Cheesy Almond Flour Biscuits

Since the beginning of the year I've changed my diet to mostly low carb and more recently I've gone keto! It's not difficult and I am seeing result........ but every once in a while, I get a craving for some carbs. Instead of going all out, I satisfy my cravings with low carb options like this Cheesy Almond Flour Biscuit below. 


2 cups almond flour
2 tsp baking powder
1/2 tsp pure sea salt
2 eggs (beaten)
2/3 cup melted butter (unsalted)
1/3 cup shredded cheddar
  • Preheat oven to 350F, line baking sheet with parchment paper. (Spray with non-stick baking spray).
  • Combine all the dry ingredients (1, 2 & 3) in a large mixing bowl, then stir in the beaten eggs and 1/3 melted butter.
  • Add the shredded cheese and fold into the dough.
  • Use an ice cream scoop or spoon to scoop the dough and use your hands to form round golf ball sized biscuits.
  • Line on the baking sheet and bake for 15 minutes.
  • After 15 minutes remove baking sheet from the oven and brush remaining butter on each of the biscuits. Place back in the over for 3 minutes or until it turns into a light golden color.
  • Cool then eat!
Serving size - 1 biscuit (11.5g carbs)

Sautéed Quinoa and Kale

This side has become a staple for me since I cut down on rice 4 months ago. Not only is it delicious side but you can also enjoy guilt free!

1 cup organic red quinoa
2 cups water
2 cups organic kale, chopped
2 tsp vegetable oil
1 tsp minced garlic
1 tsp adobo all purpose seasoning
A dash of smoked paprika

  1. Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil.
  2. Reduce heat to simmer. Cook until all the water is absorbed. Approximately 15 minutes.
  3. Heat vegetable oil in a large pan and sauté garlic. Add kale and sauté until soft
  4. Add cooked quinoa to the pan and stir to combine the 2 ingredients.
  5. Sprinkle adobo and paprika and continue stirring for another 6 minutes on medium heat.

Honey Roasted Butternut Squash

If you like sweet and savory in a single bite, this side dish is right up your alley. It pairs really well with chicken or meats. 

3 cups diced butternut squash
3 tbsp vegan butter
2 tsp organic honey
1 tsp cinnamon

*Preheat oven to 375F


  • Place diced butternut Squash in large mixing bowl.
  • Melt butter, then add honey and 1/2 tsp cinnamon. Mix well making sure the 3 ingredients are thoroughly combined.
  • Pour over butternut squash and mix in order to coat all pieces with honey butter mixture.
  • Place on a lightly greased baking sheet and bake for 25 minutes or until fork tender.

This is a healthy delicious side dish and it's super easy to make! Serve warm.

Val's Hearty Beef Stew

Autumn (Fall) is my absolute favorite season; the cool crisp air is so invigorating. Plus I get to wear my boots and scarves and light jackets!!! Ok now let's get to food. You all know that I'm an island girl, but I love love LOVE soups and stews. I'll have soup in the middle of a hot summer day...but I get crazy stares when I do. So here's another reason why I look forward to the cooler temps... I can have my soups and stews in peace :)

1 lb. beef stew meat
1 tsp salt
1/2 tsp Tony Chachere's Creole Seasoning
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp ground garlic
1 tsp Worcestershire sauce
1 tablespoon chopped garlic
1/2 cup chopped red onions
2 tbsp extra-virgin olive oil
1 tbsp organic butter
1 tsp dried rosemary leaves
1 tbsp tomato paste
4 cups of water
1 cup sliced carrots
1/2 cup chopped celery
1 bell pepper coarsely chopped
2 cups diced potatoes
2 bay leaves

Season beef with:
1 tsp salt
1/2 tsp Tony Chachere's Creole Seasoning
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp ground garlic
1 tsp Worcestershire sauce
(Let sit for 10 minutes)

  • Heat oil in Dutch oven then drop butter in the oil.
  • Add stew meat to the pan and brown. Remove from pan and set aside.
  • Add onions, minced garlic and rosemary to the pan and sauté until onions are limp. Scrape the sides and bottom of the pan with a wooden spoon as you stir onions.
  • Add tomato paste and continue sitting until paste liquefies.
  • Now add stew meat back to the pot and combine with tomato paste and onion mixture.
  • Pour in water, cover pan and let simmer on low heat for 1 hour and 25 minutes.
  • Now add potatoes, carrots and celery to the pan, stir and cover pan.
  • Let simmer for 30 minutes or until stew thickens.
*Taste and adjust seasoning if necessary.

Remove bay leaves and serve warm with some good cornbread!

Coconut Creole Conch

I was trying my best to reserve this recipe...but you know what? It's too good to be kept to myself! I don't make this dish often because conch can be a bit expensive at $14 PER POUND!! One has to be extra special for me to even think about whipping out the conch. It's a great appetizer and I really hope you guys try it and like it!

1 lb conch
2 tbsp lemon juice
1 tsp paprika
1/2 tsp sea salt
1 red bell pepper, julienned
1 celery heart, chopped
2 tsp garlic, minced
2 tsp creole seasoning
1/2 tsp madras curry powder
3/4 cup coconut milk
1 tbsp olive oil
Salt to taste


  • Pound conch then cut into bite size pieces and place in a bowl. Mix 2 tbsp lemon juice 1/2 tsp salt and 2 cups water, pour over conch and let sit for 30 minutes.
  • Pressure cook with 1 tsp garlic and paprika for 30 minutes. Turn off pressure cooker and make sure all the steam is emitted before opening. Remove conch and set aside in a platter.
  • Sauté pepper, garlic and celery in olive oil.
  • Stir in coconut milk, creole seasoning and curry powder and bring to a boil. (add salt to taste)
  • Add conch to pan and continue stirring for 5 minutes
  • Turn off heat and serve hot

Sweet Potato Cheesecake

Saying that this cheesecake was absolutely delicious, would be putting it mildly. If you love cheesecake and you love sweet potato, then this is the perfect marriage. I promise you, your mouth will dance!

1 cups graham cracker crumbs
1 tbsp sugar
6 tbsp butter, melted
3 (8oz) packs of cream cheese
1 cup brown sugar
4 eggs

1/2 cup sour cream
1/2 cup heavy cream
1/2 cup flour

1 tsp vanilla extract
1/2 tsp cinnamon
1 pinch salt
 2 cups cooked and mashed sweet potatoes

*preheat oven to 350ºF
*grease 10" spring form baking pan


  • Stir together graham crackers, sugar and butter in a bowl; press into bottom of baking pan.
  • Bake crust at 350ºF for 5 minutes, remove from oven and set aside.
  • In a mixing bowl combine cream cheese, sugar until smooth
  • Add in eggs 1 at a time and mix until completely incorporated into mixture
  • Add in sour cream and heavy cream. Continue to mix.
  • Add flour, vanilla extract, cinnamon and salt and combine until smooth
  • Stir in sweet potatoes and mix well until your mixture is creamy and smooth.
  • Pour batter into prepared pan and bake at 350ºF for 1 hour and 20 minutes.
  • Cool in pan on a wire rack.
Allow cake to completely cool before garnishing with frosting or whip cream.