April 10, 2020
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  • 3:53 pm Keto diet Meatballs with tomato sauce ASMR cooking No talking
  • 3:53 pm John’s Texas Tenderloin Roulade
  • 2:53 pm Why You Should Try “Cook Once Eat Twice” Meal Prep | What We Ate Over a Weekend (Healthy Recipes)

hey guys Suz here welcome back to our
Channel and another what’s for dinner on keto easy keto recipes and meal ideas
for you guys if you’re new here welcome please consider hitting that subscribe
button and joining the crew every Sunday we do a new video with four new keto
recipes and we look forward to having you join us let’s get into the video first off this week we made a beef
ricotta casserole this was inspired by Carey’s experimental kitchen recipe I’ll
link down below she used mushrooms I don’t like the
texture of them so I didn’t but if you want it to have a little bit more of a
thick texture to it you should add the mushrooms so to start with in a
medium-sized skillet over medium heat I just started grounding up some lean
ground beef and browning it once I started getting it kind of cooked some
just a little brown I went ahead and added some minced garlic and 1/4 of a
red onion just diced up and went ahead and started mixing that together with my
meat chopper I’ll also link it down below I added a cup of no sugar added
tomato sauce and a tablespoon of balsamic vinegar just gave it a nice
little tart kind of aftertaste mix it all in and just simmered it and
then I took I think this is a two and a half three quart casserole dish
just an oval one and added the meat mixture to it and then I have 15 ounces of
ricotta cheese in a bowl mix in a tablespoon of just regular grated
store-bought parm and a half a cup of shredded mozzarella cheese next time
I’ll use a larger Bowl as I had a hard time mixing this now the recipe called for
two teaspoons of rosemary and of course fresh herbs
I used dry I don’t really like rosemary that much so I use two
teaspoons of an Italian seasoning blend which just happens to include
rosemary and then 2 teaspoons of your regular straight oregano because that’s
kind of the flavor I prefer and then struggle bus usa it to mix this up in
this teeny tiny bowl but once we got it all mixed together
it looks like an awesome almost like an herb cheese dip or something looks so
good anyway then you just plop plop plop that on top of your meat mixture and I
just kind of smoothed it out the best I could I didn’t worry about getting it
perfect as this isn’t like in a lasagna so you know it’s gonna melt down and do
what its gonna do in the oven so my oven is preheated at 375 degrees and I just
popped this in there for about a half an hour just to let it you know kind of get
that little brown skin on top and here you go guys here it is all plated up it
did turn out more like the consistency of like a stew or something you know
more so than a casserole but it was great that balsamic vinegar gave it that
perfect little bite of tartness to it and definitely a comfort food meal that
is perfect for fall or winter if you’re craving something and you’re doing keto
next up my favorite meal of the week oh my gosh this is a creation by Kyndra
Holley she is an absolute genius this is a pork egg roll in a bowl and is the closest
thing to a pot sticker that I have tasted on keto and I can’t wait to make
it again so to start with I chopped up some regular just yellow onion a half a
cup and grab some green onions to chop those and a bag of coleslaw mix here’s the
macros on that it does have like sparse amount of carrots but whatever toasted
sesame oil large saucepan because we need to mix that coleslaw in there you
know we need room I do measure my toasted sesame oil just because I can
tend to get a little heavy-handed with oil and in my experience if you add too
much sesame to something it’s just a little overpowering so I did measure it
and once it got nice and heated up I went ahead and added a couple teaspoons
of minced garlic and then I added the half a cup of diced onion as well as all
of the white portion of the green onions that are chopped up and then I’m just
gonna saute this on down until my onions are just a tad bit translucent
I didn’t cook them all the way all the way down because I wanted this recipe to have a little bit of a crunch to it like an egg roll would then I’m just
adding about a pound to a pound and a half of ground pork and use my meat
chopper to mix it all in and get it nice and brown
to that I’m adding ground ginger I just use dried ginger here half a teaspoon
sea salt black pepper and then I am adding a tablespoon of sriracha this
just gives it a tiny tiny bit of spice and mixing that all down until it is
nice and browned and all that added the whole entire bag of coleslaw mix I think
it was a little more than she calls for but I wanted the extra veggies in there
and then added three tablespoons of liquid aminos and a tablespoon of rice
wine vinegar and just kept cooking it I did opt to once I got it all mixed up put a
lid on it so I could keep that steam in there to really just wilt that cabbage
and get it cooked down and well incorporated once it’s all done you’ll
be able to tell the coleslaw is nice and tender and then to plate it up I just
topped it with some sesame seeds and then I topped it with the green onions
it did have a little bit of spice to it I think more so from the green onions on
top then from the sriracha that’s in it i didn’t even attempt to feed this to
my kids because I wasn’t sure about the spice level and honestly I didn’t even
want to share it because it was just that good and my favorite again
Kyndra Holley’s recipe from peace love and low carb we’ll link it down below
she is a keto genius as far as I’m concerned and we’ll be cooking multiple
variations of this in the future so you’ll probably see some adaptation of
this again next up we have the most high-calorie keto meal of the week
oh my gosh this is another one of Kyndra’s recipes it is keto chicken and
waffles Wow wow wow wow wow wow this knocked my
husband’s socks off as he loves fried chicken so to start with I took about a
pound and a half of chicken breast I just went ahead and bought the chicken
tenders I soaked them in a cup of heavy cream
in a bowl overnight just so they would retain the moisture because I am using
coconut flour and coconut flour just like coconut flour will dry up anything
you put it on I feel like so in one shallow dish I just have a quarter of a
cup coconut flour and in another one I have a large egg beaten all the way and
then I have two cups of crushed pork rinds
I just always do a big batch of them at once in a food processor and to those I
mixed an half a teaspoon of garlic powder a teaspoon of onion powder and
1/2 a teaspoon of smoked paprika and then I just dunk the chicken from the
cream to the coconut flour to the egg to the crushed pork rinds and then I’m just
laying them on parchment on just a regular baking sheet I do have my oven
preheated to 425 and I cooked these for 25 minutes just because I don’t take any
chances with chicken and I feel like the 25 minutes was perfect they were nice
and crispy and all the way done but still nice and moist on the inside
and while they were in there baking I went ahead and pulled out for this I
used a Belgian waffle maker because I wanted a big thick waffle I went ahead
and plugged in started preheating added 2 cups of almond flour to my bowl and
I’m adding 1/2 a cup of heavy cream 3 large eggs I added a tablespoon of
granulated swerve 2 teaspoons of vanilla extract a teaspoon of baking powder a
half a teaspoon of cinnamon and 1/4 a teaspoon of sea salt and then I just
started mixing that up to make my waffle batter now that is the exact recipe for
it I followed it but I got mixed it I was like this is entirely too thick to
make waffles like this you know won’t even spoon in much less pour so I did
adjust the recipe and add another splash of cream to it I don’t really know how
much because I just added what has left in my container and then I went ahead
and added a little bit of water just gradually to that as I made it and kept
mixing and adjusting until I got it to this texture here which is still too
thick to pour but with it being keto waffles
you know I know that they probably do need to be a little thicker so I left it
at this consistency and then I just used a ladle and just put a big ol ladles
worth into that hot Belgian waffle maker this is a presto I think flip one I will
try to find it and link it down below it’s so freakin cool you put it in and
then you do the handle and flip it it has a timer on the side I cooked these for
about five minutes there’s what it looks like finished and just for presentation
sake I’m gonna pile a bunch of this on the plate but my husband and I did split
it so I used the choc zero maple syrup which is a monk fruit based maple syrup
I will link that down below as well it is my absolute favorite keto maple syrup
and I just cut the Belgian waffle into pieces and stacked it
by this time my chicken was done in the oven and i also added that and then on
the side I added some Frank’s hot sauce and sriracha to see which one I would
like best my husband prefers it without the hot sauce but I like the combo of
the hot sauce and maple and the sriracha was the winner here guys this is so
freakin good next up because that was such a
fattening recipe I just cooked some fish and a mixed salad so this is North
Atlantic pollock this is actually from Costco
this is pre-seasoned I didn’t realize that when I got started but I had it in
the freezer I wanted to use it up that’s the macros those are the ingredients
same stuff I usually season stuff with onion powder garlic powder salt pepper
usual suspects but they also use like a green and red bell pepper which I
thought was cool so you do get six about six ounce fillets in the box I only
cooked three I did not thaw them out all the way but semi thawed I cooked
them for 25 minutes on 375 and I didn’t add any additional seasoning so that’s
what they look like pre cooking and here’s what they look like post cooking
not a large difference and then I just served them on a bed of super greens
with some sliced roma tomato on the side and some primal kitchen Italian dressing
and again I didn’t feed this to the kids because I made them chicken
nuggets and like french fries in the airfryer so if you like these recipes
this week please give us a thumbs up comment down below any suggestions and
any recipes you’d like to see in the future any keto tips and tricks you
may have and subscribe to our channel to see our weekly videos bye guys we’ve got
a perfect storm we don’t care about the second wind or something else to take form

Randall Smitham



  1. Emma Jo Goodness Posted on October 6, 2019 at 12:51 pm

    The pork egg roll looked really really good….. and the chicken and waffle meal 😍…. wow that looked so tasty! I agree coconut flour dries everything. I struggle to use it. My family all really like pollock… its not a fish people use often in the uk but im not sure why. The dish looked awesome. Your really making me think of going keto to a degree. I so need to cut carbs like ive said before (I say as im eating carbs 🙈) xx

  2. Moondiver Posted on October 6, 2019 at 2:18 pm

    that´s great 👍👍

  3. Jess & The Boys Posted on October 6, 2019 at 8:42 pm

    I want that egg roll in a bowl! 😍😍😍

  4. Brandi.Weig Posted on October 6, 2019 at 11:29 pm

    I always love the spices you add. They all seem like they would work super well together. Another great on in the books, Suz!