• Low Carb Bulgogi Egg Wrap

    You guys won’t believe how easy these are. The wraps themselves are literally one ingredient an egg. It’s basically like making a fried egg, just a little bit thinner and then filling it with meat and cheese yum, they’re about as comforting as comfort food can get.

    WHAT YOU NEED

    Eggs (2 medium eggs in each wrap)

     5 tbsp Mayonnaise

     1 Tsp Butter

     2-3 Tbsp grated cheese

     Olive oil for frying (you can also use coconut oil, palm oil or butter)

     Garlic Salt seasoning or Salt and Pepper

     Half medium onion chopped and blanched

     Pealed and chopped cucumber (chop it in half so you can easily roll the egg wrap)

     Sliced Tomatoes

     Green Lettuce

     Chopped Parsley

     Bacon strips and Korean BBQ sauce

    Make Ahead: The meat needs to marinate for at least 2 hours and up to overnight.

    WHAT TO DO

    Wash some of your favorite leafy vegetables i use green lettuce for this recipe but you can also use iceberg lettuce, romaine lettuce or red leaf lettuce. Set them aside to dry.

    How to make the wrapping sauce

    Mix all of the sauce ingredients together:
    5 Tbsp mayonnaise, 1 tsp butter, half onion chopped and blanched, 2tbsp chopped parsley, seasoned it with garlic salt or salt and pepper.

    You will get about ¼ cup of sauce. If you like to eat this often, you can make a larger portion ahead of time and then store it in the refrigerator to serve whenever you need it.

    How to make egg wraps

    Whisk the egg in a bowl until there are no lumps and you cannot see any egg yolk or white pieces.

    Heat some olive oil / coconut oil (or butter) in a non-stick frying pan over medium heat.

    Pour the egg mixture into the 28-30 cm non-stick frying pan and rotate the pan to let the egg spread out into a thin layer. The thinner the better when using eggs as wraps.
    Once cooked on one side, flip over.

    Remove each wrap as they cook and leave on a plate and allow to cool.

    Repeat with as many eggs as you like until you have made enough wraps for the week ahead.

    Place sauce evenly add lettuce, 2 strips of bulgogi meat, your favorite cheddar cheese, sliced tomato, cucumber and roll up.

    Serve and enjoy

  • Low carb Carbonara using Shiritaki noodles

     

    Low carb comfort food made easy

    WHAT YOU NEED

    Shiritaki Noodles / Konjac Noodles 2 Packs (200 grams per pack)

    4 stalks of celery chopped

    Sliced mushrooms 198g

    Crispy bacon for toppings

    1 box all purpose cream

    Olive oil 1 tbsp

    1 large Chicken breast diced

    Parmesan cheese

    4 tbsp grated cheddar cheese

    WHAT TO DO

    1. Place Chicken breast in a pot, pour in just enough water to cover allow to boil for 10 minutes
    2. Scoop out Chicken Breast and move to plate to cool
    3. When cool sliced chicken breast into small cubes
    4. Save chicken stock for later

    Meanwhile..

    • Cook bacon in a medium skillet over medium heat until crisp, about 6 minutes.
    • Transfer bacon to a plate lined with paper towels; chop in small pieces and set aside.

    Prepare the Noodles

    1. Rinse Shiritaki noodles for 3-5 minutes in running water
    2. Boil water add Shiritaki noodles and boil for 5 Minutes
    3. Drain and toss in 1 tbsp Olive oil

    Carbonara Sauce

    • Sauté mushroom in butter for 3 minutes in medium heat
    • Add 1 cup of chicken stock
    • Add 1 box all purpose cream
    • Add 2 tbsp grated cheese
    • Bring to boil until sauce thickens
    • Add chicken chunks

    Topped it with crispy bacon and parmesan cheese

    Now enjoy your creamy carbonara without guilt.

    Serve and enjoy.

     

  • Fast and easy Chocolate low carb Icecream

    Have you been following a low carb dairy free diet? Even if you aren’t, you should give this fast and easy ice cream recipe a try!

    No ice cream maker needed for this smooth, creamy and sugar free healthy dessert.

    WHAT YOU NEED

    You may need to play a bit with the sweeteners and the cocoa ratio to appease your personal preference.

    I use 4 packets of natural stevia and 4 tbsp of unsweetened cocoa

    2 tbsp Cream Cheese

    Stick blender

    2 tsp MCT oil

    2 tbsp sliced almonds for toppings

    1 box of chilled all purpose cream

    WHAT TO DO

    Put all ingredients together

    Mix all ingredients together using Stick Blender

    Chill for 3 hours

    Top it with sliced almonds and your favorite light or sugarfree chocolate syrup

     Serve and enjoy

  • Keto Strawberry Ice Cream

    Take advantage of having strawberries at home with this simple, but creamy strawberry ice cream recipe.

    Cream, cream cheese, and fresh strawberries burst with every bite.

    WHAT YOU NEED

    All purpose cream, Cream Cheese, Natural Stevia, Strawberries

    Hersheys Lite Syrup

    WHAT TO DO

    Mix Fresh strawberries, 1 box of all purpose cream, 4 sachets of Natural Stevia, and 2 tbsp Cream cheese using Stick Blender

    Blend for 3-5 minutes

    Chill for 3 Hours

     

    Top it with strawberry and your favorite Chocolate syrup

    Serve and Enjoy

  • Low Carb Bagnet Chicken Mami

    Experience the awesome taste and delectable flavors of Filipino Food while on Keto diet

    Chicken Mami or Chicken Noodle Soup is a delicious soup dish fit for any weather

    What you need

    Shiritaki Noodles / Konjac Noodles 2 Packs (200 grams per pack)

     1 Large Chicken breast

    6 chicken liver

    Salt, Pepper and 1 knorr Chicken cube

    2 Large Egg, Soy sauce and Olive Oil

    Bagnet (thinly sliced)

    Onion and Garlic

    Cabbage

    Baguio Beans

    What to do

    1. Place Chicken breast in a pot, pour in just enough water to cover allow to boil for 5 minutes, add Chicken liver and boil for 5 minutes
    2. Scoop out Chicken Breast and Chicken Liver and move to plate to cool
    3. When cool shred chicken breast and chop chicken liver

    Meanwhile..

    Deep fry thinly sliced Bagnet Ilocos set aside

    Prepare the Noodles

    1. Rinse Shiritaki noodles for 3-5 minutes in running water
    2. Boil water add Shiritaki noodles and boil for 5 Minutes
    3. Drain and toss in Olive oil

    Sauteed Vegetables

    1. Saute Garlic and onion add shredded Chicken breast and Chicken liver
    2. Add Cabbage and Baguio beans
    3. Season it with salt and pepper

    Broth

    1. Dissolve Chicken cube to leftover water (from the boiled chicken and chicken liver) taste and adjust seasoning (add salt, pepper and soy sauce)
    2. Add 2 Large eggs boil for 2 minutes
    3. Add oiled Shiritaki noodles
    4. Add sauteed vegetables and boil for 2-3 minutes

    Pour Low Carb Chicken Mami in bowl top it with chopped onion and Fried Bagnet

    Serve and enjoy

     

  • Easy Berry Creamy Keto Ice Cream

    Who says good food isn’t delicious
    I know you’re all looking for something that’s easy to follow and I set out to make something just exactly that.


    This ice cream is easy to throw together. The hard part is waiting for it to chill completely, which takes a few hours.

    No Cook Easy Berry Cream Cheese Keto Ice Cream

    5 Ingredients in 4 Easy Steps

    WHAT YOU NEED

    Immersion Blender

    (you can use Hand mixer)

    1 cup Berry Medley

    strawberry, blueberry, raspberry and blackberry

    1 tsp Virgin Coconut Oil

    2 tbsp cream cheese

    5 sticks of Natural Stevia

    1 1/2 carton of “chilled” All Purpose Cream or Heavy whipping Cream

    WHAT TO DO

    1. Blend all ingredients with your immersion blender or hand mixer until double the volume (3-4 minutes)


    2. Combine it with 1/2 cup Berry chunks (using a spoon or spatula)

    3. Chill for 2-3 hours


    4. Serve and enjoy

  • Low Carb Cinnamon Cream Cheese Pancakes

    For anyone who seems to be always strapped on time and wants a simple and satisfying meal, i recommend this easy keto pancake recipe. I found out that there are a lot of delicious keto recipes that I can try and would satisfy my cravings for sweets.

    Fluffy low carb cinnamon cream cheese pancakes (Sugar Free) suitable for a low carb and ketogenic diet, but you’d never tell! 

  • My 1st week on Keto diet

     

    I was hesitant to try keto diet until my diabetic educator friend recommended and explained its role on weight loss. Keto diet has its share of controversies relating to it’s effectiveness, safety and health benefits. I can’t speak for everyone who tried this, but after one week on keto, I am liking my overall results.

    In layman terms, keto diet uses fat as energy source, when carb intake is lowered. A diet plan which is high in fats, moderate in protein and low in carb is recommended to achieve the results.

    My beginning weight is 74.6 kg. To keep track, (not into much specific measurements) I kept a food diary.

    Day1
    Breakfast:
    boiled egg and coffee with butter (sugarfree)
    Snack:
    roasted almonds
    Lunch:
    cucumber lettuce with cheese dressing and
    chicken adobo
    Snack:
    roasted almonds
    black coffee decaf (sugarfree)
    Dinner:
    lettuce tomatoes cucumber with dressing
    roasted chicken
    (coke zero)
    Water consumed  at least 1.5L
    I felt weak and had some sugar cravings
    Day 2
    Breakfast:
    1 boiled egg and coffee with butter
    Snack:
    salted cashews
    Lunch:
    buttered beef, sautéed vegetables, fish and beef stew
    Snack:
    peanuts and cashews
    Dinner:
    squid adobo, beef nilaga, pork belly
    Snack:
    diet 7up and spicy peanuts
    Water consumed atleast 2L
    I had weakness, sugar cravings, headache (tolerable) and brain fogginess
    Day 3
    Breakfast:
    Scrambled egg, salad with dressing, Longganisa (sweet sausage)
    Snack :
    shrimp and cabbage , black coffee (sugarfree)
    Lunch:
    tuna with mayo
    Snack:
    peanuts and rootbeer (light)
    Dinner:
    chicken skin and hongkong style fried chicken
    Water consumed atleast 2L
    Still had weakness, headache and more sweet cravings
    Day 4
    Breakfast:
    coffee with butter and almond milk
    scrambled egg with grated cheese (fried)
    Snack:
    salted peanuts
    Lunch:
    chicken adobo and lettuce cucumber with dressing
    Snack:
    leftover lettuce cucumber with dressing
    Dinner:
    beef broccoli and coffee with almond milk
    Fatigue and headache (keto flu)
    Day 5
    Breakfast:
    Keto pancake (egg with cream cheese add 2 drops of vanila extract fry with melted butter) add  maple syrup (sugarfree), coffee with butter and almond milk
    Snack:
    burger patty with cheese and salted peanuts
    Lunch:
    chicken adobo and garden salad with dressing
    Snack:
    salted peanuts
    Dinner:
    garden salad and bagnet (pork belly), salted peanuts, 52% dark chocolate sugarfree
    Water consumed atleast 3L
    I had decrease cravings, had a pounding headache and fatigue 
    Day 6
    Breakfast: 
    keto pancake and coffee butter with almond milk
    Snack:
    peanuts and dark chocolate (sugarfree) and sunflower seeds
    Lunch:
    fried chicken and coleslaw
    Snack:
    salted peanuts
    Dinner:
    tuna lettuce cucumber with cheese and dressing
    Water consumed atleast 3L
    No cravings, no headache just dizziness after sudden movements,  feeling a lot better than the past days
    Day 7 
    Breakfast:
    bacon with asparagus and hotdog, coffee with butter and almond milk
    Lunch:
    chicken, chicken liver and garden salad with dressing
    Snack:
    left over asparagus covered with bacon
    Dinner:
    shrimp,  sautéed mixed vegetables
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