These tasty tuna cakes are so flavourful. The celery gives them a nice little crunch.
Tuna cakes with spicy Mayo
Ingredients
6 cans of 170g tuna, drained well
1 1/2 cup mayo (preferably homemade)
1 egg, large
1 cup almond flour
1 cup celery, finely chopped
1 cup fresh parsley
1/2 cup onion, finely chopped
6Tbsp Sriracha
2 Tbsp Basil or Dill
Salt & pepper, to taste
Coconut oil to fry patties in
Dipping sauce
Mayo & sriracha combined
Combine all ingredients (except the coconut oil). Refrigerate for 30 minutes. Form patties using your hands. In a skillet, add the coconut oil and fry patties.
As always, if you try one of my recipes, I’d love to hear what you think about it/see your recreations. Use the hashtag #jesspaigelchf so I can see 🙂
Tip
Patties are quite fragile so wait until one side is crisp before turning.
Refrigerating the mixture makes it easier to form the patties with your hands.
This is an easy, peasy meal that can be put together in under 30 minutes — great for meal prep, breakfast, lunch or even a quick supper. It’s also a great way to finish of any leftover veggies or meats that you have in the fridge
Ingredients
1/2cup Cheddar cheese, grated
1/2 cup White mushrooms, chopped
1 small Onion, diced
1 Roma tomato, diced
1/4 cup Broccoli*
12 Eggs, scrambled
3-4 tbsp Cream (without carrageenan, if possible)
2-3 strips of Bacon, chopped
Salt & pepper, to taste
*feel free to add whatever veggies you have around
In a large skillet or baking pan, cook up the chopped bacon. Remove the bacon from the skillet and add all the veggies. Toss till cooked and soft. Remove from heat and let cool. While veggies cool off, whisk eggs with cream and salt & pepper to taste. Pour egg mixture on top and with a fork, move the veggies around so the egg get in between the cracks. Sprinkle the chopped bacon and grated cheese on top and bake in preheated oven at 350F for 30 minutes.
Tip
Make this in a large skillet that is oven safe so you don’t have to wash too many dishes
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.
Ingredients
Cheesecake
908g high-quality cream cheese (or 4 packages of cream cheese)
Sugar-free KZ Clean Eating White Chocolate Vanilla drizzle
Fresh Raspberries
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!
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
This is by FAR my favorite recipe ever! Words cannot begin to describe how much I love this eggplant lasagna: cheesy, gooey, hearty and delicious. What is there not to like? to all you low-carbers, I STRONGLY suggest you try this one!!!
Prep time: Bake time: 20 minutes
Ingredients:
3 medium sized Eggplant, sliced
1 Onion, fried
Mushrooms
1 Small can Tomato sauce, low carb
1 container Cheese, cottage
500g Cheese, Cheddar or Mozzarella, grated
Parmesan
Olive oil
Wash the eggplant and cut off the ends, slice it into thin, lasagna-thick noodles and steam for 5 minutes. Coat each Eggplant slice with a bit of olive oil, salt and pepper and bake until soft at 350F. While that cooks, chop the onion and the mushrooms and fry in a pan. Add a bit of the tomato sauce to the pan with the mushroom-onion mix, to give it slightly pastey consistency.
**You can layer anything into the lasagna, usually I put in minced meat and/or bacon.
Layering:
Coat the bottom of the pan with a thin layer of pizza sauce, then eggplant, cheddar, onion-mushroom-tomato sauce mixture, another layer of eggplant, repeat. On the top, cover with cheese and parmesan. Cover with foil and place in the oven for 15 minutes at 400F and then put on broil without the foil for 5 more minutes.
At over 10$ for a small bag of almond flour, sometimes it is hard to fit that into our budgets, especially if you’re an undergraduate student (like myself). Today, I’m here to tell you that that will not stop you from being able to make your favorite decadent brownies. Yes, you heard that right. These beauties are not only easy to make, but they’ll also make your taste buds sing! I love these for lunches because there are so many temptations there.
Remember that if you are on Instagram and have tried my recipe, hashtag your pictures with #jesspaigelchf so I can see and share it with my other readers.
Flourless Brownies in the makingFlourless brownies
Ingredients:
1/4 cups cocoa powder, unsweetened
1/4 Tsp baking soda
1.5 cups butter, unsalted or coconut oil (paleo option)
1/2 Tsp salt
1.25 cups of erythritol or honey (paleo option)
**Stevia could also be used but the amounts of sweetener may vary, I have not tried it
3.5 oz of 90% chocolate (I used Lindt)
4 eggs, large
1/2 cup water, room temperature
1 Tsp Vanilla extract
1/2 cup – 1cup almonds, chopped
In a double boiler, melt the chocolate, butter and erythritol together. When mixed all together, add the eggs, water, cocoa powder, baking soda, salt and vanilla extract together. Blend with a hand mixer. Mix half of the almonsd into the batter. (The batter should be pretty wet). In parchment paper lined baking dish, pour the batter and add the remaining nuts on top. I used 2 loaf pans because I like my brownies thicker but you can just a 8x by 8x. Bake in a preheated oven at 350F for 20-30 minutes. Baking times may vary depending on your oven.
Serves 16.
Bon appétit my keto, paleo and low carb friends!
Nutritional info for 1 serving: 211 cals, 21.8g fat, 2.7g carbs with 1g of fiber and 0.6g sugar, 2.6g protein. Net carbs: 1.7g
