Brina’s Keto / Low Carb Kitchen

Brina’s Keto / Low Carb Kitchen Keto recipes, low-carb tips, and simple strategies to make this lifestyle easier. Sharing what works, what tastes good, and what helps stay consistent.

Eating this way helps my Fibro too! Let’s do keto together! 💜

💜 Are You New Here? Let Me Introduce Myself! 💜Hi! My name is Sabrina and if you’re new to my page - or you’ve been follo...
06/17/2026

💜 Are You New Here? Let Me Introduce Myself! 💜

Hi! My name is Sabrina and if you’re new to my page - or you’ve been following for a while but aren’t quite sure what I’m all about - welcome! I’m so glad you’re here.

I’m 63 years old, married to my wonderful husband Joe, a proud cat mom to four spoiled kitties, a plant lover, gardener, beach enthusiast, and someone who genuinely enjoys cooking healthy meals.

You’ll usually find me sharing wellness tips, low-carb and keto-friendly recipes, gardening adventures, encouragement, and little glimpses into everyday life.

I also live with fibromyalgia and migraines, so I understand what it’s like when your body doesn’t always cooperate with your plans. That’s one of the reasons I’m so passionate about feeling my best and helping others do the same.

My weight-loss journey has been anything but easy.

I’ve struggled with my weight since my mom passed away in 2017. I was never what you’d call “skinny”— more voluptuous — but after losing her, I gained nearly 70 pounds. I followed a keto lifestyle, but grief, stress, hormones, and emotional eating made it difficult to stay consistent. Some days, I joked that even the wind could knock me out of ketosis!

Everything changed when I started using exogenous ketones. They helped me get back on track, and I was finally able to lose the weight.

Then life threw me another curveball.

In October 2024, I fell down the stairs and broke my back. I spent five months mostly on my back and seven months in a back brace. During that time, my husband took over meals, we weren’t focused on keto, and honestly, we were just trying to survive. I gained about 20 pounds back, which is understandable considering what my body had been through.

Today, I’m still healing. I continue to deal with hip and leg issues that limit my walking and exercise on many days, but I refuse to give up. Back to losing that 20 pounds!

My motto is simple:

💜 It could be worse, and I choose gratitude every single day. 💜

If you’re new here, I’d love to get to know you!

Tell me a little about yourself in the comments:
✨ Where are you from?
✨ What are your wellness goals?
✨ Do you have pets?

And don’t forget to send me a friend request at Sabrina Freda Toomey

Whether you’re here for wellness tips, low-carb recipes, gardening inspiration, or just a little positivity, I’m happy you found your way here 💜

#💜

Anti-Inflammatory Spring Salad4 cups baby spinach 1/2 cup fresh blueberries 1/2 cup chopped strawberries 1/8 cup sliced ...
06/17/2026

Anti-Inflammatory Spring Salad

4 cups baby spinach
1/2 cup fresh blueberries
1/2 cup chopped strawberries
1/8 cup sliced almonds, toasted (optional)
1/2 avocado
1/4 cup chopped red onion
Olive Oil based dressing, no sugar
6 oz Salmon

Feel free to exchange veggies/fruit/meat as you wish.

Enjoy!


Have a great Wednesday! 😀
06/17/2026

Have a great Wednesday! 😀

STEAK MEDALLIONS WITH MUSHROOM AND WINE SAUCENothing is better than a creamy mushroom and red wine sauce paired with ste...
06/17/2026

STEAK MEDALLIONS WITH MUSHROOM AND WINE SAUCE

Nothing is better than a creamy mushroom and red wine sauce paired with steak. This recipe is so delicious, no one who tastes it will ever believe they’re eating keto!

Ingredients:
1.3lbs (600g) sirloin steak, cut into 6 equal-sized pieces
Pinch of salt
Pinch of black pepper
1⁄2 cup butter, divided
24 medium button mushrooms, brushed and sliced
1⁄2 cup red cooking wine
1⁄2 cup chicken broth
1⁄4 cup crushed tomatoes
11⁄2 cups green beans, trimmed

1 Place the steak medallions on a large plate and season both sides with the salt and pepper.
2 Add 1 tablespoon of the butter to a large frying pan placed over mediumhigh
heat. When the butter is melted, place the medallions in the pan and sear
for 2 minutes per side, then transfer the medallions to a plate. Set aside.
3 To the same pan, add the mushrooms and the remaining butter. Cook until the mushrooms are tender.
4 Add the wine, chicken broth, and crushed tomatoes. Stir to combine, then
place the medallions on top of the mixture. Reduce the heat to low and simmer for 10 minutes or until the liquid has reduced to a sauce.
5 While the steaks are cooking, bring a small pot of salted water to a rolling
boil over medium-high heat. Add the green beans and boil for 5 minutes. Drain and set aside to cool.
6 Divide the medallions and sauce into 4 meal prep containers and transfer the beans to a separate sealable container. Add the green beans to the medallions just before reheating and serving.

Storage: Store in the fridge for up to 4 days or freeze for up to 1 month.

TIP:
Boiling the green beans in salted water helps seal in the nutrients, but you can also steam the beans in a steamer basket and large pot.

Sounds like a good Saturday morning breakfast with coffee on the deck! Keto Bacon Egg & Cheese Bites4 large eggs2 oz Cre...
06/12/2026

Sounds like a good Saturday morning breakfast with coffee on the deck!

Keto Bacon Egg & Cheese Bites

4 large eggs
2 oz Cream cheese
1 cup chopped cooked bacon
1 1/4 cup of cheese (your choice)
1/3 cup of almond flour
1/2 teaspoon baking powder

Mix all ingredients up and let set for 10 minutes.
Bake @ 350 degrees for 15-18 minutes.

Makes 24 mini muffins.

Enjoy!!

Good Friday morning! 💜
06/12/2026

Good Friday morning! 💜

Keto Frosty RecipeIngredients:1 cup Heavy Cream3 tbsp Cocoa Powder3 tbsp Powdered ErythritolInstructions:In a bowl combi...
06/09/2026

Keto Frosty Recipe

Ingredients:
1 cup Heavy Cream
3 tbsp Cocoa Powder
3 tbsp Powdered Erythritol

Instructions:
In a bowl combine the heavy cream, cocoa powder, and sweetener.
Using a hand mixer, beat the cream until stiff peaks form.
Spoon into a glass and place into the freezer for 45 minutes.

Remove from the freezer and stir until a frosty consistency forms.

Enjoy immediately!

Nutrition:
Calories: 281kcal | Carbohydrates: 5g | Protein: 3g | Fat: 29g | Calcium: 59mg | Iron: 1mg

Good Morning! Wishing you a lovely Tuesday! 💜
06/09/2026

Good Morning! Wishing you a lovely Tuesday! 💜

😂😂😂😂
06/09/2026

😂😂😂😂

06/08/2026

Started my fast at 6 PM last night and I’ll be breaking it at 6 PM tonight with a protein-packed meal - probably an omelet made with eggs and cottage cheese, a slice of homemade keto bread, and an arugula salad. 🥚🥗

One of the reasons I wanted to do a 24-hour fast was to encourage autophagy. During a fast, your body transitions from using stored glucose to burning fat for fuel, ketone production increases, growth hormone levels rise, and your body begins important cellular repair and cleanup processes.

Even though I follow a keto lifestyle, life happens. Hormones, stress, hidden carbs, food choices, and sometimes what feels like the wind blowing the wrong way can knock me out of ketosis. 😆

When that happens, it can take time to get back in ketosis. That’s one of the reasons I love using exogenous ketones. They support ketosis, give me steady energy throughout my busy days, help curb cravings, and I sleep so much better.

After slacking a bit the past few weeks, it feels good to be getting back to the habits that make me feel my best. 💜

Do you ever do intermittent fasting or longer fasts? I’d love to hear your experience!

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Monroe County, PA

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