Tuesday, July 16, 2013

cinnamon rolls

here is the recipe for my cinnamon roll :) it was as previously stated was inspired by the amazing mariahealth blog i learn how to used psyllium husk because of her.. and when i made my first breakthrough and i made a lowcarb gnocchi i send my link for my blog so she can see it  and she replies with  a simple thank you but it means so much to me that i showed her how she inspires me.

recipe for the dough:
1/2 cup coconut flour
1/4 cup almond flour
4 tbsp of ground psyllium husk
4 eggs
1/2 tbsp of baking powder
1 tsp of salt
15 drops of liquid stevia or 1 tsp of liquid stevia or 1/4 cup of any sweetener of choice
1 cup boiling water

1/4 cup of butter ( melted)
1 tbsp of cocoa powder
1/2 cup of erythritol or 1/2 of any sweetener
4-5 tbsp of cinnamon roll

coconut manna ( for dairy free option) or creme cheese

mix all your dry ingredients first then add the eggs and the boiling water. it will be soupy but just keep on mixing till you get a dough like consistency.
put your dough on top of a cling plastic wrap in a flat surface then cover it with another cling wrap then using a rolling pin gently roll it out.
this will yield 8 servings so keep that in mind when you are rolling it as a guide how big it needs to be rolled out.
then mix your butter and cocoa powder for the filling and spread it using a pastry brush on top of the flatten dough leaving a little space on both ends.
then add  and sprinkle your erythritol or any sweetener of choice
gently roll it using the help of the cling plastic wrap to create a cinnamon roll shape
cut it into eight servings
i find it easy to bake it inside the muffin silicone pan because it helps with the shape but any pan would work as long as you put parchment paper or a silicone mat first.
bake at 350f for 40 minutes
top it with coconut manna or creme cheese

Monday, May 20, 2013

fat fast day 1

i started this fat fast just to see if i can do it and also to move my never ending plateau. i can also say as I'm typing this that its easier than i thought especially for me because I'm in lowcarb for a long time now. others might struggle though especially if your not used to this kind of lifestyle, so i suggest begin with a lowcarb diet first then move to fat fast if you plateau, also remember this is not a long time diet, you can just do this not more than 5 days because of the lack of proteins. I'm planning to do this in 3 days so il update this entry as i goes. i chat down my meal plan, recipes, and macros for your guide, it might not be 100% accurate  so i suggest you guys make some research too but i did my best to calculate this macros as best as i can for my future reference because counting this macro is such a headache. you need food scale.
i thought i was short on fats on my first day but i did not add the bacon fats that i used to fry my meal 2 so i adjust my macro.

day 1
                                             serving        calories     net carbs      proteins         fats

meal 1
chia seed                              1/2 tbsp               30                   0          1.5g      2.5g
flax seed meal                        1 tbsp                 30                   0         1.5g       2.5g
whipping creme                     3 tbsp                 135                  0           0       13.5g
a cup of coffee with stevia
with a serving of powder creamer                   10

                                       total                          205                 0            3g              18.5g
mix everything together and let it sit for awhile till the chia thickens.

meal 2 ( this is for two people since my husband is doing keto too i just add protein to his servings or you can half this and eat the rest for your other meal)
                                       serving                calories      netcarbs            proteins      fats
pasta zero                    1 whole pack            30              2g                       2g                0
unsalted butter           1 tbsp                      100              0g                       0g               11g
creme cheese               2 oz                         200              4                         4g               20g
parsley dried               1 tbsp                        4
1/2 slice of bacon       1 bacon                 90            0                            6g                7g
bacon oil                      1 tbsp                      112              0                           0               12.5g

                                 total                536              6g                       12g              50.5g
                            divide by 2          268               3g                       6g               25.25g

method: clean your shirataki noodles first, dry it then pan fry it without oil.
              cook your bacon. take the bacon out and half it. in the pan were you cook the bacon fry the     shirataki noodles again then add your creme cheese,butter and about 1/4 cup of water, mix till the cheese melts and the butter emulsified with the sauce. add your spices salt and pepper and some parsley. half the servings. served with half of the bacon slice. crumb the bacon and put it on top.

meal 3 creme cheese frozen clouds ( divide into four serving size)
                                     servings       calories      netcarbs         proteins         fats
creme cheese                4 oz             400                8g                      8g                40g
unsalted butter             1/4 cup        400               0                        0                  44g
liquid stevia                  5 drops          0                   0                      0                   0
walnuts                       4 tbsp                180             6g                   7g                   19g

                                  total                 980                14g                  15g                 103
                       divide by 4                245                3.5                  3.75g                   25.7

soften the butter and the creme cheese. using a hand held electric mixer mix everything tills it becomes creamy. add the sweetener. you can also add vanilla flavor  just adjust your macro accordingly. pour it in any mold keep in mind that you need to freeze it and used a mold that it will be easy for you to divide into four. freeze for 2-3 hours. top it with walnuts or any nuts or nothing at all but adjust your macro.

meal 4 egg and avocado omelet
                                    servings            calories        netcarbs          proteins       fats
egg                              medium size         70                  1                       6                 4.5g
shredded cheese       1/4 cup               110                  1                       7g                9g
sour creme                  1 tbsp                  30                  .5                       .5                 2.5
avocado                       60g                    100                2 g                     0                   9g
chunky salsa              1 tbsp                  5                     .5                      0                   0

                                      total:                  315              5g                       13.5              24.5g
 method: i used a nonstick spray to cook this. beat your egg put it in the pan then add everything. put some salt and pepper to taste.

                                                                calories        netcarbs       proteins         fats
   total macro for the whole day:         1033            11.5                 26.25               93.9g

Tuesday, May 7, 2013

1 minute parmesan and cheddar mug cake

this is so good especially when eating a stew


3 tbsp of almond flour
2 tbsp of unflavored whey protein powder
1/2 tsp of baking powder
1 tbsp of butter soften
1 tbsp of almond milk
2 tbsp of parmesan cheese
2 tbsp of cheddar cheese
2 tbsp of beaten egg
Pinch of salt

mix everything together except for the cheddar cheese. divide into two ramekin. put the
cheddar cheese on top. microwave for 1 minute. you can also add some spices to it if you want.

1 minute cinnamon pb choco chips mugcake

 i kept on making this over and over because its so good and moist and very fast to make

1 tbsp of eryrithol or any sweetener of choice
1/2 tbsp of lc sweet brown ( i got this from netrition.com it replace a brown sugar) if you don't have this you can omit this and add as a sweetener of choice
1 tbsp of soften butter
3 tbsp of almond flour
2 tbsp of choco whey protein powder
1 tbsp of almond milk
1/2 tsp of baking powder
2 tbsp of beaten egg
1 tsp of no sugar pb
1/2 tsp of cinnamon powder
2 tbsp of choco chips ( im using nevada manna brand its low carb and no sugar alcohol) or 1 square of 85% chocolate bar just chopped it up.

mix everything up together, i suggest to double this recipe all the time because you can leave them in the fridge covered and heat them the next day.
if you did double the recipe used a beaten whole egg. and divide into four ramekins if not then divide into two ramekins
microwave for exactly one minute ( my microwave is 700 watts so if yours is higher i suggest about 45-50 seconds)

sweet potato breakfast protein bar

this is not a keto recipe i made this for my maintenance phase.

5 oz sweet potato ( steam and peeled) and cool down
2 tbsp of organic no added sugar peanut butter
2 tsp of cinnamon powder
1 tbsp of melted butter
2 tbsp of choco chips
5 drops of liquid stevia
1/2 cup of almond flour
1 cup vanilla whey protein powder
1/2 tbsp to 1 tbsp of water

just mix everything together except your water add it slowly
it will be very sticky
line a mini loaf pan with cling or plastic wrap
then put your mixture in, don't try to spread it because its really sticky
then put another plastic wrap on top of your mixture
now that you have the plastic on top used your hands to even everything out
when its frozen cut them in 6 pieces, wrap them again or put it in tight seal container making sure that they don't touch each other
you can eat them as a fudge or microwave them for 30 seconds till it becomes bready enjoy immediately

Tuesday, April 30, 2013

cauliflower gnocchi ( updated version)

recipe: cauliflower mash
2 cups cauliflower "rice"
1/4 cup of so delicious unsweetened coconut milk or almond milk

cook the cauliflower rice in the microwave for 5 minutes or steam it, i just like to microwave it so i wont add any more moisture to the cauliflower.
while its piping hot put it in a powerful blender or processor and add the 1/4 cup of unsweetened coconut milk.
keep on processing till you get a very smooth cauliflower mash.
it will yield a cup of cauliflower mash.

recipe for the dough:
1 cup of cauliflower mash
1 1/4 cup of almond flour
1/4 cup of unflavored whey protein powder
5 tbsp of ground physillium husk
1/2 cup of grated parmesan cheese
2 tsp of baking powder
pinch of salt
1/2 cup of boiling water
1 egg
2 tbsp of olive oil ( for your hands so it wont stick)
2 tbsp of coconut flour

preheat oven to 250F
mix every dry ingredients first except for the coconut flour.
add the water and the egg then using an electric hand mixer beat it till you get a dough consistency, it will be soupy at first but it will thicken up because of the boiling water and the physillium husk.
cover and rest the dough for 30 minutes ( my baby cried so i had to put it in the fridge but i think it helps)
before working on the dough put 2 tbsp of coconut flour and mix it in, it will act as a flour so it wont stick too much on the silicone mat.
divide your dough in 8 equal parts
roll each dough in a long log
cut it in desire sizes
i usually cut it 1/2 inch to 1 inch.
Put it in the oven for 15 minutes then
heat a nonstick pan
you don't need oil in the pan
Then take out the gnocchi from the oven
seared the gnocchi on both side., don't skip this part it will make the gnocchi firm so that it will hold with any sauces.
let it cool down. i store mine in airtight container and freeze them.
when I'm ready to use it i just make the sauce first then add the frozen gnocchi.

Thursday, April 25, 2013

chewy brownies

the best tasting lowcarb brownies i made, and the best tasting brownies i had ( and i had a lot) its also chewy and crusty at the same time :) I'm truly proud of this recipe so please try it and let me know what you think :)

1 cup of almond flour ( i used honeyville brand)
1/4 cup of vanilla whey protein powder
1.5 tbsp of coconut flour
1/4 cup of organic cocoa powder
5 tbsp of unsalted butter
3 tbsp of ground physillium husk ( I'm telling you if you don't have this in your lowcarb pantry you should get some it will add fiber and chewy texture in your muffin or in this case brownies)
2/3 cup of ricotta cheese ( i used part skim because that's whats on the store, but you can lower the carb count more if your going to use the whole ricotta cheese)
1 egg
1/2  cup of so delicious coconut milk or almond milk
1 cup of erythritol (  if you change this sweetener i don't know whats the texture will be, erythritol added texture to this recipe , its a natural sweetener with 0 in the glycemic index so it wont raised or spike your blood glucose)
1 tsp of baking powder
1/4 tsp of salt
1 tsp of vanilla

for the crumb ( if you choose to make some muffin too)
1/4 cup erythritol
1 tbsp of softened unsalted butter
2 tbsp of cinnamon powder

heat the oven at 350 F
mix the almond and coconut flour, whey protein powder, baking powder, salt, cocoa powder and the physillium husk, mix well. set aside
softened the butter
creme the butter and the erythritol together until well mix using hand held electric mixer
add the egg and continue mixing
add the ricotta cheese
add all the dry ingredients and continue mixing
add the coconut milk or almond milk and vanilla
at this point add your choco chips. its up to you how much choco chips your going to use ( adjust your carb count according to your own ingredients)
keep on mixing.

i was able to make 12 muffins and 6 regular size whoppie cookie in this batter

line your muffin 12 muffin tin, fill it up halfway. to add the cinnamon crumb just mix everything and put it on top of the batter bake it at 350F for 30 minutes

make this into a cookie brownies i did not put any cinnamon crumb in the cookie brownies but its still crusty outside just scope the batter using cookie dough scooper spread it a little in a silicone mat bake it at 350F for 15-20 minutes or depends on how small your cookies are just keep on checking or what i did is i have a nonstick whoopie pie pan i grease it then put my batter in it cook it for 20-30 minutes. 

I also put the same batter in a 9x9 square pan and top it with chocolate chunks, cook for 30-35 minutes in the 3rd rack of the oven. Take it out after 35 minutes although it doesn't look cook and it's still a bit soft when you touch it, just take it out and let it cool down. Then cut into squares.

update: so after one day in the fridge i find that the one that i put crumb on top were slightly sweeter than i would like. so i suggest skip the crumb top if you like it not overly sweet.

19 servings with 1.94g of net carb each.

Tuesday, April 16, 2013

faux tortilla wrap and faux tostada

same recipe as the porkitos but no smoked paprika baked it only for 6 minutes at 350f
it will be flexible but if you over cook it it will be crispy and you wont be able to shape it

same recipe as porkitos but no smoked paprika and shape like a circle and baked 9 minutes or till crunchy 
at 350f oven
you can also use this as thin crust pizza just add italian seasoning to your dough and bake it till its almost crunchy. add you topping and cheese and continue baking till it melts or you can broil it.

porkitos ( faux doritos)

it is not your regular doritos of course but it was crunchy and that is enough for me. its more of a pork rind chips so if your lazy or just don't have time just sprinkle some ranch seasoning in your pork rind and it will be ok but the difference is in the texture i guess its almost like eating a tortilla wrap that you deep fried.

5 tbsp of finely ground pork rind ( make sure its fine and no lumps you can buy this at any asian store or just make your own)
3 tbsp of parmesan cheese
1 tbsp of ground physillium husk
1 egg
1 tbsp of smoked paprika

just mix everything together till it looks like a dough then add your smoked paprika and continue mixing till its well blended.

the tricky part is this you need to thin it out really really thin to have a crunchy chips. put your dough in the center of your silicone mat then cover it with cling wrap then start rolling it till you think its thin enough. make a horizontal line and a diagonal line using a pizza cutter or cookie cutter then when you have a square shape cut it into tiangle. you really don't need to do that but i just like to trick my brain.

then slowly transfer them in another silicone mat one by one...its tedious i was experimenting i don't know a good and easy way to do this yet may next time il come up a good and easy way but for now this will do.
then bake them in 350F for 6 minutes then rotate your pan and continue baking for another 4 minutes. you have to check it so it wont burn every oven is different so i cant really say that it will be the same but at least you guys have a guide. it is bland on its own so you have to put some seasoning on it. or eat it with a yummy dip.
after that it will be crunchy put some seasoning it in like cheese, or ranch powder. i stored mine in a airtight container. im also planning to used this as a loaded nachos, put some ground beef sour creme and the other good stuff and it will be golden.

Thursday, March 14, 2013

tiramisu mug cake

recipe: cut it in half to get two servings

1 tbsp eryrithol or any sweetener of choice
1/2 tsp of LC sweet brown ( i got this at netrition.com) it gives a brown sugar flavor without the carbs, you can omit this if you want
1 tbsp of unsalted soften butter
3 tbsp of almond flour (honeyville brand)
2 tbsp of vanilla whey protein powder
1/4 tsp of baking powder
1 tbsp of almond milk
2 tbsp of beaten egg or egg whites

coffee mixture:
1 tbsp of instant coffee
2 tbsp of water

2 oz creme cheese or if you have mascarpone cheese use it
2 tbsp whipped cream or heavy cream
1 tsp of eyrithol

1 tsp unsweetened cocoa powder
1 tsp of unsweetened grated chocolate

i always double this recipe instead of having two ramekin i always get 4, put the other two ramekin with a cling wrap covered in the fridge and use it next time.
if you double your recipe just use 1 whole egg for everything.
first of all my microwave is 700 watts so it takes me exactly one minute every time to get the perfect cakey texture, so i suggest that if your microwave have a higher watts check it at 45 seconds. i always put my batter in a 6 oz ramekin.

mix the sweetener and the soften butter first
then add the rest of the ingredients
mix it well
divide your batter into two ramekins ( if you double the recipe divide it to four ramekins)
wait for about a minute to activate the baking powder
microwave for one minute one ramekin at a time, cool a little before taking it out from the ramekin
while waiting for the cake to cool down put your creme cheese in the microwave for about 30 seconds then mix your cream and sweetener to it, if your using whipped cream cool your creme cheese completely before mixing it together.

assembling of the cake:
you only need two mug cake in this recipe to built your tiramisu
cut each mug cake into two like a sandwich, you will have 4 sponge cake
dip the two sponge cake in your coffee mixture those are the ones going in the middle of your cake if your having a hard time dipping it spoon your coffee mixture and pour it to your cake
then just put a layer of cheese mixture in between of your sponge cake.
sprinkle some unsweetened cocoa on top using a fine mesh and some grated chocolate.

nutritional value: total carbs 4.25g net carbs serves two so 2.12g net carbs each servings
                          adjust your carb count depending on your own ingredients.

Thursday, March 7, 2013

lowcarb pita pockets or bun bread or pizza crust

i adapted this recipe from mariahealth.blogspot.com amazing pizza recipe

1 1/4 cup of almond flour
1/2 cup of grated cheddar or Parmesan cheese
1/4 cup unflavored protein powder
5 tbsp of ground physillium husk
2 tsp of baking powder
pinch of salt
2 eggs
2/3 cup of boiling water
2 tbsp of olive oil in a small bowl to prevent your hands to be sticky

just mix everything together using electric mixer except for the water then add the boiling water.
it will be soupy at first but just keep on mixing it till your dough thickens.
divide into 8-10 equal servings

for the pita pockets:
divide your dough into 10 small balls
you need 2 large baking sheets with parchment paper
put 5 small dough into each sheets
on top of the dough balls cover it with a cling wrap so the dough will not stick to your rolling pin
flatten to the desired circle size
bake at 373F for 18-20 minutes
then when your ready to use it just cut the circle in half then make a pocket inside
each circle ( 2 pita pockets) has 2.2g net carbs each

for the buns:
divide them in what size you want top with sesame seeds
bake at 375f for 20-25 minutes

for the pizza: add this to your dough 1 tbsp of garlic powder, and 2 tbsp of italian seasoning. if you dont have italian seasoning add  1tsp of oregano, 1 tsp of parsley and 1 tsp of onion powder. then mix up. divide in two two dough. you need two baking sheets with parchment paper then put your dough in it and cover it will cling wrap then roll it. bake at 375 F for 18-20. then put your toppings and baked again till the cheese melts.

faux "fig newton" blueberry flavor

this is truly one of my proudest moment making a lowcarb recipe, we all know how hard to make a lowcarb treats add to that, that this is gluten free and grain free. i hope you will love this as i loved it. and please dont forget to tag me or please give me some sort of credit for this and if your going to adapt this recipe please mention that you adapt this from me. thank you and enjoy!

2/3 cup almond flour ( honeyville brand)
1/4 heaping cup of ricotta cheese
1/4 cup vanilla protein powder
2 tbsp of parmesan cheese
2 tbsp of coconut flour
1/2 tsp of xanthan gum
4 tbsp of physillium husk powder
pinch of salt
4 tbsp of erythritol or any sweetener of your choice
1 tsp of baking powder
2 whole eggs
2 tbsp of warm water
2 tbsp of frozen cube into small pieces unsalted butter divide into 2
1/4 cup sliver almonds divide into 2

 3 oz of creme cheese melted divide into 2
8 tbsp of chia bluberry jam divide into 2 ( see my previous post for the recipe) or any lowcarb sugarfree jam that you like

mix everything except for the butter and sliver almonds, mix everything till your dough thickens
divide your dough into two equal parts
get your 1 tbsp of frozen cube butter and put it in the food processor with one of the dough then blitz till it all mix up
put  one of your dough in a flat surface on top of a cling wrap and then cover the top  again of another cling wrap before rolling your dough, this is important so it will not stick and it will be easy to fold later
making sure that there is plastic cling wrap on top of the dough start rolling
i forgot to measure how long and wide you need to roll but just keep in mind that you need to get six serving in one dough
after you flatten it melt 1.5 oz of creme cheese in the microwave for 30 seconds till it soften .
spread it in the middle like in the picture
spread 4 tbsp of chia jam on top of the creme cheese
now i got fancy with mine so i braided it but i dont think its necessary because i cover it with sliver almonds anyways haha
now first using the bottom plastic wrap as your guide fold  both ends first then fold  both sides
gently press to flatten it a little
transfer to a cookie sheet with a silicone lining or parchment paper be very gentle with it
top with half of the sliver almonds then press it gently to the dough
repeat the process with the other dough
bake at 375F for 20-25 minutes

each dough will yield 6 servings so a total of 12 servings. each one serving has 2.3g net carbs. adjust your carb count according to your own ingredients

Wednesday, March 6, 2013

chia blueberry jam

1 cup frozen wild blueberries
1/2 cup of water
2 tsp of white vinegar ( that's my preservative)
2 tbsp of chia seeds
2 tbsp of erythritol or any sweetener of choice

in a small sauce pan heat your frozen blueberries and water till its thawed
wait till its hot then transfer to a blender and puree it, if your using a fresh berries puree it first before putting in a saucepan.
add the remaining ingredients and bring to a soft boil.
wait for the chia to thickens.
when the sauce thickens cool it down then transfer in a jar.
if your not going to put vinegar i don't think you need to add sweetener.

Tuesday, March 5, 2013

lowcarb choco protein peanut butter fudge


2 tbsp of coconut oil melted
2 tbsp of melted butter
4 tbsp of almond milk
2 tbsp of heavy creme
10 drops of liquid stevia
2 tbsp of unsweetened cocoa powder
14g of unsweetened chocolate
1/2 cup almond flour
2 tbsp of coconut flour
3 tbsp of no added sugar peanut butter
1 scoop of chocolate protein powder

in a small sauce pan in a low to medium heat mix all the liquid ingredients first then when all the liquid had been melted add your chocolate and keep on stirring till it melts
add all the remaining ingredients till it thickens and  mix all together
you can put it in molds or just shape it as balls.
you can also roll them in some crush nuts or coconut flakes for added texture
i was able to get 24 decent size fudge out of this. place in the fridge to harden, or put the rest in the freezer for a longer shelf life.

cauliflower ricotta pretzels

recipe: cauliflower puree
2 cups of "rice" cauliflower
1/4 cup of heavy creme or almond milk

cook  your rice cauliflower in the microwave like i said in my previous post i don't like boiling my cauliflower because it will add water and moisture to it. microwave for 5 minutes. then while its still piping hot put in in a blender or processor and add your liquid to puree it. left overs can be used with your next meal.

 recipe for the dough:
1/4 cup of cauliflower puree
2/3 cup of almond flour
1/4 cup of unflavored protein whey powder
1/4 cup of ricotta cheese
2 tbsp of Parmesan cheese
2 tbsp of coconut flour
1/2 tsp of xanthan gum ( it helps the dough to bind, you can omit this but be very careful with your dough)
5 tbsp of physillium husk powder
pinch of salt
1 tsp of baking powder
2 whole egg beaten
1/4 -1/2 cup of boiling water ( start to put 1/4 cup then add in slowly until you get a slightly thick batter)

mix everything together using a hand electric mixer except the water, then when everything had been properly mix add your boiling then mix again. cover your dough and put it in the fridge for 20-30 minutes.

divide your dough in 8 equal parts
roll your dough in a long log as seen in the picture above
shape it into pretzels or bread sticks ( YouTube how to shape it if you don't know how)
because this dough don't have any gluten in it just be gentle with it the first time i rolled it and shape it, it breaks a couple of times i just connect it and press it so i can have a continuous long log. as you can see in the picture above it has a couple of cracks.
then at this moment the fun begins, you can virtually make any flavor you like, my favorite is the pizza flavour

 pizza flavour:      spread a pizza sauce, add your meat, vegetable and mozzarella on top
 garlic Parmesan:  brush some egg wash on top of your dough then sprinkle some garlic powder and          
                               Parmesan on top
cheddar:                brush egg wash then put some cheddar cheese
cinnamon:              in a separate bowl melt just a tbsp of butter then mix your cinnamon powder and brush it
                              to the dough.
sesame:                  brush egg wash then sprinkle some sesame seeds on top
sea salt:                 my least favorite, brush egg wash then sprinkle some sea salt.

when your done let it rest at room temperature while your waiting for the oven to heat up.  heat your oven to 350 F and bake it for 20-25 minutes. you also can put it under a broiler to add color to it when your done cooking.

serves 8 with 2.75g of net carbs each. adjust nutritional value and carb count according to your ingredients.

Friday, March 1, 2013

lowcarb gyoza

OK so let me rant first ahahaha :) if you are making my recipes can you please give me some sort of credit, if your going to adapt my recipe can you please say that you adapted it from me :) it really keeps me motivated if you guys likes the recipe that I'm making but its really disheartening that someones just gonna tell  people my recipe without mentioning me and it will look like that their the one who made the recipe. i would be lying if i will say that i don't want any sort of attention about my recipes, i really work so hard to come up with this and maybe someday someone from the industry will notice it ( haha I'm dreaming) anyways that's my rant today and thank you for all the support :)

now for the gyoza wrapper,. don't expect this wrapper to be like the flour wrapper, you have to remember that this recipe doesn't have gluten in them  nonetheless its really yummy. also its better to cook the filling first so you can cool it down before making the dough. enjoy and rock on lowcarb junkies :)

recipe for gyoza wrap:
2 tbsp cauliflower puree ( i made this recipe when i also made a cauliflower puree)

1/4 cup and 2 tbsp almond flour
2 tbsp of whey unflavored protein powder
2 tbsp  ricotta cheese
1 tbsp of coconut flour
1/4 tsp of xanthan gum ( it helps the dough to bind while your rolling it)
2 tbsp of  physillium husk powder
pinch of salt and black pepper
1 whole egg
1/4 cup boiling water       

mix everything together until you get a thick dough divide it in 4 equal balls.
get one of the dough and put it on top of a cling wrap then put another cling wrap on top of it.
start to flatten it using a rolling pin. i was able to get 5 gyoza wraps in each ball. 20 pcs all.
what i did was roll it to my desired thickness, for example as you can see in the picture i used a cookie cutter to get 3 wrapper then the remaining scrap i rolled it again and flatten it  so i can get the other two wraps.

for the filling:
you must cooked the filling first before we can put it inside the wrapper! its not your typical gyoza.

6 oz ground beef
1 tbsp of tamari or soysauce
2 oz chopped up cabbage into fine pieces
1/2 tbsp of grated ginger
1 tsp of grated fresh garlic
1 tsp of sesame oil
1 tbsp of chopped green onions
pinch of salt and pepper

just mix everything and saute it then set aside to cool down.
this is the base of my recipe for the filling i think i double or triple this so i can filled all the gyoza. get your filling ready and make sure that's  cooled down already. every time you cut a wrapper i suggest to put filling in it and fold it gently then press the edges with your fingers don't overfilled it because your wrapper is delicate, you can also use fork to make it pretty. when everything is filled get a microwave safe container and put your gyoza in it. then put it in another container that has water on it so when you microwave it you will be able to also steam it. make sure that your gyoza is NOT in the water. microwave for 2 minutes then heat a frying pan, i suggest used a nonstick pan. put a little oil in it and fry till theres a golden color on each side. enjoy with a little tamari sauce or soysauce with lemon in it :)

you will be able to get 20 pcs of wrapper serves 4. each serving has 2.75 g net carbs.   if you have a question please leave a comment or IG me.

Wednesday, February 27, 2013

sushi in a cucumber wedge

                     its not a recipe, its an idea for your lowcarb sushi. enjoy the cruchy, juicy, yummy sushi!

cinnamon cake bar

1 cup almond butter 
3 eggs
1/2 cup of water
1 tbsp of white vinegar
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of salt
3-4 tbsp of cinnamon powder
1/2 cup of erythritol or any sweetener of your choice
2 tbsp of melted butter
1 tsp of vanilla extract
2-3 oz of creme cheese

mix everything together except for the creme cheese using hand electric mixer. 
transfer it to a grease or silicone 9x9 square pan
melt your creme cheese in the microwave then put it in a ziplock. cut the tip open then draw a spiral pattern on top of your batter.
using a bbq stick make a swirling pattern
bake at 350f for 20 minutes
let it cool down before eating it.
like any other lowcarb sweets it taste better when it totally cool down or the day after.
cut into 16 pcs of square.

nutritional information : 1.21g of net carbs 106 calories each bar.

 after baking and cooling most of my treats i always freeze it because its made of almond flour/butter and they can spoil easily and i know i wont gobble all of it in a week. so im planning to depfrost it but i ate them frozen anyway. in here i top it with peanut butter and it became an intirely different treat
the texture is so different.

Friday, February 1, 2013

cauliflower gnocchi

i would like to thank mariahealth.blogspot.com for her amazing pizza recipe, that's were it all started please visit her amazing site for gluten free, grain free and low-carb recipes. shes truly amazing.

ever wonder what will you do once you reach your goal weight? are you going back to the way you eat before? learning about what gluten and processed grains do to are bodies make me think of staying on how i eat right now, i guess its becoming a lifestyle than  just a simple  diet.
this came about after my husband and i are eating dinner together, 
  he just casually said "wow if you can make bread then maybe you can make pasta?"  and I'm like are you serious? pasta of all the things that he would mention hes asking me to make pasta?! he said " yeah you can do it right? then  i guess my ego just drive the whole conversation and i told him yeah i can do it! so the challenge was on . I'm thinking i know i cant do the noodle type pasta because in my experience in the kitchen almond flour really is soft, pillowy and wont stand a long strand spaghetti shape and then while I'm making my cinnamon bites it occur to me while I'm cutting it that it kinda reminds me of gnocchi you roll them in a long log then you cut them so my mind start playing with it, what would happen if i do this or if i add this and last night yes 1:00 am in the morning the Itch just took over, i cant sleep anyways so i went to my playground.
its a tedious task specially  i don't know whats going to happen but everything was worth it in the end so i suggest that if your going to make this do this when you have time and you don't need to rush.

cauliflower mash:
2 cups of grated "rice" cauliflower
1/4 cup of whipping cream ( for my paleo friends you can try to used almond milk)

instead of steaming it or cooking it in a pan i used a covered microwaveable container i microwave my cauliflower rice for 5-6 minutes, i did this because i don't want to add additional moisture and water content to my cauliflower. then while its piping hot put it in your processor and add the cream and puree it till it becomes  thick silky mash no lumps. if its too dry just add up to 2 tbsp of almond milk and continue to process it.

dough recipe
1 cup of mashed cauliflower
1 1/4 cup of almond flour
1/4 cup whey unflavored protein powder
1/2 cup of parmesan cheese, for my paleo friends maybe you can use raw grated cheeses
2 tbsp of coconut flour
2 tsp of baking powder
5 tbsp of ground psyillium husk
pinch of salt
2 small eggs
1/2 cup of boiling water
2 tbsp of olive oil ( so the dough wont stick in your hands)

make a pot of boiling water then lower till it just softly boiling,  ready a nonstick pan for frying. mix all the dry ingredients first then using an electric beater add the cauliflower then your egg and lastly the boiling water, it will be soupy but just keep on beating it till it thickens.since i don't know whats going to happen with my mixture  i made a trial batch i divide my dough in 10 equal pieces took 1 ball from my newly made dough and made a long thin log cut them to pieces about 1/2 - 1 inch then put in a boiling water for 5 seconds don't boil them for to long you have to remember that there is no starch or gluten in this gnocchi its actually awesome that its holding up, don't crowd your pot maybe 5-10 gnocchi at a time then put it in a plate. it will be a little slippery out from the boiling water but it will dry up and harden a little after a few minutes just make sure there are separated and there is no extra water in the plate. the next process is a crucial step because it will help your gnocchi to firm up so don't skip this part. heat your nonstick pan and brown it each side i didn't used any oil, it may stick so try to be careful with it , i find it helpful to just let it have a nice brown seared before flipping it to fry the other side about 2 minutes each side. i store mine in a sealed container and put it in the fridge ready for sauces.

this is delicious! i really have to stop my self from eating the gnocchi without sauce in it! its soft pillowy and really light the way i like my gnocchi, you can also taste the parmesan cheese i think the creme helps with the flavor a lot so its up to you if you want to use almond milk or the creme.! i actually gave myself a pat in the back after i taste this, i know its weird but i just adore this. the remaining dough that i put in the fridge over night is easier to roll and manipulate so i suggest leave it in a fridge for a few hours or if your inpatient just make sure you have oil so you can grease your hands. the way i cook it is i cook my sauce first and when i think its ready i put my gnocchi that i made the previous night and mix it with the sauce,  it really held up well with the sauce. i served it to my husband with a big smile on my face, task completed. serves 6.

total net carbs: a regular 10 pieces potato gnocchi have a 42g net carbs!
my cauliflower gnocchi have a total of 31g net carbs then divide it with six servings so its only 5.1g net carbs! carb count is for gnocchi only adjust it according to your sauce.

coconut syrup

how do you like to start your day? do you like it sweet or savory? or both?
there are a lot of lowcarb pancake and waffles recipe in the Internet now some my think its even better with a regular pancake made with white flour and sugar but its so hard to find a very versatile sauce that can multi-task, yes i want my sauce to do a lot of things from mousse, syrup, sauce and a hot cocoa because i want every dime of my money to be well spent.
        so i made a quest, make a perfect sauce for me, something that will satisfy and remind me of something i used to enjoy but doesn't have  the bad things that can kick me out of ketosis.
    my inspiration came from a Filipino coconut sauce its a very simple but oh so yummy goodness, to make it you just need coconut milk and tons of brown sugar! yes tons of brown sugar to have an almost caramel color and make it really thick so can even use it to spread on your bread. so i took the basic and went with  it replacing the brown sugar with just a tiny cocoa powder to mimic the color of the sauce.

coconut sauce

1 can of organic coconut milk
1 tbsp of cocoa powder
3 tbsp of erythritol or any sweetener of choice

just mix everything together in a medium sauce pan then bring it to boil
once boiling lower your heat and simmer it for 30 minutes stirring frequently
cool it down, put in a sealed container and store in a fridge it will thicken once in the fridge like a mousse like texture but you can always thin it down with almond milk.

Wednesday, January 30, 2013

choco chia porridge

yup this is a winner, simple easy and yummy. easy for breakfast or snack and a really good way to add fiber to our diet specially for those whose in a lowcarb diet.

recipe: adapted from alldayidreamaboutfood.com i just add the cocoa powder so it will be chocolatety visit her site for more yummy lowcarb dishes
2 tbsp of chia
2 tbsp of golden flaxseed meal
2 tbsp of sweetener of choice
1 tbsp of unsweetened cocoa powder
2/3 cup boiling water or boiling almond milk
heavy creme ( optional)
1tsp of natural peanut butter (optional)

mix all the dry ingredients then pour your hot liquid and keep mixing.
the colder this porridge gets the thicker it will get but you can always add liquid to your desired consistency.
enjoy! and rock on lowcarb junkies!

Wednesday, January 23, 2013

chia chicken porridge

OK so while I'm eating my chia choco porridge it hit me that maybe i can try and use this chia and flaxseed combo into a savory application.
   arroz caldo which is basically a chicken rice con gee usually eaten with boiled egg or deep fried tofu. this dish holds a special place in my heart, i remember when i was young, oh well even when i was already an adult when i get sick this Filipino porridge will be the first thing i want to eat. why? i really don't know why or whats the reason, but if you have any Filipino friends ask them what they want to eat when they are sick and I'm sure most of them will tell you "lugaw" which is the Filipino term for this chicken rice porridge.
          so i made a lowcarb version of it using chia seeds and flaxseed meal well actually if were not going to use some of the spices i can tell you that there will be almost no net carb to this dish! why? because its going to be all dietary fiber! now i think i deserve a pat in the back here guys well my husband gave me one already but really I'm happy with the result and the outcome of my experimental dish.

1 tbsp of finely chopped onion
1 tbsp of finely chop fresh ginger
2 cloves of finely chopped garlic
1/2 tsp of black pepper
1 tsp of fish sauce ( you can use salt instead of this)
1 tbsp of oil
1 1/2 cup of diced small cubed chicken thigh
1/4 cup chia seeds
1/4 cup flaxseed meal
3 cups of chicken stock or water, add more later if you want a thinner soup
1 tbsp of calamansi or lemon juice
garnish: hard boiled egg, chopped fried garlic and finely chopped green onions ( which i don't have but i really wanna cook this so if you have any at your fridge right now add it)

heat your pan
add your oil
add the chopped onion
when your onion starts to sweat add your ginger then your garlic, the reason were adding the garlic last is to prevent it from burning or getting too dark.
then add your chicken, salt and pepper and let it caramelized the more color your chicken gets, the more flavor your broth will have
then when your chicken had some color already add your chicken stock or water let it boil until your meat is tender
then add you chia and flaxseed meal and mix it till it thickens
add more salt and pepper according to taste

in each bowl put one hard boiled egg, tsp of lemon juice, fried garlic and chopped green onions.
serve it hot! the colder this soup gets the thicker it will get.

Sunday, January 20, 2013

My lowcarb pantry

i was talking to a friend last week about her starting a lowcarb life, and i guess its always intimidating to start something new and an unorthodox way of eating. i remember the first time i did lowcarb, i knew i was really lost stuff like eryrthritol and xanthan gum seems so alien to me, and I'm not a novice in the kitchen if i may say i started cooking really early when my mom let me be her pretend sous chef in the kitchen. so I'm making this post for those who is starting to eat this way, i think stocking your pantry or your fridge will always help you stay on track so here it goes....

my pantry items for cooking and baking:
1. almond flour
2.coconut flour
3. whey protein powder ( vanilla and unflavored and chocolate if you want to complete the set)
4. physillium husk ( whole or in powder form)
5. eryrthritol ( its a sweetener made from fermented fruits that wont rise or affect your blood sugar)
6.coconut oil
7. unsweetened cocoa powder
8. unsweetened chocolates
9. liquid sweetener ( liquid stevia )
10. lowcarb ketchup
11. liquid smoke
12. dried spices ( make sure it doesnt have carb in it)
13. baking powder
14. baking soda
15. xanthan gum ( use to thicken soup and sauces)
16. natural peanut butter no added sugar
17. golden flax seed meal
18. chia seeds
19. pork rinds
20. coconut milk in can
21. lowcarb pizza sauce
22. spaghetti sauce with really low in carbs
23. unsweetened coconut flakes

my fridge items
1. egg and eggs and more eggs
3. cold cuts of meats ( in a hurry it makes a really quick snack with cheese)
4. cheese in any shape or form,  i always have Parmesan (cheap kind) cheddar, creme cheese and mozzarella on hand
5.vegetables (frozen or fresh) broccoli, cabbage, cauliflower and zucchini and some Asian vegetables are always in my fridge
6. almond milk or so delicious coconut milk ( check the carb count)
7. butter
8. almond butter
9. heavy cream
10. whip cream ( makes a difference in a jello)
11. pre wash salad and salad dressing, just make sure your dressing is low in carbs and no unnecessarily sugar in it.

my frozen items:
1. meat and more meats
2. frozen vegetables ( microwavable veggie)
3. fish
4. lowcarb ice cream or Popsicles

my cooked items that's always in my fridge:
1. boiled eggs
2.cooked ground beef  (i add this in anything like salad or to my scrambled eggs)

so now go trow all the junk and all that processed and sugary stuff that's in your pantry and go online or go grocery shopping and get your lowcarb essentials, good luck, just keep calm and rock on lowcarb junkies!

Monday, January 14, 2013

cheddar bagels

finally my blog is up! yay! first of all i have to tell you guys that English is not my native tongue so if there are mistakes in spelling or grammar please bear with me.  my first recipe that I'm going to post is not entirely mine i saw this post at ginnys lc kitcken she use this for a bun , i don't have nutritional yeast and i don't want wine in my bread so i just substitute and omit some of her ingredients, also she uses a machine called gt express, i don't have that either so i just bake mine and i add cheddar cheese to add chew in the bread.

4 large eggs
4 teaspoon coconut oil or any oil you prefer
2 tablespoon white vinegar ( you wont taste this)
1/2 cup Parmesan cheese 
1/4 cup almond flour
2 table spoon of psyllium husk powder ( if you don't have this you should stock your pantry it does wonderful for bread recipes)
1 teaspoon of baking powder
2 packet of sweeteners
grated cheddar cheese ( enough for 6 bagels or 6 muffin tops)

pre heat your oven at 350 F
greased your donut pan or a muffin top pan
mix all the ingredients together
divide your batter to 6 donut pan or muffin top pan filled it 2/3 because it will rise, that's the magic of psyllium husk
then let it sit for about 5 minutes or more or till your oven reach the right temperature so that the baking soda can activate
bake for 15 minutes then turn off your oven and turn on the broiler, take out the bagels from the pan, it will be hot so be careful, i used bamboo bbq stick to do this job easily then on a broiler safe pan arrange the breads, top it with  grated cheddar cheese and broil it until cheese turn a little brown, try not to skip this process because the cheddar cheese add chew and texture to this bread. cool it down and put in a seal container so you can store it in the fridge. i actually like this out from the fridge then i put it in the toaster to heat it up a bit, it adds a little crunch that this bread needs.

carbs:     pysillium husk is 9g, dietary fiber is 7.5g so net carbs is 1.5g
               almond flour has 6g, dietary fiber is 3g so net carbs is   3g
                eggs 1.56g
               total carbs  6.06 g divide for 6 serving is 1.01 g of carb