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Cloud Bread Recipe – Stuff we Make

Since I’m back on that #lowcarblife I thought I’d share one of my fave recipes. It is a little tedious but trust, it’s worth it!

Cloud bread is a great alternative for bread or hamburger buns for those of us that are on a low carb or keto diet. It has virtually no carbs (about 1g per piece) and for those of us that crave bread especially when we can’t have it *raises hand* this is the perfect solution, for me anyway. I’m not going to lie, it’s not exactly like a hamburger bun. It’s more light and airy than it is spongy. But hey, beggars can’t be choosers right?! 😛

I like to have salami, brie, and romaine lettuce on these bad boys. The romaine gives a nice texture crunch 🙂 The recipe below yields about 12 pieces.

cloud-bread3

cloud-bread2

Ingredients:

  • 4 oz cream cheese, softened
  • 4 eggs, separated
  • Cream of Tartar, 1/4 tsp

Directions:

  1. Preheat your oven to 300 degrees F.
  2. Separate your egg yolks and your egg whites into bowls.
  3. Add cream cheese to your egg yolks and mix thoroughly. Set aside
  4. Add your cream of tartar to your bowl with the egg whites.
  5. Using a stand up mixer or a hand mixer whisk egg whites until firm fluffy peaks form.
  6. Add egg yolk mixture to egg whites and fold in.
  7. Get a baking sheet and line with foil. Spray surface with a cooking spray. You can also use a brush and brush oil onto the surface if you don’t have any spray.
  8. Spoon batter onto baking sheet into desired size. Note: the batter won’t spread too much so you can create the size you want with the raw ingredients.
  9. Put into oven and bake for 30 minutes or until golden brown.
  10. Place onto baking rack and let cool.
  11. Put into a ziplock back or tupper ware and allow to set in refrigerator overnight.

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Enjoy!

xoxo,
signature

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Baked Salmon and Zoodles Recipe – Stuff we Eat

 

Hello Friday! You have never looked so sweet. After a long week I’m just ready to get the weekend started and Monday going. Says no one, ever. LOL.

I’ve been back on the search for yummy low carb/keto recipes since I decided to go back on a low carb nutrition plan since the beginning of the month. Here’s a quick and easy one that is so yummy I had to share!

baked-salmon-zoodle1

It’s a 2 part recipe but it’s really easy and quick! It’s low carb, low in saturated fat, and full of flavor. So here we go…

Ingredients (serves 2):

  • Zucchini: 2 large, “zoodled”
  • Garlic: 2 tsp, minced
  • Yellow Onion: 1/4 of medium onion, sliced thin
  • Soy sauce: 2 tsp
  • Olive Oil: 3 tsp
  • Salmon: 2 qty 4 oz, filet
  • Lemon: 4 slices
  • Salt and pepper to taste
  • Parsley or green onion for garnish
Tips before you cook:
  1. If you cut your zucchini in half before running through a spiralizer the noodles won’t be as long and easier to eat.
  2. Slice all your vegetables and zoodle your zucchini before you start cooking.
  3. The key to good zoodles is to not overcook them. The last thing you want is mushy zoodles. I personally don’t cook my zoodles longer than a minute or 2 on high heat.
  4. Season your salmon filets with salt and pepper on both sides.
  5. Because you’re baking the salmon I would go with a skinless salmon filet. The skin will just get soggy and gross when you bake.
baked-salmon-zoodle2
Cooking:
  1. Preheat oven to 300 degrees F.
  2. Place 1 tsp of olive oil, salmon filet, 1/2 of your sliced onion, and slices of lemon onto foil. Squeeze some juice out of lemon and then wrap completely. Bake salmon for 15 mins.
  3. While salmon baking heat a skillet on medium/high heat.
  4. Add olive oil and remaining onions. Cook until the onions sweat a little bit.
  5. Add zoodles, garlic, soy sauce, and a little bit of salt and pepper. Cook on high heat for about a minute or until you’ve reached desired texture. Remove from heat and plate immediately.
  6. Using a spatula, carefully remove salmon from foil and place on top of your zoodles.
  7. Garnish with green onion or parsley, whatever you have handy!
xoxo,
Kissa
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New Kitchen Upgrade – Stuff we Like

Happy voting day! I voted early this year to avoid the lines and the craziness. Like I said in my previous post, I hope you all go out there and vote. Before I get into my post for today I just want to reiterate why it’s so important, especially the millennial generation (I just barely make the cut lol), to vote. I say that because 1. the future is in our hands. The future of this country is determined by the choices we make, and more specifically, the votes we cast. What kind of America do you want to see in the foreseeable future? Our future. What kind of America do you want to leave behind for our children and generations to come? Secondly but equally important, Millennials – Do you realize how lucky and blessed we are to vote? Women…minorities…you can actually have a say in what happens to our country and our local community. We didn’t have these basic rights in the past, and as an individual that falls into both of those categories I’m going to make sure that I honor those that fought for me. That’s pretty damn awesome when you think about it. How fortunate and lucky are we?! We can’t ever take that for granted so exercise your right and be grateful that you can!

But enough of that. We’re talking about something else today 😉

Charlie and I have a new venture coming up that I can’t talk about just yet, but it has something to do with food. Because of that we’re going to be working in our home kitchen a lot and we’ve been running out of functional counter space. We have this weird “window” in the kitchen that shows into the piano area. It’s probably 5-6 inches in width and I usually just put junk on it like extra chop sticks, pot holders, etc. The most use it gets is at our holiday parties where I’m able to kind of put food on it for our pot lucks.

Before 1
Before 1
Before 2
Before 2

I’ve been thinking about what to do with this awkward window thing since we bought the house 5 years ago. I was thinking of tearing it down to open up the kitchen more, but what if the previous owners kept it because it’s load bearing? Probably is. Don’t want to worry about that. What if I add cabinets to that wall to add more storage? I could, but it would be kind of costly (God knows yo’ girl is on a budget) and since our kitchen is still new it would be hard to match the cabinets perfectly. So…what to do? I know! Breakfast bar!

Breakfast Bar 1
Breakfast Bar 1
Breakfast Bar 2
Breakfast Bar 2

We scored a really good deal at Ikea! They were selling a 74″ solid wood butcher block counter top for only $99. We bought some industrial strength adhesive, shelving brackets for added support, and cut down the butcher block to the correct size. BOOM! For less than $140 Charlie turned our sad/awkward window to a functional/pretty breakfast bar.

img_0187-final

img_0188-final

It didn’t take long either! It took Charlie no more than 2 hours to measure, cut it down, sand, and secure it onto the wall. I ordered a couple stools from Target to finish off the look for $40 a piece. Can’t wait to use it for that new venture I was talking about! Stay tuned 🙂

xoxo,

Kissa

 

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