KETO RECIPE: Strawberry-Raspberry Smoothie Bowl


Just when you thought you had added cauliflower to everything possible… meet the Strawberry-Raspberry CAULIFLOWER Smoothie! Sounds weird, but tastes amazing.

Frozen (previously cooked) cauliflower added into smoothies makes them thick and creamy and doesn’t add any kind of weird taste.

Don’t love Cauliflower as much as me? That’s ok, no one does. You can swap out the cauliflower in this recipe for 1/2 an avocado. They both do the same thing: add a great texture without changing the taste.

This Strawberry-Raspberry Smoothie Bowl is almost too pretty to eat! It’s Instagramable, Delicious, and KETO!

keto smoothie bowl

Strawberry-Raspberry Smoothie Bowl

  • 1 container of keto-friendly yogurt (I used Two Good Strawberry)

  • ½ cup of frozen cauliflower (previously cooked) OR ½  an avocado, both will thicken and make smoothie fluffy

  • ½ cup of frozen raspberries

  • 1/2 cup of frozen strawberries

  • 1 tbsp of powdered erythritol

Whip all of these ingredients together in a blender and then pour into a chilled bowl.

Toppings

  • Sprig of mint

  • 1 tbsp of pomegranate seeds

  • Frosty frozen red raspberries

  • Big flakes/shavings of coconut

keto strawberry smoothie
 

This is one of my favorite new recipes. It’ perfect for hot sunny days when I am craving something light in the afternoon and my daughter loves how pretty it is!

strawberry bowl keto in the city

KETO RECIPE: Mermaid Smoothie Bowl


So as you probably saw on Instagram, I just bought a Jeep in Mermaid Blue! I absolutely love the color. It is perfect for Beach adventures and cruising in the California Sunshine! It puts a smile on my face just thinking about it!

It seems Mermaid Blue has been a theme for me recently. Maybe it has something to do with my being a Pisces with the last name Fisch 🐠. This Mermaid Smoothie Bowl is the perfect breakfast for me!

These colors are irresistible. Making this bowl feels like creating a work of art and I LOVE IT!

The Secret to the amazing color is Blue Majik which can be purchased on my amazon store! It’s not necessary for the taste of the Smoothie but it sure does make things more Fun!

Get the full recipe Below!

mermaid keto bowl

Mermaid Smoothie

  • 1 container of keto-friendly yogurt (I used Two Good Mixed Berry)

  • ½ cup of frozen blueberries

  • ½ a small avocado or ¼ of a large

  • 1 tbsp of powdered erythritol

  • ½ tsp of Blue Majik

  • Mix this together in a blender and pour it into a shallow bowl.

Chia Pudding

  • ½ cup of unsweetened coconut or almond milk⠀

  • ⅛ cup of chia seeds

  • Dash of Blue Majik

  • Whisk together and store in sealed jar in refrigerator overnight

Toppings

  • 1 tbsp of crushed macadamia nut

  • 1-2 tsp of shredded coconut

  • Some Frosty frozen blueberries

  • Swirl of the Chia Pudding through the top of the bowl

keto in the city smoothie bowl

KETO RECIPE: Cloud Eggs

When I first saw cloud eggs I was amazed! I love poached eggs, but other kinds of over-easy eggs are underwhelming. But these Cloud Eggs are anything but boring! A runny yolk in the middle of Fluffy and beautifully seasoned egg whites? I am in!

This is my new favorite way to eat eggs. The Parmesan adds a beautiful crust to the fluffy egg whites. So you have smooth yolks, fluffy whites, and crunchy bacon and cheese all in one bite!


Parmesan Cloud Eggs

INGREDIENTS

  • 4 large eggs, separated. Set the Yolks aside

  • Salt

  • 2 crispy bacon slices, crumbled

  • 1 scallion, finely chopped

  • 3 tablespoons Parmesan cheese, grated

  • Black pepper

DIRECTIONS

  1. Preheat the oven to 450°F.

  2. Line a baking sheet with parchment paper or a silicone mat.

  3. Using a mixer, beat together the egg whites and salt until they are stiff.

  4. Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.

  5. Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.

  6. Bake the mounds for about 3 minutes, until they’re slightly golden.

  7. Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.

  8. Bake for 3 to 5 minutes. You want the yolk to stay runny.

  9. Remove the eggs and season with salt and pepper.

This Recipe and 200 more are featured in my cookbook, The Big Book of Keto, now available on Amazon!

Salted Caramel Pudding from Perfect Keto

Salted Caramel Pudding with Perfect Keto! 


This unbelievable recipe uses Perfect Keto's Salted Caramel Ketone Base, Monk Fruit, butter, cream, and gelatin to make a Keto Dessert like you wouldn't believe. One bite of this will send you right back to childhood! 

Get 20% off All Perfect Keto Products! 

SALTED CARAMEL PUDDING

  • Author: Corina Nielsen, Yield: 6 small servings

INGREDIENTS

For Pudding:

For Topping:

  • 1/2 cup heavy cream

  • 1 tablespoon powdered stevia

  • 1-ounce toasted coconut (optional)

INSTRUCTIONS

  1. Melt butter in a medium saucepan over medium heat. Once melted, add monk fruit and set heat to low. Let lightly simmer for 5-7 minutes, stirring constantly, until mixture turns golden brown. Watch carefully to ensure it doesn’t burn.

  2. Whisk in 1/2 cup of heavy cream and continue to simmer on medium-low heat for 4-5 minutes. Slowly add milk and simmer for an additional 6 minutes. Turn heat off.  

  3. Whisk Perfect Keto Salted Caramel Base into milk mixture. Adjust sweetness to taste if needed.

  4. Mix gelatin with water in a separate medium bowl and let sit for 1 minute.

  5. Turn burner back on and whisk gelatin mixture into pudding mixture. Whisk well until gelatin completely dissolves.

  6. Let pudding mixture cool for 10 minutes and then pour evenly into ramekins or small jars. Place in fridge to set up for 1 hour.

  7. While pudding is setting, pour 1/2 cup whipped cream into a mixer. Whip using whisk attachment for 2-3 minutes. Slowly add sweetener.

  8. Top pudding with whipped cream and sprinkle with toasted coconut if desired.


Serving Size:
 1 serving

  • Calories: 204

  • Fat: 23g

  • Carbohydrates: 1g

  • Fiber: 0g

  • Protein: 1g

KETO RECIPE: Deviled Eggs

Deviled Eggs have always been my favorite party food! I was making my BLT Deviled Eggs long before I was Keto.

This deviled egg recipe is a little different than the traditional filling. I add sour cream to my egg mixture and it is a game changer! It brings lightness and acidity and cuts through the mayonnaise.

At the bottom of this recipe, I’ve added a bunch of variations! Because Deviled Eggs are such a widely made dish, its really fun to develop your version of the classic recipe. Add your favorite Keto toppings like Jalapeños, Bacon, Basil. You can even add Avocado to the egg mixture.

Have fun creating your own Keto Deviled Egg recipe!


INGREDIENTS

  • 12 large eggs

  • 1⁄2 cup mayonnaise

  • 1⁄4 cup sour cream

  • 1 tablespoon

  • ground mustard

  • Pink salt

  • Freshly ground black pepper

  • 1 teaspoon paprika

  • Any other topping that you might like! Scroll down for variations!

DIRECTIONS

  1. Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.

  2. Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Peel the eggs under cold running water. Put them on a paper towel−lined plate.

  3. Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.

  4. Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.

  5. Spoon the yolk mixture back into the middle in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.


My daughter frequently watches YouTube videos, usually DIY or baking videos, and she picks up some awesome tricks!

Instead of an expensive piping bag, grab a zip lock bag and any plastic cup. Put the bag in the cup, folding the edges of the bag over the sides of the cup. Spoon the mix into the zip-top bag, lift the bag out of the cup, cut off a small corner, and BOOM! You’ve created a simple piping bag.


VARIATIONS

Classic Deviled eggs are great, but I like to add a little crunch and spice to this recipe. You can add any Keto Toppings you want. Here are some of my suggestions:

BLT Deviled Eggs: These are my favorite. I have been making them for years. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!

Bacon-Jalapeño Deviled Eggs: Top the basic egg mixture with crumbled bacon and diced jalapeños. Remove the jalapeño seeds to decrease the heat level.

Bacon-Avocado Deviled Eggs: Add 1⁄2 avocado and 1 tablespoon of freshly squeezed lime juice to the egg mixture. Then crumble 2 slices of crisply cooked bacon on top. I also like to switch out the paprika for Tajín, a delicious Mexican seasoning salt made with chiles and lime.

This Recipe is featured in my first Cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook. You can get it now on Amazon!

KETO RECIPE: Bacon Cheeseburger Casserole


This is one of my daughter’s favorite recipes! She loves this casserole! We make it about once a week, during the winter months. It reheats beautifully and can last 3 or 4 meals.

This recipe is hearty and protein heavy. I like to make it on days when I’ve been intermittent fasting all day long. I look forward to it all day long and it definitely fills me up!

cheeseburger casserole

Bacon Cheeseburger Casserole

INGREDIENTS FOR THE BEEF

  • 1 pound bacon

  • 1 tablespoon ghee

  • 1 pound ground beef (you can also use Ground Turkey)

  • Pink salt

  • Freshly ground

  • black pepper

FOR THE CASSEROLE

  • 1 tablespoon ghee

  • 1⁄2 cup heavy (whipping) cream

  • 4 large eggs, beaten

  • 3⁄4 cup shredded cheese

  • Pink salt

  • Ground black pepper

DIRECTIONS

  1. Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.

  2. In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.

  3. Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.

TO MAKE THE CASSEROLE

  1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.

  2. Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.

  3. In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.

  4. Top with the remaining half of the cheese.

  5. Bake for 30 minutes, or until the cheese on top is melted and lightly browned.

  6. Let the casserole cool for about 5 minutes before serving.

I recommend incorporating some acidity into this recipe. With all of the cheese and salty meat, a little acidity freshens up this recipe.

You can:

• Add 1⁄2 cup of diced pickles into the beef mixture. I never skip the pickles when making this recipe.

• If pickles aren’t your thing, Sliced pepperoncini works well, too.

• Mix 1⁄4 cup of low-sugar tomato sauce, like Rao’s brand, with the cream-and-eggs mixture.

This Recipe is featured in my first cookbook, The Easy 5 -Ingredient Ketogenic Diet Cookbook! Get it now on Amazon!

Keto Tea Party: Green Tea Keto-Jito


FRESH TAKE ON TEA TIME

Who says you can’t have cocktails at a Tea Party? What is a Tea Party anyway if not an excuse to relax and enjoy pretty treats with your friends?

This Green Tea Keto-Jito is one of my favorite things to serve when I get together with my girls. And it is SO EASY and technically it does contain tea;)

Keto-Jito

INGREDIENTS

  • 1/4 cup fresh mint leaves

  • 1 ounce freshly squeezed lime juice

  • 2 ounces white rum

  • 3 ounces club soda

  • 3 ounces of chilled brewed green tea

  • 1 teaspoon confectioners’ erythritol

  • 1 cup ice

DIRECTIONS

  1. In a tall glass, muddle the mint using the handle of a wooden spoon.

  2. Stir in the lime juice and erythritol. Mix well.

  3. Add the ice and then pour in the rum, club soda and green tea.

  4. Stir until everything is nice and cold.


KETO RECIPE: Cauliflower Nachos

Cauliflower is one of my favorite Keto Ingredients! It is so versatile and hearty! I probably couldn’t do Keto with out it!

This Cauliflower Nacho recipe is one of my favorites. It was inspired by my local Whole Food’s actually! I saw it on their menu and ordered it a couple of times. I really liked the idea of Keto Nachos, so I decided to make it at home!

This recipe is Dairy Free, but you can add Cheese! Just top the roasted cauliflower with shredded cheese and place back in the oven for 5 minutes. You can also add Shredded Brisket or Chicken if you are looking for more protein.

Cauliflower Nachos

INGREDIENTS

  • 1 cauliflower head, cut into florets

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons Chili-Lime Seasoning

  • 1/2 cup Dairy-Free Avocado Crema

  • 1/4 cup Pico de Gallo

  • 2 jalapeño peppers, sliced

DIRECTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.

  3. Roast the cauliflower for 25 minutes, stirring halfway through.

  4. Transfer the cauliflower to a serving dish or large plate.

  5. Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.

Dairy Free Avocado Crema

INGREDIENTS

1/2 avocado, pitted and peeled

2 tablespoons unsweetened full-fat coconut milk

1 tablespoon extra-virgin olive oil

or avocado oil, plus more if needed

1 tablespoon freshly squeezed lime juice

Salt

In a food processor, combine the avocado, coconut milk, olive oil, and lime juice. Season with salt and blend until smooth. If the consistency is thicker than you want, add a touch more olive oil or avocado oil.

Variation: You can add cayenne pepper or a dash of hot sauce if you want to add some spice.

Keto Pico de Gallo

1 small onion, finely diced

2 Roma tomatoes, finely diced

1/2 jalapeño pepper, finely diced

(seeds optional)

1/2 cup chopped cilantro

1 tablespoon freshly squeezed

lime juice

Salt

In a small bowl, toss the onion, tomatoes, jalapeño, cilantro, lime juice, and salt. Serve.

Variation: You can add minced garlic to the recipe too if you wish. Adjust the heat level to taste.

This Recipe is featured in The Big Book of Keto along with 200 other Keto Recipes!

Butcher Box BBQ Bundle just in time for Summer!

Summer is almost here!!!

When I think of summer, I think of pool parties, fresh fruit, and BBQ. Nothing smells more like summer than Burgers, Steaks, and ribs on the BBQ.

Are you the grill master in the family?

Then you know the difference that high quality meat makes!


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Butcher Box Baby Back Ribs come from Heritage Breed Pigs. That’s “old world pork” not bread for mass consumption. This is pork the way it was meant to be! These Baby Back Ribs are lean and beautiful. Because they are lean they need to be cooked over a long period of time, so be patient! The payoff is worth it!

Butcher Box only sells 100% Grass-fed Ground Beef. It is grass-finished and raised free from antibiotics and hormones.

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Get the The Ultimate BBQ Bundle with your first order of Butcher Box between now and June 10th!

KETO RECIPE: Jalapeño Popper Chicken


Jalapeño Popper Chicken 5.jpg

One of my favorite keto sides is bacon-wrapped jalapeño peppers stuffed with cream cheese, so it was only natural that I would find a way to sneak this amazing combination into other recipes. The jalepeño seeds can be removed in this recipe, so it is kid-friendly as well.


I love serving this chicken with either mashed cauliflower or roasted. Add a little cheese and bacon on top of the cauliflower too ;) A variation to this recipe is if you want to cook the chicken breasts in a slow cooker with a little salt, pepper, and broth all day and then shred once cooked. Then you can place the cooked shredded chicken in baking dish, add sour cream, cheese and jalapeños and bake until cheese is melted and golden.

 
Jalapeño Popper Chicken 1.jpg

Jalapeño Popper Chicken, serves 2

INGREDIENTS

  • 2 bacon slices

  • 2 boneless chicken breasts

  • 4 oz cream cheese, at room temperature

  • 3 jalapeño peppers, seeded and sliced

  • 1/4 cup shredded Mexican blend cheese

  • Pink salt and pepper

DIRECTIONS

  1. Preheat the oven to 375 degrees

  2. In a large skillet, cook the bacon over medium-high heat for about 8 minutes, flipping once, until crispy. Transfer the bacon to a paper-towel lined plate to drain and cool, then crumble.

  3. Pat the chicken dry with a paper towel and season both sides with salt and pepper.

  4. In a baking dish, arrange the chicken breasts and spread the cream cheese over the top of the chicken. Layer the jalapeño slices on the chicken breasts, and top with the cheese.

  5. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees and its juices run clear.

  6. Add the crumbled bacon on top and serve.

Jalapeño Popper Chicken 2.jpg
Jalapeño Popper Chicken 4.jpg