KETOInTheKitchenWithJasmine

KETO Pumpkin Alfredo Sauce with Shirataki Noodles and Pumpkin Ginger Soup Inspired By: https://www.bobbiskozykitchen.com/202... and: https://diethood.com/homemade-alfredo... KETO Pumpkin Alfredo Sauce with Shirataki Noodles: 1 stick of unsalted butter 8 oz of cream cheese 1/2 can of Coconut Milk 1 cup of Pumpkin Puree 1 cup grated parmesan cheese 1 tsp each of: Salt & Pepper 1 tsp of Sage 1/2 tsp of Nutmeg 2 cloves of Garlic, minced Sauteed Spinach in Butter with 1/2 tsp of Lemon Juice Top with 1 TBSP of Parsley 2 small chicken breasts cut into strips, seasoned with salt & pepper and fried in butter over medium-heat until golden brown and cooked through. 1. Heat the butter in a skillet over medium heat. Add the cream cheese and stir until melted. 2. Whisk in the coconut milk, rubbed sage, and pumpkin puree, and bring to a bubble. 3. Reduce heat and simmer 10 to 15 minutes, until sauce coats the back of a spoon. 4. Whisk in the parmesan cheese and season with the salt, pepper, and fresh ground nutmeg to taste. 5. Serve over Shirataki Noodles. Pumpkin Ginger Soup Inspired by: https://www.aline-made.com/pumpkin-gi... and: https://zonacooks.com/pumpkin-ginger-... KETO Pumpkin Ginger Soup: 2 cups pumpkin puree (you can use canned, but I had stored homemade pumpkin puree) 1/2 can of coconut milk 3/4 of a stick of unsalted butter 1 red onion, chopped 2 cloves of garlic, finely chopped 2 stalks of celery 2 tbsp ginger 2 cups vegetable broth 1/2 tsp each of: salt & pepper (do not dry roast); thyme, cinnamon, turmeric, curry powder (optional); chili powder 1/4 tsp each of: nutmeg, ground ginger, red pepper flakes 1 tsp of Coriander 1/8 teaspoon ground cardamom 1 TBSP of Stevia 1 TBSP of Apple Cider Vinegar 1. Place a large pot over medium-high heat and add the spices. Stir for a few seconds to allow the aromatic flavors to come out (but leave out the salt and pepper). 2. Add the butter and stir then turn off the burner and take it off of the burner while you prepare your vegetables. 3. Now, add the red onions, garlic, and celery into the pot. Turn the burner on to medium-high heat and let them cook until translucent. Once cooked, allow to cool and then add to the food processor with the ginger and process until well-blended. Now add back to your pot. 4. Add the Salt and Pepper to the mix and then cover in vegetable broth and allow to cook for a few minutes. 5. Add the pumpkin puree and then the coconut milk and the Stevia. Then add the Apple Cider Vinegar. 6. Turn down the heat to medium-low and allow to simmer. 7. Sprinkle with Parsley, Spicy Roasted Squash Seeds, and 1 slice of Pumpernickel squared (Optional), and hot sauce (optional) Topping: Roasted Squash Seeds Bake them at 300 degrees with the seasonings of your choice. But, this is my recipe: 1 tsp each of Onion and Garlic Powder; Smoked Paprika 1/2 tsp each of Salt and Pepper 1/2 tsp of Cumin 1/2 tsp of dry mustard 1/4 tsp of Cayenne Pepper 1/2 tsp Thyme, dried 1 TBSP Nutritional Yeast 1 tsp of Tamari Coconut Oil and Butter, melted Enjoy!

Regular Pumpkin Pie (For Non-Diabetics. To make it Diabetic see KETO recipes below): Pumpkin Pie Puree: Inspired By: https://thecookful.com/prepare-your-own-pumpkin-for-pie/ And: https://www.thepioneerwoman.com/food-cooking/recipes/a11184/make-your-own-pumpkin-puree/ 1. Cook (or bake) your pumpkin as you normally would. Then Puree your cooked pumpkin. Pumpkin Puree: 1. Place Pumpkin in Food Processor 2. Have a small bowl of water handy 3. Have a Tablespoon ready 4. Spoon a Tablespoon of water into pumpkin while processing. ***Note: If Pumpkin becomes to watery, take a strainer over a bowl and mush down the pumpkin to get rid of the excess moisture. Also, you cand reserve the pumpkin water as I have and use it for other recipes like soups, rice, boiling low-carb pasta, making sauces or smoothies. It's very good and has a lot of nutritional benefits for Diabetics. (See Internet for the Benefits) For the Pie Filling (My Recipe Creation): 1/2 tsp each of: ginger, pepper, cinnamon, nutmeg, cloves 1/8 tsp of Allspice, Cardamom, 1 tsp of Sea Salt 1 tsp of Vanilla extract 1/2 tsp of Butter Extract 1/2 cup of unsalted butter softened (that's 8 TBSP of butter) 3 eggs (room temperature) 1 3/4 cup of condensed milk (recipe under this recipe) 2 cups of Pumpkin Puree (See Video for Step-by-Step Instructions) 1/2 cup of brown sugar (you can add more to your liking) 1/2 cup of regular sugar (you can add more to your liking) 1 TBSP Cornstarch 1. First make the condensed milk. 2. Grab a large mixing bowl and once the condensed milk has cooled down after simmering pour it into the large mixing bowl. 3. Next, add the ginger, pepper, cinnamon, nutmeg, cloves, allspice, and cardamom (but not the salt) to a pan or a pot and "dry" cook for a few minutes over medium-high heat to bring out the flavors. 4. Allow the spices to cool and then add it to your mixing bowl with the condensed milk. 5. Add the salt to your mixing bowl. 6. Add your pumpkin and then your extracts 7. Add your butter 8. Add your eggs 9. Add both the brown and white sugar and mix to combine 10. Then sprinkle cornstarch into your pie filling stir, and 10. Next, prepare the crust for your pie For the Condensed Milk: 2 cups of Yogurt (or Sour Cream) 1 cup of White Sugar (If you are making this KETO then 1/2 cup of Stevia and 1/2 Cup of Sugar-free Syrup) Pinch of Sea Salt 2 TBSP Unsalted Butter 1. Simmer the yogurt over low heat for about 30-45 minutes. 2. Once it has been reduced to about half, add the sugar. 3. Next, add a pinch of sea salt. 4. Remove from heat and let sit until cool. 5. Pour it into your mixing bowl. For the Pie Crust: I purchased Pie crusts from the store but you can make it from scratch. 1. Take your pie crust. Take a beaten egg and brush your pie crust with your beaten egg. 2. Bake in your oven at 350 degrees until brown (10 minutes or so, just be sure to check) 3. Remove from oven, allow to cool. To Bake the Pumpkin Pie: 1. Put Pumpkin Filling in the Pie Crust. 2. Bake at 350 degrees for approximately one hour or until baked and your toothpick comes out clean. For the KETO Pie Crust: 1 cup almond flour 1/2 cup of coconut flour 1/2 teaspoon xanthan gum 1/2 tsp of salt 1/2 tsp of cinnamon (toasted) 1/2 cup of stevia 1/2 teaspoon lemon or orange extract 7 TBSP butter, softened 4 oz cream cheese 1 egg lightly beaten 2 teaspoons apple cider vinegar 1/2 jar of natural peanut butter 1/2 cup of coconut oil 1 cup of nuts (in this case I'm using Pistachios) 2 TBSP of sugar-free syrup egg wash optional (for glossy finish) Cooking Tip: ***Note: You should chill your pastry in the fridge for 1 hour or longer before you use it. Being similar to wheat flour, the almond and coconut flour need the time to soak up the moisture. When rolling out the dough, use parchment or wax paper since the crust is more fragile and it will break easily if not handled with care.*** 1. Melt peanut butter in a pot with coconut oil until well-blended. 2. Process 1 cup of nuts in food processor. 3. Get out a mixing bowl and add the coconut and almond flour. Add the Xanthan gum, salt, butter, cream cheese, egg, Apple Cider Vinegar, sugar-free syrup, and Stevia. 4. Toast the cinnamon in a dry pot and then add to mixing bowl. 5. Process the nuts in the food processor and then add it to the mix. 6. Combine all ingredients and form into a ball. Roll between 2 pieces of parchment paper and then press into a pie baking dish. Let sit in the fridge for 1 hour. KETO Pumpkin Pie Filling: (Follow Recipe Above but Subtitute Sugar for 1/2 cup of Stevia and 1/2 cup of Sugar-free Maple Syrup. For the Condensed milk substitute 1/2 cup of sugar-free maple syrup and 1/2 cup of Stevia) So, the Recipe will look like this: 1/2 tsp each of: ginger, pepper, cinnamon, nutmeg, cloves 1/8 tsp of Allspice, Cardamom, 1 tsp of Sea Salt 1 tsp of Vanilla extract 1/2 tsp of Butter Extract 1/2 cup of unsalted butter softened (that's 8 TBSP of butter) 3 eggs (room temperature) 1 3/4 cup of condensed milk with 1/2 cup of Stevia and 1/2 cup of Sugar-free Syrup 2 cups of Pumpkin Puree (See Video for Step-by-Step Instructions) 1/2 cup of Stevia 1/2 cup of Sugar-free Syrup 1-2 TBSP Cornstarch (Depending on how liquidy the filling is) 1. Remove pie crust from fridge and place pumpkin pie filling into pie crust and bake at 350 for 1 hour or until firm depending on your oven. Spicy Pumpkin Seeds: Inspired By: https://www.tasteofhome.com/recipes/spicy-pumpkin-seeds/ And: https://wholefully.com/roasted-pumpkin-seeds-six-ways/ Fresh pumpkin seeds 3 TBSP of Olive Oil 1 tsp low-sodium soy sauce 1 tsp sriarcha 1/2 tsp each of: smoked paprika, cumin 1 tsp each: garlic and onion powder; ground mustard 1 TBSP of Chili Powder 2 TBSP Nutritional Yeast 3 TBSP Pickle Juice 1. Soak pumpkin seeds in cold water overnight 2. Take out and let dry 3. Put in a large mixing bowl with olive oil and spices. 4. Set your oven to 350 degrees, once heated put your pumpkin seeds on the baking sheet into the oven and bake until the pumpkin seeds are crisp. Enjoy!

KETO Sugar-Free Ketchup and Butternut Squash French Fries KETO Sugar-Free Ketchup and Butternut Squash French Fries: Inspired By: https://thesugarfreediva.com/how-to-m... And: https://www.youtube.com/watch?v=MSQ-d... And: https://youtu.be/nn62keqSXzM (1) 24 oz. can of Tomatoes (1) 6 oz. can of Tomato Paste 2 Garlic Cloves 1 small red onion halved and diced 1/2 cup of Apple Cider Vinegar 1/2 tsp each: All Spice, Ground Ginger, Nutmeg, 1 tsp each: Salt & Pepper 1/2 cup of stevia, 1/2 cup sugar-free syrup 1. See Video for Directions. Butternut Squash French Fries: Inspired By: https://www.slimmingeats.com/blog/but... 1/2 tsp each of: Smoked Paprika, Cumin, Thyme, and Oregano 1 tsp each of: onion powder and garlic powder; Salt & Pepper 1/8 tsp of Cayenne Pepper Olive Oil to coat the fries with the seasoning. Stir to combine. 1. See Video for Directions.

KETO No-Bake Chocolate Oatmeal Cookies Inspired by: https://peaceloveandlowcarb.com/chocolate-peanut-butter-keto-no-bake-cookies/ And: https://lifemadesweeter.com/no-bake-cookies/ 1/2 cup unsweetened peanut butter 2 squares unsweetened bakers chocolate 4 oz cream cheese, softened 2 TBSP Coconut Oil 2 TBSP Unsalted Butter 1 tsp Vanilla Extract 1/2 tsp each: almond and butter extract 1/2 cup Stevia 1/2 tsp of salt 2 cups of oats Fresh Coconut 1/2 cup of Unsweetened Almond milk Almonds, chopped 1/2 cup of unsweetened coconut 1/2 cup of sugar-free syrup 2 TBSP Stevia [ ] Add almonds to a bowl. Pour in Sugar-free maple syrup to coat + 2 TBSP of Stevia and the unsweetened coconut. Bake in an oven at 350° for 10-12 minutes depending on your oven. [ ] In a pot on the stove on medium-low add the rest of the ingredients and stir to combine. [ ] Tray on parchment paper on a cookie sheet and place in the freezer for 20-30 minutes until chilled.

KETO Freezer Egg, Cheese, and Black Bean Breakfast Burritos and Egg, cheese, and fried Bologna Muffin Breakfast Sandwich In addition to Pork Sausage Breakfast Patties Inspired by: https://loveandgoodstuff.com/freezer-breakfast-burritos/ Breakfast Burritos 2 tablespoon Olive Oil 1/2 red pepper - diced 1/2 green pepper - diced 1/2 red onion - diced 1 tsp chili powder 1/2 tsp cumin 1 cup homemade black beans 8 Farm Fresh eggs 1 1/2 cups shredded sharp cheddar cheese 6- 10 inch low-carb flour tortillas 1/2 tsp each salt & pepper 1. Heat olive oil. Add bell peppers and onion. Sautee until tender. 2. Whisk eggs with salt & pepper; cumin and chili powder. To Assemble: 1. Tortilla 2. Scrambled eggs 3. Black beans 4. Peppers and Onion 5. Sharp cheddar cheese Baking Instructions: 1. Roll up, place on a baking sheet on parchment paper. 2. Bake 350 until the tops and sides are a little brown and crispy. 3. Take out of the oven. Cool down on a plate. 4. Wrap in parchment paper and put in a plastic bag in the freezer until ready to eat. Serve with Salsa and Sour Cream when ready to eat. Egg, cheese, and fried Bologna Muffin Breakfast Sandwich 8 Farm Fresh Eggs 2 TBSP Unsalted Butter 1. Turn Burder on to Medium-Low 2. Melt 2 TBSP of Butter in a Pan 3. Place Mason Jar Lids in Pan 4. Crack Eggs into Lids. 5. Allow to cook and then plate the eggs and continue cooking eggs in the same way until you've cooked all of the 8 eggs. 6. Fry 8 pieces of Bologna 7. Slice 8 slices of cheddar cheese To Assemble: 1. Take a muffin and cut it in half 2. Spread it with mayonnaise (Optional but it really does taste great!) 3. Fry Bologna in the egg pan. Once finished, plate it and use it for the assembly of the Breakfast sandwich. 4. Put on slice of fried bologna on top of the mayo on the muffin. 5. Next, place the cheese slice on the muffin 4. Next, place the egg on top of the cheese slice on the muffin 5. Salt and pepper the egg 6. Place the top of the muffin on the egg 7. Wrap the Sandwich in parchment paper and place in a storage bag. You can freeze the sandwiches if you want and they microwave nicely too! Pork Sausage Breakfast Patties Recipe: 1/2 tsp of Sage 1/2 tsp of Thyme 1/4 tsp of Cayenne 1/2 tsp of Sea Salt 1/2 tsp of Smoked Paprika 1/2 tsp of Black Pepper 1/2 tsp of Nutmeg 1 tsp Italian Seasoning 1 tsp Garlic Powder 1/2 tsp of Cinnamon 1 tsp Ground Mustard Ground Beef, Ground Turkey, or Pork Mix all ingredients together in a bowl. Form into round balls and flatten. Cook in a pan on medium heat and then plate. Enjoy!

Learn how to prep and store ginger and garlic for future recipes!

KETO Baja Fish Tacos: Inspired By: https://food52.com/recipes/8783-drunk... And: https://www.joyfulhealthyeats.com/epi... Cabbage Slaw 1/3 head of Cabbage 1/2 red onion 1 Sliced Apple 1/2 cup cilantro, chopped For the Dressing: 1/2 cup cider vinegar 1/2 cup olive oil 1 TBSP Sugar-free Maple Syrup 1/2 tsp each of Salt & pepper 1/4 of a jalapeno 2 TBSP Lime Juice 1 TBSP Minced Ginger 1 cup of Mayonnaise Chipotle sauce 1 cup of mayo 2 TBSP Lime juice 3 TBSP Tomato sauce 1 TBSP Stevia 1 tsp oregano 1/2 tsp salt & pepper 1 tsp cumin 1/4 tsp cinnamon 1/8 tsp allspice 1 TBSP Olive Oil 1 1/2 TBSP Chili Powder 1 tsp each of Garlic and Onion Powder Wine Battered Fish: For the Wine Batter: 1/2 cup each of coconut and almond flour 1 Farm Fresh Egg 1 teaspoon salt 1 tsp Baking Powder 1/2 teaspoon ground black pepper 1 TBSP Chili Powder 1 tsp Smoked Paprika 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp ground mustard 1/2 tsp Cumin, ground coriander 1/4 tsp Cayenne powder 2 TBSP Nutritional Yeast 1 cup wine + 1/2 cup seltzer water Water to thin the batter out 1/2 tsp of Xantham Gum (optional) For the Fish: Any White Fish will do but I'm using Tilapia Serve with Avocado slices Directions for the Cole Slaw: 1. Finely shred the cabbage, apple, red onion and reserve 2. Finely chop Cilantro 3. Mix dressing for Cole Slaw For the Fish: 1. Rinse the fish in cold water. 2. Pat fish dry with paper towel. 3. Trim the fish and remove any bones or skin (if you need too) 4. Cut fish fillets into bite-sized pieces. 5. Season with salt and pepper. 6. Heat oil. 7. Mix your batter. 8. Dip fish pieces in batter. 9. Put fish pieces in oil and fry until cooked. 10. Plate fish. 11. Douse in hot sauce (optional) For the Chipotle Sauce: 1. Combine all ingredients in a bowl and mix. Assembly: 1. Warm up low-carb tortillas by dry-cooking in a pan on medium until brown or crispy on both sides 2. Lay a tortilla on a plate, add Romaine Lettuce, fried fish and top with cole slaw. 3. Drizzle over with Chipotle Sauce and serve. Enjoy!

KETO In The Kitchen With Jasmine posts a Chili Cook-Off with Other Participants in their local area. Ingredients: 3 garlic cloves, chopped 1 red onion, chopped 3 stalks of celery, chopped 1 pickled jalapeno, chopped 1 bell pepper, seeded and chopped 2 TBSP of Olive oil 2 cups vegetable broth (1) 6oz. can of tomato paste (1) 28oz. can diced Tomatoes 2 jars of Pace salsa (I use 1 mild, 1 medium) 1 lb. Ground turkey/beef 1/2 tsp Liquid smoke 1 tsp Sugar (or sweetener of your choice to make this KETO) 1 tsp Cocoa Powder 1 1/2 TBSP of Chili Powder 1 tsp each of salt and pepper 1 tsp each of Garlic and Onion Powder 1 tsp of Cumin 1 tsp of Oregano 1/4 tsp each of Red Pepper flakes 1/4 Cayenne (optional) 1 tsp of Coriander 1 tsp of Smoked Paprika 1 cup each of cooked, black and pinto beans 1. Chop the vegetables and the garlic and add to a pot on medium-high with 2 TBSP of Olive Oil. 2. Season with salt and pepper and saute until the vegetables are tender. 3. In a separate pot brown either turkey or ground beef in a pot with olive oil, chopped garlic (2 cloves), 1/2 tsp of salt, pepper 1/4 tsp of red pepper flakes and cayenne; 1 tsp each of garlic and onion powder; 1 tsp of cumin, coriander, smoked paprika, and oregano. Cook on medium-high until brown. If using ground turkey there is no need to drain it because ground turkey is lean. If using ground beef, drain the beef into a strainer. 4. Add sauteed vegetables to the cooked turkey. Mix together and then add 1 can of diced tomatoes, 2 jars of Pace Salsa (1 medium, 1 mild); 1 6oz jar of tomato paste. Stir to combine ingredients. 5. Next, add liquid smoke, 1 tsp of Stevia to taste in order to cut the bitterness and 1 tsp of Cocoa powder. 6. Add 1 cup each of cooked pinto and black beans to your pot. Stir, and turn down the burner to medium-low in order to simmer your ingredients. 5. Next, add Recommended Toppings (Optional): Spanish olives, sliced Green onion Sour cream Chips Cheese Jalapeño peppers Sliced Avocado Cilantro You can also add the chili and the toppings to a baked potato or baked sweet potato! :) Enjoy!