There are so many cauliflower pizza crusts on the mark now that are not truly keto-friendly. Yes, most are gluten free and grain-free, but they are contain starches and carbohydrates that would classify them technically non-keto. But don't fret my keto lovers, make this EASY and simple, PURE CAULIFLOWER pizza crust with cauliflower, mozzarella and parmesan cheese, a few spices and bam—a truly grain-free, whole30, gluten free and KETO caulicrust you can enjoy whenever you want. And if you use pre-riced cauliflower (like I do), then the hardest part is already done for you. Just sauce, top and bake. Pizza nights are saved!​

Ingredients:
1 package of frozen riced cauliflower (trader Joes or Costco has this), about 10-12 oz
2 tbsp Psyllium Husk Powder
1/2 cup shredded mozzarella
1/4 cup parmesan cheese
2 eggs, beaten
1/4 teaspoon Oregano
1/4 teaspoon Italian Seasoning
1/4 teaspoon garlic powder
pinch of salt

Directions:

1. Defrost the frozen cauliflower in the microwave.
2. Wring out the excess water with a dish towel or paper towel.
3. Add thawed caulirice and the rest of the ingredients in a bowl. Stir well to combine.
4. Form the mixture into a circle crust shape on a parchment lined cookie sheet.
5. Bake at 350º for 10-15 minutes until the crust is set. DO NOT overcook the crust (you will cook it even more when you add toppings)
6. Refrigerate overnight for best results and remove to top when you are ready. 

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Nearly every summer since my children were really young (my youngest went camping for the first time when she was 6 months old), we've gone camping. We disconnect from technology, take nature hikes and sit by the camp fire and soak up nature. Nowadays, its my children whom I'm disconnecting from technology more than I—so many gaming, devices, tv and the such have made them just as tech dependent as my husband and I (who work in the tech industry).

One of the staples for our campfire nights was hot chocolate. In true #ketomama fashion I knew there HAD to be better than the 30g carbs (25g sugar) in those normal hot chocolate packets GAH! So there, like many of my other keto kitchen adventures, began the journey to make a keto version hot chocolate mix. And do you know what? It was EASY. Simple. Dog-gone stupid easy, it was surprising why I never made it before. 

My keto hot cocoa mix is sugar-free, low carb and diabetic friendly. 4 ingredients, yes 4. That's it. Mix it together, save it in an airtight container and ta-da! Hot chocolate whenever your heart desires!

Freshness
The key is to keep the mix in an airtight container. Keeping moisture out is key to keeping this fresh. Kept properly and this mix will last 6-8 months!!! It doesn't matter if you choose a glass or plastic container. The key is that the airtight suction works. I added a link to the containers I use. I like them because they are stackable (space saver) and they are plastic (little hands can make hot cocoa without difficulty. Plus when we are camping, I literally pack the plastic container and call it done. I don't have to worry about any broken containers or transferring the mix.)

How to make the hot chocolate
When you are ready for a cup, just mix 2 tablespoons of the mix with 8oz of hot water. Yes, I'm old school and I like heating water in a tea kettle LOL. Pour the hot water over the mix and stir vigorously. I use a small whisk. Remember there aren't any additives or emulsifiers in this mix, so it will take several stirs to fully dissolve (darn you convenient packet of Swiss Miss, you've ruined our patience! LOL).  The hotter the water, then better it dissolves. You can also dissolve in half the water and then add whole milk, almond milk or heavy whipping cream to thicken it it. My personal fav? Top it off with some sugar-free, keto whipped cream. YUM!

Ingredients:
12 oz heavy cream powder (I recommend this brand)
1/3 cup of Stevia (I recommend Wholesome brand)
1/2 cup Cocoa Powder
2 tsp pink Himalayan sea salt
 
Directions:

1. In a large bowl, sift the heavy cream powder and cocoa powder together to remove any clumps.
2. Add stevia and salt and mix together to incorporate.
3. Store the mix in an airtight container. Stays fresh for 6-8 months.

To Make Hot Chocolate:

1. Mix 2 tablespoons of the cocoa mix with 8 oz of hot water. Stir and enjoy!
   (For a deeper chocolate flavor add an extra tablespoon of the mix)
   

Make it with our current product favs

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It can't get easier than a one-pan dish with 4 ingredients and 3 steps!! This chorizo hash recipe is a great meal to change up your normal breakfast routine. The yummy spices offer a nice kick to the pallet and the radishes offer a great alternative to potatoes. Once the radishes cook down, they look like little diced up red-skinned potatoes and soak us what you're cooking them in, so you can't even tell.

You can serve this up as it is or with a fried egg on top (our favorite) or with a size of low carb tortillas for wrapping. Either way this hash will surely win over even your pickiest eater!

Ingredients:
1 pound ground Chorizo (We LOVE Grass Roots Coop's brand. Click here for $30 Coupon on your order)
2 bunches radishes, diced small
1 tablespoon Avocado oil
1 small onion
salt and pepper

Directions:

1. In a skillet, heat avocado oil and sauté the onions and radishes until they are slightly softened.
2. Add the ground chorizo and cook through.
3. Season with salt and pepper to taste.

For my daughter's birthday I wanted to give her a special day filled with yummy treats, desserts and foods she loves. After-all what birthday party (especially a kid one) is complete without massive amounts of sugar, candy and sweet treats, right? It is something of a cultural thing really. When you go to a party or an event, all diets are "on-pause" or those days instantly become a "cheat day" (you know what I'm saying.) And if you knew me before my keto journey, you knew that a "dessert bar" was a very common, if not a standard thing, at our parties.

However this now sugar-free mama has a loud, convincing voice inside yelling, "There must to be a way to achieve this without bringing back the processed food crap we painstakingly worked so hard to get out of our house." If it was possible, I wanted to do it.

So thus began my journey to think up foods that I could do a keto remake of. I loved rice krispies as a child and love how now they are so artisan looking half dipped in chocolate and swirled with white chocolate or sprinkles. This seems like a good keto remake candidate.

Now that the market is slightly saturated with keto cereal companies that are basically using protein powders and alternative sweeteners, there are many options to choose form that are low carb and tasty. These cereals are crunchy and quite convincing, living up to my 80's childhood standards of cereal.

The Highkey brand recently launched a cereal line to add to their product repertoire. Their new "frosted" flavor is also in the shape of a rice krispie. Enter inspiration! It would be perfect and look like the real deal!

Ingredients:
1/2 batch keto marshmallows (Click here for our recipe)
1 box Highkey brand frosted cereal (Or other keto cereal flavors you like)
2 tablespoons grass-fed butter**
Sugar free sprinkles (optional)

Directions:
**If you've already made your marshmallows, then follow the steps below:

1. In a medium sauce pan, melt butter and half a batch of keto marshmallows.
2. Once the marshmallows are melted pour the box of cereal into the mixture and stir to coat the cereal.
3. Transfer to mixture into a tray and use parchment paper to press it flat.
4. Allow the mixture to harden and cool.
5. Cut and serve immediately or dip your keto rice krispie bars in dark chocolate. Sprinkle some sea salt flakes or sugar-free sprinkles on top. Enjoy! 

**If need to make marshmallows first, then follow the steps in our recipe for Sugar-Free, Keto Marshmallows here.

1. After step 6, instead of preparing a dish to set your marshmallows, you will pour your cereal in a bowl with half the mixture.
2. Stir the cereal to coat.
3. Then place cereal mixture in a glass dip, pressing with parchment paper to flatten.
4. Cut the rice krispies in squares and decorate as suggested or eat as is.

TIPS

• I prefer making these with a fresh batch of marshmallows. The reason is that the marshmallow filling will have already been cooled slightly during the mixing process helping to keep the cereal slightly more crunchy. Remelting already made marshmallows and butter works too, just know with keto cereals and their ingredients, the cereal will get less crunchy.
• Store these in an airtight container in your countertop for about a week.

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When I first transitioned to Keto, the one thing I missed the most at first was pasta. The one thing my kids still ask for on a regular basis, especially my oldest daughter, is....pasta. Now if a mom in her mid-30s was having a hard time giving up pasta when going keto, what could I expect from my then 6-year-old daughter? 

I tried everything to substitute for pasta--black bean pasta (which was beans I know, but it only had 8g of Carbs per serving and for my low carb kiddos, that was good enough for me), zucchini noodles, and shirataki noodles (we've tried every single brand and the best is my opinion is Well Lean). I even made my own gnocchi pasta recipe (which satisfied a pasta fix, but was not the same as elbow macaroni). Everything worked out OK, but just never compared to the real deal. I get it, pasta is chewy and has a certain bite to it that until now, no real keto product could rival. 

Enter the Great Low Carb Bread Co.! They carry an AMAZING line of low carb and gluten-free pastas and breads for purchase. The reason we love GLCBC is because they focus on using the highest quality ingredients such as almond flour, flax meal, oat fiber and olive oil. The net carbs are decent (this particular recipe net carbs is 7g net carbs per serving), so if you are careful with your carb intake for the rest of your day, then this can be a nice treat here and there.

If you ever need keto comfort food, this is it. My 4-cheese version is such an easy recipe and delivers all the right fats for a great keto meal or side dish. If you are going to have pasta, you MUST get it from Great Low Carb Bread Co. It will change your keto life LOL —> Click on my link to shop their products!

Ingredients:
16 oz low carb elbow macaroni 
2 tablespoons grass-fed butter
1/2 teaspoon xanthan gum (optional)
1 cup heavy whipping cream, room temperature
1 cup whole milk, room temperature
1 cup white cheddar cheese, grated 
1/2 cup sour cream
1  3/4 cup sharp cheddar cheese, grated and divided
4 oz cream cheese
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
1/8 cup crushed pork rinds (for garnish—optional)

Directions:

1. Boil the pasta according to the directions on the bag. Drain and set aside.
2. In a large pot melt butter and sprinkle xanthan gum over it to make a rue. Use a whisk to stir the xanthan gum into the butter until it is incorporated and not clumpy.
3. Slowly pour your heavy whipping cream and milk in, continuing to stir with your whisk.
4. Season your milk with the a little salt and pepper and your garlic powder.
5. Add cream cheese, sour cream, 1 cup each of the white and sharp cheddar cheese and parmesan cheese. Save the remaining sharp cheddar cheese for later.
6. Stir until all the cheese is combined and the sauce thickens a bit. If its too thick you can add a bit of water or milk 2 tablespoons at a time to thin it out.
7. Turn off your stovetop and dump your macaroni into the pot of cheese. Stir to incorporate.
8. Add half of the remaining sharp cheddar so there are little pieces of unmelted cheddar in the mixture,
9. Transfer the mixture into a baking dish. Sprinkle the remaining cheddar cheese on top along with the crushed pork rinds.
10. Bake in the over at 350° for 30 minutes or until the top is nicely browned.

TIPS:

• You can make this ahead and it will be great!! Complete all the steps to step 9, cover the baking dish with a plastic wrap and refrigerate overnight. When getting ready to bake the mac and cheese, leave it on the countertop while the over preheats and add an additional 10-15 minutes to the baking time.
• THIS IS GREAT FOR CAMPING!!!!!! Again, make everything ahead of time and buy these really cute aluminum foils trays with lids. Wrap them with heavy duty foil TWICE (to prevent the bottom from burning). When you're ready to make these, put them straight over the campfire grill. They will heat fast to check them after a few minutes, stir and recover. You may need to add a tiny bit of water to make the cheese more gooey. 

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I don't know about you, but I love summer salads. This yummy balsamic poppyseed salad dressing is one that you need to keep a jar of in your fridge any time the inspiration of a summer salad hits. I normally make a double-batch for the very reason that I will have more to store for the next day or the following week!

The sweet-sour taste of the balsamic vinegar compliment any fresh fruit you put on your salad. Naturally in order for it to be keto-friendly add sliced strawberries (our favorite) or blueberries. When our garden is in bloom we often add both!

What I love the most about this dressing is that it changes the landscape of most salads we eat. Most of the time our dressings tend to be sour cream or yogurt based. This light dressing is a great way to mix up your meals and celebrate the freshness of the summer season.

I hope you enjoy this recipe as much as we do!

Ingredients:
1/4 cup balsamic vinegar
3 tablespoons EVOO
1.5 tablespoons poppyseeds
1.5 tablespoons yacon syrup
1 teaspoon dijon mustard
salt and pepper

Directions:

1. Combine all the ingredients in a salad dressing shaker bottle. Shake well to combine.
2. Shake before drizzling on your favorite summer salad! 

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