Category Archives: Recipes

Cooking Tips

Here are my favorite and most utilized cooking tips:

  • to add more fat to your dishes, consider using more oil, butter, cream cheese, heavy whipped cream or serve it with mayo
  • to thicken shakes without using protein powders, use cream cheese
  • to whip egg whites until stiff – add a bit of salt to the whites before whipping AND make sure there is NO YOLK present in the mixture.
  • to make sure the mushrooms keep their nutrients, just rinse them under water before cooking (instead of soaking them)
  • if your tomato is too soft to slice it with ease (and without falling apart), soak in the water with added ice cubes (for few minutes prior to cutting)
  • if you are experiencing too much splashing during frying, add some salt to oil and the problem should be fixed
  • if you dont want your cucumbers to be bitter, make sure to start peeling the skin from the lighter colored end of the vegetable
  • if you forgot to put the cheese back into the fridge after using it and it got hard, just soak it in milk for few hours. it will be as good as new
  • to make sure the fish smells and tastes great, defrost it by soaking it in milk instead of water
  • to add aroma to the coffee (beans/ground) that has been left open for too long, put a dark chocolate square inside and leave it there for at least 2 days
  • if your avocado is hard and not ready to eat, just put it inside a brown bag for a day or 2 and it will ripe faster. Also, make sure to always leave the kernel inside the unused portion of avocado, so it doesn’t turn dark
  • to reduce the heat of any spicy foods, add dairy to it – example: heavy cream. If you eat something too spicy, just follow it with milk or cream and it will make it all better
  • if you want to avoid yellowing of the cauliflower (when you freeze it), first soak it in the water with lemon
  • to remove the tomato skin, run it under boiling water and proceed. it will come off supoer easily
  • to keep all the nutrients (and juices) while cutting scallion or green onions, use scissors and cut it straight into the food you are preparing
  • to keep your lettuce crisp in your salad, wash it and dry it first. You may also use the salad spinner.
  • do not add salt to the salad before serving, so it doesn’t let the water out and welt
  • to bread your meat keto friendly way,  use crumbled pork rinds instead of bread crumbs
  • to remove the unpleasant smell of fish or garlic from your hands, use some lemon to wash it off
  • to remove moisture from salt shaker (so it doesnt clump together), add some rice to it. It absorbs the moisture.
  • if you want to avoid burning of skewers during the grilling process, first soak them in water for a while
  • make sure to store all oils in dark cool place so they last longer and remain flavorful
  • if you have unused garlic cloves, preserve them in oil. They will last longer and you will end up with a flavorful cooking oil at the same time

Raspberry Jello Cheesecake Dessert

Ingredients:

  • 48 oz Ricotta Cheese
  • 2 (4 serving) packages Sugar Free Rasperry Jello
  • 1 cup Hot Water
  • 1-2 tbsp MCT Oil – optional

Directions:

  • Delute SF jello powder from both packages in a cup of hot water
  • Blend the jello mixture with the ricotta cheese on highest setting pf your blender. 
  • Portion, refrigerate and serve. 

Tips:

  • Use any flavor jello you love. Raspberry is my personal favorite. 
  • You can substitute riccota cheese for sour cream or cottage cheese

Bulletproof Coffee

Ingredients:

  • Fresh brewed hot coffee
  • 1 tbsp mct oil 
  • 2 tbsp butter or ghee 

Directions:

  • Use blender (on high setting) to mix and serve immediately 

Tips:

  • To serve it over ice, use ghee instead of butter. Ghee (clarified butter) doesn’t separate like butter does. 
  • This is a basic recipe, you may also add heavy cream to it or substitute it for butter.
  • I like to use brain octane by *bulletproof* instead of the regular mct oil. 

Nutrition per serving:

  • 330 calories
  • 0g carbs
  • 36g fat
  • 0g proteins

Very Berry Shake

Ingredients:

  • 3oz cream cheese
  • 4oz almond milk
  • 1/4 cup frozen berries
  • 1/4 tsp monk fruit powder
  • 4-5 ice cubes
  • 2 tbsp heavy cream
  • 1/4 – 1/2 square shaved 90% chocolate for decoration (minimal amount) 

Directions: 

  • Blend the first 5 ingredients using ice crush feature or highest setting until smooth
  • Whip heavy cream – I like to use the milk frother wand to make it easy – to make the topping
  • Sprinkle with shaved dark chocolate 
  • Makes 1 serving

Tips:

  • You can substitute almond milk for any other type as you wish
  • To cut carbs you may use strawberry flavor extract instead of berries
  • Whip cream and chocolate shavings are optional
  • Monk fruit powder can be substituted with a sweetener of your choice 
  • You may, also, add MCT oil if you like

Nutrition per serving:

  • 342 calories
  • 7g total carbs or 5 net carbs
  • 27g fat
  • 6g proteins

Almond Crepes

Ingredients:

  • 2 eggs
  • 2oz unsweetened almond milk
  • 1tbsp mct oil
  • 8tbsp ADAPT meal

Directions:

  • Blend all ingredients by using blender, mixer or even a whisk.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle. Brown on both sides and serve hot.
  • Amount of crepes depends on their size. The recipe is for 4 servings so divide accordingly.

Tip:

  • ADAPT meal can be substituted with coconut or almond flour.
  • You can use any filling you wish. Some keto options include sugar free preserves or home made whipped cream

Nutrition per serving:

  • 220 calories
  • 7g total carbs or 3 net carbs
  • 16g fat
  • 14g proteins