Keto Chinese Stir-fried Mushroom and Tofu

INGREDIENTS:

20 Button Mushrooms

1 block Pressed Tofu

1 tablespoon Apple Cider Vinegar

2 tablespoons Soy Sauce

1 tablespoon Chinese Cooking Rice Wine

4 tablespoons Coconut Oil

DIRECTION:

1. Cut mushrooms into slices. Cut press tofu into thin slices. 

2. Heat up coconut oil over high heat. Add tofu and mushroom. Fry for a minute. Drizzle cooking wine, soy sauce and cider vinegar.  Stir well. Turn off the heat. Serve immediately. 

Keto Chinese Chicken Soup with Soy

INGREDIENTS:

1 Whole Chicken

5 Shanghai Bok Choi

1 LItre Soy Milk, unsweetened

1 canned Chicken Broth

2 teaspoons Salt

Chili Flake (to serve)

DIRECTION:

1. In a large pot, add chicken. Pour in soy milk and chicken broth. Bring it to a boil over medium-high heat. Then, continue to boil over medium heat for an hour. Skim off the foam on the surface regularly.

2. Add salt to taste. Stir well. Turn off the heat. Remove all the bone before servIng, if prefer. Sprinkle some chili flake for extra flavour. 

Keto Creamy Kale Salad

Not being able to go out much during the pandemic, I’ve certainly gained Some weight. No kidding. So I started the keto diet, hoping to lose some of the extra weight and regain my Body shape. This salad is one of the recipes I enjoyed eating. It’s high fat and super low carb.

INGREDIENTS:

1/3 bundle Kale, leaves only

1/4 cup Pumpkin Seeds

DRESSING:

1/3 cup Mayonnaise

5 tablespoons Milk

1 tablespoon Dijon Mustard

2 tablespoons Apple Cider Vinegar

Pinch of ground black pepper and salt

DIRECTION:

1. Tear the kale leaves into bite size.

2. In a small bowl, whisk together all dressing ingredients. Add kale, mix until the kale is coated with the dressing. Sprinkle pumpkin seeds over before serving.