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