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Delicious Shakshouka Recipe

Sponsored by Imperfect Product. But all opinions are my own.

I’m excited to share my delicious shakshouka recipe, using vegetables from Imperfect Foods, while reducing food waste. Before I share this recipe, I also wanted to share why this is important to me and maybe to you as well. Growing up, my parents would repeatedly share with me the importance of not wasting food. They would stress to me that many adults and children around the world, or even in the US, did not have the luxury of eating three square meals a day. Equally as important, many farmers spend so many hours in back-breaking labor just to ensure that we have food in our grocery stores and our dinner tables.

With this in mind, I remembered the first time I visited a rice patty field in Bali, Indonesia. I was in awe that the farmers took meticulous care of their crops in this, almost unbearable hot and humid weather. At this moment, I realized wasting food would be a slap on the face to the farmers who worked so hard for us.

As you may have seen on my social media channels, I am a huge promoter of reducing food waste. I’ve been growing my own herbs like green onions and learning about composting. And if I have extra food to give, I provide that to food banks or the homeless in my city of Los Angeles.

Box full of vegetables by Imperfect Foods

Taking it a step further, I wanted to share a company that I’ve been following for years: Imperfect Foods. I love the concept that they share cosmetically “imperfect” fruits and veggies and resell them to the public for a cost-efficient price. Sometimes vegetables are oddly shaped or don’t fit within the preferred sizes of the grocery stores’ requests. Click HERE for more ways this company sources it’s products. Again, these are perfectly tasty foods and shouldn’t go to waste. If you are using vegetables in a recipe, especially when the shape of the fruit or vegetable doesn’t matter, and you want to reduce food waste, check out this LINK to order your food box for delivery.

In the meantime, here is one of my favorite easy breakfast (and low carb) recipes called shakshouka that you can create using Imperfect Foods’ fruits and veggies. Shakshouka is a traditional northern African breakfast made mostly with ingredients that most American households buy. Hope you enjoy this delicious meal.

Ingredients:

  • 1 ½ cups House tomatoes (diced in 1/2” pieces)
  • 1/2 Medium onion or 1 shallot, (diced in 1/2” pieces)
  • 1-2 tbsp Extra virgin olive oil
  • 1/2 Medium onion, diced
  • 1/2 Red (diced in 1/2” pieces)
  • 2 Garlic cloves, minced
  • 2 Large eggs
  • 3 tbsp Fresh parsley
  • 1 tbsp Feta cheese (crumbled)
  • 1 tsp Harissa
  • Salt and pepper to taste

Directions:

  1. Heat sauté pan on medium heat and EVOO.
  2. Sautee onions and bell peppers for about 3-4 min until both are tender and onion has a slight golden color.
  3. Sprinkle in salt and pepper to taste (1/4 tsp of salt)
  4. Add garlic to the pan with the onions and bell peppers and cook for another 1-2 min.
  5. Turn down the heat to low.
  6. Add Harissa to the pan.
  7. Add tomatoes into the pan and let this simmer for 20 min until all the vegetables are very soft and the sauce thickens. Be sure to keep the lid on top of the pot so the sauce doesn’t splatter everywhere and stir every 2 min.
  8. Make 3 small indentations (place holders for the eggs) in the sauce mixture once it reaches the desired consistency. Carefully crack an egg in each section.
  9. Add the lid on top of the pan for 5-8 min until the eggs are fully cooked or slightly running (whatever your preference may be.
  10. Garnish the shakshouka with fresh parsley and crumbled feta. Serve this on top of toasted bread or a low carb substitute.

Shakshouka Recipe

Delicious Shakshouka Recipe2020-12-17T08:59:04-08:00

Immunity-boosting Low Carb Dessert Recipe

Need an immunity-boosting low carb dessert recipe to fight this upcoming cold season?

I can’t believe that this year has flown by so quickly and it’s now November. With LA’s fluctuating temperature changes, it can feel like fall during the morning, summer during mid-day, and winter during the late evenings. Because of the rapid weather changes, it’s so easy to get sick. One way to boost our immunity systems is to add the Algenist’s Irish Moss supplement to our meals. Here’s what it contains and why it’s helpful for us:

Red Marine Algae & Irish Moss – fight the imbalance between free radicals and antioxidants in your body

Vitamin C & E – supports your body’s immune system

Blogger holding Algenist's Irish Moss supplement bottle.

This is the immunity-boosting supplement by Algenist.

For an easy dessert recipe, try my immunity-boosting low carb meringue. Check out the recipe below:

Ingredients:

3 egg whites

1 tsp of cream of tartar

1/8 cup of Algenist’s Irish Moss

1/2 cup of monk fruit sugar

Directions:

  1. Preheat the oven to 200F
  2. Place egg whites and cream of tartar into a clean mixing bowl
  3. Whip these ingredients together with a mixer (medium speed) until it’s white and begins to form soft peaks.
  4. Slowly add monk fruit sugar (1/4 tsp at a time) into the same bowl while the mixer is on. Whip until the meringue until it is glossy and has stiff peaks.
  5. Carefully sprinkle Algenist’s Irish Moss supplement into the bowl and fold in all the ingredients with a spatula.
  6. Transfer the meringue into a clean cake decorating pouch with a metal tip and create circular treats (approx. 3” in diameter and 2” in height) by squeezing the bag; you can make smaller meringues if you’d like.
  7. Bake in the oven at 200F for 2 hours (do not let it turn brown). I suggest waiting a few hours before serving it so it will be crispy and airy.
  8. Enjoy! Serving size for 4.

If you want to try this recipe, check out Algenist and use the code: Tinger20 for 20% off this month 🙂

immunity-boosting low carb meringue recipe

Immunity-boosting low carb meringues

Immunity-boosting Low Carb Dessert Recipe2020-12-17T08:54:57-08:00

Crispy Air Fryer Coconut Shrimp

Want to make a crispy air fryer coconut shrimp dish for your staycation this summer? Sometimes it’s hard to get away to a tropical vacation. As a travel and food blogger, I am very fortunate to discover different types of cuisines from all over the world. With this, I love sharing these healthy and delicious ways to eat. Since I will be heading out to the island of Nevis in this coming week, I felt inspired to create a Caribbean inspired dish that’s low carb and keto-friendly but also taste delicious. Check out this recipe to make you feel like you are island hopping.

coconut-shrimp-2

Ingredients:

  • 10 pieces of raw medium-size wild-caught shrimp, deveined with the tail on
  • 1/2 tsp organic black pepper
  • 1/4 tsp organic sea salt
  • 1/4 – 1/2 tsp organic cayenne pepper (depending on your heat preference)
  • 1 tsp of organic lime juice
  • 1 cup of organic coconut flour
  • 1 cup of organic coconut milk
  • 1 cup of organic shredded coconut flakes

 

Directions

Mix the shrimp with the black pepper, cayenne pepper, lemon juice, and sea salt. Let it marinate for 10-30 min in the fridge.

Lightly coat the entire raw shrimp in the coconut flour; this will help absorb more coconut milk.

Quickly dip each shrimp in the coconut milk. Shake off any excess liquid.

Press the coconut flakes onto all sides of the shrimp

Place into the air fryer for 10 min at 400°F (204°C); feel free to add an extra 1-2 min to make it extra crispy.

And you’re done. Easy, right?

Air Fryer Coconut Shrimp

Coat the shrimp with coconut flour first

Air Fryer Coconut Shrimp

Dip the shrimp into the coconut milk before adding the coconut flakes

 What I love about this crispy air fryer coconut shrimp recipe is that it’s low carb and tastes like a tropical getaway. The coconut coating provides for a crunch that’s the opposite of the tenderness of the shrimp on the inside. I also wanted to include additional flavors of cayenne for a slight kick and lime juice for a citrusy complement to the seafood. But my favorite condiment for air fried dishes is ketchup. It’s the one condiment that rounds out all the flavor for this dish with its sweet flavor. My latest discovery has been Hunt’s Best Ever Ketchup, which is non-GMO and has no high fructose syrup (the sweetness comes from the sugar cane and California grown tomatoes). If you are looking for an alternative to the standard bottles of ketchup, check out this site (click HERE) to read more about this ketchup. Thanks again, Hunt’s for sponsoring this post.

Enjoy!

 

 

 

 

 

Crispy Air Fryer Coconut Shrimp2020-09-04T12:34:20-07:00

How to cook crispy low carb jicama french fries

Want to learn how to how to cook crispy low carb jicama french fries without all the oil and grease?

While some people have a sweet tooth, my body craves carbs. I love plates of pasta, slices of bread, pizzas, and fries. But I don’t love is the way that these tasty, yet decadent foods make me feel hours or days after I consume them. Often times I would feel sluggish or bloated. After years of finally feeling fed up with feeling this way, I started my weight-loss journey. I started to eat lower carbs or keto-friendly foods. Through research and speaking to fellow foodies about more low carb friendly french fry substitutes, I found many recipes online. However, I created a recipe gourmet like ones that you would find at a nice steak house.

Here is my easy recipe for crispy low carb jicama french fries with garlic, parmesan cheese, and parsley.

Ingredients:

  • 3 cups of sliced organic raw jicama (~ 1/4″ thick – same shape as french fries)
  • 1 tsp of sea salt (for taste – optional)
  • 1/2 tsp of organic ground black pepper (for taste – optional)
  • 1 tsp of organic garlic powder
  • 1-2 tbsp of organic avocado oil
  • 1 tsp of grated pecorino or parmesan cheese
  • 1 tsp of chopped fresh Italian parsley

 

crispy low carb jicama fries

Ingredients include: jicama, garlic powder, salt, black pepper, and parsley

Instructions:

Gently mix all the ingredients together. I prefer to use avocado oil because it has a higher smoke point compared to olive oil, so it will help make the French fries more crispy.

Carefully place about 1-1.5 cups of the raw jicama French fries in the air fryer. I don’t suggest to overload the air-fryer basket so each piece can cook as evenly as possible.

Turn on the air fryer to 325°F (162.778°C) for about 25 minutes. To make ensure that each French fry is evenly cooked, I would toss the fries around the basket every 10-15 min. Feel free to cook up to 30 min, if you like your low carb French fries fried to a deep golden crisp.

To add more layers of flavor, I also added grated cheese (to add a bit more saltiness) and minced parsley (for a fresh pop of flavor) on top.

Repeat the instructions above until you have cooked all 3 cups of the jicama.

And of course, I have to eat my low carb garlic jicama French fries with ketchup. I recently made a new discovery of Hunt’s Best Ever ketchup, which is Non-GMO and doesn’t contain high fructose sugar. This condiment does have fresh tomatoes grown my home state of California and uses sugar cane. If you want to check out the video version of this recipe, click HERE. And if you want to try this ketchup, click HERE.

Enjoy!

 

Low carb crispy jicama french fries

Low carb crispy jicama french fries with Hunt’s Best Ever Ketchup

*Thank you, Hunt’s for sponsoring this blog post. All opinions and recipe in this post are my own.

How to cook crispy low carb jicama french fries2020-09-04T12:34:20-07:00

Roasted Brussels Sprouts Holiday Side Dish

*Post sponsored by Real California Milk, but recipe and opinions are my own.

Another easy side dish recipe for this holiday season is my roasted brussels sprouts with crispy turkey bacon and Real California cotija cheese. As much as I love the taste of pork bacon, I like that the turkey bacon has less fat. Inspired by my recent trip to Mexico, I wanted to include one of my new favorite Mexican-style cheeses: cotija. It is a nice complement to many savory warm dishes or cold salads that need a bit of salty flavor. I also like that this cheese crumbles like feta and can be a great substitute for your Greek salad. Check out this easy recipe:

Ingredients:

1.5 lbs. brussels sprouts (cut in halves)
3 tsp. extra virgin olive oil
1/2 tsp sea salt
1/2 tsp black pepper
6 oz. of turkey bacon – 8-10 pieces
3 oz. of Real California Milk cotija cheese (crumbled)
1-2 tbsp. balsamic vinegar or balsamic glaze

img_8687-3

Direction:

  1. Preheat the oven to 425F
  2. Lightly toss together olive oil, salt, and black pepper with the brussels sprouts on a non-stick pan
  3. Bake for 30-40 min until the sprouts are tender and dark green or a toasted brown in appearance
  4. For the turkey bacon, lightly coat your skillet with cooking spray and turn the stove to medium heat.
  5. Place strips in skillet for 4 min on each side until fully cooked; longer if you want it more crispy
  6. Transfer the strips onto a paper towel and let cool
  7. Cut the bacon strips in 1/2 inch pieces
  8. Mix the bacon and balsamic vinegar together with the brussels sprouts
  9. Sprinkle the cotija cheese on top of the dish

Did you know California is the country’s leading producer of Hispanic-style cheeses? The state produces more than 25 varieties and styles of Hispanic-style cheeses bearing the Real California Milk seal. If you are curious to know where to buy Hispanic-style cheeses, check out this LINK for the product locator. Enjoy!

Roasted Brussels Sprouts Holiday Side Dish2020-09-04T12:34:20-07:00
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