Month: May 2018

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


  • 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


  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

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


  • 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


  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