Tag: low-carb

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How to make homemade Dill Pickles!

I don’t know about you guys, but I LOVE Dill pickles! on my cheeseburger, turkey sandwich, with cheese and crackers…you name it. Sometimes I like to just eat a pickle, that’s how much I like them. Now I’m gonna teach you how to make them! (Disclaimer: I just learned myself so I’m not expert)

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Yes these are healthy and the only ingredients you need are in the picture. I used dried dill because I didn’t have any fresh, but I would definitely recommend using fresh dill if you have it.

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Those are cucumbers from my garden!! I love being able to walk out my door and get fresh veggies straight outta my garden. It’s such a fulfilling feeling. Any fellow gardeners out there?? Plus, you know that it’s clean. I don’t spray mine with anything, and I fertilize with epsom salt, and ashes. Purely natural!

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As you can see in the front of this picture, there are grape leaves. Literally leaves off of a grape vine. The friend who gave me her pickle recipe said to cover them in grape leaves to hold the pickles down in the mixture. Well I looked it up and grape leaves are a good source of…(Are you ready for this??) Iron, Vitamins A, C, and Anthocyanins (Which protect you from disease. They also suggest that you can use them as a wrap for rice or herbs as a snack idea. They’re called Dolmas and can be found at most supermarkets apparently. News to me, but I guess you learn something new everyday huh?!? 

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Print Recipe

Healthy, Homemade, Dill Pickles!

Cook Time10 minutes
Set time14 days
Total Time14 days 20 minutes
Course: Appetizer, Snack, Topping
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 8 pints
Author: Rachel Dumperth

Ingredients

  • 2 Medium Pickles (Sliced) Depending on the size
  • 1 cup Water
  • 1 cup Cider Vinegar
  • 1 tbsp Salt
  • 1 pinch Red Pepper Flakes
  • 2 Cloves Garlic (Chopped)
  • 2 tsp Black Peppercorns
  • 2 tsp Mustard Seed (Whole)
  • Grape leaves (For covering the pickles)

Instructions

  • Boil your lids in a small saucepan.
  • In a medium saucepan, add all the dry ingredients EXCEPT the grape leaves. Bring to a boil and allow to simmer while you slice the cucumbers.
  • Slice your cucumbers to desired thickness. I used a mandolin slicer and it worked AMAZING!! (Caught my knuckles a few times, but that's because I wasn't using it properly.)
  • Arrange them in your pint jars.
  • Pour the wet mixture over the cucumbers and cover with a grape leaf to hold down the cucumbers.
  • Put your lids on and can. (I'm no canning expert, so be sure to look it up.) Or just store in the fridge and skip the canning altogether!!

 

 

 

 

 

 

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Healthy, quick, and easy Chocolate Waffles w/vegan option. (6-ingredients)

It’s Memorial Day today. A day we remember those who have served, and are currently serving. I know we all like to get together and stuff our faces and play games and stuff…which is fine. That’s why they sacrificed their lives or part of them, so we could have the freedom to do that. Just take a moment out of your day to thank one. Whether it’s someone you know, or someone you meet today!! 

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So I wanted a quick and easy waffle recipe for breakfast this morning…enter google. I found a bunch of healthy recipes but they always seem to include a 1,000-ingredients (Slight exaggeration) “ain’t nobody got time fo dat!” Obviously I had to come up with my own, QUICK recipe, that only takes a few ingredients.

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You can eat this right away or let them cool on a cooling rack to make them crisp-ay!! I was too impatient, and also I like my waffles warm so….yeah.

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Healthy, quick, & Easy Chocolate Waffles! (6-ingredient w/vegan option, Low-Carb)

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Dessert, Main Course, Snack
Cuisine: Chinese
Keyword: Healthy, homemade, Low Carb, Vegan
Servings: 1 person
Author: admin

Ingredients

  • 1 row Lily's Salted Caramel Extra Dark Chocolate Bar (Or 2 tbsp Vegan salted Caramel Chocolate)
  • 1 egg (Or flax egg)
  • 1 tbsp Almond Flour
  • 1 tsp Coconut oil (Melted)
  • 1/4 tsp Baking Powder

Instructions

  • Turn on your waffles iron and spray with coconut oil spray
  • In a small microwavable bowl, melt the chocolate, coconut oil, and Maple syrup.
  • Whisk them together, then whisk in the egg, Almond flour, and Baking Powder.
  • Pour into 2 small waffles iron squares until the green light comes on or however your waffles iron works.
  • I melted peanut butted and drizzled on top! Was SO good, but you can top with literally AnYtHiNg!!

 

 

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7-ingredient, Healthy Rum, Brownies (lowish-carb)

Originally this started out as a crust for some kinda recipe I was thinking up. Then I realized it was vegan and would actually make a good brownie recipe. So, I just baked it and then topped it with a cool whip recipe I came up with for a quick, easy, and vegan dessert! (If you wanna just buy a healthy brownie mix, I linked Pyure’s new brownie mix for ya!)

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I have always been a huge fan of Rum flavored anything! This was always gonna be a rum flavored dessert of some type. I just decided to stop at brownies this time. Why?? Well, because they’re super quick and easy to make. Also, they’re vegan, and I know vegan is becoming more and more popular these days.

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Anybody else LOVE those rum life saver’s?? No they aren’t healthy, I ate them as a kid, not now. (Yes I linked them, because balance people) I firmly believe in a balance of 80/20 Eat healthy 80% of the time, and let yourself enjoy those unhealthy things once in a while. Personally, when I restrict myself all the time, eventually I’ll binge on unhealthy foods. 1.) Because I’ve been wanting it so much, and 2.) because I don’t know when i’ll be “allowed” to eat that stuff again so might as well eat as much as possible now.

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I plan on continuing on this rum recipe that I was originally thinking up, but for now these brownies will have to do. If you have any great rum recipes, feel free to comment below your faves!!

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Also, If there’s anybody who struggles with a healthy food relationship, feel free to talk to me or someone about it. You can DM me on Instagram (ac_unit18) Personally I feel you should never restrict yourself from a certain food group. God made them all for a reason. If that’s not your personal preference then that’s fine too. I just feel that we need nutrients from all of the groups, just have portion control and you’ll be alright. No, sugar (refined) is not in any food group

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Print Recipe

7- ingredient, Healthy Rum Brownies (Lower-carb, Vegan option)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Low Carb, Vegan
Servings: 12 servings
Author: admin

Ingredients

Brownies

  • 2 Moser Roth 85% bar (2 oz. Vegan chocolate for vegan option)
  • 1 cup spelt flour
  • 1 cup Almond flour
  • 1/4 cup Coconut oil (Melted)
  • 1/2 cup unsweetened applesauce
  • 1 tsp rum flavoring
  • 2-3 tsp Pyure (or sweetener of choice)

Whipped topping

  • 1 can Coconut milk
  • 2 tbsp Chocolate Almond butter (I used Barney butter)

Instructions

  • Preheat the oven to 350F.
  • Mix the flours, and sweetener. In a separate bowl, melt the chocolate and coconut oil.
  • Add the chocolate mixture to the flours, and add the applesauce and rum flavoring. Mix well until fully combined.
  • You can either press this into an 8x8 with wax paper, or like me you can use an individual brownie pan that has 12 square holes.
  • Bake for 10 minutes and let cool.
  • Remove the solid part of the coconut milk and place in a bowl with the Chocolate Almond butter. Whip into whipped cream and spread over the brownies! Or eat them plain!
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6-ingredient, Cucumber Salad (5 minute lunch, low-carb, keto, THM)

So a few months ago, I was working with my cousin, who owns his own construction business. I do construction on the side for those wondering. So yeah, the farm, construction, this blog, and whatever else I got time for. Anyways, we were working in a little town nearby and ate at this little diner called “Brown’s Olde Tyme Cafe.” My cousin ordered some broccoli salad as a side. I was tempted but really wanted the onion rings, (unhealthy I know) and I wasn’t sure if they made it with Miracle Whip (Which is disgusting! But I linked it there for you peeps who like the yucky stuff)

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I was raised on Hellman’s Mayonnaise, and that’s how I’m gonna stay! (I linked a nice big jars for all my peeps who go through mayonnaise like us.) We use it for egg salad, chicken salad, potato salad, macaroni salad, tuna noddle casserole, and the list goes on. I guess you could say, we love mayonnaise. That being said, when I got home I was wanting broccoli salad. We didn’t have any raw broccoli, but we had cucumbers. So I decided to make my own version, thus creating cucumber salad! Actually, I made some and ate while in the middle of writing this post because it was making me hungry for it!

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No, this post isn’t sponsored by Hellman’s unfortunately. One day though…on day. In other exciting news, a brand I had never heard about reached out to me a few days ago on a possible collaboration and i’m super stoked to say the least. So keep an eye out in my future post’s for updates on that!!

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6-ingredient, Cucumber Salad (5 minute lunch, Low-carb, Keto, THM)

Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 person
Author: admin

Ingredients

  • 2 Small Cucumbers (Sliced)
  • 2 Slices Block Sharp Cheddar (Cubed)
  • 1 tbsp Bacon bits
  • 1-2 tbsp Mayonnaise
  • 1 tsp Apple Cider Vinegar
  • Small handful Chopped Walnuts

Instructions

  • Slices the cucmbers and chop the walnuts. Cube the cheese.
  • Mix all the ingredients and Viola!! Enjoy!! Make a super quick and easy lunch, dinner, snack, or appetizer!
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Chocolate, Pecan Bars (Low-Carb, THM)

So, I was trying to replicate Cracker Barrel’s Chocolate Pecan Pie, only as bars. obviously as a healthy version too, but that goes without saying amiright?? Well my butter to heavy whipping cream ratio was a little off, so it didn’t caramelize quite like I expected. Instead, it turned into this SuPeR cReAmY Ice cream dessert. So BOMB!!

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For the crust, I mixed the almond flour and spelt flour because we didn’t have enough almond flour. It turned out to be a great texture. Just like a regular crust, only better for you! (I linked both there for you if you need to purchase either one!)

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As you can see, I used Watkins Caramel Extract. It’s the brand I use most of the time, and am very happy with it. It has a great caramel flavor and i’ll link it for you in case ya need it. I also use McCormick a lot, but use whatever I can find, and is cheaper honestly.

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I absolutely LOVE Lily’s Chocolate. Whether it’s their candy bars, or the chocolate chips!! I got these Baking Chocolate Chips for Christmas and was SO stoked to try them in a recipe. Also, Lily’s just sent me coupons for free chocolate bars. I guess you can say 2020 is my year. (I linked both so you can purchase either one, or stock up on both)

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As always Share, Share, Share. Also, maybe Pin, and comment. I love all the ideas you guys give me for recipes and all the feedback!! Thank you all for your continued support. Tell your friends and family about me too! Find me on Facebook (Amy Croasmun) Pinterest, and Instagram (ac_unit18)

 

Print Recipe

Chocolate, Pecan Pie Bars (Low-Carb, THM)

Prep Time5 minutes
Bake time15 minutes
Total Time4 hours 35 minutes
Course: Dessert, Soup
Cuisine: American
Keyword: Healthy, homemade, Low Carb, THM
Servings: 12 people
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt Flour
  • 4 tbsp Melted Butter

Filling

  • 2 cups Heavy Whipping Cream
  • 5 tbsp Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/4 tsp Caramel Extract
  • 2/3 cup Lily's Baking Chocolate Chips
  • 2/3 cup Chopped Pecans

Instructions

  • Preheat the oven to 350F
  • Mix the Almond Flour, Spelt flour, and Melted butter in a medium bowl until combined. Then press into a sprayed 8x8 Pyrex dish.
  • Put in the oven and bake for 15 minutes.
  • While that's baking, pour the butter and Pyure into a medium sauce pan on medium/high heat until melted. Then add the heavy whipping cream and bring to a boil.
  • Turn down the heat to low and let it simmer for 4 minutes. Turn off the heat and add the caramel extract and Lily's Chocolate chips. Stir until the chocolate chips are completely melted.
  • The crust should be done by this time and cooling on a rack. Pour the chocolate caramel mixture over the crust. Drop the chopped pecans on top making sure to get some everywhere.
  • Place in the freezer for 4 hours. When you want a piece, just take it our 5-10 minutes early to soften and make cutting easier. Store in the freezer for up to 2 weeks...if it lasts that long!!

 

 

 

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6-ingredient Peanut Butter Klondike Bars (Keto, THM, Low-Carb)

So now that it’s almost summer, I use just about any excuse I can to eat ice cream. Where’s all my fellow ice cream fans??? Anyways, we all know that Chocolate and Peanut Butter is one of the Best combinations EVER!!! So of course I Had to make a Klondike version!

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These are best eaten as soon as they’ve chilled enough to harden the chocolate. SUUPPPPEERRR creamy and totally divine!!

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You’ve probably noticed that I use a 8×8 dish because it makes the perfect sized squares!! I mean, you could make smaller squares, but let’s be real for a second… ain’t nobody gonna wanna share their 9th of the dish, let alone make it smaller.

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Would you just look at those Beauties!! I DARE you to try them and tell me that they aren’t the perfect summer dessert or snack!

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Print Recipe

Peanut Butter Klondike Bars

Prep Time5 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Klondike Filling

  • 2 cups heavy whipping cream
  • 3 egg yolks
  • 2 tbsp natural peanut butter
  • 1 tbsp pyure (or preferred sweetener)

Chocolate Shell

  • 4 Moser Roth 85% Chocolate bars (4 oz. Chocolate)
  • 1/4 cup coconut oil

Instructions

  • Mix all the ingredients for the klondike filling in a medium saucepan and turn to Medium heat.
  • Mix periodically and heat until it simmers. NOT BOIL!!
  • Pour into a 8x8 with parchment paper in it and put into the freezer.
  • After it's frozen, take them out to let soften a bit so you can cut into 9 squares.
  • Put the chocolate and coconut oil into a microwavable bowl and microwave until melted.
  • Dip the squares into the chocolate and place onto a cookie sheet with parchment paper.
  • Put into the freezer to harden the chocolate shell.
  • Take out and ENJOY!!!!

 

 

 

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Zucchini and Beef Dip (Keto, THM, Low-Carb)

  1. So I’ve hinted about this recipe in my insta stories and here it FINALLY IS!!! This recipe is SO versatile! It can be a dip, a soup, a pour-over for noodles/zoodles/rice/quinoa/etc. or anything else your brilliant minds can come up with! (I linked the healthy noodles we get from Wal-mart, or you can purchase them through the noodle link. I also linked the zoodle maker we use)

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You don’t have to chop the onions this small, I just did so they would cook faster.

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Same with the zucchini. I quartered it to help it cook faster. If you want bigger slices, or don’t mind if it takes longer to cook, go ahead and leave it in rounds.

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While you let the dip simmer, you can prepare your Joseph’s Lavish Bread I only use half of a lavish bread, so I don’t overdo it on the carbs. Also its plenty for one person, but if you wanna down the whole thing…GO FOR IT! No judgement here!

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Also, this is all done in ONE POT! That’s right! You read right! As a person that doesn’t exactly enjoy dishes, this is SUPER IDEAL! ( I linked a cool pot if you don’t have a nice one)

 

Print Recipe

Zucchini and Beef Dip

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Author: admin

Ingredients

  • 1 lb Ground Beef
  • 1.5 cup Heavy Whipping Cream
  • 1 medium Zucchini (Chopped)
  • 1 small onion (Chopped)
  • 1 tbsp nutritional yeast
  • 1/2 tsp tumeric
  • 3 tbsp Parmesan Cheese (Green can)
  • 1.5 tsp Gelatin (Optional)
  • 1 pinch Thyme
  • 1 small handful Fresh Cilantro
  • salt and pepper (To taste)
  • Shredded Cheese to top (Optional)
  • 1 Joseph's lavish bread (For dipping)

Instructions

  • Cook your burger to your desired crispness.
  • While that's cooking, chop your onion and zucchini. (I sliced the zucchini into little circles, and then quartered them so they would cook faster.)
  • When your burger is done, add the zucchini and onion and cook until tender. (Putting a lid on your pot will help steam the veggies and get done faster.)
  • Add the rest of the ingredients except the Joseph's bread (unless you aren't using gelatin. I used it to help it thicken) and let it cook until it thickens up to desired thickness. (We used it as a dip so we wanted it thicker. If you want it as a soup, or pour over for noodles/rice/zoodles/etc. then it doesn't have to be as thick)
  • Butter the Lavish bread and score into chip shapes. Bake in the oven (350F) on a cookie sheet until desired brownness.
  • Dip and enjoy!!!

 

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Low-carb, Paleo, Keto, THM Lemon Bars!!

Ok, so I am a fan of lemon if you can’t already tell from my last post Peppermint, Lemon Tea

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Since it’s spring, a LOT of people have head stuff going on!! Sinus junk and whatnot. Anyways, if you are one of those victims of spring…I suggest you check that tea out! Now, on to this lovely new recipe full of spring goodness!

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I made a Simple Simon crust from the THM book. Trust me when I say the name says it all!! 3 ingredients, and SUPER FAST to throw together! I used Bob’s Red Mill Coconut I love when there are brands you can trust to be truly good ingredients! For Coconut oil…we get serious. We get the big tub from Sam’s Club! (Linked here)

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Since all my friends in Arizona just had Citrus Season, you all can make this pronto!! I heard it was an abundant year too. I’ve always been a fan of all things lemon. Be it a lemon tart, lemon-head, (No I don’t eat those anymore) lemon drops, or even lemon cake. Making myself hungry over here.

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So I just noticed something, and I’m wondering if anybody else has noticed yet. In my pictures, the utensils are always on the left hand side. Yup I’m lefthanded and proud of it! Any fellow lefties out there??

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The lemons on top were my mom’s idea. She’s always got the best ideas! It’s amazing how a little detail can really enhance a picture.

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Another little detail, also my mom’s fantastic idea! When taking pictures a lot of times you forget about the little, but important things. That’s what your mom is for. Also just a side note, this tastes AHHMAZING with my Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) on top! Trust me on this. It mellows out the lemon slightly but isn’t overpowering.

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Print Recipe

Low carb, Paleo Lemon Bars

Prep Time10 minutes
Cook Time10 minutes
Chill time1 hour
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Lemon topping

  • 3 lemons
  • 3-4 tbsp pyure (Or preferred sweetener)
  • 2 tsp gelatin (If you want a more jello like texture add more)
  • 1/2 tsp salt
  • 1/4 tsp xanthem gum (If you don't have this just add extra gelatin)
  • 1 cup water

Crust

  • 1&1/3 cup Coconut (ground)
  • 2 tbsp coconut oil
  • 1 tsp pyure

Instructions

  • Grind your coconut in your blender or food processer till it's like a flour.
  • Mix in the pyure.
  • Melt your coconut oil and mix with your dry coconut mixture.
  • Press firmly into a 8x8 and chill while you make the topping.
  • Juice 3 lemons (Or less if you want a milder lemon flavor) Strain into a bowl and set aside.
  • Mix your pyure, gelatin, salt,  and, xanthem gum in a small bowl.
  • Put the water into a medium sauce pan and slowly whisk in the dry mixture.
  • Turn the burner to medium heat and stir frequently until it comes to a boil. Then remove from the stove and whisk in the lemon juice. 
  • Refrigerate to until set up.
  • Remove the lemon mixture from the fridge and press through a strainer with a fork. Then pour over the coconut crust and put back into the refrigerator to firm up.
  • Enjoy!! 

 

 

 

 

 

 

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Quick, Easy, Keto, Low-Carb Cool Whip (BONUS)

Cuisine: American So, on my last post Quick, Healthy, 4-ingredient Chocolate Pancakes! (Keto, THM, Low Carb, Grain free) I said to be looking for this post for a very good reason!

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The reason is because, this is what you add in between 2 of your leftover Chocolate pancakes. Then VIOLA! You have a whoopie pie!!!

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Now I put mine in the freezer to firm it up a little bit. Maybe 30 minutes or so. So really I guess it was kind’ve like an ice cream sandwich...which is still a win.

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I mean, who doesn’t like whoopie pies?? Right?? Or ice cream sandwiches!!

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Ice cream sandwich or whoopie pie, whatever you wanna call! It’s worth making and sinking your teeth into right??

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Print Recipe

Homemade Cool Whip

Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Author: admin

Ingredients

  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla
  • 1 tsp Pyure

Instructions

  • Pour the heavy whipping cream in a big bowl so you have plenty of room to whip it up.
  • Add the vanilla and sweetener.
  • Blend with a stand mixer until stiff and forms stiff peaks when you pull mixers out.
  • You can adjust the sweetener to your liking. (We don't need it very sweet)

 

 

 

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Quick, Healthy, 4-ingredient Chocolate Pancakes! (Keto, THM, Low Carb, Grain free)

Chocolate Pancakes?? YeS pLeAsE!!!

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Would ya just look at those?? I know, I know, the lighting isn’t the greatest. Please give me a little slack since I’m just starting with this food photography thing. Thanks in advance! Love ya’s!

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This is the Chocolate protein powder I used. It’s optional, but I wanted to add extra protein, and it kinda sorta makes the pancakes taste like hot chocolate so…

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When I poured the batter onto the pan, it looked like chocolate pudding. It was at that point I knew they were gonna be delicious!

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Also, little disclaimer, I didn’t add any sweetener. They really don’t need any unless dark chocolate isn’t something you purposely eat,  or enjoy a lot hehe. (85% Moser Roth bars coming in clutch again.) Check out my last post to see what I mean. Healthy, Low Carb, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

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For texture peeps like me out there, would ya look at that!! Also, be looking for my next blog post about how these delicious pancakes, can also become a delicious dessert!

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Print Recipe

Chocolate Pancakes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Author: admin

Ingredients

  • 2 Eggs Seperated
  • 2 85% Moser Roth Chocolate bars
  • 1 scoop Chocolate Whey Protein Powder
  • 2-3 tbsp Almond Milk For wetness
  • 1 tbsp Coconut oil For cooking

Instructions

  • Melt the chocolate in a bowl over a small sauce pan with water in it. (Or just use the good ole microwave!)
  • Separate the egg yolks and whites into 2 separate bowls.
  • Add the chocolate protein powder to the egg yolks and however much almond milk you want, and mix.
  • Warm your coconut oil in the pan on med-low heat.
  • Beat the egg whites till stiff peaks form.
  • Add the melted Chocolate to the egg yolk mixture.
  • Mix the egg whites into the egg yolk mixture
  • Pour batter onto the heated pan and let cook till you see the bubbles, then flip.
  • Cook for a minute or so on the other side and serve!

Notes

*If you don't have the Moser Roth Chocolate, you can just use 2 oz. of chocolate.
*1 scoop of protein powder is about 3 tablespoons.
*The Almond milk is just for wetness, so if you want a thinner batter add more. My batter was pretty thick.

 

 

 

 

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