Category Archives: Tasty Tuesday

Because you have to feed them too

Natural Sugar Alternatives

While at the baby shower on Saturday, I talked to some ladies about not eating sugar and what we use instead. So today I thought I’d share some of the sweeteners we use. I do not get any compensation for sharing this information at all.

Our favorite sweetener, by far, is Sukrin: 1. Gentle Sweet and Swerve are also very good.Sugar Alt ~ Lifeofjoy.meThese are all blends of erythritol and stevia and are all very good.

For my morning tea, I prefer Xylitol but I only by the Xyla brand because it is made from birch and not corn.Sugar Alt ~ Lifeofjoy.meBut to cut back on how much I need, I supplement with some stevia. Now not just any old stevia will work. In my tea, it must be stevia glycerite.

Sugar Alt ~ Lifeofjoy.meSometimes a recipe will require more sweetness than a one for one substitution for sugar. In this case we generally use Sukrin +. Another one we could use is Super Sweet from Trim Healthy Mama. (I like their products because they did not start out to sell products but fell into it because other suppliers changed their formulas making the products unusable. So they started their own company.)

Sugar Alt ~ Lifeofjoy.meAnother wonderful product to have on hand replaces powdered sugar: sukrin melis. This product comes from Norway. Melis is icing sugar or powdered sugar but is finely ground erythritol and stevia. Swerve has a powdered version as well. However, if you cannot find these, you can grind any of the granular ‘sugars’ in a coffee grinder. I bought one solely for this purpose.Sugar Alt ~ Lifeofjoy.meAnother vital sugar replacement is for brown sugar. Sukrin Gold is good. It is a prebiotic. I will say though that some people’s blood sugar is influenced by this one, so be careful with it.

(Couldn’t get this picture loaded yet. Will try again later.)

I also like to have some pure stevia powder on hand. I don’t generally use it by itself but it is a good sweetness booster in very small amounts. It is very economical too.

Sugar Alt ~ Lifeofjoy.meThis next one is essential in my son’s diet. :D We use the Sukrin fiber syrup gold for pancakes and such. It too is a prebiotic and also has been known to affect some people’s blood glucose level, so once again, be careful.

Sugar Alt ~ Lifeofjoy.meIn the beginning, we did not care for the clear syrup but then one day I added some cocoa powder to some and made a delicious chocolate syrup. We’ve also used it on ‘strawberry shortcake’ when we didn’t slice and sweeten the strawberries far enough in advance.

Finally, is my stash of liquid stevia sweeteners. I do not care for these as stand alone sweeteners but they are good sweetener boosters. When a recipe calls for drops of sucrose or your favorite liquid sweetener, I choose the stevia concentrate.

Sugar Alt ~ Lifeofjoy.meSince I have these I add them with melis to fat bombs to add flavor as well as sweetness, well, all except the peach. I like to add the peach to a cup of tea but I have to be very careful with it because there is a fine balance not enough and too much. ;)

That’s it! We get the sukrin products from The Swerve, Sweetleaf stevias, stevia glycerite, and Xyla we purchase at Sprout’s but have also purchased these at Akin’s, along with the peach stevia. Of course, the Trim Healthy Mama sweeteners are from

I hope this helps you in your journey to a sugar-free lifestyle.

Until next time, God bless,

Michele ºÜº


Pork and Sauerkraut ~

Pork and Sauerkraut

Tender, savory roast with mild cabbage/sauerkraut.

I know, I never cared for it myself and when I heard it suggested that we incorporate more fermented foods into our diet I was not amused.

Unfortunately I got a urinary tract infection, I believe. Michael did some research and found that I should take as much apple cider vinegar as possible. To say I hate the stuff is an understatement. I have NEVER liked vinegar . . . at all . . . not in barbecue sauce or dressings . . . nothing. As a matter of fact, when I mix up Good Seasons dressing, I even use less vinegar than it calls for. Most recipes that call for vinegar, I cut the amount in half. I don’t even really care for pickles; the only ones I tolerate are bread and butter pickles.

So, I bought some sauerkraut and a pork roast. My mom used to make pork and sauerkraut when I was a kid but . . . I hated it. But thought I’d give it a try. So yesterday I  put a jar of German Sauerkraut in the bottom of the crockpot, sprinkled it with a little sugar alternative (Sukrin:1), put in the roast and seasoned it with onion powder, garlic powder, salt, and pepper. Then I let it cook all day long. For all of that roast, I should have put in the whole two jars though because it was hard to find any.

Pork and Sauerkraut ~ Lifeofjoy.meI have to say, that I really enjoyed it. I only hope that the qualities of the fermentation are not killed by cooking it. :D I wonder if the brand had anything to do with how mild it was.

Notice in the following picture that there is a bit more meat than in the first one? I couldn’t resist, even way after dinner. :)

Pork and Sauerkraut ~

Pork and Sauerkraut


  • 1-2 jars German sauerkraut
  • pork roast
  • sprinkling of alternative sweetener (we used Sukrin:1)
  • salt
  • pepper
  • onion powder
  • garlic powder


  1. Pour the sauerkraut in the bottom of a crockpot.
  2. Sprinkle with a tablespoon or so of alternative sweetener.
  3. Put the roast on top of the kraut.
  4. Season with a sprinkling of salt, pepper, onion powder, and garlic powder.
  5. Cook on low heat 6-8 hours or high for 4-5.

Until next time, God bless,

 Michele ºÜº

My Diet Journey

Taco Salad ~ Lifeofjoy.meLast week I shared some of my favorite Keto links with you. Today I want to talk a little about my journey.

About a year ago, Michael was doing some research because he’d been experiencing some things in his body and was looking for a natural way to get healthier. He stumbled upon some doctors that promote the ketogenic lifestyle. The more he researched it and prayed about it the more he felt this was something he could benefit from.

I, on the other hand, have been on so many diets that it is sad. I’ve been overweight most of my life and after I got married it only got worse (I think I was a rebellious eater ;) ) In the most recent years, I have done Atkin’s New Diet Revolution, Eat Right for Your Blood Type, Weigh Down Workshop, Let’s Do Lunch, hCg and such. I’ve also done Weight Watchers and NutriSystem, years and years ago.

The problem with most diets for me is that they want me to not eat things that I love and thereby it is unsustainable, although I gave each one a good long try at about a year each. I’m not really a quitter but during that time I tried to find ways to make the diet a lifestyle that would work for me and unfortunately, I never found one.

After gaining back the weight I’d lost on the hCg injection diet, I was distraught and had committed the matter to much prayer. I determined that God made all the food groups and that He wanted me to learn moderation in all of it. He didn’t want me to eliminate any one of them: not fats, carbs, or even fruits. Thus I was determined to take the principles I’d learned in Weigh Down Workshop, namely, eat according to hunger and listen to your body. (Well, I’ll just tell you that my mind can misinterpret what is hunger when I want to eat something . . . just saying.)

Then Michael told me that he felt he needed to do the Keto diet and that he thought it would be good for all of us to do. I felt God nudge me in that direction and later tell me that I needed to support Michael in this, as he has supported me in all my previous diets.

So I started researching and looking for guidelines and such. Unfortunately people make Keto much more confusing than it has to be by talking about macros and such. I did find some sample menus but again there was a problem; all the samples were for one person doing the diet and thus had you eating the same two or three meals throughout the week. Now that is all well and good if it is only you or maybe even just two of you but for a family of four adults, that is not going to work, especially since I don’t think we should have to eat the same thing for dinner several days in the same week. Now Tiffany, Sean, and I do not mind eating leftovers for lunch but to have the leftovers be another dinner in the same week was not good for me. :( So I just pushed through making a menu like I always did but with recipes from several different menus I’d find online.

Eventually I found Kristie Sullivan and her facebook group Low Carb Journey. Now she simplified things! Don’t eat any more than 20 total carbs in a day and it is best if each meal is only 7 total carbs. She said not to worry about all the other macros and only eat when hungry. “If you’re hungry, you’re doing it wrong!” Then I learned one more big thing from her, if you are eating enough fat in your meal you should be able to go four to six hours until your next meal and your body actually needs you to go at least 3 hours to be able to do something other than digest food all the time.

Now remember that I said I knew God was wanting me to have a balanced eating plan? I can assure you that Keto is not balanced. :D But it was a necessary step for us. In this time I believe our bodies have done some healing that would not have been possible otherwise.

Through my keto recipe hunts, I’d occasionally stumble onto a Trim Healthy Mama recipe that fit keto, so I knew that in some way THM would fit what I was already doing. I eventually decided to read about the plan in their book and knew I’d eventually turn to this way of eating. It has keto meals without abusing calories but also allows for those carbs that God created for us to eat but doing so in a setting in which it will be most beneficial to the body.

This post has gotten a bit too long, so I’ll stop by saying that we have started to incorporate some of these yummy whole grains into our menus with joy but it will be a while before we completely understand all the ins and outs of the plan and work it with ease. It was a joy to have fish tacos with rice and beans last night and know that we were completely on plan and that it would not harm our bodies.

I’m sure I’ll share more as I grow in knowledge of this amazing program.

Until next time, God bless,

Michele ºÜº



Keto Links

Keto Links ~ lifeofjoy.meWe have been eating this low carb high fat way for nearly a year now. In that time, I have found some great websites with some great recipes. The ones that I go back to time and time and time again are the ones I want to share with you today.


The first one that I got a lot of recipes from and just overall help or tips from is Keto ~ Lifeofjoy.meWe still fix and eat some of her meatball recipes. I found her site right in the beginning of our journey and have used it many times with delicious results.

Another one I found and use a lot is Kristie Sullivan’s youtube channel, Cooking Keto with Kristie.New cookbook fun ~ Lifeofjoy.meI loved her videos and recipes so much that I joined her facebook group and purchased her cookbook. I cook a lot of things out of it.

The next one I want to share with you is one I found in the beginning and have recently found them again. Keto Links ~ Lifeofjoy.meI recently made their brownies and tortillas. They use erythritol for their sweetener and we did not like it. I’ll make it again but use Sukrin products instead. The tortillas though were great! They are worth checking out; they have a youtube channel too.

A great website, especially for sweet treats, is

Keto LInks ~ Lifeofjoy.meThe author, Carolyn, seems like a really nice and sweet lady. I enjoy reading her posts. She even allowed my daughter Tiffany to include her gingerbread cookie recipe in her book: Murder Mystery and the Gingerbread Cookies. They are pictured on the cover of the book and we enjoyed eating them. :) She mainly uses Swerve in her sweet treats, which we like as well.

These are the ones I use the most. I did get The Ketogenic Cookbook by Maria Emmerich (and Jimmy Moore) for my birthday. I knew I wouldn’t end up buying it for myself but for a good price as a birthday present it was great. It has a lot of basic recipes in it. I haven’t used it a lot but it is one I’m glad I have in my library arsenal.

I eventually stumbled upon Trim Healthy Mama because their S meals are basically keto. I got their plan and recipe books from the library. It really struck a chord with me–I immediately felt that God was leading me to eventually switch from keto to thm at some point in the future–because I have felt for a long time that God wants me to be balanced in my eating and that I will be able to eat all food groups, none eliminated. :) We have purchased these books and I have even pre-ordered their new cookbook; I’m soooo looking forward to it.

I hope these links encourage you in your dietary endeavors.

Until next time, God bless,

Michele ºÜº

Sun-Dried Tomato Flatbread ~

Sun-Dried Tomato Flatbread

Variation of a grain-free nut-free flatbread, using sun-dried tomato.

Having a keto friendly bread is very helpful. Sometimes you just want a sandwich! :)

I found the basis for this recipe on a youtube video from Cooking Keto with Kristie. She uses Italian seasoning in her version but Italian is not my favorite seasoning. We are more of an oregano or basil fan here.

Last year, before going Keto, we got some wraps from Aldi that were sun-dried tomato flavor. Tiffany and I absolutely loved them. Unfortunately they were not a standard stock item and we only were able to have them once or twice. That is not all bad considering, I just saw them in the store last week and really wanted them but also, not low carb.

So I decided to try some sun-dried tomato in this flatbread recipe instead of the Italian seasoning. I did this once before, processing a few pieces in a mini-food processor. I used the same amount that I would’ve used of the Italian seasoning but it wasn’t a strong enough flavor, so this time I doubled it. :)

It is really simple and takes just a few ingredients.

Put the dry ingredients in a bowl . . . coconut flour, psyllium husk fiber powder, salt, sun-dried tomato, and granulated garlic (which looks a whole lot like garlic powder to me) . . . and blend.

Sun-dried Tomato Flatbread dry ingr ~ Lifeofjoy.meThat sun-dried tomato is moist so it will be hard to mix around but just keep at it until is is pretty well spread throughout the dry ingredients.

Next add in the oil and optional cheese. This time I used part skim mozzarella cheese.

Sun-Dried Tomato Flatbread ~ Lifeofjoy.meNow add in one cup of boiling water and mix until well combined and dough is formed. Place the dough on parchment paper covered rimmed baking dish (this one is about 10″x15″;) and spread out evenly.

Spread the flatbread dough ~ Lifeofjoy.meI use the cheap disposable gloves from Dollar Tree so that it doesn’t stick to my hands. The first several times I did this I didn’t use the gloves and I kept having to dampen my hands to keep the dough from sticking to them.

Unfortunately, I did not get a picture after I’d spread it all out in the pan. And I did not get is spread very evenly because I have a small section that is a bit overly browned. ;) Oh well, it will eat all the same.

Bake on 350º for about 20 minutes, until it is ‘dry’ and browned on the bottom.

Slide the parchment paper onto a cooling rack and cut into pieces with a pizza cutter. I cut it into 10 pieces to give a more substantial sandwich than cutting it into 16 pieces.

Sun-Dried Tomato Flatbread ~

Sun-Dried Tomato Flatbread


  • 1/2 cup coconut flour
  • 1 Tablespoon psyllium husk fiber powder
  • 1/4 salt
  • 1/4 granulated garlic
  • 1 1/2 teaspoon minced sun-dried tomato
  • 1/3 cup shredded Parmesan or mozzarella cheese (optional)
  • 1/4 cup oil (your preferred oil: coconut, olive, avocado, etc.)
  • 1 cup boiling water


  1. Combine the dry ingredients well.
  2. Add oil and cheese (if using) and mix well.
  3. Add boiling water and mix really well.
  4. Spread dough on parchment paper on a rimmed baking sheet
  5. Bake 350º for about 20 minutes
  6. Cool on a rack and cut with a pizza cutter.

I hope you enjoy the flavor of this flatbread too.

Until next time, God bless,

Michele ºÜº

Chicken Cordon Bleu Casserole ~

Chicken Cordon Bleu Casserole

This is a combination of chicken, ham and cheese and is really nice served with broccoli.

Many years ago I found this recipe for a weight watchers version of Chicken Cordon Bleu. I really loved it but did not like the work of pounding the breasts thin, breading them, and then rolling them up with ham, broccoli, and cheese. It took too much time, so even thought we enjoyed it, I did not make very often.

I thought it would be great to find a casserole that tasted as good. The problem is that the breading was crucial to my liking it and none of them had enough of that taste. Now enter the keto diet and I can’t have the breading anyway, so I revisited some of the recipes I had.

This one is one I have modified and fixed several times and enjoyed it. It calls for three cups of cooked chicken and two cups of cubed cooked ham for a total of five cups of meat. I usually fix this after having made a large ham and thus having ham leftover, so I frequently increase the amount of ham I use and decrease the chicken by that amount.

Start by heating 3/4 cups of heavy cream and 3/4 cup water in a sauce pan over medium heat. Sprinkle it with 1/2 teaspoon of glucomannan and bring to a low simmer. You can also sprinkle in about an 1/8 teaspoon of onion powder into it as well. Let it thicken a bit.

Sauce ~ Lifeofjoy.mePlace the cubed  cooked chicken in a 9×13 casserole dish.

Chicken Cordon Bleu Casserole ~ Lifeofjoy.meAdd the cubed cooked ham and 1 cup shredded cheddar cheese or whatever cheese you prefer.

Chicken Cordon Bleu Casserole ~ Lifeofjoy.meCombine.

Chicken Cordon Bleu Casserole ~ Lifeofjoy.meAdd the other 1/2 cup shredded cheese to the sauce and melt completely. Pour over meat and cheese. (I forgot to add some of the cheese to the sauce and so my sauce was too thin.)

Chicken Cordon Bleu Casserole ~ Lifeofjoy.meUse whatever keto bread you have available and pulse it in a mini food processor, into bread crumbs or you can grind up pork rinds. You want a half cup of crumbs. Add a tablespoon of melted butter and 1/2 cup grated Swiss or Parmesan cheese. Combine and sprinkle over the top. (I did not combine them but layered them on . . . wish I’d have combined it before sprinkling)

Chicken Cordon Bleu Casserole ~ Lifeofjoy.meBake at 350º for about 30 minutes, until the cheese is all melted and bubbly and it is heated throughout.

Chicken Cordon Bleu Casserole ~ Lifeofjoy.meIt was really good. We all wanted the leftovers the next day. Oh, I have also made this with turkey ham with good results.

Chicken Cordon Bleu Casserole


  • 2-3 cups cooked, cubed chicken
  • 2-3 cups cooked, cubed ham
  • 1 1/2 cups shredded cheddar cheese
  • 3/4 cup heavy whipping cream
  • 3/4 cup water
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon glucomannan
  • 1/2 cup keto bread crumbs or ground pork rinds
  • 1 tablespoon melted butter
  • 1/2 cup shredded Swiss or Parmesan cheese


  1. Heat cream, water, onion powder and sprinkle glucomannan over it and combine well. Cook over low heat until it thickens.
  2. Combine chicken, 1 cup of the cheese, and ham in a casserole dish.
  3. Add remaining 1/2 cup cheese to the sauce and melt in completely.
  4. Pour thickened sauce over meats and cheese.
  5. Combine bread crumbs or ground pork rinds with the melted butter and grated Swiss or Parmesan cheese. Sprinkle over the top of the casserole.
  6. Bake at 350º for about 30 minutes, until all the cheese is melted and bubbly.

Until next time, God bless,

Michele ºÜº

Keto Egg Noodles ~

Egg Noodles

Literally noodles made from eggs, well, and a bit of cream cheese and oat fiber. Yep, don’t mock it until you’ve tried it.

One thing I love during the holidays is noodles cooked in ham broth. We simply call them ham noodles. Well, I’m preparing NOW for the holidays. Yes, I know I’m way early but I figure this is going to take some experimentation. However, I have made these noodles twice or thrice now and we are liking them.

For a simple, quick noodle, these cannot be beat. All you do is take one ounce of cream cheese (which is 2 tablespoons), 2 room-temperature eggs, and 1/4 teaspoon oat fiber and put it in a blender.Egg Noodle Batter ~ Lifeofjoy.meI know this doesn’t look like cream cheese and oat fiber in there with the eggs, but trust me it is. Blend on high for a minute or until completely smooth.

Egg noodles ~ Lifeofjoy.meStop the blender and push down anything stuck on the sides with a rubber spatula and finish blending.

Egg Noodles ~ Lifeofjoy.meNow all you do is pour it onto a rimmed baking sheet covered with either a silpat or parchment paper. I was out of parchment paper and my silpat didn’t fit exactly. Then I will also note that my oven is not completely level. So, if I can make these noodles and they taste good, under these conditions, you can with whatever situations you have.

Bake the egg mixture ~ LIfeofjoy.meIt would be best for it to be an even layer and to be spread thinly over the entire pan. As you can see, I have struggles right from the start but I am baking it anyway. Just 5 minutes in the oven on 350º.

Egg Noodles ~ Lifeofjoy.meAs you can see, some my egg mixture went under my silpat. I was not going to be deterred. I used all but the thinnest bits of noodles. When it is cool enough to handle, release it from the silpat or parchment paper and cut into strips of whatever size you like your noodles, with a pizza cutter or knife.

Egg Noodles ~ Lifeofjoy.meI even get the part that snuck under the silpat and cut it.

Egg Noodles ~ Lifeofjoy.meWhen the noodle is thicker, I cut the strips thinner and when it is thinnest, I cut them wider.

Egg Noodles ~ Lifeofjoy.meEgg Noodles ~ Lifeofjoy.meNow you can use your noodles however you like. Once I used it in Tasty Tuna Toss-Up and Mike and I really enjoyed it. On this day though, I put them in some ham broth and thickened it a bit with a tiny bit of glucomannon (that has not yet been perfected). Everyone enjoyed the noodles and said it tasted like Thanksgiving.


Next time I’ll try it with some parchment paper and see if I can’t get them a bit more uniform. I also want to work with it to see if I can make it a bit more like homemade noodles that my Aunt used to make with just egg, flour, and a bit of water. We shall see. But until then, this will do nicely.

Pork Roast and Ham Noodles ~, I forgot to take a picture of the completed noodles until we were cleaning off the table and putting away the tiny bit that was leftover!)

Egg Noodles


  • 1 ounce cream cheese (2 tablespoons)
  • 2 eggs, room temperature
  • 1/4 teaspoon oat fiber


  1. Combine all ingredients in a blender and blend until smooth, about one minute.
  2. Pour onto a silpat or parchment paper covered rimmed baking sheet.
  3. Bake on 350º for 5 minutes or until the thickest part of the noodle is firm.
  4. When cool enough to handle, cut into strips and use as desired.

Until next time, God bless,

Michele ºÜº

Breakfast Lasagna ~

Breakfast Lasagna

We like to have this filling breakfast as a special treat on a Saturday morning. Pancakes, eggs, sausage, and cheese all in one.

This may not be the prettiest meal but it is good enough that it is requested by my kids. I adapted this recipe from ibreatheimhungry. She used her cream cheese pancakes and a dozen sausage links. I make my baked pancakes and use bulk turkey sausage, since at this time Michael cannot eat pork. I probably use a little bit more cheese than the one cup in the original recipe as well. I make a couple other alterations that I will tell you about in a bit.

The only problem I have with it is that my baked pancakes are clearly thicker than her cream cheese pancakes and it towers over the pan. When I make this I use my largest sheet pan but I may have to divide it into two smaller pans in the future, to get them a bit thinner. ;)

Breakfast Lasagna ~ Lifeofjoy.meBrown the sausage, scramble the eggs, and shred the cheese.

Breakfast Lasagna ~ Lifeofjoy.meBreakfast Lasagna ~ Lifeofjoy.mePlace a piece of pancake in the bottom of an 8×8 or 9×9 baking dish.

Now here’s where I deviated a little from the original again. I butter the layer of pancake because the first time it was a bit too dry and . . .

Breakfast Lasagna ~ Lifeofjoy.meAdd a little sukrin fiber gold syrup.

Next add half the eggs and half the cheese.

Breakfast Lasagna ~ Lifeofjoy.meThan add another layer of pancakes.

Breakfast Lasagna ~ Lifeofjoy.meBreakfast Lasagna ~ Lifeofjoy.meAdd a little butter and syrup and then the cooked sausage.Breakfast Lasagna ~ Lifeofjoy.meLast layer of pancakes, piece it together as necessary.Add a little butter and syrup.

Breakfast Lasagna ~ Lifeofjoy.meTop with the remaining egg and cheese.

Breakfast Lasagna ~ Lifeofjoy.meBreakfast Lasagna ~ Lifeofjoy.meBake in the oven at 350º for 8-10 minutes.

We have cut this into four pieces for four adults but none of us eats the whole portion until the next meal. ;) So this can be easily cut into 6 servings or even 8 servings for adults and serves even more when children are involved.

Breakfast Lasagna ~ Lifeofjoy.meBreakfast Lasagna ~

Breakfast Lasagna


  • One batch of pancakes (baked)
  • 8 eggs, scrambled
  • 1 pound bulk sausage, cooked and crumbled
  • 1 cup cheddar cheese, shredded.


  1. In an 8x8 or 9x9 pan layer as follows
  2. Pancakes (lightly buttered and drizzle of syrup)
  3. Eggs
  4. Cheese
  5. Pancakes (lightly buttered and drizzle of syrup)
  6. Sausage
  7. Pancakes (lightly buttered and drizzle of syrup)
  8. Eggs
  9. Cheese
  10. Bake 350º 8-10 minutes

Until next time, God bless,

Michele ºÜº


Onion Rings ala Bacon ~

Onion Rings ala Bacon

Satisfying side dish to a sandwich-style dinner. The onion melts in your mouth and the bacon is tender but could be cooked a bit longer to crisp up even more.

I used to love onion rings. Yep, I would get them at most restaurants at least once but then the hard part was remembering which ones I loved and which ones I disliked.

Love the tower of onion rings at Cheddars! Mmmm mmmm! But the ones at Burger King taste fishy but so do their french fries much of the time; I think they must cook fish fillets in the same grease and then don’t clean it often enough. :(

Enter the ketogenic diet and I don’t eat onion rings any more because of the breading. I saw the ketogenic cookbook by Jimmy Moore and Maria Emmerich at Sprouts one day and decided to check it out of our local library. There were so many recipes in it that I could see me using, that I put it on my birthday list and received it. One of the recipes is for rings of onion wrapped in thin strips of bacon. It was very intriguing.

I bought a package of thin bacon specifically for this purpose and some sweet onions, which happened to be on sale at Aldi that week. I kept putting it off and putting it off and finally Sunday evening was the day! My dinner plans were all amuck because I changed my mind about what to cook at the last minute (without consulting a recipe) when I went to take the meat out of the freezer to thaw Saturday night. Then Sunday when it was time to think about getting dinner going, I consulted the recipe and found I was missing a key ingredient and did not want to have our first taste of this new recipe be less than the way it was intended. So . . . we punted and everyone willingly fended for themselves. Well, I made Michael a fried egg sandwich.

I was up in the air with what to make for myself but had these onion rings tempting me. So I mentioned it to Tiffany and she wholeheartedly agreed!

It is soooo simple to do.

Cut a sweet onion into slices a bit thicker than a half in but not quite three-quarters of an inch. You want them to be as even as possible but don’t stress about it. Tiffany didn’t cut ours very even and they turned out just fine.Peel and Slice Onion ~

Separate the onion slices into rings and wrap one piece of bacon around one onion ring. That’s it!Bacon Onion Rings ~

Lay it down on parchment paper on a rimmed baking sheet.

Bacon Onion Rings ~ Lifeofjoy.meBacon Onion Rings ~ Lifeofjoy.meYep, we had already used this once to bake bacon this morning. Poured off the grease and reused it. :)

Ours didn’t need toothpicks to hold the bacon on but use them if you need to.

Bake in a 375º oven for 25-35 minutes or until the bacon is as crispy as you desire.

Onion Rings ala Bacon ~ Lifeofjoy.meThese are crispier than they look in this picture. ;)

The onion gets nice and soft and the bacon . . . mmmmm, delicious! I wish we had taken more pictures, but we were hungry folks! Maybe next time. ;)

Onion Rings ala Bacon


  • About 1 pound of thin cut bacon
  • 2-3 sweet onions


  1. Place parchment paper or aluminum foil on rimmed baking sheet.
  2. Peel the onion and slice into rings about 1/2"-3/4" thick.
  3. Wrap one slice of bacon around the onion ring.
  4. Place on baking sheet.
  5. Bake at 375º for 25-35 minutes, or until bacon is done as desired.

Until next time, God bless,

Michele ºÜº


Choc Peppermint Fat Bombs ~

Chocolate Peppermint Fat Bombs

These chocolate peppermint candies fat bombs are great at curbing hunger without increasing carbs.

Today’s recipe is super simple. It may look like a lot of ingredients but it really isn’t.

Choc Pep Fat Bombs ~ Lifeofjoy.meNo, don’t go away! Three of those bottles is just because I have them; they are totally unnecessary! :D

My coconut oil is refined because we do not care for the unrefined coconutty taste and it sits on my counter and it has been warm, so it is pretty soft. The butter on the other hand is fresh out of the refrigerator, so I grated it to make it easier to combine.

Coconut Oil and Shredded Butter ~ Lifeofjoy.meThe next ingredient is the only one that is really unusual . . . coconut butter or also called coconut manna. It is simply processed coconut. Literally, I put unsweetened coconut into my food processor and processed until it was kind of smooth. (It can be processed until completely smooth if you have the patience or inclination to do so.)

Coconut Manna ~ Lifeofjoy.meNext add cocoa powder, three drops of peppermint spirits, a tiny bit of cinnamon, and a tiny bit of instant coffee–Michael says this one I bought is gross when drunk, so I’ll be able to make oodles of these fat bombs before I run out of it.

For sweetener, add powdered sweetener of your choice. I use Sukrin Melis/Icing or powdered Swerve. You could also take your favorite granulated sweetener and blend it in a coffee grinder to powder it. You could also just use your favorite liquid sweetener. I used 4 heaping teaspoons of melis, about 8 drops of chocolate liquid stevia, about 8 drops of vanilla cream liquid stevia, and about 4 drops of liquid stevia concentrate. :/ We like it a little bit sweet. ;) (I only use all those liquid stevias because I’ve had them in my refrigerator forever and I might as well use them up. ;) )

I added the rest of the ingredients and then thought I had done something wrong and forgot to take a picture before blending, so there is no picture here. :(

But this is what it looks like once it is all whipped together.

Chocolate Peppermint Fat Bomb batter ~ Lifeofjoy.meFat Bomb ~ Lifeofjoy.meAt this point you could put it all into a glass dish and pop it into the refrigerator until it sets or in the freezer if you are impatient. ;) But I prefer to put it in these little ice cube trays I found at dollar tree. I think they are a great size.

Choc Peppermint Fat Bombs ~

I have ordered some really cute smiley face candy molds. I’m eager for them to arrive but alas, I must have patience for my $2 purchase will take several weeks to get here.

Oh! I just scooped the fluff out onto the tray and spread it across with a spatula and continued doing so until all the holes were filled. Then I used the spatula to level it all off and clean it up a bit. You can see on the second tray where it isn’t as level because it was the last bits.Choc Peppermint Fat Bombs ~

You can also melt the butter and the oil together and use a hand blender to emulsify it all together, then just pour it into the cups or dish. I think it sets up a bit harder if it is melted first, but I’ll have to wait until later to decide for sure.

Now, I can almost hear some of you asking why on earth you’d want to eat a fat bomb. Well, when you are on a ketogenic diet, the object is to get your body to burn fat for fuel instead of glucose. If you a lot of carbs or a lot of protein, your body will produce glucose and will burn that first, because it is easier to burn. So if you are hungry but have already eaten as much protein and carbs as you should, then fat bombs are to the rescue. It also helps that they are a sweet treat as well. If you are cold, you probably need to stoke that fat furnace as well, to get it going. As far as sugar free sweet treats go, these are the bomb. ;)

Chocolate Peppermint Fat Bombs


  • 4 ounces coconut oil (softened or melted)
  • 4 ounces butter (I use salted. If you use unsalted, add 1/4 teaspoon salt) (softened or melted)
  • 2 tablespoons coconut butter/manna
  • 3 drops peppermint spirits
  • 4 heaping teaspoons Sukrin Melis/Icing (or your preferred powdered sugar free sweetener)
  • 1/4 teaspoon instant coffee granuals
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • liquid sweetener, as needed


  1. Place all ingredients in mixing bowl combine thoroughly with either a hand blender or a mixer.
  2. Fill candy molds, mini ice cube trays, or other rimmed container and chill or freeze until solid.
  3. Remove from molds and serve. (If large rimmed container was used, cut into pieces and store in plastic zipper bags until serving.)

Until next time, God bless,

Michele ºÜº