My low carb, keto and air fryer recipes reflect my philosophy on cooking...everything needs to be family friendly, easy, fast, exceptionally delicious, and use common ingredients.
I've been cooking low carb / keto for the past 13 years and it has helped me lose over 70 pounds.
My recipes are thoroughly tested and get rave reviews like this one: "This is the best cheesecake I’ve ever had! The perfect amount of sweetness" and "My kids and husband didn’t realize they were low carb. I’ve already eaten too many of these. Will make these again for sure!"
I am your sister from Yemen, and by Allah I only spoke out of hunger and distress. My mother, my brothers, and I lessons and tears. We are in a situation that only God knows about. God is sufficient for us, and He is the best disposer of affairs for those who broughtOh people, we are your sisters, by God 😭😭😭 We do not even find a loaf of bread inside the house that would satisfy you, oh nation of Muhammad. People are brothers. Oh God, make your righteous servants subservient to us. Oh God, make your righteous servants subservient to us. My appeal to every Muslim, oh Lord, if he sees this message, may He prolong his life, make him happy, and cover him. May God reward him. God is sufficient for me, and He is the best disposer of affairs. There is no power or strength except with God. Oh people, oh nation of Muhammad, oh people of goodness, oh people of mercy. We are your sisters and your children. By God, we do not even find a loaf of bread inside the house that would satisfy you. Oh nation of Muhammad, I only spoke out of extreme hunger and distress. My mother, sisters, and I are displaced from our homes because of the war. We are in a state that no one knows about except God. God is sufficient for us, and He is the best disposer of affairs, against those who brought us to this state 💔💔 By God Almighty, I only wrote this appeal out of extreme poverty and poverty, oh people. I beg you by God Almighty, Lord of the Mighty Throne, that I do not have food at home. By God, my brothers and sisters have been sitting around for two days. Without food, by God our situation is very difficult, we are 4 people in the house and my father passed away and there is no one to support us and we live in a rented house and we cannot pay the rest of the rent. I am not lying to you nor deceiving you nor cheating you. I am a Yemeni girl displaced because of the war between me and my family over a rent dispute and the owner of the house. By God, my brother comes every day and humiliates us and talks about us and wants us to go out to the street because we are unable to pay him the rent. The neighbors saw us crying and talked to the neighbors again and gave us a deadline until the end of the week and we swore to God to let us out of the street now we are in arrears of 60 thousand Yemeni riyals for 3 months rent may God have mercy on us our country is suffering because of this war and we do not find our daily sustenance and we live my mother and sisters our father passed away may God have mercy on him and we do not have anyone in the world to come to us in these harsh circumstances my little sisters went out to the street and saw the neighbors eating and stood at their door giving them even a piece of bread and by God in whose hand is the heavens and the earth they closed the door and kicked them out and they came back crying dying of hunger no one has mercy on them and now the holiday has come back to me if no one of us helps us with a kilo of flour by God we will die of hunger brother I seek refuge in God and then in you and I want your help for the sake of God I ask you by God you love goodness and help me even if it is about the rent of the house send me a WhatsApp message on this number 00967772168484 and ask for my card name and send it and do not delay may God compensate you with all good My little sisters, lookat their situation and help us and save us before they throw us out into the street and humiliate us or my family and I die of hunger. We ask you by God, if you are able to help us, do not delay on us, and may God reward you with good.'~~_«%•&»_~~_~&:»'////;&&;&;&;;&🎉😢😢😢😢;&;&&&//&..,!~~~♡♡~~~♡~~♡~•~•~•(･|.}]◤)~♡~♡~;l.i.i.i.i.i.l.|-.~~||--.،،[،,,,’,،،'،..-..،،.,...،،،.،.،.،-..,./،.،،..،..،.،..،،،،,..Π،;&;&&;&;&;😢🎉🎉😢;&;&&;&;&/😭😭;&;&;&&......
Ingredients * 1 ½ Cups almond flour * ½ Cup sugar free granulated sweetener * ½ Cup cocoa powder * 1 teaspoon Baking soda * 1 ½ teaspoons baking powder * ½ teaspoon kosher salt * ½ cup Butter, melted * 2 teaspoons Vanilla Extract * 4 large eggs * ⅔ Cup water * ½ Cup Sugar free Chocolate Chips Equipment * standard muffin pan (12, 100 ML cups) * 4 Tablespoon cookie scoop (60ML) Instructions * Preheat the oven to 400F. Line a muffin tin with liners and spray the inside of the liners with cooking spray. Set aside. * Taking a large mixing bowl and combine the almond flour, sweetener, cocoa powder, baking soda, baking powder and salt. Mix until ingredients are combined. Stir in melted butter, vanilla, eggs, and water. Fold in the chocolate chips. * Divide your chocolate muffin batter evenly in each lined muffin tin. Place into already preheated oven and bake for 15 minutes or until a toothpick comes out clean. Let cool.� Servings: 12 Nutrition per serving Calories: 227 | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Fiber: 3g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
One thing I noticed is as you're cutting them before microwaving is they're sliding around the surface you're working on. Try putting down a damp towel next time to keep them from rolling, rocking and sliding around before cutting.
Ingredients * 6 Boneless skinless chicken thighs, (note 1) * 1 ½ teaspoons smoked paprika, (note 2) * 1 ½ teaspoons garlic powder * 1 teaspoon Kosher salt * ¾ teaspoon Oregano * ¾ teaspoon onion powder * ¼ teaspoon black pepper Equipment * Rimmed half sheet pan = 18x13 inch (46cm x 33cm) * Meat Thermometer Instructions * Preheat the oven to 400F (200C) and line a rimmed baking sheet with foil or parchment paper. * Combine all the spices in a small bowl. Place your boneless chicken thighs on the baking sheet flat (untucked) and season both sides generously with the seasoning mixture. * For extra juicy chicken thighs: Place chicken thighs evenly spaced on the baking sheet and tuck the 2 sides of each chicken thigh under, so they do not dry out while cooking. * Place into already preheated oven and bake for 20-25 minutes or until an internal temperature reaches 165F (74C). Use an instant-read thermometer inserted into the thickest part of the thigh to test that the internal temperature is 165F (74C). Let rest for 5-10 minutes before serving.� Notes 1. Boneless Skinless Chicken Thighs: 6 thighs or about 2 pounds (1kg) are typically what you find in a package at most grocery stores. If you can only find bone-in chicken thighs, use this recipe instead for crispy chicken skin: Crispy Chicken Thighs 2. Smoked paprika: This variety of paprika has become more popular over the years so you shouldn't have much trouble finding it. You could also use sweet paprika. 3. Store the leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Servings: 6 Nutrition per serving Calories: 195 | Carbohydrates: 0g | Protein: 24g | Fat: 10g | Fiber: 0g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
Ingredients * 2 acorn squash * 4 tablespoons butter, melted * 2 tablespoons sugar free brown sweetener, Optional Instructions * Preheat the oven to 400F and line a rimmed sheet tray with parchment paper.� Soften the squash for easier cutting * Pierce the flesh of each squash with a sharp pairing knife. Place on a microwave safe plate and microwave on high for 5 minutes. Remove from the microwave and let sit until cool enough to handle. * Place each squash on a cuttin board, stabilize with one had, and carefully cut. I insert my knife in on eof the side ridges, work around the bottom, and end at the top. Once at the top, the squash should snap in half with a little force since the squash was softened. � Prepare the squash * Use a metal spoon to scoop out the seeds of each squash half and place the squash on the prepared sheet tray. * In a small mixing bowl, combine the butter and the brown sweetener. Use a basting brush to brush the inside flesh of each acorn squash half. If not using brown sugar sweetener, season each half with salt and pepper. * Place in the oven and bake for 1 hour, or until fork tender. You really cannot overcook acorn squash but you can definitly undercook it. To serve, use a spoon to scoop the flech from the skin.� Notes * How do you tell acorn squash is ripe? Acorn squash are ripe when they are very dark green, the rind is very tough, and the flesh is very hard. This really isn't anything to worry about though, because unlike summer squash, winter squash is picked when it is ripe. The part that was touching the ground will be orange, and the stem will be shriveled and brown. * Do you peel acorn squash before cooking? Peeling an acorn squash before cooking is possible, but very hard to do and actually unnecessary. It involves using a sharp knife to cut off the skin which is not easy because of all of the deep ridges. A vegetable peeler would not work because the skin is so thick. The best method, in my opinion, is to cook the squash first and then scoop the flesh from the skin. * You may be wanting to peel the acorn squash and then chop it for roasting on a sheet pan. This method is difficult and can actually be really hard on your hands because the flesh is so hard. The knife would probably hurt your hands while you were trying to chop the squash! Servings: 4 Nutrition per serving Serving: 0.5Cup, mashed | Calories: 108 | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Fiber: 5g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
Ingredients * 4 Bone in, skin on chicken thighs,, trimed of excess fat and skin * ½ teaspoon Kosher salt * 1 teaspoon Smoked paprika * 1 teaspoon Garlic powder * ½ teaspoon Oregano * ½ teaspoon Onion powder Equipment * Air Fryer * Meat Thermometer Instructions * Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray, if desired. * Add the chicken thighs to a large zip-top bag or a bowl with a lid. Top with the kosher salt, smoked paprika, garlic powder, oregano and onion powder. Shake to coat. * Remove from the bag and place the chicken thighs in the air fryer, skin side down, for 12 minutes. * Turn your chicken thighs skin side up and cook for 10-15 minutes more. If you would like your chicken thighs super crispy. Cook for 4 minutes increments to get your desired crispness. * The crispy air fryer chicken thighs are done when an internal meat thermometer reads 165F inserted into the thickest part of the thigh. The cooking time will vary depending on the size of your chicken thighs and the wattage of your air fryer. Serve.� Notes More air fryer chicken recipes: * Air Fryer Roast Chicken * Air Fryer Chicken Legs * Air Fryer Chicken Breasts * Air Fryer Chicken wings Servings: 4 Nutrition per serving Calories: 239 | Carbohydrates: 0g | Protein: 32g | Fat: 11g | Fiber: 0g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
I made this, my husband loved it! Thank you for the recipe! I roasted and peeled my poblanos, and added a small amount of picked jalapenos. My husband said chunks of cauliflower would be good in it, so i will try that next time! Thanks again ❤
In the video u only said ground beef, but the written recipe says 1 pound ground beef, 1 pound Italian sausage 😢 I had started this before I found the written recipe. Hope it turns out good still 😂 thanks for the recipe
Ingredients * ½ teaspoon Kosher salt * 1 teaspoon Smoked paprika * 1 teaspoon Garlic powder * ½ teaspoon Oregano * ½ teaspoon Onion powder * 8 Chicken drumsticks Equipment * Air Fryer * Meat Thermometer Instructions * Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray (if desired). * Add the chicken legs to a large zip-top bag or a bowl with a lid. Top with the kosher salt, smoked paprika, garlic powder, oregano and onion powder. Shake to coat. * Place the chicken legs in the air fryer and air fry at 380F for 15 minutes. * Turn your chicken legs over and cook for 15 minutes more. * Cook until the skin is crispy to your liking, but I would not recommend letting the internal temperature of the chicken legs go over 180-190 degrees F using a meat thermometer.� Notes * Dipping Sauce Ideas: buffalo sauce, bbq sauce, hot sauce, or ranch dressing. * Store in an airtight container in the refrigerator for up to 4 days. Servings: 4 Nutrition per serving Serving: 2Legs | Calories: 340 | Carbohydrates: 0g | Protein: 40g | Fat: 20g | Fiber: 0g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
Ingredients * 1 teaspoon garlic powder * 1 teaspoon Smoked paprika * ½ teaspoon onion powder * ½ teaspoon dried oregano * ½ teaspoon Kosher salt * pepper to taste (if desired) * 1 tablespoon avocado oil, or olive oil * 2 Boneless Skinless Chicken Breasts, about 1 pound (450g) Equipment * Meat Thermometer * Air Fryer Instructions * Preheat the air fryer to 375F (190C) for 5 minutes. Combine the seasonings in a small bowl and set aside. With the chicken breasts on a cutting board or plate, coat each piece of chicken with the oil on both sides using a basting brush. Evenly coat both sides of each chicken breast with the seasoning mixture. * Place chicken in the air fryer basket in a single layer (see notes for an air fryer oven). Air fry at 375F (190C) for 18-20 minutes, flipping halfway through. * Pull the chicken breast from the air fryer when it reaches 155F to 160F (68C to 71C) internal temperature using an instant-read thermometer inserted halfway through the thickest part of the meat. Let the chicken breasts rest on a plate for 5-10 minutes before cutting. This carryover cooking will bring the chicken up to the safe temperature of 165F (74C)� Air Fryer Chicken Cutlets (quicker cooking!) * Preheat the air fryer to 375F (190C) for 5 minutes. Combine the seasonings in a small bowl and set aside. Place the chicken breasts on a cutting board and using a sharp knife, cut each breast in half lengthwise, resulting in 4 chicken breast cutlets. * Place the seasoned chicken breasts in the air fryer in a single layer and cook at 370F (190C) for 10-15 minutes, flipping at the 4 minute mark. Check after 8 minutes for doneness with an internal meat thermometer. Pull the chicken breast from the air fryer when it reaches 155F to 160F (68C to 71C) internal temperature using an instant read thermometer inserted halfway through the thickest part of the meat. Let the chicken rest on a plate for 5-10 minutes before cutting. This carryover cooking will bring the chicken up to the safe temperature of 165F (74C)� Notes * To cut the chicken in half lengthwise for chicken cutlets - place one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board, slice it horizontally from the thick end to the thin end. * Air fryer oven: From my testing, the air fryer basket cooked the whole boneless skinless chicken breasts in 18-20 minutes, while the air fryer oven took 25 minutes. Cook time will also depend on the size of your chicken breasts. * Storage: Keep the leftover cooked chicken in the refrigerator in an airtight container for up to 4 days. Freeze cooked chicken breasts in a freezer safe container or bag for up to 3 months. Servings: 4 Nutrition per serving Calories: 167 | Carbohydrates: 0g | Protein: 26g | Fat: 5g | Fiber: 0g | Sugar: 0g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
Ingredients * 2 Tablespoons avocado oil * 1 Tablespoon kosher salt * 1 teaspoon Freshly ground black pepper * 1 teaspoon garlic powder * 1 teaspoon Paprika * ½ teaspoon Dried parsley * ½ teaspoon dried oregano * ½ teaspoon Dried Thyme * 1 (4 - 5 pound) Whole Chicken Instructions * Preheat the oven to 450F and line a rimmed sheet pan with aluminum foil. In a small mixing bowl, combine your seasonings and avocado oil and make a paste. Set aside. * On a cutting board, place your whole chicken, breast side down and legs toward you. Using good-quality kitchen shears, begin cutting on one side of the chickens spine until completely separated. Repeat for the other side of the backbone. Make sure to cut as closely as possible to the spine so you aren't discarding too much flesh. Remove and discard or reserve for homemade chicken stock. * Place your chicken, breast side up, on already lined baking sheet and press down with your palm in the center of the bird to flatten it a bit. Season each side of chicken with the rub. * Roast chicken breast side up, in the center of the oven until the thickest part of the chicken breast registers at least 165°F with an instant read thermometer, about 45 minutes. Allow to rest for 5 minutes before carving. Servings: 6 Nutrition per serving Calories: 340 | Carbohydrates: 0g | Protein: 40g | Fat: 20g | Fiber: 0g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
Ingredients * 1 Cup Vanilla Protein Powder (I used Vanilla Premiere Protein) * 2 ½ Cups almond flour * 1 teaspoon Baking soda * ¼ teaspoon Kosher salt * ½ Cup sugar free granulated sweetener, see notes * 4 Large Eggs * 8 ounces plain Greek Yogurt, see notes * 2 teaspoons Vanilla Extract * 1 Cup Sugar free Chocolate Chips, see notes Equipment * 4 Tablespoon cookie scoop (60ML) * standard muffin pan (12, 100 ML cups) Instructions * Preheat oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray. * In a large mixing bowl, combine the dry ingredients: almond flour, protein powder, baking soda, salt and sweetener. Mix until all your ingredients are combined. * Stir in the wet ingredients: eggs, greek yogurt and vanilla extract. Mix until all your ingredients are combined. Fold in the chocolate chips. Scoop the batter into the muffin cups evenly. The muffin liners will be full. * Bake in the oven for 12-15 minutes or until a toothpick has a few crumbs. You really want to pull these muffins just as they are cooked through or even a little under so they do not dry out. Let cool for 10 minutes before serving.� Notes * Sweetener: you do not have to use a sugar free sweetener for this recipe. I prefer no added sugar for low carb, b you could use coconut sugar. * Greek Yogurt: plain fat free Greek Yogurt was used for this recipe but you could use full fat as well. * Chocolate chips: In place of the chocolate chips you could use blueberries, nuts, white chocolate chips, or peanut butter chips. * Storage: Let come to room temperature then store in an airtight container in the refrigerator for up to a week. These freeze really well for up to 3 months in an airtight container or a ziplock bag made for the freezer. Servings: 12 Nutrition per serving Calories: 245 | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Fiber: 3g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
WOW! I just made these and had to comment, they are fantastic! I am definitely not a cook, and I would not call this easy, but they are not that difficult either! Worth the time!
Ingredients * 8 ounce Package cream cheese, softened * ½ Cup Mayonnaise * 1 Cup grated cheddar cheese * 1 Cup grated smoked gouda * 8 Slices thick cut bacon, cooked and crumbled , (reserve a little for garnish) * ½ Cup Sliced almonds * ¼ Cup sliced green onions , (plus more for garnish) * ½ teaspoon kosher salt, plus more to taste * ¼ teaspoon Ground black pepper * 1 teaspoon garlic powder * ½ teaspoon smoked paprika * ¼ teaspoon cayenne pepper Instructions * Combine all of the ingredients into a large mixing bowl and mix well * Spoon into a serving bowl and top with reserved bacon and green onion. * Serve with pork rinds, buttery crackers or vegetable sticks. Servings: 10 Nutrition per serving Calories: 313 | Carbohydrates: 4g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Fiber: 1g | Sugar: 1g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
Ingredients * 2 tablespoons Olive oil * 2 ounces Salt pork, diced * ½ cup diced onion * 2 Cloves garlic, minced * 1 Pound Lean Ground Beef * Kosher salt and pepper to taste * 56 ounces canned whole peeled tomatoes * 1 tablespoon sugar free granulated sweetener * Big pinch of dried oregano * 6 Leaves Fresh basil, chopped (or ½ teaspoon dried) Instructions * Heat the olive oil in a large heavy bottom pot over medium heat. Add the salt pork and cook until the fat is rendered. Remove the salt pork from the pan with a slotted spoon and discard, reserving the oil. Add the onion and garlic to the pan and sauté until translucent, about 5-8 minutes. * Add in the ground beef and cook until the meat is crumbled and no longer pink. I leave the fat because it adds so much flavor. You can discard it if you like. Season the meat with salt and pepper to taste.�Note: (If you would like to not have a chunky sauce, transfer the whole tomatoes to a large bowl and puree them with an immersion blender or puree them in the blender). Pour the tomatoes in with the ground meat and stir. Season with salt and pepper to taste, then stir in the sweetener, oregano and basil (if using dried basil). Cover with a lid and let simmer for at least an hour. * Top the keto pasta sauce with fresh basil and serve.� Notes * Salt pork: This is a traditional pasta sauce addition and for good reason. It really adds so much flavor to this keto friendly sauce. You can buy it at most large grocery stores and then you can freeze the leftovers for later use. You could also use bacon or pancetta, but if you just don't want to use it, just leave it out. * Ground beef: I don't know about you, but when I think of spaghetti sauce, I think of meat sauce. This recipe calls for lean ground beef, but you could easily use Italian sausage or ground turkey, or you could leave the meat out entirely. * Nutrition: calculated using 90/10 ground beef and includes the rendered fat from the salt pork. One serving equals approximately ½ cup or 130 grams. Servings: 12 Nutrition per serving Calories: 131 | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Fiber: 3g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
