This fruity jam is a little more on the thin side but so, SO good! Top a cake with it, some pancakes in the morning for a fruity breakfast or even just on some whipped cream as a nice evening treat!
*can be replaced with other berries (raspberries, blackberries, blueberries), if you prefer but water and sweetener quantities may vary
Place strawberries and water in a sauce pan and place on medium heat. When strawberries are soft, mash using a potato masher. Add the sweetener and mix. Turn the heat down and let the sauce simmer till it thickens
Tip
Make this with the strawberries that are starting to go mushy in your fridge and store in a mason jar.
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.
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
*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
N.B. I like to pair this with homemade basil & parmesan pesto or a soft camembert cheese. Nom nom!
With autumn quickly approaching, it is time to be bombarded with pumpkin everything. This is the first of many pumpkin based recipes to come, so get ready!
Pumpkin ‘Cheesecake’ Square by Jesspaigelchf
Ingredients
Crust
2.5 cups of Almond flour
1-1.25 cups Erythritol (I use Swerve) (could also substitute for honey but measurements may vary)
1Tsp Baking powder
1 Egg, large
3/4 cup Pecans, chopped (optional)
1/2 Tsp Salt
1 cup of Ghee (dairy-free option) or butter
2Tsp Cinnamon, ground
Cheesecake layer
1 cup Almond Cream Cheese (Dairy-free option, I used this recipe) or Regular cream cheese
1/4 cup Erythritol
2 Tbsp Almond flour
2 Eggs, large
1Tsp Vanilla extract
1/4 Tsp Salt
Pumpkin Spice layer
2 cups homemade Pumpkin puree*
1/4 cup Erythritol
2 Eggs, large
1 Tsp Vanilla extract
1/2 Tsp Salt
1 Tsp Nutmeg, ground (or to taste)
3 Tsp Cinnamon, ground (or to taste)
1 Tsp Cloves, ground (or to taste)
1 Tsp Ginger, ground (or to taste)
1 Tsp All spice, ground (or to taste)
In a large bowl and using a hand mixer, mix together all ingredients for the crust. It should have a crumbly texture. In a parchment paper lined 9in by 13in pan, pour half of the crust mixture. Press it down so it covers the bottom of the whole pan. Next, mix together all ingredients for the cheesecake layer using a hand mixer. Pour over crust layer. Mix together all ingredients for the pumpkin layer and pour over cheesecake layer (try not to mix the two). Crumble the remaining crust mixture over the pumpkin mixture. Bake at 350F for 40-45 minutes (times may vary depending on your oven). Once out of the oven, let cool for at least an hour. Serve cool and top with coconut whipped cream if you desire.
Remember that if you try one of my recipes, snap a picture and #jesspaigelchf @jesspaigelchf on Instagram for the chance to be featured!
Before baking – Pumpkin ‘Cheesecake’ Squares by JesspaigelchfCooled Pumpkin ‘Cheesecake’ Squares by Jesspaigelchf
Bon appétit my friends!
Serves 30.
*How to make homemade pumpkin puree: Bake de-seeded slices of pumpkin for 35-60min (depending on size of your pumpkin) at 350F or until soft. Scoop out pumpkin flesh and blend.
Nutritional info (1 serving, without pecans): 173 cals, 16.3g fat, 3.2g carbs ( 0.7g fiber and 0.9g sugar), 4g protein –> Net Carbs per seving = 2.5g
From little on, we were all taught to eat cereal as a nutritional and healthy breakfast. Yet one serving of a “healthy” cereal contains over 25g of carbs with only 1g of fiber. Both the complex and simple carbohydrates in the cereal get converted to glucose once ingested. As our blood sugar levels spike above the normal of 1 teaspoon of sugar, the pancreas tries to fight it by producing insulin. (The body tries to fight these large quantities of sugar in the blood because sugar causes damage to the body.) Insulin is a hormone that causes cells to absorb sugar and tells fat cells to stop burning fat. As the sugar gets absorbed, fat gets produced by the body. This prevents you from burning fat and losing weight properly.
Warning: this recipe is highly addictive. I made it 3 times in one night….
Vanilla Almond Cereal
Ingredients:
1/3c. vanilla whey protein (I use LeanFit Vanilla whey) or whey substitute (Paleo option)
1/4c. almond flour
1/3c. almonds, coarsely chopped
1Tsp vanilla extract
1Tsp Walden farms pancake syrup or honey (Paleo option)
1/3c. Erythritol (I found this was a tad too sweet so maybe lower it if you’re not a big sweet person)
1/4c. Butter or coconut oil (Paleo option), softened
Mix together all ingredients in a bowl. It should have a crumble-like texture. Place on cookie sheet and bake in preheated oven at 300F for 12 minutes. Let cool and it will crisp up. Serve with some unsweetened almond milk or just enjoy plain.
Bon appétit my Keto friends!
Serves 4
Nutritional comparison: Nutritional value of Special K Vanilla almond cereal (1 serving): 110 cals, 1.5g fat, 25g carbs with 1g fiber and 9g sugar, protein 2g; NET CARBS: 24g Nutritional value of my cereal (1 serving): 182cal, 16.1g fat, carbs 1.9g with 0.1g sugar and 0 fiber, protein 8g; NET CARBS: 1.8g
The inspiration for this recipe came from Maria Emmerich’s blog, lots of great recipes on there!
Vaniljmandel Sädesslag
Frånlite påvar viallalärtattätaspannmålsomennärings-ochhälsosam frukost. Ännuen portionaven“frisk” spannmålinnehålleröver25 gkolhydratermedendast1 gfiber. Bådedekomplexaochenklakolhydrater ispannmålfår omvandlastill glukosgångintas. Somvårablodsockernivåerspiköver det normalaav1tesked socker, försökerbukspottkörtelnför attbekämpa detgenom att producerainsulin. (Kroppen försöker attbekämpa dessastora mängdersocker i blodetgenom att sockerorsakar skador påkroppen.) Insulinärett hormonsom gör attcelleratt absorberasockeroch berättarfettcelleratt slutabränna fett. Eftersomsockretabsorberas, blirfettsom produceras av kroppen. Dettahindrar digfrån att brännafett ochgå ner i viktpå rätt sätt.
Varning : detta recept är mycket beroendeframkallande . Jag gjorde det 3 gånger på en natt ….
Vaniljmandel Sädesslag
Ingredienser:
1/3c . vanilj vassleprotein( jag använder LeanFit Vanilla vassle ) eller vassle substitut ( Paleo tillval )
1/3c . Erythritol ( jag hittade det här var en smula för söt så kanske sänka den om du inte är en stor söt person )
1/4c . Smör eller kokosolja( Paleo tillval ) , mjuknade
Blanda samman alla ingredienser i en skål . Den bör ha en samman -liknande konsistens . Placera på cookie plåt och grädda i förvärmd ugn på 300F i 12 minuter . Låt svalna och det kommer skarpa upp . Servera med lite osötad mandelmjölkeller bara njuta slätten .
Bon Appetit mina Keto vänner !
4 portioner.
Närings jämförelse : Näringsvärde Special K Vanilj mandel spannmål ( 1 portion ) : 110 kalier , 1,5 g fett , 25 g kolhydrater med 1 g fiber och 9g socker , protein 2 g ; Nätcarbs : 24g Näringsvärde på min spannmål ( 1 portion ) : 182cal , 16,1 g fett , kolhydrater 1,9 g med 0,1 g socker och 0 fiber , protein 8g ; Nätcarbs : 1,8 g
Ingredients
