Low Carb Moussaka

As a cheese lover, I love everything topped with golden oozing cheese. Moussaka, a popular Greek dish, is one of them. You know the traditional moussaka would have layers of eggplants and potato with ground lamb or beef in between. Our keto-friendly version is much easier to make and tastes just as good.

Moussaka makes a great low carb, high fat meal because we only use eggplants and it’s loaded with lots of cheese. In this recipe, we use our own Bolognese sauce but you can use whatever leftover meat you have. All you have to do is season it with some garlic and onion powder, herbs of your choice and tomato paste.

Right where we live here, there is a local market where I can get fresh picked vegetables. The other day I happened to find Japanese eggplants, the long thin purple variety and I got the idea that I could use it in my moussaka.

You can use your regular eggplants which is probably easier to handle. I sliced mine about 1/2 cm thick and soak in water for 20 mins then boil till soft and drained. .

Then proceed with layering your moussaka with eggplants and sauce alternately. Then top with grated mozzarella and bake till top is golden. The combination of tomato meat sauce and hot melted cheese is to die for.

Low Carb Moussaka

Yield: 2

Ingredients

  1. 200 g eggplants
  2. 400 g Basic Bolognaise sauce
  3. 100 g grated mozzarella cheese
  4. 1/2 tsp chopped basil

Instructions

  • Prepare Bolognaise sauce. If you want to make your own sauce from leftover meat, just chop your meat roughly. With a tablespoon of olive oil, sautéed it and add garlic, onion powder and herbs of your choice. Add 2 tbs tomato paste, mix well and you are done.
  • Slice eggplants to 1/2 - 3/4 cm. thick and soak in water for at least 20 mins.
  • Put a pot of water to boil, drain the eggplants and put to boil till soft. Then put in a colander to drain.
  • Assemble the moussaka by putting 1/3 of the meat sauce at the bottom of the baking dish,
  • Arrange boiled eggplant strips to cover the sauce.
  • Repeat with another layer of sauce and eggplant then top it with the remaining sauce.
  • Sprinkle the cheese on top and bake at 180 ˚C for 20 mins or till the top is melted and turn golden brown.

Notes

We use 2 small baking tray for individual serving. Ramekin dishes work fine too but you will probably need to put in a few layers to fill it up. We have used a loaf tin which is the easiest option. Then you cut the moussaka in half to serve.

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Bacon wrapped jalapeño poppers

These are not your run-of-the-mill jalapeño poppers. We use our own Basic Bolognese Sauce as stuffing to add more oomph and zing, not to mention saving you time (assuming that you already have the sauce in your freezer.)

All you need to do is cut your peppers lengthwise and remove all the seeds and membranes.

Then fill your pepper halves with the stuffing and wrap with bacon strip. We happened to have oil leftover from the sauce so we drizzled it on our poppers for added flavor.

Bacon wrapped jalapeño poppers

Bacon wrapped jalapeño poppers

Ingredients

  1. 4 large jalapeño
  2. 200 g Basic Bolognese Sauce
  3. 8 bacon strips

Instructions

  • Cut the jalapeño in half lengthwise, remove all the seeds and membranes.
  • Fill the peppers with the sauce stuffing.
  • Wrap a strip of bacon around the pepper by pulling the strip while wrapping. This will help make it tight. Then place it seam side down on a baking tray. To make sure the bacon won't come apart, use tooth pick to secure it.
  • Bake at 350 • C for 20 mins or until bacon is crispy.
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Greg’s Keto Nut butter Cups

This is our take on Reese Peanut Butter Cup keto style. Since peanuts are said not to be keto-friendly, we substitute it with almond or cashew butter. But you can use any nut butter of your choice. Macademia or walnut butter are superb as well in this recipe.

Greg's Keto Nut Butter Cups

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Calories per serving: 320

Fat per serving: 33

Carbs per serving: 8

Protein per serving: 8.5

Fiber per serving: 1.5

Greg's Keto Nut Butter Cups

This is our take on Reese Peanut Butter Cup keto style. Since peanuts are said not to be keto-friendly, we substitute it with almond or cashew butter. But you can use any nut butter of your choice. Macademia or walnut butter are superb as well in this recipe.

Ingredients

  1. 1 scoop or 33 g vanilla protein powder
  2. 18 g cocoa powder
  3. 20 g melted butter
  4. 80 g coconut oil, melted
  5. 10 drops liquid stevia or 2 pkts stevia powder
  6. 60 g almond or cashew butter melted and leave to cool
  7. Additional 10 ml coconut oil
  8. A pinch of salt

Instructions

  • In a bowl, mix the following dry ingredients; protein powder, cocoa powder, pinch of salt and stevia together.
  • In a separate bowl, combine melted butter, 80 g coconut oil and mix till combined.
  • Add the wet ingredients to the dry and mix till you have a shiny gloss.
  • Using half of the mixture to fill 1/3 of silicon moulds. Place in the refrigerator to cool, approx. 30 mins or 10 mins in the freezer. Put the remaining mixture aside.
  • In a separate bowl, mix nut butter and 10 ml coconut oil melt in microwave for 10 seconds and stir till you have a liquid consistency.
  • Once the chocolate is set add the peanut butter mixture to form a second layer. Put back in the fridge to set.
  • Once set, spoon the remaining chocolate mixture on top to form a third layer. Chill and unmould.

Notes

We live in the tropic so our coconut oil has never turned solid. Melted coconut oil only applies to you folks in the cold countries 🙂

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Coconut Panna Cotta

Low Carb Coconut Panna Cotta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Serving Size: 1

Calories per serving: 59.1

Fat per serving: 5.3

Carbs per serving: .7

Protein per serving: .6

Ingredients

  1. 1/2 c coconut milk
  2. 1/2 c water
  3. 1 pkt stevia or sweetener of choice
  4. 1/2 tsp agar powder

Instructions

  • In a small saucepan dissolve agar powder and stevia in water then add coconut milk.
  • Add natural food colouring of choice. Here we use pandan juice for green colour and butterfly pea tea for purple.
  • Bring to boil over medium heat. Make sure to keep stirring to keep from sticking to the bottom.
  • Let simmer for a couple minutes then pour into moulds.
  • Leave the mixture to cool. No need to put in the fridge. The mixture will set once cool. The coconut cream would float to the top and form a separate layer. You do not need to do anything else to get that layered effect. But in the pandan panna cotta the coconut cream does not separate from the mixture so you only get one colour.

Notes

Note: To make it look interesting you can add natural colouring to the mixture. I used the juice of pandan leaves to give green colour and delicate flagrant. A tiny bit of beetroot juice will give it a lovely pink. A couple of strands of saffron or safflower will give you light yellow.

http://i-stayfit.com/2016/11/17/coconut-panna-cotta-2/