizza is a must if you're going to stay satisfied with KETO lifestyle. I make it once a week usually and it feeds me for several days. Get creative with toppings! I usually make 1/2 of this recipe because I like really thin crust. Rolled out thin it fits a medium size pizza pan.

Fathead Pizza

Crust:
1 3/4 cup shredded mozzarella cheese
3/4 cup almond meal or flour
2 Tbsp cream cheese
1 egg
pinch of salt
1/4 tsp Italian Seasoning

Toppings
4 Tbsp tomato paste
salt to taste
any other seasoning you like. I like to add red pepper flakes and garlic powder on top of tomato paste.
Now it's time for the "real toppings" Make sure you cook the meat (sausage/hamburger/chicken) thoroughly. Saute veggies for just a few minutes to tender, but still crisp. Top with parmesan/mozzarella cheese if desired

Directions:

In a microwavable safe bowl, combine shredded cheese, almond flour/meal and cream cheese. Microwave on High for 1 minute. Stir, return to microwave for 30 more seconds on high. Add egg, salt and Italian seasoning. Stir to combine.
Dough will be super sticky, turn out on a piece of parchment paper, cover with parchment paper and roll out into a circle or square to fit your pan. Once rolled out, remove top parchment paper and place paper and dough on baking sheet or pizza pan and bake on 425° for 10 minutes. Maybe 12 if you want it a little more brown. If you want the crust crispier, flip parchment paper over to brown other side about 1/2 way through the baking process.

Add all toppings/cheese and return to oven for 5 minutes just to heat toppings and melt cheese.

Enjoy!

Beef "Mac" & Cheese

I was having a mac and cheese moment! But no way was I going to give in and eat a plate of pasta covered cheese so I came up with this. Very good, satisfying and only 1.7 total carbs.

Beef "Mac" & Cheese

Ingredients:
Makes 2 servings

7 oz ground beef
1 Tbsp butter
1 Tbsp almond flour
3 Tbsp heavy whipping cream
1 Tbsp cream cheese
3 Tbsp Monteray Jack cheese
3 Tbsp Sharp Cheddar cheese
5 oz steamed cauliflower
salt and pepper to taste (you can also be creative and add some chili powder, garlic powder, onion powder, etc. To give it a mex-tex flavor if you like)

Directions:

Brown the ground beef and set aside. While beef is cooking, put the cauliflower in a ziploc baggie, leave about 2" open and place in microwave for 3-4 minutes. Melt butter in skillet, add almond flour to make a paste, add the heavy cream and simmer until it starts thickening. Add all the cheese and stir until melted. Place steamed cauliflower on several layers of paper towels and fold up into a ball. Squeeze excess water out. Chop cauliflower into bite size pieces.
Add cauliflower and beef back into cheese sauce and stir. Sprinkle a little cheddar on top if you like.

Nutrition per serving:
calories 466; fat 33.3; sodium 266.8; carbs 1.7; fiber 0.6; sugar 0.8; protein 24.6

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Cauliflower Casserole

Here's the finished product from the live video.. OMG...it's so good! I really don't think anyone would know it's cauliflower instead of potatoes. 

Cauliflower Casserole
serves 4-5
Ingredients:
1 lb cauliflower steamed
4 oz cream cheese
3 strips of bacon cooked and crumbled
3 oz Monteray Jack cheese shredded
3 oz Sharp Cheddar cheese shredded
2 Tbsp Heavy cream
1 garlic clove minced
1/2 cup green onion
salt and pepper to taste

Directions:
Preheat oven to 350°F
Prepare a 2-3 qt casserole dish with cooking spray
Steam cauliflower (the easiest way is to place the cauliflower in a gallon ziploc bag, seal bag leaving about 2" for steam to escape and place in microwave for 4 to 5 minutes.) Remove cauliflower and wrap it in paper towels and squeeze out excess water.
While the cauliflower is steaming, add cream cheese 2 oz of Jack cheese and 2 oz of Cheddar cheese, heavy cream, garlic, bacon green onion in a bowl and mix it with a hand mixer. Add cauliflower, salt and pepper and combine well.
Scoop the mixture into the casserole dish, Sprinkle remaining cheese on top and bake for 35 minutes.
Remove from oven and let cool for a few minutes. Delicious! You can serve this as a main dish or side.

Enjoy :)

Nutritional Values:
calories 209; fat 16.1; carbs 7.4; fiber 2.7; sugar 3.7

Follow me Teresa Harmon for more recipes, fun, motivation and more <3 span="">

Keto Bread

Here's the recipe for the Keto Bread I made in the live video. The video is posted below on my timeline. Make sure you watch it, comment and even share it with your friends.

If you're on a low carb/keto style way of eating, bread is a no no! Some people can't handle this lifestyle because they miss bread too much. I never ate that much bread in the first place, but it is nice to be able to have a sandwich once in awhile.

Keto Bread

Ingredients:

1 1/2 cup almond flour (finely ground)
6 eggs (separated)
4 Tbsp butter (melted)
3 tsp baking powder
1/4 tsp cream of tartar
pinch of salt

Directions:
Preheat oven to 375°F
Prepare a 8x4" loaf pan with cooking spray or coconut oil

Pour the 6 egg white and cream of tartar in mixing bowl and beat until egg white form stiff peaks. Set aside.
In a different bowl, combine almond flour, eggs, melted butter, baking powder and salt. Combine together. Add 1/3 of the egg white and mix together well. I did all of this by hand, but if you have a food processor and want to use that you can. Once you have everything combined well, add the remaining egg whites and fold in gently.

Pour the batter into the loaf pan and bake for 30 minutes. Use the toothpick test to make sure it is cooked through. It is better to side on overdone than underdone. You don't want globs of raw egg in your bread.

Let cool for about 15 or 20 minutes. Remove from pan and slice into 20 pieces. This bread will keep in the fridge for 10 days. Each slice is 1gr net carbs.

Nutritional values: per slice
calories 90; fat 7.8; sodium 49.2; carbs 1.9; fiber 0.9; sugar 0.4; protein 3.7

Hope you enjoy this recipe. I think this may turn into a regular recipe at this house. I can see myself making this a couple of times a month. I think I'll try to freeze some of it and see what happens.

:)

Bulletproof Coffee

Do you wake up in the morning knowing that you should eat breakfast, but you just can't eat?  Do you skip breakfast because you just don't have time to fix yourself something?  Do you find yourself starving around 10:30 am whether you eat breakfast or not?

Here's your solution...Bulletproof Coffee

It will keep your satisfied, with no hunger until lunch time.  Heck...you might not even realize it's lunch time until you look at the clock or a buddy asks you where you want to go for lunch.

Just take a cup 8 oz of hot STRONG coffee, add 1 Tbsp of butter and 1 Tbsp of coconut oil.  Pour it in a blender and blend until frothy.  It's my new favorite breakfast!  Best part, you get all the creaminess and 0 carbs :)

Don't turn your nose up until you've tried it.  If you need a little sweetness added you can add a few drops of stevia or sweetener, but watch it, most sugar substitutes contain up to 3 carbs per packet or 1/2 tsp.

Instant Blueberry Jam

The secret to this instant jam is the chia seeds!  WOW ..... it's tasty and super easy!

I've been making the coconut pancakes about once a week and was missing the drizzling syrup. That's when I decided to create a blueberry jam that can substitute as a syrup.

All I did was this:

I took a big handful of frozen blueberries probably 1/2 cup, a couple Tbsp of water and 1/2 tsp chia seeds. I put it in the microwave for 1 minute. Smashed the blueberries with a fork, stirred it until it became thick. If it's too tart, you can add 1/2 tsp - 1 tsp stevia sweetener. It would probably be best to strain the blueberry skins out, but I kind of liked them. It gave it a good texture. Store the leftovers in a sealed glass container in the fridge.

Nutrition Values
8 tsp size servings

Calories 6; Fat 0.1; Carbs 1.4; Sugar 0.9

Bam!!! This would also be great paired with peanut or almond butter! YUMMY

Coconut Pancakes

I've eaten several different low carb pancake recipes and they're okay, but I think I figured out a recipe that is top-notch in the low carb world. Give them a try and see if they make you as happy as they did me. :)

Low Carb Pancakes

Ingredients
2 eggs (separated)
1/2 Tbsp coconut oil melted
2 Tbsp coconut flour
2 Tbsp softened cream cheese
pinch of salt or less
1/4 tsp baking powder
1/2 tsp Pyure or organic stevia
butter or coconut oil for frying

Directions
Separate the yolks from the egg whites. Whisk the egg whites and salt with a hand mixer until stiff peaks form. Set aside.

In a different bowl, mix or cream the cream cheese with a hand mixer until smooth, add in egg yolks and melted coconut oil. Add coconut flour, baking powder and Pyure (sugar substitute) together until you have a smooth batter. Carefully, fold in egg whites. Let sit for 5 minutes.

Fry in butter or coconut oil for a few minutes on each side on medium heat. Serve with melted butter, fresh berries and a dab of whipping cream.

They are fluffy and tasty! :) <3 span="">