Strawberry Shortcake - No Sugar No Grains!

I ran across this gorgeous keto strawberry shortcake recipe over at peaceloveandlowcarb.com, and I just happened to have just picked up from strawberries!  It's just the two of us, so rather than make the beautiful four-layer work of art you'll see at the link, I simplified it a bit.

I made a single layer of cake.  Once it was cooled, I cut it into eighths.  Then, as we are ready to use it, I split the triangle horizontally to make two layers.  The bottom layer goes in the bowl, followed by lots of fresh strawberries.  Then place the top layer of the cake and pour on a little milk, whipped cream, or ice cream!  The picture does not lie!   This is an outstanding cake!  AND it's made with no added sugars and no grains!

Strawberry Shortcake

Strawberry Shortcake - No Sugar No Grains

4 eggs, separated
1/2 tsp cream of tartar
1/2 cup powdered monk fruit sweetener (or erythritol)
1-1/2 cups almond flour
1/4 cup coconut flour
1/2 tsp baking powder
6 TBSP butter, melted
1/4 cup milk of choice (unsweetened vanilla almond milk works great!)
1-1/2 tsp vanilla

Preheat oven to 350 F.  Grease an 8" round cake pan.

Using an electric mixer, whisk the egg whites and cream of tartar until frothy.  Add the monk fruit sweetener and continue to whisk about 3 minutes.
Add egg yolks and beat until thick and creamy.
Combine almond flour, coconut flour, and baking powder in a separate bowl.  Add to the egg mixture, folding gently to combine.  Use care to now deflate the egg mixture.
Combine melted butter, milk, and vanilla into a separate bowl.  Add to the batter, folding gently until just combined.
Pour batter into prepared pan. Ensure it is distributed evenly and smoothed across the top.

Bake about 45 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool completely.

To serve, cut into eighths.  Cut each piece in half horizontally. Place the bottom half in a dish, top with berries, and then add the top half of the cake.  Top with whipped cream, ice cream, or milk.

Mediterranean Chicken and Orzo

I love making meals in the slow cooker or the Instant Pot.  Either way, it is usually just a dump it in and let it do its thing!  I don't normally eat grains but I made an exception for this recipe.  It adds to the heartiness of the meal.

Mediterranean chicken and green beans

Mediterranean Chicken and Orzo
for the instant pot!

6 chicken thighs (see notes)
2 cups chicken or vegetable broth
1/3 cup tomato sauce (or 2 Roma tomatoes, chopped)
1 cup pitted olives (see notes)
1 large carrot, chopped
1/2 cup red onion, chopped
3 TBSP lemon juice
1 TBSP lemon zest
2 TBSP butter
1 TBSP Italian seasoning
1 cup whole wheat uncooked orzo pasta (optional)

Put all ingredients except orzo into Instant Pot.  Close pressure valve.  Set to pressure cook on high for 10 minutes.
Once done, quick release pressure.  Add in orzo and stir.  Replace cover and close valve.
Pressure cook on high for 3 minutes.  Allow pressure to naturally release.

Notes:
Chicken - You can use skin on or skinless, bone in or boneless chicken.  The skin will not crisp up in an instant pot though, so you may want to remove it.
Olives - I like kalamata olives but you can use whatever you prefer (even a mixture of different ones!)
If you don't eat grains, you can skip the orzo.

What are you eating?  Whatever it is, keep it clean!