Skinless longganisa ( Filipino sausage)

This recipe is adapted from cooknshare.com I have to modified the sugar and omit the other ingredients. 

Recipe:

2 lbs. ground pork ( I made my own ground pork using what cut I have which is pork shoulder, but store bought will do just fine)

2 tbsp of Apple cider vinegar

4 tbsp of paprika 

1 tbsp of ground blak pepper

1 tbsp of fine sea salt

2 tbsp of coconut aminos or soy sauce 

6 cloves of finely minced fresh garlic

1/2 cup of sweetener of choice if you are going to use honey I say about 1/4 cup

Method: 

Just mix everything together really well and let it sit in the fridge with cover for about 30 minutes to 1 hour so it will marinate.

Fry a sample batch so you can adjust the seasoning according to your taste.

Then divide according to your macros.

You can shape it into small logs, using cling wrap, piping bags or just oil your hands so it won't stick.

I also made a burger shape so I can use it for burgers.

Store in between parchment paper or cling wrap in a seal container and freeze.

Enjoy. 

To cook just thaw and fry in small amount of oil.

Coconut shrimp buffet style

Recipe: 

1/2 lb shrimp ( peel and devein)

3/4 cup of coconut milk ( arroy)

2 packet of stevia or any sweetener of choice you can also use about 1 tbsp of honey if you like

2 tbsp of mayonnaise 

1 tbsp of coconut flour

1 tbsp of rice flour 

Unsweetened coconut (bobredmill )

Coconut oil for frying

1/2 tsp of salt

1 tsp of black pepper

Method:

In a bowl mix the shrimp, salt and black pepper and set aside

In a ziplock add the coconut flour and rice flour set aside

In a small saucepan in a medium heat cook the coconut milk till it thickens about 10-15 minutes, then add the mayonnaise and sweetener of choice. Mix and cook for about 3 minutes taste and season with a little salt accordingly . Turn the stove off and set aside.

Now heat a  pan and add coconut oil for frying

Add the shrimp ( make sure there's no excess water) in the ziplock, shake really well.

The coating will not be thick it's actually optional if you don't like to put it.

Shallow Fry the shrimp in the coconut oil on both side (cooking time depends on how big the shrimp is so just pay attention to it)

Served hot, drizzle with the coconut mayo mixture and top it with coconut flakes.

Or you can put all the shrimp and coat with the sauce inside the the coconut mayo sauce pan it will yield a more creamier version 

Macaroon cookies

Recipe: 

1/2 cup of granulated or powder sweetener of choice

1/4 cup and 1 tbsp of coconut oil

2 whole eggs

1 cup of fine unsweetened coconut flakes ( bob red mill brand) 

4 tbsp of water

1 cup of almond flour ( honeyville brand)

2 tsp of baking powder

1/4 tsp of fine sea salt or any salt

Method: 

Preheat the oven at 375F

In a small cup put the coconut flakes and add the 4 tbsp of water, mix and set aside to hydrate

In another bowl mix the almond flour, baking powder and salt and set aside

Now in a bigger bowl add the coconut oil and the sweetener of choice, using electric mixer mix till it's well combine

Add the egg one by one and continue to beat it

Add the coconut flakes and the almond flour mixture and combine well

I use a cookie scooper about 1 1/2 tbsp is the size and it yields me 25 small cookies

Flatten the cookies a little

Baked for 13-15 minutes in the trird rack of the oven in silicone or parchment paper so it won't stick 

Let it cool

You can also put some melted chocolate on top once it cools down 

Enjoy

Stuff oopsies

I used a classic opsie roll recipe from the internet and add psyllium husk to give it more body and texture

Recipe: 

6oz full fat creme cheese

6 eggs

1/2 tsp of cream of tartar

1/4 tsp of salt

2 tsp of ground psyllium husk 

1 tbsp of sweetener of choice

I used my marinated pork as my stuffing, I fried some and then chopped into pieces 

You can also use this for sweet application just add about 2 more tbsp of sweetener

Method: 

Preheat oven to 300F

Separate the yolks and the whites

Add the cream of tartar to the whites and using electric mixer, beat it till stiff peak

( you have to make sure that the bowl is completely dry and there's no oil or contaminants to the electric mixer for a successful and fluffy egg whites)

After the egg whites, beat the yolk and mix the remaining ingredients

Then fold the yolk mixture to the egg whites, being careful not to tap too much so you won't lessen the airiness of the egg whites

I suggest you use a silicone muffin mold but you can use any muffin tin just line it or grease it really good for easy removal of the finish muffin

Fill halfway then add whatever filling you want ( as I'm typing this I also have some ham and cheese and chocolate and peanut butter in the oven)

Then cover with more mixture 

Baked for 25-28 minutes in the third rack of the oven to prevent from over cooking

I also suggest to put it in a container with cover, after it cool down and eat it the next day, I find that by doing that the texture is so much different

Marinated pork

Recipe: 

3 lbs thinly slice pork butt ( I like to slightly freeze my pork first, so it's easy to slice thinly, then let it thaw completely before mixing with the other ingredients)

1/4 cup white vinegar

1/4 cup soy sauce or tamari or liquid aminos

1/4 cup calamansi juice or lemon juice

2 tsp of black ground pepper

2 tsp of garlic powder

1 tsp of salt

2 tsp of onion powder

4 tbsp of tomato paste

1 tbsp of fresh minced garlic

2 tbsp of sweetener of choice ( erythritol, honey, truvia etc..)

In a big container mix all the ingredients together and let it sit overnight in the fridge. 

Then mix it again and portions into zip locks or container 

Tip: for cooking this just thaw it a little, then on a small wok or pan put the marinated pork, add a little water then cover

The water will dry, and the pork will be cook in it's own fats. 

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