These tasty tuna cakes are so flavourful. The celery gives them a nice little crunch.
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.
I’m so excited for her to be sharing the two versions of her amazing recipe Crème aux oeufs! Both versions are paleo with the raspberry version being also low-carb and keto-approved. This recipe is very dear to Alice’s heart seeing as this is a modified version of her family’s traditional dessert. When she was younger, her beloved grandmother made a variant of this recipe on Sunday’s and her grandmother’s grandmother did the same before that! Luckily, Alice has utilized her incredible cookery skills to convert this once sugar-loaded recipe to something that is paleo and healthy! Wonderful work, Alice. Don’t know about you but I’m looking forward to trying this out for myself.
Make sure to check her out on her Instagram and blog!
Crème aux œufs, raspberry version
This is an excellent recipe to serve to your guests. It can be served directly from individual ramekins with various toppings (fruits, jams, chocolate…) or you can use this to make a flan tart!
Crème aux oeufs framboise
Ingredients
4Â eggs
1/2L Coconut Milk
1Â cup Fresh Raspberries (optional)
Beat the eggs well and slowly mix in the coconut milk. Â Pass the mixture through a fine sieve.
Pour the cream in a bowl, a mould or little ramekins. Bake in a preheated oven at 350°F (180°C) in a water-bath until the cream mixture becomes solidified (approximately 1h).
Let it cool and then invert it on a plate (optional step!)
Top the flan with some of the fresh raspberries. With the remaining strawberries, crush them & strain to make a coulis. Pour this on the flan.
Bien battre les quatre Ĺ“ufs et les mĂŞler peu Ă peu au lait de coco. Passer Ă la fine passoire.
Verser la crème dans un bol, un moule ou des petits ramequins. Cuire au bain-marie dans un four Ă 350°F (180°C) jusqu’Ă ce que les crèmes soient prises (environ une heure).
Laisser la crème refroidir puis la renverser sur un plat (ou non!)
Disposer sur la crème des framboises. Écraser le reste et les passer au chinois pour obtenir un coulis. Le verser sur la crème.
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.
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
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.
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.
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.
See all the foods we tasted on my Instagram or watch our reactions live on my Periscope account.
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.
*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!
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
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:
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.
Heat a skillet over medium heat. Add the olive oil.
Place the salmon carefully on the skillet, the saucy side top.
Cook, covered, until just done and easily flaked with a fork. Don’t cook too long, otherwise the salmon will be dry.
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.
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.
If you’re like me, Thanksgiving is one of my absolute favorite holidays (along with Christmas, of course). What’s not to love? A delicious turkey roasting in the oven with all the garnishes, spending quality time with my family, perfect autumn weather and let’s not forget all the pretty leaves changing colours. Unfortunately, many of the Thanksgiving traditional foods and desserts are loaded with processed sugars which, I guarantee, will knock you off track.
Here is a little somethin’, somethin’ I have been working on. Say goodbye to those sugar-filled, high glycemic index holiday treats and hellooooo to my sugar-free, low carb cranberry sauce! This cranberry sauce tastes like the sugar filled one except it won’t spike your blood sugar. Don’t let the holidays set you back. Are you ready for Thanksgiving?
JessPaige LCHF low carb Cranberry sauce
Ingredients:
1 cup Cranberries, fresh & whole
1-2 Tbsp erythritol
Water
In a sauce pan, add the cranberries and keep it on low-medium heat. Add water (just enough to cover the cranberries). Mash the cranberries and add the erythritol. Constantly stir and let simmer till it thickens.
Enjoy and remember if you try my recipes, please post a picture either on my Instagram or Facebook with the hashtag #jesspaigelchf.
Nutritional information for the whole batch: 44 cals, 0.12g fat, 11.59g total carbohydrates with 4.4g fiber & 3.84g sugar, 0.37g protein. Net carbs: 7.19g
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
*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
