MCT oil has recently taken off in the keto world of dieting. It’s a supplement that not many know about before stumbling upon keto groups and forums.. So why is it that MCT oil is so pertinent in the keto community? What makes it so special? Here’s what I’ve come to conclude.. Continue reading “5 Benefits of MCT Oil on a Keto Diet”→
I love pizza and I love crackers..therefore, the Keto Pizza Crackers were destined to be born. (Especially after I bought some great dips only to realize I had nothing to dip in them).
These crackers not only taste AWESOME (like a cross between a mozzarella stick and a cracker!!), they also pack a ton of health benefits. They are high in protein and high in Omega-3 fatty acids which can be lacking in a typical diet. If you’ve ever experience the dreaded “dry eyes” from going low-carb, these crackers will be a great help!
I hope you enjoy them as much as I did!
Serves: 4 (about 9 crackers each)
1/2 cup(52g) flaxseed meal
1/2 cup(56g) almond flour
1/4 cup(24g) kraft parmesan (dry)
1/4 tsp salt
1/8 tsp xanthan gum (optional)
Spices: (optional) 1/8 tsp of each: Basil, oregano, chili pepper flakes salt, pepper, rosemary, majoram, thyme, garlic and onion powder OR 1/2 tsp Italian seasoning
2 tbsp(30g) olive oil
2 tbsp(15g) mozarella cheese
2 tsp(10g) cream cheese
2 tsp(10g) egg whites
1/2 tbsp water (or as needed)
Pre-heat oven to 400* F.
Combine all dry ingredients in a bowl.
Add your egg whites and olive oil. Melt the cream cheese and mozzarella (about 20-30s in the microwave), stir and add it as well.
Using a spoon (I found my hands worked best!) combine all ingredients into a soft dough ball. Add a little water as needed.
Line a baking sheet with parchment or tinfoil(if using tinfoil, spray well with oil). Press the dough down with your hands to form a thin rectangular shape(rolling pins won’t work well). Be sure to fix any cracks or gaps(these will not be an issue after baking!)
Optional: Sprinkle the top with additional parmesan, salt and basil.
Optional: Gently cut into desired shapes using a pizza cutter before baking OR you can just break the whole chunk after baking.
Bake for 6-8min then broil the top for a final minute (WATCH CLOSELY WHEN BROILING. I burnt the first batch this way LOL).
Cool then remove from the baking sheet and enjoy with some low-carb marinara sauce or pizza dip! (SO GOOD)
Nutrition per 1/4 of recipe: 14.7F/2.9C(NET)/9.5P & 4.5g fibre
1/4 cup(60g) sugar-free chocolate chips (I use Krisda)
*If not using vitafiber syrup, you can try adding an additional 30-60g almond flour and a bit of almond milk or heavy cream, you’ll also need a little more sweetener.
**You can use all of one sweetener to replace the 2. Just take into account the fact that Truvia is 3x sweetener than sugar so you’ll likely need 7-9 tbsp of a typical sweetener that measures like sugar rather than the 3 tbsp called for.
Vitafiber acts like a flour and sugar substitute and helps the muffins to rise slightly better.
Pre-heat your oven to 350*
Spray/grease 2 muffin pans with coconut oil or line with muffin wrappers (I also spray the wrapper with coconut oil to prevent sticking!)
Combine all dry ingredients in a large bowl.
Stir in your wet ingredients and then fold in the zucchini and chocolate chips (I reserved 1 tbsp(15g) chocolate-chips to decorate the tops), add additional sweetener if needed.
Use a muffin scoop to evenly disperse the batter to make 15 muffins.
Top the muffins with a couple chocolate chips each and place in the oven for 15-18min.
Muffins should be almost set (DO NOT over-bake!). They are meant to be fudgey so after 5-7min remove from the pan and let them cool on a wire rack to set fully. (OR eat one immediately because being impatient is a part of baking).
Store in an air-tight container after muffins have cooled completely. Freeze, store on the counter for a few days or store in the fridge! Enjoy!
Today was a great day, finished all my cardio, slept in a bit & oh..just got the best package ever. Don’t you love it when you hear the doorbell ring and you just know..Yup, like Christmas morning, my Cellucor 3 pack of protein showed up! Of course I tore into them and opened each one immediately (although I wasn’t planning to use them until later). They all smelt amazing. I ordered the Molten Chocolate and Cor-fetti cake batter flavours. In this recipe I used the chocolate of course..because I am a chocolate girl 100%. But I am crossing my fingers that Cor-fetti will change that for me.
Anywho, whipped up this little aesthetic beauty before bed. I am currently writing this post as I posted a photo without the recipe and am now getting multiple complaints..haha I guess i should stop torturing you all with my food porn but I can’t help but be a bit lazy when It comes to typing out the recipe.
BUT I am doing this for you guys at 1:00am because I love you all soooo much and I know you can’t wait another minute to make one of these delicious creations for yourself.
Did I mention this was outrageously delicious & chocolatey? Oh, and yes. The macros are for the entire single serving loaf. So no sharing required. (Not like that was an option anyways.. 😉 hehe. )
Okay, done rambling, here’s what you’ve been waiting for.
27g (0.8 scoop) Cellucor Molten Chocolate Whey (you could probably do a full scoop, just fitting my macros here, haha)
1 tbsp almond flour
1 tbsp unsweetened cocoa powder
1/16 tsp baking soda
1/16 tsp baking powder
dash of salt
1-2 tsp truvia sweetener (more or less to taste, also depends on the ripeness of your banana, I usually use a little extra as the sweetness tends to diminish a bit with baked goods using protein powder)
1/2 mashed ripe banana(63g)
2 tbsp egg whites
2 tbsp 0% plain greek yogurt
1 tsp coconut oil melted
1/4 tsp vanilla extract
1 tsp mini chocolate chips (6g) (I used the enjoy life brand)
1/2 tbsp natural almond butter
Directions:Preheat your oven to 350*F. Spray a single serving loaf pan or ramekin with pam/olive oil spray, set aside. Combine your dry ingredients until no clumps are left. Combine the wet ingredients in a separate bowl. (Do not stir in chocolate chips or the almond butter!). Next stir the wet into the dry ingredients and combine until smooth, taste and add additional sweetener as desired. Spoon the batter into your greased ramekin or pan, now swirl in the almond butter and sprinkle chocolate chips on top. Place in the centre of the oven for 15-20min. (Baking time will vary depending on the pan you choose, DO NOT OVERBAKE. )Watch closely and when a toothpick comes out clean, it’s done! You can also under bake it slightly if you are one of those people like me that like things a little fudgey still in the centre…haha. And that’s it! Let it cool for about 5 minutes and eat with a spoon or cool completely and remove from the ramekin/pan and place on a plate. Top with whatever your heart (*ahem* macros..) desire. Enjoy!
I made this recipe because of my recent obsession with shrimp! I used to hate them because the first time I tried them was in a greasy chinese food dish that just didn’t taste that great. But once I tried them fresh I completely changed my opinion of them. Honestly shrimp are so versatile and super good for you! Now I just buy frozen and thaw them overnight in the fridge and they are great in many dishes..so far this is my favourite dish. It reminds me of being on vacation eating tropical food! Continue reading “Paleo Coconut Curried Shrimp Over Stir-fried "Rice"”→
This is my first post on this new blog! I hope you like this recipe, it is delicious on a cold day! 🙂
I love pizza, but since I started eating healthy I felt as if I had to give it up… But I was wrong. This little dish contains all the delicious flavours of pizza without the extra fat carbs and sugar! Let’s get to the recipe…
-1/2 to 3/4 cup egg whites (I used egg beaters)
-1 tsp milk
-3 tbsp chopped red or green pepper
-1/4 a tomato chopped
-1/2 tbsp green olives chopped
-4 turkey pepperonis sliced into quarters(*or substitute with deli ham, but the pepperonis really add something!)
-2 tbsp shredded cheddar cheese
-1 tsp parmesan cheese
-1/4 tsp basil
-1/4 tsp oregano
-salt/pepper to taste
-2 tbsp pizza sauce or pasta sauce(I used prego)
Preheat oven to 450*. Spray a ramekin with pam and place on a cookie sheet.(To catch anything that spills).
Chops vegetables and pepperoni and place the red/green peppers in a small microwavable bowl with a small amount of water. Cover and microwave on high for 30 seconds. (Pour out water after)
In a bowl, combine egg whites, salt, pepper, oregano, basil & milk and whisk until frothy. Stir in 1 tbsp of the cheddar cheese.
Add half of the vegetables & pepperonis to the ramekin. Pour the egg mixture on top and stir lightly.
Place in the oven for about 15mins, take out and quickly top with the pizza sauce, rest of the vegetables/pepperoni, cheese and parmesan.
Put back in oven for another 15mins or so. (For a more crispy top, put the oven on broil for the last 3 minutes.)
Take out and let cool for a few minutes(It’s very hot!) Serve and Enjoy!
Nutrition Facts For One: 6g fat, 5 carbs, 2g sugar, 14g protein
I don’t measure calories because I believe if you have fat/sugar/carbs in order, calories just fall into place 🙂
Keep checking back for tomorrow’s posts:
-Healthy High Protein Yogen Fruz Frozen Yogurt (Tastes exactly like it!)