Tag: Keto

Key Lime Cheesecake (with a no-bake filling!)

Here we go again…

On most Shabbat afternoons, you might find me scouring through my vast collection of cookbooks, looking for some inspiration for my next recipe. I never feel like I’m lacking content, but for Shavuot, I always struggle with the perfect recipe.

Do I do ANOTHER cheesecake? Are we sick of those?

Do I do dairy-free? Is that too far out of the spirit of the holiday? Oh how dare I go there…

Well, lately my goal is not to overthink, but just to give you all some good, EASY and approachable recipes – for a holiday, or any time of year.

So for this year’s Shavuot, let’s go with a recipe that isn’t too complicated and doesn’t require a million trips to different stores, all while (most of us) are still treading through the stay-at-home order. This Key Lime Cheesecake is so easy, and let me tell you…it’s addicting. It’s a hard job working on recipes and having to eat them throughout the week, am I right?

But truly the best part about this cheesecake is that the crust is the ONLY thing you have to bake! I don’t love the taste of no-baked crusts, so all it needs is 10 minutes in the oven. And not baking the filling just makes it that much simpler. No eggs, no water baths, no cleaning 8 different bowls. Just simple ingredients for a cool, creamy, perfectly-tart cheesecake. Just top with fresh whipped cream (or whipped coconut cream) and add extra lime zest and voila, dessert is served.

It’s EASY being green!

I’m assuming you might have scrolled down already to the recipe, OR you could have you’ve guessed the secret ingredient as to how the pie gets that vibrant green color. Behold, the avocado! If you’re like me and living with someone who isn’t a fan of the wonderfully creamy green-pitted fruit, well just tell them what’s in it, AFTER they’ve devoured their slice. My husband isn’t a fan of anything that’s tart, but he did say “it wasn’t bad” – and in Ellie speak, that is a huge compliment, HA! I did come clean in the end. 🙂 Clearly this is one of those instances where hiding healthy foods to get your loved one to eat it is just plain worth it.

Last but not least, one more big tip for you all! If you’re feeling rushed or just don’t want the hassle of making the crust and baking it? Ya’ll, just make the filling, set it, then pipe it into custard cups for a key lime mousse. Crust is totally optional, so have fun with this recipe and play around with how you want to serve it. You could also just make the filling and eat it right out of the bowl. I’ll be honest, I just MAY have licked the bowl clean after I poured the filling. Hey, it’s quality control! 🙂

And of course, to all of you gluten-free and/or keto people out there – this recipe is perfect for you. But of course, anyone will love this.

Wishing you all a happy, healthy and safe Shavuot!

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Key Lime Cheesecake
Prep Time
20 mins
Cook Time
10 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
Crust
  • 2 cups Almond Flour
  • 1/3 cup Coconut Oil, melted
  • 3 tbsp Sugar Or use sugar substitute like Swerve, as I did!
No-Bake Key Lime Filling
  • 2 Medium-sized avocados (ripe)
  • 12 oz Cream cheese, softened (1 1/2 bricks) This is key - you want the cream cheese to be at room temp, otherwise you won't get a smooth filling
  • 1/4 cup Sour Cream
  • 4 Limes, zested and juiced
  • 1 cup Sugar Or use sugar substitute like Swerve, as I did!
  • 1 tsp Vanilla extract
Instructions

  1. Make the crust: Pre-heat oven to 350F

  2. Grease the bottom and sides of a spring-form pan with oil

  3. In a bowl, mix the almond flour, coconut oil and Swerve (or sugar). Using your hands (or an electric mixer), mix all ingredients until the coconut oil is evenly distributed throughout the dough. I like using my hands for this since it's easier for me to feel that all the ingredients have mixed thoroughly

  4. Press the crust into the spring-form pan and up the sides, making sure it's an even layer throughout

  5. Bake for 10 minutes at 350F

  6. While the crust is cooling, make the filling

  7. In a blender, or big bowl using a hand mixer, blend the avocados, cream cheese, lime zest and juice (you can use regular limes if you can't find key limes), sour cream, sugar, and vanilla extract

  8. Make sure the crust is completely cooled before pouring the filling on top

  9. Chill in the fridge for at least 4 hours, or up to overnight until fully set

  10. Top with whipped cream, and garnish with extra lime zest!

  11. Note: Since the pie is made with avocados, it will start to turn a bit brown, but if you cover it tightly, it'll still be delish. Try and cover the pie as best you can, but be warned, the filling might stick a bit to your plastic wrap or foil. But no worries, the pie should last 1 week in the fridge (if it makes it that long without everyone devouring it) and

 

Blistered Green Bean & Tomato Salad with Basil Garlic Dressing

Hooray for easy #quarantine recipes!

Here’s the scoop. Since we’re all continuing to spend more time at home, I think we’re all looking for easy meals to make, especially while some of you are juggling Zoom meetings, screaming kids and perhaps trying to stay sane. Well, today, I’m giving you an incredibly easy (under 20 min) that is a healthy side dish for Shabbat or any day of the week. This Blistered Green Bean & Tomato Salad with Basil Garlic Dressing is just what the doctor ordered. Well, you know what I mean. 🙂

The trick to making this dish is to get your pan screaming hot. And once you add in the green beans and tomatoes, don’t move them around just yet. Wait a few minutes for them to get a little charred and blistered and the tomatoes have started bursting. I added pomegranate vinegar for a hint of sweetness (you can find it at Trader Joe’s – here’s hoping they still have it)! But fear not, you can use apple cider vinegar, or rice wine vinegar would be delicious too. Then add in some olive oil, salt and pepper, and a BIG squeeze of lemon. Because as we know, everything is better with a squeeze of lemon.

Have more time on your hands? Add in some roasted garlic to the dressing instead of raw garlic. This will bring an additional sweetness and mellow out the garlic a bit.

My Holy Grail Dressing

Full disclosure about this dressing. I can eat it on EVERYTHING. Okay, maybe that’s a bit of a stretch, but this dressing is so versatile! It’s great as a salad dressing, a dip for veggies or tortilla chips, would be perfect for a summer pasta salad, or you can even slather it on chicken or salmon before roasting in the oven, since it’s dairy-free! I also like to make this dressing base and add in other herbs like dill and parsley for a homemade ranch dressing. My husband will typically find me dipping practically anything I can find in our fridge, into this dressing. And he might also find me licking my bowl clean (#sorrynotsorry).

Remember when I said this dish was so quick, it can be made in under 20 minutes? While the green beans and tomatoes are getting charred in the pan, this is your chance to make the dressing. Can we say #multitasking? It truly takes about 5 minute and some of the ingredients like lemon, salt and pepper are used for both ingredients, so less trips to the fridge.

That’s it, folks. Easy, yet impressive-looking side dish that you might want to serve for this upcoming Shabbat lunch, or for your next picnic (only if you’re social distancing, that is). It also holds well in the fridge the next day, though the beans won’t be crispy, but I think this side is perfect served warm, room temp or cold.

Enjoy making this Blistered Green Bean & Tomato Salad with Basil Garlic Dressing – and hope ya’ll are staying safe!

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Blistered Green Bean & Tomato Salad with Basil Garlic Dressing
Prep Time
10 mins
Cook Time
20 mins
 
Course: Salad, Side Dish
Servings: 4 people
Author: Rachel Katzman
Ingredients
Blistered Green Bean & Tomato Salad
  • 1/2 lbs. Green Beans, trimmed
  • 1 pint Cherry tomatoes
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Pomegranate Vinegar Or use apple cider or rice wine vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 Lemon
Basil Garlic Dressing
  • 2 Eggs, organic and pasture raised
  • 1-2 Garlic cloves
  • 1/2 cup Fresh basil, rinsed
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Truffle and parsley seasoning Totally optional but it's SO good in this dressing!
  • 1 cup Avocado oil Or use another neutral-flavored oil, such as light olive oil, or if you're keto, use MCT oil!
  • 1/2 Lemon Use the other half of the lemon you cut for the green beans
Instructions
Blistered Green Beans & Tomatoes

  1. Pre-heat a large skillet until it's screaming hot

  2. Add in the olive oil, green beans and tomatoes and DO not move for a few minutes until the veggies are starting to blister and tomatoes are starting to burst

  3. Mix the veggies until all are getting equal heat, another 10 minutes until slightly charred

  4. Add in the vinegar and salt, pepper

  5. Finish with a squeeze of lemon

  6. While beans are cooling slightly, make the dressing

Basil Garlic Dressing

  1. In the jar of an immersion blender, add the eggs, garlic, salt, pepper, truffle seasoning, basil and oil

  2. Place the immersion blender all the way to the bottom of the jar and start blending, without moving the blender

  3. Once the mixture starts to emulsify, after about 10-15 seconds, slowly move the blender up to the middle and top of the blender cup, making sure all of the oil is incorporated

  4. Blend for another 20-30 seconds until it's thickened and it look like mayo!

  5. Plate the green beans and tomatoes in a large bowl and add 2 tablespoons of the dressing (to start, you can always add more, but you don't want the dressing to drown the green beans)

  6. Plate the side dish on a large serving platter and squeeze some more lemon, if you'd like

  7. This dish is great served warm, room temp or even cold!

 

Breakfast Cereal Muffins

Kitchen MacGuyver

If you’re like me, then you might be getting a little bored with the food you have at home during this quarantine. Of course, I’m trying to be strategic in what I absolutely NEED to go out and get, but lately, it’s even more important to get creative with what you already have in the fridge. I call it “Kitchen MacGuyvering”! It reminds me of that scene from Friends when Chandler asks Monica, regarding what food Joey has in his fridge, “you’re a chef. What can you make with baking soda and beer?” 🙂 Well, after channeling my inner Monica, doing some research and taking inventory of my pantry, I decided on these Breakfast Cereal Muffins!

Cereal Fanatic

Now you might be wondering what type of cereal would work best in this recipe. And my response would be – ANYTHING! My husband happens to love cereal, and we’re talking any and all varieties of sugary cereal. Sorry Ellie – but hey, I still love you, even if you eat Fruity Pebbles every morning.

So, while yes, I could have used up some of his breakfast treat for these, I prefer to use this awesome, low-carb keto-friendly cereal. I found the company Magic Spoon a few months ago. Not only do they make super delicious childhood-like favorite cereals that are low-carb, and high protein, BUT they are KOSHER! It was truly “magical” for me. 🙂

Full disclosure here on these muffins. Since they’re made out of flaxseed meal, these have a bit of a “spongy” texture to them. I think they turned out great, but my husband who is not as much of a fan of the texture of some gluten-free foods, was not super into them. To me, they’re light, airy (and m-word – you know what I mean) and don’t give you that heavy feeling you’d normally get after eating a muffin of any size. Either way, I’m a fan.

Hope you all are staying healthy and safe – and why not use this time to get your creative juices flowing with your cooking or baking, am I right?

Well, regardless, happy food experimenting!

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Breakfast Cereal Muffins
Prep Time
10 mins
Cook Time
20 mins
 
Course: Breakfast
Author: Rachel Katzman
Ingredients
  • 2 tbsp Ground Flaxseed
  • 1 1/2 cups Breakfast Cereal Use any kind you like or whatever's leftover!
  • 4 Large eggs
  • 1 tsp Baking powder
  • 2 tbsp Almond milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Sugar, or sugar substitute
  • 4 tbsp Coconut oil, melted You can also use butter or a light-tasting oil like avocado oil!
  • 1/4 tsp Cinnamon
  • 4 tbsp Coffee Totally optional but I added in some leftover cold brew for a little hint of coffee flavor - the perfect breakfast bite!
Instructions

  1. Pre-heat oven to 350F and line a muffin tin with cupcake liners

  2. In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients

  3. Let the batter sit for a few minutes

  4. Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark

  5. Let the muffins cool on a wire rack and enjoy!

  6. If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!

“Bacon” Ranch Crack Dip

Superbowl Snacking

I know what you’re thinking. Bacon and Crack? Did Rachel fall off the deep end? Not so fast, ya’ll! Since the Superbowl is this Sunday, it seemed only fitting to make a party dip that was so addicting, it was like crack!  Seriously, look up “crack dip“, it’s a thing!

So let’s dive head-first into this (meatless) Bacon Ranch Crack Dip. Obviously we’re not talking about real bacon here. The “bacon” comes from the salty, earthy, umami flavors of… MUSHROOMS! It’s a great way to sneak some veggies into a dish for your kids (or in my case, my husband, who isn’t a big veggie eater, but sadly, he despises these delicious fungi – shhh, don’t tell him there are mushrooms in this dip)!

Easy as…mushroom bacon

This recipe is so easy to whip up for your Superbowl party or any time of year. Yes it’s a lot of fat (and very Keto-friendly), but it’s a fun spin on a typical onion dip. And maybe you get a little tired of guacamole at every party, so this is a great alternative to introduce to your party guests.

Of course if you’re not into mushrooms, you can omit them. You won’t get as much of that umami flavor bomb, but you could always add in some fake bacon bits instead. And for the record, the mushroom bacon came out insanely delicious – crispy, smoky (the shiitakes are known for their smoky flavor), and a little salty – the PERFECT addition to this creamy, cheesy dip!

I like how versatile this dip is (well, aren’t all of my recipes pretty versatile?). You can add in some caramelized onions, to add a hint of sweetness to balance out the earthy mushroom flavors. But how can you go wrong when you mix cream cheese, sour cream, cheddar cheese and ranch dressing? I mean, now you can understand the meaning behind “crack” dip, right?

True, the traditional recipes call for real bacon but I put my own twist on it! Adding the meatless mushroom “bacon”, and some freshly squeezed lemon juice for a bright pop of acidity to round out all the flavors. And for this recipe, I used Walden Farm’s Bacon Ranch Dressing. Most of the time I have my own homemade salad dressings in the fridge, but I wanted an extra kick of that salty bacon flavor so I went with it for this go-around. But if you want to add in some homemade ranch – go for it!

So whoever you’re rooting for (Go CHIEFS!!!!) and wherever you’ll be during the Superbowl this year (or not even watching it because you’ll forget about it, or just don’t care, ha), go ahead and whip up a batch of this super creamy, salty, sweet and undeniably addicting Bacon Ranch Crack Dip!

And after you made it, feel free to comment below with your thoughts! What did you add to make it more fun? Maybe a squeeze of sriracha or hot sauce? We’d love to know how you liked it!

Enjoy – and Happy Superbowl Snacking!

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Meatless "Bacon" Ranch Crack Dip
Prep Time
10 mins
Cook Time
15 mins
 
Course: Appetizer
Cuisine: American
Servings: 15 servings (1/4 cup per serving)
Author: Rachel Katzman
Ingredients
  • 1/2 cup Shiitake Mushrooms Caps only - use the stems for making veggie stock! Also, shiitakes specifically have kind of a smoky flavor compared to other types of mushrooms, so they work best in this recipe
  • 2 tbsp Olive oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Bacon Seasoning, optional I love the brand, Flavor God, the "bacon lover's seasoning" - their spices mixes are awesome, AND Kosher!
  • 8 oz Cream Cheese 8 oz = 1 cup
  • 3/4 cup Ranch Dressing I used the Bacon Ranch dressing from Walden Farms, but use whatever you like - store bought, or homemade!
  • 1/3 cup Sour Cream
  • 1 cup Cheddar Cheese
  • 1/3 cup Green Onions, chopped
  • 1/8 tsp Cayenne Pepper
  • 1/2 Lemon, halved and juiced
Instructions

  1. Make the mushroom bacon: Pre-heat the oven to 375F and line with parchment paper

  2. Remove the mushroom stems and slice the mushroom caps into thin slices

  3. Add the sliced mushrooms to the baking sheet, and drizzle the olive oil, salt and bacon seasoning (if using). Make sure the mushrooms are coated evenly, then arrange in a single layer, making sure they don't overlap

  4. Bake at 375F for 20 minutes, then flip each slice over. Return to the oven for 7 more minutes, until the mushroom caps are browned, but not burnt. They'll get crispy around the edges but even if the centers are soft, don't worry, they'll crisp up as they cool

  5. Cool the mushroom bacon for at least 15 minutes. Remove any excess oil with a towel and chop into small pieces, to use for the dip later

  6. And now, make the dip! Pre-heat the oven again but this time at 350F



  7. Heat the cream cheese slowly in the microwave until it's warmed (NOT hot) and stirs easily. I popped it in the microwave for 30 seconds, stirred, the 30 more seconds until warm and melty

  8. Pour the ranch dressing into the cream cheese, and mix until smooth, then add in the sour cream. Once mixed thoroughly, add in the cheddar, mushroom bacon, cayenne pepper, and lemon juice (but NOT the green onions)

  9. Add the dip into a 1/2 quart baking dish (or similar size) and bake for about 15-20 minutes or until hot and bubbly

  10. Garnish with the green onions and serve hot or warm with cut up veggies, tortilla chips or low carb chips or crackers!

Lemon Bars

Lemon Love

I love acid. I know that sounds bad, but if I could squeeze lemon juice on top of everything, I’d be happy. Lemon ANYTHING is my favorite. Lemon meringue pie is my favorite dessert (we served it at my wedding). And acidity really does help round out the flavors of a delicious meal, especially on a perfectly-cooked piece of salmon. So when Trader Joe’s started carrying Meyer Lemons for the winter (a sweeter version of a lemon), I had to make something super lemon-y. And in my book, that means lemon bars.

Even though my lemon bars are gluten-free, dairy-free (perfect for a Shabbos dessert) and low-carb (yay Keto-friendly), it doesn’t mean that these are without flavor. Quite the contrary. The perfectly crumbly golden crust and the sweet yet tart lemon filling, dusted with some powdered sugar (or I like to use powdered Swerve for a no-sugar alternative). It’s truly heaven in a square-shaped bite.

Easy Peasy, Lemon Squeezy!

I had a total craving for these lemon bars and luckily they’re only 5 ingredients so they’re super simple to whip up in no time! Just make sure that you give the crust a good 10 minutes to cool down before you pour the filling on top. And I doubt that anyone would know these AREN’T made with gluten, sugar or dairy!

Or, if you’re an acid lover like me, feel free to swap out the lemon (or Meyer lemons, in my case) with key lime! How can you go wrong with a key lime tart? Just the thought is making me daydream about sitting on the beach with a cocktail in hand and these bars stacked high on a plate in the other. So there is your cue to make these ASAP!

Happy eating my friends!

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Lemon Bars
Prep Time
10 mins
Cook Time
48 mins
 
Course: Dessert
Servings: 16 servings
Author: Rachel Katzman
Ingredients
  • 1/2 cup Coconut Oil, or Betterine (margarine alternative) You can use butter if you want to make these dairy!
  • 1 3/4 cup Almond Flour
  • 1 cup Sugar, or Swerve sugar alternative
  • 1 tbsp Powdered sugar, or Powdered Swerve, sugar alternative
  • 1/2 cup Lemon juice, or juice from 3 lemons (or use Meyer Lemons like I did!), or use bottled
  • 3 Eggs
  • 1 tsp Lemon extract Optional, for an extra kick!
Instructions

  1. Pre-heat oven to 350F and line an 8x8" square baking pan with parchment paper

  2. Mix melted coconut oil or Betterine in a bowl.

  3. Add 1 cup of almond flour, 1/4 cup of sugar and a pinch of salt. Mix well

  4. Pour into the pan and using (damp) hands, press the crust into the pan

  5. Bake for 15-20 minutes (watch it carefully that it doesn't get too brown) and let cool for 10 minutes

  6. In another medium-sized bowl, combine the lemon juice, extract (if using), eggs, 3/4 cup of sugar or Swerve, 3/4 cup of almond flour and a pinch of salt. Whisk together to smooth out any lumps in the batter

  7. Pour filling onto cooled crust and bake for 22 minutes until just barely jiggly in the middle. I over-baked mine for 1-2 minutes which made it crack but that's okay, it's still delicious! Dust with powdered sugar or Swerve and cut into squares and enjoy!

Low Carb Vegan Cornbread

New Inspiration

A few weeks ago, a colleague of mine said to me in passing, “I have some news for you. Oh don’t worry, it’s nothing bad, I just think you’ll find it interesting.” Well, glad she made a mention that this wasn’t anything to worry about, phew! And she was right, I DID find it interesting. She had recently gone vegan (not cold turkey, but at her own pace) and wanted to pick my brain on recipes and ideas for making her cooking life easier. Granted, she’s not low-carb, but making this recipe keto-friendly was an added bonus for me!

And… this is the time in the story where the wheels in my brain start turning furiously. First, I mentioned all of the vegan recipes I had in BOTH of my blogs, Riskyveggie and of course, the vegan recipes here in MYV. Then I suggested the fantastic Megan Gilmore of Detoxinista – WOW does she have a huge repertoire of vegan recipes galore!

The wheels in my brain came to a screeching halt. And born was my Low Carb, (Keto-Friendly), Vegan Cornbread! And don’t worry, it’s still delicious, even without the dairy. Of course eggs are not vegan-friendly so I made a chia egg. It sounds weird, but the texture imitates that of an egg – really! I already had a bag of ground chia seeds (you can use flax seeds too), but if you don’t, I recommend grinding your own. Not that you can’t use chia or flax in your cornbread but it might have a strange texture, so I use ground.

Not Vegan? No Problemo!

The nice thing about this recipe too is that you can totally mix it up to what YOU like! Add in some diced jalapeno for a nice kick, or if you’re not vegan, go ahead and add some shredded cheddar and real eggs too (3 in this case). I love using nutritional yeast in vegan recipes because it gives that cheesy flavor with no dairy but added in Vitamin B6! And for those Keto fans out there, this is a great option for you – with or without the baby corn.

This side dish is a perfect accompaniment to any holiday meal, as an addition to your chili while watching football, or really, any time of year! Even for a picnic, it’s great to serve since it doesn’t require refrigeration.

This is for you, Sarah! ENJOY! Happy vegan-cooking!

Catch ya’ll in 2020!

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Low Carb Vegan Cornbread
Prep Time
10 mins
Cook Time
40 mins
 
Course: Side
Cuisine: American
Keyword: Cornbread
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt (or Pink Himalayan Salt, for those electrolytes!)
  • 1/2 cup Avocado oil
  • 1 tbsp Chia Seeds, preferably ground Or you can use flax seeds
  • 2 1/2 tbsp Water
  • 1/4 cup Almond Milk Or any non-dairy milk you like!
  • 25 drops Liquid Stevia
  • 1 cup Nutritional Yeast
  • 2/3 can Baby Corn, chopped
  • 1 Jalapeno, diced, seeded and ribs removed Optional - but a good kick!
Instructions

  1. Make the chia egg (egg substitute): Mix the chia (or flax) seeds, preferably ground, with the 2 1/2 tbsp water in a small bowl. Let it sit for a few minutes to thicken

  2. Pre-heat the oven to 350F and grease a 9-inch casserole dish with avocado or olive oil

  3. In a medium-sized bowl. combine the almond flour, coconut flour, baking powder and salt. Whisk to remove any clumps and and set aside

  4. In a another (large) bowl combine the chia or flax egg, avocado oil, almond milk, liquid stevia, diced jalapenos (if using) and nutritional yeast. Whisk until full no lumps. Slowly add the dry ingredients to the wet so you have 1 thick batter

  5. Fold in the chopped baby corn and transfer all to the casserole dish

  6. Bake for 37-40 minutes. Cool for 15 minutes and slice into squares. Garnish with some green onions and non-dairy sour cream - or serve alongside chili for a hearty meal!

Sea Salt Caramel Creme Brulee

Happy Sukkot ya’ll!  I am SO excited to share this new recipe and it’s so easy and so insanely delish, you’ll want to make it ASAP. I got the idea for this Sea Salt Caramel Creme Brulee from non other than Greg, my Lyft driver from a few days ago. Well, sort of. 🙂

Some Backstory first…

Ellie and I flew back from Kansas City on Wednesday after the first days of YomTov and took a Lyft home.  The nicest driver – so sweet and funny and eager to talk about food (my kind of dude)! He mentioned the Instagram handle “Tasty” and how he uses that profile for tons of recipe ideas and proceeded to give me a few pointers along the ride home. Yup, I knew what he was talking about – it’s the BuzzFeed food handle and duh, I was already a follower.  Turns out, he got that idea in my head, so I spent some time (not too long, luckily) scrolling through the feed – and this creme brulee came up.

Now, because I’m fancy AF (or so I pretend to be), creme brulee is one of my all time favorite desserts.  What’s not to love about dipping your spoon into the crispy sugary crust that shatters on top of luscious, creamy custard underneath?  OMG, it’s the best. But how would I made this decadent dessert sugar-free and low-carb? Ah, check out the recipe to see how I put my own spin on it!

But really folks, this recipe is so ridiculously easy, you’ll have everyone fooled. No custard to make from scratch because you have the power of prepared ice cream.  Yup, I said it. Ice cream. I prefer the Halo Top light ice creams that are low-carb and keto-friendly, or Enlightened makes a good ice cream too.

But the best part? You can use dairy-free too to make this oh-so-perfect for your Shabbat or YomTov meal. There are truly not enough words to describe how insanely rich and comforting this dessert it. Believe me, you’ll find every excuse to whip up this showstopper every chance you can get.

Enjoy and Chag Sukkot Sameach everyone!

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Sea Salt Caramel Creme Brulee
Prep Time
15 mins
Cook Time
51 mins
 
Course: Dessert
Servings: 1 serving
Author: Rachel Katzman
Ingredients
  • 1/2 cup Ice Cream I used the Sea Salt Caramel Halo Top but honestly, you can use literally ANY type of ice cream and flavor you'd like!
  • 1/4 tsp Maple Extract You can use vanilla extract too - I just like the extra boost of flavor this brigs to this ice cream flavor
  • 1 Egg Yolk Save the whites for making meringue!
  • 1 tbsp Swerve, Sugar substitute Or use regular sugar-in-the-raw, in this case
  • 1 cup Hot water
Instructions

  1. Pre-heat oven to 325F

  2. Scoop out the ice cream in a bowl and microwave for about 1 min, until melted

  3. Mix the ice cream until there are no lumps and let it cool for about 5 minutes

  4. Separate the egg white and yolk and whisk in the egg yolk into the ice cream mixture

  5. Pour the mixture into a ramekin and place in a pie dish or other deep pan

  6. Pour the hot (not boiling) water in the pan until it comes up halfway up the side of the ramekin

  7. Bake for 45 minutes until the top is golden brown and the center is no longer jiggly in the middle

  8. Let it cool in the fridge for about 2 hours minimum

  9. After it's cooled, sprinkle the Swerve or sugar-in-the-raw on top and broil for about 6 minutes, being careful not to burn the top

  10. Serve warm, room temp, or cold - would be great with berries and whipped cream too!

  11. Optional: Dust with some powdered sugar on top!

Cocoa Nib Biscotti

My Happy Place

Does reading cookbooks make you happy like it does for me?  I could spend hours flipping through the pages, imagining how I could put my own spin on the recipes.

A few weeks ago, I came across Laura Frankel’s “Jewish Cooking for All Seasons” that was tucked away in my bookshelf.  The recipe that stood out to me was her Cocoa Nib Biscotti – and I decided THIS was one I was going to recreate.

Crunchy Goodness

What the heck are these cocoa nibs exactly?  Well, they’re small pieces of crushed up cocoa beans – think unsweetened chocolate chips. After the cocoa is harvested, they’re fermented then “cracked” into these small pieces, a.k.a. cocoa nibs!

They have a chocolately but slightly bitter flavor. I happen to love mixing them into yogurt, maybe with some almond butter and berries, but if you’re not used to the bitterness, make sure to add some sweetness to balance it out.

The “Rachel” Version

Full disclosure – not all recipes can be easily swapped for almond flour with the regular all-purpose flour.  But I decided to try it out and lo and behold, it worked! It was delicious, but not TOO hard and crunchy. You know when you have to dip your biscotti into hot coffee because you could risk breaking a tooth?  No worries here, because these turned out with the perfect texture.  They would also be delicious with shredded coconut, or swapping the vanilla extract for maple extract! And of course, if you don’t want to hunt for cocoa nibs (I get mine at Whole Foods), use chocolate chips, or sliced almonds instead. 🙂

As the weather starts to get colder (I know, it saddens me that summer is leaving us), these are a great option for a dessert, or maybe for your Rosh Hashanah table, as a nice break from the traditional honey cake.  Or when the weather gets REALLY cold, by all means – dunk those in a big mug of hot chocolate and get cozy.  Hello, comfort food!

And of course, thank you to Laura for the inspiration.  Enjoy!

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Check out some more dessert recipes from MYV!

Lemon Coconut Almond Cake

Coffee Coconut Date Balls

Chocolate Avocado Pudding (trust me, it’s GOOD)

Dairy-free Maple Cinnamon Custard

Almond Butter Snickerdoodles

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Cocoa Nib Biscotti
Prep Time
10 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 1/2 cups Almond flour
  • 3/4 cup Sugar (or sugar substitute, like Swerve or Stevia)
  • 1 1/2 tsp Baking powder
  • 3 Large eggs
  • 1 Lemon, zested and juiced
  • 1/2 tsp Vanilla extract
  • 1 cup Cocoa nibs (or just use chocolate chips if you prefer)
  • 1/4 tsp + 1 pinch Ground cinnamon
Instructions

  1. Pre-heat oven to 375F and line a baking sheet with parchment paper

  2. Place all ingredients except the cocoa nibs in a large bowl and mix with either a wooden spoon, or using a hand mixer, blend until dough comes together

  3. Add in the cocoa nibs and mix until combined

  4. Shape into a loaf and score into 1/2 inch thick slices (or as many slices as you prefer)

  5. Bake for 30 minutes until starting to get lightly golden brown

  6. Slice the biscotti and place each slice back on the baking sheet

  7. Sprinkle cinnamon and sugar on top and bake for another 10 minutes until crispy and golden brown

Israeli Shawarma Feta Salad

Meatless Monday – a great go-to salad

Shawarma, really?  During the 9 days of no meat?  This may sound a bit out of your comfort zone, but this fresh and easy Israeli Shawarma Feta Salad has warm, aromatic flavors of Shawarma without the meat.  This is a great way to incorporate some bright summer flavors into a healthy salad during the 9 days or any time of year!

What is “shawarma” you ask? Basically what my husband lived on during his year and a half in Israel, HA!

Shawarma is a Middle Eastern dish consisting of thinly sliced meat layered and slow roasted on a rotisserie or spit. You can get lamb, chicken, or beef shawarma stuffed into a pita or a laffa with all the fixings! Hummus, tahini, Israeli salad, cabbage salad, pickles and fries – yes, please! The “shawarma” seasoning usually is a mix of turmeric, coriander, cumin, paprika, cloves, nutmeg, allspice and sometimes cinnamon.  Basically, a warming spice blend that pairs perfectly with a salty cheese like feta, in today’s salad! You can buy shawarma seasoning at your local kosher supermarket, or (if you’re not feeling lazy), make your own spice blend!

I first got the idea for this salad while flipping through an older issue of “Eating Well” – just a simple, fresh summer salad with feta and herbs.  But as I was literally chopping the veggies to make this salad, I had a light-bulb moment.  Why not turn this into a spin on Israeli salad? Since I was half-way there, I added the radish for a hint of that sharp flavor and crunch and swapped red onion for green onion to make it milder.  But if you’re a red onion fiend like me, feel free to add it! And for the final touches, adding shawarma seasoning to the dressing made it the perfect, Mediterranean-kissed bite of yummy goodness.

The extras

This would also be good with some diced avocado, goat cheese instead of the feta, or even sun-dried tomatoes mixed in too.

I love cilantro (but you can substitute parsley of course).  If you ARE going to use cilantro, don’t forget about the stems!  That’s where all the flavor is, not primarily the leaves, as most people might think. How great not to waste time picking the leaves off – just chop everything up and you’ll get an even bigger burst of citrus flavor that cilantro brings to the party! And weirdly enough, I think I am in that percentage of people who thinks that cilantro tastes “soapy”, but yet for some reason, I love it.

The base of a well-rounded meal

This salad is so versatile, it’s the perfect base for a filling meal.  Add some grilled salmon or tofu on top for some bonus protein.  Or, go ahead and omit the feta and add in some grilled chicken. I make shawarma chicken for my husband all the time, it’s such an easy go-to Friday night dish.

Last but not least, make sure to use fresh dill, it really makes all the difference.  Serve with some lemon wedges, maybe some pita chips on the side and this is a healthy meatless, 9-days salad to keep your taste buds satisfied!

Want more salad ideas?  Check out my Herby Cabbage Salad, another healthy option during the 9 days too!

 

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Israeli Shawarma Feta Salad
Prep Time
15 mins
 
Course: Salad
Author: Rachel Katzman
Ingredients
  • 1 cup Cherry Tomatoes, sliced
  • 1 cup Cucumber, chopped
  • 3 Green onions, sliced thin
  • 1 cup Radish, sliced thin
  • 1 Handful of chopped fresh dill
  • 1 Handful of chopped fresh parsley or cilantro
  • 2 oz. Crumbled Feta
  • 1/4 cup Mayo
  • 1/2 Lemon, squeezed (and for serving)
  • 1/2 tsp. Shawarma seasoning
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
Instructions

  1. Add the tomatoes, cucumber, green onion, radish, dill, parsley or cilantro and feta in a large bowl

  2. In a bowl, mix the mayo, lemon juice (same some for serving), shawarma seasoning, salt and pepper

  3. Pour the dressing over the salad and squeeze a bit more lemon over the salad

  4. Serve with some lemon wedges on the side and crunchy pita chips!

Low-carb Dinner Rolls

Playing with my food

I’m always playing around with recipes, making tweaks, adding in flavors and “making it my own”, and this one is no different. I’d been reading about the combo of coconut flour and psyllium husk (buy it at Whole Foods), that it creates a light and fluffy texture, and these Low-carb dinner rolls are no exception.  And yes, these gluten-free rolls are also keto-friendly, wheat-free, soy-free and dairy-free. They do contain egg, so if you’re sensitive to that, try an egg replacement in the dough!

And for the record, these puppies are only 3 ingredients! Well, 4 if you include baking soda.  Or 5, because you’re adding salt and other toppings.  But really, no fancy equipment (just a whisk and your hands), and baking takes only 15 minutes.  These would be so good re-heated in the toaster and brown and crispy and topped with a pat of butter.  Or add a shmear of cream cheese! Perhaps split those in half and make a mini sandwich!  Or, maybe you want to serve these at your next Shabbat table along with a side salad, some hummus and you’re set! 🙂

“Mixing” it up!

I personally LOVE adding Trader Joe’s “Everything But The Bagel” seasoning on just about everything, but you can add whatever toppings you like!  Plain ‘ole sesame seeds (toasted too), or poppy seeds would be great!  Or maybe even some garlic salt!  Maybe you want some a sweeter option, in which case I would add a few tablespoons of sugar into the dough, and top with cinnamon sugar mix.  If you need me, I’ll be at home, making this “sweet” version! Maybe I’ll post that recipe next, so stay tuned until next time!

What else do you want to see on MYV?  Are there recipes that you would like to see more (or less) of?  Comment below! And don’t forget to SHARE this post with your friends!

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Low-carb Dinner Rolls
Cook Time
15 mins
 
Servings: 3 rolls
Author: Rachel Katzman
Ingredients
  • 4 Eggs (large)
  • 8 tbsp Coconut Flour
  • 2 tbsp Psyllium Husk
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Onion Salt I love adding in Trader Joe's Onion Salt, but feel free to use whatever herbs/spices you have in your pantry!
  • 1/4 tsp "Everything but the bagel" seasoning Again, love that spice blend from Trader Joe's but it would be great with just sesame seeds or poppy seeds!
Instructions

  1. Pre-heat oven to 400F and line a baking sheet with parchment paper

  2. Add all the ingredients (except the "bagel" seasoning) into a bowl and mix with a whisk until no lumps remain

  3. Using an ice cream scoop (either regular or mini - if you use a mini one, you will probably get 5 or 6), or use your hands and roll the dough into small-medium sized balls and place on the baking sheet. Sprinkle with the bagel seasoning

  4. Bake for 15 minutes or until golden brown on top

  5. Let cool for 5-10 minutes, break open and enjoy with a pat of butter!