Pepper Jack Sausage Bombs

Pepper Jack Sausage Bombs are a dangerously good kitchen experiment gone right! Whether you plan to use them as a party appetizer, add them to your morning meal prep routine, or just have them for a filling snack these Sausage bombs will be a hit. They are VERY filling and go well with both sweet and savory dipping sauces, that’s the beauty of pork sausage (it’s tasty any time of the day). If you’re going for breakfast try them out with some cream cheese pancakes and a bit of sugar free syrup, or if you are making an appetizer give sriracha mayo a shot!

The type of cheese used can be changed to whatever you’d prefer, and you can even mix a few to get a different flavor. I used a block of pepper jack and a box shredder to cut down on carbs, the shredded cheeses you can buy at the grocery store tend to have a powder coating to keep them from sticking together in the bag (if you’ve ever wondered where that 1g carb comes from). I’ve made a batch using a blend of pepper jack and cheddar (50/50) that came out fantastic, so have fun choosing your cheese!

This double batch recipe uses 100g of crushed pork rinds but you could easily get away with about 50g to cut a few calories if needed, they are there as binding agent more so than for flavor. I’ve found that some of the cheaper store brand pork rinds tend to crush a little easier giving you that nice fine bread crumb texture. If your kitchen is tech savvy you can use a food processor but I find hand crushing to yield better results. Just add however many pork rinds you need into a ziplock bag and remove as much excess air as possible. Then find something to crush with, canned veggies are easiest and allow you to roll over the bag like a rolling pin (or you could use an actual rolling pin).

For the pork sausage I went with the Kroger store brand because it is 0g carbs per serving and has a good flavor for a good price if you’re on a budget. I did a blend of 1/2 hot sausage and 1/2 sage sausage in this batch, but you could do all hot or mild depending on your heat preferences. Pork sausage is a bit high in calories as a fatty meat so this is really meant to be a meal side or snack, though I may have adjusted my macros around having a sausage bomb feast once or twice… Worth it.

Another fun way to dress up your bombs would be with a little seasoning, what you decide to season them with is up to you,  but they are good without as well. For this batch I added some cracked black pepper, a bit of pink salt, and a few shakes of the Flavor God garlic lovers seasoning (I love garlic!). Keep in mind that garlic powder and onion powder do have approx  1.5-2g carbs per tsp, but when split into a large batch recipe like this it shouldn’t affect that much.

This batch is a DOUBLE BATCH recipe that make 48 sausage bombs in total. I cook 24 to serve and then freeze 24 to pull out later, really helps out if you’re into meal prep. When separating the bombs into the 48 servings I weigh out the batch on my food scale then divide that total by 48 to get the specific serving weight, for this set each bomb had a uncooked weight of 24g. This helps if you count calories, you can rest assured that every bite is accounted for and you can make this indulging treat fit your day!

Pepper Jack Sausage Bombs

  • Servings: 48
  • Time: 1 Hour
  • Difficulty: easy
  • Print


  • 6 oz shredded pepper jack
  • 100g pork rinds, crushed
  • 2 lbs pork sausage
  • season to taste (optional)


  1. Preheat your oven to 350.
  2. Add your pepper jack, crushed pork rinds, and pork sausage into a large mixing bowl. If you decide to season your bombs add the seasoning next and then hand mix until everything seems evenly distributed.
  3. Separate your bombs onto two trays of 24, you can use a food scale to get exact weight if desired.
  4. Put one tray in the oven to cook for approximately 25 minutes and place the other in your freezer to harden if you want to save some for later.
  5. Once the bombs look crispy on top pull them from the oven and allow them to cool slightly before serving.
  6. The batch in the freezer should be ready to store as well, just place those into a freezer safe bag and enjoy a few whenever the desire strikes! You can cook them at the same temp for just a slightly longer cook time.
  7. Enjoy!

Nutrition per bomb as prepared:

  • 73 kcal
  • 4.3g protein
  • 5.9g fat
  • 0.4g carbs

Until my next post just remember,

Hydrate. Satiate. Celebrate!

The Keto Box

Those of you who have been following me for a while know about my love for keto subscription services! Recently I got the chance to try out The Keto Box and I’ve got to say they hit it out of the park with this combo.

The Keto Box is a monthly subscription service that sends 5-8 low carb and keto friendly snacks right to your door. The cost is $40 per month with free shipping, there are no contracts and you have the option to cancel at anytime. A neat option that helps to set this service apart is the ability to send feedback about which items you did and did not like so they can better tailor your next box of goodies to your preferences.

Use the code INSTAKTO to get $5 off your first box if this is something you might want to try!

The contents of this box included:


Until my next post just remember,

Hydrate. Satiate. Celebrate!


Navigating Fast Food – Friday Update 03/10/17

Happy Friday y’all!

I figured it was time to get back into the habit of posting my weekly updates to keep myself accountable and to get in the habit of regularly blogging, I miss the therapeutic nature of it.

I’m someone who generally functions best with planning and a good routine, but some days things just don’t go according to plan (OK, most days). Today I woke up and while getting ready for work it dawned on me that sleepy Katie didn’t pack a lunch last night! Now I’m just not a morning person so my little morning routine is short and simple, meaning there is no extra time to pack something. So this is where planning comes into play for me.

Always plan for the unexpected!

Knowing that this is something that will happen from time to time I have already done my research and figured out what “fast food” options might work best for me in a pinch, and which of those options are easy for me to get to from my office.

When creating a “fast food game plan” always check to see if the restaurant you’re considering makes the nutrition info available on their website, some even go as far as letting you customize your order so you can get exact macros. If that’s not an option make educated guesses and play it safe the rest of the day, you can’t ALWAYS track exact macros so don’t stress tooo much if you get in a pinch and have to guesstimate.

Normally I’d head to Wendy’s because it’s the closest resteraunt and the one by my office has gotten really good at preparing bunless burgers for me, but today I decided to treat myself to a Jimmy John’s unwich. If you’re nervous about “special requests” some restaurants have low carb options already built into their normal menu like Jimmy John’s, you can have any sandwich prepared in a lettuce wrapped unwich . I’ve never had anyone yell at me when I asked them to hold the bun on my burger, they may have sounded confused or looked at me a little weird but that doesn’t really bother me anymore. As someone who is shy becoming comfortable with asking for “special requests” when ordering food was a small process but worth pushing through, if you still don’t feel comfortable enough to ask for “no bun” you can always remove it yourself later.

It’s all about what works for you.

I’ll come up with a more detailed “fast food guide” post soon, for now I’ll just share the wonder that is the #9 Italian Nightclub unwich w/added hot peppers. Even went crazy and got one of their Jumbo Kosher Dill pickles, shared it with my coworker b/c that’s a lot of pickle.


I’m off to eat my lunch so until next time just remember,

Hydrate. Satiate. Celebrate!

Moving on from 2016

The amount that can change within 365 days is amazing, the amount that can change without you actively noticing is even more astonishing.

The first sentence from my An Unexpected Year post has never been more true, but in 2016 the things that changed were not for the better. I am not a perfect person and I have never claimed to be so, I’ve accepted that. My relationship with food (though improved) will probably never be “normal”, I’ve accepted that. My reaction to binge on foods to the point of feeling physically ill when overwhelmed by stress will probably never go away, I’ve accepted that.

Just because I’ve accepted these flaws it doesn’t mean I’ll never work to improve them. I am hindered by personal weaknesses but I am not powerless to them. They no longer hold control over my life because I can stare them in the face, accept them for what they are, and find ways to overcome them without letting myself stagnate. The reaction to feel a victim to circumstance can seem so welcoming when the thought of working for hard change overwhelmingly looms above you. Self apathy is so easy to slip into when you don’t even realize it’s happening, it’s not something that rushes you all at once, because the change can be a gradual accumulation of seemingly insignificant and small decisions.

I started out 2016 at a high. My life seemed in order for the first time in years and I was the healthiest I could ever remember being. I hit an all time low of 157! I was exercising regularly and my chronic depression was left in the dust, nothing seemed like it could go wrong. Then in January I lost my Maternal Grandmother, it was not entirely unexpected but devastating none the less because she was my BonBon. I stayed strong through the desire to turn to food and allowed the grief to run its course. Then in February we lost Mamaw, she was my Step Mother’s Mother but I still considered her my Grandmother. My brother and I lived too far away to be able to make it to her funeral safely in such a short amount of time, the weight of loss grew.

This was still not more than I could handle, I continued sticking to the foods that made me feel good and felt confident in my self control. I had a wonderful trip to see my Dad and Grandma O. right before my birthday in April and even kept to my goals on vacation. That trip almost didn’t happen due to delayed flights but I felt the need to risk missing my connecting flight though it was a short weekend trip and the possibility of having to head right back home existed. I’m so glad I listened to that overwhelming urge to GO NOW – this is not a trip to put off for a couple of weeks hoping for better flight conditions. On Mother’s Day in May my Fraternal Grandmother passed unexpectedly after a very short hospital stay due to health complications. This loss hit me like a train. It was unexpected, sudden, and overwhelming.

My Grandma O. was hands down one of my BIGGEST cheerleaders. We would talk weekly about how life was going and she would fill me in on how the rest of the family was doing. She talked me through the decline in my Maternal Grandparents health, she got me through the loss of my two Grandmothers months before, she was ALWAYS happy to hear from me exclaiming ” Hey Katie!” full of unconditional love when she realized it was me calling. Now she was gone and months later I can look back and see this as my tipping point. Then in what almost seems like a cruel cosmic joke after losing my Grandma O. on Mother’s Day we lost my Maternal Grandfather the next month on Father’s Day. Papa Connie was the last of my Grandparents. I lost them all within 6 months of each other and my will was no longer iron.

The spiral was slow. It started with going over in calories, then transitioned into binging keto foods every now and then, and it months later devolved into full on episodes of binging to the point of feeling physically terrible. The loss in control was so subtle I didn’t even see it happen. My depression was creeping back in, my PCOS symptoms were coming back, and I started to pull away from supportive friends and family. I had gone from a comfortable size 8 back to feeling stuffed into my size 10 jeans, I had gained 20 lbs in the course of year. The amount that can change without you noticing truly is astonishing.

It took me longer than I would have hoped but I am back to a better place mentally and emotionally. I once again feel in control of myself and my health. I’m back to regularly tracking and exercising. I’m back to working on my flaws and I’m not letting them rule my life.

I apologize for disappearing, it’s just taken me a while to feel myself again.

I aim to make my Grandparents proud by taking care of myself.

Until my next post just remember,

Hydrate. Satiate. Celebrate!



Low Carb Waffles

I have been and always will be a big fan of everything breakfast! I’m happy that I’ve finally found a low carb waffle recipe that I like, I’ve been trying to figure one out for a while. After trying different recipes that just used coconut flour I still found them to be a little more dry and brittle than I’d prefer, I like my waffle to be sturdy enough to spread some butter on, and it’s just a bonus that by using flax meal the carb count drops a little more!

The best part about this recipe is that the possibilities are only limited by your imagination! This mix gives you a nice solid waffle foundation to build off of and can be completely customized by the topping or fillings you decide to use. It’s low enough in both calories and carbohydrates that you have a little more wiggle room when it comes to dressing these babies up!

If you’re feeling like more of a classic waffle go straight for the butter and sugar free syrup! Here I even made a homemade fresh strawberry jam topping and some whipped cream to go with it. I highly suggest throwing in a dash of cinnamon to the mix if you want more a standard waffle, it makes the flavor pop a little more.


The waffle sections make a great breakfast sandwich as well. Here I went for a classic bacon, egg & cheese when doing breakfast for dinner the other night. I used 1 oz of sliced sharp cheddar, 1 large egg fried sunny side up & 2 strips of hickory smoked bacon. If you’re more of a  McGriddle fan try adding in an additional 1/2-1 tsp of maple extract to the batter!


If you like to meal prep they do reheat pretty well. I took one filled with some natural blueberry cream cheese the other morning and it held up. I did pop it into the microwave for about 10 seconds to reheat it, it is a little softer than when first made but you could probably put it in a toaster oven to pull a little moisture out if you’d like (I thought it was fine straight from fridge myself). Now I don’t suggest putting it in the toaster… I tried it, though it did hold up all it really did was burn without toasting. That’s more than likely due to this being a base made up of eggs and cream cheese, just does not toast like traditional waffles.


Here’s a fun twist for you, make the waffle savory instead of sweet! Omit the sweeteners and vanilla extract and throw in about a 1/4 tsp of Italian seasoning with a dash of garlic salt. If the mix seems a little thick just add a little unsweetened cashew milk as needed to get a better batter consistency. Here I threw mine into a warm panini press to make a hot sandwich with a filling of swiss, fresh spinach and a little basil pesto. Get creative and have some fun! This sandwich was not really crispy but pressed well and was easy to hold without falling apart.


Low Carb Waffles

  • Servings: 4
  • Time: 20-30 min
  • Difficulty: easy
  • Print


  • 1 tbsp melted butter
  • 4 large eggs
  • 4 oz cream cheese, softened
  • 1/4 cup ground flax seed meal
  • 2 tbsp coconut flour
  • 1+ tbsp Swerve (or similar sweetener)
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 10-15 drops liquid stevia (optional)
  • 1/4 tsp cinnamon (optional)


  1. Turn your waffle iron on and let it preheat while you prepare the waffle batter.
  2. Add all of your ingredients into a mixing bowl and blend until smooth.
  3. Add approx 1/2 cup of the mix to your heated waffle iron for each waffle.
  4. Let the waffle cook until most of the steaming stops, this does cook a little longer than a normal waffle due to it being a cream cheese mixture.
  5. Serve your favorite way and enjoy!

*If the mix seems a little thick add a splash of unsweetened cashew or coconut milk, if it looks a little runny maybe add a touch more flax meal. This mix will not be as thick as a normal waffle batter, a little runny is okay!

*If you’d prefer to serve them as pancakes omit the butter and add another 1/2 tsp of baking powder, otherwise it’ll be more cakey than pancakey.

Nutrition per Waffle for this batch:

  • 212 kcal
  • 9.3g protein
  • 16.8g fat
  • 5.9g carbs
  • 3.2g fiber
  • 2.7g NET carbs

Until my next post just remember,

Hydrate. Satiate. Celebrate!

Supreme Pizza Stuffed Peppers

I have been working on this recipe for a while and didn’t want to share until I had mastered the art of cooking a proper stuffed pepper. Okay so I might not be a “master” but this method is pretty darn successful! This is everything I love about pizza, I’ve always been a sucker for Supreme. The filling can be totally customized to your taste preferences once you understand the basics of cooking a good stuffed pepper, bonus points to this recipe for being easy.

The key to a good stuffed bell pepper is allowing it to steam for part of the cooking time, otherwise the pepper stays just a little too crisp and holds more of the fresh acidic taste than I prefer. Don’t get me wrong, I love fresh bell pepper but the taste can overpower the recipe if not allowed to thoroughly cook. By adding a touch of water to your cooking pan and covering the dish with a foil tent you allow that water to steam through the pepper to create a better balance of flavor.


Another tip I found for cooking a good stuffed pepper would be to slice a very small amount off of the bottom of the pepper itself. This allows for it to sit just a touch flatter and gives you a way to poke small draining holes in the bottom if you’d like. I don’t like “soupy” stuffed peppers so by poking small holes it allows that excess amount of grease or liquid to drain while cooking! If you don’t understand what I mean I show an example of how I’ve prepped the bottom of my peppers in the recipe video, it’s directly after the ingredients in the beginning.

Once the peppers have properly steamed you do remove the foil cover to let them finish cooking, this helps the cheese crisp up and gets everything just right.


For this batch I decided to go with a filling similar to a classic supreme pizza. I have some hot sausage, pepperoni, black olives, a little white onion, some garlic & fresh mushrooms. The onion and mushrooms did raise the carb count on this a little but I had plenty of room for it in my days macros. Fell free to omit ingredients and add others, this is all about what you like!

I can’t wait to try out more filling combos in the future and I hope someone enjoys this recipe. It’s even great if you like to meal prep, just make a decent batch and then freeze the already prepared peppers until you’re ready to use them!


Supreme Pizza Stuffed Peppers

  • Servings: 4
  • Time: 1hr
  • Difficulty: easy
  • Print


  • 4 bell peppers, approx 100 g each
  • 1 cup shredded mozzarella
  • 1/2 cup lower carb marinara
  • 4 oz pepperoni, diced or sliced
  • 2 oz sausage, hot
  • 1/4 tsp garlic
  • 3 oz fresh diced mushrooms
  • 2 servings sliced black olives (32 g)
  • 30 g white onion (optional)
  • Italian seasoning
  • water


  1. Pre Heat your oven to 35o.
  2. Prep your bell peppers, remove the tops & seeds. Optional – Slice a thin layer from the bottom to allow them to sit flatter, you can also poke small drainage holes here as well to keep you pepper from getting soupy.
  3. Optional – Heat all of your fillings in a pan. Pepperoni, Sausage, Garlic, Mushrooms, Olives, Onion & a dash of Italian seasoning. Not only does this allow the ingredients to cook down some so they can better fit in the pepper but it also allows the flavors to blend a little better.
  4. Place your prepped peppers into an oven safe baking dish, I did line mine with foil for easier clean up. Divide your filling evenly between the four peppers until full.
  5. Add 2 tbsp of your marinara of choice to each filled pepper.
  6. Top each with approx 1/4 cup of shredded mozzarella, pile it on.
  7. Now you will add a small amount of water to the bottom of your pan, seriously just a small amount (we’re trying to steam them, not boil them). Then create a tented foil cover on top of the dish, try to avoid having it actually touch the peppers. This will help retain the water and create a nice steaming environment. If you think you might have trouble keeping it away from the cheese you can wait and add the mozzarella after you uncover them for the last part of the baking process.
  8. Let them cook, covered, for 30 minutes.
  9. Remove the cover and allow them to finish cooking for approx 15 min, or until the cheese looks golden.
  10. Serve & Enjoy!

*If the peppers are a little drier than you like feel free to add a little more marinara & cheese, even after they’ve finished cooking.

Nutrition (per pepper) for this batch:

  • kcal – 330
  • protein – 18.3 g
  • fat – 24.9 g
  • carbs – 9.2 g
  • fiber – 2.6 g
  • NET = 6.6 g

*You can easily decrease the NET carbohydrates by adjusting the ingredients used in the filling.

Until my next post just remember,

Hydrate. Satiate. Celebrate!

Weekend Eats 3 | Two full days of eating Keto / Low Carb


This is two full days of eating Keto / Low Carb! I was out and about for part of the weekend so I didn’t do a lot of cooking at home this time. Make sure to check nutrition info if possible before going to a new restaurant so you can be prepared!



Jimmy John’s Club Lulu Unwich [0:04]

I love Jimmy John’s b/c the unwich, a lettuce wrapped sandwich, is a regular part of their menu! No special request required. I got the #16 Club Lulu which is turkey, bacon, tomato & mayo wrapped in a large leaf of lettuce.

kcal – 380 protein – 25.6g fat – 30.1g carb – 3g



Gouda dip, pork rinds & parm crisps. [1:18]

For a mid afternoon snack I decided to try out the new Daily Chef Caramelized Onion Gouda Bacon Dip I found at Sam’s. I wasn’t sure which would be better for dipping so I also had 1 serving of pork rinds and 1 serving of parmesan crisps, it definitely goes better with the parm crisps.

kcal – 260 protein – 16g fat – 19g carb – 3g



Cream Cheese Pancakes w/ reduced blueberries. [2:45]

I still had quite a bit of wiggle room in my macros when it came to dinner Saturday night so I decided to try something new. I’d been craving something blueberry for a while so I decided to make some blueberry cream cheese pancakes. The pancakes were made using 2 servings of Arla Blueberry cream cheese, 2 large eggs, 1/2 tsp of cinnamon, 1 tsp Swerve & 1/4 tsp baking powder. I cooked them at a medium heat in a skillet that was sprayed with coconut oil spray, this cream cheese was a little thinner than my normal mix so I may not repeat it. The reduced blueberry sauce was made by heating and mashing 25g of blueberries then adding in 1/2 tbsp of swerve until cooked down into a mix resembling jam. I also topped the pancakes with 1 tbsp of kerrygold butter and 1/4 cup of sf maple syrup. The sides were 4 strips of oscar meyer bacon and 1 oz of hot breakfast sausage.

kcal – 671 protein – 35g fat – 52g carb – 12g fiber – 1g NET = 11g



Bacon Temptation Omelet & Coffee. [6:53]

This was my first time going to IHOP since starting Keto and this Bacon Temptation Omelet was calling my name! I highly suggest checking nutrition info before going to a new restaurant if possible b/c you’d be surprised where carbs can be hidden. I looked this up the night before so I could plan my day around it but this innocent looking omelet actually comes in at a whopping 15g Net carbs, you read that right. I believe they either put pancake batter in the omelet to make it fluffier or it made up from the tomatoes and a possible thickener in the cheese sauce, either way always double check before ordering! I also downed pretty much the entire pitcher of coffee that was left at my table, I brought my own Splenda packet that I split between the 4 or so cups I had. This omelet was both my breakfast and lunch on Sunday, pretty much my  main meal for Sunday.

kcal – 1080 protein – 64g fat – 85g carb – 16g fiber – 1g NET = 15g



Gouda dip & parm crisps. [9:03]

I didn’t have much room left after that calorie bomb of an omelet so I just had a snacky dinner. 1 serving of the Caramelized Onion Gouda Bacon dip & 1.5 servings of parm crisps. I didn’t notice until after I already shot the footage for the weekend eats video but I shorted myself 1/2 a serving of parm crisps… whoops.

kcal – 230 protein – 12g fat – 18g carb – 3g


Until my new post just remember,

Hydrate. Satiate. Celebrate!

Watch “Fully Loaded Radishes with KtO_ Keto” on YouTube

I’ve actually had this recipe on my site for about a year but there’s now a video to go along with it! This is still my hands down go to Keto comfort food. The cooked radishes, cheddar, sour cream, bacon & hot sauce all magically combine to become one amazing flavor profile!

Until my next post just remember, 

Hydrate. Satiate. Celebrate! 

Low Carb Pumpkin Cheesecakes

Now that we’re close enough to Fall it’s time to break out all of my favorite pumpkin recipes! I’ve been trying to narrow down the best approach to making a good pumpkin cheesecake, my favorite part of the holiday season is usually a tie between cheesecake and pumpkin pie. These little beauties hit that sweet spot between the two and definitely satisfy my need to pumpkin everything right now without killing my macros!

This recipe yields 12 pumpkin cheesecakes that come in close to 4 g net carbs per serving. If you want to cut the carb count even more try using Philadelphia 1/3 reduced fat, it’s actually a neufchatel cheese instead of a cream cheese but works exactly the same in baking.


Let’s just pretend there are 2 eggs in this picture as well…


Low Carb Pumpkin Cheesecakes

  • Servings: 12
  • Time: 30mins
  • Difficulty: easy
  • Print

Here’s what you’ll need:

  • 2 (8 oz) blocks of cream cheese
  • 2 large eggs
  • 3/4 cup granulated Swerve (erythritol)*
  • 15 drops of Vanilla Liquid Stevia*
  • 1/4 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 cup pure pumpkin

*You can substitute the swerve & stevia with another sweetener if desired in a similar amount, can go up to 1 cup of sweetener. This is just my preferred mix for baking.


  1. Preheat your oven to 350.
  2. Soften 16 oz of cream cheese for easier mixing. If you think ahead you can leave them on the counter to soften before hand, but if you’re forgetful like me just put it in a microwave safe bowl and microwave in 30 second increments until soft (mine took 3 rounds).
  3. In a large bowl add your softened cream cheese, 2 large eggs, 3/4 cup Swerve, 15 drops of stevia & 1/4 tsp vanilla extract. Lightly fold together to keep the sweetener from clouding and then use an electric mixer to get a smooth consistency, if you don’t have an electric mixer you can hand mix with a spoon and some muscle.
  4. Line a cupcake pan with 12 liners. Add one big spoonful of the plain cheesecake mix to each tin, then set aside.
  5. You will now add the 1 cup of plain pumpkin & 1/2 tsp of pumpkin pie spice to the cheesecake mix still remaining the in mixing bowl. Again blend until smooth.
  6. Top off each cupcake tin with about about 1 1/2 big spoonfuls of the pumpkin cheesecake mix. Don’t be afraid to fill them close to the top and try to get them filled as evenly as possible.
  7. Cook them in the oven, preheated to 350, for 15-20 minutes. Try to pull them out when golden but just before they crack, will depend on how your oven cooks. This batch was in for approx. 18 min but could have been pulled out a little sooner.
  8. Let the pumpkin cheesecakes cool completely before serving, this can be sped up by putting them in the fridge or freezer.
  9. Serve & enjoy! I like mine with a little whipped cream.


I like to use a mix of erythritol and stevia when baking low carb / sugar free recipes. Erythritol has an extremely low glycemic impact but can have a cooling effect if used in large quantities. I’ve found that this is balanced out when mixing it with a few stevia drops, I personally do not like the taste of stevia by itself.  You can substitute with any granular sweetener that you’d like to use.

Nutrition Info Per Serving:

  • 154 kcal
  • 4.1 g protein
  • 14.1 g fat
  • 4.6 g carbs
  • 0.6 g fiber
  • 4 g NET carbs


Until my next post just remember,

Hydrate. Satiate. Celebrate!

Weekend Eats 2 | Two full days of eating Keto / Low Carb


Even though I was feeling a little under the weather I still managed to finish my second full weekend of eating video for y’all! These are my Keto / Low Carb meals from Saturday & Sunday, Sept. 17th & 18th. I’m going to include time stamps for each recipe next to their title because I know this video ends up being a little long.

Had a successful weekend of hitting my macros and even tried out a new hummus recipe! I also started a written food journal to track my keto and low carb eating habits a little more in hopes of working through my overeating, I’ll share more about that in my Friday Update this week.


Eggs, Sausage & Dirty Chai Tea [0:03]

Had a quick breakfast of 2 large eggs, 2 oz of hot breakfast sausage with a dirty chai tea on the side. I added 1/4 cup of cashew milk and 1 splenda packet to the tea, the tea is a dirty chai made by celestial tea house and is a chai + espresso blend.
kcal – 342 protein – 25g fat – 25g carbs – 2g fiber – 0g NET = 2g



Chicken BLT Wraps [1:51]

This was a simple yet very delicious meal that I will probably repeat soon. I used 4 oz of leftover rotisserie chicken from Kroger, 3 strips of roasted bacon from Kroger, 60 g of fresh tomato, 41 g romaine, 1 mayo packet = to 1 serving of may, a little mustard, salt & pepper.
kcal – 459 protein – 33g fat – 35g carbs – 4g fiber – 2g NET = 2g



Zoodles & Italian Sausage [4:20]

For dinner I used 150 g of zoodles (zucchini), 1/2 cup of spicy marinara, 1 oz of a parmesan & romano cheese blend and paired it with 1 link of the Carando Venetian Italian Sausage. This was a pretty filling meal and definitely filled my craving for Italian food.
kcal – 456 protein – 25g fat – 32g carbs – 13g fiber – 3g NET = 10g



Egg, Bacon & Butter Coffee [9:00]

For breakfast on Sunday I went with a single large egg, 3 strips of roasted bacon from Kroger and made a butter coffee to go with. The coffee has 1/2 tbsp of Kerrygold butter & 1/2 tbsp of coconut oil that was all blended together with my immersion blender until smooth. I don’t do butter coffee very often because I haven’t really developed a taste for it, though it does help me stay fuller longer.
kcal – 336 protein – 17g fat – 30g carbs – 0g fiber – 0g NET = 0g



Cucumber Dill Hummus & Cucumber Slices [10:09]

I was still full from my late breakfast so I wanted something really light to snack on. I can’t take credit for this recipe, I found it on one of my favorite blogs (Healthy Gamer Girl) and this Cucumber Dill Hummus is pretty darn good for homemade! It probably helps that I love both cucumber & dill, I served it with 63 g of fresh cucumber slices for a nice crunch.
kcal – 53 protein – 2g fat – 2g carbs – 7g fiber – 2g NET = 5g



Carando Salami & Mozzarella [12:34]

Before dinner I just grabbed a quick snack because the peppers were going to be a little while in the oven. I found this little snack pack of salami and mozzarella at my local Kroger recently and I love it, I love pretty much everything I’ve tried from Carando actually.
kcal – 120 protein – 8g fat – 9g carbs – 0g fiber – 0g NET = 0g



Pizza Stuffed Bell Peppers [13:07]

I had a TON of macros to fill at the end of Sunday so I went for two pizza stuffed bell peppers, these babies are everything that’s right about a supreme pizza. I used 2 bell pepper (205 g), 2 oz of diced pepperoni, 3 oz of hot breakfast sausage, 2 oz of mozzarella & 1/4 cup of spicy marinara. I still have some tweaking to do with the recipe to get the bell pepper a little softer but this will definitely be a new staple for me.
kcal – 791 protein – 49g fat – 59 carbs – 15g fiber – 5g NET = 10g


Until my next post just remember,

Hydrate. Satiate. Celebrate!