Low Carb Barbecue Sauce


This is the recipe I like to use for ribs. Brush it on 15 minutes before the ribs are done, then again when you take them out. It’s super fast and easy to make!



6 oz can tomato paste
12-16 oz diet root beer or Dr. Pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons mustard
1 tablespoon Worcestershire
1 teaspoon liquid smoke
1 teaspoon vinegar
Frank’s Hot Sauce to taste

Combine everything in a small pot over medium low heat until gently bubbling. Adjust seasonings to taste! Simmer for 15 minutes or so.
I like to pour in some grease from the pork ribs to fatten it up before I brush it on.

This makes 6 very generous servings at just under 5 net carbs. I used maybe a third of the sauce for a large (served 4) rack of pork ribs.

Low Carb Donut Holes


This recipe is amazing. I’ve tried coconut flour pancakes and cookies and they always come out so dry! I like them warm but also they are great coming out of the fridge.
Makes 7 donut holes


3 tablespoons butter
3 tablespoons Stevia
1/8 teaspoon vanilla extract
Few drops almond extract (optional)
Dash salt
Dash pumpkin pie spice
1 egg
3 tablespoons coconut flour
Cinnamon/Splenda or cocoa for rolling


Preheat oven to 350 degrees.
Cream butter, Stevia, extracts, salt and spice. Add egg and mix well. Add coconut flour until fully combined. Let sit for a few minutes so the flour can absorb the liquids.

Roll into balls about 1 inch in diameter and place in greased glass dish.


Bake for 15-20 minutes or until lightly browned. Roll in preferred coating!

I did a cinnamon and Splenda mix, cocoa powder, and a simple glaze made from heavy cream and Splenda.


2.2 carbs per donut hole
1.1 net carbs
6.0 grams fat

65.7 calories each

Keto Coconut Chocolate Balls

I have been searching around for recipes with coconut cream for weeks and finally decided to try something new. If you have a chocolate craving these will satisfy you and loaded with healthy saturated fat from all the coconut. They remind me of a truffle!


1/4 cup coconut oil
2 tablespoons cocoa powder
1 1/2 teaspoon stevia
1/4 cup coconut cream (coconut butter)
1/2 cup shredded coconut (I used fine shred)
Finely chopped salted nuts, I like almonds

Melt coconut oil and mix with cocoa powder. Add coconut cream and stir well, making sure its combined fully. Mix in shredded coconut. Put in freezer until hard enough to roll into balls, it took about 10-15 minutes for me. Shape into balls and roll in chopped salted nuts.

12 servings
Calories: 67.5
Total fat: 6.8 g
Saturated fat: 6.2 g
Carbohydrate: 1.5 g
Fiber: .7 g

Net carbs .8 g

Keto Egg Drop Soup


Since I started the ketogenic diet I have been craving soup. After an abundance of beef stew and vegetable beef soup I knew I needed something different.

So on a rainy Wednesday, I made this.

At 6.7 net carb for the entire recipe, feel free to eat it all. Although it is impossible. I ate it all in 3 huge servings but it could easily serve 4.

2 tablespoons toasted sesame oil
1/8 cup chopped red onion
4 cups chicken stock
1 teaspoon soy sauce
1/4 teaspoon salt
2 large or 3 small eggs
1/8 teaspoon ground ginger
3 oz shrimp (optional)
A few sheets of nori/seaweed

In a large pot over medium heat add sesame oil and sauté onion until translucent. Pour in chicken stock (I used two cans of Swanson broth) and bring to a boil. Add soy sauce, salt, shrimp, ginger. Give it a good stir. Turn down heat slightly so the soup is gently boiling. Beat eggs in a separate bowl and very slowly pour into the broth while stirring in slow mo. My arm even got a little tired…
Rip up seaweed and just throw it on the top. This is optional but tastes good and makes you feel like an authentic Asian cook for 2 seconds. Me rikey!


Candy Chunk Cookies


Happy late Halloween! I was so excited for trick or treaters this year that I got a 5 pound bag of mini candy bars.

“I hope we don’t run out!” I thought.

Maybe 15 ecstatic handfuls later and the night was over. You guys, I even forced a little girl to take more than she wanted.

So what do I do with all the leftovers goodies? Duh! I love baking! Let’s do this! These cookies are extremely easy to make and delicious. Plus they use less butter than chocolate chip cookies usually do. I’m trying to save your fat ass as well as my own here!

You’ll need:
1/2 stick unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup chopped various candy bars (I used Snickers, Milky Way, Baby Ruth, and some Hershey’s Kisses)

Preheat the oven to 375
Mix butter and sugars until light and fluffy. Mix in vanilla, salt, and egg. In a separate bowl combine flour and baking soda. Add into butter mixture until combined. Stir in chopped candy.

Roll into 1 1/2 inch balls and place on ungreased baking sheet. Bake for 9-12 minutes. Cool on wire rack.

My first couple times making these some of the candies exploded.

This one took a poop.

To remedy this, just make sure that dough covers the candy that’s poking out.


Now you have a great variety and used up that tempting bag of candy!

Cinnamon Pretzel Twists

Sometimes you just need something warm and doughy. When I get this feeling, I usually just make cookies.

But wait. This is ‘Merica! And here we don’t just do things the easy way! Oh wait. Well, we do, but these are really a great change from cookies. Yes, pretzels from scratch take a little more effort – but they are infinitely more impressive. Also it’s October and they are a perfect accompaniment to beer.

These are really great plain sprinkled with sea salt or brushed with butter and topped with cinnamon sugar. Dare to make these a little healthier with replacing 1/2 cup of the white flour with whole wheat.

What you’ll need:
2 Teaspoons active yeast
1/2 cup + 3 tablespoons warm water
1/2 teaspoon white sugar
3 cups flour
1/4 cup packed brown sugar
3/4 teaspoon salt
additional butter, cinnamon and sugar for sprinkling
For the bath:
1/8 cup baking soda
1 cup very hot water

Dissolve active yeast and 1/2 teaspoon white sugar in the warm water and let sit for 10 minutes until frothy. In a large bowl, mix together brown sugar, flour, and salt. Make a well in the center and add frothy yeast mixture like so.

Now it’s time to work all of it together to form a dough ball. Add water if it’s too dry, add flour if it’s too sticky. Knead for several minutes until all the ingredients are combined and it’s a nice consistency that stays together but still has a little elasticity. Form into a ball. Lightly oil a large bowl and dough ball and drape a damp towel over the top. Stick in an oven with just the light on (no heat) for an hour.

After the hour it should have doubled in size.

Next is the fun (ish!) part! Punch down the dough. Literally, punch it down. Slap it like it’s your dough bitch. Personally, I like to punch it then spank it.

Divide into 6 even pieces. Roll it into long ropes that are about the size of your finger. A little fatter is fine! Then twist it into a little rope. This takes a little time so I do it while I’m watching TV or listening to a podcast. You end up with something that looks like this.

Dissolve the baking soda in the hot water. Using a paper towel, dab the water onto every part of the pretzel twist you can see. Top and bottom.

For regular pretzels, sprinkle with rock or pretzel salt after the soda bath.

Bake at 440 degrees for 7 minutes. I always do a test batch of 1 or 2 pretzels, I recommend you do the same!

For cinnamon pretzels, brush liberally with butter while still warm. Sprinkle with desired amount of sugar and cinnamon.

Eat while warm or just pop in the microwave later on.

Double Ginger Cookies

There’s nothing as inviting on a cold day than warm cookies. Now that it’s almost that time of year again to break out the peppermint and nutmeg, I came up with this Double Ginger Cookie recipe to satisfy everyone’s craving for the holidays. Got a tummy ache because you couldn’t handle all those mashed potatoes on your plate? Pop a cookie in that fat mouth of yours. Don’t worry, you’ll get your body back come February.

Mine didn’t. But yours totally can!

So for this recipe you need to get a couple ingredients that you may not have on hand but are really cheap and easy to find anywhere. They are fresh ginger root, blackstrap molasses, and crystallized ginger.


1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 stick butter
1 teaspoon of finely chopped fresh ginger
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1/8 cup molasses
3 tablespoons chopped crystallized ginger

No other recipes ever tell you this. Don’t preheat your oven yet!
In a small bowl combine flour, baking soda, and salt. In a large bowl cream butter, chopped fresh ginger, and sugars until fluffy. Beat in egg and molasses. Beat in flour mixture. Stir in chopped crystallized ginger.
Chill mixture for 1 hour.

Here’s two gingers chillin’ as well. Insert joke about me not having a soul here.

Now preheat your oven to 340 degrees. Roll dough into 1 1/2 inch balls and roll the top half in white sugar. Place 2 inches apart on ungreased baking sheet.

Bake for 10-15 minutes.

I did a variation as well using marshmallows. Cut a large marshmallow in half and stick it in the middle of a larger cookie after 10 minutes of baking. Return to the oven for 2 more minutes.

Marshmallow Peanut Butter Cookies


Today is life changing. I decided I have to break up with peanut butter.

But wait… I have a third of a jar left that is too tempting to resist.
Ding! Cookies!

I scoured the internet for recipes for peanut butter cookies with marshmallows. I love the combo but couldn’t decide what I wanted to do… So I experimented with these. And they are amazing because you only need one bowl and the ingredients are all basic and cheap!

Seriously. Peanut butter cookies three ways – one bowl. No, I’m not going to make a three girls, one cup joke. You disgust me for anticipating that!


What you need:
1/4 cup butter
1/4 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. pumpkin pie spice
1 egg white
1/4 tsp. vanilla
3/4 cup flour
10 large marshmallows

Preheat oven to 350. Mix butter and peanut butter until combined. Add sugars, baking powder and soda, and pumpkin pie spice. Stir in egg white and vanilla. Slowly add in flour until combined thoroughly.
If you would like plain peanut butter cookies this is a great recipe! Roll into one inch balls and bake for approximately 8 minutes. To beautify sprinkle sugar on top and x with a fork.
For another option you can slice up a large marshmallow into 10 bits and add a few into each little cookie dough ball you roll. Bake for approximately 8 minutes.
Now for my favorite variation. Cut a large marshmallow in half. Roll the cookie to an inch and a half to two inches and bake for 6 minutes. Remove and push the marshmallow half, cut side down, into the center of the soft cookie dough. Bake for an additional 2 minutes.



Black Bean Chili with Corn and Squash


This week I’ve been struggling with the flu. This is what has actually made me feel better:
Thai noodle soup
Safeway pre made soups
Homemade chili

Lawdy it’s a miracle! Hallelujah!

The recipe is suuuper simple and most of the ingredients are really cheap. Plus almost anything can easily be substituted for what you have on hand or you can add things to suit your taste. It’ll also cure the flu!*

*Has not been FDA tested to cure flu virus.


2 corn cobs
Half onion
3 large garlic cloves
2 tbs olive oil
1 1/2 cups squash
2 teaspoons seasoning salt
1 teaspoon creole seasoning (optional)
Can fire roasted chopped tomatoes
4 cans black beans, rinsed and drained
1/2 cup salsa
1 cup shrimp (or chicken)

First get a sharp knife and cut down the sides of the cob, getting as much of the kernels off as possible. Put them in a bowl and rinse with cold water a few times, just to remove some of the starch. Side note, I know this sounds weird but I sucked on the corn cob after I did this and it was extremely delicious. If that freaked you out then just pretend I never did it.


Next chop your onion and garlic. Get a big stock pot and drizzle 2 tablespoons of oil in it. Over medium heat sauté onion and garlic until fragrant. Add corn. Chop your squash into small/medium pieces and stir them around until softened. Add seasonings and stir. Pour in tomatoes and bring to a boil. Add black beans and salsa and boil covered on medium heat for 10 minutes. Stir chili and add shrimp.
Simmer on low heat until you are ready to eat! I simmered mine for about half hour.


The first thing Hiram said when he walked in was “Something smells really good!”
Oh… It did. It really did.

Now I added pepper jack cheese to mine, along with some crushed up saltines. Also we had enough to fill up our bellies to the brim at dinner as well as overstuff at lunch today. And it’s actually better the next day!

Blueberry Pie


This pie is amazing. Here is a list of why it is so special and easy.
Graham cracker crust
Crumb topping
No need to cook down the blueberries!

Basically you just put this thing in your oven and eat dinner. By the time you’re done eating the smell will draw you into an intense need for your delicious concoction.

What you’ll need:

A graham cracker crust
2-3 cups fresh blueberries
2-3 cups blueberries in syrup
1/4 cup butter
1/2 cup sugar
1/2 cup flour
1 1/2 cup oats
1 teaspoon cinnamon
1/4 teaspoon salt

Preheat the oven to 360 degrees. I know its a weird temperature but just do it, damn it. Mix your blueberries together. I did about half and half fresh and jarred in syrup, but you can use more or less of whichever you’d prefer. I like a little less syrup also. Dump them into your crust. I got mine for a dollar and it worked incredibly. Now mix up all your dry ingredients until they’re all blended relatively well. Doesn’t have to be perfect by any means! Crumble all that goodness on top of the blueberries. No worry if it doesn’t cover the whole thing perfectly.
Now bake for about 50 minutes, checking at 40 or so. Hey, I don’t know how finicky that oven of yours is.


Don’t be like me and pick a bit of crumble topping off the top right after it comes out. It does a weird sizzling spell on the tongue and burns. Wouldn’t recommend it.

Wait til it cools. It took around 20 agonizing minutes, but at least you don’t get a firecracker going off in your mouth.

I didn’t get to take pictures before we devoured it. But it’s like, whatever. It is too good to wait any longer. Here are the remnants the next day, before I had a bit with my lunch…


Ps ladies – you could totally get away with making your man think you spent all day on this incredible dessert (more like incre-dribble, am I right?!)