Chili and Cornbread

I sent my sister on a shopping hunt to find Rebel Creamery Ice Cream. The store locator on their website pointed us in a direction and when she arrived, we weren’t sure what to expect.

No joke, this store was the most hodge podge store over. It has a plethora of various ethnic foods, uHaul renting, mattress sales, a pet section with pet grooming, a bar area, which hosts live music on the weekend, and a standard grocery store aspect. No lie, you can’t make this shit up.

She started to peruse the aisles and came across SO MANY hidden gems. They did in fact carry Rebel Creamery ice cream, which she proceeded to buy 28 pints of. This also required the purchase of a cooler to transport them home the 45 minute drive.
They also had a whole section of Thin Foods breads, Lakanto products, and Chick’n Rinds.



Amongst these was something I had been looking for FOREVER! Boiled Peanuts! I had heard of their incredible substitution for beans in meals, especially chili. She bought their remaining 3 cans and we decided the next day we were going to make chili to see just how life-changing said peanuts were.
First off, be warned, you have to shell every goddamn peanut to get the goods inside. This is incredibly time consuming, albeit worth it.
Here is the recipe for the chili we used. The only change was adding the two cans of shelled boiled peanuts at the end. We did pressure cook it using the instant pot on “stew” for 10 minutes. Then topped with sour cream and shredded cheese, and of course hot sauce. It was bomb as fuck and the peanuts really did add that extra umph. Be prepared though, the peanuts don’t get super soft and end up having an al dente texture, but still totally worth it! It was 12 net carbs per serving based on 8 servings for the pot.

Now, the holy grail was the cornbread that I would have sworn was made with a real cornbread mix.
My sister had picked up this bag of ground Lupin from Costco. It has a reminiscent texture of couscous, but made for the PERFECT corn bread base!!
Using this recipe as our idea base, here’s what  we did to give you the most incredible keto cornbread at less than 1 net carb per serving when divided into 12.

Cook 1.5 cup of ground Lupin according to directions but don’t drain the water.
Add 4 eggs, 4Tbsp melted butter, 1/2c almond flour, 1 1/2tsp baking powder, 1-ish tsp vanilla, 4tbs Lakanto monkfruit, and OOO Flavors cornbread drops into a bowl and mix well.

Pour into a greased cast iron skilletCook at 350 for 30 minutes.

6B8A2B74-45E3-4017-AF13-E3B179E4D5BETop with some more butter and sugar free honey substitute and dear lord, it’s life changing! It doesn’t dry out either, which makes it that much better. This and the chili made for one helluva dinner.


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