Garlic Prawn Fat Head Pizza 🍕🍕🍕🍕🍕 (Ketogenic diet, Low Carbs, Gluten Free)

This is a Ketogenic Diet friendly pizza base as each slice of pizza is only 1.8g of carbs. For pizza, my favorite topping is garlic prawn.  I seldom order pizza for myself as it usually requires me to pay extra for gluten free base and extra for prawns range.  This pizza base is so easy to make and literally you can have a pizza in under 30mins!  As for taste wise, even my son who dislike “healthy eating” says is yummy, but the down side is, the base is not crispy compare to normal pizza. Well, I guess I can’t complaint since I’m on a diet and still can eat pizza isn’t it? 

Serving size: 8 pieces 
Ingredient for the base:

170g shredded mozzarella cheese

56g cream cheese

1 large egg, lightly beaten

½ tsp salt

85g almond flour
Ingredient for Topping:

5g minced garlic

40g concentrated tomato paste

80g grated mozzarella cheese

200g prawns

20g Spinach

20g mayonnaise- for drizzling 
Direction

Pre heat oven at 220°C
Line the baking dish with baking paper and apply 1 teaspoon oil on the paper 


Place the shredded mozzarella cheese and cream cheese into a microwave safe bowl and microwave on high for 1 minute. Mix with a spatula and microwave on high for another 30 seconds. Mix well 


Add in the egg, salt and almond flour. Put on the disposable food safe gloves and knead till we’ll combine 


Place the dough on the baking dish and flatten into round (I use the ring of a cake tin to help me get the shape)


Dock the dough with a fork, remove the ring and bake for 10 minutes.



When 10 min is up, Remove the pizza base from the oven 


Put the minced garlic and tomato paste in a bowl and mix well

spread the tomato paste on top the pizza base

Spread 60g of the grated mozzarella cheese on top


follow by the spinach and prawns, lastly sprinkle the balance of the 20g of mozzarella cheese on top


Return to oven and bake for 5 mins. 


Drizzle mayonnaise on top. Slice and serve hot or cold

Keto Bread With Golden Flaxmeal (Ketogenic friendly, dairy free, gluten free) 


When I first saw my friend Julianne posted the Keto bread that she made, I was like “what is keto bread and how does it taste like?” I couldn’t help myself to quickly get the ingredients and give this recipe a try. She uses the recipe from http://ketoconnect.net/recipe/best-keto-bread/, but added some Golden flaxmeal into it for additional fiber.

So I decided to read up about Golden flaxmeal, apparently “it contains all sorts of healthy components, it owes its primary healthy reputation to three of them: omega-3 essential fatty acids, lignans and fiber. Omega-3 essential fatty acids are “good” fats that have been shown to have heart-healthy effects. Two tablespoons of our Golden Flaxseed Meal offers 2430 mg of omega-3s. Lignans have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 80 times more lignans than other plant foods. Flaxseed Meal is high in dietary fiber containing both the soluble and insoluble types. It’s also a powerful natural cholesterol controller.”
I followed Julianne’s recipe by adding golden flaxmeal and I added a bit more salt and a teaspoon of vanilla essence, which is optional, of course. When the bread was ready to eat, my son happen to came to the kitchen, I cut one slice of bread and get him to taste it, to my surprise, he gives a 👍👍. As you can see from the nutrition breakdown, this bread is low in carbs (1g per slice only), high in protein (4.2g) and fats (8.2g). This is a prefect recipe for those who are on a Ketogenic diet and yet still likes to eat bread!

Thanks Julianne for the recipe!
Serve: 20 slices

Ingredients
:

(A)

6 large eggs yolk

60g Butter, melted

1 teaspoon vanilla essence (optional)

(B)

145g Almond meal

30g Golden flaxmeal

3 teaspoon baking powder

3/4 teaspoon salt

(C)

6 egg white

1/4 teaspoon cream of tartar



Preparation
:

Pre-heat oven to 190°C

Put the egg yolk and butter into a mixer bowl

Put the egg white into another mixer bowl

Put ingredients C in another bowl

Line the baking bread tin



Method for ingredient (A):

Use k-beater and cream the butter and egg yolk till well mix


add in the ingredients (B) in 2 batches and mix until combine. Set aside


Method for ingredient (C):

whisk the egg white in speed 4 for 30 secs till foamy.


add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 


The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.


Add 1/3 of the beaten egg whites to the almond flour mixture , use K beater and mix on low speed until combined

Add the remaining 2/3 of the egg whites and mix on low speed until fully incorporated. Do not over mix.


Pour mixture into the loaf pan. 


Bake for 30 minutes or till cake tester comes out clean.


Allow the bread to cool completely before removing it from the pan and slice.

Salted Almond and Coconut Slice (Ketogenic friendly, dairy free, gluten free, egg free)


While on ketogenic diet, I was wondering do I have to give up snacks, especially chocolate? I love chocolate, especially dark chocolate!!! So I begin to look for a delicious and easy recipe that are ketogenic diet friendly.  The original recipe call for sweetener, which I replace with honey instead. The recipe also call for coconut butter, which are easily made using a blender (recipe link for coconut butter: https://roxanang.wordpress.com/2017/01/19/coconut-butter/)

Be careful as this chocolate is sooooo additive! 

Original recipe: http://www.tasteaholics.com/recipes/desserts/salted-almond-and-coconut-bark/

MACROS PER SLICE

• 47 Calories

• 3.9g of Fat

• 1.4g of Protein

• 1.4g of Carbs

Servings: 28 slices 

Prep Time: 15 minutes

Ingredients
:

60g whole almonds

25g unsweetened coconut flakes / shredded coconut 

100 grams dark chocolate (I use 85% dark chocolate)

100g coconut butter

1/2 teaspoon almond extract (optional)

1 teaspoon honey / artificial sweeteners 

1/8 to 1/4 teaspoon sea salt or to taste

Rectangle baking tray (24×16.5cm) line with baking paper


Instructions

1. Preheat the oven to 175°C

2. Line baking tray with baking paper and put in the almonds and coconut and spread it out. Place it in the preheated oven and toast for 5-8 minutes or until golden brown. Stir once or twice to prevent burning. Remove and set aside. (I use my Tefal Air Fryer for 4 min)


3. In a double boiler, melt the dark chocolate completely and turn off the fire.



4. Stir in the coconut butter, almond extract and honey and mix till smooth.


5. Pour the chocolate mixture onto the baking tray. Spread it out evenly using the spatula.


6. Scatter the toasted almond and coconut flakes over the top and press gently with hands so that everything is touching the chocolate. 


7. Sprinkle lightly with sea salt and leave in the refrigerator for at least one hour.
Once it has set, slice with a knife or a pizza cutter.


Coconut Butter

 
When I was searching for some ketogenic diet friendly snacks, I came across this dark chocolate bark recipe that requires coconut butter. I didn’t see any coconut butter in the supermarket, so decided to google and see whether can I make the coconut butter myself. When I saw the YouTube how easy it is to make this butter, I went to get the only ingredient that you needed to make this butter – desiccated coconut.  
This coconut butter is delicious and it keeps for ages and does not need to be kept in the fridge as it will gets very hard if is in the fridge. It does harden and soften depending on temperature, so you may need to warm it to liquify it during cold weather. This butter is also a great substitute for copha. But you do need to use a powerful blender if you don’t have a Thermomix to make this butter

Serving size: about 230g

Ingredients:
250g desiccated Coconut

Direction:

Put the desiccated coconut into the TM bowl


Process 3 mins / 50°C / speed 8. Use a spatula and scrape down the sides after each minute. 


Process at 37 degrees to make suitable for raw foodies.

 

Chicken And Mushroom Carbonara

I used to buy store bought Carbonara sauce whenever my family ask from “white pasta sauce”, but I stop buying them when I chance upon this recipe online. This suppose to be a dry spaghetti, but my son prefer it a bit wet, so after a few trial and error, I manage to get the consistency that he likes. Of course if you prefer the original version of the dryer spaghetti, you can reduce the amount of thicken cream and cheese. Enjoy! 

Serves 2

Ingredients:

250g Fettuccine or spaghetti

350g Chicken thigh or chicken breast, cut into bite size

6-8 medium shitake mushrooms

1 tablespoon Olive oil

3 whole eggs + 1 more egg yolks

100g Thicken cream

60g grated Parmesan cheese

1/4 teaspoon Freshly ground pepper

1/4 teaspoon Salt, or to taste



Direction
:

1. Soak the mushroom till soft, discard the stems and sliced thinly 

2. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper

3. In a bowl, whisk together the eggs, cream, Parmesan cheese, salt and black pepper

4. In a pan, heat up 1 tablespoons oil and cook the chicken till brown and fully cooked

5. Add the mushrooms and cook a another 2 minutes. Dish up and set aside. Leave the pan on the stove, do not wash it.


6. In a pot, bring water to a boil, add in 1/4 teaspoon salt and 1/2 tablespoon oil and cook the spaghetti according to the manufacturer’s instructions

7. Transfer the spaghetti into the pan then put in the egg mixture and mix to coat the spaghetti.

8. Add in the cooked chicken and mix well (The heat from the skillet, chicken, mushrooms and spaghetti will cook the egg yolks.)

9. Serve immediately.

Notes

This is a very quick spaghetti dish, so make sure you get everything ready before you start cooking.

If the spaghetti  gets too dry, you add in more cream or some of the spaghetti water to the sauce.

Curry Chicken With Yam

Every time I cook curry chicken, I will use the same old, no fail yummy recipe using A1 paste and potatoes.  When I came across this recipe from my cookbook, I decided to give this a try, as this is the first time I see a recipe uses Yam instead of potatoes.  Among all the tuber vegetables, Yam is my favorite, but yam is not easy to find in Perth, so I have to use Taro as that is the closest thing I can get.  The house smell so nice when I was deep frying the taro.  After finishing cooking the curry and did some tasting, to my surprise, this curry is so delicious! The curry is creamy and with a tint of the taste of taro, YUM.  Though it was troublesome to have to deep fry the yam (and not very healthy too), but it is worth the extra  effort and extra calories! Guess will have to workout harder tomorrow then.😂

Ingredients:

Oil for deep frying

450g Yam, cut into large cube

1 whole chicken (1.5 to 1.8kg), cut into bite size

6 tablespoon chopped shallots

4 stalk lemongrass, crushed 

4 tablespoon curry leaves

200ml Kara coconut cream
Seasoning:

1 1/2 teaspoon salt, or to taste

1 1/2 teaspoon sugar, or to taste

1 1/2 tablespoon light soy sauce, or to taste

1 1/2 tablespoon oyster sauce, or to taste

6 tablespoon curry powder

700g water
Direction:

Heat oil for deep fry and deep fry the Yam till golden brown, dish up and drain off oil
 


Leave 2 tablespoon oil in wok and sautéed the shallots till fragrant


Add in lemongrass n curry leaves and fry till aromatic 


Add in chicken and fry till brown 


Add in seasoning and yam and bring to a boil

Reduce heat, cover with lid and simmer for 20mins or till chicken is cooked

Add in the coconut cream and cook for 5 min.  

If is too watery, take one piece of the Yam and use a fork and mash it and stir it in to thicken the curry 

Serve hot with rice

Honey Roasted Chicken (Whole) – Oven or Buffalo Air Fryer Method香烧蜜汁烤鸡🐝🐝 🐓🐓

  

Serve 4-6
Cooking time: 60 mins

Ingredients:

1 whole chicken about 1.2kg to 1.5kg

2 tablespoon honey

Marinade:

3 teaspoon salt

2 teaspoon sugar 

2 teaspoon light soy sauce 

1 teaspoon dark soy sauce

1 teaspoon sesame oil

1/4 teaspoon pepper

1/4 tsp five spice powder

1 tsp minced garlic
Method:

Rinse the chicken and drain well

Combine all the marinade in a bowl and mix well and rub on the whole chicken, both inside and outside well

Cover the chicken with glad wrap and leave it the fridge to marinate overnight.

Remove the glad wrap the next day and leave it in the fridge for 2 hours to dry out the skin (turn the chicken upside down after an hour to dry out the other side)

Oven Method:

Preheat oven at 180°C and bake for 40mins or until golden brown

Use a brush and brush the chicken with honey and bake for another 5 mins. Remove and leave to slightly cool before cut into bite size and serve. 

Buffalo Air Fryer Method:

Insert the fork into the middle of the chicken and secure both sides to the chicken fork.

Place the secured chicken fork into the air fryer and close the lid
Set the timer and select roast mode/ roll mode / 170°C / 1 hour

Brush the honey on the chicken 5 mins before it is ready then continue roasting until time is up. (Note: set your own timer to 55 min and when time up brush with honey, the fork will turn by itself for you to brush the honey)

Remove and leave to slightly cool before cut into bite size and serve