The JS2's Blog

I've been wanting to post this for some time because it is truly one of my favourite keto snacks!  My recipe is adapted from this one at healthyrecipesblogs.com !  Here is the cast of this production:   (Please note that I tend to use what I have at hand.  If you have another keto chocolate chips or sugar substitute you prefer, go for it!  Just make sure that you use an equivalent amount to 1/3 cup of sugar.) The first step for me is to preheat my oven to 350F/180C.  Next, I melt 4 tablespoons of unsalted butter.  I usually pop it in the microwave and stir every few seconds until it is liquid.  If you choose this method, keep your eye on it so that the butter doesn't splatter. I whisk together my liquid ingredients (one egg, the butter, and 1 teaspoon of vanilla) in one bowl, and my dry ingredients (1 1/2 cups of blanched, finely ground almond flour, 1/4 teaspoon pink sea salt, 1/4 teaspoon baking soda (bicarb of soda), and 3 tablespoons of P...

 Working long hours at the computer often has me craving snacks and needing an energy boost. One of my favourite low-carb go-to's that easy to prepare is Overnight Noatmeal!  In place of traditional oatmeal, it uses chia seeds and coconut flour to thicken up the yoghurt-based concoction.  It also doesn't have to be prepared the night before, the chia seeds in this recipe can actually soften into the right texture in about an hour if you want your noatmeal sooner! Here's what I use: To start, I use a clean, 12 ounce jar.  Inside put in a tablespoon each of chia seeds and coconut flour, along with one teaspoon of ground cinnamon.  This is followed up with half of a cup of Two Good Plain Yogurt and one tablespoon of almond butter.  I use Sam's Choice No Sugar Added .  If you are not too concerned with sugar or carbs, you can, of course, use the yoghurt of your choosing.  For me, however, this one is the lowest in sugar that I have...

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've been working with a food vlogger, so it got me thinking about what I like to eat.  One of my favourite snacks is what I like to call "Nori Nachos," made from the seaweed sheets most often used for wraps and sushi rolls.  I preheat my oven to 400 degrees Fahrenheit or 200 Centigrade.  The Ocean's Halo brand full size nori sheets are the easiest for me to get a hold of, but if you can find them, the smaller seaweed snack size sheets are great because they are already the perfect size!  I've also used brands like Sea's Gift and Nora (my favourite when I can find it cos they come in multi-packs). I usually lay out two full sheets on a parchment-lined cookie sheet.  You can use just about any cheese you want.  I love making keto pizzas, so I almost always have shredded part-skim mozzarella on hand and use it for these nachos as well.  I used about a quarter to a third a cup of shredded cheese on each sheet, followed by a generous sp...