Mom On Timeout: Chocolate Mint Cream Cheese Buttons



This recipe was originally posted on Mom On Timeout.

Everything “mint” and “chocolate” SCREAMS Christmas time to me! Mint hot chocolate before going caroling, mint chocolate M&Ms in the wooded Santa candy box in the kitchen, Andes mint thins left in my stocking on Christmas morning, and so on. While I have worked hard to let go of any emotional attachment to food and to simply view food as fuel, it is difficult to not associate food with some of my favorite holiday memories.

While I cannot magically zap the sugar out of all my favorite holiday treats, I am finding some scrumptious recipes that allow me to enjoy the season while also taking care of my body. With a few simple substitutions, these Chocolate Mint Cream Cheese Buttons bring all the YUM without any of the consequence.

*See ketogenic substitutes and modifications at the end of the recipe.


4 ounces cream cheese, softened

4 ½ cups powdered sugar

½ teaspoon mint extract

Several drops of green gel food color

1 cup heavy whipping cream

10 ounces semi-sweet chocolate chips


Combine cream cheese and one cup of powdered sugar in a large bowl and use a stand mixer or hand mixer to combine.

Add the extract and gel food color and mix until combined.

Gradually add the rest of the powdered sugar and mix until combined, scraping down the sides of the bowl as needed. Use your hands to combine the ingredients if your mixer is not up to the task. (I usually end up using my hands because it's faster.)

Line a large baking sheet with parchment paper.

Scoop out a teaspoon of the dough and form into a ball using the palm of your hands. Place it on the prepared baking sheet. Repeat with the rest of the dough.

Use the end of a wooden spoon or a small measuring spoon to create indentations in each bowl. Dust the measuring spoon with powdered sugar if it sticks at all.

Chill the mints until firm, about 1 hour.

Place chocolate chips in a heat-proof bowl or large measuring cup.

Bring heaving whipping cream just to a simmer and then pour over the top of the chocolate chips. Stir once or twice and then let sit for 2 minutes.

Continue stirring until the chocolate is fully melted and incorporated.

Transfer the ganache to a ziploc bag and let it set for 30 minutes or so until it has thickened up - think yogurt consistency. You can speed up this process by placing it in the refrigerator, but keep an eye on it or it will get very firm.

Cut the corner off of the bag and pipe the ganache into the center of each mint.

Chill for about an hour, or until the ganache has set up.

Store in refrigerator.


For a ketogenic lifestyle:

Substitute the powdered sugar with a Xylitol sweetener. I use Swerve Confectioners Sweetener. The confectioners is like powdered sugar and the granular is like granulated sugar. Be sure to use the confectioners version.  

For the chocolate, I use Lily's Dark Chocolate Baking Chips.

One Size Does Not Fit All

One Size Does Not Fit All.png

This is a subject I have been particularly passionate about the past few weeks. As many of you know, I did not have the healthiest start to the ketogenic diet. I was restricting my calories in an extreme way (literally starving myself). On top of that, I was intermittent fasting (starving myself further). It caused a lot of further health issues I am still healing from! My metabolism slowed and my hormone levels were all out of whack! I’m happy to report I am no longer doing starving. While researching the best way to reverse some of these issues, I learned one very important thing I want to share.

There isn’t one way to live a ketogenic lifestyle….or any diet for that matter.

Since the ketogenic diet is very popular right now, there is a lot of information out there about what people are doing, how they have achieved success, etc. It can be completely overwhelming to someone looking for direct answers! Well let me offer you some advice that really helped me. Realize that what may have worked for someone else, may not work for you.

For example, I have a sensitivity to wheat. It makes me bloat, spikes my insulin levels, and will kick me out of ketosis. However, some ketoers don’t have the same sensitivity and can eat a low-carb tortilla and not get kicked out of ketosis or experience inflammation. Yet I see so many people tearing others down because they ate a low-carb tortilla and that’s “not keto”.

You guys, this needs to stop. We can’t focus on what is or is not ketogenic approved. We should shift our focus from what others are doing and focus on what works for us. What is our bodies reaction to the foods we eat? How many carbs should I eat to maintain ketosis? How much fat? There are not hard numbers to follow. A good place to start would be with the 70-75% fat, 20-25% protein, and 5-10% carbs approach to your macros.

Bottom line, let’s not focus so much on what others are doing and find out what works for us. I would recommend you pay your doctor a visit and get some tests done! Check your metabolic panel, hormone levels, and find out what food sensitivities you have. This is a great place to start! From there, it’s completely possible for you to start testing and playing with your diet!

I love keto. I am literally in the middle of my journey and am still learning new things every single day! There is so much information out there, so I’m not trying to reinvent the wheel, because there are people out there WAY more qualified than I am to talk about this. But I wanted to share my opinion and my experience because I think it’s so important we hear from professionals and the experiences of everyday people trying to improve their health with keto.

So here is a list of foods (some keto-friendly and some not) I have a sensitivity too:

  • Grain

  • Starchy veggies

  • Any sugar

  • Peanuts

  • Man made oils

  • Milk (not cheese)

  • Soy

  • Sucrose (artificial sweetner)

  • Splenda

  • Eggs

Now, some of these foods are staples to a lot of ketoers, but some are not!

The Takeaway

Test, test, test! Get yourself a blood glucose meter and once you are in ketosis, start to discover how certain foods effect your body! AND, please don’t shame others because their keto lifestyle is different from your own. Our bodies are extremely individual and your diet is no different! Put in the work and figure out what works. Your body deserves it!

Chelsea’s Messy Apron: The Best Steak Marinade



This recipe was originally posted on Chelsea’s Messy Apron.

I come from a meat loving family! I was raised to appreciate a nice cut of meat, seasoned and cooked to perfection. If I were to ask my Mama Sal Sal, “What do you want to eat?” at any given time the answer would always be the same. “Steak! Duh!” Her relentless request for steak sent me on a search to find a timeless marinade.

Every great marinade should have the perfect blend of fat, acidity, and seasoning. “The Best Steak Marinade” really knows how to bring a steak to life and quickly reached the top of my list. My mouth is watering just thinking about it!


½ cup olive oil

⅓ cup low-sodium soy sauce

2 large lemons (¼ cup freshly squeezed lemon juice, ½ teaspoon lemon zest)

1 tablespoon minced garlic

¼ cup Worcestershire sauce

3 tablespoons dried basil

1 ½ tablespoons garlic powder

1 ½ tablespoons dried parsley

1 tablespoon dried oregano

1 teaspoon ground white pepper

Coarse sea salt, optional

Steaks of your choice

Canola oil, for grill grates


In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.

Whisk until ingredients are combined and incorporated.

Pour the mixture over steaks of your choice

Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).

About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).

Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.

Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 

Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 ½ minutes for diamond grill marks)

Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*

The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)

Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)



Different temperatures for the doneness of steaks are found in the last section of text for this recipe along with tons of other grilling tips!

Creme Da La Crumb: Mediterranean Chicken with Roasted Red Pepper Cream Sauce

Mediterranean Chicken.jpg


This recipe was originally posted on Creme Da La Crumb.

While most of my weekly meal prepping consists of simple, yet flavorful-packed food, I am always seeking for recipes that "dress to impress". This is one of my all time favorite keto-friendly main dishes from Creme Da Le Crumb. It is simply delicious, full of flavor, and always brings out the "ooooo"s and "ahhhh"s from my dinner guests.


4-6 boneless skinless chicken thighs or breasts

⅔ cup chopped roasted red peppers (see note)

2 teaspoons Italian seasoning, divided

4 tablespoons oil

1 tablespoon minced garlic

½ teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream

2 tablespoons crumbled feta cheese (optional)

Thinly sliced fresh basil (optional)


Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender, pulse till smooth.

Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.

Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy. Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

Recipe Notes:

You can buy jarred roasted red peppers in most grocery stores near the olives.

Keto What?


Chann: Tasia and I both have received so many questions from our followers about our ketogenic lifestyle. We have LOTS to say on the subject, but in order to do so adequately we feel we need to give you a general overview of “ketones”, “being in ketosis”, and “the ketogenic diet” (aka “keto”).

We could attempt to reinvent the wheel, but there is already a lot of great information out there. So, below we have compiled some information from a wide range of sources, and added in some of our own information, from personal experience, as well.

Burning fat instead of sugar

Diet Doctor

A keto or ketogenic diet is a very low-carb diet, which turns the body into a fat-burning machine. It has many proven benefits for weight loss, health and performance, as millions of people have experienced already.

The ‘keto’ in a ketogenic diet comes from the fact that it makes the body produce small fuel molecules called “ketones”.

This is an alternative fuel for the body, used when blood sugar (glucose) is in short supply.

Ketones are produced if you eat very few carbs (that are quickly broken down into blood sugar) and only moderate amounts of protein (excess protein can also be converted to blood sugar).

Ketones are produced in the liver, from fat. They are then used as fuel throughout the body, including the brain. The brain is a hungry organ that consumes lots of energy every day, and it can’t run on fat directly. It can only run on glucose… or ketones.

On a ketogenic diet, your entire body switches its fuel supply to run almost entirely on fat. Insulin levels become very low, and fat burning increases dramatically. It becomes easy to access your fat stores to burn them off. This is great if you’re trying to lose weight, but there are also other less obvious benefits, such as less hunger and a steady supply of energy, keeping you alert and focused.

When the body produces ketones, it’s said to be in ketosis. The fastest way to get there is by fasting – not eating anything – but nobody can fast forever.

A keto diet, on the other hand, can be eaten indefinitely and also results in ketosis. It has many of the benefits of fasting – including weight loss – without having to fast.

What does a keto diet look like?


Kiss My Keto

Keto macros are the most important part of a ketogenic diet. They include a breakdown of the three nutrients that your body needs in large amounts – fat, protein, and carbs. Get them wrong and your chances of reaching ketosis are close to zero!

Macros (short for “macronutrients”) are nutrients that your body needs in large quantities for a wide range of metabolic processes and tissue-building. Medical and nutritional experts site the following five nutrients as macros:

  • Carbohydrates

  • Proteins

  • Fats

  • Fiber

  • Water

However, what most people are referring to when talking about macros are carbohydrates, proteins, and fats. These macros are most important on a ketogenic diet as they give your body energy which is calculated in calories.

Keto macros is a term that refers to the macronutrient balance of a ketogenic diet. This balance looks something like this:

  • 60-75% of calories from fat

  • 15-30% of calories from protein

  • 5-10% of calories from carbs

Net carbs


Net carbs are the carbohydrates in food that you can digest and use for energy. Net carbs usually only count starches and sugars; most other types of carbohydrates have no energy value or impact on your blood sugar, so you don’t count them towards your daily carbohydrate limit.

To calculate net carbs, take a food’s total carbs and subtract:

  • Fiber, a type of carbohydrate from plants that humans can’t process. Your body doesn’t have the enzymes to break down fiber, so it passes through your digestive system unchanged. That means, for people at least, it has zero carbs and zero calories.

  • Sugar alcohols like xylitol and erythritol. Sugar alcohols taste sweet, but their molecular structure is slightly different from that of sugar molecules, which leaves sugar alcohols either partially or entirely indigestible by humans.

Note that certain sugar alcohols do impact your blood sugar, and you should factor them into your net carb count if you eat a large amount.


Chann: What some people love most about the keto diet is not having to count calories. I personally have found great success in ensuring I meet a calorie target range. At first, I felt as though I was working hard to decrease my calories for weight loss, but as I continued to live a ketogenic lifestyle I simple wasn’t hungry. I stopped eating very much all together and my electrolytes plummeted. I found it necessary to then find a way to eat enough calories. Tracking calories in the beginning helped me to ensure I wasn’t overeating, and then, as my appetite changed over time, to ensure I was giving my body the fuel it needed to thrive and continue to shed the extra pounds. If you are tracking your macros it is easy to track your calories right alongside it with an app such as MyFitnessPal.

What to eat

Tasia: The idea behind keto is to keep those carbs at about 30g (net carbs) per day and fill up on healthy fat. What is a healthy fat? Think butter, avocado, sharp cheeses, and nuts. I like to mix it up when it comes to my protein, some lean and some fatty. The primary focus of keto is to eat whole, natural food.

Chann: While some people focus entirely on fat and protein on a keto diet, eating things like lettuce wrapped hamburgers every day, it is also important to fill your body with as many essential vitamins and minerals as possible. I have discovered the more veggies I eat along side my healthy fat and protein and the more variety in my diet (within the macro limits) the better I feel and the more efficient my body works. So the majority of my net carbs each day come from low-carb vegetables and low-carb fruits, such as berries.

Ruled Me

  • Fats and Oils – Try to get your fat from natural sources like meat and nuts. Supplement with saturated and monounsaturated fats like coconut oil, butter, and olive oil.

  • Protein – Try to stick with organic, pasture-raised, and grass-fed meat where possible. Most meats don’t have added sugar in them, so they can be consumed in moderate quantity. Remember that too much protein on a ketogenic diet is not a good thing.

  • Vegetables – Fresh or frozen doesn’t matter. Stick with above ground vegetables, leaning toward leafy/green items.

  • Dairy – Most dairy is fine, but make sure to buy full-fat dairy items. Harder cheeses typically have fewer carbs.

  • Nuts and Seeds – In moderation, nuts and seeds can be used to create some fantastic textures. Try to use fattier nuts like macadamias and almonds.

  • Beverages – Stay simple and stick to mostly water. You can flavor it if needed with stevia-based flavorings or lemon/lime juice.

What not to eat

Tasia: Read every label you come across. It’s vital you learn to identify hidden carbs, and, trust me, they are EVERYWHERE. Here are some things to avoid if you are living a ketogenic lifestyle:

Ruled Me

  • Sugar. It’s typically found in soda, juice, sports drinks, candy, chocolate, and ice cream. Anything that’s processed and sweet you can think of most likely contains sugar. Avoid sugar at all costs.

    • Sugar/Artificial Sweeteners – Sugar has many names and almost all of them will spike your blood sugar and kick out out of ketosis. If you want to use sweetener, use things like stevia, erythritol, or monk fruit. These are natural sweeteners from plants. They won’t spike your blood sugar and have very little carbs. (Tasia)

    • Sauces – Most sauces are made with sugar or flour of some kind. Stick to simple options like olive oil, lemon/lime juice, sugar-free marinara, buffalo sauce, coconut aminos (for soy sauce), ranch, and blue cheese dressing. (Tasia)

  • Grains. Any wheat products (bread or buns), pasta, cereal, cakes, pastries, rice, corn, and beer should be avoided. This includes whole grains like wheat, rye, barley, buckwheat, and quinoa.

  • Starch. Avoid vegetables (like potatoes and yams) and other things like oats, muesli, etc. Some root vegetables are okay in moderation – be sure to read the section on vegetables.

  • Trans Fats. Margarine or any other spreadable replacement butter should be avoided as they contain hydrogenated fats (bad for us).

    • Man-made Oils – Avoid canola, sunflower, corn, grapeseed, peanut, rapeseed, safflower, sunflower, and soybean oils. (Tasia)

  • Fruit. Avoid any large fruits (apples, oranges, bananas) as they’re extremely high in sugar. Some berries can be consumed in moderation – be sure to read the section on fruits.

  • Low-fat foods. These tend to be much higher in carbs and sugar than full-fat versions. Make sure you read the package to make sure a mistake isn’t made.

***Check out this article for clear and easy guide to keto eating.

Benefits of the ketogenic diet

  • Weight loss

  • Suppressed appetite

  • Mental focus

  • Blood sugar control

  • Increased energy

  • Health benefits for conditions like epilepsy, acne, and many others

Disadvantages of the ketogenic diet

Chann: There are some common and well talked about side effects to going low-carb. As I have lived a ketogenic lifestyle I have been careful to pay attention to my body and adapt according to its needs. Here are just a few of the things I noticed:

  • Keto flu

    • Some experience flu-like symptoms when beginning a ketogenic diet as their body makes the transition into ketosis. To avoid this, drink lots of water, replenish your electrolytes, get plenty of sleep, limit strenuous exercise for a few days, and eat plenty of fat (all things you will want to do on keto anyway).

  • Maintaining electrolytes

    • This one was difficult for me at first. If I stood up to quickly or worked out too hard at the gym I would feel lightheaded and fatigued. There are a few things you can do to help maintain a balance in your electrolytes. 1) Don’t being afraid of salt. 2) Drink a cup of bouillon or broth every day. 3) Take a magnesium supplement. 4) Take a potassium supplement. I personally take a magnesium supplement daily and eat plenty of salt.

  • Hair loss

    • Weight loss, a change in diet, a calorie deficit, nutrient deficiencies, stress, and a shift in hormones are all common causes for hair loss, many of which can easily happen as you practice maintaining a ketogenic lifestyle. I experienced this about 6 months into my keto journey. Ensuring I was getting the proper vitamins and minerals through my diet and supplements, as well as taking a biotin supplement once a day, eliminated the side effect.

  • Muscle cramps

    • Yup, I got to experience this one for a few weeks before I realized it was connected to my diet. Ugh! Muscle cramps. You know the kind. The kind that wake you up from a dead sleep and seize your body with crazy amounts of pain. Once again, I was simply nutrient deficient. The magnesium supplement came in to save the day. I am also more conscious about eating foods with magnesium in them. I would much rather eat my vitamins and minerals than take them in supplement form.

  • Constipation

    • I have not experienced this one personally, but I have heard constipation can be a common side effect of keto. Once again, sodium, magnesium, and potassium for the win! Also, stay hydrated, be active, and up your fiber through plant foods and green vegetables, all of which are recommended on a keto diet anyway.

How to get started on keto? 

  • Drink lots of water

  • Get plenty of sleep

  • Do not be afraid of eating fat

  • Track your macros

  • Consider supplements

  • Consider exercise

  • Consider intermittent fasting

Common mistakes made on on keto diet

Getting impatient with adaptation

Not getting enough fat

Eating too much protein

Not getting enough electrolytes

Eating hidden carbs

Over exercising

*For more information, link the link above.

How to know you are in ketosis

Tasia: Chantelle and I can now tell when our bodies are in ketosis, but it hasn’t always been this way. There are a few different ways to test where you are at. First things first; everyone’s body is different. It could take someone 2-3 days to reach ketosis or more than a week. Be patient with yourself and keep the course! If you’re doing everything as you should, you will get there.

Ketosis Testing Methods:

  1. Urine Testing – You can purchase strips that will measure the level of ketones present in your urine. When your body creates a large amount of ketones you excrete the excess. Urine strips are great for the first couple weeks of a ketogenic diet to help you determine when you are or are not in ketosis, but as your body adapts to using ketones to fuel your brain (and fatty acids to fuel your muscles) the less ketones will be excreted in your urine. This means the readings won’t accurately help you determine whether your body is functioning completely efficiently or not. The reading could be low while your body is effectively maintaining a state of ketosis and giving you all the benefits of a ketogenic lifestyle.

  2. Breath Testing – Keto breath is a real thing. Ketones are present in your breath. You can purchase a special breathalyzer that will measure the amount of ketones present. Again, this isn’t the most accurate method since your body will adapt over time.

  3. Blood Testing – This is perhaps the most accurate method of testing. You can purchase a blood glucometer to measure the amount of ketones present in your blood. I would recommend you use Keto Mojo to measure your ketones levels over long periods of time.

Low Carb Yum: Easy Gluten-Free Pumpkin Donuts



This recipe was originally posted on Low Carb Yum.

When October rolls around the #basic girl in me starts craving EVERYTHING pumpkin spice and I ain’t even ashamed of it! There is something about fall flavors and smells that makes me want to wander through a pumpkin patch, drown my home in holiday decor, or bundle up in a blanket while sipping on a hot steamer.

As fall approaches I have been on a hunt for the best recipes to substitute my favorite sugar loaded holiday treats. One of my favorite family traditions of all time was coming home from school on Halloween day to find a giant pot of homemade chili and “spud-nuts” (donuts made from potatoes) laying out to dry while the wet icing slowly hardened.

These Easy Gluten-Free Pumpkin Donuts will most definitely be on the menu this Halloween! All the treat you can ask for without any tricks to your waist line.



1 ½ cups peanut flour*

½ teaspoon salt

1 ½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

2 tablespoons coconut oil

2 tablespoon unsweetened almond milk

½ cup steviva blend or ½ cup erythritol and ½ teaspoon stevia extract powder**

3 large eggs

1 cup fresh or canned pumpkin


In a medium bowl, combine peanut flour, salt, baking powder, and spices.

In a separate bowl, mix coconut oil, almond milk, sweetener, eggs, and pumpkin until smooth.

Stir dry ingredients into wet mixture.

Grease donut pan. Spoon batter into the donut molds.***

Bake at 350° F for about 20-25 minutes or until toothpick inserted comes out clean.

Cool and top with donut glaze.



1 tablespoon unsweetened almond milk

¼ teaspoon vanilla extract

¼ cup powdered erythritol

2 drops stevia glycerite


Combine all the glaze ingredients in a small bowl and beat until smooth.

Use glaze immediately as it will harden as it sits.


*I have made this recipe with both peanut flour and almond flour. Both were good, just a little different.

**As mentioned by the original author, I also would add more sweetener next time. My recommendation is to the double the recommended amount in the donut batter from ½ cup to 1 cup.

***I purchased a Wilton® Doughnut Pan from Michaels.

For a ketogenic lifestyle:

I added 2 ounces of cream cheese to the glaze, because 1) Yum! and 2) it adds a little extra fat to the donuts.

Chann’s Shrimp Tacos with Cucumber Mango Salsa and Avocado Sour Cream Sauce


I love tacos! Ok, that is an understatement. I REALLY. REALLY. LOVE TACOS! When beginning to practice a keotgenic lifestyle, one of my first questions was, "YEAH BUT! What is life really worth without tacos?" (I was kidding, of course) So I set out to make the best damn keto tacos I could and here they are; a keto-twist on my favorite shrimp tacos, created by yours truly! Enjoy!



1 tablespoon butter

1 teaspoon minced garlic (1 clove)

2 pounds raw shrimp, peeled and deveined

Taco seasoning to taste

Salt and pepper to taste

½ lemon, juiced


Melt butter in a large frying pan on medium heat. Add garlic and sauté for 30 seconds. Add shrimp and dust with taco seasoning. Salt and pepper to taste. Cook for 1-2 minutes per side. Remove from heat, add lemon juice, and stir.

Cucumber Mango Salsa


1 english cucumber, diced

2 roma tomatoes, diced

1 mango, diced

¼ red onion, diced (optional)

¼ cup cilantro, minced (less if you want)

1 teaspoon chili powder (less if you want)

1 tablespoon honey (For a ketogenic lifestyle, use a xylitol sweetner, such as Swerve)

1 lime, juiced

Salt to taste


Mix cilantro, chili powder, honey, and lime juice in a medium mixing bowl. Add cucumber, tomatoes, mango, and red onion (optional). Mix and salt to taste. Refrigerate 2-3 hours before serving.  

Avocado Sour Cream Sauce


1 avocado

¾ cup sour cream

¼ cup heavy cream

2-3 tablespoon fresh cilantro

1 teaspoon minced garlic (1 clove)

1 teaspoon fresh lime juice

Salt and pepper to taste


Mix all ingredients in a bowl or blender.

Recipe Notes:

For a ketogenic lifestyle:

Place shrimp, mango relish, and avocado sour cream sauce over a bed of lettuce with some queso fresco for a salad or in a cheese taco shell. For simple and easy, one-ingredient, instructions check out Crispy Cheese Taco Shells on Serve immediately.

For a non-ketogenic lifestyle: 

Place shrimp, mango relish, and avocado sour cream sauce in a small corn tortilla with some queso fresco. Serve immediately.

Food Network Kitchen: Flourless Chocolate Torte



This recipe was originally posted on Food Network.

If there is one thing I have missed the most since beginning to practice a ketogenic lifestyle it is chocolate cake. Though I do not crave sugar near as much as I used to, when the craving hits, it hits hard. This Food Network Kitchen Flourless Chocolate Torte has always been a favorite of mine, and with two simple substitutes, it hits the spot. YUM!!!


1 ½ sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan

12 ounces semisweet or bittersweet chocolate, chopped

6 large eggs

½ cup granulated sugar

Pinch of kosher salt

Unsweetened cocoa powder, for dusting


Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 ½ sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.

Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.

Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.


For a ketogenic lifestyle:

Substitute the sugar with a Xylitol sweetener. I use Swerve Confectioners Sweetener. The confectioners is more like powdered sugar and blends more easily into the cake than the granular. 

For the chocolate, I use Lily's Dark Chocolate Baking Bar.

Keto Connect: Easy Buffalo Chicken Dip


This recipe was originally posted on Keto Connect.

Okay guys, this summer I had TONS of delicious potlucks at my work. Often times, it was hard to find anything keto-friendly I could eat. So, I decided to make it easier on myself and bring a keto item to the party!

After a few hours of searching I found this dip! Keto Connect is one of my favorite resources to get recipes! Matt and Megha are seriously amazing! If you are a member of the keto community, these two are no strangers to you.

I modified the recipe a little by using a mixture of Franks Buffalo Sauce and Frank’s Original sauce. I also used a rotisserie chicken. It was glorious.

I cannot tell you how amazing this dip is! It takes the cream cheese a second to melt, but once combined it’s the most delicious appetizer I’ve ever had.

I suggest serving it with celery sticks. The crunchy and warm combination made the perfect combo.

Whoever said eating keto was restrictive is lying! This appetizer was a HUGE HIT at my company party and is now requested any time we have a potluck!


3 cups shredded chicken (cooked)

¾ cup blue cheese dressing

¾ cup Frank's Red Hot Sauce

12 ounces cream cheese (softened)

1 cup shredded mozzarella cheese

¼ cup jalapenos (optional, for topping)


Add cream cheese and hot sauce to a medium heat saucepan.

Once fully combined stir in the blue cheese dressing and chicken.

Once fully incorporated, slowly mix in 3/4 cup of the mozzarella cheese.

Once fully incorporated transfer mixture to an 8x8 baking dish. Layer the rest of the mozzarella cheese on top.

Place in a 350 degree oven for 15 minutes.

Serve warm and enjoy!

Nutrition: 346.5 calories per serving | Fat 28g | Net Carbs 2.4g | Protein 20g