低碳高油 LCHF Day 10 & 11

#太太的LCHF
#太太打卡 第 10、11天

這兩天根本被低醣甜點轟炸哈哈哈,可能是姨媽來的關係吵著要吃甜的XD 好啦,來看看這個週末都吃了些什麼。星期六早上喝了一杯咖啡加杏仁奶,午餐則是把前一天的所有剩菜清光光,所以吃了櫛瓜千層麵、生酮麵包、綠橄欖和生酮披薩包。這個披薩包嘛……是星期五半夜(星期六凌晨)嘴饞做的,作法很簡單,改天會再和大家分享。晚餐吃了超級美味的奶油香煎鹿肉,至於為什麼買了鹿肉,可以參考這一篇 歷史上的今天 ,搭配奶油南瓜煎餅和清炒菠菜,飯後的甜點是花生醬餅乾起司蛋糕。這天凌晨我又超級嘴饞,可能是因為週末都比較晚睡,空腹的時候是醒著的就會想吃東西,所以我做了一個兩分鐘馬克杯巧克力蛋糕,這個食譜很簡單,分享在這裡 2 分鐘低醣巧克力馬克杯蛋糕- 2 minutes Chocolate Mugcake

因為昨天吃太多甜點了,今天和先生決定吃一餐就好,再加上我們也睡得比較晚,起床清醒後後已經過了午餐時間,下午我研究了食譜,買了材料,做了目前為止我覺得最成功的藍莓瑪芬,非常濕潤好吃還有淡淡的椰子香,而且有了先前的低醣烘焙經驗,我將赤藻醣醇的量減半,然後另一半使用了甜菊糖來中和赤藻醣醇的清涼後味,效果很好,吃的時候完全吃不出奇怪的味道!晚餐香煎了超大一隻的雞腿,搭配了好吃不敗的起司焗烤白花菜,飯後就吃藍莓瑪芬啦~好美味❤
(Translated by Taitai)

#taitaisLCHF
#mealprofile day 10 & 11

These tow days we were bombarded by desserts haha. Probably because of my period I’ve been wanting something sweet. Okay, let’s see what we have this weekend. Do Saturday morning, a cup of black coffee with almond milk. We wanted to clear all the leftover in the fridge so we had zucchini lasagna, keto bread, green olives and keto pizza rolls for lunch. Well this pizza rolls were made right after midnight on Friday. I was so peckish and the recipe was easy enough so I made these yumyum rolls. I will share the recipe with you guys soon. Dinner we had the wonderful buttery pan-seared wild venison, it was so good omg, please read this post, Today in History, to learn why we got this protein, and we had it with butternut squash pancakes and just some spinach. Saturday late in the evening I was peckish again, I guess it was because we went to bed late on weekends so by the time my stomach was empty again I would be awake. Anyways so I made a 2 minutes chocolate mugcake which I also wrote up a recipe today, see 2 分鐘低醣巧克力馬克杯蛋糕- 2 minutes Chocolate Mugcake.

Yesterday we had too much desserts so we decided to tone down our diet today and had only one meal. We woke up late and it was already passed noon anyways. This afternoon I studied many recipes to find a seemingly looking perfect blueberry muffins. I personally think it was the best keto desserts I’ve made so far. It came out so moist and tasty with a hint of coconut fragrance. Since I have been making desserts I do have some ideas about keto baking so I cut the amount of sweetener, monkfruit, used in the recipe in half and replace it with Erythritol and added a few drops of Stevia to hide the aftertaste of Erythritol. The result is great and the muffins taste so great. For dinner we had pan seared chicken leg with cream sauce and cheesy baked cauliflower which was super tasty and never fails. Desserts today? Of course we had the blueberry muffins!

 

 

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