Chimichurri- A Brazilian Steak Sauce

Chimichurri is an amazing sauce that is traditionally used as a steak sauce in Brazil.  It also has many other uses, it’s absolutely amazing on eggs, any type of meat, and some people will even mix it with mayo or cream cheese as a spread.  This also tastes

Although chimichurri can be used in a multitude of ways, you really can’t go wrong with adding it to a steak.  Try it!

really delicious mixed with hot veggies. It’s really just a great way to add some zest to any dish, and it’s very easy to make. If you have any other uses for this delicious sauce, let me know! I’m curious to try it in other recipes.


  • 1/2 C Red Wine Vinegar
  • 1 tsp Salt
  • 3-4 Garlic Cloves
  • 1 Shallot
  • 1 Jalapeno
  • 1 Bunch of Cilantro
  • 1 Bunch of Parsley
  • 2 tbsp Oregano
  • 1 C Extra Virgin Olive Oil

Coarsely chop, garlic, shallot, jalapeno, cilantro, parsley and oregano.  Add all ingredients except the olive oil into a food processor.  The reason why I’m having you coarsely chop the ingredients first so so that they blend better. Pulse 5-6 times or until mixture is in small and uniform pieces. Remove from the food processor, and add olive oil and mix well. Store in mason jar or a container of your choosing.

Tip: To make sure chimichurri stays green and vibrant in color, add a thin layer of olive oil on top of the mixture before storing in refrigerator. This will prevent oxidation and loss of color.


Blueberry Jalapeno Bacon Jam

Straight up, this jam isn’t the most photogenic jam, but it’s absolutely delicious. Trust.

I actually got this idea based on a restaurant I went to in Denver; I ordered a burger with a blackberry bacon jam while my friend Raquel feasted on the most delicious chicken dinner ever.  It had potential to be good, but it was so bland!  As soon as I got home I was determined to make a better version of what should have been a delicious condiment on my burger.  I have also made this with blackberries and both are equally delicious, I just happened to have frozen blackberries on hand this time, but both work quite well.

Works deliciously on burgers, as a condiment on a charcuterie board with cheese and cured meats, or even on bread.  Feel free to adjust ratios as needed to your liking.  It’s a tad carby, so don’t go overboard as delicious as this jam is.


  • 6 strips of bacon
  • 1 large red onion
  • 4 jalapenos (seeded)
  • 1/4 C balsamic vinegar
  • 1/4 C distilled vinegar
  • 1/2 C blueberries (if frozen, make sure no added sugar)

Finely chop raw bacon (or you can even freeze and grind in a food processor or meat grinder), add your bacon to a sauce pan and render bacon fat. Remove bacon from the pan but leave the bacon fat. Finely dice or process the onions or jalapenos, and add to pot and cook in the bacon fat on a medium heat until it has softened.  Add bacon, along with other ingredients and cook until the vinegar has evaporated, which should leave you with a jam-like consistency. Remove from heat, and cool in a mason jar or any suitable container.


Keto Eggs Benedict [Hollandaise Sauce Recipe]


I’m slightly weird about eggs, but I just love the ooey gooey-ness of them, plus with a nice side English muffin.  If you want to impress someone with your gourmet keto skills, this recipe is definitely the way to do it, I would just recommend doing a test run as it is a bit of a lengthy and technical process.

I’m going to preface this with that you may want to buy premade hollandaise sauce from your grocer because it is a BITCH to make.  Just writing down all the steps gave me a headache, lol.  But since the boyfriend is also a professionally trained chef, he wanted to give you a proper recipe for Hollandaise sauce.  It is really good, you can definitely taste the difference.   Plus, if you make this batch size you will definitely have leftovers that you will work great with any keto dinner, especially with a side of asparagus.

Plus, making your own Hollandaise is pretentious AF. #letsbehonest

Ingredients Hollandaise Sauce:

  • 3 Egg Yolks
  • 10 whole peppercorns (OPTIONAL)
  • 2 ounces water
  • 1 tbsp fresh lemon juice
  • 6 oz unsalted or clarified butter
  • Salt and Pepper to Taste

Put butter in a sauce pan or microwave safe bowl and melt.

In a small saute pan or sauce pan, toast 10 whole peppercorns until fragrant over low heat for approximately for 45 seconds to one minute, be careful not to burn them.  Add 2 fluid oz of sherry vinegar or apple cider vinegar to pan. Swirl pan (or stir with a wooden spoon), until all liquid has evaporated from pan. Next you are going to add 2 ounces water, swirl until the water absorbs all the condensed vinegar and remove from heat. Remove or strain peppercorns from mixture.

Over a double broiler on medium heat, whisk together the egg yolks  and vinegar mixture vigorously until the egg yolks lighten in color and are creating ribbons as you pull the whisk away from the eggs. I highly recommend using an electric whisk for this.  Again, be careful not to overcook; you may need to remove pan from heat as necessary. Once eggs have reached this stage, while whisking vigorously, ladle butter into egg mixture, one ladle at a time, making sure each ladle is fully incorporated/mixed, before adding another ladle of butter.

Important: If your eggs get too hot, they will scramble, alternatively, if your eggs get too cold the sauce will break, meaning you will get a puddle of oil on top of your eggs. To prevent this, make sure you keep your sauce at approximately 140 F (about a medium heat) and DO NOT stop whisking. Again, you may have to move your pan off and on the heat to prevent this. Make sure the water in your double boiler is not touching the bowl, you want a very small amount of water in the pan, that way the heat from the water does not cook the egg.

Once the butter has been fully incorporated into your sauce, your Hollandaise sauce should be the consistency of thin pudding. From there you can add lemon juice both to taste, and to thin the sauce out.

You will have plenty of Hollandaise sauce, if you are only cooking just a couple Benedicts, I would recommend halving this recipe.

Eggs Benedict:

  • Eggs (Poached)
  • Canadian Bacon
  • Parsley
  • Favorite Toast, or keto friendly English muffin.

Once you have the Hollandaise sauce made, either take a slice or circle of you favorite keto bread, you can also make a microwaved version in a large mug if you’d like a perfect muffin shape, toast to your like and set on base of the plate.

Lightly fry a piece of Canadian bacon on a pan to get it warm and slightly crisp.  Place on toast, and add poached egg and hollandaise sauce. Garnish with parsley if you choose.

***I am currently in the process of testing out how you can poach an egg with the sous-vide, I think it will be much more simple than the traditional way of doing this since it’s a controlled temperature. Stay tuned for updates.***





Starbucks Sous-Vide Egg Bites Recipe

I think we just about nailed they Starbucks Sous-Vide Egg Bites Dupe #humblebrag

If any of you have recently visited a Starbucks you may have noticed a new breakfast item: Sous-Vide Egg bites. They are selling off the shelves like crazy, we went into Starbucks for a coffee this morning and before 9:00 AM they were sold out.  They are a very delicious, velvety, buttery consistency that somewhat like the texture of a dense cheesecake.  They are delicious.  The only problem is that they are a little pricey for my liking, 4.95 for a serving, but for me the deal breaker was how carby they are at 9g carb for 2 bites (one serving). So I decided to make a more keto-friendly version.

What the hell is sous-vide you ask? It’s a style of cooking where the water is heated at a constant temperature, this allows for very gentle, precise cooking.  We are going to have many more recipes now that we have invested in a sous-vide machine, but for now, enjoy these egg bites!


  • 3 Eggs
  • 2 oz Jarlsberg Cheese
  • 4 tbsp Full Fat Cottage Cheese
  • 2 Strips Bacon
  • 1 tbsp Heavy Whipping Cream

In a medium bowl, finely grate the Jarlsberg cheese, and add remaining ingredients except the bacon. Using an immersion blender, blend ingredients very well, until the mixture is completely smooth.  We want the added ingredients to be very homogeneous with the eggs, because with these sous-vide bites, so it’s a uniform texture like the ones you’ve tried at Starbucks.

It’s hard to tell, but the water its right above the line, and I don’t recommend a mason jar any bigger than these in diameter.

Line bottom of jam jar (you can get them at Michael’s) or egg mold with bacon (if you forget this step it’s fine, I forgot to as well), and fill jars evenly with mixture. Cook for one hour inside the sous-vide at 165 F, and then empty jar by using a butter knife around the edges of the egg bite, pressing inward slightly on the flat side of the knife to release.  If you’d like, you can quickly toss bite into pre-heated cast iron skillet, this will allow the bacon to crisp and get a nice crust on the egg.

 Yields 4 bites, serves two.

To Use Sous Vide: Place jars into sous vide container with very loose fitting lid, and then add water into sous vide container, until  the water is filled just above the level of the eggs. We want the eggs to be fully submerged that way they cook evenly. Set sous-vide to 165 F, and cook for an hour.

Note: You can try cooking this on the stove top without a sous-vide maker, but we broke down and got one because since it does cook so much more evenly, we found that even on a low setting, the water just became too hot.

Cheesy Cheese “Bread”


I could go on and on and on with how much I adore carbs, but I’ll save you the love story (plus, I’m hungry just typing this).  Yes, I am a carb fanatic, but between keto, and my upcoming surgery, my fondness for carbs and bread has got to go.  I am trying to sever the relationship with bread, not because I can no longer have bread, but because I no longer want bread; well, that’s what I’m trying to tell myself anyways.

Point is, with recipes as delicious as this, who really needs bread? I honestly am starting to believe that bread substitutes, especially cauliflower, tends to absorb the taste of the recipe much better, which is much more satisfying to my palette. Because apparently my “palette” is so refine. Yeah ok. Haha. Anyways, here is my take on cheesy cauliflower bread. This is so good and will definitely curb any carb cravings you have. Enjoy.


  • 12 oz of riced cauliflower*
  • 1 cup+1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 3 eggs
  • 1 tsp oregano
  • 1 tsp red pepper flake
  • 1/2 salt and pepper

*If you want to taste a little less like cauliflower, I would recommend 1/2 finely grated cauliflower, I don’t mind it not tasting like bread, and wanted simplicity, so I just opted with a bag of riced cauliflower from Trader Joe’s.

In a large bowl combine cauliflower with 1 cup mozzarella and the Parmesan.  Beat eggs, then add mixture to cauliflower along with oregano and red pepper flakes. Once uniformly mixed, spread onto thin layer of parchment paper or a Sil Pat lined baking pan and bake at 425 F until the edges start to brown and cheese has bound the mixture into a solid sheet. This should typically take 25-30 minutes, but I would even recommend longer depending on your preferences.  Top crust with 1/2 cup of mozzarella and place back into oven until the cheese on top is browned and melted. Serve with some marinara sauce and enjoy! This makes a delicious side to any meat dish or some Keto Lasagna.





Low Carb Keto Wheat Bread

Low Carb Keto Bread

So, This recipe can be made gluten free by removing 1 ingredient (the wheat bran), but I was at Sprouts and they had wheat bran extremely cheap, and noticed that it is actually lower on carbs than almond flour, so I had to test it out. It is similar to what people call Soul Bread, however I made some modifications to account for the calories.  This is about 200 calories per slice if you get 12 slices out of the bread like I did, if you use a longer loaf pan you can probably get more.

This keto bread also makes for a delicious grilled cheese. I recommend thinner slices or extra butter as it CAN get a little dry.



  • 8 oz of Cream Cheese
  • 4 Tbsp Butter
  • 1/4 cup Neutral Flavored Oil (Avocado or Light Olive work great)
  • 1 1/3 cup of unflavored Whey Isolate
  • 1/3 cup Wheat bran (sub out another 1/3 Whey if you are gluten intolerant)
  • 4 eggs
  • 1/4 cup Half and Half
  • 1-1/2 tsp of Baking Powder
  • 1 tsp xanthan gum
  • 1 tsp salt

Preheat oven to 325F and grease a loaf pan.

In a microwave safe mixing bowl add the butter and cream cheese and microwave 50-60 seconds or until the cream cheese is soft and then mix with a mixer or stick blender until smooth.

Add oil and half n half; blend again til smooth and set aside.

In a separate bowl combine your whey protein, bran, baking powder, xanthan gum and salt, using a sifter or a whisk to fully incorporate.

Into wet mixture add eggs and blend until smooth.

Add your wet to your dr and lightly mix until everything is homogeneous, being careful not to overwork.

Fill your loaf pan and bake for approx 35 mins or until a skewer inserted comes out clean.

TIP: with a different skewer, swirl the batter around in the pan to eliminate any air pockets to avoid a large air bubble to form like what happened in my loaf, you can’t see it but I had to sacrifice a couple slices.  On the bright side, now I can test to see if these are suitable for croutons for salad.

Simple Bleu Cheese Dip

I love this keto snack with some fresh veggies!

I can’t take any credit for this recipe, as my mother-in-law actually introduced me to this recipe.  It is ridiculously easy, but it’s really just a nice way to change up your basic dip.  You can use this on wings, with veggies, or even as a salad dressing.  It takes about 5 minutes to make, if you use chopped blue cheese crumbles, it takes even less time.

  • 1 32 ounce tub of Sour cream (make sure its not light)
  • 8 ounces of Bleu cheese
  • 1 package of Ranch dip mix
  • 1 package of onion dip mix
  • Juice of half of a small lemon or a quarter of a larger (taste it, if you like more lemon add more)
  • Salt and pepper to taste.  Personally I like lots coarse black pepper, but you can season to your taste buds.

Mix everything together, refrigerate for 15 minutes and enjoy!

One thing I wanted to mention, and My mother-in-law said this.  For best results, if you have Daisy brand Sour cream, use Daisy. Knudsen is good as well, but for whatever reason, the store brand sour cream seems to get runny, while Daisy in particular, will keep its consistency better.

I will add a Tbsp of this to salads, along with olive oil and more lemon to make a simple salad dressing, or  you can put it on Buffalo wings. I promise, you won’t be able to eat them with just blue cheese or just ranch anymore! If you’re a little picky about blue cheese I would recommend chopping it up into finer pieces.