Keto Cloud Bread

A friend sent a Pinterest article with this recipe and I had to try it.  The original blog post I read should win the award for the best photos and videography. They made it look simple and delicious.

I tried it, it was actually simple (once I got it right) and it was as delicious as I had hoped.

It is actually very simple.

First separate 3 eggs.

Whites in one bowl, yokes in another bowl.

Mix 1/4 teaspoon of Cream of Tarter with the egg yokes. This is where I failed the first time.
You must not get any yoke in this mixture. Also mix on high speed for about 4 minutes.  The first time I did this I mixed the whites for a bit, then I mixed the yokes for a bit and vice versa.

This is a no, no! Do not mix the ingredients until the whites are fully mixed and fluffed.



I continued to whip the whites and cream of tarter until the mixture was firm enough to spoon out of the bowl.






I had already mixed the yokes when I started over on the whites. Once the whites where ready I slowly mixed the two together with a spoon.

Mix the yokes with 3 tablespoons of softened cream cheese.  Mix until there are no more clumps of the cream cheese.

Once the two were mixed together I moved them to a cookie sheet that I had prepared with wax paper and olive oil.


Cook it for 20 minutes at 300.

Let it cool for a few minutes and then move to a cooling rack.




I made two dishes with this for my Sunday morning breakfast.


First I made a egg, cheese and bacon sandwich.  With a little mayonnaise this was delicious!





Then I made a sugar free jam treat.

This keto treat was fantastic.

Once again the level of success for me is measured by how much my kids like it. They love this and have eaten all of our first batch. We will need to make another batch for lunch and then probably more for lunches this coming week.






Bone Broth

Bone broth is one of the essential foods everyone should know how to make.  My first batch was not very successful, however if you stick with it you will have a great process in no time.   Many websites state you should only use grass fed, organic  animals.  I use the meat department at my local Smiths, and I am sure I am still getting great benefit. Of course, if you have access to such animals, that should be your first choice. However, do not let this get in your way of making healthy bone broth.

Here are some reasons bone broth is so good for you:

  • Packed with electrolytes (magnesium, sodium and potassium)
  • Rich in other minerals (calcium, phosphorus)
  • Rich in gelatine and collagen (keeps your joints, ligaments, tendons and bones healthy and reduces joint pain. No need to buy expensive supplements for bone and joint health.)
  • Helps with muscle repair, muscle growth and injury recovery
  • Strengthens nails and hair – Thank goodness my nails look so great! 🙂
  • Helps heal leaky gut – Check out this site for more information on that
  • Fights infections (flu, cold)
  • Great for thyroid health and adrenal fatigue issues
  • Reduces inflammation (the main cause of heart disease, & loss of brain function)

Instructions for a quality bone broth:

Use bones as fresh as you can, with thick, pinkish-white looking marrow.

Remove the meat and place the bones in a large pot. Cover the bones with water and bring to a boil.  I also add about an 1/8 of a cup of Apple Cider Vinegar – this amount would be with 12 – 14 bones (the size of the bones you see in these images) Once it’s boiling, reduce heat, cover and simmer for a couple days.

I add more water after the first day to ensure the water level does not get too low, prior to having time to pull the good stuff out of the bones.  About 3 hours prior to pulling it off the heat I throw in the seasoning, carrots, celery and onions.

After the pot cools a bit, I strain the liquid into a dish and put it in the fridge. Once it has cooled in the fridge for a bit it should look like this picture. It will have a thin layer of solid oil on the top with a layer of gelatin like broth underneath.

Simply scoop some into a cup, warm and drink. Or add to other meals for flavor and nutrition.


At this point you have strained the liquid away and are left with bone, bone marrow and veggies.

I remove the bones and give them to my dogs. They love the new play toys.






I add salt to the remaining ingredients and enjoy a great tasting stew.






Try this process and let me know what you think. I would love to hear how consuming bone broth helps your health. I am specifically interested in hearing about those of you who have gut problems and if bone broth helps you gain better gut health.

Check out Dr. Axe for more information on the benefits of this broth.

Fat bombs – Chocolate & Peanut Butter

The best part is the taste! The second best part is how simple they are to prepare.

I first warm up the coconut oil until it is in liquid form. I put it in a glass measuring cup and microwave it for a minute.

I add all the ingredients to my blender and blend on low until it is smooth & creamy.

Then you simply pour the dreamy treat into whatever container works for you. I normally put it in the freezer for 30 minutes and then eat some. After that, I store in the fridge.



2 TBS of Coconut Oil

2 TBS Butter

4 TBS Peanut Butter

2 TBS Cream Cheese

1 TBS Cocoa (I like mine dark, you can adjust until you find the right amount of coco for you)

1 tsp Vanilla

Add sweetener to taste (remember that all sweeteners have a different level of sweetness)

Vanilla Cheesecake Fat Bombs

I have been eating my chocolate fat bomb for the past year or so and this was a new welcomed teat.  Elene made this one for me.

I loved it, the rest of the family said it was not very good. They felt it tasted too much like artificial sweetener.


  • 1.4 packages of cream cheese softened
  • 2 tsp vanilla extract
  • Sweeten to taste – I used sweet and low (its what I had) (original recipe called for 60 grams of sweeter. We used about 1/3 of that)
  • 200 ML Heavy Cream



Put the cream cheese, vanilla and the sweetener in a bowl and mix with a hand mixer on low speed until you get a smooth consistent texture.

Add half of the Heavy Cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as the sweet & low needs extra time to dissolve.

Add the other half of the Heavy Cream and mix on medium speed for 3 minutes until the mixture is thick.

Spoon the mixture into a piping bag and pipe into mini cupcake liners. Set in the fridge for at least 1 hour before enjoying.

Breakfast Tacos

Breakfast tacos are a favorite in our home.  This makes for a great low carb meal and is a fantastic gluten free option.

Feel free to change this up and use all types of toppings. For this meal I used what I had on hand and the kids loved it.

First I prepared the toppings and shredded the cheese.






On a non-stick pan add a half cup of shredded cheese. Heat until the cheese is completely melted. The longer you heat the cheese the harder the cheese shell will end up being.


I took this picture off of another website.  I used the rack in-side of my oven and the picture revealed how nasty dirty my oven was so I was not allowed to use it.

I scooped up the melted cheese with a spatula, opened the oven door and placed the shell so that the sides drooped down and shaped a taco shell.  Once it cools you have a great tasting hard taco shell.

 I also just simply moved the melted cheese to a plate, added the toppings and wrapped it like a burrito.

Add your favorite hot sauce and enjoy!




I would love to hear your experience. How did it go for you? How did you change it up, and did you enjoy it? Please comment below.

Heaven in a BBQ Chicken Casserole

Sorry, I should have published this yesterday so that you could have heard of this lovely creation prior to Friday!!!!!

I think I have found my favorite food/dessert/snack!

  • Several Small Chicken Thighs
  • 12 Slices Bacon
  • 1 Medium jalapeños (De-seed if you aren’t a fan of spicy)
  • 16 oz. Cream Cheese
  • 1/2 cup Mayonnaise
  • A lot ofShredded Mozzarella Cheese
  • 1/4 cup Frank’s Red Hot
  • Salt and Pepper to Taste

I started by cooking a batch of chicken thighs. I cut them up into smaller pieces on a cutting board prior to cooking.

I cooked them until they were brown. I did drain the liquid off several times. I also added about 1/4 cup of butter along the way. 






While I was cooking the chicken I broiled the bacon. I broil the bacon on a rack on broil .








I mix all of the ingredient. Frank’s, cream cheese. mayonnaise and regular cheese.  Once these are all mixed I place them in a oven safe bowl.

I cook the deliciousness for 10 minutes. After the 10 minutes i add a layer of shredded cheese.








Once the cheese has melted you can add the







This is the most delicious dinner I have ever made in my life! ENJOY!!!!!!!


Breakfast Tacos


6 large Eggs

Veggies (I used bell peppers and Celery. It’s what I had…) ‘

Mayo and some hot sauce. (See below for brands)



Cheddar Cheese, shredded

Mozzarella Cheese, shredded

Salt and Pepper to Taste

1.  Start off by cooking the bacon. We also broil ours in the oven over a rack. This allows us to drain off the grease and use it for many other things later.

2. While the bacon is cooking, heat 1/3 cup of mozzarella in a medium pan.  This is going to form your taco shells.

3. Cook the cheese until it is browned on the edges (about 2-3 minutes). Slide a spatula under it to unstick it. This should happen easily if you’re using whole milk mozzarella as the oil from the cheese will prevent it from sticking.


4. Use a pair of tongs to lift the shell up and drape it over a wooden spoon resting on a pot. Do the same with the rest of your cheese, working in batches of 1/3 cups. I have found that putting the cheese over the (non-heated) over grate until cooled works well too.

5. Next, cook your eggs in the butter, stirring occasionally until they’re done. Season with salt and pepper. – If you have an issue with egg. Try just the egg yoke before you give up on eggs. Many people who have issues with eggs really only have issues with the egg whites.

6. Now simply add your toping to the cheesy taco shell and enjoy.

Some of ours turned out like nice tacos, like the one I have in the top image. Others no so much, these we turned into cheese burritos, rather than tacos…



Bell Pepper Cheese Poppers

Pepper Ingredients:

½ cup Shredded Mozzarella Cheese

¼ cup shredded Pepper-Jack Cheese

2.5 oz. Cream Cheese

3 small sausage links

Sweet Mimi Peppers

Italian seasoning


Sauce Ingredients:


Spring Onions (I used Litehouse brand in a jar)

Tomato Sauce

Italian seasoning



Preparation for the Marinara Sauce:

Heat olive oil in a small sauce pan. Just before oil gets to its smoke point add the fresh garlic and spring onions then sauté for a couple minutes. Reduce heat to low, add the tomato sauce, Italian seasoning and salt to taste.


Preparation for the Poppers:

Pre-Heat the oven to 350

Cut the tops of the bell peppers and then cut one side open. Remove the insides to create a boat shape. Rub peppers with olive oil and cook for 15-20 minutes



While the peppers are cooking cook the sausage. (I forgot to add the sausage to the picture) Once the sausage is cooked mix it together with the cream cheese, mozzarella cheese, pepper-jack cheese and Italian seasoning (add seasoning to taste).

Remove the peppers from the over and turn the oven to broil.





Let peppers cool and add the cheese and sausage mix. Sprinkle shredded cheese over the top and broil until the cheese is melted.



Enjoy with Marinara Sauce!!








Birthday Treat – Delicious

Happy 41st Birthday to me! Well, I don’t eat cake and ice cream but I still wanted something yummy for my birthday celebration.

Bring on the chocolate!

For you sugar lovers out there this may be a little bitter. But I love it!

Melted coconut oil, mixed with raw cocoa with a touch of sweeter.

My wife even liked it!!!! She said, “it actually tastes good to me”… As if there was any doubt to begin with!!!


Ok, so this is not a pic of my actual fat bomb… I could have made it look this nice, but I am too lazy.


It melts in your mouth! Very smooth and just cures that little need for something sweet.


1 1/4 cup melted coconut oil

1/2 cup raw cocoa

3 small sweetener packets (each packet is .035 oz, you do the math)

Thats all there is to it!  Its that simple. I mix them up right in the bread pan. The above ratios create a 1/2 inch thick chocolatey, delicious, melt in your mouth, piece of heaven in a pan.

Make some up and have it to celebrate my birthday as well!


Epic Fail – Chocolate Shake

Getting ready for movie night with the family and I wanted a chocolate shake.  How hard can it be?

No, I did not look anything up, I just grabbed the blender and a few items.




Cream Cheese: 2 oz
Coco Powder: 2 Tbsp
Coconut Oil: 1/4 cup
Coco, Coconut Oil & Peanut Butter Fat Bomb: 1/4 cup
Water & Ice until smooth

Well, lets just say it tasted like waxy coco powder…

Did I finish it?

Yes, of course. I could not let the ingredients go to waist.

I promise I will try again tomorrow and keep you all posted.