EASY LOW-CARB FLAT-BREADS (YEAST RISEN!)

EASY LOW-CARB FLAT-BREADS (YEAST RISEN!)

GUYS IT’S BEEN A WHILE BUT I’M BACK AND MORE EXCITED THAN EVER TO RELEASE SOME NEW EPIC RECIPES I’VE BEEN HOLDING ON TO!

This one literally blew me away. I mean I feel like I’ve stepped up to the next-level of low-carb baking with this recipe.

If you know my blog then you know I had a previously “Amazing 10 min Flat Bread” recipe go viral.

That recipe was great and I still am proud of it to this day but I mean this recipe…for a little extra time (but hardly any extra work) makes that recipe look like yesterday’s news.

This new flatbread is stretchy, easily foldable, DOESN’T FALL APART. It has the texture and mouth feel of real flat bread..PLUS you can freeze it for later use without it becoming dried out quickly. Continue reading “EASY LOW-CARB FLAT-BREADS (YEAST RISEN!)”

Keto Asian Stir-Fry

Keto Asian Stir-Fry

This stir-fry is a classic in our family! We’ve made it for years. For our non-keto family members we add some spaghettini noodles towards the end but for those on a keto diet this is already a hardy dish, especially if you choose to add zucchini noodles!

It’s simple to prepare ahead of time for lunches or a later dinner.

Serves: ~3-4

Ingredients:

  • 1 tbsp + 1/2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 large chicken breasts, butterflied and chopped into chunks (~400g)
  • 1/2 a large yellow or red pepper, julienned
  • 1/2 a large green pepper, julienned
  • 1 large carrot (or ~6 baby carrots) cut into thin strips
  • 1/4 of a large white onion
  • 2 cloves crushed garlic
  • 1/2 tbsp + 1/2 tsp ginger, more as needed
  • Pepper & salt to taste
  • 3-4 tbsp of soy sauce
  • 1/4 tsp chili pepper flakes
  • 1/4 tsp xanthan gum
  • 1 cup bean sprouts
  • Optional: Add Zucchini noodles when you add the bean sprouts for an additional texture in the dish.

Directions:

  1. Heat a large frying pan over medium heat.
  2. Add 1 tbsp of sesame oil and the olive oil.
  3. Add the ginger and your chicken.
  4. Partially cook your chicken then remove it from the pan and set-aside in a bowl.
  5. Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
  6. Once the vegetables are tender, add your garlic.
  7. Add your chicken back to the pan and cook through.
  8. Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
  9. Stir often and continue to Sauté until the bean sprouts are wilted.
  10. Remove from the heat and serve! Enjoy!

Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre

THE GREATEST LOW-CARB PIZZA OF ALL-TIME-Yeast Risen

THE GREATEST LOW-CARB PIZZA OF ALL-TIME-Yeast Risen

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I literally  cannot express how EXCITED I am to share this recipe.

I have spent hours, days, weeks, months..TRYING to come up with the perfect versatile low-carb dough recipe. I have wasted countless bags of almond flour, coconut flour, yeast packets, olive oil…you name it.

But today, knowing it was all worth it, I have ZERO regrets.
Continue reading “THE GREATEST LOW-CARB PIZZA OF ALL-TIME-Yeast Risen”

KETO BEEF STROGANOFF WITH NOODLES!

KETO BEEF STROGANOFF WITH NOODLES!

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I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this. 
Continue reading “KETO BEEF STROGANOFF WITH NOODLES!”

20 Second Chocolate Protein Fibre Brownie

20 sec brownie

Probably the easiest way to hit your fibre and protein macros for the day, not to mention the tastiest! Chewy, Chocolatey and delicious is how I would describe it.

At only 1.5F/10C/13.5P & 10g fibre per serving, this little treat is 99.9% guilt-free.

It takes just seconds to prepare…and devour.

Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.

I’ll link to where you can purchase it if you are interested! 🙂

http://www.amazon.com/Vitafiber-Basic-Syrup-1-2-kg/dp/B00TIX50OQ/ref=sr_1_1?ie=UTF8&qid=1430239060&sr=8-1&keywords=vitafiber

So without further ado, here is the recipe:

20 sec brownie recipe

Mini Cinnamon Sugar Protein Donuts

Mini Cinnamon Sugar Protein Donuts

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These are very filling..and of course delicious!

Makes 16 small donuts.

Macros: 2.5F/9C/9P & 2g fibre for 1 donut + 1 donut hole.

**IMPORTANT** Add 1/4(24g) coconut flour to the dry ingredients. I forgot to list it in the original post.

**Vitafiber is now available on amazon! (High fibre sugar/flour replacement, one of my favourite ingredients).**

Enjoy!

RECIPE donut 1 recipe donut 2

Decadent Pumpkin Fudge Brownies

Decadent Pumpkin Fudge Brownies

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Rich and Fudgey, even those who don’t like pumpkin will love these brownies…

Decadent Pumpkin Fudge Brownies
Makes 8
Macros Per Brownie: 3F/6C/7P & 2 Fibre
Ingredients:
~1/3 cup(80g)canned pumpkin
~3 tbsp(1.5oz) unsweetened applesauce
~1/2 tbsp melted coconut oil or another oil
~1 whole egg
~(45g)3 tbsp liquid egg whites or 1 large egg white
~1 tsp vanilla extract
~1(34g) scoop Molten Chocolate Cellucor Whey
~1/4(30g)cup white flour
~1/3(27g) cup unsweetened cocoa powder
~1/2 tsp baking powder
~1/4 tsp salt
~5 tbsp Truvia sweetener (or another sweetener to taste)
Topping:
~Sprinkling of Truvia
~1 tbsp mini chocolate chips
~Optional: Sea Salt

Directions: Preheat your oven to 350* F, spray a regular bread/loaf pan with pam. Whisk together dry ingredients(not including Truvia) in a large bowl, set aside. In a medium size bowl, lightly beat together all of your dry ingredients with a fork until combined. Fold the wet ingredients into the dry until a batter forms, now add your Truvia(this way you can add more or less to taste). Bake for 20-25min, test with a toothpick, you want it to be almost clean(DO NOT over-bake, they will be slightly underdone but will set as they cool in the hot pan). Remove from the oven and cool in the pan on a wire rack before slicing into 8 squares. Serve warm or freeze them for later! They may even be better after being left at room temp. for a day. Enjoy!

 

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Cinnamon Sugar Pumpkin Rhubarb Protein Muffins

Cinnamon Sugar Pumpkin Rhubarb Protein Muffins

fr_4022_size880-1 fr_4027_size880 fr_4037_size880These are very easy to make. They are low-fat, low-carb, super high in protein and taste awesome! The rhubarb makes them moist and adds flavour without a lot of extra calories. Try them out and let me know what you think!

Serves 6

Ingredients:

-3 tbsp white flour (23g)

-3 tbsp ground flax seed (30g)

-2 scoops vanilla, Cinnabun or peanut butter protein (I used Cellucor’s PB Marshmallow)

-1/2 tsp baking powder

-1/4 tsp baking soda

-1/8 tsp salt

-1/2 cup(120g) pure pumpkin

-1 whole egg

-2 tbsp light cream cheese *(could use fat-free)

-2 tbsp apple sauce

-1/8 tsp vanilla extract

-2-3 tbsp Truvia or another sweetener to taste

-100g rhubarb peeled and chopped (about 3/4-1 cup)

-1 tsp cinnamon+ more for topping

-extra truvia for topping

Directions: Pre-heat oven to 350*F. Whisk together all dry ingredients in a medium sized bowl. In a separate bowl, combine all of the wet ingredients. Pour the wet into the dry and stir to combine. Fold in the rhubarb chunks and scoop the mixture into 6 greased or lined muffin tins. Sprinkle truvia and cinnamon over the top of each muffin. Bake for 15-20min or until a tooth pick comes out clean. Enjoy!

Nutrition per Muffin: 4g fat, 10g carbs, 12g protein & 2g fibre