MY NEWEST COOKBOOK! KETO IN AN INSTANT!


I’m so excited to announce that I have written my 4th cookbook!

Keto In An Instant features more than 80 recipes for quick and delicious keto meals using your pressure cooker.

If you don’t have an Instant Pot yet, believe me, you want to get one! Here is a link to the one that I use!

I’m all about recipes that are super simple. Nothing complicated, no weird ingredients, nothing time consuming. As a working, single mom I have zero time and the pressure cooker is literally the best time saver ever.

One of the things I am most excited about in this book is that EVERY, SINGLE recipe has a gorgeous full color photo with it! If you are a visual person like me I know you like to see what the finished product is supposed to look like and I am so, so excited to offer that in this book! See a sneak peek of the photos below!

Keto In An Instant is available NOW for pre-order! So click on the links below for your preferred seller and grab one today! It is a huge help to authors if you pre-order, versus waiting until it comes out, so if you are able to, I would greatly appreciate it! The keto community is always so incredibly supportive!

Photos by Leslie Grow

I’m also excited that I get to show a little more of my life with my daughter in the book too! I love when I can get her in the kitchen with me! I really hope you all LOVE this book! I put my heart, soul, and stomach into it! Lots and lots of taste testing has been happening in my house the last few months!

Click a link below to reserve your copy now!

KaiaAndJen_KetoInAnInstant.JPG

There are so many ways to get the book! Here are a few retailers:

  • Click HERE for Amazon

  • Click HERE for Apple Books

  • Click HERE for Barnes & Noble

  • Click HERE for Indiebound

  • Click HERE for Books A Million

  • Click HERE for Google Play

  • Click HERE for Hudson Booksellers

  • Click HERE for 800 CEO Read


KETO RECIPE: DIY Seasonings

When I started Keto I did a overhall of my entire Kitchen. Anything that wasn’t Keto, was out! I started with the fridge- getting rid of sugar rich condiments and that non-keto ice cream in the back of my freezer. Then I went through my pantry and donated any canned goods that no longer fit in my lifestyle. It was like I had a brand new kitchen with lots of space in my pantry. Now I only buy food I like and will eat and is, of course, Keto.

One thing we don’t think about when creating a Keto Kitchen is our spice rack. True, most spice mixes don’t have any sugar, but all of this extra room in my pantry gave me the idea to make my own spice mixes.

Don’t have Taco Seasoning, Chili Lime Seasoning, Everything Seasoning? No worries, I’ve got you covered.

Chili-Lime Seasoning

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon paprika

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • Pinch Salt

    In a small bowl, mix the ingredients and season with salt. This recipe yields about 2 tablespoons of seasoning. Keep the extra in an airtight container for up to a week. You can also add Cayenne Pepper if you like it spicier.


Taco Seasoning

  • 1 tablespoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon paprika

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • Pinch Salt

    If you use taco seasoning a lot, you can make a larger batch and store it in an airtight container at room temperature for up to 6 months.


Italian Seasoning

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon red pepper flakes

  • Pinch Salt

    You can also add a teaspoon of dried sage if you like.


Everything Bagel Seasoning

  • 2 teaspoons white and black sesame seeds

  • 1 teaspoon poppy seeds

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

    Once you have mixed the seasoning together, Toast the seasoning. Add the seasoning mix to a dry skillet, stir continuously and cook until the sesame seeds are lightly toasted and fragrant.


These Seasonings are featured in the Big Book of Keto, my cookbook, along with 200 more Easy Keto Recipes.

KETO RECIPE: Bacon Jalapeño Cheese Crisps

I started making Cheese Chips to satisfy my need for Keto Chips and Guac! The recipe is so easy that I can’t believe I ever spent money on store bought Parmesan Chips.

Now when I make them at home, I add fun flavors. These are my absolute favorite. Bacon and Jalapeños and Cheese!!! This combination reminds me of my favorite Twice-baked Potato toppings. They provide all of the flavor without the Carbs!

You can add more bacon and less Jalapeño or vice versa. Get creative and make these Cheese Crisps your own.

Bacon Jalapeño Cheese Crisps

INGREDIENTS

  • 1 bacon slice

  • 1/2 cup shredded parmesan cheese

  • 1/2 cup shredded cheddar cheese

  • 1 jalapeño pepper, thinly sliced

DIRECTIONS

  1. In a skillet, cook the bacon over medium-high heat for 8 minutes or until crispy, flipping once in that time.

  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  3. Combine the parmesan and cheddar cheese in a small bowl.

  4. Make 1/4 cup mounds of the cheese mixture on your baking sheet, leaving plenty of space between mounds.

  5. Add a few thin slices of Jalapeño and a few bits of bacon.

  6. Bake for 7 minutes, until the middle is fully melted and the edges are browned.

  7. Set the pan aside and the cheese crisps cool for 5 minutes. The chips will crisp up as they cool.

Get this recipe and 200 more in The Big Book of KETO, now available in stores and on Amazon!

KETO RECIPE: Two Easy Veggie Sides

It’s often hard to decide what side dishes to make to go along with a Keto Entree. Whether I am making dinner for friends or just whipping something together after work, I’ve realized that going simple and delicious is always a great plan.

Here are two of my favorite Veggie Sides. They are nutritious and elegant.

Can you get more delicious than tomatoes and parmesan? It’s incredible that we can get all of that amazing umami flavor packed in a single dish!

Baked Parmesan Tomatoes

INGREDIENTS

  • 1 large tomato, cut into four slices

  • 1 teaspoon Italian Seasoning

  • 1/2 cup shaved Parmesan

  • 1 teaspoon sliced fresh basil

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Arrange the tomatoes on the baking sheet. Sprinkle with the Italian Seasoning and Parmesan and Basil.

  3. Bake until Cheese is bubbling, about 10 minutes.

You can do change out of the Italian Seasoning for the Chili-Lime Seasoning or Taco Seasoning and Oaxaca Cheese for a Mexican Spin on this recipe.

I sometimes forget how simply perfect roasted veggies can be. Take this recipe and make a roasted veggie side that is all your own. Try to stick to veggies that have a similar cook time, coat them in olive oil and seasoning and then just watch them until they are cooked.

Roasted Veggies

INGREDIENTS

  • 1 cup cauliflower florets

  • 1 cup broccoli florets

  • 1 cut Brussels Sprouts

  • 2 tablespoons extra-virgin olive oil

  • Salt

  • Freshly ground black pepper

DIRECTIONS

  1. Preheat the oven to 425 degrees F.

  2. In a medium bowl, toss the veggies in olive oil and season with salt and pepper.

  3. Spread the veggies on a baking sheet in a single layer. Give them plenty of space so they roast properly.

  4. Cook the vegetables of 20 to 25 minutes, stirring about halfway at about 10 minutes.

  5. Season with salt and pepper before serving.

    You can really use any Keto Vegetables in the recipe. Asparagus, zucchini, green beans, and bell peppers make an amazing combo. This mix only needs about 15 in the oven.


These recipes and a whole bunch more (like 200 more) can be found in The Big Book of Keto, now available in stores and on Amazon!

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!