lowcarb choco protein peanut butter fudge

recipe:

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

method;
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

i was able to get 24 decent size fudge out of this. place in the fridge to harden, or put the rest in the freezer for a longer shelf life.

cauliflower ricotta pretzels

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)

method:
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.

lowcarb gyoza

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       

 method:
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.

sushi in a cucumber wedge

                     its not a recipe, its an idea for your lowcarb sushi. enjoy the cruchy, juicy, yummy sushi!

cinnamon cake bar

recipe:

1 cup almond butter 

3 eggs

1/2 cup of water

1 tbsp of white vinegar

1/2 tsp of baking soda

1/2 tsp of baking powder

1/4 tsp of salt

3-4 tbsp of cinnamon powder

1/2 cup of erythritol or any sweetener of your choice

2 tbsp of melted butter

1 tsp of vanilla extract

2-3 oz of creme cheese

method:

mix everything together except for the creme cheese using hand electric mixer. 

transfer it to a grease or silicone 9x9 square pan

melt your creme cheese in the microwave then put it in a ziplock. cut the tip open then draw a spiral pattern on top of your batter.

using a bbq stick make a swirling pattern

bake at 350f for 20 minutes

let it cool down before eating it.

like any other lowcarb sweets it taste better when it totally cool down or the day after.

cut into 16 pcs of square.

nutritional information : 1.21g of net carbs 106 calories each bar.

 after baking and cooling most of my treats i always freeze it because its made of almond flour/butter and they can spoil easily and i know i wont gobble all of it in a week. so im planning to depfrost it but i ate them frozen anyway. in here i top it with peanut butter and it became an intirely different treat

the texture is so different.

cauliflower gnocchi

i would like to thank mariahealth.blogspot.com for her amazing pizza recipe, that's were it all started please visit her amazing site for gluten free, grain free and low-carb recipes. shes truly amazing.

ever wonder what will you do once you reach your goal weight? are you going back to the way you eat before? learning about what gluten and processed grains do to are bodies make me think of staying on how i eat right now, i guess its becoming a lifestyle than  just a simple  diet.

this came about after my husband and i are eating dinner together, 

  he just casually said "wow if you can make bread then maybe you can make pasta?"  and I'm like are you serious? pasta of all the things that he would mention hes asking me to make pasta?! he said " yeah you can do it right? then  i guess my ego just drive the whole conversation and i told him yeah i can do it! so the challenge was on . I'm thinking i know i cant do the noodle type pasta because in my experience in the kitchen almond flour really is soft, pillowy and wont stand a long strand spaghetti shape and then while I'm making my cinnamon bites it occur to me while I'm cutting it that it kinda reminds me of gnocchi you roll them in a long log then you cut them so my mind start playing with it, what would happen if i do this or if i add this and last night yes 1:00 am in the morning the Itch just took over, i cant sleep anyways so i went to my playground.

its a tedious task specially  i don't know whats going to happen but everything was worth it in the end so i suggest that if your going to make this do this when you have time and you don't need to rush.

cauliflower mash:
2 cups of grated "rice" cauliflower
1/4 cup of whipping cream ( for my paleo friends you can try to used almond milk)

instead of steaming it or cooking it in a pan i used a covered microwaveable container i microwave my cauliflower rice for 5-6 minutes, i did this because i don't want to add additional moisture and water content to my cauliflower. then while its piping hot put it in your processor and add the cream and puree it till it becomes  thick silky mash no lumps. if its too dry just add up to 2 tbsp of almond milk and continue to process it.

dough recipe
1 cup of mashed cauliflower
1 1/4 cup of almond flour
1/4 cup whey unflavored protein powder
1/2 cup of parmesan cheese, for my paleo friends maybe you can use raw grated cheeses
2 tbsp of coconut flour
2 tsp of baking powder
5 tbsp of ground psyillium husk
pinch of salt
2 small eggs
1/2 cup of boiling water
2 tbsp of olive oil ( so the dough wont stick in your hands)

make a pot of boiling water then lower till it just softly boiling,  ready a nonstick pan for frying. mix all the dry ingredients first then using an electric beater add the cauliflower then your egg and lastly the boiling water, it will be soupy but just keep on beating it till it thickens.since i don't know whats going to happen with my mixture  i made a trial batch i divide my dough in 10 equal pieces took 1 ball from my newly made dough and made a long thin log cut them to pieces about 1/2 - 1 inch then put in a boiling water for 5 seconds don't boil them for to long you have to remember that there is no starch or gluten in this gnocchi its actually awesome that its holding up, don't crowd your pot maybe 5-10 gnocchi at a time then put it in a plate. it will be a little slippery out from the boiling water but it will dry up and harden a little after a few minutes just make sure there are separated and there is no extra water in the plate. the next process is a crucial step because it will help your gnocchi to firm up so don't skip this part. heat your nonstick pan and brown it each side i didn't used any oil, it may stick so try to be careful with it , i find it helpful to just let it have a nice brown seared before flipping it to fry the other side about 2 minutes each side. i store mine in a sealed container and put it in the fridge ready for sauces.

this is delicious! i really have to stop my self from eating the gnocchi without sauce in it! its soft pillowy and really light the way i like my gnocchi, you can also taste the parmesan cheese i think the creme helps with the flavor a lot so its up to you if you want to use almond milk or the creme.! i actually gave myself a pat in the back after i taste this, i know its weird but i just adore this. the remaining dough that i put in the fridge over night is easier to roll and manipulate so i suggest leave it in a fridge for a few hours or if your inpatient just make sure you have oil so you can grease your hands. the way i cook it is i cook my sauce first and when i think its ready i put my gnocchi that i made the previous night and mix it with the sauce,  it really held up well with the sauce. i served it to my husband with a big smile on my face, task completed. serves 6.

total net carbs: a regular 10 pieces potato gnocchi have a 42g net carbs!
my cauliflower gnocchi have a total of 31g net carbs then divide it with six servings so its only 5.1g net carbs! carb count is for gnocchi only adjust it according to your sauce.

coconut syrup

how do you like to start your day? do you like it sweet or savory? or both?
there are a lot of lowcarb pancake and waffles recipe in the Internet now some my think its even better with a regular pancake made with white flour and sugar but its so hard to find a very versatile sauce that can multi-task, yes i want my sauce to do a lot of things from mousse, syrup, sauce and a hot cocoa because i want every dime of my money to be well spent.
        so i made a quest, make a perfect sauce for me, something that will satisfy and remind me of something i used to enjoy but doesn't have  the bad things that can kick me out of ketosis.

   
    my inspiration came from a Filipino coconut sauce its a very simple but oh so yummy goodness, to make it you just need coconut milk and tons of brown sugar! yes tons of brown sugar to have an almost caramel color and make it really thick so can even use it to spread on your bread. so i took the basic and went with  it replacing the brown sugar with just a tiny cocoa powder to mimic the color of the sauce.

coconut sauce

1 can of organic coconut milk
1 tbsp of cocoa powder
3 tbsp of erythritol or any sweetener of choice

just mix everything together in a medium sauce pan then bring it to boil
once boiling lower your heat and simmer it for 30 minutes stirring frequently
cool it down, put in a sealed container and store in a fridge it will thicken once in the fridge like a mousse like texture but you can always thin it down with almond milk.