Brunch | The Sweet Life Sugar Free, LLC

Archive for Brunch

What to do with all those EGGS?

Posted on April 7, 2016 by thesweetlifesugarfree

We love Easter in our home!

We love the reason behind it, and the celebration of Christ’s resurrection. We love the excitement of the Easter egg hunt, the wonderment, the family, the traditions, and yes, the FOOD.

What oh what to do with all those eggs you dyed? We used to hunt those dyed eggs as kids until the dog got sick on them :-).

Our children just hunt the plastic kind, but I still love the tradition of dying the boiled eggs on Good Friday! They love it too! But what do you do with all of them? This is where I can help! They are just sitting in your fridge, right? Well, don’t let them go bad. I have ideas for you! And, yes, they are still good to eat!

Take those beautiful pastel eggs and use them – ketofy them!

There are numerous uses for boiled eggs such as adding them to salads, (especially tuna salad and cobb salad), deviled eggs (an Easter favorite), add them to sautéed spinach or asparagus with hollandaise, or even just eat them for breakfast or a snack with a little salt and pepper.

My favorite Easter memory is creamed eggs though! Creamed eggs just scream Easter morning breakfast for me, and this is how my mom used our dyed eggs on Easter morning. She literally just used a Béchamel sauce and added the chopped boiled eggs. Of course she served it over well-buttered toast, and it was delicious, but when you are eating against the grain you need to modify. What do you do when you can’t use flour in your Béchamel? Did you know that if you simmer cream long enough, it will naturally thicken? This trick I did not know until I went Keto!

This is what I did:

Peel and cut up your boiled eggs and set aside.

Allow about 45 minutes for your cream to thicken.

Using 4 cups of heavy whipping cream, (add a Bay Leaf if you like), and bring to a rolling boil over medium-high heat. Keep an eye on it because it will make a mess if it boils over, and it does have a tendency to do this. Keep the cream at a low boil for about 45 minutes stirring frequently over medium heat. When it reaches the consistency of a cream sauce, turn it off. It can take a little longer, but not more than an hour. (Yes, I would say this is a weekend treat unless you get up really early.)

Now, you can add salt (1 tsp Pink Himalayan) and pepper (1/2 – 3/4 tsp freshly ground) and keep it as it is or add some more flavor.

Now, plain is delicious, but I took it a step further:

I added a couple of Tbsp of fresh chopped parsley and 1/2 cup of fresh parmesan. Stir until melted. Lastly, add your eggs and gently mix them in. You can also add a few TBSP of butter for extra decadence.

My family loved it, but couldn’t figure it out the new taste with the cheese until I told them what I added. It was deliciously creamy and decadent. You don’t even need bread! Spoon it into a bowl and enjoy your new tasty, gluten free treat!

Posted in Breakfast, Brunch, Holiday Dish, Kids, Main Course, recipe, Sauces and Dressing, special Occasion, tips, Uncategorized tagged with breakfast, brunch, cream, Easter, eggs, gluten free, Holiday

Christmas Morning Traditions

Posted on December 18, 2015 by thesweetlifesugarfree

It is hard to believe that Christmas is only a week away. We are all busy preparing for the day, and I have had questions about what to serve for Christmas morning breakfast. Growing up, we always had the same thing. We started with grapefruit that my grandfather bought at the produce market. Then, we moved on to breakfast casserole and either coffee cake or cinnamon roles. I carried on this tradition with my own family, but need to revamp the pastry portion.

You can always make the breakfast casserole which is a favorite around here! Check out that recipe here. You can use any meat…bacon, chorizo, crumbled browned breakfast sausage or grilled links. They are all delicious. You can use many breakfast casserole recipes. Just swap out the milk for cream and do not add any bread. I promise it will cook just as well.

Now for the pastry! I have dabbled around with a few recipes, and we have found a winner for a special occasion. It takes a little time, and is a little different, but it turned out “amazing”, and that quote is coming from the kiddos! I hope you enjoy it!

Cream Cheese Coffee Cake

Crust:

2 cups almond flour

2 T coconut flour

3 T Swerve granular

6 T butter softened

6 egg white whipped very stiff (you want those mountain tops)

1/4 tsp salt

1 tsp baking powder

1 tsp xanthan gum

Filling:

12 oz cream cheese

3/4 cup Swerve confectioners

1 egg

2 tsp vanilla extract

Topping:

1 1/2 tsp ground cinnamon

1/4 cup Swerve granular

2-3 T melted butter

Instructions:

Preheat oven to 350 degrees.

Combine all your dry crust ingredients:

Cut in your butter:

Meanwhile, beat your egg whites:

They should be very stiff!

Once beaten, fold in your eggs whites. Losing the volume is normal as you fold, but be gentle. You want it even and fluffy.

Place half of your “dough” in a parchment lined 8×8 pyrex or other baking dish.

Bake for 10 minutes, just until it is slightly firm.

To prepare your filling:

Combine your softened cream cheese, vanilla and Swerve. Beat until it is smooth and creamy.

After your crust has baked 10 minutes, remove and let cool for 5 minutes.

Spread your cream cheese filling on top of your crust.

Then add the rest of your “dough” and smooth over the top.

Finally, sprinkle the cinnamon sugar topping over the dough, and drizzle the butter over the top.

Bake at 350 for 30 to 40 minutes until you have a deep golden brown crust. It should get dark and crispy. The “sugar” will caramelize! YUM!!!!

Let cool for 30 minutes before serving or it can sit overnight at room temperature.

Slice and serve!

Just as a note, we will be taking the next two weeks off to spend time with our families. We wish you each a safe, joyous, and blessed Christmas filled with lasting memories, new family traditions, and most of all, love! God bless, and Merry Christmas!

Posted in Breakfast, Brunch, Holiday Dish, Kids, recipe, special Occasion, Sugar Substitute, tips, Treat tagged with breakfast, Casserole, Christmas, coffee cake, morning, recipe

A New Twist on the Breakfast Casserole

Posted on October 8, 2015 by thesweetlifesugarfree

Today is Grandparent’s Day at my children’s school, which means a rushed morning so we make sure to have a parking space. It is a day for a breakfast casserole to throw in the oven so I have time to get dressed myself!

I was preparing last night…I went to the fridge to get my ingredients, and of course the breakfast sausage that I had checked for before grocery shopping earlier in the day turned out to be expired! Now what to do? I definitely needed a meat to throw in with the eggs, and was DEFINITELY not going to the grocery store with three children at 5:00 PM. Soooo….we are improvising! We all love beef bar-b-que sausage which I had purchased to throw in some spaghetti sauce to serve over zucchini noodles, so what about that? It was fresh, ready to go, and how yummy in eggs!

I did change up the recipe a tad to account for the extra grease from the sausage so here you go:

Bar-B-Que Beef Sausage Breakfast Casserole

1 3/4 pound Beef Sausage

10 eggs

2 cups grated sharp cheddar cheese

3 1/2 cups heavy cream

2 tsp ground mustartd

1 tsp salt

fresh ground pepper

Steps:

Cut and brown your sausage in a pan.

Spray your pyrex or ceramic baking dish with coconut oil or butter. I like this one from Trader Joes.

Add your sausage to your greased dish. It should line the bottom of the dish.

Sprinkle your grated cheese over your sausage. I did the grating the old fashioned way for this one. My kids love to serve themselves slices of this cheese while we have it out in the kitchen.

Whisk your eggs, cream, and spices together.

Once your ingredients are thoroughly mixed, pour this over your sausage and cheese.

Place saran over your unbaked casserole and let it set overnight. Bake this for 1 hour 15 minutes in a 350 degree oven or until it is set in the center. You don’t want any jiggling.

Happy Friday, Y’all!

Here is the outcome:

No complaints about breakfast this morning!

Topped with sour cream and homemade salsa:

Every bite was devoured!

Enjoy!

Posted in Breakfast, Brunch, Kids, recipe tagged with breakfast, brunch, Casserole, easy, eggs, kids, Quick, sausage

Miss Cereal? Try This…

Posted on September 3, 2015 by thesweetlifesugarfree

The school year is off to a start, and Labor Day is here, which means the official end of summer. There are both cheers and boos, pros and cons.

One of the biggest cons is that, all to familiar, morning rush once again. The days of cereal boxes and skim milk are long gone for many of us. If you have heard us speak in a group, you are familiar with our “Trifecta of Sugar” lecture.

A typical morning breakfast cereal topped with fruit has the glucose from the cereal, lactose from the milk and fructose from your fruit. Bad, bad and more bad leading to a day of cravings and carb loading, no doubt. If you start your day with carbs and sugar, you will crave more carbs and sugar as you go through your day, leading to that downward spiral as the day moves on.

What else can you have for breakfast on those busy mornings when you don’t have time to scramble, fry or poach? Try faux “cereal”! We have tried it, the kids have tried it, and it is family approved. The best part – you can make it ahead and seal it in an air-tight container in the refrigerator. It is ready to go for a breakfast in a hurry! Top with some heavy cream, and you are set for half the day if you eat it along side your bulletproof coffee to tea.

It is super simple to make, and you can really make it your own just by adding your favorite low-carb ingredients. Try a little, and let us know what you think!

Faux Cereal

Your ingredients and portions can vary. Mix it to your liking.

1 cup unsweetened flaked coconut, toasted

1/2 cup chopped macadamia nuts

1/2 cup chopped pecans

3/4 cup chopped walnuts

1/4 cup finely chopped almonds

2 Tbsp Kerrygold

1 Tbsp Swerve

1/2 tsp cinnamon

1/4 tsp Celtic salt

Directions:

Toast your coconut flakes, watching carefully so not to brown to deeply.

Chop all your nuts finely and lightly toast.

Melt the Kerrygold in a cast iron skillet.

Toss your nuts in the melted butter, and sauté until fragrant. Add your toasted coconut, Swerve and seasonings. Toss all your ingredients in the butter until everything is mixed and coated.

Allow it to cool and then store in an airtight container until ready to serve.

This can be served as a dessert over whipping cream or for a breakfast cereal with cream.

Enjoy!

Posted in articles, Breakfast, Brunch, Dessert, Health, Kids, recipe, Side Dish, Snacks, tips tagged with breakfast, brunch, Cereal, coconut, dessert, Faux Cereal, nuts, snack

Tacos-Yes Please!

Posted on July 20, 2015 by thesweetlifesugarfree

I know you have missed them. If you are a San Antonian, how could you not?? I mean this is an actual mascot here – Henry-The Puffy Taco.

puffy20taco2

I’ll be honest, me too.

Until recently…

Many times if we go out for breakfast we would order our tacos in a bowl. SO many places are quite accommodating.

But there are few things better than lounging in your jammies, drinking your (BP) coffee, and eating breakfast at home.

Yes, we do bacon and eggs OFTEN but being a native South Texan I like my breakfast tacos. This may sound silly, but the hubs (from Colorado) calls them breakfast burritos and it drives me a little crazy.

A wonderful girlfriend of mine came over last weekend and enlightened me to the lettuce wraps from HEB. Borderline life changing over here. I have had lettuce wrap tacos many times before but I did not know that the actual heads could be purchased at the grocery store.

Here is a full head with a cork to compare size

The heads are smaller and compact. They were perfect! Super crisp, perfect size, incredibly versatile, and made ideal Keto tacos.

These can be used for so many things but this week I made some fantastic breakfast tacos. Check these out-so simple.

Wrap, cheese, and breakfast sausage. They turned out great!

Posted in Breakfast, Brunch, Main Course tagged with breakfast, cheese, Low-Carb

The Golden Sauce

Posted on July 7, 2015 by thesweetlifesugarfree

There is a golden sauce so delicious, it is worth the price of gold!

It was just yesterday that I mentioned the amazingly delectable Hollandaise Sauce as a favorite of mine on poached eggs. The best part – it is easier than you can ever imagine!

One of the things we have to be mindful of while living in a state of nutritional ketosis is our intake of protein. We all know that carbs will take us down, but did you know that protein can as well?

When there is a significant intake of protein, the body converts the protein into sugars during a process called Gluconeogenesis. This is a metabolic process that makes glucose, a simple sugar, that provides the body with energy from non-carbohydrate sources when you are a carb burner.

This is why it is super important to make sure you are getting ample healthy fats when you are consuming meats and vegetables in order to stay a fat burning machine. We don’t want those proteins turning into carbs in our body so make sure you have the fat to counteract the carbs and proteins.

And…this is why I love Hollandaise! You can put it on your veggies, your meat, your eggs – pretty much anything your heart desires! My favorites are eggs, spinach and asparagus. It is wonderful tasting, and as long as you are using our favorite grass-fed butter, it is a great source of fat! You can also ask for it at many restaurants that will gladly bring you a side of this delicious sauce.

Blender Hollandaise

Place in your blender:

2 Egg Yolks

1 TBSP Lemon Juice

Salt and Cayenne to taste

Turn your blender on low for 5 seconds.

Melt 1/2 cup butter (Kerrygold) in a pyrex glass measuring dish.

In a very low stream on the lowest speed, gently pour your butter into your egg yolk mixture.

As soon as it is combined – you have hollandaise.

I have never had it curdle, but if it does, add two egg yolks on high speed with whipping cream one TBSP at a time.

Enjoy!

Posted in Breakfast, Brunch, Holiday Dish, Main Course, recipe, Sauces and Dressing, Side Dish, Uncategorized, Vegetable tagged with asparagus, brunch, butter, dinner, eggs, Gluconeogenesis, Hollandaise, Poached Eggs, sauce, Spinach, Tip, vegetables

The Easiest Way to Cook an Egg!

Posted on July 6, 2015 by thesweetlifesugarfree

So many of us that follow the Ketogenic Lifestyle often eat eggs for breakfast. It is easy to quickly become tired of plain old scrambled eggs. We can mix them with chorizo, serve them with bacon or cheese, but underneath, they are still the same old scrambled eggs. Anytime you eat the same thing over and over again, it becomes tiresome. So what to do?

Mix it up with different cooking methods. This one is especially easy and fast with little mess, so it is a staple on busy weekday mornings. You can also gourmetify it with a little extra effort on the weekend.

Today, I am going to show a family favorite, and it only takes 7 minutes from start to finish with one dirty pan. By the way, the pan is extremely important unless you are only cooking for one, in which case, you can just use boiling water.

How to cook a poached egg:

Start with an egg poaching pan and great eggs from pasture raised and fed hens. I have two pans, one with 4 inserts and another with 6, just depending on how many want one or two eggs. You can buy the larger 6 egg poacher here where I purchased mine.

Today I used the four egg poacher. I purchased this one years ago from Williams Sonoma. Lift one cup out and pour about a 1/4 inch layer of water to cover the bottom of the pan to create the steam.

Spray each cup with coconut oil spray.

Place the lid on the pan, and turn your heat to high. It should start steaming with boiling water in no more than two minutes.

Once it is boiling, turn your heat down to Medium, and crack eggs one at a time, placing them in a cup insert.

Place your lid on, and set your timer for 4 1/2 to 5 minutes. Depending on how you like your yolk, you may need to adjust your time. This time gives us a nice somewhat runny center but firm white.

Once the eggs are set, and don’t jiggle if you nudge the pan a little from side to side, remove from heat and empty each egg onto your plates. Be sure to use a hot pad to protect your finger tips. I usually run a knife along the outside edge of the insert, but it is not always needed.

My husband likes his plain with salt, pepper and sometimes a little homemade salsa.

I love mine with a little hollandaise. Stay tuned this week for this awesome recipe!

Poached eggs are so versatile. Here are a few other ideas that I love to try when we have a bit more time:

Place in an avocado with or without bacon:

Get your greens too by serving over spinach or asparagus:

You can even eat them over a salad!

Enjoy your wonderful healthy eggs!

Posted in Breakfast, Brunch, Kids, Lunch, Main Course, recipe, Salad, Sauces and Dressing, Side Dish, tips, Uncategorized, Vegetable tagged with asparagus, avocado, bacon, breakfast, brunch, eggs, Hollandaise, Poached, Salad, Spinach

When Life Tosses you Eggs….

Posted on July 2, 2015 by thesweetlifesugarfree

Well…this was not my intended post for today, but it worked out well!

We have all heard the term, “When life gives you lemons, make lemonade!”

My theme for today, is “When your eggs won’t peel, make egg salad!”

The intention of the post for today was yummy deviled eggs to finish off the menu for Independence Day! However, I did not plan well enough ahead!

This was a good lesson! Anytime you want pretty peeled eggs, plan ahead! I did not know we were so low on eggs (because I always have several dozen.) When you do boiled eggs, they are much easier to peel when they are not fresh. You want to buy them 5 to 7 days ahead of when you need them. I bought mine yesterday, boiled them, and tried to peel them. This is what happened:

Not so pretty! So…we had a very fast change of plans. Since we have dinner pretty much planned with Bar-B-Que (with sauce), “Potato” Salad, and Refreshing Cukes, I thought why not make egg salad for a Keto lunch! It was simple, and we still got to use those delicious and nutritious eggs.

I did get a few of the eggs to turn out, so I will share how to do both just in case you plan ahead better than I, or if you have some eggs stored in your fridge that you want to use.

First, start by boiling your eggs. I have a gas stove, and have had great success by placing my eggs in a large pot, covering with cold water with a tsp of salt, and bringing it to a rumbling boil. Once it is at a full boil, turn your heat down to a simmer for 1 minute, cover, and turn the heat off completely for 10 to 12 minutes. As soon as the timer goes off, dunk them in a cold water bath. Let them cool, and then place in the refrigerator until you need them.

You can peel your eggs now or later. For deviled eggs you will want to slice your pretty eggs lengthwise, hull out the yolk and place on a flat surface.

I put the yolks in a bowl, and mash with mayo, dijon mustard, a little lemon juice, salt, pepper, and if you have them, some chopped Refreshing Cukes. You can also add some fresh dill or dill pickle if you like savory. If you like sweet, you can add a teeny tiny pinch of Stevia. Mash it all together and stuff your eggs. Refrigerate immediately.

If you get a bunch of eggs that look like they were in a massacre like mine did, just chop them up and no one will be the wiser.

Add to a bowl with:

Egg Salad

12 eggs – boiled, peeled and chopped

1/2 lemon – squeezed

1/2 cup petite diced celery

3/4 cup mayonnaise

2 Tbsp dijon mustard

1/2 cup diced “Refreshing Cukes”

2 tsp juice from above

Salt and pepper to taste

Stir everything together until combined and either put in the fridge for later or serve over lettuce. It was quite a delicious mistake!

We hope that everyone has a safe and delicious Fourth of July!

Remember those that sacrificed for the freedoms that we hold so precious today. We are so fortunate to live in a place that allows us to speak and write what we believe and hold true to our hearts, even if not everyone agrees.

Remember on your holiday to plan ahead, drink plenty of water, take your supplements, and stay healthy! Holidays and parties can be difficult, but with planning you can be strong and live Keto! We know you can!

Have a wonderful long weekend, and enjoy those fireworks!!!

Posted in Appetizer, Brunch, Dinner, Holiday Dish, Kids, Lunch, recipe, Salad, Side Dish, tips, Uncategorized tagged with appetizer, brunch, Deviled Eggs, Egg Salad, eggs, Fourth of July, Holiday Dish, July Fourth, lunch, snack

Breakfast, Lunch, or Dinner Quiche

Posted on May 29, 2015 by thesweetlifesugarfree

What else can I make besides scrambled eggs and bacon? This is in the Top 10 list of questions we receive.

Eggs are great! We know that, but we also get tired of the same old thing every day!

A Quiche is a great way to dress up your eggs in a beautiful way that the whole family can enjoy for any meal of the day. It is filled with all the great nutrients that eggs provide, and anything else you wish to add to give it that special touch. It is also a method to hide vegetables if you have picky eaters! And…best of all, it cooks great without a crust. No need to add carbs to something so savory and wonderful already!

These are great with the end of school approaching because you can prepare it a day ahead, and it reheats quickly and perfectly. It is also delicious as a weekend dish straight out of the oven! Fresh quiche just melts in your mouth. Prepare to be creative and enjoy!

Crustless Broccoli Garlic Bacon Quiche

1 cup chopped onion

10 ounces chopped broccoli florets (approx. 3 cups)

5 cloves garlic

4 Tbsp butter

6 large eggs

1 1/2 cups cream

2 cups shredded sharp cheddar cheese (I didn’t have so I used a Colby/Monterrey Jack)

6 slices of cooked bacon

1/4 tsp cayenne

1 tsp ground mustard

1/2 tsp salt

1/2 tsp fresh ground pepper

1/4 tsp freshly ground nutmeg

9 1/2 inch deep dish pie plate

Preheat oven to 400 degrees.

Gather your ingredients, and chop your onion, garlic, and broccoli. This is my favorite garlic chopper!

Sauté your onion and garlic in the butter. Then add your broccoli to soften slightly.

Spray your pie dish with coconut oil spray (you can find it here).

For a Quiche, you want to layer your ingredients. Start with your sautéed vegetables, and then top with bacon. This goes for any type of quiche – veggies on the bottom, then your meat, then cheese, then top with your egg mixture.

Sprinkle the cheese on top of the bacon.

Mix your eggs, cream, nutmeg, ground mustard, cayenne, salt and pepper.

Pour over the cheese.

Place your quiche in your preheated 400 degree oven for 15 minutes. Reduce heat after 15 minutes to 325 degrees and bake for an additional 30 minutes.

It should look puffy and delicious when you remove from the oven:

As it cools, it will sink slightly. Allow to cool for 20 minutes or so if you want to enjoy it right away. If you are preparing ahead, allow to cool completely, cover with saran, and store in the refrigerator until ready to use. This will keep for up to 5 days in the refrigerator. Reheat in the oven or in the microwave for about 30 seconds a slice.

Be creative with your ingredients. My children have requested ham and cheese for the next one. You can do spinach and parmesan, vegetable, bacon and cheese, or any other combination you can imagine. Just remember to layer in the order above and cook accordingly! Enjoy!

Posted in Breakfast, Brunch, Dinner, Lunch, Main Course, recipe, Uncategorized, Vegetable tagged with bacon, breakfast, Broccoli, brunch, cheese, dinner, eggs, lunch, quiche, savory, vegetable