“Keto Friendly” AMAZING Homemade BEEF JERKY – Saturday Weekly Recipe Post

YUM jerky !  AND..the BEST part?  for my new approach to eating, I am tweaking ALL my fave recipes to be KETO FRIENDLY😉


For the Jerky:

We bought a nice hunk of scotch filet..(as they call it here in AU) In the states,
I think a “London broil” type would be AWESOME!) after looking up cuts of meat..
because the names of the cuts are TOTALLY different than home
“Bottom Round Roast” seems to be the winner lol they have that here,
as well as in the States;-)
ANYWAY  we just made 1Kg ( 2.2 pounds) and this a roughly the measurements..
1 K or 2 lbs or Steak – about 1 ½ to 2 inches thickness


Put a steak into the freezer for like 10 min ( while you make the marinade)
This helps firm up the meat and make it really easy to slice –

The Marinade  ( to taste😉 we like SPICY so added more peppers😉

Tamari (or soy sauce)  – 3/4 cup
****Ketoliscious Worcestershire 3/4 cup ( recipe below ;-)  )
Onion Powder – 1 TBS
Garlic Powder – 1 TBS
Ground Peppercorn – 1 TBS
Red Pepper Flakes – 1 TBS

The Jerky

For a steak cut into slices that are 1/8th to ¼ inch wide (slice with the grain)
For a roast cut into 1 ½ to 2 inch slabs- then cut into 1/8th to ¼ inch slices
Place the slices into the marinade and let sit at least 4 hours (up to
24 hours in the refrigerator)
Set up your grill(s) for indirect heat on a gas grill only heat the far side,
and on a charcoal grill -hot coals on one side of the grill and no
coals on the other side of the grill
You’re looking for a grill temperature of 140 to 150 degrees F

We used our gas grill for some, our little charcoal grill for some,(
LEAST fave way, we transferred to gas grill after 2 hrs..)
we also used our oven for some strips..( heated it to 68C (150F) Low – slow heat
just to see which worked best.. we prefer the gas grill to all.. but
the oven will work nicely, and
really good for winter time for you guys freezing in the States😉

Take Jerky slices from the marinade and dry them REALLY WELL with paper towels
Place the jerky slices on the side of the grill with no coals for low
and slow indirect cooking
and in the oven, also on a rack, just in the center
You are looking at a cook time of 4-5 hours, you will know. try REALLY
hard to just let them cook
for the 4 hours.. ours on the grill were done first at about 4 and a
half.. the oven ones we let go till 5..

Then, we put them in a paper bag, and stored in our dark pantry, for a
day- but now we store in the refrigerator😉

******(Keto-Liscious- Worcestershire ****** 😉
it’s REALLY good! key being it’s sugar free-
this below ended up being the amount to use for the jerky😉


1/2 cup apple cider vinegar
2 TBS water
2 TBS Tamari sauce
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp mustard powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp freshly ground black pepper
Smoked paprika to taste
Hot sauce to taste, (optional) check the ingredients! and chose a
high-quality sauce

Combine all the ingredients ( all to your taste, i guessed on the
amounts, use your palate😉

ANYWAY…in a saucepan, combine and slowly bring to a boil stirring frequently.
Let simmer for about 10 min for the flavors to develop, cool down. If
storing, store in fridge.

Wednesday Weekly ……announcement ;-)


I must sadly announce a temporary “suspension of recipe posts” for a couple of weeks, until I am settled in to my new “digs” as a security contractor, on a military base in the Middle East. I leave in a few days, and have a lot to do to be prepared. I have officially been “re-deployed”, and will be out of comms for a short while, and didn’t have enough time to compose/put together pictures for my content.

That being said..my “downtime” of the past 19 months traveling the world, living, cooking, experiencing some amazing places, has been INCREDIBLY AMAZING, in every way, allowing me to relax, start this blog, plan, cook, photograph, and serve the ones I love, with incredible food that I got to create from my heart, and then share with the world.

I also got to explore the “ketogenic” way of eating, and have decided, that at this stage in our lives.. ( low carb is the way for me & Brian) it is seriously, the most healthy approach to nutrition. Mark my words, this WILL become the “norm” replacing the old addage of “fats being bad”.. it works, and I have so much information to share with you all.

SUGAR is the devil here..

I look forward to sharing my thoughts, and all culinary Goddess posts will resume in a few weeks.😉



Low Carb Easy Bread – Wednesday Weekly Recipe Post

EXCELLENT- Easy, –  Paleo, Keto, grain free, gluten free, LOW CARB BREAD😉

Makes 4 buns – ( 5 grams net carbs )


Makes 4 Buns

The Stuff you Need:

Dry ingredients:

  • 3/4 cup almond flour (almond meal)
  • 1/4 cup plain whey protein ( or- eliminate this, and use 1 full cup of Almond Meal)
  • 1/3 cup psyllium husks
  • 1/4 cup coconut flour
  • 1/4 cup flax meal
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt (pink Himalayan, or sea salt)
  • 1 tbsp sesame, sunflower, flax, poppy, or caraway seeds – (optional)

Wet ingredients:

  • 4 large egg whites
  • 1 large egg
  • 1/8 c olive oil
  • 1 cup boiling water

What to do with the Stuff


  • Preheat oven to 350
  • Mix dry ingredients together
  • Add wet ingredients to dry mix
  • Form into 4 “buns” on a cookie sheet lined with parchment paper
  • You can add sesame seed/flax/poppy seeds to the top (optional)
  • Bake for 40- 45 minutes
  • Cool on wire rack when cooled, cut in half with serrated knife
  • You can omit the savory spices above for a more traditional wheat flavor

    Each bun has 5 net carbs

LCHF, Paleo, Keto, sugar free “on the go” Picnic – Saturday Weekly Recipe Post

Went on a “last minute” quick getaway with my man.. We did a stellar road trip down the Great Ocean Road..I KNEW we would have no problem making this work for us,, the night before I roasted 2 -3lb chickens, boiled a dozen eggs, and grabbed some veggies and our “condiments”, including our protein powder, coconut oil, almond milk, himalayan rock salt, and stevia to pack in our cooler.

Here was one of our awesome picnics😉


YOU CAN DO THIS ..;-) we live VERY well, you just need to be spontaneous and creative once in a while😉

LCHF Life – Saturday Weekly Recipe Post

PicMonkey Collage

What to do, when you are SO BUSY, that you realize,  OH SHITT!! I didn’t do a post for Saturday! YEEEIKES….straight up? I PANICKED, I felt like I let myself down..and most of all, even the few followers that I DO have, I feel like I let “something” down..make sense? I LOVE posting stuff😉 and sharing..

I have NEVER, ever ( since I started this) ..”missed” a post.. I have FAITHFULLY posted EVERY WEDNESDAY and SATURDAY regardless of what timezone I’m in, what hanover status I’m in, no matter WHAT,  have POSTED EVERY Wednesday and Saturday ..no later than 09:30 E.S.T….. YUP!.. YAY me😉  and…… here I am- LITERALLY, scrambling to make sure I get something up here.. can you say LAST MINUTE DOT COM?.. ummm yah-, cause thats what I got for ya..

Life happens.. BUT- I have made a personal commitment to this, and most of all- I want to share..always WANT to share some AWESOME pics of some of the stuff I make/eat😉 HAVE AN AWESOME WEEKEND❤ Namaste’







“Kitchen sink” Fritatta..- Wednesday Weekly Recipe post



THIS, dish, is honestly, one of the most awesome culinary tidbits..A Fritatta is SERIOUSLY, one of the most versatile, healthy, quick, EASY meals to make- with WHATEVER you happen to have😉  I used my medium skillet for this one, it was late, we were hungry, I was running out of stuff, BUT we ALWAYS have eggs..ALWAYS have some sort of veggies, and meats ..so ..get busy!!  ;-)  sautee whatever mix of stuff you happen to have..(mind you- NOTHING is “off limits” for this dish..) I used some grass fed BUTTER to sautee this in..>.. mmmm BUTTER…..( or you may use olive oil if you prefer)  Be creative😉 get everything nicely sautee’d and soft. On the side, whip some eggs up ( with or without some cream, or broth for posterity)  pour egg mixture over your sautee mixture, cook until set a bit. If you add cheese, (or not) you may want to brown it a bit, so- set under a broiler for a few minutes, and wallah!

This is the best option, because it is a virtual crowd pleaser. You can tame the meatlover, or the vegetarian, the Paleo person, the Keto person, and pretty much just anyone who likes food. It is also great for breakfast, lunch and dinner too😉 also served hot, room temp or cold..;-) win win win win!!  As always , I highly recommend using only the cleanest food available in your area, free range , grass fed, organic.. Health is Wealth.   ENJOY!


What a Keto – Paleo- Low Carb – breakfast looks like – Saturday Weekly Recipe Post


How easy is THAT😉

Low Carb Herby Dinner Rolls

Low Carb Herby Dinner Rolls

Makes 12 dinner rolls


The Stuff you need:

  • 2 TBS coconut flour
  • 2/3 C almond flour
  • 1 & 1/8 C golden flax meal
  • ¼ tsp salt
  • 2½ tsp baking powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1½ tsp crushed, dried herbs (or 2 T. fresh, chopped herbs) you can use basil, rosemary, or mixture of any😉
  • 4 eggs  beaten
  • 1 c.water
  • 4 TBS olive oil

What to do with the Stuff:

  • Preheat oven to 350º
  • Lightly grease muffin pan with olive oil
  • In a large mixing bowl Beat eggs, olive oil, and 1/2 of the water
  • Measure all dry ingredients & add to egg mixture. Mix well
  • Batter will be stiff, gradually add more water in small increments
  • Mix well after each addition until batter becomes smooth enough to spoon into muffin pans
  • Spoon into muffin cups nearly full (they don’t rise much)
  • Bake for 20 minutes
  • Cool on wire rack for 15-20 min

EACH roll contains:

150 calories

6.1 g carbs, 4.43 g fiber, 1.6 g NET CARBS

5.51 g protein

12.5 g fat

“Healthy lifestyle” infused vodka – Saturday Weekly Recipe Post

I LOVE me some VODKA..😉

Don’t judge!… HA!  and, personally- I really wouldn’t care if you did😉


I THOROUGHLY enjoy my cocktail hour, and my “Bloody Mary Sunday’s”, and ..just the idea of having a cocktail, whenever.

Since we started this WOE, we have definitely “cut back” on our alcohol intake, as it’s not so much a diet (per se’), but has fast become a healthier way of life for the both of us. Be advised, I will never, ever completely give up wine, happy bubbles, or vodka..(or tequila, or a good spiced rum for that matter..!) HA…Sadly, beer  I bid you Adieu’ and I know that Cerveza’..has an extremely limited future in my life, but- that’s ok..this is all by conscious CHOICE.

We are currently in AU, and alcohol with the exception of local wines IS SO EXPENSIVE! Typically we would spend 15-20 bucks on Absolut vodka. HERE, in Oz…it goes for 38-40AUD for 750 ml..(WTF!!!???.) Shocking…I’m on sabbatical, and on a budget, and sadly- our past ways of enjoying of “spirits” as we did while living in Mexico…it just doesn’t fit as desired on our current Western lifestyle budget..(ho hum)

Don’t GET me started on our fondness for Tequila.. After coming from almost a YEAR hanging out in MX, and being able to sample EVERY local agave under the sun, some of the FINEST..it NEVER cost us more than 25 bucks a bottle ( and- that was for RESERVA’!)  ahhh …such great memories😉  So, yes..the shock of returning to a wildly expensive, Western culture..IT HAS a severe, harsh price tag. And, sadly we can NOT “drink away our troubles” about it, as we would end up in the poor house in a few months. Here, even the “ROT-GUT” Tequila, is NO LESS than 45AUD !!..SHOCKING, but, alas- an “excuse” for cutting back, and coming up with new ways to “stretch” out my fondness for drinking.

I have fast become a “sipper”..Since starting the “low carb” way of life, I completely abstained from alcohol for 7 weeks 52 days to be exact.. just because….it was sad,( as I said I ENJOY drinking) but, it was do-able. I do it every time I am deployed for months on end. I made this time abstaining, as a conscious choice, to give my amazing titanium-like liver a break after an entire 14 months of traveling the world, and imbibing whenever, wherever we choice😉

NO REGRETS, as I said, I ENJOY my cocktails😉  As of late, and becoming completely keto-adapted, I started incorporating my drinks into my Keto-lifestyle, always staying within my macros, but still enjoying life, as it is meant to be enjoyed😉 I stick to Martini’s, Gibson’s, and Vodka and soda, as well as the occasional wine, and sparkling wine as I LOVE love the grape😉

As for vodka infused  tea, you will be essentially making an “iced tea”, so keep that in mind. Chose what your favorite herbal flavoured teas are, and ones that won’t get bitter if they steep too long (such as green tea). I recently experimented with a Lemon Ginger blend, and a Peppermint Chammomile BOTH turned out lovely..I drink them straight, like a sipping thing. Brian tends to add club soda to his.

The “classic” recipes, call for mason jars, you are only using part of your 750 ml of voddy. OR, you can opt for the cheap budget version😉  My first “batches”,  I used 1 recycled coconut oil jar, AND green olive jar HA!😉

ANYWAY  I digress.. HAVE fun, enjoy, and…. Keep calm and Keto on

The Stuff you need:   – AND –    What to do with the Stuff:

3-4-5 bags of selected herbal tea bags in a jar with screw top lid ( I used 2 jars – for 2 different flavoured vodkas😉 )

Cover with vodka ( I can’t afford to be picky here, so it’s whatever is “on sale”)  😉

Add 1-2 tsps of stevia

Shake/mix until dissolved; you can add more stevia after few hours of steeping (if desired)

Let sit for at least 2 hours in the fridge (the longer it “steeps”, the more like your chosen tea, it will taste)

This infusion will actually start to take on the essence of flavour of your favourite herbal tea, after about an hour

About 4-5 hours, it really brings out the tea infused flavour…


*****I’m the girl that is watching carb/calorie count, so- I literally just pour myself a nice “shot” in a rocks glass, and SIP IT😉

Variations: combine with just iced tea, or float with soda water for a little fizz; add lemon, or lime slice, garnish (or even muddle) with fresh mint

Last day of 2014 – Wednesday Weekly Recipe Post

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WOW..is it ANOTHER year, passing right before my eyes?  IT IS INDEED.

What an extraordinary year ! I have been cooking ALL year long😉

I wish you, and yours the BEST New Year ahead.