Protein Sparing Tortillas With Egg White Protein Powder

I have made PSMF Egg White Wraps using fresh egg whites ( recipe will be posted soon). These Egg Wraps are make with Egg White Protein Powder. Can use these for the gyros or as tortillas, lasagna sheets etc! They are so quick to make and also delicious! These freeze very well. I make a big batch and freeze them. When required just defrost and use. 

Ingredients
550 grams Water Or Beef broth - I used water
80 Grams Gelatin - see notes
120 Grams Egg White Protein Powder
½ Teaspoon Pink Himalayan Salt

Method

In a blender jar add the water and sprinkle the gelatin over it and let is rest for a few minutes till it blooms for about 8 to 10 minutes. Then blend it well so that gets is mixed and well incorporated. Then add rest of the ingredients, purée until smooth and a bit frothy. Do not make the batter very frothy, it should just be mixed, even if there are lumps no worries they will smoothen when you make the wraps.

Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with olive oil spray and dab it with a paper towel. Pour 1/3 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. 

Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-45 seconds. Make sure the crepes do not brown at all.

Remove from pan and repeat with remaining batter.
Nutrition
Carbohydrates: Zero 

My Notes

Let the gelatin bloom or else it will no be incorporated well, when you make the wraps they will remain grainy.  When you eat them you can feel the grains/crunchiness as you eat and you will not like the taste of it.

Labels: Keto, Low Carb, PSMF, Egg White Powder, Homemade, International Cuisine, Egg White Tortillas

Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 

Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 

Keep the stock/ juice squeezed will use this for the gravy.

Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 

Let is form a nice soft dough.

Shape zucchini mixture into round kofta/balls.

Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  

Fry in batches till brown and cooked . Remove into a plate.

In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 

Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 

Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Poulet Fafa#EatTheWorld

Poulet Fafa is a French Polynesian chicken dish, which is an incredibly easy and delicious recipe. This dish gets it name Fafa, since fafa is taro leaves which is also called “Polynesian spinach”. This also makes a perfect low carb/keto dish.

Taro is rich in minerals, iron and calcium. Since taro/fafa leaves have an irritating effect on the throat, these must be cook for a long time in salted water to avoid a slight irritation on the tongue/throat after eating them ( in India we use tamarind to remove this irritation on the throat /tongue from the leaves). I added tamarind juice, salt to the water, then cooked the leaves, drained the water and then used the leaves in the dish.  

If taro leaves are difficult to find, then you can use spinach as a substitute. If you are using fresh spinach leaves then no need to boil them in tamarind & salt water. You can use this directly while making the dish. If using frozen spinach, thaw first, then squeeze dry before adding to the chicken. It is very easy dish to make

Serves 3
Ingredients
300 Grams Taro leaves (Fafa) or Spinach
1 Tablespoon Heaped Tamarind paste
3 Tablespoons Olive Oil
600 Grams Boneless Chicken Thighs
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Small Piece Ginger - minced
½ Cup Chicken Stock or Water - I used Chicken Stock
Salt & Black pepper powder to taste
1 - 2 Teaspoons Cornstarch or Arrowroot powder
1/3 Cup Coconut Cream **see notes

Method 

If using taro leaves, bring a large pot of water with the tamarind paste & ½ teaspoon salt to a boil. Add the taro leaves, reduce heat and simmer for 10 to 15 minutes. Drain and place them in ice cold water to stop the cooking process . Then squeeze them dry.
Heat the oil over medium-high flame in a large pot.
Brown the chicken on all sides in the hot oil and remove to a plate. 

Sauté the onion, garlic and ginger in the remaining oil until the onion is translucent.
Add back the chicken pieces and the chicken stock, salt and pepper to taste.
Reduce the heat to low and simmer, covered, for about 20 minutes. Add the taro leaves or spinach and simmer for another 15 minutes, or until the chicken is tender.
Stir the arrowroot powder into 2 or 3 tablespoons of cold water and then stir the slurry into the simmering sauce to thicken it lightly.

Stir in coconut cream to finish and serve over rice. I enjoyed this with cauliflower rice.

My Notes
Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Avoid shaking the can before you open it and you can skim it right off the top.
I used coconut cream powder, mixed 1½ tablespoons coconut cream powder in 1/3 warm water.

Labels: Chicken, Main course, French Polynesian, Eat The world, International Cuisine, Low Carb, Keto

                    

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's French Polynesian.

Check out all the wonderful French Polynesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Poisson Cru 

Culinary Cam: Dreaming of the Tropics with Chevrettes à la Vanille et Coco, Poisson Crû, and More Amy’s Cooking Adventures: Vanilla Bean Lemonade 

Sneha’s Recipe: Poulet Fafa

Keto Mini Blueberry Coconut Flour Pancakes#Foodieextravaganza

These breakfast or dinner style Keto Pancakes aren’t thin and eggy, and neither do they fall apart and taste delicious. I love my pancakes with a drizzle of maple syrup! Have this with my delicious Bullet Coffee and you're full.

I have used ¼ cup almond milk to make the batter. The almond milk used to make batter will vary in the size of eggs, so add milk little at a time to than nice semi thick batter. If your batter is too thin then the cooking time may vary. If you want these more sweet then increase the stevia powder, for me they were just right in sweetness.
The macros for these pancakes are fantastic.

Serving Size: 4 Pancakes - Net Carbs 6Grams
Makes 16 Mini pancakes
Cup Measurement - 250Ml
Ingredients
50 grams Butter - melted
1 Teaspoon Vanilla extract
6 Large Eggs
¼ Cup Almond Milk -coconut, macadamia or any will all work)
½ Cup Coconut Flour
¼ Cup Golden Flaxseed powder
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Stevia
1 Teaspoon Baking powder 
½ Cup Fresh Blueberries

Method

Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
In a another large bowl combine the coconut flour, flax seed meal, salt and baking powder well.
Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.

Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil. I used my mini pancake/uttappam pan. 

If you use a normal skillet they tend to spread. When the skillet is heated, using a ¼ measuring cup add the batter to the skillet. Place 3 -4 blueberries on top. 

Cook on medium low heat on first side for 3-4 minutes and then flip and cook till this is golden for about a minute.

Work in batches until all the batter has been used.

Serve immediately with desired toppings, such as sugar free syrup or pure maple syrup and additional blueberries.
Best stored in a zip top bag or air tight container in the fridge up to 1 week.

Labels: Foodie Extravaganza Party, Keto, Pancakes, Blueberry, Breakfast, Low Carb, International Cuisine, Healthy

• Blueberry Lemon Turnovers from Karen’s Kitchen Stories
• Fresh Blueberry Syrup from Food Lust People Love
• Grilled Pork Chops with Herbed Blueberry Sauce from A Day in the Life on the Farm
• Grilled Peach and Blueberry Salad from Palatable Pastime
• Keto Mini Blueberry Coconut Flour Pancake from Sneha's Recipe
• Oatmeal Spice Cake Mix Cookies with Blueberries from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Keto Coleslaw With Keto Thousand Island Dressing#SundayFunday

Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..!  So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious! 

2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing.

Ingredients

For The Dressing
1 Cup Mayonnaise
¼ Cup Sugar Free Ketchup
¼ Cup Sugar free Sweet Pickle - chopped
¼ Cup Sugar free Sweet Pickle Juice
1½ Tablespoon Minced Onion
1 Large Clove Garlic - minced
2 Tablespoons Red Bell Pepper , chopped - optional
1½ Large Hard Boiled Egg - pressed through a fine sieve
For The Salad

½ Medium Head Cabbage
1 Small Carrot
½ Cup Shredded Lettuce
2 Tablespoons Heaped Keto Thousand Island Dressing
Salt & Black Pepper to taste

Method  
For The Dressing

Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper ( I did not add), hard boiled egg in a mixing bowl and mix well to combine.  

Pace all ingredients in a blender and pulse until the ingredients are smooth. If you want a chunky dressing, then pulse it once or twice only. Store salad dressing in refrigerator and use within 7 days

For The Salad 

Mix all ingredients in the bowl and refrigerate for at least 30 minutes so that the flavors infuse. Serve cold.

Labels: Cole Slaw, Keto, Low Carb, Dressing, Carrot, Cabbage, Lettuce, Salad, Sunday Funday, International Cuisine   

• A Day in the Life on the Farm: BYO Chef Salad Bar 
• Karen's Kitchen Stories: Fennel, Red Cabbage, Goat Cheese, & Citrus Salad
• Sneha's Recipe: Keto Coleslaw with Keto Thousand Island Dressing 
• Culinary Cam: Lahpet Thoke (Fermented Tea Leaf Salad) 
• Cook with Renu: Marinated Fig and Mozzarella Salad
• Mayuri's Jikoni: Pasta & Sweet Potato Salad 
• The Mad Scientist's Kitchen: Pasta Salad 
•  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Mojito Cucumber Salad 
• Food Lust People Love: Tenderstem Broccoli (Broccolini) Potato Salad 
• Amy's Cooking Adventures: Vegetarian Greek Salad with Chickpeas  

Keto Wiener Beef Schnitzel#EatTheWorld

This is a easy keto/low carb Schnitzel recipe for crispy fried and seasoned beef steak.

This is a perfect recipe for one who has gluten intolerance. Using almond meal in the place of breadcrumbs, I was able to create a delicious (and healthy!) substitute for breaded schnitzel. 

Serves One
Ingredients
300 Grams One Big Undercut Beef Steak - flatten
½ Teaspoon Pink Himalayan Salt
½ Teaspoon White or Black pepper powder
½ Teaspoon Mustard sauce
1 Tablespoon Worcestershire Sauce - Sugar Free
1 Egg
½ Cup Almond Flour - to coat
Olive Oil For Frying

Method 
Lay down a  strip of plastic wrap or cloth on your kitchen countertop. Place beef piece on the plastic wrap or cloth, cover with another strip of plastic or cloth so the meat is sandwiched between two layers. Use a mallet to flatten the steak until it's ¼ inch thick. Season with salt, pepper and Worcestershire sauce. Refrigerate this for at least an hour or overnight.

When ready to fry, dip in beaten egg, then with almond flour. Pat the almond flour coating onto all visible sides of the steak, making sure there’s an even layer of coating over all the visible surfaces. Refrigerate the coated schnitzel for at least 30 minutes.
Pour oil into a skillet until it’s deep enough for shallow frying. Heat the oil slowly over medium. While oil is heating,
When the oil is hot (but not smoking or splattering), fry the coated steak until they are golden brown on both sides, for about 4 minutes per side.

After frying, set the schnitzel on a paper towel and pat them dry to soak off excess oil. Serve hot garnished with sliced cucumber and feta cheese with a sprinkle of black pepper powder. 

Labels: Eat the World, Schnitzel, Beef, Austria, Vienna, Keto, Low Carb, Almond Flour, Main course., International Cuisine, Serves One

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.

Check out all the wonderful Austrian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Sugarlovespices: Mini Sacher Torte, Viennese classic chocolate cake 

A Day in the Life on the Farm: Kasespatzle 

Palatable Pastime: Frankfurter Würstchen (Austrian Hot Dog) 

Amy’s Cooking Adventures: Viennese Kaiser Rolls 

Sneha’s Recipe: Keto Wiener Beef Schnitzel 

Pandemonium Noshery: Kaiserschmarrn - Austrian Torn Pancake 

Cultureatz: Styrian Potato Field Salad

Pressure Cooker Pork Dry#SundayFunday

Want something that is quick, then this is a recipe for you. For I have never made anything as simple and easy as this. No oil is added in this recipe. This is a one pot dish/meal.

Ingredients
1 Kg Boneless Pork - cut into cubes
Grind To Paste
1 Tablespoon Kashmiri Chilly powder
15 Cloves Garlic
2 " Piece Ginger
½ Teaspoon Heaped Black Pepper powder
12 Shallots
¾ Teaspoon Pink Himalayan Salt
¼ Cup Water
½ Teaspoon Turmeric powder
1 Tablespoon Heaped Vinegar - I used coconut vinegar

Method

Marinate the pork with the ground paste got one hour in the pressure pan itself.

After one hour place it on high flame and take one whistle. Reduce the flame to low and let is cook for 12 - 15 minutes. After 15 minutes switch off the flame and let the cooker cool. When it cools open the cooker and dry off the excess liquid in the cooker on medium high flame and the renders all the fat.

Switch off the flame and serve this as a side dish. Taste awesome.

Labels: Pressure Cooker, Pork, Side Dish, Sunday Funday, One Pot Meal, Gluten Free, Low Carb  

For Sunday Funday we are sharing sides dishes for barbecues.

• 45 Minute Hamburger Buns from Amy’s Cooking Adventures
• Avocado Salad with Fresh Herb Dressing from A Day in the Life on the Farm
• Carrot Apple Salad from Mayuri’s Jikoni
• Pressure Cooker Pork Dry from Sneha’s Recipe
• Quinoa Salad with Fennel & Garbanzo Beans from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Spaccatini Rolls from Karen’s Kitchen Stories
• Spinach Madeline Stuffed Potatoes from Food Lust People Love
• Sweet and Tangy Cucumber Salad from Palatable Pastime
• Sweet Potato and Fennel Fronds Salad from Cook with Renu