Articles by jubileecoho

POACHED PEARS WITH YOGURT

Status

iStock Image117 Cals 2 Protein 26 Carbs 1 Fats
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch, Dessert
CUISINE:American
INGREDIENTS
3/4 cup apple juice
1/2 cup pomegranate juice
2 inch long orange rind strip
1 cinnamon stick
2 pears, peeled, halved, and cored
1 5.3 oz yogurt, I used Silk Vanilla DairyFree Yogurt Alternative
INSTRUCTIONS
In a small pan over medium-high heat, bring apple juice, pomagranate juice, orange rind and cinnamon stick to a boil.
Place pears face down in the pan.
Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes, spooning the sauce over the pears as they cook.
Once the pears are tender, remove from heat and let cool.
Over medium-low heat, reduce the remaining poaching liquid to a glaze, about 7 to 8 minutes.
Pour over pears.
Refrigerate until ready to serve.
To serve, place 1/2 pear on each dish and top with a dollop of yogurt over each.
Serving: 1/2 pear with yogurt, Calories: 117kcal, Carbohydrates: 26g, Protein: 2g, Fat: 1g, Sodium: 25mg, Fiber: 3g, Sugar: 15gBlue Smart Points:2Green Smart Points:3Purple Smart Points:2Points +:3

Sugar Free Sweet Chilli Sauce Recipe
Audio

Ditch the sugary sweet chilli sauce you can buy in the shops and make your own healthy low carb version! Thick, spicy, sweet and absolutely delicious. A family favourite.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course
Condiment
Cuisine
Asian, Thai
Servings
5
Calories
8 kcal

1 year agoINGREDIENTS

1x
2x
3x
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2 tbsp red chilli chopped
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2 tsp ginger chopped
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2 tsp garlic chopped (2 cloves)
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1/2 cup / 120 ml apple cider vinegar
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1/2 cup / 120g powdered sweetener
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1/2 tbsp coconut aminos or soy sauce / tamari
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1/2 cup / 120 ml hot water
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1/4 tsp xanthan gum
INSTRUCTIONS

Chop the red chilli, ginger and garlic. Add them to a pan together with the apple cider vinegar, coconut aminos and powdered sweetener.
Bring to the boil, then reduce the heat and let the mix bubble away on a low heat for 5 minutes.
Mix the hot water with the xanthan gum. Blend well so there are no lumps. Add to the pan and cook for another 5 minutes or until the desired consistency is reached.
Be aware that the sauce will thicken further while it cools.
Fill into a clean glass jar and let cool.
I calculated 1 portion = 2 tbsp of sauce. I think this is a fairly generous calculation – you could probably use this as a dip for up to 8 people.
This recipe made 170g of sauce, which fit into a 150 ml glass jar.
NUTRITION
Serving: 35g
Calories: 8kcal
Protein: 0.1g
Fiber: 0.1g
Sugar: 0.3g

Servings 12
Calories 104 kcal
Ingredients
Crepes- makes 12
1 cup water
4 eggs
4 ounces coconut cream from a can or use cream cheese if not paleo
1 cup sesame flour or almond flour if no nut allergy
1/4 tsp salt
1/2 tsp vanilla liquid stevia OPTIONAL
Optional Maple Cream Filling -serves 6
6 ounces cream cheese or coconut cream
2 tbsp heavy cream
2 tbsp water
1 tsp maple extract
1 tsp ground cinnamon
1/2 tsp vanilla liquid stevia
Optional Toppings
1/2 cup heavy cream whipped
1/2 cup fresh blueberries or blackberries
1/2 tsp vanilla liquid stevia
2 tsbp Sugar Free Maple Syrup
Instructions

9 months agoAdd the crepe ingredients to your blender and blend until smooth.

Heat a small non stick pan with butter or olive oil cooking spray to coat lightly.

Add 1/4 cup of batter to the skillet, lift off the heat while you swirl it all over the bottom of the skillet. Allow to cook 2-3 minutes.

Once you start to see some bubbles forming in the center of the crepe and you can loosen your spatula around the edges without it ripping, you can carefully flip it over. Cook another minute on this side and simple slide it off the pan onto a baking pan or plate to cool while you make the rest.  Remember watch the heat, if you start to see too much browning on the crepe you made, it will be crispy and hard to roll. Reduce the heat a bit until the next one is more pliable once cooked.

Once cooled you can stack these on top of each other and refrigerate in a covered container.

Recipe Notes

Net Carbs for 1 crepe: 1g

Nutritional Information does not include filling or toppings.

This recipe was first published in Feb.2018 and updated with video in Nov.2020.

Nutrition Facts
Low Carb Keto Nut Free Crepes
Amount Per Serving (1 crepe)
Calories 104
Calories from Fat 81
% Daily Value*
Fat 9g
14%
Saturated Fat 3g
19%
Cholesterol 54mg
18%
Sodium 70mg
3%
Potassium 50mg
1%
Carbohydrates 2g
1%
Fiber 1g
4%
Protein 4g
8%
Vitamin A 80IU
2%
Vitamin C 0.2mg
0%
Calcium 29mg
3%
Iron 0.8mg
4%
* Percent Daily Values are based on a 2000 calorie diet.

 Video

Broccoli Fritters Recipe
 Gallery

Looking for hiding vegetables from plain sight or just really into broccoli? Let’s make broccoli fritters and hide veggies no more!

As I lately have a little time, I had been looking on the web yesterday. Looking for new, interesting ideas, inspirational meals that We have never used before, to surprise my family with. Hunting for a while yet couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I discovered this scrumptious and simple treat by chance. The dessert looked so scrumptious on its image, that required rapid actions.
It was easy to imagine how it’s made, how it tastes and how much my husband will probably love it. Actually, it is extremely simple to keep happy the man when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the webpage: Suncakemom and used the detailed instuctions that had been coupled with wonderful photos of the task. It just makes life much simpler. I could imagine that it’s a slight effort to shoot pics in the midst of baking in the kitchen as you may usually have gross hands so that i sincerely appreciate the effort and time she devote to make this blogpost and recipe easily implemented.
With that in mind I am inspired presenting my very own formulas in a similar fashion. Many thanks for the idea.
I had been fine tuning the main recipe to make it for the taste of my loved ones. Need to mention it absolutely was a terrific success. They loved the flavour, the structure and enjoyed having a sweet such as this in the middle of a busy workweek. They quite simply asked for even more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I am going to double the quantity .

All credit from Broccoli Fritters goes to SunCakeMom


Instructions

Take the broccoli to florets. The smaller the better.
Rice the broccoli florets by chopping them up in a food processor. Alternatively a fine shredder or sharp knife can also be used.
Microwave the riced broccoli until totally heats up. It takes about two minutes on the highest setting.
Get a cheesecloth or a not so precious kitchen cloth and wrap a batch of hot riced broccoli up tightly.
Squeeze out the excess water as much as possible. 1lb broccoli may yield about a cup water.
Add the cheddar, finely cut onion, eggs, salt and any optional spices and herbs then mix it well together.
Make balls out of the broccoli fritters dough. Alternatively make disc shapes. Heat a tablespoon of oil to medium and add the broccoli balls.
Spread them out by pressing them down with a spatula. Apply a thin film of oil on the spatula so it won’t stick.
Fry until golden brown then flip to the other side. It takes about 4 minutes on medium heat per side.

Notes
Enjoy!
Nutrition (per serving)
Calories: 110kcal (6%) – Carbohydrates: 4g (1%) – Protein: 7g (14%) – Fat: 8g (12%) – Saturated Fat: 4g (25%) – Polyunsaturated Fat: 1g – Monounsaturated Fat: 2g – Trans Fat: 1g – Cholesterol: 54mg (18%) – Sodium: 267mg (12%) – Potassium: 184mg (5%) – Fiber: 1g (4%) – Sugar: 1g (1%) – Vitamin A: 530IU (11%) – Vitamin C: 41mg (50%) – Calcium: 171mg (17%) – Iron: 1mg (6%)

Easy Keto Lemon Pound Cake Bars
Audio

A classic keto cake made into easy bite-sized bars today. These Easy Keto Lemon Pound Cake Bars are perfect for Easter, breakfast or a healthy anytime keto treat.

I used a little butter for that great tasting cake but having the addition of Greek yoghurt really helps with the light and fluffiness of these lemon pound cake bars. Having a combination of flours too, rather than just one, also makes these nice and moist and spongy.

Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 223 kcal
Ingredients
3.5 tbsp butter melted (or 50g)
3 tbsp unsweetened almond milk
4 large eggs divided
1/4 cup Plain Greek yogurt
1 tsp vanilla extract
4 tbsp lemon juice (apx. juice from 1.5 lemons)
1 tbsp lemon zest (apx, zest from 1 lemon)
1.5 cups almond flour (or 150g)
1/4 cup coconut flour (or 30g)
120 g Swerve confectioners (1/2 cup plus 2 tbsp) (or Better than Sugar confectioners or low-carb sweetener of choice)
1.5 tsp baking powder aluminum-free
1 tsp baking soda
1 pinch salt
Instructions

Preheat the oven to  355F / 180C / 160 fan.

Add the butter and almond milk to a pan and simmer until slightly warm (don’t allow it to boil). (Option to microwave if you prefer). Allow to cool for 1 minute and add the egg yolks, yogurt, vanilla and lemon juice. Whisk with a hand balloon whisk to combine.

Place all the dry ingredients in a clean mixing bowl and stir.

Add in the egg yolk mix and whisk with the electric whisk until combined.

Whisk the egg whites in a clean mixing bowl using an electric whisk until thick and stiff peaks form.

Gently fold the egg whites through the lemon pound cake batter, or lightly beat with an electric whisk until smooth. Try not to over whisk so that batter doesn’t deflate.

Spoon the mixture into a grease proof lined tray (7 x 8.5 x 2 inches) and bake for about 40 minutes or until you can insert and remove a skewer without crumbs sticking. Note: After 30 minutes loosely cover with a sheet of tin foil (don’t seal around the tray) this will prevent the top over browning whilst the cake continues to cook and firm up.

Remove the tin foil and allow to cool for 10 minutes in the tray and then on a wire rack before slicing. Note: These easy Keto Lemon Pound Cake Bars will firm up when cooled so try not to over-bake.

Storage: Tupperware in the fridge for up to 5 days

Recipe Notes

Net Carbs: 4g

Nutrition Facts
Easy Keto Lemon Pound Cake Bars
Amount Per Serving (1 bar)
Calories 223
Calories from Fat 162
% Daily Value*
Fat 18g
28%
Saturated Fat 5g
31%
Trans Fat 1g
Cholesterol 106mg
35%
Sodium 232mg
10%
Potassium 130mg
4%
Carbohydrates 8g
3%
Fiber 4g
17%
Sugar 2g
2%
Protein 9g
18%
Vitamin A 289IU
6%
Vitamin C 4mg
5%
Calcium 100mg
10%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.

PUMPKIN HAZELNUT FLAUGNARDE (CLAFOUTIS)

149 Cals 5 Protein 24 Carbs 4 Fats
PREP TIME:
10 mins
COOK TIME:
30 mins
TOTAL TIME:
40 mins
YIELD:10 SERVINGS
COURSE:Breakfast, Brunch, Dessert
CUISINE:American
A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie. Don”t let the fancy name scary you, it’s actually very easy to make, the only appliances I used were a blender and an oven!
INGREDIENTS
3 large eggs
2 large egg whites
10 tbsp light agave nectar, or sugar
1/2 cup unbleached all-purpose flour, sifted
pinch of salt
1 cup 1% milk
1 tsp vanilla extract
1 inch vanilla bean, split, pulp scraped out
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree, homemade or canned
baking spray
1/3 cup chopped lightly toasted hazelnuts
INSTRUCTIONS
Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
Add the hazelnuts to the dish.
Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a food processor). Blend until smooth, about 30 seconds.
Add the pumpkin purée and blend well.
Add the flour and pulse until well combined.
Pour in the batter into the pie dish.
Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.
Serve immediately.
Serving: 1/10th slice, Calories: 149kcal, Carbohydrates: 24g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 56.5mg, Sodium: 71.5mg, Fiber: 1g, Sugar: 18gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:4

Chocolate Ganache Cake
 Gallery

Can we embrace mistakes or the pursuit of perfection can’t abide them in our life? Let’s make chocolate Ganache that will help us enjoy life!

As I lately have some time, I was surfing on the internet last week. Looking to find new, challenging ideas, inspiring meals that We have never used before, to treat my loved ones with. Looking for a while but could not come across any interesting things. Just before I wanted to give up on it, I ran across this scrumptious and simple treat simply by luck on Suncakemom. The dessert looked so fabulous on its photo, it called for prompt action.
It absolutely was not so difficult to imagine the way it is created, its taste and how much my husband might love it. Mind you, it is quite simple to keep happy the guy when it comes to puddings. Anyways, I visited the site and simply used the detailed instuctions that were coupled with nice shots of the task. It really makes life much simpler. I could imagine that it is a bit of a effort to shoot pics down the middle of cooking in the kitchen as you may normally have gross hands therefore i highly appreciate the effort and time she devote to build this post and recipe easily followed.
With that said I’m inspired presenting my own dishes in a similar way. Thanks for the idea.
I was fine tuning the main mixture to make it for the taste of my family. I must mention that it was an awesome outcome. They enjoyed the taste, the overall look and enjoyed getting a delicacy such as this during a hectic workweek. They quite simply asked for even more, many more. So next time I am not going to commit the same miscalculation. I am going to twin the quantity to get them happy.

This is based on the Chocolate Ganache Cake from SunCakeMom

Instructions

Chop the chocolate up or simply use chocolate chips.
Heat heavy cream then add the chocolate.
Mix until uniform texture is achieved.

Notes
Enjoy!
Nutrition (per serving)
Calories: 2005kcal (100%) Carbohydrates: 77g (26%) Protein: 35g (70%) Fat: 212g (326%) Saturated Fat: 131g (819%) Cholesterol: 326mg (109%) Sodium: 147mg (6%) Potassium: 2139mg (61%) Fiber: 39g (163%) Sugar: 2g (2%) Vitamin A: 3499IU (70%) Vitamin C: 1mg (1%) Calcium: 393mg (39%) Iron: 41mg (228%)

LASAGNA SOUP

292 Cals 22.5 Protein 29.5 Carbs 10 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:6 SERVINGS
COURSE:Soup
CUISINE:Italian
Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It”s easy, filling, hearty and perfect for a cold winter night.
INGREDIENTS
cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:
6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
INSTRUCTIONS
Stove Top Directions:
Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
Add the broken pasta and cook uncovered according to package directions.
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Slow Cooker Directions:
Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Instant Pot Directions:
Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
NOTES
*check labels for gluten free
Serving: 11/3 cup, Calories: 292kcal, Carbohydrates: 29.5g, Protein: 22.5g, Fat: 10g, Saturated Fat: 9.5g, Cholesterol: 63.5mg, Sodium: 747.5mg, Fiber: 4g, Sugar: 2.5gBlue Smart Points:7Green Smart Points:9Purple Smart Points:5Points +:8

Rutabaga Fries Recipe
Audio

Is all food created equal or there are some more beautiful than the others? Let’s make rutabaga fries and find it out!

As I lately have some time, I was browsing on the internet the other day. Looking to find new, challenging thoughts, inspiring recipes that We have never tried before, to treat my family with. Looking for quite some time but could not come across too many interesting stuff. Right before I thought to give up on it, I discovered this yummy and easy treat simply by chance. The dessert looked so mouth-watering on its photos, it called for immediate actions.
It was simple enough to imagine how it is created, its taste and how much boyfriend might like it. Mind you, it is rather easy to please him when it comes to cakes. Anyways, I visited the page: Suncakemom and then followed the step by step instuctions which were coupled with wonderful pictures of the task. It really makes life much simpler. I could imagine that it is a slight hassle to take pics in the middle of cooking in the kitchen as you will often have gross hands so that i really appreciate the hard work she devote for making this post and recipe easily followed.
With that said I am encouraged presenting my own, personal recipes similarly. Many thanks the idea.
I was fine tuning the original formula create it for the taste of my family. I have to tell you it turned out an incredible success. They prized the taste, the consistency and loved having a sweet like this in the middle of a hectic workweek. They basically asked for lots more, a lot more. Hence next time I’m not going to commit the same miscalculation. I’m likely to multiply the amount to keep them happy.

This Rutabaga Fries Recipe was first published on suncakemom.

Peel the rutabaga. It has somewhat thick skin and the bigger the rutabaga is, it gets even worse.
Cut the rutabaga as we would do it with french fries about half inch / 1cm wide wedges. Try to cut them evenly otherwise the small pieces will get burnt while the big chunks hasn’t even warmed up.
Rub them with cooking oil and salt. Add optional spices and herbs if desired.
Place them onto a rack, parchment paper or baking sheet.
Put them into a 400°F / 200°C oven for 30 – 40 minutes.
Or just simply deep fry them as regular french fries until golden brown.

Chicken Noodle Soup Recipe

Is life more than just the glimmer of light reflecting on its surface? Let’s make a noodle soup and see if we can reach the depth of it!

As I lately have some time, I was browsing on the internet yesterday. Trying to get new, interesting tips, inspirational meals that We have never tried before, to astonish my family with. Looking for a while yet could not discover lots of interesting things. Just before I thought to give up on it, I came across this fabulous and easy dessert by chance. The dessert seemed so fabulous on its image, it required quick actions.
It was easy to imagine just how it’s made, how it tastes and just how much boyfriend might want it. Actually, it is extremely simple to please the man when it comes to desserts. Anyhow, I visited the page: Suncakemom and simply used the detailed instuctions that had been coupled with superb pics of the procedure. It just makes life faster and easier. I can imagine that it is a bit of a inconvenience to shoot snap shots in the midst of cooking in the kitchen because you most often have sticky hands therefore i highly appreciate the commitment she devote to make this post and recipe conveniently followed.
With that said I’m encouraged to present my own recipe in the same way. Appreciate your the idea.
I had been tweaking the initial mixture to make it for the taste of my family. I can mention it had been an incredible outcome. They enjoyed the flavour, the overall look and enjoyed having a sweet such as this in the midst of a stressful workweek. They basically demanded lots more, a lot more. Hence the next occasion I’m not going to make the same miscalculation. I’m going to multiply the volume to keep them delighted.

The original Ramen Soup Recipe is provided by SunCakeMom

Pour soy sauce and toasted sesame oil into a pot then add ginger, red bell peppers, celery and garlic.
On high heat saute until the garlic gets fragrant for about 2 -3 minutes.
Fill it up with the broth / stock. We can dilute the soup with some water so we’ll have more at the end but don’t add more water then the broth.
With the lid on, bring it to boil then turn the heat to medium to low and let it simmer 10 – 15 minutes. The longer ginger and garlic are in the soup the more pronounced their flavor will be. Try the soup and remove them when desired.
Add the noodles. On keto, we can finely slice vegetables like zucchini, leek or we can simply use low carb Shiritaki / konjac noodles.
With the lid on cook until the noodles soften up for about 3 – 5 minutes. Serve with finely sliced scallion garnish.

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