🍋🍋 Here’s another favorite keto treat! Bursting with lemon flavor!!Recipe⬇️⬇️⬇️
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 😋
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 😁😁😋
- 1 large head fresh cauliflower (about 2-3 pounds)
- 2-3 tablespoons ghee (for cooking & flavoring) *you can also try butter or flavored coconut oil*
- 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)
- 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).
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.
🎄🎅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!
- 3 oz dried sorrel
- 2 cinnamon sticks
- 3 grains clove
- 1 1/2 cups sugar
- 4 1/2 cups water
- 1 tsp mixed essence
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.
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 😋😋
3 cups berries ( I like raspberries, blueberries, blackberries)
2 tbsps lemon juice
1/4 cup brown sugar
3 tbsps butter
1. Put skillet over medium/low heat and melt butter.
2. Add sugar and lemon juice and stir until dissolved.
Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger 😂 ok maybe not a hamburger.
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!
FOR THE CINNAMON ROLLS:
FOR THE FROSTING:
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.
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.
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
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
- Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
- 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.
- Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
- 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.
- 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.
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 😂😂
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
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 .
This is my favorite topping for a baked potato or steak! So fresh and herby, definitely a must try!
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
1. Puree all ingredients in a food processor until smooth
Use this yummy compound butter on steaks, shrimp, steamed veggies, baked potatoes or in soups and stews. The possibilities are endless!
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!