Find us on
+1 714 798-4787

Recipes

Coming Soon

Coming Soon

Full Recipe Coming Soon

 

Keto Sugar-Free Lemon Meringue Pie

Sugar-free lemon pie - with coconut flour pie crust and sugar-free lemon curd. Gluten-free, paleo, keto.a delicious low carb meringue pie
No ratings yet
Print Pin
Servings: 8
Calories:
Author: Barry Aldhizer

Ingredients

  • 1 Coconut flour pie crust recipe from my blog click link
  • 1/2 cup Lemon Juice
  • 1 tbsp lemon zest
  • 4 Large Egg
  • 1/2 cup Butter or coconut oil melted
  • 1/2 cup Erythritol
  • 1/2 cup Erythritol

Instructions

  • Coconut Flour Pie Crust
  • Prepare the Coconut flour Pie Crust following my blog recipe.
  • Sugar-Free Lemon Curd
  • Whisk the lemon juice, sweetener, eggs, and egg yolks together in a saucepan.
  • Bring to medium heat and add the coconut oil or butter, stirring continuously, to prevent the eggs from cooking and scramble.
  • When the coconut oil is melted, increase the heat to medium-high, keep stirring until it thickens up.
  • When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.
  • Fill in the coconut flour pie crust with the lemon curd. Refrigerate the lemon pie for at least 2 hours to firm up.
  • Sugar-free meringue frosting
  • Before serving, add the meringue.
  • In a bowl whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
  • Keep whisking on high speed and slowly add the sugar-free crystal sweetener of your choice.
  • After 1 minute and 30 seconds, the meringue should be really fluffy and triple its volume.
  • Turn the bowl upside down to check if the meringue is ready. If it sticks to the bowl, transfer on the lemon curd pie. If it doesn't stick, keep whisking.
  • Torch the top of the meringue or place 2 minutes in the oven with the grill on until the top is slightly brown.

Güero Keto Hot Dog Tocino Tamales

5 from 1 vote
Print Pin
Calories:
Author: Barry Aldhizer

 

Enlightened Chicken and Noodles in Thai Peanut Sauce

Classic Asian flavors come together to create a quick and easy chicken dish with spicy zucchini noodles that you can have on the dinner table in no time.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American, Thai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 435kcal
Author: Barry Aldhizer
Cost: 9

Equipment

Ingredients

  • cup Chicken stock
  • cup Justin's Peanut Butter
  • 1 tbsp ginger
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp erythritol
  • tsp siracha
  • 2 pcs garlic clove minced
  • 1 lb Chicken Breast boneless chicken breast
  • 3 tbsp olive oil extra virgin
  • 1 cup asparagus
  • 1 lb zucchini spiralized
  • 1 carrot peeled
  • 2 tbsp slivered almonds garnish

Instructions

  • Prepare Peanut Sauce First
  • peel garlic cloves removing outer skin, easily done by pressing the flat non sharp end of knife against garlic on cutting board and applying pressure till it crushes slightly
  • break or cut a piece of garlic about the size of your thumb and peel away the dry skin
  • Combine 1/3 cup chicken stock, peanut butter, ginger, soy sauce, rice vinegar, erythritol, siracha, and garlic; place in a high speed blender and pulse all ingredients until smooth consistency. Set Aside
  • Prep Vegetables
  • Cut Asparagus into small pieces preferably using only the upper parts of the stalks, as they are less grainy
  • Shave carrot lengthwise into thin strips using a potato peeler.
  • Wash and cut off ends of zucchini and make zucchinni noodles using a spiralizer.
  • Prep Chicken
  • Cut Chicken Breast in to small cubes about 1 thick
  • Cook Chicken in about 2 tbsp of Olive Oil in large Fry pan till cooked through about 9 mins
  • remove chicken and place in Larger Stock pot, add an additional 1 to 2 tablespoon of oil to frypan and sauté asparagus to al dente, you don't want to overcook asparagus or zucchini noodles, I recommend cooking them separately and combining them to a larger Stock pot for final mixing. The Carrots peelings don't require cooking its optional
  • Now that all the vegetables are cooked combine all ingredients in Stock pot and stir in Peanut Sauce.
  • Serve individually on plates garnishing with Slivered almonds

Nutrition

Serving: 9oz | Calories: 435kcal | Carbohydrates: 13g | Protein: 33g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 371mg | Potassium: 967mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3065IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 2mg
Jump to Recipe

Seared Salmon with Miso Drizzle

Real Quick and Easy Seared Salmon with a little Miso Drizzle
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American, Japanese
Keyword: Saute
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 164kcal
Author: Barry Aldhizer
Cost: 7

Ingredients

  • 8 oz Salmon Fillet cut into two portions skin on
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tsp Miso Dressing

Instructions

  • Add 2 Tbsp Olive Oil to 10 in Frying pan and heat over med high heat
  • simply salt and pepper both Salmon filets
  • After Oil is heated Sear for about 3 mins per side until no longer bright pink and more of an orangish color.

Nutrition

Serving: 4oz | Calories: 164kcal | Carbohydrates: 1g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1213mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Calcium: 19mg | Iron: 1mg
%d bloggers like this: