Reigniting my passion for my NiNJA

A year ago I asked for a Ninja Blender from my hubby for my birthday.

I justified all the reasons why I needed it back then- I wasn’t on keto yet during that time,  but I was into another health kick-

Those disgusting green smoothies.

Hubby said I hardly use my kitchen stuff but I persisted- and persisted I did— and with that, hubby caved in and got me a $160- Fancy Ninja with all the crazy speed options and such- I was glad to get this because it’s actually cheaper compared to the overpriced vitamix that retails for about $400  that time.

Upon receiving it, the level of activity of the blender at best lasted 3 months tops— now it has reduced itself as a fancy kitchen counter accessory.

I kick myself in the head for that $160 mistake- and the fact that my husband knows everything- because my smoothie kick didn’t work out- sure I was drinking greens , but little did I thought the extra sugar I put was the culprit still and my inability to be disciplined in my sugar intake.

If there’s anything good that came out of this was i said no to a vitamix– imagine shelling out 400 bucks for a gosh-darn-it blender

BUT..BUT..BUT… I have reignited my affair with the blender– and was able to make an even more amazing granola bars– WHO KNEW?!?!

 

Granola Bars using my ninja Blender

Yield: 8 bars

Granola Bars using my ninja Blender

Ingredients

  • 1 c unsweetened coconut
  • 1/2 c Sliced raw almonds
  • 1/4 c chocolate chips
  • 1/4 c raw cocoa powder
  • 2 tbsp erythtritol
  • 1/4 c melted coconut oil
  • 1 med egg

Instructions

  1. Melt Coconut oil
  2. In a food processor, pulse all dry ingredients
  3. Mix all in the melted oil
  4. Add egg
  5. Mix well
  6. spread on a baking sheet and shape it in yoiur liking, I prefer it almost in a shape of a typical granola bar
  7. Bake for 350 degrees for 15 mins
  8. Let it cool before eating, better refrigerate
http://misismessyeater.com/2018/05/21/reigniting-my-passion-for-my-ninja/

The reason I used my food processor is to create that nature valley-esque consistency. I love granola bars but was horrified at the amount of sugar these babies – at 11 grams of sugar with 29 grams of carbs- you are definitely at an insane ketosis standstill if you eat store-bought stuff. So I opted to make my own.

Plus, I maximized my kitchen toy in the process which is not bad at alll!

Lady Lazy Friday

Been insanely lazy today, Friday.

Woke up an hour late so we didn’t get to do our usual workout at the gym.
It’s a decision to be lazy, and I’m owning up to it, not going to cry of feel the need to squeal about how I feel like I’m the victim here, because obviously I’m not.

All I need to do is to be wake the fuck up it’s amazing to have my husband as my accountability partner.

But there’s simply now way in hell I would work out at lunch time.

So I’m just declaring today as meh day but no excuse to eat garbage, I didn’t and have no plans to eat loads either.

Once you’re in this particular lifestyle of not eating sugar, there is really no craving for sweets or anything carby. I’ll just chill waiting for the day to be done and prep a nice Friday night meal

 

what a difference *broiling* makes

 

I had to broil it to be extra delicious and you gotta admit, broiling them gives much more flavor as the fats infuse well with the cheese alongside the other ingredients. Idgaf if it looks like vomit, it tastes like a dream.

I used my copper pan to be able to make the cooking and broiling a breeze.

broiled obviously.

Luscious broiled Chicken Thighs with Spinach

Luscious broiled Chicken Thighs with Spinach

Ingredients

  • 1 lb deboned chicken thighs-
  • 1/2 bell pepper
  • 4 pc medium size crimini mushroom
  • 1/4 red onions
  • 1/4 cup mexican sour cream
  • 1/4
  • salt
  • garlic powder
  • 1 entire bag of spinach
  • ghee for sauteing the chicken
  • Sharp cheddar

Instructions

  1. Pre-set oven to broil about 425 degrees
  2. Sautee the sliced chicken in ghee until chicken turns golden brown
  3. Add mushroom, onions, bell peppers
  4. Saute ingredients til bell peppers get a little semi mushy -(i like the taste of bellpeppers thas why)
  5. Add cream + sour cream
  6. Add spinach
  7. Mix all ingredients sprinkle with shredded cheddar
  8. Bring to a boil for 5 mins
  9. Transfer pan to oven and broil for 6 mins
  10. Let cool for a few minutes and enjoy
http://misismessyeater.com/2018/05/03/what-a-difference-broiling-makes/

sunday pizza day

So I made two pizzas yesterday for lunch- because the first pizza was for me since his lunch is an ordinary non-high fat low carb. I always cook two different meals- we have incredibly opposing taste in our meals.

It’s hilarious how my husband stares at my food with such gleam in his eyes it feels like the moment I walk down the aisle on our wedding day but stares at my food and not me lol. this time he eyed my pizza with quite envy.

with bell peppers – hubby hates bell peppers

 

So I had to make him his own- sand the red peppers an with loads of cheese and pepperoni. he would’t admit it but he is loving my fathead dough lol.

Fathead dough is the easiest dough in the world to work with. I delight in making them. Other recipes call for microwaving the cheese in a bowl but i hate that messy nonsense plus I don’t nuke my food so I go the longer route like so:

 

Couldn’t get any more moist than this! *almond flour banana cake*

Husband asked for a dessert after eating burgers yesterday which prompted me to make whip my paleo- banana bread,

Why did I not do this any sooner?

Maximizing my amazing hand blender for blending eggs?!

 

Paleo Banana-chocolate chip bread

Paleo Banana-chocolate chip bread

Ingredients

  • 3 eggs
  • 3 tbsp coconut sugar
  • 1/2 tbsp unsalted butter
  • 2 cups almond flour
  • 1/2 c chocolate chips
  • 1 tsp baking powder

Instructions

  1. Melt butter in a pan
  2. Stir in 3 eggs and whisk with handblender until mixture becomes airy
  3. Add flour into the wet mixture and mix in chocolate chips
  4. Pop in the oven for 15 mins for 325 degrees
http://misismessyeater.com/2018/04/12/couldnt-get-any-more-moist-than-this-almond-flour-banana-cake/

I did not expect it to be this sturdy and effin moist!

I got a new silicone loaf pan which has the perfect size and man was it easy to clean too!

 

Weekend suggested bakes– Avocado brownies and muffins!

I found this insanity somewhere in the YouTubesphere— search  “taste avocado brownies”  or “delish avocado brownies” or videos are poppin.

I’ve been an avocado lover most especially after moving in the US because Mexican Avocados is life and most beautiful thing I have ever laid my eyes on compared to what I was used to in the tropics. They’re effin silky, flawless, creamy and I could go on and on.

I never ever thought baking with Avocados would be possible! But I gave it a shot with much skepticism.

Damn those vids were legit! They pack so much moisture it’s unreal- drizzle some sf choc syrup and you’re set to keto dessert heaven!

 

all ready for grab-quick-from-the-fridge

I used about 3 avocados for this recipe– I baked these in a  glass dish and into small silicone muffin at the same time.

I want my cooking as easy as I clean hence I put them all in a non stick pan while combining. You can opt the blender out too–avocados can be easily mashed anyway.

Isn’t this one of the sexiest thing you can do to an avocado and cocoa powder? (cue marvin gaye’s “let’s get it on”)

 

Weekend bakes– Avocado brownies and muffins!

Weekend bakes– Avocado brownies and muffins!

Ingredients

  • 3 med size avocado
  • 2/3 cup erythritol (add more if you want)
  • ½ c coconut oil –best imo, it complements the sweetness of the erythritol
  • 4 eggs
  • ½ c cocoa powder
  • ½ tbsp. baking powder
  • 2 tbsp cinnamon
  • ¼ cup chopped cashews (higher carbs I know)
  • ¼ cup walnuts

Instructions

  1. 325 deg f preheating- you know the drill
  2. In a non-stick pan, over very low heat combine the dry/ powdered ingredients
  3. Add coconut oil to emulsify cocoa
  4. In a blender (because I always find ways to make cleaning easy) blend avocados and eggs
  5. Mix em all together and dump in a silicone muffin and in a glass baking dish
  6. Bake for 12 mins and watch the magic happens
http://misismessyeater.com/2018/04/06/weekend-bakes-avocado-brownies-and-muffins/

I Think, the best part was slicing it into small bites and not telling my husband what the actual ingredient was.

Quick tip: I think its in its most decadent when its in the fridge for over eight hours. This is why I baked em all last night, when its perfect the following morning.

 

 

soupy, smelly shakshuka (say that 4 times)

BTW: Some of the links below are affiliate links, meaning, I get a small percentage if you decide to buy them, AT NO COST TO YOU
It’s a huge help for me to keep this site running so if you plan to make a purchase at any time it would help me so much.
I love you for visiting!

 

===

This is not the conventional recipe because me and my hubby love eating soups especially for dinner– so I make it very soupy and filling.

I tend to get lazy cooking for two (since my husband isn’t keto)

Smelly i say because I rely heavily for fish sauce for this recipe. I think it brings out the best taste in the ground pork with tomato puree.

WARNING!!!! Fish sauce or patis is Filipino is an acquired taste, for those who are not used to  insane odors, this might throw you off because it really stinks! However, the taste is really good.

This is used in a lot of South East Asian cooking– Thai, Filipino, Indonesian, Cambodian, etc Also in a lot of Chinese dishes. It is also associated with that Umami taste– a savory salty indescribable taste that hits the salty spot in your tongue.

I stopped buying any type of broths for the cost— I just needed my filtered water and patis ; or prepare broth over the weekend and you are done!

On with this fatty soup.

 

I wanna call it a shakshuka with an identity crisis -Keto Shakshuka

I wanna call it a shakshuka with an identity crisis -Keto Shakshuka

Ingredients

  • 1 quart water
  • 2 tbsp ghee
  • Garlic powder
  • 3 tbsp fish sauce
  • 1 cup tomato puree
  • 1 cup ground beef
  • 1/2 c Ricotta cheese
  • 1/2 bunch of cilantro

Instructions

  1. Brown beef in a non stick skillet with ghee- bask in the glory of melting good 'ol fat
  2. Add garlic powder and fish sauce (prepare for the funky smell)
  3. Add the tomato puree and let it all blend for 2-3 minutes
  4. Add water reduce to a simmer for 10 minutes
  5. Add chopped bottom part of cilantro (the stems gop in first)
  6. Add 4 eggs, let it harden in the broth for about 5 minutes
  7. Add cilantro leaves and serve
http://misismessyeater.com/2018/04/03/soupy-smelly-shakshuka-say-that-4-times/

 

it is always about the lifetsytle, not just diet— Click Here!

 

Lazy leche flan

April is upon us y’all. I did a lot of baking over the weekend, i was inspired by the leche flan that we had and I got jealous about how my husband loved the store-bought so I decided to make my own.

This is the lazy version, meaning I throw it all in one bowl and just baked it in a water bath for about 45 mins at 325.

Lazy leche flan/ cheesecake

Ingredients

  • 2 tbsp erythritol for caramel topping
  • 5 Eggs
  • 1 tbsp Vanilla
  • Remaining Cream cheese in the fridge
  • 1 cup heavy cream
  • 1/4 c erythritol

Instructions

  1. In low heat, melt the erythritol and set aside
  2. In a separate bowl, mix all ingredients together (I used my trusty hand blender)
  3. Throw in a baking dish with water and bake for 325 at 45 mins
http://misismessyeater.com/2018/04/02/custard-bites-and-lazy-leche-flan/

One bowl and go!

Roundup of fathead sandwiches and things.

I think the fathead dough movement is a game changer. While admittedly, nothing compares to the warmth of a newly-baked white brioche, I honestly would pick my sandwiches any given day– Just think 40 grams vs 6 grams of net carbs no thanks Brioche!

Apart from the luxury of being able to make it during my lunchbreak— (My work is about 10 minutes away–a dream) It is considerably effin cheap compared to buying a bun-less burger.
(Side tracking a little bit— there’s also an In and out and Wendy’s which is walkable near my work- but I chose to really create my own).

I counted the net carbs of typical sandwhiches– it’s about 6 grams net carbs– depending on what I put in between.
I only utilize four ingredients in my sandwhiches. Cheese, Almond flour, flax and an egg. Almond flours are a must in my kitchen. I’d rather hoard them than run out.

Here are some ample sample of what I usually eat on weekdays.

 

 

Mustard, Pickles and hotdogs are an awesome threesome. My bread almost can’t handle the enormous awesomeness of these. I also tend to choose my hotdogs quite well.  Be always wary of the carb count per sausage. I throw in some crimini mushrooms for an added crunch and texture

 

Ah yes a calzone-wannabe. Or let me call this a pizza sandwhich. all the pizza ingredients melted in savory synchronized sandwhich. I don’t like eating big slices of salame so i cut them in strips to accomodate my  sandwhich. Let it sit in the oven for an extra minute to let the cheese and salame melt with the tomato sauce. A mess, but well worth it!

 

 

The classic bacon. Throw anything with bacon and enough is said.

 

 

 

 

Spam with a load of lettuce.  A sneaky and flavorful way of getting your veggies in.

 

 

decadent PB-chocolate muffins with coconut oil

Been a while since I posted an indulgent recipe. No more fluff and long-ass intro that you won’t even appreciate,  lets get right into it!

BTW: Some of the links below are affiliate links, meaning, I get a small percentage if you decide to buy them, AT NO COST TO YOU
It’s a huge help for me to keep this site running so if you plan to make a purchase at any time it would help me so much.
I love you for visiting!

Okay on to this tropical dream of a dessert!

Useful tip: Coconut oils has a loooong  shelf life, don’t believe in “the best before” date stamp and HOARD these babies when they go on sale.

Trust me, i grew up in the tropics, my mother made them old school style—freshly grated coconut churned for hours and turned into pure oil.  We never even have to refrigerate them and I never see them SPOIL EVERRRRRRR!

(Granted that you won’t leave it for 3 years out in the heat, but that’s me being conservative)

Alright. This one is a quickie bake.  about 20 minute tops– from   prepping to the whole baking. Makes about 10 muffins,

The sweetener I used was the existing bag of Now Erythritol  that I just wiped out this morning.

I forgot to mention that the co-star of this show was the old fashioned peanut butter that was very subtle and I believe, complemented the chocolate pretty well.

Another tip– be wary of the cocoa powder you use. I Trader Joe’s has a lower carb count. Some are just plain garbage.

 

 

decadent chocolate muffins!

Yield: 10

decadent chocolate muffins!

Ingredients

  • 1/4 cup coconut oil
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/2 cup almond flour
  • 1/2 cup Trader Joes cocoa powder
  • 1 tsp baking powder
  • 3 tbsp of my fave erythritol
  • chopped hazelnuts for added decor

Instructions

  1. Mix, Cocoa, Almond flour and BP in a bowl
  2. In a non-stick pan, stir in coconut oil and peanut butter in low heat
  3. Add Eggs and whisk together
  4. Fold in wet ingredients with dry ingredients
  5. Pour into silicon moulds
  6. Sprinkle hazelnuts
http://misismessyeater.com/2018/03/26/decadent-pb-chocolate-muffins-with-coconut-oil/

Bake at  325 for 11 mins– I made a habit of under-baking them because of my toaster heats up well.

Lately I’ve been baking in my mini toaster.  Its been easier and quicker to clean.

The best part—- my husband who thinks Keto is weird… ate these babies lol!!!