Miso Veggie Soup

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Different variations of the only breakfast I crave and want these days!

Miso Vegetable Soup

Ingredients

1 dashi bag or 4 tsps dashi stock powder

8 to 10 cups water

1 whole onion, halved and thinly sliced

⅓ cup miso paste (or more for a very rich broth)

1 sheet toasted seaweed, torn into small leaf sizes

1 thumb ginger, finely chopped

Any or as many as you like of the following veggies:

1 large carrot, sliced into medallions

¼ large daikon radish, sliced thinly

1 small sweet potato, diced

2 small bok choy, washed and separated or sliced Napa cabbage leaves

1 head broccoli, broken into florets

1 red, yellow, or orange bell pepper

1 bunch asparagus, cut into ⅓’s

Your choice of veg, but must be bite sized

Any one of the following proteins:

½ pound pork belly, thinly sliced

1 block firm tofu, diced

2 pieces salmon or other firm fish cut into fish finger size

3 chicken thighs, sliced

Toppings to choose from

Soft boiled eggs, halved

Fresh sprouts

Few leaves mint (very optional, it’s just I do love mint! )

Diced spring onions, chives or scallions

Roasted, dried crunchy, crispy onion (you can buy delicious varieties of this)

Toasted seaweed torn into small pieces

Toasted sesame seeds or black sesame seeds, or furikake if you have it

Drizzle of sesame oil

Drizzle of soy-sauce

Drizzle of Chilli oil

Shiritake zero carb noodles

Home made zero carb sugar sweet chilli sauce

Few tspns kimchi, if you dare 😉

How to make it:

1. Bring water to the boil in a large soup pot and add dashi bag or dashi stock powder

2. Add thinly sliced onion

3. Remove dashi bag after 5 minutes simmering

4. Add your veggies, make sure to add more water if you added too many veggies and adjust at the end by adding more miso

5. When veggies are cooked, add protein and let simmer until protein is cooked through

6. Add miso paste, diluting in a soup ladle in broth, stirring until dissolved and tipping into broth as dissolved (see photo)

7. Add torn seaweed, simmer 1 minute and serve into large bowl adding your choice of toppings

8. Breathe in deeply, relax and enjoy your delicious broth. Leftovers for two days unless you share!

I hope you try this. Use your imagination and make it your own delicious adventure! It’s healthy, filling, and full of flavour, or “umami”. Oh, add mushrooms if you like, I can’t as I’m deathly allergic to them.

Below are a few photos that I said I’d post from Japan. I went with our son, who was an amazing traveler to share with, and he made all the plans. We spent a few wonderful days in Tokyo then took the Shinkansen to Nagoya where a dream came true: Ghibli Warehouse park. Then a day in Osaka, back to Tokyo by Shinkansen for a few last wonderful days.

The people of Japan made our trip the lovely and incredible experience it was. I have never met such gracious, kind, serene, and friendly people. I thank you from the bottom of my heart and will never forget you.

Next time, photos of food we had in Japan. Thank you for being here. ❤️

Crunchy Kimchi Keto Salad

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Ingredients
3 large leafy green lettuce leaves (I used Romain)
1 shallot or spring onions/chives
½ cup kimchi of your choice
½ cup pickled cucumbers
1 avocado, sliced
1 soft boiled or poached egg
Feta cheese or any cheese you like
1 packet crushed keto taco crisps
3 tblspns avocado oil
Any other pickles you need to finish in your fridge!
Ground salt and pepper

Shred or slice the lettuce
Add the kimchi and other pickles
Drizzle over olive oil and toss
Top with sliced avocado, egg, shallot and cheese
Crush the tortilla chips and sprinkle over salad
Add seasoning
Top with any other veggies of your choice. I added hot buttered garlic asparagus.
Enjoy! Lots of crunchy chewy deliciousness. I make this when I have pickle jars I need to empty or when I’m craving kimchi.Thanks for being here today!

Veggie Thai Curry with Chicken Thighs

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Hello! Are you still here? I hope you have been well! It’s been a while, but life has been happening at a pace!

Veggie Chicken Thai Curry

Ingredients

  • 2 tblspn avocado oil
  • 1 large onion, sliced
  • 6 garlic cloves
  • 1 thumb-sized fresh ginger, match-sticked
  • 4 tblspn Thai curry paste (red or green is fine)
  • 4 tblspn fish sauce
  • 400ml can coconut milk
  • 1 cup water
  • 2 tblspn turmeric root and lemon grass paste (or sub ½ tsp turmeric with zest of ½ a lemon)
  • 2 chicken thighs, sliced (optional)
  • ⅓ cup smooth peanut butter
  • ¼ Napa cabbage (or any type, bok choy too)
  • 1 sweet potato, peeled and diced or 1 daikon radish to cut on carbs
  • 2 celery sticks, diced
  • ⅓ of a head of cauliflower flowerettes
  • 12 baby tomatoes
  • 2 small carrots, cut into medallions
  • ANY veggie alternatives you’d like to add
  • 2 diced chillies

To serve
1 lime, sliced into wedges and fresh cilantro

Drizzle of Chilli oil, sesame oil too!

Low carb noodles, I use Shiritake

Method

1. Add sliced onions to heated oil in a deep saucepan over a medium heat and cook for 5 mins.

2. Add the garlic cloves and finely sliced fresh ginger. Cook for a few minutes and until your veggies are fragrant.

3. Add Thai curry paste, the smooth peanut butter and I added about 4 tblspns pad Thai sauce.

4. Add the can of coconut milk and an additional can of hot water, and fish sauce. Stir.

5. Add your prepped veg.

6. Bring to the boil then add your sliced chicken, tofu or whatever protein you choose.

7. Turn down the heat and simmer, uncovered, for 35 mins or until the veggies and chicken is cooked through.

8. Lastly, top off with another touch of any of the Thai seasoning to give it extra zest!

9. Serve over low carb noodles. I toss a bit of sesame oil into mine.

Optional toppings: Thai basil, bean sprouts, squeeze of lime, fresh mint, crunchy onions

Watch out for Thai chili oil!

It’s been a long time since I posted. I had an extended trip to the southern hemisphere to be with my Mum towards the end of last year. She has since recovered remarkably well I’m thankful and happy to say and just celebrated her 92nd birthday. Happy Birthday, Mum! 💐🥳

Then, I had a “dream trip” with my son to Japan. My next post will be of Japan and photos of food and a few sights we saw. I was so sad to leave. It was an adventure of a lifetime and I would go back in a heartbeat. The people are so kind, helpful and friendly and it’s a beautiful country.

I hope you are doing very well, and are healthy and happy. It’s spring here … and I’m ready for it!


Spring apron! Thank you Alona, I love it. ❤️

Naked Spring Roll Pork Stir Fry

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I miss Spring Rolls. That wrapped crunchy goodness! Here’s a little recipe of what (probably) goes in them… and a little bit extra…without the roll.

Ingredients

  • 1 onion
  • 6 cloves of garlic
  • 2 tablespoons avocado oil
  • 1 lb/500g ground pork
  • ½ a cabbage, green or red
  • 2 red bell peppers
  • 1 carrot, grated
  • 6 radish
  • 4 green spring onions
  • 1 sprig of mint and a few sprigs of cilantro and parsley
  • ½ a lime
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp 5 Spice
  • 1 tblspn sweet Korean chilli flakes
  • 1 tblspn onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tblspn beef broth
  • 3 tblspn soy sauce
  • 2 tblspn toasted sesame oil
  • 2 tblspn keto honey
  • Sesame seeds for topping

Method

  1. In a large deep skillet or fry pan add the avocado oil and heat for frying the onions and garlic.
  2. Add your sliced onions and peeled chopped garlic. Cook onions for a few minutes until fragrant and just “almost” browning.
  3. Add ground pork (you could use ground beef or chicken if you prefer)
  4. Crumble well and cook until cooked through with onions, stirring.
  5. Toss in the sliced cabbage, bell peppers and grated carrots.
  6. ***It’s best to prep all your veggies before you start stir frying. This recipe comes together quickly!
  7. Stir until just cooked but still crunchy.
  8. Add the diced radish and green onions, stir.
  9. In a separate bowl mix together the spices, soy sauce, sesame oil and keto honey, stir well.
  10. Turn stove onto high. Pour sauce into the stir fry and toss gently.
  11. Turn off stove right away when all veggies are coated.
  12. Add fresh herbs and squeeze over lime juice.
  13. Serve immediately in a warm bowl sprinkled with sesame seeds on top or chopped peanuts.
  14. Options: serve with keto noodles, egg foo yung or top with a fried egg.

I hope you enjoy this too!

I made yummy breakfast brunch, keto tacos, roasted asparagus with camembert and goat cheese and toasted coconut lime keto cake, the frosting was cream cheese and lime zest. Also a keto cream cheese chocolate ganache topping.

Lastly, a few summer photos of spring. The roses enjoyed the early hot days and then cooler days for blooming. Happy Spring!

Spiced Pumpkin Cake with Rum Cream Cheese Frosting

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I love spices. The house is still fragrant with ginger and cinnamon after this absolute winner of a cake. Enjoy this moist low carb high fibre and protein treat!Spiced Pumpkin Protein Cake with Rum Cream Cheese Frosting LCHFIngredients

  • 1 cup butter
  • 1 cup brown keto sugar
  • 4 eggs
  • 1 cup sour cream (not runny)
  • 1 cup pumpkin puree (if using your own drain very well, must not be watery)
  • 2 tsp vanilla essence
  • 1 cup almond flour (press into measuring cup and level)
  • ½ cup vanilla protein powder
  • ¼ cup oat fibre
  • ¼ cup coconut or peanut flour
  • 2 tsp baking powder
  • ¼ tsp xantham gum powder
  • 2 tblspn cinnamon powder
  • 1 tblspn ginger powder
  • 1 tsp all spice powder
  • ¼ tsp cloves (optional)
  • ¼ tsp nutmeg (optional)
  • Frosting: ¼ cup softened butter, 1½ cup cream cheese, 1 cup powdered keto sugar, 1 tsp rum essence, 1 tblspn molasses, optional

Method…<!–more–>

  1. Gently melt butter on stove and when melted stir in and dissolve keto sugar. Whisk well. Turn off heat.
  2. In a separate bowl mix together the sour cream, eggs, pumpkin puree and vanilla essence. Whisk well.
  3. In another bowl mix together all the dry ingredients, including the spices. Whisk.
  4. Add butter/sugar mix to dry mix. Will turn into light doughy texture. Don’t panic!
  5. Add egg/pumpkin/sour cream wet mix to dough and stir or beat lightly until a nice heavy cake batter. Make sure you whisk well to remove lumps.
  6. Your oven should be heated to 350⁰F.
  7. Let batter rest 5 minutes.
  8. Pour batter into a well greased large deep cake or bundt pan.
  9. Place in oven to bake and set a timer for 45 minutes.
  10. Check with a toothpick or skewer and if it comes out clean remove cake immediately from oven.
  11. Let rest 15 minutes and then turn out onto cake rack to cool.
  12. Dust with powdered keto sugar or frost with the frosting recipe.
  13. Frosting: beat together the cream cheese, powdered keto sugar, butter and add the tsp of rum essence … or real rum! (Optional molasses for flavour)
  14. When cake is completely cool spread over frosting.

This cake is utterly delicious, moist, not overly sweet and very satisfying. Be generous with the spices and frosting! Keeps well for 1 week, but if it’s warm store in refrigerator.A visit to the farmers market:

Oatbran, Almond, Chia and Blueberry Cookies

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Here is a recipe for you to try! They turned out sooo yummy that I wanted to post this before I forget how I made them today. Apologies for the lack of photos, but I just threw these together on a whim.

Oatbran, Almond, Chia and Blueberry Cookies

Ingredients: (makes 18+-)

  • 1 stick of butter or 113 grams
  • 1 ½ cup of keto sugar (I used 1 cup white, ½ cup brown)
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup almond flour (or your preferred nut flour)
  • 1 ½ tsp baking powder
  • ½ cup oats
  • ¼ cup oat bran
  • ¼ cup oat fibre
  • ¼ cup chia
  • ¼ cup ground flaxseed
  • 1 tblspn cinnamon
  • ½ cup flaked almonds
  • ¾ cup dried blueberries or dried strawberries (cut the strawberries into smaller bits) or your preferred fruit

Method:

  1. In a large mixing bowl beat together the softened butter and sugar until well mixed
  2. Add the single beaten egg
  3. Mix in the vanilla essence
  4. Add in the nut flour, cinnamon and baking powder
  5. Turn oven on to 350⁰ F or 175⁰ C
  6. Add in the oats, seeds, flaked nuts, fruit and mix in very well
  7. Scoop spoonfuls and roll into a ball in your greased hands, flatten in your palms, place on parchment paper lined cookie tray
  8. Bake for 12 – 15 minutes until golden brown
  9. Cool well before storing
  10. You could also chill the dough overnight and bake the next day

Make sure to let them completely cool before removing from the baking tray. I left them in a full 15 minutes in the oven as I like cookies well browned. I guarantee you will love these too. I’m sure you could switch up with pecans or walnuts, maybe add chopped macadamia nuts or even chocolate chips.

Have a wonderful day!

Chocolate Keto Granola

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Recipe: makes about 4-5 cups

Oven temp: 320⁰F or 160⁰C

Optional: makes yummy snack bark, though a tad fragile and keep refrigerated

Chocolate Granola

Ingredients:

  • 1 ½ cups chopped pecans toasted
  • ½ cup chopped almonds
  • ½ cup coconut flakes, toasted
  • ¼ cup pumpkin seeds
  • ¼ cup chia seeds
  • 2 tbl sesame seeds
  • 2 tbl poppy seeds
  • ¼ cup vanilla or chocolate protein powder
  • ½ cup almond butter
  • 2 tblspn tahini (optional)
  • 1 egg, beaten
  • 4 tbls keto sugar syrup
  • ½ tsp stevia drops (optional for extra sweetness)
  • 1 tsp vanilla essence or almond essence (optional)
  • 1 bar unsweetened dark baking chocolate
  • 2 tbl ghee or unsalted butter
  • If too wet add some almond flour at the end and taste before adding raw egg to see if you like it sweeter, add more sugar syrup according to your preference!

Keto Cauliflower Soul Soup

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I absolutely love cauliflower and autumn!

Cauliflower Soul Soup with a Touch of Spice

Ingredients

  • 1 stick butter (4 oz, 113g)
  • 1 large or 2 small onions
  • 1 bunch of celery
  • 1 head of cauliflower
  • 1 thumb of fresh ginger
  • 4 to 8 garlic cloves
  • 1 tsp cumin
  • 1 tsp white pepper
  • 1 tsp dill dried or fresh
  • 1 tsp herb salt
  • ½ tsp dill seeds
  • ½ tsp saffron threads
  • Chicken, beef or onion stock to cover veg, about 4 to 5 cups (1 litre)
  • ½ cup heavy cream

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Keto Chocolate Almond Protein Bites

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I had intended to cut these into bars but they are quite rich. Here’s the thing, though. I end up eating more than one at a time, so I’ll leave it up to you how you cut them!

Keto Health Bites (or Bars)

  • 1 cup whipping cream (240ml)
  • 3/4 cup keto sugar (150g)
  • 2/3 milk powder (130g)
  • 2/3 cup protein or whey powder
  • 1/2 cup almond flour (100g)
  • 1/2 cup almond or peanut butter
  • 1/2 cup almond flakes (70g)
  • 1/2 cup coconut flakes (70g)
  • 1/2 – 1 tsp almond or vanilla essence (your preference)

For topping:

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