Low Carb Breakfast Burrito

Breakfast is always a very important part of your day. I believe how you eat first thing in the morning dictates the rest of your eating that day. Why? Because I've seen it in action! :-)

If I eat a healthy low carb breakfast, my craving for carbs drastically reduces throughout the day. If I eat a higher carb breakfast, I'm hungry quicker and can't seem to stop wanting carbs of all kinds.

Recently my hubby and I decided to work on something here at the house. Work on getting healthier for all of us. That means, especially for me, going very low/no carb. I'm a type 2 diabetic and want to manage that as well as I possibly can. That means the restricted carb emphasis.

I've done a lot of research in the past several years. I didn't really get it until I started paying attention to how my body reacts when I eat those higher carb items. Say, biscuits or toast... I can honestly say I function better when it's full of protein and so does my kiddo.

So here's our latest favorite breakfast. I do have to say that I'm super excited my DS is trying new things. I can see him growing and expanding in his food choices and it's very exciting!!!


Low Carb Breakfast Burrito

Serves: 2
2 Low carb wraps
Meat of choice (I used sausage and bacon)
2 Eggs
cheese of choice

 Warm up your skillet. I put a little bit of coconut oil in it to prevent sticking. Scramble the eggs, cheese and sausage together and cook in a skillet on low/medium heat. Cook until eggs are to the desired consistency and meat is warmed.

After it is cooked, place it in the burrito shell. You can choose to warm up your shells or use them at room temperature.

Add desired toppings. I use a little bit of salsa on mine. This is where you could use some sour cream or other items if you wish.

Roll it up and enjoy! Much healthier and cheaper than your fast food restaurant choices ;)

I used the Jimmy Dean crumbles for this burrito. You could always scramble up some sausage yourself and keep it in the fridge to just heat up. I have cooked bacon then scrambled the eggs and added that as well. There's a lot of options to make this a delicious go to breakfast in your home made your way.

What's your favorite go-to breakfast?

Creative Cooking Day 4: Broccoli Salad Revisit

Unfortunately I never have a picture of this next recipe. It always goes so fast when I do get it finished that I forget to snap a photo. I will try my best to get one soon and share how awesome this recipe really is. 

Since we are winding down summer but it is still hot, I love to use salads and keep the kitchen cooler than normal. So my husband will grill and I'll make something like this next salad. It is diabetic friendly and super easy. 

Broccoli Salad 


10 cups of broccoli chopped
1 cup of raisins (you can do less if you want)
4 tbsp of onion (we usually do a little more because we like onions here)
4 tbsp of bacon bits
10 tbsp of Mayo
2 Tbsp of Vinegar
2 packets of Splenda (or your sweetener of choice)


Mix all your salad ingredients into one large bowl. In a smaller bowl mix all the dressing ingredients together and pour over the salad. Stir it well and enjoy!


I really enjoy this salad and so does everyone else in my family. You can also see where I first posted this recipe by clicking here. 

Be sure to check out the rest of the blog posts this week by clicking the link below!

Creative Cooking Day 3: Almond Flour Pork Chops

I decided in March to go gluten free/wheat free for myself. I have some medical conditions we have talked about before that I thought it might help if I tried it. I decided to give the Paleo/Primal lifestyle and to be honest, it works for me. It helped me feel so much better and I have tried to stick closely to it since then. I have lost weight, felt better and have seen the bloating and stomach troubles I had before go away. Now if I go back to eating wheat, it makes me pay for it. So why eat it when I have found some great new ways to go without it?

I have tried a couple of new flours since started gluten free but I have to be careful which ones I use. I am a Type 2 diabetic so just using regular old gluten free baking mixes are not always a great answer. I am thankfully coming off of some medicine so this is helping the diabetes to get better too! One of the ones I have absolutely fallen in love with is the Almond flour. I have used coconut as well but it takes a little getting used to. The almond flour does not have an off taste added to the food. You can season it as much as you want. I also like it because it is a lower carb way to batter your items.

The items I used for this recipe was some thick pork chops. You can use this to batter different items.

Almond Flour Pork Chops:

1 lb of pork chops
almond flour
1 egg
water
oil for your skillet

Heat your skillet up to a medium heat. I had really thick cut pork chops so I butterflied them first. Then I used my meat mallet to pound them out a little thinner. That way they do not take as long to cook. If they are too thick your batter gets burnt and your meat is still raw sometimes. Mix your egg and some water in one bowl to make your egg wash. Pour some almond flour and seasonings into another dish to bread the pork chops in. I used salt, pepper, garlic powder and onion powder. You really can put whatever flavors in the breading you wish. Dip your pork chop in the egg wash and then in your batter. Place them in your skillet. Let them brown on one side then flip them over. Depending on how thick your pork chops are it could take 15-30  minutes to cook. Honestly I cook them until they are done and nice and brown on the outside. They are not hard to cook and you need to keep an eye on them so they don't burn. Here's a shot of the ones I had.

They really turned out pretty I thought ;). I don't put a lot of oil in the skillet because sometimes with almond flour it can get bubbly/foamy. So I just put enough to keep them from sticking and give it a nice brown batter to it.

I served these with green beans and rice. You can do whatever you like with pork chops such as mashed potatoes or a salad.

Be sure you check out all the wonderful articles that 90 bloggers are sharing this week. That's a lot of reading and a lot of great information!!!! So grab your coffee and click the link below!

"C" is for Cauli-Rice

 Well I can definitely tell my tastes are changing and changing for the better. I had initially planned on having cake balls for my "c" post but things have evolved. :) I have been on my primal lifestyle change for 21 days! Wahoo! I made it!!! I can tell such a huge difference in my overall energy, tastes of food I enjoy and those I don't. I no longer want to feel that carb "fog" I felt so often for the past few years. I can only say that it is the strength and grace of God that has made it this easy for me. I really thought it would be difficult but after the first couple of days it wasn't. I do not like the taste of breads or even ice cream now. I tried to eat a small amount of Rainbow Sherbet last night and it was nasty to me. That, my friends, is major progress!!!

Anywho... back to the "c" post. I decided I would share my cauli-rice I tried. I love rice. My family loves rice. This was.. amazing! I really enjoyed it and my boys did as well. It's really simple and you can do a ton of things with this.

Cauli-Rice
1 head of cauliflower
spices to taste - we used some garlic powder, onion powder and soy sauce ( you can find gluten free or I think some use coconut aminos)
Onion cut up
mushrooms cut up

Basically you chop the mess out of the cauliflower in a food processor. I used my Ninja. (love that thing!!) Cut the head of the cauliflower into pieces that will fit into your food processor. Process it into a texture like couscous. I then placed my veggies, spices and "rice" in the skillet and placed some soy sauce in there as well. I  just stir fried the rice until it was the consistency we liked. It was very tasty! You can find a ton of recipes out there for cauli-rice or you can come up with your own! :)

Don't forget to stop by and check out the other "C" posts this week!!!

Grain Free Almond Butter Bread

Well since I have started on my primal/paleo journey I have been trying all sorts of recipes. I have not had "real" bread since the 10th of March. :) Wahoo!! For anyone that's been around me pastas, breads and potatoes are truly my down fall. Sweets I can adjust and find things like fruit to satisfy that. I am now a lover of Dark Chocolate. The darker the better to me. Don't give me any more milk chocolate. Too Sweet!!

So when I was browsing last night for recipes for my new lifestyle I found this one. It is called the Easiest Bread Ever by Satisfying Eats.

I have been making bread and even cupcakes out of coconut flour lately. While I enjoy it and can handle it, my family on the other hand... well.. not as much :) I enjoy it because those flours have very little, if any, impact on my Blood Sugar levels. Which is AWESOME!

So when I saw this bread that has NO flour whatsoever I had to try it. You can use Natural Peanut Butter in the place of Almond Butter if you like. I had Almond so that's what I used. She also used 2 packs of Stevia instead of the coconut palm sugar that I used. You can use either one. Again I used what I had on hand.


1 cup of Almond Butter
3 Eggs
1 Tablespoon of vinegar
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
1 Tablespoon of Coconut Palm Sugar

Preheat your oven to 350 degrees. Line your pan with aluminum foil to make it easy to get out of the pan.  Blend all of your ingredients together. Grab your kiddos when you put the vinegar in because it has a really cool reaction with baking soda. (can you say science experiment? )
After the batter is mixed well place in your loaf pan. Mine didn't rise as high as hers because my pan was a little deeper than hers. Cook your bread for 22-25 minutes.

This might seem weird to you but it was actually wonderful. She figured the carbs at less than 4 carbs per 1/16 of the loaf! That's not too shabby!!!

I'm linking up today with : Our 4 Kiddos and

Crock-pot Cheesy Chicken

With our afternoon classes and programs kicking back in, I needed some more crock-pot recipes. I have some old standbys but I wanted something new and yummy! I have to apologize as this went faster than I could grab my camera.... ;)

So in my call on Facebook this week for more crock-pot type meals, this one came to me from a very special person in my life ;) . Boy was it delicious! My hubby and son gave it two thumbs way up! I really enjoyed it too and it was so simple! Smelled wonderful cooking and it only took a few hours in the afternoon to have a great meal at dinner time.

(not sure of the name of this so we will make one up)

Cheesy Crock-pot Chicken
3 lbs of boneless chicken breasts or tenders
1 can cream of chicken soup
1 can cheese soup
1 soup can of water (optional if you want the gravy to expand a little)

Lightly salt and pepper the chicken breasts and place them in your crock-pot. Mix the soups with the 1 soup can of water and pour over the chicken. Cook on high for 4-5 hours. You can serve it over rice or noodles. We had it with broccoli salad and some fried potatoes. It's that easy and that yummy! What is your go to crock-pot dinner when you have a busy day?

Linking up with Our 4 Kiddos and

Pineapple Casserole

I think this month I will share some of my favorite Christmas/holiday recipes. I have several that I love to do around the holidays and really they could be for any time. ;) {I honestly am not sure why I don't cook them more...}

The first one I will share became a huge hit the first time I made it. My family fell in love and it stuck around to become a Christmas must. ;) At first you might read the ingredients, as I did, and think hmm. not sure if that really is good but let me tell you... It is so SO yummy!!! I am sorry I don't have a photo of it yet but I will post one when we make it ;)


Pineapple Casserole

2 large cans of chunky pineapple (drained reserving 3 tbsp of the juice)
1 1/2 C of Splenda ( you can use sugar but with diabetics in our family we go with Splenda)
6 tbsp of self rising flour
2 C of grated sharp cheddar cheese

Topping:
2 C of Ritz cracker crumbs
1 stick of melted butter

Combine the flour, sugar and stir in reserved pineapple juice. Add the cheese and pineapple chunks. Mix well. Spoon mixture into a 1 quart casserole dish and put your topping on. I put the crumbs on top then pour the butter over it. You can cook it at 350 for about 20-30 minutes. I usually let it sit in there a little longer to stay warm and it turns out wonderful. It's basically until it is warmed through and the toppings are browned. It is so yummy!

What is your favorite Christmas recipe?

Antipasto Salad and Zucchini Boats

Okay so I don't have a great shot of this really because it simply went too fast... So I will share this recipe and share the other one I made this week. (I actually got a shot of it :))

The great thing about this salad is you can throw anything into it. I mean anything. The dressing is just so delicious! It's really simple too.

Grab a packet of the Good Seasonings Italian dressing mix, red wine vinegar and olive oil. I'm telling you the red wine vinegar makes all the difference. You can also add some of the McCormick's Supremo Salad Seasonings. This is great too but honestly it didn't matter if I had it in there or not.

When making the Italian dressing switch the vinegar amounts and the oil amounts. I like more vinegar than oil so this was perfect for me. Mix the dressing following the instructions and toss it with your favorite veggies. This for us was broccoli, cauliflower, ham cubes, cheese cubes, celery, onions, cucumbers and tomatoes. You could also throw in some olives and other veggies you see fit. This was so delicious and I love it! I am trying to keep this on hand because it's a great salad for a picnic or dinner. I like that it has no mayonnaise base dressing as I am always worried about taking those to picnics. ;) Some like to throw spaghetti noodles in it as well but I just like the veggies.

The other meal we had this week was super yummy too! Here's the photo...

Not a great shot but still a shot ;) LOL

These are the Zucchini Boats that you will find over at Gina's Skinny Taste.  This was so delicious and I used her marinara sauce on it. That stuff is awesome!!! This is a great dish for diabetics too because it is low in carbs and tastes wonderful. I really enjoyed it.

So what are you cooking this week? Stop by and share with me!!
Linking up with Our 4 Kiddos and

Broccoli Salad Recipe: Diabetic Friendly and My First Recipe Link!

So I thought this would be my first recipe to share with you that is diabetic friendly because it is so yummy! My family loves it and we can't get enough of it. Which is why I don't know why we don't make it more often. :) Isn't that always the way though? You find something you really like and end up not making it much. Anway... here's the recipe:

10 cups of broccoli chopped
1 cup of raisins (you can do less if you want)
4 tbsp of onion (we usually do a little more because we like onions here)
4 tbsp of bacon bits
10 tbsp of Mayo
2 Tbsp of Vinegar
2 packets of Splenda (or your sweetner of choice)

Mix all your salad ingredients into one large bowl. In a smaller bowl mix all the dressing ingredients together and pour over the salad. Stir it well and enjoy!

This is a simple salad that's great for that summer cookout you might be planning. It's also great with different variations such as adding cauliflower, peanuts or other items you can think of. To me the mayo makes a lot of difference. If you don't have a nice mayo you like it can be less than stellar ;).

Hope you enjoy this and sorry there's no pics... This one usually goes very fast!

Linking up today with Our 4 kiddos and





Share your favorites with me too! I would love to grab some new recipes! ;) Thanks for stopping by!