Rum and Toasted Coconut Ice Cream

Rum and Toasted Coconut Ice Cream

Is there really anything better on a hot summer night than ice cream?  My big ole booty would certainly say not.  Just because my booty wants to be less booty-licious by being a low carber does not mean that we have to miss out on such a yummy treat!  I made this recipe exactly how All Day I Dream About Food wrote it since it was my first time making ice cream from scratch.  It was a time consuming process but if you've missed ice cream as much as I have, then it is WELL worth it.  Following her directions, the texture and quality was right on par with traditional ice cream (results may vary depending on your ice cream maker).  The flavor of rum and toasted coconut together was such a great combo that I would never have dreamed up on my own.  I plan on using this recipe as a base and experimenting with other flavors in the future.  One thing I will say, it has a bit of a weird bite in the flavor which I think it from the Splenda I used.  I know there are some other sweeteners or mixture of sweeteners that can be used to reduce that and create a closer match to sugar.  This was still an amazing recipe, just be aware that you can taste the artificial sweetener in it.

4 STARS
6 servings
3.5 net carbs per serving


2 cups heavy whipping cream
1/2 cup granular Splenda (or your sweetener of choice)
4 large egg yolks
1 cup full fat coconut milk
1/2 cup unsweetened coconut shreds, toasted (400 degrees for 2-3 minutes)
3 TBSP dark rum

Set a medium bowl in a large container of ice water.

In large saucepan over medium heat, combine cream and sweetener and cook, stirring occasionally, until mixture reaches 170F on a candy or instant-read thermometer. 

Meanwhile, beat egg yolks until light yellow and thickened, about 3 minutes.  Very slowly whisk ½ cup of the hot cream into the yolks to temper them, then gradually whisk tempered yolks back into the saucepan.  Continue to cook mixture, stirring continuously, until it reaches 175F to 180F.  Do not let it come to a boil.

Stir in the coconut milk and toasted coconut.  Pour mixture into the bowl set into the ice bath and let cool 10 minutes, then cover tightly with plastic wrap and chill until cold, at least 3 hours. 

Stir in rum and pour into canister of an ice cream maker.  Churn according to manufacturer’s directions until thickened and creamy, about the consistency of soft serve ice cream.  Transfer to an air-tight container and press plastic wrap flush to the surface.  Chill until firm but not rock hard, about 2 more hours.   Serve immediately. 

If you will be freezing the leftovers for later use, be sure to let them warm in the fridge or on your counter to make them soft enough to serve.

Smokey Grilled Pork Chops

Smokey Grilled Pork Chops

This is an old recipe in the rotation, dating back to my carb-etarian days.  The Hubs LOVES when I make these pork chops.  I've made them with steak as well and they were just as good.  They are so simple to make, I mean you basically throw some spices onto meat and then throw meat on the grill.  Can't go wrong with that!  Happy grilling!


5 STARS
4 servings
4 net carbs per serving


1 TBSP seasoned salt (check labels as some have sugar)
1 tsp ground black pepper
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP ground paprika
2 tsp worcestershire sauce
1 tsp liquid smoke flavoring
4 pork chops

Prehead an outdoor grill for medium heat.  In a small bowl mix together all ingredients, except pork chops until thoroughly combined and made into a paste.  Rub the spice mixture paste all over both sides of the meat.  Allow to stand for 10 minutes for flavors to meld.  Grill the pork chops over indirect heat until no longer pink inside, about 12 minutes per side depending on thickness of pork chops.

Broccoli in a Garlic Herb Cream Sauce

Broccoli in a Garlic Herb Cream Sauce

I have a thing for making cream sauces out of Laughing Cow Light cheese.  It's just amazing how those little simple wedges turn into the most perfect creamy and rich sauce when mixed with heavy cream.  I've used Laughing Cow to make sauces in my SHRIMP IN A GARLIC CREAM SAUCE as well as my CHICKEN IN A SUN DRIED TOMATO CREAM SAUCE.  The newest thing to try this magic sauce on is vegetables!  The Hubs and Girl liked it (Boy is out of town) and I thought it was a nice change from our normal basic steamed and buttered broccoli.

4 STARS
4 servings
5 net carbs per serving


1 pound frozen or fresh broccoli florets
3 wedges of Laughing Cow Light Garlic & Herb Spread
1/3 cup heavy cream
chopped chives (optional for garnish)

Steam broccoli using your preferred method (I use a microwave steamer).  Meanwhile, in a small saucepan, cook Laughing Cow wedges over medium heat until melted and kind of a chunky, melted mess, stirring regularly.  Add the heavy cream and continue to stir.  In a few minutes the magic happens where that goopy mess because a lovely cream sauce.  Pour sauce over broccoli and garnish with chopped chives if desired.

Rosemary Ranch Chicken or Shrimp Skewers

Rosemary Ranch Chicken & Shrimp

I recently planted some fresh herbs in my garden so I'm having to come up with recipes that use them so they don't go to waste, hence came throwing some rosemary in with this marinade.  Man oh man am I glad I did because it really is a nice touch.  I think the flavor would have been a bit flat without it.  These came out much better than I was anticipating.  My entire family loved the skewers, with the Hubs declaring the shrimp even better than the chicken.  I thought both were amazing and have been unable to decide which one I liked better.  I think the marinade would be great with pork too.  Use it on whatever you have in the house and I'm pretty sure you'll be pleased.


5 STARS
4 servings
3.5 net carbs per serving


1/4 cup canola oil (or your oil of choice)
1/4 cup prepared ranch salad dressing (I used Ken's at 1 net carb per serving)
1 1/2 TBSP fresh rosemary, finely minced
2 tsp lemon juice
3 TBSP worcestershire sauce
1 TBSP granular Splenda (or your sweetener of choice)
salt and pepper to taste
4 boneless skinless chicken breasts, cut into 1 inch cubes OR 40 peeled and deveined shrimp
skewer sticks


If using wood, soak skewers in water for 30 minutes so they don't catch on fire on grill.  In a large gallon size bag mix all ingredients together (if making chicken AND shrimp, marinade in separate containers).  Marinade in refrigerator for 1-3 hours.  Preheat grill to medium high.  Thread chicken or shrimp onto skewers (separate skewers if making both because shrimp cooks much faster).  Grill shrimp until opaque.  Grill chicken for approximately 8-10 minutes until no longer pink in center.

Roasted Parmesan Crusted Asparagus with Balsamic

Roasted Parmesan Crusted Asparagus with Balsamic

I had high hopes for this recipe.  However, I found the asparagus a bit bland.  Certainly nothing wrong it, it just didn't really wow me.  Perhaps my Balsamic Vinegar isn't a good enough one.  I do think that this recipe could be improved by adding WAY more Parmesan, like really coat it on to make a real crust.  Perhaps even roll the olive oil covered asparagus right in the parmesan.  Yeah, that's the way to do it.  I'd probably throw some garlic powder in there too.  I've written the recipe below on how I'd do it next time, not how I did it this time.

3 STARS
4 servings
4.5 net carb per serving


1 pound thin asparagus spears, woody ends trimmed
1 TBSP olive oil
2 ounces shredded parmesan cheese
black pepper to taste
1/4 cup balsamic vinegar


Preheat oven to 450 degrees.  Roll asparagus in olive oil, coating thoroughly, then roll in Parmesan cheese.  Place on foil covered baking sheet in single layer.  Pepper to taste.  Bake 12 to 15 minutes until asparagus is roasted and cheese is crusted.  Plate asparagus and drizzle balsamic vinegar over.

Deep Fried Cauliflower

Deep Fried Cauliflower

Oh my!  I've never had deep fried cauliflower before but I can tell you that this will not be the last time.  Such a fun way to eat your vegetables!  A big thank you to Heart of a Country Home for such a fabulous recipe.  The original recipe is vague on the spices to add to the cheese "breading" so I used the spice mixture from my Parmesan Crusted Wings recipe since the spice balance on them is just perfect to me.  Ok, one last link but it must be mentioned: I dipped these awesome little bites into the most fabulous sauce ever!  Trust me and make the sauce from my Bangin Shrimp recipe.  It really is that extra oomph to make this side dish....er...bangin! *INDUCTION FRIENDLY*

4 STARS
4 servings
3 net carbs per serving

One 10 oz bag frozen cauliflower (fresh won't cook before coating browns)

1 egg

3 TBSP heavy cream

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

2 tablespoons dried parsley 
1 tablespoon dried oregano 
2 teaspoons paprika 
1 teaspoon salt 
½ teaspoon pepper 

hot oil for deep frying (I used canola)

Rinse and thaw the frozen cauliflower.  Drain off the water.  With a fork or whisk, mix the cream with the egg.  Set aside.  Add your spices to both cheeses, stir and set aside.

Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.

Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.

Bangin Shrimp

Bangin Shrimp

Oh my this shrimp from Skinnytaste is good!  I modified the original recipe just a tiny bit in order to get it low carb (Skinnytaste is a low calorie/low fat website).  This Bangin sauce would be good on anything!  I made a double batch and used some of it to dip Deep Fried Cauliflower Bites in (recipe coming soon).  This sauce would seriously be good as any dip, sauce, on chicken, fish, etc.  My Hubs loved it as well, both on the shrimp and as a dip for the cauliflower.  The original recipe said to grill the shrimp but I wasn't feeling like going through the trouble so I threw them in a wok with some oil.  I'm sure it would have been better grilled but this sauce is so amazing, I really didn't care about the shrimp itself, it was just the things to put the awesome sauce on.  Can you tell I really liked it? :) P.S. Sugar Free Imitation Honey is pretty each to find.  It is at most major grocery stores and even Target.

5 STARS
4 servings
2 net carbs per serving


3 TBSP mayonnaise
2 TBSP scallions, chopped fine
1 TBSP chili garlic sauce
1 TBSP sugar free imitation honey
1/2 tsp Sriracha (aka Rooster Sauce)
40 raw large shrimp, shelled, deveined 
fresh cracked pepper
1 tsp oil of choice



Combine the mayo, scallions, chili garlic sauce, sugar free honey and Sriracha sauce in a small bowl.  Set aside.  In a wok or large skillet, heat oil on medium high.  Cook shrimp until barely opaque (maybe 2-3 minutes).  Pour mayo sauce over shrimp and serve.