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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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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 sauceMake 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
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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
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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
- 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
- Scoop out Chicken Breast and Chicken Liver and move to plate to cool
- When cool shred chicken breast and chop chicken liver
Meanwhile..
Deep fry thinly sliced Bagnet Ilocos set aside
Prepare the Noodles
- Rinse Shiritaki noodles for 3-5 minutes in running water
- Boil water add Shiritaki noodles and boil for 5 Minutes
- Drain and toss in Olive oil
Sauteed Vegetables
- Saute Garlic and onion add shredded Chicken breast and Chicken liver
- Add Cabbage and Baguio beans
- Season it with salt and pepper
Broth
- Dissolve Chicken cube to leftover water (from the boiled chicken and chicken liver) taste and adjust seasoning (add salt, pepper and soy sauce)
- Add 2 Large eggs boil for 2 minutes
- Add oiled Shiritaki noodles
- 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 enjoyShare this:
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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!
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