Category Archives: Recipes

Food, Recipes, Sides

Grain-free Crackers (Low-carb, gluten-free, sugar-free)

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These crackers are beyond awesome! Top them with dips, a simple piece of cheese or eat them plain. They make for great snacks in lunches or part of an appetizer.

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Ingredients

In a large bowl, mix together all dry ingredients.

Add sour cream to the dry mix and form dough into a ball.

Between 2 pieces of parchment paper, flatten the dough with a rolling pin to desired thickness (I like mine very, very thin).

Remove top parchment paper and cut them into squares.

Place on baking sheet.

Bake for 50-60 minutes in oven preheated to 250oF.

Let crackers cool, top with favourite toppings and serve.

Recipe adapted from Low Carb, So Simple’s Sour Cream Crackers

Tip:

If the dough is very sticky when you are rolling it, refrigerate it for 15 minutes.

Season with your own favourite spice blends or leave ’em plain. These are great topped with smashed avocado or with a slice of cheese.

This post contains sponsored content. All opinions are my own.

Food, Recipes

Blueberry Loaf Cake (Low Carb, Keto & Sugar-Free)

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This dessert has quickly become a family favourite. With blueberries currently in season, there is no better time to give this recipe a taste test!

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Ingredients

  • 1/3 cup Xylitol
  • 1 cup Almond flour, finely ground
  • 1/3 cup Vanilla Whey Isolate LeanFit (plug)
  • 1 Tbsp Baking powder
  • 1/8 Tsp Salt
  • 1/3 cup 35% Organic Heavy Cream
  • 3 Eggs
  • 1 cup Blueberries
  • 1 Tbsp Vanilla extract

Grease a small loaf pan (or cover with parchment paper).

In a large mixing bowl, mix together all dry ingredients. Using a hand beater, incorporate the organic heavy cream and eggs.

Pour the batter into the loaf pan and sprinkle top with blueberries.

Using a spatula, roughly mix the batter just till slightly incorporated.

Tip

Separate into muffin tins instead of a loaf pan for easy, on-the-go breakfasts or protein rich snacks

Food, Recipes

Protein Strawberry Shortcake (Gluten-free, Low-Carb, Keto)

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Mugcakes are so easy and enjoyable. If you’re craving a late night snack, try this!

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Ingredients

  • 4Tbsp Almond flour
  • 1Tbsp Olive oil, light taste
  • 1 Egg, large
  • 1/2 Tsp Baking powder
  • 1 Tbsp Vanilla Whey Isolate LeanFit
  • 2 Tbsp Whipped cream
  • 1 Tbsp Xylitol or sweetener of choice
  • A few strawberries, sliced

Grease a cup.

Mix all dry ingredients together then mix in the egg and olive oil.

Microwave for 1 minute on high. Invert cake on a plate.

Cut in half and layer whipped cream and strawberries.

Tip

Let the cake cool before cutting it.

Food, Recipes

Lemon Poppyseed Slowcooker Cake (Gluten-free, Keto, Low-Carb)

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Slow cooker cakes are one of my favourite desserts because they are just SO easy and satisfying. Just mix, pour and forget about it while it cooks for a few hours.

Edited 3 lemon poppy

Ingredients

  • 2 cups Almond flour
  • 1/4 cup & 3 Tbsp Vanilla Isolate LeanFit
  • 2 Tbsp Baking powder
  • 1 Tsp Salt
  • 1/2 cup Xylitol or low-carb sweetener (quantities may vary depending on what you use)
  • 3 Tbsp Poppy seeds
  • 4 medium sized Lemons, rind & juice
  • 1 Tbsp Vanilla extract
  • 1/2 cup Butter or Coconut oil, melted
  • 4 Eggs

Mix all dry ingredients together then combine with wet ingredients (except for the eggs).

Add the eggs in one at a time. Don’t over beat the mixture.

Line the 5 or 6L slow cooker with parchment paper.

Pour the batter into the slow cooker.

Cook on low heat for 2.5-3h.

As always, if you try one of my recipes, I’d love to hear what you think about it/see your recreations. Use the hashtag #jesspaigelchf so I can see :)

Tip

Let the cake cool prior to cutting it.

Food, Recipes

Cheesy Bread Garlic Knots (Gluten-free & Low-Carb)

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These cheesy bread garlic knots are loaded with protein and are ridiculously easy to make! Nutritious food under 10 minutes? Yes please.

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Cheesy bread watermarkIngredients

  • 2 cup Almond flour (I use Honeyville)
  • 1/2 cup LeanFit Unflavoured Whey Protein
  • 2 Tsp Baking powder
  • 1 Tsp Sea salt
  • 4 large Eggs
  • 1/4 cup olive oil (lightly flavoured)
  • 1 Tsp Garlic powder
  • 1/4 cup Cheddar Cheese, grated

Mix all dry ingredients together in a large bowl. Using a hand mixer, mix in all wet ingredients.

Refrigerate dough for 6-12h.

Between two pieces of parchment paper, roll out the dough. Cut the dough into strips lengthwise and twist.

In an oven preheated to 350F, bake for 15 minutes. Remove from heat and sprinkle with cheese. Bake for 5 more minutes at 350F.

Broil 2 minutes until cheese is crispy.

As always, if you try one of my recipes, I’d love to hear what you think about it/see your recreations. Use the hashtag #jesspaigelchf so I can see :)

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Tip

Refrigerating the dough makes it less sticky and easier to manipulate

Roll the dough between 2 pieces of parchment paper

Food, Recipes

Tuna Cakes & Spicy Mayo Sauce (Low Carb, Paleo & Gluten-free)

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These tasty tuna cakes are so flavourful. The celery gives them a nice little crunch.

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Tuna cakes with spicy Mayo

Ingredients

  • 6 cans of 170g tuna, drained well
  • 1 1/2 cup mayo (preferably homemade)
  • 1 egg, large
  • 1 cup almond flour
  • 1 cup celery, finely chopped
  • 1 cup fresh parsley
  • 1/2 cup onion, finely chopped
  • 6Tbsp Sriracha
  • 2 Tbsp Basil or Dill
  • Salt & pepper, to taste
  • Coconut oil to fry patties in

Dipping sauce

  • Mayo & sriracha combined

Combine all ingredients (except the coconut oil). Refrigerate for 30 minutes. Form patties using your hands. In a skillet, add the coconut oil and fry patties.

As always, if you try one of my recipes, I’d love to hear what you think about it/see your recreations. Use the hashtag #jesspaigelchf so I can see 🙂

Tip

Patties are quite fragile so wait until one side is crisp before turning.

Refrigerating the mixture makes it easier to form the patties with your hands.

Food, Recipes

Easy Egg Bake (Gluten-free, Low-Carb, Keto)

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This is an easy, peasy meal that can be put together in under 30 minutes — great for meal prep, breakfast, lunch or even a quick supper. It’s also a great way to finish of any leftover veggies or meats that you have in the fridge

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Ingredients

  • 1/2cup Cheddar cheese, grated
  • 1/2 cup White mushrooms, chopped
  • 1 small Onion, diced
  • 1 Roma tomato, diced
  • 1/4 cup Broccoli*
  • 12 Eggs, scrambled
  • 3-4 tbsp Cream (without carrageenan, if possible)
  • 2-3 strips of Bacon, chopped
  • Salt & pepper, to taste

*feel free to add whatever veggies you have around

In a large skillet or baking pan, cook up the chopped bacon. Remove the bacon from the skillet and add all the veggies. Toss till cooked and soft. Remove from heat and let cool. While veggies cool off, whisk eggs with cream and salt & pepper to taste. Pour egg mixture on top and with a fork, move the veggies around so the egg get in between the cracks. Sprinkle the chopped bacon and grated cheese on top and bake in preheated oven at 350F for 30 minutes.

Tip

Make this in a large skillet that is oven safe so you don’t have to wash too many dishes

Food, Recipes

Raspberry White Chocolate Cheesecake (Low-Carb, Sugar-free & Gluten-free)

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This silky smooth cheesecake that is both tangy and sweet is a sure crowd pleaser. Don’t expect to have any leftovers for the next day if you’re serving this at a party. It will be devoured. Every. Last. Inch.

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Ingredients

Cheesecake

  • 908g  high-quality cream cheese (or 4 packages of cream cheese)
  • 1 cup sour cream
  • 3/4 cup Sweetener (I use Swerve)
  • 1/3 cup KZ Clean Eating Sugar-Free White Chocolate Vanilla, melted & at room temperature
  • 4 eggs, room temperature
  • 1 Tsp vanilla

Crust

  • 1 1/2  cup almond flour
  • 5 Tbsp butter, unsalted & melted
  • 4 Tbsp sweetener

Topping

First cover the bottom of the springform pan with  2 layers of aluminum foil. Take a large roasting pan and fill it with hot water till about an inch and a half deep. Preheat your oven to 350F.

Mix all ingredients for the crust in a bowl. In a buttered spring form pan, press down the crust until it is packed down. Cook this for 10 minutes directly in a 350F preheated oven.

While the crust is cooling, in a large bowl, beat together all ingredients for the cheesecake except the eggs. Once the mixture is smooth, beat in one egg at a time until just mixed. Pour the batter for the cheesecake into the now cool crust and place springform onto the roasting rack of the water bath. Bake at 350F for 50 minutes. Turn off the heat and let the cake sit in the turned off oven for 10 more minutes.

Let the cake cool completely and then top with toppings. I topped it with my sugar-free strawberry jam, then fresh strawberries and drizzled on the sugar-free white chocolate vanilla.

Serve cold & enjoy!

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Tip

  • To prevent cracks, do not overcook the cheesecake! Cook till outer rim of cheesecake is slightly puffy and firm while the middle still jiggles a little.
  • To further prevent cracking, allow the cake to cool gradually
  • The water bath technique allows for a better silky texture without the cracks
Food, Recipes

Strawberry Protein MilkShake (Gluten-free, Low-Carb, Sugar-free)

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A super quick and easy breakfast or post-workout snack idea. I swear it taste just like a strawberry milkshake.

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Ingredients

  • 1 scoop Vanilla whey protein (I use LeanFit Vanilla)
  • 2-3 Tbsp heavy cream (if possible without carrageenan)
  • 3Tbsp sugar-free Strawberry jam

Throw all the ingredients in the blender and blend. Pour and enjoy!

Tips

Prepare your strawberry jam in advance so you can throw this post-workout smoothie together in under 2 minutes.

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Food, Recipes

Hatching Chicks Easter Breakfast (Gluten-free, Keto, Paleo)

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With Easter weekend upon us again (oh, how time flies!), I’m busy cooking up a whole bunch of Easter-themed recipes. Here’s a cute and quick recipe that is sure to please the small children in your life.

Hatching Chicks Breakfast

Ingredients

  • 6 fresh chicken eggs, hard boiled
  • 2-3Tbsp of homemade mayonnaise
  • Salt, to taste
  • Pepper, to taste
  • 12 pepper corns
  • 1 Carrot

Cut open the egg in a zig-zag form about 1/3 from the top of the egg. Remove yolks and add to a bowl with the mayonnaise. Mix together yolks, mayonnaise, salt and pepper. Stuff egg whites with yolk mixture and place top half of egg white on top. Place 2 pepper corns in the yolk mixture in the place of eyes. Chop the carrot into thin slices. Cut 2 slices of carrot into the shape of webbed feet (see image for a visual) and cut another slice into the shape of a beak. Repeat for all 6 eggs.

Tip

 Begin cutting open the eggs when they are completely cool. It makes cutting them in a specific shape easier than when they are warm.