Homemaker Gone Natural

…live life naturally!

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Cloud Bread

This is a low carb option for bread. You can add seasonings or other things to make this bread more savory or sweet to your liking or to help serve its purpose. I use the base recipe for sandwich bread. However I’ll add garlic and Italian seasoning when eating with Italian foods. Here is the basic recipe: 

Cloud Bread

  • 3 eggs, separated 
  • 3 TBS cream cheese 
  • 1 TBS xylitol 
  • 1/4 tsp baking soda

bacon egg and cheese sandwich


Preheat oven to 300°.  Use two mixing bowls. In first mixing bowl combine egg yolks, cream cheese and xylitol until combined. In the second bowl beat egg whites and baking soda on high speed until peaks hold. Gently but quickly fold yolks into the whites then spoon onto a parchment sheet lined baking pan and bake at 300° for 17-20 minutes, then broil for 1 minute or until golden brown. 


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Ranch Dressing

Ranch Dressing

Here recently I have been doing a ketogenic diet.  This is an extremely high fat low carb diet that has to be done with clean real food and healthy fats.  This ranch works perfect for that. I actually call it my keto ranch.

Ranch Dressing

 

ham salad w ranch dressing

Whisk together all ingredients. Store in refrigerator.

I use 2 Tablespoons at a time usually, but I eat fairly large salads.  Pictured above is 3 cups spinach, 2 oz nitrate, nitrite free ham, 1/2 oz shredded carrot, 1 oz raw cheddar, and the ranch.  Pictured below is 3 cups spinach, 2 oz shredded chicken, 3 slices of nitrite, nitrate free bacon, 1/2 oz shredded organic carrot, 1 oz raw cheddar, 1/5 tomato, and the ranch.  Other salad favorites to add are boiled eggs, avocado, black olives, mixed greens.

Chicken bacon salad with ranch


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Snicker Doodle Bars – gf, df 


Snicker Doodle Bars

Main Part:

Cinnamon Sugar Mixture:

Combine cinnamon sugar mixture ingredients in a bowl, then sprinkle half on bottom of an 8×8 dish and set aside. In separate bowl combine main part ingredients, then pour over the half of the cinnamon sugar mixture in the 8×8.  Sprinkle remaining half cinnamon sugar mixture over the main part as topping. Place in freezer for at least 4 hours or overnight. Cut into squares and serve, store in refrigerator.


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Cheese(less) Crackers – gf, opt. df

cheeseless crackers 2

Cheese(less) Crackers

Dry:

Wet:

  • 1 egg
  • 1 TBS butter (use coconut oil for dairy free)
  • 2 TBS lemon juice

Preheat oven to 350. Combine dry ingredients together in a bowl.  In a separate bowl, whisk together wet ingredients then pour into the dry mix.  Stir until dough forms then roll out between two sheets of parchment paper until about 1/8 in. thick.  (Mine were a bit thicker) cut into squares and top by sprinkling some additional sea salt across the surface.  Bake 12-15 min, removing outer edges as they get done.  

cheeseless crackers

This recipe was given to me by someone who printed it from Whole New Mom, you can find the original post here

straw choc bombs


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Chocolate Peanut Butter Bombs

 PB choc bombs fat bombs 2

Chocolate:

Peanut butter:

Make chocolate first: Heat cacao butter in a small saucepan. Put cacao powder and xylitol in a blender and blend for 60 seconds. Then add melted cacao butter, salt, and vanilla to the powder mixture and blend until well combined. Pour into muffin tins. (12 regular size). Place in refrigerator to set.

To make peanut butter to add to chocolate: Heat coconut oil and honey in saucepan add peanut butter until all combined and heated. Then remove from heat and stir in vanilla and gelatin. Pour on top of set chocolate, it will melt some you can lightly tap the peanut butter to smooth out and push it slightly into the chocolate. Return to fridge to reset. Store in air tight container in fridge for 3-4 days

Alternatively you can split the chocolate in half and put the peanut butter in the middle as pictured above.

Also you can replace the peanut butter with the same amount of chopped fruit, just place in blender with the gelatin and blend until mushy lol, then add other heated ingredients. Shown is my Strawberry batch.

straw choc bombs


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Seasoned Meatballs – gf, df

Seasoned Meatballs

Seasoned Meatballs (gluten free, dairy free)

  • 2 lbs grass-fed beef
  • 2 Tablespoons onion powder
  • 1 Tablespoon grass-fed collagen (gelatin)
  • 2 Tablespoons garlic powder
  • 1 Tablespoon oregano
  • 1 Tablespoon Italian seasoning
  • 1/2 Tablespoon liquid aminos
  • 1/2 Tablespoon sea salt
  • few drops of all natural liquid smoke

Preheat oven to 350 F, line cookie sheet with parchment paper.  Mix all ingredients together in a large bowl.  Form into 16 equal sized balls (half, half, half and half again). Bake for 25 min or until cooked through.  Serve over sauteed veggies, roasted spaghetti squash and/or with sauce of choice.

 


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Italian Roasted Potatoes with Andouille Sausage

Italian Roasted Potatoes with Andouille Sausage

Italian Roasted Potatoes with Andouille Sausage

what I used in ()

  • 6 Russet Potatoes (organic)
  • 4 Andouille Chicken Sausages (Open Nature)
  • 4 TBS Butter (Simply Organic unsalted)
  • 1 TBS Parmesan (Messana grated)
  • 1 tsp Italian Seasoning (bulk from Sprout’s)
  • 1 tsp Garlic Powder (Simply Organic)

Preheat oven to 350º.  Cut potatoes in half long ways then slice about 1/4″ thick.  do the same to the sausages.  Cut butter up into pieces.  Spray a glass casserole dish (5x7ish) with cooking spray or butter, then make three layers of: Potatoes, butter, italian seasoning, garlic powder then sausage (do not put parm in until dish is done).  After all ingredients are layered in dish place in oven for 20-30 min.  Stir ingredients to get bottom potatoes to top and vise versa then cook an additional 20-30 min.  Remove from oven and sprinkle with the Parmesan.  Totally on my favorites list, I loved it, so glad I had to wing it for breakfast this morning that I discovered this amazing dish!!!

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