 One of my favorite meals growing up was fried pork chops with milk gravy! This is Low Carb/High Fat take on this old time favorite.
I have to give a shout-out to my sister-in-law, Lori, for pointing me in the direction of this recipe! Like with most of the recipes I try, I always tweak or "Jenni" them up. This one is no different! What you will need: 2-3 thick cut pork chops (this can also become smothered chicken as well- the sauce will work with both) 1 cup of Mayonnaise (I used my homemade mayo of course!) 1/4 cup of Heavy Cream 1 TBSP of Balsamic Vinegar 1 TSP of Nutmeg or Clove (either one will work in this sauce) 1/2 of a white onion chopped however you like 1 small can of mushrooms (or you can use fresh as well-- about 1 cup) 4 TBSP of butter Directions: Bake or fry your pork chops however you would like. I had thick cut pork chops that I baked for two hours in a covered baking dish (I used foil). It made them so moist (that's for my niece Kasey, she loves that word!) To make Sauce: In saute pan on medium high heat melt butter and saute mushrooms and onions (until onions are almost see through) Turn heat down to low - and wait 5 min (so that the butter from the sauteing cools a bit) Add in Balsamic Vinegar, Mayonnaise, Heavy Cream, and Nutmeg/Clove Stir until sauce is well mixed (for about 3-5 min). Place pork chop on the plate and smother with the sauce! I served with Green Beans. It was delicious! Enjoy! - Jenni
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 I am a big fan of tacos! (Really, who isn't?)
Living the Low-Carb/High Fat life, it is now all about finding a vehicle to get the inside goodness of tacos into my mouth! Enter bell peppers. I grew up on the traditional stuffed green bell peppers. Ground beef, rice, onion, tomato sauce-- you know the ones I'm talking about. Although I like these, Taco Stuff Peppers are my new favorite! What you will need: 1 lbs. of Ground Beef (80/20) 1 packet of Taco Seasoning 4 Bell Peppers (I love to use Yellow, Red, and Orange peppers) 2 cups of shredded cheddar cheese 1 small can of sliced black olives 1/2 Avocado 2 TBSP of Sour Cream Directions: Pre-heat oven to 425 In skillet, brown ground beef and stir in taco seasoning packet once fully browned (I don't drain the grease and I don't use the water that the packet of taco seasoning calls for--your call). While ground beef is browning, prepare your bell peppers. Cut off tops and clean out all of seeds and veins In skillet where ground beef and taco seasoning is now mixed-- add in 1 1/2 cups of the cheddar cheese and black olives-- mix together. Take mixture and stuff your peppers. Place stuffed peppers into a baking dish, and bake for 30 min. Remove and sprinkle remaining 1/2 cup of cheese over top. Bake for additional 5 min. Serve with Avocado and Sour Cream-- YUMMY! Enjoy. - Jenni  Happy Saturday!
Cheers to the freak-in' weekend, y'all! As I sit here and have my morning LCHF breakfast of Bulletproof Coffee and plan my day-- I really wanted to share with you my thoughts on making sure that YOU are taking care of YOURSELF! I am single with no kids, so when I say I'm going to be taking time out for me-- some may think "Jenni, your whole life is about just you." , but that is not necessarily true. I own a house, I have a full time job, and I am going to school for my degree. These three things alone take up the vast majority of my time that full focus on myself is put to the side. Well today-- it is a spoil Jenni day! It started with me adding in 1 TBSP of unsweetened coco to my Bulletproof Coffee to make a Mocha delight (what a treat- and worth the 1 carb it adds to my normally zero carb BPC). I have a 90 min. massage followed by a facial this afternoon. And spoil Jenni day ends with Dinner and a Movie with one of my BFF's Katie. I'm not worrying about housework, school work, or work-work today! I know it may not be as simple for those of you that have kids and spouses-- but I implore you to find some time to take out for just YOU!!
Take care of yourself! Even if it's just for a hour or two-- you need to recharge! What do you plan to do to spoil yourself?? Let me know. Would love to hear from you on this blog! -Jenni  Hello!
One of the main things that most people who move to a Low-Carb / High Fat diet miss is the sweet treats! Guess what? There are alternative 'sweets' that you can partake in while living a LCHF lifestyle. Here is one of my most easiest and most delicious go-to treats. LC Chocolate Mousse. One think to keep in mind-- treats should be just that... a treat, and not an everyday occurrence! What you will need: 16 oz. Heavy Whipping Cream 1 - 1.4 oz. Sugar Free Instant Chocolate Pudding Directions: Pour whipping cream into mixing bowl Add in packet of SF Pudding With mixer whip the pudding and whipping cream at medium speed until whipping cream becomes thick like mousse. Chill and enjoy! Simple, easy and LCHF! -Jenni  Hi,
Making a change to a low carb / high fat diet is not all rainbows and roses! Like with most changes in your diet, there are some not so fun effects to your body. Here are some of the most common issues (yes, I have gone through all of them and this is how I have moved past them). Induction Flu - Headache, tiredness, nausea, confusion, brain fog, irritability
These are just a few of the side-effect. Here is a link to a great article on all-- and details on how to get past them. www.dietdoctor.com/low-carb/side-effects The end results are completely worth a few discomforts that you have to push through. -Jenni  Dinner does not always need to be something extravagant and time consuming to make. During the week, I always try to have a couple of nights where it's a quick fix for dinner- and still low-carb/high-fat deliciousness!
Tonight-- it was my spin on Salmon Patties-- Tuna Cakes! Here is my tuna cake recipe. What you will need: 2- 12 oz. cans of Tuna (I use tuna packed in water) 1/4 cup of mayonnaise 1 - Egg 3- TBSP of Dijon mustard 1/2 cup of Mozzarella Cheese (you can use pretty much any cheese-- it just helps bind the cakes and adds a nice flavor) 1/2 shallot- diced fine salt and pepper to taste Directions: In a large bowl combine all the above ingredients and mix well. Using medium high temperature-- heat up butter or oil of your choice (I used coconut oil) in large skillet. Take portions of the tuna and pack into a ball (like you would a hamburger patty) Press tuna cake into the skillet to desired thickness and cook each side for at least 3-5 min. (remember, there is raw egg in there-- so you want to cook thoroughly) or until you feel they are cooked throughout. This should make 4-5 Tuna Cakes (depending on how large or small you make them). Add a nice veggie side and you have a great LCHF dinner! Enjoy! - Jenni 
 Hi All! I had a friend recently ask me about what I was eating daily-- I told her I would share a week of my meal plan to show exactly what I ate that week. When getting started on a LCHF diet, it can be hard to figure out what you should be eating. I have done a ton of research (and through trial and error), found foods I love and that help me lose weight while living the LCHF life. Hope this provides some guidance! Let me know your favorite LCHF go-to food. -Jenni   I found this recipe on Pinterest and made some adjustments to it. It turned out so good! Very thick, creamy and rich! It's hard to finish a full bowl!
What you will need: 2 - cups of chicken (I use Rotisserie chicken- it adds an extra level of flavor) 1- Can of Chicken Broth 1- Cup of Heavy Cream 4 oz of Cream Cheese 3TBSP of Butter 1 tsp - Minced Garlic 1 -TBSP of No Carb Poultry Seasoning (I use Chef Paul Prudhomme- Poultry Magic) 1/4 cup of Mushrooms Directions: On medium heat - Heat up butter and garlic in large sauce pan - Add in all the chicken and coat well with butter - Add in Poultry Seasoning - Add in chunks of cream cheese a little at a time and cream with the chicken - Once cream cheese is fully creamed into the chicken-- add your Chicken Broth, Heavy Cream, and mushrooms - Turn up heat to med high and bring to a low boil and keep stirring for about 3 min. Serve and enjoy!! If you use this recipe, let me know if you like it! -Jenni  I recently had a friend of mine ask me "How are you able to be consistent and stick to your eating plan?"
My initial reply was "Will power and variety." Finding alternatives is key. I think that a Low Carb/High Fat diet allows for much better alternatives than a low fat diet does. I know for me, some of the biggest things that are 'missed' living a LCHF lifestyle is breads and sugar/sweets. But guess what! There are LCHF alternatives out there-- you just have to find them. Breads - well, you can make Keto Bread. This is pretty damn close to actual flour based bread-- I can even toast it! (Gives me an idea for one of my blogs this coming week-Keto Bread recipe!) Sugars/Sweets - there are options out there for a LCHF 'sweet treat'. I have a couple of go to's that are SF and low carb. Key is that I use them as 'treats' and not have them every night. I all honesty, I don't even crave sweets too much now since I have gone LCHF. After I sent my reply to my friend, I got to thinking more about it. It dawned on me that I forgot to mention the real key to my success (even greater than the above). Meal Planning / Grocery List/ Meal Prep!! Making a meal plan (even a rough one-- with possible alternatives, because life can throw us curves) is so very important. Creating a grocery list based on what your meal plans are for Breakfast/Lunch/Dinner-- will help you keep your focus on what you need to get at the grocery store (and not be tempted to go wondering down the snack aisle!). And lastly, meal prep. Use Sunday as a meal prep day to make anything that you can so your weekly cooking easy. I don't divide and parse out each breakfast lunch and dinner option into individual serving dishes-- that does not work for me, but if it helps you, then by all means, do it! The key is to make sure that you are as prepared as you can be in order to make it easier on you through the week. By being prepped and having the food ready, or ready to quickly be thrown together will help you stick to your guns! How do you meal prep? Any suggestions to share? -Jenni |
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