Cinnamon apple waffles #EnvyApples

Disclosure: I received free product and compensation because of a partnership with Envy Apples, Publix, and the Tampa Bay Bloggers. All delicious thoughts and words are my own. 

Actually, I wanted the title to be “Fluffy and buttery almond flour waffles topped with sweet carmelized sliced Envy apples, toasted pecans, and a drizzle of warm apple cinnamon tea glaze” but that was a little wordy. 😉

But go ahead and re-read that description above, because hopefully my words were enough to make you go hmmmmm and YUMMMM!

I am currently a few hundred miles from home enjoying a relaxing week in the mountains of North Georgia with my nearest and dearest. When a gorgeous box of fresh and crisp Envy Apples was delivered at my doorstep the day before we hit the road, I knew I’d have to pack these in my bags to share with my family and friends. 

Aren’t they just gorgeous?! (Envy Apples and Allan Brother’s Inc.)

This year I knew that these gorgeous beauties would be the perfect ingredient for whipping up a delicious breakfast contribution at our cozy cabin in the mountains! 

The Envy apple is just apple perfection. Sweet, crisp, and clean, this apple was created as a cross between Royal Gala and Braeburn apples. The flesh is bright and white, and the skin is a gorgeous blend of swirly and speckled reds, oranges, and yellows. Envy apples are in season in the US from November through March, and if you live in the Tampa Bay area, you can pick up a fresh bag of Envy apples from your nearest Publix Market! 

Envy apples are absolutely delicious on their own, sliced up and paired with your favorite nut butter, diced up and tossed into savory salads, or cooked into pies, cakes, or breads! They also make an amazing addition to your favorite sangria recipe! 

At only 18g of carbs per apple, 3g fiber, 65 calories, and around 12g of natural sugar in each medium sized apple, you can feel good about adding these to your daily diet- even if you’re doing low carb or keto (like me), you can enjoy a few slices of these with an added fat (like a drizzle of coconut oil with cocoa powder and stevia, or a dollop of almond butter!). 

We typically have big family meals at the cabin, and Sunday breakfast was the first one of this trip. We whipped up eggs, bacon, and two kinds of waffles with a delicious carmelized apple pecan topping and apple cinnamon tea glaze! 

I don’t typically travel with my own waffle iron, but I just so happened to have had it for this trip. Crispy, buttery, golden waffles turned out to be the PERFECT vessel for this sweet and gooey topping. And the glaze just sends this dish over the mountains! I made it by steeping cinnamon apple tea and then combining the warm tea with powdered sugar to form a glaze. It is out of this world! 

Here’s the recipe!

Apple waffles

Yield: 5 waffles


  • For the carmelized apples and pecan topping:
  • 2 medium-sized Envy apples
  • 2 tbsp. sugar or sugar substitute (I used Truvia sweetener)
  • 1 tbsp. melted unsalted butter
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1/4 cup raw pecan halves
  • For the glaze:
  • 2 bags of apple cinnamon tea
  • 1 cup of hot water
  • 1 1/4 cups of powdered sugar (or powered sugar substitute like Swerve)
  • For the waffles:
  • 1 cup of blanched almond flour
  • 1/4 cup coconut flour
  • 2 tbsp. sugar or sugar substitute
  • 2 tbsp. melted unsalted butter
  • 1/4 tsp. sea salt
  • 3/4 cup almond milk (or milk or half-in-half)
  • 1 tsp. vanilla extract
  • 3 eggs


  1. 15 minutes ahead: Place the tea bags in 1 cup of hot water. Set aside to steep.
  2. To make the carmelized apples and pecan topping: Core apples and peel if desired (I didn't). Slice apples into 1/4 inch thick rings. Set aside. Melt butter in a non-stick pan over medium heat. Add the apples slices into the butter and sprinkle with sugar or sugar substitute. Cook the apples in the butter for 5-6 minutes on each side. Remove from the pan and set aside. Add pecans into the same pan and toast on medium-low heat for 5-6 minutes, stirring the nuts often. Remove from the pan and set aside.
  3. To make the waffles: Pre-heat a waffle iron on medium high heat. Stir together all waffle batter ingredients until combined. Let it sit for 5 minutes and then stir again right before cooking. Spray waffle iron with non-stick spray or brush with melted butter. Ladle in batter into waffle iron (amount will vary depending on your type of iron), and cook to desired doneness.
  4. To make the glaze: Stir together 1 1/4 cup of powdered sugar or powdered sugar substitute and 3 tablespoons of hot apple cinnamon tea until a glaze is formed. Set aside.
  5. Top piping hot waffles with extra melted butter (because, why not!), apple slices, toasted pecans, and a drizzle of apple cinnamon tea glaze! Enjoy!

Learn more about Envy Apples and where to find them by visiting www.envyapples.com.

Follow Envy Apples on Facebook, Instagram, Twitter and Pinterest and through the hashtag #biteandbelieve! 

Enjoy and Happy Holidays!!!!


Low carb green bean casserole!

Happy Thanksgiving Eve!

If I had to decide on one dish that was my all-time-favorite Thanksgiving side, it would have to be STUFFING.

I know, I know… the title of this post says Green Bean Casserole! I’m not confused, don’t worry. I just haven’t finished preparing my low carb biscuit stuffing yet! That recipe is coming though, so stay tuned!

For now I present to you my SECOND favorite Thanksgiving side dish- GREEN BEAN CASSEROLE!

I whipped this up for a friends-giving gathering a few weeks ago and it FLEW. I’ve made it again since that day to make sure I had all of the ingredients down (since it was one of those “from my head with what I had” types of recipes) and as I whip it up for tomorrow’s event, I’m blogging it for you all to do the same! You STILL have time to run out and get the fresh ingredients (try Sprouts!), and I’m almost positive you already have everything else you’ll need in your fridge and cabinet! 

Not only is this completely low carb, but it can also be whipped up in a snap! The sauce is made of carmelized onions and mushrooms, cream cheese, sour cream, heavy cream (hello cream!) and seasonings. And of course, fresh green beans, but I suppose you could use canned if you’d like. 😉

Here is the recipe!

Low Carb Green Bean Casserole
Serves 8
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Cook Time
25 min
Cook Time
25 min
  1. 1 pound of fresh green beans, rinsed, trimmed and halved
  2. 1 block of full fat cream cheese
  3. 1/2 cup heavy cream
  4. 2 tbsp. sour cream
  5. 2-4 tbsp. chicken broth
  6. 2 medium sized onions thinly sliced
  7. 10oz baby bella mushrooms, diced
  8. 2 tsp. salt
  9. 1 tsp. black pepper
  10. 1/2 tsp. garlic powder
  11. 1/2 tsp. onion powder
  12. 1/4 tsp. cayenne pepper (optional, but I like a kick!)
  13. butter or olive oil for sautéing
  14. 1/2 cup crushed up pork rinds
  15. 1/2 cup grated parmesean
  1. If you are making this ahead, there is no need to preheat your oven. If you're going to bake it right away, pre-heat your oven to 350.
  2. Place the green beans in a microwave safe bowl or dish, and cook for 5-6 minutes. Place the beans in a bowl of ice water to stop the cooking process, and then dry with paper towels and set aside. *You can also steam the green beans if you prefer.
  3. While the beans are cooking, you can start to sauté the onions and mushrooms in butter over medium heat until they are carmelized and soft.
  4. Add the cream cheese into the onions and mushrooms once they are soft and stir to melt.
  5. Add the heavy cream, sour cream, seasonings, and chicken broth to the pan. Stir until well combined.
  6. Turn off the burner, add in the green beans to the pan, stir to coat, and then transfer into a baking dish.
  7. Top with a mixture of almond flour and grated parmesean, cover with foil, and then bake for 25 minutes at 350.
  8. Remove the foil and broil for 2-3 minutes to crisp the top.
  1. You can also top this dish with almond flour combined with parmesean cheese! It's DELICIOUS too!
Happy Thanksgiving!



No-bake Brownie Bottom Chocolate Spoon Pie

The holidays are here!

The holidays are here!

Aka- time to make allllllll the low carb, no sugar, ketogenic friendly, HOLIDAY TREATS!

Last year I had a blast whipping up some delicious low carb snacks, appetizers, and desserts to support my new low carb lifestyle, and I never once felt deprived! 

This year I’ll be bringing you some new recipes that are still in line with this way of eating (since I am never turning back to my old ways!) and I’m so excited to start with THIS concoction! 

This is THE perfect plate to bring to your next holiday party, your Thanksgiving table, or for eating with family and friends in your pajamas watching holiday movies. It’s SO easy to make, and you won’t need to turn on your oven!

If you are a chocolate fan looking to satisfy your low carb, sugar free chocolate craving, I’ve got you covered with this dish! The base is a no-bake chewy, fudgey, and rich chocolate brownie. The middle layer is a rich milk chocolate pudding. And it’s finished with fresh vanilla whipped heavy cream. It is decadent! 

Here is the recipe! Go make this TODAY!

Low carb, no-bake brownie bottom spoon pie
Serves 12
Pudding recipe for the middle layer adapted from https://lowcarbyum.com/creamy-milk-chocolate-pudding/
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Prep Time
20 min
Prep Time
20 min
For the brownie bottom
  1. 1/2 cup (1 stick) of unsalted butter
  2. 1/4 cup Swerve brand powdered sweetener (Publix and Sprouts carries it)
  3. 1 tbsp. vanilla extract
  4. 1/3 cup unsweetened cocoa powder
  5. 1 cup blanched almond flour
  6. 1/4 tsp. salt
  7. 1/4 cup chopped roasted pecans or walnuts (optional)
  8. For the pudding: Recipe from https://lowcarbyum.com/creamy-milk-chocolate-pudding/
  9. 1/3 cup Swerve brand powdered sweetener
  10. 1/4 cup unsweetened cocoa powder
  11. 2 cups unsweetened coconut milk
  12. 1/4 cup heavy cream
  13. 1 tsp. xanthan gum
  14. 2 tbsp. unsalted butter
  15. 1 tsp. vanilla extract
  16. 1/4 tsp. salt
For the whipped topping
  1. 1.5 cups of heavy whipping cream
  2. 1/4 cup Swerve brand powdered sweetener
  3. 1 tsp. vanilla extract
  4. 1/4 tsp. salt
For the brownie bottom
  1. Melt butter in a microwave safe bowl.
  2. Whisk in sweetener, cocoa powder, vanilla extract, and salt to the butter until well combined.
  3. Stir in almond flour and nuts (optional) until a doughy paste forms.
  4. Press the dough mixture into a lightly greased casserole dish and set into the fridge to firm.
For the pudding
  1. Whisk together the Swerve, cocoa, and stevia in medium saucepan.
  2. Gradually stir in coconut milk and heavy cream.
  3. Cook and stir over medium heat until mixture starts to boil. Boil and stir for another minute. Remove from heat.
  4. Sprinkle in xanthan gum, stirring to completely mix in.
  5. Stir in butter and vanilla extract until incorporated.
  6. Pour pudding mixture over the cooled brownie layer and place plastic wrap directly on surface to prevent skin from forming.
  7. Chill in refrigerator for several hours until thickened.
  8. Top with whipped cream and serve cold!


Low carb, sugar free pumpkin spiced cinnamon rolls

The other day I was chatting with a friend about childhood memories when Grandy’s came up. 

When I was a kid, we’d make trips to our local theme park, Busch Gardens, quite often. And we always, ALWAYS stopped for breakfast before heading into the park at a place called Grandy’s nearby. Although it’s not there anymore. I have fond memories of those breakfast stops- full of excitement and anticipation of what was to come that day- and full of the BEST cinnamon rolls ever. 

These cinnamon buns were SO delicious. They melted in your mouth and were the perfect way to start a day of sight-seeing, animals, and roller coaster rides. I hadn’t thought about Grandy’s in years, but ever since those fond childhood memories popped into my mind, I have been thinking about cinnamon buns. 

I’m a foodie. What can I say? It doesn’t take much to ignite a craving! 

I’ve made a few low carb, sugar free, keto diet friendly cinnamon rolls in the past that turned out AMAZING, so I knew I’d have some options to satisfy my nostalgic craving. I decided to make a batch of these today, adding a little spin as a nod to the most wonderful time of the yeeeeearrrrr: pumpkin and warm spices! 

These cinnamon rolls are soft and gooey, sweet and buttery- just like all cinnamon rolls should be! And the addition of pumpkin puree, golden monkfruit sweetener, and warm fall spices just takes these rolls to another level of deliciousness! 

Get the recipe below! And as you read the directions, if you need a visual on how to flatten and roll the dough, here you go! 

Low Carb, Sugar Free Pumpkin Spiced Cinnamon Rolls
Yields 16
A delicious twist on traditional cinnamon rolls perfect for your fall table, Thanksgiving dessert table, or Christmas morning!
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 1 1/2 cups blanched almond flour
  2. 1 tbsp. baking powder
  3. 2 1/2 cup shredded mozzarella cheese
  4. 2 oz cream cheese, cubed
  5. 2 large eggs, whisked
  6. 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  7. 2 tbsp. cinnamon powder
  8. 1/2 tsp. ground ginger
  9. 1/2 tsp. ground nutmeg
  10. 1 tsp. vanilla extract
  11. 1/4 cup melted unsalted butter
  12. 1 cup no-calorie sweetener (I used Truvia or Golden Monkfruit)
  13. pinch of salt
  14. cooking spray for greasing pan
  15. wax paper or parchment paper
  1. Preheat oven to 400.
  2. Stir together almond flour, baking powder, and salt. Set aside.
  3. Combine shredded mozzarella and cream cheese in a microwave safe bowl and microwave for 2 minutes, stirring once in between.
  4. Let the cheese mixture cool for a minute, and then add in the eggs and the almond flour mixture and stir until all combined into a dough.
  5. Place the dough on a sheet pan lined with wax paper (or parchment paper) sprayed with non-stick spray. Place another piece of paper over the dough and press with hands until flat. Remove top layer of paper and then set aside.
  6. Stir together pumpkin, cinnamon, ginger, nutmeg, vanilla extract, butter, and sweetener. Spread onto the flattened dough.
  7. Carefully use the bottom layer of wax paper to help roll the dough lengthwise to make one long roll. Use a sharp knife to slice 1 inch pieces from the roll.
  8. Place each piece with the filling side facing up side by side into a greased round cake pan. Bake at 400F for 20 minutes.
  1. Optional- Top with powdered no calorie sweetener (I used Swerve) mixed with a little water or milk to form an icing to drizzle over the cinnamon rolls!
Adapted from Wholesome Yum (dough recipe)

Low carb crispy pan fried fish with avocado tartar sauce

A few weeks ago my husband and my mother-in-law went on a chartered fishing trip out in the Gulf of Mexico. They had some success bringing back some fresh snapper, grouper, and Key West grunts! 

Even though we live in Florida- literally surrounded by salt water- I don’t cook fish too often. If we get a craving, we typically will go out to a seafood restaurant to avoid having the house smell like fish for a day or two.

Lucky for us, there are tons of options in the Tampa Bay area to choose from, like one of our favorites, Ballyhoo! 

But because the husband and his mom came home with the catch-of-the-day that day, I was excited to cook what they brought home!

I fried the fish two ways that day: battered in a light cornmeal and flour coating and deep fried until golden brown and crispy, and a pan-fried version with the fish coated with a low carb “breading” made of crushed pork rinds and parmesean cheese that was so amazingly good that I just had to make it again today! 

This recipe really is a winner. The breading, although strange sounding, has this buttery, crispy, and salty flavor to it that pairs so well with a flaky white fish like mahi-mahi or even cod. Although I haven’t tried using it on other proteins, I have a feeling this would make an unbelievable fried chicken, or even a vegetable like an eggplant for eggplant parm or on zucchini for zucchini fries! And since pork rinds have no carbs, and the parmesean cheese adds very little in carb count since I am using just a tiny amount, this is the perfect recipe if you are following a low carb lifestyle or if you are trying to remain in ketosis! 

Even though I’m currently stuffed, my mouth is watering just talking about this dish and looking at the pictures! 

Go make this ASAP!

Low carb crispy pan fried fish
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
For the breading
  1. 2 cups of plan pork rinds
  2. 1/4 cup grated parmesean cheese
For the fish
  1. 2 eggs, whisked in a bowl
  2. 3-4 filets of a fresh white fish of your choice (I used Mahi-Mahi and grouper) cut into smaller chunks
  3. olive oil and butter for frying (I use mostly oil + a pat of butter- the flavor is awesome!)
For the avocado tartar sauce
  1. 1/2 cup good mayo
  2. 1 small-medium avocado
  3. 2 tsp. capers
  4. the juice of 1/2 lemon
  5. 1 tsp. onion powder
  6. 1 tsp. garlic powder
  7. 1 tbsp. hot sauce
  8. 1/2 tsp each salt & pepper
  9. 1 tsp. anchovy paste (optional)
For the breading
  1. Place the pork rinds and the parmesean cheese into a food processor and pulse until fine (you can also use a gallon sized bag and a rolling pin). Place into a bowl and position next to the whisked eggs.
To prepare the fish
  1. Heat oil and butter in a non-stick skillet over medium high heat. Place enough oil in the pan to coat the bottom (you will be shallow frying the fish, so the oil only needs to come up to just under the fish).
  2. While the oil heats, pat down the chunks of fish with a paper towel to remove excess water.
  3. Place chunks of fish into the whisked eggs to coat completely, and then into the pork rind mixture to coat on all sides. Place into the hot oil and let it cook for 4 minutes. Flip and cook an additional 4 minutes or until golden brown on both sides. *Note: thinner fish will need 2-3 minutes on each side. My fish chunks were 2in x 2in.
  4. Serve with a dollop of avocado tartar sauce and a squeeze of lime!
To prepare the avocado tartar sauce
  1. Throw all of the ingredients into the food processor and blend until smooth. You could also use an immersion blender or just a whisk. 🙂




Low Carb, Keto Friendly Vanilla Gooey Butter Cake!

The first time I tried gooey butter cake was in the early 2000’s. 

We had taken a trip to Savannah, Georgia and made a stop at the infamous Lady and Sons for lunch. 

Gooey butter cake was on the buffet, and of course, knowing Paula Deen’s love of all things butter, we had to try it. 

It was out of this world! Sweet and melt-in-your-mouth moist, with the deep vanilla flavor, a crispy exterior, with a gooey inside-and of course #ALLTHEBUTTER. 

Once I learned how easy it was to make, it became one of my go-to sweet treat recipes to make- especially around the holidays. 

And because the main ingredient was a box of cake mix (yes a box of cake mix!), it was always easy to play around with flavors. 

Devil’s Food gooey butter cake.
Red velvet gooey butter cake.
Lemon gooey butter cake.
You get the idea. 

I haven’t eaten any form of gooey butter cake in years, but was reminded of it a few weeks ago when it came across my Instagram feed. Then, of course, the craving hit, and I started researching ways to make a low carb, sugar free, keto friendly version of it so that I could have my cake and eat it too! 

I read some recipes that were floating out there on the Internet, but many of the reviews referred to the cakes as “eggy”. I found another one that had pretty good reviews, but when I played around with the recipe, it just wasn’t sweet enough, and the texture was all wrong. 

Today I decided to play around with some ideas again and boy am I excited to share this with you! 

It. Is. Out. Of. This. World. An almost perfect recreation of the real thing! If you are missing gooey butter cake in your new low-carb lifestyle, make this immediately! Or just make it because you NEED to try it if you never have. 

Here’s the recipe:

Low carb, keto friendly gooey butter cake!
Yields 18
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. Bottom layer
  2. 1/2 cup blanched almond flour
  3. 1/4 cup coconut flour
  4. 1/4 cup Sukrin Gold (Amazon) or Golden Monkfruit sweetener (Sprouts)
  5. 1 large egg
  6. 1/2 stick of unsalted butter, melted
  7. 1 tbsp. vanilla extract
  8. A pinch of salt
  9. Top layer
  10. 1 stick of unsalted butter, melted
  11. 2 large eggs
  12. 8 oz cream cheese
  13. 3/4 cup Sukrin Gold or Golden Monkfruit sweetener
  14. 1 tbsp. vanilla extract
  15. A pinch of salt
  1. Preheat oven to 350. Line a 9x13 inch baking pan with parchment paper for easy removal of the cake. Set aside.
  2. Combine all of the ingredients for the bottom layer in a bowl and stir to combine.
  3. Press into an even layer at the bottom of the lined baking pan. Set aside.
  4. Heat butter and cream cheese in a microwave safe bowl until melted. Whisk to combine until there are no lumps, and the mixture is shiny and smooth.
  5. Whisk in vanilla extract, and sweetener until smooth.
  6. When the mixture has cooled a bit, add in the eggs and whisk again.
  7. Pour the mixture over the crust into the pan.
  8. Bake at 350 for 40 minutes. At 40 minutes, grab a pot holder and jiggle the pan a bit. If the cake is still jiggly, bake for another 10 minutes and check again. When the top is golden brown, and the cake doesn't jiggle anymore, it's ready to take out!
  9. Let it cool completely- preferably overnight, or in the fridge for a few hours before cutting and serving.
  1. You can also melt the butter and cream cheese on the stove top if you prefer to not use a microwave.
  2. Optional- dust with powdered Swerve sweetener!
  3. Just 1.5g total carbs per square!!!


Low carb, Keto Friendly Mini Ham & Cheese Balls

Today is August 18, but my mind is already in holiday mode.

If you are one of those types of people who get annoyed by early seasonal celebrators, and like to enjoy the current season they are in, you may want to skip this post- or at least hear me out! 😉

When it comes to my favorite holiday season (for me, it starts in mid-September when I pull out all of my Fall & Halloween decor, all the way through New Year’s Day), I like to prepare early. 

When the school supplies hit the clearance shelf making room for fall decor to make its yearly appearance, and the holiday recipe videos start to flood my timeline, I get a major case of the giddies, and I’m ALL in. 

I love having a chance to prepare for the moooooooost wonderful tiiiiiiiiiime of the yearrrrrrrrr by purchasing new items to add to my holiday decor collection (and spacing out these purchases so I’m not spending a million dollars in one Target trip!), AND having the opportunity to experiment with new recipes to bring to my holiday table! 

With that said, I’ll be upping my game here on the blog by sharing some of my favorite tried and true and some brand new low carb, no sugar, ketogenic friendly holiday recipes to kick off the pre-holiday season that will be PERFECT to share with the carb eaters and low-carbers in your life this holiday season! (PS- I’m approaching 1 year of following a ketogenic lifestyle this month! I’ll be posting an update on the successes I’ve had with this way of eating soon!). 

I’m starting with this yummy recipe I recently whipped up for a pot-luck get-together! 

I was first introduced to the Ham and Cheese ball when my cousin Stacy brought one to a family gathering. I had never had one before, with the exception of its cousin the store-bought pub cheese ball covered in nuts that you can pretty much pickup at any grocery store deli. 

However, the addition of ham was new to me! And her version was SO much better than the pre-packaged stuff. But isn’t that the case with most things? Fresh is best! 

I hadn’t thought about her recipe in forever, but the other day it popped up on my “On This Day” feed and, well, I had to have it! I decided to make a batch of mini bite-sized versions for my get-together. I looked up a few ham and cheese ball recipes, and ended up putting my own spin using what I had on hand, and making sure to keep these keto friendly! 

These are made with whipped cream cheese, shredded Colby jack, uncured ham, pecans, and some savory seasonings, but what I love about these is that there is no limit to the flavor combinations you could whip up! 

You could use cream cheese, shredded mozzarella, diced prosciutto, and pistachios! 
Or maybe cream cheese, shredded pepper jack, diced pepperoni, and walnuts! 
You could even use the combination of cream cheese, shredded cheddar, bacon, and almonds! 
If you’re not a meat eater, you can definitely omit and add nuts or finely chopped veggies like celery, carrots, dried fruit like cranberries, or fresh chopped herbs!

They are also spreadable, so you can easily enjoy them on crackers, or celery sticks!

The possibilities are endless!

Here’s the recipe:

Low carb, Keto Friendly Mini Ham & Cheese Bites
Yields 30
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Prep Time
15 min
Prep Time
15 min
  1. 2 8oz. packages of full fat cream cheese
  2. 1/2 lb. thinly sliced ham (I used uncured Dietz and Watson)
  3. 1 1/2 cups of shredded Colby jack cheese
  4. 1/2 cup shredded parmesean cheese
  5. 1 tbsp. fresh finely minced chives
  6. 1 tsp. onion powder
  7. 1 tsp. garlic powder
  8. 1 tsp. black papper
  9. 1/2 tsp. smoked paprika
  10. 2 tbsp. hot sauce (I used Crystal brand)
  11. 1 cup chopped toasted pecans
  1. Use a stand or hand mixer to whip the cream cheese with the dry seasonings.
  2. While the cheese is mixing, chop the ham into small pieces.
  3. Add the shredded cheeses, hot sauce, and chives to the whipped cream cheese and stir to combine.
  4. Add the ham to the cheese mixture and stir to combine. Set in the fridge for 15-20 minutes to firm a bit. Add the pecans to a small bowl to prepare for rolling.
  5. Using a melon-baller or small cookie dough scoop, scoop out gumball sized balls of the ham and cheese mixture and roll into the toasted pecans.
  6. Keep in the fridge until ready to serve. These will stay fresh for up to a week! Enjoy!



The best grilled wings ever

There’s just no way else to describe these.

They are, in fact, the best grilled wings ever. 

They’re crispy and juicy.

They’re super flavorful.

And they literally fall off of the bone.

In my opinion, they are everything a wing should be. 

The best part? They are PERFECT if you’re following a low carb or ketogenic way of eating, they’re super easy to make (even if you say you don’t know how to cook), and they’re damn delicious. 

The start off swimming in an ah-may-zing marinade overnight (or for at least 2 hours if you’re short on time)…

Then, they get slow baked in the oven for 45 minutes…

Finished on the grill for a few minutes on each side…

And served topped with carmelized mushrooms and onions! 

This wings are EVERYTHING and they don’t need any sauces or dips to cover up their natural flavor. Enjoy them as is, hot off the grill! Here’s the recipe! 

The Best Grilled Wings- EVER
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  1. 20 chicken wings and drumettes (with tips removed)
  2. 1/2 cup mayo (I use Duke's brand)
  3. 1/4 cup lemon juice
  4. 1 tbsp. coconut aminos (you can also use Worcestershire or omit)
  5. 1/2 tsp. liquid smoke
  6. 4 cloves of garlic, minced
  7. 1 tbsp. hot sauce of your choice (I use Crystal brand)
  8. 2 tsp. onion powder
  9. 1 tbsp. smoked paprika
  10. 1 tbsp. dried parsley
  11. 1 tsp. dried thyme
  12. 2 tsp. sea salt + extra for sprinkling as they come off of the grill
  13. 1 tsp. black pepper
  14. **Carmelized onions and mushrooms for serving with the wings- optional, but SO delicious (see recipe in the Notes section)
Cooking instructions
  1. Preheat your oven to 375F.
  2. Line a large baking sheet with parchment paper, and arrange wings on the sheet in a single layer (no need to remove excess marinade).
  3. Bake the wings for 45 minutes, and then remove from the oven, keeping them on the pan.
  4. Preheat a gas grill (or grill pan) on medium-high heat.
  5. When the grill is hot, grill wings for 2-3 minutes on each side until the skin is crispy! I love char on these wings, so feel free to leave them on a little longer if you like char too!
  6. While the wings are still sizzling, top them with a sprinkle of sea salt, and serve them topped with the onions and mushrooms!
  1. To make the onions and mushrooms: https://addapinch.com/mushroom-and-onion-saute-recipe/


Low carb, keto friendly blackberry lemon muffins

It’s berry season here in Florida!

From December-March it’s strawberry season.

And from about March-May is blueberry and blackberry season (with blackberry season starting a little later than blueberry season)! 

All throughout those months you can find the BEST berries around Tampa by venturing out just few miles to surrounding cities like Odessa and Plant City for both berry buying and berry picking!

I love berries, let me tell you.

They’re sweet, juicy, flavorful, versatile, AND low carb/low sugar!

You can enjoy them as is, toss them into you favorite mixed green salads, puree them with stevia and freeze them for sorbet, serve them with a bit of whipped heavy cream, or make (my favorite) muffins! I love berries and picked up some blackberries and raspberries this weekend from my local farmer’s market (pictured above). Aren’t they just gorgeous?! 

Before I started the clean ketogenic way of eating 7 months (and 50lbs) ago, I made muffins all of the time. With a few modifications, I’ve created an awesome crumbly, moist, and delicious blackberry muffin that will make even the non-low carbers in your life smile! 

This recipe makes 8 moist, tender, crumbly, and delicious cupcake sized muffins, or 24(ish) mini muffins. And if you don’t like blackberries, no worries! You can use blueberries or raspberries! I’ve used this recipe with all three berries and they were a hit each time. The lemon zest, however, is a MUST. It just takes these muffins to new heights and is certainly missed if it’s not there! So zest away!

At just 4g total carbs (2g net carbs) per muffin, you can enjoy one of these with butter for breakfast, a snack, or dessert! I was able to reduce the carbs in these little guys by using oat fiber to replace some of the flours in the recipe. Oat fiber has no effective carbs and works really well in keto baking! It’s not a 1:1 substitute, however, so be careful when experimenting with it. If you don’t have oat fiber, you can still make these! There are a few tips and modifications in the recipe to guide you.

If you’d like to purchase oat fiber for your low carb, keto life, you can snag a 1lb bag of the keto-friendly brand “Lifesource” for  $3.99 at Netrition.com!

Here is the recipe!

Low carb, keto friendly blackberry lemon muffins!
A quick and easy from-scratch recipe for low carb, ketogenic diet friendly blackberry muffins!
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  1. 1/8 cup coconut flour
  2. 1/4 cup blanched almond flour
  3. 1/2 cup oat FIBER (not oat flour)
  4. 1 tsp. gluten free baking powder
  5. 1/4 tsp. sea salt
  6. 1/4 tsp. ground ginger
  7. 1 tsp. fresh lemon zest
  8. 2 tbsp. melted coconut oil or butter
  9. 3 large eggs
  10. 1/4 cup cold water
  11. 2 tbsp. zero calorie, keto approved sweetener (I used Swerve)
  12. 1/4 tsp. liquid vanilla stevia (if you don't have it, it's ok to omit- they will just be a little less sweet)
  13. 1/4 tsp. vanilla extract
  14. 1/2 cup fresh blackberries (if they are super big, cut them into halves)
  1. Preheat your oven to 350F. Line a cupcake tin with cupcake paper liners.
  2. In a large bowl, stir together coconut flour, almond flour, oat fiber, baking powder, sea salt and ginger until just combined.
  3. Add eggs, melted coconut oil or butter, water, sweeteners, vanilla extract, and lemon zest into the bowl. Use a spatula or spoon to stir until well combined.
  4. Gently stir in blackberries.
  5. Use an ice cream scoop to spoon the muffin batter equally into 8 the cupcake pan. Smooth the top of each muffins with the back of a spoon or an offset spatula so that there are no "peaks". Bake for 20-23 minutes or until a toothpick placed inside a muffin comes out clean.
  6. Let cool and enjoy!
  1. At just 4g total carbs (2g net carbs) per muffin, you can enjoy one of these with butter for breakfast, a snack, or dessert! **If you don't have oat fiber, use 1/4 cup coconut flour and 1/2 cup blanched almond flour. The carb count for these will increase since oat fiber, as oat fiber has no effective carbs. You can purchase a 1lb bag of Lifesource oat fiber for $3.99 at Netrition.com!

Pull apart keto cast-iron rolls & other keto friendly Easter dishes!

Happy spring! Happy Easter!

The weather has been GORGEOUS here in Tampa, FL- lows in the 50’s and 60’s, highs in the 70’s and 80’s. Literally the epitome of spring! It’s been the perfect weather for having the windows open and letting the springtime breeze air out the house. Last weekend we went camping to celebrate Brian’s birthday and man-oh-man, it was just lovely. I wish it would stay this way all year long!

And of course, gorgeous weather like this means it’s also the perfect time for spring cooking, spring picnics, and spring get togethers with friends and family! When I think of my springtime kitchen, I picture gorgeous trays of deviled eggs, thin slices of sweet and salty baked ham, fresh salads made with spring greens, roasted vegetables like broccoli, asparagus, and mushrooms, and refreshing desserts made with citrus flavors and floral notes. 

Spring also makes me yearn for freshly baked bread. I know some people associate bread with fall or winter, but for me, the intoxicating perfume of a loaf of baking bread wafting out an open window on a sunny spring day is just heavenly.

Maybe it’s because I associate scents with good memories. For me, the scents that remind me of Easter and this time of year are all from when I was a kid- the pastel colored artificial grass from the Easter baskets my mother would make for my brother and I (what WAS that scent anyway? Whatever it was, it was glorious!), the sweet smell of malted milk and chocolate robin’s eggs (my favorite!), and the delicious aroma of pull-apart rolls baking in the oven for Easter dinner. 

I LOVED these rolls growing up.  Do you remember them? They were a party and holiday dinner staple around our house. I don’t think they make them anymore, but man were they GOOD! With every holiday, my cousins and I would steal a pack to sneakily snack on, hoping that no one would notice the missing package from the stack. They were JUST irresistible!

As I was thinking about upcoming plans for an Easter gathering with family and friends, I thought about these rolls and how I might recreate them to fit in with my clean keto, low carb way of eating. 

I already had a tried and true recipe for all-things-bread (I use this recipe for everything from pizza crusts and biscuits, to crackers and bagels!), and so I wondered how the dough would work for pull-apart rolls. I decided to try a batch out cooking them in a hot buttered cast iron skillet. I took golf-ball sized pieces of dough and rolled them in my hands until they were smooth. I was able to fit 7 into my cast-iron skillet, topping each with a brushing of melted Kerrygold butter, and some flaky sea salt. I baked them at 400 degrees F for 14 minutes, and VOILA! 

OH. MY. GOSH. YOU. GUYS. These are incredible. 

They are crispy on the top, and fluffy inside, and the butter and sea salt are just enough to make these satisfying, indulgent and just about PERFECT!

I will definitely be whipping up a batch of these for Sunday’s Easter activities along with a few more keto friendly, low carb dishes: 

Rosemary and mustard ham

Roasted radishes with fresh herbs

Lemon roasted asparagus

Strawberry butter

Deviled eggs with bacon

Greek wedge salad

Low carb Cadbury creme eggs

What is on your Easter menu?