Asparagus & Bacon Crustless Quiche w/Caramelized Balsamic Onions

Asparagus & Bacon Crustless Quiche w/ Caramelized Balsamic Onions

Serves 2-3

time:45 mins- 1HR

Ingredients:

For the Quiche:

4-6 Slices bacon 

8 spears of asparagus, chopped or ribboned

2 garlic cloves, minced

6 whole eggs plus 2 egg whites, whipped in the blender

1 Tbsp coconut milk

pinch salt and pepper

For the Caramelized onions:

1 large yellow onion
1 tbsp extra virgin olive oil
1 tbsp ghee
1 tsp salt

 1 tsp balsamic vinegar

Directions:

Quiche:

1)Preheat oven to 400 Degrees F.  Grease a 10 inch baking dish with some ghee or EVOO and set aside 

2) In a medium skillet, cook bacon until it starts to crisp. remove excess fat if necessary, leaving a little behind for the asparagus to fry in. Add Asparagus and cook until it starts to soften. Add garlic and stir until fragrant (about 30 seconds). transfer to baking dish.

3)Whip the eggs, egg whites, and coconut milk in the blender for about 15-20 seconds.  season with salt and pepper, then add to the baking dish. Give it a stir and pop it in the oven for 30-40 mins until eggs are set 

Caramelized onions:

1) slice or spiralize onion into very thin strands

2)In a medium sauce pan, heat oil and butter on low-medium heat. Add onions and salt and cook for 15-20 mins, stirring occasionally. 

3)when the onions are softened and browned, add balsamic vinegar and cook for an additional 5 mins.

Italian-Style Baked Eggs

 Italian-Style Baked Eggs

Serves 2 | Prep/time 30 mins

INGREDIENTS

5-6 Slices of chopped Bacon (or 1/2 LB Italian ground sausage)

1/2 Cup Onion, chopped

3/4 Cup Green Pepper, chopped

1 Cup Mushrooms, diced

3 Cloves Garlic, minced

1-16oz can diced tomatoes

1 Tbsp Dried Italian Herb Blend

1/2 Tsp Red Chili Flakes

6-8 Fresh Basil leaves, chopped + more to garnish

4 eggs

DIRECTIONS

Preheat oven to 420 Degrees. Add bacon (or Italian sausage) to an oven safe skillet on medium heat.  cook until the bacon starts to brown. Drain the  excess fat, but still leave a little bit for the onion to cook in! 

Add your onion and cook until translucent (about 5 mins). Throw in the green pepper and mushrooms and cook until they soften just a bit, we don't want soggy veggies! Add the garlic and cook until fragrant (30 seconds).

Reduce your heat and add in the diced tomatoes, dried Italian herbs, and chill flakes. Simmer for a couple minutes, stir in the chopped fresh basil. Create 4 wells in the sauce and crack the eggs right in. 

Bake in the oven for 10-15 mins, until the egg whites are set, but the yolk soft!  Sprinkle with more fresh basil and enjoy! 

Bar B Que Sauce by Crosby Body Health

Homemade Low Carb Bar B Que Sauce



1 Can of Organic Tomato Paste
1/2 Can of Zevia Cola about 6 ozs to 8 ozs
1/4 teasp of Cayenne Pepper
1/2 teasp of Cinnamon
1/2 teasp Onion Powder
1/2 teasp Garlic Powder
1 Tablesp of Apple Cidar Vinegar
2 Tablesp of Worcestershire Sauce
1 scoop of Stevia (Kal) Brand (optional) I like mine sweeter


In mixing bowl add all ingredients.  Stir well and add spices or stevia to your liking.

Then add to your favorite baked, grilled or crock pot meats.

by Shelia Hall
Crosby Body Health

Mock Potato Soup

Ingredients:
1 lb cauliflower florets
1 TBS fat of choice (bacon fat, melted ghee, or olive oil)
4 cups chicken broth
2 TBS dehydrated onions
8oz cream cheese
1/8 tsp cayenne pepper
salt & pepper, to taste

Toppings:
Sharp cheddar cheese, grated
bacon, crisp
green onions, chopped


** For the "fat of choice" I just used bacon fat since I was in the middle of making bacon for the toppings. Just scooped a TBS of grease out while I was cooking it. Adds lots of flavor


~ Over medium-high heat cook cauliflower in chicken broth until soft (slightly over cooked)
~ Lower temp. Add dehydrated onions, fat of choice, cayenne pepper, and cream cheese. Break down the cream cheese with wooded spoon until melted.
~ Puree until desired consistency. You can use a stick blender OR transfer to blender OR mash with potato masher.
~ Serve with toppings and enjoy!!!

Creamy Balsamic Chicken

Creamy Balsamic Chicken

Ingredients:

6 Thighs & 6 drumsticks, with skin (Or your choice of chicken)

2/3 cup heavy cream or Coconut Cream

2 TBS balsamic

salt & pepper

coconut oil

Servings 4-6 

~ Salt and pepper both sides of chicken

~ In large pan fry chicken in some coconut oil over medium-high until cooked through and golden brown (slight crispness to skin)

~ Romove chicken from pan and set aside. Keep chicken drippings in pan.

~ Add heavy cream and balsamic to pan with chicken drippings. Wisk together (add a little salt if needed).

~ Place chicken back in pan and simmer in sauce for 10 minutes.

Low Carb Bread

BREAD Low Carb

By the Girl CooksClean

Ingredients: 

1-1/4 cup blanched almond flour
5 TBS psyllium husk powder (no other substitution will work) - I use Now brand
2 tsp baking powder
1/2 tsp celtic sea salt
3 egg whites
1 cup BOILING chicken broth


**Psyllium Husk is a POWERFUL FIBER with lots of health benefits and can be used in place of white flour in many baking goods!! (51 grams fiber per 1 cup)... For more on Psyllium Husk click here


Preheat Oven 350 /Servings 4
~ In a medium size bowl, combine almond flour, psyllium powder, baking powder, and salt.
~ Add in the egg whites and combine until a thick dough.
~ Boil chicken broth 
~ Add Boiling broth into the bowl and mix until well combined
~ Divide the dough into 4 balls or shape it into 2 - 1 inch loafs (will rise 2-3x bigger). place on greased baking sheet and bake for 50-55 minutes. (for loafs cook 50-60min)... 
(Poke with toothpick to make sure it's cooked fully... if toothpick comes out clean then its done!)
~ Done... Let them COMPLETELY cool and set before cutting into
  
*Tip: Spray your hands with non-stick spray before handling dough... makes a big difference and not so sticky.

Taco Beef Soup

Taco Beef Soup

Ingredients:

3 lbs of Grass Fed Beef ( 2 lbs of Grass fed Beef and 1lb of all Natural Ground Breakfast Sausage)
1 large onion
2 bell peppers
1 small can of chopped green chili peppers
3 tablespoons of Avocado Oil or Coconut Oil
1 package of taco seasons (I make my own) Our of Ketogenic Cookbook by Maria Emmerich
1 teasp of Garlic Powder
1 teasp of Sea salt
1 cap of Organic Diced Tomatoes
1 Box of Beef Broth ( I use my own Bone Broth Soup
1 cup of chopped Cilantro
2 cups of purified water


In a large 4 to 6 quart pan.  Add your avocado oil, chop onions, bell peppers add to oil and saute until slightly tender, add your green chili peppers.

Add your beef and stir with onions, bell pepper and chili peppers until brown.  Add your garlic powder, and salt with taco seasons.

Add your diced Tomatoes, beef broth and water.

Now simmer for about 30 minutes on low/med heat and the last ten minutes add your chopped cilantro.