Month: January 2018

celebrating on HFLC lifestyle

Been MIA for 2 days because we hit a milestone over the weekend. Hubby sold our beloved FJ Cruiser and got a sedan the very next day, we are pretty stoked about it and we paid it in cash. It’s so freakin awesome not to have any car payments, and as our hero Dave Ramsey put it, “you’ve done really really well kiddo” were our tagline as soon as we drove off from the dealership, with our new car in tow.

Why am I telling this story when it is clearly so not-food and cooking related? I’m getting there: To celebrate, and since I am starving that day, Hubby decided to bring me to a Chinese buffet place.

At this point, I’m more happy to see the buffet than our new car

This is where I can impart what I practice on eating out while in a low-carb lifestyle.

Eating out in general for me is tough: my self control jumps out and I get blindsided pretty easily. I just had to seriously keep myself in check to stop staring at the beautiful array of selections specially in Chinese buffets. Think all those fried rice, noodles and different sushi! Here are a few stuff I practiced eating lowcarb:

Focus on fatty meats. Ahhhh. Chinese restaurants never shy away from a boatload of meat dishes: I attacked on this fatty meat stew that I still have no idea how its made. Typically you see the fatty portions and it goes so well with the anise and cardamom and omg there is nothing like it. I hope to learn to prepare that someday.

The shrimp dumplings werent mine.

Ignore the breaded stuff. Fried chicken wings, breaded sweet and sour pork that was covered with flour I felt nauseated as soon as I had the first bite. I hate food waste and it was a good thing I only got less than 4 oz of it.

Vegetables! Just be wary of the sauce they put into the recipe. It can get a little sweet at times.

Sorry sushi. We’re not meant to be.
Kidding aside, I didn’t go all out ketovangelist and ignore Sushi. Although I gotta say the stuff I chose wasn’t exactly very flavorful, it’s nice eat sushi and wasabi

Totally ignore the dessert. Never really been into sweets anyway so meh.

Forgive me for i have carb-sinned

My choice of banana cake is almost pudding-like. Never the conventional spongy-where the banana veins are conspicuous in the slices of loaves.

I tried this insanely 1 bowl technique which at first blew my mind— it was actually possible. I was used to separating the wet and dry ingredients.

Forgive me low carb gods. I just feel bad that my husband has no snacks this weekend.

This technique didn’t require any separation at all. Throw everything in: cake flour, all purpose flour, coconut sugar, bp, bs, eggs and bananas.

The last would be the melted butter which shoulda been half of what I threw in.

1 hour at 350 degrees middle rack


Fantasizing Fat

I was watching a youtube video of how an authentic Ramen is made in Japan. I had hallucinating visions of the ultra soft pork braised for hours, the dreamy, melting in your mouth moment as soon as the meat touches your lips. Freakin fat pork is such a turn-on.

Minus the wheat noodles, and added sugar in the broth if you make your own  Chashu ramen, is the perfect keto soup. Think of the glistening fatty broth, nigiri- laden soup simmering for two hours in low heat, perfected with garlic, green onions and a hint of sake and the star of the show, chashu— or pork belly, (MINUS THE NOODLES OF COURSE), and soft boiled egg, this is the ultimate keto approved soup.

I had to snap back to reality that i don’t have pork belly, hard-boiled eggs only, i got less than 30 minutes to cook,  and my husband doesn’t eat the way I do. So meh, let’s do a quickie udon for the hubby.

Quickie Udon


  • Udon pre-packaged
  • 6 cups filtered water or home-made broth
  • 1/2 cup 80/20 ground beef
  • 3 stalks green onion
  • 1/4 c soy sauce (be mindful of the ingredients of your soy sauce. Some pack an extreme amount of carbs)
  • Hard or soft- boiled eggs


  1. Boil udon for 4 minutes, set aside
  2. In a separate bowl, Braise ground beef in soy sauce to let the flavors blend with the meat
  3. Throw in filtered water, let it simmer for about 10 minutes
  4. Pour broth over drained soup, serve to starving hubby

MY 💩 PEANUT butter disaster

For national peanut butter day i decided to make a 3 ingredient peanut butter cookie.

It called for yep, only three things as pictured above. I had visions of crunchy beautifully-shaped round peanut butter heaven as I plan to attack baking this.

Boy was I “nuts” to even assume the process would turn easy peasy.

There was no turning back anyway so oh well.

Shortie Shirataki

Shirataki noodles are the HFLC fam’s go-to if they want their noodle fix. I hoard mine from an Asian grocery store.  I really wish Trader Joe’s would hook up with some suppliers of Shirataki noodles.

If you aren’t aware, cooking this incredibly carb-friendly noodle it is a 4-step process:


  1. Strain noodles from pack
  2. Boil noodles for 5-10 mins or as instructed in the pack
  3. Stir fry in a non-stick pan without any oil.
  4. Cook as you would normally would in any recipe

Perhaps to some these steps would be laborious,  but it really is well worth the effort.

IT took me a little while to get used to the texture of this though, but still I have these normally.
In my experience compared to an ordinary pack of either frozen or dry noodles, Shirataki doesn’t usually absorb the flavor of the sauce. To make up for the missing taste that the starch provides to the noodles, I normally stir fry them in lard and butter, and add more seasonings as I go along.


Creamy Shirataki in Alfredo Sauce

15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 1

Carbs per serving: 4 grams


  • 1 pack shirataki noodles
  • Pork Lard for sauteeing
  • 1/2 cup ground fatty beef (80/20)
  • 1/3 cup bacon
  • 2 tbsp salted butter
  • 1/3 cup heavy cream
  • Onion Salt
  • Handful of Cheddar Cheese (your desired) amount for garnishing


  1. Cook shirataki as directed
  2. Preheat lard in a pan, toss the beef and cook until medium brown
  3. Add bacon and be amazed at the forming fat around your pan
  4. Season with onion sault
  5. Add Heavy cream
  6. Add cooked Shirataki to the mixture,
  7. Add butter
  8. Toss for less than 5 minutes carefully watching not to let the mixture dry up
  9. Serve!


Also it would require a little more effort to chew the noodles,  it is a little tough. despite the lack of the taste found in your typical noodles, cooking with these babies are well worth the process and unless you want to wolf down 25 – 30 grams of carbs for a plate of your normal noodle!

The 1 Cheese You Should Be Using for the best fathead pizza of your life!

MMMM my mouth waters just the thought of Oaxaca Cheese. This humble, underrated, string cheese can be found in Mexican or Latin American groceries all over the Bay Area.

Yep! for $4 / pound you can  create about four  13 x 18 inch thin fathead crusts (what an oxymoron), throw in your favorite marinara sauce and other  toppings and you’re good to go.

Oaxaca cheese is my go-to queso for my fathead pizzas.  I never use shredded mozzarella , I refuse to do it because of the amount of cellulose in the store bought shredded cheese, plus proximity-wise, a Oaxaca cheese is just a walk away from where am. Get it? A “walk away from Oaxaca” sounded cute (For those who aren’t aware it is pronounced as “WA-HA-KAh” ).  

I just  spared you a lesson in pronunciation and  you’re welcome.

For the recipe below I added Queso Monterey, also bought from the same Latin American grocery I frequent.

Thanks to Tom Naughton  who introduced the keto community the fathead pizza– (through his distant relative) Incorporating cheese and your choice of low carb flour has been a raving success, and a lot of cooks has tweaked theirs to each preference. Some do microwave, some do not (like me) and  the choices for toppings are endless.

Here’s my take on the famous fat head pizza: I make mine in thin crust variety so make room for the savory pepperoni and three cheese pomodoro sauce.

I’m telling you, once you go this fathead route, your low carb pizza will never be the same.


Flax Fathead Pizza

5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


    For the Dough
  • 6 Oz Oaxaca Queso
  • 4 Oz Monterey Queso
  • 1/3 c almond flour
  • 1/3 c flaxseed (ground)
  • 1 egg
    For the topping
  • Your choice of marinara sauce 1/2 cup
  • Shredded cheese
  • Pepperoni
  • Mushrooms, Onions, Pepperoni (Whatever you like!)


  1. In Low heat and using a non stick pan, melt the quesos together
  2. Be very careful watching over the cheese, stir constantly!
  3. When combined nicely and melted, throw in the almond flour + ground Flaxseed
  4. Stir and turn off the stove
  5. Let the mixture combine together for a minute
  6. Add the egg as soon as the mixture is not too hot --
  7. (A good gauge is when you can poke the mixture with your finger -and not be scalded in the process-- be VERY CAREFUL NOT TO BURN YOURSELF! You have been warned)
  8. Mix the egg completely to the cheese + almond flour +flax mixture- until it turns into a doughy consistency
  9. On a clean, flat surface like your counter top, transfer the dough to parchment paper (should be the preferred size of your actual pizza
  10. Cover with another parchment paper.
  11. Roll with a rolling pin or a wine bottle-careful to see if you roll it to your preferred thickness
  12. On the same parchment paper where rolled the same dough (no need to remove the rolled dough) Place the rolled dough on a baking sheet
  13. Poke the flat dough with a fork (to not create air pockets) bake into 400 degree F Oven for 10 minutes
  14. After ten minutes you fathead dough should have brown sides
  15. Let pie crust cool for 3 minutes
  16. Spread your toppings
  17. Pop it back in the oven for 5 minutes
  18. Enjoy the creation you did not know is possible without flour


Note on the toppings,  my friends- the options are endless!

I can serve this to my husband all the time, because and his face lights up whenever I place a tray in front of him.

Try it and please let me know how yours turned out! I would love to know!

Paleo Maruya is the deal for sunday

Maruya was my hubby’s breakfast last Sunday.  I always wanted to impress him with my messy skills, bless his heart for always supporting my pseudo prowess in the kitchen.

Lets’s get to the “Saba” banana shall we?

In the Philippines, this humble banana is found virtually everywhere as street food. The most popular is the “Banana-Q” – which is  deep fried in brown sugar. Saba can also be quickly seared in a nonstick pan an a tiny amount of oil, It can be made as banana chips as well (sort of similar to plantain chips),  plain boiled with skin on,  and of course as  Maruya— a banana pancake  sprinkled with white sugar, sometimes drizzled with Honey.

Saba banana has so many variations and is Paleo-friendly. However in Keto this type of food is not entertained, because of the high carb content- at 20 grams of carbs per 2 piece, depending also on the sweetness level. Other than that you can opt to use sparingly and add two more teaspoons of  almond flour.

Paleo Maruya

5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6

Carbs per serving: 30


  • 5-6 pcs saging na saba (Frozen Bananas)
  • 1 egg
  • 1 tsp baking powder
  • 1/4 cup heavy whipping cream
  • 1/4 cup almond flour
  • 1/2 cup Ghee or Coconut Oil to fry


  1. Very important note! Make sure to thaw the bananas first before cooking.
  2. In a separate bowl, combine almond flour and baking powder
  3. Add egg and heavy whipping cream; set aside
  4. In a separate bowl, Mash the bananas with fork
  5. Combine the mixture together until it becomes a rich batter.
  6. Prep the pan and coconut oil for cooking


I tweaked this to be paleo-friendly by eliminating the white flour completely and using almond flour and I opted to not put any sugar in the batter. The Saba alone is incredibly sweet.  Some Pinoy recipes calls for sugar to be incorporated in the batter.

I don’t see the need to and the crunchy texture of the end product is fantastic



Happy #nationalcheeselovers day!

Hey ketofam its our day today, what a perfect timing that its also saturday! I knew I ran out of oaxaca cheese and theres only about 4 oz left of a Mexican monterey jack block cheese left in my fridge, but the thing with the fathead crust is that it is sooo adaptable to your liking of crust thickness so i was able to stretch this beautiful flavorful cheese. So lemme give you three ideas how to enjoy this wonderous day!

1. Fathead pizza. The quickest way in the bunch. Just choose your marinara sauce, cheese and toppings and pop it real quick.

2. Fathead taco. The elaborate preparation for ingredient is worth it!

3. Fathead calzone. I do the ingredients somehow similar to the pizza but i add ricotta and ground beef.

Soooo lets do this crust shall we?

The base crust will all be the same for three meals, for the crust would work well just the same. Think a gooey-er more flavorful crust. I roll mine really thin.

I refuse to have a microwave oven in our apartment, but that saves for another conversation so we never microwave our food at home. I take the longer route but I think its better.

Heating them cheese in med low and slow. If you see the cheese melting be mindful to adjust the heat accordingly.

Im pleasantly surprised at how monterey worked with 1/4 c almond flour.

The melting procedure in the stove should take about 5-10 mins, i added about a handful of La Chona, a Mexican cheese and it melted beautifully.

Sandwhich a portion of the melted dough between 2 parchment papers, and roll it with a wine bottle. (Off topic- Because keeping this bottle reminded me of how expensive that white wine was and i didn’t even like it). This is a life hack, if you may. Why buy a 20 dollar kitchen aid rolling pin when you have this?

I used to avoid kraft because I have an aversion to gigantic companies but I totally love this sharp cheddar. Way to go fake- flavored kraft.

350 degrees @ 10 mins. I forgot to poke with my fork. If if turns golden brown around the edges its ready.