Healthy Eats by HealthyMito.com

KETO PUMPKIN BREAD!!! Written recipe below. Recipe video coming soon! Here is the end result. If you cut your loaf into 12 servings, each serving is: 7.3g Protein, 16.9g Fat, 5.1g NET Carbs. This recipe made an 8x8 pan, plus 3 small ramekins. So about 2-1/2 of the pictured slices would equal one serving. I recommend baking it in either two, standard loaf pans, or one 8x8 dish. NOTE: This batter is thick and does not rise much. Whatever dish you use, don’t fill higher than approximately 2 inches. Over-filling your dish will make it hard to cook the batter all the way through without burning the outer edges. If you have leftover batter, throw it in another small dish or make some muffins or small ramekins (these smaller dishes will take less time to cook). The good news is, if you do burn it, the taste does not travel to the interior portions of the loaf. Just cut off the edges and enjoy. (Yes, I know this from personal experience. 😁 RECIPE: KETO PUMPKIN BREAD DRY INGREDIENTS: 2 cups - Almond Flour 1/2 cup - Coconut Flour 3/8 cup - Whole Earth White Allulose Blend (1/4 cup plus 2 Tbsp) 3/8 cup - Whole Earth Brown Allulose Blend (1/4 cup plus 2 Tbsp) 1/2 tsp - Xantham Gum 2 tsp - Baking Powder 1/4 tsp - Salt 2 tsp - Pumpkin Pie Spice 1/4 tsp - Cinnamon 1/8 - Cardamom WET INGREDIENTS: 4 large - Eggs 1 cup - Pumpkin 100% Purée (NOT pumpkin pie filling) 1/3 cup - Butter, melted 1 tsp - Vanilla Extract 3/4 cup - Heavy Cream INSTRUCTIONS: 1. Preheat oven to 350 degrees, with rack in the center position. 2. Line an 8x8 dish, or two standard loaf pans with parchment paper. 3. Mix all dry ingredients well in a large bowl. 4. Mix all wet ingredients well in a separate bowl. 5. Combine wet ingredients with the dry ingredients. Blend well BY HAND and ONLY ENOUGH to combine all ingredients. Do not over mix the batter. 6. Place batter in lined baking dishes to a height of approximately 2 inches. 7. Bake 35 to 45 minutes (you are looking for golden brown on top and a clean toothpick or butter knife coming out after being inserted in the center. 8. Allow to cool completely. For best results and taste, cover and refrigerate overnight before serving. TIPS: 1) Can be served hot out of the oven… but it will be HOT and, though it will taste good, it will taste better if allowed to cool; and it will taste even better the next day after it has been refrigerated. 2) It tastes great cold; but for an extra yummy experience, warm it up or toast it and give it a swipe of butter. #keto #healthyeats #healthymito #pumpkin #recipe

Bacon Wrapped Cheese Stuffed Chicken with Sautéed Yellow Squash - #whatsfordinner INCLUDES PRODUCT REVIEW FOR: Real Good Stuffed Chicken - Mozzarella, Parmesan & Fontina Cheese, Bacon Wrapped Stuffed Chicken (purchased at Costco). Ingredients: Real Good Stuffed Chicken - Mozzarella, Parmesan & Fontina Cheese, Bacon Wrapped Stuffed Chicken Butter Red Onion Yellow Squash Salt and Pepper Cilantro

Healthy Eats by HealthyMito.com Keto Pumpkin Custard - #healthysweets If you like pumpkin pie, you are going to love our Keto Pumpkin Custard. RECIPE: 1 Can - 100% Pumpkin Purée 1 Cup - Heavy Whipping Cream 4 Large - Whole Eggs 2 Large - Egg Yolks 2 tsp - Vanilla Extract 2 Tbsp - Whole Earth brand Allulose Baking Blend - WHITE Granulated Sugar Alternative (up to 4 Tbsp for a “traditional sweetness” pie) 2 Tbsp - Whole Earth brand Allulose Baking Blend - BROWN Sugar Alternative (up to 4 Tbsp for a “traditional sweetness” pie) 2 tsp - Pumpkin Pie Spice 1/8 tsp - Nutmeg 1/8 tsp - Cardamom 1/2 tsp - Salt 1/2 tsp - Cinnamon Butter at room temperature Preheat oven to 325. Butter the bottom and sides of a 9” x 13” casserole dish or two 9” pie pans. Whisk-mix wet ingredients together until smooth. Blend dry ingredients separately, then add to wet ingredients whisk-mixing to incorporate. Scrap down sides, bottom, and whisk as necessary. Pour custard evenly into prepared baking dish / pans. Bake at 325 degrees until edges start to set and the center of the dish jiggles slightly when shaked. 9” pie pans, start checking them around 30 to 35 minutes. 9” x 13” dish, start checking between 40 to 45 minutes. Remove custard from oven and allow to cool COMPLETELY to room temperature. Cover and chill overnight to allow the custard to fully set. Store in the refrigerator for up to a week. This custard freezes and thaws beautifully and can then be eaten cold or warm. When freezing, it is recommended that you pre-portion the servings. Use a #20 scoop (approx 1/4 cup) and place on a parchment paper lined cookie sheet. Freeze completely. Then store them in a freezer storage container or freezer bag. Servings: approx 24 to 30 Serving Size: #20 scoop, approx 1/4 cup Macros Per Serving: Protein = 1.6g Fat = 5.1g Carbs = 3g #keto #healthyeats #healthymito #pumpkincustard #pumpkinpie

Healthy Eats by HealthyMito.com Keto Chicken White Chili - #whatsfordinner Warm, creamy Chicken White Chili that will leave you wanting to lick your bowl. Sauteed Meat and Veggies: 2 Cups - Sweet Yello Onion, diced 1 Pound - Chicken, diced (no sugar added) 2 Tbsp - Butter, salted 2 Cans (15oz each) - Great Northern Beans, rinsed and drained 2 Cups - Chicken Broth 2 Cans (4.5oz each) - Chopped Green Chilies (mild, medium, or hot, depending on personal "spice" preference) 1-1/2 tsp - Garlic Powder 1 tsp - Salt 1 tsp - Cumin, ground 1/2 tsp - Oregano, ground 1 Cup - Sour Cream 1 Cup - Heavy Whipping Cream Shredded Cheese to top off your bowl of chili. Monterey Jack, Colby Jack, or Mexican Blend are good choices. Saute chicken and onions. Set aside. In a soup pot, add beans, broth, green chilies, and spices. Mix well. Bring to a boil. Add chicken and onions to the pot. Reduce heat to medium low and simmer for 30 minutes. Turn heat off. Add sour cream and heavy whipping cream and stir to blend well. Serve hot with shredded cheese for topping. ENJOY! Servings: approx 8 Serving Size: 1 cup Macros Per Serving: Protein = 18.2g Fat = 19.6g Carbs = 11.7g NET Carbs = 9.3g #keto #healthyeats #healthymito #chili

Healthy Eats by HealthyMito.com Keto Crustless Quiche - #whatsforbreakfast Creamy quiche with 100% flavor and zero guilt. Sauteed Meat and Veggies: 1 Cup - Red Onion, finely diced 1 Cup - Deli Ham, finely diced (no sugar added) 1 Cup - Deli Chicken, finely diced (no sugar added) 2 Cups - "Broccoli Slaw", finely chopped (available in the salad section of the produce dept) 1 Cup - Spinach "chopped" (watch the video for the "fresh frozen 'chopped' spinach" tip) 1-1/2 Tbsp - Salted Butter Egg Custard: 3 Cups - Heavy Whipping Cream 8 Large - Whole Eggs 4 Large - Egg Yolks 1/2 tsp - Salt 1/2 tsp - Pepper 6 dashes - Ground Nutmeg 1 pinch - Parmesan, freshly grated (1 pinch per muffin cup, approx 1/2 Tbsp) Bake in a 350 degree preheated oven. Start checking on the custard in about 15 minutes. Typical time is 15 to 20 minutes. They should be lightly browned on top. After the steam releases, the puffed up tops will quickly collapse... this is normal. Allow the quiche to cool in order to fully set. ENJOY! Servings: approx 24 standard muffin-sized quiche Serving Size: 1 muffin-sized quiche Macros Per Serving: Protein = 10.8g Fat = 17.2g Carbs = 5.4g NET Carbs = 4.6g #keto #healthyeats #healthymito #quiche

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