6/19/2017 Keto Restart (entry 1)

Sheesh. What a year it has been already. Without dwelling all over again, I was in a car accident in April. And ever since then my diet has suffered. It’s not that I gave up, I just became complacent. At the beginning of my week I jumped right back in the cold water. No toe dipping for this chick. It’s all or nothing. Always.

Restart Weight: 165.8

What I ate:  Monday – Eggs with butter and cream cheese, chicken broth, half a pork chop, asparagus with parm cheese and half an avocado with onion and tomato.  Tuesday – A pepperoni Real Good Pizza with an egg on top, a Hardees lettuce wrapped burger with a side of orange and yellow peppers. Wednesday – A salami, cheese and olive snack pack, baked chicken breasts.

The transition back has actually been easy. Just like riding a bike. And its where my heart is anyway. So lets do this!!!!! I’m not really going to announce this yet on my other platforms as i’m getting my bearings back, as to not disappoint.  But I will be keeping track here and doing daily entries!

Til Tomorrow!

Srirachoy Is Here!

The time has FINALLY come!!!!! My sauce is finally available!!!!!! It all still feels like a dream! I don’t think it will feel real until im in the kitchen this weekend making up my first giant batch!!! I cannot thank everyone enough for seeing me through this entire process and always having my back! I can’t wait to see where this takes us!

You can purchase a jar on my new website! http://www.Srirachoy.com

If you don’t know about Srirachoy yet, It’s a low carb/keto friendly sauce that I have created! It’s a sweet and spicy combination suitable for meats and veggies! I’ve seen folks use it as a dipping sauce, dressings, etc.  It’s possibilities are only limited to your imagination!

Low Carb Alfredo Sauce

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If you follow my Instagram then you already know how much I love Alfredo sauce.  Plus, it’s ridiculously easy to make without using flour or additional thickeners!

I typically use 1-2 cups of Heavy Whipping Cream, depending on how many people i’m feeding.  1 Cup is usually enough for Matt and myself.  I start off with 2 tbsp of butter in a small sauce pan, melt that until it starts to simmer a little.  Then I add the cream. Turn the heat to medium high and continue to whisk so it doesn’t burn on the bottom. Make sure not to turn your back on it either, it will bubble over in a heart beat! Let that cook and bubble for roughly five minutes and then reduce the heat to a low medium. At this point add your Parmesan cheese.  I have made this a number of ways, and using shredded or shaved parm always turns out the best.  In a pinch I have used the grated kind, you know, the kind you sprinkle over pasta haha.  Don’t get me wrong, it works, but the flavor just isn’t the same.  So use the real cheese, guys! trust me. Add ya some garlic powder; about a small tsp, salt and a generous amount of black pepper.  Let that simmer now for a good ten mins. But still keeping an eye on it and whisking every few mins.  Then reduce to lowest heat and let stand for 5 mins. By this point is should be nice and thick; enough so that it will coat the back of a spoon. Pair with chicken or veggies and enjoy!! I could seriously just eat it straight out of the pan…. which has happened on occasion… it’s THAT good!!!

 

Ingredients:

Heavy whipping cream

butter

garlic powder

salt and pepper

Parmesan cheese

Spinach Alfredo Fat Head Pizza

  
Ok, ever since I made my first fat head pizza crust I have been dreaming of all the types of pizza I can make now, and an Alfredo pizza was at the top of the list! This seriously is the most delicious thing I have made since being on keto. Not even joking. Because I do not joke about pizza. Especially pizza this damn good! And super easy I might add…. 

Fat head crust:  (not my recipe)

1 1/2 cups shredded mozzarella 

2 tbsp cream cheese (cubed)

3/4 cup almond flour 

1 egg 

  • Melt both cheeses together in the microwave for 1 min. Stir and will probably have to go another 30 secs. Add in almond flour and egg and stir really well. Can put back in micro for another 20-30 secs if you need to. I usually have to. Then spread onto parchment paper on you baking sheet with wet hands making the crust however thick you would like. Bake at 425 for 8 mins. Take out and pop any bubbles. Then put back in for another 5 mins; set aside when done. 

Alfredo Sauce: 

1 cup heavy whipping cream 

1 cup shredded Parmesan cheese (the real kind, not the grated shaker kind) 

1 tbsp butter

  • In a small sauce pan on medium heat, met the cheese with the cream stirring almost constantly until it starts to thicken. Add salt and pepper to taste and then reduce heat to low and allow it to thicken some more. 

Toppings:

In a separate pan cook a handful of sliced mushrooms with 1 tsp minced garlic with 1 tbsp butter. Once cooked, add in a handful of spinach and allow to wilt. 

Top pizza crust with the Alfredo sauce. It was thick enough for me to use all of it without it running over the crust. Add your spinach and mushroom mixture. I then topped with some canned white meat chicken and then sprinkled more mozzarella cheese over the top. Bake at 425 for 8-10 mins! Let cool for a few mins before slicing so the sauce stays in place! Enjoy! And then thank me in your prayers because you are going to love me after you try this haha 

Low Carb Squash Casserole


Ever miss those casseroles with the butter crackers??? But obviously can’t eat them on your low carb diet??  I do. Often. Haha So I randomly bought a 3lb bag of squash on my last shopping trip. So, naturally I had to make a casserole.

What you will need:

4 cups sliced yellow squash

2 eggs

2 tbsp mayo

1 1/2 cup shredded cheddar cheese

1 tbsp garlic powder

4 tbsp French fried onions

Combine eggs, mayo, garlic powder, 1 cup cheddar and 2 tbsp onions in a large mixing bowl.  Add in the squash and mix until all pieces are coated. Pour into baking dish. Top with remaining 2 tbsp onions and then top those with the remaining 1/2 cup cheese. Bake at 400 degrees for 30 mins on middle rack!