All posts by jesspaigelchf

Chicken Parmigiana (Gluten-free & Low-Carb)

Chicken Parmigiana is an Italian classic that usually involved breading chicken breasts with bread crumbs, frying that up and then baking the whole dish with tomato sauce and cheese. As delectable as this dish sounds, it unfortunately, is not low-carb and gluten-free friendly.

Luckily, Emily and I were craving this last night and so I just took to the kitchen. The final product turned out absolutely delicious – not sure if that was because I hadn’t eaten all day or if it was amazing but regardless, here is the recipe.

Ingredients:

  • 1 egg, whisked
  • 1 Tbsp Flavor God Garlic Lovers
  • 1/3 cup Parmesan, grated
  • 4 Chicken Thighs
  • 2Tbsp Olive Oil
  • Aluminium foil
  • 1/2 cup Tomato sauce
  • 1/2 cup Mozzarella cheese, grated

Method:

In a bowl, whisk the egg. In another bowl, mix together the Flavor God and Parmesan. For each chicken thigh, first coat in egg and then coat in Flavor God/Parmesan mixture. Place all chicken thighs on aluminium foil covered baking pan. Drizzle with olive oil. Bake the chicken in preheated oven at 350F for 35 minutes. In a 8×8 baking dish, place the chicken thighs and cover with the tomato sauce and then the cheese. Broil the cheese on the top rack of the oven for 5-7minutes or until golden brown.

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Serves 4.

Sweet Potato Protein Pancakes (Low-Carb, Gluten-Free & Paleo)

Starting your morning on the right foot can make all the difference in how you face the day ahead. Why not start that day with a protein-loaded, delicious and comforting dish of Sweet Potato Protein Pancakes. Waking up on a Sunday morning to the smell of maple syrup and hot cakes reminds me of childhood.. Here’s a healthier, adult-friendly alternative that won’t make you deviate from your diet.

Now, I know. Sweet potatoes? Low-carb? Before you freak out. There are only 2.9g of carbs per serving (2 pancakes) so yes, they are low-carb, gluten-free, paleo-friendly and of course, keto-friendly.

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Ingredients:

Method:

In a large bowl, mix together all ingredients. The batter should be thin like normal pancakes but with chunks of butter. In a large, heavy-bottomed skillet, put some coconut oil to cook and fry like normal pancakes. Top with some coconut butter and/or butter and this makes for the most, delicious breakfast or brunch.

Serves 2. (Serving size is 2 pancakes)

Bacon Bombs (Gluten-free & Low-Carb)

As you all know if you’ve been following me for a bit, Emily from Low Carb Genesis has been visiting from the UK! We’ve been having a blast exploring the city and all the awesome things it has to offer. We ended up at this cute little restaurant/café called Le Bon Vivant. Emily ordered the special “Bacon bombs”, which basically comprised different ground meats all wrapped in bacon and then BBQ sauce.

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They were absolutely delicious but it got me to thinking… How could I make these keto-friendly? As meaty as they were, they still contained bread crumbs and were coated in sugary BBQ sauce. I also couldn’t stop thinking about how yummy these would be with some cheese.. and that’s how this recipe kind of came about. These bacon bombs are a much healthier option, being both gluten-free and low-carb.

Ingredients:

  • 250g of Mozzarella cheese, cubed
  • 900g of ground meat (I used a mixture of pork and beef)
  • 1/4 cup of Parmesan, grated
  • 2 eggs, whole
  • Oregano, to taste
  • Salt & pepper, to taste
  • 1 package of bacon

Method:

In a large bowl, mix the ground meats, the eggs and parmesan. Do not over mix or you’ll get tough burgers! Add in oregano, salt and pepper and mix a bit more. Make a little meat patty (approximately the size of your palm), place a cube of cheese in the middle and wrap the meat around the cheese. Make sure the ball is perfectly round and then wrap a strip of bacon around the ball.

Use a tooth pick or wooden skewer to keep the bacon around the meatball during cooking. Repeat for all remaining meat. Grill meat balls for about 15-20m (depending on size of balls) on the upper shelf so they do not get direct heat and burn.

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Make sure to cut one ball open to ensure that the meat has been properly cooked prior to consumption. Garnish with chopped fresh green onions if desired and serve with mustard or LCHF friendly BBQ sauce.

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Serves 8 (with the serving size being two balls each).

Bon appétit my Keto friends!

5 Inspiring LCHF Success Stories

Since starting this blog, I’ve had the pleasure of meeting tons of inspiring people & getting to hear their stories through different forms of social media. At the request of some of my readers, here I have compiled some of, what I believe, are the most uplifting and heart-felt success stories on their LCHF journey.

Anna’s Story

“I used to be a food addict, always wanting to eat. There are a few things that I did because of this, that I’m not proud of. […] LCHF helped me change that.” – Anna

Anna's Before & After

Hi, my name is Anna and I’m a 25 year old, former sugar-addict. As of 2009, I decided to change my life for the better and go LCHF. My food blog Anna’s LCHF is a place where I hope to inspire people with my story and to encourage them to live a sugar-free, healthy life.

Before LCHF, I used to be a food addict, I always wanted to eat. There are a few things that I did because of this, that I’m not proud of. One of these incidents was when I screamed at my boyfriend for not buying me ice cream. When we went to movies, 9 out of 10 times, I’d finish the confectionaries prior to the movie even beginning and then would be enraged when I ran out of candy. I always needed (yes, needed) a little evening snack. I could easily eat a whole bag of chips, followed by ice cream and candy alone. My boyfriend used to buy things I didn’t like just so he also could have some (like licorice and salt & vinegar chips). It got to the point where I was obsessed with always eating something and always focusing on food/snacks. LCHF helped me change that.

My mother first introduced me to LCHF in 2009. Within a short period of time, my mother, a once curvaceous & larger woman, became thin and healthier! Heck, I wanted to do that too! Who wouldn’t? Since then, I’ve been following an LCHF or low-carbohydrate, high fat lifestyle on and off. Every time I excluded sugar, I always felt better. I have to say, I’m very proud of myself. I did this all on my own by changing my diet and with no exercise. It just goes to prove that nutrition is more important than exercise when it comes to weight loss. 

I’ve now been sugar-free since November 2011 and have lost a total of 47.7lbs. This way of eating makes me feel great and I plan on staying like this for the rest of my life. If I can do it, so can you <3.

Find Anna on her blog or on her Instagram to hear more!


Derek & Telaine’s Story

“Living an LCHF lifestyle has changed our lives forever!” – Derek & Telaine

Derek & Telaine's before and after

Derek & Telaine are an LCHF power couple based in Australia that run one of the largest LCHF Facebook groups in the LCHF community called The Low Carb High Fat group. When they aren’t busy blogging, creating podcasts and trying to save the world from all the ‘carbage’ out there, they are parents to 3 beautiful boys. Derek is also quite the musician. You can take a listen to his musical prowess here.

Derek says:

After 34 years of eating a Standard Aussie Diet, I reached my heaviest (recorded) weight of 143kgs or 315.3lbs. I decided I needed to change for my own health and so I could be there for my family.

In September 2013, I began researching various diets, exercise programs and weight loss methods. I had tried so many in the past but my will power could only sustain me for so long. Inevitably I would end up throwing it all in and gaining back any weight lost along with interest. I was determined to find the best path to optimum health and weight loss. I decided I would not YoYo again. If I was to start a ‘diet’ it needed to be sustainable for life. After much reading, I decided a Low Carb, High Fat diet made the most sense to my scientific brain. I went all in on Dec 30th, 2013 and had high hopes but even the results took me by surprise!

Within the first two weeks, I had noticed major changes in my well-being:

  • I felt more focused and alert
  • I was able to sleep at night and wake rested and refreshed
  • Eczema had healed up
  • Heart burn and indigestion was gone
  • Dizzy spells stopped
  • My weight had begun to drastically reduce
  • Inflammation in my body had gone down
  • I was no longer angry

Overall, I was just feeling amazing! I was so excited that this lifestyle really did everything I had read about and decided I wanted to help as many people as possible discover this way of eating. A health revolution to see every individual live to their health potential and really enjoy LIFE. In March 2014, my beautiful girl Telaine, decided (of her own accord) to join me on this adventure. Before LCHF, she suffered from insulin resistance, inflammation of the liver, depression, anxiety, fatigue, headaches, extreme swelling, dizziness, panic attacks, vomiting and eczema. I am so happy she did because she’s no longer on any medications, her blood sugar is stable and she’s the happiest, healthiest and most energetic version of her! Her support has made a world of difference to me and our family.

After 10 months eating and living an LCHF lifestyle I saw my weight drop below 100kgs for the first time in my adult life. I went from wearing 5XL – 7XL shirts down to being able to shop at regular stores and fit comfortably into a size Large.

Between Telaine and I, we have lost over 114kgs (250lbs)  since our heaviest and the weight has stayed off! Living LCHF keeps us healthy and full of energy.

I have never felt so energetic, healthy and alive in my life and I’m positive  you can experience success living an LCHF lifestyle as well.

Find out more about Derek & Telaine by following their blog or on their Facebook page


Lilli’s Story

“I will never return to a diet filled with sugar, white flour or starch.
[…] In total, I’ve lost 60 kilograms and I’m not looking back!” -Lilli

LilliHi, my name is Lilli and I wanted to live longer for my family. I’m a recovering food addict and following a low-carb diet changed my life.. 60kg down and still going strong!


I started my journey three years ago. Obesity has affected my whole life, and it peaked after  two pregnancies. I weighed 140 kg (308.6lbs) and had many aches. My knees, back and joints were painful and I began to understand that I had to do something with my lifestyle. Not to be dramatic, but occasionally, the pains & weight felt like it was going to kill me.

Through an acquaintance, I was introduction to a low carb diet. So I decided to try. What was the worst that could happen? I had tried a lot of different quick fixes that failed, maybe low carb was the key.

First step was cutting the flour, sugar, starches and fruits that I normally ate. I also began reading the labels in stores for carb count. 

I got fast results, which encouraged me to continue so I started exercising. I’ve always heard that you should take everyday choices about physical activity. For example, using stairs instead of the elevator or walking instead of driving. However, I didn’t want to be sweaty when I got to where I was going. Instead, I found physical activity that I liked, such as aerobics, light jogging, cycling, etc. and did those on my free time.

After one year, I had lost almost 40 kgs and became more active. Over the next two years, I worked on figuring out a low-carb lifestyle that I could live with for the rest of my life. I played around with low-carb eating, ketosis and high carbohydrate days, to figure out what effect they had on my body.

Today, I’ve found happiness in a different form. I feel good in my own body. Low-carb changed my life forever. There are many paths to a healthier life but, this was the solution that worked for me. I will never return to a diet filled with sugar, white flour or starch.
I am grateful to everyone who has contributed to motivate and teach me about low-carb. In total, I’ve lost 60 kilograms and I’m not looking back.

Find out more about Lilli by following her Instagram page.


Laura’s Story

“Since following a LCHF diet and cutting out certain foods (eggs, gluten, dairy), certain symptoms have disappeared completely, namely foot drop, numbness in my left calf and foot, numbness in my left hand and brain fog.”

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Hi my name is Laura and I’m a bit of a fitness and Gym junkie with a passion for food and health.

I was diagnosed with MS five years ago, which brought me to do my own research into different diets that could hopefully improve my symptoms. I initially started to modify my diet and followed a Paleo diet, which then turned into LCHF after reading Dr Terry Wahls and more recently Dr Sarah Ballantyne, who really was a revelation to me.

I’m blessed to be married to a man who also has MS, so following the same diet together, really is a relief as this diet/lifestyle could be a bigger challenge if my partner did not fully understand the difficulties and challenges daily life throws at me.

Since following a LCHF diet and cutting out certain foods (eggs, gluten, dairy), certain symptoms have disappeared completely, namely foot drop, numbness in my left calf and foot, numbness in my left hand and brain fog. Family and friends were initially a BIG challenge as they had the attitude of “a little won’t do you any harm!” but in fact, it does! My colleagues, who don’t know I have MS, I’m sure they think I have an eating disorder or just neurotic about being “healthy” or paranoid about putting on weight, as I ALWAYS have my family sized cool bag with my prepared meals with me at all times! But being different doesn’t bother me at all, never has, in fact it always makes other people defensive about what they eat. I never force my view of eating onto other people, but people’s reaction to how I eat always surprises me!

Find out more about Laura by following her Instagram page.


Martina’s Story

“Like so many other people, I was convinced that eating less and exercising more is the best approach for staying healthy and slim. I was wrong.” – Martina

I’m Martina and I’m a health and food blogger living in the UK. I hold a degree in Economics and worked in Finance, but I’ve always been passionate about nutrition and healthy living.

For many years I followed what I perceived to be a balanced diet to manage my weight and stay healthy. Just like most health conscious people, I watched my calorie intake and chose low-fat and whole-grain products. I avoided foods high in saturated fats and cholesterol, and I exercised up to six times a week to keep extra pounds off. Like so many other people, I was convinced that eating less and exercising more is the best approach for staying healthy and slim. I was wrong.

In 2011, I started having fatigue issues and found it hard to maintain a healthy weight. I was finally diagnosed with Hashimoto’s hypothyroidism. I soon realized that I wouldn’t be able to maintain a healthy weight unless I changed 
my eating habits. After doing my own research, I started following a low-carb, paleo/ primal diet.

I’ve been following a low-carb diet for over 4 years and I haven’t looked back since. I finally have my health condition under control, I no longer count calories and have more energy than ever. I used to exercise to burn extra calories but now I only exercise to feel good and stay healthy. What I realized is, once you make the decision to go low-carb and commit to it, you’ll soon stop missing sugar and grains, and you’ll enjoy eating whole foods without having to deal with sugar cravings.

KetoDiet is an ongoing project I started with my partner in
 2012 and includes The KetoDiet Cookbook and the KetoDiet apps for the iPad and iPhone. When creating recipes, I don’t focus on just the carb content: You won’t find any processed foods, unhealthy vegetable oils, or artificial sweeteners in my recipes. So come say hi at KetoDietApp.com/blog!

Find out more about Martina by following her Instagram page, Facebook Page, Pinterest, Twitter & Blog.

LCHF takes on the Omnivore World Tour 2015 @ SAT

When I first started this blog a little over a year ago, the idea was to track and record what my family & I consumed on a regular basis. I don’t know when or how it happened but somehow, the JessPaigeLCHF blog became more than that. It became a gateway to a world that, over a year ago, I had no clue existed. Through my many social media forums, I’ve acquired friends all strewn over the planet we call home. Never would I ever have imagined I could be able to connect with so many brilliant people that would make me strive to better myself, increase my knowledge and spur new ideas.

Hence, when Emily Maguire from Low Carb Genesis reached out to me by e-mail on a sunny day in September of 2014, I never could have imagined I’d be meeting her in my hometown just a mere 11 months later. We corresponded daily and tried to set up Skype call after Skype call but with the time difference, it was difficult to coordinate. Luckily, when she decided to start her LCHF world tour, one of the many places that she decided to visit was Montreal!

From Scotland to Montreal

We decided on Mandy’s Salad Bar, a quaint little gourmet salad bar in the heart of Westmount, for our first meet up. It was so surreal! Chitchatting while in line awaiting our October Salads with bacon & egg, I quickly got to hear of all the incredible people she’d met along her LCHF world tour. We discussed our reasons for following a low-carbohydrate diet, how flawed the nutritional dogma is among other things. We ate Justin’s dark chocolate peanut butter cups in the park (so addictive!) and just had an overall blast.

Myself & Emily
Myself & Emily

Omnivore World Tour 2015 & Periscope

The Omnivore World Tour, an international culinary festival in which approximately 2 dozen local and international chefs come to offer their best dishes, was on show in Montreal… How could two foodies not go? We decided to go on the Saturday and check out the scene.

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The whole exhibit could be described in one word: delicious. Or.. maybe two: delicious & non-LCHF, haha. As Em and I went around tasting & periscope-ing (Is that a word?) our experiences, our taste buds were transported to heaven. Her and I both agree that our favourite experience was from Chef Marc Alexandre Mercier of Hotel Herman. It consisted of “brouillade d’oeuf, esturgeon fumé, caviar de mullet”. In English, that’s egg foam, smoked sturgeon and mullet caviar with some black Périgord truffle shavings on top all served in an egg shell.

Marc Alexandre Mercier's Masterpiece

Tasting the Egg

While the dish was not the most visually appealing, you need to trust us when we tell you it was: out-of-this-world good (and bonus! Keto-friendly). Make sure to watch my Periscope videos (just search jesspaigelchf in the Periscope app) so see us at the event & what our reactions were.

Manitoba Restaurant Bite

Another dish that I got the pleasure of tasting was made by Chef Christophe Parasiuk from Restaurant Manitoba. His dish was composed of: “champignon homard, écrasé de pois verts et arroche, nori, salicorne et plantain maritime”. In English, that’s lobster mushrooms, crushed green peas, nori, samphire greens & maritime plantains. I particularly enjoyed the lobster mushrooms in this dish, so exquisite and, I’m pretty sure.. sautéed in butter.

Lamb Barbacoa

We really wanted to taste the Lamb Barbacoa from William Cody & Gil MacNutt but they were completely out by the time we got through the line.. We still went home with our bellies full & massive smiles on our faces.

Emily & Jess

See all the foods we tasted on my Instagram or watch our reactions live on my Periscope account.

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Faux-tato Salad (Gluten-free, Low Carb, Paleo)

Ingredients:

  • 1 Cauliflower, steamed and soft
  • 2-3 Tbsp of dill, fresh
  • Olive oil
  • White vinegar
  • Half an onion, diced
  • Salt, to taste

Cut the cauliflower into florets and place into a large bowl. Chop the fresh dill. To the bowl containing the cauliflower, add the fresh dill and the onion. Season with olive oil and white vinegar and salt, to taste.

Bon appétit my Keto friends

Faux-tato Salad with Coddled Eggs and Hollandaise sauce
Faux-tato Salad with Coddled Eggs and Hollandaise sauce

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Crispy Pork Belly (Gluten-Free, Keto & Paleo)

Pork Belly thinly sliced (before pan-sear)
Pork Belly thinly sliced (before pan-sear)

Ingredients

Pork Belly

  • 2lbs Pork belly
  • 1 cup salt*

*Do not worry about this large of a quantity. It comes off later as a 1 piece crust so you do not end up consuming this much salt.

Marinade

  • 2 cloves of garlic, chopped
  • 1/4 cup Tamari or Coconut Aminos (Paleo option)
  • 1 Tbsp Balsamic Vinegar
  • 1/3 cup Olive oil
  • Salt & Pepper, to taste

Directions

In the bottom of a roasting pan (with rack removed), mix all ingredients for the marinade together. Place pork belly in marinade with meaty section in contact with the marinade. Do not let the skin get wet (it should be outside the marinade). Refrigerate for a day or longer. Remove the pork belly from the marinade, pour the marinade into a container for reuse (just refrigerate) and fill the roasting pan with about 1in of water. Place rack over the water and put the pork belly on the rack. [Make sure the pork belly is level. If the surface of the skin is uneven, it will result in sections that are burnt and others that are undercooked.] Cover the pork belly with the salt. Preheat oven to 350F and bake for 40-45 minutes. Remove pork belly from the oven, the meat should be cooked by this point. Remove salt crust (it should come off as one layer). Preheat the oven to 465F and bake the pork belly for 25-30 minutes or until the skin begins to crisp up and bubble. If the skin is not completely bubbled by this point, broil for 1-2 minutes but watch closely.

Slice pork belly width-wise into thin strips and pan sear until golden brown on each side of the slice. (Side note: If you’re making the pork belly to be eaten later in the week, I like to stop at this step. I just leave the thinly sliced pieces in the fridge in a container and then when it comes time to eat, I just pan sear the pieces I plan on eating.)

Pork Belly - the final product
Pork Belly – the final product

N.B. I like to pair this with homemade basil & parmesan pesto or a soft camembert cheese. Nom nom!

Bon Appétit my Keto friends!

Cooking method inspired by: http://kirbiecravings.com/2014/08/crispy-golden-pork-belly.html

Low Carb & Gluten-free Eggplant Lasagna

This is by FAR my favorite recipe ever! Words cannot begin to describe how much I love this eggplant lasagna: cheesy, gooey, hearty and delicious. What is there not to like? to all you low-carbers, I STRONGLY suggest you try this one!!!

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Prep time:                                     Bake time: 20 minutes

Ingredients:

  • 3 medium sized Eggplant, sliced
  • 1 Onion, fried
  • Mushrooms
  • 1 Small can Tomato sauce, low carb
  • 1 container Cheese, cottage
  • 500g Cheese, Cheddar or Mozzarella, grated
  • Parmesan
  • Olive oil

Wash the eggplant and cut off the ends, slice it into thin, lasagna-thick noodles and steam for 5 minutes. Coat each Eggplant slice with a bit of olive oil, salt and pepper and bake until soft at 350F. While that cooks, chop the onion and the mushrooms and fry in a pan. Add a bit of the tomato sauce to the pan with the mushroom-onion mix, to give it slightly pastey consistency.

**You can layer anything into the lasagna, usually I put in minced meat and/or bacon.
Layering:
Coat the bottom of the pan with a thin layer of pizza sauce, then eggplant, cheddar, onion-mushroom-tomato sauce mixture, another layer of eggplant, repeat. On the top, cover with cheese and parmesan. Cover with foil and place in the oven for 15 minutes at 400F and then put on broil without the foil for 5 more minutes.

Bon appétit my Keto friends!

Spicy Salmon for One by Elviira Krebber (Low Carb, So Simple)

Elviira is a Finnish, low-carb, gluten-free blogger, author and photographer. You may already know her from her blogs: Low-Carb, So Simple blog and www.alakarpisti.com. I was so glad when she agreed to share one of her delicious recipes with us! Check her out on her Instagram, Pinterest, Twitter, Facebook and Blog.

Elviira Krebber from Low Carb, So Simple
Elviira Krebber from Low Carb, So Simple

Elviira’s bio:

Hi all! My name is Elviira. I’m a former music scientist and computational linguist but I changed my career completely after starting my Low-Carb, So Simple blog a few years ago. I’m now a professional food blogger, author and photographer. I have been self-studying nutrition and different diets basically from the age I started eating 🙂 I’ve had severe health problems but after finding the gluten-free low-carb way to eat, those problems have been just bad memories.

Cooking has been always my passion. On my journey from a strict raw vegan to a conscious omnivore, I have collected an extensive collection of hundreds of diet books and cookbooks, still relentlessly digging into new studies and old traditions. On my blog, I share simple and healthful recipes with mouthwatering photos, hoping to help other people heal themselves and live healthy lives, full of energy and happiness.

I feel myself lucky because I have been able to turn my passion into profession. Several thousands of people visit my blog daily, and the blog has currently over 140,000 Facebook followers.

As I’m a native Finn and currently reside in Finland, I also blog in Finnish on www.alakarpisti.com whenever I have time.

When Jess asked me to write a guest post, I didn’t hesitate for a moment. I find her blog and Facebook pages very inspirational. Jess has got a great attitude and her friendliness is genuine and sincere. I wish her luck in her studies and business. I hope we can do more collaboration in the future!

Without further ado, I present to do you, Spicy Salmon for One by Elviira Krebber…

Spicy Salmon for One
Spicy Salmon for One

Spicy Salmon for One

This Jamaican-inspired dish combines spices and lime juice into piquant paste which crowns the super healthy salmon. This superb single-serving dish is quick to make and sure to please! Adjust the fieriness to your liking by increasing or reducing the amount of cayenne pepper.

Ingredients:

  • 1/2 teaspoon organic paprika
  • 1/2 teaspoon dried organic thyme
  • 1/4 teaspoon ground organic cumin
  • 1/4 teaspoon organic onion powder
  • 1/4 teaspoon (or to taste) organic cayenne pepper
  • 1/4 teaspoon (or to taste) unrefined sea salt
  • 2 teaspoons freshly squeezed lime juice from organic lime
  • 7 oz = 200 g wild caught salmon fillet or medallion
  • 1 tablespoon organic extra virgin olive oil

Directions:

  1. Mix the spices and the salt with the lime juice in a small cup until the mixture forms a thick paste. Spread the paste over the salmon fillet.
  2. Heat a skillet over medium heat. Add the olive oil.
  3. Place the salmon carefully on the skillet, the saucy side top.
  4. Cook, covered, until just done and easily flaked with a fork. Don’t cook too long, otherwise the salmon will be dry.
  5. Serve with lime wedges.
Nutrition information Protein Fat Net carbs Calories
In total: 37.6 g 41.0 g 2.0 g 527 kcal

Homemade low carb cranberry jam (with Paleo option)

Fall is one of my favorite times of the year and one of my favorite berries is also in season during that time – cranberries!!

Here is a lovely seasonal jam option for all you keto and paleo lovers out there.

Lemon Cheesecake with cranberry Jam

Ingredients:

  • 300g cranberries, whole, fresh or frozen
  • 1 cup of water
  • 1 cup of sweetener (I use erythritol) (paleo option: 1/2 cup honey)
  • 1Tbsp psyllium husk, ground

In the stove top, add the cranberries and water to a medium sized pot. When the cranberries soften, use a potato masher to crush the cranberries. Add the sweetener and mix. Add the psyllium husk and mix. Let simmer until thicker. Fill a 16oz mason jar.

Bon appétit my keto friends!

Serves 25-30. (1 Serving = 1Tbsp)

Nutritional information for 1 serving: 4 cals, 0g fat, 1.1g carbs with 0.6 fiber and 0.4g sugar. 0g protein. Net carbs: 0.5g