You can’t really see it, but it’s 31 Celsius. Now, I’m not 100% sure how hot that is just yet, but I don’t think it’ll be snowing any time soon.
Keto Pad Thai
Mmmmmmm … pad Thai. Oh, how I love thee. Buuuuuuuuuuut, my waistline is saying no to all the carbs. So, a compromise. This isn’t authentic by any means, but it’s delicious. And low carb. Check and check.
Pad Thai comes together in a flash – be forewarned before you start adding things to the pan: prep your veggies, get your liquids ready in a dish, and crack your eggs.
Gluten-free, paleo, keto
Keto Pad Thai
1/2 small head cabbage
1/4 cup frozen peas (optional if you don’t have the carb budget)
shrimp (I used 6 ounces pre-cooked canned shrimp)
2 tsp. tamarind paste (check your labels!)
1 tsp. shrimp paste (optional, check your labels!)
2 Tbsp. + sesame oil
1 Tbsp. fish sauce (check your labels!)
1 Tbsp. rice vinegar (again with the labels)
Juice of 1 lime
1 Tbsp. sambal olek (labels!)
2-4 eggs
1/2 inch ginger
2 cloves garlic
1 small shallot
1 green onion
1-2 Tbsp. fresh basil (optional)
First, prep all your stages.
Stage 1: peel and mince the ginger, garlic and shallot.
Stage 2: in a small dish, combine the tamarind paste, lime juice, rice vinegar, fish sauce, shrimp paste, and sambal olek.
Stage 3: add to a large bowl the cabbage shredded into ribbons, peas if you’re using, and shrimp.
Stage 4: crack your eggs into a small bowl.
Stage 5: chop the green onion and basil if you’re using.
After your stages are prepped, add 2 Tbsp. sesame oil to your largest pan over high heat.
Add stage 1. Stir frequently and cook until softened.
Add stage 2. Stir to make sure the shrimp paste is broken up.
Add stage 3. Toss to combine and let cook, stirring frequently, until the cabbage is softened and the mixture kind of dries out. Hollow out a well in the center of the mixture, pushing the cabbage and stuff to the sides.
Add stage 4. Let the eggs cook halfway through. Stir to break the yolks and make large curds. Cook until eggs are firm.
Top with stage 5 and serve.
If you’re keto, also top with a teaspoon or so of additional sesame oil to increase the fat ratio.
Serves 1-2 for dinner — 1 if you’re alone in the house and like to eat; 2 if you’re not
November 1, 2017
Bubbles = liiiife
October 31, 2017
Not a particularly festive shot, it being my favorite holiday we’re I pressed to pick a holiday that wasn’t my birthday, but I’m starting up Keto for a month or two again and today was Day 1.
This was breakfast – mushroom/onion/pepper/tomato/cheese omelette slathered in mayo with – bizarrely – a side of slaw. No idea why it came with either the mayo or the slaw, but ok?
Aaaaaaaaaand then I got massively carsick and derailed all my evening yoga plans.
Whomp, whomp.
October 30, 2017
My rug. Dirty or just pilling and shedding like crazy?
Best not to think on it too hard.
October 29, 2017
Sitting at an American chain steak restaurant (Texas Roadhouse) in a mall in the Middle East that is large enough to contain a grocery store the size of Costco in a small wing, watching beautiful scenery from around the world on multiple jumbotrons suspended above a stage that is large enough to hold a (simplifie) Cirque routine.
#whereiliveisbananas
October 28, 2017
Found a new cool spot – Katara. Cultural village, arts center, beach and seaside promenade, and soon to be shopping destination.
Expect a proper photo crawl soon, and I’m going to be hard pressed to not plunk down some change on the stunning bold graphic work I saw today.
A small snippet of what we saw:
October 27, 2017
Beet & Potato Mash with Pistachios
This side was inspired by some of the new spices I’ve encountered in my new home. Plus, it’s a great shade – so that’s hard to resist.
Gluten-free, vegetarian
Beet & Potato Mash with Pistachios
2 small potatoes
1 small roasted beet
1/2 cup creme fraiche or cream cheese or crema
3 Tbsp. zaatar
1/4 cup pistachio meat
3 – 4 tsp. dry lemon powder or sumac or some preserved lemon
2 Tbsp. butter
Salt & pepper to taste
Peel your potatoes and chop into small pieces. Boil 8 – 10 minutes (or until soft) in a pot of salted water.
While the potatoes are working, chop the beet fairly finely and add to a large bowl with half the creme fraiche, the butter, a hit of salt and pepper, and half the spices.
Drain and mash the potatoes when they’re ready. Add to the bowl and mash – taste – add the other half of the creme fraiche and spices. Taste, salt & pepper and adjust to your taste.
In a dry pan, brown your pistachios. Chop and add to the top of the potato beet mixture.
Serves 2 for dinner + 1 for lunch
Thai Chicken Burgers
This burger comes together quickly, and brings a hint of Thai flavors to dress up what can otherwise be a boring weeknight staple meal.
Gluten-free, paleo, Whole30, keto
Thai Chicken Burgers
1 lb. ground chicken or turkey
1 green onion
1 Tbsp. fish sauce (Red Boat is Whole30 compliant)
1 Tbsp. coconut aminos or soy (coconut aminos are Whole30 compliant)
1 tsp. lime juice
1/2 inch fresh ginger
1 Tbsp. sambal olek (spicy garlic sauce – check your labels of Whole30 or keto!)
2 cloves garlic
1/2 an avocado per person
Fat of choice
Salt & pepper to taste
Mince your green onions, garlic and ginger. Add to a large bowl with everything but the avocado and fat of choice. Mix, form into 4 burger patties. Hit with salt and pepper to taste.
Heat the fat in a large pan over medium-high heat. Fry your burgers about 3-4 minutes per side or until cooked through.
Serve over sliced avocado.
Makes enough for 4 burgers
Gastography 