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.


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.




Sour Cream and Onion Kale Chips

Okay, so the boyfriend found out I bought a dehydrator though this blog. #duh So, no, I will not be showing off my fancy new dehydrator until I can convince him to keep it. 😭

Thankfully, I have quite possibly an even better seasoning to put on my kale chips: Sour Cream and Onion. I wasn’t holding my breath for these because how can something be better than absolute perfection of a pepperoni pizza kale chip on your taste buds?  Oh yes, the  sour cream and onion is even better.


  • 1/2 C almonds
  • 3/4 C water
  • 4 tbsp dehydrated sour cream powder
  • 1 1/2 tbsp onion powder
  • 3 tbsp distilled white vinegar
  • 1/2 tsp ranch dip powder
  • 2 bunches of curly kale*

*Cut the kale into bite-sized peices, they will shrink down a bit, you don’t want them too small because then they will be, in my opinion, far too crunchy.

In a food processor blend the almonds and water together until it forms a chunky paste. Add the remaining ingredients and blend. In a bowl take your kale chunks and coat in mixture. Bake at 200 degrees Fahrenheit until crunchy on the outside, but slightly chewy on the inside, but of course cook to your liking. These took 5 hours to dehydrate properly in a standard oven.

Lemon-Garlic Shrimp

Keto Lemon-Garlic Shrimp

So as you may know from my Instagram post, I am not someone who loves shrimp. I will literally have one a year and then it grosses me out; not entirely sure why I think it’s a texture thing, or maybe it’s the fact that I don’t like “seeing” the animal or thing I eat, It’s gotta be a fillet, or ground up or something or I just can’t do it.

Anyways, after maxing out my yearly quota I actually went for another one–but they were already gone! I figured, if they’re good for me, you all may find them delicious.


  • 5 16-20 size Shrimp peeled and de-veined
  • 2 Tbsp of Salted Butter
  • 2 cloves of Chopped Garlic
  • 2 Tbsp of Lemon juice Pepper to Taste

Instructions:  Melt the butter in a small skillet add garlic and saute until fragrant; the garlic should be a nice golden brown color. Place shrimp in the skillet for approximately 2-3 mins. Be sure to flip once or until opaque on both sides finish with lemon juice and pepper. Done, that easy! I didn’t add any additional salt, because shrimp are salt water animals and also because the butter was already salted.

This super simple dish was done in less than 10 mins and work as a perfect appetizer or you can increase the shrimp and make it a main course. Unless you are doubling the recipe, the other ingredients would probably not need to be increased further, and even then I may increase them by only 50% as the recipe does give a good amount of sauce.

Pepperoni Pizza Kale Chips


These keto chips make a delicious snack!

My friend Kristan introduced me to this concept!   She found them at a health/vegan shop and offered them to me when I visited her the other day ever since I am ADDICTED.  They are so good. I always though kale chips would be very dry and tasteless, but these kale chips completely blew my mind.  Seriously, try them!  You can thank me later.




  • 2 cup of almonds
  • 3/4 c of water
  • 2 tbsp of tomato paste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp of dry oregano
  • 10 slices of thin-cut pepperoni
  • 1/3 c Parmesan cheese (use the fresh shredded kind)
  • 2 bunches of curly kale*

*Cut the kale into bite-sized peices, they will shrink down a bit, you don’t want them too small because then they will be, in my opinion, far too crunchy.

In a food processor blend the almonds and water together until it forms a chunky paste. Add the tomato and seasonings and blend. Then, place slices of pepperoni on a paper microwave for 45 seconds, until they’re firm and crunchy. Add pepperoni to the ingredients in the food processor and blitz until a smooth texture is achieved. In a bowl take your kale chunks and coat in pizza mixture. Bake at 200 until crunchy on the outside, but slightly chewy on the inside, but of course cook until your liking. These took 5 hours to dehydrate properly.

I did invest in a handy dehydrator so I will definitely be posting an update in the future with that recipe.  I feel like the oven worked great, but a small dehydrator works just so well!  Stay tuned, I will have a new seasoning for these kale chips up in the very near future.