Keto pesto lasagna with zucchini instead of noodles.
Keto pesto lasagna with zucchini instead of noodles.
Using Ruled.me’s recipe, my husband and I made this awesome keto maki roll. Came out great. Over the original recipe I’d suggest people use coconut aminos instead of soy sauce in the cauliflower rice, because aminos is more sweet, so the flavor gets closer to real sushi rice. I did serve it though with tamari gluten free soy sauce. Yum!
A cake I made for the birthday of a friend. Came out rather nice, even if erythritol isn’t very sweet, no matter how much of it you use (I used almost double the quantity than the original recipe).
I made some ketogenic calzone tonight, using the same kind of dough that I use for my keto pizza. Husband loved them. I stuffed them with shiitake mushrooms, ground meat, jalapenos, onion, garlic, spices, and a teaspoon of tomato sauce. Next time I’ll drop the tomato sauce and use cheddar instead.
These banana pancakes are the best, and I prefer them over traditional flour pancakes. They’re less stuffy and more flavorful, and of course, way healthier.
For a keto version, remove the banana, use the otherwise optional almond flour & baking powder, and sweeten the batter with monk fruit or erythritol.
Plain banana and egg pancake.
Ingredients (makes 6 pancakes)
* 2 egg whites
* 2 large eggs
* 1 large banana
* 1.5 to 2 teaspoons of butter
* 2 tbspoons of almond flour (optional)
* 1 tsp of baking powder (optional)
* Raw honey to taste (optional)
1. In a blender, mix the eggs/whites and the banana well. Make sure you use egg whites, it’s what will make the pancake to hold together without using flour. Optionally, to make the batter more classic and “flour-y”, you can add almond flour and baking powder along a tablespoon of water.
2. Cut a small piece of the butter and coat a non-stick pan under low-to-medium heat. Then pour a bit of the mixture on the pan too and cover it. Turn carefully after a minute or so using a wide spatula, and cook for 30 more seconds. Remove and set aside on a plate.
3. Repeat step #2 until all the batter is gone. Serve hot with berries and raw, unfiltered & local honey (that’s the best kind).
The version above has almond flour and blueberries in it.
While on Paleo, I used to be against juicing due to being fiberless and relatively high in sugar. However, what turned me around was common sense: Soil in the last 100 years has been losing its nutrition at a steady rate, for some vitamins up to 80%! Aboriginal people didn’t used to each much, but even for the little they were eating, they were getting more nutrition than we do today (even on a Paleo or vegan diets).
So the only way to get enough nutrients through normal food and not pills, and to not eat ungodly amounts of food, is to juice. Sure, they have some sugar in them, but sugar be damn. The amount of nutrition you get from juices, should be able to fight off whatever negative effects fructose can bring.
Given the bad state of my liver (as I write this, I’m still doing tests to find out what’s wrong, on top of the non-alcoholic fatty liver that I already have), I’ve decided to have breakfast and lunches made of 3-4 veggie juices (not much fruit in them), three times a week. Dinner would consist from solid food, that also includes the discarded fiber of the juice (e.g. as in vegan bean “sausages” or bunless bean “burgers”). Traditionally, in the Greek Orthodox religion, most women would fast Monday, Wednesday, and Friday. Fasting in their context meant going regular vegan, but in my case, I’d be going liquid raw vegan. This should give some time to my liver to recover.
So I made my first veggie juice today, as seen above: kale, swiss chard and mint from my own garden, a carrot, broccoli stems, celery, a small zucchini, and an apple. It was surprisingly good!
Eventually, I hope to go on a 3-day juice fast (or “juice feast” as raw vegan evangelist John Rose calls it).
I got some blood test results back, and neither my B12, liver or lipids looked good. Consider that after 5 years on Paleo (eating also offal), I should have buttloads of B12. But nope! I’m actually anemic due to it!
And my lipids are even worse than they were in 2012. Quite obviously, plain highish-fat Paleo, just doesn’t work for me. I will always follow the Paleo advice of not eating grains, sugar, or processed oils, but not including legumes, lots of fruits, rice, fermented dairy, and white potatoes, doesn’t sit well with me. Not anymore. My gut needs the starch, and this has been evident since I switched to Pegan less than a month ago.
So now I start my day with lots of whole fruits or a smoothie (I limit smoothies to once a day only, due to having acellular carbs when mashed — bad for you in the long run).
Tonight, I prepared some Greek spinach pie, with kale and chard from my own garden. I added no feta cheese or olive oil as the recipe demands, I only added the various greens and rice.
Yummy breakfast! Please soak these nuts & seeds before using!
Ingredients (for 1)
* 1 cup of kefir
* 1 tspoon of raw & unfiltered honey (optional)
* 1 tspoon of unsalted pecan pieces
* 1 tspoon of unsalted walnut pieces
* 1 tspoon of silvered almonds
* 1 tspoon of unsalted pistachios
* 1 tspoon of unsalted raw pine nuts
* 1 tspoon of unsalted, raw sunflower/safflower seeds
* 1 tspoon of unsalted, raw pumpkin/squash/pepitas seeds
* 2 Tbspoons of frozen or fresh berry selection (e.g. blueberries, blackberries, raspberries, strawberries, or other kinds etc)
1. Put all the nuts & seeds in a breakfast bowl. If using unsweetened milk, you could optionally add a teaspoon of honey and stir it well in. Add the berries and milk. If using frozen berries, wait for 2-3 minutes for them to get warmer. The berries will now release some color into the milk, making it look really interesting. Enjoy!
Variation: You can also use a teaspoon of unsweetened cocoa powder! Optionally, a pinch of cinnamon too. Or, you can use a chopped banana instead of berries!
1. If using Brazil nuts, make sure you only use 1 of them, chopped. A single Brazil nut has over 100% of the daily value for Selenium, but it also has the most phytic acid than any other nut, so you don’t want to be overdosing in any of that.
2. Macadamias are great to use in this recipe, but you’ll have to buy them chopped, or use a food processor to chop them. Same goes for hazelnuts, which in addition will have to be skinned. Might not worth the effort for a quick breakfast.
3. Do not use peanuts, they’re not nuts. Botanically, they’re beans/legumes.
These breakfast muffins were the original craze in the Paleo community back in 2012. The idea is that you can make them ahead of time, refrigerate them, and then you microwave some of them for a few seconds in the morning, for breakfast.
Ingredients (makes 12, 3 gr of carbs each)
* 6 eggs
* 3-4 mushrooms, sliced
* Some cheddar or Swiss cheese, or 1/4 cup coconut milk (optional)
* 2 green onions
* 1 tspoon avocado or olive oil
* Salt & pepper to taste
* A cup (overall) of broccoli, bell peppers, yam, spinach, zucchini… Use whatever fast-cooking veggie you need to get rid of from your fridge
1. In a big bowl whisk well the eggs, with the optional grated cheese or coconut milk. Then sprinkle salt & pepper to your taste.
2. Cut the green onions, mushrooms and vegetables in small pieces. Preheat oven at 350 F (180 C).
3. Place the chopped vegetable ingredients in a frying pan and fry in medium heat for 3-4 minutes with some avocado oil, while stirring often. If you’re frying potatoes/yams, cook them first for a while, before adding the other veggies.
4. Using a large spoon, pour the fried ingredients in the cupcake/muffin pan holders, using equal amounts for each. Then, using a ladle, pour the egg mixture on top of each the muffin holder.
5. Bake for ~20 minutes, or until golden brown. Remove from the holders immediately and let cool. Then refrigerate for up to 3-4 days, and if wished, each morning microwave for 15 to 30 secs (depending on the microwave unit) the quantity you need for breakfast.