低碳高油 LCHF Day 14 & 15

#太太的LCHF
#太太打卡 第 14、15 天

昨天早上照常喝了咖啡、吃了藍莓瑪芬,中午不是特別想吃鹹的,決定吃個鬆餅搭配我之前買的低醣楓糖漿,我把之前 2 分鐘杯子蛋糕的食譜稍微改了一下,再加上用很淺的盤子去微波,做出口感逼近鬆餅的低醣鬆餅,可惜微波無法把表面烤得金黃,下次同樣的配方可以試試看直接用平底鍋煎,這個鬆餅加上楓糖漿滋味真是不錯。晚餐則是把前天的菜色複製一遍,不過這次的五花肉就是整塊下去烤(我們只吃兩塊,剩下的明天做披薩用),麵包加上艾曼塔起司和肥厚多汁的豬排,味道真的是一級棒!另外晚餐還搭配了羊茼蒿沙拉、孜然美乃滋特調和幾棵綠橄欖,飯後甜點就是藍莓瑪芬,還是一樣美味~(終於要吃完,可以做新甜點了)

今天早起喝了一杯咖啡就出門去辦事,一直到中午才回家,肚子雖然不會特別餓,但還是動手準備了我和先生的午餐,他今天剛好在家工作。午餐吃了蘿美手撕沙拉搭配烤配培根,天氣冷冷的所以我還特別準備了奶油南瓜湯~每一口都好療癒。下午研究了新的甜點-覆盆子甜甜圈,味道還不錯但是口感欠佳,有點太濕潤了,可能是我無醣杏仁奶加太多或是覆盆子下手太重,配方要再調整。今天除了烤甜甜圈以外,也烤了披薩,實驗了兩種材料的披薩皮,一個是有洋車前子,另一個是有亞麻仁籽粉,兩種的口感不太一樣,一個比較脆、一個比較有嚼勁,所以下次做我打算混合這兩種材料,看能不能做出我最喜歡的口感。但不管是哪一個口味其實都很不錯了,我都很喜歡,加上紅醬、馬茲瑞拉起司、羅勒、還有昨天剩下的香烤五花,吃起來跟普通的披薩沒兩樣,份量也很足夠,非常期待下次再烤披薩!甜點就是今天烤的甜甜圈囉~

 

(Translated by Taitai)

Yesterday morning, as usual, I had a cup of coffee with a blueberry muffin. I didn’t want to eat savory thing at lunch.  It occurred to me that I just got a low-card maple syrup the other day so I experimented on a new pancake recipe modified from the 2 minutes mugcake and microwaved the pancake in a shallow bowl. The texture was very close to a real pancake however you can’t mimic the brownish surface without pan-frying it so I might try that next time, using the same recipe and cook the pancake in a pan. The maple syrup went very well with the pancake! Yesterday dinner was quite a copy from our previous dinner but this time instead of cutting the pork belly into small pieces I pan seared them in a whole big chunk. (We only had two portions out of the four I cooked, saving the rest for making a pizza.) The keto sub, Emmental cheese and the juicy and hearty pork belly was a killer combo, super tasty. We also had some more lamb’s lettuce with the cumin mayo dressing and a couple of green olives. Our desserts were, of course, blueberry muffins! (It’s almost finished, I could finally make some more new desserts.)

This morning after a cup of coffee I headed out for some affairs and by the time I got home it was almost lunch time. I wasn’t very hungry but because my husband was working from home today I prepared our lunch right away. We had a romaine lettuce salad with bacon bits. It was getting colder here in Dublin so I also prepared butternut squash soup from scratch. It was super comforting and yummy. This afternoon I was working on a new dessert recipe and I tried to make raspberry donuts. The batch came out alright, the flavor is there however the texture is a bit too soggy in the center. Perhaps I added too much unsweetened almond milk or was heavy-handed with the amount of raspberry, either way the recipe needs more work. Besides baking some donuts today, I also baked pizza, you hear me! I tried to tweak the recipe and experimented on two different add-on ingredients, one is psyllium husk and the other one is flax-seed meal. The crust with psyllium husk turned out to have more chew and the one with flax-seed had more crunch. So I’m thinking combing these two ingredients in my next pizza dough to get the perfect balance. However these two both made the crust amazingly good and the overall texture were very close to a real pizza crust. With the red sauce, mozzarella cheese, basil leaves and the left over pork belly slices, it was a tasty pizza alright and super filling, too. I can’t wait to make pizza again! Desserts this evening were those donuts I baked earlier.

#taitaisLCHF
#mealprofile day 14 & 15

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