Welcome, Guest
You have to register before you can post on our site.



Search Forums

(Advanced Search)

Forum Statistics
» Members: 299
» Latest member: niesitop
» Forum threads: 13
» Forum posts: 39

Full Statistics

Online Users
There are currently 28 online users.
» 0 Member(s) | 28 Guest(s)

Latest Threads
Egg Fast Day 1: The Good,...
Forum: Keto
Last Post: Mayeda
07-28-2018, 03:41 PM
» Replies: 5
» Views: 6,450
Mini Breakfast Pizza
Forum: Share Your Recipes!
Last Post: Izah234
05-21-2018, 07:16 AM
» Replies: 0
» Views: 53,041
Cheesy Ravioli Pasta Bake
Forum: Share Your Recipes!
Last Post: joel22
04-25-2018, 02:04 PM
» Replies: 0
» Views: 3,276
Jalapeno Popper Egg Cups
Forum: Share Your Recipes!
Last Post: Tyner
11-27-2017, 09:09 AM
» Replies: 1
» Views: 2,373
Dishes on a Nonstick Cook...
Forum: Share Your Recipes!
Last Post: ElviraFerrer
10-09-2017, 02:04 AM
» Replies: 0
» Views: 1,722
My Favorite Noatmeal
Forum: Share Your Recipes!
Last Post: AmadoRi
07-28-2017, 10:36 AM
» Replies: 1
» Views: 2,671
Forum: New Member Information
Last Post: barbstarr
04-16-2017, 01:28 PM
» Replies: 3
» Views: 9,967
A complete debunking of m...
Forum: Knowledge & The Science of Keto
Last Post: FWC
03-20-2017, 11:46 PM
» Replies: 0
» Views: 2,204
5 Ingredient Avocado Lime...
Forum: Share Your Recipes!
Last Post: Michelle
03-20-2017, 12:38 PM
» Replies: 1
» Views: 2,441
Low Carb Skillet Brownies
Forum: Share Your Recipes!
Last Post: lilbluebird
03-20-2017, 12:21 PM
» Replies: 0
» Views: 1,670

  Mini Breakfast Pizza
Posted by: Izah234 - 05-21-2018, 07:16 AM - Forum: Share Your Recipes! - No Replies

Pizza at toaster oven for breakfast? Toss an egg on it, and it's absolutely a morning feast. We get a kick out of the chance to swap in entire wheat English biscuits for included fiber and protein and do without the cheddar for a sans dairy form—despite everything they have enough flavor from the egg and pizza sauce.

Print this item

  Cheesy Ravioli Pasta Bake
Posted by: joel22 - 04-25-2018, 02:04 PM - Forum: Share Your Recipes! - No Replies

This is the sort of solace sustenance we as a whole need some days. While it can be amassed in a meal dish, we get a kick out of the chance to layer the ravioli, sauce, and cheddar right in the Dutch oven we heated up the pasta in.

Print this item

  Dishes on a Nonstick Cookware
Posted by: ElviraFerrer - 10-09-2017, 02:04 AM - Forum: Share Your Recipes! - No Replies

Dishes on a nonstick cookware are: 
*Egg dishes
*Delicate fish (firmer fish like tuna and salmon are fine in a stainless-steel pan)
*Oozy, cheesy things like quesadillas
*Stir-fried Asian rice noodles

Nonstick cookware is a typical application, where the non-stick covering enables nourishment to dark colored without adhering to the container.

Print this item

  A complete debunking of more bad science
Posted by: FWC - 03-20-2017, 11:46 PM - Forum: Knowledge & The Science of Keto - No Replies

I have seen a lot of people concerned about whether they are doing the right thing because of "traditional wisdom".  I always say "follow the money".  There are two links below.  The first is the mainstream media release about a "miracle" new cholesterol drug.  The second is a complete shredding of the junk science behind it.  Studies funded by pharmaceutical companies, agricultural companies, or the sugar industry are not science.  They are biased, often completely fraudulent "experiments".  The interesting thing here is seeing American doctors on board with it.  What kind of kick backs are they and their institutions receiving?  The real analysis comes from two European researchers who obviously aren't on the payroll.   Smile

Breathless media hype of new drug.

Whoops, that's not quite what the data said.

Print this item

Heart Jalapeno Popper Egg Cups
Posted by: lilbluebird - 03-20-2017, 02:09 PM - Forum: Share Your Recipes! - Replies (1)

Jalapeno Popper Egg Cups

    12 strips Bacon
  • 8 large Eggs

  • 4 oz. Cheddar Cheese

  • 3 oz. Cream Cheese

  • 4 medium Jalapeno Peppers, de-seeded and chopped

  • 1/2 tsp. Garlic Powder

  • 1/2 tsp. Onion Powder

  • Salt and Pepper to Taste


1. Get all ingredients ready. Measure out all cheese and grate as needed. Prep the jalapenos by seeding and chopping them. Save 1 jalapeno that you can cut into rings as a garnish for the top. Preheat oven to 375F.
2. Par-cook bacon so it’s semi crisp but still pliable. Save bacon grease in the pan.
3. Using a hand mixer, mix together eggs, cream cheese, chopped and seeded jalapeno peppers, leftover bacon grease, garlic powder, onion powder, and salt and pepper to taste.
4. Grease wells of muffin tin, then place par-cooked bacon around the edges.
5. Pour egg mixture into the wells of the muffin tin. Make sure you only go about half-way to 2/3 way up as they rise quite a lot. Oh! This is the reason you only see 4 muffins in the following pictures – I overfilled the first batch of 12 and they turned into Frankenstein muffins.
6. Add cheddar cheese on the top of the muffin, then a jalapeno. Cook at 375F for 20-25 minutes.
7. Once cooked, remove from the oven to let cool. They will slowly deflate and give you a great treat.
8. Serve and enjoy!

Attached Files Thumbnail(s)
Print this item

Heart 5 Ingredient Avocado Lime Salmon
Posted by: lilbluebird - 03-20-2017, 12:25 PM - Forum: Share Your Recipes! - Replies (1)

5 Ingredient Avocado Lime Salmon


• 420 Calories
• 27g of Fat
• 37g of Protein
• 5g of Net Carbs

Servings 2 servings  Prep Time 20 minutes  Cook Time 10 minutes


  • 2 6 oz. salmon fillets
  • 1 avocado
  • 1/2 lime
  • 2 tbsp red onion (diced)
  • 100 grams cauliflower


  1. First, rice your cauliflower by pulsing it in a food processor until it resembles rice. Cook it in a lightly oiled pan, covered, for 8 minutes.

  2. In a food processor, blend together an avocado, the juice of 1/2 a lime and diced red onion until smooth and creamy.

  3. Heat a skillet with some oil and cook your salmon fillet skin side down for about 4-5 minutes. Season with salt and pepper while it's cooking.

  4. Flip the salmon and continue to cook for an additional 4-5 minutes.

  5. Once it's cooked, serve it over a bed of the cauliflower rice and a generous dollop of your avocado lime sauce.

    From: Www://tasteholics.com

Attached Files Thumbnail(s)
Print this item

Heart Low Carb Skillet Brownies
Posted by: lilbluebird - 03-20-2017, 12:21 PM - Forum: Share Your Recipes! - No Replies

Low Carb Skillet Brownies


• 333 Calories
• 31g of Fat
• 6g of Protein
• 3g of Carbs

  • Course Dessert
  • Cuisine American
Prep Time
Cook Time
4 servings
15 minutes
30 minutes



  • 6 tbsp butter
  • 1/3 cup erythritol
  • 1/3 cup cocoa powder
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 cup walnuts
Peanut Butter Drizzle[/size][/size]
  • 1 tbsp peanut butter
  • 1 tbsp butter
  • 1 6" cast iron skillet

  1. Preheat your oven to 350F.

  2. Melt your butter on a small pan and let erythritol, or your choice of granulated sweetener dissolve it in. This takes a little longer than regular sugar, about 5 minutes.

  3. Pour the butter and erythritol into a mixing bowl and add your cocoa powder, salt and vanilla extract.

  4. Add in an egg and beat until thoroughly combined.

  5. Add almond flour and baking powder to help the brownie rise a bit.

  6. This step is optional: fold in your choice of nuts or add-ins. We added chopped walnuts for that classic brownie taste.

  7. Pour your brownie batter into a 6 inch cast iron skillet.

  8. Optional peanut butter drizzle: melt a tablespoon of butter and a tablespoon of peanut butter in the microwave or a small pan. You have a choice of baking the brownie with this drizzle, or adding it after baking. We added it before, but think it’ll look a little better if added after.

  9. Place the skillet brownie into the oven and bake for about 30 minutes. The top will be set but slightly jiggly. Do not over-bake, the brownie will continue cooking even out of the oven (cast iron skillets retain heat very well).

  10. If you haven’t already, add your peanut butter drizzle. You can also top it off with whipped cream or sugar-free chocolate syrup.

    From: http://www.tasteaholics.com

Attached Files Thumbnail(s)
Print this item

Heart Low Carb Noodles – Amatriciana Pasta
Posted by: lilbluebird - 03-20-2017, 12:18 PM - Forum: Share Your Recipes! - No Replies

Low Carb Noodles – Amatriciana Pasta

Low Carb Amatriciana Pasta


• 265 Calories
• 21g of Fat
• 12g of Protein
• 5g of Net Carbs

Servings            Prep Time       Cook Time
4 people               15 minutes          8 minutes


  • 200 grams pancetta
  • 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • 1 cup tomato sauce
  • 3 medium yellow squash
  • pink Himalayan salt
  • black pepper
  • 1/4 cup Parmesan cheese (freshly grated if you can)


  1. Start by cooking the pancetta cubes (or bacon strips) until they are nice and crispy but not entirely cooked. Start with a cold pan and cook on low heat to render the fat slowly and cook evenly. If you're using bacon strips, chop into bacon bits after they've cooked.
  2. Then, while still on low heat, add the garlic cloves to the bacon grease and let them cook until softened, about 6 minutes. Add in red pepper flakes to let their flavors infuse into the bacon grease.
  3. By now, the pancetta should be cooked and the garlic fragrant. To the pan, add your basic, canned tomato sauce (we use Rao's brand). Stir to let it heat up and lower the heat to a simmer.
  4. While the sauce is simmering, spiralize the yellow squash into thin or thick noodles to preference. Add them to the simmering sauce and let them cook for about 2 minutes, just to soften up.
  5. Season with salt and pepper to taste and remove from the heat and into serving bowls.
  6. Sprinkle with freshly grated Parmesan cheese and enjoy!

    From: http://www.tasteaholics.com/

Attached Files Thumbnail(s)
Print this item

Heart Flourless Chocolate Cake - Keto
Posted by: lilbluebird - 03-20-2017, 11:41 AM - Forum: Share Your Recipes! - No Replies

Flourless Chocolate Cake


• 240 Calories
• 21g of Fat
• 5.6g of Protein
• 2g of Net Carbs
Servings Prep Time Cook Time
8 servings 30 minutes 35 minutes


4 oz. unsweetened baker's chocolate
1/2 cup butter
1 cup Swerve Erythritol (separated into 1/2 cup, 1/4 cup, 1/4 cup)
3 eggs (separated)
1/2 cup cocoa powder
1 tsp vanilla extract
1/2 tsp salt


Preheat your oven to 300°F. Set up a double boiler to melt your baker's chocolate and butter together. If you don't have a double boiler set up, just use a pan on low heat. (you can also do this process in the microwave).

Once the chocolate and butter are melted and combined, add in half a cup of erythritol and stir until dissolved. This may take a while so be patient and keep the flame low!

Once that's ready, set it aside while your prepare your eggs. Separate 3 eggs and beat the egg whites until they're foamy. Slowly add 1/4 cup of erythritol while beating the egg whites. They should turn glossy and form stiff peaks.

Clean off your beaters and beat your 3 egg yolks with the last 1/4 cup of erythritol. They should double in volume and turn a pale yellow.
Add your buttery chocolate mixture to these pale yellow egg yolks and stir to combine. Add in 1/2 cup of cocoa powder and combine. Add the vanilla and salt in this step as well.

Now add a third of your egg whites at a time and fold them in gently. Repeat until all the egg whites are evenly distributed. Do not over combine or you may deflate the egg whites too much.

Spray a springform pan with cooking oil and pour your chocolate cake batter in. We laid our pan on a sheet of aluminum foil to catch any stray oil that seeps out.

Bake for 35 minutes.

Top with with nice whipped cream and thin skinned berries.

Attached Files Thumbnail(s)
Print this item

Heart Chicken Salad Stuffed Avocado
Posted by: lilbluebird - 03-20-2017, 11:37 AM - Forum: Share Your Recipes! - No Replies

Chicken Salad Stuffed Avocado


• 570 Calories
• 45g of Fat
• 29g of Protein
• 5g of Net Carbs

Servings Prep Time Cook Time
1 person 10 minutes 0 minutes


3 oz. chicken breast (cooked, shredded)
1 tbsp red onion (diced)
1 stalk celery
1 medium avocado
1/3 cup sour cream


Cook the chicken breast on low heat until fully cooked. (this can also be done on the stove top by boiling the chicken breasts on low heat it makes for a more moist chicken breast)

Then shred it using two forks.

Combine chicken, red onion & celery in a bowl.

Cut and pit an avocado. Scoop some of the avocado and add it to the bowl.

Add in the sour cream and season with salt and pepper.

Toss everything well and then scoop the mix back into the avocado halves.

Attached Files Thumbnail(s)
Print this item