Granny Jane's Recipes

A very simple keto Brekkie! A Carbonaut garlic bagel and a sunny side up egg!

Do you love chicken milanesa? But chicken where I live is very expensive now (and full of antibiotics). So I buy inexpensive pork tenderloins from a farm where they are dedicated to raising antibiotic and hormone free pork humanely. Now I make pork milanesa… one medium sized tenderloin will make 4-6 large milanesas or more smaller ones. Just cut into pieces vertically and pound flat. Then flour, egg wash, crumb crust and fry as usual.

For the caesar salad I fry a couple of slices of bacon and remove from the pan. Toss a few tablespoons of breadcrumbs into the bacon fat and brown, stirring. Drain the crumbs with the bacon on paper towel. Sometimes I dice the stale bread, season it and pop it in the air fryer to make croutons.
I make a cheat caesar dressing using a bottled dressing to start, adding anchovy paste or mashed anchovies, a sq**rt of lemon juice, Worcestershire and hot sauce.
I use real home shredded Parmesan which tastes much better and a small piece lasts forever making it completely better and even cheaper than the green can.
You can make this low carb: just replace the breading with ground bacon rinds and make the crumbs and croutons using keto (Carbonaut) bread.

Here is a surprisingly inexpensive and delicious breakfast: scrambled eggs with smoked salmon and veggies. Of course smoked salmon is pricey but I buy a very small package on sale and it makes this breakfast for four… or four days for me. Gently sauté gently the veggies you have leftover in your fridge and dice or slice as you prefer. Beat the number of eggs you need (2 per person) with cream (or milk) and gently pour in with the veggies. Stir and cook slowly with a rubber spatula until large soft curds form. When nearly cooked to your liking tear a slice or two of smoked salmon into the mix. Let it warm slightly, sprinkle with a bit of crumbled feta if you have it and serve. Oh I added a few rinsed capers left in a bottle. And yes this one is low carb!

Another menu to stretch costly items: chicken with potatoes, mushrooms, artichoke hearts, spinach, lemon juice and zest, and a bit of chicken broth to help the sauce, S&P, thyme.

Had an intense craving for Greek flavours and tons of green. So here is my very non-Greek interpretation, not at all the same as the Greek version but yummilicious none the same.
HORTOPITAKIA MINI PIES with MEAT & GREENS (makes 3 handpies)
Adapted from Dimitra’s Dishes
https://www.dimitrasdishes.com/hortopitakia-mini-pies-from-crete-filled-with-greens/
INGREDIENTS
For the dough:
2 tbsp. psyllium husks
½ c. coconut flour
½ tsp. garlic powder
½ tsp. onion powder
1 cup warm water
1 tbsp. olive oil
¼ tsp. baking soda
¼ tsp. salt
For the filling:
¼ lb. ground beef or lamb
S&p
2 tbsp. olive oil plus more for frying
1/3 onion, finely chopped
2 cloves garlic, minced
2 scallions, thinly sliced
1 ½ cups mixed baby greens, roughly chopped
¼ bunch parsley, stems removed and leaves finely chopped
1 very small bunch of fresh mint leaves finely chopped
2 tsp.dried dill
salt, to taste
freshly ground black pepper, to taste
3-4 ounces feta cheese, crumbled
Juice of ¼ lemon
1 tsp. lemon zest

PREPARATION
Make the dough:
Combine the psyllium husks, coconut flour, garlic and onion powders.
Add the warm water, olive oil, baking soda and salt. Stir well then use your hands to bring the dough together. Knead for 1 minute.
Set aside for 10 mins.
Part the dough into six. Roll each piece into a oval ball. Place between 2 pieces of parchment paper or plastic in a tortilla press and flatten. If you don’t have a press, you can place the balls between the parchment paper and flatten with your rolling pin or a heavy pan. Set aside, separated by parchment paper.
For the filling:
In a large skillet, over medium heat, add the chopped onion and the olive oil with a pinch of salt. Cook over until soft. About 6-7 minutes.
Add the ground meat and cook until no longer pink. Season with salt and pepper.
Add the garlic and scallions and cook for 2-3 minutes or until soft.
Add the chopped greens in a few batches. Add another batch as soon as the first one wilts. Season each batch lightly with salt. Increase the heat to medium high so that the juices that are released evaporate.
Remove the pan from the heat and add the herbs and black pepper. If adding feta, crumble it in at this time. Taste the mixture and adjust the seasoning if desired.
Add the juice of 1/4 lemon and the lemon zest to the greens. Set the filling aside to cool and try not to eat most of it...
Heat a non-stick pan on medium-high heat. Add 2 tbsp. olive oil.
Peel the parchment or plastic off one side of the flattened dough.
Add 3 tbsp. of the meat/green/feta mixture to the top of 3 of the flattened dough pieces.
Place a second dough piece on top of the filled pieces and pinch and crimp the edges all around.
Now turn the filled pie upside down in your hand and peel off the remaining piece of plastic.
Lay the filled flatbread down on the heated pan. Cook for 4-5 minutes the first side and flip, cooking for 4-5 minutes more until the dough is cooked through and browned and crisp. Add more olive oil as needed.
Serve immediately with tzatziki on the side. A side dish of tomatoes in olive oil and balsamic vinegar with oregano is a terrific accompaniment.

NUTRITION (per flatbread)
Fats: 35.3g – Carbs: 9.5g – Protein: 14.1g

Tonight I fancied a really yummy and nutritious salad...so here it is:

YUMMY blueberry feta SALAD (1 large or 2 smaller servings)

INGREDIENTS
2 cups mixed greens
1 large stalk celery, sliced diagonally
2 oz. feta cheese, cubed
¼ cup walnut pieces, halves, lightly toasted
½ cup blueberries (fresh or frozen and defrosted)
2 strips bacon, microwaved til crisp, crumbled
For the dressing:
¼ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. honey
S&P

PREPARATION
Toss the greens in a medium sized bowl.
Sprinkle the celery, feta, walnuts, blueberries and bacon over the top of the salad greens.
In a small mason jar, place the olive, oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, salt and pepper. Place the top on the jar and shake well until emulsified.
Pour about ¼ of the dressing over the top of the greens mixture. Serve another 1/4 of the dressing on the side and save the last ½ for your next salad.

NUTRITION (one small serving)
Fats: 20.1g - Carbs: 9.2g - Protein:11.6g

I love wedding soup but I cannot handle the white rice (my bloodsugar). This is a delicious variation to make it low carb and manageable and delicious!

LOW CARB WEDDING SOUP with FETA STUFFED MEATBALLS (2 servings)

INGREDIENTS
For the meatballs:
¼ medium onion
1 garlic clove
½ cup cilantro leaves & stocks
½ lb. ground beef
2 tbsp. low carb breadcrumbs
1 tbsp. heavy cream
1 beaten egg
½ tsp. oregano
½ tsp. seasoning salt
1 oz. crumbled feta cheese
For the broth:
4 cups chicken broth
1 garlic clove, skinned but left whole
14 onion, small dice
Bay leaf
Sprigs of oregano, thyme
1 cup cauliflower rice (fresh or frozen)
S&p to taste
2 cups
baby spinach leaves

PREPARATION
Preheat the oven to 375°.
For the meatballs:
Place the onion, garlic and cilantro in a small food processor. Process until finely minced.
In a small bowl, mix the ground beef, breadcrumbs, cream, egg, oregano, seasoning salt.
Add the onion, garlic and cilantro mince and the feta cheese.
Combine well.
For 12-14 small meatballs and place on a parchment lined baking sheet.
Bake in the oven for 20 minutes.
Turn up the oven to 425°.
Remove the meatballs and place them on a plate. Remove the parchment and spray the baking pan. Put the meatballs on the sprayed baking pan and put back in the oven for 5 minutes to crisp a bit. This helps prevent breakup in the soup.
For the broth:
While the meatballs are in the oven, in a medium soup pot over medium high heat, place the chicken broth, garlic, onion, bay leaf and sprigs of oregano & thyme and the cauliflower rice. Taste and adjust the seasoning.
When it reaches a boil, turn the heat down and simmer until the meatballs are ready.
Assembly:
When the meatballs are cooked, spoon them into the simmering broth. Add the spinach, cover the pot and let the spinach wilt.
Remove the bay leaf and the oregano and thyme sprigs and serve.

NUTRITION (1 serving)
Fats: - 25.3g Carbs: 8.4g - Protein: 44.2g

It would seem that I am just in love with these cheese biscuits...and it is true. Here again, this time topping cottage pie. Yes I know cottage pie or shepherd’s pie has a mashed potato topping which I adore…but I am cooking low carb and I am not so crazy about cauliflower mash for this. However I am crazy about keto biscuits…so try it this way…you won’t be disappointed.

COTTAGE PIE w/CHEESE BISCUIT TOPPING (3 servings)
INGREDIENTS
½ pound ground beef/pork mixture
¼ onion, diced
1 clove garlic, minced
1 stalk celery, diced
½ chile poblano
1 medium carrot, diced
2 baby potatoes, diced
1 mini sweet pepper, finely diced
¼ cup green peas
½ cup beef broth
Salt and pepper to taste

PREPARATION
Preheat the oven to 375°F.
Brown the beef in a large skillet sprayed with cooking spray until all pink is gone. Add onions and garlic and continue to brown. Add celery, carrots, potatoes, poblano pepper. Cook and stir a few minutes. Add bouillon. salt and pepper. Cover and simmer 10-15 minutes til all veggies are crisp tender and juice has reduced. If the mixture gets dry, add some more beef broth.
Place in a small oven-safe casserole dish sprayed with baking spray.

NUTRITION (for 1 serving)
Fats: 14.1g – Carbs: 10.8g – Protein: 21.3g

KETO CHEESE BISCUIT TOPPING
INGREDIENTS
6 tbsp. almond flour
2 tbsp. coconut flour
1 tsp. psyllium husk
½ tbsp. baking powder
½ tsp. garlic powder
½ tsp. onion powder
¼ teaspoon salt
½ cup grated cheddar cheese
2 eggs
2 ½ tbsp. sour cream or Greek yogurt

PREPARATION
In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder and salt. Stir in the grated cheese.
Add the eggs and sour cream and stir until well combined.
Drop biscuit dough in 6 piles on top of the cottage pie mixture.
Bake 20 to 25 minutes until the biscuits are browned and firm to the touch.

NUTRITION (for 1/3 of the cottage pie topping)
Fats: 17.2g – Carbs: 3.2g – Protein: 13.2g

These cheese biscuits are spectacular with or without the additions, and they are keto. Try them, you'll like them! With the additions, they are breakfast...yum!
KETO CHEESE BISCUITS (makes 6)

INGREDIENTS
6 tbsp. almond flour
2 tbsp. coconut flour
¾ teaspoon baking powder
½ tsp. garlic powder
½ tsp. onion powder
¼ teaspoon salt
½ cup grated cheddar cheese
2 eggs
2 ½ tbsp. sour cream or Greek yogurt

PREPARATION
Preheat the oven to 375°F.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder and salt. Stir in the grated cheese.
Add the eggs and sour cream and stir until well combined. Add the additions if using and let sit a few minutes to thicken.
Drop biscuit dough in 6 piles on a small parchment lined baking sheet.
Bake 20 to 25 minutes until the biscuits are browned and firm to the touch.

NUTRITION
Fats: 8.6g – Carbs: 1.6g – Protein: 6.6g

Additions:
¼ cup ham, diced small
¼ cup green onion, fine dice
Nutrition: (per muffin)
Fats: .72g – Carbs: .15g – Protein: 2.75g

Don't you love a cold refreshing soup during the summer. Well this delicious low carb soup can be served hot or cold.

CREAM OF ZUCCHINI SOUP (2 servings)
INGREDIENTS
1 medium zucchini, topped, tailed and thinly sliced
2 green onions, chopped
3 cups chicken broth, boxed or homemade
1 garlic clove
¼ cup heavy cream
2 tsp. curry powder
½ tsp. Cumin
Pinch of Red Chili flakes
Salt & pepper to taste
¼ tsp. Xanthan gum
PREPARATION
In a medium soup pot, place the sliced zucchini, green onions, chicken broth and garlic. Bring to a boil and then lower the heat slightly. Cook for about 15 minutes until the zucchini is very soft.
Place the mixture in a blender. Add the cream and process very carefully (removing the top k**b and covering it with a cloth), until very smooth. Taste and add the seasonings and xanthan gum. Blend again until very smooth.
Replace in the pot on the stove and heat until the mixture thickens, whisking constantly.
Serve hot or very cold with a dollop of sour cream, crème fraiche, or yogurt.
NUTRITION (per serving)
Fats: 14g = Carbs: 4.7g – Protein: 3.6g

Hi Folks. I imagine most of you know how to make hot wings or buffalo chicken...but did you know it is low carb...and it can be the best made in the air fryer.
AIR-FRIED BUFFALO CHICKEN DRUMSTICKS (makes 2 drumsticks, one serving)
INGREDIENTS
For the veggies:
1 medium carrot, cut into strips
2 stalks of celery, cut into strips
For the dip:
¼ cup Greek yogurt
1 tsp. ranch seasoning
1oz. blue cheese, crumbled
S&p
For the buffalo sauce:
¼ cup Frank’s red hot sauce
3 tbsp. hot melted butter
Sriracha (optional)
For the chicken:
Baking spray
2 chicken drumsticks, bone in, skin on
Salt & pepper
PREPARATION
For the veggies:
Arrange the strips of veggies standing up in a small ramekin
For the dip:
Mix together the ranch dressing, blue cheese and yogurt. Taste and season with salt & pepper.
For the buffalo sauce:
In a medium bowl, mix together the hot sauce and butter and stir well.
If you like, add a shot of sriracha if you like it really nippy.
For the chicken:
Spray your air fryer with the baking spray and preheat to 400°F
Salt and pepper the drumsticks and place them in the fryer without overlapping.
Air Fry for 10 minutes, turn and cook another 8-10 minutes and turn again, cook just a few more minutes until very crispy and the internal temperature is 165°F. The time will vary according to the size of the drumsticks and of your air fryer.
Place drumsticks in the bowl of hot sauce and and toss lightly to coat.
Serve with the veggies and dip.
NUTRITION
Fats: 51g - Carbs: 12g - Protein: 37.5g

Oh now this is a winner, winner chicken dinner: Low carb chicken pot pie.
CHICKEN POT PIE (3 servings)
Adapted from: https://alldayidreamaboutfood.com/keto-chicken-pot-pie/
INGREDIENTS
For the chicken filling:
1 tbsp. olive oil
½ cup mushrooms sliced or zucchini
2 tbsp. chopped onion
1 stalk celery chopped
1 medium carrot, diced
Salt and pepper
1 cloves garlic minced
½ tablespoon chopped fresh sage or thyme
½ tsp. poultry seasoning
½ cup chicken broth
¼ cup heavy whipping cream
1 bay leaf
¼ teaspoon exanthan gum (optional)
Additional salt and pepper to taste
4-5 oz chicken breast cut into ½ inch pieces
For the biscuit topping:
6 tbsp. almond flour
2 tbsp. coconut flour
¾ teaspoon baking powder
½ teaspoon garlic powder
½ tsp. garlic powder
½ tsp. onion powder
¼ teaspoon salt
½ cup grated cheddar cheese divided
2 eggs
2 ½ tbsp. sour cream or Greek yogurt
PREPARATION
For the chicken filling:
Preheat oven to 375F.
In a medium dutch oven, or cast iron pan, melt the butter over medium heat. Add the mushrooms or zucchini, onion, and celery, and sprinkle with salt and pepper. Cook until the vegetables are tender, about 5 minutes.
Stir in the garlic and sage and cook until fragrant, about 1 more minute. Stir in the broth, whipping cream, bay leaves and bring to a simmer. Whisk in the glucomannan, if using.
Season with additional salt and pepper to taste and then stir in the chicken. Continue to cook until the chicken is cooked through, about 10 minutes. Remove the bay leaves.
Using a slotted spoon, spoon the filling into a 1-quart glass or ceramic baking dish, leaving some of the liquid in the pot (you can use this leftover liquid like soup!).
For the biscuit topping:
In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder and salt. Stir in half the grated cheese.
Add the eggs and sour cream and stir until well combined. Let sit a few minutes to thicken.
Drop the topping in small spoonfuls over the filling and sprinkle with the remaining cheese. Bake 20 to 25 minutes or until filling is bubbling and crust is browned and firm to the touch.
Let stand about 10 minutes before serving.
NUTRITION (per serving)
Fats: 24.3g - Carbs: 7.1g - Protein: 30g

This is a very Canadian version of my beloved tortilla soup...but you know you gotta work with what you can get. This is certainly not authentic but it certainly is yummy!
TORTILLA SOUP (2 servings)
INGREDIENTS
To cook the chicken:
1 tbsp. olive oil
2 chicken drumsticks
4 cups chicken broth
1 small piece of onion
1 garlic clove
1 piece of a jalapeño chile
For the soup:
¼ medium onion, thick slices
½ cup poblano chile, large dice
1 medium carrot, large slice
½ tsp. cumin
½ tsp. chilli powder
1 tbsp. tomato paste
1 chile chipotle, chopped small plus 1 tbsp. adobo sauce
1 bay leaf
Juice of 1 lime
Salt to taste
For the garnish:
½ c. mozzarella cheese, grated
½ avocado, diced
1 tbsp. chopped cilantro
2 tbsp. sour cream
Pinch of red chilli flakes
Lime wedges
1 tortilla, cut in small strips and fried until crisp in olive oil or coconut oil.
PREPARATION
In a medium soup pot over medium high heat, place olive oil.
Add the chicken broth, one clove of garlic, a piece of a jalapeño pepper, a small chunk of onion and the chicken drumsticks.
Lower the heat to a simmer and cook for about 30 minutes until the chicken is cooked.
Strain the broth and put the drumsticks aside.
Add the poblano chile, onion and carrot to the broth. Stir for a moment.
Add the cumin, chilli powder.
Add the tomato paste, chopped chile chipotle and adobo sauce, and the bay leaf. Stir well and bring to a boil.
Lower to a simmer and cook for 10-15 minutes until the veggies are just tender.
Add lime juice
Ladle into larger soup bowls.
For the garnish:
Add the mozzarella cheese (I actually like to put the cheese in the bottom of the bowl before the broth), avocado and cilantro, Place one tablespoon of sour cream on top of each bowl and sprinkle with the chopped cilantro, chilli flakes (if using) and the crispy tortilla strips.
Serve with 1 or 2 lime wedges on the side.
NUTRITION (1 serving)
Fats: 36g – Carbs: 19g – Protein 23.6g

Want to know how to make this yummy Tuscan meat patty with broccolini...come on back here tomorrow then...

Don’t you miss one of these decadent and delicious sandwiches. I do. So this one is low carb for us to enjoy!
SLOPPY JOES (1 serving)

INGREDIENTS
1 tbsp. olive oil
1/4 lb. ground beef/pork blend
¼ medium onion, chopped
1 garlic clove, minced
1 tsp. Italian seasoning
6 grape tomatoes, chopped or ½ cup diced tomatoes
1 tbsp. ketchup (I make my own low carb ketchup but you can use a commercial one)
1 tbsp sweetener
¼ cup beef broth

PREPARATION
Place the olive oil in a small cast iron frypan, over medium high heat.
Add the ground bee/pork mix. Stir to break up and brown the meat.
When browned, add the onion and then the garlic clove. Saute til the onion is translucent the the garlic smells like heaven. Add the Italian seasoning.
Add the tomatoes, tomato paste, ketchup and beef broth. Stir to combine and cook until the mixture become sloppy but not too wet.

Serve on a keto bun with cabbage slaw and a dill pickle. Oh yum!

NUTRITION (one serving and does not include the bun, slaw or pickle)
Fats: 23.3g – Carbs: 6.4g – Protein: 12.8

What to serve with your enchiladas…well Mexican cauliflower red rice of course…a delightful, spicy, tangy complement to the rich enchiladas.
MEXICAN CAULIFLOWER RED RICE (1 serving)
INGREDIENTS
1 tbsp. olive oil
¼ onion, diced
1 jalapeño, diced
1 garlic clove, minced
½ tsp. cumin
½ tsp. chilli powder
Sprinkle of chilli flakes to taste
1 tbsp. tomato paste
2 tbsp. frozen corn niblets
1 cup fresh or frozen cauliflower rice
¼ cup chicken broth
S&p to taste
1 tbsp. fresh chopped cilantro
PREPARATION
In a small cast iron pan, saute the onion, garlic and jalapeño in olive oil over medium heat.
Add the spices and tomato paste. Stir and allow the spices to become aromatic.
Add the corn, cauliflower rice and chicken broth. Mix well.
Cover and cook for about 5-6 minutes until the rice is tender.
Sprinkle with chopped cilantro.
Serve with enchiladas or anything else you desire.
NUTRITION
Fats: 13.7g – Carbs: 9.1g – Protein: 3.5g

Oh Wow! I am shocked...this is really good...LOW CARB ENCHILADAS VERDES
INGREDIENTS
2-3oz chicken breasts
2 cups chicken broth
1/3 onion
1 jalapeño chile pepper
1 garlic clove, whole

4 low carb tortillas
Coconut oil to fry the tortillas
2 cups green enchilada sauce (homemade or store-bought…you can use ½ bottle Herdez green salsa). I will post a homemade salsa as soon as I can get some fresh tomatillos.
4 tbsp. crème fraîche or sour cream
½ cup shredded mozzarella cheese
1/3 small onion, sliced very thin in rounds

PREPARATION
Poach the chicken breasts in chicken broth with the garlic, jalapeño and onion.
Strain the chicken broth and chicken, reserving the broth for another use. Remove the chicken breasts and when cool enough to handle, shred.
Heat a small cast iron pan over medium high heat. Add the coconut oil and one by one fry the tortillas until softened but not crispy. Set aside but keep warm.
Spray a small oven-proof casserole dish with baking spray.
Pour 1/3 of the green salsa into the casserole and smooth over the whole bottom.
Lay the shredded chicken across the centre of each tortilla and roll up tightly.
Place seam side down in the casserole.
Pour the rest of the salsa over the top of the enchiladas.
Dot the crème fraiche on the top of each enchilada.
Sprinkle the mozzarella over all.
Sprinkle the onion slices randomly over the top.
Place in the oven for 25-30 minutes until the enchiladas are bubbly and browned.
Let sit for 5-10 minutes (if you can wait) until slightly cool.
I love to serve these with Mexican cauliflower red rice and a simple salad.
Enjoy

Some of you may not know that I lived in Mexico for more than 20 years. I loved the spicy salsas and I miss them here in the cold north. Unfortunately, for several reasons, I am not able to get many of the chiles which were used in those salsas, so this is one of my 2 salsas to make up for it. Please note this is not for the faint of heart picante wise.
Granny Jane's VERY HOT SALSA
INGREDIENTS
½ cup dried chile de arból
1 cup boiling water
1 habanero chile
½ jalapeño chile
¼ onion, chopped
12 grape tomatoes
1 clove garlic, chopped
1 tsp. cumin
1 tsp. oregano
Salt to taste
PREPARATION
In a small bowl cover the dried chiles de arból with the boiling water and leave to reconstitute.
In a small dry cast iron pan, char the tomatoes, jalapeño, onion and garlic. When charred, set aside.
Place the rehydrated chiles and some of the liquid as well as all the charred ingredients and all other ingredients except for the salt in a small food processor.
Process until your desired level of smoothness or chunkiness. If needed, add more of the rehydration water…I suggest smoother since a large bite of the habanero would do many of us in.
Taste and salt to taste.
Accompany anything you like with a teaspoon of this blistering sauce…it elicits lots of endorphins.
Enjoy.
NUTRITION (the following is for the entire batch and since you are going to eat it a teaspoon or so at a time…the count is negligible for each teaspoon)
Fats: 0g – Carbs: 7.9g – Protein: 1.5g

I adore Mexican food and I love corn tortillas. Keto tortillas are great but I want something closer to a corn tortilla or at least a flour tortilla. These are pretty darn good: https://www.mypcoskitchen.com/almond-flour-keto-tortillas-recipe/
These are my slightly altered version:
ALMOND FLOUR LOW CARB TORTILLAS.
INGREDIENTS
1 ¼ cup (150 g) blanched almond flour
6 tbsp psyllium husk powder
1 tsp. baking powder
½ tsp. garlic powder
½ tsp. onion powder
1.5 tsp salt
4 egg whites
½ cup (120 ml) boiling water
Baking spray for cooking
PREPARATION
Mix the dry ingredients in a large bowl.
Add the egg whites and mix well.
Pour the boiling water a little at a time over the dough and mix with a silicone spatula.
The psyllium will absorb the water as you mix.
Once completely mixed, let the dough sit for 5 minutes.
Spray some baking spray in a frying pan or skillet. Heat it over medium heat.
Pluck out enough dough to make a golf ball size ball. Roll it firmly. Make as many as you can…I made 10 but my tortillas turned out fairly small.
I used a tortilla press. I cut a plastic bag to fit the press when doubled. I opened the plastic bag and placed it on the press so that the opening was towards the handle. I sprayed the inside with cooking spray.
(I was as bad making these tortillas as I was making corn tortillas in Mexico. Do not worry. They seemed to turn out ok anyway.)
I placed each ball, one at a time on the plastic, slightly towards the tortilla press side which folds. Cover the tortilla ball with the overhanging side of the plastic and close the press with your hand. Lift the handle and press down to flatten the tortilla…Don’t press too hard. Peel the covering side of the plastic off the tortilla. Now flip the tortilla and plastic so that the tortilla rests on the palm of your other hand with the remaining plastic on top. Carefully peel off this side of the plastic…now the tortilla is resting naked in the palm of your hand. Carefully lift it to the heated pan. It took me several tries until I found that it was easier for me to lay one edge of the tortilla in the pan, withdrawing my hand, rather than flip it into the pan. You do what works for you.
If you do not have a tortilla press, you can replicate this same process using a piece of plastic, placing the dough ball on the plastic and folding the plastic over the ball and then using a heavy (cast iron) pan, on top and pressing the dough ball flat. Then peel the plastic off the same as if it were made in a press.
Cook on each side on medium heat, until the tortilla firms up and the crust begins to brown a little bit.
Once cooked, transfer to a plate to let them cool.

MEXICAN (Villa Sta. Mónica) BAKED EGGS
In my Mexican hometown, San Miguel de Allende, the Villa Sta. Mónica (Boutique Hotel) serves this amazing breakfast treat. This is my version of that.
INGREDIENTS
2 large eggs
2 tbsp. crème fraiche
4 tbsp. green (or red) spicy salsa
2 tbsp. cheese (parmesan, feta, mozzarella, Swiss your choice)
S&p
Pinch of paprika

PREPARATION
Preheat the oven to 425°F.
Spray a 4” ramekin with baking spray. You are not going to tip this out of the ramekin but the spray makes cleanup a breeze.
In the ramekin, place 2 tbsp. of the salsa.
Put 1 scant tbsp. of crème fraiche on top. Do not mix.
Carefully break the egg on top.
Put another 2 tbsp. salsa and then 1 more tbsp. crème fraiche on top.
Sprinkle with cheese.
S&p to taste
Sprinkle a pinch of paprika on top.
Place the ramekin on a baking tray (makes it much easier to move in and out of the oven).
Bake at 425°F for 10 minutes (the eggs will be poaching in the salsa and cream) and then turn the oven on broil and put under the broiler for 4-5 minutes (keep a close eye on it) until the top is bubbly and the cheese has melted and browned. Your egg yolks will still be runny and the whites set.

Remove and serve with crispy bacon and toast points.

NUTRITION (egg dish only)
Fats: 27g - Carbs: 6g – Protein: 22g

Try making your own homemade creme fraîche. It is sweeter and so much less expensive than commercial versions are.
CRÈME FRAîCHE (makes about a cup)

Homemade crème fraiche is a delicious, tangy and slightly sweeter substitute for sour cream. You will also have the additional benefits of the probiotic in the yogurt. It tastes much like Mexican crema and is much cheaper to make at home than to buy commercially.

INGREDIENTS
1 cup heavy whipping cream
2 tbsp. probiotic Greek yogurt

PREPARATION
Place the cream in a small jar. Add the yogurt and stir well.
Cover with a small porous cloth. I use a square of a new, clean J-cloth, and an elastic band. Do not cover with a lid. Place in the warmest place in your kitchen. Once or twice each day, stir and check the consistency. When it has thickened sufficiently (1-4 days depending on the warmth of your kitchen) place a lid on the jar and refrigerate. It will last as much as 2 weeks in your refrigerator.

My Grandpa Evans was named Con Evans and my
Grandpa Kearney was named Del Kearney (yes, that’s right....you say it just like carne)....so it became a family joke and whenever Mom made chili, Dad called it Chili Con Evans. In all the low carb chilli recipes I missed the beans...don't you? So here I have worked out a way to have a few beans...black beans...lots of fibre and slightly lower carbs than kidney beans. So try it...I hope you like it. Here I have it with a spoonful of not-quite-ready-yet creme fraîche...bliss!
LOW CARB BEEF CHILLI (2 servings)

INGREDIENTS
1 tbsp. olive oil
½ lb. ground beef/pork combo
1 spicy Italian sausage link, casing removed and crumbled
1/3 small onion, diced
¼ cup chile poblano, diced
½ jalapeño chile, diced
1 garlic clove, minced
1 tbsp. tomato paste
15 oz. diced tomatoes
½ c. beef broth
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. chilli powder
½ tsp. ground cumin
Pinch of dried chile flakes
½ cup black beans, rinsed and drained
1 tbsp. cilantro, chopped
S&p to taste

PREPARATION
Add the ground beef, sausage, onion, and poblano pepper to a medium deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat from pan.
Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, garlic and onion powders, chili powder, cumin, chile flakes and stir.
Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
Taste and adjust seasoning to taste.
Sprinkle the cilantro on top of each bowl when serving.

Serve with crème fraîche and shredded cheddar, as desired.

NUTRITION (1 serving)
Fats: 17.3g- Carbs: 22g - Protein: 29