Dear friends and followers,
Shari’s Low Carb Kitchen is currently under construction, though you will still have access to the recipes and articles here, as I work to move it to a new hosting site and get everything all spiffy looking and even have a search and print feature! The move should be completed in the next couple months so thank you for your patience.
Do you enjoy whipped cream, but don’t enjoy the cruddy ingredients in the store bought whipped cream? Well making it yourself is super easy to do at home and you only need heavy whipping cream, or full fat coconut milk if you’re dairy free, a keto sweetener(if you want it sweetened), and an electric hand mixer. If you’re making a large batch you may want to use a stand mixer or different from what I am using in the video. Continue reading “Whip it Good!”
Do you like coffee? Is it your second love, or maybe even your first love? Are you an instant coffee drinker or do you like to brew? Are you tired of having your counters cluttered with a coffee machine? Have you heard of cold brew coffee and been curious about it? Maybe you buy it premade from the store and are intimidated by the thought of making your own? If you have been wanting to try to make your own but don’t know where to start this is the place for you. I have broken it into two easy tutorial videos and even included a bonus video of making Keto Lattes! Continue reading “Cold Brew Coffee”
I am sorry I haven’t been around or updating my kitchen. I can’t believe it was November that I posted last! December got away from me with Christmas and I had so much I wanted to post too! Oh well, one can only do so much. It’s tax season and I work preparing taxes during that time. As you can imagine life is crazy right now, add in the crazed panic of the Covid-19 virus going around and that only increases the craziness. So please forgive my absence, but know that after April 15th I have some great posts lined up and coming your way. New videos, interviews, health articles and finishing my 3 part series on diabetes and blood sugar I started in November. The site will also get a facelift as I learn how to make things searchable, pin-able and printable! Lots I want to accomplish. So stay tuned and let us countdown to April 15th. In the meantime stay safe and healthy. Know all my followers are in my prayers. Much love from all of us at Shari’s LowCarb Kitchen.
November is national diabetes awareness month and while the awareness month is coming to an end, awareness should be spread all year long. Originally I was going to do one long blog post addressing the different types of diabetes and what to do about them, however after giving it some thought that is too much information to condense into one post. I will do three parts to my Diabetes Awareness series. There are two main types of diabetes, type 1 and type 2 then throw in prediabetes and you have a mess. Part one will focus on Type 1, while parts two and three will focus on A1C, Prediabetes and Type 2 diabetes. Continue reading “Diabetes Awareness Part 1; Type 1 diabetes”
A couple weeks ago we were able to make one of our goals become a reality. Mr. Low Carb and I have wanted to have monthly low carb potlucks to grow our low carb community and educate on the ketogenic way of life. Finally after months of saying we were going to do this our first one happened on September 12th, 2019. We had a lovely turn out and loads of great food, which I forgot to photograph. We did have another mini one a couple days later for a breakfast version, which I did photograph the food. One out of two isn’t bad, right?
I also gave a presentation for why we want to live the low carb life. It is my plan to give a mini presentation at each potluck focusing on a different aspect each time.
I hope this will encourage some to work to grow their low carb ketogenic community and support. You do not have to give presentations, just get together and share great food and recipes!
One meal I miss from my higher carb eating days is my cheesy enchiladas. Mr Low Carb didn’t really care for them as he doesn’t like refried beans but he would eat whatever I made. I knew I had to find a low carb alternative for this! I have also been on a stuffed pepper kick lately, don’t ask me why, which is really strange because I never really used to like peppers. It’s funny how my taste buds have changed with this new lifestyle. Last week I made lasagna stuffed peppers, but forgot to take pictures or track what I put in them so no blog post for those, however I will post the next time I make them. As I was driving around doing grocery shopping my mind was swirling with some new recipes I would like to try and put together and Enchiladas were one of them. I hope you enjoy them as much as we did tonight. You won’t even miss the refried beans.
What you will need(most items can be approximates):
Heat oil in a skillet, then add the cauliflower and cook on med-low till moisture is gone and it starts looking dry”ish”. Next add the cream cheese to the cauliflower. Stir every now and then till mixed evenly and heated through. The cauliflower and cream cheese are taking the place of the refried beans, they have almost the same consistency.
While the cauliflower and cream cheese are cooking, wash your peppers and prep them to be filled. You will slice the top off as little as possible, but enough that allows you to get to the membranes of the inside. Take a paring knife and cut out the seed pack and any membrane you can’t just pull out by hand. Be sure to get all the seeds removed. Place in cooking dish, you want a pan that will fit the peppers nicely without a lot of extra room so they do not topple over. One thing I might try next time is roasting the peppers before hand for a few minutes before filling them.
Now take your cook meat and mix it with the cauliflower mixture, mixing well, and let it get heated thoroughly. At this point you can choose to add the enchilada sauce to the mixture or you can add it later.
Next take 1tbsp of shredded cheese and place in the bottom of each pepper. Then fill pepper with the meat/cauliflower mixture. Really pack it down.
Add 1 tbsp enchilada sauce to each pepper. Make a well in each of the filled peppers for the enchilada sauce(next time I will put the sauce in with the mix as it’s kind of messy to do after) and combine with a spoon or your fingers to mix the sauce around.
Top with another 1-1 1/2 tbsp of cheese, drizzle a little more enchilada sauce on the peppers. Make a tent with foil and bake at 425 for about 30 min, remove foil and bake for another 20 min or so until cheese is golden bubbly and pepper is tender.
Top with sour cream and shredded lettuce if you’d like.
The nutritional information given is just an approximate as it will all depend on the size and color of the pepper, what kind of meat used, and different brands of ingredients can have different amounts of carbs. In the pictures you will see 11 stuffed peppers, I am making the recipe amounts here for 5-6 peppers, adjust as you need to.
Nutrition: Net Carbs 6g; Protein 24g; Fat 38g
Today I had the pleasure of interviewing my dear friend Laura. Laura is a busy wife and mom/grandma to her awesome hubby and their 10 children and 3 grandchildren. Laura is blessed to be able to stay at home and even watches the grandkids! She is an awesome go getter and I just love hearing her tips and ideas for large families. Listen to how switching to from the SAD way of eating to the LCHHF way of eating is working for her family, how they feel their health is changing, how their budget is and much more. Continue reading “Wellness Wednesday interview with Laura”
Warmer weather is upon us and with that comes increased consumption of cold refreshing beverages. I have been enjoying iced cold brew coffee, frappuccinos, iced tea, and tea frappes. It sometimes gets too warm in my kitchen to really want to cook anything so experimenting with cold drink recipes lets me still feel creative without making myself a hot mess! Today my oldest daughter and I went on a nice long walk, well she walked and I rollerbladed for over 3 miles! I managed to not fall and break anything, quite impressed with myself. We were both hot when we got home so what is more refreshing than a nice cold frappuccino! So I set to work making us up a nice refreshing treat.
For this recipe you will need:
*For a dairy free option sub the heavy whipping cream out for full fat unsweetened canned coconut milk. This will change the carb and fat amount but not by too much.
Start by placing all ingredients, except ice, into the blender and blend on medium for 45-60 seconds until all ingredients are mixed up and the coconut oil is mixed in nicely.
After everything is mixed up nicely add the ice and blend again until all ice is blended in. Depending on the size of your cubes and how slushy you want will determine how much ice you will need. Better to start with less ice and add more if needed.
This makes roughly 3 cups, the amount of ice will determine your finished amount, and you can either drink it all yourself or be nice and share with your daughter! Top with some homemade coconut whipped cream for some added deliciousness and a little extra fat boost. Sometimes if I do not have any whipped cream made up I will sub out the HWC for some full fat coconut milk. This will change the macro count a little but not by much. Sprinkle a little more cinnamon on top and enjoy.
Nutrition facts per 8oz approx: Less than 1 g carb, less than 1 g protein, 14g fat
Dairy free option per 8oz approx: 1g carb, less than 1 g protein, 9g fat
It’s finally summer here in the frozen tundra and I have been having fun making various cold drinks. I have been enjoying iced coffee, coffee frappuccinos and tea frappes. I created one that is super yummy with a powdered Chai tea. After posting a picture on Facebook I had about 5 people message me for the recipe. I knew this must be the next recipe to go up on the blog. Of course this meant I had to make another one so I could take the pictures for the post and with that comes with having to drink it, Oh darn! 🙂 You too will want to make this again and again. It’s perfect for after dinner like a dessert or in the morning for a nice breakfast beverage. Packed with loads of healthy fats and only 2g of carbs!
What you will need:
*If you need dairy free omit the heavy whipping cream, increase the almond milk to 5 oz and coconut milk to 3 oz. Adjust sweetener amount to taste.
Add all ingredients except the ice into your blender. I use a full blender, however a single serve like a magic bullet would work fine too as long as it can crush ice. If there is one thing I would recommend investing in is a high quality blender. Blend on medium for about a minute. I like to blend before adding the ice to get the coconut oil all mixed up. Skipping this step makes the coconut oil get cold and hard and clumpy.
Now add the ice. I use about 1 1/2 cups of ice cubes however depending on the size or your cubes you may want to decrease or increase amount. I blend on the smoothie setting so it shuts off automatically, main thing is to blend until all the ice is incorporated into the frappe.
Pour into your favorite mug and enjoy. An optional but very delicious step is to add a dollop of coconut whipped cream or other pure whipped cream. Mine started sinking before I could get the picture taken. Sprinkle with a little more cinnamon and enjoy.
Nutrition: 2g net carbs, 44g fat, 1g protein Any changes made will alter the nutritional facts.