February - 2019

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Banting "Vetkoek" (Fat Cake)

Having never lived in South Africa, where these amazing treats originated. I had to look up the meaning of Vetkoek and learned it means "fat cake" and is similar to a doughnut but is not made sweet. Keep in mind, the coconut flour itself adds a little sweetness so it isn't as savory as dinner roll either. Their texture is very tender and soft with a wonderful crunchy outside. You can split these and serve them with savory fillings like chicken salad, tuna salad, egg salad or

Celery, Cranberry and Almond Salad (with blueberry option)

Celery as a salad? No way, who would do that? Those were my thoughts when I came across this salad. I don't know about you, but for me, celery is used in soup, spread with peanut butter or added to other salads like potato salad or tuna salad and that is pretty much it. Mine usually gets limp and rotten before I throw it out. I seriously had to tell myself it might be good, it is a vegetable and I do add it to other recipes and the other ingredients sounded good so why not ma

Pecan Cream Pie

I have a love/hate relationship with pecan pie. I love how it tastes but the amount of sugar it has prevents me from eating it. Yes, I've indulged a couple of times in my life when I've eaten a single forkful so I know how good it is, but I'm not sure if I could even eat a full slice because it is so sweet and so bad for you. Remember eating candy when you were little and your teeth would hurt? Why does that happen? I wonder if eating a full slice of real pecan pie would make

Roasted Vegetable and Sausage Salad with Garlic Vinaigrette

My inspiration for this recipe came from Mary's Garlic Lover's Potato Salad recipe. I adore all forms of garlic, raw, cooked, roasted, in garlic bread, etc. I also love potatoes but since I started eating low carb, potatoes no longer fit into my diet and unless I plan on spending the day alone or visiting vampires, the amount of raw garlic in Mary's recipe had to be decreased. Ha ha ha!!! So, I switched the potatoes to a variety of low carb vegetables that I had in the fridge

Whole "Wheet" Flax Bread

This hearty loaf of bread tastes like a 100% whole wheat bread artisanal bread and even has a slight yeasty flavor. It is packed with healthy omega-3 fatty acids and is good both toasted and untoasted. It can be sliced thinly without crumbling, I actually cut some slices 1/8-inch thick and they didn't crumble. The 15 slice amount is for a 1/2- inch thick slice!!! The yeast used in the recipe does not help it rise, it is used only for flavor so you can omit it if you want. Use

Keto Chocolate Caramel Sauce

With all the advertisements for Valentine's Day I've really been craving desserts, especially caramel. It got so bad I actually went into the kitchen at 11:00pm and started to make some keto caramel sauce. I know, really bad that I couldn't wait until morning. :-( When the sauce was about finished a tiny but persistent thought crept into my head...Mmm, caramel is good but chocolate and caramel is even better. So I grabbed a bag of stevia sweetened chocolate chips and stirred

Crunchy, Nutty Cheese Crackers

I've been a fan of crackers since I was little. First it was saltine's spread with butter then the whole wheat craze hit and Wheat Thins or Triscuits became my cracker's of choice. When I started following a gluten free diet, Crunchmaster crackers became my new love but the carb count on them was high so I began baking low carb crackers instead and I discovered I loved the homemade crackers even more especially if they are full of nuts and seeds. I often reach for a few crack

Thai Red Curry Skillet

I love Thai food. The aromas of garlic, lime, ginger, curry paste and coconut are almost intoxicating for me. This dish is no exception. The blend of flavors wake up my taste buds but are calming at the same time. How is that possible to have both extremes? Maybe I'm the only one that feels that way. Does any food make you feel like that? This curry has a bit of spice but isn't killer hot. Decrease the curry paste if you like your food more mild or increase it if you love it

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Disclaimer: I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on my site and social media avenues. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using Living Cookbook software. I remove erythritol, stevia and Monk fruit from the final carb count reflected in the net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website or any media containing my recipes.

-Rochelle Schmidt

B'ssert LLC

Rochelle Schmidt