My husband and I began a KETO lifestyle this year (yes….I finally talked him into jumping in with me as I have been doing it alone since 2014) Eggs are a large part of our diet. We keep a bowl of hard-boiled eggs in the fridge so they can easily be snagged for a snack, popped into a lunch pail or sliced with bacon for a breakfast at home on a day off. However, the more we were eating them the more we were going crazy trying to peel the shells off. That crazy membrane sticks like gorilla glue! Continue reading “Easy Peel Method for hard boiled eggs!”
CEREAL? you say.
You can’t have cereal on a ketogenic diet! All those carbs!
Oh but you can….as long as you are willing to think and taste outside the box!
Before KETO, my favorite breakfast cereal was Honey Bunches of Oats with Almonds. I loved the crunchiness of the Almonds and the balls of oats…..I could have done without the flakes. So this KETO Cereal really has everything that I love about cereal anyway!
KETO BREAKFAST CEREAL
- 1/3 cup unsweetened Coconut Flakes
- 1 Tbsp of butter
- 1/8 cup slivered Almonds
- 1/2 pack Truvia (optional)
Melt butter in pan, stir in coconut and almonds, stir constantly until browned. Allow to cool. Stir in Truvia (optional)
The nutritional information INCLUDES the milk. You can use 2 TBSP HWC, cut with 3 TBSP water (which makes a much more milk like liquid) or…you can use 1/4 cup almond or coconut milk.
That’s right, I said 2 carbs per slice!
Insane right? And it doesn’t have that weird aftertaste that you normally get from a low carb bread based with almond or coconut flour or flax…
I’m not sure where the original recipe came from, but there are tons of versions of it floating around on Pinterest. I cannot take credit for this bread, but I did tweak it to fit my taste. Here is my twist on the recipe.
- 12 oz. cream cheese
- 4 tbsp butter
- 1.2/3 cup unflavored whey protein powder
- 4 eggs
- 1/4 EVOO
- 1/4 heavy whipping cream
- 1 tsp xantham gum
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 packet Truvia
Preheat oven to 325*
Melt butter and cream cheese in a small bowl in the microwave for 1-2 min until butter is melted and cream cheese is softened.
In a mixing bowl, beat the eggs and cream of tartar until lots of bubbles form, then beat in the cream cheese, butter, EVOO and HWC. In a separate bowl combine all of the remaining ingredients, mix well, add a little at a time to the wet ingredients, stirring in by hand with a spoon. Mix gently JUST until combined. (don’t overmix). Pour batter into a greased loaf pan. (I used a stoneware loaf pan). Bake for 50 min. Cool completely before turning the loaf out. Slice into 14 slices. Refrigerate unused bread for up to 5 days.
Check with your local Humane Society or Animal Shelter to see if they may be in need of some cat beds. These are great donations! They also make great gifts for animal loving friends! Not to mention you can make some for your own fur babies!
This pattern works up quickly and feels cushy without a huge amount of yarn.
For the cat bed shown I used two strands of yarn simultaneously. One strand of Bernat Baby Blanket Big Ball Yarn in Peach Ombre and one strand of Red Heart Super Saver Yarn in Baby Pink. The size hook used is an N/10.00mm. Stitches used are Chain, DC, and SC (BLO), SS ✏️Note: I have also made this bed using 3 or4 strands of Red Heart Super Saver simultaneously, in the event you don’t have any chunky or chenile type yarn to use.
See the instructions below.
This bed is machine washable on the delicate cycle. If you have a large mesh laundry bag, it will prevent the yarn from getting caught on anything else in the washer. Lay flat to dry OR hang outside on a clothes line in the sun to help remove any residual pet odors. Tip: I add a cup of apple cider vinegar to the wash cycle to also aid in pet odor removal.
Using both yarn strands simultaneously, create a slip knot, chain 4. SS to the first chain to form a ring.
🌸Row 1: Chain 2, 9 DC into the ring. SS to the Chain 2. (9)
🌸Row 2: Chain 2, 2 DC in each or the previous row stitches around. SS to the Chain 2 (18)
🌸Row 3: Chain 2, *1 DC into next stitch, 2 DC into next stitch Repeat from * around the row. SS to the Chain 2 (27)
🌸Row 4: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from* around the row. SS to the Chain 2 (36)
🌸Row 5: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from * around the row. SS to the Chain 2 (45)
🌸Row 6: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from * around the row. SS to the Chain 2 (54)
🌸Row 7: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from * around the row. SS to the Chain 2 (63)
🌸Row 8: Turn your work. Chain 1, work 1 SC into the BLO of each of the previous rows stitches. (This creates a “base” for the bottom of the bed, and a separation from the sides) SS to the Chain 1. (63)
🌸Rows 9: Chain 2, DC into each of the SC from the previous row. SS to the Chain 2.
🌸Rows 10-14: Chain 2, DC into each of the DC from the previous row. SS to the Chain 2. Tie off, weave in your ends.
Roll down the tall sides to create a softer thicker side wall for your kitty bed.
When it comes to treating our pups, we know they deserve the very best in treats!
What’s better then homemade?
What am I talking about? Your pup already loves you….unconditionally. That’s an even better reason to treat them to something homemade and all natural!
1 cup carrots
1 cup applesauce
2 tbsp. cinnamon
1 cup Steel Cut Oats
1 cup almond flour
First chop the steel cut oats in a food processor. They don’t need to be too fine, just not huge pieces like they normally are. Empty the oats into a mixing bowl, then chop the carrots in the food processor. Add to the oats. Add the remaining ingredients and mix until it forms a dough ball. You may need to add a bit more flour until the dough is the right consistency to roll out. Divide into two balls.
Roll out one of the balls onto a floured surface and cut out the biscuits with a cookie cutter. If you don’t have a cookie cutter you can use a pizza cutter to make strips out of the dough. Transfer your biscuits to a cookie sheet lined with parchment paper. Bake for 20-25 minutes.
Refrigerate the other ball for up to 5 days so you can make some more biscuits later in the week OR freeze for up to 2 months.
Comfort food. What could be better? While I try to eat a lot of low carb/carb free/keto foods, my family does not choose that lifestyle, so some of the foods I prepare are carb filled, buttery, cheesy, sweet and most importantly, “comfortable”.
My son Jake is home from college for Winter Break and he is all about homemade, filled with love, made in mom’s kitchen style cooking. After spending the last few months cooking for himself for the first time ever, he was really in need of a break from ramen noodles chicken nuggets and spaghetti. Mom’s kitchen has been buzzing since his visit began…Mac and cheese, bacon cheeseburger sliders, Hungarian goulash, scallops, steak, pancakes, all of his favorites!
This morning I made him some fresh, bakery style, Blueberry Muffins. This is a simple recipe and can be whipped up in under 30 minutes.
- Stick of butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tsp lemon extract
- 1/4 cup milk (I use coconut milk)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups white flour (sometimes I use 1 cup white flour and 1 cup wheat flour)
- Pint of fresh blueberries (make sure they are washed and have no stems)
- 2 tbsp cold butter
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1 tsp powdered sugar
- All ingredients into a small bowl then cut it repeatedly until it forms small pieces
- Preheat oven to 425*
- In a mixing bowl, beat together the 2 sugars and butter with a hand mixer.
- Add the eggs one at a time
- Add the sour cream, lemon extract and milk a little at a time.
- Add the salt, baking soda and baking powder.
- Add the flour 1/2 cup at a time.
- Blend well until batter is smooth, scraping sides of the bowl with a rubber spatula to ensure all the flour is incorporated.
- Fold in the blueberries gently with the rubber spatula.
- Spoon the mixture into the muffin tin. I once used a high quality silicone muffin pan and it was excellent! But it wasn’t mine and I don’t own one (yet). So I used a regular muffin tin and paper liners. Fill the liners to the top, then sprinkle with the crumble topping.
- Bake for 5 min, then lower oven temp to 350* and bake another 20 minutes.
- Allow to cool for 5 min, then loose the muffin tops from the top of the pan. Cool the rest of the way.
Serve with a cup of coffee or. peppermint tea and a kiss on the forehead! Oh wait! That’s just me….you can serve it however you see fit! 💖
I might be addicted to creating crochet patterns. I just love sitting down with a ball of yarn, a hook and no idea what will come out at the end!
Right now, these hats are all the rage! I’ve made a few myself for holiday gifts and I wanted to try a few different designs so my friends weren’t all getting the same thing…it’s all about customization!
This version of the messy bun or Ponytail Hat is my favorite! I really love how it turned out! It feels substantial and warm even though the yarn is a lighter weight (medium weight).
If you make this hat please share a photo of your finished work, I’d really like to see how they all come out!
Simple & Sweet Ponytail Hat Pattern
I used Bernat Satin Yarn in Sea Shell and Grey Mist Heather. I used a size H/5.00 mm hook. You will need a hairband that will create the top foundation of this hat. It took approximately3 hours to complete this project.
Attach your yarn with a slip stitch to the hair band.
Chain 17. SC into the 2nd chain from the hook and all other chains up the row. (16 SC) *SC into the hair band. Do not chain, turn your work, SC into the BLO back down the row (16 BLO SC) chain 1, turn, SC into the BLO back up the row (16 BLO SC) Repeat from * until you have completed 76 rows. Tie off leaving a long 12″ or so, tail. Using a plastic yarn needle, connect the two ends by overlapping, lining up, and sewing by hand ensuring the pattern looks consistent. Tie off again and weave in the end.
Now attach the gray to the end of the first original chain 17 row. Chain 2, SC into the end of all 76 rows. (76 SC) Join with a SL ST. Chain 3 (counts as a D.C.), 2 DC into the same stitch as the Chain 3. *Chain 1, skip the next 3 stitches, 3 DC into the 4th stitch. Repeat from * until a SL ST connects you to the original Chain 3, then add two more slip stitches to get your hook over to the first chain 1 space.
⭐️Chain 3, 2 DC into that space, Chain 1, 3 DC into the next space. Repeat from* all the way around the hat. SL ST to the Chain 3. SL ST 2 more times to get your hook over to the big chain 1 space. Repeat from ⭐️ for one additional row. Tie off and weave in the grey end.
Attach your sea shell yarn back onto the grey yarn at the tie off spot with a SL ST. *Chain 2. SC into each stitch around the hat. SL ST to the Chain 2. Repeat from * for 3 additional rows.
⭐️Chain 3. *FPDC in the next 2 stitches. BPDC in the next 2 stitches. Repeat from * around the rest of the hat. SL ST to the Chain 3. Repeat from ⭐️ for 2 additional rows, making sure that you lineup the FPDC and BPDC to ensure the ribbing looks consistent and even. Tie off and weave the end and in.
Congratulations! You have a simple and sweet ponytail hat. ENJOY!
ps. I want to thank my friend Emily for modeling the hat for me, she’s a lovely girl and makes my hat look even prettier than it already was! Thank you, Emily!