…carb free that is or at least darn close.
It’s been awhile since I’ve done a “Barefoot In The Kitchen” post so I thought I’d shuck these shoes and dive into something creative. You guys may remember that we’ve been doing keto? Well, with summer bringing so many visitors, it’s been challenging.
A few factors come into play. Do I really want to force my guests to diet with me? My guests often rave about the meals prepared for them here and arrive with excited anticipation. Do I wish to disappoint them? The truth is, there’s been a lot of junk food eating around here and we’ve been doing Keto, dirty at best with breaks of total food debauchery in between.
Imagine my surprise to discover that our current guests as well as the next two groups yet to arrive, have all just began Keto! Not only was I relieved to be able to get back on track with my diet but also a little bit excited to show my newly converted guests that Keto meals can be interesting, versatile and above all, delicious.
Dinner: Cheesy Waffles with pulled pork and guacamole or cucumber avocado salad.
Clay smoked a pork butt the day before so he pulled it and set it in the oven to warm while I prepared the rest of the dish.
Guacamole: 3 ripe avocados, smashed, diced red onion, diced roma tomatoes, finely chopped cilantro, minced garlic, lime juice, salt & pepper. Note: a diced, roasted jalapeno can be delicious as well.
Cucumber Avacado salad:
- 3 Roma tomatoes
- 1 English cucumber
- 1/2 medium red onion sliced
- 2 avocados diced
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
- 1/4 cup 1/2 bunch cilantro, chopped
- Salt & Pepper
Preheat waffle Iron. Whisk 2 eggs per 1 cup of cheese of your choice. I made four large waffles using 5 eggs, 1 1/4 c. cheddar cheese, 1 1/4 c. Mozzarella, salt & cracked pepper. Spoon mixture into the center of the hot waffle maker and close. Wait until the indicator light goes off then remove.
I placed 1/2 a waffle on each plate, topped with pulled pork then guacamole or cucumber avocado salad.
Dieting, in no way, means you can’t enjoy a wonderful dessert.
Strawberry Cheesecake Keto Style
1 1/4 c. Almond flour. 1/4 c. Coconut flour 1/2 c. Unsweetened Shredded coconut. 1/4 c. Stevia (or to taste)
5 Tbsp butter, melted 1 tsp Vanilla
Preheat oven to 350° Mix dry ingredients then add butter and vanilla, mixing until crumbly. Press into the bottom of a springform pan. Place in the oven for 10 – 15 min, until lightly browned. Remove and cool completely.
3 pkg Cream Cheese, room temp 1/4 – 1/2 c. Sweetener (to taste) 1 tsp Vanilla. 1/4 c. Whipping Cream 1/2 c. Freeze dried Strawberries (or fresh to taste)
Beat the cream cheese until fluffy. Add the rest of the ingredients, beating until well incorporated then spread evenly over the prepared crust. Top with 5 or 6 sliced fresh strawberries, pressing them lightly into the filling.
1 Pkg Sugar Free Strawberry Jello. 1 c. Boiling water. 1 c. Ice
Pour boiling water over jello, stirring constantly until completely dissolved. Add Ice and stir until the jello begins to almost set. Remove any remaining ice and pour the thick jello, gently over the top of the cake. Refrigerate until firm. Top with homemade whipped cream. (Beat whipping cream with sweetener to taste and splash of vanilla until firm peaks form.)
What I Like about these recipes are the endless variations limited only by your imagination. The above waffles take on new dimensions with the addition of various herbs, spices, sausage or bacon. You may even use strictly mozzarella, add a bit of sweetener and serve with butter and syrup or top with strawberries and whipped cream.
As a savory dish, top with taco meat and salad, make a BLT, a chicken salad sandwich….endless possibilities. The cheese cake may be topped with any sugar free jello and the filling can be flavored in unlimited ways. Try lemon juice and top with sugar free lemon jello or mix it up with blueberries.
As always, be creative, have fun and enjoy!