Author: mamasheenas

Appetizers · SeaFood · Side Dishes · Uncategorized

Imitation Crab Salad

mamasheenasLeave a comment

You’ll need

8oz pack imitation crab

1/2 cup miracle whip

1 tbsp apple cider vinegar

1 tbsp lemon

1/2 tsp paprika

A good pinch of salt

3 tbsp fine chopped fresh parsley

4-5 radishes sliced then matchstick style

5-6 small sweet peppers sliced thin and chopped in 3rds

1/3 cup celery diced

A dash of tobasco sauce for heat

Pull apart the crab and chop into small flaky pieces, add mayo, vinegar and lemon. Stir then add seasonings. Chop all veggies and add to bowl mix well and that’s it! Serve on top of sliced green apples or with crackers or pita bread! Enjoy!

Breakfast · Keto Lemon Ricotta Pancakes · Low Carb treats · Sweet Treats

Almond flour ricotta berry muffins

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You’ll need:

6 eggs

4 tbsp butter

2 tsp lemon extract

1 cup ricotta cheese

2 3/4 cup almond flour

1/2 cup coconut flour

2 tbsp baking powder

1/2 cup sweetener (your choice)

1 cup berries fresh (if frozen drain liquid)

Directions:

Preheat oven to 350 degrees.

Mix wet ingredients together until smooth. Then mix dry ingredients in and mix until smooth. Lastly add berries and be carful not to mash into dough (it’s okay if some break but don’t want all the berries to mash)

Put into muffin cups. Fill just to top. Place into muffin tin and bake 25 minutes or until cooked through. Tips will began to brown just a tad and they should be ready to eat! Remove and serve with fresh fruit if you would like and whip cream! Yum 😋Enjoy!

Breakfast · Low Carb treats · Sweet Treats

Low carb raspberry lemon pancakes

mamasheenasLeave a comment

You’ll need:

1 cup almond flour

1/3 cup coconut flour

3 eggs

1 tsp baking powder

1 tbsp sweetener (your choice)

1 tsp lemon extract

8 fresh raspberries

Zest of 1 lemon 🍋

1 cup heavy cream (for whip cream)

In a bowl mix all ingredients together starting with dry ingredients then add wet ingredients. Mix and then last add in berries and don’t stir much so you don’t smash them to much. Make sure you have a hot skillet with butter in pan so that it doesn’t stick. You do have to flatten the dough into pancakes shape.

For whip cream beat with mixer until forms a stiff peek you can add in a tbsp if sweetener and a tsp if vanilla extract if you would like a little extra flavor.

Top with fresh berries, sugar free syrup and cream! Zest lemon and Enjoy!

Breakfast · Sweet Treats

Blackberry lemon bunt cake

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You’ll need:

2 3/4 cups flour

2 tsp baking powder

1/2 tsp baking soda

Pinch of salt

3 eggs

1 tsp lemon extract

1 1/4 cup buttermilk (I added white vinegar to my milk and let sit a few minutes)

1 cup sugar

1 stick of butter melted

1 cup frozen thawed blackberries

1 lemon zested

Frosting: 3 tbsp Greek yogurt and 3/4 cup powdered sugar. I added in a tbsp of milk to thin and drizzled over cake.

Directions

Preheat oven to 325. Mix your dry ingredients. Then add in eggs, lemon extract, butter and sugar. Mix and then add in milk and berries. Then zest in 1 lemon and mix. Spray bunt pan well with cooking spray and pour mix into pan. Bake for about 40 minutes check when cooked through remove and let cool. Then flip and add frosting and serve with fresh blackberries and a little zest of lemon. Enjoy! My kids LOVE this!

Appetizers · Dressings & Marinades · Low Carb Dish · Lunch · Side Dishes · Uncategorized · Veggies

Quick Pickled Veggies

mamasheenasLeave a comment

You’ll need:

2 cups apple cider or white vinegar

2 cups water

2 tbsp kosher salt

1 tsp red pepper flakes

4 garlic cloves

1 tbsp sugar

1 tsp peppercorns

3 sprigs dill

In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.

Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!

Enjoy

Dinner · Low Carb Dish · PASTA · SeaFood

White Clam Sauce & Noodles

mamasheenasLeave a comment

You’ll need:

2- 10oz cans whole baby clams in clam juice

1 medium onion diced small

5 garlic cloves minced

1 stick butter

4 tbsp fresh parsley or 1 tbsp dried

1 cup white wine

2 cups chicken stock

8 oz jar of clam juice

Fresh grated Parmesan cheese for serving

Fresh Lemon for serving

1 tsp red peppers (more for serving)

Get water boiling for noodles or if doing zoodles “zoodle” them up!

Dice onions, mince garlic and chop parsley.

In a sauté pan add butter, garlic and onions. On medium heat simmer and stir until garlic and onions are soft. About 6 minutes. Then add wine, chicken stock and clams. Squeeze 1/2 lemon into sauce and bring to a boil. Then add parsley and red peppers. Let boil until it begins to reduce. About 5-7 minutes. Add in 1/4 cup fresh Parmesan cheese.

Cook and drain pasta and place into serving dish. Pour sauce all over top of noodles or zoodles. Garnish with fresh parsley, lemon wedges, fresh Parmesan and red peppers! Serve with crusty garlic bread to sip up all the yummy leftover sauce and side salad!

Breakfast · Ham, cheese & pepper quiche · Low Carb Dish · Side Dishes

Ham, cheese & Pepper Quiche

mamasheenasLeave a comment

You’ll need

7 eggs

1/3 cup milk

1/2 cup cheese squares (your choice)

1/2 colored pepper chopped

1/2 cup diced ham chunks

Salt and pepper

In bowl crack eggs and mix milk salt and pepper, beat until smooth and one color. This is important to get the right texture and make sure it’s fluffy. Dice ham, peppers and cheese. Spread out evenly into a pie pan, pour egg mixture over top and place into pre heated oven at 375. Bake for 20-25 minutes or until eggs are cooked through and top vegans to brown. Remove let stand 5 minutes before cutting. Can also top with hollandaise sauce for an extra yummy treat (see hollandaise sauce recipe) Enjoy!

Chicken · Dinner · Lemon Chicken & Kale Soup · Lunch · Soups

Lemon Chicken & Kale soup

mamasheenasLeave a comment

You’ll need:

4 chicken thighs or any chicken I guess

8 baby carrots diced

1 onion diced

1 cup chopped celery (use the heart with leaves)

2 garlic cloves

3 cups fresh kale

4-6 cups of water

1-2 Chicken cubes or tsp bouillon

2 lemons

First in a Dutch oven drizzle pan with olive oil. Dice up the onions, carrots, celery and garlic cloves. Add these to pot and began to sauté in medium heat, until they become fragrant and began to soften. About 6 minutes or so. Then add in watch and uncooked chicken. Cover and bring to a boil. Let boil for 20 minutes or until the chicken is falling off the bone. Cut lemon in quarters and squeeze into pot. Drop lemons into pot also. Add chicken bouillon, and stir. Last add in kale and cover and boil another few minutes until kale is wilted. To serve place a lemon slice in each bowl. That’s it enjoy. It’s a nice light bright soup.