Chili Soy Sauce Steamed Fish

Ingredients:

• 8 oz whitefish filets (sea bass, cod, halibut, red snapper, or tilapia are all good)
• ½ cup water
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons thinly sliced ginger
• ⅓ bok choy, chopped
• 1 teaspoon chopped cilantro leaves
• 3 minced garlic cloves
• ½ teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1 tablespoons white sugar
• Salt and black pepper

Instructions:

1. Cut the fish filets into serving portions and season them with salt and black pepper.
2. Line a steamer with parchment paper and put the filets in there.
3. Put the bok choy on top of the fish.
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full recipe : yummirecipes.blogspot.com

CROCKPOT STEAK BITES

Crockpot Steak Bites are super easy to make and taste delicious!  Plus you only need a few ingredients for this scrumptious low carb dinner recipe.  My kids love to order steak bites when we dine out off the kid’s menu, so I was thinking how could I make this at home for them.  I got to thinking and have now perfected the delicious Crockpot Steak Bites!  This recipe is perfect if you are following the Keto Diet and the whole family will enjoy it!  It isKid Friendly but something that the entire family will enjoy eating. 

I hope your family enjoys these Crockpot Steak Bites as much as mine did!  This is a delicious Keto Friendly Recipe that the whole family will love.  It is perfect for busy days when you just want to throw ingredients in the slow cooker and come home to a delicious dinner. Even though I originally created this for my kids my husband I fell in love with it too!

Ingredients

• 3-4 lb round steak
• 1/2 cup beef broth
• 1 Tbsp minced onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 Tbsp butter sliced thinly

Instructions

• Cut round steak into 1 inch cubes and place in the crockpot.
• Slowly pour the beef broth over the meat.
• Next sprinkle the minced onion, garlic powder, salt and pepper over the steak.
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full recipe : www.stockpilingmoms.com

Chocolate Chip Cookie Dough Peanut Butter Fat Bombs

So for you, I also made a batch with almond butter and sunbutter.  The consistency works just as well, and the carbs are actually lower.  Just sub out the peanut butter in the recipe for the butter of your choice.  I've included the nutritional data for fat bombs made with almond butter, as well as peanut butter below.

Finally, these fat bombs take Lily's Chocolate Chips because I absolutely love them.   They are made with high quality dark chocolate and stevia, which fits perfectly into a low-carb setting.  They can be expensive, but I've found the more affordable place to get them is through Thrive Market.  (I get most of my staples from Thrive Market.  Want to try them out?  Get 25% off your first 3 orders through my link + free shipping, no membership obligation required!)

INGREDIENTS

1. 6 T Butter, softened (I prefer grass-fed, such as KerryGold)
2. 6 oz softened Cream Cheese
3. 3 T Gentle Sweet (or the equivalent of ¼ c sugar)
4. 6 scoops Powdered MCT Oil
5. 1 tsp Vanilla Extract
6. ½ c Peanut Butter (sub almond butter for lower carbs)
7. ¼ c Lily's Chocolate Chips

INSTRUCTIONS

1. Combine the butter, cream cheese, sweetener, vanilla extract and peanut butter in a bowl using a hand mixer or kitchen aid. Mix them really well, until completely combined.
2. Stir in the Lily's Chocolate Chips, then cover and freezer for about 10 minutes.
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full recipe : fitmomjourney.com

TRIPLE CHOCOLATE SNICKERS CAKE

She said she didn’t know… but Jon loved Snickers.  It took me about 2 seconds to decide… I knew I had to make him this cake!

Because she needed around 40-50 servings, I actually tripled the following recipe to make the two-tiered cake (size 6″ and 9″ tiers with a little batter leftover for cupcakes) , but the recipe & instructions below will be for a single, 8″ round cake (with 2 layers).

INGREDIENTS

FOR THE CAKE

• 1 (15.25 oz) Dark Chocolate Fudge Cake Mix (I use Duncan Hines)
• 1 3/4 oz. box instant chocolate pudding (add the dry pudding mix into the recipe)
• 3 large eggs
• 1/2 cup water
• 1/3 cup oil
• 1 cup (8 oz.) sour cream
• 1 cup mini chocolate chips

FOR THE CHOCOLATE BUTTERCREAM:

• 1/2 cup shortening (ie., Crisco)
• 1/2 cup (1 stick) butter, (softened)
• 3/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar (approximately 1 lb.)
• 3-4 tablespoons milk
• 1/2 cup ganache, for the ganache, use this recipe
• 1/2 cup Caramel Sauce, (or use melted caramel squares)
• 3-4 regular Snickers bars, chopped into small pieces/squares

INSTRUCTIONS

1. Preheat the oven to 325°F. Prepare two 8″ pans (I use homemade Baker’s Joy). **This recipe is only for a single tier cake with (2) 8″ layers – NOT the 2 tiered cake pictured!
2. In a large mixing bowl, combine the cake mix, eggs, water, oil, and sour cream and mix until well combined (do not over-mix!). Gently stir in the chocolate chips.
3. Divide the batter into 2 pans and bake for 45-55 minutes, until a toothpick comes out clean. Let them cool for 10 minutes in the pans, then flip out onto a cooling rack and completely cool.
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full recipe : rosebakes.com

SAVORY CHIVE CHEESECAKE WITH POTATO CHIPS CRUST

“Savory cheesecake with a potato chip crust.” He gives me two nods. One vertical nod that says “great idea.” And one diagonal nod that says, “get your eyes back up there.” Well, now I could concentrate. On the way to church I was telling him that it was  time for the 5 Star Foodie Makeover challenge and I had nothing. Every month, we are assigned either a theme or an ingredient and the challenge is to give it a 5 Star culinary makeover. This month the challenge was junk food.

I’ve never made any type of cheesecake at all, so this was more than a challenge for me. I chose a sour cream and onion flavor profile, using spring onions and chives and a few spices. Everyone remember eating onion dip and I wanted to play off of that.  It’s a fun appetizer, and something that could easily be taken to a party. The chips brings a crunch to the smooth creaminess of the cheesecake that makes you want to go back for just one more bite.

INGREDIENTS

• 1 8 oz. bag kettle cooked or ruffled potato chips
• 4 spring onions, thinly sliced
• 2 tablespoon butter
• 1 pound full-fat non-whipped cream cheese
• ⅓ cup sour cream
• 2 tablespoons flour
• 1 tablespoon chopped chives
• Extra chives for decorating
• Sour Cream for topping (optional)
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• sea salt, white pepper
• 4 eggs
• chives for garnish

INSTRUCTIONS

1. Preheat oven to 475
2. Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into pans. Bake for five minutes. Set Aside.
3. Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.
4. Whip cream cheese in food processor. Once smooth, add in sour cream, flour, chives, spring onion, garlic powder.
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full recipe : spinachtiger.com

SWEET POTATO PESTO GNOCCHI

This was only our second ever attempt at making home made gnocchi.. and I must say, this time has been far more successful than our previous try! Instead of using regular potatoes like in the traditional method, here we’ve switched these up for sweet potatoes; which I think gives them a lot more flavour because you get that subtle sweetness coming through. My favourite pairing for gnocchi is by far a good old bit of pesto.. pesto just makes everything taste good doesn’t it? It’s such a quick and simple way to pack a flavourful punch to pretty much any dish, I just love it! 

I first tried gnocchi when I was working as a waitress in an Italian restaurant when I was 19 and instantly became obsessed with the stuff! The dish that we served was laden with lots of cream sauce, so probably not the healthiest of options- but it was definitely pretty tasty none-the-less! Gnocchi have quite a unique texture; they’re almost fluffy like little pillows of potato! That’s the key to a good gnocchi in my opinion; you need to get the balance of ingredients just right, as you don’t want to end up with something that’s too mushy or too dry and crumbly from too much flour. I’ve found that sweet potato actually makes the best gnocchi in my opinion because it’s a lot more moist than regular potatoes and helps to bind everything together without needed to add in any eggs. So yes, this is actually a vegan recipe too! 

INGREDIENTS

1. 1 cup mashed sweet potato
2. Pinch salt and pepper
3. Dash mixed herbs
4. 1/3 cup gluten free flour
5. 1 clove garlic
6. Olive oil for cooking
7. Handful fresh spinach
8. Sacla Free From Pesto

INSTRUCTIONS

1. To make the gnocchi, combine the sweet potato, seasonings and flour and mix until well combined and you’re left with a dough mixture.
2. Spread a little flour onto a cutting board and roll out the dough to form a long sausage shape. Cut into small thumb sized pieces.
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full recipe : charleyshealth.co.uk

Vegan Red Thai Coconut Curry

I’ve been a fan of all things curry for as long as I can remember, and they are one of the easiest things to make vegan. Just make sure you have a vegan red curry paste (they often contain fish sauce). Luckily, in my grocery store there’s a brand called “Alnatura” that sells a brilliant vegan one.

There are not many ingredients in this sauce. Red curry paste is enough of a powerhouse in itself that you don’t need to add many more things. All I add is some onion, fresh ginger, a little chilli paste for a kick, some soy sauce for some saltiness and a dash of rice wine vinegar for a little freshness.

INGREDIENTS

Sauce

1. 1 White Onion finely diced
2. 1 thumb sized Piece of Ginger minced
3. 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
4. 2 x 400ml cans Coconut Milk
5. 2 tsp Chilli Paste (sambal oelek)
6. 4 tbsp Soy Sauce
7. 1 tsp Rice Wine Vinegar

Vegetables

1. 1 head Broccoli cut into florets
2. 6-7 Small Potatoes quartered
3. 1 large handful Green Beans
4. 1 cup Frozen Peas
5. 1 block (250g) Tofu cut into 1 inch cubes
6. 1 large handful Spinach

Toppings

1. 1/2 Red Onion
2. 1 Red Chilli
3. Fresh Coriander
4. Sesame Seeds

INSTRUCTIONS

1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
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full recipe : laurencariscooks.com