I love the TV Show Schitt’$ Creek! Have you seen this show? It’s hysterical!! In one of the episodes Moira and David decide to cook a meal for the family! The family meal is enchiladas. I had never had an enchillada but felt compelled to make them and make them keto compliant. I had no idea that I’d be making a new family favorite!!

Moira’s Ahhhnn-chiladas (Enchiladas!) 

Ingredients

2 cups chicken broth

1/2 medium yellow onion finely diced 6 oregano sprigs, divided

2 large boneless, skinless chicken breasts shredded

2 8 oz cans Goya tomato sauce

1 Tbsp. chili powder

2 garlic cloves, minced

1 TBS. ground cumin (I add a little extra just because I live it so!)

Red pepper flake to taste

1 tsp. kosher salt

5 Mission Low Carb Tortillas

1.5 cups Shredded mild cheddar

This will make some extra filling I will give you tips on what to do with it at the end.

GARNISH: Sour cream, Avocado, Cilantro

Preheat oven to 350°F. 

Dice your onion and garlic. (to be honest I hit my onion and garlic in the Ninja to make quick work of this part) Add to a large pot. I used a Le Creuset. Add broth and tomato sauce. Bring to a simmer. Add in chili powder, red pepper flake, cumin, salt, pepper, bring to a boil. Cook, stirring often until thickened, and the onion and garlic are soft. (I used an immersion blender to puree the onion and garlic into the sauce. Reserve 1 cup of the tomato enchilada sauce mixture. Add shredded chicken to remaining tomato mixture in the pot and; toss to coat. Fold in the Cheese leaving some for the topping. Stir until fully incorporated. 

Schitt’$ Creek Family Dinner Season 2 Episode 2

Spread about 1/3 cup chicken mixture down the center of each tortilla, and fold the sides in to cover the mixture. Arrange rolled tortillas, seam side down, in a 13- x 9-inch lightly greased glass or ceramic baking dish. I used a 13x9 glass Pyrex dish. Once the pan is filled, top with remaining enchilada tomato sauce. Spread it all over the enchiladas. Top with remaining cheese. Bake until cheese is melted bubbling. about 20 minutes. 

Top with cilantro and serve with avocado, sour cream, cilantro…

The extra filling can be refrigerated as a dip.

Frozen for future use.

I took one low carb mission tortilla and cut it into ½ in squares and mixed it through the remaining chicken mixture and filled a lightly greased pie plate with it. After flattening it out and allowing it to cool, I placed a small piece of parchment paper on top and covered tightly with clear plastic wrap and tin foil and placed it in the freezer for future use on a busy night. 

Bay-Gull!!! #dadjoke

This is by popular demand!

My husband has been making us keto everything bagels fro a while now. He took a recipe he found online and it has slowly but surely evolved to it’s own delicious self. No big story. No fanfare. Now go ahead and make yourselves some bagels!!
Recipe:
1 cup of water
1 packet of Hodgson Mill Active Dry Yeast - Follow the directions on the packet for blooming the yeast.

1 tsp of real honey (this doesn't get added to carb count, as it is eaten by the yeast)
4 Tbsp. of Swerve Confectioner-style sweetner
2 eggs, slightly beaten
1/2 Cup Oat Fiber
2/3 Cup Ground Golden Flax Meal
1 1/4 Cup Vital Wheat Gluten
1/2 tsp of Xanthum Gum
1 tsp of salt
2 Tbsp. of softened butter.


Instructions for Bread Mixer:

Microwave water for 10 seconds at a time. It should be between 105* and 110*
Add honey and mix to dissolve.
Add yeast and mix to dissolve

Cover with a towel and place somewhere warm for 10 minutes to bloom. I just throw mine in the microwave. (Don’t turn it on)
Add mixture to bread machine.
Mix all the ingredients in the order listed above
Turn on bread maker to bagel dough setting. This will be a 1:30 hr cycle. After it's done, let sit for another hour.

BAGELS

Lightly brush a large bowl with oil and turn the dough to coat. Punch the dough down, and let it rest for 10 minutes.

Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.

Press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF

Bring a large pot of water to a boil. Reduce heat. Use a slotted spoon or ‘spider’ to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top. Let them boil for two minutes then flip them and let them boil for one minute another. Total boil time 3 minutes.

I like them topped with Trader Joe’s Everything but the bagel seasoning. If you want to top your bagels with stuff, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a baking sheet lined with parchment paper. (NOT wax paper)

Bake for 20 minutes, until golden brown.

Cool on the baking sheet. Transfer to a wire rack and cool completely before storing.  We sometimes set an alarm for 5 minutes to keep from tearing into them right away.

If you choose to freeze these I would suggest cutting them, freeze them, and then wrap them very carefully, with a few layers of cling wrap.

There aren’t any preservatives in these so they only last a few days before they start to mold over. You can also keep them in the fridge. They’re amazing toasted with butter!!

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I wanted zucchini bread so I made zucchini bread.

Ingredients

0.5 cups coconut flour

1 tsp baking powder

2 TBS granulated Swerve

2 TBS Brown ‘sugar’ Swerve

0.5 tsp salt or to taste

1 tsp cinnamon

Tiny sprinkle of Ginger

5 eggs - medium

1 cups grated/shredded zucchini (measure after squeezing out the water)

0.3 cup walnuts (optional)

1 tsp Vanilla Extract - I didn’t have this on hand and it still came out AMAZING!! Don’t let not having it stop you from making this amazing baked good!

Instructions

Place all the dry ingredients in a large mixing bowl. Stir gently.

Add the vanilla, eggs, grated/shredded zucchini and walnuts (optional). Stir gently.

Place into a greased loaf pan. I used refined coconut oil to grease the pan) 350F for 30-40 minutes. My oven is a little wonky so I turned it at 20 minutes and kept an eye on it. Total time was about 45 minutes. Test by inserting a toothpick into the middle. You will know when it is done when a toothpick comes out clean.

Servings 10.0

Calories: 71 Total Fat: 3g Total Carbohydrate: 6g Dietary Fiber 4g Protein 4g

This post contains affiliate links.

This zucchini bread is what was missing in my life!

My Mother in love made is these cookies all the time around the holidays. She would know with that mother’s intuition that we could use some cookies and a little bit of her joy and just come up stair with them. She would make hers with oats so I had to find a way to keep the tradition alive for our family. Here is the keto-ized version of the most delicious no back ‘Haystack” cookies!!!

Ingredients

2 tablespoons real butter

2/3 cup all natural peanut butter (or your choice of nut butter)

1 cup unsweetened all natural shredded coconut

2 tablespoons confectioners swerve

1 tsp real vanilla extract

Note* if using a granulated swerve add it to the butter to the melted butter and stir to dissolve.

1 tablespoon cocoa powder (optional)

Instructions

In a microwave safe dish, melt butter.

Beat in peanut butter until smooth.

If you chose to make these with cocoa powder, add it now.

Add Swerve and coconut. Mix well.

Scoop 1 tablespoon portions onto a cookie sheet lined with parchment paper.

Freeze for 1 hour. Store in the freezer in a freezer safe container.

Put a lock on your freezer to keep you from eating the ENTIRE BATCH!!!

No Joke!

XOXO

Peace, Love, and Avocado!

~~Cat

Peanut Butter Haystack cookie!

Do you love pancakes? My son LOVES pancakes! He also loves yogurt! This week they didn't have the yogurt he likes in the individual serving containers so I bought the big container. Wouldn't you know "the big container doesn't taste as good as the small ones." Kids will be kids right? I had to find a way to start using it little by little. I can't stand waste! Here is how I incorporated it into these yummy pancakes! To offset the extra wet ingredients I added the flax meal. Little did I know how much it would add to the body, and flavor of these pancakes!!  I love these served with some nut butter or bacon. Yumm Yumm! 

How do you like your pancakes?!?! 

Delicious Keto Pancakes!

1/4 cup butter melted
1/4 cup  heavy cream (Add 1 tbs cream if the batter is too thick)
2 TBS Oikos Triple Zero Vanilla Yogurt
1 TBS Erythritol (I use Swerve)
Pinch of pink himalayan sea salt to taste
3 eggs
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1 TBS Flax Meal
1/2 teaspoon baking powder
Instructions:
Whisk together butter, cream, stevia, salt, eggs, yogurt and vanilla extract.
Add coconut flour, flax meal  and baking powder. Mix. Do not over mix. Batter will thicken as it sits. You can thin out batter by adding more liquid (water or heavy cream).
Using unflavored coconut oil lightly oil skillet. Cook pancakes on medium heat
I use a tablespoon scoop and scoop 2 tbs per pancake making silver dollar sized pancakes.
TIPS: Substitute HWC for Sour Cream for a more “Buttermilk” style pancake. A dash of cinnamon is GREAT in these pancakes. It makes them taste like french toast!! 
Makes 14 Pancakes
Calories: 149  Fat:13g  Total Carbs: 6g  Fiber: 4g  Net Carbs: 2g  Protein: 4g