Diet & Nutrition by Peg's Cottage

Dear friends, I wish to mark as a record that I have successfully fulfilled my 2 years vegetarian target. And today, I have move to my new journey of becoming an pescatarian. (I had Tuna for my keto breakfast today) In short, a pescatarian is someone who chooses to eat a vegetarian diet, but who also eats fish and other seafood. As after my research, I have realized that certain collagen can only be be found in marine. As age is catching up, metabolism also became lower. Hence we need collagen to help to give our skin strength and elasticity, along with replacing dead skin cells. And Fish collagen contains Type I collagen, which is 85% of our skin collagen and the building blocks of our skin's structure. With this, i shall be having fish again. 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.

When you are at grocery shopping, you will realize all the store bought KimChi contains SUGAR . Even the Korea Chili Paste also contains Sugar. And in Keto, Sugar is a big X . Hence, I have decided to make my own version of KimChi. Please find below recipe: 65 g Carrots (Optional) 10 g Chili Pepper 1 tsp Stevia In the Raw 10 g Ginger root - Raw 130 g Onion 15 g Garlic 600 g Cabbage 1. Wash and cut the cabbage and carrot in salt water and soak for about 3 hours or until softened. 2. Drain the salt water. 3. Mixed red chili pepper, ginger, onion, garlic, stevia and mix into the cabbage. 4. Keep in a glass container and let it ferment and at room temperature for 2 days. 5. Balance can keep in the fridge. 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.

I am a person who cannot live without chili. I believe many of you are just like me, especially if you are in Malaysia. We always want to have EXTRA spicy in everything we eat. For this sambal, it will be great to fry with cauliflower rice ( you may refer to the above sample ) or konjac noodles. (If you are on Keto) Today, i am going to share with all of you my version of Easy Keto Sambal, which doesn't contain sugar, no flour, no artificial flavoring, all from real food. As for storage tips, you can place the sambal in the container and keep in the fridge, just take any desired amount by using a CLEAN DRY spoon each time. My Keto Vegetarian Sambal. 5 Big Red Chili 3 Chili Padi (Small Red) 2 teaspoon of Lemon Juice 1 clove of Garlic 1 small shallot 1/2 teaspoon of Lacanto (Or any sweetener, but optional) Some Pepper Grind the above Then fried with 1 tablespoon of VCO/ Extra Virgin Olive Oil until fragrance Note:  By sharing our experiences in baking, we could...

Ingredients: 3 egg yolks 40 ml fresh squeezed orange juice 1 orange zest 1/4 teaspoon of salt 15ml of oil 60 gram of plain flour 3 egg whites 42 gram of sugar 1/4 teaspoon cream of tartar Method: 1. Mix egg yolk, orange juice and oil until well combined. 2. Add orange zest. 3. Add Salt 2. Add plain flour. 3. Beat egg whites + cream of tartar with sugar until firm peak. 4. Baked @ 130 C for 60 minutes, 2nd lower rack. 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 for 1 serving:  (254 Cals & 10 Carbs) 100 gram of Cauliflower Rice 1 tbsp of VCO 1 tbsp of Coconut Cream 2 Eggs Chili Padi (Optional) Pinch of Salt Instruction: 1. Heat wok and pour VCO; 2. Then fried eggs; 3. Put your cauliflower in; 4. Add in coconut milk; 5. Let the cauli rice absorb the coconut milk; 6. Add chili padi and salt. 7. Ready to serve. 8. Side with any salad as you like or some good nuts. 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: Sponge Dough Natural Yeast Starter 40 gram Blue Pea Water 60 gram Bread Flour 110 gram Main Dough Bread Flour 190 gram Condense Milk 30 gram Salt 1/4 teaspoon Sugar 20 gram Dry Yeast 1/2 teaspoon Blue Pea Water 60-80 gram Pure Ghee 14 gram Method: 1. Prepare sponge dough a night before. Knead until it forms a dough. Leave at the kitchen top until it has doubled its size. Then keep in the fridge. 2. Place all the main dough ingredients (except ghee) and the sponge dough in BM, select dough mode, 20 minutes. Add Ghee, another 20 minutes. 3. Place in your oven (Switch Off), together with a bowl of hot water. Proof until it has doubled its size. 4. After that, punch down the air, place the bread dough in your bread pan, let it proof again until it has reached 90% of the bread pan. 5. Baked @ preheated oven of 190 C for 45 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you...

Ingredients: 36 gram, Shredded Mozzarella Cheese 84.84 g, Original Cream Cheese Grams 1 tbsp, Olive Oil 2 Tsp, Lemon Juice 37.00 grams, Psyllium Husk 96 gram, Almond Meal/flour 2 egg (50g), Eggs 10 gram, Coconut Flour 74.00 g, Flaxseed Sesame Seeds (Optional) 2 teaspoon of baking powder 1/2 teaspoon of salt Method: 1. Use double boiled method to melt cheese and cream cheese. To make sure it mixed until a smooth batter. Then add eggs, olive oil, lemon juice. Mixed well. Set aside. 2. Mixed all the dry ingredients together. 3. Combine (1) and (2) and form a dough. 4. It depends on how big is your dinner rolls. For my case, is about 30 gram each. Yield 15 dinner rolls. 5. Baked @ preheated oven of 180 C for 25 minutes. 5. Each at 116 Cal. 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.