Recipes – jesspaigelchf (2024)

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Chicken Parmigiana is an Italian classic that usually involved breading chicken breasts with bread crumbs, frying that up and then baking the whole dish with tomato sauce and cheese. As delectable as this dish sounds, it unfortunately, is not low-carb and gluten-free friendly.

Luckily, Emily and I were craving this last night and so I just took to the kitchen. The final product turned out absolutely delicious – not sure if that was because I hadn’t eaten all day or if it was amazing but regardless, here is the recipe.

Ingredients:

• 1 egg, whisked
• 1 Tbsp Flavor God Garlic Lovers
• 1/3 cup Parmesan, grated
• 4 Chicken Thighs
• 2Tbsp Olive Oil
• Aluminium foil
• 1/2 cup Tomato sauce
• 1/2 cup Mozzarella cheese, grated

Method:

In a bowl, whisk the egg. In another bowl, mix together the Flavor God and Parmesan. For each chicken thigh, first coat in egg and then coat in Flavor God/Parmesan mixture. Place all chicken thighs on aluminium foil covered baking pan. Drizzle with olive oil. Bake the chicken in preheated oven at 350F for 35 minutes. In a 8×8 baking dish, place the chicken thighs and cover with the tomato sauce and then the cheese. Broil the cheese on the top rack of the oven for 5-7minutes or until golden brown.

Serves 4.

Starting your morning on the right foot can make all the difference in how you face the day ahead. Why not start that day with a protein-loaded, delicious and comforting dish of Sweet Potato Protein Pancakes. Waking up on a Sunday morning to the smell of maple syrup and hot cakes reminds me of childhood.. Here’s a healthier, adult-friendly alternative that won’t make you deviate from your diet.

Now, I know. Sweet potatoes? Low-carb? Before you freak out. There are only 2.9g of carbs per serving (2 pancakes) so yes, they are low-carb, gluten-free, paleo-friendly and of course, keto-friendly.

Ingredients:

• 2 eggs
• 1 scoop Vanilla Whey protein
• 1 Tbsp Anti-Grain Foods Sweet Potato flour
• 2 Tbsp butter (or Ghee for Paleo option), cold

Method:

In a large bowl, mix together all ingredients. The batter should be thin like normal pancakes but with chunks of butter. In a large, heavy-bottomed skillet, put some coconut oil to cook and fry like normal pancakes. Top with some coconut butter and/or butter and this makes for the most, delicious breakfast or brunch.

Serves 2. (Serving size is 2 pancakes)

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.

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.

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.

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

Bon appétit my Keto friends!

Ingredients:

• 1 Cauliflower, steamed and soft
• 2-3 Tbsp of dill, fresh
• Olive oil
• White vinegar
• Half an onion, diced
• Salt, to taste

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

Recipe:

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.)

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 methodinspired by:http://kirbiecravings.com/2014/08/crispy-golden-pork-belly.html

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.

Bon appétit my Keto friends!

Fall is one of my favorite times of the year and one of my favorite berries is also in season during that time – cranberries!!

Here is a lovely seasonal jam option for all you keto and paleo lovers out there.

Ingredients:

• 300g cranberries, whole, fresh or frozen
• 1 cup of water
• 1 cup of sweetener (I use erythritol) (paleo option: 1/2 cup honey)
• 1Tbsp psyllium husk, ground

In the stove top, add the cranberries and water to a medium sized pot. When the cranberries soften, use a potato masher to crush the cranberries. Add the sweetener and mix. Add the psyllium husk and mix. Let simmer until thicker. Fill a 16oz mason jar.

Bon appétit my keto friends!

Serves 25-30. (1 Serving = 1Tbsp)

Nutritional information for 1 serving: 4 cals, 0g fat, 1.1g carbs with 0.6 fiber and 0.4g sugar. 0g protein. Net carbs: 0.5g

If you’re like me, Thanksgiving is one of my absolute favorite holidays (along with Christmas, of course). What’s not to love? A delicious turkey roasting in the oven with all the garnishes, spending quality time with my family, perfect autumn weather and let’s not forget all the pretty leaves changing colours. Unfortunately, many of the Thanksgiving traditional foods and desserts are loaded with processed sugars which, I guarantee, will knock you off track.

Here is a little somethin’, somethin’ I have been working on. Say goodbye to those sugar-filled, high glycemic index holiday treats and hellooooo to my sugar-free, low carb cranberry sauce!This cranberry sauce tastes like the sugar filled one except it won’t spike your blood sugar. Don’t let the holidays set you back. Are you ready for Thanksgiving?

Ingredients:

• 1 cup Cranberries, fresh & whole
• 1-2 Tbsp erythritol
• Water

In a sauce pan, add the cranberries and keep it onlow-medium heat. Add water (just enough to cover the cranberries). Mash the cranberries and add the erythritol. Constantly stir and let simmer till it thickens.

Enjoy and remember if you try my recipes, please post a picture either on my Instagram or Facebook with the hashtag #jesspaigelchf.

Nutritional information for the whole batch: 44 cals, 0.12g fat, 11.59g total carbohydrates with 4.4g fiber & 3.84g sugar, 0.37g protein. Net carbs: 7.19g

The leaves are turning gorgeous shades of orange, red and yellow and… the pumpkins are in season! I don’t know about all of you but fall is definitely my favorite season. What is there not to love? Cozy, sweater weather with delicious pumpkin treats and a hot mug of tea?

Ok, ok.. enough about why I love fall.

Here is the pumpkin cheesecake recipe you have been waiting for!

Ingredients:

• 2 cups of cream cheese
• 1/2 cup of pumpkin puree (See how to make puree here)
• 1/2 cup erythritol, granulated
• 1 Tsp vanilla extract
• 2 eggs, large
• 1 Tbsp pumpkin spice

In a large bowl, cream together cream cheese, pumpkin puree, erythritol, vanilla and pumpkin spice. Mix each egg in one at a time. Pour batter into 4-6 small greased ramekins and bake for 35-45 minutes in a preheated oven at 350F.

Enjoy!