Author: Lara


This last week was pretty exhausting. I don’t have any pretty photos, and I have to confess – we had pizza, regular pizza, on Friday night.

But it’s a lifestyle, not a diet. Keep calm, and keto on. A slip doesn’t mean we’re lost – just have to get back into ketosis.

This week, we’re going simple and classic, food that we love that’s easy to prepare. Nothing terribly exciting or new to try here, but it should get us back on track. I may make some egg muffins or pumpkin cheesecakes to snack on.

With that being said, here’s this week’s plan:

  • Sunday
    • Pork Chops
      • Seasoned with ‘I haven’t decided yet’ but I’m sure our spice rack will recommend something to me.
    • Cauliflower Mash
    • Steamed Broccoli
  • Monday
    • Burrito Omelettes
      • Leftover taco meat
      • Sour cream
      • Maybe some fajita peppers and onions?
      • Salsa
      • Guacamole!
  • Tuesday
  • Wednesday
    • Breakfast for Dinner
      • Cauliflower Grits
      • Eggs
      • Bacon
      • Carbquik Waffles
  • Thursday
  • Friday
  • Saturday

Grocery list below the cut.

Continue reading “10/23-10/29”


Backdating again; I’ve had a hard time keeping up with these posts lately! Fallen a bit out of routine, so to speak.

Grocery list below the cut.

Continue reading “10/16-10/22”

Pumpkin Pie Bites: Keto Style

Guess what time of year it is?

It’s Pumpkin Spice Season!

I’d been making cheesecake bites, which has caused me to feel like I’m pretty ‘over’ thinking I have to be super scientific and careful with bite-size cheesecake recipes. So I looked at a few pumpkin pie keto adaptations, and thought – ‘meh, why not?’

… I have been making these for WEEKS, people. I couldn’t NOT share with you.

So I cobbled together this recipe, I don’t really… measure, so hopefully the measurements are about right! But it should make some DAMN fine keto-friendly pumpkin pie bites!



  • 1 15 oz Can of Pumpkin
  • 8 oz Cream Cheese
  • Large Eggs
  • 1 Tbsp Butter
  • 4 Tbsp Torani Sugar-Free Syrup, Gingerbread
  • 2 Tbsp Ground Cinnamon
  • 2 Tbsp Ground Ginger
  • 3/4 Cup Almond Meal
  • 3 Tbsp Flax Meal
  • 4 Tbsp Butter
  • 1 Tbsp Swerve Sweetener
  • 1 Tbsp Ground Cinnamon

Cooking Directions

  • Preheat the oven to 375 degrees.
  • First, make the cookie-crust base. You start by melting 4 Tbsp butter and adding it to the almond meal and flax meal. Mix it up with a fork, and add a little sweetener and cinnamon to give the crust a nice flavor.
  • Once the crust is made, use a spoon to press a small amount into the base of approximately 18 silicone cupcake cups; from there, place the cupcake cups in the oven (in a tray, typically!) and bake for about 5-10 minutes, until they’re not quite so pale and less likely to become soggy.
  • While the crusts are baking, mix together a softened brick of cream cheese, a can of pumpkin, two eggs, and a tablespoon of melted butter. From there, throw in plenty of cinnamon and ginger, and add some Torani sugar-free syrup to taste – other sweeteners should work fine as well, it’s really down to personal preference! I happen to have Gingerbread on hand, and thought it went nicely.
  • Once all the ingredients have been blended together, your crusts are probably ready or close to it; pull them out of the oven, and spoon the pumpkin cream cheese mixture on top until close to full.
    • Note: I typically only do twelve cupcake rounds, as I only have one cupcake pan, and then I dump the rest of the batter into rectangle silicone molds, so I’m not 100% sure how many rounds this makes but I’d guess around 18.
  • Once you’ve assembled the pumpkin mix over the crust (and you can skip the crust if you don’t feel like bothering with it!) bake for about twenty to twenty five minutes, until they aren’t wiggly in the middle.

Here’s the nutrition information for an entire batch of these suckers –nutritiondata

Carbcount comes to a whopping 104 (YIKES!) but after subtracting fiber and sugar alcohol, it’s actually 51 – which, split between 18 ‘bites’, equals out to 2.8 net carbs per bite. Two of these is a solid breakfast, and your mouth will be happy!


Backdating a bit – I wrote out last week’s list and recipes, but never got around to putting them up on this site.greenchicken

This week’s meal plan was put together, but… we just sort of haven’t followed it? The point of failure here is definitely in obtaining the groceries, which has primarily been my fiance’s task, and he’s been really inconsistent lately.

The good news is – I finally got my license again, I’d let it expire out of pure cowardice about going to the DMV. This means I can do the shopping, since lazybones hasn’t been doing it the way I want it done.

We haven’t super followed this this week, but I’ll put it up anyway cause I did the work, darn it.

  • Sunday
  • Monday
    • Double batch of Green Chicken Enchilada Casserole (pictured above)
      • This is made with crockpot poached chicken; aka chicken thighs chucked in a crockpot with some salt, garlic powder, dried onion, pepper, anything else that looks good in the cabinet – and then some better than buillion chicken stock and a little water. So tasty!
  • Tuesday
    • Zuppa Toscano
  • Wednesday
  • Thursday
    • Steak
    • Cauliflower Mash
    • Salad
  • Friday
    • Chicken Tenders
      • Spiced and pan-fried in coconut oil
    • Steamed Broccoli
    • Cheese Sauce
  • Saturday
    • Breakfast for dinner!
      • Fried Eggs
      • Bacon
      • Carbquik Biscuits

Grocery list below the cut.

Continue reading “10/9-10/15”


This week was a bit of a fail in terms of sticking to the meal plan; Fiance sort of didn’t get a lot of the stuff on the grocery list, we got last minute notice to empty our entire kitchen so the complex could do pest control, honestly this week was just kind of a hot mess!

But that’s okay. We kept calm and keto’d, even though it involved eating out a couple of nights – Peruvian coal-roasted chicken, Five Guys and Fries (sans fries), Jimmy Johns and their delicious Unwich!

Still, cravings are getting a bit gnarly. My mother has started keto to see if it helps with inflammation – she described her near-falter, when he partner sat next to her and had a bagel smothered in butter. My life, for a bagel – and I wasn’t even there!

Anyway, we did end up stopping at the Amish market, and I picked up a lovely eggplant from the discount table, as well as a winter squash, which unfortunately has a not great number of net carbs. Oh well, if I use it in small portions, probably in baked goods? It’ll be fine.

With that said, here’s the plan for this week; less ambitious than some weeks, but still good.

  • Sunday
    • Coconut Flour Pancakes
      • Recommended by my mom – usually we just do Carbquik, but I’m definitely game to try new things
    • Scrambled Eggs
    • Bacon
    • Broccoli
      • If this seems non-sequitor, that’s because it is; we just have some broccoli in the fridge I’d like to use, I love broccoli.
  • Monday
  • Tuesday
    • Tacos
      • Cheese Shells
      • Taco Meat
        • (Not picky about what kind)
      • Salsa
      • Sour Cream
  • Wednesday
    • Eggplant Lasagna
      • Improvising the recipe
    • Steamed Broccoli
  • Thursday
  • Friday
  • Saturday
    • Steak
    • Cauliflower Mac and Cheese

Grocery list below the cut.

Continue reading “9/25-10/1”

9/18-9/24 – New and Old

This last week was a very successful keto week, wherein good food was made and happily consumed!

The pumpkin bites were so successful that Fiance actually ate them too – I had to make another batch mid-week! The recipe is largely improvised, loosely based off of looking at other cheesecake recipes. I’ll get it written up on here at some point, but it’s one of those things that’s going to be a little different each time you make it. pumpkin

But just look at how lovely it is! The crust is like a ginger cookie with omega 3 because of the flax seed, and the inside is basically the taste and almost the same texture as a regular pumpkin pie – just creamier.

I’ll probably end up making it again this week.

Another stand out was, of course, the green chicken enchilada casserole, though I’m afraid I made Fiance sick of it as I made way too much and ended up packing it for his lunch every day.

That’s something else I tried this week – typically, Fiance eats out for lunch every day, choosing low-carb but still kind of… nutrient-low options. This week, I packed him a lunch every day made up of enchilada casserole and meat/cheese roll-ups, and whatever random, keto-friendly stuff I had on hand for snacking.

Here’s the plan for this week.

Grocery list below the cut.

Continue reading “9/18-9/24 – New and Old”

Back on Track; 9/11-9/17

Well, I’m not going to lie – after my dumb sister left to go back home, with the whole of the next week as vacation time, we took a break from keto to enjoy some of our favorite non-keto adaptable foods; we had pasta. We had pizza. We had cookies and fruit.

We didn’t go nuts, we certainly didn’t eat the way we used to – at least, not nearly as much as we used to.

But as Saturday wound to a close, Sunday meant it was time for Keto again, and we’re back to it.

This week we didn’t really plan things out very much, as it was half a vacation week and half not – I had Monday and Tuesday off leftover. We’ve mostly stuck to staples, like eggs and steak.

Next week, however, I’m getting back into the groove of it! Here’s the plan!

Pumpkin Cheesecake Bites, adapted from the Caramel Cheesecake Bites recipe – I made these this week on Sunday with an improvised almond flour and shredded coconut crust – they’ve been breakfast every day!
Double Batch of Zero Carb Egg Muffins – Last time these weren’t very successful, excepting Bean, who loved them. This time, I’m just going to make them bacon and cheese flavored. A quick breakfast or lunch for Fiance.

  • Sunday
  • Monday
    • Taco Skillet
    • Eggs
      • This will be put together like a burrito omelette, with cheese and sour cream and avocados for those that like them. AKA me!
  • Tuesday
    • Steak
      • Seasoned simply and seared in coconut oil
    • Cauliflower Mash
    • Buttered Steamed Broccoli
  • Wednesday
    • Chicken Strips a la Fiance
    • Broccoli with Cheese Sauce
  • Thursday
    • Zoodles with Alfredo Sauce
    • Sauteed Chicken
  • Friday
    • Pizza Day!
      • Topped with leftover white sauce
      • Chicken
      • Bacon
      • Spinach and bell pepper on my side – yum!
    • Wings!
    • Salad with Bacon, Avocado, hard boiled eggs, and cheese
  • Saturday

Grocery list below the cut.

Continue reading “Back on Track; 9/11-9/17”