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Creating a new food blog

So after several weeks of mulling it over (let’s be honest, more like 3 days) I thought about how it could be confusing to have this as a writing blog and a food blog. It sort of confuses people that come here for one or the other.

I think it best to separate the two so that we keep it simple. I adore writing and I do it almost every day when I can. My food blog will probably not be as updated as this one is, however, I will try to update it once a week at the very least with my creations.

For those wondering why I choose keto recipes, mine isn’t entirely because I want to be thin (although that is a huge bonus). I also do this because I’m allergic to gluten.

And while there are tons of gluten free options, my body just gets extra sluggish when I have too much sugar, or rice/pasta/etc and I don’t like how it makes me feel.

But oh how I miss those things! Thankfully, much like everyone else, I’m discovering that the keto diet is extremely versatile and super creative. I’m always on the lookout for ways to enjoy more and more types of foods. Let’s face it, you can’t live off of eggs and cheese forever.

I had heard so many people rave over the chaffle. I’m going to have to test and experiment more with this one, because you know what I tasted when I bit into it this morning? Egg and cheese with sugar and cinnamon in it. Which is what it is made out of.

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I’m not entirely convinced of it just yet and may need to make a few more before I decide I’m definitely against it. I will say that I enjoyed the texture, it’s not exactly like a waffle, but it was firm enough that it wasn’t unpleasant.

I don’t know you guys, maybe I just have a sensitive palate. I’ll try to give it another shot though. As for the new website, I’m going to link it on here as soon as I finish it.

So what can you expect from this website?

Writing, podcasts, and audiostories. So, you know the usual things that we do. Happy Thursday guys. The weekend is almost here.

~Grey

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September is here!

Hey guys! September is here, which means I’ve finally managed to move into my new space. I spent the entire holiday weekend moving and while (disappointingly enough) I didn’t get 100% moved, I got down to the point that I only need to clean. That’s a pretty darn good feeling.

While I’m getting back into the swing of things (basically building my desk and putting in my computer and waiting on Charter to take their sweet time getting my internet installed─ Why isn’t Google fiber here yet?? >.<) I’ll be able to still update my Twitter and continue adventuring with you guys~

My goal of sending a manuscript in is still very alive, even with all the chaos of moving, and I’m proud of myself for genuinely sticking to a goal. You guys may notice that I enjoy baking (I post a lot on my Twitter and Insta when I have time.) I try to add the recipe’s up on here from time to time. Especially since my diet can be incredibly restrictive and I enjoy food just like anyone else. So when I find a recipe, I like to tweak it and then post it on here.

This weekend, I want to try the classic Japanese fluffy bread (Shokupan)

Shokupan

But a keto version!

I’m always looking for ways that make my food enjoyable and keto bread (In my opinion) is one of the hardest things to get to taste right and feel right. (texture is just awful with most keto breads and they are often SO eggy) My goal this weekend is to try and see if I can perfect this using Yvonne Chen’s original “yudane” method (also known as Hokkaido Milk Bread) but with keto friendly ingredients.

Wish me luck!

xoxo

Grey

(p.s. a short story is due soon~)

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Keto Cheesecake Recipe – And History of Valentine’s Day in Japan

Tired of the same old mug cakes, or keto style cookies or cake? Want to make something fun this Valentine’s Day for your sweetie? Everyone loves cheesecake! My recipe used almond flour for the crust, but you can substitute finely crushed almonds or even use another flour. Just be forewarned, research flours before you use them. The valentine’s day history from Japan is down below!

 

Ingredients: 

Crust:

3 tbsp butter, melted

3/4 cup almond flour (or almond meal)

(**edit I found that 1/4 cup or handful of crushed pecans really enhances the crust**)

Filling:

12 oz. cream cheese, softened

1 egg

1/4 cup Truvia (or erythritol/swerve) whichever you prefer for you alternative sweetener

7 drops of Liquid Stevia

1 tsp vanilla extract

1 tbsp fresh lemon juice

1/4 tsp salt

Toppings:

You can top it however you like. I usually use sugar-free strawberry or raspberry jam, but today I was in the mood to keep them plain! (mostly because I have a picky sweetie that wants to put his own toppings on it. And, well, it was for him.)

Instructions:

  1. Preheat oven to 350 degrees and start with combining your melted butter and almond flour. Mix until it is all crumbly but well combined! (here is where you could also add in 1/4 cup of crushed pecans or walnuts in the food processor for added texture)

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2. Line a muffin tin with paper or silicone cupcake liners. Then press 1-2 tsp of your almond flour mixture into the bottom. Personally, I prefer my crusts a little thicker, so I used 1.5 to 2 teaspoons typically.

3. Bake the crusts for 5-8 mins (depending on how hot your oven gets, you might want to check on them every once in a while) until they are golden brown.

4. To make the cheesecake filling, first beat together the 12 oz of cream cheese with a hand mixer until soft like this:

 

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and then add in 1 egg. Mix to combine.

5. Now add the 1/4 cup Truvia or sweetener of your choice and 7 drops of liquid stevia.

6. Next, add 1 tsp of vanilla extract, the 1 tbsp of fresh lemon juice and 1/4 tsp salt and mix it all together one final time. Make sure you at least get up to medium speed on the hand-mixer so it becomes well blended.

7. Spoon your cheesecake filling into the baked crusts and bake for 20 mins at 350 degrees. My oven normally only takes 18. You will want to make sure that the cheesecakes have risen slightly, yet barely jiggly on the top. A key element here is to make sure that you fill the cupcake liners to the brim! It will puff up, but once it cools they will fall back down.

8. Now let them cool on the counter for at least 10 mins. After that, you can top them if you wish, or leave them plain and place them in the fridge.

9. Let them chill overnight for as long as you can stand! Or, if you are really in a pinch, place them in the freezer for a few minutes.

And viola~ Keto cheese cakes!

These are really great, at only 2.8 of net carbs per cake. They are so rich, you probably can’t handle more than one anyway.

Calories: 175 per cake

9 grams of protein

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So, what is Valentine’s Day like in Japan?

 

Even though this isn’t chocolate, like they do traditionally in Japan it is similar to what they call a handmade love chocolate, or “Honmei-choco”. (in this case maybe Honmei-cheezu? I know, cheesy) In which ladies will go out, buy ingredients and make something sweet for their sweetie! Like this:

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And stuff that you just buy for others (like co-workers or friends) get “Giri-choco” (obligation chocolate) like, this:

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Doesn’t seem so different except the swapping of genders…or does it? There’s a twist!

In Japan there exists something called “White Day” which takes place on March 14th, exactly one month after Valentine’s Day. On White Day men are supposed to give return gifts to women who gifted them chocolates on Valentine’s Day. More often the color of the chocolate is white because of the name of the day. Flowers, candies and other gifts are also popular along with the chocolates. Again, department stores have many advanced reminders with gift displays so men will have no excuse to forget about this special day which is important for women. Hmm, sounds like an excuse for the market to exploit one of the slower days for holidays around that time of the year. ha! White day chocolate typically looks like this:

And there you have it kiddos! The difference between Valentine’s Day in the US and in Japan. I like the idea of equally celebrating both men and women this way with showering your affections on some stranger you have a crush on. (or the love of your life…that works too)

In either case, enjoy Valentine’s Day with your sweetie. I know I will.

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