Loaded Chicken Loaf

This recipe is super versatile and can be filled with pretty much anything you want. Imagine the possibilities.

Fathead Dough:

1 1/2 cups Mozzarella Cheese

2 tbsp Cream cheese (cut into cubes)

2 large eggs – beaten

1/3 cup coconut flour

1/4 tsp baking powder

Melt the mozzarella cheese in the microwave in 30 second increments. Stir until shredded cheese is fully melted. Add in remaining ingredients until fully incorporated.

Roll out the dough on parchment paper until desired thickness is reached. Slice diagonal strips in the dough. Once the inside is filled, fold the strips over.

Chicken Filling:

2 cups of shredded (cooked) chicken

1 bag of steamed broccoli (thawed, drained and chopped)

8 oz of cream cheese

3-4 strips of cooked bacon

McCormick Spice Garlic Ranch seasoning

Mix all the ingredients for the filling and spread down the middle of the dough. Fold dough strips over the filling and brush with butter. Bake at 350 degrees for 20-25 minutes. Enjoy!


Brussel & Brie Bites

Brussel, Brie and Bacon Bites with a Peach Bacon Jam. Say that three times fast.

  1. Roast Sprouts in the oven (coat in olive oil, salt and pepper) for 20 minutes at 375. Remove from the oven and let them cool.
  2. Slice sprouts in half and layer with small slice of Brie cheese and a piece of cooked bacon. I used a toothpick to hold the bites together.
  3. Brush bites with a glaze made of 1 tbsp Smucker’s Sugar Free Peach preserves, 1 tbsp Sweet Baby Ray’s No sugar sauce, 1 tbsp Choc Zero ( maple pecan syrup, a tsp of bacon grease, garlic powder and red pepper flakes.
  4. Put sprouts back in the oven – I used a mini muffin pan and it worked perfectly – at 425 for 5- minutes.
  5. Remove and enjoy!


Cookie Ornaments

An easy, fun activity to do with kids. Maybe not your teens. Well, maybe not my teens.

One package of Keto Queen Kreations ( Sugar Cookie Mix. Make according to directions – I did add 1/8 tsp cream of tartar to give the dough a little hold. Refrigerate dough for an hour. Remove and roll dough to desired thickness. Use cookie cutters to make your shapes, removing a smaller shape on the inside of the cookie for the jolly rancher. I did crush the sugar free jolly ranchers to add to the center, but I’m not sure that step is necessary.

Bake cookies according to directions on the bag. I pulled the cookies out of the oven halfway through the baking time and used a straw to make the hole at the top (for the ribbon). If you don’t plan on hanging your cookies from the tree, you can skip that step!

I’ve used Keto Queen Kreations mixes for 2 years I enjoy them all but this sugar cookie is amazing. Super versatile and the flavor is spot on without all the calories and carbs.

Chinese Chicken Salad

One of my favorite salads pre-keto, this salad is usually packed with a sugar laden dressing and dry ramen noodles. I knew I wanted to create a healthier version, and with the help of my favorite kitchen aide (my dad)…I did.


One head of shredded cabbage

1 cup of chopped green onions

2 cups of rotisserie chicken

1 cup of radishes (julienne style)

1/2 cup of chopped peanuts

1 cup of purple cabbage

1 tsp of garlic powder

1/2 cup cilantro

Salt and pepper to taste

I used 1/2 cup of Annie’s Shiitake Sesame Vinaigrette dressing and 1 tsp of lemon juice to finish the salad.

The topping – to add some texture, I microwaved one spaghetti squash for 5 minutes. Split the squash and lay the “noodles” on a paper towel. I then fried the squash noodles in coconut oil until slightly brown. These add the perfect crunch and sweetness to the salad.


Chili Lime Buffalo Bites

Presentation is everything to some bloggers. And I get it, I do. But, what’s more important to me is convenience – I want simple, whole foods that I can eat in between washing dishes or chasing dogs. Because that’s my life. And maybe it’s your life too.

One of my favorite grab and go, healthy snacks. Let’s eat.

Chili Lime Buffalo Bites

1 can of drained (white) chicken breast

2 tbsp of sour cream

Frank’s Hot Sauce, Tajin seasoning and some lime juice. All of this is to taste. Mix all of your ingredients. Top with chives. Enjoy!


Pumpkin Pie Truffles

1 bag of High Key Snickerdoodle cookies (in the food processor)

2 oz of cream cheese

1/3 cup of Libby’s pumpkin

2 oz of Lily’s sweets white chocolate (melted)

1 tbsp Swerve Brown sugar

1/2 tsp Pumpkin Pie Spice

After the mixture chills for an hour. Remove from fridge and form truffle balls. Place them on parchment paper and place back in the refrigerator for 1-2 hours.

Mix all the ingredients together and refrigerate for an hour. Then, form balls – place on parchment paper and put in the freezer for 2 hours. Dip frozen truffles into more melted Lily’s white chocolate and immediately sprinkle with Swerve sweetener and more pumpkin spice.


Chicken with an Almond + Paprika Vinaigrette

1. 4 flattened (boneless, skinless) chicken breast – cook 3 minutes on each side in olive oil. Remove chicken from the pan.

2. Reduce heat – add 1/2 cup chicken stock, 1 tbsp olive oil and 1 tbsp chopped garlic. Cook for one minute. Then add 2 tbsp roasted (I used slivered) almonds, 1/4 tsp lemon rind, 1 tbsp lemon juice, 1 tbsp sugar free honey mustard (I used G Hughes brand) 1/4 tsp paprika, salt and pepper (to taste). Cook for a few minutes – make sure you scrap the pan to get all the browned bits.

3. Return chicken to the pan and cook on low heat until vinaigrette reduces.

4. Top chicken with almond mixture, flat leaf parsley and green olives.


Loaded Pimento Dip

This loaded pimento cheese spread is simple to make and perfect for a holiday party. Or for an afternoon Real Housewives marathon. Let’s eat.

Loaded pimento cheese spread:

4 oz cream cheese

1/3 cup mayo

1/3 cup chopped bacon

4 oz drained pimento

8 oz shredded sharp cheese

McCormick garlic ranch, onion powder and Redmond Real Salt to taste.

Quick and easy. And you can’t beat a good dip.

Mix, chill, and eat.


Drop It Like It’s “TOT” casserole


One of my favorite keto discoveries. Super simple and versatile, and in this instance – the bulk of the recipe.

1 bag of riced cauliflower (Green Giant) steamed and cooled

1 egg

1 cup of shredded cheese

1 tsp of mustard

Salt and pepper

1 tbsp of heavy cream

Mix all of your ingredients, scoop into a mini muffin pan and bake at 350 for 25 minutes. Then raise temp to 425 and bake another 5 minutes.

Cheeseburger mixture:

1 pound of cooked ground beef

4 oz of cream cheese

1 small can of chopped green chilies (optional – we like the spice)

1/3 cup of sour cream

1 cup of shredded pepper jack cheese

Salt, pepper and McCormick’s Garlic ranch (all seasonings are to taste, I don’t measure)

Mix all of the ingredients on low heat until melted.


1. Spray an 8×8 square pan.

2. Layer your cauli-tots, the meat mixture, top with more shredded cheese and crumbled bacon. Repeat layers.

3. Bake for 25 minutes at 350.



Bacon Wrapped Chicken Bites

1 pound of chicken tenders (cut in to bite sized pieces)

1/2 cup of Swerve brown sugar

1 tsp garlic powder

1 tsp paprika

1 pound of bacon (cut in half)


1. Cut chicken tenders into bite size pieces.

2. Mix brown sugar and seasonings (to taste).

3. Roll chicken in the mixture and then wrap in 1/2 piece of bacon. Place seam down on a foil lined pan.

4. Bake for 10-12 minutes at 350, then flip chicken pieces over and bake for another 10.