Chia Seed Pudding

Hi everyone!!

This is one of my favorite recipes. It’s delicious, it satisfies my sweet tooth, it lets me get in plenty of fat and fiber, allowing me to be regular, and it’s a simple, quick make. And more importantly, it can be modified for whatever mood I’m in.

Ingredients (basic):

- 1/2 cup chia seeds

- 3/4 cup heavy whipping cream

- 3/4 cup water

- 1 tsp vanilla extract

- 1 tsp liquid stevia blend (I get the Kroger generic brand)**

- 1 tsp confectioners’ Swerve (or some other powdered erythritol)**

- 1/2 tsp pink Himalayan salt (though really any salt works, this is just my favorite)

Directions:

-Put all the ingredients in a medium mixing bowl and mix together with a spoon.

-Let rest for a few minutes.

-Stir again to even out the liquid absorption and to keep the chia seeds from clumping up together.

-Put in refrigerator until pudding like consistency, roughly 3 hours.

Variations:

Simple Chocolate: Add 1/2 tsp liquid stevia and 1 tbsp cocoa powder to original and follow regular directions.

Dark chocolate: Double the sweeteners and add 1 oz of melted bakers’ chocolate. Follow the original directions.

Raspberry: Mush up about 1/4 cups raspberries and add to the mixture. Follow original directions.

Coffee: Instead of water, use the same amount of coffee. Add more sweetener to taste. Follow original directions.

**This is a sweetness level higher than I like. But I make this mostly for mom who is semi-keto. This is the level of sweetness we can compromise on.

Hi everyone!

So yesterday a mother of one of students decided to buy me food while I was tutoring her child. She bought me a cheesecake (Cheesecake Factory Godiva Chocolate, specifically... my favorite!). and. 2. huge. cookies.

Tried refusing but she wouldn’t relent. So I brought home this hellish booty to my family who loved it all. BUT I decided I would do an experiment: I would see how my body reacted to actual sugar once again.

Y’all... I had half of the heckin’ cheesecake.

It was heckin’ delicious. And I felt heckin’ awful afterwards. It was like I was on drugs.

Almost immediately I went into a sugar high. I thought the fat from the cheese would cut it, but I was heckin’ wrong. I swear I could see sounds. 

My tummy was heckin’ upset. It kept making hellish whale noises. I’m pretty sure my intestines were trying to kick it out of me.

Then I got a headache, which I’m still nursing for. My cranium feels like someone is tap dancing around in there.

Couldn’t sleep very well last night either.

I woke up exhausted for the first time in a very, VERY long time.

Hi everyone!!

I am very sorry for taking an unintentional hiatus due to school. But with the semester over, I am back.

I do have a confession to make, I fell off the wagon completely for a while because of finals, so, I am starting over again and I will definitely be posting sometime about that.

But for right now, let me say, WOW!!! During my hiatus, this blog has blown up to over 1500 followers. Just WOW and thank you everyone!!!

Since I am getting back into this, I want to know what you guys want more of. I’m going to have a poll, up above, so you can let me know what you want more of.

I am also hopefully going to design my real logo for this blog, so stay tuned for that.

Thanks!!

You can enjoy these keto-friendly cookies with salted caramel and chocolate chips, which are great for satisfying your sweet tooth without going against your low-carb lifestyle.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated erythritol. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 cup sugar-free caramel sauce. 1/3 cup sugar-free chocolate chips. 1/2 tsp sea salt flakes.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the butter and erythritol in a bowl and mix them together until they are smooth. Then add the vanilla extract and mix it in well. Mix in the baking powder, coconut flour, and almond flour one at a time until a dough forms. Add the sugar-free caramel sauce and chocolate chips and mix them in until they are spread out evenly. Using a cookie scoop, put small amounts of the dough on the baking sheet that has been prepared, leaving space between each cookie. Make each cookie flat with the back of a spoon, and then add sea salt flakes on top. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Hi Anon,

So, yes, you can be a vegetarian on keto, but it’ll be harder. And technically, being 100% vegan is incompatible with keto. Since I’m sure what type of vegetarian you are, I’m going to cover just about everything so you have options.

Meat alternatives:

Since on a vegetarian diet, you can’t eat poultry or other mammals, here’s some options for getting in your protein.

- If allowed: fish, specifically fatty fish (Ex. tuna, salmon, sardines, etc.) or shellfish. I really do suggest that you at least eat fish since it’ll keep your body from starting to leech protein from other parts of your body.

- Nuts should be kept to a minimum, but if you’re going to have them, keep it to  the following, with the first mentioned being the best for you: macadamia, brazil, pecans, walnuts, and almonds. You can have other types, but do more in-depth research on their nutrition.

-Eggs if allowed. A really great source of both fat and protein.

- Protein powder NOTE: stick to whey protein or protein isolate, KEEP AWAY FROM SOY PROTEIN AS IT GREAT INCREASES THE CHANCES OF ESTROGEN BASED CANCER IN WOMEN AND IN SOME MEN!!!

Fats:

- If allowed, Dairy (Heavy Whipping Cream, any type of cheese, ghee/butter)

- Oils: MTC oil, coconut oil, olive oil, avocado oil (Canola oil and other generic vegetable oils have been shown to either contain unhealthy fats, or are too rich in carbs for keto)

-Other sources of fat: avocados all day everyday, fatty fish, cocoa butter, coconut cream (no sugar)

Veggies (allowed):

- All leafy greens: spinach, broccoli rabe, bok choi, Arugula, Swiss Chard, Cabbage, Kale, Brussel sprouts, etc.

-Tougher greens: Asparagus, Zucchini, cucumbers, Cauliflower, broccoli, snow peas, green beans.

Veggies and Fruits (limited):

- Root veggies: onions, parsnips, garlic, radishes, squash, mushrooms.

- Citrus fruit (should only be used to flavor water/food).

- Nightshades (tomatoes, eggplants, peppers)

- Berries (stick mostly to raspberries as they have the least amount of sugar and are irregularly high in ketones).

Seeds and flour: 

-Flaxseed meal

-Chia seeds

-Coconut flour

-Almond flour

Sweeteners:

-Stevia

-Sucralose

-Erythritol

-Monk Fruit

-Blends (look at what they contain)

Condiments:

-Ranch

-Mustard

-Sugar-free ketchup

-Mayo

-Vinaigrettes and other high fat dressings

-Sriracha

-Soy sauce (keep to small amounts)

-Sauerkraut and relish (sugar-free)

-Sugar-free Syrups

-Most spices are allowed, just limit some more than other

Vitamins:

You’re probably going to need extra vitamins. This is about where my knowledge ends since I don’t know what you’re already taking extra as a vegetarian. But it shouldn’t be much more different than what you’re doing now.