Low Carb Ketogenic Cornbread and Chili

Fall is in the air and you know what that means, right?! It's time for chili! So here's two new recipes for you. Modified by me but the original recipes came from HERE and HERE if you're interested. I've been dealing with a weight loss plateau for about 2 weeks now so this week, I've concentrated on significantly lowering my carbohydrate macros by half. I try to stay under 60 grams a day. Doesn't always happen, but I'm working on it. And I've lost 2.5 lbs in 4 days, so that's not bad at all!

Stay tuned this weekend to my Instagram page (@frugalnfit). I'll take you budget grocery shopping again. We'll even hit Whole Foods and take a look at some of their new "lower prices"! I'll also be introducing a few new Paleo approved foods (well, new to me. You may have tried them already).

Ketogenic Approved 30 Minute Chili
(Serves 8)

1/2 large eggplant, diced (about 3 cups)

1 large onion, minced
1 large green pepper, diced
1 T minced garlic
1 T chili powder
1 T cumin
1 tsp cayenne (omit if you don't want it too spicy!)
1 8 oz can tomato sauce
1 15 oz can diced tomatoes (I used the one with green chilis in it too)
1 lb ground beef
1 lb chorizo
Salt and Pepper to taste

1. Chop all veggies and garlic to size.
2. Brown beef and chorizo in large saucepan
3. Add veggies to meat and saute till tender
4. Add spices and tomatoes to mixture. (I needed to add about 1/2 cup of water too but that's optional. Just depends how thick you like your chili!)
5. Simmer for at least 20 minutes. Top with sour cream and cheese, if desired!

This recipe freezes well and makes a bunch! It's a great meal prep menu item as it will keep in the refrigerator for 5 days.

Keto "Corn"bread
(makes 6 large muffins)

1 C Almond Flour (I use Trader Joe's Almond Meal)
1 T Coconut Flour
1 tsp baking powder
2 eggs, beaten
2 T heavy cream (or I used sour cream instead since I was saving the last of my cream for coffee! LOL)
2 T water
1 tsp Splenda or honey (I omit this every time and it comes out just fine!)

1. Preheat oven to 350 degrees. Spray muffin tin with cooking spray or use muffin liners.
2. Mix dry ingredients together.
3. Add wet ingredients and stir to combine. Fill muffin tins till 2/3 full.
4. Bake 10-12 minutes or until golden brown. These are great toasted in the morning with some jam!