BULKINS' BANTING

FROM SWEET TO SAVOURY, ACCOMPANIED BY MY LCHF JOURNEY IN BETWEEN. Disclaimer: These recipes are not my own unless stated otherwise.

[bulkinsbanting-blog]

LOW CARB DAIRY FREE GREEN SMOOTHIE

INGREDIENTS

4 cups filtered water

1 cup romaine lettuce

⅓ cup chopped fresh pineapple

2 Tbsp fresh parsley

1 Tbsp fresh ginger, peeled and chopped

1 cup raw cucumber, peeled and sliced

½ cup kiwi fruit, peeled and chopped

½ Hass avocado (remove pit and scoop flesh out of shell)

1 Tbsp granulated sugar substitute (I used Swerve)

INSTRUCTIONS

Combine all of the ingredients in a blender and blend until smooth. Serve cold. Leftovers will keep several days in the fridge, shake well before serving.

Source: I Breathe Im Hungry

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CREAMED KALE WITH BACON AND WALNUTS

CREAMED KALE WITH BACON AND WALNUTS

INGREDIENTS

4 slices raw bacon, chopped

1 Tbsp butter

2 cloves garlic, minced

½ cup unsweetened almond milk

¼ tsp ground nutmeg

10 cups raw kale, chopped

1 cup mascarpone cheese

⅓ cup grated parmesan or romano cheese

salt and pepper to taste

¼ cup walnuts, chopped

INSTRUCTIONS

Cook the bacon in a large saute pan until golden but not quite crisp. Remove the bacon and set aside for the topping.

Add the butter and garlic to the bacon grease in the pan and cook for about 1 minute or until the garlic is fragrant.

Add the almond milk and nutmeg and stir well.

Pile the kale into the pan, it's ok if it's heaped up, just let it cook, stirring occasionally for about 5 minutes or until completely wilted.

Stir in the mascarpone and parmesan cheese until well blended.

Season to taste with salt and pepper.

Transfer to a greased casserole dish.

Bake in a preheated 350 degree (F) oven for about 30 minutes.

Remove from the oven and top with the bacon and walnuts. Put back in the oven and cook for an additional 10 minutes.

Serve hot.

Source: I Breathe Im Hungry

[bulkinsbanting-blog]

Jalapeno Popper Mug Cake

JALAPENO POPPER MUG CAKE

Ingredients:

2 tbsp. Almond Flour

1 tbsp. Golden Flaxseed Meal

1 tbsp. Butter

1 tbsp. Cream Cheese

1 large Egg

1 slice Bacon, cooked

1/2 medium Jalapeno Pepper

1/2 tsp. Baking Powder

1/4 tsp. Salt

Method:

1. In a pan over medium heat, cook the sliced bacon until crisp.

2. Once bacon is crisp, remove from the pan and set aside.

3. In a container or a mug, mix together all of the ingredients. I like to add the bacon fat to this, but that will add extra fat macros – so make sure it fits into your macros. I find that it helps bring the bacon taste out more.

4. Clean off the sides of the container so that there is no excess batter running up the sides.

5. Microwave for 75 seconds on high (power level 10).

6. Lightly slam cup against plate to take the mug cake out. Garnish with extra jalapeno and serve.

Source: Ruled.me

[bulkinsbanting-blog]

Blueberry Mojito – (low carb & refined sugar-free)

BLUEBERRY MOJITO

Serves: 1

Ingredients

6 fresh mint leaves

20 fresh blueberries

1/2 lime, cut into quarters

2 tsp granulated sugar substitute

60ml white rum

6-8 ice cubes

Soda water

Extra blueberries, mint leaves and lime wedges to garnish (optional)

Method

In a screw-top jar add the mint, lime quarters, blueberries and sugar substitute. Muddle together with the back of a wooden spoon to release the oils from the mint, and the juice from the lime and blueberries.

Fill the jar with ice cubes until you can’t fit any more in, then pour in the rum. Screw the lid on tight and shake it like ya mean it! Unscrew the lid, top up with soda water and garnish with extra blueberries, mint and a wedge of lime. Now add a straw, and get utterly liquored up.

Source: Lowcarb Lovelies

[bulkinsbanting-blog]

Cheesy Ranch Popcorn Chicken

Cheesy Ranch Popcorn Chicken

INGREDIENTS

For the chicken:

2 lbs chicken tenderloins (or breast) cut into bite sized pieces

1 cup almond flour

¼ cup grated Parmesan or Romano cheese

1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

½ cup mayonnaise

1 tsp Dijon mustard

For the dipping sauce:

⅓ cup mayonnaise

¼ cup Dijon mustard

¼ cup sugar free maple flavored pancake syrup

METHOD

To make the chicken:

Combine the almond flour, cheese, and Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix in a medium bowl.

Combine the mayonnaise, mustard, and chicken pieces in another medium bowl - stir well.

Dip the mayo coated chicken pieces in the seasoning mixture and place on a parchment lined cookie sheet.

Bake the chicken at 400 degrees (F) for 15 - 18 minutes (depending on size of pieces) until golden brown and cooked through.

For the dipping sauce:

Combine the ingredients and whisk until smooth. Adjust for your preference by adding a little more mustard or a little more syrup if necessary.

Source: I Breathe Im Hungry

[bulkinsbanting-blog]

Spooktacular Witches Fingers

LOW CARB MARZIPAN WITCHES FINGERS

Yields: around 10 spooktacular fingers

INGREDIENTS

1 (firmly packed) cup blanched almond meal

½ cup + 2 tbsp powdered sugar substitute

1 large egg whites

1 tsp rosewater

¼ tsp almond extract

Green food colouring (optional)

10-12 almonds, raw or toasted

METHOD

Sift almond meal & powdered sweetener into a medium bowl (I use a fine meshed sieve), then whisk together to combine. Add the egg white, rosewater, almond extract & enough food colouring to tinge your mixture a vibrant green, then knead together with gloved hands to form marzipan (or omit food colouring and keep your marzipan flesh coloured).

Shape marzipan into 5 cm long x 1 cm wide fingers. Using your little finger, press an indentation into the top of your witches fingers to form a “nail bed”, then press an almond into it to make “nails”. Shape the marzipan around the almonds to hold them in place if need be. Using a tooth pick, press lines into the middle of each finger to form “knuckle wrinkles” (see photos).

Place witches fingers onto a plate lined with parchment. Chill in the fridge (uncovered, so that they dry out a little) until ready to serve. You can make these up to a day in advance.

Source: Low Carb Lovelies

[bulkinsbanting-blog]

Such a beautiful HFLC blog! (: glad I found ya, keep bein awesome <3

Thanks so much 😊

[bulkinsbanting-blog]

CELERIAC, BACON & PARMESAN ROSTI

LOW CARB CELERIAC, BACON & PARMESAN ROSTI

INGREDIENTS

2 Tbsp chopped bacon, raw

1 Tbsp butter

2 tsp olive oil

1 cup shredded raw Celeriac

1 tsp chopped fresh parsley

2 Tbsp grated Parmesan cheese

½ tsp kosher salt

⅛ tsp ground black pepper

¼ tsp garlic powder

METHOD

In a 12-14 inch saute pan, fry the bacon in olive oil and butter until mostly crisp. Meanwhile combine the shredded celeriac, parsley, Parmesan cheese, salt, pepper, and garlic powder and mix well. Add the celeriac mixture to the pan with the cooked bacon in it and stir well. With the back of a large spoon, press the mixture into the bottom of the pan to form a round cake.

Cook on low-medium heat for about 5 minutes or until the bottom is dark golden brown and crisp, and the top is softened. Carefully place a serving plate over your pan and flip the cake onto it crispy side up. Serve hot garnished with more parsley if desired.

Source: I Breathe Im Hungry

[bulkinsbanting-blog]

It's all fun and games until you read the label

[bulkinsbanting-blog]

COCONUT FLOUR BISCUIT

LOW CARB AND GLUTEN FREE COCONUT FLOUR BISCUIT RECIPE

INGREDIENTS

1 cup coconut flour

2 Tbsp all purpose gluten free baking mix (I used this one)

1 Tbsp sugar free vanilla protein powder (I used this one)

1½ tsp baking powder

½ tsp salt

¼ tsp xanthan gum (I use this one)

½ cup butter

3 eggs

¾ cup unsweetened vanilla almond milk

METHOD

Whisk together the dry ingredients in a medium-sized bowl. Cut in the butter with two knives or a pastry cutter until fully blended and the texture of bread crumbs. Beat the eggs and almond milk together until smooth. Add the egg mixture to the flour mixture and stir until just blended. Wait about 1 minute until the liquid is completely absorbed and you can handle the dough. Pat out the dough onto a smooth surface into about a ¾ inch thickness and cut into 3" diameter squares or circles with a knife or biscuit cutter. Use all of the dough. Bake on a parchment-lined cookie sheet in a preheated 400 degree (F) oven for about 18 minutes, or until golden brown and slightly puffed. Serve warm with lots and lots of butter!

Source: I breath Im Hungry

[bulkinsbanting-blog]

ROASTED GARLIC CASHEW DIP

ROASTED GARLIC CASHEW CHEESE DIP

INGREDIENTS

1 cup of cashews, raw unsalted

1 1/2 cups of water (for soaking your cashews)

2 large cloves of roasted garlic – could sub raw garlic if you don’t have any roasted garlic on hand and don’t want to make any but, I highly recommend the roasted. That stuff is gold!

1/2 teaspoon of salt flakes

1/4 teaspoon of ground black pepper

1 teaspoon of freshly squeezed lemon juice

DIRECTIONS

1 – Place your cashews into a bowl and pour enough water to ensure they are completely submerged. They tend to swell up as they absorb the liquid so make sure there is a little wiggle room for them to do their thang. Set aside for at least 2 hours. I had mine sit overnight.

2 – Drain and rinse you cashews then place them, along with all remaining ingredients into your blender or food processor and process until creamy, dreamy and well combined.

3 – Taste and adjust seasonings accordingly, add some extra garlic or salt pepper as you wish. Feel free to add a splash of water to reach your desired consistency and FYI – your cheese will firm up as it cools.

4 – Store in an air tight container in the fridge until ready to serve, it should keep well for up to 7 days but I seriously doubt it will last that long.

5 – Eat it on all of the things!

Source: Better With Cake

[bulkinsbanting-blog]

Mini Banting Pancake Donuts

MINI BANTING PANCAKE DONUTS

INGREDIENTS

3 oz. Cream Cheese

3 large Eggs

4 tbsp. Almond Flour

1 tbsp. Coconut Flour

1 tsp. Baking Powder

1 tsp. Vanilla Extract

4 tbsp. Erythritol

10 drops Liquid Stevia

INSTRUCTIONS

1. Stick all of the ingredients inside of a container and mix together using an immersion blender.

2. Make sure that you continue to mix everything for about 45-60 seconds – ensuring a smooth batter that’s slightly thickened.

3. Heat donut maker up and spray with coconut oil to ensure non-stick properties. Pour batter into each well of the donut maker, filling about 90% of the way.

4. Let cook for 3 minutes on one side, then flip and cook for an additional 2 minutes. This is more time than my donut maker tells me to cook them, but I found that they’re slightly undercooked if you listen to the donut maker.

5. Remove donuts from the donut maker and set aside to cool. Repeat process with the rest of the batter.

This makes a total of 22 Mini Keto Pancake Donuts. 

Each donut comes out to be 32 Calories, 2.7g Fats, 0.4g Net Carbs, and 1.4g Protein.

Source: Ruled.Me

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[lowcarblovelies]

Coconut Rough Cups

An ultra low carb riff on a Golden Rough - in other words, fudgy chocolate cups packed with coconut that are part fat bomb, part chocolate bar, part fudge. Yum! (Paleo & Vegan options included)

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[bulkinsbanting-blog]

Keto KFC Chicken Tenders

Keto KFC Chicken Tenders

Makes: 6 chicken tenders

INGREDIENTS

Herbs & Spices

2 tsp granulated sugar substitute

2 tsp paprika

1 ½ tsp garlic powder

1 ½ tsp mustard powder

1 tsp celery salt

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried sage

1 tsp dried basil

1 tsp chilli powder OR cayenne

1 tsp allspice

1 tsp sea salt

½ tsp black pepper

½ tsp ground ginger

Chicken Tenders

1 large egg white

½ cup finely crushed pork rinds

½ cup finely grated parmesan cheese

6 chicken tenders

Grapeseed oil OR peanut oil, for frying

Method

Whisk all of the herbs and spices together and keep stored in an airtight jar for up to 2 months (no longer as dried herbs lose their vitality over time).

To make Keto KFC Chicken Tenders: 

Place egg white in a small bowl and whisk until frothy. In another shallow bowl add 3 teaspoons of the (not so) secret herbs & spices, along with the crushed pork rinds & grated parmesan, and stir together to combine. Dip chicken tenders first into the egg wash, then dredge in the pork rind mixture. Heat 1cm of oil in fry pan over high heat and cook chicken tenders on both sides, until the coating is crisp and golden and the chicken is cooked through (about 5-6 minutes, depending on how big your chicken tenders are).

Serve hot with any dipping sauce you fancy. (Mustard or a sour cream & mayo number works really well).

Source: https://lowcarblovelies.wordpress.com

[bulkinsbanting-blog]

Chocolate Crazed Espresso Cupcakes

Chocolate Crazed Espresso Cupcakes

INGREDIENTS

CAKE:

2 cups almond flour

2 tablespoons coconut flour, sift after measuring

2 tablespoons vanilla protein powder

½ cup cocoa powder, sift after measuring

½ cup erythritol

1 tablespoon erythritol

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon instant espresso or coffee

1 serving Ghirardelli Midnight Reverie 86% Chocolate, 4 squares, chopped

4 large eggs

1 tablespoon white vinegar

1 teaspoon vanilla

½ teaspoon NOW Stevia Glycerite (or ¼ cup more erythritol)

⅓ cup coconut milk

2 tablespoons oil

COCONUT MILK CHOCOLATE GANACHE:

6 ounces Trader Joe's Pound Plus 72% Belgium Chocolate

3 ounces unsweetened baking chocolate

¼ cup ghee (or coconut oil)

½ cup xylitol, powdered

¾ cup coconut cream (12 tablespoons)

½ teaspoon vanilla extract

INSTRUCTIONS

CAKE:

Make the chocolate ganache the night before and let it sit out on the counter until it cools. Cover with plastic wrap and let it stay on the counter until needed. If your kitchen is hot and the ganache is a little soft, adding the Swerve or powdered erythritol will "chill" it up enough while whipping. If the kitchen is cold and the ganache is hard, it will be hard to pipe onto the cupcakes. Heat it in the microwave 15 seconds at a time, stirring after each interval, until it is soft enough to beat with a mixer.

Preheat oven to 350. Line a muffin tin with cupcake papers.

To make the Chocolate Crazed Espresso Cupcakes: Measure the dry ingredients into a large bowl and whisk together to combine and to break up any lumps. Cut the Ghirardelli chocolate into very small pieces and mix into the dry cupcake mix.

Mix the wet ingredients together in a small bowl with a hand mixer.

Pour the wet into the dry ingredients and mix completely with the hand mixer. Let the cupcake batter stand for a few minutes before spooning into the cupcake papers. Spoon the batter into the cupcake papers making sure to make a mound it in the middle. This helps the muffin to have a rounded top.

Put the Chocolate crazed Espresso Cupcakes into the oven and turn the oven up to 400 for seven minutes. After seven minutes, turn the oven back down to 350. Bake until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting with the Whipped Ganache.

COCONUT MILK CHOCOLATE GANACHE:

For the coconut cream: 

Put a can of coconut milk in the refrigerator over night. In the morning, turn the can over, open it, and pour out the liquid, leaving the solidified coconut cream. That's what you want. Measure the coconut cream and put in a sauce pan over medium low heat.

Measure the xylitol into a coffee grinder and process it into a fine powder. Stir it into the coconut cream.

Meanwhile, weigh the chocolates and chop them very finely. Put ⅔ of the chocolate into a medium heat proof bowl. When the xylitol has melted and the coconut cream is hot and bubbly, add it to the chocolate and let it sit for five minutes. Stir gently and then add the rest of the chocolate to the bowl. Let it sit for a minute and then stir again until it is smooth. Add the vanilla and ghee (or coconut milk) and stir until incorporated. Let cool for a few hours before using to glaze cakes or dip cupcakes.

Source: http://www.momcanihavethat.com/