Paleo dinner roll

Recipe:

1/2 cup and 4 tbsp of coconut flour 

160g of finely grated zucchini ( don't take the water out)

5 tbsp of ground psyllium husk

1/2 cup of water

4 eggs

2 tbsp of Apple cider vinegar

2 tbsp of olive oil

1 1/2 tbsp of dried Italian herbs

1 tsp of sea salt

1 tsp of ground black pepper

1 tbsp of baking powder

Extra olive oil for greasing your hand

And for brushing the bread. Don't forget to brush the dough with olive oil before baking to get the crusty crust.

Preheat oven to 350F

Mix all the dry ingredients first 

Add all the liquid 

Then using an electric mixer mix till it's well combined

Grease your hand with extra olive oil and divide into 8 equal portions 

Shape into a ball and flatten a little

Or shape in any shape you like    (flatbread, burger buns, hotdog buns or even pizza crust)

I also brush some extra olive oil after I'm done shaping just to help with the color of the bread

Baked at 350F for 1 hour and 20-30 minutes cooking time change depending on how big or if it's flatten so please just check it after 1 hour of baking time.

Enjoy with butter in the morning or stew at night. 

Chocolate and peanut butter popsicle bites

Recipe:

1/4 cup organic heavy whipping cream      

( or coconut milk)

1 oz dark chocolate (89% or more dark cholate

8 tbsp of almond flour

1/4 cup of almond milk

1 tbsp of sweetener of choice

Toppings of peanut butter

 ( or any nutbutter)

2 tbsp of no added sugar peanut butter

1/4 cup of almond milk

Method:

In a microwave cup ( or in a small sauce pan if you don't use microwave) heat the heavy whipping cream with the chocolate till it thickens.

Then add the sweetener of choice, almond milk and almond flour

Mix till it's well combined and then pour in any mold of choice ( I used a small cupcake silicone mold and was able to make 9 servings) 

Then next is for the peanut butter toppings

Heat the almond milk and the peanut butter ( or any nutbutter) till it thickens (almost like a sauce consistency) 

Then just divide in all of molds which has the chocolate part already ( start by putting small amount so you can make sure that every mold will have a peanut butter on top

Cover and put in the freezer till it hardens.

Enjoy! 

The texture will be like ice cream Popsicle   

Quick cinnamon roll

Recipe:

This is my spinoff from my microwave coconut buns 

"Dough"

1 tbsp of coconut flour

1 tbsp of ground psyllium husk

1/4 tbsp of baking powder

1 tbsp of sweetener of choice

1/4 tsp of vanilla 

2 tbsp of water

1 whole small egg

1/4 tsp of cinnamon powder

Pinch of salt

Filling:

1/2 tbsp of melted butter 

About 1 tbsp of cinnamon powder

1 tbsp of sweetener of choice

Method:

Mix all the dough ingredients ( dry then the liquids)

Mix it really well till it becomes a thick batter

In a flat surface, lay a cling wrap or parchment paper

Spread the batter in the cling wrap, about 5x4 inches

Then spread the melted butter, cinnamon powder and the sweetener of choice leaving a little space at the end of the batter 

Using the cling wrap roll it gently

Cut into 4 equal pieces

Place in a plate ( swirl facing up and press a little)

Microwave  for two minutes

Enjoy!

I think I will make a lot of batch and will try freezing it so I can just grab and microwave it next time.

2.5g of Net carbs using my own ingredients for 4 pieces

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