Friday, April 25, 2014

Pork chop with adobo creme sauce

1/4 cup of white vinegar
1/4 cup of soy sauce 
1/4 heavy creme
1/2 tsp of ground black pepper
1/4 tsp of salt
2 large fresh cloves of garlic ( minced)
1 small bay leaf 
1/4 cup of water

2 thick pork chop
Some oil or lard ( I used bacon fat) for searing the pork

Preheat the oven at 350F
In the stove heat a pan with some lard or oil
Season the pork chop with salt and pepper
When the pan is hot enough seared the meat on both sides till it have a nice color then transfer to a baking pan. 

In a small bowl mix the rest of the ingredients for the adobo sauce, then pour it in the baking pan. I also put some green beans in the same baking pan where my pork chop is.
Cover with foil and bake for 40 minutes in  the middle rack
After it's done baking, while the pork chop is resting, I pour all the sauce in a small sauce pan and put it in the stove in a medium heat till it reduce and thicken a bit.
Use the adobo sauce like a gravy and serve it on top of the pork chop.

Blueberry cheesecake

The texture is a bit softer than the pb cheesecake but it's still good being a lowcarb cheesecake. Although I prefer the texture of the cheesecake that I made with peanut butter in it. 

1 8oz full fat creme cheese ( room temp)
1 egg
1/4 cup and 2 tbsp of granulated sweetener of choice
1 tsp of vanilla
1/4 tsp of salt
1/4 cup of frozen thaw blueberries ( I chopped mine really small and set it aside)

Preheat oven to 350F
In a deep bowl put the creme cheese, egg, sweetener and vanilla
Using electric mixer mix it till it's well combine
I put mine in a small silicone round baking pan, but you can use any small pan or cupcake cups
If you are going to use a non silicone mold I suggest line it with parchment paper so you can easily take it out or use one of those mold that is really intended for cheesecake
Then just top it with the chopped blueberries 
Put in another deeper and bigger baking pan
Add water around it, till almost 1/3 of your cheesecake pan
Baked for 30 minutes in a preheated 350F then turn off the oven and let it stay there for 10-15 minutes ( oven door close)
Then cool it down and it's important really important to put it in the fridge for atleast 12 hours 
Cover and forget it till the next day 
Use a warm knife to cut it
Mine have 6 small servings

Thursday, April 24, 2014

Baked chicken tenders

2 chicken breast ( cut into long strips)
1/2 cup of flaxseed meal or you can use ground pork rinds
3/4 cup of Parmesan cheese
1 tsp of garlic powder
1 tsp of ground black pepper
1/2 tsp of salt
1 tsp of onion powder
1/2 tsp of Italian dried herbs
1 egg

Preheat the oven 375F
Beat the egg in a deep bowl ( set aside)
In a ziplock put the flaxseed, Parmesan cheese, and the spices
Grease the baking pan
One by one Dip the chicken strips in the egg first ( I used my right hand) then put in the zip lock and shake ( to take it out use your other hand)
Lay flat in the baking pan 
Do the same process to the rest of the chicken strips
Baked in the lowest rack a total of 12-14 minutes ( but flip it halfway so the other side will have some crunch too) 
Cooking time depends on how big or small is the chicken

For the sauce:
I just mix mayonnaise and chipotle paste and a little splash of rice vinegar and some salt 

Sunday, April 20, 2014

Easy pb cheesecake

I made this same cheesecake and posted it as raspberry cheesecake, if you are interested in that please check my feed in Instagram 

1 8oz full fat creme cheese 
1 egg
3 tbsp of no sugar added creamy peanut butter
1/4 cup and 2 tbsp of any granulated sweetener of choice 
1 tsp of vanilla

Preheat the oven at 350F
Just mix everything together
Divide in four 8 oz ramekin
Put in a deep baking pan and add water inside the pan till it reach 1/3 of the ramekins
Or you can use a cupcake pan,just line it with cupcake liner And divide for 8 servings then put it in a bigger pan or foil then add water around the cupcake pan.
Bake at 350F for 30 minutes
If you change the size of the mold check it between 20-30 minutes
Then turn off the oven and leave the cheesecake in there for about 10-15 minutes
Cool it down and refrigerate for at least 3 hours ( make sure it has a cover or you put the cheesecake in a container that you can cover)
I did mine for 18 hours and it's so much better. 
This will serve eight just half the servings of the ramekins or in my case I will share with my husband

Saturday, April 19, 2014

BBQ sauce

I posted this recipe 10 weeks ago in my Instagram account. I really really love this!

Here's the recipe:
3 tbsp of tomato paste
1/4 cup white vinegar
1/2 cup of water
1 tsp of garlic powder
1 tsp of ground black pepper
1/2 tsp of salt
2 tbsp of erythritol or any sweetener of choice
1 tbsp of soy sauce
1 tsp of hickory liquid smoke
2 tsp of smoked paprika
1 tsp of chili powder

Put everything in a small nonstick sauce pan
Put in a low to medium heat and reduce so it will thicken 

Friday, April 18, 2014

Shirataki pasta

1 package of 8oz shirataki noodles ( wash in hot water and drain)
1 cloves of fresh minced garlic
1 slice of bacon
3 oz creme cheese
1/4 cup water
Salt and pepper
1/2 tsp of Italian dried herb seasoning
8 oz chopped fresh salmon 
Garnish of dried parsley but if you have a fresh parsley that would be better 

Chop the bacon in small pieces
Put it in a small nonstick pan
Let it cook till it's crispy 
Then add the garlic in the same pan with bacon oil and sauté till it release it's aroma
Add the shirataki noodles 
Sauté for about 3 minutes
Then add the Italian herb
Add the creme cheese and the water
Sauté till the creme cheese melts
Season to taste 
Add the salmon, mix and then cover for a few minutes ( less than five minutes)
Taste and adjust the seasoning again
Garnish with parsley or if you have some Parmesan that would be awesome too 

This will served two servings then add some salad or other protein

Thursday, April 3, 2014

Lowcarb pancakes

Here is the basic pancake recipe, you can play around to change the flavors but basically this is my go to pancake recipe

3 tbsp of almond flour ( I used honeyville brand because it's finer than bob red mill)
2 tbsp of vanilla whey protein or chocolate whey protein powder
1 tbsp of melted butter or coconut oil
1/2 tsp of baking powder
1 large beaten egg
1 tbsp of water or any liquid flavoring that you like to use
Pinch of salt

Mix all the dry ingredients first then set aside
Mix all your liquid in a bowl
Slowly add the dry ingredients
Using a whisk, whisk it like crazy so it will create some airiness to your pancake
Rest it for a bit like 1 minute so that the baking powder will activate
Pre heat a pan that's been grease
Cook it in a low-medium heat
I use a pancake pan it helps with the volume but any pan will do
About 2 minutes on each side but just check it we don't want to overcook this pancake especially that is has protein powder. 
Add whatever toppings and sauces that you like ( I like a combo of 1 tbsp of peanut butter, 1 square of dark chocolate and about 2 tbsp of heavy whipping cream warm it or nuke it and mix you can add sweetener too but I just like mine like that) 
Enjoy and serve immediately. 
Il appreciate it if you don't put my recipe in your feed 😊