From This Kitchen

Building Health One Meal At a Time.

I had some amazing store bought keto chia seed crackers at a friends house and my first thought was… Did you make these??

She didn’t but I am! If I can make it at home on a weekend I want to try it!

So here you are… after two attempts this is my current recipe! I’ll update and perfect it over time! 😜

Keto -Cracker Recipe

  • 3/4 cup ground flax seed
  • 1/2 cup ground pumpkin seeds
  • 1/4 cup Barleans Antioxidant Blend
  • 1/3 cup chia seeds
  • 3/4 cup black sesame seeds
  • 1/4 cup white sesame seeds
  • 2 tbsp dried basil (another batch I used 4tsp rosemary… both were good)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt
  • 1 1/4 cup water
  1. Preheat oven to 200°
  2. Grind your pumpkin seeds up with (I use a nutribullet with dry blade).
  3. Mix all ingredients except everything but the bagel seasoning. Mix until it all sticks together.
  4. Place parchment paper on a cookie sheet.
  5. Place mixed ingredients onto parchment paper.
  6. Place parchment paper over top of mixture
  7. Roll out with a rolling pin to desired thickness.
  8. Uncover with top parchment paper and sprinkle with Everything But The Bagel Seasoning.
  9. Replace parchment on top and re-roll to press the last seasoning into the mixture
  10. Take parchment paper off the top.
  11. Score your crackers with a butter knife
  12. Place in oven and bake until crispy and dehydrated.


Italian Pasta-less Salad


  • Cucumber 266g (about one large)
  • Cherry Tomatoes 266g (about 1/2 18oz container)
  • Reese marinated artichoke hearts 113g (about half of a 12oz jar)
  • Red onion 120g (about 1/2 onion)
  • Black olives 177g (about 1 6oz can)
  • Olive oil 1/4 cup
  • Red wine vinegar 1/4 cup
  • 2 TBS Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper

Servings size 176g (or about 1 cup)

Creates 6 servings


Lemon Garlic Chicken

I’m always shocked when I’m needing to find something to cook for dinner TONIGHT and it comes together so well! My picky six year old wasn’t a fan… but she isn’t a fan of much! On the other hand my 10 year old asked if we could make it again… hence why I’m adding it to the blog!


  • Chicken breasts (3-4)
  • One Lemon
  • 1/4 red onion diced
  • 1/2 tbsp Minced garlic
  • 1 cup chicken broth
  • Salt and pepper
  • Olive oil
  • 1/4 cup heavy whipping cream
  • almond flour
  • Basil and parsley
  1. Preheat oven to 350°.
  2. Salt and pepper both sides of chicken.
  1. Place a drizzle of olive oil in pan on stove top and sear chicken on each side for a few minutes. No need to cook all the way through.
  2. Place chicken in oven safe dish into oven! Cook chicken the rest of the way through in the oven. Mine took about 25-30 minutes.
  3. In another bowl mix chicken broth, garlic, juice from one lemon, and diced onions!
  4. Simmer this mixture on medium heat in the same pan you seared your chicken in! While simmering use wire whisk and scrape bottom of pan to get all the yummy seasonings your chicken left in the pan! Simmer this down to where it thickens up a bit and is about only 1/3 cup remaining! This is such a guessing game!
  5. Remove from heat and add cream in while continuously whisking
  6. Set back on low heat for about 30 seconds to a minute to warm back up! Whisking continuously to prevent cream burning! Do not let it boil!
  7. At this time if sauce is still to thin, use almond flour to thicken it up! If you’re not worried about Keto you can use corn starch here.
  8. Pull chicken from oven and drizzle with sauce and sprinkle basil and parsley on top.
  9. Enjoy!!

French Toast Muffins

Hello Everyone, I know it’s been a while since I have posted but I’m still doing this lifestyle! It’s the best and I don’t see myself ever changing! I’m coming to you today to give you a recipe I have turned my kids onto! French toast muffins! They are delicious, my lifestyle approved and my kids LOVE them!!Ingredients:

  • 8 eggs
  • 8oz cream cheese
  • 1/2tsp baking powder
  • Cinnamon to taste
  • 3tbs chia seeds
  • 1tbsp vanilla extract
    Pre-heat oven to 400°
    Blend all ingredients together in your blender! I use our nutri-bullet or vitamix!
    Spray muffin tin or muffin papers with non-stick spray
    Fill each muffin tin 3/4 way full
    Bake for 20 min or until look done!

Serve like you would French toast! Butter, berries, and sugar free syrup is how we like ours!

Instant Pot Yogurt… the simple way! (Cold Start)

So I’ve done a post before regarding making yogurt in my instant pot! I thought it was easy… but easy is relative to what you know… clearly! After making this cold start recipe… my original recipe is difficult and a real pain in the booty!

This one is soooo simple!


  • Fairlife whole milk (1/2 gallon) DO NOT USE REGULAR MILK FOR THIS METHOD, it must be an ultra-pasteurized milk!
  • Culture starter ( I always keep a couple tablespoons of my last yogurt batch and freeze, but I originally started by using Fage plain yogurt)
  • Instantpot with yogurt setting
  • Nut milk strainer bag (I’m sure there is other ways to strain but this is what I have… click here to find it on amazon)


  1. Poor the fairlife whole milk into the instantpot while it’s cold from the fridge!
  2. Add in your yogurt starter (about 2tbsp) and stir it into the milk
  3. You can add a step here is you want to add vanilla extract or flavoring… I don’t!
  4. Put the lid on your instantpot and seal!
  5. Push yogurt setting until it says 8 hours and make sure it is set to normal adjustment.
  6. Let it incubate for 8 hours (the longer you incubate… the more tart your yogurt)
  7. Once 8 hours has completed… don’t stir your yogurt, but gently ladle it out into a strainer! I use the nut milk bag. I sit it inside my colander placed over my internal pot of my instant pot!
  8. Place in fridge over night to strain!
  9. The next morning I scoop the yogurt into jars!
  10. I jazz them up with Berry’s, chia, and such at the time I want to eat them!

The whey… I still haven’t figured out what to do with it, so I feed it to my chickens! 😍

Cashew Butter – who knew it was so easy!

Well I must confess… I can’t really call this a recipe! Doesn’t there have to be at least two ingredients for it to be considered one! I’m not sure the rule on that, but I do know this is one that isn’t leaving my kitchen!!

Since on this lifestyle, I try to stay away from peanuts… so cashews have become a staple in my kitchen! They are a great source of healthy fat and contain many nutritional benefits!

One thing I love on fruits and veggies is Cashew Butter! Until today… WINCO fresh ground cashew butter has been my go to… I get to say good-bye to WINCO!! Well at-least for cashew butter!

Here’s the “recipe”

Homemade Cashew Butter

  • 4 cups of cashews
  • Food processor

1. Place all 4 cups of cashews in the food processor…. turn it on! 😘

Okay there is a little more work than that… but not much! Cashews, and I think most nuts, go through phases while transitioning to this golden butter! First, they become a chopped consistency! When you keep going, they then become a clumpy “dry” consistency! This might be the part where you think to yourself, “What was I thinking?” Advice… don’t think, just keep pushing forward!! Patience is all you will need here!

As the cashews start to clump and climb up the food processor bowl, just stop the processor, open the bowl and push the clumpy dry nuts back down! During this phase, make sure your processor doesn’t over heat! Let it rest if you think it’s getting warm!

Soon your cashews will release their oil and that’s when the amazing transformation happens… it goes from a dry clumpy consistency to a creamy nut butter!!

Food Processor… what’s that good for??

Food processor, what’s that good for?? This was the comment I asked my friend when she said she used her food processor! I’ve never really thought about using one until cauliflower mash potatoes came into the brain waves… then nut butter entered my thoughts! So then what did I do? what any crazy person would do… got on amazon and ordered one! Hehe. Now I’ve been pinteresting! I even have a new Pinterest board just for this gadget! I didn’t buy a spendy one because I’m not sure how much I’ll use it! But for now I’m dreaming about all the uses!! What do you use yours for? Tell me in my comments!

Instant pot Greek Yogurt -Long Method

I love making Greek yogurt in my instapot! We pretty much make it every two weeks! It’s heavenly and I’m not a Greek yogurt fan, but this stuff is amazing!!

  • Instant pot
  • Mesh strainer or nut milk bag
  • Thermometer
  • Gallon of milk
  • 2tbsp Yogurt starter (Fage yogurt)
  1. Add milk to instant pot – I used just a normal gallon of whole milk.

2. Put lid on and Click the yogurt button and then the adjust button to where it says boil!

It will beep, check temp… you want to get it up to 181 degrees F!

3. Once it’s hit 181, pull the pot out of your instant pot and put it on a cooling rack so the temp will drop… get the temp down to 110 degrees!

4. Once it has hit 110… take 1 cup of your warm milk out, add 2 Tbsp of yogurt starter (Fage plain Greek yogurt is what I use). Mix this up well and then add to your main pot and stir!! Then place pot back into your instant pot, cover, and click yogurt button until it says 8 hours! The longer you let it incubate the more tart your yogurt will be is what I hear!

5. Once 8 hours has passed! Pull all yogurt out and strain it in a mesh strainer… I use a nut milk bag but most people use a mesh strainer!

6. Once the yogurt has strained to the consistency you like… separate into jars or put into a container and refrigerate!

To eat I add chia seeds, strawberrys, and Waldon farms sugar free strawberry syrup!

My kids add honey and fruit!!


The Final Closet clean out…

As many of you know I started this side of the blog (kitchen side) because I was bound and determined to lose weight! I started this to help keep me on track and to document recipes as I build my new go to meals! I haven’t focused so much on my weight loss while taking on this lifestyle… I will in the future so you all can know where I came from! But today this post is written for all my Rebel friends out there:

Today I scheduled an appointment with… MY CLOSET!

I have been preparing for this day my whole adult life! What I call the FINAL CLOSET CLEAN-OUT! This appointment lasted two hours and was full of highs and lows! I had many conversations with myself and I had to talk myself out of keeping some clothes, because although it’s AMAZING to be this size, my clothes have memories attached and throwing them out feels a touch sad!!

The toughest conversations were around my summer clothes!

I had this thought so many times… “What if you’re in this size when summer hits?”

I refused to listen… I continued to try on every piece and decided if it doesn’t fit now it NEVER will again!! I remember the video Cari did about cleaning out your closet and I had to reference it’s memory many times!!

I have some awesome summer dresses in the back of my closet that I always told myself… “Someday, I’ll fit into those!” (They still have tags on them).

I saved them to try on last so that I could end this FINAL CLOSET CLEAN OUT with happiness. “Someday” has now become today.

Although it was emotional to clean out the closet one final time… it’s worth it, we are worth it, and I’m NEVER going back!

I truly can’t wait till all of you hit maintenance… I was terrified to quite tracking but this last month has been the best month of my adult life!! I have more confidence in myself than ever and I am not a slave to “what’s for dinner!!!” It’s liberating… and so is knowing I have done my FINAL CLOSET CLEAN-OUT!!

Cheers to all of you getting to that amazing dress you have in the back of the closet… keep pushing and you will be living in that dress soon!!

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