Almond Joy Fat Bombs

Almond Joy Fat Bombs

  • Servings: 2
  • Difficulty: easy
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Ingredients:

1 cup almond butter
3/4 cup melted, cold-pressed, virgin coconut oil
1/2 tsp vanilla extract
10 drops stevia sweetener
I generally don;t use microwave but was lazy today..

Directions:

1.Melted 1 cup of almond butter for 60 seconds

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2.Added the melted coconut oil to this and mixed well

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3.Added the vanilla extract and stevia ensuring it was well mixed


4.Pour in 12 cups and freeze it for 15 mins and you are done with almond joys 😉

Nutritional Info:
Total Carbohydrates 2.8g1%, Dietary Fiber 0.6g2%, Protein 3.3g, Total Fat 19.3g

Keto-Pizza

Keto Pizza

  • Servings: 4
  • Difficulty: easy
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Adapted from the hobbit’s pizza, with minor modifications.
Ingredients:
Crust/Base:
1 flax egg (1 tbs of flax meal with 2.5 tsp warm water and set it aside for 15 mins) or replace with a whole egg
2 tbsp unflavored whey isolate
6 tsp butter
1/2 cup almond flour or meal
1/2 cup flax meal
1/2 tsp salt

Pizza sauce:
1 tbsp tomato paste (no sugar added)
1 tbsp Worcestershire sauce
2 tbsp sriracha sauce
1 tsp crushed garlic
1 tsp dried oregano powder
1 tsp apple cider vinegar
2 tbsp water

Toppings:
1/4 red onion
2 mini peppers red/yellow or orange
1 jalapeno
1 c shredded cheese of your choice, i used mozzarella and paneer mix
10 leaves of basil

Directions:

1. Using a hand whisk beat the flax egg until smooth and then add the butter. Beat until mixed well.


2. Add the dried ingredients and mix it well, and it would be sticky/soft dough.


3. DO NOT USE IT YET, place this dough in the fridge for 45 minutes

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Preheat the oven to 400F

4. Spray the pan with cooking spray or olive oil and put the dough in the middle of the pan and press it to form the pizza crust.


5. Place it in the oven for 10 minutes or as required
6. Take it off the oven and add the sauce, veggies and cheese and return to the oven for 6 minutes


7. Slice as desired size and yummy, i cut into 4 slices.

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Nutritional information: Calories each slice CRUST ONLY 158, Fat: 16g, Protein: 6, Carbs: 8, Fiber: 7, Net carbs: 1

Keto Chia Protein Bars

Keto Chia Protein Bars

  • Servings: 6
  • Difficulty: easy
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Ingredients:
2 scoops of Dymatize Protein
2 tbs chia seeds
3/4 cup and 3 tbs of water
6 tbs coconut oil
1/2 tsp ceylon cinnamon powder
2 tbs slivered almonds

Directions:

1. Mix chia seeds/ slivered almonds in 3 tbs of water 10 mins prior


2. Mix Dymatize protein powder. coconut oil, cinnamon powder well and add 3/4 c of water ensuring there are no lumps in a bowl


3. Add the chia mix to this and make sure that its all well mixed and no lumps


4. Pour this mix into the molds and freeze for about 30-45 minutes


5. Eat them 🙂 as needed and refrigerate.

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Nutritional Info:

Total Carbohydrates 4.1g1%
Dietary Fiber 3.8g15%
Protein 6.5g

Keto Breakfast Muffins

Keto Breakfast Muffins

  • Servings: 6
  • Difficulty: easy
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Ingredients:

1c Almond flour
1/2c whey protein
1 tsp baking powder
2 tbs HWC yogurt made at home or Greek yogurt
3 tbs coconut oil
1 c shredded gouda cheese
Salt and spices to taste
4 tbs water
1 tsp ginger garlic paste (optional)
1 tbs of cumin/coriander powder (optional)

Veggies: jalapeños, green onions, 3 slices of egg plants, 2 ribs of celery, 2 mini red peppers, 2 tbs olive tapanade and any other chopped veggies

Preheat the oven

Directions:

1. Chop all the required veggies finely. Sautee them in coconut oil, add cumin, turmeric, ginger garlic paste, and veggies. Cook them until fine.


2. Add almond flour, whey protein, baking powder, keto yogurt, shredded cheese and mix them well


3. Add these into the cooked veggies pan, add olive tapanade and mix them well

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4. Take a non stick baking pan and pour this mixture


5. Bake these at 350 degrees for 20-25 minutes

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Nutrition Facts
Serving Size 70 g
Amount Per Serving Calories 170Calories from Fat 147 % Daily Value*
Total Fat 16.3g25%
Total Carbohydrates 4.9g2%
Dietary Fiber 2.4g9%
Sugars 0.7g
Protein 4.2g

Lemon Fat Bombs

Lemon Fat Bombs

  • Servings: 10
  • Difficulty: easy
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175 gms of artisana organic coconut butter
75 gms of carrington oorganic cold pressed coconut oil
Lemon juice of 1 lemon
Zest of 1 lemon
12 Trader Joe’s stevia drops
1/8th tsp of Kirkland Himalayan Salt
Instructions:
1. Make sure the coconut butter and coconut oil are room temperature/softened. I had to nuke both to get the softer consistency as the temperatures are cold these days. Zest the lemon.

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2. Mix all the ingredients in a bowl and make sure the lemon zest and stevia are distributed evenly.


3. Scoop the mix into the silicone candy mold or mini muffin paper cup

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4. Place in the fridge for 30-60 minutes or until solid.

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5. Store them in a contain and keep these  refrigerated.

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Jicama Fries

Jicama Fries

  • Servings: 2
  • Difficulty: easy
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Ingredients:

1 Jicama
1 tbs cumin powder
1 tbs coriander powder
1 tbs salt
1 tbs chili powder
1 tbs unsweetened coconut powder
3 tbs olive oil and 1 lemon juice
1 tbs oregano/basil/thyme(dried)

Preheat the oven to 400 degrees

Directions:

1. Scrape/Peel jicama and chop into fries, i used a chopper


2. Add all the spices and olive oil to the chopped jicama and make sure they are all mixed well.

3. Mix them well and place them in the baking trays

4. Bake these for 30 minutes  and if needed add more time and toss in between

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Coco-Soup

Coco-Soup

  • Servings: 2
  • Difficulty: easy
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Ingredients:

1 can of Trader Joe’s Coconut Cream
1 tbs chicpea flour or almond meal
2 tbs coconut oil
1 tsp ginger garlic paste
3 red chilies
6 curry leaves
1/8 tsp turmeric
1/8 tsp asofetida
1/2 tsp salt
1 tbs chopped cilantro
1 cup of water

Directions

1. In a heavy bottom pan add the oil and let it heat up. Add the mustard seeds, cumin seeds, red chilies, curry leaves and ginger garlic paste and let it cook

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2. Add the chickpea flour and 2 tbs of water and make it a thick paste, ensuring there are no lumps

3. Add the coconut cream and water to the pot and let it boil for a 5 minutes on medium flame

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4. Add the chickpea flour paste to this and let it boil for another 3 minutes, add the salt and cilantro.

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5.Serve it hot.

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Spaghetti Squash

Spaghetti Squash

  • Servings: 4
  • Difficulty: easy
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Spaghetti Squash
1/2 cup unsweetened frozen or regular coconut
2 tbs olive oil
3 dried red chilies/green chilies
5 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp salt or adjust accordingly

1. Poke the squash with a knife around and put it as whole. Microwave for about 6 minutes on each side. If the microwave is a lower power it may take a little longer to get done.

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2. With a fork, scrape out the spaghetti-like strands and prepare as desired

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3. In a pan add oil and once its hot add the cumin, mustard seeds and let them splutter, afterwards add the chilies and curry leaves and add coconut and let it cook for a quick minute or two

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4. Add the scraped squash and let it mix well…and serve it hot. Don’t cook it for long, just enough warm to serve.

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Cauli-Potato Mash

Cauli-Potato Mash

  • Servings: 2
  • Difficulty: easy
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Ingredients

2 cups fresh or frozen cauliflower, steamed
½ cup Brazil nuts/ macadamia nuts or cashew nuts soaked 1 hour hot water, drained
4 tbs cheese of your choice
1 tbs cold pressed extra virgin olive oil
1 lemon, juiced
1 tsp sea salt
½ tsp black pepper adjust to taste
2 large cloves garlic
½ cup hot water
4-8 basil leaves
Directions:

1. Soak the nuts in hot water, i used Brazil nuts.

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2. Wash and Steam cauliflower and garlic cloves

3. Add soaked nuts, olive oil, lemon juice, salt and pepper, garlic, and hot water. Blend until and transfer to a high speed blender and to this add the steamed cauliflower and garlic, basil and smooth and creamy.

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4. Add the cheese and give it a nice stir on the stove for a minute or two and serve it hot!

Eggplant Mini Pizza

  • Servings: 3
  • Difficulty: easy
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Ingredients:
1 eggplant, about 10-12 slices each of 3/4 inch thick
2 Tbs olive oil, for brushing eggplant before roasting
2 Tbs dried oregano
15 large basil leaves finely chopped
1 jalapeno finely sliced
1.5 cup Trader Joe’s shredded cheese blend
hot red pepper flakes for sprinkling (optional)

 

Directions:-
1. Chop both ends of the eggplant and then cut it into 3/4 inch thick slices


Preheat the ove to 375F/190C
2. Brush generously olive oil on top of each of the slice and bake these for 20 minutes or so, ensuring that they are not mushy and try to toss if they are not done well

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3. Chop finely the basil leaves and jalapeno

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4. After the eggplant is roasted, top these with the Rao’s tomato sauce, basil, jalapeno, cheese, dried oregano

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5. Set it to broiler mode until cheese is browned


Serve hot with pepper flakes if you want to add more punch to the spice

 

Nutrition Facts
Nutrition Facts
Serving Size 1 Serving
Per Serving% Daily Value*

Calories 40

Calories from Fat 4

Total Fat 0.4g1%

Saturated Fat 0.0g0%

Cholesterol 0mg0%

Sodium 16mg1%

Potassium 350mg10%

Carbohydrates 9.1g3%

Dietary Fiber 5.4g22%

Sugars 4.6g

Protein 1.5g