High Protein Coffee Cottage Cheese Mousse

 Good but the coffee flavor and the sweetness really intensified when it was in the fridge.  It was too strong and it made me very jittery.  I'd like to try again using less coffee and honey, and trying Mount Hagen decaf.

Made it again using 1 Tbsp coffee and 3 Tbsp honey.  It's chilling now.  Result: The coffee taste was less intense, and although 4 Tbsp honey was too sweet, 3 Tbsp didn't taste sweet enough.  This version never thickened, even after 24 hours.

3/4 cup cottage cheese
1/4 cup half & half
1.5 tbsp Mount Hagen freeze-dried coffee, powdered
1/4 cup honey (more if you want it more sweet)

Blend cottage cheese, half & half, coffee powder, and honey in a blender until smooth.
Transfer to a small bowl. Refrigerate for at least 30 minutes. 

https://www.instagram.com/aliabakesto/reel/C55-d6qupLs/

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The small blender couldn't handle this, and the small food processor didn't get it very creamy.  I used 24 drops of liquid 100% monk fruit, and it was still quite bitter.  

1/2 c Daisy cottage cheese
1/2 – 1 dropperful SweetLeaf hazelnut stevia (or vanilla creme/chocolate/english toffee)
1 t instant coffee 

Directions:

1. Combine cottage cheese, stevia, and 3/4 t instant coffee in mini chopper or food processor (or more, if desired)
2. Process until fluffy 
3. Transfer to bowl
4. Sprinkle remaining instant coffee on top

https://insidekellyskitchen.com/recipe/cappuccino-mousse/#google_vignette

Blueberry Cottage Cheese Mousse *****

 

I really enjoyed this.  I subbed 1 tsp vanilla for the lemon zest.  I used the blender, rather than the food processor.

• 2 cups cottage cheese
• 1 cup fresh or frozen blueberries
• 1/4 cup honey 
• 1 tsp vanilla

In a blender or food processor, combine cottage cheese, blueberries, honey, and vanilla. Blend until smooth and creamy.

Spoon the mousse into four serving glasses.

Chill in the refrigerator for at least 1 hour before serving.

https://slimmingviolet.com/cottage-cheese-mousse-recipes/

Low Histamine Bone Broth Alternative

 

Meat Broth

• 2 cups Low Histamine Meat without bones, thawed
• 2 cups Filtered Water
• 2 stalks Celery sliced
• 1 Onion chopped
• 2 cloves Garlic minced
• 1 teaspoon Redmond Real Salt

Meat Broth Optional Seasonings

• 1 teaspoon Fresh Organic Cilantro (low salicylate)
• 1 teaspoon Organic Fresh Ginger
• 1 teaspoon Lemongrass
• 1 teaspoon Fresh Organic Flat Leaf Parsley (low salicylate)
• 1 teaspoon Fresh Rosemary
• 1 teaspoon Fresh Thyme Leaves
• 1 teaspoon Fresh Oregano
• 1 teaspoon Fresh Organic Basil

Instructions

 

• Boil water in a pot over high heat.
• If desired, chop your vegetables.
• When it’s boiling, carefully add meat, vegetables, salt, and any seasonings you wish and let it come to a boil again.
• Simmer for 20 minutes over low heat.
• Take off heat and let cool for 5 minutes.
• Strain and enjoy as is.
• Freeze any leftovers immediately. Transfer to silicone cubes to freeze for future recipes.

Notes

Have fun with different combinations of add-ins. Play with your food. Use my low histamine foods list to guide your journey. 

The nutritional information in this recipe includes the meat. 

Remember, if you are avoiding high salicylate herbs, stick with the following:

• Cilantro
• Parsley
• Onion
• Garlic

Nick's Cheesy Deliciousness

 

1 lb ground beef

1 lb ground pork

Garlic granules to taste

Real Salt to taste

Bacon, cooked & chopped

2 Tbsp Tillamook cream cheese

3 oz farmer cheese

2.2 oz brie cheese

In a large cast iron skillet, cook beef and pork until done, seasoning to taste with garlic and salt.

Place approximately half of the meat mixture in a bow.  Add farmer cheese, cream cheese. and bacon.

Place half of that mixture in the bottom of a small baking dish.

Top with crumbled brie cheese.

Repeat a second layer of meat mixture and top with a layer of crumbled brie.

Cheesy Beef Bake ****

 

1lb ground beef 

1 egg 

8 oz (or less) ricotta

3 Tbsp butter

Parmesan, freshly grated

Mozzarella, grated or sliced

Garlic Granules

Oregano

Real Salt

Preheat oven to 425 degrees.

In a large, cold cast iron skillet, combine ground beef and egg.  Stir together until well mixed.  You want the egg fully incorporated with the beef so that it can't be seen after it's cooked.  

Turn on burner to medium.  Season the beef and egg mixture with garlic, oregano, and salt.  Cook, stirring, until beef is cooked through.  Strain excess grease, if necessary.  

Turn off burger, add butter and stir until melted.  Add as much ricotta as you'd like, a little at a time.

Spread out evenly in the pan, then grate parmesan over top, followed by mozzarella.

Bake until cheese is melted, 10-15 minutes.  Let sit before serving.

Adapted from https://www.youtube.com/watch?v=LZOscKEFjFQ

Pork Sausage ****

Ground Pork

Sage

Thyme

Onion Powder

Garlic Powder

Real Salt

Cook ground pork, adding seasonings to taste.

Deviled Egg Salad *****

Tried making it with ricotta instead of mayo, which I've done with other egg salad recipes and chicken salad.  I didn't care for it in this recipe; it was better with mayo.

• 12 hard-boiled pastured eggs
• 6 slices bacon, crumbled
• 3/4 cup avocado oil mayonnaise 
• 1/4 cup diced scallions, green part only
• 1 Tbsp Dijon mustard
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• Romaine lettuce leaves 

Instructions

1. Peel and chop eggs and place them in a large bowl.
2. Add remaining ingredients; stir to combine.
3. Top with extra bacon and refrigerate until ready to serve in romaine leaves
   
   
   Adapted from https://stylishcravings.com/keto-deviled-egg-salad/
   
   

Soft Scrambled Eggs

Reverse Omelet

 1/26/21

Ingredients

• ▢2 eggs
• ▢Sea salt to taste
• ▢2 oz shredded mozzarella or cheese of choice (qty?)
• ▢1 cup sauteed onion, broccoli, or veggies of choice, opt.
• ▢1 oz cooked meat of choice, opt.

Instructions

• Heat skillet on medium heat on the stove. While the skillet is heating crack and beat your eggs in a bowl. 
• Once the skillet is hot sprinkle the bottom with cheese, or lay down a slice of cheese. Pour the eggs into the skillet on top of the cheese. Tilt pan as needed to spread the eggs out. Cover skillet with a lid and allow eggs to cook until they are slightly runny (about 2-3 minutes).
• Remove lid and add fillings to one half of the omelet. Place the lid back on the skillet and allow eggs to finish cooking (about 1-2 minutes).
• When eggs are done cooking remove the lid and run a spatula around the edges of the omelet. Slide the spatula under the omelet to fold it in half or to slide the omelet off the plate. Your reverse omelet can be served folded in half, open-faced, or wrapped to be eaten on the go. Season to taste with sea salt.  Garnish and enjoy!

https://www.ditchthecarbs.com/easy-keto-reverse-omelette-video/?epik=dj0yJnU9ZkpkT0IzVzluLXhtYzNwekhyck1aeDExVmlKZWVxcVImcD0wJm49bHh3RFhzNW1hSW8tS3VLTzJ0NGg2dyZ0PUFBQUFBR0FRN3hZ

Breakfast Casserole *****

 Really good.  The second time I made it, I cooked the whole two pounds of beef/pork, but only made half of the recipe.  I used the remaining meat for other meals or for eating plain.  

1 lb ground beef

1 lb ground pork

7 eggs

1/4 cup coconut milk or heavy cream

Seasoning (salt, garlic) to taste

2 cups shredded Kerrygold Reserve Cheddar cheese

Preheat oven to 375 degrees.

Place beef and pork in a large cast iron skillet.  Season with salt and garlic powder. 

In a bowl, whisk eggs and coconut milk or heavy cream, along with salt to taste.  

Place meat in an 11 x 7" baking dish.  Pour egg mixture over top.  Top with shredded cheese.

Bake for 25 minutes.

https://www.facebook.com/reel/1214583219850127

Chicken Egg Roll in a Bowl

 2/1/24

• 2 Tbsp avocado oil
• ▢1 pound ground chicken
• ▢1 green onion, (sliced or finely minced onion or shallot)
• ▢2-3 cloves garlic, (finely minced)
• ▢1/2 teaspoon freshly grated ginger
• ▢4 cups coleslaw
• ▢3 Tbsp coconut aminos 
• ▢1 Tbsp hot sauce, (or to your heat level preference)

• Heat oil in a large skillet over medium-high heat. Add the chicken and cook 4-5 minutes, breaking it up with the back of a wooden spoon, until no longer pink and cooked through.

     Add the sliced green onion, garlic, and ginger; saute for 1-2 minutes.

     Add coleslaw mix, coconut aminos, and hot sauce; stir until well 

     combined.

     Cook until coleslaw has softened to desired tenderness.  Adjust

     seasonings.  

     Serve with sliced green onions.

• 
  
• https://gimmedelicious.com/keto-chicken-egg-roll-bowls-recipe-15-minute/ 

Melt in Your Mouth Caesar Chicken

 

4 chicken breasts

1 cup Caesar dressing

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and pepper to taste

Preheat oven to 375°F (190°C).

Place chicken in a baking dish.

Sauce: Combine Caesar dressing, sour cream, Parmesan, garlic powder, salt, and pepper.

Bake: Pour sauce over chicken and bake for 30 minutes or until cooked through.

Ketovore Lemon Bars *****

 

4 large eggs, room temp

4 Tbsp softened butter

4 oz softened cream cheese

1 tsp lemon extract

72 drops 100% monk fruit drops

Preheat oven to 350 degrees F.

Blend eggs, butter, cream cheese, lemon extract, and monk fruit in the blender until mixed.

Pour into a small rectangular glass baking dish lined with parchment.

Bake for 25 minutes or until done.

Refrigerate and serve when cooled.

Cottage Cheese Chips

 

– light, crispy chips made from baked cottage cheese, perfect for a high-protein, low-carb snack.

Ingredients:

- 1 cup cottage cheese (small curds, drained)

- ¼ teaspoon garlic powder

- ¼ teaspoon onion powder

- ½ teaspoon dried herbs (optional, like thyme or parsley)

- Salt and pepper (to taste)

- Olive oil spray (for baking)

Directions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.

2. Prepare the Cottage Cheese:

Drain the cottage cheese well to remove excess moisture. In a bowl, mix the cottage cheese with garlic powder, onion powder, dried herbs (if using), salt, and pepper.

3. Form the Chips:

Using a tablespoon, scoop small mounds of the seasoned cottage cheese onto the prepared baking sheet. Flatten each mound slightly with the back of a spoon to form thin rounds.

4. Bake:

Bake for 15-20 minutes, or until the chips turn golden-brown and crispy around the edges. Keep an eye on them to prevent burning.

5. Cool and Serve:

Let the chips cool on the baking sheet for a few minutes to crisp up further. Serve these crunchy cottage cheese chips as a snack or alongside your favorite dip!

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Serves: 4