Radles

It's simply a daikon radish that's been spiralized. Really good in Asian dishes, either soup or salad. 

Avocado and creme cheese dibs

Recipe: 

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)

Method:

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.

Chocolate coating:

8 squares of 90% Lindt chocolate or 80g of dark chocolate of choice.

3 tbsp of coconut oil 

Method:

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)

Assembly:

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. 

Okonomiyaki

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.

Recipe: 

 

300g of finely shredded cabbage

4 slices of thick uncured bacon 

1/2 cup chopped green onions

4 eggs

Pinch of salt

Pinch of pepper

Sauce

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)

Toppings

Mayonnaise 

Shredded roasted nori

Bonito flakes ( optional )

Method:

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. 

Funnel cake

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!

Recipe:

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

1 egg

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)

Method:

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!)

Coconut buttery no cook cookies "polvoron"

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 water

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 

148 calories

2.8 net carbs ( I don't count my erythritol)

2.1 g of proteins

12.8 g of fats 

Naan bread

This is other use for my microwave buns.

Recipe:

1 tbsp of coconut flour

1 tbsp of psyllium husk

1 egg

1/4 tsp of Italian seasoning

1/4 tsp of baking powder

2 1/2 tbsp of water

Pinch of salt

Grated cheese ( I prefer aged cheddar cheese)

1/4 tsp of garlic powder

Chili flakes

Heat a nonstick pan in a medium heat.

Mix all the ingredients except for cheese and garlic powder and the chili flakes, till it becomes a thick batter.

Transfer in a microwave plate or line it with silicone or parchment paper for easy removal.

Flatten and spread

Top with garlic powder, chili flakes and half of the amount of cheese that you want to use.

Microwave for 2 minutes.

Take out from the plate 

In the heated pan put the remaining cheese directly in the pan

Then put the bread face down, garlic powder top now touching the pan

So that the cheese in the pan will stick to your bread. Cook till the cheese is crispy and melted.

You can also do it on the other side. 

Enjoy.

No bake peanut butter Choco chips cookies

I made this recipe 60 weeks ago haha it's been in the comments in my Instagram but I can't find it, so I asked one of my ig friends who loves making this for her kids if I can have the recipe, she screen shot it and send it to me. Its really been in the comments all along, I guess I didn't look hard enough 😁 the recipe from my ig  have cocoa powder (1 tbsp) but since I don't have it at the moment I omit it and it's still works great.

Ingredients

1 cup of almond flour

 ( I used honeyville )

1/4 cup of vanilla whey protein powder

1 full tbsp of peanut butter

2 tbsp of water

1 tbsp of sweetener ( optional, use only if your whey powder don't have any sweetener at all)

Chocolate chunks or chips

Method:

Combine the dry ingredients in a bowl.

Combine the water and peanut butter in a cup and heat it ( it's easier to mix it with the other ingredients when the pb is melted)

Mix till it looks like a cookie dough

Place in a parchment or cling wrap and roll into a log

Divide and cut into 10 

Flatten

You can put the chocolate chips now , like planting a seeds

Then nuke when you want to eat one for about 30 seconds ( 700 watts)

Or you can freeze and eat it as is ( texture will be fudgy)

Enjoy

Cereal

This cereal taste amazing! There is two recipe combined to make this cereal, one is from byebyegluten.blogspot.com, I used her coconut chia cracker recipe and modified to become coconut chia cinnamon squares ( I just basically omit all her savory spices and used cinnamon and sweeteners) and the other recipe came from Martha Stewart granola recipe. 

Recipe: for the coconut chia cinnamon squares

1/2 cup coconut flour

1/4 cup chia seeds

1/4 cup coconut oil

3/4 cup of hot water

1/4 tsp of salt

3 tbsp of cinnamon powder

4 tbsp of sweetener of choice ( I used LC sweets "brown sugar" that I bought from netrition.com, it helps with the "cinnamon sugar" taste)

 

Method: 

Preheat oven to 375F

Mix all the dry ingredients

Then add the oils and water

Mix together till it looks like a dough

Divide the dough into two

Using a parchment paper, sandwich one of the dough and flatten it with rolling pin 

But if you have a silicone mat you can also use that

Using a pizza cutter, make a mark on the dough ( horizontal and diagonal) so when it's done baking its will be easier to break into small squares.

Bake at 375F  on the 3rd rack for about 15-20 minutes checking on it half way, rotate it just to make sure it will not burn.

Let it cool down and then using the line that you made with the pizza cutter, break it into small pieces.

It will taste "blah" at this point but set it aside, it's not done and lets continue with the other part of this cereal. 

"Granola" recipe

Raw sunflower seeds (16oz)

Walnuts ( 1 1/2 cups chopped into small pieces) you can actually used any nuts or seeds that you like, I just have walnuts and sunflower seeds that need to be use

3 tbsp of melted butter

1 tbsp of vanilla ( it's best to mix the vanilla in the melted butter)

4 tbsp of cinnamon powder

4 tbsp of LC "brown sugar" 

1/4 tsp of salt

Preheat oven to 350F

You need two baking pans

I suggest use a shallow lasagna pans so when the butter melted it will not drip to the edges ( don't use a cookie baking pans!)

On one of the pans transfer the coconut chia squares add an additional 2 tbsp of melted butter, 2 tbsp of cinnamon powder, 2 tbsp of LC sweet brown sugar and mix together

On the other pans, add all the nuts and seeds and the rest of the ingredients and baked both pans at 350F. 

cooking time will be different that's why you need to separate and use two pans

For the coconut chia cinnamon squares ( bake it for another 15 minutes, mixing once in a while just to make sure that everything will be coated with cinnamon and sweetener)

For the seeds and nuts ( bake it for 25 minutes or till cooked also mixing it to make sure that every seeds and nuts have cinnamon and sweeteners) 

Cool down and store and seal in different containers and store in the fridge (the coconut cinnamon square will have a shorter fridge life than the nuts, I say about two weeks) 

Mix them together in a bowl and use almond milk and add some berries if you like. 

After the first baking process

Before going to the oven

Stovetop brownie

Recipe:

2 tbsp of heavy cream or 2 tbsp of coconut cream

10g that is one small square of Lindt chocolate (90% cocoa) for those who doesn't have scale

1 tbsp of butter or coconut oil

4 tbsp of almond flour

1 tbsp of coconut flour and 1 tsp of coconut flour 

1/2 tsp of sweetener of choice 

Garnish of choice

Heat the cream, butter and chocolate so it will melt and thicken. ( double boiler method or microwave it's up to you)

Mix till it looks like a thick chocolate sauce

Add the sweetener of choice

And the flours 

Mix really well using your hands 

Shape into square ( 2 servings) or one serving if you want it thick

You can also shape it into balls so it will have more servings 

Top or roll with garnish of choice (optional)

Enjoy.

Blueberry gelatin jelly

Recipe:

1 cup of water

1 cup of frozen blueberries ( or any berries of choice)

2 tsp of gelatin ( I used greatlakes unflavored gelatin)

2 tbsp of sweetener of choice

Method:

In a sauce pan boil the water and the blueberries 

Take it out and put in a jar or deep bowl

I used a hand held blender to purée it

If you don't have hand held blender, you can use a regular blender or food processor ( just make sure to process it really good)

Put it back in the saucepan in medium heat and add the sweetener of choice and gelatin

Using wire whisk, mix till the gelatin dissolves.

Transfer in a jar or deep bowl

Cover and let it set in the fridge

When it sets, use a fork to mix it to get the "jelly" "jam" texture

After mixing it using a fork I then transfer it to a jar where I'm going to keep it 

Very yummy!! 

Of course it has gelatin so I suggest always keep it in the fridge, and spread it on top of another spread before putting it on a bread so it won't melt. In my case I spread my peanut butter first then on top of peanut butter I then put the gelatin jelly and not directly to a hot bread. 

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

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