Here’s a delicious and simple appetizer that even your guests on
gluten-free, Ketogenic, Paleo and Atkins diets can enjoy.
- 24 mushrooms
- 4 tablespoons tomato sauce
- 1/2 cup shredded mozzarella cheese
- Your favorite pizza toppings (pepperoni, sausage, bell pepper, onion, tomato, basil, etc.)
- Remove stems from mushrooms and clean mushroom caps with a damp paper towel.
- Place mushroom caps on a lightly greased baking sheet and fill with tomato or pasta sauce. My favorite is Trader Joe’s
- Top with mozzarella cheese and your favorite pizza toppings.
- Bake at 400 degrees for 10 to 15 minutes, until cheese is melted and nicely browned.
TIP: If cooking for only a few people, use large Portobello
mushrooms to create personal sized crust-free pizzas. Bake the mushrooms for 5 minutes before adding toppings.
Between the cream and the bacon, you may forget you’re eating your spinach. This recipe is perfect for your guests who are following a Ketogenic or Paleo diet.
2 slices bacon
3 mushrooms, sliced
½ medium onion, diced
1 clove garlic, minced
salt & pepper, to taste
9 oz bag fresh baby spinach
¼ cup cream
2 oz cream cheese, cubed
1. Fry bacon until almost crisp; drain and cut into bite-size pieces.
2. Over medium heat, sauté mushrooms, onions and garlic in the bacon drippings until onions are soft. Add bacon.
3. Season with salt and pepper and add entire bag of spinach.
4. Stir to combine, then reduce the heat to low and cover pan with a lid so spinach can steam 3 to 4 minutes.
5. Add cream and cream cheese, and stir until cream cheese is melted and spinach is evenly coated.
This recipe makes about 4 servings. Multiply as needed.
A unique and simple appetizer that is also perfect for your
Ketogenic and Paleo guests.
Only Three Ingredients:
Texas style okra pickles
1. Spread cream cheese onto a slice of ham.
2. Cut okra pickles to fit the width of the ham slice.
3. Roll up the ham around the pickles.
4. Slice into 1/4″ rounds. The slices don’t need to be identical, but the more consistent the size, the prettier they are on the platter.
That’s all there is to it. Enjoy!
This Cauliflower Casserole was a big hit with my brunch guests while helping me to stay true to my ketogenic lifestyle. The recipe came from CavemanKeto.com, and I highly recommend his website for wonderful recipes to support ketogenic and paleo diets.
10 to 12 chicken thighs
1 head of cauliflower, chopped
16 oz cheese, shredded (I used a Mexican cheese blend)
6 green onions, chopped
6 thick slices of bacon
1 medium onion, sliced
1 medium green pepper, sliced
1 tablespoon minced garlic
8 oz cream cheese, softened
4 oz heavy cream
Salt and pepper to taste
1. Bake chicken thighs and shred or cut into cubes (I baked them in a large baking dish with a little water at 350° for 60 minutes.)
2. Brown the bacon and cut into small pieces.
3. Cook the cauliflower (I used the microwave on high for 5 minutes).
4. Sauté the peppers and onion slices until tender.
5. Combine all the ingredients (except 4 oz of cheese) in a very large bowl.
6. Press mixture into a large greased casserole dish and top with the remaining cheese.
7. Cover with foil and bake for 25 minutes at 350° and then five minutes more without the foil.
You can prepare the casserole ahead and refrigerate overnight, but let it sit at room temperature 20 minutes before baking.