Foodie MomenT

Ingredients

4 hoagie or sub rolls
2 cups shredded lettuce

6 slices of pepperoni

slices different salami : 3 milano, 3 calabrese, 3 toscano (giant supermarket has this in 1 pack, look for the Veroni brand at the deli section

6 slices of ham

6 slices of tomato

6 slices of provolone cheese (or whatever cheese you fancy, except swiss or mozarella....try american or havarti)

¼ cup pepperoncini (or banana peppers if you want it sweet)

¼ cup thinly sliced red onions

¼ cup mayonnaise

3 tablespoon hoagie dressing (or olive oil)

3 tablespoons red wine vinegar

1 tablespoon dried Italian seasoning

Salt and pepper to taste.

Instructions
Start with a base layer of shredded lettuce.
Chop in your ingredients separately or pile them all together (in the order below) then chop.
First meats
Then pile in your cheese
Then tomatoes
Then peppers
Then red onions

Make sure to mix them all together after chopping

Next add mayonnaise (ssh! don't tell the hubby), hoagie dressing (or olive oil with your herbs), red wine vinegar, salt, pepper, and Italian seasoning.

Scoop a pile of the chopped Italian ingredients onto a toasted hoagie roll and serve.

You can also sliced small pieces of baguette or hoagie roll and have this bruschetta-style instead.

Side story:
My husband loves Italian hoagie, I do too but not as passionate as him (lol) because all those many layers of meat in a bread overwhelms me plus the dressing dripping down my husband's hands while enjoying this also isn't helping my OCD, lol. So when I saw this on instagram, I had to make it. It's hubby approved which is a good thing as he is my personal Italian hoagie connoisseur :P. My kids love it too. I still find it overwhelming (and messy) so i eat it bruschetta-style and love it!

If you’re not a mayo person like my husband (I, on the other hand, love mayo), feel free to skip it. That said… I added it anyway, secretly, and he didn’t notice a thing. I made a mayo-free batch for his first half hoagie. When he went back for seconds, that’s when he got the mayo version. He just said it tasted “more flavorful.” told him it was probably because I was more generous with the dressing that had conveniently pooled at the bottom of the bowl. What he doesn’t know absolutely won’t hurt him, lol.

Source 1:
Makes 3 dozen

2 1/2 cups flour + 3/4 flour (1 1/4)
1 1/2 cup sugar (3/4)
1/2 cup vegetable oil (1/4)
2 tsp vanilla (1)
2/3 cup cocoa powder
4pcs egg (2)
1 tsp baking powder (1/2)
1/2 tsp salt (1/4)
1/2 cup powdered sugar (1/4)

Mix sugar, oil, vanilla and cocoa powder in a bowl.
Beat in eggs one at a time.
Stir in flour, baking powder and salt.
Cover and refrigerate for one hour.
Heat oven to 350F.
Shape dough by rounded teaspoonful into balls.
Roll in powdered sugar.
Place about 2 inches apart on cookie sheet.
Bake for 10-12 minutes.

(thank you Eillen V L S)

Source 2: Source: https://www.allrecipes.com/recipe/9861/chocolate-crinkles-ii/

1 clove

1 cardamom

2 tbsp sugar

1 cup water

1 cup milk

1/2 tsp tea

8g ginger

crush spices (cardamom + clove)
boil cardamom, ginger, clove in water for 4 minutes
add milk, tea, sugar
stir
let bubble on medium heat for 4 minutes
pour in a cup with a strain
drink with coffee biscuit
enjoy!

source:

https://youtu.be/ntigmnhKrAY?si=qzMEQlXxm1P8OmIo

Did you believe me when I said "without flour"?
Well, you better :)

What you'll need:

12 egg whites (separated from whole eggs)

¼ cup powdered sugar substitute of your choice (i used Lakanto's for baking).

½ teaspoon salt

½ teaspoon cream of tartar (to help stabilize the whites)

1 cup Jay Robb unflavored egg white protein

Primal Kitchen Avocado Oil Spray (I didn't have the spray so I just wiped the baking pan with avocado oil. If you end up doing the same rub the oil liberally)

How to do it:

1. Preheat the oven to 325 degrees F.

2. Separate the eggs and place the whites into a large bowl or stand mixer.
3. Add your sugar substitute, salt and cream of tartar and whip the whites for a few minutes until VERY stiff.

4. Turn the mixer to low and gently mix the Jay Robb egg white protein powder into the whites.

5. Grease a bread pan with oil spray and fill with your beaten egg.

6. Bake for 30 minutes or until golden brown.
7. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.

8. Let completely cool before cutting or the bread will fall. Cut into slices.

9. Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.

Option: Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.

Nutritional Information:

32 calories, 0g fat, 7g protein, 1g carbs, 0g fiber

Verdict:
I, personally won't eat this plain, the somewhat bouncy texture is throwing me off. I have, however, have eaten this with peanut butter and did grilled cheese with it.

By the way, the original recipe calls for allulose. I tend to get very gassy with that so I opted to use my favorite sugar substitute instead (Lakanto's Monkfruit).

grilled cheese

source: https://mariamindbodyhealth.com/protein-sparing-wonder-bread/

Here's another low carb recipe.

What you need:
1 pound ground beef
1 tsp fine sea salt
8 mozzarella string cheese (i did eden cheddar cheese cut in thick strips)
8 thin slices bacon (emphasis on thin, or else you'll be baking this forever)

How you do it:
1. Preheat oven to 400F.
2. Prepare baking sheet by lining up parchment paper or foil.
3. Place ground beef in a large bowl and season with salt. Use your hands to combine well (don't forget to wash your hands first!). Divide beef into 8 equal portions (ie: divide in half, then divide each half in half, and divide again, get it? good)
4. Make a rectangle out of each portion, maybe about 3 by 2 inches. Or enough dimension that your cheese will not stick out.

5. Place one string cheese (or in my case, the cheese of my choice) in the center of a patty.
6. Use your finger to seal them. Make sure no part of the cheese is sticking out or else the cheese will melt out.
7. Once you are very very very sure the cheese is snuggly inside, wrap the patty with bacon.
8. Then secure the ends of bacon with a toothpick.
9. Repeat with the remaining ground beef portions.
10. Place your master piece on the lined baking sheet.
11. Place in the oven and cook for about 15 minutes (or as soon as one side of the bacon is cooked to your liking).

12. Slowly remove the toothpick and flip the patty. Do this for all of them, of course.
13. Again bake for 15 minutes (or as soon as one side of the bacon is cooked to your liking).
14. Remove the cheese sticks from the oven and let cool for a few minutes (the melted cheese will burn your mouth, but you already know that).
15. For left overs, store in an airtight container in your fridge for up to 4 days (although I doubt there would be left overs..i'm not judging). To reheat, place in a preheated 400F oven for about 3 minutes or until hot enough (don't burn it!).

Bon Appetit!

What you need:
1 tbsp. ghee (clarified butter) or unsalted kerrygold butter
3 large eggs
1 tsp patis (or 1/2 tsp salt)
2 ounces smoked salmon (chop it into small pieces)
1 tbsp. mascaporne cheese (room temperature)

The How:
1. Melt the butter in a small sauce pan over medium-low heat.

2. Whisk the eggs in a large bowl with your patis or salt.

3. Pour the eggs into the saucean and cook, whisking constantly until the eggs are soft scrambled.

4. Remove from heat.

5. Add the smoked salmon and mascaporne and stir to combine eggs.

6. Best serve immediately

Took me several tries, but finally found the secret - good whisking tool.

So here you go, Dalgona "Quarantine Coffee" (i fondly call this the inverted cappuccino)

What you need:
I was told it's 2-2-2. 2 tbsp of instant coffee, sugar, boiling water. However, 2 tbsp is too strong for me. So mine is 1-2-2.

1 tbsp instant coffee (instant, not 3-in-1, not roast..my first mistake was I used 3-in-1... instant decaf also works)
2 tbsp sugar (i use sugar substitute because i'm doing low-carb..... i recommend Lakanto's Monkfruit Classic sugar substitue...it's 1:1 substitute ratio)
2 tbsp boiling water
milk (how much is up to you...if you want it strong just use 1 cup, otherwise use 8oz)

How to do it:
1. Place all ingredients in a beaker or a bowl (or wherever that wont break while you're whisking)
2. I mix the ingredients a little bit so they are almost dissolved in the water.
3. I use a metal beaker and I like tilting it in an angle. The deeper the "pool" the better/easier it whisks.
4. Take out your dependable whisk (I use a froth maker), and whisk for 3 minutes.
5. During the early stage of whipping DO NOT whisk above the liquid, because it will create big bubbles. Stay below the liquid. This is the reason you want to tilt the beaker.
6. Your whisk stays in 1 place 90% of the time. I only move it around to move the ingredients to the pool.
7. If you have a good whisk, you'll see it froth by the 2-minute mark, otherwise you might need to whisk for a total of 5 minutes (or more).
8. You know it's done when you lift the whisk and the froth doesn't drip down. OR if you put the beaker upside down the coffee froth does not fall down (like the Dairy Queen's Blizzard). See my video below to see what I mean.
9. As a side note, it doesn't have to be that stiff (see #8). Personally, I prefer it pour-able, so I don't have to spoon it into my milk and it's easier to mix into the milk.