What if I told you that when we get a cow from a local farmer, we ask the butcher to make it all into hamburger—even the prize cuts of steak! My family prefers hamburger over steaks. My kids whine when I make steaks, so why push it? I don’t want steaks, either. I want hamburgers, sloppy Joes, protein noodle lasagna, keto spaghetti, Paleo chili, easy chipotle taco meat—you name it. Ground beef is how we roll!
Author: chefalice
These waffles can be made up to three days ahead and stored in an airtight container in the refrigerator, or frozen for up to a month. I make a triple batch and freeze them for quick and easy sandwiches.
I know that a lot of you have tried mashed cauliflower fauxtatoes and think that the taste is good, but the texture just isn’t the same as traditional mashed potatoes. I never really cared for the gritty fake potatoes, either—until we purchased a high-powered blender! We bought it to make pureed baby food, but it has been awesome for so many tasks, including making the smoothest fauxtatoes ever, like the ones used to top these sundaes. If you don’t have a high-powered blender, never fear: you can still make the fauxtatoes with a food processor. They may not be as…
The hibiscus tea gives this ice cream a lovely color and sweet flavor profile.
Making ice cream with MCT oil and salt may seem unusual, but they play important roles: the oil gives the ice cream a smooth texture and the salt helps keep it soft.
I grew up in a small town in north-central Wisconsin, which is lovely but doesn’t exactly have exotic Thai cuisine. My first taste of tom ka plaa was in Hawaii, and I have been in love with this dish and Thai cuisine ever since! Traditionally, tom ka plaa is eaten as a soup, but here, I’ve made my keto version of it a bit more substantial—think of it as a meal with copious amounts of a wonderful sauce.