northern ca living

Tag: keto

  • Spicy Homemade (keto) Ramen

    Being that we’ve just wrapped up Hanukkah, should you find yourself needing a break from all the latkes and pastries, I’ve provided the following low carb/keto version of spicy vegetarian ramen.

    Happy holidays and I hope you enjoy my recipe.

    Be sure to comment with your alterations and feedback, I’m a ramen virgin so by no means did I have any idea what I was doing! 😆

    You will need:

    1 Vegetarian Vegetable bullion cube (I used Knorr)

    5 oz of shiitake mushrooms

    1 8oz bag of tofu shirataki spaghetti shaped noodle substitute

    1/2 of a 14oz jar of spicy kimchi (I used King’s)

    5 or more* peeled and diced cipolline onions (I used Melissa’s, pre peeled)

    *these have the highest carb content at 8g per half cup, according to MyFitnessPal.

    Directions:

    The tofu noodles come out of their bag pretty pungent so you may want to prepare as instructed by boiling them in water for 3 min or microwaving for one min, after thoroughly washing them.

    After starting the noodles, I sautéed the onions and mushrooms in a large pan using a bit of olive oil, adding in the kimchi last. After about 10 minutes of sautéing on medium heat, I added two cups of boiling water with the bullion cube.

    Once the noodles were done, I drained them before mixing them into the rest of the ingredients and leaving it all to simmer on low for about 6 minutes.

    Top it off with a hard boiled egg and enjoy!!

    xx,

    e.darby

  • Healthy Cauliflower Soup

    This is a dairy free recipe. I’ve had this soup made with milk and heavy cream as well and other than the consistency being a bit thicker using dairy, it honestly tastes identical!

    What you will need:

    3 teaspoons olive oil

    1 organic cauliflower bunch

    1/2 cup leeks, roughly chopped

    2 tablespoons organic garlic, peeled and minced

    2 cups unsweetened coconut milk

    2 1/2 cups vegetable stock

    1 teaspoon sea salt (additional to taste)

    Optional amount black pepper to taste

    1. Heat oil in a large pot. Add cauliflower, garlic, and leeks. Sauté and stir occasionally, until cauliflower has started to brown.

    2. Add the coconut milk and vegetable broth, simmer for 30 minutes.

    3. Add salt and pepper before placing in a blender, mix until smooth. You can do this in small batches, assuming of course, that your blender isn’t large enough for a full pitcher of margaritas 😉

    4. Return to the pot or simply pour into serving bowls and enjoy!

    I am trying a low carb inspired way of life (again) so instead of bread, I paired this with Stonefire Naan Dippers.

    Check back for more recipes (should I feel the urge to displace my husband as head chef of our home) and details of our upcoming trip to Scotland!

    xx,

    e.darby