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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.*

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Loaded cauliflower casserole

Ingredients 2 lbs cauliflower florets 8 oz sharp cheddar cheese shredded, divided 8 oz Monterey Jack cheese shredded, divided 8 oz block cream cheese softened 4 tablespoons heavy cream 1 1/2 cups green onions sliced (2 bunches) 6 slices bacon cooked and crumbled 1 clove garlic grated Salt & pepper to taste Instructions Preheat oven to 350 degrees Steam cauliflower florets until tender, about 5 minutes. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream Stir in sliced green onions, chopped bacon, and garlic Set aside Drain any liquid from steamed cauliflower and add to cheese mixture Stir cauliflower and cheese mixture together Taste for seasoning, and add as necessary If you want a finer texture, give a few mashes with the potato masher Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese Cover dish with foil and bake for 25 m...

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...