Breakfast Sausage Cups


  • 1 lb italian ground sausage
  • Pink Himalayan Sea Salt
  • Pepper
  • 6 eggs
  • 2 handfuls spinach
  • 1 cup mozzarella
  • 1/2 lb bacon
  • 1 clove garlic, minced
  • 1/2 tbs onion powder


  • Preheat oven to 390°
  • Cook the bacon
  • Mix the ground sausage with the salt and pepper.
  • Grease a 12 muffin tin. Mold the sausage in the muffin pans leaving the center empty.
  • Blend 6 eggs with salt, pepper, garlic, onion powder, torn fresh spinach, 1 cup fresh shredded mozzarella cheese, and crumble the bacon on top.
  • Put a spoonful in the center of the meat mold and bake at 390° for 30 min.

Delightful low carb Almond Coconut Shortbread


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I’ve made these a few times now.  I buy my almond flour and coconut flour in bulk. The first time I did this I forgot to label them. Well I thought surely the darker one was almond as everyone knows coconut’s white. I was totally wrong and what came out was so dry it was almost inedible. Despite that, we ate them all because they were also amazingly delicious. (Side note: coconut flour takes twice as much liquid as regular flour to use.)

The second time, I made them correctly but they weren’t nearly as fantastic tasting. So this third time I experimented and found the perfect, most deliciously addicting low carb cookies. I still recommend eating them in moderation of course, but it can be hard. I had them with my coffee, and unlike a lot of ketoers I don’t tend to make bulletproof coffee, just the cream for me please. I used a mini muffin tin but you could possibly also just press them into balls in your hands and put them on a cookie sheet.  Anyhow, here’s the recipe! You are welcome to make yours look prettier, but these are pretty crumbly before coming and cooling so mine are a delicious mess.

Edit: I’ve experimented again. Adding an egg does not decrease their deliciousness, but does make them stick together better, even moreso if you refrigerate them a bit before cooking. It makes cutting them and making them look like cookies instead of cooked balls of dough much easier. 🙂

What do you think? Add the egg and make them less like shortbread in texture, or forget the egg and enjoy them in all their crumbly goodness?

Almond Cookies


Delightful Almond Coconut Shortbread

– 1 cup almond flour
– 1/2 cup Coconut flour
– 1 Large Egg
– 5 tablespoons truvia (or your preferred low carb sweetener)
– 6 tablespoons butter
– 1 teaspoon vanilla extract
– 1 tablespoon sugar free vanilla syrup (I used Torani’s)

almond cookies raw

Ignore the Chocolate you see, someone was having a bad day and it’s not part of the original recipe. You are welcome to add no-sugar chocolate chips, but adjust the macros accordingly!

1. Preheat the oven to 400F.
2. Melt the butter in a small bowl.
3. Mix vanilla extract and syrup with butter.
4. Combine almond and coconut flours and sweetener in a medium mixing bowl.
5. Pour butter into flour mixture and crack the egg over it, then combine with hands. (I use gloves so it doesn’t get under my nails.
6. Once well combined, roll into a log and wrap with saran wrap. Refrigerate for 15-30 minutes. (Optional)
almond cookie log
7. Remove from refrigerator and cut 1/4″ slices off, placing on a cookie sheet.
8. Cook for 15 minutes or until the cookies are browned on the edges.
9. Remove from oven and let cool completely.

Now,  I say to let cool, but these are fanatic both hot and cool. The main reason to let them cool is so they won’t crumble. Mine were pretty dainty when I made them, and much sturdier overnight.  Store in an airtight container after they’ve cooled enough.

Macros: 79 Cals, 7g Fat, 2g Net carbs


Delicious Parmesan Chicken Legs

This recipe helped me realize I’m not the biggest fan of oregano, and I don’t like Italian seasoning too much either. Still, the family liked it a ton and iso enjoyed it, so I think it’s a good base recipe if I play with the seasonings some! I might also try a glass dish instead of the foil next time. I prefer not to waste it when I can.


Parmesan Chicken Legs

12 large chicken legs
1 cup grated parmesan cheese
1 tablespoon oregano
2 tablespoons dried parsley
1 tablespoon paprika
1 teaspoon cayenne
1/2 cup butter

1. Preheat oven to 350F.
2. Melt butter in a good wide bowl for dipping.
3. Combine dry ingredients.
4. Prepare a baking sheet with non stick foil or with sprayed foil (very messy otherwise)
5. Dip chicken in butter, then roll in seasonings and place on pan.
6. Bake for 40 minutes or until juices run clear.

Delicious Keto Chocolate Muffins


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Chocolate Muffin low carb


1 cup almond flour
1/2 cup
4 tbsp Truvia
1 tbsp baking powder
1 tbsp sugar-free vanilla extract
1 small pinch of salt
2 large eggs
1/2 cup single cream
Optional: 1oz sugar-free chocolate chips or chunks of sugar-free dark chocolate


1.       Preheat oven to 375F.
2.       Mix all dry ingredients together thoroughly.
3. Lightly beat eggs, add vanilla extract and cream and combine.
4.       Add wet ingredients to dry ingredients and mix well until smooth.
5.       Spoon mixture into individual muffin tins or cups (I used a mini muffin pan with 24 holes. I found this to be a better way to do portion control.)
6.       Lightly sprinkle a few chocolate chips on top if using.
7.       Bake for 22 minutes if using a 24 muffin pan, 30 minutes for 12, until springy and firm to touch.

Amazing Meatloaf Poppers


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These were really quite tasty. If you’re not on keto I’d suggest 85/15 or maybe even 90/10 lean ground beef,  but for the Keto Diet these are the best! Quick and easy to make meals are always my favorites, but only if they’re delicious too!

Makes 18 Poppers

1.5 lb Ground Beef (We used 73/27 though I think we’ll go for 80/20 next time)
5 slices bacon
1 Large Egg
3/4 cup Almond Flour
1/4 cup Coconut Flour
1/2 cup Cheese (We used Cheddar)
1/2 cup Heavy Cream
1 tsp Salt
1 tbsp Pepper
1 tsp Onion powder

1. Preheat oven to 350F and move rack to middle position.
2. Combine all the ingredients into a large mixing bowl. (I personally like to combine the wet ingredients, then the flour and spices, then the meats,)
3. Mix the ingredients together with your hands, mash it up really well. (If you don’t like getting your hands in the food you could probably use a potato masher.)
4. Spray two 12 muffin pan with non-stick spray.
5. Taking small chunks at a time, roll the mixture into small balls (not so big that they overflow the muffin tins, but not too small either, a bit larger than a golf ball) and place in the tins.
I placed 9 in each tin, leaving center holes empty.


Before cooking them

6. Place on middle rack at 350F and cook for 30 minutes. Add 10-15 minutes if you’re coming both pans at the same time.
7. Wait for 5-10 minutes before eating!

Macros: 188 calories per popper, 16g fat,  1.7 total carbs, .6g fiber,  1.1 grams Net Carbs

Note: With the high fat content in the meat we selected, the poppers were soaking in their own grease once I removed them from the oven. I did use a fork to set them on a paper towel lined plate so they wouldn’t get soggy. These were even better as leftovers! You can dip them in a keto friendly sauce if you’d like, but the entire family ate them plain. YUMMY!

Best Buffalo Chicken Strips


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So while I was a vegetarian, one of my most missed foods was buffalo wings. I am a huge fan of all the different flavors you can get, and there’s just something about that sauce… mmmhmm! Buffalo Wings were one of the first things I looked for. So this recipe originally came from and boy did it hit the spot. I used tenderloin breast instead of actual wings because I haven’t taught my children how to eat off the bone yet, and these were very simple to make. I forget to take pictures, so I’ll try to remember next time!

  1. 12 chicken breast tenderloins
  2. 1/4 cup buffalo sauce, we used Frank’s
  3. 6 tablespoons butter
  4. 1 clove of garlic, minced
  5. 1/4 teaspoon salt
  6. 1 grind of fresh pepper
  1. Melt two tablespoons of butter in a large frying pan on medium high heat.
  2. Cook your tenderloins in the butter for about 9 minutes, flipping half way through. (I split mine into two batches, so if you cram all of them into the pan at once, you may need to increase your cooking time.)
  3. While your chicken wings are cooking, add your garlic and 4 tbs butter to a microwave-safe bowl.
  4. Heat up the butter and garlic mixture in the microwave (about 1 minute 30 seconds)
  5. Once melted into a clear liquid consistency, add the salt and pepper and mix together.
  6. When your wings are cooked, spoon a little sauce on the tenders and toss. Let cook about 30 seconds more.
  7. Use the remainder of the sauce for dipping!

The Keto Diet


Starting today, recipes I post here will be low carb following the Ketogenic diet. Below I explain our reason for switching from our previous high carb vegetarian diet to a low carb meat eating diet and then explain what exactly the diet is. The recipes will still be great, because we cook great food! So stay tuned, and enjoy the food.

So after studying different dieting options and trying vegan and raw, we’ve settled on the Ketogenic diet. Now,  here’s an important note when we discuss diet.  We don’t mean a temporary deprivation of foods we want for a short term gain (although keto is a good weight loss diet). We mean a long term healthy way of eating.

Keto isn’t for everyone. We all have different bodies and genes. This diet had proven beneficial for many people, including diabetics, stroke victims, and patients with hyperthyroidism. We have chosen this diet as a way to live healthy lives and diminish our risks for heart problems and alzheimers. This is not particularly a lose weight diet for us,  though it is a keep the weight off way of eating.

That’s enough about why we’ve chosen it,  this is what it is. Low carbohydrates, medium protein, high fat. Most people go by a 10% carbs, 20% protein, 70% fat ratio. Many of us have been taught that fat is bad and unhealthy for us, and there are unhealthy fats, but most natural sources are not. Our bodies currently use carbohydrates for energy because it’s easy. When we starve them of their current energy source, they redevelop the enzymes to use fat as the energy source (allowing you to lose weight of that is your goal). Carbs include sugars and grains. There are many recipes that allow replacements for bread using almond and coconut flours and sweeteners like stevia and Splenda are common for those who still crave sweets. One of the purposes of the diet however is to wean your body from sweet foods. However, I will likely have a few recipes that I try out and will share with you here.

So welcome to round two of Dinner With the DeMilles. Pull up a seat!

Squash Cornbread

This makes an excellent side or main dish depending on how you serve it.  The first time I made it I paired it with green beans and it went over very well, the second time I went with mashed sweet potatoes.  I think it paired better with the sweet potatoes because I put chili powder in mine so it ties in very well with the coriander and cumin in the cornbread.  I got the original recipe here, but modified it pretty heavily in the spice department and also used homemade cornbread mix that is similar to jiffy the recipe for which can be found here.  I combined the whole thing into one recipe for all of you.  Note that I have never used the copycat jiffy recipe for anything else so I have no idea if it actually makes good cornbread.  Also, were I not feeding children too, I would throw some jalepenos, either pickled or fresh, in to this in a heartbeat.


2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 1/2 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons vegetable oil
4 cups shredded zucchini (or summer squash)
1 onion, chopped (make it as fine or thick as you like)
2 eggs, beaten
1 teaspoon garlic powder (fresh garlic will have to much bite, but sauteed might work)
1 1/2 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Put the shredded squash into a colander, sprinkle with a little salt, and let it drain for 15 minutes. Gently press out excess moisture.
  3. In a small bowl sift together flour, cornmeal, sugar, baking powder, and 1/4 teaspoon of salt until well blended.
  4. Mix oil into the dry ingredients until well mixed, it should look like a crumbly powder.
  5. In a large bowl combine the eggs, onions, and squash until well combined and soupy. Add dry ingredients and stir until well combined.
  6. Add cumin, coriander, garlic, remaining salt, and pepper, and mix until well incorporated.
  7. Add cheese and mix well.
  8. Pour the mixture into the greased casserole dish and bake for 1 hour. The cornbread should be a dark golden yellow color on top when done. (use the toothpick test to verify)

Zucchini Bread

This recipe is AMAZING.  flat out no bones about it, make it eat it love it, and then make more then hate me for introducing you to it because you will not stop eating it, especially fresh.  I haven’t seen a loaf make it to 2 days old once the first piece was cut off.  I got the recipe here and have made absolutely no alterations to the the ingredients and the only thing I changed about the procedure was how I add the walnuts.  It is just that good and easy.  If you are a novice cook like me this is perfect because there is no fear of over mixing it.  As for the amount of zucchini it is very forgiving and I stopped measuring after my 3rd batch and would just eyeball it with no negative issues for the final loaves.  A point to note is that this makes TWO loaves, that was not made super clear in the procedures of the original recipe but was mentioned at the beginning before the ingredients.  You can feel free to half it and make one, but trust me that making two is a good idea as the first one will probably not get to stop cooling before it is devoured.  My children (2 and 4) beg me to make more of this stuff.


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini (I use yellow summer squash in mine)
1 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a Large bowl. Sift together flour, salt, soda, cinnamon, baking powder.
  3. Beat eggs. Add oil and vanilla and beat till well mixed and even colored. Add sugar and mix until even. Add zucchini to egg mixture and stir well. Add to dry ingredients, mixing well. Pour into 2 ungreased loaf pans.
  4. Sprinkle Walnuts across both pans and, using a fork or toothpick, gently press into the batter. Do this until you feel you have enough walnuts spread throughout. (alternatively you can mix the nuts into the batter before pouring but I find this works better and makes for a better disbursement)
  5. Bake at 350 degrees F (175 degrees C) for 1 hour.
  6. Serve warm or wrap and store for later.

Storage tips

After making 6 batches over the course of two weeks I have found that the best way to handle the bread after it is cooked is to let it cool in the pan until the top is cool enough to handle but still quite warm.

Then, using a butter knife or an awesome spread knife if you have one, gently separate the bread from the pan, including as much of the bottom as you can without damaging the loaf. Put you hand on the top of the loaf, invert the pan and gently remove the loaf from the pan Be careful as the bottom will still be hot enough to burn probably.

Immediately put it into a gallon zip lock and remove as much air form the bag as possible. As the loaf cools it will vacuum seal itself and retain the moisture and should be good for a couple of days without drying out.

Alternatively, for longer storage or because you don’t want to mess with it, let it cool in the pan until it is easy to handle, this will also make it less fragile as it gives the loaf time to set, use a knife to separate the loaf from the sides invert the pan and gently tap it until the loaf falls out then wrap it in plastic wrap, tin foil, or put it into a container as is your preference.

Yellow Squash Quiche

My parents dropped off a bunch of wonderful yellow squash when they came up for a visit so I have been spending the week getting rid of it.  My first dish was a simple sauteed squash and onions with oven roasted corn, then I did a modified squash cornbread casserole (I was told it tasted like enchiladas), I made Squash Fries to go with Jalapeno Popper Grilled Cheese sandwiches, and of course 8 loaves of amazing zucchini bread.  Tonight was a delicious Squash Quiche, and that is the recipe I’ll be sharing.  If your interested in the others let me know and I’ll get them thrown up here also.  All in all I have been VERY impressed with the range of flavors and textures I have been able to get out of a simple yellow vegetable, and also amazed at how much my picky children have taken to it.  I modified a recipe I found at, not my favorite cooking site, but a pretty good one in a pinch.  the original recipe is here.


  • 1 tablespoon Olive Oli
  • 2 large Yellow Squash, cut into 1/4-inch-thick rounds
  • 2 teaspoons thyme (fresh if you have it, I used dried)
  • 5 large eggs (reduced from 6 in the original recipe as I used more squash)
  • 1 cup whipping cream
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste I used a little more pepper, and less salt)
  • 1 teaspoon garlic powder (use 1-2 minced cloves if you have the prep time)
  • 1/2 teaspoon green Tabasco sauce (i prefer the flavor of the green to the red)
  • 3/4 cup (packed) coarsely grated cheddar cheese (about 3 ounces)
  • Pie crust (I use Pillsbury refrigerated crusts since I have yet to master pie crusts)


Heat oil in heavy large skillet over medium heat. Add squash, thyme, salt, pepper, and garlic. sauté until squash is tender, about 5-8 minutes, stirring occasionally (just cook it until it looks awesome and if it browns a bit don’t worry about it). Cool to room temperature.

Prepare pie crust according to the package directions, or however you would if you are using a homemade crust.

Whisk eggs, cream, and hot sauce in bowl (I used the whisk attachment for my immersion blender and whipped until it was even colored and very frothy). Arrange squash over bottom of crust. Sprinkle with cheese. Pour egg mixture into crust, filling completely.

Bake quiche until filling is golden and set in center, about 35-45 minutes (I set my timer for 35 and then eyeball it from there.  The outer edge will puff up more than the center, this is fine and it will “deflate” as it cools).  Cool 15 minutes. Cut and serve.