¼ c. maple syrup
2 Tbsp. Dijon mustard
1 tsp. Minced garlic
¼ tsp. Ground ginger
1/8 tsp. cayenne pepper
4 salmon fillets (1 lb.)
1 Tbsp. Oil
Mix first 5 ingredients. Refrigerate syrup mixture for 30 minutes.
Brush fish with oil. Heat skillet to medium-high heat. Place fish in skillet; cook 10 minutes or until fish flakes easily with fork, turning and brushing occasionally with syrup mixture.
With the holiday weekend upon us, here is a ketogenic pancake recipe. There are only 4 ingredients and easy to make. Remember that in ketogenic cooking there are no grains used and usually involves eggs. This recipe is from “the ketogenic cookbook” written by Jimmy Moore and Maria Emmerich.
3 large eggs
2 Tbsp. whey protein powder
1 tsp. vanilla, almond or maple extract
1 tsp. stevia glycerite
Whip the egg whites in a clean, dry, nonreactive metal bowl for a few minutes, until very stiff. Blend in the yolks, whey, extract and stevia.
Heat coconut oil in a skillet over medium high heat until a drop of water sizzles when added to the pan. Once it is hot, scoop 1/4 cup of the batter into the pan and using a spoon, form it into a circle. Fry the pancake until golden brown on both sides, about 2 minutes er side.
Repeat with the rest of the batter, adding a little more oil between pancakes if needed. Top with syrup and serve.
Over the summer we like refreshing and tasty beverages. Today try this great tea drink with a little kick of bourbon for Beverage Day.
Peach Tea with Bourbon
10 bags peach flavored tea
20 thin slices ginger
2/3 c. sugar
1 c. bourbon
¼ c. lemon juice
Mint for garnish
In medium saucepan, heat 4 cups water to simmering on high. Remove from heat. Add tea; steep 10 minutes. Remove and discard tea bags. Transfer tea to large pitcher. Add 3 cups cold water; refrigerate until cold, about 4 hours.
Meanwhile, in small saucepan, combine ginger, sugar and 2/3 cups water; heat to simmering on medium. Reduce heat to maintain simmer 15 minutes. Strain out and discard ginger. Refrigerate syrup until cold.
Stir cold ginger syrup into tea along with bourbon and lemon juice. Makes about 10 cups. Serve over ice, garnish with mint.
Today being Cinco de Mayo makes it ideal to share this Sangria Mexicana recipe. Enjoy!
2/3 c. freshly squeezed lime Juice
2/3 c. suga
3 c. dry, fruity red wine (Beaujolais, Zinfandel)
1 c. sparkling water
4-6 wheels of lime, with cut made on side
Make lime-sugar syrup by mixing lime juice, sugar and ¼ cup water, stirring until the sugar dissolves. Just before serving, pour wine into a pitcher and stir in lime syrup and sparkling water. Serve over ice in tall glasses, each garnished with a wheel of lime wended onto the rim.
I do love chocolate and have made some changes on what type of chocolate I eat. I eat cacao, which is unprocessed chocolate. I have been cooking ketogenic for about a year and half. To celebrate Chocolate Cake Day I got my recipe from “The Ketogenic Cookbook” by Jimmy Moore. You can also find this recipe online at Maria Mind Body Health.
I made the Almond Roca Mocha Cake from this book. There are a lot of ingredients.
I did not have any 6 inch cake pans so I used two 8 inch pans. This meant my layers weren’t as thick and could not be cut in half. My cake therefore had 2 layers instead of 4 layers.
Besides the cake, I made the soaking syrup.
Then I assembled the cake and this is what it looked like.