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Dinner in a Snap!

Posted on June 2, 2015 by thesweetlifesugarfree

It seems that everyone I run into lately is running around in a million different directions, and the last thing on their mind is dinner.

I get it! I’m a mom of three busy kids, and it’s the end of school! In fact, I am pretty sure that May and early June compete with December for the busiest months of the year.

A friend told me today that she just needed some simple dinner ideas to throw together before her son’s baseball games. My thought is, that many of you need some easy dinners to throw together this week, so here are a few I have pulled together in a snap on weeknights that I am just too busy to even think about dinner, but still want to feed my family something healthy!

1. Salmon and Veggies (Love broccoli with Salmon)

Make sure your Salmon is wild from a good clean source, and not farm raised. I like the Alaskan Salmon, but any reputable fresh fish retailer will be able to help you pick out a great fillet. I usually get the whole fillet and cut them into portions for my various ages of children and adults in the house. Sprinkle with butter and lemon pepper. Bake it at 400 degrees for 10 to 15 minutes depending on the thickness and serve with a steamed vegetable topped with Kerrygold.

Then we like to top it with this sauce:

2. Beef Shish-kabobs with peppers and onions.

These are super easy to make ahead, but I bought these on a whim at Central Market when I knew I was in a pinch. They were marinated in a lime marinade and were melt-in-your-mouth tender and delicious. I served these with a side of asparagus that I roasted on 425 degrees for about 10 to 15 minutes. Topped with Kerrygold, salt and pepper.

3. Many of us forget just how healthy eggs are for so many cells in our bodies. Eggs are the “perfect” food as we like to say! We always think of eggs for breakfast, but why not serve them for dinner. We do this often when the hubby is out of town because he doesn’t want eggs twice a day, but the kids love it. It is a great nutritious meal anytime of the day! Super simple and super healthy! We call it breakfast for dinner – creative-huh?

Hopefully these are just a few ideas to help you power through the week. Check out your grocerers meat display case. Central Market has great quality prepared meats (like the shish-kabobs) that you can throw on the grill Many other places do as well. Pick up some patties, some sausage or some steaks and serve with a side veggie roasted or steamed and topped with Kerrygold and seasonings. Super simple, super healthy, and super fast!

Hope everyone has a great first week of June!!!

Posted in Dinner, Groceries, Main Course, recipe, Side Dish, Uncategorized tagged with asparagus, Broccoli, dinner, eggs, salmon, shish-kabobs

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

Dress Up Your Summer Veggies with Bacon

Posted on May 27, 2015 by thesweetlifesugarfree

Just about everything is better with BACON! It is definitely a staple in our house. We can eat it for breakfast, lunch, and dinner!

Here is an example of eating bacon for dinner; one of many ways! On days when I make my sheets of bacon, I try to make use of my bacon drippings by doing a dish that requires bacon AND oil.

I mean, really, what isn’t satisfyingly delicious when you cook it in bacon grease?

My Bacon Green Beans are a hit with the whole family!

Start with your sheets of bacon. I usually try to do two to three cookie sheets of bacon at the beginning of the week. Search for my bacon blog if you missed it!

Bake a foil lined cookie sheet of bacon on 350 to 375 for 15 minutes. DO NOT discard your bacon drippings! Please!

You can keep going with your bacon on the same sheet to get more drippings (and more bacon).

Meanwhile, prepare your ingredients:

Wash and trim about 2 pounds of green beans. Set aside.

Chop finely, 1 cup of white onion.

Using a garlic press, mince 5-6 cloves of garlic. I love, love, love my garlic chopper! You can find one here, and chop all of your cloves at one time! My favorite kitchen tool!

Squeeze the juice of 1 lemon into a small bowl, discarding seeds.

Chop your bacon, and get your seasonings: crushed red pepper, black pepper, and Celtic or Himalayan salt. Parmesan cheese if desired.

Saute your onion and garlic in your bacon drippings until translucent.

Add your green beans:

Once your green beans are slightly tender, but still crisp, add your bacon, lemon and seasonings.

End with a sprinkle of parmesan cheese across the top! I usually do this step on individual plates.

It’s that easy for a gorgeous, colorful, and delicious side that the whole family will enjoy.

To find items that we use in our posts, such as the All Clad sauté pan, the silicone spatulas and spoons, and cookie sheets, check out our new Amazon store here.

Posted in Dinner, recipe, Side Dish, Vegetable tagged with bacon, recipe, side dish, staples, vegetable

Great Side Dish for a Bar-B-Que!

Posted on May 23, 2015 by thesweetlifesugarfree

This is one of my favorite side dishes for a Bar-B-Que when you have gone Low-Carb! Perfect for the Memorial Day holiday and filled with many of our favorite ingredients!

We hope that everyone has a safe, fun weekend filled with laughter, and time spent with loved ones and friends! Special thanks to all who have served to protect our freedom this Memorial Day!

Bar-B-Que Broccoli Salad

8 Slices of Bacon Cooked and chopped

2 heads of Broccoli (chopped and lightly steamed-emphasis on lightly)

2 cups of Sharp Cheddar Cheese, shredded

1/2 red onion finely chopped

1/2 cup red wine vinegar

1/4 cup xylitol

3 tsp black pepper

1 1/2 tsp salt

1 1/2 cup mayonnaise

2 tsp fresh lemon juice

1. Cook your bacon and lightly steam your broccoli. Cool.

2. Mix together your red wine vinegar, xylitol, black pepper, salt, lemon juice, and mayonnaise. This is your dressing!

3. Combine your broccoli, cheese, bacon, and onion, and combine together for your salad.

4. Slowly pour and mix your dressing with your salad, tossing to combine well. Start with half of your dressing, and add more to your desired taste. Let it sit in the refrigerator for 2 hours before serving.

5. Enjoy!

Posted in recipe, Side Dish, Uncategorized, Vegetable tagged with bacon, bar-b-que, Broccoli, cheese, Dressing, Low-Carb, Salad

Something Besides Eggs for Breakfast!

Posted on May 22, 2015 by thesweetlifesugarfree

Yep! You can eat something other than eggs for breakfast!

How about some buttermilk pancakes, for instance?

I know, how is it possible? Well, when you have three kids begging you for something other than eggs for the 21st day in a row, you get creative!

I searched last Saturday for a recipe to make everyone happy. I could not find any recipes that suited our family, so I whipped up something very special! Most of the Paleo or Keto pancake recipes are either flavored or only make a single serving in a skillet. I wasn’t about to make a recipe 5 times to feed all of us, and they wanted plain old pancakes like Mom used to make.

How did they turn out? Fabulous! The children told me that they actually liked them better than the ones I used to make, and I have to admit, they were pretty darned good.

With the long weekend coming up, I thought this an apropos time to hopefully make some other children (or adults) very happy on a relaxing weekend.

Your Ingredients:

We have added several of our staple ingredients to our Amazon store, so you can click on the item and have it delivered to your door if you don’t already have it in your pantry.

Buttermilk Pancakes

Yield: 16 (Very Filling) Pancakes

1/2 Cup Coconut Flour

1/2 Cup Almond Flour

5 eggs

2/3 Cup Almond or Coconut Milk mixed with 3/4 tsp Apple Cider Vinegar

1 tsp Vanilla

1/2 tsp Baking Soda

1/4 Cup Swerve Granular

4 Tbsp Butter or Coconut Oil (Melted)

1/4 tsp Sea Salt

4 oz Cream Cheese (Softened)

Directions:

Preheat your griddle to 375 degrees.

1. Combine your dry ingredients in a large mixing bowl: flours, soda, salt and Swerve.

2. Add your eggs, one at a time, and mix together to form a thick batter:

3. Mix your Almond or Coconut Milk together with your Apple Cider Vinegar:

4. Pour this into your flour and egg mixture and mix.

5. Add your remaining ingredients, and mix well with a hand mixer.

6. I usually do not have to grease my griddle, but if you prefer to do so, you can use this.

7. I used a 1/4 cup measuring cup to spoon my batter evenly onto the griddle.

8. Just like regular pancakes, when they start to bubble, flip them over.

9. They should be a nice golden brown color when they are ready to eat!

10. I just ate mine with butter, and they were plenty sweet with the added Swerve. I will allow my children to eat a dab of honey, or pure maple syrup. A better alternative is an all-natural sugar free syrup that you can buy here.

11. Enjoy!

Just to give you an idea on portion, we each had three pancakes, and were stuffed! With the coconut flour and eggs, they are very filling! One batch fed 5 very hungry people!

Posted in Breakfast, Kids, recipe, Uncategorized tagged with almond flour, breakfast, coconut flour, kids, pancakes

Holy Guacamole!

Posted on May 21, 2015 by thesweetlifesugarfree

Okay, so guacamole may not be holy, but it’s pretty close in my house. Avocados are almost the perfect Keto food, and they are loaded with potassium, folate, and vitamin K!

Avocados are ALWAYS in our kitchen! We eat them on our green salads, and they are excellent in a tomato and mozzarella salad as well. Our favorite way to eat avocados though, is guacamole!

We eat guacamole on almost anything. We use is on our eggs in the morning (any kind), salads at lunch, and burgers and fajitas for dinner. We can’t get enough!

If you missed the post the other day on the cheese crackers, now is the time to scroll down. This is one of my favorite tricks! We love the cheese crackers to dip in the guacamole!

It is a super easy recipe to make too!

Guacomole

3-4 large avocados

1/2 bunch cilantro

1/4 red onion

juice of 1 lemon

garlic salt to taste

It took me many years to discover the best way to scoop an avocado. Now that we eat them daily, I have the perfect tip for you.

Slice the avocado lengthwise.

Once open, chop down on the seed, twist and remove.

Using a serving spoon, scoop the meat out of the skin.

Now you ready to get your ingredients together!

Chop your onion and cilantro finely.

Using a lemon/lime juicer, squeeze all the juice out of your lime.

Mix everything together and sprinkle with garlic salt. Taste, and add more if needed.

YUM!!!!

Posted in Dinner, recipe, Side Dish, Snacks, tips, Uncategorized tagged with avocado, cilantro, guacamole, healthy fats, kids, snack

I Want Crackers!

Posted on May 19, 2015 by thesweetlifesugarfree

That’s what I heard on Friday! My kids wanted crackers, and honestly it sounded pretty good to me too. What to do when you want a high-carb snack on a low-carb diet? Get creative!

We were already planning on having fajitas, minus the tortilla, for dinner which meant guacamole was on the menu. What is better than plain old guacamole? Guacamole with cheese! What a way to Keto up guacamole – cheese, cheese, and more cheese! And, maybe some jalapenos!

This time of year, with the end of school, planning summer vacations, packing for camps, attending recitals, baseball games, graduations, ceremonies, parties, and planning fundraisers, (Whew – makes me tired just typing about it!) we are all exhausted and out of time! I promise this is easy, and look how delicious!!!!

Cheese Crackers

First line a cookie sheet with Parchment Paper – Very Important!

Start with shredded cheese. Any kind will work – whether you buy it shredded or shred it finely yourself. I used a Cheddar and Monterey Jack blend. Use your favorite!

Make little circles of cheese and press down so it forms a “cheese pancake”. Don’t make them too thick or they will not crisp.

If you want a little spice, add a sliced jalapeño to the middle, and press into the cheese.

That’s it! Bake in the oven at 350 degrees for 10 minutes.

Allow the “crackers” to cool so they crisp nicely. Then, enjoy your carb-free snack with your favorite dip or eat them plain! I made two cookie sheets, and they were devoured before dinner!

Posted in Dinner, Kids, recipe, Snacks, tips, Uncategorized tagged with cheese, Crackers, Jalapeno, kid friendly, Low-Carb, snack

A Meal to Make a Family Happy!

Posted on May 13, 2015 by thesweetlifesugarfree

So, I was ruled out on my dinner choice this evening! My husband wanted steak, and the kiddos wanted potatoes. “Hmmm,” I thought to myself. Let’s see if I can slide those cauli-mashers by them without notice.

Worked like a charm! My super picky four-year old said this was the “best dinner in the world!” She also told me that “these are the best potatoes ever!”

If you missed Erin’s post on Cauli-mashers, they are a breeze to make, even when you get outnumbered at the last minute in the kitchen.

I steamed one bag of Costco fresh Cauliflower florets until fairly soft. I don’t have the emersion mixer like Erin, so I just used my KitchenAid hand mixer, and beat them until they were the consistency of mashed potatoes. I added a half block of Kerrygold, a half block of cream cheese, and a handful of chopped parsley. I then added a generous amount of salt and pepper. Mixed it all together with the mixer, poured into an 8×8 pyrex, and topped with some Colby Jack cheese. I popped it in the oven at 350 degrees for about 20 minutes, and to the delight of everyone, it was devoured.

Served with grass-fed New York Strips topped with sautéed mushrooms (in Kerrygold no less), and a side of asparagus topped with Kerrygold!

Every plate was clean, and every face had a smile!

So my sweet 8 year boy (the middle child) wanted me to share his dessert with you tonight! He was very proud of his extra helping of steak and his two dark chocolate-coconut fat bombs (posted last week) that he used to make a smiley face! He said, “This will show your viewers how happy I am right now!” So, how could I refuse? Here is Colton’s sugar-free dessert!

I hope you all have a happy dinner tonight!

Posted in Dessert, Dinner, Kids, Main Course, recipe, Side Dish, Uncategorized, Vegetable tagged with asparagus, cauli-mashers, cauliflower, cheese, dessert, dinner, kerrygold, kid friendly, mushrooms, potatoes, steak

Stuffed Low-Carb Yellow Squash

Posted on May 12, 2015 by thesweetlifesugarfree

A Savory Summer Side!

Perfect for the summer time veggie season!

This is super easy, and so delicious anyone in your family will love it! Even my picky 4 year old will at least eat out the stuffing!

Ingredients:

5 yellow (summer) squash

1 zucchini squash, steamed, cooked and diced

2 eggs

3/4 cup Parmesan cheese + additional to top squash

1/3 cup melted butter + 2 Tbsp (not melted)

1 bunch green onion

4 Tbsp almond flour

1 tsp oregano

1 tsp garlic powder

Salt & pepper to taste

Instructions:

Start with your yellow squash by washing and cutting off the ends. Then cut in half lengthwise.

One squash = two servings.

Lay them cut-side up in a glass pyrex baking dish. Fill the bottom of the dish with water so you can steam the squash until softened.

Microwave on high for 4 minutes. Check them after this time…if they are still hard in the middle, then keep cooking them on high in 2 minute increments until they are soft enough to scoop, but not mushy.

When they are tender, remove them and let them cool a bit or you will burn off the tips of your fingers. Maybe not, but it will hurt!

When they are cool enough to handle, use a soup spoon, and start hulling out the inside of the squash. Hull all but one half – leaving this one to chop finely. Be careful not to poke all the way through. Place the squash you have removed into a mixing bowl, and your now empty “boats” onto a cookie sheet.

Finely chop one half of one yellow squash into small bits, along with one zucchini squash that you have also steamed and finely diced. Now, you will see a lot of water in the bottom of the bowl. Try to drain as much of this as possible or it will be too runny. I press and drain 3 or 4 times. You could use a mesh colander for this also. It is okay to be moist, but you don’t want standing water at the bottom of the bowl.

Once most of the water is removed, I use a sharp knife and run it through the squash in the bowl to break up the membranes in the squash. This is not an exact science. Just break up the larger pieces that you scooped out.

Add your eggs, 3/4 cup Parmesan cheese, 1/3 cup melted butter, finely chopped green onion with some of the green tops included. Then add 2 Tbsp of almond flour and your seasonings. Mix well!

Use the mixture to fill your squash “boats” so it is slightly heaping.

Lightly sprinkle with the additional 2 Tbsp of almond flour, put a pat of additional butter on top and finish with as much Parmesan cheese as you desire. I have also topped with mozzarella cheese as well. Both are delicious!

Bake in the oven for 25 minutes at 350 degrees, and you have an amazing side dish!

Enjoy!

Posted in Dinner, Kids, recipe, Side Dish, Uncategorized, Vegetable tagged with dinner, kid friendly, Low-Carb, savory, side dish, squash, Stuffed, Summer, vegetable, Yellow

Rich and Delicious Creamed Spinach

Posted on May 7, 2015 by thesweetlifesugarfree

I don’t know about you, but when we go to a nice steak restaurant, one of our sides is always creamed spinach. Well, I was determined to duplicate this rich satisfying side dish, and mission accomplished! Behind my fat bombs, this is my second most requested recipe, and is delicious alongside any meal, but it is our favorite with grass-fed beef! This dish is good enough for company!

Ingredients:

Organic Baby Spinach (I used two large containers)

Kerrygold Grass Fed Butter (1/4 to 1/2 stick)

Full Fat Cream Cheese (I package)

Heavy Whipping Cream (1/4 to 1/2 cup)

White Onion (Quartered)

Garlic (4-5 cloves)

Salt and Pepper

Whole Nutmeg

Preparation:

Bring a full pot of water to a boil. Add spinach and cook for 3 to 5 minutes. You want it cooked down, but not completely wilted.

Drain in a colander, and let it sit while you prepare the rest of the ingredients.

Back in the same pot, melt your butter over medium heat. I used a half of a Kerrygold brick. If you are using a regular stick of butter, you will need 1 whole stick.

Add a quarter to a half of a white onion, finely chopped with 4-5 minced garlic cloves, and sauté until translucent. (We like a bit more onion and garlic which is higher in carbs so take that into account.)

Turn your heat down to low. Add your cream cheese cubed and stir well until incorporated with the butter. It may separate slightly and this is okay. When you add your spinach it will combine well.

Press all the remaining water out of your spinach. Dump it out on a cutting board and chop roughly. Then add it to your butter mixture on the stove.

Next, add your heavy cream. This is up to you. Start with 1/4 cup, and if you want it creamier, add a little at a time. It will thicken slightly after about 5 minutes over low heat.

Now, all you have left is your seasoning! Spinach is amazing with nutmeg, especially freshly grated. I also add freshly ground Himalayan salt and black pepper.

Mix all your seasonings in and let it simmer over low heat for about 5 minutes. Then serve and enjoy! It is just as good left over for lunch too!

Posted in Dinner, recipe, Side Dish, Uncategorized, Vegetable tagged with cream, cream cheese, dinner, garlic, heavy cream, leafy green, nutmeg, onion, recipe, saute, side dish, Spinach

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