Monday, August 22, 2016

Easy Low Carb Pizza with Trader Joe's Ingredients

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It's easy to make a very fast low carb pizza when carb cravings strike. All these ingredients I got from Trader Joe's but you can get similar things at grocery stores. One Pizza will have more or less 7 Net Carbs depending on how much toppings you put on there. The Tortilla (which will serve as your pizza crust) only has 4 net carbs so everything you put on top of that adds to the net carb count.



Ingredients:

Sonoma Carb Cutting Tortillas

Bruschetta Sauce

Shredded Mozzarella Cheese

Egg

Mini Heirloom Tomatoes

COOKED Sweet Chicken Sausage (Use your favorite Sausage or Pepperoni)

Grated Parmesan Cheese

Salt & Pepper

Fresh Basil



Directions:

1. Preheat the oven to 350 degrees. I used my toaster oven for this and it worked fine.

2. Line a baking sheet with aluminum foil, or grease down a pizza pan.

3. Put the Tortilla in the middle of the pan

4. Spread the Bruschetta Sauce on top of the Tortilla

5. Cover with Mozzarella

6. Add toppings of choice. I put an egg, tomatoes, sausages, basil.

7. Add parmesan, salt and pepper

8. I baked mine in a pre-heated toaster oven at 400 degrees for 10 min and then broiled it for another 5 minutes. This part will vary depending on whether you use the oven or toaster oven. It's summer in LA so I'm not going to turn on the oven to 400 degrees, thank you very much! But, you do you. Just make sure the egg is cooked and you're fine since everything else is already cooked or can be eaten raw.

9. Serve immediately! Perfect thin crust LOW CARB pizza. You won't even miss the carbs.

Monday, August 8, 2016

Vegan, Gluten-Free, Soy/Nut-Free Matcha Calamansi Banana Bread

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In searching for an Allergen Free Banana Bread for my baby, I had to combine what was on the internet with some tricks of my own.

This moist banana bread recipe doesn't need eggs, milk, wheat, nuts, soy to make it taste amazing.

Ingredients:

The Base:
5 Ripe Bananas
0.5 cup sugar or your favorite sweetener
0.5 tsp matcha powder
2 calamansi zest

Oil/Liquid/Spices:
0.5 cup olive oil (use cold pressed)
0.5 tsp vanilla extract
1 good scrape of fresh nutmeg (2 pinches if using powder)
0.25 tsp cinnamon (I use 1/2 tsp of Saigon Cinnamon)

White Powders:
1.5 cups of Gluten Free Flour (I Use Pamela's GF All-Purpose Flour Mix)
1.5 tsp baking powder
0.5 tsp baking soda
pinch of salt

The Crunch:
0.25 cup sunflower seeds
0.25 cup pumpkin seeds
0.25 cup coconut shavings

Directions:

1. Preheat the oven to 350 degrees.

2. Grease a cake pan (7.5 x 4 x 2.5 inches) or a rectangular cake pan (7.5 x 2 inches) with some oil.

3. Blend all the ingredients in "The Base" - Bananas, Sugar, Matcha Powder, Calamansi zest in a blender until "The Base" is smooth.

4. Pour "The Base" in a large mixing bowl and add in all the ingredients into the mixture from the "Oil/Liquid/Spices" - olive oil, vanilla extract, nutmeg, and cinnamon.

5. Now it's time to add the dry ingredients in "The White Powders" - Gluten Free All-Purpose Flour, baking powder, baking soda, salt. Combine these ingredients and put them through a sieve over the banana mixture.

6. Gently fold the dry ingredients into the wet ingredients until the entire mixture looks uniform. This will ensure that the batter doesn't become goopy.

7. Now, add everything in "The Crunch" to your batter (sunflower seeds, pumpkin seeds, coconut shavings). You can add nuts if you're not avoiding it. Walnuts go really well with banana bread. You can also add chocolate chips or dry fruit. I'd avoid adding ALL of this. Just pick one or two.

8. Pour the batter into the greased baking pan of your choice, and slip it into the preheated oven.

9. 30-40 minutes later, depending on your oven, check on your Banana Bread by sticking a toothpick into the center. If it comes out clean and the batter doesn't look like jello when you're moving it in and out, then it's done.

10. Take out the banana bread and let it cool on the cooling rack.

Serve immediately, or not. This should be good for a few days.

Thursday, June 9, 2016

Pollo Campeon (Chicken Champion) - Santa Cruz, Bolivia

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What makes a chicken, a chicken champion?

Pollo Campeon (Translated to "Chicken Champion") has been around for more than 30 years and counting. The company started really small in a tiny location with barely enough tables to call it a restaurant. The owners are Korean immigrants who came to Bolivia to try to create a viable business. Since that time, they have expanded to 7 locations in Santa Cruz and counting. Some say the reason for their success is because of their dirt cheap prices (adjusted for inflation). Others say it's because they give you a consistent product, they have a drive-thru, they give you a little of everything, they give you a bucket of rice with your 1/4 chicken order. But, let's be real. The majority of people go back here over other rotisserie joints around town because of their incredibly addicting green sauce.

It's interesting to have seen their empire rise from a small restaurant to a chain beloved by the local community. A business created by immigrants is now definitely part of the fabric of Santa Cruz. It's everyone's Tuesday night dinner. It's easy, simple, delicious, pretty global in the way it suits people's tastebuds, cheap, slightly healthier than actual fast food. AND YOU CAN GET A HANDFUL OF EXTRA GREEN SAUCE FOR A COUPLE MORE CENTS.

Crack, I tell you. And no, this sauce is different from the green sauce in Peruvian restaurants that you will likely compare this to just by looking at the photos. The sauce at Pollo Campeon is creamier (maybe more mayo), less spicy, possibly a tang from mustard, possibly nutty from peanuts. Who knows what really goes in there. It's just crackiliciously good.

And now for pictures:


(How a 1/4 chicken combo looks from the exterior)

(When you open it, you see a 1/4 chicken resting its juices on handcut fries, 2 packets of green sauce, and a whole side of rice. You're going to want to mix all this together so you can stretch out the green sauce to douse it all over your food. If you were smart, you would have bought extra green sauce)


(How it looks all mixed in before the green sauce shower. Sorry I didn't take a photo of how it looks with the sauce all over it. I think I devoured it too fast)


Pollo Campeon
Various locations
Santa Cruz, Bolivia

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