LivingLinda.com
  • About
    • Disclosure
    • Privacy Policy
  • Moving to/Living in Portugal
  • Caturday
    • Caturday 2023
    • Caturday 2022
  • Pet/House Sitting
  • Recipes
  • Shop
    • Art Gallery
    • Photography
    • Coloring Club Yearly Membership
    • Massage Therapy
    • Books >
      • Coloring Books
      • Cookbooks
      • National Pancake Day Sale
      • Massage >
        • Prosperous Massage Practice
  • Travel
    • Caribbean
    • Costa Rica
    • Cruising
    • Europe
    • North America >
      • United States
      • Canada
      • Arizona
      • California
      • Colorado
      • Florida
      • Georgia
      • Hawaii
      • Maryland
      • National Parks & Monuments
      • Nevada
      • New Mexico
      • Virginia
      • Washington
      • Washington DC
  • Contact
  • Blog

Keto Cheesy Bacon Onion Rings

5/24/2023

0 Comments

 
These baked keto cheesy bacon onion rings are super crispy, easy to make and are a fraction of the carbs of their deep fried breaded counterparts.
Picture
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
Onions, a great source of fiber and a powerful prebiotic food, can be Keto-friendly if used in moderation. One cup of raw onion contains 12.4 g net carbs.  These Keto onion rings are low in carbs.
​Keto Cheesy Bacon Onion Rings
Yields 6 onion rings

​Ingredients:
1 medium large red onion (or onion of your choice)
1/4 cup cooked bacon, chopped
1 Tablespoon parmesan cheese
​2 cups shredded cheese (I used a Mexican blend)
​Chopped parsley for garnish
Directions:
Preheat oven to 400°F.
Peel your onion and cut into ½ inch slices and separate into rings.​
Spritz your donut pan with olive oil spray to prevent sticking. Now sprinkle a layer of shredded cheese into your donut ring.
Add a raw onion ring on top of your shredded cheese
​Sprinkle chopped bacon and parmesan cheese.
Now completely cover onion with more shredded cheese.
Place in the oven for 10-12 minutes.
Remove from oven.  Place on paper towels to let cool.  
Top with chopped parsley.  Serve with your favorite dipping sauce.
Picture
Picture
Picture
Picture
Picture
Leftovers can be stored in an airtight container in the refrigerator (for up to 5 days) or in the freezer (for up to 6 months).  Reheat in microwave.  I started with 10 seconds and then consecutive 5 second increments to find the right level of warmth.
0 Comments

Easy 5 Minute Keto Granola

3/3/2023

0 Comments

 
This Keto granola is crunchy and perfectly sweetened! Delicious with your favorite nut milk, over a little plain Greek yogurt or fresh fruit. This is a breakfast and snack must for any Keto or low carb diet!​
Picture
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
I've made granola several times but it's so much easier just to buy it when you are in a hurry.  I love Lakanto's Keto Granola.  But now that I live in Portugal, it's a bit harder to get some of the products I used in the U.S.  So I'm back to making my own since I haven't found a Keto option here.

And this one is super easy.  Done right on the stove, in just 5 minutes!
Easy 5 Minute Keto Granola
Yields approximate 3 cups

​Ingredients:
1 cup pecans
1 cup walnuts
1/2 cup unsweetened coconut flakes
1/4 cup roasted pepitas
1/4 cup sunflower seeds
2 Tablespoons Chia seeds
2 Tablespoons Hemp seeds
2 Tablespoons Flaxseeds
4-5 Tablespoons Lakanto Monk fruit sweetener
2 Tablespoons coconut oil 
1 teaspoon cinnamon
Pinch of pink salt
Directions:
Place a 
large skillet on medium heat. Add oil and let it melt.

In a food processor, pulse pecans and walnuts a few times until coarsely ground into medium pieces (similar size to the other nuts and seeds) or chop by hand.

Add pecan/walnuts pieces and all remaining ingredients to the skillet and stir well to combine.

Cook for about 5 minutes, stirring occasionally until golden and fragrant.


​Pour granola onto a sheet of parchment paper and let cool.

Once cooled, break into clusters and transfer to a jar (for immediate eating) or Ziploc bag (to put in freezer). 
NOTES:
Alternate Cooking Method:  Bake at 325°F for about 10-15 minutes, stirring halfway through (oven times vary so watch closely to prevent burning).
To store: place granola in an airtight glass jar for 1-2 weeks (I keep mine in the refrigerator), or plastic Ziploc bag for 2 months in the freezer.
Picture
Customize with the following variations:

Swap the cinnamon for another spice such as:
nutmeg/allspice/pumpkin spice for a fragrant Autumn granola
or a pinch of cayenne if you like it spicy!

Change it up by adding extracts (add these to the oil at the beginning):
vanilla extract
almond extract
maple extract
Picture
Recommended Posts
Picture
Picture
Picture
0 Comments

Vadalia Onion Dip

2/6/2023

1 Comment

 
This recipe for Vadalia Onion Dip is sweet, creamy and gooey-gooey!  It comes together in minutes and baked in the oven.  
Picture
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
You won't be able to resist this Vidalia Onion Dip. I was first introduced to this dip at a community block party when I lived in Alexandria, Virginia.  It was so delicious, I had to ask my neighbor for the recipe. 
This recipe is s a super easy appetizer that only requires 3 ingredients, chopped onions, real mayonnaise and Swiss cheese. It's the ultimate holiday, game-day and  party dip!
Picture
Vadalia Onion Dip
Makes approximately 2 1/2 cups

Ingredients:
3 cups chopped Vidalia* (about 1 large)
1 cup shredded Swiss cheese
1 cup mayonnaise
Fresh coarsely ground pepper, optional
Assorted crackers or fresh vegetables

*or substitute other sweet onion

Optional add-ins:

1/4 cup prepared horseradish
1 teaspoon hot pepper sauce​
Directions:
Preheat oven to 375°. In a large bowl, mix the ingredients. Transfer to a deep baking dish.
Bake, uncovered, until edges are golden brown and onion is tender, 25-30 minutes.
If desired, sprinkle with additional cracked black pepper.
​
​Serve warm with crackers or vegetables.
Picture
Nutrition Facts: 1/4 cup (calculated without crackers and vegetables): 212 calories, 21g fat (4g saturated fat), 18mg cholesterol, 143mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.
UPDATE:
​I had some leftover dip so I used it to top some turkey meatballs and served it with green beans and fresh strawberries for dinner. So delicious!
After I pan fried the turkey meatballs, I scooped the remaining dip into the frying pan and stirred to melt the dip.  Give it a try!
Picture
1 Comment

Avocado Chips

2/1/2023

0 Comments

 
Perfect for snacking, these crispy baked avocado chips taste like guacamole in chip form. They're also low carb and gluten-free.
Picture
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
These chips are yummy and easy to make.  They make the perfect alternative to chips.  Serve for a mid-afternoon snack, game day or party appetizer.  
Picture
Avocado Chips

Ingredients:
2 large ripe avocados
3/4 cup fresh grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
your favorite dressing or dip, for serving
Picture
Want more recipes like these crispy Avocado Chips?  Check out my Keto Holiday Cookbook.

​Directions:
Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
Cut avocados in half and remove pit. Scoop out flesh of avocado and add to bowl of food processor. Add Parmesan cheese, lemon juice, garlic powder and Italian seasoning. Pulse until fully incorporated. Season with salt and pepper and mix.
Use small ice cream scoop (or heaping teaspoon), scoop mixture on to baking sheets. Leave 2-3 inches in between each mound. Flatten each scoop with back of spoon.
Bake about 30 minutes until crisp and golden. Cool completely.
Serve with your favorite dressing or dip.
Picture
NUTRITION
serving: 6 chips, calories: 191kcal, carbohydrates: 6g, protein: 7g, fat: 16.5g, saturated fat: 4.2g, sodium: 259.4mg, fiber: 4g, sugar: 0.4g, net carbs: 2g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
0 Comments

​Turkey Avocado Burgers (Gluten Free)

10/19/2022

0 Comments

 
This easy healthy turkey burger recipe with avocado, sprouts is a must! It's gluten free!
Picture
This healthy turkey burger recipe is one you’ve got to try! Not only is it a healthier take on a traditional burger with the use of turkey, but it’s also just loaded with flavor yet contains simple, wholesome ingredients.
Turkey Avocado Burgers
Yields 4 large burgers or 8 sliders

Ingredients:
1 Tablespoon butter
1 Tablespoon olive oil 
1 lb. ground turkey
1 firm but ripe avocado
1 clove garlic, chopped
1 small onion - grate or chop finely
1/3 cup gluten free Panko breadcrumbs (substitute Keto friendly breadcrumbs to make Keto-Friendly)
1 egg
1/4 teaspoon dried rosemary
salt and pepper
4 gluten free buns (substitute Keto bread to make Keto-Friendly)
Sunflower sprouts (optional)

Directions:
To a medium bowl, add egg and whisk.  Add remaining ingredients and toss being careful to not mush the avocado.  Shape into 4 large patties or 8 small sliders.  Season with salt and pepper.

Melt butter in large frying pan.  Add olive oil.  Place turkey burgers in pan for about 4 minutes on each side or until inside of burger reaches 165 degrees.

Serve on gluten free bun with sprouts and mayo or your choice of condiments.
Picture
Picture
Related Recipes
Picture
0 Comments
<<Previous

    Linda Roisum

    Chief taste-tester and food finder

    Archives

    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    November 2021
    September 2021
    May 2021
    September 2020
    April 2020
    March 2020
    February 2020
    September 2019
    July 2018
    April 2018
    December 2017
    April 2017
    April 2016
    March 2016
    November 2015
    October 2015
    September 2015
    August 2015
    April 2015
    June 2014
    March 2014
    December 2012
    June 2008

    Categories

    All
    30 Minute Meals
    Alaska
    Appetizer Recipes
    Arizona
    Art
    Breakfast Recipes
    Bright Line Eating
    Burgers
    Caldas Da Rainha
    California
    Christmas
    Coimbra
    Condiments
    Cookies
    Cooking Classes
    Cooking For Two
    Denali National Park
    Dessert Recipes
    Dips
    Freebies
    Germany
    Health
    Holiday
    Hysterectomy
    Keto Recipes
    Lisbon
    Main Course Recipes
    Monthly Recap
    Moving To/Living In Portugal
    Museums
    National Parks
    One Pot Meals
    Portugal
    Poultry Recipes
    Red Meat Recipes
    Round-Ups
    Salsa & Guacamole
    San Diego
    Seafood Recipes
    Seville
    Side Dishes
    Sides
    Sintra
    Slow Cooker/Crock Pot Recipes
    Smoothies
    Soups & Stews
    Spain
    Street Art
    The Algarve
    Warm Drinks
    What I Ate
    Zoo

    RSS Feed