Pozole Rojo (Instant Pot)
As most of you may have already figured out I love soup! We have been having crazy cold weather here in Southern California. It is usually in the hundreds by now ! I am also a huge fan of my Instant Pot. I taught Instant …
Month: May 2019
Cassava Street Taco Tortillas
Happy Taco Tuesday! What is it about little street tacos that make them taste so much better ? I love small street tacos… ! They are so cute and I especially love them when they don’t make my stomach hurt! I am very sensitive to …
Chocolate Banana Donuts (No Sugar Added)
These donuts were a happy accident. I love experimenting in the kitchen. I especially love it when my experiments turn out! It’s very difficult to make sugar free and gluten free goods taste good. You have to know how to balance flavor, texture and sweetness. These are not sugar free because I did use a banana but there are only 3 grams of sugar per donut! So not too shabby, and honestly… look at these donuts!
Chocolate Banana Donuts
No sugar added and a whole 3 grams of sugar! Moist chocolate with a hint of banana flavor!
Ingredients
- 1 banana very ripe, peeled
- 1/4 cup Swerve Granular
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons coconut oil melted and cooled
- 3 eggs
- 1 tablespoon vanilla
- 1 cup cassava flour
- 1/4 cup fine almond flour
- 1/4 cup raw cacao powder
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/4 cup Lily’s Dark Chocolate Chips
Chocolate Glaze
- 2/3 cup Lily’s Dark Chocolate Chips
- 1 tablespoon coconut oil
Instructions
- Place banana in mixer with whisk attachment.
- Place on medium speed and add the sweetener. Mix for 1 minutes.
- Add the melted butter and coconut oil.
- Add the eggs and vanilla.
- Stop the mixer and add the remaining ingredients (except the glaze ingredients), mix for an additional minute.
- Stop the mixer and use a rubber spatula to scrape the sides.
- Pour batter into large piping bag
- Spray your donut pan.
- Bake for 12 minutes.
- While donuts are baking melt the coconut oil for the glaze and turn off once melted.
- Add the 2/3 cup chocolate chips mix until melted.
- When donuts are done baking allow to cool and dip in chocolate glaze.
- Sprinkle with slivered almonds, pecans, peanuts, sprinkles or chocolate chips.
Cumin Instant Pot Rice
I’m all about quick, easy and tasty side dishes. This is for sure at the top of my list. This rice is tasty, fluffy and so easy to make. You can add fresh cilantro and fresh chopped green onions to add a fresh pop of …
Blackened Shrimp & Bacon Cauli-Grits
My husband works very hard both at work and at home. I love to cook delicious meals that make him happy. Food and feeding people is most definitely my love language, and it’s a language no one hates thats for sure. This is a Keto …
Shrimp & Crab Ceviche (Large Batch)
I almost feel silly posting this recipe because it’s such a simple, no fuss recipe. This was actually my first time ever even measuring. I wanted to share how I made and served my large batch ceviche with you all because it’s delicious, fresh and easy to make. Can be made up to a day before you plan of serving it. Also this is safe for those of you who do not like raw seafood.
Shrimp & Crab Ceviche
Fresh, clean, jam packed with shrimp and crab, best of all so simple to make.
Ingredients
- 3 pounds extra large shrimp peeled, deveined, and chopped
- 1 pound imitation crab flake style
- 1 red onion diced small
- 6 roma tomatoes seeds removed and diced
- 6-8 Persian cucumbers unpeeled and diced
- 1 bunch fresh cilantro chopped
- 4 lemons juiced
- 4 limes juiced
- 2-3 avocados cubed
- 1 cup Clamato or Tomato Juice
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
- 1 teaspoon dried oregano
Instructions
- Bring a large pot to boil with 1 tablespoon salt. While the water is coming to a boil set a large bowl filled with ice and water near by.
- Add the shrimp to boiling salted water and set a 4 minute timer.
- Strain shrimp through colander and place in ice bath for at least 5 minutes.
- Strain again and place in large bowl.
- Add the remaining ingredients, combine well and place in refrigerator to chill until ready to serve.
- Serve with tostadas or chips, hot sauce and ketchup.
Fergarita Mix (Sugar Free)
I love me a good margarita. It’s usually my go to drink, with that said I recently researched how much sugar is in one margarita. Ouch. 24 grams of sugar! A Pop Tart has less sugar! This margarita mix is delicious and so easy to …
Fiesta Salmon
My family would eat Salmon every single day if allowed. I am always trying to come up with fresh new ways to prepare their favorite fish. It was warm all day and I was looking for something fresh and low carb. Jacob had 3 servings …
Ham & Broccoli Quiche (Gluten Free)
I made a large ham for Easter and saved some in bags and froze to use throughout the next few months. My husband of all people shocked me by literally polishing off all the leftovers the next day. Jake loved it too. It is a very special dish, honestly so easy to make and wait till you taste the crust!
Ham & Broccoli Quiche (Gluten Free)
Buttery, flakey gluten free crust filled with ham, broccoli and creamy, cheesy goodness.
Ingredients
Crust Dough
- 2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour
- 8 tablespoons unsalted butter cubed, very cold
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 egg
- 1 cup cream very cold
Quiche Filling
- 2 cups ham cubed
- 2 cups fresh broccoli chopped
- 1 small onion diced
- 2 tablespoons olive or avocado oil
- 6 large eggs
- 1 cup heavy cream
- 2 cups shredded cheese I used fontina, gruyere and parm
- 1 tablespoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
Instructions
Crust Dough
- Preheat oven to 350
- Combine the flour, butter, baking powder and salt in food processor. Pulse 5 times.
- Open food processor and add the cream and egg. Pulse until combined.
- Spray your quiche pan in oil spray.
- Pour the dough into pan and press evenly into pan. Shape the edges if you would like.
- Very gently cover the dough with foil. Pour 2 cups of dried beans on top of foil (see picture above)
- Bake for 20 minutes.
- Very carefully remove the pan from oven and very carefully remove the foil and beans.
Quiche Filling
- Heat a large skillet and add the oil, ham, broccoli and onion. Cook for 5 minutes on high or until the onions are tender. Set aside and allow to cool a bit.
- In a large bowl combine the eggs and cream. Whisk until well combines.
- Add the remaining ingredients. Mix well.
- Pour the ham, broccoli and onion mixture into baked crust.
- Pour the cream and cheese mixture over the top.
- Bake in 350 degree oven for 45 minutes. Make sure the center is firm and the top is golden brown.
- Allow to cool for 10-15 minutes before cutting.
Instant Pot Mac & Cheese (Gluten Free)
I love making gluten free foods that my family truly loves. I also usually give my recipes to friends to try and test on their families (Thank you Jenkins Family) Not only is this Mac & Cheese good but it cooks in 6 minutes in …