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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.

Image result for chaffle

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 Plain Glazed Donuts Recipe

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Dough Ingredients:

  • 2 eggs
  • ½ cup almond flour

  • ¼ cup egg white protein powder (or whey protein powder) You can use vanilla protein powder, but I don’t like the aftertaste so I use unflavored

  • 2 tbsp coconut flour

  • ¼ cup Swerve (or your favorite granulated sweetener)

  • ¼ tsp salt

  • 2 oz cream cheese, softened

  • 2 tsp baking powder

  • 1 tsp vanilla or vanilla extract

  • ½ cup unsweetened cashew milk (or almond milk, or use the blend of the two)

Glaze

13.5 oz can of whole coconut milk

1/4 cup Swerve (or granulated sweetener of your choice)

1/2 cup heavy whipping cream

1 tsp vanilla

 

Instructions:

1) Pre-heat the oven to 350 degrees.

2) Separate 2 eggs. Set aside the egg yolks. Whip the egg whites to stiff peaks in a standing mixer and set aside.

3) In a large mixing bowl, mix together the dry ingredients (almond flour, egg white protein powder, coconut flour, Swerve, salt, softened cream cheese and baking powder).

4) Add wet ingredients (egg yolks, vanilla, and unsweetened cashew/almond milk). Stir until mixed very well.

5) Gently combine stiff egg whites with the mixture. Stir gently until mixture is all one color.

6) Spray two donut pans with coconut spray and fill each mold about 2/3 of the way.

7) Bake in the oven for 12-15 minutes or until lightly browned. Let donuts cool in pan for 5 minutes, and then take them out of their molds and set on a paper towel.

8.) Next, place 1/4 cup coconut oil in a frying pan on medium-high setting. Fry donuts on either side until they are slightly browned and then place them back on the paper towel. Let the donuts rest for 5 minutes.

8) In a large skillet/frying pan, combine coconut milk and granulated sweetener. Bring to a boil, and turn down heat to a simmer. Simmer, stirring occasionally, for 20-25 minutes, or until the liquid has reduced by about half.

Glaze notes:

 

Remove glaze from heat. If you want a thicker glaze, wait at least 45 minutes to apply glaze. If you prefer a thinner glaze, dip each donut once in the frying pan, applying glaze to both sides. If thicker, wait a few moments between dipping and then dip a second time for a thicker coat.

Recipe notes: If you replace any ingredients with others, keep in mind that the flavor will change. If you use a protein powder, vs. egg powder the texture will also change so just keep this in mind!

Enjoy!

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