Month: April 2018

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)

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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!