Spaghetti dinner tonight was done with a mix of NuPasta konjac noodles and zoodles. That’s zucchini spirals which I cook a little to soften and then use them just like regular noodles. They’re great as a noodle substitute; in Italian or Asian dishes.
Two Christmases ago I received a spiralizer and use it a few times a month. Zucchini is the main thing I put through it but have also done other veg.
You can get handheld spiralizers, attachments for food processors and stand mixers, or table top ones. I have the latter and it looks like this:
Some grocery stores also sell spiralized veg pre-packaged. Though pricy, it’s useful and convenient. Do you spiral?
Salmon with soy and ginger, roasted cauliflower, bacon. An odd combo but it’s what I had in the fridge. Hey, it works!
Egg roll in a bowl.
No recipe per se. Sautéed mushrooms and onions with garlic, ginger, toasted sesame oil, soy sauce, and added ground pork and a bag of shredded veg with broccoli and cabbage (it’s marketed as a type of ‘coleslaw mix’). Added in Konjac rice, and topped with peanuts, green onion, and hot sauce. It was perfection.
This is the konjac rice product. It costs more than regular rice but I pick it up when on sale (usually online). I like it better than the NuPasta konjac long noodles.
I made these cookies with cream cheese, butter, and coconut flour for a work get-together. Recipe found online via Divalicious Recipes.
Well, lunch pic really. Simple deviled eggs are tasty and filling.
I made this recipe recently and the resulting cookies were chewy and satisfying. The recipe is from the site Fat For Weight Loss. It’s a great one and the recipe page has various ingredient options with photos. I used regular almond flour (not fine ground) and added xanthan gum. I didn’t have grass-fed butter but did use butter, of course. The sweetener I had was Swerve, and the chocolate was my fav Lindt 78% cocoa chopped up into pieces.
The dough before baking didn’t look the same as the pic for the original blog recipe. But I kept going and things worked out.
I put small balls of dough on a cookie sheet lined with a non-stick baking mat. That made 15 with some dough leftover. The original recipe said it would make 12 cookies so perhaps I made mine smaller and/or my ingredients made more volume. I did not smoosh or flatten them before baking.
These baked for about 15mins. The original recipe said to bake for 10mins but I kept checking mine and thought they needed more time in the oven. The cookies didn’t spread too much but flattened out to a nice cookie.
As with most keto and gluten free baked goods I found these were better a day after they were baked. The texture gets chewier which I love. Also as with most of my keto-friendly baking these cookies were gobbled up pretty quickly by me and my family. I’m looking forward to trying this recipe out again soon and see how it works next time.