Category Archives: food

Keto French Toast Kebab

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French Toast Kebab

INGREDIENTS

  • 5 Eggs
  • 2 Tablespoon almond flour (optional)
  • 2 Tablespoon cream cheese
  • Keto confectionery sweetener
  • 1 Teaspoon cinnamon
  • 1 Teaspoon vanilla
  • 1 Teaspoon Baking powder
  • 1 Cup melted butter
  • Skewers
  • Raspberries
  • Pinch of salt
  • Parchment paper
  • Bread Pan.

METHOD

  1. Preheat oven at 180 degrees Celsius.
  2. Add eggs, almond, melted butter, cinnamon, baking powder, salt, vanilla and cream cheese in a blender.
  3. Blend all ingredients until completely smooth.
  4. Grease pan and place parchment paper in pan.
  5. Add mix into the pan and bake in oven for 15 -18 mins at 150 degree Celsius until golden brown.
  6. Check the middle of the bread to see if its cooked completely , if it isn’t leave in oven for another 5 minutes.
  7. Let the bread it rest for 10 mins, slice into 10 slices.
  8. Halve each slice and toast in an oiled pan in until golden brown.
  9. Assemble in skewers, add toast and raspberries.
  10. Sprinkle Sweetener and lemon juice.
  11. Store in fridge for 5 days or in freezer for 1 month.

Fish Akara

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  • 2 Smoked Mackerel
  • 2 Scotch bonnets (ata rodo)
  • 1/4 Small onion • 1 Tablespoon ghee or animal fat
  • 2 raw eggs
  • 1 Teaspoon psyllium husk (optional)
  • Salt to taste
  • Ghee or animal fat for frying

 

  1. Remove skin and bones from fish and mash until smooth.
  2. Blend onion, scotch bonnets or pound in a mortar.
  3. Mix all ingredients together.
  4. Add oil on cooker to heat up, the oil should be at least 3 inches deep.
  5. Once the oil is hot, scoop mixture with a spoon and slowly pour into oil.
  6. Dipping the spoon, a little bit into oil helps reduce spatter.
  7. Deep fry underside till golden brown and flip to fry topside.
  8. Once golden brown all over, remove from oil and place on a kitchen towel.

 

Chicken Fritters

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INGREDIENTS
  • 150g minced chicken
  • 1 egg
  • 1 Tablespoon curry powder
  • 1 Tablespoon chopped parsley or coriander
  • 1 Tablespoon dry pepper
  • Salt
  • Ghee or any animal fat for frying
Method
  1. Put all ingredient for chicken fritters in a blender and pulse, do not over blend.
  2. With wet hands, shape the mixture into small patties, about two tablespoons of mixture.
  3. Shallow fry until golden brown.

Ratatouille

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INGREDIENTS

  • 1 eggplant chopped
  • 2 Cloves garlic
  • 1 red bell pepper chopped
  • 1 Celery stick chopped
  • 1 small sized onion sliced
  • 4 Tomatoes chopped to cubes
  • Olive oil
  • 1 Tablespoon curry powder
  • 2 Bay leaves
  • 3 Tablespoon apple cider vinegar
  • Sea Salt
  • Black pepper

METHOD

  • Add oil to a heated pot add onions to sweat for 1 minute.
  • Add garlic, pepper and stir for 3 minutes.
  • Add tomatoes, celery, eggplant, curry, vinegar, bay leaves, cook for 15 minutes on low heat.
  • Stir in meat or seafood salt and pepper to taste cook for a few minutes.
  • Remove from heat, garnish with basil (scent leaves) and serve.
  • Serves 4 persons. Store leftover in freezer for later use.

Meatza (beef pizza)

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INSTRUCTIONS

  • 250g Mince beef
  • 1 Teaspoon oregano
  • 1 Teaspoon Thyme
  • Black pepper
  • Sea salt
  • Mariana sauce
  • Mozzarella cheese
  • Toppings of your choice
 
  1. In a bowl, mix mince beef, spices, sea salt and black pepper.
  2. Place mince beef in between two sheets parchment paper, roll flat and shape as desired.
  3. In a heated oven cook for 7 minutes flip over and cook for another 7 minutes at 180 degree Celsius.
  4. Remove from oven add marinara sauce, mozzarella cheese and toppings of your choice.
  5. Grill in oven for 5 minutes.
  6. Serve immediately.

Stuffed cabbage

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INGREDIENTS

10 Cabbage leaves

250g mince meat

1/2 chopped onions.

1 Tbsp dried parsley

1 Tsp ground coriander

1 Tsp dried pepper

1/2 Tbsp grated ginger

salt and pepper

METHOD

Steam cabbage wraps for a few minutes not too soft.

Mix mincemeat and other ingredients.

Cut cabbage leaves into halves.

Fill mincemeat in to leaves and wrap,

Steam cabbage for 10 mins, put in a strainer to avoid the cabbage wraps from getting soggy.

fry lightly brown cabbage wraps

Raspberry Lemon Tart

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Ingredients

  • 1 Cup Almond flour
  • 1 Egg
  • ¼ Cup Erythritol
  • 1/4v Cup butter

Custard

  •  3 Eggs yolks
  •  1 Cup coconut cream or heavy whipping cream
  •  1 Teaspoon gelatine
  •  1 Lemon zest
  •  1 Teaspoon vanilla
  •  1 Tablespoon sweetener

METHOD

  1. Combine almond, egg, erythritol and butter. Press into a mini tart pan and bake for 12-15 mins at 180 degree Celsius.
  2. Remove and let it cool.
  3.  Heat cream on medium heat until it slowly starts to bubble.
  4.  Stir in egg yolks and whisk.
  5.  Add vanilla, lemon zest and gelatine remove from heat and keep stirring for 2 minutes.
  6.  Put on stove on low heat, leave to cool.
  7.  Add to tarts, leave to cool completely.
  8. Add berries (optional).

Keto Custard

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INGREDIENTS

3 Eggs yolks

1 Cup coconut cream or heavy whipping cream

1 Teaspoon psyllium husk

1 Teaspoon vanilla

METHOD

  • Heat cream on medium heat until it slowly starts to bubble.
  • Stir in egg yolks and whisk.
  • Add vanilla and psyllium husk remove from heat and keep stirring for 2 minutes.
  • Put on stove on low heat, Keep stirring as it thickens.

Serve immediately.

Devilled Eggs

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INGREDIENTS

  •  Eggs
  • 3 Tablespoon homemade mayo
  • 1 Tablespoon mustard (optional)
  • 1 Tablespoon dry pepper
  • 1 Tablespoon onion powder only
  • Salt to taste

METHOD

  • Boil eggs.
  • Peel eggs cut in half.
  • Remove egg yolks.
  • Mix mayo, pepper, mustard, onion powder and yolks together until completely smooth.
  • Add mix into egg whites.

Cauli/Cabbage Jambalaya

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 INGREDIENTS

  • • 1 Medium sized head of cauliflower or cabbage grated
    • Chopped Sausages cuts into chunks.
    • 75g Chopped Chicken
    • 75g Shrimps
    • ½ Yellow and green bell pepper chopped
    • ½ Medium sized onion chopped
    • 3 tomatoes chopped
    • 2 stalks celery chopped
    • 2 Cloves of garlic thinly sliced
    • Bay leaves
    • Black pepper
    • 1 ½ Tablespoon creole spice
    • 1 Cup chicken stock
    • ¼ Cup Tabasco sauce (optional)
    • Salt to taste
    • Ghee

   METHOD

1. Add ghee in a heated pot.
2. Fry onions for 1 minute on high heat.
3. Add celery, peppers, garlic fry for 5 min.
4. Add shrimps, chicken and sausages.
5. Add chopped tomatoes, chicken stock and bay leaves cook for 7 minutes.
6. Stir in Creole seasoning, tabasco sauce and black pepper cook until sauce thickens.
7. Stir in cauliflower, cover pot and cook for 3 minutes on low heat.
8. Add Prawns, close lid and cook for 5 minutes.

NUTRITION INFORMATION
Calories: 224 Fat: 14g Carbohydrates: 12g Protein: 14g