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Easy Tofu and Bok Choy Stir Fry
In search of a healthy dish that is easy to make, I stumbled upon this simple stir fried recipe with ingredients that are already in the pantry. The main ingredients are Tofu and Bok Choy or you can use string beans or any greens of your choice.
The sauce is made up of combination of honey, ginger, garlic, soy sauce and vinegar that gives out the right balance of flavor and spice.
Ingredients:
3 cups chopped baby bok choy
19 ounces medium firm tofu
2 tbsp soy sauce
2 tsp apple cider vinegar
2 tbsp corn starch
2 tsp sesame oil
1 tsp ginger
1 tbsp onions
2 cloves garlic
2 tsp olive oil
Instructions:
Pat dry tofu, Cut tofu in cubes.
In a bowl, combine soy sauce, corn starch, vinegar, sesame oil and evenly coat tofu.
Heat the olive oil in a wok over medium heat, Gently pan fry tofu until brown. Set aside.
Using the same wok, saute garlic, ginger and onions
Return the tofu to pan and add bok choy
Transfer to plate.
Sauce:
4 tsp soy sauce
4 tsp honey
1 tsp ground pepper
1 cup water
2 tbsp corn starch
In saucepan, combine the corn starch, soy sauce, honey and water
Bring to boil until thickened.
Pour the sauce over stir fried tofu and bok choy.
Serve hot over rice.
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Homade Keto Puto
Now you can enjoy “Puto” Filipino tradition cake while on a low carb diet
WHAT YOU NEED
1/2 cup coconut flour
1/2 tbsp baking powder
1 tbsp cream cheese
4 eggs
2-3 sticks of equal gold
4 tbsp almond milk
2 sliced Salted egg for toppings
Sliced Chesse for toppings
1 tbsp Butter
WHAT TO DO
Mix coconut flour, equal gold, and baking powder then set aside
Mix almond milk, butter and cream cheese
Whisk wet ingredients to dry ingredients
Pre heat steamer
Pour mixture to molds and arrange into steamer
Steam for 10 minutes then add toppings salted egg and cheese then steam for another 5 minutes
Take the steamed cheese puto out of the steamer. Let it cool down.
Gently remove the puto from the mold with the help of a spatula.
Arrange in serving plate. Serve.
Share and enjoy
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No bake low carb Blueberry Cheesecake
This is by far the most delectable basic low carb cheesecake recipe I’ve ever tasted. To me it’s the texture that really sets it apart lighter, not so dense. So simple to make that you think it will be bland but the flavor is perfect.
WHAT YOU NEED
For the crust
2 oz Butter (melted)
1 and 1/2 Cup of Almond Flour
1 Tsp Cinnamon powder
2 Sticks of Equal Gold
For the filling
227g Cream Cheese
1 Tsp parmesan cheese
1/2 Cup All purpose cream
1 Packet of gelatin i use knox
1 Tsp Vanilla extract
1 Tsp Virgin coconut oil
1 Tsp MCT oil
4-5 sticks of Equal Gold
Blueberry in can
WHAT TO DO
For the crust
Combine in a round pan almond flour, sugarfree, cinnamon and melted butter
Use fork to blend everything together
Use spatula to press firmly into round container
(put crust in refrigerator for atleast an hour so it can harden before adding the filling)
For the filling
Dissolve gelatin in 1 cup boiling water until powder have completely dissolved.
I use immersion blender to beat creamcheese, sugarfree, vanila extract, parmesan cheese, mct oil, vco and all purpose cream
Pour in only half of the gelatine mixture into beaten cream
The mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.
Take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency.
Take a rubber spatula to evenly spread the filling into the prepared crust.
Chill for the next 2-3 hours
Add blueberry for toppings
Serve and enjoy.
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Low Carb Sopas
This dish is rich, flavorful, and simply delicious.
This version of low carb recipe is perfect during cold weather.
When air gets chilly, one of the first things you want to do is curl up on the couch with a bowl of warm sopas.
WHAT YOU NEED
All purpose cream
1 Tbsp of Butter
2 Medium Eggs
Onion and Garlic
(1) Chicken Broth Cubes
1/2 Cabbage
Soup Pack Chicken
1/4 kg Chicken Liver
226g Tofu Shiritaki
Salt and Pepper to taste
WHAT TO DO
Chop onion and garlic
Wash Shiritaki Macaroni in running water for 5 minutes. Set aside.
Boil 5-8 cups water in a medium pot. Add the chicken breasts and chicken liver. Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.
Separate the chicken and chicken liver from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.
Heat oil in a large soup pot. Sauté the garlic until it turns medium brown, add onion.
Continue to sauté for 1-2 minutes.
Add the shredded chicken. Stir and cook for 1 minute, add chicken liver and cabbage. Quickly stir and then pour the water used to boil the chicken, add Shiritaki Macaroni.
Add all purpose cream and Knorr Chicken Cube. Stir well. Cover and cook for 10 minutes.
Note: you can add more water if needed.
Add salt and ground black pepper to taste.
You can also add boiled egg
Transfer to a serving bowl.
Serve, share and enjoy!
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Low Carb Japanese Siomai
Satisfy your siomai craving with this easy and tasty homade recipe
WHAT YOU NEED
Seaweed Nori
1 medium egg
Onion and Garlic
Soy sauce and Calamansi
Garlic Salt, Salt and Pepper to taste
Minced Pork
Parsley
WHAT TO DO
Mix in cabbage, onion, garlic, ground pork, egg, garlic salt, parsley, salt and pepper.
Mix until well blended. Cover and let it rest for at least 15 minutes.
Cut Nori into strips
Brush the Nori Seaweeds with water before wrapping it. Lay a Nori wrap on a flat surface. Spread the meat filling evenly.
Roll and seal edges.
Using a steamer, steam the japanese siomai for about 30-45 minutes.
While waiting, prepare the dipping sauce. In a small pan over medium heat, add oil and garlic. Cook garlic, stirring often, until browned and crisp.
Combine the other ingredients in a bowl.
You may serve them separately, topping the Japanese Siomai with fried garlic and then the sauce.
Enjoy and share.
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Low carb Gyoza
Stuffed Cabbage Roll
I thought that with so few ingredients there was no way these could be good. I was surprised.
We actually ate them warm and cold and they were good in both ways.
Prep:30min Cook:15min Ready in:45min
WHAT I USE
1 medium egg
Cabbage
Onion and Garlic
Soy sauce and Calamansi
Garlic Salt, Salt and Pepper to taste
Minced Pork
WHAT TO DO
Mix in cabbage, onion, garlic, ground pork, egg, garlic salt, salt and pepper.
Place approximately 1 tablespoon of pork mixture in the center of each cabbage wrapper.
Fold wrappers in half over filling, and seal edges.
Place water into skillet and reduce heat. Cover and allow gyoza to steam for 15 minutes.
In a small bowl, mix soy sauce and Calamansi.
Use the mixture as a dipping sauce for the finished wrappers.
These do not seal like normal gyoza/mandu/potstickers, but they still hold up just fine
I loved these and will ask my boyfriend to make them again. I had never made them before and found that folding the cabbage wrapper to be a little tricky.
In the end, just know that they do not necessarily have to look perfect, they just have to be sealed really well.
A lot of work but definitely worth it.
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Low carb Avocado ice cream
This incredibly easy avocado ice cream recipe takes just 10 minutes. Even better, there’s no added sugar
The texture is thick and creamy, obviously cold, and the most important part, delicious.
There’s really no reason not to enjoy this recipe as a healthy alternative for ice cream whether it’s for a snack or after-meal dessert.
WHAT YOU NEED
1 Chilled all purpose cream
1 tsp MCT oil
3 medium sized avocado
3 tbsp cream cheese
4-5 Sachets of sugarfree sweetener
3 Tbsp whipping cream
Whipped cream
WHAT TO DO
Cut avocado in half, discard pit and scoop out flesh.
In a blender, combine avocado, whipping cream, all purpose cream, mct oil, sugarfree, and cream cheese
Blend using a stick blender (blend for 3-5 minutes)
chill for 1-2 hours
Top it with whipped cream
Serve and enjoy.
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Miso soup using Shiritaki noodles
There’s no more relaxing than to make a warm soup when it’s cold and rainy outside.
Heres comforting dish that you can enjoy during the rainy season traditional Japanese soup with low carb noodles (Shiritaki).
WHAT YOU NEED
2 (200g) Shiritaki Noodles
(3 Servings) Instant Miso Soup (Paste)
Nori (I use regular and wasabi flavored nori)
2 Large Eggs (boiled)
Petsay Baguio
WHAT TO DO
Boil 2 eggs
Prepare the Noodles
Rinse Shiritaki noodles for 3-5 minutes in running water
Boil water add Shiritaki noodles and boil for 5 Minutes
Drain
Prepare Miso Soup
Empty 3 servings of each package into pan add 480ml of hot water. Stir well. Boil for 2 mins then add Shiritaki noodles
Add petchay baguio, Egg and Nori
Serve and Enjoy.
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No Bake Low Carb Cheesecake
This easy low-carb cheesecake pretty much sums up what we all love easy and healthy.
I was struggling with my low carb diet and this recipe gave me something to look forward to when i needed that sweet fix.
WHAT YOU NEED
For the crust
2 oz Butter (melted)
1 and 1/2 Cup of Almond Flour
1 Tsp Cinnamon powder
2 Sticks of Equal Gold
For the filling
227g Cream Cheese
1 Tsp parmesan cheese
1/2 Cup All purpose cream
1 Packet of gelatin i use knox
1 Tsp Vanilla extract
1 Tsp Virgin coconut oil
1 Tsp MCT oil
4-5 sticks of Equal Gold
WHAT TO DO
For the crust
Combine in a round pan almond flour, sugarfree, cinnamon and melted butter
Use fork to blend everything together
Use spatula to press firmly into round container
(put crust in refrigerator for atleast an hour so it can harden before adding the filling)
For the filling
Dissolve gelatin in 1 cup boiling water until powder have completely dissolved.
I use immersion blender to beat creamcheese, sugarfree, vanila extract, parmesan cheese, mct oil, vco and all purpose cream
Pour in only half of the gelatine mixture into beaten cream
The mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.
Take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency.
Take a rubber spatula to evenly spread the filling into the prepared crust.
Chill for the next 2-3 hours
You can serve it plain or dress it up with your favorite toppings like fresh berries, whipped cream, cocoa powder and your favorite sugarfree chocolate syrup.
Serve and enjoy.
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No bake Peanut Butter Choco Lava
No bake low carb peanut butter choco lava cake
These lava cakes are easy to make and ready in less than 5 minutes
Who would have thought that chocolate lava cake would be on a menu of a healthy diet plan this is great to have when you are craving for a dessert.
Now i make way more mug cakes because there’s no fancy baking skills required here.
WHAT YOU NEED
3 Tbsp Butter melted
1 Tsp Peanut Butter lite
3 Tbsp unsweetened Almond Milk
2 Medium Eggs
1 Tsp Vanilla
Pinch of Salt
4-5 Sachet of Equal Gold
2 Tsp Baking Powder
4 Tbsp Almond Flour
3 Tbsp unsweetened Cocoa Powder
Whipped Cream for toppings (optional)
WHAT TO DO
Put together almond flour, sugar, cocoa powder, add salt, baking powder and mix well
Add eggs, melted butter, vanilla and almond milk 1 tablespoon at a time
Mix well together to get a smooth batter
Pour into a microwave safe mug
Microwave on full power for 20 seconds
Take it out and push the chunk of peanut butter right into the center of the batter.
Make sure the peanut butter doesn’t protrude out of the batter. It has to completely disappear into the center
Microwave on another full power for 30 seconds. (Microwave time varies. Change accordingly)
Let it sit for a minute, unmould and serve plainly or topped it off with your favorite whipped cream
This is best eaten warm as when it gets cold, the chocolate cake starts to harden. You can always re-heat and eat
Serve and enjoy.Share this:
