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Here we are at another holiday weekend. This weekend is extra special, not only because of remember the fallen soldiers, but also because it was my baby’s, Lil’Miss Low Carb, first Holy Communion!

Holidays and special occasions are typically surrounded by friends, family, food and celebrating…did I mention food? This can also bring with it a set of challenges for those that do not want to be derailed from this Way of Eating(WOE) as not all that food we find at parties is LCHHF friendly, in fact some of it can be down right harmful especially for those trying to reverse insulin resistance or other metabolic issues. So how can we be proactive in these situations? Can we maybe have a non low carb treat and not get too derailed? Possibly, each person is different. Let’s explore things we can do to keep us as close to on the path as possible. Remember, if you do have a cheat please don’t beat yourself up! This is a way of life, not a punishment and if you beat yourself up over choosing to have a treat you will not be happy on this WOL! You fit this into your life, not your life into this WOE. Remember, progress not perfection! Now let’s explore tips that have helped Mr. Low Carb and I through several holidays and get togethers.

Tip #1: I like to have a lot of recipes on hand that are easy to make for larger groups to take with if we are going somewhere. These are also budget friendly, which is very important.

Tip #2: If we are going somewhere I know there will not be much else we can eat other than what we bring we will eat a bit of nice fatty things before we go and just eat very light at the party. A good example of this is Thanksgiving. Turkey is the main dish and while it is low carb it does not have the fat to go with it. We can add some butter to it, but to remain satiated we still need more. Granted we have the one or two dishes we bring, but pretty much everything is always potatoes, jellos, buns, gravy with flour in it. So having some things at home before we go really helps.

Tip #3: There may be things there that while not exclusively in our way of eating that we want to have a little of. We eat these things last. If you eat the lower carb items first you will be less likely to binge on something else and will stick to having just a little.

Tip #4: If you do have the treat drink water, water, water to help flush out fluid build up. Carbs are notorious for causing water weight and bloating.

Today Shari’s Low Carb Kitchen was hopping with company for our very special occasion. When we have company over, like in a big party, we try to be mindful that not everyone eats LCHHF or is even interested in it. Any of the main dishes we make will be in accordance with our WOE, but we will provide little extras like buns. It’s not our wish to push this on anyone, we want to set the example and give information when asked but I will not shove on anyone. By getting a pack of buns it gives others the option and not to feel like they are the odd guy out. Here are some pictures from today’s party so you can kind of see how we do this.

Today’s Visitors to Shari’s Low Carb Kitchen. They got to see where all the magic happens! HAHA

Thank you for sharing in our very special weekend and I hope that any of these tips may help you for social gatherings. So far Mr. Low Carb and I have made it through Thanksgiving, Christmas, New Years, Easter, Mother’s day, birthday parties and a couple other get togethers and remained pretty much on track! You can do it too. Just remember, PROGRESS NOT PERFECTION. Have a Safe rest of your holiday weekend and Thank you again to all our service men and women.

While we are celebrating this weekend lets always remember why we have this weekend and remember and pray for all those brave men and women and their families who gave the ultimate sacrifice so we can live free with our families. Both Mr. Low Carb and my families have had many members that served in the military for our freedoms and even served in some war we are thankful to not have lost any loved ones to the wars. Our hearts and prayers are with all of those that have lost loved ones for our freedoms. We will never forget.

Being the mom of 8 kiddos my life primarily, or seems as though it does, revolves around schooling them and getting to and from activities. Getting time with other mom’s whose lives also revolve around their children’s schedules is a rare commodity sometimes. We wouldn’t have it any other way and the time with the children goes way too fast. But sometimes we need to connect and renew so the kids hang with daddy and the mom’s get together and chat while drinking wine…er I mean water, yeah, water(after Jesus comes by)that’s what we drink! This past Saturday we had a lovely mommy afternoon out at a dear friend’s house and it was a much needed renewal. Being an introvert I would never leave my house if I did not have to, so it’s important to push myself to go to these things because I do need that renewal from time to time.

This is my clan of hooligans and Mr. Low Carb. They keep me busy.

The one issue with going to these parties is what to bring? It’s a meal made of snacks. Typically snacks consist of crackers and breads for dips, cheese, sausage, etc. There are typically veggie trays as well. Being Low Carb the crackers and breads are a no go for me. I do not expect anyone to revolve around my way of eating and will make do with foods that I can eat, however if I am having a meal I need fat to keep me satiated and not feeling the need to eat my first born when I get home! So of course I had to make some treats to bring. I made some crackers, cheesecake bites and pepperoni bites which is what this post is all about. These are so easy to make, filling, super yummy and budget friendly! All you need is pepperoni, mozzarella cheese, parmesan cheese and basil.

Preheat your oven to 400F, Lay the pepperoni on a pan lined with parchment paper, and mix your cheese together.

Top with your cheeses, sprinkle with a bit of basil and bake for 9-10 minutes, remove from the oven and let cool. I cool them on a paper toweling to absorb any grease and also to allow me to make more batches! They will finish crisping as they cool. If they’re are any left over it’s best to store in the fridge.

That’s it, that’s all there is to it! They are sturdy enough to hold any low carb dip or just enjoy by themselves the way Mr. Low Carb does. The rest of the treats made you will just have to wait until the next posts come out.

I have been having a hankering for a nice dessert and cheese cake seemed to fit the bill nicely. Much to my chagrin I have never made a cheesecake, at least not one that didn’t come from a box. I am not much of a dessert person to begin with so it’s pretty typical not to make desserts, though I used to make a mean cookie! I try not to have many sweets low carb or not, but every now and then it is a nice treat. We had a potluck dinner last week so I decided to try my hand at a chocolate cheesecake because like bacon, chocolate also makes everything better! I got my inspiration from Maya at Wholesome Yum and I love that it is no bake and only a few ingredients.

What you will need:

• 1 3/4 C Almond flour
• 3 Tbsp Cocoa Powder
• 3 TbspMonk Fruit Erythritol~ I like the Lakanto
• 1/3 C Butter melted
• 2 Tsp Vanilla Extract~ Divided
• 8oz Unsweetened Baking Chocolate
• 24oz Cream cheese~ Softened to room temp
• 1 1/4 C Powdered Monk Fruit or Powdered Swerve Sweetener

In a large bowl combine almond flour, cocoa powder and monk fruit erythritol. In a small bowl combine melted butter and 1 tsp vanilla. Add butter/vanilla mix to the almond flour mixture. Stir until well combined and uniform. It should be crumbly, but sticky enough to press together. Line the bottom of a 9-inch (23 cm) cake pan with parchment paper. Press the crust mix into the bottom of the pan. Chill while preparing the filling.

Melt the unsweetened chocolate in a double boiler on the stove, stirring occasionally. I do not own a microwave but you could melt it in the microwave as well. I find on the double boiler the chocolate does not get too hot. (The 2nd time I made the cheesecake I reduced the amount of chocolate and added a few pieces of cocoa butter bits.) Be careful not to overheat. Set aside to cool.

While the chocolate is melting use a hand mixer or a stand mixer(my preferred method) at medium-low speed to beat together the cream cheese, powdered sweetener until fluffy and uniform. Beat in the vanilla. If you forget to soften your cream cheese you can do put it in the microwave for about 30 secs or so, also could melt in the oven on warm.

Once the chocolate has cooled to warm but no longer hot, beat into the cream cheese mixture at medium-low speed. Transfer the filling to the crust and use a spatula to smooth it over, chill in the refrigerator for 2 hours.

Once the cake is chilled run a knife around the edge of the pan and turn over onto a plate then flip onto another plate so it’s right side up. I plan on buying a silicone cake pan for ease of removing the cheesecakes. This is optional but makes for a very pretty finished product~ Melt a bit more chocolate in your double boiler and drizzle over the cheesecake for a really great decorative effect. You could even top with a little bit of raspberry, I did not have any on hand.

This is very dense and very filling, a small slice will really hit the spot. Enjoy!

Serving size 1/12 of cake Nutrition: Fat 23g, Protein 6g, Total Carbs 10g, Fiber 5g, Net carbs 5g(this may vary depending on the chocolate used.)

In an effort to continually learn and further my knowledge on all things health and nutrition related I have compiled a nice stack of some light reading material! This does not include the books I have already read, which include Dr. Fung’s Obesity Code, The Complete Guide to Fasting, Dr. Bernstein’s Diabetes book and several others, it also does not include the spiritual books I am currently reading. Besides this stack I have about 9 more on my Amazon shopping list that my library did not have. I am very picky on what authors I read and who I take any health information from. One thing that will get them thrown out of the stack pretty much right away is any conflict of interests, depending on what it is, as well as really crazy out there advice. All of these made the cut!

The titles in no particular order:

The Alzheimer’s Antidote by Amy Burger. My grandfather Alzheimer’s and my paternal grandmother and maternal grandmother all had dementia so anything on this subject is near and dear to my heart. I heard her speak on a podcast and knew I absolutely had to get her book! In the talk I heard she was also talking about the work she is doing for diet to help with ADHD and Autism. her work is phenomenal.

Next up is The Salt Fix by Dr. James DiNicolantonio. I have heard such great things about this book and know how much salt can help with health. It’s one of the simplest things we can do sometimes. He also co-wrote the book The Longevity Solution with Dr. Fung(will be shown below) and I trust Dr. Fung’s work!

Last for this set is Why We Get Fat and What To Do About it and Good Calories, Bad Calories both by Gary Taubes. He is journalist I heard speak and when I learned his story and saw him speak, via youtube, at some low carb events I knew I wanted to read his works.

The Diabetes Code by Dr. Jason Fung. His book The Obesity Code is what got me started down this whole new path to healthy and wellness. The Diabetes Code primarily deals with Type 2 diabetes and reversing it however does have some information on Type 1 as well.

Think Like a Pancreas is quite an interesting work. I got it as Mr. Lowcarb is a Type 1 diabetic so he will always be on insulin, we wanted some direction on how to get the best results with the insulin and how best to figure ratios, etc. Obviously if you are a T2D it is best to get off insulin or never have to be on it in the first place. But for a T1D using as little as possible to keep your blood glucose stable is the next best solution.

Winning the Cancer Battle by Louis Smith, I know him personally, is chalked full of good information. I know so many that he has helped, himself included, beat cancer with diet and supplementation.

The Magnesium Factor by Seelig and Rosanoff is another powerhouse of information. Magnesium is such an important mineral that most of the population is deficient in. One of the authors actually assisted NeoLife in formulating the Magnesium Complex we have today which is the best there is out there. Boasting of all 3 forms of magnesium, yes there are 3 forms, and double bond amino acid chelation for best absorption so you can take less and get more from it has been a game changer for us. This book goes through the over 700 body responses that magnesium controls! Outstanding.

The Longevity Solution, Dr. Fung’s latest book co-written with Dr. James from The Salt fix, really focuses on staying young and what causes aging. I am about half way through it and am riveted to it!

Cholesterol Clarity and Keto Clarity by Jimmy Moore and Dr. Eric Westman: I am about half way through Cholesterol Clarity and once again can I just say mind blown. The information is so good and really will help you advocate for yourself if your doctor tries to push statins and how to have that all to important conversation with your doctor. Keto Clarity I have not read yet, it actually just came in the mail, but I am looking forward to diving into it. I have been listening to Jimmy’s podcasts so I know the book will be just as good.

Undoctored By William Davis; I will be honest, I can’t give a review on it yet but it came highly recommended by trusted sources so I am going to dive in and soak it up! Wheat Belly and Wheat Belly Total health by Dr. Davis as well I know are excellent books. I have known for a long time how wheat and grains hurt our guts and now look forward to reading these books. Wheat Belly has been on my list for some time now.

I am looking forward to being able to share information I learn in future blog posts! Here’s to life long learning…cheers!

Thanks to all the interest in sharing better health through low carb ketogenic way of life and sharing recipes. My passion is to reach as many people as possible. This blog has been a great success in a short amount of time, thanks to new followers every day, and making an impact which is the whole purpose. Through chatting with others we thought it would be nice to have a group that we could support each other, ask questions and just make some new friends. So we have started our own party on Facebook to do just this. If you’re on Facebook just search out Shari’s Low Carb Kitchen or click the link. So come join our party, introduce yourself and make some new friends. We will have some read alongs, and some weekly challenges for those that would like to participate. Hope to see you there.

Going LCHF/Ketogenic doesn’t mean you have to give up bread! This Keto Roll recipe is simple to make and doesn’t take fancy ingredients. The fanciest ingredient needed is Psyllium husk powder, which should be a staple in your kitchen, and the rest are ingredients almost everyone would have on hand. You can even change it up by adding different seasonings such as garlic for a lovely garlic roll to go with a yummy spaghetti squash dish! So versatile!

What you need:

• 5 tbsp ground psyllium husk powder
• 1¼ cups almond flour
• 2 tsp baking powder
• 1 tsp sea salt
• 1 tbsp ground flax seed(optional)
• 1 cup boiling water
• 2 tsp cider vinegar
• 3 egg whites
• 2 tbsp sesame seeds (optional)

Instructions:

• Preheat Oven to 350 degrees F
• Mix dry ingredients in a large bowl. I like to sift my dry ingredients together to ensure all the lumps are out. Start water boiling.

Combine egg whites and vinegar in a small bowl, add to the dry ingredients and mix well.

Add boiling water, beat with hand mixer for about 30 seconds. Do not overmix, will have a consistency of a thick stick to your ribs oatmeal or playdoh.

Line baking sheet with parchment paper and spray with a little spray, I use avocado oil spray. Moisten hands with a little olive oil and roll the dough into 8 equal size rolls.

Bake on lower rack of oven for 50-60 minutes. After cooking is done turn off oven leaving rolls in for another 10 minutes, I find this helps to keep the rolls from being hollow inside.

Finish cooling on a cooling rack or eat right away.
Serve with butter and toppings of your choice. Great for sandwich fixings.

Depending on the brand of psyllium husk you use the inside may be a purplish color. This is completely normal and doesn’t effect the taste of the roll. The texture of the roll is not that of traditional roll, it may have a little bit of a spongy texture and you can play with the amount of water if you want. If I don’t add the flaxseed I will use a little less than the full cup.

Nutrition: Serving Size 1 roll; Net Carb 1.5g; Fat 9.75g; Protein 5.25

While perusing the recipe section at Diet Doctorhttps://www.dietdoctor.com/low-carb/recipes I saw a recipe with radishes. Now I have never used radishes before but I have used bacon and bacon makes everything better. I have had radishes in salads before but never prepared buy me. I was feeling adventurous, so while at the store I picked up some radishes. Not being familiar with them I didn’t know there were different types, they had some whitish ones and some lovely pink ones and then ugly black ones all in the same thing and only one price listed. I got some white ones and some pink ones, the black really didn’t look appetizing, along with some other veggies for other recipes…stay tuned… finished my shopping and checked out. At the checkout I was chatting with the cashier and learned the pink ones were called watermelon radishes which was really cool considering I love watermelon.

One tip I would like to offer is do not mix the different types when cooking as they do not cook at the same rate. The watermelon ones cooked much quicker than the regular white ones which left them kind of woody tasting.

Ingredients you will need, besides the obvious of radishes, are:

• 10 oz. bacon, chopped
• 1½ lbs radishes, quartered
• 1 garlic clove, pressed
• salt and pepper

First things first, I had to wash these babies up and trim them. I always wash my veggies and fruit with a kelp soap called Green by Golden(NeoLife) as its totally safe and does a great job so I don’t have to worry about anything with my kids. We also use this to wash up in the shower. After trimming slice off any bad spots and quarter them.

While prepping the radishes you can have the bacon cooking up on the stove top. You could cook your bacon in the oven and just put some of that bacon grease in the pan and saute the garlic up.

Once bacon is cooked remove from pan and set aside. Add the garlic to the bacon grease and cook for a few minutes until fragrant. Add the radishes to the pan
stirring occasionally and fry till tender and have a nice color, about 10-15 minutes. *A note here, if you have different types of radishes pull the ones that are tender out and let the others cook longer. While radishes are frying break up the bacon into smaller pieces. After the radishes are finished add the bacon back to the pan and season with salt and pepper leaving it to cook for a few minutes to get everything nicely flavored and hot. Remove from pan and eat while still hot.

You can enjoy as a side dish or fry up a couple eggs, since you still have the bacon grease in the pan, and enjoy as a nice meal. That is what I choose to do. It is heavenly.

Nutrition Info per serving(this makes 4 servings): Net Carbs 4g; Protein 10g; Fat 28g. *This is for the radish dish only*

While doing some research, because I am a research junkie, I came across a very interesting article on babies and ketosis. This information really rocked my brain because it made so much sense.

Some people, both medical professionals and lay people, seem to think ketogenesis is abnormal or unhealthy and I will admit I was one of those people until I started looking at the real science and not the hype. It is exactly the opposite of unhealthy or abnormal. In the article I read from Ketotic.org it states, “ketogenic metabolism is normal and desirable, human newborns are in ketosis. ” Continue reading “Ketogenic Babies” →

Tonight’s dinners is one of our family favorites, of course the past few times we have made it I wasn’t able to capture the pictures for a nice post. Surprise surprise I still got barely any pictures, at least I did get one of the finished recipe. This makes about 6 servings and takes less than 30 minutes from start to finish to make! The best part, this is easy to increase and is easy on the budget…perfect for party or a big family like mine!

This is from Ditch the Carbs, one of my favorite sites to pull and tweak recipes from.

Ingredients you need:

1 onion quartered and sliced,1 clove garlic crushed, 1.65 lb ground/mince beef, 2 oz full fat cream cheese, 3 slices bacon diced, salt/pepper to taste, 3 Med eggs,1/2 cup heavy cream, 1 1/2 cup shredded/grated cheese divided, 2 tbsp mustard,2 pickles sliced

Instructions

Beef Layer

• Fry the bacon pieces until cooked and set aside.
• Fry the onion, garlic and beef until thoroughly cooked. Add salt and pepper to taste, stir through the cream cheese. 
• Pour the beef layer into the baking dish. Sprinkle the bacon pieces over.

Cheese Burger Sauce

• Mix the eggs, cream, 1 cup of the shredded cheese, mustard, salt and pepper together. Pour the cheese sauce over the beef layer.
• Place slices of pickles all over the top then cover with the remaining 1/2 cup shredded cheese.
• Bake at 180C/350F for 15 minutes until the cheese is golden and crispy.
• Delicious served with salad and low carb mayo or full fat sour cream.

Nutritional information:  613 Calories , Fat 51g, Carbohydrates 3g, Protein 33g