Category Archives: Event

Bhaji AKA Indian Fried Veggies

Just because I live a low-carb lifestyle doesn’t mean I can’t what whatever I want. I have found ways around restrictions and this has to be my addiction. Tons of flavor and no guilt associated with my indulgence.

IngredientsBhaji AKA Indian Fried Veggies
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon  ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon paprika
1 cup coconut flour (if you enjoy carbs, use chickpea flour here for a healthy snack but when you do, cut the water to 3 tablespoons)
3 eggs (if you choose not use eggs, feel free to substitute more water, I would only add 3-4 tablespoons of water. You want the batter to remain thick so it coats the vegetables.)
1/4 cup water
4 cups of vegetables: eggplant, squash, zucchini, onions, peppers or any other vegetable you desire; washed and cut into medium sized pieces.
oil for frying (I prefer peanut, coconut, lard or just good old grape-seed oil)

Mix together the batter, it should be quite thick.

In an electric skillet or deep-fat fryer, heat 1-2 inches of oil to 375 degrees F. Place a small amount of the batter int he oil, when it begins to bubble and cook immediately without burning, it is ready to use.

Place the vegetable in the batter and cook similar vegetables together until the outside is golden brown. Do not overcrowd the pan or it will not cook properly. Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.

Drain on paper towels (keep warm in a 300 degree F oven).

TIP: Premake/mix the batter and leave the water out, you can use this to fry meat. It is a great dry rub for spicy fried chicken.

Spicy Chicken Satay with Homemade Peanut Sauce

Spicy Chicken SatayChicken Satay Ingredients
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon brown sugar (low-carb substitute would be 1/2 tablespoon equivalent of stevia or sugar substitute)
1 teaspoon minced fresh turmeric OR 1/2 tsp. dried turmeric
2 tablespoon ground coriander
2 teaspoon ground cumin
2 tablespoons Thai fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced
1 tablespoon low-sodium dark soy sauce
1-2 fresh red chilies
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil
1/4 cup cilantro leaves
Wooden skewers

Spicy Peanut Sauce Ingredients
6 tablespoons smooth or chunky all-natural peanut butter (low-carbers substitute with almond butter. Use whatever you feel comfortable using, I have used cashews and macadamia nuts before.)
1/2 cup coconut milk
2 teaspoons fish sauce
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar (low-carbers substitute with stevia or sugar substitute)
1-2 cloves garlic, minced
2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper

Chicken Satay Directions
Soak the wooden skewers in water for at least 30 minutes, this will keep them from burning when grilling.

Combine together all of the ingredients but the chicken, cilantro and wooden skewers. Whisk these ingredients together.

Cut chicken into thin, long strips and place in a bowl. Allow it to soak up the marinade for a minimum of an hour or overnight. I love to make this in the morning or the night before for the best flavor.

Thread the meat into the skewers, 1/4 of the skewer should be left empty so it can be handled with ease.

Place some oil on the grill and then grill each piece of chicken for 3-4 minutes on each side.

Broil on a broiler safe dish that has been coated with aluminum foil and oil on high for 5-7 minutes on each side.

Bake in the oven in an oven safe container that has been oiled at 350 degrees F for 10-12 minutes on each side.

Once done, sprinkle with the cilantro.

Spicy Peanut Sauce Directions
Whisk together all of the ingredients and serve with the Chicken Satay.

Low-Carb Thin Crust Pizza

1364933_86337463I know everyone has a recipe for think crust pizza and when you go the low-carb route, it is so hard to find something that is both delicious and something that resembles a real pizza.

1 cup mozzarella cheese, shredded (pre-shredded cheese contains corn starch to keep it separated. Buy blocks of cheese and shred it yourself.)
1/2 cup cheddar cheese, shredded
3 eggs
2 cloves of garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano

Pre-heat the oven to 450 degrees F.

Combine the crust ingredients together and spread over a pizza pan that is covered in parchment paper (you can also use easy release foil.) Spread the mixture out as thin as possible and all the way to the edges.

Bake for 12-15 minutes or until the edges are golden brown. Stay close to the oven towards the end of the baking time because it will burn quickly. After 10 minutes, you can turn the oven down to 400 degrees F to allow the rest of the crust to turn golden brown. At this point, I like to blot off the excess oil, this will help your toppings stay on.

Top with pizza sauce, pesto sauce or anything else that you may desire.

Add any and all toppings from meats, cheese to veggies.

Bake an additional 3-5 minutes on the broiler setting.

Low-Carb Mint Chocolate Truffle

Truffle IngredientsMint Chocolate Truffles
1 cup dark chocolate, chopped (pure sugar-free chocolate)
1/2 cup of heavy whipping cream
2 tablespoons of sugar substitute, I prefer liquid stevia (this would be the equivalence of 2 tablespoons of real sugar)
1 teaspoon vanilla extract
1/4 cup mint leaves
2 tablespoons cocoa powder

In a heavy-bottomed saucepan, bring the heavy whipping cream and mint leaves to a simmer. Strain out the mint leaves.

Pour the cream over the chopped chocolate, add the vanilla and stevia and stir to incorporate the ingredients.

Allow the mixture to cool and using a spoon, create small truffles, once shaped allow it to cool in the refrigerator overnight.

Return to the refrigerator and serve when hard.

Low-Carb Hazelnut Truffles

I love making gifts for those closest to me just to remind them that they are loved. In a world filed with material goods, sometimes making something with your hands is the best gift of all! Hazelnut Truffles

1 cup hazelnuts
12 ounces sugar-free chocolate
1/4 cup heavy cream
1/4 tablespoon instant coffee powder
1/4 cup sugar equivalent, I prefer stevia
4 ounces (half-package) cream cheese, room temperature
2 tablespoons Frangelico (or any other hazelnut flavored liquor, look for the ones that are low-car or just use hazelnut flavoring, you can also leave it out)
1/2 teaspoon vanilla extract
1/2 pound dark chocolate

Preheat the oven to 325 degrees F.

Roast the skinless hazelnuts on a baking sheet in the oven for 10 minutes. Remove from the oven, allow it to cool and chop the hazelnut up into small pieces.

Chop the  chocolate finely and place in a large bowl.

Heat the cream in a small saucepan until it comes to a boil and add the instant coffee powder and sugar substitute into the cream. Pour the hot cream into the bowl with the chopped chocolate pieces. Mix thoroughly with a wire whisk until the chocolate has melted, incorporate in the cream cheese and mix until everything has combined together. Mix in the Frangelico and vanilla with the wire whisk. Cool the mixture in the refrigerator for an over, do not forget to cover it.

Grab the mixture in your hands and shape into 2 tablespoon balls and place on the baking sheet and once all the balls have been formed, cool in the refrigerator for an hour.

Melt the dark chocolate in the microwave or over a double boiler and dip each chocolate ball into the melted chocolate. I like to use two forks for this process. Once the chocolate balls are coated, roll it in the chopped hazelnut and place on the cookie sheet to cool in the refrigerator overnight.

Low-Carb Decadent Chocolate Covered Strawberries

YUMM! Who says chocolate covered strawberries are just for special days like Valentines and anniversaries? Decadent Chocolate Covered Strawberries

12 ounces unsweetened chocolate, chopped
1/4 cup sugar substitute
1 pound strawberries with stems (this will be around 20-24 strawberries, you want the larger ones that are ripe but firm


Line a large sheet pan with parchment paper.

You can either melt the chocolate over a double boiler (place a few inches of water in a pan on low heat and place a bowl over it. Then add the chocolate to the bowl and stir until it has completed melted.) or microwave (place the chips in a bowls  and place in the microwave in 1 minute intervals. Remove and mix in-between the intervals until it has completed melted.) Once the chocolate is melted, add the stevia and dip the strawberries in then.

Dip each strawberry in the dark chocolate until it is covered then place on the parchment paper. Do this until all of the strawberries are covered. Allow them to cool for 5 minutes.

Dip a fork in the remaining chocolate and drizzle it over the dipped strawberries for a finished look.

Low-Carb Fudge Chocolate Overboard Ice Cream

IngredientsFudge Chocolate Overboard Ice Cream
3/4 cup sugar-free chocolate, finely chopped
1/2 cup unsweetened Dutch processed cocoa powder
4 cups heavy cream or coconut milk
8 large egg yolks
1 1/4 cup sugar substitute
1 tablespoon vanilla extract
1/4 teaspoon salt

Place the chocolate in a medium bowl and place the bowl over a saucepan of simmering water, turn the temperature down to low. Stir the chocolate until it has melted and is smooth. Set the bowl aside.

Whisk together the cocoa powder and cream  in a medium saucepan that is set to medium heat unit it begins to simmer, then remove from the heat and set aside.

In another medium mixing bowl, whisk the egg yolks using an electric mixer until they are light and fluffy, gradually add the sugar substitute and continue beating the mixture until it is all combined together.

Now you will temper the mixture. Tempering is the process of gently increasing the temperature of an egg mixture (typically egg yolks) before adding a hot sauce. This is done by adding a small bit of the sauce to the eggs and beating it well to incorporate. You are slowly bringing the temperature of the eggs up to meet the temperature of the sauce while keeping the eggs from cooking or curdling.

Temper the cream mixture by gradually adding small amounts of the heated cream mixture to the eggs (I would start with 2 tablespoons) and continue beating to ensure the eggs do not cook. After incorporating 1.3 of the cream mixture (don’t forget to always beat the mixture), pour the remaining cream, beat and pour back into the saucepan. Add the melted chocolate to this mixture.

Set the heat to low and cook the mixture (while stirring continuously) until it thickens. The perfect temperature to achieve this is between 170-175 degrees F. You want the mixture to coat the back of your spoon, this is the perfect temperature. Mix in the vanilla and salt. Remove from the heat and allow it to cool for 30 minutes.

Place the ice cream base in the refrigerator until it is cool to the touch or it has reached 40 degrees F, this should take 4-8 hours.

Pour the mixture into an ice cream maker and follow the directions provided from the manufacturer. I like to serve this with chunks of chocolate on top.