There are many keto pancake recipes out by now. Some that are only 2 ingredients and others you can microwave (so crazy!). While those recipes have their place, I still desire light, fluffy and delicious pancakes. Don't get me wrong, these pancakes are filling – 1 or 2 pieces and you'll be satisfied for sure. There are a few more ingredients to this recipe than others, but very well worth it!

Ingredients:
Recipe makes 6-7 pancakes six inch pancakes
3/4 cup  almond flour
1 tablespoon psyllium husk powder
1/2 cup (4 oz) cream cheese 
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon stevia or Monkfruit

Directions:

1. All ingredients into a blender and blend until combined.
2. Heat butter in a frying pan over medium heat and fry.
3. Wait until the edges a lightly golden before you flip. If not serving immediately, keep the cooked pancakes in the oven on warm.

Sure you can now just buy the pie filling from the store and be done with it. Trust me, I was the queen of convenience. I just didn't think to question the products on our store shelves. And thats the EXACT reason why we've become so complaisant with food companies and the products they market. That's the exact reason why we've become a society riddled with  chronic issues and ailments.

If you are looking to control your ingredients, provide a fresher, healthier alternative then you should make this. This recipe is so easy its laughable, plus its so versatile. I made this for a berry topping on top of my mini cheesecakes. Then I used it on my toast the next morning. I also think it could work nicely as a pie filling or atop a Brie wheel as an appetizer. The options are limitless if you get out of your own way.

Enjoy the recipe and let me know if you try it.

Ingredients
1 bag frozen blueberries (about 10 oz)
2/3 cup water
1/2 cup Swerve Confectioners sugar
1 tsp lemon zest (of 1-2 drops of lemon essential oil)
1 tsp Xanthan gum slurry*

Directions

1. In a small sauce pan bring the water to a boil.
2. Add frozen berries, sugar and lemon. 
3. Add Xanthan gum slurry. Stir and simmer on low for 5-10 minutes until the the berries begin to pop and reduce down. Note: the longer you cook the compote the mushier the berries will become. If you want to retain the shape of the berries, reduce the cooking time to only as enough to combine the flavors.
4. Remove from heat and let it cool on the counter for 15-20 minutes. 
5. The mixture will continue to thicken as it cools.

Directions (Xanthan Slurry)
​Ok so to be honest I don't really measure this.

1. In a small mixing ramekin add 1 tsbp of almond oil. Add 2 tsp of Xanthan gum and disolve into the oil to make a slurry.
2. Use the desired amount of the slurry to thicken sauces

Side dishes make all the difference in any meal, at least that's what I think. There's nothing I look forward to than the veggies that adorn my plate. However, for my young ones, veggies aren't always the highlight, though certainly they've grown accustomed to them.

If you are trying to get more fats in your diet or need a way to get your kids to eat their greens, what's better than serving them some creamed spinach? The best part about this recipe? I ALWAYS have all the ingredients in my fridge. So if there is ever a night that I need a side dish, I know this one is ready and can be whipped up in under 10 minutes!  Also, this one is always a crowd pleaser in my house.

Ingredients:
5 heaping cups fresh baby spinach
2 tablespoons grass fed butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup heavy whipping cream
1/2 cup whole milk
1/4 cup sour cream
3-4 ounces of cream cheese
1/2 cup grate parmesan cheese (optional)
1 tablespoon mayonaise
salt and pepper to taste

Directions:

1. Heat your butter in a deep skillet or pan. Add your fresh spinach, salt, pepper, garlic and onion powder. Stir until all the spinach is wilted.
2. Add the rest of the ingredients. Stir until well combined and any cheese has melted in. Salt and pepper to taste.

'I'm kinda surprised just how much this looks and tastes like sushi rice. If you're a sushi lover like myself you know that sushi rice is a bit sticky and has a hint of rice wine vinegar to it which adds a nice sweetness and tang.

This recipe uses riced cauliflower and is seasoned in such a way that it tastes just like the real thing. The trick to this is to cook your cauliflower on the stovetop for a few minutes. If you simply steam your cauliflower in the microwave, like most people, you'll have bits of hard-ish cauliflower which doesn't do a good job of convincing anyone. Traditional white rice is soft and sushi rice is a bit on the stickier side. So I used some gelatin (shhh thats the secret) and a bit of cream cheese (who doesn't love cream cheese) to hold the cauliflower together. Add you choice of fillers, roll em up and there you have it. Keto style sushi, that is low carb and won't fall apart when you pick it up with chopsticks (I know because I tried)!

Directions:
If you are going to add the gelatin, follow the first 2 steps. Otherwise skip to step 3.

1. Prepare your gelatin. Add the cold water to a small shallow dish.
2. Sprinkle the gelatin over the cold water as evenly as possible. Stir with a spoon and set aside to bloom.
3. In a medium pan, add butter and frozen cauliflower to the pan. (First, break apart the cauliflower a bit inside the bag so you don't have huge chunks. It'll make it easier and faster to cook).
4. Using half of the bloomed gelatin (it should be firm now), dissolve half in 1 tablespoon of hot water. Add it to your cauliflower.
5. Sauté for 3-5 minutes until the cauliflower is soft and tender, stirring often.
   
6. Once cauliflower is done, turn off and remove the pan from the heat. Add the rice wine vinegar, cream cheese and Nori seasoning. Stir and enjoy!

That's it! Allow the rice to cool before adding it on top of your Nori wrapper sheets. If the mixture is too hot, the nori will rip when you try to roll it. Happy eating!

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Its easy to miss potatoes on a Keto diet. Though I'm still working on a "French fry" alternative, this mashed "potato" recipe will definitely satisfy your cravings. I love to serve this with keto meatloaf or roasted tri-tip and gravy—which is always a crowd pleaser at our house!

​Ingredients:
3 heads cauliflower, cut into florets
3-5 garlic cloves, peeled
4 tablespoons grassfed butter (I recommend Kerrygold)
2-3 tablespoons heavy whipping cream 
4 oz cream cheese
2-3 tablespoons sour cream
1/8 teaspoon garlic powder 
salt and pepper to taste

Appliances/Tools:
**For BEST results** Handheld immersion blender (I use a similar one)
Otherwise you can use a blender or food processor
​

Directions Cake:

1. Bring a large pot of water to boil. Add a pinch of salt to the water.
2. Add cauliflower florets and whole garlic cloves to the water. Boil for 20-25 minutes until the cauliflower is fork tender.
3. Once the desired doneness is achieved, turn off the stove, remove the pot from the heat and drain the water.
4. Return the cauliflower and garlic cloves to the empty pot. The pot should still be warm.
5. Add the remaining ingredients–butter, heavy cream, sour cream and garlic powder to the pot. 
6. Using the immersion blender, blend the cauliflower into a smooth mixture. With the blender on, slowly lift up and down moving to different places in the pot to blend. 
7. TIP: try not to over-blend or your "potatoes" will lose its consistency and become too watery/wet.
8. Add additional heavy cream 1 tablespoon at a time until you've reached the desired thickness.
9. Salt and pepper your mashed-cauli to taste. 

Here is a traditional Filipino dish I keto-fied rather easily. The measurements are pretty much the same as I learned from my mom, just used keto versions. Next time I make this we'll go really traditional and add the quail eggs - YUM!

Ingredients:

• 4 steaks beef loin, about 20 oz
• 1 onion
• 3 cloves garlic
• 1-2 tablespoon avocado oil
• 5 tablespoons Bragg's liquid aminos
• 2 tablespoons fresh squeezed lemon juice
• 1/4 cup water

Directions:

1. Thinly slice your meat.
2. Marinate with soy sauce, pepper and lemon for at least 1 hour.
3. Add your onions and garlic to a pan with butter and sauté until the onions are soft and opaque. Remove from the pan and set it aside.
4. In the same pan, brown your meat. The meat will give off the yummy liquid it absorbed.
5. Add additional water and liquid aminos.
6. Add the onions and garlic back to your pan and simmer for another 5-10 minutes. The meat is thin so doesn't need much time to cook.

Serve this hot over cauliflower rice. Enjoy!