Italian Burgers and Jicama Fries (Keto and Primal)


I’m pretty sure that tonight was the first time the husband and I each made 50% of our meal for the blog post! I was going to make a bunch of Italian meatballs and freeze them so we had a few meals, but all of us wanted burgers, so I altered the recipe a bit and instead made a few meals worth of Italian burgers instead.

We had two jicamas left that we needed to use, so JR prepped them and whipped up some seasoned fries with garlic aioli for dipping.  Here’s the deal: if you haven’t been eating your fries dipped in mayo, you haven’t been doing it right.  The first time I did that was about 15 years ago when I was living in France (OMG…has it been 15 years already?!). They brought out mayo with the fries and I just stared at it in horror. My French and Italian friends were like, “Stop staring. Just try it.” I tried it once and never looked back. That being said, I do not like mayo on skinny fast-food fries…so don’t try it on those and expect heavenly results. You need thicker, rustic cut fries.

This whole meal, start to finish, took about an hour (including prep time). The burgers take about 20-25 minutes to cook, depending on how thick you make them. The fries take 40-ish minutes to cook and about 20 minutes to prep. Not a super quick meal, but it’s not too long to make on the fly, either!


Jicama Fries

1 lb raw jicama

1/2 tsp pink Himalayan salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/2 – 1 tsp cumin

3 Tbsp olive oil

  1. Heat oven to 425. Line a baking sheet with parchment paper (or foil plus a light greasing).
  2. Peel jicama and cut into 1/4″-thick fries. Put in a micro-safe container along with 1/4 C of water. Cover and microwave for 8-10 minutes. After the first 4 minutes, stir gently, then finish heating. The bowl will be hot when you remove it, so be careful! Remove to paper towel to drain.
  3. Toss jicama strips in olive oil. Mix spices, then pour over the strips and toss again until coated. Arrange on baking sheet and bake 40-45 minutes.

Nutrition per serving (recipe makes 4 servings)

Total fat: 13.6 g

Sat fat: 2 g

Cholesterol: 0 mg

Sodium: 4.5 mg

Total Carbs: 10 g

Fiber: 5.6 g

Sugar: 2 g

Net carbs: 5.4 g

Protein: 0.8 g


Italian Burgers

2# ground beef

2# ground pork

2 eggs

1 C grated parmesan

1 C shredded mozzarella

4 T minced onion flakes

1 Tbsp garlic powder

2 Tbsp oregano

2 Tbsp basil

1 Tbsp black pepper

2 tsp pink Himalayan salt

  1. Oven to 425. Line a baking sheet with foil. Put an oven-safe cooling rack over the baking sheet and spray or grease lightly.
  2. In a large bowl, mix all the ingredients. Form 8-10 burger patties (we made 8 about 1/3# burgers). At this point, you can freeze them on wax paper if you want to save any of them. I froze all of ours first. After freezing them, pop them into a gallon-size Ziplock bag to store.
  3. Place your burgers on the wire rack to cook. Because mine were frozen, this cook-time will be longer than if you’re cooking them from fresh. From frozen: bake 20 minutes, flip them over, then bake 5 more minutes. From fresh: I usually bake them about 10-15 minutes (watch this closely – I can’t remember my exact cook time from fresh), then flip and cook another 5 minutes. If you want to add a slice of cheese, add it when you flip them so the cheese melts for the last 5 minutes.

Nutrition (per burger at 10 burgers made):

Total Fat: 59 g

Sat Fat: 15.6 g

Cholesterol: 205.9 mg

Sodium: 321.7 mg

Carbs: 0.8 g

Fiber: 0 g

Sugar: 0.2 g

Net Carbs: 0.8 g

Protein: 45.6 g


Garlic Aioli

3/4 C mayo

5 cloves garlic, minced

2 1/2 Tbsp lemon juice

1/2 tsp pink Himalayan salt

1/2 tsp black pepper

  1. Mix all that stuff in a bowl until well combined.

Nutrition per serving (at 8 servings):

Total Fat: 15 g

Sat Fat: 2.3 g

Cholesterol: 7.5 mg

Sodium: 135.3 mg

Total Carbs: 0.6 g

Fiber: 0 g

Sugar: 0 g

Protein: 0.1 g

Skillet Cookie and Cookie Cake (Keto and Primal)

IMG_7247SKILLET COOKIE and COOKIE CAKE (Keto and Primal)

I’m always after keto renditions of all types of chocolate chip cookies.  The weird thing that I’ve found is that overwhelmingly, keto chocolate chip cookies are better the next day than they are straight out of the oven. This was sad for me because with SAD chocolate chip cookies, if you aren’t eating them straight out of the oven as they’re still finishing baking, are you even okay?

These are really good straight out of the oven, but they are PHE-freaking-NOMENAL the next day – and that’s when they really take on the consistency of a cookie cake. Add some Rebel ice cream and you’re in business! With this recipe, it makes two 5″ skillet cookies – if you double the recipe, you can make it in a 10-12″ skillet, making it the size of a small cookie cake. See how that works? 🙂

I have another recipe ready to post soon, but since all of my friends who have seen the cookie wanted this recipe first, the Big Mac Meatball Skewers shall wait its turn. Try these out and let me know what you think!



6 Tbsp salted butter, melted

3 Tbsp granulated Swerve

1 Tbsp brown Swerve (if you don’t have this, use an extra Tbsp of granulated Swerve)

1 egg

1 tsp vanilla

1/2 tsp baking soda

1/2 tsp salt

1 1/2 C almond flour

Lily’s no-sugar chocolate chips

1.- Preheat the oven to 350. Grease two 4-5″ cast iron skillets.

2.- In a large bowl, mix butter, granulated Swerve, and brown Swerve on medium-high until it forms a slightly syrupy consistency (stick your finger in and taste it – delicious!).

3.- Add in vanilla and egg; mix well. Make sure your butter isn’t too warm when you add the egg. You don’t want to make sweet scrambled eggs 🙂

4.- Mix in all dry ingredients except for the chocolate chips. Mix well until it forms a dough. Fold in however many chocolate chips you want (I used probably 1/3 to 1/2 of the bag).

5.- Divide the dough in two (it’s a little wet) and press half into each skillet. Bake about 16-18 minutes (you want it soft, but not too wiggly).

Nutrition Information per Serving (serving size = 1/4 of one skillet)

Total Fat: 20.1 g

Sat Fat: 6.2 g

Cholesterol: 50.3 mg

Sodium: 17.1 mg

Total Carbs: 4.6 g

Fiber: 2.3 g

Sugar: 0.8 g

Net Carbs: 2.3 g

Protein: 5.3 g