Easy Egg Roll in a Bowl Recipe

 Easy Egg Roll in a Bowl is a simple, quick and frugal dish.  It only has a few ingredients and can easily being adjusted to fit different tastes or flavor profiles.

In my family everyone has a different taste preference.  Toppings or add ins can completely change this dish up to fit everyone.

Easy Egg Roll in a Bowl

1 lb. ground beef

12 oz bag of coleslaw mix or chopped cabbage

1 Tbs.  butter

1/2 finely diced onion

2 cloves minced garlic

1/2 diced pepper (or more if desired)

1/2 c. beef or chicken broth

1 tsp.  each salt, pepper, onion powder, garlic powder

Optional toppings or add ins: sriracha, orange ginger sauce, sour cream, soy sauce, liquid aminos, etc

In a large skillet pan melt the butter and saute the onions, garlic and peppers until tender.  Add the ground beef cooking until done.  Season with salt, pepper, onion powder, and garlic powder mixing well.  Add the broth and the cabbage.  Stir well until well mixed.  Cover and cook over medium to low heat, stirring occasionally until cabbage is to the desired texture.  We prefer very tender.  Taste and add more seasoning if needed.

At this point you could add a variety of sauces or other seasonings to the dish.  We prefer to serve it and then each person adds whatever they like to top it.  Another option, though probably unusual, is to top with shredded cheese and let it melt.  Sour cream is also chosen on occasion.

Easy Keto Chocolate Chip Cookies

 

After experimenting with a few different Keto Chocolate chip cookie recipes I ended up merging a few of them together.  That is where this recipe comes from.  This has become my favorite keto cookie for both texture and flavor.

For me a mixture of coconut flour, almond flour and xanthan gum produce the best texture.  If I use just coconut flour it produces a cookie that is just too dry for my taste.  When using just almond flour you get a very crumbly cookie.  Xanthan gum helps bring the two together to a better texture.

Cookies made with just butter as the fat are good.  But I love the taste of cream cheese sugar cookies.  This recipe gives the best of both in one cookie.

These cookies hold up well.  They last for about a week in an airtight container on the counter before starting to get dry.

Easy Keto Chocolate Chip Cookies

1/2 c. Coconut flour

1/2 c. Sweetener ( I prefer Monkfruit)

1/2 tsp. Baking soda

1/2 tsp. Salt

2 Tbs. Almond flour

1/2 tsp.  Xanthan Gum

3 Eggs

1/4 c. Butter, softened

3 oz. cream cheese, softened

1 tsp. Vanilla Extract 

1/2 c.  Sugar Free Chocolate Chips

Preheat the oven to 350° F.  Line baking sheets with parchment paper.  Set aside.

In a medium bowl combine the coconut flour, almond flour, baking soda, salt and xanthan gum.  Set aside.

In a separate bowl combine the butter and cream cheese.  Mix until smooth and well combined.  Add the eggs and vanilla, one at a time, mixing well after each.  Add the sweetener, mixing until well combined.  

Add the dry ingredients to the wet ingredients.  Mix until smooth.

Fold in the chocolate chips.  Let the batter sit for about 10 minutes.

Spoon by the tablespoon onto the baking sheets.  Bake for 12 -14 minutes.  Cool before removing from the sheets.

Store in an airtight container.

Chocolate Nut Clusters

These chocolate nut clusters are a favorite treat in my family.  We make them not only to have as a snack, but to also give away as part of a gift to friends and family.  It can be a frugal treat depending on how you make them.

You are going to use a 4 ounce bar of 70 -85% dark chocolate as well as a 12 ounce bag of semi sweet chocolate chips, coconut oil, and a mixture of nuts and seeds. 

 In order to melt your chocolate you need to create a double boiler.  I use a pan that my metal bowl fits into.  Bring your water to a simmer.  Turn off the heat.  Place your metal bowl over the pan.  

In this pan add your chocolate bar, broken up, 3/4 bag of chocolate chips and 2 tablespoons of coconut oil.  Any oil will work here, I just prefer coconut oil. 

Let this set until it begins to melt.  

Stir occasionally until melted and smooth. 

Remove the metal pan from the pot of warm water.  Add the remaining chocolate and stir until smooth.  

Place in the desired nuts, seeds, or whatever you decide to add.  I used pistachios, almonds, walnuts, pecans, cashews, sunflower kernels and unsweetened coconut.  Stir the mixture.  Add more until coated to the thickness of chocolate that you desire.  

Spoon onto parchment paper in bite size mounds.  

Let set until the chocolate is dry.  Remove from the parchment paper and store in an airtight container.

These clusters make a good, frugal gift depending on what you add into the mixture.  Peanuts and sunflower kernels are inexpensive and delicious coated in chocolate. 

You can package them in little plastic bags with a label, holiday treat bags, containers that are part of the gift, or any other way that will work with your gift.

Avocado Egg Salad

One of my frugal go to meals on Keto is avocado egg salad.  There are many different variations of this creation.  However, I decided to share with you the very basic mixture.  It is a very filling meal full of healthy fats.

To start with you need a small bowl.  Peel and mash one hard boiled egg. 

Next, either add half a drained can of tuna or one small tuna pouch.

Add half of a very ripe avocado or one small avocado cup.
 

Add 1-2 tablespoons of mayo and a squirt of mustard. 

Mash and stir this mixture together.  Add salt to taste.

Typically I eat this mixture with pickle slices.  I use the pickles as you would a cracker.

Common changes I make for this dish are:

Add some chives, onion, lettuce, bacon, turkey, ham, shredded or cubed cheese, or any other flavor you want.

Omit the tuna and add a second egg.  Or if really hungry, just add a second egg.

Sour cream instead of mayo is pretty good as well.

Use different seasonings such as paprika, onion powder, garlic powder, pepper, herbs, etc....

I tend to use avocado mini cups instead of avocados because I end up wasting avocados.  They either take forever to ripen or all ripen at once.  This way the initial cost is a bit more, but I am not wasting any food, so I save money in the long run.  It is also more easily portable, which I need to take to work with me.

Keto Chocolate Chip Cookies

One of my favorite treats before switching to the Keto lifestyle was a good chocolate chip cookie.  Since maintaining my weight loss I have been experimenting with sweet treats.  This recipe has been a trial and error project for quite some time.  It has become a favorite of family and friends, keto and non-keto eaters alike.

Start by preheating your oven to 350⁰F.  You will need a medium size bowl.  To this add 1/2 cup of coconut flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. xanthan gum, and 2 Tbs. almond flour.  Mix together and set aside.

In a small bowl melt 1/2 cup butter in the microwave.  Add 1 tsp. vanilla, stirring well.

Add 1/3 c. monkfruit sweetener, mixing well.

 Add 3 eggs, mixing thoroughly.

Add the wet ingredients to the dry ingredients.

Mix until smooth.  The batter will be thick.  Let set for 5-10 minutes.  Do not skip this step.  The coconut flour needs time to absorb the liquids.

Roughly chop 2 ounces of 85% dark chocolate.

Fold the chopped chocolate into the dough.

Place spoonfuls of dough on parchment lined baking sheets.

Bake for 12- 14 minutes.  Cool on the pan for a few minutes before removing to a cooling rack to finish cooling.

Note:  I use monkfruit sweetener which is a 1 to 1 ratio to regular sugar.  You can use other sweeteners, but be careful of their strength ratio to regular sugar.  You may have to use more or less than the recipe calls for depending on what it is.

Keto Chocolate Chip Cookies

1/2 c. coconut flour
1/3 c. monkfruit sweetener
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum
2 Tbs. almond flour
3 eggs
1/2 c. butter, melted and cooled
1 tsp. vanilla
2 oz. 85% dark chocolate, roughly chopped

Preheat the oven to 350⁰F.  In a medium bowl combine the coconut flour, sweetener, baking soda, salt, xanthan gum and almond flour.  Mix well.  aside.

In small bowl, melt the butter in the microwave.  Add the vanilla and sugar, mixing well.  Add the eggs, mixing until thoroughly combined.

Add the wet ingredients to the dry ingredients.  Mix until smooth.  Let set for 5-10 minutes.  Fold in the chocolate chunks.

Place by the spoonful onto parchment lined baking sheets.  Bake for 12-14 minutes.  Let cool on the sheets for several minutes before removing and cooling on racks.

Keto Hot Chocolate

On a cold wet day nothing sounds better than a mug of steaming hot chocolate.  Since typical hot chocolate is far from Keto friendly, I decided I needed to find a substitute.  Sometimes we need to find a substitute for the things we love to stay on our eating plan.  This keto hot chocolate recipe is just as good, if not better than, regular hot chocolate.

This is easy to make, although it can take a bit of time and patience.

For this recipe you need minimal tools.  Just a whisk, small saucepan, measuring cup and a tablespoon.

To start with place 1 tablespoon of cocoa powder and 1 tablespoon of monk fruit sweetener in the saucepan.  To this add 1 tablespoon of heavy cream and 1 cup of almond milk.  Break up 1 ounce of dark chocolate and add to the mixture.  I use 85% dark.  Whisk thoroughly.

Place the pan over low heat and cook, while whisking, until the chocolate melts.  Continue to cook, continually whisking, until desired temperature is reached.

 Turn up the heat a smidge if desired, but be careful not to scorch your hot chocolate.  This is where patience comes in.

Taste your drink, adding more sweetener if desired.  If you add more sweetener, cook a bit longer, while whisking, so that it dissolves properly.

Pour into a mug and enjoy.

As a side note... I follow a keto diet. However, I do not count macros, thus you will not see macro breakdowns on my recipes.


Keto Hot Chocolate

1 Tbs. cocoa powder
1 Tbs. monkfruit sweetener
1 Tbs. heavy cream
1 to 1 1/2 c. almond milk
1 oz. 85% dark chocolate, broken up

In a small sauce pan combine all of the ingredients.  Whisk continuously over low heat until the chocolate melts.  Taste.  Add more sweetener if desired.  Cook over low or medium low, while whisking, until desired temperature is reached.  Be careful  not to scorch the drink.  Pour into a mug and enjoy.

Crock Pot Pork Loin Roast

There is nothing like a crock pot dinner on a cold day.  The house smells good, and there is little work involved.  A win win in my book.  If you have a small family like I do, it also means multiple meals in one day of cooking.

A roast, of whatever variety, is an easy and delicious meal.  I happen to be making a pork loin roast because it was the type on sale this week.  Paired with some veggies in the crock pot and you have a meal in one.  Don't forget the seasonings either.  Those make or break a dish.

Wash and roughly chop desired vegetables.  Today we are doing carrots, onions and potatoes.  Season with salt and pepper.  Place roast on top.  I am using a 2 pound roast.  Pour several cups of beef or chicken stock over the roast and vegetables.  Season the roast.  I am using a generous amount of salt, onion powder, garlic powder and herbs de provence.

Pop the lid on and turn it on high for about 6 to 8 hours. 

I like to make gravy out of the broth and juices in the pot.  I take 1 to 2 cups of juices out of the crock pot after removing the roast.  I place these in a sauce pan on the stove.  I use 1 packet of brown gravy mix per cup of broth.  Follow the directions on the packet for the gravy.  Serve with the roast and vegetables.

Cranberry Banana Muffins

Since the holidays are just around the corner I decided to share a favorite recipe of my friends and family.  These Cranberry Banana Muffins are easy to make and delicious.

A few things to note with my muffins.  I use a brownie pan instead of a typical muffin pan.  It makes 12 square muffins with this recipe.  Using this pan the muffins are done at 28 minutes every single time.  I also bake egg free most of the time, using flax as a substitute.  My recipes work just as well with regular eggs though. Also,  I use oat flour that I grind myself.  You can replace the oat flour with all purpose or wheat flour.

Preheat your oven to 350⁰F.  Grease and flour your muffin pans and set aside.

 Prepare your egg substitute if using.  Combine 2 Tbs. ground flax with 5 Tbs. water.  Stir and let set until it gels.

In a large bowl combine 1 cup all purpose flour, 1 1/3 cups oat flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. nutmeg, and 1 tsp. salt.  Mix together and set aside.

In a large measuring cup, mash 5 or 6 very ripe bananas.  You want between 2 to 2 1/2 cups of mashed banana. To this add, 1 Tbs. vanilla, 2 flax eggs, 1/2 cup oil ( I use peanut or coconut melted), 2/3 c. sugar.  Mix until well incorporated.

Pour the wet ingredients into the dry.  Mix until well combined.  Set aside.  

Chop enough cranberries until you have a cup of them.  To this add 1 Tbs. sugar and 1 Tbs flour.  Mix until all berries are coated.

Fold the cranberries into the batter.  Divide the batter into a greased and floured muffin pan.

Bake for 20 to 30 minutes, depending on the size of muffins you are making.  My brownie pan consistently takes 28 minutes.  Muffins are done when a tooth pick inserted into one comes out clean.  Cool in the pan on a wire rack for about 10 minutes.  Remove from pan and finish cooling on the wire rack.

Cranberry Banana Muffins

1 c. all purpose flour
1 1/3 c. oat flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. nutmeg
2 flax eggs or eggs
1 tsp. vanilla
2- 2 1/2 c. mashed banana
1/2 c. oil
2/3 c. sugar
1 c. chopped cranberries
1 Tbs. flour
1 Tbs. sugar

Preheat the oven to 350⁰F.  Grease and flour muffin pans.  Set aside.

In a large bowl combine the flour, oat flour, salt, baking soda, baking powder, and nutmeg.  Stir and set aside.

In another bowl combine the mashed banana, eggs or flax eggs, vanilla, oil, and sugar.  Mix well. Add this to the dry ingredients, mixing until well combined.

In a small bowl combine the chopped cranberries, sugar and flour.  Stir until well coated.  Fold into the batter.

Spoon the batter evenly into the muffin pans.  Bake for 20- 30 minutes, depending on pan size.  Muffins are done when a toothpick inserted comes out clean.