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Ketogenic LifeStyle

Ketogenic doesn’t have to be a diet but a lifestyle. It is all about healthier food choices; no pastas, increasing your intake of vegetables and healthy fats. To the left you can find a great little summary of the Ketogenic Diet from www.myketokitchen.com
Read through it and use it as a healthy guideline for your own kitchen pantry.  We are also sharing a few recipes below to help you with easy to grab healthy snack options…that can transfer to the school lunch bag as well.
Bon Appetit!

Blueberry Pancake Bites
(Source- www.alldayidreamaboutfood.com)
Make healthy breakfast fun with these little low carb blueberry pancake dippers. They’re easy enough to make on a weekday morning!

INGREDIENTS

4 large eggs
1/2 cup coconut flour
1/4 cup butter, melted
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/3 to 1/2 cup water
1/2 cup Wyman’s frozen wild blueberries

INSTRUCTIONS

  1. Preheat oven to 325F and grease a mini muffin tin (24 cavity) very well. (I double grease, first with butter and then with coconut oil spray).
  2. In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
  3. Add the coconut flour, melted butter, baking powder, salt, and cinnamon. Blend again until smooth. It will seem very liquidy but let it sit a few minutes and it will thicken up considerably. Add 1/3 cup of the water and blend again. If it’s still very thick, add a little additional water. You shouldn’t be able to pour it, but you should be able to scoop it out of the blender easily.
  4. Divide among the prepared muffin cups. Add a few blueberries to each (I found 4 to 5 to be just about right). Press them gently into the batter.
  5. Bake 20 to 25 minutes, until set. Let cool a few minutes in the pan and then serve with your favourite low carb pancake syrup (I used Lakanto).
Low Carb Pepperoni Pizza Cups
(Source – www.aspiceyperspective.com)

Ingredients:

  • 24 “sandwich style” pepperoni slices (2+ inches wide)
  • 24 small basil leaves
  • 1 small jar pizza sauce
  • 24 mini mozzarella balls
  • sliced black olives (optional)

Directions:

  1. Preheat the oven to 400 degrees F.  Using kitchen sheers, snip 4 – 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)
  2. Press each pepperoni down into a mini muffin pan. Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.
  3. Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf in the bottom of each cup, followed by a 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
  4. Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.

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