1/2 tbsp erythritol or other alternative sweetener
Instructions
Heat blueberries in microwave for 30 seconds in a microwave safe container.
Mix erythritol with jam. Serve warm on multigrain toast.
OR
Toast 2 pieces of multigrain bread.
Add blueberries to top of slices.
Microwave for 30 seconds.
Carefully mash blueberries until it has a jam like consistency.
Add sweetener on top of bluberry jam like 1/4 tsp honey or erythritol.
Notes
Adjust sweetness if preferred.
Serve this warm blueberry jam on toasted multigrain bread. Enjoy this nutritious low glycemic fruit spread in less than 1 minute!
Does microwaving blueberries breakdown its Vitamin C content?
According to Fruits and Veggies, “microwaving is actually a good way to minimize the loss of nutrients”.
Researchers have found “higher retention values of water-soluble vitamins (including Vitamin C) in foods that were prepared in the microwave” source: Fruits and Veggies
This blueberry jam recipe contains only “4.77g of sugar” source: FatSecret
Blueberry Jam (Low Glycemic)
Enjoy this nutritious low glycemic fruit spread in less than 1 minute!
1/3 cup blueberries (fresh)
1/2 tbsp erythritol (or other alternative sweetener)
Heat blueberries in microwave for 30 seconds in a microwave safe container.
Mix erythritol with jam. Serve warm on multigrain toast.
OR
Toast 2 pieces of multigrain bread.
Add blueberries to top of slices.
Microwave for 30 seconds.
Carefully mash blueberries until it has a jam like consistency.
Add sweetener on top of bluberry jam like 1/4 tsp honey or erythritol.
Adjust sweetness if preferred.
Appetizer, Dessert
blueberries, erithritol, erythritol, jam
Bon appetit,!
Bianca
See new video pins on soups, salads, and more by following my blog on Pinterest at biancasoriano1.
Combine almond flour, baking powder, erythritol, turmeric or yellow food coloring, oil, unsweetened almond milk, eggs, and vanilla extract in for a fluffy yellow Filipino pancake.
Recipe
Prep Time 5 minsCook Time 10 minsTotal Time 15 mins Course Breakfast, SnackCuisine Filipino Servings 2 people
Equipment
skillet
2 bowls
Ingredients
1 cup almond flour blanched, superfine
1 tbsp baking powder
1 tsp erythritol
1/4 tsp turmeric or yellow food coloring the turmeric has no taste but adds a yellow color
1 tsp oil (plus extra for frying) extra virgin olive oil
1/4 cup unsweetened almond milk
2 eggs
1 tsp vanilla extract
Instructions
Make the batter
Combine dry ingredients in a bowl.
Combine wet ingredients in another bowl.
Add wet ingredients into dry ingredients. Mix evenly.
Let stand for 5 minutes (for a fluffier pancake).
Cook hotcakes
Heat oil on skillet on medium high heat.
Using a scooper, add batter to the pan.
Cook for 2 minutes and flip. Cook for another 1-2 minutes.
Filipino keto hotcakes can be served hot with butter and sprinkled with extra erythritol sweetener. Add blueberries and sliced strawberries if desired.
Notes
This recipe makes 8 three inch pancakes. To make Blueberry Filipino Keto Hotcakes, add the batter to the pan first, then add your blueberries.
Filipino Keto Hotcakes (9 Ingredients)
Combine almond flour, baking powder, erythritol, turmeric or yellow food coloring, olive oil, unsweetened almond milk, eggs, and vanilla extract in for a fluffy yellow Filipino pancake.
skillet
2 bowls
1 cup almond flour (blanched, superfine)
1 tbsp baking powder
1 tsp erythritol
1/4 tsp turmeric or yellow food coloring (the turmeric has no taste but adds a yellow color)
1 tsp oil (plus extra for frying) (extra virgin olive oil)
1/4 cup unsweetened almond milk
2 eggs
1 tsp vanilla extract
Make the batter
Combine dry ingredients in a bowl.
Combine wet ingredients in another bowl.
Add wet ingredients into dry ingredients. Mix evenly.
Let stand for 5 minutes (for a fluffier pancake).
Cook hotcakes
Heat oil on skillet on medium high heat.
Using a scooper, add batter to the pan.
Cook for 2 minutes and flip. Cook for another 1-2 minutes.
Filipino keto hotcakes can be served hot with butter and sprinkled with extra erythritol sweetener. Add blueberries and sliced strawberries if desired.
This recipe makes 8 three inch pancakes.
To make Blueberry Filipino Keto Hotcakes, add the batter to the pan first, then add your blueberries.
Air fried tofu, salad mix with romaine lettuce, purple cabbage, petite carrots, tomatoes, yellow onions, extra virgin olive oil, with avocado and hummus as dressing.
Recipe
Prep Time 7 minsTotal Time 7 mins Course SaladCuisine American
Optional: Microwave onions with olive oil to make them soft.
Air fry tofu for about 10 miuntes.
Add salad mix base, onions, olive oil, tomatoes, carrots to a salad bowl.
Cut avocado into slices or mash. Add hummus to salad.
Notes
Adjust ingredients and amounts according to your preferences. The olive oil, hummus, and avocado acts as a dressing.
Hello,
I hope you are healthy and well.
Try Trader Joe’s flavorful Cilantro Jalapeno Hummus for this keto salad!
You can marinade or season the tofu after air frying.
Tofu Keto Salad (Plant Based, No Dairy)
Air fried tofu, salad mix with romaine lettuce, purple cabbage, petite carrots, tomatoes, yellow onions, extra virgin olive oil, with avocado and hummus as dressing.
Coconut milk, fresh strawberries, and vanilla whey powder. Sweeten with erythritol and or vanilla extract. Add chia seeds and almond slice toppings.
Prep Time 5 mins Total Time 5 mins Course smoothie Servings 1
Equipment
Blender
Ingredients
1 cup coconut cream canned
1 cup strawberries fresh, whole, crown removed, can be frozen
1 scoop whey protein powder
Optional Ingredients
1 tsp vanilla extract
1 tbsp erythritol
1 tsp chia seeds
almond slices topping
Instructions
Combine all ingredients in a blender.
Add optional toppings if desired.
Notes
If the smoothie is too thick, add unsweetened almond milk. The whey protein powder I used contained 2g of sugar per serving. If you are using an unsweetened whey powder or protein powder, you may add 1 tbsp of erythritol or other alternative sweetener.
Hello,
I hope you are healthy and well!
Create this thick and creamy keto smoothie with strawberries, coconut cream, and whey powder.
Add additional toppings like vanilla extract, chia seeds, and almond slices.
Here are the main ingredients used in this recipe:
coconut cream – Trader Joe’s
strawberries
whey protein powder
Coconut Strawberry Keto Smoothie 3 Ingredients 🍓
Coconut milk, fresh strawberries, and vanilla whey powder. Sweeten with erythritol and or vanilla extract. Add chia seeds and almond slice toppings.
Blender
1 cup coconut cream (canned)
1 cup strawberries (fresh, whole, crown removed, can be frozen)
1 scoop whey protein powder
Optional Ingredients
1 tsp vanilla extract
1 tbsp erythritol
1 tsp chia seeds
almond slices (topping)
Combine all ingredients in a blender.
Add optional toppings if desired.
If the smoothie is too thick, add unsweetened almond milk.
The whey protein powder I used contained 2g of sugar per serving. If you are using an unsweetened whey powder or protein powder, you may add 1 tbsp of erythritol or other alternative sweetener.
Make Blueberry Chia Yogurt with melted blueberries, chia seed pudding, coconut cream or unsweetened almond milk yogurt, alternative sweetener, and sliced almond toppings.
Blueberry Chia Yogurt Low-Glycemic
Make this keto yogurt with low-glycemic blueberries.
Add coconut cream, which is naturally sweet but with less than 1 g of sugar (Trader Joe’s Coconut Cream).
Chia Seeds Fight Against Obesity
Chia seeds contain digested total proteins (DTP) that had an “anti-inflammatory and even an anti-adipogenic effect” according to researchers (1).
They proved chia seeds can prevent “against obesity and its associated inflammation” (1).
(1) Journal reference: Chia Seed (Salvia hispanica L.) Digested Total Protein Prevented Adipose Tissue Inflammation and Reduce Obesity Complications in Mice Fed a High-Fat Diet https://doi.org/10.1093/cdn/nzaa045_069
Pin Blueberry Chia Yogurt
Bon appetit!,
Bianca
See new video pins on soups, salads, and more by following my blog on Pinterest at biancasoriano1.
Blueberry Chia Yogurt Plant-Based Keto Dessert
Melted blueberries, chia seed pudding, coconut cream or unsweetened almond milk yogurt, alternative sweetener, and sliced almond toppings.
Mix plant-based cheese, Roma tomato, a plant-based burger, Romaine lettuce mix, sliced almonds, and choice of dressing for an American-style salad.
Recipe
Prep Time 5 mins
Total Time 5 mins
Course Salad
Cuisine American
Servings 1
Ingredients
5 oz romaine salad mix (chopped romaine lettuce, shredded purple cabbage, and shredded carrots)
1 medium-sized roma tomato sliced
1 plant-based burger sliced
a sprinkle of plant-based cheese shredded
a sprinkle of almonds sliced
2 tbsp plant-based ranch (or vinaigrette)
Instructions
Cook plant-based burger if needed.
Mix together ingredients in a large salad bowl.
Serve and enjoy!
Notes
Optional ingredients include sliced cucumbers (Persian) and sliced strawberries.
Author’s Note
Hey everyone!
I hope you all are happy and healthy.
Eat more whole foods like vegetables and berries (strawberry, blueberry, and blackberries) and consume more healthy fats (olive oil, avocados, coconut oils).
Follow my blog on Pinterest at biancasoriano1 and see new video pins on soups, salads, and more.
Bon appetit!,
Bianca
American-Style Salad (Plant-Based Keto)
This recipe may remind you of an American cheeseburger or hamburger.
This salad is perfect if you have no time to cook but want to eat something healthy fast.
Plus, it has a lot of veggies like romaine lettuce, shredded carrots, purple cabbage, and roma tomatoes.
Sprinkle the salad with plant-based cheese and sliced almonds and you are ready to go!
An English-inspired dish with beef or plant based meat, seasoned with bay leaves, tomatoes, garlic, salt, and pepper and topped with carrots, celery, and a hearty cauliflower mash.
Recipe
Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins Course Main Course Cuisine English Servings 4 people
Equipment
Blender
Pot
skillet
baking dish
Ingredients
Cottage Pie Filling
2 tbsp olive oil extra virgin
1 medium sized yellow onion minced
1 lb ground beef
1 tsp salt
1/4 tsp pepper
3 bay leaf
1 roma tomato diced (keep tomato juice intact)
1 cup beef broth low sodium
1 cup carrots minced
1 cup celery minced
Cauliflower Crust
1 cauliflower head cut into florets
1/2 cup heavy cream
1/2 cup parmesan cheese
1 egg
extra virgin olive oil spray
water
Instructions
1. Cook Pie Filling
Add olive oil to skillet on medium high heat
Fry garlic until browned, then add onions and cook for 2-3 minutes
Add beef, salt, pepper, bay leaves, and tomato to the skillet and mix. Cook until beef is brown, crispy, and no pink color remains.
Pour broth, carrots, and celery into skillet. Bring to a boil and turn off heat.
2. Create Cauliflower Crust
Fill the bottom of the pot with 1/2 inch water (don’t add too much). Steam cauliflower florets for 10 minutes on medium high heat until soft.
In a blender, combine cauliflower, cheese, heavy cream, and egg.
3. Cook Cottage Pie in Oven
Heat oven to 350F.
Transfer skillet contents to a baking dish.
Add cauliflower mixture on top of the pie filling. Spray with olive oil.
Bake for 30-35 minutes.
Add optional fresh herbs like parsley, cilantro, or dill.
Hello everyone,
I hope you enjoy this English inspired and keto friendly recipe.
You may modify it into a vegetarian dish by using plant based ground “beef”.
Keto Cottage Pie with Cauliflower Crust is a hearty and healthy dish that gives you vegetables, protein, and healthy fats.
Cottage Pie with Cauliflower Crust (Keto)
English inspired keto recipe with cauliflower mash and seasoned beef with carrots and celery.
Blender
Pot
skillet
baking dish
Cottage Pie Filling
2 tbsp olive oil (extra virgin)
1 medium sized yellow onion (minced)
1 lb ground beef
1 tsp salt
1/4 tsp pepper
3 bay leaf
1 roma tomato (diced (keep tomato juice intact))
1 cup beef broth (low sodium)
1 cup carrots (minced)
1 cup celery (minced)
Cauliflower Crust
1 cauliflower head (cut into florets)
1/2 cup heavy cream
1/2 cup parmesan cheese
1 egg
extra virgin olive oil spray
water
1. Cook Pie Filling
Add olive oil to skillet on medium high heat
Fry garlic until browned, then add onions and cook for 2-3 minutes
Add beef, salt, pepper, bay leaves, and tomato to the skillet and mix. Cook until beef is brown, crispy, and no pink color remains.
Pour broth, carrots, and celery into skillet. Bring to a boil and turn off heat.
2. Create Cauliflower Crust
Fill the bottom of the pot with 1/2 inch water (don't add too much). Steam cauliflower florets for 10 minutes on medium high heat until soft.
In a blender, combine cauliflower, cheese, heavy cream, and egg.
3. Cook Cottage Pie in Oven
Heat oven to 350F.
Transfer skillet contents to a baking dish.
Add cauliflower mixture on top of the pie filling. Spray with olive oil.
Bake for 30-35 minutes.
Add optional fresh herbs like parsley, cilantro, or dill.