The JS2's Blog

Back again with another snack attack solution for my Keto brothers and sisters.  This one is inspired by Korean style vegetable pancakes.  While we were visiting Halifax, Nova Scotia, my sister Tiffoodie took me to a Korean restaurant for the first time.  She ordered japchae , tteokbokki , and a kimchi pancake, and we really enjoyed ourselves.  Being a vegetarian for many years and a life-long lover of pancakes, I especially loved the kimchi pancake.  However, when my dietary needs changed, I discovered I couldn't just use my sister's kimchi right out of the jar.  Many brands have added sugar.  So...I came up with my own variation that hits the spot in a pinch when I'm craving a savoury pancake that's filling and satisfying.  Again, in this case, I am using on-hand ingredients that I regularly have in my cupboard and refrigerator. (Stay tuned...Tiffoodie and I are planning to make our own no-sugar-added kimchi. )   Tiffoodie at...

I LOVE PIZZA!  It may be my favourite food in the whole world.  If you've been doing the Keto diet a while, you probably have your favourite pizza recipe.  This one is mine!  It is a variation on this recipe from Frugal Farm Wife.  I love the texture of this crust — it's not too thick, and though it's not super crunchy, it is firm enough to hold its shape for hand-held eating (if you like that sort of thing).  Here's what you'll need: Here's how it works.  This is a skillet crust recipe that's prepared in a non-stick skillet before topping and going in the oven to bake.  I preheat my oven to 400 F/200 C and put my skillet over medium heat.  In a medium-sized bowl, I whisk together 1/4 cup coconut flour, 1/3 cup grated Parmesan cheese (the kind that looks like powder), 1/2 teaspoon Psyllium Fibre Powder (I am using Bob's Red Mill brand ), and 1/2 teaspoon of Italian Seasoning.  Make sure all the lumps are mashed and that all th...