Keto Nuggets

Anyone with a toddler ever, knows they love chicken nuggets. Well, most of them anyway. Mine are no exception to this rule. When we decided to go grain free for the kids too, I had to figure out a way to fill this void. No hill for a climber! I give you – keto nuggets.

This recipe makes A LOT of nuggets. I freeze them and just pull out a few at a time to warm up in the microwave for meals. They really do fill the place that the old bags of frozen nuggets held in our lives. Also… after weeks and weeks of laboriously coating the nuggets in egg wash and then “breading” one by one, I finally found a way to mass coat everything and this process has gotten so much easier!

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Stuff And Things You Will Need

6 large bonless skinless chicken breast

2 cups almond flour (I use a lot of this and have found it’s best to order it here instead of paying $11/lb every week or so at the grocery store/0.

1/2 cup coconut flour

2 cups grated parmasean cheese

5 tbs paprika

4 tbs onion powder

3 tbs garlic salt

3 tbs garlic powder

3 tbs chili powder (optional)

6 eggs

Deep fryer or deep skillet (We have this deep fryer and love it)

Peanut (or other high heat oil) for frying

Meat thermometer (We have this one, we’ve had it for a few years, it’s inexpensive, great quality and hasn’t let us down!)

 

The Execution

Cut the chicken breast in bite size portions. In our house we go for the “popcorn chicken” size. Mix all dry ingredients into a large bowl and whisk thoroughly to break up and clumps. Use a large dish or cookie sheet to pour about 1/3 of the dry mix onto, create a nice even layer. In another large bowl break six eggs and mix thoroughly. Then, place all the chicken bites inside the egg wash. Use a spoon to mix so all the chicken gets coated really well. Pour everything into a metal strainer and shake to remove the excess egg. Then, pour the chicken onto the tray of dry coating. Pour the majority (or all) of the dry mix over the top. At this point you will have to handle it one nugget at a time, but it doesn’t take long. Mix everything on the tray with your hands then start placing nuggets on a clean plate one by one, making sure they are thoroughly coated before doing so. You will want to cover a standard size dinner plate and fry that much at a time – it will take a few times to get everything cooked. Place into deep fryer, uncovered for 2.5 minutes at 350 degrees. (If you make larger nuggets, use a meat thermometer to make sure they are around 165 when removed). When you are done frying, place them back in a clean strainer to cool – shake every so often. When they are cooled, place them in a large storage bag and put them in the freezer. They will reheat in the microwave at about 45 seconds.

Keto Bread

My three year old is currently obsessed with peanut butter sandwiches. We keep the kids grain free for the most part (aside from a stray nugget when we are out and about once in awhile). So… bread. We don’t keep it in the house – we really never have in the time they have been alive. So, I had to come up with a bread that was easy to make regularly. I found this great recipe in a few places on the internet, but decided to toss in some psyllium and apple cider vinegar because I liked the results they created in other breads I have made… and poof! Perfect bread. The husks lessen the eggy ness of this bread as well! We now make a loaf a week, I slice it thin and store it in a bag in the fridge.

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1/2 cup butter (melted)

3 tbs bacon grease

8 eggs

1 tsp baking powder

1 cup almond flour

1/2 tsp xanthan gum

1/2 tsp salt

3/4 cup psyllium husk powder (I highly suggest using the NOW brand – I get the whole husks and run them through a coffee grinder on fine a few times to get a really fine powder)

3 tbs apple cider vinegar

 

In a bowl mix together the baking powder, xanthan gum, salt, almond flour and psyllium husk powder. Whisk together thoroughly.

 

In a mixing bowl (I use my Kitchen Aid Mixer) mix eggs, add in butter, bacon grease and apple cider vinegar. Once well mixed, slowly mix in the dry ingredients.

Once mixed, pour evenly into a well greased metal bread pan.

Bake on 350 for exactly one hour (check with a butter knife or toothpick for doneness)

Friday Night – Pizza and Wings… because we CAN!

Friday Night Pizza Night… it’s a thing, right? Of course it is, for so many families. Well, who would have thought you could lose weight AND keep the tradition alive? Tonight we did Pizza and Wings. It was amazing.

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Thanks to the amazing invention of Fathead Pizza Crust pizza can stay! And honestly, it is delicious!

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The recipe:

1 1/2 cups shredded mozzarella

2 tbs cream cheese (cubed into about four pieces)

3/4 cup almond flour

1 egg

Garlic Salt

In the microwave melt the mozzarella and the cream cheese together for 60 seconds, take out and stir with a fork. Put back in for 30 more seconds and then stir again and add egg and almond flour, stir. It will become a dough at this point.

To handle it, get your hands wet then mix it with your hands to distribute the flour evenly throughout. Place on parchment paper on a baking sheet. Spread with your hands or place another sheet of parchment on top and roll it out. For us, the thinner the better we have discovered.

Sprinkle a little garlic salt on top and poke with a fork all over (to prevent too many bubbles as it cooks).

Place in a preheated oven (425) for about 5 minutes.

Remove, place your toppings on, place back in until the toppings are sufficiently melted (about 10 minutes or so).

 

Tonight we made Pepperoni. We used my marinara sauce, the recipe is as follows:

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1 small can tomato sauce

1 tbs dried oregano

1 tbs dried basil

1/2 to 1 tbs garlic salt (start small, add to taste for your preferences)

2 tbs extra virgin olive oil

2 minced cloves garlic

Mix it all together, spread it on. This heats great for meatballs, etc.

If you like less sauce on your pizza this easily can be split and used for two.

We add pepperoni (covering the entire pizza) next, then coat with more mozzarella on top.

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Our pizza makes ten slices.

 

Garlic Parmesan Wings

And now for the wings. Oh my goodness the wings. I told my husband there is no need to go out for them anymore. This is how I feel about steak now. No one can cook a steak that holds a candle to his, so why spend the money going out. I now feel this way about wings too.

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We love crispy wings. To get crispy wings they have to be double fried. Tonight’s wings were done using one of my husband’s favorite kitchen gadgets, our deep fryer.

We did 14 wings tonight. He does flats for me, drums for him. We are perfect wing partners. Though, our (almost) three year old didn’t discriminate and had a few off each of our plates. The one year old ate every bite of chicken I  peeled off for him as well.

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Heat the oil (we use canola – we buy the huge containers at the warehouse stores).

Cook them at 300 for 8 minutes.

Take them out – increase the oil temperature to 375.

Place wings back in the oil.

Cook at 375 until they float (roughly 4 minutes).

Remove and place in a mixing bowl.

While they are cooking, mix the butter sauce.

6 tbs butter, melted,

1 tsp garlic salt

1 tbs garlic powder

1/2 tsp oregano

1/2 tsp basil

1 minced clove garlic

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Once the wings are in the mixing bowl, pour the butter sauce over them and mix. Sprinkle with grated parmesan cheese as you’re mixing. That’s it!

Eat and enjoy!!!

Keto Meatballs, Marinara and Garlic Knots For Dinner!

Dinner tonight was YUMMY!

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Keto Meatballs: http://www.wickedstuffed.com/keto-recipes/best-low-carb-keto-meatballs/

My signature marinara: can of tomato sauce, 1tbs oregano, 1tbs basil, 2 tbs minced garlic, 2tbs extra virgin olive oil, 1/2-1 tbs garlic salt (to taste)

Garlic knots created out of fathead dough: http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/ , I brushed melted butter with garlic salt on top

All good things start with cheese…

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A large part of this blog is going to focus on ways to shop bulk and save money.

 

In our house we have many goals going on at once. One of them is sticking to a budget. It is a challenge. I am not 100% there yet. But, I am working on it.

 

In an effort to keep up with Keto on a budget, I spend time planning out every meal for the whole family for two week blocks of time. From there, I create a grocery list. I will literally tally mark the # of eggs I need, etc. as I create this list. Keep your eyes peeled for a post on this list making process about mid-month.

 

In order to be prepared for two solid weeks, I have to shop in bulk. We took the great advice of the internet and have chosen to stop buying pre-shredded cheese. Why?

Block cheese isn’t coated in corn starch for preservation. (read: less carbs!)

It’s more delicious that way.

It is less expensive in large blocks than it is in pre-shredded bags.

It was an excuse to finally get a decent food processor that will shred the cheese for me. 😉

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There is cheese in our house. Lots and lots of cheese. If you’re family is anything like mine, you like it shredded, you like it in string cheese form and cream cheese form and cheese chip form and sliced straight off the block too.

So to achieve our new goal of no pre-shredded, I sliced out blocks of cheese. Each 1lb block made about three bags (I used quart size).

I am going to share great products as I find them. This food processor was not one of them. Being the Target-loving, budget-friendly shopper that I am, I took Cartwheel up on this great deal and hated the product. So… goodbye Black and Decker food processor. Hopefully the one on it’s way from Amazon is better. If so, I will share.

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Once I shredded, I bagged them evenly. I threw about three bags in the refrigerator because we will probably use all of those this week. The rest found their way into the freezer.

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That’s it! Easy cheesy!

 

 

Welcome to KetoFam!

Welcome to KetoFam!

I am going to just do a quick intro – then I will dive into all the good stuff as I post. I am going to try to keep my posts short and sweet. I tend to be long winded and would like to avoid that here! 🙂

So, hi! I am Nika.

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I’m a mom. A wife. A daughter.

I was an elementary school teacher – that will always be a part of me!

I love coffee… like LOVE it.

I am a small business owner.

I am a photographer.

I’m a Native Arizonan. We just moved across the country to North Carolina and I am in love with it.

I am incredibly social.

I’m terrified of down escalators and swimming pool vacuums (like legit terrified).

I LOVE to cook. I’m terrible at creating my own stuff. Here, if you see a recipe, I will definitely be sharing where I found it. Sometimes I tweak things. But, I do love making masterpieces out of other people’s creative ideas!

I geek out over organizing stuff!

I love to share knowledge with people when I discover something great. Thus why I am here.

I’m excited to be starting this blog. I cannot wait to share ways to implement the keto lifestyle into your busy family schedules!

So, welcome. Come visit often, I plan to post frequently!

 

*Photo credit : http://jessicaaldenphotography.com/