Little Bottles of Natural Goodness 

Hosting a Keto Friendly Halloween Party

Posted on October 30, 2018 by Bickford Flavors

Halloween is one of the best holidays for parties, so why not host a keto friendly Halloween party? Have fun, dress up, and spread the word about the keto diet. You'll find a party planning ideas below. 

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Sweet & Spicy Roasted Salmon

Posted on May 10, 2018 by Bickford Flavors

If you're looking for a fresh take on your standard salmon dinner, try the Sweet & Spicy Roasted Salmon. Whip this up and tell us what you think.

Sweet and Spicy Roasted Salmon

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Bickford Butter Chicken

Posted on May 08, 2018 by Bickford Flavors

This Keto-friendly Bickford Butter Chicken recipe let's you be adventurous with flavors, without having to invest in a cabinet of Indian Spices. Plus, you get to use a rotisserie chicken as a massive shortcut. 

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Grilled Chicken Enchilada Bowl

Posted on May 08, 2018 by Bickford Flavors

This is a great excuse to fire up the grill (or the kitchen grill pan). This Grilled Chicken Enchilada Bowl is a light and summery dish that you can have year round.  

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Tomato & Olive Frittata

Posted on May 08, 2018 by Bickford Flavors


  • 6 large eggs
  • 1/2 cup milk or milk substitute
  • 1/2 tsp Bickford Flavors Garlic Flavor
  • cup feta cheese
  • 1/2 medium white onion 
  • cup cherry tomatoes, whole or halved
  • 1/2 cup green or black pitted olives, whole or halved
  • 1 tbsp butter
  • 2 tbsp freshly chopped herbs such as chives or basil
  • salt and pepper to taste 


  1. Preheat the oven to 425 °F.
  2. In a large bowl, whisk together the eggs, milk, garlic flavor/extract, a pinch of salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
  3. In a well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion, tomato and olives and another pinch of salt. Cook, stirring frequently, until the onion is tender and translucent and the tomatoes are giving off juices, about 3 to 5 minutes.
  4. Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
  5. Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges.
  6. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.

Recipe Inspiration: https://ketodietapp.com/Blog/post/2015/06/30/quick-frittata-with-tomatoes-and-cheese and https://cookieandkate.com/2017/broccoli-cheddar-spinach-frittata/

Image Credit: https://www.flickr.com/photos/gudlyf/3939064224

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