Srirachoy Is Here!

The time has FINALLY come!!!!! My sauce is finally available!!!!!! It all still feels like a dream! I don’t think it will feel real until im in the kitchen this weekend making up my first giant batch!!! I cannot thank everyone enough for seeing me through this entire process and always having my back! I can’t wait to see where this takes us!

You can purchase a jar on my new website! http://www.Srirachoy.com

If you don’t know about Srirachoy yet, It’s a low carb/keto friendly sauce that I have created! It’s a sweet and spicy combination suitable for meats and veggies! I’ve seen folks use it as a dipping sauce, dressings, etc.  It’s possibilities are only limited to your imagination!

Zucchini Gratin

I’m pretty sure that you could make anything with Gratin at the end of it and it would be a masterpiece.  Matt was eating some Au Gratin potatoes the other day and I was quite jealous. So this is when I decided to TAKE BACK MY LIFE AND GRATIN SOME DAMN ZUCCHINIS….

What you will need:

2 med/large zucchini

1.5 cups heavy whipping cream

2 tbsp butter

1/2 cup shredded parm cheese

1/2 cup shredded white cheddar

1 tsp garlic powder

1 cup crushed plain pork rinds

Preheat your oven to 400

Start by adding your butter and cream to a medium size pot!img_2496

Let that simmer and cook down.  Once it starts to bubble you can add your cheeses and garlic powder and let it simmer until its thick enough to coat the back of your spatula or spoon. In the meantime, cut up your zucchini into thin slices.

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I put mine into my baking dish as I went to see how much I would need. I initially thought that I would need 3-4 zucchini, but I ended up only needing 2.

After that I added my zucchini to the pot with the sauce to cook them a little bit before heading to the oven! I let them cook on medium heat for 8 mins!

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After that add your mixture to your baking dish and top with your crushed pork rinds and a little bit extra cheese if you like.  Sadly I forgot to take a pic of that step, as I was apparently very anxious to get this into the oven.

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I baked this on the bottom rack for 25 mins! Make sure to watch it as oven temps and times vary; just bake until the top is brown and the mixture is nice and bubbly!

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And as you pull this out of the oven I promise you that Angels will sing ❤

Enjoy!

Low Carb Alfredo Sauce

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If you follow my Instagram then you already know how much I love Alfredo sauce.  Plus, it’s ridiculously easy to make without using flour or additional thickeners!

I typically use 1-2 cups of Heavy Whipping Cream, depending on how many people i’m feeding.  1 Cup is usually enough for Matt and myself.  I start off with 2 tbsp of butter in a small sauce pan, melt that until it starts to simmer a little.  Then I add the cream. Turn the heat to medium high and continue to whisk so it doesn’t burn on the bottom. Make sure not to turn your back on it either, it will bubble over in a heart beat! Let that cook and bubble for roughly five minutes and then reduce the heat to a low medium. At this point add your Parmesan cheese.  I have made this a number of ways, and using shredded or shaved parm always turns out the best.  In a pinch I have used the grated kind, you know, the kind you sprinkle over pasta haha.  Don’t get me wrong, it works, but the flavor just isn’t the same.  So use the real cheese, guys! trust me. Add ya some garlic powder; about a small tsp, salt and a generous amount of black pepper.  Let that simmer now for a good ten mins. But still keeping an eye on it and whisking every few mins.  Then reduce to lowest heat and let stand for 5 mins. By this point is should be nice and thick; enough so that it will coat the back of a spoon. Pair with chicken or veggies and enjoy!! I could seriously just eat it straight out of the pan…. which has happened on occasion… it’s THAT good!!!

 

Ingredients:

Heavy whipping cream

butter

garlic powder

salt and pepper

Parmesan cheese

Keto Health Benefits

If you’re new to Keto, just finding out about it or have been living a Ketogenic lifestyle for a while now, you already know about the amazing health benefits Keto has to offer.  I’ve been wanting to make this post for a while now, but kept retaining and gaining info so now i’m just bursting at the seams!

First and foremost, PCOS. It has been a nightmare in my life since I was 11 years old.  At age 14 I was “officially” diagnosed, but even then without a name.  They just told me that I had cysts on my ovaries and would most likely end up with ovarian cancer (since my mother had it) and of course would never have children.  They’re solution was to put me on Birth Control.  Which I will forever regret, and have been against birth control ever since.  I am convinced that the BC only furthered my complications that I was already experiencing.  While on the BC I didn’t have one single period for an entire year. Which was then followed by additional medication to make me HAVE a period.  At age 17 they wanted to give me a hysterectomy, which we of course said NO WAY and I went to find a new doctor.  So fast forward a few years; having horrible periods, missing time out of school, abnormal paps, etc.  Went all through my twenties only have 2-3 periods per year. Since being on Keto I am approaching a full year of normal, monthly periods.  I still have not been able to conceive (naturally and medically) but we haven’t lost hope.  With the help of Keto, I really believe that we will have the family that we desire.

Last year my father was diagnosed with a form of Muscular Dystrophy.  He was so progressed that walking was hard for him, and he couldn’t even hold a cup in one hand. It broke my heart seeing him lose so much of his mobility.  So! Research began.  I put him on a strict Keto diet and over the next two month, he regained ALL of his mobility, as if it has never happened.  He and my mother now live an 80/20 lifestyle, and while some of his symptoms have returned, he is still a thousand times better than he was prior to Keto. It was seriously remarkable to watch him get better and better.

Before starting Keto I made appointments with both my family doctor and my gyno. Had blood work panels done and such to be able to compare later on. Both of my doctors were all for me starting a Ketogenic lifestyle. My first blood work results were horrible. I was on the verge of diabetes.  I honestly was not surprised. But at my last screening at the beginning of this year, all of my levels are perfectly normal and diabetes is no longer a threat.

So many things in my life have changed because of Keto.  My skin has cleared up, my PCOS symptoms are completely gone.  Not just having normal periods now; no more weird hair growth. I don’t lose hair anymore, and i’m finally starting to lose my “inner tube” body shape. I also have a gluten intolerance, so cutting out ALL of that stuff has obviously made a difference as well.

If you’ve been considering starting a Low Carb or Ketogenic lifestlye, do it. Do it TODAY. You can potentially get your self off diabetic medication, high blood pressure medication, etc. The list goes on and on. It will truly be the best decision you’ve ever made for yourself.

Lemon Blueberry Cheesecake

What you will need ❤

For the crust:

  • 1 /2 stick of butter (I used Kerry Gold; used 1/4 of the block)
  • 1/2 Cup Almond Flour
  • 2 tbsp Sweetener of your choosing (I used granular Stevia)

For the Cheesecake:

  • 2 8oz blocks of cream cheese
  • 3/4 cup sweetener
  • 2 Tbsp Torani Sugar Free Vanilla Syrup
  • 2 packets of True Lemon (can be found at walmart near the sweeteners)
  • 2 eggs
  • Blueberries (optional)

You will need cupcake liners if you want to make individual cheesecakes, but it can also be done in a normal pie pan.

Preheat your oven to 350 degrees! 

Begin by melting your butter and mixing your crust ingredients.  Add a TSP amount to each cupcake liner.  Press with your finger or utensil.

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Bake these by themselves for 5 mintues! Set aside to cool and deflate while you mix the filling.

I heated my two blocks of cream cheese in the microwave for 30 sec intervals and mixing in between until it was all soft and shiny. With my electric hand mixer I mixed the cream cheese and sweetener together first to dissolve it better. Then added remaining ingredients minus the blueberries.

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The crust will look like little cookies after they have fallen and had a chance to cool. Fill each cup with 2 TBSP of filling. This is where you will add your blueberries on top if you feel so inclined.  But you should… because it’s delicious and compliments the lemon so perfectly 🙂

Bake at 350 for 25 mins or until the tops start to brown!  Let them cool for 10-15 mins (if you can stand it) while the tops fall slightly and the crust hardens.  It makes it easier to remove the wrapper if they’re cooled.

After they were cooled I stored them in a container and kept them in the fridge over night. They were so good while they were warm, but having it the next morning while the fridge made them firm was even better.  The carb content I calculated came out to 2g each. I hope you all enjoy this recipe!

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Getting Started

Lately I have been getting asked to share some tips about getting started with Keto.  Sometimes its hard to pinpoint exactly what has worked for me, since it has been a lot of trial and error.  I think though that I have come far enough to be able to point you in the right direction! I hope these tips help!

  1. Get rid of non compliant food in your house:  This is the biggest factor that I cannot stress enough; and I know a lot of you are sitting there thinking, “well I can’t do that, I have kids, a husband; that’s a lot of money in food to waste, etc”.. Notice that I did not say throw away.  I gave away so much food when I first started.  I HAD to get it out of my house if I was to succeed.  Now, if you have children, or a spouse who does not want to join you in your lifestyle change, create yourself a separate cabinet for either yourself, or where you will keep all the non-keto foods for everyone else.  If you are constantly looking at what you can’t have, its going to make it that much harder.
  2. Tracking:  Instead of using an app when I first started, I kept a notebook and wrote everything down.  Every single little thing that went into my body.  I was so diligent about it, it was borderline crazy haha but I am so glad that I was because I learned SO much.  I am not against using apps to help you track, but I have found that they aren’t as accurate, and anytime I ever used an app completely, I didn’t see any results.  They are definitely good tools to aid you, but writing it all down yourself is so much more beneficial.
  3. Basic is better:  I actually chuckled as a typed that one… hehe… ok!  When starting out! BASIC. BASIC. BASIC.  I will say it again. BASIC.  You following along?  Stick to basics.  If you dive right in trying to make fancy shit, you are going to overwhelm yourself.  Eggs, coconut oil, bacon, cheese, heavy whipping cream, veggies, bacon, sausage, avocado, bacon, MCT oil, bacon… did I mention bacon? … I used to carry bacon in my purse  at all times. No lie. It would keep me so full with only 2-3 pieces. So, I would have normally, eggs (any style) with cheese or cream cheese for breakfast, and a piece of bacon or two.  Lunch would be pepperoni with cheese, or meat roll ups with cream cheese, hard boiled eggs, etc.  Then dinner would be a meat and veggie.  That was it.  No sugar free treats or something fancy.  Give yourself enough time to get adapted and break the cycle of carb and sugar addiction.  You can do it, I promise you.
  4. Make Lists:  If you think you can go to the grocery store and just randomly pick out what you’re going to eat on keto, you are sadly mistaken (until you get used to what you need to buy).  I can’t tell you how many times I left the grocery store in tears because I was so stressed and saying “I can’t eat ANYTHING!!!!” … LIES.  Total lies.  There is SO much you can eat, its unreal.  Enough so that you never have to feel like you are missing out on something.  Trust me.  So make sure that you plan your shopping trips and write out everything you want to buy, plus the meals you are going to make with them (in case there is two meals that you can make with one item, such as a big pack of ground beef.)  When I make my lists, I write all the items down on one side, and on the other I will write what meals im going to make.  Then I can go back and write amounts.  Its a time and money saver.
  5. Bring food with you:  DO NOT be afraid to bring food with you while running errands, going to work, or even going to a friends house.  This lifestyle change is about YOU and your success depends on YOU.  Plus the look on someones face when you pull a full meal out of your purse is just priceless.
  6. Monitor your ketones:   Sure, optimally a digital ketone tracker is ideal, but they’re expensive, and even more, the strips are hella expensive.  But would I still like to have one?  yeah of course haha It doesn’t get more accurate than blood testing.  BUT, I am a tried and true supporter of ketostix.  I have used them from day one and still use them now.  It gave me a “control” area to where I wanted my body to stay.  Of course getting to that deep red color on the spectrum was a goal, but they would also let me see how different foods were effecting my levels. So go on, go pee on a stick. FOR SCIENCE.
  7. Fats are Friends:  Don’t fear the fats! This is the time where you take everything you have ever learned about food and kick it to the curb.  Keto is going to reteach your brain how to PROPERLY fuel your body.  There is a HUGE difference between fats. The good ones and the bad ones.  There are so many good resources online about what fats are good for you. I could sit here and list them for you, but seriously that would take up too much of our time haha so just search Pinterest for healthy fats.
  8. Water:  Drink as much water as you possibly can.  During the starting phase you need to keep yourself hydrated and your kidneys flushed.  You are going to be losing a lot of salt, so you need to also make sure to add salt to what you’re eating as well. Which leads to our next point…
  9. Keto Flu: The keto flu doesn’t happen to everyone, but at some point you will feel some of the symptoms. Such as headache, feeling light headed, loss of sleep, stomach ache… but seriously, do not be discouraged if you start feeling like crap.  Take it as something GOOD at that you are making progress.  Detoxing your body from carbs and sugar is just like detoxing from a drug.  I see so many people give up because they can’t make it past the flu, but PLEASE, stick it out and I promise you, you will feel better than you have ever felt before.  One way I fought the keto flu was drinking pickle juice.  Whenever I would feel crappy, I would take a few sips of pickle juice and it would feel better almost instantly.  If you aren’t a fan of pickles, then just eat or drink something really salty.  Like chicken broth or something, with butter and salt.
  10. Be patient:  As we have all heard or read, you didn’t gain the weight over night, so you aren’t going to lose the weight over night.  It can take some people up to 3-4 weeks to get their bodies into ketosis.  Some can do it within days.  Me, it took me a good solid 2 weeks before I REALLY saw results.  Which I was totally ok with.  Everyone bodies are different, so please please please do not get discouraged if you don’t lose ten pounds your first week; and if you DO, don’t get discouraged when you don’t lose ten pounds your second week.  The first initial weight is water weight, so you need to give yourself enough time to get rid of that before you will start burning fat.  Just trust the process, stick to nutritional Keto and let your body do the work!

Thank you for asking me to write this post, guys! I really enjoyed it.  I love being able to help you all! Of course I have to say that I AM NOT A DOCTOR lol These tips are from all the research I have done and implemented into my keto lifestyle and what has worked for me. Always make sure to ask your doctor if you have existing ailments before starting keto.  I spoke with my general PCP and my gyno before starting.  Keto has been a savior in my life, and I hope it can be the same for you.

Strawberry Pound Cake 

 Strawberry cream cheese pound cake with strawberry cream cheese icing, to be exact!!! Go ahead and say it.. OH EM GEE!

I am sad to say that I cannot take credit for this amazing pound cake recipe.  The recipe was shown to me by a friend last year and I wrote it down and stuck it in my notebook. So also sadly, I cannot give credit where credit is due.  But whoever you are out in the universe who created this recipe, you are a pound cake princess and we love you for this!

Ok, but what I can take credit for is the strawberry mistake! I have a bottle of wine to blame for this one.  But honestly can I really be mad at it? No. I cannot. Because it made me believe that baking would be a good idea after consuming said entire bottle of wine. So to you wine, I thank thee for giving me the courage to bake while intoxicated and to also grab the wrong bottle of extract!

What you will need: 

1 1/4 almond flour

3/4 cup granular sweetener

1 tsp baking powder

1/4 tsp salt

4 eggs

3 1/2 oz cream cheese

4 tbsp softened butter

1 tsp vanilla

And this is where it all took a turn for the best haha instead of grabbing the vanilla, I grabbed the strawberry extract. After I added it in I thought it strange that the vanilla was clear. Only to check the bottle and see what I did. Meh, let’s go with it.

Directions: 

Cream together the eggs and sweetener in your stand mixer.  Soften your cream cheese and butter together in the microwave for about 30 seconds together; stir and then add to mixture. Turn mixer to med/high to whip it all up! Add in your remaining ingredients and let blend for a good five mins while scraping the sides.

Poor into a well buttered baking dish or loaf pan and bake at 350 for 40 mins.  Let cool completely before slicing!

Strawberry Cream Cheese Icing: 

3 tbsp cream cheese

2 tbsp sweetener

2 drops vanilla extract

2 drops strawberry extract

1 tbsp heavy whipping cream

Soften cream cheese in microwave for 30 seconds. Add sweetener, vanilla, strawberry and cream and whip by hand for about 3 mins until thick and glossy. Set in fridge for ten mins to chill.

Slice your cake and spread on some icing and pretend that you’re eating a funfetti cupcake. Actually, you don’t need to pretend, because that’s exactly what it tastes like!!!! 💕<
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