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Crave-Worthy Recipes

Keto blueberry lemon popsicles

Keto blueberry lemon popsicles_2

Summer is heating up, but just because you’re on Keto doesn’t mean you have to give up your favorite cool, sweet treats. Popsicles are a delicious, refreshing snack on a hot day, but if you’re on the Keto diet, you’re going to want to rethink the stand sugary popsicle. Try this low carb, high fat popsicle recipe and stay true to your diet even on scorching summer days. Blueberry Lemon Popsicles Makes about 6 popsicles Ingredients 2/3 cup blueberries, rinsed 1/2 lemon, juiced 1/24 cup coconut oil 1 cup coconut milk (from the carton) 1/4 cup sour cream 1/4 cup heavy cream 20 drops liquid Stevia Directions Add all ingredients to blender and blend on high for 20-30 seconds. Pour mixture into popsicle molds. Place stick in mold and set cover in place. Freeze for at lease 3-4 hours or until frozen. Run mold under hot water for easier…

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Crave-Worthy Recipes

Cheesy Zucchini Casserole makes perfect late summer side dish

cheesy zucchini casserole

At this point in the summer, you’re probably still picking lots of zucchini and squash from your garden. Or if you’re lucky, friends are trying to offload their extras. This zucchini casserole is a great way to use up all the zucchini and squash you have laying around. It might be the end of summer, but the warm weather means it’s still solidly squash season. This recipe is rich and creamy and made perfect by a melty blend of Gruyere and Parmesan cheese. You’ll love this as a late summer side dish. Cheesy Zucchini Casserole Ingredients 4 medium zucchini, sliced 1/4 inch thick 1 half of a medium onion, diced 2 cloves garlic, minced 3 tbsp butter 1/2 cup heavy cream 5 ounces Gruyere cheese, roughly shredded 3/4 cup fresh Parmesan, grated salt and pepper Directions Preheat oven to 450ºF. Grease an 8×8 inch casserole dish and set aside. In…

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Seasonal

How your favorite chefs make mashed potatoes

How your favorite chefs make mashed potatoesAdobe stock

If there’s one side dish we can all agree deserves a spot on the Thanksgiving table it’s mashed potatoes, but how exactly those spuds are smashed will vary in every home across the country. Not all cooking methods are created equal, so we consulted our favorite celebrity chefs for tips on how to take this traditional holiday dish to the next level. Ina Garten The Barefoot Contessa swears that Yukon Gold potatoes, with their slightly yellow color, are the best variety for mashed tots. She runs them through a food mill, then adds rich butter and sour cream for this good old-fashioned comfort food. https://youtu.be/pTJMM4yusMg ALTON BROWN Alton and Ina must share recipes. This recipe is remarkably close to Ina’s, but it’s probably more of a professional consensus that this is, in fact, one of the best ways to make mashed potatoes. Alton also swears by running Yukon Gold potatoes through a food mill then adding butter, heavy cream,…

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