Category Archives: Meal Ideas

Keto No Bake Cheesecake



  • 240ml sour cream
  • 600 gr  whipped cream cheese at room temperature
  • 3 teaspoons of  butter at room temperature (this I would omit next time around)
  • 2 tablespoons vanilla extract
  • 500 ml of whipping cream
  • 1.5 teaspoon lemon juice to taste
  • 2-3 tablespoons Swerve confectioners or Splenda to taste 



  1. Set oven to 375

    Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don’t skip!

  2. Transfer toasted nuts to a small bowl (or go straight for the serving glass)springform pan (mine was missing so I had no choice but to use a regular cake pan) and mix in Swerve. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Place in heated oven for 7 minutes (no more!!!)

    Refrigerate while you make the cheesecake.


  1. Add 35% whipping cream to mixer and when partially stiff add in 1 teaspoon of vanilla and the sweetener to taste. Put in refrigerated until needed.
  2. Add sour cream to a medium bowl and cream cheese and beat with an electric mixer until fully creamed.  Add butter and vanilla extract, lemon juice, Swerve/Splenda and beat until just combined.
  3. Fold in whipped sour cream. Refrigerate for a few hours and then add the cheesecake mixture on top of the “graham” mixture. Refrigerate for a couple hours (or overnight)



zucchini boats

Use leftover bacon grease for this recipe
bell pepper (yellow, orange or red)
1 lb ground beef
14 ozs diced tomatoes (drained)
2 yellow onion (chopped)
4-6 garlic cloves as you desire (I desire a lot (chopped minced)
3/4 cup Worcestershire sauce
medium cheddar cheese
cayenne pepper (1 tablespoon)
Preheat oven to 350
Combine beef and onions, garlic and peppers and brown beef. Add Worcestershire sauce. cook until browned.
Add canned tomatoes . Cook until most of the liquid is absorbed (5 minutes). add cheese
slice zucchini in half and scoop part out and replace with meat mixture.
Place in baking container and add cheese on top

cook 375 for 25 minutes

Cream and garlic scallops

Creamy Garlic Scallops Recipe

Prep Time: 10 Mins | Cook Time: 5 Mins

1 lb jumbo natural scallops
Ground black pepper
1 tablespoon olive oil
1 tablespoon melted butter
2 cloves garlic, minced
3 tablespoons heavy whipping cream
1/4 cup water
1/8 teaspoon cayenne pepper
Salt, to taste
1 teaspoon chopped parsley leaves
1 slice lemon wedges, quartered, for garnishing, optional


Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don’t overcook them. Remove and set aside.

On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.


A little worried that I’m not doing this rights but here we GO!

All dressings are which have no carbs but have been told that we should be avoiding canola oil (easier than making my own and sometimes I have to make easier decisions for me)

Breakfast: coffee, 2 cream, 2 sweetener, 2 eggs, cheese, ham, tomato slices
Lunch: Salad with shrimp and cheese and greek dressing
Supper: Steak, Carrots, Salad, Dressing

Was only told afterwards that must be careful with Tomatoes and carrots… keep trying, i’m not giving up

Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, ham, tomato slices
Lunch: Salad & leftover steak
Supper: Steak, Carrots, Salad, Dressing

Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, ham, tomato slices
Lunch: Salad & cheese, Dressing
Supper: rotisserie chicken with mashed cauliflower and asparagus

Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, bacon, tomato slices
Lunch: Salad & cheese, Dressing
Supper: cannot remember

Friday (day off:restaurant day)
Breakfast: coffee, 2 cream, 2 sweetener scrambled eggs with cheese on top, bacon and 2 tomato slices
Lunch: Chinese restaurant: Vegetable soup (no noodles), Beef and mixed veg. So Good.  Cheated with 1/4 tablespoon of rice (just for the sauce of course ;} )
Supper: Leftover chinese  beef and mixed veg

Breakfast: coffee, 2 cream, 2 sweetener chinese again
Lunch: Mcdonald gmc no bread extra pickles and lettuce
Supper: Creamy Garlic Scallops with mashed cauliflower a peas (no keto but very few)

Lunch:  coffee, 2 cream, 2 sweeten, mikes restaurant lobster roll on lettuce (no buns) and side salad
Supper: Grilled chicken salad

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock, shrimp, broccoli, snow peas, cabbage), Salad (lettuce, shrimp, cheese, tomato, cucumber, onions, black olives, celery hearts of palm, dressing)
Supper: Zucchini boats

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock, shrimp, broccoli, snow peas, cabbage), Salad (lettuce, shrimp,feta , tomato, cucumber, onions, black olives, celery hearts of palm, dressing)
Supper: leftover zucchini boats

starting to crave……sweet and carbs…….. I guess I need to start deserts with Swerve and nut flours??

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock and siracha), Salad (lettuce,  cucumber, onions, black olives, celery, dressing)
snack: cheese cube and hot salami
Supper: I was supposed to have chili no beans with sour cream, cheese and green onions and avocado, but my sweet craving was too strong

So despite of not finding my sprinform pan, I decided to make a Keto Cheeesecake.  Hubby didn’t really like it, I thought it was ok, work thought it was great (bringing the rest to work…)

Since I had to taste to make sure it was just right, I got filled up with the filling.  So chili tomorrow…

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, tomato slices, bacon
Lunch: Chinese delivery, vegetable soup with Siracha and Beef and vegetable stir fry (instructed no bamboo shoots and little if no cornstarch)
Supper: chili no beans with sour cream, cheese and green onions and avocado..maybe a small slice of cheesecake

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese and leftover chinese meal
Lunch: Chili
Supper: Chenoys smoked meat sandwich (no bread)

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese
Lunch: Elixor BORA BORA TUNA SALAD (avoding the fruits and mostly used the wasabi as a dressing…might hurt later but so good!) Grilled Sesame Tuna (Served Rare) with Romaine Lettuce, Mango, Red Onions, Oranges, Avocado.And Cucumbers. Tossed with Ginger-Miso Vinaigrette. Garnished with Pickled Ginger, Pumpkin seeds, Coconut Flakes, Dried Cranberries and Wasabi Mayonnaise
Supper: Grilled steak salad




So a few people in my environment have been using the Keto Diet plan…The thought of being able to have butter, cheese, bacon, fats, etc, intrigued me.  So I decided to try my hand of it.  I started on April 30th and will update this post as time goes on.  All of the Keto recipes have been hash tagged as keto so it should be easy to search for those recipes.  As I’ve been learning more about Keto, there are some really upsetting situations such as the need to use limited tomatoes (I usually eat 1 or 2 a day) and carrots as well must be limited. Sweets I can bypass with alternatives to traditional sweeteners so not too disturbed about that so far and my coworker has suggested a chocolate torte that is Keto. I may want to try that for my son in law’s birthday!

best beef stew

chicken leek stew with curry

8 chicken thighs, bone in and skin on
salt and pepper
1 tablespoon olive oil
 5 cloves garlic, peeled
3 medium sized leeks, thoroughly washed and chopped into rounds
250g button mushrooms, diced
1 celery rib, minced
1 1/2 cups baby carrots,
1 tbsp very hot curry powder
4 sprigs fresh thyme,
2 fresh bay leaves,
2 tbs unsalted butter,
4 cups chicken broth
1 cup dry white wine, plus extra for seasoning
salt and freshly ground black pepper
flat leaf parsley
1. Preheatthe oven to 300°F. Salt and pepperthe chicken pieces on
both sides and pat dry. In a large, heavy, oven-proof skillet with a
cover, heatthe oil over high heat. When itis shimmering hot, add the
chicken pieces skin-side down and cook undisturbed untilthe skin is
crisp and golden, atleast 3 minutes. Turn over and brown the other
side well, anotherfew minutes. Remove the chicken pieces to a plate.
2. Add the leeks and garlic celery, and carrots to the skillet and cook over medium heat
until starting to soften,then add the and thyme Stir in the curry powder
Deglaze the pan with the wine. Reduce down by half and then add the chicken stock.
Cover and slide into the oven. Cook until the chicken is fork tender, about 45 minutes.
3. Remove the pot the oven and transfer the chicken pieces to a pot. Bring the sauce to a simmer and taste  and thicken. Add the salt pepper and maybe some lemon rind, remove the skin (keepiing it aside) and the bones and add back the chicken to the pot

Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.