Thursday, March 14, 2013
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
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
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
2/3 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.
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
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
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
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
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.