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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. 🙂

 

The Best Gluten Free Waffle Recipe

Hey, y’all. 🙂

How are y’all doing this week?

As y’all know things were rough for me last week.  I got to participate in a conference call with HRC (along with other campaign volunteers) though and am doing much better.

 🙂

 

Yeah. The #calexit won’t happen. But I mean…did we ever in our wildest dreams imagine we’d have an illiterate openly racist / misogynistic  dude as our president?  So just incase it does happen…I bought the domain for just a cali girl and her blog. 😉  Sister B wants to go to Canada.  I can’t commit to that but I think we all know I could commit to a California beach and an avocado tree in the backyard. 🙂

I almost had a heart attack last night. This thing was crawling on the wall right next to where I was sitting. It’s some kind of gross hairy spider with shiny green eyes and white spots. When it spread all the way out it was the size of a quarter. I f…uh…reeked. (But then caught it in a glass and let it outside…being a child of Charlotte’s Web and all…).

So we had breakfast for supper a few times (in a row…but who’s counting) 😉

120g Almond Flour, 70g Arrowroot, 2 tsp Baking Powder, 1 Egg, 1/2 cup plus 2 tbsp Cashew Milk, 1/4 cup Coconut Oil, 2 tbsp Sugar equivalent (I used Splenda),  1 tsp Lemon Juice, 2 tbsp Blueberry Preserves.

I adapted this from Brittany Angell’s Waffle recipe in Every Last Crumb.

Almost 2 years ago now I went to a book reading / signing that featured Brittany plus some other Paleo / gluten – free people.  At the time I was going to give Paleo a try and then instead spent pretty much the entire year of 2015 feeling like death with one health crisis after another.

Since I’m mixing in some Paleo ideas right now I decided to pull out those books.

She describes this waffle as crispy on the outside but soft on the inside. It was.  I loved it and can’t wait to make them again. She doesn’t use blueberries in her recipe but those are my favorites and I had some of those cooked down blueberries left from before so I added them.

One note from my own personal observations: The first two waffles were not crispy at all straight out of the waffle iron (they did crisp up in the toaster oven). The rest were perfect though. So plan on the first two to be a little more floppy til the iron gets supper hot.

I loved these so much and even though I’m about 2 years post purchase these alone were worth the cost of the book.

She says you can cook these straight from the freezer like regular waffles. I had 2 left over so I’ll let y’all know how that goes.

Related to the eating…went shopping for a little retail therapy this weekend. I’d tried this top on about 4 weeks ago (left) and it was on the clearance rack this weekend. Tried it on to check progress. I didn’t buy it because I’m going thru sizes so quickly I didn’t think it was worth it even on clearance.

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