January 2020, The Year of the Vegan

January 2020, the year of the Vegan Begins: Chapter 1

Keto: Salmon Mousse

Ingredients: 

• 1 envelope unflavored gelatin
• ¼ cup cold water
• ½ cup boiling water
• ½ cup Keto mayonnaise (No Miracle Whip)
• 1 tablespoon lemon juice
• 1 tablespoon onion powder
• Squirt of sriracha sauce
• 1/2 teaspoon sweet paprika
• 1 teaspoon salt
• 2 cups finely flaked canned salmon, skin and bones removed 
• 1 cup heavy cream

Directions: 

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, onion powder, sriracha, paprika, salt and pepper. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
5. Garnish with green olives, keto bread or crackers

Revisited Keto: Bread

Breakfast Avocado Toast 

Revised Keto Fat Bread

Ingredients: 

• 8 oz cream cheese (whole brick, full fat)
• 8 cups mozzarella cheese (8 cup whole bag, full fat)
• 4 cups almond flour
• 1 tbsp baking powder
• 4 large eggs
• 1 tbsp dry seasoning (Ms. Hyphen, Italian, everything bagel)

Directions: 

1. Place cheeses together in the microwave bowl in 30 second increments and nuke a few times until melts and blends (does not need to be perfect).
2. Add the almond flour and baking powder and mix. (I blend these together first)
3. Add the egg, mix until completely incorporated to form a nice ball.
4. Scrape onto a piece of cling wrap covered completely and store in fridge.
5. Break off pieces as needed and shape or roll thin between 2 pieces of cling wrap
6. Bake at 350 f for 12-15 mins on a parchment lined cookie sheet until golden brown.
7. If you roll thin, you may want to flip it when the bottom is desired color.
8. Note: the bottom will brown first. Gage desired done-ness by bottom. 

Ingredients:

6 oz shredded mozzarella cheese
2 oz cream cheese
1 large egg
1 1/2 cup almond flour
1 Tbsp baking powder

Instructions:

Place cheeses together in the microwave in food processor bowl in 30 second increments and pulse a few times. Add the almond flour and baking powder and mix. Add the egg and run on low until completely incorporated to form a nice ball. Scrape onto a piece of cling wrap and freeze until the oven is ready. Bake at 400 for 15 mins on a parchment lined cookie sheet.

Keto: Mug Cake

Ingredients:

• 1 Tbsp Butter
• 2 Tbsp Cream Cheese
• 2 Tbsp Coconut Flour
• 1/2 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• Sweetener to taste
• 1 egg

Instructions:

1. Melt butter and cream cheese in microwave.
2. Add Coconut flour, baking powder vanilla and sweetener. Mix well
3. Add egg
4. Microwave approx 1 - 1.5 minutes. 

Keto

Let the Hunger Games Begin
May The Carbs Be Ever In Your Favor

Sausage, Kale and Potato Soup

Ingredients:

• 64 oz of chicken stock
• 2 lbs of Italian Sausage
• 1 medium onion chopped
• 2 cups of baby carrots
• 2 cups of celery
• 1 bunch of Kale 
• 4 Russet Potatoes
• 6 Yukon Gold Potatoes
• Add one cup of heavy cream

Instructions:

1. Placed Chicken stock with 12 oz bag of Mirepoix  mix in pressure cooker for 20 min high pressure. Chop small so they become part of the broth. Then fast release
2. Cook and brown sausage in skillet, then slice to add to soup.
3. Add onion chopped, the baby carrots cut in half long ways and all potatoes diced to fit on a spoon  and add those to the pressure cooker for 15 min high pressure. Then fast release
4. Add browned and sliced sausage to soup, turn pressure cooler on simmer.
5. Wash and chop kale and add to soup last before serving. 
6. Stir in heavy cream

Note: 

• I deglaze the skillet with a little water or soup broth then add to the soup.
• Mild Italian sausage is just spicy enough for us
• The russet potatoes with break down and thicken the broth, and the Yukon gold potatoes will remain bite size pieces
• I add the kale last so it remains a nice green. I also only add about as much as we will eat that night. and you can always add more. If you add it too soon it will be brown and a little mushy. 
• I also add more kale after I have reheated left overs to keep it fresh and green.

No Judgement:

• Sometimes I have homemade chicken bone stock, and other times I used store bought and add a couple tablespoons of chicken better than bouillon.
• Sometimes I use fresh onions, celery and carrots to start, and sometimes I use frozen.
• I add a second batch of carrots and onions with the potatoes to have nice pieces to eat. I add a lot of sausage pieces since the boys like that and it just adds more flavor. 
• I add cream at the end since I think it makes it that much better... or not if I do not have an on hand.

Old School Green Beans with Leftover Ham

Ingredients

• 32 oz chicken stock or broth
• 2 TB Dijon mustard
• 2 - 3 cups leftover ham
• 1 onion, into 12 pieces
• 2 12 oz. frozen green beans
• 3 potatoes diced

Instructions:
Place all in pressure cooker and set for 15 minutes on high pressure

Notes: I don't add salt since I think the ham and chicken broth have enough.