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Sunday, October 23, 2016

Paleo English Muffins

So I am working for this amazing place in Long Branch, Hello Chef (check them out at www.hellochefnj.com ) All gluten free and Paleo catering, meal plans and chef table dinners. Working there, preparing the meal plans for our clients with the owner has taught me so much and changed the way I eat most of the time.  So I looked up some recipes for paleo english muffins and came up with one that incorporated everything I wanted.  Here it is!

Paleo English Muffins
2 servings

1 Tbsp ground Flax meal
4 Tbsp Almond meal or almond flour
1 Tbsp Coconut flour
2 Tbsp grass fed butter
2 large eggs
2 pinches of sea salt
1 tsp baking powder
drizzle of vanilla extract (optional)


  1. Melt butter in a microwave safe ramekin or other container, this takes about 30 seconds.
  2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
  3. I used a microwave egg cooker, but you can use any microwave safe container that is about 4 inches in diameter, such as the ziploc containers.  Divide mixture in half and cook one at a time.
  4. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, put a little oil or butter in a pan and heat over med/med high and toast on each side til golden brown, and use it any way you would a normal English.

Friday, September 9, 2016

Low Carb Pancakes

So turning 40 has been a wake up as far as how hard I have to work to maintain my body....have been experimenting with a lot of low carb and delicious recipes....and I will only post yummy ones here and this is one of them!  I was amazed by this recipe, the pancakes are a little thin, but very satisfying and very easy.  I make a batch of 9 so I have it a few days....reheats very nicely.  Easy to double and triple and probably freezes well.


Low Carb Delicious Pancakes

4 oz softened cream cheese
4 eggs
4 1/2 tsp coconut flour
4 1/2 tsp flax meal
1 tsp baking powder
1 tsp vanilla extract
dash salt

Put all ingredients in blender and blend up.  Pour into hot skillet over medium heat with a little canola or vegetable oil (Tbsp) in nonstick skillet ( I love my ceramic pans). Pour into pan and cook til bubbles form and then flip over and cook another minute til bottom is browned.  I kept them warm in a 200 degree oven.  This batch makes about 9 pancakes (silver dollar size)....I made a couple big ones so prob closer to 10-11 silver dollar size.  They keep well for 5 days so this batch can serve you for 3 days (3 pancakes is a serving).  I did top these with butter and some syrup, but not a lot of syrup lol
Enjoy and feel free to comment.https://www.facebook.com/kebryda/videos/10153870166268616/

Sunday, December 20, 2015

Screwmosa

Ok, so toss your judgements aside, because I like to day drink on Sundays.  I could not decide between a screwdriver and a mimosa....so I created the screwmosa.  Don't judge, just drink.

Screwmosa

1 shot good vodka (I use tito's)
1/2 C fresh squeezed OJ
1/4 C prosecco

Mix all ingredients and add some ice.  And prepare for a nap after brunch.  You're welcome.

Easy Slow Cooker Mac and Cheese

So this recipe was originally from Taste of Home.  I made a couple of changes...here is the original: http://www.tasteofhome.com/recipes/easy-slow-cooker-mac---cheese
Really I just changed the cheeses and the pasta type.  Use whatever cheeses you have, I use whatever I need to get rid of (I am usually drowning in cheese).  My preference is sharp cheddar, pepper jack and american (american should ALWAYS be in mac and cheese....makes it very smooth and creamy), but this time I also added gouda.  This is easy and quick for a crockpot recipe....there is some prep (about 15 min) and then only 2 hours on low.  This truly is an easy recipe and perfect comfort food!!!!!!
*****I highly recommend using crock pot liners for this one!!!!!***
Easy Slow Cooker Mac and Cheese

2 C uncooked macaroni noodles (I used white fiber mini shells....so closer to 3 C bc they are a little bigger)
1 (10 3/4 oz) can condensed cheddar cheese soup (campbells)
1 c 2% milk
1/2 c sour cream
1/4 c butter, cubed
1/2 tsp onion powder
1 tsp dry mustard
1/8 tsp salt
1 C shredded sharp cheddar
1 C shredded pepper jack
1 C yellow land o lakes American

Boil pasta til partially cooked (I did about 6 min).  Drain and combine in pot with butter.

Combine soup, sour cream,milk, onion powder, salt, dry mustard over med low in saucepan and whisk to combine.  Cook til combined and add cheeses.  Cook until melted.
Add pasta to slow cooker, pour cheese mixture over pasta, lid on and set to low for 2 hours.  PERFECTION!  So this last picture is my leftover chicken fajitas mixed in with the mac and cheese.


Oven Chicken Fajitas

Ok, so fajitas are not that hard to cook, but how to make them even easier, and cook while you take a bath?  Cook them in the oven! These were absolutely delicious and easy and the chicken very tender. I am going to let you in on a little secret.....when you cook chicken breast in the pan or oven, coat it in a little cornstarch and then toss in oil.  It will be the moistest chicken....yes I just made that a word lol.  This recipe can easily be doubled or tripled.  I did not include measurements for the seasonings bc I literally just sprinkled them over the chicken.  My rule of thumb for seasoning raw meat is season until it smells good :)  Trust yourself!  This is how you become a cook....you learn to go with your gut.

Oven Chicken Fajitas

1 lb chicken breast, cut into strips (sometimes you can find this at the grocery store to make life easier)
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 orange pepper, cut into strips
1 Jalepeno (optional), sliced thin
1 medium sweet onion, sliced thin
Olive oil (probably about a 1/2 cup total
2 tsp cornstarch

the following seasonings I just sprinkled each evenly over the chicken after coating it w cornstarch and a little olive oil:
garlic powder
adobo
sea salt
pepper
chili powder
mexican seasoning (McCormick)
Cayenne (optional, but recommeded)
cumin

Preheat oven to 400 degrees F.  I use non stick foil to line a 9 X 13 in baking dish....arrange the peppers and onions in dish and drizzle olive oil over until evenly covered....will probably be just over 1/4 cup.  Sorry I did not measure anything....this is your opportunity to flex your cooking muscles.  in a bowl coat chicken strips with cornstarch and toss.  Drizzle a couple TBSP olive oil over chicken and toss again.  sprinkle seasonings over chicken and toss one more time.  Arrange chicken over veggies in baking dish and bake at 400 for approx 25-30 min until peppers are wilted and chicken is no longer pink inside.  You can either heat up flour tortillas and have fixings such as grated cheese, sour cream, guacamole, salsa.....or you can serve over rice.  Enjoy!!!!!