Chewy Keto Chocolate-Chip Cookies

Chewy Keto Chocolate-Chip Cookies

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MAN. These cookies are good. FullSizeRender 57.jpg

I originally made keto chocolate-chip cookies a few years back (you can find the recipe here) and those were GREAT. But that recipe was more of a crispier cookie that spread more..I hadn’t quite got the texture right yet and was still playing around with the type and ratio of low-carb flour I used.

BUT THESE ONES. I feel like I have finally opened the gates to chocolate heaven. Continue reading “Chewy Keto Chocolate-Chip Cookies”

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

Low-Carb Mini Double Chocolate Muffins

Low-Carb Mini Double Chocolate Muffins

homemade recipe # 5

This is a super simple recipe that honestly does not take much time to make! It’s the perfect portion size for a small after-dinner treat or a sweet addition to your daily breakfast. They store easily and taste even BETTER the next day!
Continue reading “Low-Carb Mini Double Chocolate Muffins”

5 Benefits of MCT Oil on a Keto Diet

5 Benefits of MCT Oil on a Keto Diet

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”

KETO Chocolate-Chip Cookies-3 WAYS

KETO Chocolate-Chip Cookies-3 WAYS

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Alright guys, let’s get into this.

I was trying to come up with a recipe for today and my brain kept switching between wanting to bake something simple like chocolate-chip cookies.. and at the same time wanting to fry something..anything, so I could test a keto batter I’d thought up.

Well, as you can see, I am highly indecisive. Thus, this “test” video was created.

I wanted to see which was the best way to eat chocolate-chip cookie-dough.

And not just any cookie-dough….KETO COOKIE DOUGH. 

Which in-itself is a success and I am very pleased with the outcome.

Anyways, back to the competition.

Which was better?

I froze the dough balls raw(which by the way only contain pasteurized SAFE TO EAT liquid egg whites), I fried them(with multiple attempts using 2 different batters and temperatures) and I baked them the good-old-fashioned way in the oven.

****Drum Roll***

My favourite was the fried dough!

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Surprised?

Probably not, everything fried tastes better, let’s just be honest.

Plus, I love the flavour coconut oil adds.

But I will let you be the judge. I can’t say I was disappointed eating the dough regardless of the baking method used.

I have left the recipe below for the dough, the batter for frying and the instructions to simply bake the cookies.

Note: If you do try the frying method, I strongly advise you to do a few small test balls to check your batter, as all coconut flours are different and the temperature of your fryer or pan will make a difference. I have written the batter recipe using the amounts that I found most success with. If at first you don’t succeed, try, try again, because the first dough-ball I created was PERFECT (of course I didn’t get that one on film). But all the little details really do matter!

-If you are lucky enough to own a fryer, USE IT. Fill it with coconut oil.

-Use enough coconut oil to cover the cookie dough balls if you have it (I didn’t).

-Make sure your oil is hot but not TOO hot.

-GOODLUCK.

 

Ingredients:  (Serves 12)

Cookie Dough

-3/4 cup +2tbsp almond flour

-1/2 scoop unflavoured protein 

-1 tbsp truvia

-1 tbsp splenda

-1/4 tsp xanthan gum

-1/4 tsp baking soda (optional: only if baking)

-2 Tbsp butter

-2 tbsp egg whites

-1 tsp blackstrap molasses

-1 tsp vanilla extract

-1/4 cup sugar-free chocolate chips(I use the brand Krisda)

  1. Combine all dry ingredients.
  2. Add your wet ingredients and mix well until a thick dough forms.
  3. Mix in your chocolate chips.
  4. Freeze for 15min, eat immediately or store in the freezer in an air-tight container for later.

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To Bake:

  1. Preheat oven to 350*.
  2. Flatten dough balls slightly with a spoon
  3. Bake on parchment for 7-8 minutes
  4. Cool on a wire rack.
  5. Store in an air-tight container.

 

Frying Batter(Optional):

-1/4 cup coconut flour

-1 tbsp Truvia Sweetener

-1/2 tsp baking powder

-1/4 tsp salt

-1/3 cup almond milk OR heavy cream (+more if needed to reach smooth consistency)*

-90g egg whites*

-1 tsp coconut oil

-1/4 tsp vanilla extract

+

-1/2 cup coconut oil for frying

*Improved from original recipe in video.

  1. Heat a deep pan with at least 1/2 cup coconut oil over medium heat.
  2. Mix together all ingredients until a smooth batter is formed.
  3. Use cookie dough-balls frozen for 15min for frying.
  4. Coat each ball thoroughly with the batter before placing in the oil.
  5. Fry a few at a time for 2-4min, rotating a few times before removing and placing on paper towel to drain excess oil. *
  6. Optional: Grind up splenda or erythritol to a fine powder to top each one.
  7. Best eaten the day of!

*If you find your batter coming off, try turning down your heat or changing your milk to egg ratio in your batter.

That’s it! If you find any other ways to bake this dough…let me know in the comments below! …I’m thinking of making one giant cookie and eating it that way, considering I already ate half the recipe today. Haha.

Nutrition for each dough ball WITHOUT frying: 7.5f/2.5C(NET)/3.3P & 2.5g fibre

Frying Batter Nutrition per 1/12 serving: 0.8F/0.7C(NET)/1.2P & 0.8g fibre

*Note: Does not include coconut oil used for frying as amount absorbed/used can vary.

~Sam~

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EASY – High Protein, Keto Chocolate-Chip Muffins

EASY – High Protein, Keto Chocolate-Chip Muffins

IMG_9266Easy-Peasy-Lemon Squeezy is the best way to describe this recipe.

All you need is 1 bowl and just under 10 minutes of your time to put them together.

They make an awesome grab and go breakfast as they contain a healthy dose of protein and fat and…well, they aren’t eggs (anyone who’s ever been Keto knows the struggle of trying to find a good breakfast alternative).

These muffins will sustain you for hours with their high fibre content and will probably help with those nagging cravings for something carby and delicious in the morning!

I’ve also shared this recipe in video format to show you how easy they truly are!

I am thinking of sharing more of my future content in videos like this one, sort of like the “Tasty” videos..but healthy, haha. So please let me know what you think and comment if you’d like more recipes like this one!

Without further ado, here is the recipe:

Ingredients:

-1 & 1/4 cup(120g) almond flour 

-2 scoops(56g) unflavoured protein powder (I use this one )

-1/4 cup(28g) coconut flour

-1/2 tbsp baking powder

-4 tbsp truvia

-4 tbsp splenda

-1/4 tsp salt

-1/4 tsp xanthan gum

-1/2 cup almond milk (optional: sub heavy cream for the almond milk)

-1/4 cup(60g) coconut oil or butter (melted)

-2 eggs-whisked

-1/2 tbsp pure vanilla extract

-1/4 cup(60g) semi-sweet, sugar-free chocolate chips (I use Krisda!)

Directions:

  1. Preheat oven to 350*.
  2. Line a muffin tin. Optional, spray muffin wrappers with pam or coconut oil to prevent sticking.
  3. In a large bowl, combine all dry ingredients.
  4. Add the wet ingredients to the dry and mix just until combined.
  5. Fold in chocolate chips.
  6. Scoop batter into lined muffin tin. *Optional: Sprinkle the tops of the muffins with additional granulated sweetener.
  7. Bake at for 18-20min or until a toothpick comes out clean.
  8. Cool on a wire rack.
  9. Eat immediately or store in an air-tight container and freeze for later!

*They are best served warm with a pat of butter or a bit of almond butter!

Enjoy!

Nutrition(serves 8) Per Serving: 20F/5C(NET)/12.5P & 6g fibre

*Disclaimer: This post contains affiliate links. If you purchase an item from one of the links I may receive a small commission.* 

 

Give Into Your Cravings and Watch What Happens

Give Into Your Cravings and Watch What Happens

 

Think about it this way.

If you are a little kid and you see a plate of cookies on the counter..

What do you do?

You try and grab one!

When your Mom scolds you and tells you to wait until dessert, you immediately get frustrated and upset. All of your energy goes into wanting that one cookie and it’s all you can think about at dinner.

You don’t want any of the other food. All you want is that one chocolatey, delicious cookie.

When you finally get to have it, it’s the most amazing moment and you’re satisfied with just one or two. Then you go on your way and the cookies become a distant memory (at least, this is how my childhood played out).

But fast forward to today and here is what happens…

We try to diet based on our ingrained belief that we must look a certain way (see my post: Stop Trying To Be Perfect) so we restrict our foods in ways that we think will match how this thin, socially acceptable version of ourselves should eat.

We follow guidelines we find online, rules set by magazines, books, advice from friends and family, things we see on T.V, nutrition coaches etc.

But the problem with this is that we are using EXTERNAL forces to guide what we eat.

This means YOU, the number one person that can tell your body what it needs, when, how much and where to get it better than anyone else on the planet is being ignored and told to shove-off.

Of course, we’ve all seen that EXTERNAL forces can work for some people, but for the majority of us, it can only work for so long.

Personally being in the dieting industry from a young age and participating in the sport of bodybuilding, I’ve seen many girls (and guys!) go from extreme-lean, insanely fit to gaining 30 pounds in a matter of weeks post-show, all because they’d denied their body’s natural instincts and hunger for so long.

I’ve even seen long-running competitors that didn’t binge post-show, later quit the sport  due to the rigidity and mental affects it had on them, admitting to feeling extremely restricted and unhealthy.

This same effect can be seen across dieters from every niche; keto, vegan, atkins, paleo, intermittent fasting etc. They are all forms of restriction in their own way and unless it’s a lifestyle you feel GREAT living and can carry on with for life without feeling restricted, you may want to reconsider what you are doing (nothing against it if you can, that is fantastic!)

(Ex. if eating a certain way is causing you to put food up on a pedestal and think about your next meal all day long, then that may be a sign to change what you’re doing!).

When we diet, we deny our body the innate ability to tell us what we REALLY need, nutritionally, physically and mentally.

In simpler terms,

The number one reason we binge or eat excessively is because we DENY OUR CRAVINGS.

Cravings.

This word has been given such a bad wrap.

When I used to get cravings, I went to war with myself. I would do everything imaginable to fight off these evil, self-sabotaging thoughts.

I would chew gum all day long, drink a huge glass of water before meals, stuff myself with low-calorie vegetables or protein shakes, drink tea, coffee, diet coke, eat all of my meals at once then fast for the rest of the day, pass-up social outings with friends or family, eat in a separate room than anyone eating a food I strongly desired..etc.

But none of it EVER worked long-term.

(If this sounds like you then you might want to hear what I have to say next!)

I struggled for years trying to figure out why I couldn’t control these monstrous craving that were occurring more and more often. As I said in a previous post, I tried diet after diet, thinking “THIS IS IT!” But again, the cravings would soon return and I’d be back to my old ways.

So after much frustration and resentment towards myself and my lack of willpower…I decided to do something totally crazy.

I gave into my cravings.

Let me tell you, when you give into your cravings and hand-over the reins to your body, things get a bit crazy (at first).

You might eat brownies for the whole day, you might binge and eat your entire pantry, you might order 5 pizzas just for yourself or eat a gallon of ice cream.

This could go on for days, weeks or maybe even months.

BUT if you stick it out and put weight-loss aside during this period (YES it’s hard but you MUST do it)

…Something magical happens.

  • The foods you were once OBSESSED with become more ordinary, they are no longer as exciting as they once were because you can eat them everyday.
  • Cravings for unhealthy foods will slowly diminish (maybe not completely but to a way more manageable level).
  • True cravings start to come through. This means you’ll start to hear what your body ACTUALLY wants and needs at that time. It will be combination of both seemingly “healthy” and “unhealthy” foods( although I hate labelling, but I’ll get into that in another post!) Cravings become your guide and you eat based off INTERNAL forces.
  • You eat a balanced diet. You may begin to eat less or more based off where your body is currently at and your weight will begin to balance at a healthy point.
  • Weight itself becomes less important because it isn’t fluctuating all the time and it’s not difficult to remain at a healthy weight for your body.
  • You will enjoy foods more and be more satisfied after meals because you are eating EXACTLY what your mind wants and meeting the nutrient needs your body desires.
  • Cravings become your friend.

When you get to this point in your journey, it’s an amazing feeling.

To be able to go out with friends and enjoy a meal without counting and stressing over each calorie is a win in itself. With all of the food thoughts and stress gone from your mind, it opens up HUGE space to be able to work on other goals and ambitions.

I’m not even kidding, when I was obsessed with my weight and food 24/7, there wasn’t any room in my brain to focus on any other tasks. I’d always put everything on the back burner and say “I’ll do it later, one I’ve achieved my fitness goals.. and I feel happy with where I’m at.”

BUT THAT DAY NEVER CAME AND NEVER WILL.

You need to give-up on the idea that achieving your fitness goals will make everything better.

It’s like running on a treadmill and expecting to get somewhere outside the treadmill.

IT JUST DOESN’T WORK LIKE THAT.

If you keep doing what you’re doing then you’ll keep getting the same results you’ve always got.

I am currently writing this post before work, as I did not have to wake-up and worry about my breakfast or what I’m going to pack for lunch and snacks today.  I am able to share this information with you BECAUSE I let go of my hold on food and body perfection. I feel confident writing this although I’m not shredded and lean as I’d once believed I had to be to share nutritional advice.

I am at a healthy weight, eating healthy, loving myself and that is all that matters.

Giving into my cravings as crazy as it sounds, changed my life.

It gave me back my life. You can do the same. All you have to do is start.

Eat a cookie, or a slice of pizza, or cake, or a muffin, or a peanut butter and jelly sandwich, whatever you’re craving right now in this moment and go from there.

That’s all it takes to start your journey to a less food-focused self .

Now get ready to start REALLY LIVING.

~Sam~

 

 

 

 

 

 

 

 

 

 

 

Banana Rhubarb Protein Bread Pudding

banana rhubarb puddingThis was a dessert I created so I could still eat banana bread after having my wisdom teeth removed! Haha. If you would like regular banana bread then feel free to only use 1/4 cup almond milk and fully cook the bread. But I have to tell you, this pudding version was quite delicious and I might make it again even when my mouth has healed! Rhubarb is also optional but highly recommended! We grow it in our garden so this was the perfect opportunity for me to use it but chocolate chips would be great too.

The pudding serves 6 and comes in at a modest: 4F/20C/11P & 7.5g fibre per serving.

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

Now onto the recipe…

Preheat oven to 325*

Whisk together all wet ingredients in a large bowl:

1 whole egg

45g egg whites

1/2 tbsp greek yogurt

200g mashed ripe banana

1/3 cup unsweetened vanilla almond milk

1 tsp pure vanilla extract

1 tbsp(12g) brown sugar

Combine all dry ingredients in a separate bowl.

3 tbsp(21g) coconut flour

1 tbsp(10g) vital wheat gluten

1 1/2 scoops cellucor PB Marshmallow whey

30g vitafiber powder

2 tbsp skim milk powder

2 tbsp splenda (more or less to taste!)

1 tsp baking soda

1/4 tsp salt

optional: cinnamon

Fold the dry ingredients gently into the wet along with 1 tbsp(15g) melted butter until JUST combined.

Fold in 1/2 cup diced rhubarb and scrape the mixture into a small loaf pan sprayed with pam. Bake for 35-40min or until the edges have browned slightly and a toothpick comes out JUST barely clean but the center is still moist(don’t overbake!). Cool before slicing and serving! Enjoy!

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