Saturday, December 7, 2019

Keto, Low-Carb Spinach Tortillas
This recipe is special for all my friends who follow the keto diet, low-carb or paleo diets, delicious spinach tortillas with no carbohydrates! They have the perfect texture to make tacos, enchiladas or quesadillas without the egg flavor.

I had previously prepared another version of vegetable-based tortillas, but they were not very flexible and broke when folded, plus they had an intense egg flavor. In this recipe tortillas are felxible and soft, ideal for folding and making tacos or quesadillas.

Keto Spinach Tortilla


The keto diet or ketogenic diet makes you lose weight very quickly, eat foods high in fat but low in carbohydrates, may sound contradictory that consuming fat makes you lose weight, but it is a diet that accelerates your metabolism and has helped many people lose weight.

Remember to always inform yourself and follow any diet under the supervision of your doctor or nutritionist.

This recipe is low in carbohydrates, with just 88 kcal per tortilla, equivalent to 1 weight watchers point.

It is also perfect for everyone who has problems with diabetes and sugar control.

They are super easy to prepare, you only need 4 ingredients and that's it! I assure you that they will become your allies to follow the KETO diet without falling into temptations.

I will be uploading more KETO recipes soon, if you are following a diet to lose weight I recommend that you subscribe to our Newsletter so you do not miss any of these recipes.

Keto Spinach Tortilla


Keto, Low-Carb Spinach Tortillas


Ingredients


1 cup spinach
4 egg whites
1 tbsp olive oil
3 tablespoons almond flour

Instructions



  1. Blend 4 ingredients until well blended
  2. Put some oil in a frying pan, you can use avocado oil or spray oil to make it healthier.
  3. Put some of the mixture in the frying pan, try not to make it too thick, give it a circular shape with the frying pan.
  4. Wait a few seconds and turn around.
  5. Wait another 5 seconds and your tortillas will be ready!
Keto Spinach Tortillas

Monday, December 2, 2019

Keto Homemade Basil Pesto Sauce Recipe
If you're on a keto or ketogenic diet, you probably miss some recipes that you used to take on a regular basis.

Would you like to have a delicious Pesto Sauce that is suitable for the low-carbohydrate diet?

In this post I'm going to show you a quick, very easy and cheaper way than the original.

And you can use it in many recipes to give flavor to your dishes.

Keto Homemade Pesto Sauce Recipe


History of pesto sauce


Pesto is a sauce typical of the Italian region of Liguria, whose capital is Genoa. That is why it is sometimes called "pesto genoves".

The word "pesto" comes from the Genoese word "pestare", which means to grind or crush in a mortar.

Originally, pesto was made by crushing in the mortar, and even today many people still do so. But with the rush of modern life, many of us use a mincer or a food processor.

Traditionally, pesto has 7 ingredients, and better if they all come from the Ligurian region: fresh basil leaves, pine nuts, Parmesan cheese, Pecorino cheese, extra virgin olive oil, garlic and coarse salt.

The version I present to you is a variant suitable for the keto diet, although you should not abuse the amount you take.

Instead of pine nuts, I use pecan nuts, because they have less carbohydrates and because they are cheaper than pine nuts: good ones are very expensive!

Go ahead and tell me if you liked it!

Keto pesto sauce recipe


A variant of this delicious sauce for your low-carb diet. Try it!

  • Dish: Sauce
  • Cuisine: Italian
  • Calories: 172 kcal
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Servings: 5

Ingredients


  • 2 cups fresh basil leaves, washed and dried
  • 1/3 cup pecan nuts
  • 60 grams grated Parmesan cheese
  • 2 teaspoons garlic powder or minced
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt


Instructions


  1. Put the pecans in the chopper or food processor and chop them into large pieces.
  2. Add basil, garlic and Parmesan. Grind until coarse powder.
  3. Add olive oil and salt. Grind until creamy.
  4. If it is dry you can add a little more oil or a pinch of water.
  5. Now you can enjoy it!


Keto Homemade Basil Pesto Sauce Recipe

Notes

Conservation

The pesto sauce is very well preserved for several days in the fridge, stored in an airtight container.

Presentation suggestions 

This pesto sauce can be used in numerous dishes in the keto diet: with crab cakes, zucchini spaghetti, clams, mussels, tomato salad and mozzarella, chicken cut into pieces, spread on a slice of toasted keto bread, on pizza, etc...

Keto-Homemade-Basil-Pesto-Sauce-Recipe

Monday, November 25, 2019

Keto Crab Cakes Recipe (Almond Flour)
These keto crab cakes are classic on the east coast of the United States. This is our version of the dish with simple ingredients and a delicious result.

Keto Crab Cakes Recipe


INGREDIENTS



  • 8 ounces of lump crab meat
  • 1/2 tablespoon of cayenne pepper
  • 1/2 tablespoon salt
  • 1 tablespoon chopped parsley
  • 1 beaten egg
  • 3 tablespoon mayonnaise
  • 1 teaspoon of mustard
  • 1/2 cup almond flour
  • 1 tablespoon green onion
  • 2 tablespoons ghee or unsalted butter


INSTRUCTIONS


  • Put the crab meat in a bowl. Add the chopped parsley, salt and cayenne pepper. Finely chop the green onion and add it as well. Put the mayonnaise and finally the beaten egg mixing very well.
  • Form some meatballs and crush them a little.
  • Heat the ghee or butter in a frying pan over medium heat. Put the cakes so that they brown equally everywhere and wait a few minutes for them to brown and be cooked.


They can be served at the moment, but they are usually eaten temperate or cold. They are served with tartar sauce or mayonnaise.

You can also add finely chopped red peppers, or packaged bell peppers.

RELATED: Keto Pumpkin Pie Cheesecake Recipe


Keto Crab Cakes

Wednesday, November 20, 2019

Keto Pumpkin Pie Cheesecake Recipe
If you're on a keto diet, or any diet, with this Keto Pumpkin Pie Cheesecake Recipe, actually, the holidays that can be a stressful time will become a time to enjoy. But turkey and green beans don't have to be the only thing on your plate....there are plenty of Thanksgiving recipes to add to the table, from carrots wrapped in bacon and stuffed with cauliflower to a pumpkin pie for dessert.

It also looks so cute prepared, it's perfect as a birthday cake or to take with you when you have a visit to your friends' house (grandmothers are right when they say you should never come home to anyone empty-handed).

This keto pumpkin pie is an excellent gift of love and health! Try it and leave us your comments.



Ingredients:


For the Bark:



  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 tbsp. granulated Swerve (natural sweetener)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 7 tbsp. melted butter

pumpkin



For the filling:



  • 4 packets cream cheese, 8 ounces each, softened
  • 1/2 cup brown sugar Swerve*
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt


Preparation:


1. Start by preheating the oven to 350°F (176°C).

2. Mix almond flour, coconut flour, Swerve brown sugar, cinnamon and salt in medium bowl.

3. Add the melted butter and beat until all ingredients are well blended.

4. Press the crust into a mold on 8″ trying to get a uniform layer and put a little up on the sides.

5. Bake until lightly browned, 10 to 15 minutes.

6. Reduce oven temperature to 162°C (325°F).

7. In a large bowl, beat cream cheese and stir until smooth and fluffy.

8. Add pumpkin puree and beat until smooth.

9. Add eggs, one at a time, and beat in each addition until well blended.

10. Add vanilla, cinnamon, ginger and salt.

11. Pour the dough over the crust and smooth the top with a spatula.

12. Wrap the bottom of the pan in aluminum foil and place in a large roasting pan.

13. Add enough boiling water to reach half of the baking dish.

14. Bake until the center of the cheese pie only moves slightly, about 1 hour.

15. Turn off the heat, open the oven door and let the cheese pie cool in the oven for 1 hour.

16. Remove the foil and refrigerate the keto pumpkin cheese pie until completely cooled, at least 5 hours or until next day.

Serve this delicious Keto Pumpkin Cheese Pie with a spoonful of whipped cream and toasted walnuts.

Keto Pumpkin Pie Recipe

Swerve Brown Sugar Note*



  • Brown Swerve is sweet and delicious. It is a natural replacement for brown sugar that does not have the bitter dessert flavor associated with other sweeteners such as stevia and monk fruit.
  • Measured the same as brown sugar: If your recipe requires a cup of brown sugar, simply replace it with a cup of Swerve. Since it's measured as brown sugar, using Swerve in your favorite recipes will be amazing.
  • Zero net carbohydrates: The components of Swerve do not affect blood sugar, so the carbohydrates it contains are considered no impact.
  • Keto-friendly: Because Swerve is not glycemic, it's the perfect sweetener for use in ketogenic recipes.
  • It contains only the highest quality ingredients. Swerve's ingredients come from Europe and North America - there are no ingredients from China.


Keto Pumpkin Pie Cheesecake Recipe

Thursday, April 12, 2018

How to Make French Toast Without Eggs But With Banana and Coconut
Who invented it?

Perhaps the Swiss, who call it "Fotzelschnitte"?
Or the Americans, for whom a brunch without "French toast" would be inconceivable?
It could have been the Germans. "Poor knights," they say.
Corn not, the French will object, le "Pain Perdu" we have invented!
The Brazilians were probably not, although the name "Rabanada" promises delicious.
Or was it the Laotians with their "Bombay Toast"?

It is first mentioned in texts from the Middle Ages. Formerly a popular fasting dish, later cried out as poor people's food. Today French toast is usually served for breakfast or as a sweet z'night. What has never changed, however, are the basic ingredients. Eggs, milk and stale bread. For vegan varieties, vegetable milk is often mixed with flour, starch or tofu as an egg substitute. Not bad, but this version with banana and coconut flakes beats everything.

How to Make French Toast Without Eggs But With Banana and Coconut



For 2 persons:

  • 1/2 baguette from the day before
  • 1 large banana, almost overripe
  • 200 ml milk or coconut milk
  • 2 pinches of salt
  • 1 tbsp cornflour
  • about 4 tbsp coconut flakes
  • Alsan and rapeseed oil for frying


Cut the baguette into thumb-thick slices. Peel the banana, cut into small pieces and puree together with milk and salt. Whisk the starch with part of the banana milk without lumps, then mix everything together. Place baguette slices side by side in a casserole dish and pour the banana milk over them.

Soak for ten minutes, then turn the slices and let them steep for another 5-10 minutes. Heat Alsan and rapeseed oil in equal parts in a large pan. Sprinkle the coconut flakes on both sides of the baguette slices. Fry on each side over medium heat until golden brown. Serve with speculoosugar, cinnamon-sugar, maple syrup or muscat syrup. Source: Vegan Brunch.

Caramel version: If the slices are still light golden, sprinkle with sugar in the pan. Turn around and fry briefly until it smells wonderful. Sprinkle the second side with sugar and caramelize as well.

Here is how to make french toast without eggs with banana and coconut


RELATED: Red Pepper and Spring Onion Hummus Recipe

Sunday, April 8, 2018

Chicken Avocado Burritos
Today I have some delicious chicken avocado burritos filled with juicy chicken, creamy avocado, melted cheese and a spicy salsa verde and sour cream! They are so easy to make, wrap everything up, grill and enjoy! Take care to cover the cheese on the top and bottom of the burrito so that it can melt sticky when grilling.

Chicken Avocado Burritos

Chicken avocado burritos


Preparation time: 15 minutes
Cooking time: 5 minutes
Total playing time: 20 minutes
Servings: 4

Chicken, Avocado Warps


Ingredients
  • 4 burrito wraps (cornflakes for gluten-free), heated
  • 500 g cooked chicken, sliced or shredded
  • 1 large ripe avocado, diced
  • 200 g shredded cheese
  • 100 g cup Salsa Verde
  • 150 g sour cream or Greek yogurt
  • 100 g rocket

Chicken, Avocado Warps


The wraps must be briefly heated in the microwave or oven and can then be filled immediately.

Put all ingredients in the middle of the burrito wraps. Fold in two opposite sides of the wraps, then roll up from another side so that the wraps are closed from all sides.

Grill the burritos on the grill or in the grill pan for 5 minutes. Enjoy!

Chicken Avocado Burritos - They are so easy to make, wrap everything up, grill and enjoy!