Diet & Nutrition by Peg's Cottage

With  glimpse of an eye  , Yes, I am over 40 now.  However, I never feel better and healthier than when I was at my 20s, which I always have migraine issues. No matter what I do, I always have headache problem. And that normally will last for at least 5 days. Ever since I had my whole food and Low carb diet about 6 years ago, My migraine finally divorced with me. Since then,  I never fall sick again. Surprisingly, I do not need to wear glasses anymore. As my eye sights have improved from 150-175 to 125-150. I understand that my family history have both diabetes and cancer; and after I saw how my late father passed away in front of my eye, this makes me more concern about my diet and food intake. Hence, I did lots of research online, read books, took courses.  With all my effort, I am a Certified Trainer with Diploma in Diet and Nutrition and Diploma in Ketogenic Diet . Sometimes, u might see me going even further to Keto occasionally when I feel like...

  Ingredients: 1 Cup or 240ml of Fresh Milk 1 Tbsp of No Sugar Added Yogurt with Probiotic 1 Drop of Stevia (Optional) Method: Boil fresh milk until bubbled. Set aside until the fresh milk has became worm. Add in yogurt. stir until well combined. Pour into a glass container. Incubate in your warmer, yogurt maker, pressure cooker for at least 8 hours. Then keep in the fridge. Served with any nuts or berries of your choice. #yogurt   #homemadeyogurt   #strawberry   #pumpkin   #keto   #ketofriendly   #noflour   #nogluten   #glutenfree   #lowcarb   #pegscottage   #dietnnutrition   #personaltrainer Note: By sharing our experiences in baking and cooking, we could improve further the recipe.  Hence  I  would appreciate if you could kindly link back your baking or cooking experiences to my blog for sharing and further improvement.

  I baked these Keto Brownies twice within 3 days. It is too irresistible, that I must share with everyone. First, of course is guilt free, as it doesn't contains any flour or sugar, hence, it doesn't spike your insulin.    Ingredients: 48 gram of Almond Flour 25 gram of 100% Unsweetened Hershey Cacao Powder 2 tablespoon of Coconut Flakes 1/2 teaspoon of baking powder 3 Eggs 150 gram butter 1 tablespoon of Keto Sweetener 50 gram of Keto Chocolate Melted Method: 1. Melt the below ingredients with double boil method: 150 gram butter 1 tablespoon of Keto Sweetener 50 gram of Keto Chocolate Melted 2. Use a whisk, to whisk eggs in (1) 3. Then fold Almond Flour, Cacao Powder, Baking Powder and Coconut Flakes in (2). 4. Baked @ 185 C for 35 minutes. (You can bake for 25 minutes, but I like to have crispier top) #pegscottage   #dessert   #KETO   #KETOFRIENDLY   #KETOFRIENDLYRECIPES   #ketobrownies   #fudgebrownie   #ketofudgebrownies  ...

  Note: By sharing our experiences in baking and cooking, we could improve further the recipe. Hence  I  would  appreciate if you could kindly link back your baking or cooking experiences to my blog for sharing and further improvement.

  Ingredients:  115 gram of self raising flour (If using cake flour or plain flour, please add 1 tsp of baking soda + 1 tsp of baking powder) 15 gram of cocoa powder Pinch of Salt 80 gram of chocolate chips 50 gram sugar 57 gram butter 50 gram egg 120 ml of milk + 1/2 tbsp of ACV 1 tsp of Vanilla essence 185 C for 20 minutes. Method: Preheat oven @ 185C. In a whisk bowl, whisk eggs, follow by melted butter, milk + ACV, vanilla extract. In another bowl, whisk flour, cocoa powder, sugar, salt. Stir in Chocolate chips. Make a well in the dry ingredients, then pour wet ingredients in. Do not over mix the batter. Bake for 20 minutes. Note: By sharing our experiences in baking and cooking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking or cooking experiences to my blog for sharing and further improvement.

Today mark my 357th day of my keto Journey, and i would like to share this Keto Moist Chocolate Cake with all of you. Personally i like this cake ,as it taste very chocolaty. I keep my cake in the freezer as my dessert. When i feel like i want to have a piece of cake, i would microwave for 30 seconds and top with some walnuts and pecans. And the most interesting part is, no need oven, i am using my pressure cooker for this cake. I am a very simple and straightforward person, hence my recipes are always simple and straight to the point, if you have any question, please PM me via FB or my page. Ingredients: (4 Inch Pan) 68 gram Almond Meal 28 gram Cocoa Powder 1/2 teaspoon of Baking Soda 68 gram of melted butter 1 tablespoon of lakanto 80 gram of heavy cream 1 egg 1 tablespoon of warm coffee Method: 1. Mixed almond meal, cocoa powder and baking soda in bowl. Set aside. 2. Mixed egg yolks, melted butter, heavy cream and warm coffee in ano...

This steamed moist chocolate cake taste like store bought gardenia chocolate muffins. A must try recipe if you are a chocolate person. Ingredients: 60 gram of plain flour 25 gram of cocoa powder 1/2 teaspoon of baking powder 1/2 teaspoon of baking soda 1 egg (lightly beaten) 100 gram of sugar 94 gram of unsalted butter pinch of salt (omit if use salted butter) 100 ml milk mixture (1 tablespoon of condensed milk + 1 tablespoon of milk powder) 1/2 teaspoon of vanilla paste (can omit) Method: Mixed all the dry ingredients in a big bowl. (set aside) Place sugar and butter in your milk pot, until sugar has fully dissolved. (set aside until it cooled down) Add 100 ml of milk mixture with vanilla paste. Add 1 egg in your wet ingredients mix with whisk. Pour the wet ingredients to dry ingredients until it has become smooth. Pour in to cup cakes liner. This recipe yield 7 cupcakes.  Steamed for 45 minutes. Ready to serve. Note:By sharing our experiences ...

Ingredients: 150 gram of Plain Flour 100 gram of Glutinous Rice Flour 75 gram of Castor Sugar 1 teaspoon of Yeast 78 gram of Potato Puree 110 gram of Water ( + 10 gram of water if is too dry) 10 gram of Oil Yield 10 Ki Kia Gu - Each at 53 gram Method: Place all the above ingredients into a big bowl and combined well until it can formed a ball shape. Add oil after all the ingredients has fully incorporated. Take out the dough (greased hand with oil) , straight away make ball shape and put the dough on a piece of banana leave. Proof open cover for 45 minutes.  Or when you touch the dough, it has became springy, means it has done proofing. Steamed for 12 minutes using cold water. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement

Revisit my recipe again, for those who are interested, can refer to this link . However, i would like to share with all of you on how i normally proof my Ki Kia Gu. Usually, i will proof with open cover. For the proof time, i would say is vary, if your kitchen is hot, 30 minutes might be enough. As for my case here. Yesterday i have proofed for about 45 minutes. The trick is you can use your finger to press your dough, when you press lightly and your dough spring back, means dough has done proofing. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Recipe Yield 6 Kuehs Each @ 40 gram  dough 20 gram filling Ingredients: 100 gram of Purple Sweet Potato Puree 1 tablespoon of Sugar 70 ml of Water 50 gram of Glutinous Flour 10 gram of Oil Method: Mix all the above ingredients. Oil will be last. And formed a dough. Divide the dough into 40 gram each. Roll in ball shape. Use hand to press the dough (until you can place the filling) and place the filling in. Roll in ball shape again. Place some oil in your mould then place the dough in the mould. Place the ang ku kuehs on top of a banana leaves. Once the above has done, steamed for 7 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 60 gram of plain flour 60 gram of cake flour 130 gram black glutinous rice flour 60 gram of sugar 1 tsp of yeast 150 gram of water 15 gram of oil Method: Add plain flour, cake flour, glutinous rice flour, sugar, yeast in a big bowl. Add water slowly to (1), you might not need to use all the water. As all the flour has different water absorption level, hence, please add water slowly.  Add oil into the dough. Please note that the dough is very sticky, hence, please rub oil on both of you hands and weight each dough about 60 gram. Then place on a piece of (Pre-prepare) banana leaves. Proof open cover for about 1 hour. Steamed for 13 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients:  Yield - 22 Bahulus 2 eggs - grade A  55g caster sugar  55g plain flour  1/2 tbsp rice flour  1/2 tbsp cooking oil   Method: Preheated kuih bahulu moulds in a preheated oven at 200°C for 15 minuets.  Spoon in batter into the moulds and bake in the preheated oven for 13 minuets at 200°C or until golden brown.  Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Yields: 4 Mooncakes Ingredients for Egg Yolk 300 ml of water Few Drops of egg yolk yellow Colourings 1 teaspoon of instant jelly powder 1 teaspoon of agar powder 30 gram of sugar Ingredients for Egg White 300 ml of water 1 teaspoon of instant jelly powder 1 teaspoon of agar powder 30 gram of castor sugar Ingredients for Mooncake's Skin Dragon Fruit Juice 500ml 40 gram of castor sugar 1 teaspoon of instant jelly powder 2 teaspoon of agar powder Method: To make this jelly mooncake, we have to do it step by step. Egg Yolks Prepare a round ice cube mould. Boiled all the ingredients in a pot. Take your pot and put in a BIG bowl (A bowl which is bigger than your pot) to make your jelly temperature goes down to 50 C. Then sift the jelly. Pour the jelly in the mould. Set aside until it has set. Place in the refrigerator. Egg White Prepare 8 egg tarts mould. Boiled all the ingredients in a pot. Take your pot and put in a BIG bowl (A bowl which i...

Ingredients: Any type of Sweet Potato (1 each) Some Pandan Leaves 2 1/2 Cups of Water (Just enough to cover the Sweet Potato) Rock Sugar Method: 1. Put all the ingredients in your PPC and set for Soup mode for 20 minutes - Valve Sealed. ( If you have more sweet potato, just to make sure the water level is enough to cover your sweet potato ) 2. After 20 minutes, you will have your soft and delicious sweet potato soup. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.