Note: The frosting recipe makes enough frosting to frost 32 cupcakes so you can always cut it in half if you don’t want to use the rest as a dip.
Instructions For Cake
Preheat oven to 350
Powder Erythritol in a food processor
Mix all ingredients in a large bowl and mix until well blended
Pour into silicon baking cups and bake for 28 – 30 minutes (until toothpick comes out clean)
Mix all ingredients in a large bowl until light and fluffy.
Baking Tips: The fat and butter in most keto cupcakes will destroy cupcake wrappers and cause any color in them to bleed all over the place. So I recommend that you forgo the wrappers or use silicone baking cups. Silicone baking cups are great because the food doesn’t stick to them, so it’s easy to make beautiful cupcakes every time. You can still use festive wrappers after they have cooled.
Most people are not familiar with Fennel which is related to a group of herbs that includes anise, cumin, dill, coriander and caraway. In the vegetable world, however, fennel is recognized as having a very unique taste, one often compared to licorice. So if you’ve never tried it you’re in for a treat1
Salmon Steak with Fennel & Kale
4 salmon steaks (frozen or fresh, whatever is more convenient for you)
1 fennel bulb, sliced
2 Tbsp. extra-virgin olive oil
2 Tbsp. minced garlic cloves
Salt and freshly ground pepper, to taste
1 cup chopped kale leaves
Cayenne pepper, to taste
Salt, to taste
Fresh ground pepper, to taste
1/4 cup water
In a large saucepan over medium heat, warm 1 Tbsp. of olive oil. Add 1 Tbsp. of garlic and cook, stirring, for 1 minute; do not brown. Add the fennel slices and the kale leaves. Season with salt and pepper. Cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Using a slotted spoon, transfer the fennel to a serving platter and keep warm.
In the same pan warm 1 Tbsp. of olive oil, Add 1 Tbsp. of garlic and cook, stirring, for 1 minute; do not brown. Sprinkle fish with salt, cayenne pepper and black pepper then place the salmon on the pan and add water. Cook undisturbed and covered over medium-high heat, until salmon just starts to release (some might say “ooze”) its fat and/or flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove fish from grill and serve, with lemon wedges or other garnish, immediately.
Cauliflower & Potato Mash
4 large peeled potatoes, boiled
½ a Cauliflower head, boiled
¼ cup of sour cream
½ a stick of butter, unsalted
Salt and pepper to taste
In a medium bowl mash the potatoes and cauliflower while they are still hot. Mix in the sour cream and butter until the mixture is smooth. Season to taste with salt and pepper.
Lately I’ve been “plating” my dishes to wow my son and father at the dinner table. For this entrée I spread a glob of mash on the center of the plate then layered on the fennel and kale mixture topping it with the salmon steak.
Last year I started enjoying this odd looking yet scrumptious beverage in it’s many varieties…. Yes I know green veggies especially are quite unpopular…but I promise you’ll find a recipe that you’ll enjoy….
You don’t even use a juicer (to damn expensive). I use my blender and have convinced myself that the pulp makes the juice more like a smoothie and that ingesting the pulp is actually even better than just the juice…. Whether in smoothie or juice form…..the idea is to incorporate more nutrient rich fruits and veggies into our diets….and well, we can all afford to be healthier….plus it’s so simple and it’s ONLY for 7 days!!!
So who’s with me?
If you are interested, simply follow the link to get the recipes….
Try this little number as a side dish with your next meal or as an afternoon snack!
Ingredients – makes 4 servings
1 teaspoon olive oil
1 bunch kale, stemmed and torn into pieces
1 clove garlic, minced
½ cup water, or as needed
½ head of iceberg lettuce for extra crunch (optional)
½ cup olive oil
¼ cup red wine vinegar
½ cup orange juice
2 tablespoons soy sauce
1 teaspoon dried minced onion
1 teaspoon ground ginger
salt and ground black pepper to taste
1/3 cup dried cranberries
¼ cup pepitas (pumpkin seeds)
¼ cup slivered almonds
Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Sauté kale and garlic in hot oil until fragrant and kale is bright green, 2 to 3 minutes. Add water to skillet; cook and stir until kale wilts, about 5 minutes more. Drain.
Whisk ½ cup olive oil, vinegar, orange juice, soy sauce, onion, ginger, salt, and pepper together in a large bowl. Add iceberg (optional) and kale mixture to bowl and toss until kale is evenly coated. Sprinkle cranberries, pepitas, and almonds over the top. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight.
These chips are a super-healthful, pop-in-your-mouth snacking option. Butternut squash and fresh herbs provide a serious dose of earthy cold-weather flavor. The best part? These crunchy crisps are not fried, so they’re a great source of energy that won’t weigh you down.
Makes about two cups.
1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt
Heat the oven to 250°F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic).
Slice the squash finely with a mandoline, if you have it, other wise a sharp knife will do, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end and pretty rings from the other end.
Toss the squash in a bowl with the herbs, olive oil, and salt. Line two baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200°F and bake for another hour. Turn off the oven, and let the chips cool in there for several hours or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.
This year, Thanksgiving falls on the first day of Hanukkah, combining to create the very rare holiday of Thanksgivukkah – at least that’s what popular media is calling it.
According to an analysis done by physicist Jonathan Mizrahi this won’t happen again for another 70,000 years!!!
The festivals might seem completely different but actually both are holidays of gratitude after facing adversity.
Hanukkah, of course, is a Jewish holiday. Known as the Festival of Lights, the eight-day celebration commemorates a Jewish military victory and the miracle of oil that lasted eight days when it should have lasted one. The Jewish people were thankful that their conflict with Greco-Syrian foes was at an end, and today Hanukkah is a fine time to be grateful for religious freedom.
Thanksgiving commemorates a harvest feast among Indians and Pilgrims that happened almost 400 years ago. While that might seem secular, those Pilgrims never would have been breaking bread with those Indians if they hadn’t first broken from the Church of England—and fled Europe in search of religious freedom. Thanksgiving started as an appreciation of a bountiful harvest and has morphed into a day when people count all their blessings.
Hanukkah and Thanksgiving were both started by people who found a haven in the U.S. and have flourished there. They are still two separate celebrations that happen to fall on the same date. Whether you chose to call it Thanksgivukkah or not; this day should be a day of gratitude, fun and a unity. Enjoy it!