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My Favorite Torani Sugar Free Coffee Syrups…YUM!!

Torani Sugar Free Syrups - 1

Y’all know how much I love my Bulletproof Coffee in the mornings!  I’ve written about it several times. I love to change up the flavor of my BPC so when I make up my BPC pods, I use a variety of syrups.  To clarify, I only put one flavor syrup in each pod but I make a few of each flavor and store them in the refrigerator.  I don’t label the pods – I like to be surprised each morning when I take that first sip.

BPC Coffee Pods

When I first began making BPC, I used Torani Sugar Free Classic Caramel and Chocolate Syrups. It reminded me a little of my old favorite coffee from McDonalds – a large Caramel Mocha that I paired with a Hot Apple Pie. I did this almost daily in my old life. I had to look up the nutritition information on this.  Boy, does that make me cringe!  That large Caramel Mocha coffee has 460 calories, 17g fat, 64g carbs (yikes!), 14g protein and 59g sugars.  The Hot Apple Pie has 240 calories, 11g fat, 35g carbs, 2g protein and 16g sugars.  I can’t believe that I would have 97g carbs in just coffee and apple pie. After this kind of breakfast, I can’t even begin to imagine what my total daily intake of carbs used to be.

Anyway, I can have a similar coffee using Torani Sugar Free Syrups.  I make my coffee in a 20 ounce insulated stainless steel travel cup. Granted, my BPC has 360 calories, 39g fat (from Kerrygold butter and MCT oil), 0g carbs and 0g protein. You can find my basic BPC recipe here and here. My second cup of coffee is just coffee, Torani Sugar Free Syrup, one scoop Perfect Keto collagen powder (with protein and MCT oil powder) and Pyure organic stevia blend. I don’t eat anything else for breakfast.


As you can see by the photo at the beginning of this post, we have expanded our Torani Sugar Free Syrup collection. If you like cookie dough, Torani Sugar Free Chocolate Chip Cookie Dough syrup adds that wonderful flavor to your coffee or hot chocolate. Let me tell you…this is so good! Torani Sugar Free S’mores syrup brings back the flavors of S’mores – graham cracker, chocolate and marshmallow. To bring up the scents and flavors of the Christmas season, try Torani Sugar Free Brown Sugar Cinnamon syrup. The College Girl added Brown Sugar Cinnamon to her Bulletproof Hot Chocolate tonight and said it was awesome. Last but certainly not least, Torani Sugar Free Belgian Cookie syrup is just like cookie butter!  In my old life, cookie butter was my weakness.

There are so many more flavors to choose from that I already have my eye on which ones I want to try next. Let me know which ones you like!

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Taco Stuffed Peppers – Keto Style!

Taco Stuffed Peppers 9

What is your favorite kind of food? If I had to pick just one, I would be hard pressed to choose between Mexican (or Tex-Mex) inspired foods and Cajun inspired foods. I think it is safe to say that I like savory and spicy foods – a lot! Tacos, fajitas, and enchiladas would have to be my top three Mexican inspired foods. I am always looking for ways to Keto-ize (Keto-fy?) my favorite foods.

I like taco salads with taco seasoned chicken or ground beef, tomatoes, cheese, sour cream, salsa (red or guacamole) and avocado slices. I sometimes make fajita taco salads using seasoned sliced chicken or steak and sautéed onions and bell peppers. I made my own taco seasoning for many years – long before I started my Keto lifestyle. While researching Keto, I discovered that store-bought seasoning mixes have many “bad” ingredients.  Most seasoning mixes have sugar, (the much dreaded) maltodextrin and corn starch, just to name a few. Homemade taco seasoning is a breeze to make using common ingredients. You can check out my recipe below.


Homemade Taco Seasoning – Delta Mama Cooks Keto Style

1 tbsp chili powder

2 tsp ground cumin

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional to make it spicy – adjust to your heat level)

Mix together and store in air tight container.


 

Now to get back to the original post….Taco Stuffed Peppers – Keto Style. In my search of Mexican style Keto foods, I saw many stuffed pepper recipes.  I read recipe after recipe and finally decided to open up my search to non-Keto recipes hoping to find one that I could adapt to Keto. I knew that I had found my inspiration in Reeni’s Taco Stuffed Peppers from Cinnamon Spice & Everything Nice.

I was searching for a simple recipe that included cauliflower rice.  While Reeni’s recipe included Minute Rice or cooked rice, I knew that I could substitute cauliflower rice so easily. I’ve prepared cauliflower rice from fresh cauliflower before but quite honestly, I much prefer to use frozen riced cauliflower. Not only is it easier, but I like the flavor and consistency of it better than fresh riced cauliflower. When using frozen riced cauliflower in a recipe, I always steam in the bag according to the directions before adding to my recipe. I replaced the Minute Rice with one bag of riced cauliflower, cooked in the microwave according to directions on the bag.

Another change that I made to Reeni’s recipe is using red and yellow bell peppers.  I prefer red and yellow bell peppers over green bell peppers in almost everything except spaghetti sauce. You can use the bell pepper of your choice – red, yellow, orange or green – or any combination of colors.

You can also mix up the cheese combinations. I’ve used pepper jack, sharp cheddar and colby-jack cheeses – all freshly grated (of course!).  I use my Presto Salad Shooter for that – read more about it here.

One thing that I learned the hard way when I last made Taco Stuffed Peppers – DON’T RUSH when pre-cooking the peppers prior to stuffing.  I was so hungry that I didn’t pre-cook the peppers long enough.  (My oven runs a little cool, so I usually have to raise the oven temperature or add cooking time to get the desired results.) After I stuffed and cooked the peppers, I discovered that the thicker part at the bottom of the pepper was not tender enough. It was good and I ate it anyway, but learn from my mistake!

Taco Stuffed Peppers 1

You can cook these in a casserole dish like I did the first time and then I had the idea of cooking them in ramekins so it would be easier to keep the stuffed peppers upright.  I placed the peppers in the ramekins before stuffing, then placed the ramekins on a baking pan for ease of getting in and out of oven. This was so much easier!

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After baking the stuffed peppers, serve topped with sour cream and other toppings, as desired.

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Reeni’s post says these freeze well.  I *thought* I was going to have 2 peppers to freeze and emailed Reeni for freezing instructions. Reeni said that you can freeze them before or after baking.  Personally, I would flash freeze them then wrap in Saran Wrap, then double wrap in foil and place in a Ziploc freezer bag. Reeni said to remove from freezer and thaw in refrigerator overnight.  At this point, if stuffed peppers were frozen before baking, you would then bake as the recipe states.  If the stuffed peppers were frozen after baking, you can microwave or bake for a shorter time. You will notice that I said I *thought* I was going to have some leftovers to freeze – but that didn’t happen!  I plan to double the recipe the next time I make these and freeze some for later.  I like having things in my freezer that I can pull out when I don’t have time or feel much like cooking.

I hope you like these Taco Stuffed Peppers – Keto Style!

 

 

Cinnamon Rolls….Keto Style!

Cinnamon Rolls – Keto Style

Over the Christmas holidays I had a few extra days off and used some of that time to try some new recipes. The College Girl has been wanting Keto Cinnamon Rolls so I searched the internet and Pinterest for recipes. I found quite a few recipes and narrowed that down to six.  After printing the recipes, the College Girl and I spent some time discussing which ones we wanted to try. The first recipe we tried was a fail. We will be trying it again so we can decide if we were the failure or if it wasn’t a good recipe.

 

We found a winner with Ooey Gooey Keto Cinnamon Rolls from Ketocracy.com. To be honest, I was hesitant to try this recipe because the dough is a modified Fathead Dough.  I was afraid that the pastry would not be delicate and that it might taste like my pizza crust.  Y’all know how I love Fathead Dough pizzas and make both the coconut flour and almond flour versions. So, we decided to give it a try.

 

When making the dough, I had to microwave the mozzarella cheese for longer than the time stated in the recipe. I started with one minute, gave it a good stir and added more time in 30 second increments for a total of 3 – 3.5 minutes until it was melted thoroughly. I added the cream cheese and stirred until incorporated into the melted mozzarella. After adding the remaining dough ingredients, stirring until well mixed, I microwaved again for 1 – 2 minutes. At this point, I transferred the dough to parchment paper and kneaded it for 3 – 4 minutes. Next, I used my hands to press the dough flat and pressed it out with my fingertips until I had a rectangle that was approximately 9″ x 12″.

When making the cinnamon filling, I melted one stick (1/2 cup) of Kerrygold butter and mixed in the cinnamon and granulated Swerve. Evenly spread the topping onto the dough. Danii from Ketocracy.com suggests chilling the cinnamon mixture topped dough at this point. I chilled the dough for 30 – 45 minutes then used a pizza cutter to cut the dough into 1″ strips. Roll each strip and press the end into the roll. This is so much easier than rolling the entire dough then trying to cut the cinnamon rolls and having smushed cinnamon rolls.

Bake according to recipe and let cool as stated in the recipe. Spread glaze over the slightly cooled cinnamon rolls and enjoy! For the record, these cinnamon rolls tasted nothing like my pizza crust and the finished roll was very light.

These cinnamon rolls reheat beautifully in the microwave. Next time, we are making a double batch so we can flash freeze individual glazed cinnamon rolls for the College Girl to take to school.