The Almond Cake Recipe from Eye on Life Magazine as Cupcakes

Recently, my friend Michelle Richardson came up with a very special recipe at my request. Michelle is an excellent cook with a creative way of mixing choice ingredients into beautiful and tasty new combinations. She is also the Editor-in-Chief at Eye on Life Magazine.

Here is the recipe I followed:

https://eyeonlifemagazine.com/food-drink/cake-project-creating-a-high-fat-almond-flour-cake

The cake's ingredients, when I followed the recipe using a cupcake mold, included full fat whipping cream, the yolks of eggs, almond flour, baking soda, high fat butter, honey and beef gelatin as a thickener.

I found blending the ingredients using a hand held mixer especially challenging.

I myself am a rank amateur at cooking and baking. But I had Michelle's help in learning to master this recipe. My friend Julia Hanna is a vegan, and so she tried her hand at non-animal based ingredient list. Together all three of us got together in a livestream to talk through the recipe.

My cupcakes came out brown and crusty at the top, but very moist and delicious on the inside.

CAVEAT: This recipe is not for people with nut allergies, and it is not really low carb, because of the honey. Also, the recipe is not recommended for those on a no-fiber or carnivore diet, because the Almond Flour contains fiber and is not an animal product.

Guest Post: Oven "Stir-Fried" Cabbage And Tofu

Oven "Stir-Fried" Cabbage And Tofu

By Guest Blogger, Julia Hanna

Today I made an "oven stir-fry" cabbage and tofu that also included chopped onions, tomatoes, and diced jalapeno pepper. Vegans such as myself often make stir-fries with tofu, but people who prefer meat could use beef or chicken in this cabbage stir-fry. This was an impromptu recipe that I created with ingredients that were in my fridge rather than having to go out and buy special supplies. Actually, stir-fries are ideal because these are tasty when you use up veggies, tofu, or meats you already have.

I started out by chopping up the cabbage and put it in a large bowl.

Next, I added chopped tomatoes and onions to the bowl.

I drained the water from a package of organic firm tofu before opening it. 

I cut the tofu into cubes the best I could, but some of the pieces crumbled, which is fine with me.

I allowed the cabbage, tofu, tomatoes, onions, and chopped jalapeno to cook down a bit in the roaster oven before adding some nutritional yeast, salt, and oil to stir-fry oven style. Rather than buying soy sauce for this stir-fry, I just used the nutritional yeast because it gives every dish a savory flavor without having to buy a new sauce. For this oven "stir-fry" I would open the lid of the roaster oven every five minutes to stir the vegetables and the tofu.

 

After "stir-frying" the cabbage and tofu in the roaster oven for about forty minutes I took the pan out of the oven and allowed it to cool it off.

After the cabbage stir-fry cooled off, I plated up a portion to eat. The nutritional yeast was an interesting way to create a sauce for my cabbage dish without using soy sauce. 

The Carnivore Diet: It isn't Just Meat

Yesterday, I told my friend Julia Hanna about the Carnivore Diet I am on.

I like this diet because it allows me to limit myself to food that does not need to be fermented into sugar in my gut. This diet is not for everyone, but it works for me. I eat animal products, which can include meat, fish, other seafood, cheese, butter, cream, eggs and coffee. I know, coffee is not an animal product. But it's an exception I allow myself to have.

You might think that this diet would get boring if all I ever ate was burgers or steak or even seafood. You might also expect it would be super expensive and involve no culinary creativity. But it does not have to be that way at all. Bacon, eggs, cream cheese, coffee and cream were the ingredients for today's lunch, pictured above.

The blintz was made of three egg yolks fried on butter in the pan like an omelette, with cream cheese added on top, then rolled up and fried some more.  The cream cheese melted beautifully, and even though no sugar or flour were added, it tasted quite a lot like the blintzes I remember from my childhood. The bacon on the side was nice and crispy, and it gave a needed contrast in texture to the soft blintz.

The iced coffee contained ice cubes also made of coffee, together with real cream and whipped cream on top. The meal disappeared pretty fast, but I was not hungry for seconds. It was plenty good enough as is!

Meanwhile, Bow enjoyed his high carb meal, consisting of a bagel with cream cheese, an apple, a banana and a soft drink. To each his own!