CLOUD BREAD *GLUTEN FREE & KETO FRIENDLY*

I know what you are thinking… Cloud bread? What is cloud bread? Well, it is a super fluffy, soft, delicious bread made from three ingredients! I first came across a cloud bread recipe while on TikTok and the fluffiness and name instantly caught my eye. Not only is it super easy and quick to make but keto-friendly, gluten-free, and so versatile - you can use it as a base for a pizza, or for your eggs at breakfast, etc. Best of all, it’s so delicious and I know you are going to love it just as much as I do! If you are wondering how to make cloud break and want an easy cloud bread recipe that is keto-friendly, check mine out below!

Enjoy!

CLOUD BREAD INGREDIENTS:

Makes 6-8 Pieces

3 Eggs - room temperature
3 TBSP of Cream Cheese - room temperature
1/4 TSP of Cream of Tartar

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HOW TO MAKE CLOUD BREAD - DIRECTIONS:

Preheat oven to 300 and line a baking sheet with parchment paper.

In two medium-size bowl, separate the eggs, putting the yolk in one bowl and the whites in another.

Using a hand mixer, beat the egg whites on a low-medium speed until bubbles start to form before adding in the cream of tartar. When ready, turn the speed up to high on the hand mixer and continuing to whip egg whites until stiff peaks start to form.

Next, in the bowl with the yolks, add in the cream cheese and beat until blended and smooth.

Next, fold the bowl with your egg whites into the bowl with the yolks and cream cheese. Try not to over mix because you will deflate your cloud bread.

When ready, scoop a dollop of the batter using a large spoon onto your baking sheet and bake for 20-30 until medium golden brown.

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I hope you enjoyed this TikTok cloud bread recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CAULIFLOWER HASH BROWN EGG BITES

Always on the look out for a keto friendly recipe, these cauliflower hash brown egg bites are the perfect addition to your weekly breakfast line up. If you are looking for something to batch make that is not only low carb but also gluten free, you have to try this recipe. Not only are they delicious but you can add a variety of toppings to them like smoke salmon and chives or ham and tomato. Plus, they are packed full of protein so you can feel good about starting your day off on the right foot. Enjoy!

INGREDIENTS:

Makes 9 Cups

500 Grams of Frozen Riced Cauliflower - defrosted
1 Large Egg - whisked
1/2 CUP of Cheddar Cheese
1/2 Cup of Parmesan
1 TSP of Salt
1/2 TSP of Garlic Powder
Pepper to Taste
9 Eggs

Additional Toppings - Optional
Chili Pepper Flakes
Green Onion
Chives

DIRECTIONS:

Preheat oven to 350 and butter your muffin tray really well! If you don’t it will be hard to remove the cauliflower cups later.

In a large bowl, microwave your cauliflower for 8 minutes. Remove and let rest of 5 minutes before putting it a cheesecloth or tea towel to squeeze out as much liquid as possible. There is a lot of excess water in cauliflower so you will need to squeeze it really hard!

Next, in a large bowl, add in your whisked egg, cauliflower, cheddar cheese, parmesan, salt, and garlic powder and mix well using your hands.

Take your cauliflower mixture and press it into your muffin tray to form your ‘cups’.

When ready, place muffin tray in the oven and bake for 15-20 until the cups are golden and edges are brown.

Remove from oven, add in one egg to each cup, sprinkle salt and pepper to taste on top before placing back into the oven for another 10-15 minutes or until whites are set.

When done, remove from oven and allow egg bites to sit for 5 minutes before taking a knife and sliding it around the edge of each muffin mold to help remove the egg bites from the tray.

Add your desired garnishes and serve.

Enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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ELOTE - MEXICAN STREET CORN

Elote or Mexican street corn is one of my favorite appetizers!! Whenever I go out for tacos I always have to order the Mexican street corn otherwise the dining experience isn't complete! The thing you might not realize is that it is so simple to make and you can do it so easily right at home. I made mine on the bbq this past week which I think was even better than boiling it because when you boil it you dilute the sugars in the kernels whereas if you bbq it, they get sealed in and the corn tastes extra sweet! Give it a go, you’ll be surprised just how delicious and easy it is to make.

INGREDIENTS:

Sweet Corn - Two per person is my usual estimate
Butchers Twine
2 TBSP of Vegetable Oil
Cream Fresh
Chipotle Chilli Seasoning Spice
Feta Cheese, Cotija Cheese or Queso Fresco
Lime Wedges - optional

DIRECTIONS:

Peel back the husk of corn and tie back with a piece of butchers twine

Coat corn in a light layer of oil and place on the bbq, turning frequently so that it becomes only slightly charred

When the corn is ready, drizzle with creme fresh, sprinkle with chipotle seasoning and garnish with cheese.

Serve warm with a slice of lime.

Enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CAULIFLOWER EGG FRIED RICE (LOW CARB & KETO)

Always on the lookout for a low carb option to make with my next meal, this cauliflower egg fried rice is my new favorite recipe. It’s so easy to make, is great for batch meal planning, and only takes a few minutes to prepare. If you are looking for a tasty low carb, keto, gluten-free recipe that is packed full of flavor and taste just like the traditional egg fried rice, you got to try this recipe!

Enjoy!

INGREDIENTS:

- Makes 4 Servings -

2 TBSP of Vegetable Oil
3 Scallions - Chopped
4 Garlic Cloves - Minced
1'“ of Fresh Ginger - Minced
1 CUP of Frozen Peas
1 500 gram Pack of Frozen Cauliflower Rice
4 TBSP Low Sodium Soya Sauce
2 TBSP Sesame Oil
3 Eggs - lightly beaten
Salt and Pepper to Taste

DIRECTIONS:

Heat up vegetable oil in a large skillet on high. When hot, throw in your chopped scallions and minced garlic and ginger. Allow to cook for 3-4 minutes before adding in your frozen peas.

When peas begin to turn bright green (about 4-5 minutes) add in your frozen cauliflower rice and mi thoroughly until well incorporated and there are no big chunks. Allow water to evaporate by continuing to cook for 5-7 minutes.

Next, add in your soya sauce and sesame oil, Mix until all the rice is coated before pushing the rice to one side fo the skillet.

On the empty side oft he skillet, add in your egg. Salt and pepper to taste. Fry it up, scrambling as it goes. Once cooked mix in with the rice and remove from heat.

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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BOOZY MANGO ORANGE RUM POPS!

Made these boozy rum popsicles the other day while up at the cottage and I’m so glad I did because lately, we have been experiencing a big heatwave! The combination of mango, orange, and coconut go great together, and there no need to add more sugar because they are definitely sweet enough. If you are looking for a tasty vegan treat to have on those sweltering hot summer days, I highly recommend making this recipe!

INGREDIENTS:

- Makes 8 Popsicles -

- Popsical Filling -
1 Large Ripe Mangos - remove skin and pit
3/4 CUP Coconut Water
1/4 CUP of Orange Juice
2 Oz of Rum

- Molds -

NorPro Frozen Ice Pop Maker - I ordered this one off Amazon and highly recommend it!

DIRECTIONS:

In a blender add in your fresh mango and coconut water. Belnd until liquified.

Next, add in your orange juice and rum, pulse for 2 sec to mix.

Pour mixture into popsical moulds and palce in freezer for a minimum of 12 hours before you serve!

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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