Ok, So if you combine the last few blog posts, you can make a great little New Year’s Eve party “snack-meal” plate to enjoy!
You might be able to add a bit of fruit and possibly a bit of cheese also, depending on ratio/calorie requirements:
Of course you can always opt for pizza and milk shakes too!
Oh, the Keto-Joy of it all – Happy New Year’s Eve!
Many (many!) years ago as a college student, waitressing at Pizza Hut, we used kale to cover the ice around all the condiment crocks in the salad bar. It wasn’t until years later that I realized people actually ate it – I thought it was just for decoration! For the last several years I have added it smoothies but it wasn’t until the ketogenic diet entered our world that I had the wonderful delight of tasting kale chips – yes, a delight. I love crumbling them up with buffalo chicken dip! I remember when I first made them for Autumn, most of my kids were pretty skeptical. Now, I have to keep them away from the pans of kale cooling on the counter or there won’t be any chips left for Autumn!
If you don’t already know of all the unsurpassed health benefits of Kale – just google it – you get over 20,000,000 responses! Kale is known for being one of the healthiest vegetables – super high in Vitamin K, A and C – and pretty high in fiber – all helpful when on the Keto diet.
The only ingredients needed are Kale, butter (or olive oil), and salt. (Click on “Recipes” tab for exact measurements.)
First cut the center rib out of the leaves – Autumn and her sisters do that job.
When they are finished, I just melt a few tablespoons or so of butter – depending on how much Kale I am doing – you don’t need much to coat a lot of kale – and then sprinkle desired amount of salt in with the butter (we use RealSalt). If you end up using too much butter or oil, your leaves will be a bit soggy and take a lot longer to get crisp.
I then put the kale in the pan and stir it all around with my hands making sure all the leaves get coated:
I place the kale on pizza pans so that they crisp on all sides. (I do line the bottom of the oven with foil in case any butter drips).
Place in the oven at a pretty low temp – around 200- 225 depending on your oven. Then check every 15 – 2o minutes, stirring/turning over the leaves. Keep doing this until all leaves are crunchy – can take up to an hour or so. Do not over-bake by letting them get brown – unless you like a “burnt” taste.
And viola – you have a great tasting EDIBLE decoration chip! 🙂
Keto Cheese Crackers – Oh Yeah!
I literally have to put these in a container right after we bake these and put them away before I eat one..and then another…and another!
This recipe comes right out of “The Keto Cookbook” by Dawn Martenz. They are really quick to mix up.
Here are the ingredients you need: Macadamia Nut Butter, Full Fat Cheese, Egg whites and a pinch of salt (Click on the “Recipes tab for exact measurments):
Shred your cheese:
Add your Macadamia Nut Butter, Egg white and pinch of salt and stir:
Place a nickel size amount of mixture on a parchment paper-lined baking sheet, bake at 350 for about 10 minutes:
Serve up with an ice cold glass of Keto – soda!
Then get the rest of the batch put away as soon as possible!
Well…there must be chocolates AND “Reese’s” peanut butter cups any time of year! I’m back at home and – yikes – all of Autumn’s chocolates are gone, which means my chocolates are gone too! We must have our delectably delicious chocolate treats for Christmas! I think I actually got these recipes out of “The Keto Kid” by Debbie Snyder and just made a few tweaks. They are so good…I actually could eat half the batch while I am stirring it in the pan – even before it hardens! So whether you are a keto kid or just want to enjoy some low carb treats – you will love these!
Measure out the correct ratio of your ingredients, put every thing in a small sauce pan and bring to a boil – whisking constantly.
Chop up your nuts a bit and add to the pan of chocolate and stir:
Next, we place a little bit of chocolate in mini-muffin cups, but you could pour it into any type of mold or pan and divide as you would like. (If you are making “Reese’s” peanut putter cups you will want to set aside some of the chocolate mixture – see recipe directions further down on page.)
We then put this tray in the freezer to harden – it only takes a few minutes. Once frozen, we place in a storage container and keep them in the freezer.
Now, for the peanut butter cups, you will need:
Simply stir together your ratio of butter, peanut butter, sweetener of choice and a pinch of salt, if desired. Because had it on hand, I sometimes have added a few drops of Bickford peanut butter flavoring – but it is not necessary for the recipe.
We then put a small portion of that mixture into each cavity of a candy mold – we make 20 “cups” with this recipe:
We then put these in the freezer to harden just a bit, then take them out and press your thumb in the middle to make a small indentation. Now, I have spent the last 10 minutes looking for the picture I took of making indents with my thumb and can’t find it! But, I am sure you can figure it out :). Next, fill the “indents” with some of the chocolate from the “Chocolates” recipe from above:
Once they are all filled, place in freezer to harden. Once firm, take out and remove from molds. You can then either freeze them or…
…eat them! Let that chocolate just melt in your mouth! Definitely Keto-Joy!!!!
What has the ketogenic diet allowed our family to do? Celebrate new life! Autumn just became an aunt this past week!
Big Brother Kyle and wife Hope had our first grandchild – Maximus!
They live in Colorado, and we live in Indiana but they wanted to have both moms out for the birth. Because of the diet – and because Autumn can – at age 9 – manage the diet with just a little supervision, I was able to make the trip.