Asian Inspired Noodles 4:1

I have been quiet the slacker with updating, I apologize.

Carter has been upgraded to a 4:1 ratio as of a few weeks ago. His EEG showed he is having a significant decrease in seizure but still not seizure free, we are hoping that the new ratio will cut the last few out.

This meal was inspired by lo mien/fried rice. He seemed to enjoy it.

Ingredients
100 grams of shiratake tofu noodles
20 grams of raw egg mixed well
11 grams of olive oil
10 grams of sesame oil
4 grams of soy sauce

In a small skillet add both types of oil, bring flame to a medium heat. Cook the noodles per instructions of the package ( sautéed in oil until dry). Add in egg and soy sauce. Cook until egg is fully cooked then it is ready to be served.

Simple and yummy!

Tofu Noodles in an Avocado Cream Sauce 3.5:1

We went to the doctor last week, my son’s ratio was increased to 3.5:1. Going forward recipes will be in that ratio unless things change.

I was Instagram surfing one day, I saw something that looked completely delish. It was spaghetti squash in an avocado cream sauce. There was no recipe that went with it, I experimented a little bit tonight and came up with this.

Ingredients
70 grams of shiratake tofu noodles
30 grams of avocado
20 grams of 36% cream
20 grams of raw tomato
7 grams of olive oil
5 grams of Cabot Vermont extra sharp cheddar cheese

Cook noodles according to package. In a small sauce pot, combine oil and cream. Stir well and quickly until they combined as one. Next, stir in avocado, continue to stir until you have a creamy sauce. Add noodles and diced tomatoes mix until fully coated in sauce. Once in serving dish grate cheese over the meal.

Keto de Mayo 3:1

In the recent weeks I have began my own lifestyle change. I basically cut out all gluten and what not. My sister gave me an awesome gluten free flatbread recipe. I had to figure out some way for Carter to be able to try it. This was the keto version of what my sister made for me.

Flatbread Ingredients
21 grams of macadamia nuts
20 grams of egg
15 grams of plantains
8 grams of coconut oil melted

In a food processor combined all ingredients. I added in a rosemary garlic seasoning to give it an extra yum factor. Blend everything until it is the consistency of pancake batter.

In a small, preheated skillet, pour batter. You are going to cook it like a pancake. Once the edges bubble, you could flip it. Once your flatbread is done set aside.

Topping Ingredients
50 grams of avocado
15 grams of raw chicken breast
10 grams of raw tomato
8 grams of avocado oil
6 grams of mayonnaise

In a small skillet cook your chicken with the oil. Once chicken is cooked, pour oil into a bowl. Combined oil, avocado, and mayo. Mix well until it looks like guacamole. Put avocado mixture on top of flatbread. Place chicken and tomato over guacamole, and it is ready to be served. My son truly loved it.

Chia Seed Pudding 3.13:1

My brother sent me a recipe, he thought it would be good for Carter. It sounded delicious, I modified it a bit and have tried several different experiments making this. This recipe has come out the best so far.

Ingredients
50 grams of Thai lite coconut milk
45 grams of 36% heavy cream
15 grams of chia seeds
7 grams of coconut oil
5 grams of dried shredded coconut
5 grams of agave nectar

In a small pot melt your coconut oil. Once oil is liquid, pour in both your milk and cream. I let that get warm before adding all other ingredients. Once everything is in the pot, continually stir until it becomes thicker. It will take close to 10 minutes. Then it is ready to be served. It is fine to serve warm or cold. I broke this into two servings for my son. Serve in portions needed for your child.

Key Lime Coconut Balls 3:1

My sister shared a recipe with me she thought would be good for Carter. It was a ‘key lime pie’ I modified it to fit the diet.

Ingredients
40 grams of avocado
16 grams of macadamia nuts
16 grams of dried shredded unsweetened coconut
5 grams of agave
2 grams of lime juice

Use a food processor to chop up your nuts. In a bowl, combined all ingredients and mix together. In a small bowl put coconut this is in addition to what the ingredient call for. I used it just to make it prettier and so the balls don’t stick together. Form small ball in your hand then roll in coconut. This was super easy and fast. It came out pretty yummy too.

Strawberry Cupcakes with Chocolate Cream Cheese Frosting 3:1

Unfortunately, I did not get a picture of these. It was a yummy recipe though, I figured I’d share it without the picture.

Cupcake Ingredients
30 grams of 36% cream
30 grams of raw strawberries
10 grams of egg
10 grams of coconut oil
8 grams of coconut flour
.5 grams of baking powder
.5 grams of baking soda
A pinch of salt

Preheat oven to 350 degrees.

In a small mixing bowl melt you oil. Once oil is melted you could add all ingredients together. Mix well, pour into cupcake liners and bake for about 15 minutes.

Frosting Ingredients

10 grams of cream cheese
5 grams of butter
2 grams of Hershey’s cocoa powder

Make sure butter and cream cheese are room temp, place all ingredients in a small mixing bowl. Whip with a hand held mixer until it forms peaks.

Once cupcakes are cool you may ice them. This yields two cupcakes.

Chicken Parm Patty 3:1

I know I already posted a Chicken Parm meal, but I wasn’t thrilled with how it came out. I am always looking to make things better or change them even if it is small changes. I like how this meal came out better because it wasn’t as messy.

Ingredients

23 grams of macadamia nuts
20 grams of chicken breast (cooked)
17 grams of mayonnaise
5 grams of part skim mozzarella cheese
5 grams of Hunts garlic, basil, oregano sauce

Preheat oven 350 degrees.

In a food processor, chop nuts and chicken until the the consistency of bread crumbs. In a bowl combined all ingredients. I added in a pinch of garlic powder and parsley for extra flavoring, that is completely optional. Mix all ingredients well,form into a patty, and bake for about 15 minutes each side or until golden brown.

Spanish Dinner 3:1

I currently have a very sick obsession with Spanish food, so as any normal parent I had to push my obsession on my child. He thoroughly enjoyed this though.

Ingredients
40 grams of avocado
25 grams of ground turkey (cooked)
20 grams of quinoa (cooked)
20 grams of sour cream
19 grams of macadamia nuts
17 grams of olive oil
5 grams of butter

I used seasonings these are all optional (but make it much yummier)

Sazon:was used in the quinoa, I had made a cup of quinoa and added the whole packet of Sazon.

I seasoned the meat and nuts with dark Chile powder, cumin, and Cayenne pepper. I just used pinches to give it some flavor.

Ground nuts in the food processor until it looks somewhat the consistency of ground meat. Place in a bowl with the meat and season.

Cook quinoa according to the direction on the packaging. Add in the Sazon once almost all liquid is gone.

While you quinoa is cooking, in a small skillet pour in oil. Have the skillet on a medium heat and add in your meat/nut combination. Break up the meat until it looks like taco meat. Cook until meat is thoroughly cooked.

In a small bowl turn your avocado into guacamole. I used a little garlic powder and lemon juice. Add meat and quinoa into same bowl. Dollop your sour cream and place butter on top of the quinoa.

Chicken over Kale 3:1

I try to keep things as close to they were before we began this lifestyle change. I use to make a chicken encrusted with almonds and sesame seeds. I bought tenders for him so I prepared it pretty similar to that meal.

Ingredients
30 grams of chicken breast (raw)
30 grams of raw kale
15 grams of mayo
10 grams of olive oil
10 grams of macadamia nuts
10 grams of pecans

Preheat oven to 350 degrees.

Chop up the nuts together until they are the consistency of bread crumbs. Place in a bowl, add garlic powder, parsley, and a pinch of red pepper. Coat the chicken with the mayonnaise and coat with the nuts. Place in oven and bake once the nuts brown flip so other side could brown.

While chicken is baking, sauté kale with the oil in a small skillet. Serve chicken over the kale once both are finished cooking.

Chicken and Broccoli Alfredo 3:1

When we were in the hospital starting this lifestyle change I became so frustrated. It seemed so obvious to me of better ways the could present the food other than cups of oil or heavy cream. The most obvious thing to me was alfredo.

Ingredients
75 grams of shiratake tofu noodles
30 grams of cream
20 grams of raw chicken breast
18 grams of steamed broccoli
15 grams of olive oil
7 grams of butter
7 grams of Romano cheese
1 gram of garlic

In a small skillet sauté your chicken with half the oil. I seasoned the chicken with Mrs.Dash tomato basil garlic, you could use whatever you feel goes best.

Prepare the noodles pee the package instructions. Once they are cooked, in a small pot, melt your butter, and pour in the rest of your oil. Add in your garlic and let it cook a minute or two in the fat before adding in the cream. Mix the cream into the oil and butter mixture until it is combined completely then mix in cheese. Add all ingredients and mix well. Pour into bowl and serve.