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My Journey

It all started 2 years ago…

2 years ago today my life had been forever changed.

I was in a car accident where a deer T bone me and I ended up fracturing my back and dislocating my hip. 2 years ago today was also the day I found out I was pregnant with my youngest.

The accident was one of the hardest times of my life. The doctors were worried about my quality of life and wanted me to terminate my pregnancy. With the injuries I had they could not do anything about them because I was pregnant. They told me I would be in pain for the rest of my life and walking would be at times unbearable because of the pain.

Many of you that had saw me during this time saw the pain, saw the darkness I felt, the struggles i had but it was all 100% worth it because I got a little girl out of it.

Fast forward to now i am no longer in chronic pain, I do physio once a month, basically just to get the next set of exercises. I’m running now guys! I can run again! I’m playing with my girls! I’m doing things that 2 years ago today a team of doctors told me I never would again.

This drink that i take once a day sometimes twice a day has done all this for me ☝️ I will be forever blessed that my friend Kassy Colp decided to check up on me to see how I was doing on my birthday. That birthday message has literally changed my life and so many others in the process. 💕

This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.

Pumpkin Roll

Ingredients:

1 cup almond flour
3 tbsp coconut flour
1 1/2 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
4 large eggs, separated
1 cup granulated Swerve Sweetener, divided
3/4 cup canned pumpkin puree
1/2 tsp vanilla extract
Powered swerve for dusting

Cream Cheese Filling
Ingredients:

8 oz. cream cheese, room temperature
3/4 cup heavy whipping cream
1/2 tsp. vanilla extract
1/4 tsp. Stevia

Cream Cheese Filling Instructions:

1. Add cream cheese to mixing bowl and mix on medium until creamy.
2. Add remaining ingredients and combine until smooth.

Pumpkin Roll Instructions:

1. Add almond flour, coconut flour, baking powder, xanthan gum, cinnamon, ginger, and salt to bowl and stir to mix.
2. In a separate bowl, beat egg yolks and 1/2 cup of granulated swerve on high until thickened.
3. Stir in pumpkin purée and vanilla.
4. In another mixing bowl, beat egg whites on high until soft peaks form.
5. Add remaining granulated swerve and beat until stiff peaks form.
6. Fold egg white mixture into egg yolk mixture.
7. Gently fold almond flour mixture into egg mixture.
8. Line a jelly pan roll with parchment paper. Spread mixture evenly on parchment paper.
9. Bake 15-20 minutes at 350F.
10. Remove the cake from the pan as soon as it comes out of the oven.
11. Turn it out (carefully) onto a clean tea towel dusted with powdered swerve.
12. Starting at the short end of the towel, tightly roll the cake and towel together.
13. Place the rolled cake in refrigerator for 30 minutes, until completely cooled.
14. Carefully unroll the cake from the towel and add cream cheese filling.
15. Roll cake and tightly wrap in plastic wrap.
16. Store in refrigerator up to 5 days or freeze for up to one month.
17. Enjoy

For a free keto food guidelines click here:

http://ketofoodguidelines.ontrapages.com/bosscheney

For daily cooking videos and recipes like this follow me on Facebook : https://www.facebook.com/nicole.cheney.545

LOW CARB CAKE BATTER CEREAL

Preheat oven to 300*

In a bowl whisk together:
2/3 cup Pyure (or swerve)
1 cup Almond Flour
1 cup Vanilla Whey Protein Powder
1/4 pink Himalayan salt 
1/8 cup rainbow sprinkles (optional)

Then (with a hand mixer) cut in:
1 stick Unsalted Butter
2 tbsp water
1 teaspoon Cake Batter flavoring***

Mixer should look crumbly but stick together.

Line your cookie sheet with parchment, and plop your dough on it. Press it down and roll it out (I topped it with wax paper before I rolled it out so it didn’t stick to the rolling pin) super thin. Make sure your edges are defined so the butter doesn’t leak out during baking.

Bake for 10 minutes, pull it out and score it into little squares (pizza cutter works great) and then pop it back in for another 5-10 minutes…or until golden brown.

Cereal will not be crispy when it comes out. When it sits and cools it will harden up.

A smart serving size is 1/2 or 3/4 cup of cereal with a little half-n-half or unsweetened almond poured over it.

***Can also use raspberry or blueberry flavorings to resemble Captain crunch berries – it’s GOOOOD

For a free keto food guidelines click here:

http://ketofoodguidelines.ontrapages.com/bosscheney

For daily cooking videos and recipes like this follow me on Facebook : https://www.facebook.com/nicole.cheney.545

Vegetarian Spinach and goat cheese pie

Ingredients

Pie crust
1¼ cups almond flour
31⁄3 tablespoons sesame seeds
1 tablespoon ground psyllium husk powder
½ teaspoon salt
1½ oz. butter
1 egg
Egg Batter
5 eggs
1 cup heavy whipping cream or sour cream
salt and pepper
Spinach and Goat-Cheese Filling
7 oz. fresh spinach
2 tablespoons butter or coconut oil
1 garlic clove
1 pinch ground nutmeg
salt and pepper
3½ oz. shredded cheese
51⁄3 oz. goat cheese, sliced

Instructions
Preheat the oven to 350°F (175°C).
Mix almond flour and sesame seeds in a blender. Add the remaining ingredients and mix to form a dough. Press the dough into a springform pan and prick holes with a fork.
Pre-bake pie shell for 10-15 minutes.
Whisk together the eggs and whipping cream or sour cream. Add salt and pepper.
Chop the spinach coarsely. Finely chop the garlic. Sauté the garlic in butter or oil, add the spinach and sauté some more. Season.
Add the chopped spinach to the pre-baked pie shell. Mix the grated cheese into the egg batter and pour over spinach. Top with goat cheese. Bake at 350°F (175°C) 30–40 minutes.

For a free keto food guidelines click here:

http://ketofoodguidelines.ontrapages.com/bosscheney

For daily cooking videos and recipes like this follow me on Facebook : https://www.facebook.com/nicole.cheney.545

Keto Chips

Keto tortilla chips
Quick easy perfect for summer barbecue

They do taste good.

Ingredients

200 g / 2 cups pre-shredded mozzarella

75 g / 3/4 cup almond flour

optional: 1/4 tsp each garlic powder/onion powder/paprika

pinch salt

Instructions

Heat your oven to 180 Celsius / 356 Fahreheit.

Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.

Add the almond flour/ground almonds plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.

Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.

Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don’t touch.

Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.

For a free keto food guidelines click here:

http://ketofoodguidelines.ontrapages.com/bosscheney

For daily cooking videos and recipes like this follow me on Facebook : https://www.facebook.com/nicole.cheney.545

Love Vs Possession

Lately I have been looking at the relationships in my life and found they come down to this.

Love vs Possession

Possession says “Me”
Love says “we”

Possession is a cage
Love is the sea

Possession wants to control
Love wants to free

Possession wants to become
Love wants to be

Possession keeps receipts to remember it’s good deeds
Love does not keep score but remembers we are on the same team

Possession hardens the heart
Love softens it

Possession picks a flower our of the ground
Love waters it

Possession wants to hide
Love is vulnerable and exposed

Possession sees the body
Love sees the soul

Love trusts the process 
Possession controls the direct

Possession is filled with darkness
Love, with sunlight

Possession says who’s right
Love says what’s right

Love is not sweaty palms or pounding heart
No, its more of a calm explosion

Possession destroyed those who touch it
Love heal all who hold it

Possession is counterfeit 
Love is the only truth

Possession fades away
Love is forever because it is absolute

But look nothing is perfect, even love needs to be fed a daily dose of forgiveness, understanding not just those empty words “I love you” said

So, are you willing to preserve through tough times? Choose love every single day?
Not just throw it away.

If you cant say “Yes” to either for any of your relationships in your life, they aren’t worth your time 😘

Choose love always.

#bosscheney

Keto Chicken Parmesan Casserole

I love chicken parmesan! I was so happy when I figured out a way to still have it but in a healthier way. My girls just ate this up!!! They are 3 yrs and 18 months old and loved it! I hope you enjoy it too!!

Ingredients:

5 cups of cooked shredded chicken

1 cup of low carb Marinara sauce

1 cup parmesan cheese

1/2 cup crushed pork rinds

1 1/2 Mozzarella cheese shredded

1 tbsp of parsley

Instructions:

preheat oven at 350

grease casserole pan with olive oil

mix the chicken, marinara sauce and mozzarella cheese in a bowl.

spread mixture in casserole pan

in a bowl mix parmesan cheese and the crushed pork rinds

sprinkle the parmesan cheese and pork rinds on top

then sprinkle the parsley

cook in the oven for 20-25mins

cool and serve!

For a free keto food guidelines click here:

http://ketofoodguidelines.ontrapages.com/bosscheney

For daily cooking videos and recipes like this follow me on Facebook : https://www.facebook.com/nicole.cheney.545

Keto Cheesy Taco Casserole Recipe

As you will find out I’m a big fan of casserole. They are so easy to make for a whole family that’s doing keto and the prep time is so little. This is one of my girls favourite dishes, i hope you enjoy is as much as my girls do! Happy Taco Tuesday!

Ingredients:

5 tsp of keto friendly taco spice

2 lbs of ground chicken

1 cup of Mozzarella cheese shredded

2 cups of marble cheese shredded

1 cup of bell peppers sliced into strips

Instructions:

Preheat the oven to 350

grease casserole pan with olive oil

cook the ground chicken with taco spice and place it aside

mix ground chicken and bell pepper together

spread the ground chicken and peppers on the bottom of the casserole pan

top the mixed with both cheeses

bake for 12-15mins

cool and serve!

For a free keto food guidelines click here:

http://ketofoodguidelines.ontrapages.com/bosscheney

For daily cooking videos and recipes like this follow me on Facebook : https://www.facebook.com/nicole.cheney.545

My Journey So Far

2 1/2 years ago today my life had been forever changed.

I was in a car accident where a deer T bone me and I ended up fracturing my back and dislocating my hip. 2 years ago today was also the day I found out I was pregnant with my youngest.

The accident was one of the hardest times of my life. The doctors were worried about my quality of life and wanted me to terminate my pregnancy. With the injuries I had they could not do anything about them because I was pregnant. They told me I would be in pain for the rest of my life and walking would be at times unbearable because of the pain.

Many of you that had saw me during this time saw the pain, saw the darkness I felt, the struggles i had but it was all 100% worth it because I got a little girl out of it.

Fast forward to now i am no longer in chronic pain, I do physio once a month, basically just to get the next set of exercises. I’m running now guys! I can run again! I’m playing with my girls! I’m doing things that 2 years ago today a team of doctors told me I never would again.

This drink that i take once a day sometimes twice a day has done all this for me ☝️ I will be forever blessed that my friend Kassy Colp decided to check up on me to see how I was doing on my birthday. That birthday message has literally changed my life and so many others in the process. 💕

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