cream | The Sweet Life Sugar Free, LLC

Tag Archive for cream

I Scream, You Scream, We All Scream for Ice Cream!

Posted on July 14, 2016 by thesweetlifesugarfree

That’s right! I said Ice Cream! Chocolate Ice Cream!

I’ve been experimenting all summer, and not only do I have a great recipe for you, but it is an excellent activity to keep the kiddos entertained at the same time (if you choose to do this method.)

The best part, other than the amazing taste, is the simplicity! Just a few simple, pure, ingredients that you probably have on hand, a little waiting time, and dessert is prepared! A creamy, delicious dessert that no one would ever guess is SUGAR FREE!

Here’s what you need:

3 Cups Heavy Whipping Cream

1/4 c Pyure Sweetener

1/2 c Unsweetened Cocoa

1 1/2 tsp pure vanilla

Optional:

Ice cream salt

Ziplock Bags

Ice Cream Maker

Directions:

Whisk together cream, sweetener, and cocoa in a saucepan until it barely starts to simmer. Add vanilla and remove from heat.

Let it cool on the stovetop until the pan is not scalding. Place in the refrigerator to bring down to at least room temperature. (You don’t want to add the mixture to the ice cream maker or plastic bags at a high heat.)

Here are your options:

Kids version:

Pour 1/2 cup of mixture in a quart size Ziplock bag. Seal well! Place that bag in a gallon size ziplock filled with several cups of ice and 1/4 cup ice cream salt. Seal the gallon size bag. Hand it to your child with a dish towel and have them shake it until exhaustion or until the ice cream is the consistency of soft serve. Enjoy!

No mess version:

Pour your saucepan of cream mixture into an ice cream maker, turn on, and walk away. It should be nice and creamy in about 30 to 45 minutes! Enjoy.

I hope your family enjoys this as much as ours! Happy summer!!!

Posted in Dessert, Holiday Dish, Kids, recipe, special Occasion, Sugar Substitute, Treat tagged with chocolate, cream, dessert, ice cream, kids, Summer, treat

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

Southern Comfort Food – Keto Style!

Posted on October 1, 2015 by thesweetlifesugarfree

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

Sauce:

1 1/2 cup cream

3 tsp xantham gum

1/2 – 3/4 cup fresh basil chopped

Instructions:

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.

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)

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

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!!!

Posted in Dinner, Main Course, recipe, Restaurants, Side Dish, Uncategorized, Vegetable tagged with cauliflower, comfort food, cream, dinner, fall, gravy, m mushrooms, Main Course, okra, Pork, pork chops, southern

Sugar-Free, Dairy-Free, Paleo, Keto Chocolate Pudding!

Posted on June 24, 2015 by thesweetlifesugarfree

That’s a mouthful! This may be the perfect Keto Chocolate pudding to put in your mouth though!

The kids always want some kind of treat, so I experimented with something different. I wanted to go chocolate based off of a treat the kids picked out at the grocery store on vacation a few weeks ago. I relax a little on the restrictions on vacation, and amazingly the treat they chose was not too far off. It was a store-bought Jello-brand chocolate mousse at the grocery store in Port Aransas, Texas. I expected it to be filled with artificial this and artificial that, but it actually had real cream in it! Surprising, right? It wasn’t perfect, but it did give me the idea of trying to create my own that was perfect! The only ingredient I am still waiting on is my new gelatin, but the Knox worked for today.

This is not really a mousse, but a pudding. With supervision, this is a great one to do with the kiddos this summer.

Start with your ingredients: (I also added vanilla and salt that are not pictured.)

1 can Coconut Cream (I used Trader Joe’s)

1 can Coconut Milk

You can see the difference in consistency between the two:

1/2 cup cocoa powder

3/4 cup Swerve Confectioners

3 packets of Gelatin or 3 Tbsp of this one

1/2 cup cold water

1/2 tsp Celtic salt

1 tsp vanilla

Directions:

In a saucepan, combine your coconut cream, coconut milk, cocoa, Swerve, and salt.

Whisk over medium heat until warm.

In a small bowl, empty your gelatin packets and combine with your 1/2 cup of cold water. Stir until there are no clumps.

Whisk the gelatin mixture into your chocolate mixture, and stir until dissolved. Add your vanilla, and stir until well combined.

Spoon into 8 individual ramekins.

Cover each bowl with saran wrap and place in the fridge for about 2 hours to set.

We topped ours with homemade sugar-free dairy whipped cream, but if you are Paleo or dairy-free, you can whip up some coconut cream with some Swerve and vanilla and use that as well.

We all gobbled it right up. Enjoy!

Posted in Dessert, recipe, Snacks, Sugar Substitute, tips, Uncategorized tagged with chocolate, coconut cream, coconut milk, cream, dairy-free, Desset, easy, gelatin, jello, keto, kid friendly, paleo, pudding, snack, sugar-free

A Little Summer Treat!

Posted on June 18, 2015 by thesweetlifesugarfree

We all need a little treat every once in a while! Even on Keto, you can make treats that will actually help with weight loss and your desire to stay in Ketosis. We all usually need to up our fat intake. Some recipes are easy, and some require effort. Today’s post is super simple, and was my go-to when I first started on the Ketogenic diet and just needed that little “something”. It is loaded with saturated animal fat (this is good), smooth, creamy, and has just the right amount of sweetness to end a busy day. And…it is so filling – you just need a tad, and you won’t have the urge to eat another thing! The kids beg for it after dinner, and I usually oblige, sometimes selfishly, so I can have a bite too.

The Keto part of this is simple…Heavy Whipping Cream! I will say that this is where a KitchenAid Stand mixer comes in very handy. Check out the one I have here. It is a nice gift to yourself if you don’t already have one, and makes life faster and easier in the kitchen. I usually get my cream going while I am washing dinner dishes, and we have a fresh dessert in no time.

On a Ketogenic diet, we recommend staying away from many fruits. This is due to the natural fructose in fruit that makes a b-line for your liver. It is especially bad for Cancer patients and those with insulin resistance…Read more in this great article! However, there are some fruits that are better than others. My favorite fruits have always been berries! Thank goodness, because they also contain lower amounts of fructose which can spike your blood sugar. I know there is a lot of controversy on this subject, but I have seen it first hand with blood glucose monitoring, so I am on the no/low fruit bandwagon for myself. I do allow my children to have organic berries, and on occasion, I do too in small quantities. The trick for doing this is to make sure you eat your berries with plenty of fat to counteract the fructose in the fruit. Hence, the whipping cream.

What is better in whipped cream than berries. Yum! Now, don’t go crazy! You just need a small handful to do the job. Summer and berries have always gone hand in hand, so this is the perfect season to make yourself a Keto friendly dessert!

It is probably the easiest thing I have posted…

I used:

1 Quart of Promised Land Heavy Whipping Cream (Any will work)

1 Tbsp Pure Vanilla

1/4 – 1/2 cup Swerve Confectioners (Granular is very grainy in this one.)

Start by beating your cream until it begins to thicken. Add your Swerve, starting with 1/4 cup. Our taste has changed quite a bit, so that we do not prefer things super sweet anymore, but feel free to add more to your desired taste. Then add your vanilla. Beat until it is very thick, but careful not to beat too much or you will have butter! It is okay to stop and start (tasting as you go). This is a preference treat, so keep an eye on it, and stop beating when it’s to your liking.

Top with a small amount of berries or eat it plain. It is delicious both ways! Enjoy!

This one was for the kiddos. When I have mine, I go with blueberries, blackberries or raspberries with a ratio or 2:1, cream to berries. I skip the strawberries generally. Let the cream work to your benefit!

Posted in Cancer, Dessert, Kids, recipe, Research, Snacks, Sugar, tips, Uncategorized tagged with Berries, cancer, cream, dessert, Fructose, fruit, Insulin Resistance, Summer, treat

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

My HEB Grocery Run on Monday

Posted on April 13, 2015 by thesweetlifesugarfree

Monday is usually my HEB run for standard groceries. I thought I would share what I bought for the next few days, and explain how I am going to use everything!

1. Apple Cider Vinegar – I ran out yesterday experimenting with my Keto Bar-B-Que sauce I hope to share soon. It is always in the pantry!

2. Coconut Oil Spray – I noticed today there are two different versions on the shelf. The new one I purchased today is for high-heat cooking which is mainly what it is used for, so I am going to give it a try!

3. Broccolini and Kerry Gold- This is one of our favorite veggies to have on the side! Pile on some of the Kerry Gold to make it even better!

4. Grass Fed Ground Meat – I plan to make cheese stuffed “Spaghetti” and Meatballs! Yum!

5. Heavy Whipping Cream – Always in the house for coffee, tea, eggs, sauces, and whipped cream mixed with Swerve! Double yum!

6. Organic tomato sauce – Also used up yesterday for my Bar-B-Que sauce. I keep it stocked in the pantry.

7. Coconut Milk – Used for a yummy curry Indian dish this week – make sure you buy the full fat! Another pantry staple!

8. Cauliflower – I am ricing the cauliflower to serve with my Indian Curry dish.

9. Spaghetti Sauce – I bet you can figure this one out…It’s for the meatballs! I couldn’t decide which one to use though..The one in the back is a new Vodka Cream sauce that was super low in sugar and carbs. I will have to report back on the consensus.

10. Romaine lettuce – A staple for the fridge. We love Blue Cheese and Caesar dressing topped with bacon, and salad pretty much goes with everything, right?

11. Pickles (Dill) – There are a few brands we like, but these are the kid’s favorite, and they don’t have the artificial yellow food coloring that so many others have that can contribute to hyperactivity in children.

12. Pasture-Raised Eggs – These are in the basket on every trip! We eat a lot of eggs!

13. La Croix – My sister-in-law introduced me to this flavor of sparkling water, and I’m hooked. Sometimes you just need a little zing to your water, and this fits the bill!

14. Zucchini – ON SALE at HEB right now! Run and get some! We use so much of this stuff because it is so versatile! I bought two full bags of this yummy and healthy squash. This will be used for the “Spaghetti”. I’m so excited to share it with you later this week!

As I use some of these ingredients I will post “after” pictures to show you the end result!

Happy Monday!!!

Posted in Groceries tagged with bar-b-que, cream, grass-fed, groceries, HEB, la croix, pantry, pasture raised, spaghetti, squash, staples