Leigh

Keto chocolate avo pudding

Posted on by Leigh

Keto chocolate avo pudding

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Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 228kcal

Ingredients

  • 2 avocados
  • 60 g unsweetened cocoa powder
  • 60 ml coconut milk
  • 60 ml almond milk
  • 60 g powdered erythritol or your preferred keto sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional toppings for garnish

  • whipped cream
  • chopped nuts
  • raspberries

Instructions

  • Cut the avocados in half, remove the pit, and scoop out the flesh into a food processor or blender.
  • Add the unsweetened cocoa powder, coconut milk, almond milk, powdered erythritol (adjust the amount to your desired level of sweetness), vanilla extract, and a pinch of salt to the avocados.
  • Blend everything together until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
  • Taste the mixture and adjust the sweetness if necessary by adding more powdered erythritol.
  • Once the pudding is smooth and sweetened to your liking, transfer it to serving bowls or glasses.
  • Cover and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
  • Before serving, you can garnish your keto chocolate avocado pudding with whipped cream, chopped nuts, or fresh raspberries if desired.
  • Enjoy your delicious and healthy keto chocolate avocado pudding!
Nutrition Facts
Keto chocolate avo pudding
Serving Size
 
1 Serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
180
mg
8
%
Potassium
 
748
mg
21
%
Carbohydrates
 
33
g
11
%
Fiber
 
12
g
50
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
147
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
53
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Bacon Cauliflower Fried Rice

Posted on by Leigh

Bacon Cauliflower Fried Rice

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 280kcal

Ingredients

  • 400 g cauliflower florets
  • 150 g bacon diced
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 1 carrot diced
  • 1/2 cup frozen peas
  • 2 eggs beaten
  • 2 tbsp soy sauce (adjust to taste)
  • 1 tbsp vegetable oil
  • salt to taste
  • ground pepper to taste
  • Green onions chopped (optional)

Instructions

  • Wash the cauliflower and cut it into florets.
  • Use a food processor to pulse the cauliflower florets until they resemble rice grains. You can also use a box grater to grate the cauliflower into rice-like pieces.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the diced bacon to the hot skillet and cook until it becomes crispy. Remove some of the excess bacon fat, leaving about 1-2 tablespoons in the skillet.
  • Add the minced garlic, chopped onion, and diced carrot to the skillet. Sauté for about 3-4 minutes until the vegetables become tender.
  • Push the vegetables and bacon to one side of the skillet, creating an empty space. Pour the beaten eggs into the empty space and scramble them until they are cooked through.
  • Mix the scrambled eggs with the vegetables and bacon.
  • Add the cauliflower rice to the skillet and stir-fry everything together for about 5-6 minutes until the cauliflower rice is cooked and slightly browned.
  • Stir in the frozen peas and continue to cook for another 2-3 minutes until the peas are heated through.
  • Season the fried rice with soy sauce, salt, and pepper. Adjust the soy sauce to taste.
  • Garnish with chopped green onions if desired.
  • Serve the Bacon Cauliflower Fried Rice hot as a delicious low-carb alternative to traditional fried rice.
    Enjoy your Bacon Cauliflower Fried Rice in metric measurements!
Nutrition Facts
Bacon Cauliflower Fried Rice
Serving Size
 
1 Serving
Amount per Serving
Calories
280
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
8
g
Cholesterol
 
107
mg
36
%
Sodium
 
832
mg
36
%
Potassium
 
550
mg
16
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
2827
IU
57
%
Vitamin C
 
59
mg
72
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sourdough bread

Posted on by Leigh

Sourdough bread

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Prep Time: 3 hours
Cook Time: 45 minutes
Resting Time: 15 hours
Servings: 10 slices
Calories: 217kcal

Ingredients

  • 400 g active sourdough starter (100% hydration)
  • 500 g bread flour
  • 10 g salt
  • 300 g water (room temperature)

Instructions

Day 1: Prepare the Sourdough Starter

  • In a mixing bowl, combine 100 grams of mature sourdough starter with 100 grams of bread flour and 100 grams of water. Mix until it forms a sticky dough.
  • Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 8-12 hours or until it has doubled in size. This is your active sourdough starter.

Day 2: Make the Dough

  • In a large mixing bowl, combine 500 grams of bread flour and 10 grams of salt.
  • Add 400 grams of the active sourdough starter and 300 grams of water to the dry ingredients.
  • Mix everything together until you have a shaggy dough.
  • Cover the bowl and let it rest for 30 minutes to 1 hour. This step, called autolyse, allows the flour to hydrate and makes it easier to work with.
  • After the autolyse, perform a series of stretch-and-folds. Wet your hand, reach under the dough, stretch it up, and fold it over the top. Repeat this process several times, rotating the bowl as you go. This helps develop gluten.
  • Cover the bowl and let the dough bulk ferment for about 3-4 hours at room temperature. During this time, perform a set of stretch-and-folds every 30 minutes for the first 2 hours.
  • After bulk fermentation, lightly flour your work surface and shape the dough into a round loaf. Place the shaped dough into a well-floured proofing basket, seam side up.
  • Cover the basket with a clean kitchen towel and let it proof at room temperature for about 1-2 hours, or until it has visibly expanded and feels lighter to the touch.

Day 3: Bake the Bread

  • Preheat your oven to 230°C (450°F). Place a Dutch oven or heavy oven-safe pot with a lid into the oven as it preheats.
  • Once the oven is preheated, carefully remove the hot pot. Place a piece of parchment paper in the bottom to prevent sticking.
  • Gently invert the proofed dough onto the parchment paper so that the seam side is now down.
  • Score the top of the dough with a sharp knife or razor blade to allow for controlled expansion during baking.
  • Place the lid on the pot and put it in the oven. Bake covered for 30 minutes.
  • Remove the lid and continue baking for an additional 15 minutes, or until the bread is deep golden brown and has a hollow sound when tapped on the bottom.
  • Remove the bread from the oven and cool it on a wire rack for at least 1 hour before slicing.
    Enjoy your homemade sourdough bread!
Nutrition Facts
Sourdough bread
Amount per Serving
Calories
217
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.1
g
Sodium
 
391
mg
17
%
Potassium
 
50
mg
1
%
Carbohydrates
 
44
g
15
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
7
g
14
%
Vitamin A
 
1
IU
0
%
Calcium
 
9
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Potato salad

Posted on by Leigh

Potato salad

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Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6 people
Calories: 438kcal

Ingredients

  • 1 kg potatoes
  • 200 g mayonnaise
  • 100 g sour cream
  • 2 tbsp Dijon mustard
  • 1 small red onion finely chopped
  • 2 celery stalks finely chopped
  • 3 hard-boiled eggs chopped
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste

Instructions

Boil the Potatoes:

  • Wash and scrub the potatoes, leaving the skins on for extra texture and flavor.
  • Cut the potatoes into bite-sized chunks.
  • Place the potato chunks in a large pot, cover them with cold water, and add a pinch of salt.
  • Bring the water to a boil and cook the potatoes for about 10-15 minutes, or until they are fork-tender but not mushy.
  • Drain the potatoes and let them cool to room temperature.

Prepare the Dressing:

  • In a large mixing bowl, combine the mayonnaise, sour cream, white wine vinegar, and optional Dijon mustard.
  • Season the dressing with salt and pepper to taste.
  • Mix the dressing until it's well combined.

Assemble the Salad:

  • Once the potatoes have cooled, add them to the bowl with the dressing.
  • Add the chopped red onion, celery, hard-boiled eggs, and fresh parsley to the bowl as well.

Mix and Chill:

  • Gently fold all the ingredients together until the potatoes are evenly coated with the dressing and the other ingredients are well distributed.
  • Taste the salad and adjust the seasonings if needed by adding more salt, pepper, or vinegar.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.

Serve:

  • Remove the potato salad from the refrigerator when you're ready to serve.
  • Garnish with extra chopped parsley if desired.
  • Enjoy your delicious homemade potato salad!

    This recipe should yield approximately 6-8 servings. Adjust the quantities to suit your needs.

Nutrition Facts
Potato salad
Amount per Serving
Calories
438
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
8
g
Cholesterol
 
117
mg
39
%
Sodium
 
316
mg
14
%
Potassium
 
806
mg
23
%
Carbohydrates
 
32
g
11
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
383
IU
8
%
Vitamin C
 
36
mg
44
%
Calcium
 
62
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.