Pork chop with adobo creme sauce

Recipe:

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

Method:

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. 

Recipe:

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)

Method:

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

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

Method: 

Preheat the oven 375F

Beat the egg in a deep bowl ( set aside)

In a ziplock put the flaxseed, Parmesan cheese, and the spices

Shake 

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 

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 

Recipe: 

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

Method: 

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

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

Method: 

Put everything in a small nonstick sauce pan

Put in a low to medium heat and reduce so it will thicken 

Enjoy!

Shirataki pasta

Recipe: 

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 

Method: 

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

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

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

Method: 

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 😊