Saturday, July 1, 2017

Not waiting until Mexico to get healthy: Keto biscuits

On an expat board, I asked how expats' lives changed when they moved to Mexico. We don't see ours changing that much. I mean, we lived much the same in Australia as we do now in Tulsa, Oklahoma. One soon-to-be expat explained that she saw their lives changing a lot. For one thing, they are looking forward to a healthier lifestyle.

To some extent, we too are looking forward to a healthier lifestyle, but we aren't waiting until we get to Mexico to make changes. In fact, we've been trying to live healthy for many years now.  For one thing, we eat very healthy food. I have high blood sugar, and don't want to take medication for it, so we eat a very low-carb diet. It doesn't keep me skinny, but I'm not fat either.

We eat very few processed foods and NO fast food. Most of our meals are cooked at home. This summer we have a great crop of tomatoes, peppers and basil. We also have apricot and an peach trees.

This Saturday morning, the first day of a four-day 4th of July holiday weekend, I am trying a new recipe for low-carb biscuits. We're going to have it with some homemade apricot jam (spoiler-it's not really keto because it's fruit, but it's sweetened with Swerve, so much better than anything we could buy.)

Here's the link to the recipe: https://snapguide.com/guides/make-low-carb-biscuits/

I didn't have sour cream, so I used a softened package of cream cheese. That made them a little firmer, but I put them in muffin pans anyway.  Also, since I wanted them for jam, I added a pinch of Slap Yo Mamma seasoning instead of the salt and garlic powder. You couldn't really taste it, but I guess it gave them just a little spicy edge. I also used mozzarella cheese. Cheese is optional in the recipe.

I cooked them in the toaster oven, and left them in just a tad too long. Maybe 400 that the recipe calls for might be a little hot. I'll probably try 375 or 350 next time.  The recipe made twelve muffins.

They were a success. Nice texture and tasty Great with my apricot jam.  I think this recipe is a keeper.







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