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. 



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Gluten Free, Low Carb, Keto Friendly, Banana Cream Pie


Prepare a pie crust.
Add the cream, xantham gum and the into a pot and mix it up. Keep it on the burner on medium heat just to the point before it starts to boil, while stirring frequently
Take some of the cream out of the pot and add it into the bowl with the egg yolks, and then mix the hot cream with the egg yolks to temper them.
Once the yolk mixture has been tempered, add it to the pot with the cream. Turn the heat down on the pot and keep stirring until it thickens.
To see if it is thick enough add a rubber scraper to the cream mixture and then take it out and run your finger across. When the line you ran
with your finger stays, then it should be thick enough. Add in the vanilla, banana extract and the butter to the hot cream mixture.
At this point you can either add the pudding mixture into the pie crust and chill, or you can add the mixture to your pie crust and bake it in the oven
for 15 - 20 minutes to thicken it up some more.
Place the pie in the fridge for a few hours to chill.

Top with whipped cream if desired.


Below is a video of this. 

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Gluten Free, Low Carb, Keto Friendly, Greek Stuffed Slowcooker Chicken


With winter here it is nice to make use of the slow cookers so at the end of the day you come home to a nice warm cooked meal that only takes a small amount of time to finsh. 

This is a good one especially if you like a greek inspired dish that has feta cheese and artichoke hearts in it. 

This delicious meal only takes 4 hours to cook in the slow cooker and it can be prepped the night before. 

This recipe does make use of some Chicken or Turkey stock. I do have a recipe on how to make this if you wanted to make your own stock. 





Take the feta, green peppers, black olives and the artichoke hearts and chop it up into little chunks (unless you purchased the crumbled feta) and place into a large bowl.
Take the oregano, garlic powder, olives, spinach and the artichoke hearts and mix them in the bowl.
Take the chicken butterfly them to create a little pocket to stuff the mixture into. Spoon some of the mixture into the pocket that you created.
Repeat for the rest of the chicken breasts. Take your slow cooker and add a liner if you want, add the chicken stock to the bottom of the slow cooker and then place each of the stuffed chicken breasts
into your slow cooker.
Cook on low for 4 hours.


Below is a video of this. 

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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, 90 second bread cinnamon roll



This 90 second bread stuff is very versatile as you can make many things with it just by adding in a few ingredients here and there. 

One afternoon I wondered if I could make a cinnamon roll for my daughter and myself for a nice little snack and it turned out ot be pretty good. It is not anywhere near the taste of a Cinnabon, but this will do good for the times that I crave a cinnamon roll and want to keep the carbs down. 




  1. Soften the butter and add all the ingredients into a lightly greased  bowl of the shape that you want the cinnamon roll to be in
  2. Place the bowl into the microwave and cook for 90 seconds
  3. Take the cinnamon roll out of the bowl and let cool
  4. If you want you can make some cream cheese frosting to go ont the top. 





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.





Gluten Free, Keto Friendly, Cauliflower Rice - how to make this at home


Cauliflower rice is something that I keep seeing at the store to which to me is nothing more than just over priced cauliflower that you can easily make at home. You can make this out of a head of cauliflower or sometimes it may be cheaper to buy the frozen cauliflower florets in the frozen section of your store. 

All that you need to make this is:



  1. If you are using a full head of cauliflower, trim off the florets and place into your Food Processor or Ninja
  2. Blend or process it until it resembles rice like consistency. 
  3. That is all.

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.


Gluten Free, Keto Friendly, Low Carb, Pork Free Meatloaf

The calorie count and the fat count can differ based upon meat that you use. The grease that is in the bottom of the loaf pan can be saved and used to different purposes.

What is not to love about a meatloaf that is not only low carb, gluten free but also keto friendly?


This meatloaf is a lot like the bacon wrapped one, except that this one is 100% pork free.

When it comes out of the loaf pan, not only does it smell great, look great, but it also tastes great too.



Preheat oven to 350 degrees.
In a large mixing bowl with an handheld mixer, combine the first 12 ingredients. Mix on low until well combined. Take a regular size loaf pan or a bread loaf pan (same thing), line the bottom of the pan with parchment paper makes taking the meatloaf out of the pan extremely easy!) Using a metal spoon scoop the meat mixture from the bowl into the loaf pan.
Cook in the oven for 90 minutes, or until a meat thermometer shows 180-190.
Remove from the oven, let stand for about 5 minutes to let cool.

You can also wrap this in turkey bacon if you wanted to.

I have heard of some people leaving out 1/2 lb of meat and filling it with 8 or so ounces of cheese, such as cheddar cheese.


You can see the full video on how to make this on my youtube channel -


Gluten Free, Keto Friendly, Low Carb, Ham and Havarti Sandwich



It's been a while since I have written up a post about food, things have been pretty busy for me lately so this is one of the things that I had to take a step away from for a bit. 

Alas, here is a new post for a sandwich that I really like. Back when I could eat gluten I use to make these out of sourdough bread and they were just great. Nice crispy toast and mmmm.. just glorious!

Now that I am gluten free for life and I like to live by the Keto / Low carb lifestyle (for health beneifts) this is a adapted version of the Ham and Havarti sandwich that I love so much. 


This sandwihch is super easy to make and it is super tasy as well!


  • 90 second bread
  • 1 - 3 Tbsp Dijon mustard (how ever much you like)
  • a few rings of sliced red onions (you can omit if you want)
  • 1 - 3 slices of havarti cheese.
  • 1 - 4 slices of ham.
  • 1 or so slices of tomato (optional)
  • 1-2 Tbsp softened butter.



Make your 90 second bread and then cut in half.
Take the dijon mustard and spread some on each side of the 90 second bread.
Take 1 - 2 slices of havarti cheese and place on one slice of 90 second bread.
Take 2-3 slices of Ham and place it on top of the havarti cheese.
You can now add some red onions if you want.
You can now add the tomato if you want.
Now you can re-layer the havarti cheese and the ham one or more times if you want.
Take the other slice of 90 second bread and make the sandwich iwth the side with the mustard facing down.
Spread the butter on the top of the 90 second bread and then grill it on a skillet or a frying pan until golden brown.
Flip the sandwich and grill the other side of it. (should be a few minutes each side depending on how hot your skillet is)

You can cut in half and enjoy.

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