Tag Archives: featured

Raspberry White Chocolate Cheesecake (Low-Carb, Sugar-free & Gluten-free)

This silky smooth cheesecake that is both tangy and sweet is a sure crowd pleaser. Don’t expect to have any leftovers for the next day if you’re serving this at a party. It will be devoured. Every. Last. Inch.

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Ingredients

Cheesecake

  • 908g  high-quality cream cheese (or 4 packages of cream cheese)
  • 1 cup sour cream
  • 3/4 cup Sweetener (I use Swerve)
  • 1/3 cup KZ Clean Eating Sugar-Free White Chocolate Vanilla, melted & at room temperature
  • 4 eggs, room temperature
  • 1 Tsp vanilla

Crust

  • 1 1/2  cup almond flour
  • 5 Tbsp butter, unsalted & melted
  • 4 Tbsp sweetener

Topping

First cover the bottom of the springform pan with  2 layers of aluminum foil. Take a large roasting pan and fill it with hot water till about an inch and a half deep. Preheat your oven to 350F.

Mix all ingredients for the crust in a bowl. In a buttered spring form pan, press down the crust until it is packed down. Cook this for 10 minutes directly in a 350F preheated oven.

While the crust is cooling, in a large bowl, beat together all ingredients for the cheesecake except the eggs. Once the mixture is smooth, beat in one egg at a time until just mixed. Pour the batter for the cheesecake into the now cool crust and place springform onto the roasting rack of the water bath. Bake at 350F for 50 minutes. Turn off the heat and let the cake sit in the turned off oven for 10 more minutes.

Let the cake cool completely and then top with toppings. I topped it with my sugar-free strawberry jam, then fresh strawberries and drizzled on the sugar-free white chocolate vanilla.

Serve cold & enjoy!

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Tip

  • To prevent cracks, do not overcook the cheesecake! Cook till outer rim of cheesecake is slightly puffy and firm while the middle still jiggles a little.
  • To further prevent cracking, allow the cake to cool gradually
  • The water bath technique allows for a better silky texture without the cracks

Bacon Bombs (Gluten-free & Low-Carb)

As you all know if you’ve been following me for a bit, Emily from Low Carb Genesis has been visiting from the UK! We’ve been having a blast exploring the city and all the awesome things it has to offer. We ended up at this cute little restaurant/café called Le Bon Vivant. Emily ordered the special “Bacon bombs”, which basically comprised different ground meats all wrapped in bacon and then BBQ sauce.

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They were absolutely delicious but it got me to thinking… How could I make these keto-friendly? As meaty as they were, they still contained bread crumbs and were coated in sugary BBQ sauce. I also couldn’t stop thinking about how yummy these would be with some cheese.. and that’s how this recipe kind of came about. These bacon bombs are a much healthier option, being both gluten-free and low-carb.

Ingredients:

  • 250g of Mozzarella cheese, cubed
  • 900g of ground meat (I used a mixture of pork and beef)
  • 1/4 cup of Parmesan, grated
  • 2 eggs, whole
  • Oregano, to taste
  • Salt & pepper, to taste
  • 1 package of bacon

Method:

In a large bowl, mix the ground meats, the eggs and parmesan. Do not over mix or you’ll get tough burgers! Add in oregano, salt and pepper and mix a bit more. Make a little meat patty (approximately the size of your palm), place a cube of cheese in the middle and wrap the meat around the cheese. Make sure the ball is perfectly round and then wrap a strip of bacon around the ball.

Use a tooth pick or wooden skewer to keep the bacon around the meatball during cooking. Repeat for all remaining meat. Grill meat balls for about 15-20m (depending on size of balls) on the upper shelf so they do not get direct heat and burn.

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Make sure to cut one ball open to ensure that the meat has been properly cooked prior to consumption. Garnish with chopped fresh green onions if desired and serve with mustard or LCHF friendly BBQ sauce.

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Serves 8 (with the serving size being two balls each).

Bon appétit my Keto friends!

5 Inspiring LCHF Success Stories

Since starting this blog, I’ve had the pleasure of meeting tons of inspiring people & getting to hear their stories through different forms of social media. At the request of some of my readers, here I have compiled some of, what I believe, are the most uplifting and heart-felt success stories on their LCHF journey.

Anna’s Story

“I used to be a food addict, always wanting to eat. There are a few things that I did because of this, that I’m not proud of. […] LCHF helped me change that.” – Anna

Anna's Before & After

Hi, my name is Anna and I’m a 25 year old, former sugar-addict. As of 2009, I decided to change my life for the better and go LCHF. My food blog Anna’s LCHF is a place where I hope to inspire people with my story and to encourage them to live a sugar-free, healthy life.

Before LCHF, I used to be a food addict, I always wanted to eat. There are a few things that I did because of this, that I’m not proud of. One of these incidents was when I screamed at my boyfriend for not buying me ice cream. When we went to movies, 9 out of 10 times, I’d finish the confectionaries prior to the movie even beginning and then would be enraged when I ran out of candy. I always needed (yes, needed) a little evening snack. I could easily eat a whole bag of chips, followed by ice cream and candy alone. My boyfriend used to buy things I didn’t like just so he also could have some (like licorice and salt & vinegar chips). It got to the point where I was obsessed with always eating something and always focusing on food/snacks. LCHF helped me change that.

My mother first introduced me to LCHF in 2009. Within a short period of time, my mother, a once curvaceous & larger woman, became thin and healthier! Heck, I wanted to do that too! Who wouldn’t? Since then, I’ve been following an LCHF or low-carbohydrate, high fat lifestyle on and off. Every time I excluded sugar, I always felt better. I have to say, I’m very proud of myself. I did this all on my own by changing my diet and with no exercise. It just goes to prove that nutrition is more important than exercise when it comes to weight loss. 

I’ve now been sugar-free since November 2011 and have lost a total of 47.7lbs. This way of eating makes me feel great and I plan on staying like this for the rest of my life. If I can do it, so can you <3.

Find Anna on her blog or on her Instagram to hear more!


Derek & Telaine’s Story

“Living an LCHF lifestyle has changed our lives forever!” – Derek & Telaine

Derek & Telaine's before and after

Derek & Telaine are an LCHF power couple based in Australia that run one of the largest LCHF Facebook groups in the LCHF community called The Low Carb High Fat group. When they aren’t busy blogging, creating podcasts and trying to save the world from all the ‘carbage’ out there, they are parents to 3 beautiful boys. Derek is also quite the musician. You can take a listen to his musical prowess here.

Derek says:

After 34 years of eating a Standard Aussie Diet, I reached my heaviest (recorded) weight of 143kgs or 315.3lbs. I decided I needed to change for my own health and so I could be there for my family.

In September 2013, I began researching various diets, exercise programs and weight loss methods. I had tried so many in the past but my will power could only sustain me for so long. Inevitably I would end up throwing it all in and gaining back any weight lost along with interest. I was determined to find the best path to optimum health and weight loss. I decided I would not YoYo again. If I was to start a ‘diet’ it needed to be sustainable for life. After much reading, I decided a Low Carb, High Fat diet made the most sense to my scientific brain. I went all in on Dec 30th, 2013 and had high hopes but even the results took me by surprise!

Within the first two weeks, I had noticed major changes in my well-being:

  • I felt more focused and alert
  • I was able to sleep at night and wake rested and refreshed
  • Eczema had healed up
  • Heart burn and indigestion was gone
  • Dizzy spells stopped
  • My weight had begun to drastically reduce
  • Inflammation in my body had gone down
  • I was no longer angry

Overall, I was just feeling amazing! I was so excited that this lifestyle really did everything I had read about and decided I wanted to help as many people as possible discover this way of eating. A health revolution to see every individual live to their health potential and really enjoy LIFE. In March 2014, my beautiful girl Telaine, decided (of her own accord) to join me on this adventure. Before LCHF, she suffered from insulin resistance, inflammation of the liver, depression, anxiety, fatigue, headaches, extreme swelling, dizziness, panic attacks, vomiting and eczema. I am so happy she did because she’s no longer on any medications, her blood sugar is stable and she’s the happiest, healthiest and most energetic version of her! Her support has made a world of difference to me and our family.

After 10 months eating and living an LCHF lifestyle I saw my weight drop below 100kgs for the first time in my adult life. I went from wearing 5XL – 7XL shirts down to being able to shop at regular stores and fit comfortably into a size Large.

Between Telaine and I, we have lost over 114kgs (250lbs)  since our heaviest and the weight has stayed off! Living LCHF keeps us healthy and full of energy.

I have never felt so energetic, healthy and alive in my life and I’m positive  you can experience success living an LCHF lifestyle as well.

Find out more about Derek & Telaine by following their blog or on their Facebook page


Lilli’s Story

“I will never return to a diet filled with sugar, white flour or starch.
[…] In total, I’ve lost 60 kilograms and I’m not looking back!” -Lilli

LilliHi, my name is Lilli and I wanted to live longer for my family. I’m a recovering food addict and following a low-carb diet changed my life.. 60kg down and still going strong!


I started my journey three years ago. Obesity has affected my whole life, and it peaked after  two pregnancies. I weighed 140 kg (308.6lbs) and had many aches. My knees, back and joints were painful and I began to understand that I had to do something with my lifestyle. Not to be dramatic, but occasionally, the pains & weight felt like it was going to kill me.

Through an acquaintance, I was introduction to a low carb diet. So I decided to try. What was the worst that could happen? I had tried a lot of different quick fixes that failed, maybe low carb was the key.

First step was cutting the flour, sugar, starches and fruits that I normally ate. I also began reading the labels in stores for carb count. 

I got fast results, which encouraged me to continue so I started exercising. I’ve always heard that you should take everyday choices about physical activity. For example, using stairs instead of the elevator or walking instead of driving. However, I didn’t want to be sweaty when I got to where I was going. Instead, I found physical activity that I liked, such as aerobics, light jogging, cycling, etc. and did those on my free time.

After one year, I had lost almost 40 kgs and became more active. Over the next two years, I worked on figuring out a low-carb lifestyle that I could live with for the rest of my life. I played around with low-carb eating, ketosis and high carbohydrate days, to figure out what effect they had on my body.

Today, I’ve found happiness in a different form. I feel good in my own body. Low-carb changed my life forever. There are many paths to a healthier life but, this was the solution that worked for me. I will never return to a diet filled with sugar, white flour or starch.
I am grateful to everyone who has contributed to motivate and teach me about low-carb. In total, I’ve lost 60 kilograms and I’m not looking back.

Find out more about Lilli by following her Instagram page.


Laura’s Story

“Since following a LCHF diet and cutting out certain foods (eggs, gluten, dairy), certain symptoms have disappeared completely, namely foot drop, numbness in my left calf and foot, numbness in my left hand and brain fog.”

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Hi my name is Laura and I’m a bit of a fitness and Gym junkie with a passion for food and health.

I was diagnosed with MS five years ago, which brought me to do my own research into different diets that could hopefully improve my symptoms. I initially started to modify my diet and followed a Paleo diet, which then turned into LCHF after reading Dr Terry Wahls and more recently Dr Sarah Ballantyne, who really was a revelation to me.

I’m blessed to be married to a man who also has MS, so following the same diet together, really is a relief as this diet/lifestyle could be a bigger challenge if my partner did not fully understand the difficulties and challenges daily life throws at me.

Since following a LCHF diet and cutting out certain foods (eggs, gluten, dairy), certain symptoms have disappeared completely, namely foot drop, numbness in my left calf and foot, numbness in my left hand and brain fog. Family and friends were initially a BIG challenge as they had the attitude of “a little won’t do you any harm!” but in fact, it does! My colleagues, who don’t know I have MS, I’m sure they think I have an eating disorder or just neurotic about being “healthy” or paranoid about putting on weight, as I ALWAYS have my family sized cool bag with my prepared meals with me at all times! But being different doesn’t bother me at all, never has, in fact it always makes other people defensive about what they eat. I never force my view of eating onto other people, but people’s reaction to how I eat always surprises me!

Find out more about Laura by following her Instagram page.


Martina’s Story

“Like so many other people, I was convinced that eating less and exercising more is the best approach for staying healthy and slim. I was wrong.” – Martina

I’m Martina and I’m a health and food blogger living in the UK. I hold a degree in Economics and worked in Finance, but I’ve always been passionate about nutrition and healthy living.

For many years I followed what I perceived to be a balanced diet to manage my weight and stay healthy. Just like most health conscious people, I watched my calorie intake and chose low-fat and whole-grain products. I avoided foods high in saturated fats and cholesterol, and I exercised up to six times a week to keep extra pounds off. Like so many other people, I was convinced that eating less and exercising more is the best approach for staying healthy and slim. I was wrong.

In 2011, I started having fatigue issues and found it hard to maintain a healthy weight. I was finally diagnosed with Hashimoto’s hypothyroidism. I soon realized that I wouldn’t be able to maintain a healthy weight unless I changed 
my eating habits. After doing my own research, I started following a low-carb, paleo/ primal diet.

I’ve been following a low-carb diet for over 4 years and I haven’t looked back since. I finally have my health condition under control, I no longer count calories and have more energy than ever. I used to exercise to burn extra calories but now I only exercise to feel good and stay healthy. What I realized is, once you make the decision to go low-carb and commit to it, you’ll soon stop missing sugar and grains, and you’ll enjoy eating whole foods without having to deal with sugar cravings.

KetoDiet is an ongoing project I started with my partner in
 2012 and includes The KetoDiet Cookbook and the KetoDiet apps for the iPad and iPhone. When creating recipes, I don’t focus on just the carb content: You won’t find any processed foods, unhealthy vegetable oils, or artificial sweeteners in my recipes. So come say hi at KetoDietApp.com/blog!

Find out more about Martina by following her Instagram page, Facebook Page, Pinterest, Twitter & Blog.

Crispy Pork Belly (Gluten-Free, Keto & Paleo)

Pork Belly thinly sliced (before pan-sear)
Pork Belly thinly sliced (before pan-sear)

Ingredients

Pork Belly

  • 2lbs Pork belly
  • 1 cup salt*

*Do not worry about this large of a quantity. It comes off later as a 1 piece crust so you do not end up consuming this much salt.

Marinade

  • 2 cloves of garlic, chopped
  • 1/4 cup Tamari or Coconut Aminos (Paleo option)
  • 1 Tbsp Balsamic Vinegar
  • 1/3 cup Olive oil
  • Salt & Pepper, to taste

Directions

In the bottom of a roasting pan (with rack removed), mix all ingredients for the marinade together. Place pork belly in marinade with meaty section in contact with the marinade. Do not let the skin get wet (it should be outside the marinade). Refrigerate for a day or longer. Remove the pork belly from the marinade, pour the marinade into a container for reuse (just refrigerate) and fill the roasting pan with about 1in of water. Place rack over the water and put the pork belly on the rack. [Make sure the pork belly is level. If the surface of the skin is uneven, it will result in sections that are burnt and others that are undercooked.] Cover the pork belly with the salt. Preheat oven to 350F and bake for 40-45 minutes. Remove pork belly from the oven, the meat should be cooked by this point. Remove salt crust (it should come off as one layer). Preheat the oven to 465F and bake the pork belly for 25-30 minutes or until the skin begins to crisp up and bubble. If the skin is not completely bubbled by this point, broil for 1-2 minutes but watch closely.

Slice pork belly width-wise into thin strips and pan sear until golden brown on each side of the slice. (Side note: If you’re making the pork belly to be eaten later in the week, I like to stop at this step. I just leave the thinly sliced pieces in the fridge in a container and then when it comes time to eat, I just pan sear the pieces I plan on eating.)

Pork Belly - the final product
Pork Belly – the final product

N.B. I like to pair this with homemade basil & parmesan pesto or a soft camembert cheese. Nom nom!

Bon Appétit my Keto friends!

Cooking method inspired by: http://kirbiecravings.com/2014/08/crispy-golden-pork-belly.html

Shakshuka (Gluten-free, Low-Carb, Whole30, Paleo)

Shakshuka is a popular mid-Eastern dish traditionally served with bread. It is a dish of poached eggs in spicy, tomato sauce. The eggs pair perfectly with that hot, seasoned tomato sauce. Not only is the breakfast dish lowcarb, it is also paleo and whole30 approved.

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Shakshuka

Ingredients

  • 1 Onion, chopped
  • 2 Cloves garlic, chopped
  • 1 Bell pepper, chopped
  • 1Tbsp cumin
  • 1Tbsp chili flakes
  • Cracked pepper, to taste
  • Salt
  • 3/4 cup Tomato sauce, sugar-free
  • 1/4 cup Cherry tomatoes, chopped
  • 3-4 Eggs
  • 1/4 cup Coriander, fresh & chopped
  • 1Tsp Ghee/butter (if not paleo)

Directions

In a deep pan, add the ghee and let it melt. Add the onion and garlic to the pan on medium heat and let cook till fragrant. Then add the bell pepper and the tomatoes, let cook till soft (see Instagram video if you’re unsure). Season with cumin, chili flakes, salt and cracked pepper. Add the tomato sauce and let reduce till thick. Add the eggs on top of the sauce and let cook. (The whites will start to bubble). Once almost cooked, cover the pan for a couple of minutes until the rest of the whites are cooked. Remove from heat and add the coriander on top. Enjoy! If you are not whole30/paleo, serve with cheese chips!

Bon appétit my Keto friends!

Serves 2.