Hey, Y’all. 🙂

(first…WordPress isn’t letting me spell check this right now so apologies for anything I missed)

Merry Christmas in July.

I celebrated twice.

Once on the weekend with the fam. And today with the boo.

Celebration 1: Cute beach Santa plates. Shrimp ‘pasta’ salad (minus the pasta for me) with seasoned Whisps as croutons.

Celebration 2: Carne Guisada with guac and queso. The ‘tortilla’ is the same mix as I used in this post for lasagna. I made them with a mix of cheddar and mozz plus 4 tbsp almond flour in place of the parm.  I also left out the seasonings so they could go with anything. I just tore them up and used them kind of like torn up pieces of tortillas (that’s how I used to eat this meal when I could still eat corn). This was actually really really good.

Plus a half a piece of sugar free cheesecake from Cheesecake Factory. This was my first time having the sugar free cheesecake from there and it won’t be my last.

90 would be more accurate. 🙂

This is my new secret ingredient. I’m using it in all my baking now. Right now I’m adding 1/2 tbsp for any amount of ‘flour’ up to a cup and then 1 tbsp for each full cup.

Amen, Anon. Amen.

So first up…a chicken pot pie. The amounts I use here will make two.

I’ve been making a hybrid mayo pancake / 90 second bread. So 4 tbsp almond flour, 2 tbsp mayo, 1/2 tsp baking powder, 1/2 tbsp collagen peptides, the yellow is some chicken broth powder in place of spices. Plus one egg. Forgot to take the pic after adding the egg. It’s best with an actual egg but I used egg whites for this one because I’m trying to use that carton up. I mix this all up right before topping time.

Now the filling. That’s 1 cup of chicken broth, 1/2 cup cream and 4 tbsp mascarpone (or cream cheese) thickened with a little xanthan gum. Then I added some chopped chicken breast, 2 tbsp peas and a little steamed cauli.

Poured half into each bowl.

Topped each bowl with half of the bread mixture.  You kinda just have to drizzle it over and let it run together to fill it. You don’t want to spread it or shake it. If you do it will just mix in with the filling. Let it do it’s thing by itself. 🙂

Baked at 350* for about 14 minutes in the convection oven.

So unbelievably delicious. This is seriously one of my most favorite things I’ve made gluten free.

😉

I’ll close with my most recent before / current from last week.

Same dress. Summer 2015 vs last week. I can’t believe this is me.  As you can see I’m just plugging along. 25g net carbs / day. It’s working and I’m working it. But it is boring so I don’t have much to post. I still eat so much of the same stuff over and over again because it simple.

I miss blogging but I ya know…how many times can I post the same food pics, anti devil personified (cheeto dust / GOP) memes and beg y’all to go out and get involved in changing this mess?

So I’ll continue to pop in when I have something new to share and in the meantime you can always check out Instagram here for more frequent updates. 🙂

Thanks for stopping by and I’ll see y’all soon. 🙂