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What to do with all those EGGS?


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!





Go Enjoy Yourself!

I hope everyone enjoyed their Super Bowl Sunday! We sure did!!


Denver Fans 🙂

Parties and get togethers can seem a bit intimidating when you are trying to change your diet. All the delicious and often not so healthy options and all those people around enjoying them… It can be tough!


But here are a couple ideas to keep you social and on track:


1. Ask the host what they are planning on serving and what are others bringing. Are they doing the main dish and asking for sides? Has some one offered to bring the veggie tray? Develed Eggs? Fill in the blanks with Keto Friendly foods


2. Don’t show up starving! Snack a bit before leaving. It’s better to go to a party with a little something in your tummy. It’s easier to make good choices when you are not diving for the first plate.

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3. Consider soda water. Soda water can really fill the void of not drinking (if that’s what you are going for) or can help slow you down if you are drinking. Fizzy drinks can fill you up, give that sensation of an adult beverage, as well as keep the attention off of your lack of imbibing.

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4. For those who do choose to drink. Diet Tonic and Soda water are not always found at everyone’s bar or party. Bring your own and enough to share. Oh and don’t forget the Uber! Here is a link if you haven’t tried it!

5. Try to avoid hanging out right next to the food table. After you have eaten STEP AWAY from the table. I know I used to hang out right next to the food. It was so easy to grab another bite or see when the deserts were set out. Just try to make over doing it a little harder or at least out of arm’s reach.


6. Use a plate. Seriously. This will make it more obvious (to yourself) how much you have eaten. If you are grazing without a plate you will have no idea how many jalapeño poppers you have downed. (Yes! Those are usually keto friendly-but share! :))


The keto life style and definitely cutting sugar is creeping it’s way to be more mainstream-think how long gluten free has been a thing and now it’s almost everywhere. It’s really becoming common to see many people pass on cake, so likely most, if any, will not even notice unless you bring attention to what you are (or aren’t) eating.


Truthfully speaking though, if you are great or even really good most of the time, lets say 90%, then having little treat that you can’t find at home may be worth it. But it all come back to you and your lifestyle choices. If you can have a small brownie or a bite of standard desert and not finish the whole plate (I’m impressed) then have that little taste.



Also don’t forget, enjoy the party and the people around. Events are even more fun when you are thinking about more than what is on your plate.

Thanks again Bronco’s! We have been waiting for a little while.

Easiest Dinner Ever!


Well life just got super crazy in our house!  We were just getting into the swing of basketball season, and the craziness of baseball season smacked us upside the head.  Little did we know that baseball started the day after the draft and looks to be 7 days a week between the two boys.

Pile that onto 3 ongoing basketball teams and a move!  My head is spinning.  We are regrouping to some very easy, fast meals that can be prepped ahead and thrown into the oven at go time.

This is something I made on a ski trip on the fly so I pulled it out today.  It doesn’t get much easier than chicken, sauce and cheese!

Green Enchilada Casserole

2 Chickens or 6 Chicken Leg Quarters

1 jar of 505 Roasted Green Chili Sauce

3 cups Monterrey Jack Cheese

Sour Cream

Hot Sauce

Yes!  It is that easy.  I bought the precooked chicken quarters at Costco (Not the best quality, but as well as I could do in a pinch) and just peeled the chicken.  We prefer the fattier dark meat chicken, but you can also use a rotisserie chicken, chicken breasts or boil or roast a couple of chickens.  I was able to get about 5 -6 cups of chicken out of the Costco pack.  I used 4 in my casserole dish and saved the rest for chicken salad.


Pile the chicken in your dish and cover with about 2 to 3 cups of the green chili sauce and mix throughout the chicken. (I used 1/2 a large jar)  I even mixed it in the baking dish.

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Top with cheese!



That is it.  Now you can either throw it in the oven or cover and refrigerate until you are ready to cook.
I cooked it on 325 degrees for 45 minutes.  You could do 350 degrees for 30 minutes, but I had carpool and needed the time!


We like to top it with a healthy portion of sour cream, and if you like it spicy, add some hot sauce too.

It goes beautifully with broccoli and Kerrygold.



There you have it!  A hot great dish in less than an hour!


What to Gift When Bread Pudding ISN’T an Option

What to give? What to give?


We all have those friends, family, and acquaintances that we would like to share some seasonal cheer with this time of year. The ideal gift is personal, thoughtful, and doesn’t cost an arm and a leg. (Bonus points for items purchased or produced in bulk!)

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That’s why homemade treats are the best! But, once you know how bad sugar and most store bought “goodies” are, it’s hard to give them to people you care about.


There are plenty of great recipes out there where you can swap out sugar for a natural sweetener. But, mass producing can be tricky and can also get pricey, especially if you are still experimenting with almond flour, coconut flour, and various sweeteners.


So what are other options besides gift cards?


Coffee or tea-Have a variety that you love? Share it! People don’t often branch out once they find their morning companion.

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Lotion or other self care item-Some people spend money on these items, other’s really don’t see the need, or don’t know which to try. There is something to be said about a nice shave butter/creme.


Candle or candles- I recently received a small soy candle as part of a hostess gift, it was purchased off Etsy and it was AMAZING. I know the moment I have people coming over I run around the house lighting candles.  They just make a home more homey, and with 2 dogs and a cat, one can never be too careful.


Marie-Antoinette Candle Bust


Stationary, thank you cards, or desk note pad-it doesn’t have to be personalized and I can almost guarantee it will get used.


Small succulent or super easy house plant-think aloe vera or “mother-in-law’s tongue”

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If you do want to try your hand at food items, think about pickles, cheeses, olives, nuts, cured meats, salsa, or the like.


Remember wine and various alcoholic beverages can be keto-friendly too!


This year we are getting together with extended family on my fathers side. It’s been a few years since we have all seen each other; new cities, new babies, new jobs, chemo, life… Years ago we stopped doing traditional gifts and now just do a “White Elephant” it’s a good time! I’m sure our version is likely different than other’s-only 3 “hand changes” then the gift is essentially frozen and the person that drew #1 gets to pick at the end.  Every year couples end up plotting their moves, the occasional bribe gets tossed out, and it gets oddly competitive. This year will be no different I am sure. However this year, the $25.00 gift must be at least partially consumable. I have gone around and around in my head about what to bring. Of course I have to purchase two gifts one for me and one for the hubs- he tends to let me do most of the leg work in these situations. But I would love some suggestions! Please, if you have any ideas for a group ranging in ages from 25 to late 60’s, I would love to hear them. We are an eclectic (but fun) group, and of course, I want to win the best gift (or 2) in the pile both given and received.

Why was this not our Christmas card?


Red Cup Season-Pssst*There is Gold behind the Counter


I am a serious coffee drinker!

To me it’s a comfort food; the smell alone makes me happy. Growing up, my mother would brew her pot of coffee, and then proceed to fill her old giant Bill Miller mug with the whole pot, and drink it black. I could be exaggerating, but this is honestly how I remember my childhood mornings.

I brew my own a lot of the time, but I do drink my fair share of Starbucks as well. There are two Starbucks stands that are less than a 10 minute walk from my desk at work!

My typical order is a Venti dark (seasonal) roast with heavy cream and three butters.


That’s right folks, Starbucks has Kerrygold hiding behind their counter.  I know I am not the only one that orders this, but I do get funny looks on occasion. I’m sure if I ordered a pastry or bread I wouldn’t get a second look but… That’s not happening.

Whatever!  Half these people sound like they are speaking a foreign language when they are ordering.  Plus, the amount of sugar in some of these drinks would make even Willy Wonka blush.

I copied the chart below from the official Starbucks website.

Starbucks Nutrition Link

This is for the 16oz Grande:

Chocolate Beverages

Calories Fat (g) Carb. (g) Fiber (g) Protein Sodium
Hot Chocolate 320 9 47 4 14 160
Peppermint Hot Chocolate 390 9 65 4 13 150
Salted Caramel Hot Chocolate 390 9 66 4 13 300

So go get your Starbucks coffee (not hot chocolate) and your butter too, and DON’T be ashamed or blush:)  Enjoy every ounce!

A Fast and Delicious Weeknight Favorite!

winterfriday food frenzy

‘Tis the season for crazy weeknights!  We are all in the thick of school and sports, but add the holidays to the mix, and you are about ready to pull out your hair.  Let’s just say, dinner sometimes becomes a hassle, more than a featured event this time of year!

Before I give you the recipe, I need to preface it with the fact that I used to detest salmon.  I LOVE fish, but never ever wanted salmon if I saw it on the menu.  I don’t know if I had it poorly prepared in the past or if my tastes have changed, but it is now a staple around here.  Not only is it perfectly amazing in healthy fats, but it is SO tasty and E-A-S-Y!!!  Many are afraid to cook fish at home, but this one is a no brainer.  Up until last night, we were a split family on the salmon.  Three of us can’t get enough, but the daddy and one middle child (who shall remain nameless) would eat it, but didn’t love it.  Things have changed due to one simple addition: Herb Butter!  The best news; you can make it ahead, and you can have dinner on the table in less than 20 minutes!  I kid you not!!!

Herbed Butter Salmon

Prepare your butter ahead of time and wrap it up for later.

1 cup butter (I used one block of Kerry Gold – yes, it makes a difference)

1 lemon zested (just the zest)  you can save the lemon juice for later.

1 TBSP dried dill (or 3 TBSP fresh)

5 cloves garlic, minced

1/4 tsp ground pepper

1/4 tsp pink Himalayan salt

Bring your butter to room temperature.  Zest your lemon and mince your garlic.  Combine all of your ingredients.

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Stir and mash everything together.


Scrape onto a piece of waxed paper or parchment paper.

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Form it back into a block on parchment, seal in a bag, and keep in the refrigerator until ready to use.

Now for the Salmon:

I used a wild caught whole filet. There are many many kinds from farm raised to the cold waters of Alaska.  I always ask for the fattiest version of salmon at the seafood counter.  Just like everything else, the food industry is actually trying to make salmon “low fat” because of our fat phobic society.  I figure the fatty one is the most natural since salmon IS a fatty fish!

Preheat your oven to 425 degrees.

On a cookie sheet sprayed with coconut oil, lay out your filet skin side down.

Sprinkle your salmon with your favorite seasoning.  There are several that I love, but this was a favorite last night:


You know how I love my bulk spices!  They are such a bargain, and so many from which to choose!  This one is the Colorado Spice from Central Market, but take a stab at something new!  This is the fun part of grocery shopping!


Once you have your fish seasoned, place in a preheated 425 degree oven.  Watch it carefully!  Depending on the size, cook for 10 to 15 minutes until the fish flakes.  I did this one for 12 minutes.  It is always best to ere on the less done side for fish.

I sautéed a box of fresh spinach in butter to go under the salmon while the fish was in the oven, and in under 20 minutes, dinner was served.  Top with your fun new herb butter, and it is just perfect!






A Taste of New England in the Lone Star State!



I am imagining cooler weather at this point in San Antonio.  The humidity is unbearable at the moment, but the sight of pumpkins, falling leaves, and mums make me pretend it’s cold outside and dream of the cool crisp mornings to come.




I am piggy backing off of Erin’s post earlier in the week.  She posted our recipe for bone-broth, which if you haven’t tried, you must.  I didn’t make it for about a year after I heard about it, and then, once made, I was kicking myself for all those months without.  It is an automatic pick-me-up, arthritis healer, sore throat cure, and overall, just an incredible remedy for almost anything.  During flu season, everyone in our house gets a cup everyday to boost the immune system – and it works.


So what else is great when cooler weather arrives or you are feel sub-par?  Soups, chowders, stews – anything piping hot!  Now, I have to come clean…I was really skeptical about this one.  First, I have never made clam chowder before.  Second, this was a far deviation from the original version I have seen.  Third, would my children eat something with clams?  My reaction was, why not?  Wow!  And…Oh YES, they will!  In fact, three out of four went back for seconds!  So, in thinking positive thoughts about cooler weather, here is a brand new one for you!  This is another one that you can make ahead on a busy afternoon and dinner is prepared for later!




Creamy New England Clam Chowder With Bacon


4 – 6.5 oz cans of chopped clams packed in clam juice

2 – 8 oz bottles of clam juice

2 cups chopped leeks (white and light green parts – this was 5 leaks for me)

1 large head of cauliflower chopped into chunks

8 – 10 slices of bacon chopped into pieces

1 cup broth

1/2 tsp dried thyme or 2 tsp fresh

3 TBSP fresh minced Italian parsley

1/2 tsp fresh black pepper or more to taste

1 tsp Himalayan salt

1/2 cup butter


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In a large soup pot, cook your bacon over medium heat until just starting to brown.  Add you leeks and sauté until wilted and soft.

Remove half of your mixture and set aside.




Add your cauliflower, clam juice, juice from the canned clams (save the clams though), water and thyme.  Increase heat to high and bring to a boil.  Then reduce heat to low, cover, and simmer for 30 to 40 minutes until the cauliflower is very soft.

Using an immersion blender, puree the soup until it is light and creamy.  It should start to resemble clam chowder now.  I love my Cuisinart Immersion Blender!




Now, just add the clams, the rest of your leeks and bacon, butter, salt, pepper, and parsley.  Simmer for 20 minutes.  You can always add cream, or more butter, salt and pepper to taste.  At this point, you can turn off the heat and save it for later or serve piping hot with a little cheese on top if you like.





Pumpkin and Spice and Everything Nice!

Pumpkin Patch

This is the time of year when we hope for cooler weather, and start to crave those fall comfort foods mom used to make!  There is something about pumpkin…everything pumpkin, and the spices that go along with it, that just bring back warm thoughts of autumn and the holidays around the corner.  This recipe is a huge treat for the kiddos.  They beg for them.  Serve these with a side of eggs for breakfast or top with sugar-free whipping cream for dessert.  Delicious!!!




Pumpkin Spice Muffins

1 3/4 cup almond flour

1/4 cup coconut flour

1 1/2 tsp baking soda

2 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp cardamom

1/4 tsp cloves

1/2 tsp sea salt

1 cup canned pumpkin

1/2 cup Swerve granular

3 large eggs

4 Tbsp melted butter

1 tsp vanilla

1 Tbsp cream



Preheat oven to 350 degrees.

Line muffin pan with baking cups:


Mix together your flours, baking soda, spices, and salt.


Combine your wet ingredients in a mixer (hand held or stand).  Once combined, add your dry ingredients and mix well.


Using a spoon, fill each muffin cup 3/4 full.  The batter is thick so try to smooth out the top.



Bake for 25 minutes until a toothpick comes out clean.








Taco Thursday!

It really could be any day of the week, but one thing is for sure – it is the kids’ favorite dinner without a doubt.

Going back to what we seem to bring up over and over again…the dreaded packaged foods!  How many of you use the little packet of taco seasoning you find on the grocery store shelves?  You are not alone – I used to be one of them too.  It is so easy to brown some ground meat, throw a packet in with a little water, simmer, and call it dinner!


Have you ever looked at the ingredients?  You will find things like maltodextrin, potatoes starch, sugar, and yellow corn flour along with a lot of other things I can’t even try to pronounce.

What if I told you it could still be that easy, but so much better – and healthier without all the preservatives and seasonings that are who knows how old?  Better?  You bet!

I have blended a combination of spices that will wake up your senses and make the healthiest best tasting tacos ever!


First off, I buy jar and bulk spices just depending on where I am when I need them.  If you find yourself somewhere with bulk spices (Central Market, Whole Foods, Sprouts all have them) – buy them!  They are fresher, easier to measure and a much better buy – a bargain in fact!  You can buy what you need, or buy a little extra.  Label them (name and date) with a Sharpie and discard after a year and refresh.  Fresh spices make all the difference in your recipes!  They don’t necessarily go bad, but they do lose a lot of flavor over time.


For the spices, you will need:

12 TBSP Chili Powder (as fresh as you can find)

6 TBSP Onion Powder

2 TBSP Pink Himalayan Salt

8 tsp Paprika

8 tsp Garlic Powder

4 tsp Red Pepper Flakes

6 tsp Ground Cumin

4 tsp Dried Oregano

Gather all your spices, mix well, and store in an airtight container in the refrigerator.





For the tacos:

We are a grass-fed beef family so I have the butcher package all of our ground meat in 3 pound portions for our family of 5.  This gives us plenty for a couple of dinners and lunches.  This is a meal that saves well so make extra!

Brown 3 lb ground meat over medium heat.

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Add one chopped onion and 5-6 cloves of minced garlic:

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Now, most people at this stage drain the fat, but we add our healthy fat – Kerrygold of course.  You could add bacon grease as well.  Grass-fed beef is super lean so you need to add a little grease.


Lastly, add in your seasoning to your liking.  I used 6 TBSP of the seasoning mix above to the 3 pounds of meat and it was perfect for us!


Now, all you have to do is wash your lettuce and prepare your sides.  My family likes guacamole, sour cream, salsa, and cheese.  Queso and jalapeños are excellent as well!



And that’s dinner folks!  You will have a lot of spices left over, so keep them in the fridge for an even easier dinner the next time!

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And…to make it even better…this is how I pack it up for lunch boxes the next day!

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Dinner (and lunch) in a flash!



Southern Comfort Food – Keto Style!

I am trying to pretend that it is fall here in San Antonio!  Sure doesn’t feel like it, but I heard a rumor that it might be coming soon :).


With fall approaching, we start to crave more comfort foods and home cooking.  I’m not sure there is anything more comforting in cooler weather than some good ol’ southern cooking.  The trick is trying to create southern comfort food lower on the carb scale.

While at Costco last week, I noticed that they had some huge, delicious, bone-in pork chops on sale.  I bought them, put them in the fridge, and then began to wonder what on earth I was going to do with all these beauties.

Driving around, looking at all the fall wreathes on doors and pumpkins on stoops really made me want to try something southern good!

I searched, tweaked, and nailed it – gravy and all!

I just had to share so you can plan for this cooler weather we are rumored to have soon.

Best of all, I cooked this entire meal on my kids crazy sports day because it can all be prepared ahead!


Slow-Cooker Pork Chops with Herbed Gravy

3-4 pounds bone-in pork chops (6 chops)

1/2 cup butter

1 white onion

6-8 cloves garlic

1 tsp dried thyme

1 tsp ground mustard

Salt and Pepper to taste

1/2 cup fresh Italian parsley

2 cups chicken broth

1/2 cup bacon drippings

1 pound mushrooms, sliced


1 1/2 cup cream

3 tsp xantham gum

1/2 – 3/4 cup fresh basil chopped



Lay out your pork chops and coat each side with salt, pepper, thyme and ground mustard.  Be generous with your seasoning.

Chop onion and mince your garlic.

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Saute your onion and garlic in the butter until softened.


Press softened veggies to the side and add your seasoned pork chops.  Brown slightly on each side over medium heat. (2-3 minutes per side)

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Pour everything from your pan into your crockpot.  Then add chicken broth and bacon drippings.

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Add your parsley and mushrooms last, cover, and cook on low 6 to 8 hours.

When you are almost ready to serve, remove the pork chops and cover to keep warm while you make your gravy – YUM!


These were so tender, they fell off the bone!

For the gravy:

Turn your crockpot up to high.  Add your cream and basil.  Stir with a whisk.  Very carefully, lightly sprinkle the xantham gum over the top while whisking quickly.  This has to be added very carefully with a fine sprinkle or it will clump similarly to corn starch.

Continue to whisk and you will see it thicken – be patient, it will take about 5 minutes.


We served this wonderful mushroom herbed gravy over the pork chops which we placed on a bed of garlic cauliflower mashers with a side of okra.  It was a huge hit with the entire family just in time for fall!



Enjoy – and Happy Fall, Y’all!!!


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