Hi everyone! If you have ever tried count calories or cut out carbs, you know that pasta is something you have to avoid.
I really enjoy using spaghetti squash for pasta options, but it takes a long time to roast. I recently discovered angel hair pasta made from hearts of palm from the brand “Natural Heaven.” The hearts of palm takes on whichever sauce option you apply to it (like tomato, Alfredo, pesto, garlic + olive oil, etc.). It has a realistic pasta texture and took me under 15 minutes to make this whole dish!
This is a sugar-free, low carb, Keto-friendly cheesecake with a nut crust and sugar-free Lily’s chocolate chips. Obviously, this will not taste like a “typical” cheesecake due to not being able to have a graham cracker crust. This cheesecake is very satisfying if you have a sweet tooth like me!
This is very simple to make in an Instant Pot (or another pressure cooker). I have made many traditional cheesecakes in the oven and using the pressure cooker you get to avoid a water bath 🙂
1/2 cup of blanched fine almond flour
1/2 cup of finely diced nuts (I used walnuts but can use almonds, pecans, peanuts, etc)
5 TBSP butter (divided)
TBSP granular sweetener (I used 1/2 monk fruit, 1/2 stevia)
16oz cream cheese in block form (two packages) (room temp)
2/3 cup of sweetener of your choice (confectioners or granular – Lakanto brand is great; made from Monkfruit)
2 large eggs (room temp)
1/4 cup of heavy cream (room temp)
3 tsp of vanilla extract
1 tsp of salt
1/2 cup of sugar free chocolate chips (I used Lily’s brand)
Prep cheesecake (I bought this 7.5″ cheesecake pan from Walmart but it is also available on Amazon here) lining bottom with parchment paper and greasing sides with butter
Toast nuts and almond flour over medium heat with butter and sweetener for approx 5 mins (stirring frequently)
Allow to cool
Place in parchment paper lines springform pan and press down with your hands or measuring cup to create crust.
Place in freezer while preparing cheesecake batter
Beat together softened room temp cream cheese and sweetner (using hand or stand mixer – I left my beloved KitchenAid mixer in Florida)
Add in eggs one at a time and mix
Beat in cream, vanilla, and salt
Hand mix in chocolate chips
Pour batter into chilled springform pan with crust
Place a trivet over theater – with the handles resting on the side of the pot
Add strip of foil over trivet (to easily lift cheesecake pan when completed)
Place springform pan on top of trivet/foil
Lightly drape piece of foil over cheesecake
Secure and switch lid to “seal”
Cook for 30 mins at high pressure followed by 15 mins natural release
Manually switch seal to venting position
Cheesecake will look “jiggly” on top but should not be liquid
Let the cheesecake cool for one hour in the uncovered instant pot
After it is cooled, place a loose piece of foil over the cheesecake and place in fridge at least 24 hours before serving (hardest part!!!)
To make glaze: Create double boiler (I actually use the instant pot to do this – put water in instant pot; put bowl w/ chocolate chips over instant pot and use “saute” method and stir until chocolate melts). Stir in remaining ingredients. Cool and drizzle on top of cheesecake with additionall chocolate chips (May add in more coconut oil if the chocolate “seizes”) Place in fridge
XOXO Dine with Darci
I will create nutritional facts – but only 4.5g net carbs per slice (should make 8 slices)
Recently, my boyfriend and I have started doing a low carb/Keto diet. Thankfully, I love to cook and bake and I have learned especially with this diet that it is important to plan and prep.
These homemade blueberry-lemon poppyseed muffins are great for breakfast or snack! These are best kept in the fridge for about five days and can be frozen up to three months. Would be great for any type of diet but especially great if someone is trying to avoid sugar, carbs, or gluten. These are made with almond flour but next time I might try to do half coconut flour and half almond flour).
I had one of these for breakfast this morning with some Two Good brand strawberry yogurt and a homemade sugar free vanilla almond milk latte (made with my new espresso machine that my boyfriend got for me for Christmas aka thanks babe)!
I could also ship these muffins (and other treats like brownies and cookies if anyone is interested!)
Ingredients for muffins:
-2 1/2 cups of balanced fine almond flour (I got mine from Walmart)
-1/4 cup of sweetener (I used Lakanto Monkfruit granular sugar replacement)
-2 tsp baking powder (be sure that it is not expired)
-1/2 tsp of salt (I used pink Himalayan salt)
-1 TBSP of poppyseeds (can omit)
-3 large eggs
-Zest of one lemon (optional – but amps up the lemon flavor
-3 tsp of vanilla extract
-1 TBSP lemon extract** (could do 1/2 fresh lemon juice and 1/2 tbsp extract)
-1/3 cup oil or melted grass-fed butter (I used coconut oil)
-6 TBSP heavy cream
-1 cup of fresh blueberries (or less depending on how much you want)
Ingredients for lemon glaze:
-1/4 cup of confectioners sugar (I used Swerve Confectioners but can use any sugar free confectioners sugar-like Lakanto’s monkfruit version)
-1 tsp of lemon extract (can use fresh lemon instead)
-4TBSP of cream (more or less – looking for a liquidly constancy)
-Preheat oven to 350F + place 12 muffin wrappers in cupcake pan
-Combine dry ingredients in large mixing bowl (flour, sweetener, baking powder, and salt)
-In a separate bowl combine eggs, lemon extract, vanilla, lemon zest, cream, and choice of oil) – using a hand or stand mixer, mix until just combined.
-Add dry ingredients to liquid ingredients and hand mix on low until just combined
-Hand mix in blueberries
-Evenly distribute muffin mix upon 12 muffin cups (I used a 1/4 measuring cup)
-Bake for 19 – 23 minutes (depending on your oven; until a toothpick comes out clean)
-While muffins are baking, start on your simple glaze
-Mix together confectioners sugar, lemon extract, and cream until you get a liquid consistency
-Use a fork to “splatter” the glaze over semi-warm muffins
-Store in airtight container in fridge for up to 5 days and move additional muffins to freezer
XOXO – Dine with Darci
Approximate nutrition info (per muffin):
Calories: 260 Carbs: 9g Fiber: 5g (4 net carbs!) Protein: 8g Fat: 25 g
It has been a little while since I shared any recipes (I have been busy with life, homework, and moving across the country to start a new nursing travel assignment).
Anyway, I thought I would share a delicous side dish (which is perfect for this fall weather here in the midwest). This is a roasted sweet potato side dish mixed with olive oil, hot and sweet spices, salt and pepper, onions, BACON, slivered almonds, and feta cheese. This will make your mind and stomach very happy.
Enjoy and happy fall 🙂
1-2 sweet potatoes skin on – scrubbed well. Cut into bite size “squares”
2 slices of thick cut bacon – cut into small pieces
2 tbsp of olive oil (or ghee, butter, or avocado oil)
1/2 of a yellow onion diced (optional but so good!)
salt and pepper to liking
1 tsp of cayenne pepper
1/2 tsp (or adjust to liking) red pepper flakes
2 tsp of brown sugar
1 tsp of paprika
3 cloves of minced garlic
1/4 cup of slivered almonds
feta (or any cheese of your choice) for topping
parsley for topping (optional)
Preheat oven to 425 degrees fahrenheit
Wash and dice sweet potato and onion (if using)
Cut bacon into small pieces
Add potato, onion, bacon, salt, pepper, cayenne pepper, red pepper flakes, brown sugar, paprika, and garlic to sheet pan or oven proof pan
Bake at 425 degrees for 15 minutes then drop temperature to 375 (perfect time to cook my boneless bbq pork spare ribs 😉
Add in slivered almonds
Cook for an additional 15 minutes or until potatoes are cooked to your liking
Top with cheese and parsley (and add additional salt and pepper if needed)
The other night while eating dinner my boyfriend stated that a BLT sandwich would be good to have for dinner one night this week. We were thinking and thought what if we switched out the regular red tomato in the sandwich and attempted to make a BLT with a healthier version of a “fried green tomato” and try to air-fry it instead.
I honestly never bought any green tomatoes while living in Florida so I was happy to see them by the regular tomatoes at #Publix in Riverview, FL.
I essentially made a flour mixture, a buttermilk (I used regular milk with a tbsp of vinegar) + eggs mixture, and a corn meal/panko bread crumb mixture to assemble these fried green tomatoes. Since we are making BLT’s we bought some delicious homemade sour dough bread, fried up some bacon, and made two versions of mayo: herb mayo and a sriracha mayo and served these delicious sandwiches with some air-fried sweet potato waffle fries.
I have an “Avalon Bay” air-fryer that I have been using for years – it works great! I’ll attach the link for it on Amazon at the end.
Anyway, I promise these fried green tomatoes are delicious on their own but definitely amazing on a BLT sandwich
Ingredients (air-fried green tomatos):
-2 Green Tomatos
-Salt + Pepper (to taste)
-Garlic Powder (1 tsp)
-Creole Seasoning (to taste)
-1/2 cup buttermilk (I never have buttermilk so I mixed 1tbsp vinegar in 1/2 cup fo regular milk and let sit for at least 5 minutes until “curdled”)
-1 cup Panko bread crumbs
-1 cup corn meal
-Oil or Avocado oil spray
Cut tomatoes into 1/4-inch slices. Pat dry with paper towels and season well with salt, pepper, garlic powder, and creole season (to taste)
Place flour in a shallow dish (I honeslty use a paper plate for easy clean up)
Whisk together eggs and buttermilk in a shallow dish or bowl (Make your own buttermilk by combining milk with 1 tbsp of vinegar and letting sit for 5 mins). Add creole seasoning to taste..
Combine Panko crumbs and cornmeal in a shallow dish (I again use a paper plate for easy cleanup). Add in a small amount of salt, pepper, and creole seasoning.
Preheat your airfryer to 400 degrees (attachment to amazon)
Coat the tomato slices in the flour, dip in egg mixture, and then press panko crumb mixture into both sides.
Spray airfryer with oil and place 4 tomato slices in basket (only four would fit in my airfryer – you do not want to overlap). Mist the tops with oil. Air-fry for 7 minutes (watch closely so it doesn’t burn
Flip tomatoes over, mist with more oil and air-fry 3-5 more minutes or until golden brown
Serve with ranch or a mayonnaise sauce (I like taking mayo and mixing with srircha and hot sauce to taste)
Lettuce (we used a romaine mix, but can use any lettuce of your choice)
Thick cut bacon
Air-fried Green Tomatoes
Mayo (I like to take mayo and mix with fresh herbs – like parsley, rosemary, etc)
Fry some bacon (2-3 slices per sandwich or more depending on how much bacon you want per sandwich) Render the fat and watch closely so you dont burn your bacon. Place on papertowel when bacon is complete
Prepare and make the air-fried green tomatoes
Toast your sourdough bread (either in butter, oil, or bacon grease)
Spread mayo on both slices of toasted bread, add lettuce, air-fried tomato slices, bacon, and another slice of toasted bread)
Cut in half and enjoy!
Serve with your favorite sandwich side dish (we did sweet potato waffle fries)
That herb mayo and perfectly golden “fried” green tomatoes though!
If you are like me – I love fall. From corn mazes, pumpkin picking, football games, pumpkin spice lattes, halloween, carving pumpkins, apple cider, leaves changing, baking…..and it goes on and on. Now that I live in Florida, I honestly really miss fall (I have lived most of my life in Illinois – where I experiences all of these things).
I am currently in graduate school obtaining my master’s in nursing (to become a family nurse practitioner). I was at Starbucks this week writing a paper and had their new pumpkin cold foam cold brew (delicious by the way) and also had their pumpkin cream cheese muffin (also devious). I went on a mission to re-create their muffin. Mine tastes very similar – moist, pumpkin, hints of cinnamon and cloves, and with a nice cream cheese middle.
The difference between my muffins and Starbucks muffins: 1) the price (theirs: around $4.00 for 1 muffin mine: less than $15 for 20 muffins) 2) the taste (mine tastes more “natural” with a nice pumpkin spice flavor 3) the ingredients (Starbucks: sugar, flour, cream cheese, milk, cream, cheese culture, carob bean gum, water, corn syrup, modified food starch, nonfat dry milk, disodium phosphate, lactic acid, natural flavor???, preservatives, pumpkin puree, eggs, soybean oil, praline pumpkin seeds, caramel color, nonfat yogurt, corn starch, carrageenan???, pectin, sour cream, locust bean gum, guar gum, pumpkin flakes, maltodextrin, corn flour, sunflower oil, cinnamon, vanilla extract…..and you get my point).
Just remember….pumpkin spice & everything nice
4 large eggs
2 cups white granulated sugar
1 1/2 cups vegetable or canola oil
1 3/4 cups pure pumpkin puree not pie filling
3 cups all-purpose flour
1 Tbsp. ground cinnamon
2 tsp. baking powder
2 tsp. baking soda
2 tsp. pumpkin pie spice
4 tsp. pure vanilla extract (seperated)
8 oz package of cream cheese (softened)
1 cup of powdered sugar
Preheat oven to 375° F. Prepare 20 muffin cups by greasing cupcake tin or lining with cupcake liners. Set prepared pans aside.
Beat eggs in a large bowl with a metal whisk. Add sugar, oil, pumpkin, and 2 tsp of vanilla and beat thoroughly. Combine dry ingredients in a medium bowl. Sift dry ingredients to wet ingredients and mix until smooth (try not to over mix).
Divide the batter between 20 muffin cups. You’ll be filling them almost to the top of the liners, with just a bit of the liner showing (approx 1/3 measuring cup works well).
Mix together softened cream cheese, powdered sugar, and 2 tsp of the vanilla (best to use an electric mixer if possible)
Place approximatley 1 tbsp of cream cheese mixer (or use a small cookie scoop) and place on top of muffin mix. Push down mix slightly into the batter
Bake at 375° F. for 22 – 25 minutes, Muffins should be very lightly browned on top and around edges when cooked. Place a toothpick into muffin to make sure muffins are cooked). Allow to cool in cupcake pan for at least 10 mins as they tend to very hot!
I like to dust the top with a little cinnamon, sugar, and pumpkin pie spice
These are at their best on the day they are baked. Place in an air tight container for 3-4 days or freeze what you think you won’t use!
Have you heard of the ketogenic diet? A diet for rapid fat and weight loss – by eating low carb and high fat. These meatballs are essentially zero carbs and high fat – perfect for the keto diet.
I personally did keto for over six months last year and lost 55 pounds! These meatballs are great to keep in the fridge for meal prep and also to keep in the freezer to help prepare meals (like a yummy roasted spaghetti squash with marinara sauce, meatballs, and cheese).
If anyone is interested – I have so many homemade recipes that follow the ketogenic diet – comment below if you have any recipe ideas!
-Ground beef (mine was 2.5 pounds)
-Jimmy dean hot sausage (1 package)
-1/2 cup of parmesan cheese
-3 garlic cloves; minced
-Sea salt + pepper to taste
-1/2 tsp of ground mustard (optional)
-1 tsp of onion powder
-1 tsp of paprika
-1 tsp of Italian seasoning
-1/4 tsp of cayenne pepper
-Can add any other seasonings of your choice (I like adding Trader Joe’s Everything but the Bagel seasoning)
-Preheat oven to 350 degrees fahrenhiet
-Mix all ingredients in a large bowl (best to wet hands and mix with hands)
-Using a large cookie scoop (or your wet hands) to scoop meat mixture onto a pan with foil (easier cleanup)
-Bake in pre-heated oven for 20 minutes
If you want to freeze these like I like to do – let the balls cool and then put them in a single layer on a cookie sheet for 1 hour to “flash freeze.” Once they are frozen put the balls in a large freezer proof ziplock bag. Just thaw in fridge when you want to use them!