GF Keto Mexican ‘Cornbread’

Hey, y’all. 🙂

Since we last met…

My vein procedures are heeling. I’m still in a lot of pain at times but overall it’s better. They said it can take a good while for the pain to completely go away so I’m trying to just fight thru it.  I go back at the end of the month for a follow-up to see how well the healing is going.

Picked up this daikon radish and decided to make some cheese-y scallops with it.

To go with pork rind crusted pork chops.

I was very impressed with the rinds as breading. I will definitely do this again.

I wasn’t impressed with the radish and won’t do that one again.

Relationship goals. They are so cute.

Lunch out plus some baked chicken dipped in ranch. If my Aunt P sees this she’s probably dying laughing at the vegetables I’m eating now.  When my Meme was in her latter years she suffered from Alzheimer’s and someone had to stay with her. Some of the time it would be me and Aunt P.  She was constantly trying to get me to eat all kinds of smelly vegetables. I always refused. I bet she finds this amusing now. 🙂


On to the star of todays post…

1/3 cup crushed pork jalapeno pork rinds, 3 tbsp parm, 2 tbsp whey protein isolate, 1/2 tsp baking powder, dash of salt, bog handful of grated pepper jack cheese.

Add to that: 3 tbsp sour cream and 1 egg.

350* for about 14 – 20 minutes depending on oven. In my convection oven it took 14 minutes.

Had it with left over brisket and I had my homemade sugar free bbq sauce for dipping.

Y’all this we unbelievable. Even the regular eaters in the house who tasted it loved it…and they pretty much hate everything I’m eating these days. Next time I’d make 1 1/2 of the recipe for this pan as it was just a little bit thin.  But taste wise…nobody could believe ground up pork rinds turned into this.

This week is Papa B’s B-day. Happy early bday to the very best Dad in the world. I love you. 🙂

Sad but not at all surprising.  Interesting though that this is the hill these @ssholes chose to die on.  The only good thing about it is the timing. There will be PLENTY of time between now and Nov ’18 for this to hurt real people in a very real way.  Leaving them wanting to lash out in the only way they can…with their votes.  Can’t y’all already see the ads come next August-ish? The anguished Moms of sick kids on one side of the screen contrasted with the smiling / partying faces of the human garbage senators partying at the White house on the other side of the screen.  Political suicide.

Get involved, y’all. If you have any heart at all…get involved.  Be the good.  🙂

That’s all for today. Y’all have a great week and I’ll see you soon.

Reminder: you can keep up with me on Instagram here for somewhat more frequent postings. 🙂


GF SF Pizzookie + Ice Cream

Hey, y’all. 🙂

I’m feeling better. Last week was super rough. Initially I was supposed to only have 2 procedures but then ended up needing a 3rd one on Friday. The pain was unbearable at times but I seem to be turning a corner now.

If you’re following along on Instagram you already know this but if not…I ate super bland and comfort type food for the first few days and then Saturday tried cheese shell tacos.

Oh my gravy, y’all that was so good. Y’all know I make cheese chips all the time. I’ve been making those since the first time I tried Low Carb eating back in ’08. But I never tried turning them into taco shells.  So much wasted time. 🙂

Anyway, through everything I’ve stayed completely on plan and I’m kinda proud of that too. 🙂


So today was my half bday. 😉

Even Omaha Steaks ‘noticed’ and offered me some kinda 1/2 off birthday combo. 😉 I didn’t buy it but thanks, OS. 🙂

We’ve been doing the whole half bday thing for a couple years now. Last year I went out to my fav Mexican place but this year I didn’t feel like that at all.

I had to have a treat though and wanted it to be 100% on plan.


First I made a 1/4 of this elana’s pantry chocolate chip cookie recipe.

I used butter instead of shortening. Swerve (doubled amount) in place of coconut sugar, and chunks of this chocolate bar I make weekly. 🙂 Mixed. Shaped and into icebox overnight.


Then I made a half batch of 3 ingredient no churn ice cream

If you’re not familiar with that…the regular recipe is 1 can sweetened condensed milk, 2 cup heavy cream and vanilla.

Well sweetened condensed milk is not really keto friendly so I searched and found this recipe (scroll down to the bottom of the page for the recipe).

I made a half batch. Subbed Splenda for the Swerve because it crystalized like crazy.

AND I made it in the microwave instead of on the stove. I didn’t feel like messing with anything like that for hours. 🙂  In my microwave it took about 8 minutes to cook down by half. I kept checking every 2 minutes.

It reduced by half but didn’t really thicken until I added the xanthan gum but once I did (and it rested) it was perfect. Obviously not sticky sweet like regular condensed milk but the taste was great.

Sorry I don’t have pics of any of these stages but I’m just now feeling better and didn’t feel like messing with the camera while prepping all of this.

So then I used the Vitamix to whip the cream and vanilla. Then gently mixed in the condensed milk by hand.

Put it in the freezer overnight.

Then today had one of the best keto things I’ve made yet. 🙂

The cookie wasn’t quite that dark…that pan is an aqua / teal blue…something is off with the pics.

The ice cream did freeze solid and needed plenty of counter time to become scoopable but it got there. I want to do some research to see if I can add something else to it to keep if from freezing solid for next time. I’ve seen people add a tiny bit of vodka to their homemade ice cream before. Maybe that would help.

I don’t know but I’ll have to come up with something because I can’t imagine ever paying for another sugarfree ice cream. This is too easy to make and taste wise a million times better.

This week is early voting for local elections in Texas.  Maybe wherever you call home too, non-Texans.  Get out there and make a difference NOW, y’all.  Don’t sit around waiting for 2018 – 20.  Do something NOW and start at home in your own communities. 🙂

That’s all for today.

Y’all have a great week and I’ll see you soon. 🙂


Happy Easter

Happy Easter, y’all. 🙂

My pretty Easter orchids. Thanks, you. 🙂

So tomorrow is my first vein surgery procedure. I have two this week. Kinda a little scared but it has to be done before the human garbage take away our insurance.

I don’t know how I’ll feel for a while after it’s done so last night I made up a bunch of safe eats to keep in the freezer.

Also don’t know if I’ll have much to blog about for a couple weeks or so. So it might be longer than usual before I update.  I just won’t know til after the procedures.

I’ll still be keeping in touch on Instagram though if you’re interested.  JATGAHB


I took the day off for Easter. Ate that whole box of creme eggs. Not one bit sorry. 🙂

Made this cherry rum cake like I made for Christmas because it’s the fam’s new fav and was requested as our Easter treat. Thank you so much, gfjules for making flour the whole fam eats like it’s completely normal.  🙂

So we did brisket, beans, potato salad for our Easter meal.

Y’all I cooked that brisket in the pressure cooker and it was unreal.

It was a super fatty 5 pound cut.

I put 1 cup of beef broth in the bottom of pressure cooker. Added the well seasoned and rested (about 12 hours) brisket plus a chopped onion.

Pressured on high for 110 minutes.

Let depressure naturally and then let rest overnight in the cooking pot / juices.

Sliced and reheated. Everybody loved this.

My plate plus a big ol Sonic root beer. 🙂

Totally felt like this…for a few hours. Then all the sugar / carb pains kicked in and I’m 100% ready to get right back on plan. Today the day off was worth it. We’ll see how it feels tomorrow though. 😉

That’s all for today. Hope y’all are having a great Easter weekend and I’ll see you soon-ish. 🙂







Chocolate Eggs AKA Total Fail

Hey, y’all…happy Friday. 🙂

I’m kinda liking the whole Instagram thing now. Thank you to those of you who are checking me out there…where you may have already seen some of this stuff. 🙂


Since we last met…I took a road trip with the fam. Bluebonnets and lunch…loaded fajitas. No tortillas of course.

Just kidding. I don’t workout so that’s just my face in general when a good song comes on. 🙂

Cheesy cauli mash over left over roast and green beans.

Love this. 🙂

New before and current pic.

So…I tried to make some chocolate cream eggs. (This is the only one that survived and even it broke into a big ‘ol mess the second I bit into it.)

Do y’all love Cadbury Cream Eggs as much as I do?  I was in second grade when we got those perfect nuggets of delish in our little town and I’ve had an Easter love affair with them ever since. Mama B was the room mother of my class that year. Ok every year but specifically that year. When Easter was over and all the candy went on clearance she bought up all the little boxes of cream eggs and then when we had our end of  year picnic she gave them out to the whole class as our treat. My classmates thought she was the coolest.  Which of course she is.  And to this day she still gets me a box of cream eggs every single year. 🙂

Anyway…they’re my absolute fav Easter candy. I’m happy to say that this year I haven’t had one at all so far. I will be taking the day off for Easter and will devour a box of the real eggs but I saw this mock low carb version and decided to give it a try.

Things started off so well.

Cocoa butter, baking choc, powdered choc, butter, powdered vanilla,

powdered erythritol, sunflower lecithin. It looked so pretty and shiny.

This egg mold I ordered from Amazon was much bigger than described.

So my choc would only coat the sides of the egg holes in a super thin layer

which became a huge problem later.

Filled with choc and let set up in the freezer for a few minutes then filled with cream.

Let it set again then topped with choc.

I only made half the recipe and combined with the huge size of the

egg mold I didn’t end up with enough choc to cover that one egg.


Epic fail. The choc sides of the eggs were so thin it couldn’t support the filling.

I just dumped ’em all in a bowl and am eating it by the spoonful.

The taste is just barely ok and nothing I’ll ever attempt again.

Nothing can touch the real so I’ll just happily stick to the real thing once a year. 🙂


Ok that’s all for today. Y’all have a great weekend. 🙂

Check me out on Instagram for more frequent updates or I’ll see you back here soon. 🙂



Sugar Free Chocolate

Hey, y’all. 🙂

I’m just gonna jump right in today. When we last met I was waiting to see a Dr. about my ultrasound results. I’m going to have to have some vein surgery on my clot leg. I don’t have a date for it yet…waiting on insurance to approve it. I’m kind of scared but it’ll be considered out patient even though sedation is involved.

I decided to give Instagram a try.  JATGAHB

I don’t know though. I don’t know how I feel about it. I thought because my blog posting has slowed down since it’s taking awhile to get enough to post about that maybe just doing an Instagram pic every day or few days might be better.  Can’t say I love it though. I’m probably more of a sit down and pour it all out into one long post kind of girl.  We’ll see though.

I just truly cannot believe how proud some people are of being willfully and purposely unintelligent.

Went out today for a little retail therapy. 🙂  Wings and a caeser at the outlet mall.

Used this recipe to make some sugar free caramel. Mine is a little lighter in color than hers because I didn’t use as much molasses or coconut sugar as she did. It still turned out super delish. 🙂

I don’t know if it’s because I’m worried about my vein stuff or what but I’ve really been struggling with the whole keto thing for about the last 10 days or so. I haven’t fallen face first into a vat of chocolate…yet…but for the first time since I started back in September it feels hard.  Until now it really was easy.  I had a will of steel but right now that’s just not happening.

To help stay on track I made some sugar free chocolate and caramel. I’d actually experimented with SF chocolate several times before but they all ended in kitchen disaster. This was perfect. I used the ratios from the candy bar recipe in this book.  The book is paleo though and I needed mine to be more keto so I used:

65g cup cocoa butter

14g cocoa powder

20g erythritol / splenda blend

1 tbsp dry milk

big pinch of vanilla powder

1/2 tsp sunflower lecithin

I melted the cocoa butter in the microwave on 1/2 power til melted

While it was melting I put all the dry ingredients in the Vita mix and powdered them.

Then whisked dry into butter.

Poured into molds.

The taste was great but it was a little too liquid-y. It set up fine but you can see in the molding pic how thin it was.  The original recipe calls for 2 tbsp coconut butter.  I didn’t have any because I really can’t stand the taste of it but I think it’s probably needed for thickness so next time I’ll add it and see.

Overall I was very happy with it and it was perfect for me.  I like some of the commercial sugar free chocolates I’ve tried but they all have at least one ingredient that doesn’t agree with my digestive system.

Erythritol does nothing bad or gross to me so it’s perfect for this chocolate.

It does need to be powdered though to keep it from recrystallizing as it cools.

Also, if you decide to do filled candies like I tried to do with the caramel…let the first bit of chocolate you put in the mold firm up before you add the caramel. If you don’t the caramel will sink down to the bottom and you will end up with ugly looking candies like the pic above. They taste great. They’re just not pretty to look at.


On that note 😉 I’ll leave you for today.  Have a great week and I’ll see you soon. 🙂