April102014

benaddicted4life:

RICHARD ARMITAGE PLAYS THE CELLO?! ARE YOU FUCKING KIDDING ME RIGHT NOW?!

HE LOOKS LIKE

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SOUNDS LIKE A FUCKING GOD (click here for link)

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DOES STUPID SHIT LIKE THIS

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AND THEN HAS THE AUDACITY TO BE NICE AND HUMBLE AND ADORABLE

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OH, AND DON’T FORGET ABOUT THE MOST PERFECT ROLE OF ALL TIME: JOHN FUCKING HELL HOW ARE YOU REAL THORNTON

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IN CONCLUSION, IF YOU AREN’T EVEN THE SLIGHTEST BIT IN LOVE WITH RICHARD ARMITAGE, YOU’RE WRONG

March232014
myketoitch:

Cauliflower Mash(Picture and recipe are by Jacquie M. from the Ketogenic Living Facebook Group)
Ingredients:
1 12 oz steamer bag fresh cauli florets (by bagged salads in store) 1 egg yolk 1 Tbsp butter (fat it up!) 2 Tbsp grated parmesan 1/8 - 1/4 tsp garlic powder 1/8 tsp Bacon Salt Pepper to taste
Instructions:
Toss steamer bag in microwave - nuke til soft- usually longer than directions, you want them blendable
Open bag, dump in food processor with butter, parm and seasonings.
Blend til it’s getting smooth. Scrape down sides and carefully add egg yolk once it’s cooled a little (don’t scramble it ) beat until smooth.
At this point I put a tsp of coconut flour in. I’ve never seen that done, but since I bake it, I thought it might help the texture- it might have?
Distribute fluffy cauli evenly into 4 ramekins or big muffin tin. It can be 2 or 4 servings depending on what you have room in macros for Top with shredded cheese, bacon bits.
Bake until top and edges are browned and cheese is melted (due to raw yolk, I test the temp to make sure is 165 in the center)
Let cool 5/10 minutes to set and eat!

myketoitch:

Cauliflower Mash
(Picture and recipe are by Jacquie M. from the Ketogenic Living Facebook Group)

Ingredients:

1 12 oz steamer bag fresh cauli florets (by bagged salads in store)
1 egg yolk
1 Tbsp butter (fat it up!)
2 Tbsp grated parmesan
1/8 - 1/4 tsp garlic powder
1/8 tsp Bacon Salt
Pepper to taste

Instructions:

  1. Toss steamer bag in microwave - nuke til soft- usually longer than directions, you want them blendable
  2. Open bag, dump in food processor with butter, parm and seasonings.
  3. Blend til it’s getting smooth. Scrape down sides and carefully add egg yolk once it’s cooled a little (don’t scramble it ) beat until smooth.
  4. At this point I put a tsp of coconut flour in. I’ve never seen that done, but since I bake it, I thought it might help the texture- it might have?
  5. Distribute fluffy cauli evenly into 4 ramekins or big muffin tin. It can be 2 or 4 servings depending on what you have room in macros for Top with shredded cheese, bacon bits.
  6. Bake until top and edges are browned and cheese is melted (due to raw yolk, I test the temp to make sure is 165 in the center)
  7. Let cool 5/10 minutes to set and eat!

(Source: ketouk)

8AM

lovehealthlift:

- Okay so you will never get a keto cupcake that will taste like a sugary cupcake but today I attempted to make my own keto cupcake.

- The recipe makes four and the macros read 3g net carb, 8g protein and a whopping 26g fat yo

- I had some of the smaller test cupcake and its not so bad, I think I would much prefer it on a keto day than a carb up day. Imma tweak this recipe but:

Cupcakes:
2 eggs
2 tablespoons of splenda
20g of melted butter
10g of 85% dark chocolate
50g ground almonds
Half tsp baking powder
20ml single cream
12g MCT powder

For the cocoa buttercream:
40g butter
Vanilla extract
Teaspoon of single cream
1tsp cocoa
4g splenda
1tsp stevia

Preheat yo oven high or summat

First of all whisk together the eggs and the splenda and stir in the melted butter and half a tsp vanilla.

Stir in the ground almonds, baking soda and add a little salt. Add in the cream.

Chop up the chocolate into fine peices and add to the mixture.

Fill each cupcake cup(????) with the mix (aim evenly for four) and bake until golden brown on top (15minsish)

Whilst they are rising make the keto butter cream.

Beat the butter in a bowl until light and fluffy. Add in the splenda and steva and mix.

Add a teaspoon of preferably heavy cream to the mix and more if you feel necessary but never too much.

Mix in the cocoa and top onto cool cupcakes an hour after removing them from the oven

Eat or die :D

March222014

Coconut flour breadsticks that actually taste like breadsticks! And pizza dip! Recipe from The Art of Healthy Eating: Slow Cooker by: Maria Emmerich. I have a few of her books and her KETO recipes are to die for, go buy them!

February12014
January222014

vketo:

Sooo good! Flaxseed microwave muffins (I cooked one batch in two ramekins) with fried tofu, red lettuce, parmesan and aioli, then a very welcome coffee.

Here’s the muffin recipe:

Mix 2 Tbsp ground golden flaxseed, half a tsp baking powder, a generous tsp of melted butter/oil, and an egg. Microwave for between 40 sec (powerful microwave) and 1:20 (terrible microwave) (I’ve had both). Turn out onto a cooling rack. 

Here’s a sweet version I did once :)

January212014
3PM
kungfud:

Low-Carb White Pizza
This is my  new go-to pizza for reals. It is so good and I couldn’t believe there was no dough at all.
Ingredients:1 medium-sized head of cauliflower3 cloves minced garlic1 egg3-4 tbsp grated parmesan1/8 cup grated mozzarella1 tbsp mixed italian herbs
My topping:a few handfuls of raw spinacha few handfuls of arugulaa handful of fresh basil leavesmore italian herbs to tasteroughly 1/8 cup mozzarella
Pre-heat your oven to 400F
1. Turn your cauliflower into ‘snow’ in a food processor. You can also try grating it, if you don’t have a processor. Transfer to microwave safe bowl and microwave for 4 minutes.
2. Once it’s cool enough, you’re going to need to squeeze out the water. It’s important so you have a nice chewy/crispy on the outside crust instead of a crumbling mess. I used my nut milk bag which worked perfectly! I got at least 1 cup of water out. 
3. Mix the strained cauliflower with the garlic, herbs and cheeses. Mix well. Finally, add the egg and mix well again.
4. Form the mixture into a ball and spread out into your desired shape on a baking sheet lined with parchment paper. I went for a square as I don’t have a round pizza tray.
5. Bake for about 10-12 mins or until your crust starts turning a nice golden brown round the edges.
6. Add your toppings and bake again until the cheese is melted!
Breakdown per slice (for a 6-slice pie) with my topping:5.3g net carbs per slice (9g total)100 cals5g fat8g protein3g sugar

kungfud:

Low-Carb White Pizza

This is my  new go-to pizza for reals. It is so good and I couldn’t believe there was no dough at all.

Ingredients:
1 medium-sized head of cauliflower
3 cloves minced garlic
1 egg
3-4 tbsp grated parmesan
1/8 cup grated mozzarella
1 tbsp mixed italian herbs

My topping:
a few handfuls of raw spinach
a few handfuls of arugula
a handful of fresh basil leaves
more italian herbs to taste
roughly 1/8 cup mozzarella

Pre-heat your oven to 400F

1. Turn your cauliflower into ‘snow’ in a food processor. You can also try grating it, if you don’t have a processor. Transfer to microwave safe bowl and microwave for 4 minutes.

2. Once it’s cool enough, you’re going to need to squeeze out the water. It’s important so you have a nice chewy/crispy on the outside crust instead of a crumbling mess. I used my nut milk bag which worked perfectly! I got at least 1 cup of water out. 

3. Mix the strained cauliflower with the garlic, herbs and cheeses. Mix well. Finally, add the egg and mix well again.

4. Form the mixture into a ball and spread out into your desired shape on a baking sheet lined with parchment paper. I went for a square as I don’t have a round pizza tray.

5. Bake for about 10-12 mins or until your crust starts turning a nice golden brown round the edges.

6. Add your toppings and bake again until the cheese is melted!

Breakdown per slice (for a 6-slice pie) with my topping:
5.3g net carbs per slice (9g total)
100 cals
5g fat
8g protein
3g sugar

January152014
blahblahblahketo:

Yet Another Keto Casserole
I tend to make these a lot. The base ingredient for all of my casseroles is cauliflower. Then, whatever else goes in depends on what was on sale at the store or if I happen to have leftovers. Today, sausages were on sale AND I had a coupon for them and some alfredo sauce, so this is what I wound up whipping up for dinner.
Ingredients:
12 oz cauliflower, cooked
4 chicken sausages, pre-cooked
1 cup Alfredo sauce
1 cup sliced white mushrooms
1 tsp olive oil
1/4 cup grated Parmesan cheese
1/4 cup shredded cheese of choice (I used a “pizza blend” from Kraft)
Directions:
Preheat oven to 350F. Drizzle about a teaspoon of olive oil into a pan and, over medium-high heat, cook mushroom slices until they brown and begin to shrink.
I usually wind up buying steamable bags of cauliflower. They’re about 12 ounces. Follow the directions for heating in the microwave; if you only have raw cauliflower, then cook as you normally would until it’s tender but not mushy. Drain the cauliflower, cut into pieces, and put into the casserole dish. Add in the mushrooms as well.
Cut up the chicken sausages and add into the casserole dish. Pour in the cup of Alfredo and mix until all of the other ingredients are coated with Alfredo.Top the mixture with grated Parmesan and then sprinkle the shredded cheese on top.
Cover the casserole dish and cook at 350F for 30 minutes.
Makes 5 servings.
Per Serving: 191kcal, 4g carbs, 1g fiber, 16g protein, 11g fat, 2g sugar. 3g net carbs.
Thoughts: I am of the “less is more” camp when it comes to sauces, but considering how low carb this is anyway, you could easily add another half cup of Alfredo and only add one carb per serving.

blahblahblahketo:

Yet Another Keto Casserole

I tend to make these a lot. The base ingredient for all of my casseroles is cauliflower. Then, whatever else goes in depends on what was on sale at the store or if I happen to have leftovers. Today, sausages were on sale AND I had a coupon for them and some alfredo sauce, so this is what I wound up whipping up for dinner.

Ingredients:

  • 12 oz cauliflower, cooked
  • 4 chicken sausages, pre-cooked
  • 1 cup Alfredo sauce
  • 1 cup sliced white mushrooms
  • 1 tsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded cheese of choice (I used a “pizza blend” from Kraft)

Directions:

Preheat oven to 350F. Drizzle about a teaspoon of olive oil into a pan and, over medium-high heat, cook mushroom slices until they brown and begin to shrink.

I usually wind up buying steamable bags of cauliflower. They’re about 12 ounces. Follow the directions for heating in the microwave; if you only have raw cauliflower, then cook as you normally would until it’s tender but not mushy. Drain the cauliflower, cut into pieces, and put into the casserole dish. Add in the mushrooms as well.

Cut up the chicken sausages and add into the casserole dish. Pour in the cup of Alfredo and mix until all of the other ingredients are coated with Alfredo.Top the mixture with grated Parmesan and then sprinkle the shredded cheese on top.

Cover the casserole dish and cook at 350F for 30 minutes.

Makes 5 servings.

Per Serving: 191kcal, 4g carbs, 1g fiber, 16g protein, 11g fat, 2g sugar. 3g net carbs.

Thoughts: I am of the “less is more” camp when it comes to sauces, but considering how low carb this is anyway, you could easily add another half cup of Alfredo and only add one carb per serving.

(Source: blahblahblahketo)

January142014
lowcarbforlife:

Keto Flaxseed Waffles (I found recipe here)
Ingredients:
2 teaspoons (10g) butter
3 tablespoons ground flaxseed
2 teaspoons cream
1 teaspoon baking powder
1/2 teaspoon vanilla essence
2 eggs
Sweetener (I used 2 teaspoons splenda)
Melt butter and mix all ingredients together. Cook in waffle maker.
I topped mine with 60ml coconut cream mixed with 1 teaspoon cocoa powder and 2 teaspoons splenda.
For whole mixture (without topping) = makes 2 waffles443 calories, 5g net carbs (13g total), 37g fat, 17g proteinChocolate coconut cream:137 calories, 2g carbs, 13g fat, 2g protein

lowcarbforlife:

Keto Flaxseed Waffles (I found recipe here)

Ingredients:

  • 2 teaspoons (10g) butter
  • 3 tablespoons ground flaxseed
  • 2 teaspoons cream
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla essence
  • 2 eggs
  • Sweetener (I used 2 teaspoons splenda)

Melt butter and mix all ingredients together. Cook in waffle maker.

I topped mine with 60ml coconut cream mixed with 1 teaspoon cocoa powder and 2 teaspoons splenda.

For whole mixture (without topping) = makes 2 waffles443 calories, 5g net carbs (13g total), 37g fat, 17g protein

Chocolate coconut cream:
137 calories, 2g carbs, 13g fat, 2g protein

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