OUR KETO FOOD BLOG
BACONAISE
INGREDIENTS: • 2 egg yolks • 1 tsp. mustard • 3 tsp. lemon juice • 1 cup liquid bacon fat or rendered lard (or ½ cup MCT oil and ½ cup expeller pressed coconut oil) TIP: If you use expeller-pressed coconut oil in place of the bacon fat, don’t worry about an…
BACON CHEDDAR DEVILED EGGS
INGREDIENTS: • 12 eggs • ½ cup avocado, mashed until smooth • 4 slices bacon • 2 tbsp. shredded cheddar cheese (if not dairy-sensitive) • 1 tbsp. mustard DIRECTIONS: • Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove…
KIMCHI
HEALTH TIP: Once your kimchi or fermented veggies are gone, drink the liquid they are stored in. I suggest at least ¼ cup of the fermented liquid about 15 minutes before meals to help with digestion, acid reflux, and eliminating sugar cravings. Kimchi is a traditional…
BONE BROTH
This recipe is for a very large amount. I suggest that if you are going to go to the trouble of making it, do a huge batch and then store any extra in the freezer in individual packages. Bone broth has many health and healing benefits. INGREDIENTS: • 2 oz. roasted…
Lemon Poppy Seed Loaf
yield: 8 servings prep time: 15 minutes Cooking time: 1 hour Southerners love lemony desserts. My husband is no exception. He loves those lemon loaf slices from Starbucks, but they are loaded with sugar and carbs! This loaf is my alternative, with the addition of…
Blueberry Muffins
yield: 12 muffins (2 per serving) prep time: 10 minutes cook time: 30 minutes I used to buy those little packages of Martha White muffin mix. We thought we loved them, but this keto version beats those muffins by a mile! This recipe keeps the carbs low by using only a…
Cinnamon Muffins
yield: 12 muffins (2 per serving) prep time: 10 minutes cook time: 14 minutes In the South, we love any and all muffins, sweet and savory. These muffins remind me a bit of coffee cake. They are delicious and so easy to make. They are great for breakfast on the go, and…
Skillet Cornbread
yield: 10 servings prep time: 10 minutes cook time: 30 minutes Cornbread was a staple in my Grandma Ida Mae’s house when I was growing up; I believe she made it every day. In the evenings, Papa would eat the leftovers as a snack crumbled up in a glass of cold…
Drop Biscuits
yield: 10 biscuits (1 per serving) prep time: 10 minutes cook time: 12 minutes When I was a little girl, I spent a lot of time with my great-aunt Nannie. Every morning, she made homemade biscuits, and she taught me how to make them. I’ve always loved homemade…
Sausage Gravy
yield: 6 servings (½ cup per serving) prep time: 5 minutes cook time: 20 minutes This sausage gravy is the perfect accompaniment to my drop biscuits. I developed the two recipes to satisfy my urge for biscuits and gravy, a classic dish that you can find on just about…
Home-Fried Bacon Radishes
yield: 4 servings prep time: 10 minutes cook time: 25 minutes Growing up, my mom frequently made me fried potatoes. These radishes remind me of fried potatoes! This versatile dish can be served with breakfast (for example, in place of hash browns) or dinner. • 1…
Egg Muffins
yield: 10 muffins (1 per serving) prep time: 5 minutes cook time: 30 minutes Egg muffins are popular everywhere now, including in the South, because everyone needs a quick but wholesome breakfast option. They are so simple to make, and they reheat nicely, which makes…