Keto Biscuits

Saw this receipt on a YouTube video by BoosCruize and knew I wanted to try it out.

2 cups Almond Flour

1 Tbls Baking Powder

1 egg

1 cup shredded cheese

1/2 cup sour cream

2 tbls melted butter

dash Himalayan salt

Stir all ingredients to mix we’ll. Drop on cookie sheet lined with parchment paper using Ice Cream scoop.

Let rest while oven is preheating to 350. bake for 20-25 minutes, leave on sheet to cool

Sweet Potato Pasta with Chicken Sausage and Corn

Ingredients

• 1 tablespoon extra virgin olive oil
• 1-2 chicken sausage links, sliced into about 1/2” thick rounds
• kernels from 1 ear of corn
• 1/4 teaspoon red pepper flakes
• 1 medium sweet potato, peeled, Blade D, noodles trimmed
• salt and pepper
• 1/4 teaspoon garlic powder

Instructions

1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage, corn and red pepper flakes. Cook for about 8 minutes or until browned and cooked through. If using pre-cooked sausage, cook for about 3-5 minutes or until golden brown on both sides. Using a slotted spoon or tongs, transfer the chicken sausage and corn to a plate and immediately add in the sweet potato noodles. Season with salt, pepper, and garlic powder and cook the noodles for 7 minutes or until cooked through and al dente.
2. Add in the chicken sausage and corn back into the skillet (along with any pan juices) and toss together with the sweet potato noodles.
3. Divide into bowls and serve immediately.

From the website Inspiralized 

Chicken Fajita Bowls with Spiralized Sweet Potatoe

For the fajitas

• 4 thin-cut boneless chicken breasts, sliced into strips
• 2 tablespoons extra virgin olive oil
• 1 lime, juiced
• 2 red bell peppers
• 2 green bell peppers
• 1 white onion, peeled
• 1 large sweet potato or 2 mediums sweet potatoes, peeled
• 2 cups chopped lettuce (I used Bibb)
• 1 avocado, peeled, pitted and insides sliced
• 1/2 cup salsa

For the fajita seasoning:

• ¼ teaspoon cayenne pepper
• 1 teaspoon chili powder
• ¼ teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• 1/2 teaspoon salt
• ¼ teaspoon oregano

Instructions

1. Mix together the ingredients for the fajita seasoning a small bowl.
2. Place the chicken, half the olive oil, lime juice, and half of the fajita seasoning in a medium bowl and toss together well. Set aside in the refrigerator while you prepare the spiralized vegetables.
3. Spiralize the bell peppers and onions with Blade A. Switch to Blade D and spiralize the sweet potatoes.
4. Heat a large skillet over medium-high heat. Once heated, add the chicken and any remaining oil/seasonings. Cook for 5 minutes per side or until chicken is cooked through and no longer pink on the inside. Set aside.
5. Heat the remaining olive oil in the skillet back over medium-high heat. Immediately add the sweet potatoes, onions, and bell peppers. Add the remaining fajita seasoning mix and toss well to combine. Let cook for 10 minutes or until potatoes are cooked through, tossing occasionally.
6. Assemble the fajita bowls: divide the fajita mixture, chicken, and lettuce into bowls. Top with avocado and salsa.

Notes

Per serving (1 out of 4) - Calories: 288, Fat: 15g, Saturated Fat: 2g, Carbs: 23g, Fiber: 8g, Sugars: 6g, Protein: 20g, Sodium: 359mg

From the website:  Inspiralized 

Oven-Roasted Potatoes with Italian Herbs

Ingredients

3 cups diced red skin or Yukon gold potatoes

1 tbsp dried basil

1 tbsp dried oregano

1 tsp garlic powder

1 tsp paprika

salt, to taste

pepper, to taste

Olive Oil Cooking Spray

Directions

Heat oven to 400* F. Wash and cube raw potatoes. I prefer either red skin or yukon gold and leave the skin on for additional fiber. Place potatoes in a single layer in a 9x13 cake pan (I use the kind that has a plastic lid to cover.) Spray potatoes with olive oil cooking spray for about 3 seconds. Sprinkle potatoes with dried basil and oregano, garlic powder, salt, pepper, and paprika. Place plastic lid over baking pan and shake vigorously to evenly distribute herbs and spices (holding the lid in place, just in case!) Remove the lid and place in hot oven until slightly browned.

I serve these alone or with ketchup and both kids and adults love them. They take away the fat and fuss of french fries and are a tasty alternative that will "trick" those who think anything healthy is bland. The cooking spray helps the browning process, adds a little "crunch" and holds the herbs and spices to the potatoes.