Month: July 2018

Recipe Share

 

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You’ll never need to miss bread or breadcrumbs again. Here it goes:

Ingredients for low carb keto meatballs

(For ground beef + 5 large meatballs, it’s 1 net carb w/ 18g fat, 22g protein per meatball)

  • 1 lb ground beef (or 1/2lb beef, 1/2lb pork … or … (1/2lb beef, 1/2lb pork, 1/2lb lamb)
  • 1/2 cup grated parmesan cheese
  • 1 tbsp minced garlic (or paste)
  • 1/2 cup mozzarella cheese
  • 1 tsp freshly ground pepper

Mix it all together in a bowl and roll these babies up into meatballs. I decided to make big ones, so it made about 5 large meatballs.

You can cook them on the stove with some butter/oil/ghee but mine were pretty big so I browned them in an oven-safe pan and then put it in the oven at 400 degrees for about 20 minutes until they were cooked to 170 degrees.

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When they were done, I added them to a pot of sauce I was cooking for a few minutes.

These were, by far, the most moist meatballs I’ve made on keto so far. The mozzarella really softens the whole joint up while adding flavor. From now on this is how I make meatballs!

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I served them with yellow and green squash noodles, made almost exactly (no lemon) the same way as they were in my lemon cream squash ribbon pasta and garlic lemon squash pasta. They were topped with Rozzano Marinara, which I found at BJ’s and only has 2 net carbs per serving.

Personal Note/Page Note

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Just a hello! A quick post…

I appreciate all the followers, readers of my blog, etc.

Thank you all.

Check my site for quotes, personal pictures, stories, challenges, recipes, and my favorite stuff…POETRY.

Hope everyone is well.

Blessed be,

MwsR

Recipe Share

Onion & Chive Cauliflower Hashbrowns {Keto & Grain-Free}

Serves 2
These a hashbrown-lover approved to taste just like the real thing, only better! Macros: Calories: 93 / Fat 6g / Carb 6g / Fiber 2g / Protein 5g / Net Carbs: 4g
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 cups riced cauliflower (about half of one large head of cauliflower)
  2. 1 large egg
  3. 1/4 tsp salt
  4. a couple cranks of fresh pepper
  5. 1 tbsp finely diced onion
  6. 1 tsp finely diced green pepper
  7. 1 tsp finely diced red pepper
  8. 1 small block of onion & chive Cotswold cheese
  9. 1/2 tbsp olive oil
Instructions
  1. In a bowl, combine cauliflower, egg, salt, pepper, onion, green pepper and red pepper until thoroughly combined (the egg will help everything stick together).
  2. In a small pan over medium-high heat, add olive oil.
  3. Once the pan is hot and olive oil rolls around easily in the pan, use a large spoon to scoop half the cauliflower mix into the pan. Use the spoon to flatten the cauliflower down to about 1/3 inch thick, and also to smooth around the side so that it’s in a round or rectangle shape.
  4. Let sit and cook until brown and crispy underneath, about 4-5 minutes.
  5. Use a spatula to flip the hashbrown.
  6. Using a cheese grater, grate a generous amount of the onion and chive cotswold cheese over the hashbrown.
  7. Let the hashbrown cook until crispy underneath (another 3-4 minutes) and until the cheese on top has melted.
  8. Remove from your pan with a spatula, and repeat with the second half of the “batter”.
  9. Enjoy!
Notes
  1. In my photo, I’ve sprinkled microgreens over the top, but you don’t need to unless you want to!
By Amanda C. Hughes

Pictured Quote Share/Emily Dickinson

I love this lady’s words! She is one of my all time favorites.

Hope if you haven’t heard of her or read her works, you will take that opportunity. She has so much wisdom behind her poetry.

 

Picture Share

MY cats. I love them all.

The last one has blue eyes but my camera made them red, lol.

 

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Quote in a picture, share

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