When in ketosis, I like to have a high fat, low protein smoothie for breakfast because I’m not much of an “eggs in the morning” kind of person and prefer to get my protein needs met at lunch and dinner. I tried this with plain liquid stevia, but decided that chocolate liquid stevia bumped the flavor up in a nice … Read more
I have a bundt pan, so this recipe assembles the coffee cake with that in mind. If you decide to not use a bundt pan, the assembly will be exactly the opposite.
Sour Cream Coffee Cake with Streusel Topping
Serves 12 to 16
3/4 cup unbleached all-purpose flour (3-3/4 … Read more
I was first introduced to oven-baked bacon via America’s Test Kitchen. What a revelation! Cooking bacon in the oven has several advantages. First, an oven gives you a larger margin of error (a couple of minutes) than a skillet when it comes to timing. Second, the oven cooks the bacon strips more consistently; when part of the bacon is done, … Read more
This recipe is for classic waffles. For an utterly delicious low-carb gluten-free version, see my recipe for Crispy Wheat-Free Waffles.
Makes Eight 7-inch Waffles
1-1/2 cups (10 ounces) unbleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
3/4 teaspoon table salt
1/2 cup dried buttermilk powder
1/2 teaspoon baking soda
1/2 cup sour cream
2 large … Read more
Creamy French-style scrambled eggs—tender, with soft custard-like curds, always delicious.
Perfect Scrambled Eggs
8 large pasture-raised eggs plus 2 large yolks
1/4 cup half-and-half or cream
Salt and pepper
1 tablespoon Kerrygold unsalted butter, chilled
If making bacon, the recipe for an oven-baked version is at the bottom of this page.
NOTE— When making soft-scrambled eggs, it’s important … Read more