Tis the season….are we right? Aside from the Coronavirus, it legitimately feels like everyone around us is catching some type of bug. Back in the day when we’d be going through something, the Starbucks Medicine Ball drink would swoop in to help sooth our throats and help us recover from whatever we were going through. There is not actual medicine in this drink, but good ingredients that hopefully aid in your recovery from your cold. *reminder, we are not health professional – please work with your primary caretaker if you have any health related questions.
I don’t know about you, but I LOVE pancakes. Give me pancakes any time of day and I’m a happy camper. The only issue is when I’m trying to really reduce total carbs, the classic almond flour pancakes that I love are just too high for me. ENTER: Isopure unflavored whey isolate protein powder – aka magic dust from the keto gods. Zero carb and versatile as hell! They give these pancakes a pancake texture and more fluff and firmness than if you were just making an egg pancake or crepe.
Here are some notes:
If you eat this hot off the pan, they will taste eggy. Give them a hot minute to cool and then you will get the pancake vibes you’ve been craving.
I use isopure because it’s the only brand I’ve ever used – if you want to use your favorite brand, go ahead and do so – but I have never used another whey isolate protein powder from another brand.
I use unflavored whey isolate so I can control the taste and sweetness. If you have protein powder you want to try to use, please go ahead and try, but the carb count will be different – and possibly the texture.
Here’s the sweetener I use for these pancakes – it’s the liquid stevia in toffee because it’s zero total carbs. I understand lots of people calculate net carbs in other sweeteners, but for a true zero carb situation, I prefer this liquid sweetener. It’s easy to work with and mixes beautifully in the batter.
Melt the butter in the microwave (about 20 seconds). Meanwhile, start heating a non-stick pan on medium heat.
In the same bowl as the butter, add half and half to the warm butter and mix.
Mix in whey and baking powder to the butter and half and half to form a thick, but smooth batter. No lumps!
Add vanilla and liquid stevia and continue mixing.
Whisk in eggs and let the batter sit for a minute or two.
Pour batter onto the hot pan – let it bubble up and then flip. The first side should only take 1-2 minutes to bubble up and the second side will only need half as much time to cook. Test out one pancake first to adjust sweetness and to get a better idea of cook time on your stove and pan.
These pancakes are so fluffy with just the right hint of sweetness, you’ll be pinching yourself to see if eating them is just a dream. We like to use our mini dash griddle to cook these for perfect stacks every time.
Add dry ingredients to the wet mix (almond flour, blueberries, coconut flour, baking powder, sweetener, salt.
Pour onto a griddle or non stick skillet on medium heat. If you are not using the mini Dash griddle, flip when you start to see the mixture bubble. Each side should be golden. Use your first pancake to test out the time, as stoves and pans will differ – which will vary the cook time.
These are the ooey-gooey cookie bars you didn’t know you needed in your low carb life. The secret ingredient? GELATINE. This is what keeps it moist (yes, I said moist) and chewy. We like the knox brand gelatine which can usually be found in the jello aisle at the grocery store.
Mix almond flour with a dash of salt, gelatin powder, sugar free chocolate chips, and golden monkfruit sweetener.
Melt butter and whisk in eggs. Let the butter cool for a second so it doesn’t cook the eggs. Add sugar free vanilla syrup OR (2 tsp vanilla extract and two more tablespoons of sweetener).
Mix the wet and dry ingredients.
Line a 7×7 baking pan with parchment paper and pour the batter into the pan.
Sprinkle more sugar free choco chips on top of the batter.
Bake at 350 for about 25-30 mins until the blondie is golden brown. I used my toaster oven so it will be done once it stops jiggling…or if you stick a toothpick in the middle and it comes out clean, it's done. Let it cool before digging in.
This is our take on Tawainese style Popcorn Chicken aka a dupe for Tastea’s Kickin’ Chicken 👯♀️this spicy, salty, savory snack is really popular at bubble tea shops around the world. Regina and I once flew to LA and sped like lunatics from the airport to get to a Tastea before closing time and still missed the cutoff. We had always wondered what type of mystical spice gave this type of popcorn chicken a kick so we asked one of the workers at Taste. The secret to SPICY AF popcorn chicken? Simply cayenne 😂
Cut up bite sized pieces of chicken thigh meat. Throw it in a bowl and mix it with soy sauce, Chinese five spice powder, black pepper, minced garlic, and xanthan gum. Marinate for 5-10 minutes.
In a ziplock bag, mix @isopurecompany whey isolate powder UNFLAVORED, garlic powder, salt, cayenne pepper, black pepper. Add the chicken in there and shake it hard to coat 💯. Pour it on a baking sheet so it doesn’t get soggy or clump together
In 375 degree oil, drop the chicken pieces in there one by one and fry until fully cooked and crispy on the outside (about 5-7 minutes depending on the size of the chicken).
Drain the chicken of oil. In a separate bowl, mix a tablespoon of cayenne pepper, 1/2 teaspoon of Chinese five spice, 1/2 tablespoon of monkfruit sweetener, 1/2 tablespoon of asian chicken flavor granules (optional), and a teaspoon of black pepper. Either sprinkle it onto the chicken or toss it like they do with buffalo wings. Careful when you toss cause it can get salty if it’s not even.
Deep fry a handful of Thai basil (should take literally 10 seconds) and mix it with the chicken. Serve with sugar free sweet chili or ranch 👌🏼
Back in the day, I could easily kill one of these drinks any time I’d go out for Thai food. If you are new to thai tea – it is an ultra sweet herbal black tea that is mixed with spices and typically combined with heavy cream and LOTS of sugar. This version is sugar free, has a pack of fiber, and is super easy to make. The chia seeds add a nice texture to the drink and gives it a chew to help you get boba vibes – which is why we call it fauxba 🙂
O M G, if someone would have told us we would be hosting a 160+ person networking event at Fogo de Chao this time last year, we would have laughed our asses off because that’s something we would have never done! We are introverts by nature, so the thought of being around other humans for more than 10 minutes freaks the hell out of us, and still does even after we just finished last weekend’s successful event. We were pushed way beyond our comfort zones and we have zero regrets. If you have the opportunity to attend any type of community meet up whether it’s for keto, low carb, or maybe even a hobby or interest you have — we highly recommend and encourage you to attend regardless if you have a plus one or not. If you are shy like us, it will feel uncomfortable, but the connections you can make with people who have similar stories is 100% worth the effort.
The meat up originally began as a mixer for the low carb friends we have met through Instagram and it honestly turned into this huge event that connected people from all over the country. When we first pitched the idea to Fogo in Sept, we were like “let’s shoot for 20 people and aim for an intimate evening for foodies — little did we know, once we released the RSVP link, we had over 100 RSVPs in the first 24 hours! To say we were “shooketh” was an understatement. Fogo was incredible to accommodate so many guests and we are so grateful for the sponsors who donated the prize bags and giveaways – given that we reached out to them only about a month prior to the event. We had about 30 registered people not show up and/or cancel but ended up with 40 additional people who were added last minute by tagging along or walking in to the event. It could have been super stressful, but we ended up having so much support from the Fogo staff and our friends/family, that it honestly was the most stress-free event we have ever planned or participated in. It felt surreal seeing so many ketobaes in one room and watching everyone connect over their love of food and the keto lifestyle. It warmed our hearts hearing so many stories of success and just witnessing guests of ketobaes start to believe in the cause.
There are so many special moments from the event that we could talk about, but we wanted to highlight the fact that there are ketobaes who flew and/or drove from hundreds of miles away and even other states to attend–or hearing about how keto has literally saved lives of some of the people who we met in the room. It almost brings us to tears thinking about last weekend. It’s crazy how changing eating habits and your mindset can change your life. We are so honored and blessed to have met so many kind people through our platform.
There are days when we feel really defeated by the motions of social media and the bad stuff that comes with having a large platform. Days we don’t want to post or share anything because we feel some type of way because we don’t know if its worth it – but Sunday was a reminder that even the little tips/tricks can help give someone a fighting chance to sustain a low carb lifestyle or continue their journey. We heard a lot of “thank yous” at the event from attendees, but we wanted to THANK THEM for giving us purpose and a reason to keep fighting the good fight every day.
This recipe is super easy and totally gives you puppy chow or muddy buddy vibes depending on what region of the United States you are from. Traditionally, these are made with Chex mix, peanut butter, and milk chocolate. The biggest swap is using original flavored pork rinds for Chex mix. You won’t even know you’re eating pork once you mix all the ingredients!
1/2cuppowdered sweetener(Powdered Lakanto- use KETOBAES to save 10%)
Melt the chocolate and peanut butter in the microwave at 30 second intervals. It should take no more than 90 seconds typically. Stir until the chocolate and peanut butter are evenly combined.
Carefully fold in the 5oz bag of pork rinds into the mixture and use a rubber spatula to toss the pork rinds until the are fully coated.
Transfer half of the mixture into a ziplock gallon bag and sprinkle powdered sweetener over the coated pork rinds and shake until the pieces are no longer wet. Repeat with the remaining coated pork rinds.
Store in the fridge when you’re not enjoying them!
This is a CLASSIC KETODASHIAN Taco Skillet Dip: spicy, cheesy, beefy, & delicious. Our favorite is to have it with @susaliamx tortilla chips that are 5g carb per 15 chips but we have also used @cutdacarb crisps, pork rinds, fried low carb mission tortillas, and quest chips as vessels.
One of the things that we love about the Keto lifestyle are the substitutions or modifications we can make that can realistically be sustained long term. Like will cauliflower rice ever be able to fill the void of jasmine rice for us? Probably not, but it serves its purpose as a flavor neutralizer underneath whatever flavorful dish is on top of it.
When we first started Keto, there weren’t many tips and tricks floating around at our disposal – luckily, we came across a super awesome Instagram account that offered many hacks to get us through this new way of eating. @ketohackershop is one of our favorite accounts to follow because the information is easy to process and it’s presented in a simple, yet effective way. We’ve noticed that people who are new to this way of eating can get very discouraged or overwhelmed at the beginning due to the amount of information being thrown their way. This account simplifies the concepts and lays out a lot of information for the masses. There are many recipes for keto versions of comfort food and tips on how to order fast food, the keto way. If you are just starting keto or know someone who could use some guidelines, this is just a highly recommended resource.
Below are some examples of the helpful content that can be found on this account:
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