Skip to main content

About the chef!!!

Welcome! If you are reading this, there is one of several reasons why:
1. You know me and I urged you come check out my blog or one of the many recipes I hope to eventually have filling the homepage! In this case, Hey, nice to see you again- Enjoy!
2. You don't know me, and probably happened on this blog by chance (or Google)! In this case- nice to meet you and I hope you enjoy my blog!
3. You are a keto beginner or master chef looking for new ethnic tastes, belly-warming comfort food recipes, or you have heard through some wonderful cooking publication that this is THE blog for great-tasting keto recipes. In this case, I should be famous and may not have as much time to dedicate to this blog because I am off opening a chain of restaurants and living my culinary dream! In this case, you better get these recipes fast; they may be copyrighted work only available in a published cookbook soon and you will have to pay a FORTUNE for them!!!

Whatever reason brought you here, my passion in life is all things food. I fondly remember growing up watching my mom cook from scratch every single day and as I grew older, my memories became cooking with her for special holidays and get-togethers.

Since 2017, Del and I have been on a keto lifestyle journey. Since starting keto, we have had many trials and tribulations when it comes to keto cooking, so I am revamping this blog to share our failures, our successes, and all the wonderful foods we discover. I pour all my love into my cooking, every single day and I don't believe this notion has to change because we eat keto now. I aspire to one day open my own restaurant, but until then I have decided to share my love of keto and food with you through my recipe blog!

Although I may occasionally write about something other than cooking, most of all the posts on this site will be my recipes that I have created or happened upon.

Thank you for taking a taste of my culinary world, I sincerely hope you enjoy these tastes as much as I do and that you find some keto tips, tricks and recipes that helped me and my family become healthier and happier!

Me! (after 11 months of keto living and 70 lbs less!)


*This should go without saying, but I am not a doctor, a lawyer, or any other fancy pants hot shot. Talk to a professional if needed. The advice here is only intended to be just that; take it or leave it!
* Recipes and writings on this site, unless otherwise noted, are property of Jeanne Goodblanket and are not allowed for reproduction or use in any other public forum without consent of the author.*

Popular posts from this blog

Olive oil cake with chocolate ganache

The olive oil in this cake makes it super moist, which is hard to achieve when working with coconut flour. Infused olive oils work wonderful in this cake; I have a blood orange infused olive oil that I will substitute into the recipe sometimes. The chocolate ganache is quick and easy, but tastes sublime! Enjoy! 1 cup olive oil 3/4 cup Coconut flour 3/4 cup erythritol 6 large eggs 2 tsp Baking powder 1 1/4 tsp Baking Soda 2 tsp vanilla extract 1/4 tsp Pink Salt INSTRUCTIONS Combine all dry ingredients in a bowl and set aside. Beat eggs to double the  original volume in another bowl. Add olive oil, and vanilla extract to eggs and combine. Slowly add the dry ingredients into the wet as you combine. Pour into a greased pan (I used a 9 inch springform pan). Bake at 350 for 30 minutes (until edges will have browned and toothpick comes out clean). Allow to cool completely, then cover in chocolate ganache.  Ganache: 1/2 cup heavy whipping cre...
Post a Comment
---View Full Recipe---

I can't believe it's low carb chocolate mousse

This recipe is not quick, but it is an indulgent dessert that will definitely have you asking yourself how could this possibly be keto? Ingredients:  4 large egg yolks  1/4 cup Swerve sugar substitute +another 2T. In the whipped cream  2 cups heavy cream  8 ounces (90%) or darker chocolate or Lilys chocolate chips (90% chocolate will have some sugar in it, Lily's chocolate chips are stevia sweetened) 1 teaspoon vanilla extract  Apx 1/4 teaspoon cream of tartar  1/2 teaspoon espresso powder  Directions  1. In a medium saucepan, whisk together egg yolks, 1/4 cup Swerve, and 3/4 cup heavy cream, vanilla and chocolate. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat. Put into a bowl;   chill until cool. (use plastic wrap over the top to avoid "skin" from forming). 2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons swerve...
Post a Comment
---View Full Recipe---

Keto zucchini au gratin

INGREDIENTS 3 medium Zucchini (sliced in 1/4" thick slices) Sea salt Black pepper 3 oz Brie cheese (edges cut off) 1/3 cup Heavy cream 2 tbsp Unsweetened almond milk (or any milk of choice) 1 tbsp Butter 2 cloves Garlic (minced or crushed) 1 cup Swiss, Gruyere, Cheddar, shredded cheese blend (or any shredded sharp cheese) 1/2 tbsp Italian seasoning INSTRUCTIONS Toss the zucchini slices with sea salt. Place into a colander and set over the sink to drain for 45 minutes. Pat dry at the end. Preheat the oven to 400 degrees F. In a small 1.5 quart casserole dish, arrange the zucchini slices in several overlapping rows. Season lightly with black pepper. (They already have salt at this point.) Combine the brie, cream, milk, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. Pour the mixture evenly over the zucchini. Sprinkle the shredded cheese blend on top. Top wi...
Post a Comment
---View Full Recipe---