Friday, February 27, 2015
Saturday, February 21, 2015
300g of ripe avocado ( seeded and peeled already)
6 tbsp of organic full fat creme cheese
2 tbsp of cocoa powder
1/2 cup of almond milk
1/4 cup of sweetener of choice ( taste the mixture and adjust according to your taste, I don't like anything too sweet now)
1. Just blend everything together in a food processor.
2. When everything is well combine, transfer to small silicone molds, some dollar store sell this molds or daiso ( I was able to make 20 pieces)
3. Cover with parchment paper or cling wrap and freeze.
8 squares of 90% Lindt chocolate or 80g of dark chocolate of choice.
3 tbsp of coconut oil
1. Chopped the chocolate in small pieces. In a small bowl ( for easy dipping later)
2. Mix with the coconut oil
3. Melt together ( I used microwave method, every 15 seconds I took it out and whisked till it melts)
Before assembling I suggest that everything should be prep, it doesn't melt easily but it's nice if you can keep
the shape. You need parchment paper, BBQ sticks or toothpick, small spoon, and container where you are going to store the ice cream bites.
Now just take out the ice cream from the mold, I stick the toothpick in the frozen ice cream and dip it in the chocolate, it will hardened fast, then transfer to the parchment paper, take out the toothpick and to do rest. Store in a container in the freezer. Enjoy.
Saturday, February 14, 2015
This recipe is adapted from the youtube channel that I saw http://youtu.be/XBf3mWH5Xfc only thing that I change is the homemade sauce, quantity of bacons and the green onion, the rest and procedure is the same, I suggest you watch her video so it will be easier , maybe someday il make my own youtube channel 😁 , but if you are ok with lowcarb ketchup then you can follow her recipe as well for the easy homemade okonomiyaki sauce.
300g of finely shredded cabbage
4 slices of thick uncured bacon
1/2 cup chopped green onions
Pinch of salt
Pinch of pepper
1 tbsp of tomato paste
2 tbsp of water
2 tbsp of vinegar
1/2 tbsp of tamari or liquid aminos ( or soy sauce if you are ok with it)
1/4 tsp of onion powder
1 packet of sweetener of choice or 1 tbsp of erythritol or 1/2 tsp of honey
Pinch of pepper
Method: put in a small pan and cook till it thickens. Set it aside for the toppings later of the okonomiyaki ( this serves two)
Shredded roasted nori
Bonito flakes ( optional )
1. Chopped the bacon into small thinly slices.
2. Renders the fats of the bacon till it browns
3. Add the cabbage, cover and cook till it's wilted
4. When the cabbage is wilted and done, remove from the pan and divide into two, put it into a deep bowl and let it cool a little
5. In each bowl divide, the servings of the green onions
6. Add two eggs in each bowl ( it's easier to mix everything if you beat the eggs first before adding it to the cabbage mix )
7. Add pinch of salt and pepper in each bowl
8. Mix well
9. Fry, one at a time and cover
10. Flip, cover and continue frying it in a medium heat till the eggs are cook
11. When it's done spread some of the homemade sauce on top, then add mayonnaise, and the roasted nori
12. Enjoy while it's hot.
Thursday, February 12, 2015
I was experimenting in the kitchen with my lowcarb pancakes ( recipe is also here in the blog) that I thought of frying it, I had to adjust and play with the consistency to get the batter thicken for this purpose. Enjoy!
4 tbsp of almond flour ( honeyville)
2 tbsp of vanilla whey ( natures best perfect way, it has 1g of carb per scoop but I only use less so less carb for this recipe, I got it from amazon.com)
1 tbsp of sweetener of choice ( add only if the whey that you are using don't have any sweetener at all or you like it sweeter than normal)
1/2 tsp of baking powder
2 tbsp of melted butter
Pinch of salt
Some ghee for frying ( or butter, if you are going to use any other type of oil I honestly don't know if it will yield the same taste, the batter absorb the fats that you are using so please use butter or ghee)
1.Just mix all the dry ingredients
2. Melt the butter ( I use microwave )
3.Then add the egg and the melted butter
4. Whisk it to mix well ( use a wire whisk it adds volume and some air to the batter)
5. Cover the bowl and put in the fridge, the colder the better so that the melted butter will help the batter to thicken
( about 30 minutes to one hour)
6. Transfer in a ziplock or piping bag
7. Cut the tip of the ziplock ( I find that the batter expand while I'm frying it so I only cut a small hole)
8. Pipe it in the ghee ( just be artsy with it) Fry in the ghee or butter, flip the batter gently if you want both sides crispy.
9. This batter will be enough for two servings.
10. You can serve this with sugar free syrup or sprinkle it with a mix of cinnamon and sweetener of choice. Or I really liked it with chocolate sauce ( just chocolate chunks and heavy cream and nuke it or melt it, easy!)
Monday, January 19, 2015
It's still a bit wet to be a "polvoron" but it's really close maybe next time I will toast my coconut flour in a pan without oil or take out the sour cream for less moisture, but it's really really yum!
2/3 cup of coconut flour
1/4 cup of sweetener of choice
1/8 tsp of salt
1/4 cup of full fat sour cream ( you can probably omit this or lessen it, I'm gonna try next time)
1/4 cup of heavy whipping cream ( or you can use coconut cream)
1/2 cup of unsalted butter ( freeze it first prior to use)
Mix all the dry ingredients
Mix all the wet ingredients in a separate bowl
Grate the frozen butter to the dry ingredients
Then add the wet ingredients
Note: if you have a powerful food processor you can just put everything in it and process it till it becomes a dough. Just be sure to chop the butter to small pieces though.
When I'm done mixing. I transfer everything in a big ziplock and knead it to combine all the ingredients well.
Then using a parchment paper I sandwich my dough in it and roll to my desires thickness using a rolling pin.
Using a cookie cutter cut it and divide depending on how much serving you would like to have.
Store in airtight container in the fridge.
It's better to eat this after a few hours in the fridge.
For a serving of 8 the ingredients that I used will results in this macro
Each will have
2.8 net carbs ( I don't count my erythritol)
2.1 g of proteins
12.8 g of fats