Spinach Quiche

Ingredients:
2 egg whites
4 eggs
10 ounces frozen chopped spinach, thawed and well drained or 1 1/2 cups cooked spinach (3
Greens)
1 cup unsweetened almond milk (1 Condiment)
1 cup shredded 2% sharp cheddar cheese (1 Lean)
1/2 tsp garlic salt (2 Condiments)
1/4 tsp pepper (1/2 Condiment)
2 tbsp grated parmesan cheese (2 Condiments)
1 Cali-flour Foods cauliflower crust (1/2 Lean, 3 Greens)
Directions:
Preheat oven to 350. Remove pizza crust from freezer to thaw.
Spray a small skillet with non-stick cooking spray. Add spinach and cook for 5 minutes or until
excess moisture is cooked away. Remove from heat and let cool.
In a bowl, whisk eggs, egg whites and unsweetened almond milk together. Stir in cheddar
cheese and cooked spinach. Add garlic salt, pepper and grated parmesan cheese.
Grease a 9 inch pie pan. When crust is thawed, center into pie pan. The crust will stay elevated
in the pan, do NOT press into shape or it will break! Once crust is centered on pan, place in oven
for 5 minutes. The heat will form the crust to the pan. For extra crisp on the crust, broil on high for
2 minutes or until golden brown. Remove from oven and add egg mixture.
Bake crust for 45 minutes or until knife inserted in the center comes out clean. Remove and let
cool in pie dish for 5 minutes before slicing and serving.

3 Servings (1/3 of quiche)

1 Lean, 2 Greens (still need 1 more per serving), and 1.8 Condiments per serving

GG’s 5-Minute Cheesy Shrimp and Spinach Bowl

by gayla.jensen | Nov 13, 2017 | Mains, Quick and Easy |
Ingredients: (Serves 2)
 10 oz bag of frozen spinach or broccoli
 10 oz bag of frozen cooked shrimp (I like the ones with the tails off)
 1 cups grated mozzarella cheese (pepper jack also works well if you like a spicy kick)
 1 tablespoon of butter
Directions
1. In a 2 qt sauce pan, add a couple of cups of water.
2. If you bought shrimp that still have the shells on the tails, take the time to pull them off now.  It’s
so much easier eating these without messing with the tails later.
3. Put frozen spinach and frozen shrimp into the water and bring it to a boil.  (broccoli works equally
well)
4. Stir occasionally to ensure the frozen pieces are all broken up and getting hot.
5. When boiling hard and all pieces are thawed and hot, pour out into a colander and drain
completely.
6. Shake that colander to ensure as much water out as you can get.
7. Dump into a heat friendly dish and cover with cheese.
8. Place under broiler for about 5 minutes to melt and brown cheese a bit. (I used my toaster oven
for this.)
9. Dollop with a pat of butter just before serving.

This makes my mouth water just typing it.

G’s KETO CHEESY SPINACH STUFFED CHICKEN BREASTS

INGREDIENTS
• 4 boneless, skinless chicken breasts
• 6 oz. cream cheese, softened
• 10 oz frozen spinach – drained well – squeezed dry
• 2 cloves garlic chopped fine
• 1/3 cup grated Parmesan cheese
• 2/3 cup grated Mozzarella cheese
• 1/4 tsp ground black pepper
• 1/4 poultry seasoning
• 1/4 tsp Sherpa Pink Himalayan salt

Direction 1
1. Preheat the oven to 375 degrees (F)
2. Combine the cream cheese, spinach, garlic, Parmesan and Mozzarella cheese, pepper, poultry
seasoning, and salt in a medium bowl.  Get your fingers into it and mix it well.
If the pieces are really large, you can cut them in half lengthwise and just use two of them for four
good sized pieces.
3. Place a breast in a plastic baggie or put between a folded piece of wax paper on a cutting board.
4. Pound the chicken flat with a meat mallet (starting on one edge and working around and then the
center) until it’s about twice the size of when you started, being careful not to pound so thin that it
rips the chicken meat.
5. Repeat with the remaining 3 pieces of chicken.
6. Spoon 1/4 of the filling mixture into the middle of breast and roll the edges up around it.  Turn it
over and squeeze with your hands until sealed and an oval shape.  With small piece of string, tie
chicken closed just to ensure you don’t lose the filling during cooking.
7. Place seam side down on a cookie sheet and repeat with the other 3 pieces of chicken.
8. Chill the stuffed chicken for 15 minutes.
 GGs KETO Grilled Cheese and Bacon on Mug Bread
 2 slices of Bacon
 Butter
 1/4 cup grated or flaked cheese (I used Mexican mixture)
 1 tbls onions
 add any other ingredients that you like on your sandwich

 Directions:
 Pop the mug bread out of your mug.  I intended to use this bread for a sandwich, so I
chose a big mug so my bread slices were a little bigger around.  Slice that bread into
generous pieces.  I usually get 4 slices, but for a sandwich, I can make that bigger and
cut it into two slices.
 Lightly butter each slice and lay them into a skillet, butter side down into the skillet.  Now
butter the top side.  You can do this before the skillet being careful.
 Allow the bread to cook in the butter for a minute or so until the bread is lightly brown and
crisp, an then flip over.  Now the grilled side is up and you are grilling the flip side. 
Add GG’s Keto Homemade Mayonnaise to one slice of bread, tear your bacon and line it,
add your onions on top of the bacon and then top it all with a healthy handful of grated
cheese (or you can use slices if you prefer).
 Lay the other slice of bread on top of the cheese and flip when the bottom is brown.
 Now for the key to melting it all together,
 When the bottom bread is browned sufficiently, turn off the heat, or take it off the heat,
and place a lid over the sandwich and allow to steam and heat for 2 or 3 more minutes. 
This will allow the cheese to completely melt down and your sandwich is done!

GG’s Keto Pork Rind Chicken Nuggets

Ingredients 1
 4 chicken thighs.
 2 eggs
 1 bag of Pork Rinds (about 8 oz of dust)
 1Tsp of Pink Himalayan Salt
 Pepper to taste
Ingredients 2
 1 tsp of Smoked Paprika
 1 tsp of garlic powder
 1 tsp onion powder
 Coconut oil for frying.
Directions
1. Place the Pork Rinds in a food processor and crush until they resemble dust.
2. Place in a shallow bowl, you will use this for breading the chicken.
3. Place spices in a zip lock baggie and toss to mix well.
4. Add chicken to the bag and give it a good shake.  The spices should cover the pieces of chicken.
5. In a large skillet put in approximately 1 cup of coconut oil and turn the heat on medium.
6. While this heating up, break the eggs beat them well in a shallow bowl.
7. Dip the seasoned chicken nuggets into the egg wash, then roll the chicken pieces in the pork
rinds. (I use a fork to manipulate the pieces.
8. Place nuggets into the hot coconut oil and cook for approximately 10 minutes (judge your oil’s
temperature, turn down if necessary)
9. When done, remove and place on paper towels to drain.
10. They are now ready to serve with your favorite KETO dipping sauce.

GG’s KETO Saucy Stuffed Chicken

 4 boneless chicken breasts
 2 tbsp. light olive oil
 Himalayan Pink Sea Salt to taste
 Black pepper to taste
 1 tsp. sugar free Italian seasoning
 1 zucchini, halved and thinly sliced (these will be half circles to use for stuffing)
 3 Roma tomatoes, halved and thinly sliced
 1 cup cap mushrooms, thickly  sliced
 1/2 red onion, thinly sliced
 1 c. shredded mozzarella and pepper jack cheese
 1 c. sugar free marina sauce (I like RAO’s)
 2 Tbls black olives sliced

Preheat oven to 400º.

1. Place parchment paper in a baking dish.  Placing a tiny amount of oil under the parchment keeps
it in place.
2. Cut veggies into rounds, (the zucchini I cut into half rounds)
3. Place chicken on a cutting board and make 5 slits in each breast
4. Be careful not to cut through the meat completely.
5. Lightly sprinkle the oil over chicken and season generously with salt, pepper, and Italian
seasoning.
6. Into each slot you cut on the chicken breast, alternate your veggies.  Stick a slice of something
into each slot.  I stick an olive with something ever other slot just for flavor.

Directions 2
 Now that your chicken has been “stuffed”
 Place all four breasts on the parchment paper.
 Spoon about 2 tablespoons of RAO’s sugar free marina sauce over each breast.
 Generously sprinkle mozzarella and pepper jack shredded cheese on top of all 4 breasts.
 Bake until chicken is cooked through which is 165 degrees with meat thermometer,
approximately 30 minutes.
 Serve with a lovely salad.  Voila, dinner is done

GG’s KETO Freaky Friday Fried Chicken

INGREDIENTS 1
 4 chicken thighs
 2 oz traditional flavor pork rinds
 1/2 teas onion powder
 1/2 teas garlic powder
 1 teas paprika
 1 teas Himalayan Sea Salt
 1/2 teaspoon black pepper
 1/4 cup Almond Flour
 1/2 cup Parmesan cheese

Ingredients 2
The Egg Wash
 2 eggs
 1/8 cup heavy whipping cream
 1/8 cup water

Directions
Coating for the chicken
1. Dump approximately 1/2 of a 3.5 oz bag of Pork Rinds into a Ziploc bag.
2. Pound them into crumbs with your meat hammer, or a wooden spoon (or a rubber mallet).
3. Add seasonings to bag.
4. Shake well to combine.
Directions 2
Cooking the Chicken
1. Place large skillet on stove and add enough bacon grease to give about 1/4 of an inch depth of
grease.
2. Whisk the eggs in a rather generous sized bowl
3. Add Cream and water and mix throughly.
4. Dip Chicken pieces into the wash and turn over a few times.
5. Immediately take the wet chicken piece and put into the baggie. ( I usually do two at a time)
6. You want a little air in the bag when you shake it so don’t squeeze it tight.
7. Shake until the chicken is well coated and remove from bag and place on plate or directly into
your skillet.
8. Turn your heat to medium low, and allow the chicken to brown before flipping the thighs the first
time.
9. Continue to cook on medium low.  Cooking about 5 minutes on each side, we continued cooking
until meat thermometer read 165 degrees.  Be careful not to stick the thermometer into the bone
when checking, that will mess up your temperature.

GG’s KETO Crock-Pot Beef Steak and Broccoli

 1 lbs thinly sliced steak (flank or pepper steak are a couple of options)
 1/3 cup coconut aminos (there are several flavors, original, teriyaki and garlic)
 1 cup beef broth
 1 tbsp Keto approved sweetener (I like swerve confectioners) or liquid stevia
 1/2  tsp powdered ginger
 4 garlic cloves, minced
 1/4 – 1/2 tsp red pepper flakes (adjust your level of hot)
 1/2 tsp salt
 1/2 head broccoli or about 2 cups of florets
 1/2 tsp xanthan gum (thickener)
 1/4 red bell pepper (optional)
 1 tsp sesame seeds (garnish)

Directions
1. Add meat, broth, garlic, ginger, aminos, sweetener, oil and pepper flakes into crock pot.
2. Cook on low for about 3 hours.
3. Remove meat mixture and leave liquid in a pot.
4. Sprinkle in xanthan gum and stir to thicken.
5. Return meat mixture to pot.
6. Add broccoli florets and stir a bit, now cook on low for 30 more minutes.
7. Serve over Cauliflower rice.
8. Sprinkle a few sesame seeds on top for garnish.
 GG’s Keto Avocado Chicken Spinach Salad
INGREDIENTS
 1/2 Avocado
 2 oz Cheese (Provolone, Mozzarella, or Monterrey jack)
 GG’s Quick and Easy Ranch Salad Dressing
 1 tbsp Roasted Sesame Oil
 1/4 cup Leftover chicken cut into bites
 1/4 cup mixed greens
 1/4 cup spinach
 Salad tomatoes

Directions
 Chop up or tear lettuce and spinach into desired sized bites.
 Chop avocado, cheeses, and chicken into bite sized pieces
 Place all vegetables into a bowl
 Mix Ranch Dressing with the additional oil.  I used sesame but walnut or avocado oil is also
great.
 Drizzle dressing mixture into the greens and veggies and mix well.
 After all ingredients are mixed, place this back into an avocado half.  Salt and pepper to taste.
 Enjoy

DIY KETO KALE CHICHARON SALAD RECIPE: 

100-150grams of kale (P72 pesos at rustans) 
2-3 tablespoons of avocado oil 
Parmesan cheese 
Any brand of chicharon. With or without laman. 
1 fresh lemon, squeezed
2-3 hardboiled eggs Optional
*you can replace chicharon with salpicao, wagyu beef, prosciutto, bacon, bottled Tuyo in olive oil
or any fish or grilled chicken. 
*prep time: 5 minutes.
 California Spaghetti Salad (Gluten-Free!)
Servings: 12 side servings Cook Time: 15 minutes
Prep Time: 15 minutes

Ingredients

 2 x 340g box of gluten-free spaghetti

 2 cups cherry tomatoes, halved
 3 zucchini, diced
 1 large cucumber, diced
 1 red bell pepper, diced
 1 green pepper, diced
 1 red onion, diced
 1 can sliced ripe olives, drained
 1 bottle Italian salad dressing (gluten-free)
 1/4 cup Parmesan cheese, extra for garnish
 1 tbsp sesame seeds
 1 tsp paprika
 1/2 tsp celery seed
 1/4 tsp garlic powder

Method

1. Cook all your gluten-free pasta until fully cooked through, but slightly al-dente.
Drain, and let sit in cold water (this will stop it from cooking further). Once cooled,
drain again and transfer to a large mixing bowl.

2. Add in all your chopped veggies, and olives. Top with Italian salad dressing,
Parmesan cheese, sesame seeds, paprika, celery seed and garlic powder. Toss well
until completely coated.

3. Cover and store in the fridge (overnight if needed).

4. Garnish with extra Parmesan cheese, and serve!

Pickle Juice Salad Dressing

Servings: 2 cups
Ingredients

 1.5 cups dill pickle juice Equipment

 1 avocado, ripe (peeled & pitted) - Food Processor
 1/2 cup olive oil
 salt & pepper to taste, optional

1. In a food processor, combine the avocado, pickle juice and olive oil.

2. Process/blend until well creamy, smooth and well combined.

 3. Pour over your favorite salad, and enjoy!

One-Minute Keto Mug Bread

Servings: 1 Prep Time: 1 minute Cook Time: 1 Minute

Ingredients

 4 tbsp almond meal/flour Equipment

 1/2 tsp baking powder - Microwage safe mug
 1 egg
 1 tbsp olive oil
 pinch of salt

Method

1. Add all the ingredients into your mug, and mix with a fork until well blended. The
mixture will be very wet.

2. Microwave on HIGH for 1 minutes. Tap the top to make sure it's fully cooked
through. If it seems at all undercooked, return to the microwave for another 20-30
seconds.

3. Turn mug upside down to release the bread, and let cool slightly before slicing.

4. Enjoy immediately, or toast for a crispier texture. Serve alone, or as a sandwich

bun!

Low-Carb Breakfast Egg Wrap

Servings: 5
Ingredients

 10 eggs 1 – 2 cups shredded cheese

 10 pre-cooked breakfast sausages Non stick cooking spray
 5 slices pre-cooked bacon
 1-2 cups shredded cheese Equipment -
 Non-Stick cooking spray Small round frying pan (w/lid for faster cooking)
Ziploc bag (if storing for later)

Method

1. Spray your pan with non stick cooking spray and pre-heat to a medium high. Two
at a time, whisk your eggs and pour into a small round frying pan (this is key so it
keeps a smaller wrap sized shape). Let the eggs cook without flipping (covering with
a small pan or pot lid will help here).
 2. Once the eggs are cooked, top with shredded cheese while still hot
(again to make this faster - use a pot lid to melt the cheese).

3. In the center, place one strip of bacon, and two breakfast sausages.
Let cool enough to handle.

4. Lifting at one side, begin to roll the egg wrap. The cheese will help
"seal" the edges.

5. Enjoy immediately, or let cool completely and store in the freezer for
easy microwave-friendly breakfasts.

Quick Keto Breakfast Porridge

Ingredients

 1/3 cup ground flax seed Equipment

 1/3-3/4 cup milk of choice - Microwave safe bowl
 1-2 packs of sweetener
 1 tsp cinnamon

Method

1. Mix all of your ingredients into one bowl (add more or less milk for desired
consistency).

2. Microwave for 30 seconds, mix again. That's it, that's all. ENJOY!

Coconut Brownie Batter Energy Bites

Servings: 18 Prep Time: 15 minutes
Ingredients

 1 cup medjool dates, pitted Equipment

 1/2 cup raw walnuts - food processor
 1/2 cup raw almonds - Cookie dough scoop or tbsp..
 1/4 cup unsweetened black cocoa powder (can substitute for regular cocoa powder)
 1/2 cup flaked coconut (divided in half)
 1.5 tsp vanilla extract
 1 tbsp almond milk (can substitute for water)

Method

1. Add all of your ingredients into a food processor (except for one half of your
flaked coconut, save for rolling!).
2. Combine at a med-high speed for 2+ minutes, or until the mixture begins to bind
and ball.

3. Using a cookie dough scoop or tbsp measuring cup, scoop the mixture and hand
roll into ball form and then immediately begin rolling in the flaked coconut.

4. Chill and store in the refrigerator until ready to enjoy. Will last 2-3 weeks in the
fridge.

Keto Bread with Cheddar Cheese and Cream Cheese

9 TBSP Almond Flour
3 TBSP Olive Oil Bake for 6 minutes at 180 D
1 1/2 tsp Baking Powder
1 1/2 tsp Apple Cider Vinegar
3 pcs Egg
Cream Cheese
Cheddar Cheese