I know I know, I’m keto, I’m not, I’m low carb, I’m sugar free, I prefer paleo sometimes and now I’m baking wheat bread. I’m all over the place.
I’ll tell you what I am. None of the above. I believe you should eat what makes you happy, just be responsible.
Or maybe I’m cyclic keto? Bah, enough of these labels. This bread is yummy, not as bad as white sandwich bread from the market, and is full of healthy fats: chia seeds, sunflower seeds, quinoa, and sesame seeds.
I wanted roast chicken the other day. Then I wanted spatchcock chicken. Then, you know, since I have this little blog and all, I thought, let’s Korean-ize it!
Ok, let’s do this. First off, Serious Eat’s does an awesome article on spatchcock chicken. Check that out for more in-depth info.
NY Times also did a Roast Chicken 101 sort of deal and they include a little tutorial on spatchcock chicken. They do theirs with a knife.
Here it is! My huuuuuge “side” project, as I called it. It actually turned into the “main” project. Sugarfreegallery.com is a safe place where you will find refined-sugarfree and healthy carb recipes only.
Each post has it’s own permalink page so when it’s shared it’ll direct you back to the actual post and that post goes straight to the blogger’s post.
These bran muffins are sweetened with pureed raisins and erythritol. No refined sugar needed. It is suuuuuper sweet. Maybe even a bit too sweet. Now imagine that, no refined sugar in a bran muffin and it’s too sweet.
These are adapted from Nancy Silverton’s Pastries from the La Brea Bakery. I actually read about it from my two favorite bloggers: first at David Lebovitz and then at Alexandra’s Kitchen. I had been looking for a bran muffin for a looong time and when I accidentally stumbled onto it, twice, I had to try it and sugarfree-y(?) it.
That is a long title. I’m just gonna blast you with pictures because I can’t believe this is low carb.
And I’m the one that made them. That’s saying something. Actually, it turns out low carb cheesecake is very popular in the low carb and keto community. Yay for me.
Here’s a nice easy soup. It’s made with Anchovy Broth, some veggies that were past their prime, and tofu for protein. Traditionally, you’d eat this with rice and side dishes but I ate it for lunch with just kimchi and no rice. Lunch, dinner, breakfast…
Whoooo… it’s been a while. I forgot how I do this. I’ve been working on a side project: Check it out! Right before I stopped blogging I talked about going Ketosis, which I did for short amount of time, but I was miserable. The dude, on the other hand, is thriving on it. I grew up eating rice and home-cooked-from-scratch Korean Food. I need my home-cooked Korean meal once a week or I get sad and then I get HANGRY. I also need yummy carbs once a week or so. Whether it be baked goods, a nice cold Lager or …
These wings were one of the top 5 most ordered items at the restaurant. There was this one customer that asked me for the sauce recipe and I told her it was a secret. She was none too happy about the response. Well, customer, where ever you are, this one’s dedicated to you. Disclaimer: This recipe is not exactly what I sold but the taste is there. I’d have to dig up boxes to find my notes on the exact ingredient portions.. and I’m probably not doing that any day soon.
I have decided to go full on ketosis. What is ketosis? Simply put, it’s the state your body gets in when it’s burning stored fat. The only way to get into ketosis is to drastically cut out carbs so that your body will have to burn something stored for energy, rather than the incoming carbs. Now, this is just an ultra simple explanation of what ketosis is. I recommend reading more into it before just diving in head first. I have actually been on ketosis before in the past, I have read into it a good amount and experimented with …