Mummy Dogs

I've been seeing photos of "Mummy Dogs" all over the place lately - Pinterest, FB, instagram, etc.

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I thought it would be a fun thing to try to make for Alena - Keto/MAD style of course. The "normal" recipe involves wrapping crescent roll dough around a hot dog (mummy style) and then baking the entire thing.

Obviously I couldn't use crescent roll dough for Alena - WAYYYYY too many carbs in that! So I thought I'd try to make them with her standard almond cracker dough (Recipe can be found here, at the Charlie Foundation website)

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I made the cracker dough and then cut it, with a pizza cutter, into strips. I wrapped these around the hot dog to make it look like a mummy. This was pretty hard because the dough kept breaking. Eventually I just stuck the dough on and used a wooden skewer to separate the "strips". Then I stuck these puppies into the preheated toaster oven at 325 for about 17 minutes - until the cracker dough started to turn a nice golden brown. I put mustard on for the eyes and served them with a side of Walden Farms ketchup. She also had some nuts, cauliflower, olives, and Parmesan cheese, to round out the meal.

Alena (and her brother, Aidan) were pretty excited about these! So much fun!

Yogurt as a Meal

In my constant quest for "all in one" meals for Alena, I came up with this concoction. Alena used to have this for breakfast quite often, or even for dinner if we were desperate. We usually added 10g of Macadamia nuts and 10g of frozen raspberries, which brought the total calories up to 404 and the ratio to 2.87:1. I used this recipe quite a bit when we were in France for a week!

YOGURT (2.79:1 Ratio, 316 Calories, 4g carbs)

37g 40% Heavy Whipping Cream (we use Horizon Organic)
70g Fage Total Greek Yogurt (TOTAL - NOT 2%)
12g Grapeseed Oil
15g Sugar Free Torani Syrup (any flavor)

Add oil to yogurt and stir well until mixed. While stirring, add heavy cream and then syrup.  Serve.

Crepes

Here is a recipe that I created the for crepes. I love "all in one" meals for Alena because they are easy to make in batches and take out of the freezer to serve. Alena used to have two of these for breakfast every morning with a side of macadamia nuts. We would make them in giant batches and freeze them to save time on hectic school days. This recipe makes two crepes that you can fill with whatever you want (we usually used Walden Farms Syrups/Jellies, or whipped cream and about 5g of fresh fruit).

CREPES (3.55:1 Ratio, 313 Calories for two crepes without filling)

45g 40% Heavy Whipping Cream (we use Horizon Organic Heavy Cream)
50g Egg, mixed well
8g Grapeseed Oil
Liquid Sweetener (sucralose or stevia) - Optional
Butter (for pan)

Whisk cream, eggs, oil, in a bowl. Put a small amount of of butter in a small frying pan. Heat the pan on medium, spreading the butter around. It is important to have your pan pretty hot BEFORE putting in the crepe batter.

Once the pan is hot, add approximately half of the crepe batter to the pan. Swirl it around until evenly distrubuted. Cook on medium heat until the edges start to brown very slightly. Here's the hard part...

Flip the crepe over. This can take quite a bit of practice - these things are very fragile. I usually "check" the bottom side of the crepe before attempting to flip it by lifting it up a little with a spatula. It should have a few golden brown spots on it before flipping.

Once you successfully flip the crepe, cook until golden brown spots appear on the other side.

Flip the crepe onto a plate and let cool. Fill with whatever you want, and what your diet ratio allows!

As I said before, we used to make this recipe in batches. I would make between 20-30 crepes at a time. The crepes would often be pretty different in weight, so I would weigh them and group them into pairs so that each breakfast would be about the same.

Golden Chocolate Egg

I got pretty ambitious for Easter last year and decided to make Alena a Golden Chocolate Egg. It was a HUGE success. She was so excited to peel the egg and find chocolate inside.

Here's how I did it.

I blew an egg of it's shell and rinsed the shell out. (Yes, this took a while - and I broke a few of them in the process...) Then I made the peanut butter and chocolate mixtures from my Peanut Butter Cup recipe. Since there were already two small holes in the egg shell from blowing it out, I made one of these holes slightly larger.

I poured (well, dripped really) the chocolate mixture into the egg shell and swirled it around. Then I put it into the freezer and waited a while until I thought the chocolate was frozen. Then I dripped some of the peanut butter mixture in and swirled it around to coat the chocolate layer. Back into the freezer. I worked in layers like this until I thought there were enough layers for it to hold together when peeled. (Probably about 5 times for each the chocolate and peanut butter).

Then I decorated the egg with some leftover gold metallic egg paint that we had used to decorate our eggs with. My vision was to have the entire egg covered in gold paint. Because the egg was frozen, however, I wasn't able to get a completely golden egg. But it still looked awesome, and she loved it!

Peanut Butter Cups

This is one of Alena's favorite candies. It is easy to make and you can put it in any shaped mold!

PEANUT BUTTER CUPS (3.36:1 Ratio)

25g Peanut Butter (I use Trader Joes or Simply Jif)
25g Unsweetened Bakers Chocolate
30g Coconut Oil
Liquid Sweetener (sucralose or stevia) to taste

Clear off a space in your freezer. In a microwave safe bowl, melt peanut butter and 15g of the oil at 10 second increments until melted. Stir in liquid sweetener to taste. Pour into molds. Place in freezer until hardened.

While waiting for the peanut butter to harden, place chocolate and remaining 15g of oil into a microwave safe bowl and heat at 10 second intervals until melted. It helps to stir once it begins to melt. Once melted, add sweetener to taste.

Take frozen peanut butter molds out of freezer. Carefully pour chocolate mixture on top and place back into the freezer. If you try to do this before the peanut butter is fully hardened, it will make a mess, so be patient! Once the candies have hardened, take out of freezer and pop out of molds. Place in plastic baggy or other container and store in the refrigerator or freezer to store. These will melt easily if left out in a warm room, so treat them carefully!


Chocolate Candy

Here is a basic recipe for chocolate candy. We have molds for just about everything - hearts for Valentine's Day, pumpkins and fingers for Halloween, the list goes on and on. I used this recipe to make chocolate frogs for Alena's Harry Potter Birthday party. She loves these candies and they are super easy to make!

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CHOCOLATE CANDY (or any shape!) 3.63:1 Ratio

50g Unsweetened Bakers Chocolate
25g Coconut Oil
Liquid Sweetener (sucralose or stevia) to taste

In a microwave safe bowl, heat the chocolate and coconut oil at 10 second increments until melted. It helps to stir it after it begins to melt. Add sweetener to taste. Pour into molds and place in freezer until hardened (you can also put them in the fridge, but I am usually too impatient for this). Once hardened, pop out of molds. Store in in the freezer or refrigerator until just before serving. (these tend to melt if it is a hot day!)

Cockroach Clusters

Here is a recipe for the cockroach clusters I made for Alena's Harry Potter themed Birthday party when she turned 8. I make them often for Halloween, or any time she wants a "creepy" treat. She loves them!

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COCKROACH CLUSTERS (3.64:1 Ratio)

25g Unsweetened Bakers Chocolate
20g Sliced Almonds
20g Coconut Oil
25g Coconut Flakes (unsweetened, of course)
Liquid Sweetener (sucralose or stevia) to taste

In a microwave safe bowl, heat chocolate and coconut oil at 10 second increments until melted. It helps to take it out and stir it once it begins to melt. Add sweetener to taste. Add sliced almonds and coconut flakes and stir to coat. Spoon batter onto wax paper and form into small clusters. You will have to encourage the almonds and coconut flakes to stand up as the chocolate cools. Store in the refrigerator. Remove just before serving.
 

Sleepover....

Preparing for a sleepover for a 4th grade keto/MAD diet kid can be challenging. Alena went to a birthday party/sleepover this weekend.... I spent most of a "night off" from work preparing for this sleepover.

Here is the list of things I had to make sure to send with her...

Gels
Graham Crackers, Marshmallow Sauce, Chocolate Sauce
Dinner (pre-measured carrots, olives, Parmesan cheese, seeds/nuts, gram scale)
Banana Bread
Meds
Snacks
Sleeping bag
Clothes and PJ's
Swimsuit
Book (and book light)

The "gels" are a substitute for Birthday cake. She loves them. Here is the recipe for "Gels".

The graham crackers, marshmallow creme, and chocolate sauce are a substitute for "S'Mores" - which they are serving at the party. Here is the recipe for the "Graham Crackers".

Of course I am sending her with her dinner, pre-measured, except for the protein (Bison Burgers!) which the other mom will measure out for her.

For breakfast she will have "Banana Bread", which she has almost every day - she loves it. All they have to do is warm it up in a toaster oven.

I also have to send her medication with her - with instructions... And some snacks (ChocoRite naked protein bar, and Moon Cheese - both commercially made and MAD/Keto friendly)

Alena has some truly good friends - and their parents are amazingly supportive and caring. I was nervous for her first sleepover, but I know I can truly trust her friends' families to take care of her. But I still panic. Just a little.

She had a wonderful time at the party and was totally fine - except that she only slept about an hour that night! What a party animal!

"Banana Bread"

Alena has this for breakfast almost every morning. I am constantly trying to find things that will make our morning routine faster. This recipe makes 8 "Banana Breads". We put them into snack bags and freeze them. In the morning we just take one out and pop in into the toaster oven to warm it up. Alena can even do this for herself if my husband and I want to sleep in. It's also easy to send with her for a sleepover.

This recipe was modified from another site, but I can't remember which one because it was so long ago that I came up with it...

"Banana Bread" (2.94:1 Ratio, 396 calories)
200g Egg, mixed well (about 4 eggs)
120g Torani Sugar Free Syrup (vanilla or other flavors)
176g European Butter, melted
224g Hazelnut Flour
16g Psyllium Husks
16g Splenda
4.8g Baking Soda
4.8g Salt
80g mashed banana

Preheat oven to 325. In a large bowl, combine "wet" ingredients (eggs, butter, syrup), but NOT banana. In a separate bowl combine "dry" ingredients (hazelnut flour, psyllium husks, splenda, baking soda, salt). Incorporate "dry" mixture into the "wet" bowl. Stir well. Add mashed banana. Let sit for 4-5 minutes for psyllim husks to expand.

Grease small loaf pans WELL - very well - to prevent sticking. Measure 102-104g of batter into each loaf pan (8 in total). Spread batter out into pans - we usually bang the bottom of the pans on our hands or the counter to get it to spread out. The batter is pretty sticky...

Bake at 325 for 20-24 minutes until cooked through. Cool and remove from pans. (it can take a bit of practice to get them to come out of the pans well - we usually bang them on the counter. Yes, there's a lot of banging on things for banana bread!

Freeze in small baggies. To reheat, place in toaster oven until heated through.

"Graham Crackers" or Cookies

Alena loves these Almond Crackers. She has them almost every day as part of her lunch.

At holiday time last year, we decided to try to make this recipe into a cookie. We tried a few different things, but this is what worked best. You can make them into different shapes using cookie cutters (which is doable, but kind of difficult). You can also make some colored frosting for decorating and to get the ratio higher. Last time I made these, I shaped them into "Graham Crackers" to make "S'mores" (with marshmallow creme frosting, and chocolate sauce).

Almond Cookies/Graham Crackers (2.54:1 Ratio)
30g Egg Whites
20g Olive Oil
10g Coconut Oil
60g Almond Flour (we use Trader Joe's "Just Almond Meal")
40g Macadamia Nut Butter (we use a Vitamix to make it in large batches)
5g Splenda (4g for batter, 1g to sprinkle on top)

Pre-heat oven (we use a taster oven) to 325. Melt coconut oil in the microwave. Combine with olive oil. Add macadamia nut butter and stir until combined. Add egg whites. Stir. Add Almond flour and 4g of splenda. Stir to combine. Cover cookie sheet with tinfoil and spray with oil to prevent sticking. Press batter out onto cookie sheet until it is about a 1/4 inch thick (you can try rolling it, but I have found using my hands to spread it out works better for me). Cut into desired shape. Bake at 325 for 12-17 minutes or until golden on top. Sprinkle with remaining 1g of Splenda.

Magic Shell Ice Cream Topping

I've always loved that magic shell topping for ice cream. You know the stuff - it's liquid when it comes out of the bottle, but then hardens when you pour it over ice cream. I have been know to just eat spoonfuls of the stuff straight out of the bottle....

When I started making"candy" for Alena's diet (usually a combination of bakers chocolate, coconut oil, and artificial sweetener) I realized that it tasted really familiar. And I loved the taste. Then I realized - it tasted almost exactly the same as magic shell topping right out of the bottle.

So, I made a small batch and poured some of it over Alena's "Ice Cream" (heavy cream with sugar free Torani Syrup frozen). It was a big hit!

Here's the recipe: (3.36:1 Ratio)
25g Bakers Chocolate
25g Peanut Butter
30g Coconut Oil
Liquid stevia (or other sweetener) to taste
Combine chocolate, peanut butter, and oil in a microwave safe bowl. Microwave at 10 second intervals until coconut oil liquefies. Remove from microwave and stir until chocolate is fully melted. You may need to put it back in the microwave a couple more times. Add liquid sweetener to taste. Let cool and serve over ice cream.

Our First Keto Birthday Cake

When Alena turned 7, she asked for a Polka Dot Birthday Party. She had been on the modified keto diet for about 7 months at this point, and I was getting more and more used to cooking for her. But I had never tried to make a cake...

After a ton of researching recipes and experimenting with different things, I finally found a recipe that not only tasted OK, but would work nicely with the Polka Dot theme. This is where I found the original recipe.

We made the sprinkles first - which was very messy and labor intensive. Then I modified these sprinkles a bit (I made fresh ones, and didn't let them dry out) to make the polka dots for her cake.

Making this cake was quite labor intensive. It probably took me about 5 hours total (I made a few different cakes just to make sure I would get it right, and that there might be a chance that she'd actually like it). The hardest part though was making this cake with no running water in the house.... That wasn't something I had planned for. And another story altogether...

I was totally exhausted after decorating for the party, wrapping gifts, entertaining family, and making this cake. I was so excited to show her the beautiful polka dot cake! She was THRILLED. She thought it was awesome. But she had two bites of the cake and told me she didn't really like it. Sigh.

It was worth it though. She knew the cake had taken forever to make - and she really did TRY to like it. Her brother on the other hand, totally loved it...