Dust off your grill

I'm back Folks, sorry for the long absence.  I had some unpleasant drama going on but life is too short for that nonsense.  Moving on and it feels good. 

The weather has been gorgeous here in the Garden State and my son and I were gifted the grill you see above.  It's a combo gas, charcoal and smoker grill.  We've been using it almost everyday.  Summer is perfect for being Keto.  All the fresh produce available and grilling is the perfect partnership.  We haven't used the smoker yet but there's a Brisket in the freezer along with a whole chicken that will be smoked before too long.  Like a lot of you, during the stay at home order, I gained back almost 10 pounds.....yikes!  But I'm happy to report that I got serious and managed to lose it again.....yeah!  So far in the past week we have had Salmon on the grill, London broil, Baby-back ribs, Smoked Sausage, Beef Kabobs and Fresh Tuna Steaks; all served with salad and grilled vegetables.  I'm also cooking with fresh herbs that I'm growing in my herb garden.  I'm more than happy to share the herbs if anyone wants some.  I have Parsley, Chives, Basil, Oregano, Thyme, Tarragon, Rosemary and Mint. Desserts in the summer tend to be light.  I've shared some of those recipes in past blogs.  Cheesecake in a jar with strawberries is one that we like alot.  Sugar Free pudding made with almond milk and heavy cream is like mousse.  If you get a cool day and don't mind lighting the oven, Impossible Coconut Custard Pie is one of our favorites.

Impossible Coconut Custard Pie

4 Tbls. melted Butter

4 large eggs

2 Tbls. coconut oil

1/2 tsp. coconut extract

1/2 tsp. vanilla extract

1/4 tsp. baking powder

3/4 cup unsweetened coconut flakes

2 Tbls. All Purpose Flour (Not strict Keto I know)

2 Tbls. Coconut Flour

1 Cup Light Cream

1/2 Cup Heavy Cream

1/3 Cup Water 

1/8 cup Jordan's Skinny Syrup (I used coconut flavor)

2 Tbls. Golden Monk Fruit sweetener

1/4 tsp. nutmeg

To sprinkle on top

1/4 cup unsweetened coconut flakes

ground cinnamon (just for color)

Preheat oven to 325º.  Spray a 9" pie pan with cooking spray.  Melt your butter and let it cool a little.  Crack your eggs right into a blender jar.  Add the cooled butter and turn on for just long enough to mix well.  Now just dump in all the rest of the ingredients.  Blend again until everything is smooth.  Pour into prepared pan.  Sprinkle with cinnamon.  This is the important step... you have to bake your pie in a water bath.  Find a pan large enough to hold your pie pan and fill it with hot water up to about halfway up the sides of the pie pan.  Place carefully on the middle rack in your oven.  Bake for 45 to 50 minutes.  I like to check on it at 45 minutes and add the 1/4 cup of coconut flakes now.  Bake for another few minutes until the coconut is brown and a knife inserted comes out clean.  Cool on a rack and then refrigerate for a few hours before you cut your pie.  Makes 8 small servings with 3 net carbs ea.  Or if you want a larger piece cut the pie into 6 servings with 4 net carbs ea.

Good Advice, Enjoy your day!