• The Viral Nopeet Eyewear


    This viral eyewear is taking the internet by storm. When I saw it the first time on Iamhearte’s IG account, i thought that only a fashion icon can rock this trend. Like a virus, its charm is spreading like wildfire all over social media.

    If you like to try a unique, fashionable and sporty eyeglass/eye shield, or if you want to switch up your look, you might want to try the Nopeet brand.  Dubbed as the “New Normal Eyewear”, Straight Outta Future features:

    Lightweight polycarbonate frames; 100% UVA and UVB protection

    Rubber details on the nose, adjustable nose pad and forehead pads.

    Nopeet is the brainchild of two friends of humble beginnings. While they were on a South African trip, they got an idea from a souvenir glasses shop. The eyeglasses got a lot of attention at home that people were all asking where they came from. They two friends returned to the vibrant shop a year later to get some more of the  “glimmering orgasm makers.” Upon learning that the shop was closed, they ventured on making their own.

    The sleek design offers practicality, it acts as a face shield and visor.

    The intergalactic design reminds us of the moonwalker shades that astronauts wear , you can also see similar types in the runway.

    The face shield gives the mysterious look, perfect for introvert types, or those who are not a fan of eye make up. The downside is that you might get too much attention because of it’s unique and cool vibe.

    The name “Nopeet” in Finnish means fast or speed. It’s functionality can be used in sports and outdoor activities like snowboarding, skiing, cycling, ice skiing, running, roadrips, camping, fishing or even going to the beach.

    The possibilities are limitless.

    It offers UV ray protection and helps protects the eyes against any harsh weather conditions.

    It can be worn over prescription glasses, it also has a cool flip-up feature.

    For the price of $69, it’s a good value for those who like this kind of style and practicality. It is a bold statement piece that can be worn for a long time.

    Pros: super cute design, versatilite ( you can use it as a face shield/visor/Face covering), comfortable to wear, can be used over prescription eyeglasses, versatile, unisex, it’s a win-win!

    Value: durable, good quality

    Cons: price, may draw a lot of attention

    Iamhearte sporting Da shield


    Da shield from Da ” I can see clearly now “side


    Da shield:


    Here, you can browse the  Nopeet eyewear collection:


    If you like to try other similar style brands, this Super Large Futuristic Oversize Shield Visor Sunglasses Flat Top Mirrored Mono Lens 172mm (gradient blue) is a great choice if you want to get that sophisticated look on a budget.



    Face shields has become a useful accessory and being able to find a pair that suits your need is important. It is a fun trend to switch up your look. What will never go out of style is self-confidence and a fun personality!

    Thank you for taking time to read this review. If you have any insights, suggestions or violent reactions, I appreciate if you leave a comment below.

    Disclaimer: This is a personal Blog. Views and opinions expressed are personal only. Photos belong to their respective owners. I did not receive compensation for writing this article. Some links may be affiliated.

  • Homade Keto Puto

    Now you can enjoy “Puto” Filipino  tradition cake while on a low carb diet


    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


    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

  • 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.


    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


    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.

  • 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.


    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


    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!

  • Low Carb Japanese Siomai

    Satisfy your siomai craving with this easy and tasty homade recipe


    Seaweed Nori

    1 medium egg

    Onion and Garlic

    Soy sauce and Calamansi

    Garlic Salt, Salt and Pepper to taste

    Minced Pork



    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.

  • 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


    1 medium egg


    Onion and Garlic

    Soy sauce and Calamansi

    Garlic Salt, Salt and Pepper to taste

    Minced Pork


    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.

  • 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.


    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


    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.

  • 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).


    2 (200g) Shiritaki Noodles

    (3 Servings) Instant Miso Soup (Paste)

    Nori (I use regular and wasabi flavored nori)

    2 Large Eggs (boiled)

    Petsay Baguio


    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


    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.

  • 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.


    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)



    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.
  • 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.


    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.


    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

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