Recipes

Warrior Fuel: Mexican Steak Stuffed Peppers

Its taco night! But…wait, no corn or flour, so what should we make to hold our taco toppings? Well, you can check out our recipe for the cheese taco shells, or get some veggies in by using a poblano pepper as your taco shell or taco boat as we like to call them. This is an easy 25 minute recipe.

INGREDIENTS

POBLANO PEPPERS

STRIP STEAK

ANY TOPPINGS YOU WANT ON YOUR TACO BOAT! We suggest….

cheddar cheese

guacamole or sliced avocados

sour cream

salsa or pico de gallo

taco sauce

RECIPE

Preheat the oven to 400 degrees. Cover a baking pan with tin foil.

Cut poblano peppers in half, scoop out any seeds and throw away. Place the pblano peppers open face down on the covered baking sheet and place in the oven for 10 minutes. After 10 minutes, flip them over and cook for another 10.

While the peppers are cooking, cut up the skirt steak into 1 inch pieces. Place on a hot skillet with preferred cooking oil and cook to your desired temperature. Drain and set aside.

Once the poblano peppers are completed cooking, place one on a plate open side up as your boat. Load a serving of the skirt steak into the pepper, and top with all your desired toppings. For a little crunch, we recommend adding pork rinds on top. Serve and enjoy!

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FTW AVOCADO CHIPS

If you miss traditional “chips” you will love these fat packed avocado Parmesan chips. They have a crunchy, fatty, salty consistency just like potato chips, with zero of the carbs. A VERY simple recipe as well! Enjoy!

TOOLS NEEDED

baking sheet

parchment paper

mixing bowl

fork

cutting knife

teaspoon

oven preheated at 325 degrees

INGREDIENTS

1 large avocado

1 tsp lemon juice

3/4 cup shredded Parmesan

1/2 tsp Italian seasoning

1/2 teaspoon garlic salt

INSTRUCTIONS

  1. Cup the ripe avocado in half and de-seed. scoop out the insides into a mixing bowl.

  2. Pour 3/4 cup shredded Parmesan into mixing bowl.

  3. Cut the lemon in half and squeeze 1 tsp lemon juice into the mixing bowl.

  4. Measure out 1/2 teaspoon Italian seasoning. Pour into mixing bowl.

  5. Measure out 1/2 teaspoon garlic salt. Pour into mixing bowl.

  6. Mash and mix all ingredients together with a fork.

  7. On a baking sheet lined with parchment paper, place dollops of the avocado mixture onto the pan and flatten into “chips”.

  8. Bake in the oven at 325 degrees for 20 minutes or until golden brown and crispy.

  9. Let cool.

  10. Scoop them in any dipping sauce, we recommend salsa and sour cream and enjoy!

Pink Keto Cupcakes

Nope, they are not green, because the birthday boy wants pink cupcakes on his St Patty’s day birthday. I winged this recipe and these cupcakes turned out to be so buttery and moist, I can’t believe I pulled them off by just winging it with the ingredients I had at the house. Best part is, no one will even guess that they are gluten, sugar and grain free. No artificial dyes or colors here either! Nature makes the best pink food coloring...raspberries!

INGREDIENTS FOR THE CUPCAKE:

2 cups almond flour

1 cup melted butter

1 TBS vanilla extract
2 teaspoon baking soda
1 teaspoon fine sea salt

1/2 cup heavy whipping cream

3 eggs

1 cup granulated sugar substitute (we recommend monkfruit in the raw)

DIRECTIONS:

  1. Preheat the oven to 350

  2. Mix all wet ingredients together from list above.

  3. in a separate bowl, mix all dry ingredients together in a bowl.

  4. Combine the wet and dry ingredients, mixing with a mixer or a large spoon until you get a batter. If the batter is too wet, add equal parts almond flour and granulated sugar substitute in order to make the batter the correct consistency.

  5. Place cupcake liner paper in 2 cupcake baking trays, pour batter to the just over halfway mark in each cupcake tin.

  6. Bake for about 12 minutes or until golden brown and cooked in the center.

    Let cool to room temperature before icing.

INGREDIENTS FOR RASPBERRY CREAM CHEESE ICING

1 CUP SOFTENED BUTTER

2 CUPS POWDERED SUGAR SUBSTITUTE (WE RECOMMEND SWERVE)

1 CUP SOFTENED CREAM CHEESE

1/2 CUP RASPBERRIES

1 TBS VANILLA EXTRACT

1/4 CUP OF RASPBERRIES FOR DECORATIVE TOUCH

DIRECTIONS

  1. PLACE ALL INGREDIENTS ABOVE MINUS THE DECORATIVE RASPBERRIES INTO A LARGE MIXING BOWL.

  2. USING A HAND OR A STAND MIXER, MIX INGREDIENTS TOGETHER UNTIL THE INGREDIENTS ARE WELL BLENDED AND HAVE AN ICING CONSISTENCY.

  3. PLACE ICING IN REFRIGERATOR UNTIL READY TO ICE THE CUPCAKES.

  4. YOU MAY WANT TO USE AN ICING PIPE TO ICE THE CUPCAKES, OR NOT BE FANCY AT ALL AND JUST TAKE A LARGE SPOONFUL OF ICING AND PLOP IT GENTLY ONTO THE TOP OF EACH CUPCAKE. PLACE ONE RASPBERRY ON TOP FOR DELICIOUS DECORATION.

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Keto Berry Layer Cake

CAKE INGREDIENTS:

1 AND 1/4 CUP MELTED GHEE

5 EGGS

2 CUPS FULLY FAT COCONUT MILK

1/2 CUP GRANULATED SUGAR SUBSTITUTE (YOUR PREFERENCE, BUT WE SUGGEST MONK FRUIT IN THE RAW)

1 TBS VANILLA EXTRACT

2 AND 1/4 CUP ALMOND FLOUR

3/4 CUP COCONUT FLOUR

2 TSP BAKING SODA

1/2 TSP SALT

DIRECTIONS:

  1. PREHEAT OVEN TO 350 DEGREES FAHRENHEIT.

  2. GREASE TWO 8X8 CAKE PANS OR LINE WITH PARCHMENT PAPER

  3. IN A LARGE MIXING BOWL, COMBINE ALL THE WET INGREDIENTS. WHISK UNTIL COMPLETELY COMBINED.

  4. IN A MEDIUM MIXING BOWL, COMBINE ALL DRY INGREDIENTS. MIX TO COMBINE.

  5. POUR THE DRY INGREDIENT CONTENTS BOWL INTO THE WET INGREDIENTS BOWL AND MIX THOROUGHLY TO A BATTER.

  6. EVENLY DISTRIBUTE THE BATTERS BETWEEN THE TWO CAKE PANS.

  7. BAKE FOR 35-45 MINUTES, OR UNTIL THE CAKE IS SET IN THE MIDDLE. INSERTING A TOOTHPICK OR A FORK IN THE MIDDLE OF THE CAKE SHOULD COME OUT CLEAN.

  8. WHEN THE CAKES ARE COMPLETED BAKING, LET THEM SET OUT UNTIL COOLED TO ROOM TEMPERATURE BEFORE ADDING FROSTING.

VANILLA BUTTERCREAM FROSTING

INGREDIENTS:

2 CUPS SOFTENED BUTTER

2 CUPS CONFECTIONERS SUGAR SUBSTITUTE (WE LIKE THE SWERVE BRAND)

6 TBS FULL FAT COCONUT MILK

1 TBS VANILLA EXTRACT

DIRECTIONS:

  1. COMBINE ALL INGREDIENTS INTO A LARGE MIXING BOWL.

  2. WITH AN ELECTRIC MIXER, MASH THE INGREDIENTS TOGETHER TO COMBINE AND THEN WHIP UNTIL A SMOOTH TEXTURE IS ACHIEVED.

TO CREATE THE BERRY LAYER CAKE:

  1. CUT UP SLICES OF RIPE STRAWBERRIES SO THAT THEY WILL LAY FLAT IN THE MIDDLE LAYER OF THE CAKE.

  2. PLACE A 1/2 INCH LAYER OF ICING ON TOP OF ONE OF THE CAKES.

  3. LAY STRAWBERRY SLICES ON TOP OF THE ICING LAYER CREATING ONE LAYER OF STRAWBERRIES.

  4. PLACE A 1/2 INCH OF ICING ON TOP OF THE YET UN-ICED CAKE.

  5. CAREFULLY PLACE THE ICING SIDE OF THE ICING SIDE OF THE CAKE ON TOP OF THE STRAWBERRY LAYERED CAKE, MAKING A ICING, STRAWBERRY, ICING “SANDWICH” MIDDLE LAYER.

  6. GENEROUSLY ICE THE TOP OF THE CAKE.

  7. PLACE BLUEBERRIES ON TOP OF THE GENEROUSLY ICED CAKE IN ONE LAYER, GENTLY PUSHING DOWN ON THE BLUEBERRY TO EMBED THEM INTO THE ICING HALFWAY.

STORE THE CAKE IN A REFRIGERATOR UNTIL A FEW MINUTES BEFORE READY TO SERVE. CUTTING INTO THE CAKE WILL EXPOSE THE PRETTY LAYERS OF BLUEBERRIES, ICING, CAKE, ICING, STRAWBERRIES, ICING AND CAKE.

P.S. NO ONE WILL GUESS THIS CAKE IS GLUTEN FREE, GRAIN FREE AND SUGAR FREE.

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LOW CARB CHEESY SQUASH AND SPINACH CASSEROLE

My fiance bought a squash and it sat on the counter for 2 weeks because neither of us really knew what to do with it. The traditional way to make squash is with lots of brown sugar….and that is out of the question, so I went on a Google search to find a way to make this as low carb as possible. I found a base recipe and changed some things, and let me tell you, it was delicious! Yes, squash is a starchy vegetable and not normally consumed on a low carb diet, but on occasion it’s good for your gut to get some high fiber starchy veggies, so don’t worry about having squash every once in awhile (minus the sugar of course!). Here is my recipe. P.s. I am now dubbing this one to take the place of potatoes au gratin AND squash casserole at holiday gatherings.

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 Tablespoon butter

  • 1 small onion, chopped

  • 6 cloves garlic, minced

  • 4 cups peeled and cubed yellow squash

  • 2 cups baby spinach

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup sliced raw almonds

  • 1 1/2 cup shredded Colby-Monterey Jack cheese, divided

  • 1/2 cup heavy whipping cream

  • 2 eggs

INSTRUCTIONS

Preheat oven to 400 degrees F

  1. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.

  2. Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture.

  3. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture.

  4. Grease a 9x13 casserole dish with olive oil. Take one cup of baby spinach and layer at the bottom of the dish. Pour and layer half of the squash mixture on top of the 1st layer of spinach. Place a second cup of the baby spinach on top of the 1st layer of squash. Then finally add the last half of the squash mixture on top of the second layer of spinach. Top with remaining Colby-Monterey Jack cheese and almond mixture if desired.

  5. Bake in the preheated oven until casserole is golden brown and bubbling, 20- 30 minutes.

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Chicken Satay Sir Fry With Peanut Sauce

The problem with Asian food is the fact that they typically use oils and sauces that contain soy and gluten and of course….rice. Chicken Satay with peanut sauce is an item I would always order at an Asian restaurant, so I decided to make a gluten free, soy free, rice free version of this traditional Asian dish.

Prep Time 15 minutes

Cook Time 15 minutes

Marinating Time 6 hours

Servings 4 servings

Ingredients

CHICKEN:

  • 2 boneless skinless chicken breasts (3/4 to 1 pound total)

  • 1 scallion thinly sliced

Marinade:

  • 1/2 cup full-fat, unsweetened coconut milk

  • 3 cloves garlic minced

  • 1/2 teaspoon curry powder or curry paste

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon cayenne powder

Peanut sauce:

  • 1/4 cup natural, sugar free peanut butter

  • 2 tablespoons sesame oil (ensure you purchase gluten free)

  • 1 tablespoon olive oil

  • 1 tablespoon soy sauce (ensure you purchase gluten free)

  • 1 tablespoon lime juice

STIR FRY VEGETABLES

Purchase a frozen Asian stir fry mixed vegetables.

Instructions

  1. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.

  2. Cooking the chicken: Drain the marinade from the chicken. Add 2 TBS of olive oil to a skillet. Cook the chicken at medium heat for about 5-8 minutes. Chicken pieces should not be pink, but not be brown either. You will finish cooking the chicken with the vegetables.

  3. Making the vegetables: Steam the bag of frozen Asian vegetables. Drain additional water and add to the pan with the almost done chicken. Add 1 TBS of Sesame oil and turn the skillet on high heat. Stir fry the chicken until brown with the vegetables. In the last minute of cooking, add 3/4 of the scallions to the pan and stir them into the chicken and veggie mixture. Save 1/3 of the scallions as a garnish for serving or add to peanut sauce.

  4. Making the sauce: Add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.

  5. Serving: Serve chicken and vegetables onto a plate. Drizzle the peanut sauce over the chicken or dollop on the side as a dipping sauce. We highly suggest adding a side of garlic sriracha and you can even eat with some steamed cauliflower rice if not having “rice” with Asian food seems sacrilegious.


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Cauliflower Baked Ziti

Thank you to FTW Member Jill Hebron for this recipe and pictures!

INGREDIENTS

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

pinch red pepper flakes

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. tomato paste

1 tsp. dried oregano

1 (28-oz.) can crushed tomatoes

2 tbsp. thinly sliced basil, plus more for garnish

1 large head of cauliflower, (about 3 cups) cut into florets, blanched, and drained well

1 1/2 c. fresh ricotta

2 c. shredded mozzarella

1/2 c. freshly grated Parmesan

DIRECTIONS

  1. Preheat oven to 375°. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat.

  2. Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.

  3. In a large bowl, pour sauce over cauliflower and stir to combine. In a large baking dish, place half the cauliflower in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan. Add the rest of the cauliflower in an even layer on top, and top with remaining cheeses.

  4. Bake until cheese is melted and golden, 25 minutes. Garnish with basil before serving

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Cheesburger Bake

Thank you Fire Team Member Gina Wolter for this recipe!

CHEESEBURGER BAKE
INGREDIENTS
-1.5 lb ground beef
-1 packet Onion Soup Mix 
-2 tbs minced onions
-2 eggs
-1/2 cup mayo
-1/4 cup heavy cream
-8 oz cheddar cheese
- Salt & Pepper To Taste
- yellow mustard for top optional added after baking
-Dill hamburger pickles as topping. optional

Instructions

Preheat oven to 350 degrees

Toss ground beef, onions and 1 package of onion soup mix in fry pan until lightly browned and drain the grease.

After draining mix together ground beef and 4 oz of cheddar cheese and place in lightly greased pie plate.

Next you will mix together eggs , mayo, heavy cream, and salt and pepper in a small bowl. After being mixed thoroughly pour mixture over beef in pie plate

Top with 4oz remaining cheese.

Bake for 30 minutes. Enjoy!!

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LOW CARB 16 MINUTE PIZZA

This recipe was created by FTW Founder Steph Lincoln.

Made a pizza tonight and I kinda winged the recipe because I ended up missing a couple of ingredients, but it totally worked out and was delicious! Here it is: 

INGREDIENTS:

2 1/2 cups Almond flour

2 cups shredded mozzarella
2 TBS of olive oil

1 TBS of garlic salt

TBS Italian seasoning

Whatever toppings you desire on your pizza. Shown here in the picture with

1 Cup shredded mozzarella

1/2 cup marinara sauce

pepperoni slices

black olives

white onion

INSTRUCTIONS

Preheat oven to 400 degrees. Oil a pizza pan with olive oil.

Combine the almond flour, shredded mozzarella, 1 egg, seasoning and oils and mix with hands into a dough. Press and roll the dough to a flat round pie. Place onto an oiled pizza plan and bake for 8 minutes at 400 degrees.  
Pull the half baked dough from the oven, add whatever toppings you like. Place back into the oven for 8 more minutes. 
Cook until dough is completely cooked with a crisp crust.

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Keto "Crack" Chicken

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Thank you to Fire Team Member Jill Hebron for this recipe!

Keto Crack Chicken

Cook about 2lbs of chicken in your crockpot with about a cup of broth.

When chicken is thoroughly cooked and softened, shred it up with forks and toss in 8oz of cream cheese (or 4oz cream cheese + 4oz greek yogurt) and add HALF packet of ranch seasoning. I find this to be quite salty, so start small and adjust to your taste, and season with salt & pepper as needed.

Cook on low for about an hour to melt and mix. Serve hot or cold!!

If you are not a fan of ranch, you can flavor the chicken with pesto or salsa. Sometimes I split the cooked chicken in half and season separately, so I have more tasty keto eats during the week

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Keto Hot Pockets

Thank you to Fire Team Member Kristen Gryzik for this recipe!

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Keto Hot Pockets

INGREDIENTS:

1 3/4 cups pre shredded/grated cheese mozzarella
3/4 cup almond meal/flour
2 tbsp cream cheese full fat
1 egg medium
1 tbsp of butter 
Garlic powder and Italian seasoning
Parm cheese (optional)
*whatever you want for inside

1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute. Stir then microwave on HIGH for another 30 seconds.
2. Add the egg, salt and mix gently.
3. Roll the keto cheese dough between 2 pieces of baking parchment/paper. Do not roll as thin as a thin pizza crust. It needs to be a little thicker so it is sturdy and will hold the pizza filings. 
4. Remove the top baking paper/parchment. Cut the dough into 8 squares
5. Take 4 squares, put insides on top, take other 4 squares, put them on top and squeeze the sides together. 
6. Bake for 15 min on 425 degrees.
7. When done baking, melt butter add Italian seasoning and garlic powder. Brush on top, add Parm cheese if you want as well.

Noodleless Lasagna used for stuffing the keto hot pocket shown in the picture

INGREDIENTS

1 lb Ground Beef
1/2 lb Italian Sausage
1/4 cup chopped white onion
1 1/2 cup Marinara Sauce
3/4 tsp Garlic Powder, divided
1 tsp Oregano, divided
1/2 cup Ricotta Cheese
1 cup Shredded Mozzarella, divided
2/3 cup Parmesan Cheese, divided
Chopped parsley, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 400 degrees.

In a 12-inch cast iron skillet (or other oven safe equivalent), brown the ground beef and ground sausage together over medium heat on the stovetop until no pink remains (about 15 minutes). Drain the excess fat and return to heat.

Add the onion to the pan and saute with meat until it begins to soften, 3-5 minutes. Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.

In a medium bowl, mix the ricotta, 1/2 cup of mozzarella, and 1/3 cup of the Parmesan. Add a bit of salt and pepper to taste and add the remaining oregano and garlic powder to the cheese mixture and fold until completely combined.

Turn off the heat and spread the meat around the pan until it's an even layer. Place spoonfuls of the cheese mixture around the pan, pushing them down a bit with your spoon to the bottom of the pan.

Sprinkle the top with the remaining mozzarella and Parmesan. Bake for 20 minutes until bubbling and the top begins to turn golden. Garnish with chopped parsley, if desired.

Broccoli chicken alfredo with zoodles and cauliflower cheese "bread"

Thank you to Fire Team Member Jim Wolter for this recipe!

Total time: 30 minutes

Broccoli Chicken Alfredo Recipe

INGREDIENTS
1 large chicken breast cubed
4 cups chopped broccoli, fresh is better
2 large zucchini spiraled 
1 stick butter
Half stick of butter 
1 package cream cheese 
1 1/2 cup heavy whipping cream 
1/2 cup shredded parmesan 
2 garlic cloves

INSTRUCTIONS: Melt butter and cream cheese. When melted melt parmesan and add cream. Use a whisk to blend the sauce. Sprinkle pepper and Italian seasoning into the mixture if desired. The parmesan is salty so he careful if you add salt. I have over salted my first batch. 
Separate pan cook half stick of butter, chicken and broccoli till chicken is fully cooked. Combine sauce and chicken serve over boiled zucchini noodles. 

CAULIFLOWER CHEESE BREAD
Ingredients
1 head cauliflower raw

1/2 cup Mozzarella Cheese shredded

1/2 cup Parmesan Cheese shaved

1 large egg

1/2 tablespoon garlic minced

1/2 tablespoon fresh basil chopped

1/2 tablespoon fresh Italian flat-leaf parsley chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup Mozzarella Cheese shredded

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.

Rice the cauliflower by coring it and breaking it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced, raw cauliflower in a paper towel to help remove moisture.)

In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.

Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!


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PORK APPLE AND ONIONS WITH BUTTERY RANCH MUSHROOMS

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I found these great recipes on the Chunky Chef and make a few changes and wow, this was such a satisfying meal for a chilly winter day!

GROCERY LIST FOR BOTH DISHES

4-5 Pork loins

2 medium apples

1 white onion

2 cartons of mushrooms (whatever kind you prefer)

Garlic (already peeled or peel your own, you just need 6 cloves)

Dijon mustard

salt and pepper

Italian seasoning

stick of butter olive oil

INGREDIENTS FOR PORK APPLE AND ONIONS

  • 4 Tbsp olive oil 

  • Four 3-4 oz bone-in pork loins 

  • salt and pepper to taste

  • 3/4 cup chicken stock

  • 1 TBS Dijon mustard or whole-grain Dijon

  • 1 TBS Italian seasoning

  • 2 medium apples thinly sliced (I used honey crisp)

  • 1/2 white onion, thinly sliced.

INSTRUCTIONS

  1. Season both sides of pork chops with salt and black pepper. Add 2 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.

  2. Remove pork chops to a plate.

  3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.

  4. Add remaining 2 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper and the Italian seasoning. Stir to combine.

  5. Pour in stock mixture.

  6. Slide pork chops back into the pan, nestling them down in between the apples.

  7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

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Ingredients for garlic butter ranch mushrooms

  • 2 cartons of mushrooms, you can cook whole or sliced, your choice

  • 1/2 stick of butter butter

  • 1 Ranch dressing packet (or whatever dressing mix you prefer, Italian works great as well)

    INSTRUCTIONS

    1. Clean mushrooms thoroughly, then slice if you prefer not to serve them whole and place in a medium sauce pan with 1/2 stick butter on medium heat.

    2. Once the butter has melted, pour the ranch dressing mix over the mushrooms.  Stir to coat.

    3. Cover and cook on LOW for about 10 minutes.  Make sure to give them a stir every couple of minutes to make sure they cook evenly. Check for desired tenderness, and cook a little longer if needed.

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FTW Beef With Basil Recipe

The other day I was craving one of my favorite Tai dishes- beef with basil. I haven’t had it in a very long time. The reason why is that I have never been able to find a Tai restaurant that uses gluten free soy sauce. I recall ordering this amazingly satisfying dish countless times in New York City (this was me pre-gluten free). So I decided to take a stab at making a gluten free version at home (with fingers crossed because this was certainly an experiment). To my utter surprise, it was delicious!!! Actually, I think my beef with basil was better than any time I have ever had it before! So, Asian dish lovers rejoice, you can make keto and gluten free friendly Asian food at home! The recipe below serves 4. Takes about 20 minutes to cook. Easy one skillet meal!

P.s. Traditionally this dish is cooked with chili peppers. I prefer not to do this because of different taste levels of spiciness. You are more than welcome to cook the vegetables with chili peppers. We prefer to add a side of garlic sriracha so you can spice it up to your own taste.

INGREDIENTS:

  • 1 pound flank steak, sliced in thin strips against the grain

  • 1 teaspoon water

  • 1 teaspoon cornstarch

  • 1 teaspoon gluten free soy sauce

  • 1 tablespoon cooking oil

  • 1 whole red bell pepper, thinly sliced

  • 1 whole green onion, sliced (green and white parts)

  • 3 cloves garlic, minced

  • 1 cup basil leaves

    Sauce Ingredients

    • 3 tablespoons gluten free soy sauce

    • 2 tablespoons fish or oyster sauce (make sure it’s gluten free)

    • ¼ cup water

    • 2 tablespoons of raw honey or agave

      SIDE DISH SUGGESTIONS

      Instead of rice, we suggest getting a bag of cauliflower or broccoli rice to serve this dish with. An awesome protein packed side veggie is edamame. Both sides can be bought frozen and steamed in the microwave in minutes.

    INSTRUCTIONS

    1. In a medium bowl add beef, water, cornstarch and soy sauce. Toss to coat.

    2. Heat oil in a large skillet over high heat.

    3. Remove the beef from the marinade and sear the beef until just browned, 2-3 minutes. Remove from the pan and set aside.

    4. Add the red pepper and green onion to the pan and cook for 2-3 minutes or until tender.

    5. Add in garlic and cook for an additional minute.

    6. Add the beef back to the pan along with the sauce. Cook until thickened, 2-3 minutes.

    7. Fold in the basil and cook until it’s just wilted.

    8. Serve immediately with green onions and sesame seeds and a side of garlic sriracha if desired

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FTW Egg Muffins

Need a quick, low carb, on the go breakfast idea? Check out this super easy recipe for egg muffins! Add any ingredients to customize this quick, healthy and easy snack!

Keto Pumpkin Spice Fudge

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Just in time for Thanksgiving! We love this festive Spiced Collagen Fudge from MHS Speakers, and food bloggers, Matt & Megha of KetoConnect, we just had to share. It's super simple, and makes a perfect keto-friendly holiday treat!
 

Ingredients:

  • 1/2c almond butter

  • 1/2c collagen

  • 1/4c pumpkin puree

  • 50 drops stevia (1/2 tsp liquid stevia)

  • 1/4c coconut flour

  • 1/4t salt

  • 1/2t nutmeg

  • 2t cinnamon

Instructions: 

  • Combine all the ingredients in a medium mixing bowl using a spatula.

  • Once fully incorporated transfer mixture to your mold/tray and spread out evenly.

  • Refrigerate for 2 hours prior to slicing and serving. Best stored in an air tight container in the fridge/freezer up to 1 month.

Copyright 2018 Fire Team Whiskey LLC

EATING LOW CARB AT THANKSGIVING...IS IT POSSIBLE?

Many of us who are watching our weight, or just really care about staying on plan struggle around the holidays. Every holiday party is packed with carbs and sugar. We fear being judged or having to deal with the backhanded comments from fellow gathering attendees “You are not fat, you need to eat” “It’s the holidays, can’t you just enjoy yourself?” or the lovely “Well if you think your fat and shouldn’t eat this stuff…then you must think I am a whale!” (yes, all said to me at holiday gatherings).

There is a way to enjoy the Thanksgiving gatherings and actually get to eat! There are plenty of traditional foods that are low carb friendly already found on the tables of most American Thanksgiving gatherings! Here are just a few:

Turkey

Ham

Deviled eggs

Side salads (minus croutons, those are easily removed)

And cooked green side vegetable (as long as it is not a casserole, those usually include flour)

Sliced meats, cheeses, olives and raw vegetables from traditional appetizer trays

Alright, feeling a little better? No? Our next suggestion is to bring 2 -3 things that fit your diet that you can share! Who knows? You may inspire someone to follow your lead and switch to a low carb lifestyle! We suggest bringing an appetizer, a side and a desert. Combine with the turkey and you have all the bases covered.

What is great is that you can take any traditional thanksgiving recipe and with a couple of changes, make it low carb (and just as good).

For example, lets take the traditional green bean casserole. Take the traditional recipe that uses cream of mushroom soup (that commonly has flour in it and also canola oil) and make your own cream of mushroom soup instead. Here is how to make your own cream of mushroom soup.

Ingredients:

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  • 3 tablespoons unsalted butter

  • 1 pound button mushrooms, cleaned and sliced

  • 3 tablespoons almond flour or arrowroot

  • 1 1/2 cups chicken stock

  • 1 1/2 cups heavy cream

Melt butter over medium heat in a large skillet. When foaming subsides add the mushrooms and season generously with salt and pepper. Saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes. Add the flour and stir constantly until incorporated, about 1 minute. Gradually add the chicken stock and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, 5-6 minutes.

Replacing the breaded and fried onions are easy as well!

Slice 1 whole red onion and skillet fry them in ghee or coconut oil and coat them with almond flour or pulverized pork rinds. Add salt and pepper to taste. This will make the perfect “breaded” (not breaded) onions for your casserole.

Lastly, make sure to get 2 pounds of fresh green beans (not those sorry soft canned ones) and boil them for 6 minutes. Put the green beans and home made cream of mushroom soup in a casserole dish, top with your onions and bake until bubbling at 375 for about 20 minutes.

For desert, substitute pretty much any traditional baking recipe flour for almond flour and sugar for swerve or stevia (whatever your preference is).

Here is a recipe for a low carb pumpkin bread:

INGREDIENTS:

2 1/2 cup almond flour

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3/4 cup stevia or swerve

2 tsp Pumpkin pie spice

2 tsp baking powder

1/4 tsp Sea salt

3/4 cup Pumpkin puree

4 large Eggs (lbeaten)

1/3 cup Butter 

1/4 cup Pumpkin seeds

Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with coconut oil or line with parchment paper so loaf doesn’t stick or use a disposable aluminium loaf pan.

  1. In a large bowl, mix together the almond flour, stevia, pumpkin pie spice, baking powder, and sea salt.

  2. Add the pumpkin puree, eggs, and melted butter. Mix until well combined.

  3. Transfer the batter into the loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.

  4. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing

Bringing your own low carb options that are delicious will not only make you feel great about sticking with your plan, but will impress your skeptical friends and family and possibly convince them that this low carb thing may be a great way to live!

Copyright 2018, Fire Team Whiskey, LLC All rights reserved.

Pumpkin Spice Latte Shake

Fall is in the air and pumpkin spice everything is EVERYWHERE! The problem is, almost everything with pumpkin spice in it, has a ton of sugar and carbs in it. If you are a pumpkin spice latte lover, you are going to love this “spiced up” version of the Fire Team Whiskey SpecOps® Shake! Wave as you pass up the Starbucks run and make your own ZERO added SUGAR version at home or at work! This recipe does require a blender. We recommend the Ninja Blender (CPT Lincoln owns two, she has one at home and one at work).

Ingredients:

One packet of Fire Team Whiskey SpecOps® Shake

1/2 Frozen or fresh ripe banana

2 TBS of pumpkin puree (make sure to get the canned pumpkin puree with no added sugar)

A dash or two of organic cinnamon (we promise you it’s way better than regular cinnamon)

1 TBS of raw pumpkin seeds

DIRECTIONS:

Place all the ingredients in the blender with 8-12 ounces of water. Add ice if you want to make it “milshakey” in texture. Blend. If you want to get fancy top off with a dash of cinnamon and a few pumpkin seeds. ENJOY!

Copyright 2018 Fire Team Whiskey LLC, All rights reserved.

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Keto Vegan Taco "Meat"

This recipe was borrowed with love from the metabolic health summit for all our Keto Vegans out there! Yes you can do Vegan Keto! The ketogenic diet is commonly contrasted with a plant-based lifestyle, but who says you can’t do both!? This plant-based “taco meat” is full of flavor, incredibly versatile, and is a perfect example of how these two worlds collide.

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Ingredients:

  • 2 cups chopped mushrooms

  • 3 cups pulsed cauliflower

  • 1 cup chopped walnuts

  • 1 cup chopped pecans

  • ¼ cup melted coconut oil

  • 2 TBS chili powder

  • 1 TBS cumin

  • 1 tsp garlic powder

  • 1 tsp salt

Instructions:

  • Preheat oven to 350F. Line baking sheet with parchment paper.

  • Pulse cauliflower in food processor until ground (but not fully blended)

  • Finely chop mushrooms

  • In a large bowl, mix all spices and melted coconut oil

  • In the same bowl, add the rest of the ingredients and mix until everything is well-coated

  • Spread evenly on baking sheet to form a thin layer, about ½ inch (you may need two sheets)

  • Bake for 15 minutes, stir, and bake for another 15 minutes

  • Serve as you would taco meat!

Serving Size: ⅛ of recipe
Calories per serving: 275 Total Fat: 26g Protein: 6g Total Carbs: 8g Fiber: 4g Net Carbs: 4g