KETO LEMON BARS

🍋🍋 Here’s another favorite keto treat! Bursting with lemon flavor!!

  Recipe⬇️⬇️⬇️

Keto Lemon Bars

KETO LIFESTYLE

Hi guys!! It’s been a while! Life has been moving a little too fast and so I haven’t been posting as much 😦

My family has been trying to eat healthier, especially after a very indulgent holiday season 😋😋😂 so we started eating keto in February. We usually start the year off by eating keto for about 3 to 4 months and then we try to maintain for the rest of the year… Until holiday time of course 😂

A lot of keto recipes are hit and miss so I wanted to keep track of the recipes I’ve tried that we really liked, and hopefully it will make it easier for you and me to be inspired to make yummy healthy food.

So today I’d like to share No bake keto peanut butter chocolate bars 😋

Peanut butter chocolate bars

Here’s the recipe!

https://twosleevers.com/no-bake-keto-peanut-butter-chocolate-bars-keto/#wprm-recipe-container-7908

CITRUS CAULIFLOWER RICE

Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste 😁😁😋

INGREDIENTS:

• 1 large head fresh cauliflower (about 2-3 pounds)
• 2-3 tablespoons coconut oil (for cooking & flavoring) *you can also try lemon or garlic infused coconut oil or butter or ghee*
• 1/2 medium onion, diced (about 1/2 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
• zest from 1 lemon (about 1 tablespoon)
• 2 teaspoons lemon juice (I used 1 1/2 tbsps ♥️ lemon)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

DIRECTIONS:

1. Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).

2. Cook the aromatics. Place 2 teaspoons coconut oil in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds

3. Finish it up. Add 1-2 tablespoons coconut oil to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauté until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.

MIX IT UP!

Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.

Keep the lemon and replace the parsley with fresh or dried rosemary.

Meal prep fajita bowls: citrus caulifower rice, chicken, peppers and onions, guacamole, pineapple chow

🌺SORREL 🌺

🎄🎅Season’s greetings everyone!!🎄🎅 We’re 22 days away from Christmas and since I’m in the spirit, I thought I’d whip up a batch of sorrel! Sorrel (Hibiscus) is a popular drink in Caribbean homes throughout the Christmas season.

I recently received my December Callaloobox and it was full of goodies! Sorrel, lime pepper sauce, hot chow, mixed essence, black cake and split peas *which isn’t in the picture because I have no self-control and I ate it right away 😂😂*. Check out Callaloobox to get these products I’ve used in this recipe and a whole lot more! The boxes would make great presents for those who love Caribbean food or those who are ready to spice up their kitchens 😊. Callaloobox is a new U.S. based subscription box service featuring seasonings, marinades and hot sauces from the Caribbean. Each box contains different products considered to be cornerstones of Caribbean cooking. When you receive the box, you’ll find an info sheet describing the main ingredients in each product along with some uses and helpful hints! Check them out here

I made a quick video showing how easy it is to make this delicious drink!

 

Ingredients

•  3 oz dried sorrel
• 2 cinnamon sticks
• 3 grains clove
• 1 1/2 cups sugar
• 4 1/2 cups water
• 1 tsp mixed essence

Directions

1. Bring the water to a boil

2. Add all the other ingredients and stir for 1 minute.

3. Cover and remove from heat and let steep for at least 1 hour.

4. Taste for strength and sweetness. If it’s too strong, add water. If too tart, add sugar.

5. Strain liquid into a jug or bottle and refrigerate.

Enjoy cold!

MIXED BERRY COMPOTE

Here’s a simple recipe that can be made with fresh or frozen berries. I like to use it over crepes, cheesecake, sweet breads etc 😋😋

INGREDIENTS

3 cups berries ( I like raspberries, blueberries, blackberries)

2 tbsps lemon juice

1/4 cup brown sugar

3 tbsps butter

DIRECTIONS

1. Put skillet over medium/low heat and melt butter.

2. Add sugar and lemon juice and stir until dissolved.

3. Add berries and stir gently until the juices spring.

4. If you like a thicker sauce you can mix some cornstarch with cold water and add to the compote and cook for a couple more minutes until thickened. 

Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger 😂 ok maybe not a hamburger. 

THE BEST CINNAMON ROLLS EVER!!

So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!

yield: 30 CINNAMON ROLLS

cook time: 17 MINUTES

INGREDIENTS:

FOR THE CINNAMON ROLLS:

• 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
• 6 tablespoons shortening (Crisco)
• 1 cup granulated sugar
• 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
• 2 cups hot water
• 2 eggs, beaten
• 1 tablespoon salt
• Softened butter
• Brown sugar
• Raisins
• Cinnamon

FOR THE FROSTING:

• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 4 tablespoons milk
• 1 teaspoon vanilla extract
  

  DIRECTIONS:

  
  

  1. 1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
     2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
     3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
  2. 

4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.

• 

 

5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

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6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.

7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!

LEMON ZUCCHINI BREAD

I’ve been on a bread baking spree! I have to share this delicious recipe from twopeasandtheirpod. Check it out here!

  yield: 2 LOAVES

 prep time: 15 MINUTES

 

cook time: 60-65 MINUTES

 

total time: 1 HOUR 20 MINUTES

INGREDIENTS:

FOR THE BREAD:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups granulated sugar
• Zest of 2 large lemons
• 3 large eggs
• 1 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract (or mixed essence)
• 2 cups grated zucchini

FOR THE LEMON GLAZE:

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1/2 tsp lemon zest

DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice and zest. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

GOOLAB JAMOON

Here we have my favorite Indian sweet with a Caribbean twist, goolab jamoon. The fragrant, rich dough is heavenly. It’s the second sweet that I learned make from my mama *grandmother*. Now I’ve visited a couple Indian restaurants in the US and whenever I order the goolab jamoon I get something totally different! It’s these round balls soaked in syrup. Which leads me to believe that the recipe must have changed on its way to the Caribbean from India.

Nevertheless both are deliciously sweet and I can easily eat them all in one sitting 😂😂

INGREDIENTS

1 cup butter
4 cups flour
1 tsp ground cardamom
1/2 cup powdered milk
1 can condensed milk
1/2 cup evaporated milk
1 cup oil for frying
2 cups white sugar
1 tsp grated ginger
4 cups water

DIRECTIONS

1. Rub butter into the flour, cardamom and powdered milk until crumbly

2. Add the other milks to the flour and knead lightly to combine. * Or use a food processor with dough blade*

3. Form almond shapes about 2 inches long and deep fry until golden brown

4. Boil sugar, ginger and water to a thick syrup (it should spin a thread when the spoon is raised)
5. Pour syrup over the fried goolab jamoon and stir continuously until the sugar crystallizes .

LEMON AND HERB COMPOUND BUTTER

This is my favorite topping for a baked potato or steak! So fresh and herby, definitely a must try!

INGREDIENTS

1/2 cup butter slightly softened
2 tbsp lemon juice
1/4 cup parsley finely chopped
2 tbsp chives finely chopped
2 tsp minced garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS

1. Puree all ingredients in a food processor until smooth

2. Scoop mixture into plastic wrap and roll into a log, refrigerate until firm.

Use this yummy compound butter on steaks, shrimp, steamed veggies, baked potatoes or in soups and stews. The possibilities are endless!

LEMON EVERYTHING!

My lemon tree is totally covered with lemons and no matter how many neighbors I share with or random people I meet on the street *don’t you judge me!*… I just can’t seem to use these bright yellow babies up fast enough!

Soooo I’ve decided to make every lemon recipe I have plus a few new ones! So be on the lookout for lemon bars, lemon meringue, lemon brownies, lemon chicken, lemonade *spiked of course* and many more!

Also if you have any lemon recipes please send them my way!