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🍕 Keto Chow pizza crust 🍕- by Maggie Huynh @theketogenicmermaid

This recipe comes from Maggie theketogenicmermaid on Instagram. You can see her original post here (reposted on our blog with permission).

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🍕 Keto Chow pizza crust 🍕- by Maggie Huynh @theketogenicmermaid
This recipe comes from Maggie: I did something today. Something even my 3 year old likes! When it comes to keto foods using almond flour or coconut flour, my kids steer clear, won’t even try things at first glance. But this pizza right here doesn’t look keto at all, that she actually wanted to try it. I was like SCORE! She kept coming back for more too! #momwin😍 Before I start rambling here’s the recipe. I used my favorite, @ketochow🤗
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
quarters
Ingredients
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
quarters
Ingredients
Instructions
  1. Preheat oven 350
  2. Combine all ingredients in a bowl, then spread out on a greased or parchment paper liner baking sheet.
  3. Bake for 15-20 minutes
  4. Top with your choice toppings & stick it back in the oven till all melted.
Recipe Notes

Macros (using my ingredients) Servings 4 - 1 slice per serving Fat - 9.7 grams, Protein - 12.5 grams, Carbs - 2.6 grams, Net Carbs - 1.1 grams

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By |2019-05-14T18:46:49-06:00May 14th, 2019|Tags: , , |0 Comments

Keto Chow Creamy Alfredo Sauce

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Keto Chow Creamy Alfredo Sauce
Creamy, comforting and delicious; quick and easy to make. Pour it over your favorite low carb noodles or vegetables, use it to top your low-carb pizza, or just eat it with a spoon. It’s Alfredo.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix the water, heavy cream and keto chow together blending until there are no lumps and set aside.
  2. Melt the butter in a small saucepan
  3. Add the minced garlic and cook over low heat until the garlic is soft, fragrant and starting to turn golden. Don’t allow the butter or the garlic to brown.
  4. Stir in the garlic powder, parsley, salt and pepper
  5. Whisk or blend in the ketochow mixture, mix well
  6. Cook over medium-low heat while stirring until the sauce starts to simmer.
  7. Stir in the cheese.
  8. Return to a simmer.
  9. Taste and add more salt and pepper if you prefer.
  10. Serve hot over your favorite low carb noodles or vegetables. Garnish with extra grated cheese and fresh parsley if desired.
Recipe Notes

Yield: about 2 cups of sauce. Taffiny Elrod February 2019

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By |2019-02-27T09:36:00-06:00March 1st, 2019|Tags: , , |0 Comments

Creamy Keto Chow Baked Cauliflower and Cheese

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Creamy Keto Chow Baked Cauliflower and Cheese
Instructions
  1. Grease a 9 X 13 baking pan. Preheat oven to 350F
  2. In a large mixing bowl beat together the eggs, mix in the keto chow, dry spices, milk and heavy cream. mix well until there are no lumps.
  3. Stir in the cauliflower.
  4. Stir in 2 cups of shredded cheese.
  5. Spread the mixture into the greased baking pan. Sprinkle the remaining 1/4 cheese on top.
  6. Bake at 350 F for approximately 35 minutes until the casserole is set and beginning to brown on the top.
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By |2019-02-27T09:36:33-06:00February 27th, 2019|Tags: , |0 Comments

Roasted Asian Vegetables

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Roasted Asian Vegetables
The perfect nutritious side dish to any oriental cuisine.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Thoroughly rinse and chop vegetables (chop each vegetable relatively the same size so they will cook evenly).
  3. Toss Vegetables in oil, soy sauce, lemon juice and seasonings.
  4. Place on a lined cookie sheet and roast in the oven for 12-15 minutes, or until vegetables are tender.
  5. Remove from oven and serve immediately. Plate with salmon (recipe found on ketochow.xyz) or other main dish.
Recipe Notes

Nutrition Facts:

Calories: 64

Fat: 2.9 g

Carbs: 6.9 g

Protein 2.1 g

Fiber: 1.9 g

Net Carb: 5 g

 

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By |2018-05-16T12:31:48-06:00May 20th, 2018|Tags: |0 Comments

Buffalo Coleslaw

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Buffalo Coleslaw
The tangy crunch of this spicy Buffalo Coleslaw is the perfect side dish for any BBQ. This recipe was originally featured on Ruled.me, a website specializing in lifestyle change for weight loss.
Prep Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a small bowl, mix the coleslaw dressing: mayonnaise, hot sauce, apple cider vinegar, garlic powder, and salt (the longer the dressing sets before being mixed into the slaw, the more intense the flavor; I mixed my dressing the night before and as a result the coleslaw was VERY spicy).
  2. For the dressing I used Frank's Red Hot Wings Buffalo sauce. If using this hot sauce, I would recommend using about half that this recipe calls for because it was a little too hot.
  3. Remove blemished cabbage leaves and cut in half.
  4. Finely chop 1/2 of the cabbage, 1/2 of the onion, 2 celery ribs and place in a colander.
  5. Rinse the vegetables.
  6. Finely chop the chives.
  7. Place the rinsed vegetables and chives in a large mixing bowl.
  8. Pour dressing over vegetable mix.
  9. Toss thoroughly, incorporating all of the dressing into the coleslaw.
  10. Crumble 1 cup of blue cheese into the coleslaw and toss.
  11. Refrigerate coleslaw until ready to serve.
  12. For extra heat, plate and drizzle with hot sauce.
  13. Top with remaining chives and blue cheese.
  14. Serve and enjoy! This slaw is phenomenal on burgers or even mixed into green salads.
Recipe Notes

Nutrition Facts:

Calories: 115

Fat: 9 g

Carbs: 5 g

Protein: 3.9 g

Fiber: 1.5 g

Net Carbs:  3.5 g

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By |2018-05-16T12:31:22-06:00May 18th, 2018|Tags: |0 Comments

Tuna-Stuffed Grilled Jalapeño Poppers

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Tuna-Stuffed Grilled Jalapeño Poppers
These colorful, protein-packed poppers are a delightful way to kickoff any party or dinner.
Prep Time 10 minutes
Cook Time 8 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 8 minutes
Servings
people
Ingredients
Instructions
  1. Recipe originally from The Primal Kitchen Cookbook (page 131).
  2. Finely chop bell pepper, avocado, cilatro and green onions.
  3. Drain tuna and place in a small mixing bowl.
  4. Incorporate bell pepper, avocado, green onions, cilantro, tuna, mayo, garlic powder, salt and pepper.
  5. Wash jalapeños and cut in half lengthwise. Remove seeds and white parts of jalapeño.
  6. Place jalapeños on cookie sheet with wax paper or silpat mat. Broil on high in oven for 5-7 minutes (until tender, and charred on skin).
  7. Remove from oven and stuff with tuna filling. Place back in oven (turn off the oven prior to placing stuffed jalapeños in oven). Warm for 5 minutes, or until ready to serve.
  8. Plate and eat immediately.
Recipe Notes

Nutrition Information

Calories: 112

Fat: 8.4g

Carbs: 3.5g

Fiber: 1.9g

Net Carb: 1.6

Protein: 6.2g

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By |2018-01-17T08:04:22-06:00January 27th, 2018|0 Comments