Saturday, August 12, 2017

Cloud Bread Sandwich (Low Carb and Gluten Free Recipe)


Somewhere along my never-ending quest to maintain my ideal weight, I discovered Cloud Bread. It's a great alternative to bread and the best thing about them is that they are so easy to make! Whether you're trying to decrease your carb intake, can't consume gluten or just want to try something new, definitely give this a try!

INGREDIENTS (makes 7-8 buns)

3 large eggs (separated)
1/4 tsp cream of tartar
2 ounces cream cheese, softened at room temperature
1 packet sweetener of your choice ( or 1 tbsp sugar )

mustard
lettuce leaves
tomato slices
ham slices
cheese

DIRECTIONS


Before you begin, preheat the oven to 350 degrees F (175C). Line baking sheet with parchment paper. Combine egg whites and cream of tartar in a large bowl and mix with an electric mixer until stiff peaks. In a separate bowl, mix egg yolks, cream cheese and imitation sugar (or sugar) until it comes together. Switch to an electric mixer and beat until smooth and no longer lumpy. Fold in egg whites into the mixture, being very careful not to deflate the egg whites. 

Scoop mixture onto the baking sheet, making 6-8 buns. Bake for 20-30 mintues until the top is lightly browned. Cool them on a wire rack to cool completely. 

Spread mustard on one side of your cloud bread. Top with lettuce, ham, cheese and tomato slices. Top it off with another slice of cloud bread and enjoy!


Tuesday, August 1, 2017

Hiyashi Chuka


INGREDIENTS (makes 1 serving)

(sauce)
4 tbsp soy sauce
2 1/2 tbsp sugar
2 tbsp rice vinegar
1 tbsp water
1 tbsp sesame oil
1/4 tsp grated ginger
1/2 tbsp sesame seeds

(omelette)
2 eggs
1 tbsp sugar
dash of salt

ramen noodles
1/2 cucumber, julienned
1/2 tomato, sliced into wedges
2-3 slices ham, thinly sliced
4-5 sticks imitation crab sticks, shredded
benishoga (pickled ginger) optional

DIRECTIONS

Combine all ingredients for the sauce and chill in the fridge. Combine ingredients for the omelette. Lightly grease your frying pan with oil and pour in the egg mixture. Cover and cook over medium-low heat until done. Transfer to your work surface and cut the omelette into thin strips. Cook the noodles for 3 minutes or until just al dente. Drain and transfer noodles into ice water until thoroughly chilled. Drain well of excess water, then transfer to a plate. Top with julieneed cucumbers, tomato wedges, sliced ham and imitation crab. Serve with a sprinkling of sesame seeds and benishoga (pickled ginger). Pour the sauce on right before serving. Enjoy with Japanese mustard for some extra kick if you like. Enjoy!