Gluten Free, Low Carb, Keto Friendly, Burger Dogs



Gluten Free, Keto Friendly, Low Carb, Cheese Stuffed Burger Dogs

1 - 2 lbs of ground beef or some other type of ground meat
1 - 2 Tbsp of worchestershire sauce (Lea & Perrins)
1 - 2 Tbsp dry minced onions
4 - 5 sticks of string cheese
1 - 2 lbs of bacon

Using a hand mixer or some other type of mixer and mix well.
Using a cutting board and grab some of the beef and press it out onto the cutting board, parchment paper or even wax paper
Take one of the pieces of string cheese and lay it on the beef that is pressed out and wrap the cheese in the meat mixture.

Wrap them in bacon if you want to with 1-2 pieces of bacon per burger dog

Put onto a hot grill and cook them until they are at least 160 degrees internally using a meat thermometer

Remove from grill and place onto a baking sheet and serve. 



Watch this video on Dailymotion -

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Gluten Free, Low Carb, Keto Friendly, Chicken Bacon Ranch Casserole





Chicken Bacon Ranch Casserole


  • 1 - 2 lbs of cauliflower florets (frozen cauliflower can most times be cheaper than buying a head of cauliflower)
  • 1 lb of bacon (optional)
  • 8 ounces of cream cheese
  • 1 cup of heavy whipping cream
  • 1/2 cup of mayo of your choice
  • 1 packet of hidden valley ranch seasoning or 1 ounce of your own mixture of ranch dressing seasoning.(Some alternatives - Moms's or Walden Farms)
  •  2 - 3 chicken breasts

Pre-Cook the chicken
Add the cauliflower florets into a 9x13 pan, drizzle with a little bit of olive oil or butter, and bake in the oven at 350 for 15 minutes if the cauliflower is thawed. If frozen, place in the oven for 30 minutes. While the cauliflower is cooking, this is a good time to cook the bacon in the oven as well.
While the cauliflower and bacon is cooking in a mixing bowl add the softened cream cheese, mayo, heavy whipping cream and ranch seasoning to the bowl and using an imersion blender or a hand blender mix well.
Cut the chicken into bite size pieces and place into another mixing bowl.
Add the bacon (if you want) and the cauliflower the bowl with the chicken.
Take the ranch dressing and add that to the bowl with the chicken mixture.
Mix well to coat.
Add to a 9x13 pan and cook in the oven at 350 degrees for 40 minutes.


Below is a video of this being done. 

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Gluten Free, Keto Friendly, Low Carb, Chicken Bacon Ranch Jalepeno Popper Casserole


Here is a great casserole to make that only takes a few ingredients and is excellent for the Sunday football games or on a day when you feel like a bit of spice, but not a whole lot. This is also a great warm comfort food to enjoy when it starts to get colder out as well. 



Chicken Bacon Ranch Jalepeno Popper Casserole. 

- Jalepeno Peppers (cut in half and gutted out)
- 16 ounces of Cream Cheese (or more if you want for the jalepenos)
- 1 lb Bacon (pre-cook it )
- 3 - 4 Chicken breasts (or more if you want) and cut them into bit size pieces.
- Shredded Cheese
- 1 cup of real Mayo or more if you want (I used 1.5 cups for a double batch in the video)
- 1/2 heavy whipping cream
- 1 packet of hidden valley ranch dressing mix, or you can make your own.

Pre-heat the oven to 400 degrees.
Cook the chicken until done and cut into bit size chunks.
Prep the jalepeno poppers and then wrap them in tin foil and place them into the oven at 350 degrees for about 10 minutes or so until they become tender.
Mix 8 ounces of cream cheese, Mayo and the heavy whipping cream into a bowl and then add the ranch dressing and mix well until combined.
Add in 1/2 to 1 cup of shredded cheese to the ranch dressing mixture and mix well.
Cut up the bacon that you had cooked into small chunks.
Add the bacon into the chicken and add in the ranch dressing mixture and mix well until combined.
Add the chicken mixture to a large casserole pan (9x13 works if you do not double the recipe) and then take jalepeno poppers and cut them in half, then place them on the top and sprinkle with some more cheese about a 1/2 to a cup of cheese.
If you have any bacon left over you can add some to the top for some garnish, or you can eat it while the casserole is cooking.
Place in the oven for about 20 minutes or untiil the cheese is melted and bubbly.





FAT - Good or Bad and the big bad media hype


Remember back in the 80's and 90's when the "experts" and the media said that Fat was this big bad ugly thing to have and if you ate it would kill you (a bit of exaggeration there) and going fat free was the answer. How many people lost weight doing this, and how many people gained weight doing this. I seem to remember that a lot of people had to work extra hard at the gym to give thier mind the beliefe that going fat free was the answer.

From what I have seen in my own dietary needs as well as quite a few others that fat free is actually the enemy. When you remove fat you are removing a few things. You remove the energy component (yes, Fat does provide energy!), you remove the satiety component and you also remove the taste component. Now back to the energy thing for fat. Your body will burn fat and use it as energy and unlike carbs, it will not raise your blood sugar the same way that carbs will. For people on the keto diet for a Glut1 deficiency, they have to maintain a low carb intake for the rest of their life and keep the fats up to which is a 4 to 1 ratio. 4 fats to 1 carb, as this helps keep the seizures at bay. The Glut1 defiency basically is a disorder to where your body cannot transport the energy from carbs to your brain, so your brain basically starves of energy and you have developmental delays and seizures. Since fat is an energy source, the body can feed your brain off of that. The other thing is carbs when turned into glucose only provide a short span of energy as it is basically a “sugar rush” to why some will notice that when they eat a carb heavy meal they get tired after a while. Their body is coming down from the sugar high. I notice that when I do not follow the low carb diet, that I tend to get “dizzy” spells here and there when I eat carbs because my blood sugar is doing a up and down thing all the time.
When I followed a strict low carb diet for 6 months, I noticed quite a few things.

• I lost over 50 lbs in about 6 months.
• My knees and other joints stopped hurting
• I quit sweating a lot.
• I slept a ton better
• My cholesterol was deemed excellent
• My triglycerides were at 43 from over 200
• My bad cholesterol was where my doctor wanted it at
• My good cholesterol was where he wanted it at.
• I did not have many mood swings.
• I was able to do 60 mile bike rides without stopping.
The one fat that I did stay away from was the trans fats, I stuck to more natural fats.

Here are a few articles that I found regarding Fats.