Chocolate Icing

 1 cup softened unsalted butter

1/2 cup sifted cocoa powder

3-5 tbsp milk/cream

3-5 cups powdered sugar

1/4 tsp salt

1 tsp vanilla

Beat until fluffy

Chickpea Cookie Skillet

 Ingredients

3/4 cup chickpeas, drained but not rinsed (104g // use salt free chickpeas if using canned)

3 tbsp all natural peanut butter (45g)

3 tbsp coconut sugar (30g)

2 tbsp maple syrup (40g)

1/4 cup oat flour (30g)

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla

1/8 tsp salt

1/4 cup chocolate chips (40g)

Instructions

Preheat oven to 350 F. Grease a 5.5 inch skillet. 

Into a food processor add in the chickpeas, peanut butter, maple syrup, coconut sugar, oat flour, baking powder, baking soda, vanilla and salt. Blend until smooth. If the batter seems a little dry, add in 1 tbsp of aquafaba. Mix in the chocolate chips. 

Transfer the dough into the greased skillet and top with more chocolate chips if desired. Bake for 20-22 minutes or until edges are golden brown.

Serve as is or with flakey sea salt, dairy free ice-cream or coconut whip cream!

Kristy's 40th Bday Tahoe - Revised and Simplified

Tried to simplify and condense the itinerary.  Original itinerary with details and links is still there just the next post down.  The only things set in stone are the dinner reservations, the sunset cruise and E-bikes.  Everything else is a suggestion and we can call as many audibles as we want once we get there.

 Wednesday:

Arrive and check out Lakeshore Lodge and get settled

Checkout Heavenly Village, drinks, live music and ride Gondola

Find a place in Heavenly Village for casual dinner.  

Tipsy Putt (could even eat here)

Check out Speakeasy

Another option here is to check with Boathouse by the Pier which is right next to our resort (they do not take reservations, but we could get back to walking distance to our resort for dinner if possible)

Thursday:

Red Hut Cafe for Breakfast or Heidi's Pancake House in the same parking lot as our resort

Pope Beach for beach time and watersport rentals (parking usually fills up by 10-11am so maybe be ready for beach going to breakfast)

Late lunch at Idle Hour (be careful on the boozing because we have the cruise and late dinner)

Open Time to hike or brewery hop

Lakeview Commons has live music at 4:30 on Thursdays

Need to be ready to leave resort at 5:45

Sunset Cruise 6:30

Dinner at Riva at 8:30

Friday:

Breakfast at Jimmy's at the landing

Inspiration Point (no hike can drive to it, overlooks Emerald Bay)

Try a new Beach/Hike - do whatever we haven't done yet

Lunch at MacDuff's Pizza House

Open Time: 

Bistro at Edgewood for Dinner 6:30

Casinos or bar hop; Lucky Beaver Bar Tahoe, Stateline AleWorx, Stateline Brewery

Saturday:

Breakfast at Tahoe Bagel Co or just grab coffee/pastry at Pine Nut cafe where we are renting Ebikes from.

E-biking 

Find a place for lunch while we're out biking

Scusa for Dinner 7pm

KGB’s 40th: South Lake Tahoe

 

KGB’s 40^th: South Lake Tahoe

Wednesday 16^th:  

·         Fly in and get to Tahoe’s Lakeshore Lodge Spa.  We have rented a car and so has Jeff and Matt so we'll need to coordinate flight times so we can try to get everyone in our rentals.  

      Other options: Reno Airport has shuttle options and public bus (South Tahoe Airporter) that run about $30 per person.  Uber/Taxi will cost approx. $125.  Settle into room, explore the grounds.  Pool/beach/live music. 

      Check out Heavenly Village and ride the Gondola and potential magic show at Loft Theatre 7pm (could early dinner here, but if we do the magic show we need to eat first, its not a dinner show)

·         Dinner Options: Social House Craft Sandwiches (they don't do reservations) which is the same place as the Speakeasy below.  Many good options in this area, BaseCamp Pizza, Mexican,etc.

·         Speakeasy - Make sure you don't overdo it the first night people! 

 

Thursday 17^th:  Hike/Paddle Board

·         Vikingsholm (1 mile) – Easy hike down, but steep coming back up.  Can check out VikingCastle and rent paddleboards/kayaks to paddle out to Fannette Island. 

·         Rubicon Hike – Scenic 5 Mile hike that goes between Emerald Bay St Park and DL Bliss St Park.  Will need to coordinate how much walking we want to do (there and back is 10 miles).  There are options, people can stay on the beach area while others hike, etc. Also an option to get a sandwich at wherever we have breakfast that morning and eat somewhere along our hike.

            Company's that offer kayak and paddleboard in the area:

C

 1. South Tahoe Kayak & Paddleboard

• Location: Lakeview Commons Beach (beachfront)
• Offerings: Single and tandem kayaks, paddleboards, and guided tours
• Availability: 7 days a week during summer
• Website: southtahoekayak.com 
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🛶 2. SUP Tahoe

• Location: Near local beaches (equipment picked up at store, includes car rack)
• Offerings: Single and double Ocean Kayaks, paddleboards
• Extras: Lifejackets, paddles, backrests, car rack for transport
• Rates:
  • Single Kayak All Day: $50
  • Double Kayak All Day: $70
  • Evening rentals available
• Website: supsouthlaketahoe.com 
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🛶 3. Tahoe Sports

• Location: Multiple South Shore beaches including Pope Beach, Baldwin Beach, and Nevada Beach
• Offerings: Kayaks, paddleboards, and other seasonal sports rentals
• Note: One of the largest rental companies in the area
• Website: travelwiththegreens.com 
  3

🛶 4. Kayak Tahoe

• Locations: 5 beachfront spots including Baldwin Beach, Pope Beach, and Timber Cove Marina
• Offerings: Single and tandem kayaks, paddleboards
• Highlights: Direct beach access, scenic launch points
• Website: kayaktahoe.com 
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• Phone: (530) 544-2011

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🛶 5. Tahoe Paddle Sports

• Location: 193 Kahle Dr, Stateline, NV (close to South Lake Tahoe beaches)
• Specialty: Clear kayaks for a unique underwater view
• Rating: 4.8 on Yelp
• Website: tahoepaddlesports.com 
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• Phone: (775) 537-3305

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🛶 6. South Tahoe Standup Paddle

• Location: Off Lakeview Avenue next to El Dorado Beach
• Offerings: Kayaks, SUPs, pedal boats
• Rates:
  • Single kayak: $25/hour
  • Double kayak: $30/hour
• Website: tahoereport.com 
  3

 

·         Tahoe Cruises – Sunset Cruise 6:30 – 8:30 ($120 person) (Ski Run Marina).  Restrooms on board, full bar.  BOOKED

·         Dinner: Riva which is right next to the Marina we will return to.  (Hopefully we don't give them the Fisher's treatment)  BOOKED 8:30pm

 

Friday 18^th: Clear Kayaking

·      Guided Clear Kayak from Clearly Tahoe  (Adult Single $219, Double $318) (more like canoes than kayaks, with a very flat bottom and are almost impossible to tip over. (4 hours total time, 3 hour activity, sounds like they take you out on a bigger boat to a certain area and put you in a kayak and do guided tour). There are also many places that are first come first serve on the various beaches to kayak or paddleboard. Need to decide if we want to book guide tour or just rent our own. 

·         Other option: Tahoe Paddle Sports: 1.5hr option to clear kayak Cave Rock

·       Lakeview Social or 

Lakefront Wine Bar In Lake Tahoe - The Idle Hour Lakefront Wine Bar OR

        Menu — Verde Mexican Rotisserie for lunch

·         Afternoon Brewery hop, explore town or take a nap

·         Dinner: Bistro at Edgewood  BOOKED 6:30pm (they have to break us up into 3 tables right next to each other)

·         Casino Night: Half a mile to Lucky Beaver Bar, Casinos

 

Saturday 19^th: E-Bike

·         E-Bikes (Pine Nut, Anderson’s)  $30 per day for standard up to $115 for full suspension.  There’s a bike path that runs parallel to Emerald Bay Rd that you can ride to Pope Beach.  Need to figure out where else we want to go since we will have the bikes for the whole day.  There are some trails you cannot ride bikes on (ie Rubicon).  Pine Nut is 4 blocks from the biggest bike trail system on Lake Tahoe.  There's a few different options for bikes, i'm thinking we have each person reserve their own and pick the type of bike they want.  

·         Dinner: Nice Italian (Scusa/Izabella’s) Reservations BOOKED at Scusa 7pm

 

Sunday 20th Leave for airport, review life choices.

 

Appendix/Notes:

 

Hikes/Misc:

Cave Rock

Maggie’s Peak – best hike in area, 3-4 hours, only two mils but 1,600 ft elevation, switchbacks, etc

Vikingshom (1m) with 600 ft elevation, very steep uphill return hike.  Parking is difficult because it’s popular. Can also park at Lower Eagle Falls Trailhead and walk Vikingshom parking lot.  Also, nearby is Lower Eagle Falls trailhead. Some people do Vikingshom, Lower Eagle Falls and Rubicon all at the same time (7.4m).

Fallen Leaf Lake (2.5m)

Cascade Falls (2m)

Eagle Falls

Valhalla Pier (famous public pier)

Heavenly Village (shops, live music, drinks, can take gondola up to resort $115 per person, there's a place to get off half way through and take in views, have drinks, etc)

 

Breakfast:

Red Hut

Jimmy’s at the Landing

 

Local Coffee/Pastry:

Alpine Coffee

Clyde’s

Free Bird Chai

Cuppa Tahoe

 

Bars:

Cocktail Corner

Whiskey Dicks

Emerald Bay Bar and Grill

South of North Brewery

 Tipsy Putt- Seems like Top Golf but with Putt Putt (also many Breweries nearby)

 

Lunches:

Sonney’s BBQ

Tahoe Aleworx

Beacon Bar and Grill

Sprouts Cafe

 

Other Dinner options:

Boathouse On The Pier don't take reservations during the summer

Loft Theatre

 

 

Tips for packing: I can get cold at night, so especially for our sunset cruise you will want layers/jacket.  It is not like Memphis in July, it can get in the 40’s at night.  The water is also cold (65-70 degrees), even in the summer, but it will feel good when we are hot.

Make sure you get your REAL ID if you don't have it.  Supposedly you'll need it to fly now:

REAL ID

Sourdough Hawaiian Rolls

 Ingredients

1/2 cup pineapple juice from a can (at room temp) (4 ounces)

1/4 cup milk (non-dairy or regular) warmed to about 110℉  (2 ounces)

1 1/2 teaspoons quick-acting yeast  (5 grams)

1/4 cup packed light brown sugar

3 1/2 cups all-purpose flour

3/4 cup sourdough discard (approximately 200 grams, unfed, at room temp)

1 egg, lightly beaten

1 teaspoon vanilla essence

1 teaspoon kosher salt

3 tablespoons unsalted butter, melted and divided

1 egg mixed with 1 tablespoon water (for brushing)

1 tablespoon extra melted unsalted butter (optional)

Step 1: Create the Dough Mixture

In the bowl of a stand mixer fitted with a dough hook, combine pineapple juice, milk, instant yeast, and brown sugar.

After mixing briefly, add flour, sourdough discard, beaten egg, vanilla extract, and salt to the mixture.

With the mixer set on low, gradually pour in 2 tablespoons of melted butter.

Then, increase the speed to medium and mix for about 2 minutes until a shaggy dough starts to form.

Step 2: Knead the Dough

Transfer the shaggy dough onto a smooth work surface.

Knead by hand for about 3-4 minutes until the dough becomes smooth, soft, and just slightly tacky.

It should not be sticky.

Adjust the dough’s consistency, if necessary, by adding more flour or milk, one tablespoon at a time.

Step 3: First Rise

Move the kneaded dough to a large oiled bowl and cover it with plastic wrap.

Allow the dough to rise for approximately 90 minutes, or until it has doubled in size.

Step 4: Prepare and Shape the Rolls

Brush a 9×13-inch baking pan with the remaining 1 tablespoon of melted butter.

Turn the risen dough onto a smooth work surface and divide it into 15 equal pieces.

Roll each piece into a ball using your palm, and place them seam-side down into the prepared baking pan.

Repeat until you have formed all 15 rolls.

Step 5: Second Rise

Cover the baking pan with plastic wrap or a clean kitchen towel.

Let the rolls rise for an additional 60 minutes until they are puffed and have doubled in size.

Step 6: Bake and Finish

Preheat the oven to 375℉.

Lightly brush the tops of the rolls with egg wash.

Bake the rolls for 20-25 minutes, until they achieve a golden-brown hue.

Allow them to cool slightly in the pan.

For extra flavor, you may choose to brush the rolls with an additional tablespoon of melted butter before serving.

Peanut Butter Reese's Balls

 ½ cup Unsweetened Applesauce

1 ¼ cup PB2 Powder

50g Lillys Dark Chocolate

5g coconut oil

 

Mix applesauce and powder

Freeze 10 minutes.

Melt chocolate with coconut oil

Cover the balls with chocolate.

Freeze for 10 minutes.

Makes 13 balls.

Nutrition

Calories 69

Fat 3g

Carbs 7g

Protein 5g

Sugar 2g

Meatballs

 Bake them according to baking instructions on the bag.

 2-4lbs homestyle, frozen meatballs

2 bottles of chili sauce (I use Heinz)

½ cup water

2 cans of jellied cranberry sauce (I use ocean spray)

1 cup brown sugar

4 T. Vinegar

Heat and pour of cooked meat balls in crock pot

Quinoa Chickpea Salad

 2 cups of cooked quinoa

1 can drained chickpeas

1 cup of pistachios

1 1/4 cup of cherry tomatoes

1/2 cup red onion

3/4 cup mint

3/4 cup chopped mint

3/4 cup feta

1 lemon

Avocado oil 

Salt Pepper

Paprika 

Parsley

 

1 serving

Calories 268

Fat 12g

Carbs 28g

Protein 11g

Sugar 0

Beef Stroganoff

 

2 packages Palmini Angel Hair Noodles

1 cup Bone Broth

1 lb Ground Beef

Minced Garlic

Mushrooms

1/2 cup Ricotta Cheese

Salt & Pepper

Parsley

Thyme

 

Boil Noodles in bone broth (add water if more is needed)

Cook Ground Beef with seasonings and add garlic once cooked.

 Add mushrooms to ground beef and cook until soft.

Add noodles to beef and mushrooms.

 Add ricotta cheese. If too thick, add a little bone broth from noodles.

 

Nutrition per serving (6 total)

217 Calories

11g Fat

4g Carbs

19g Protein

1g Sugar

Low Carb Cottage Cheese Pizza

 Ingredients

1 cup cottage cheese – 2%-4% fat

2 large eggs

½ teaspoon garlic powder

¼ teaspoon Italian seasoning 

Pinch of salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Mix the cottage cheese and eggs in a medium bowl then add the seasoning (garlic, Italian seasoning, salt and pepper) and mix well. 

Pour the cottage cheese mixture in an even layer in a circle shape or rectangle shape onto the lined pan, about ¼ inch in thickness. 

Bake the crust on the middle rack of the preheated oven for 35-40 minutes or until golden and set. Once the pizza is done, remove it from the oven and let it cool for 5-10 minutes. Then add your toppings, and return the pizza to the oven for 5-10 more minutes until the cheese is melted and the edges are nice and golden. 

Remove the pizza from the oven and let it cool for 10 minutes before you slice and serve it. 

Notes

Use a good quality cottage cheese like Good Culture or Daisy’s. Nancy’s is also really good. 

Allow the pizza crust to cool before you add the toppings and after it is fully done cooking. 

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or air fryer at 350°F until warmed through. 

Sweet Potato Casserole

 Ingredients 

▢5 pounds sweet potatoes

▢4 tablespoons butter

▢2 eggs slightly beaten

▢1 teaspoon salt

▢1 teaspoon ground cinnamon

▢1/2 teaspoon vanilla extract

▢1/2 teaspoon ground nutmeg

▢1/2 cup dark brown sugar

▢1/4 cup heavy cream

▢Butter for greasing baking dish

Crumble Topping + Marshmallows

▢1/2 cup all-purpose flour

▢1 cup dark brown sugar

▢1/4 teaspoon salt

▢1 cup quick-cooking oats

▢1/2 teaspoon ground cinnamon

▢1 stick butter cut into chunks

▢2 cups miniature marshmallows

Instructions 

Sweet Potato Layer

Preheat the oven to 350 degrees F.

Wrap sweet potatoes in foil, place them on a baking sheet and bake for about 1 hour or until fork-tender. *If using canned sweet potatoes, skip this step (be sure to drain syrup).

Once potatoes are cool enough to handle, remove and discard skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl. Mash the sweet potatoes together with the butter using a potato masher until mostly smooth.

Add the eggs, salt, cinnamon, vanilla, and nutmeg and continue to mash until you have a uniform mixture. Add the brown sugar and cream and mix well.

Cookie Crumble

Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the chunks of butter, using a fork to mix until you have streusel-like crumb.

Assemble and Bake

Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potatoes in the pan. Top with the marshmallows first, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 40 minutes at 350 degrees.

Tuna on Cottage Cheese Flatbread

 

Tuna 

Lemon

Dill

Sweet Relish

garlic salt

onion powder

salt & pepper

 

Cottage Cheese Flatbread 

1 cup cottage cheese

2 egg whites

oregano 

 

Mix in blender

Pour onto sprayed parchment paper evenly

Bake 350 for 40min

Fully Cool

 

Nutrition

270 calories

10g fat

10g carbs

26g protein

 

Perfect for

Sandwich roll ups

Pizza Crust

Spicy Ground Beef and Cabbage

 Ingredients

3 cups cabbage, chopped

250 g ground beef (about 8 oz)

4 garlic cloves, minced

2 tbsp tamari sauce

2 tbsp olive oil

1 1/2 tsp chili flakes

1 tsp ginger, minced

Instructions

Add the beef to a non-stick pan, breaking it apart as well as you can while cooking at medium-high heat. Cover the pan with a lid for 4-5 minutes. I always add just a little bit of water to make sure the beef doesn't burn and get too dry. Please, make sure there's no water in the pan before adding the rest of the ingredients.

Add the chopped cabbage, chili flakes, 1 garlic clove, 1 tbsp tamari sauce and 1 tbsp oil (I used olive oil). Cover with a lid and cook for about 3 minutes.

Take the lid off, add 1 tbsp tamari, 1 tbsp olive oil and the ginger, the rest of the garlic and let cook for 4-5 more minutes or until any excess liquid is gone (there might be some from cooking the cabbage).

Serve with some toasted sesame seeds on top! Enjoy!

Nutrition Information

Yield 3

Serving Size 1

Amount Per Serving

Calories 357

Total Fat 24g

Saturated Fat 7g

Trans Fat 1g

Unsaturated Fat 14g

Cholesterol 74mg

Sodium 759mg

Carbohydrates 11g

Fiber 3g

Sugar 5g

Protein 26g

Sweet Potato Chilli

 

2 1bs ground sausage

1 lb ground turkey

3-4 fresh tomatoes

Chopped sauted onion

Minced garlic

3-4 sweet potatoes

3+ tbsp chili powder

Calories: 350

Fat 26

Carb 11

Protein 20

No-Bake PBfit Chocolate Oatmeal Cups

Ingredients

1 cup PBfit Original

1 cup water

¼ cup agave or sweetener of choice

1 cup quick oats

1 tsp vanilla extract

melted chocolate for topping

Directions

Combine all ingredients except chocolate and stir.

Divide into mini muffin cups. Chill for 15 minutes and top with melted chocolate.

Chill for 30 minutes. Remove from muffin cups. Keep refrigerated or frozen

Servings: 24

Calories: 112 |

Protein: 4g |

Carbs: 13g |

Fat: 4g |

Fiber: 2g

Fig & Walnut bites

 

 

·      1 cup dried figs

·      1 cup walnuts

·      Dark chocolate

·      Add walnuts to food processor. Remove stem on figs and add to processor. They should not be dry. Add chia seeds for additional fiber.

·      Recipe should make about 15 balls.

·         Nutrition

Serving: 15balls | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 132mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

·      Dip in chocolate as you wish and refrigerate.

Spanish Paella with miracle rice

Spanish Paella with miracle rice

• 2 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
• 4 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes (adjust for spiciness)
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups uncooked short-grain white rice or miracle rice for low carb
• 1 pinch saffron threads
• 1 large bay leaf
• ½ bunch Italian flat-leaf parsley, chopped
• 1 quart chicken stock
• 1 lemon, zest and juice
• 1 medium Spanish onion, chopped
• 1 medium red bell pepper, coarsely chopped
• 1 pound shrimp, peeled and deveined
• 1 pound chorizo sausage, casings removed and crumbled

1. In a bowl, mix chili powder, oregano, 2 tablespoons olive oil, salt, and pepper to make a marinade. Add the chicken, coat it well, and marinate in the fridge for at least 30 minutes.
2. Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat. Add the rice, garlic, and red pepper flakes. Cook for about 3 minutes, stirring until the rice is well coated in oil.
3. Pour in the chicken stock (use less if using miracle rice), add lemon juice, bay leaf, and saffron threads. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender.
4. While the rice is cooking, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Add the marinated chicken and cook for 3 minutes. Add the onion and cook until translucent, about 5 minutes.
5. Stir in the chorizo and bell pepper, cooking for another 5 minutes. Add the shrimp and cook until they are pink and opaque, about 2 minutes.
6. Remove the bay leaf from the rice and discard it. Fold the parsley and lemon zest into the rice mixture.
7. To serve, spread the rice mixture onto a large platter and top with the chicken, chorizo, and shrimp mixture.
8. Let the paella rest for about 10 minutes before serving to allow the flavors to meld.

Nutrition with regular rice

• Calories: 736
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 203mg
• Sodium: 1204mg
• Total Carbohydrate: 46g
• Dietary Fiber: 3g
• Total Sugars: 2g
• Protein: 56g

Pumpkin Keto Brownies

 Pumpkin Keto Brownies 

·         1 1/4 cup pumpkin puree

·         2/3 cup almond butter or raw peanut butter

·         1/3 cup cocoa powder or black cocoa

·         1/4 cup monkfruit

·         3 tbsp chocolate protein powder or additional cocoa powder

·         1 tsp pure vanilla extract

·         1/4 tsp salt

·         1/4 tsp pumpkin pie spice or cinnamon

Warm almond butter and stir all ingredients. Top with chocolate chips if desired. I did not add frosting to my recipe.

 

Bake 325 in 8in pan lined with parchment paper for 20-25 min. They should be undercooked. Cool and refrigerate over night.