Paleo Nut-free Ketogenic Waffles for meals all day long

Here is a wonderful basic recipe that is not only Paleo but also Ketogenic.  It has a multitude of uses, is super easy to make, and has only 2 ingredients - yes two!

It's a beautifully simple version of waffles.  Light, crispy and delicious - these are to die for. 

If you've ever wished you could have some Paleo bread but can't eat nuts, this just might be the answer for you.

Makes 4 to 5 large waffles

Ingredients :

4 ounces cream cheese
4 large eggs

Directions :
  • Put the cream cheese and the eggs into your blender, blend until bubbles form, then leave to stand for about 5 minutes.
  • Meanwhile heat your waffle iron.
  • When it's hot, pour just enough to cover the bottom and use a soup spoon to even out the batter so it covers all the holes.
  • Close and cook until there is no longer any steam coming out of the iron. (About 5 minutes.)
  • Using a spatula, gently remove the waffle and place on a wire rack to cool.(It will be soft and floppy until it cools.)
  • If you want to eat it right away, put it into your toaster oven for a few minutes and it will crisp up very nicely.
  • You can also freeze these to use later. Just put a layer of parchment paper in between them so they don't stick together.

In the next few posts I'm going to give you lots of different ways you can use these, but today let's start with breakfast.

First, you can have them as just ordinary basic waffles. 

Might be ordinary, but with a bit of sugar-free syrup and lots of butter, they taste anything but.

Then there's my waffle version of Danish.  This has to be the closest you'll ever come to a grain-free puff pastry.  Really!

And it's so simple to put together.  Just toast, let cool, slather with butter and jam, sandwich two quarters together, and eat. Absolutely delicious.  

One word of warning - Make sure you let these cool completely, otherwise the filling will make them soggy rather than crispy.

If you're following a Ketogenic version of Paleo, I've written a new book with lots of recipes that will be right for you.  There's also a complete rotating Meal Plan and Cook Ahead plan included as well, so you can cook once then eat out of your freezer for the rest of the month. 

Now you can see a preview of the book immediately by just clicking on the link below the cover.

Before I started eating Primal Paleo I loved having my croissants on the weekend, and I really missed them once I had to give them up.  I never thought I'd be able to eat anything even close to these delicious buttery pastries again.

Now, when I have these lovely Keto Danish on Sunday morning with my tea, I can enjoy that wonderful light crisp taste again... without any of the unwanted the side effects. 

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


My Winter Garden is a Success!

I have to say I'm absolutely thrilled with how my winter garden has grown - and how fast it's grown as well!  

I started out looking for a good option for the winter, but with these kinds of results I'm seriously considering making this my main garden because it suits me in so many ways. 

(Please excuse the quality of the photos.  These lights make it impossible to get good images.)

It's been just over two months now and I'm already harvesting lots of herbs.  

As you can see my basil and dill are growing like weeds, and the parsley is very quickly catching up as well.  I'm using them constantly and have even had to chop and freeze some because there is just way more than I can use.  

What a nice problem to have! 

I just started my tomato and jalapeno pepper plants after Christmas and they are already growing like gangbusters.  

This little tomato plant has the thickest stem I've ever seen, which should bode very well for handling a large crop of cherry tomatoes.

My jalapeno pepper isn't growing as quickly but it's still a decent size considering it's only been a few weeks.

As for my salad garden it's just amazing.  I've got lots and lots of salad.  I pick it every day and as soon as I pick it more comes up.  I can almost watch it grow.  

There wouldn't be enough for more than one person, but for me it's absolutely perfect.  I can have fresh salad every day without worrying about it going bad.

 I can hardly wait now until the tomato and pepper plants have fruit, but I know it won't be for a few months yet.  However, once they do fruit they are supposed to keep going for many months so I'm hoping they will take me clear through the spring and summer.  Meanwhile, in a few months I'll start more plants so they are ready when the first ones are done. 

Yes, definitely this was a very successful experiment and I'm really pleased with the results. 

I live in a beautiful park-like setting with tons of birds and lots of wild deer.  They are beautiful and I love watching them, but they also love eating everything in my garden.  I hate having to shoo them away.  I'd rather just enjoy them, so growing indoors is the perfect solution for me.

And the fact that this system is working out so well is opening up a whole range of possibilities.  There are so many things I can grown.  Who knows .... maybe I'll try broccoli next!

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


Winter Garden - Week 4

It's just over 4 weeks now since I set up  my indoor garden and everything is growing really well.  

It's taken me a bit of fiddling to figure out the lights.  I couldn't get them to go on and off automatically so I've had to turn them on myself which is a bit of a pain.  I've looked through the instructions and I can't see anything about that.  

If anyone know how to fix this problem I'd appreciate a comment. The last garden that I set up is the only one that's working, so I'm wondering if the other two are defective.

As for the individual gardens ....

Salad Greens - The lettuce is big enough to start harvesting now.  I seeded these little Tom Thumb myself in the "grow anything" kit and they are growing very well, even though only the two sprouted initially.  I've since got the lettuce kit so I'm trying some of those pods to see if I get a better sprouting rate.

I make a bit of a mistake by leaving the light on them too low for too long, so the edges of the leaves started to burnt a bit.  I've moved the lights up now so hopefully I won't have that problem again but I can see I'm going to have to keep a close eye on the heights of the plants.  It's a learning experience.

Herbs - These are growing wonderfully.  In fact I'm really amazed.  I've never had this much growth this quickly growing herbs in any other medium.  I can see why the herb kit is the one that's given most often with the grow kits since it seems to be the easiest to get going.

I have lots of dill and the basil is going strong as well.  Even the parsley which was late getting going is starting to gain momentum now.

Tomatoes & Jalapeno Peppers -  I got another kit over Christmas and I've just set it up now so nothing to see yet. It says in the brochure that these will take longer to germinate so it will be interesting to see how those go.

So far so good.  I'm glad I tried this experiment.  It's certainly a good way to grow herbs indoors, and it looks like the salad greens garden is pretty successful as well.  If the tomatoes and peppers do as well, I'll be well on my way to covering most of my fresh vegetable needs.  

Now If I can just figure out a way to get broccoli and cauliflower as well ....

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


Low Carb High Fat and Sugar Free Lemon Pudding Cake

If you love lemon the way I do, you'll absolutely love this recipe.  It's really a mug cake that tastes like the best steamed lemon pudding - light, slightly creamy in texture, and full of lemony goodness.

This recipe makes 2 luscious servings.

Ingredients :

3 tablespoons butter
3 tablespoons almond flour
3 tablespoons lemon curd
2 large eggs
lemon zest for topping (optional)

Directions :
  • Melt the butter in a microwave safe bowl. (I use a 2 cup measuring cup)
  • Add the almond flour and mix until well blended.
  • Add the lemon curd and mix again until well blended.
  • Now add the eggs and whip the mixture for a minute or two so some air gets incorporated into it.  This will make it light and fluffy.
  • Microwave for 2 1/2 minutes.  Don't overcook.  The top will probably still look wet but if you put a fork into it, it should have a cake-like texture.
  • Serve topped with a drizzle of whipping cream to really make it decadent! 

I made up this recipe when I was considering what else I could  make with a low sugar lemon curd I bought online at The Low Carb Grocery.  

I've been looking for a low carb lemon curd for ages and I was shocked to discover this is something Amazon does NOT carry!  Hard to believe - I know!  We're so used to them having everything. 

Even though it's delicious, regular lemon curd is a total sugar bomb, so you have to get (or make) a sugar free version.

Thankfully, after a lot of  hunting I finally found this curd made by Jok'n'Al and I've been enjoying it on toast ever since.  If you'd like to get some here is the link. (I'm not an affiliate, I just like the products.)  They also make great jams by the way.

If you don't want to buy it you can make your own.  Before I found this I used this recipe from the blenderist.  It's super simple and only takes minutes to make.  It will keep in the fridge for a few weeks and you can freeze it as well.

Whether you make your own or decide to try Jok'N'Al's, I think lemon curd is something every lemon lover should try at least one.  I love having a jar tucked away in the fridge for when those lemon cravings hit.

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


The "I NEVER want to cook again!" Easiest Paleo Keto Christmas Leftovers Casserole EVER !

It's the day after Christmas, and all over the land "the women who cooked Christmas" are revolting.

I can just hear them now.  Feeling a little worse for wear after all that work - followed by all that indulging, the LAST thing they want to think about is cooking.  And if you try to ask them - even nicely - about their dinner plan for the day, you'll get a frosty reception equal to to worst Santa ever faced at the North Pole.

So here is what you do.  Whether you're the loving husband or any other friend or relative, you tell her to put her feet up with a nice cup of coffee or tea, and  to relax. 

Because YOU are going to cook dinner.

Have you picked yourself up of the floor yet?  Don't worry.  You can do it.  Easily.  Do I have a recipe for you !  

First, here's the check list :

Look in the fridge.  Do you have these things?  If you had a big turkey dinner yesterday there's a good chance you do.
  • turkey leftovers with turkey stuffing
  • some uncooked bacon
  • some leftover gravy (optional)
  • mixed baby greens
  • cherry tomatoes (optional)
If it's all in there, you're in business baby!  

If you're missing a few things, here are some trouble shooting suggestions :

In most homes the stuffing is one of the first things to go, so if you don't have any left you'll have to create a quick alternative.  If you've got some Paleo bread your home free.  Just chop it up, add some chopped onion and maybe a bit of chopped carrot, and mix it all with some poultry seasoning or some other spice.  The rest of the flavouring will come from the bacon.  If you don't have any bread you can always just chop onion and vegetables in a pinch. Throw in anything else you have in the fridge that you can use to stretch it,
  • anything bread-like as long as it's not sweet
  • cooked ham or sausages
  • leftover cooked vegetables
This will all work as a bottom layer.

If you're missing the salad stuff, see what other vegetables you have.  The easiest solution is to chop up whatever raw stuff you have and mix it all together.  Salads can be anything.  Just mix it all with a bit of mayo or dressing and everyone will think it's a gourmet recipe.

If that isn't going to happen, see what else you have that you can heat up.  Frozen is easiest.

If there doesn't seem to be any bacon, check the freezer.  It will thaw on the counter in under half an hour.  If you don't find any send someone to the store.  It's a major part of your dish so you can't do without it. (Get them to buy greens and tomatoes and anything else you need while they're at it.)

Okay. Here's the plan :

About an hour before everyone will want to eat, put together the casserole.  Turn the oven on to 375'F and while it's heating find a casserole dish big enough to feed however many people you have and grease it.

Now you're going to start layering.  Get out the leftover stuffing and stick that in the casserole dish. If you've got a bag of frozen vegetables in the freezer - peas, broccoli, whatever - you can add some of that now as well.  This will bump up the health benefits as well as stretch what you've got to feed more.

On top of this you're going to put a layer of leftover turkey.  Slice or chunk up the meat - it can be white, dark or a mixture of both - and layer this on top of your stuffing and veg.

Now top all of this with your leftover bacon slices.  If you've got enough to cover the whole dish that will be amazing, but even if you don't, some is better then none.  However you do need to have at least a slice or two for each person because this is the secret why the casserole tastes so amazing.  After all - who doesn't love bacon ?!?

Once you've got your casserole made, stick it into the hot oven, set the timer for 45 minutes, and go make yourself a drink and put up your feet.  You deserve it.  After all, today you're the knight in shining armour!

In about half an hour you can tell the kids - or whoever else is around expecting a free meal - to set the table.  No, it doesn't usually take 15 minutes, but believe me, today it probably will.  These people are out of the working mode and it's going to be tough to get them back into it - even for a few minutes. 

By the way, If you have gravy left over, now is the time to tip it into a measuring cup (or something like that) and heat it in the microwave. You can always pour it into something a bit fancier to serve.

Once the pinger goes, take out the casserole, dump the greens and cherry tomatoes into a salad bowl, and take both containers - and gravy if you have it - to the table.  You don't really need salad dressing because the bacon will have made the casserole so lovely and juice it will be able to stand on it's own, but if someone insists, they can always go get it themselves.

Now call everyone to the table, sit back, and accept all the compliments - and make sure you remember this nifty little trick for next year!

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


Sugar-Free "Turtle" Bark - a Low Carb Keto Candy Treat

If you have always loved Turtles - or anything toffee for that matter like I do - you will LOVE this treat. Totally sugar-free, you can safely indulge this Holiday Season. When all those once-a-year treats are tempting you, you will find this will be a great alternative and keep you from feeling you're missing out.

The nice thing about this bark is that unlike normal candy where one piece is never enough, one piece of this is totally satisfying.  And if you stick to one or two pieces at the most, you should be able to satisfy your sweet tooth without worrying about starting up all those cravings all over again.

On top of all those benefits this is super easy to make.  There are only 5 ingredients and it will take you 15 to 20 minutes max.  Allow another 5 to 10 minutes in the fridge for it to harden, and in under half an hour you will have a great tasting sugar-free treat that will rival anything you might find on a holiday table.

Sugar-Free "Turtle" Bark

Paleo - Low Carb - Keto

Ingredients :
3/4 cup Erythretol, Xylitol or Swerve 
1/2 cup plus 1 teaspoon unsalted butter
1/2 teaspoon vanilla
1 cup chopped pecans
2 squares unsweetened chocolate

Directions :

(1) Line a small baking sheet or baking dish with parchment paper.

(2) Place the sweetener and 1/2 cup butter into a small saucepan.  Heat it over medium heat, stirring until the butter melts and the mixture starts to boil.  Then leave it to boil without stirring until it turns a nice golden colour. (About 4 to 7 minutes) Don't overcook, but if you do and the toffee starts to separate, just add a tablespoon or two more of sweetener and mix it in until it comes back together again.

(3) Remove from the heat and stir in the vanilla and the pecans, then spread it on the parchment paper until you have a nice thin layer.  Leave to cool while you make the topping.

(4) To make the chocolate topping, place the unsweetened chocolate and 1 teaspoon of butter into a small dish and microwave for 30 seconds. Remove, stir a bit, and microwave for another 30 seconds.  Repeat until the chocolate is almost all melted, then keep stirring until it's all smooth.

(5) Pour the chocolate over the toffee pecan mixture and smooth it over so all the toffee is completely covered.  Place in the fridge and let it harden. (About 5 to 10 minutes)

(6) Remove the bark, break into small pieces, and store in a covered container in the fridge until you want to eat it.

You will notice that I use unsweetened chocolate for the topping and I don't add any sweetener to it.  The toffee is very sweet and I think the unsweetened chocolate makes a nice contrast, but if you really don't like it you can add a bit of sweetener to it before you spread it.

Once this has hardened you can serve it on a plate but it shouldn't be left in a warm room for too long.  I think it's definitely tastes the best when it's cold and right out of the fridge - but that might just be me. 

If you want to give this as a gift I'd make sure it's opened right away.  If it's left under the tree in a warm room it could melt and end up a bit of a mess. You don't want your efforts to be wasted!

If you like this recipe, you'll find others like it in my Christmas recipe book 10 Easy Christmas Party Recipes. There are three books in my Christmas collection and together they will give you all the recipes you will need to have a great Holiday Season.

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


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Winter Garden - 1 week update

One week into my indoor garden experiment and there is already lots to see. Lots of growth, a bit of a disappointment, but also a nice surprise.

Of the three herbs I've planted both the dill and the basil have sprouted.  The dill is now much taller than the plastic top so I had to remove it.  The basil right now is just a collection of leaves peeking through, but it's there!  No sign of the parsley yet.

What I've found disappointing is that nothing has sprouted from my lettuce or my spinach.  I only put one seed in each pod, so if nothing comes up next week I'll add a few extra to each pod and see if that helps.

The nice surprise is my living lettuce.  When I bought it I put it into a glass cup with a bit of water and that kept it fresh all week.  Once I finished it I decided to experiment and see if I could get more leaves.  I added a couple of drops of the fertilizer that comes with the pods to my lettuce water and sure enough, I now have some little leaves coming up!  If I can do this I might not have to bother with growing lettuce.

I had another nice surprise this week.  I've gotten another grow setup with some jalapeno and tomato seeds as a gift so that's really going to give me everything I could possibly need.  They take longer to grow but once they are producing you can have fruit for up to 8 months which would be fantastic.  No more buying expensive tasteless tomatoes!

And of course my sprouts are amazing.  The ones on the left are my broccoli sprouts.  They always grow well but I'm sure the lights from the other plants are helping.  The ones on the right are the sandwich mix which are much smaller seeds, but these are greening up nicely as well.

So as you can see, my garden experiment is truly on it's way.

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw


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