Watch on

Carb-Loaded: A Culture Dying to Eat - Sneak Peak 1


Oh lordy its only Tuesday…

I can tell its going to be a long week!

My workout with my personal trainer was pretty mellow. There was only two of us. It was very hard to get up. Staying up late and getting up at 430 am to work out = hell. But always worth it afterwards.

I felt super bloated last night and i was! But its crazy because i think i still look semi good for not sucking in.

My weigh in and measurements are next week so i need to get cracking and stay true to keto<3. I have goals to meet! STAY AWAY BEER!

I have a short day today so that’s a plus! my dad is taking me hunting around 3. (wish me luck)

I tried to sport my leather coat today but its still to hot :( im ready for the colder weather!

i had cheesy broccoli and cauliflower for breakfast. I also went to the store this morning and got some smokehouse almonds and pork rinds. I also bought a multi vitamin plus some magnesium. They were on sale and thats all i could get.

Well i hope you all have a great day! stay healthy my friends :)

Much love xoxoxoxoxox

Good morning everybody, I had a late, late night yesterday and stayed in bed until now. So I’m rather late with my breakfast-recipe of the day but here it is :

Late late breakfast/ brunch-lunch muffins

Feeds 2

That’s in it :

- eggs (4)
- feta-cheese (1/2)
- tomatoes (small, 3)
- spinach (1 cup)
- red onion (small, 1)
- pepper+salt (dash)

Get a muffin tray ready and add muffin liners.

1. Preheat oven to 200 degree C.

2. Cut up spinach in small pieces.
Pour in a bowl.

3. Cut up tomatoes and feta-cheese in small cubes (2mm).
Add to the bowl.

4. Chop onion finely (cubes work best).
Add to the bowl.

5. Add eggs to the bowl and spice it up with salt and pepper.

6. Mix.

7. Fill your muffin liners with the content of your bowl.

8. Bake for 20-24 minutes.

Take them out, let then cool for a bit and dig in.


String Cheese Chips!

Cut 1 low-moisture string cheese stick into 12 pieces, and put 1 piece in each section of a mini muffin tin. Bake at around 350 until they look burnt (I don’t think they taste burnt, they just look dark brown, take a chill pill yo) If you undercook them they’ll have a little bit of chewiness to them.

These are amazing, I actually prefer them to the low-carb tortilla chips because they have a good dense crunch!

I dipped mine in Target’s Archer Farms Queso (2g net carb for queso)

These chips are 0g carbs!! :)

The only carbs in this pizza are from the tomato sauce. The crust? Chicken. 


2 chicken breasts

1.5 cups shredded mozzarella

2-4 cloves chopped garlic (I like mine really garlic-y, so I used about 4)

Pizza Top

4-5 tablespoons tomato sauce of your choice (I try to keep it as low in carbs as possible)

Shredded mozz


.5 cup ground italian sausage (I freeze the left-over sausage either for breakfasts or for pizzas in the future)

(or whatever toppings you fancy)

- Preheat your oven to 375 F. Boil your chicken in a pot of water for about 25-30 mins, until chicken is fully cooked. Run the cooked breasts through the food processor, blender, or chop with a knife until it resembles “meal” or dense crumbs. Do the same with the shredded cheese. Combine the chicken and the cheese and press in to an oven safe pan (I used a 10 in. spring form pan, but an 8x8 square pan could work too), forming a crust. Sprinkle the garlic over the top of the crust. I promise you, it won’t burn in the oven, and it smells amazing. Bake this crust for 20 minutes.

Meanwhile start cooking your italian sausage. I cooked it in a pan until it was just browned, because it will continue cooking in the oven later. After your crust is done spread your sauce around, add sausage, cheese and pepperoni any way you like, and continue baking for another 20 minutes.

Let cool and serve.

Seriously, this is so delicious.

Cheesy Chicken Delight

  1. Striped Chicken Breasts (1Kg)
  2. Monterrey Jack Shredded (360g)
  3. Fresh Sage Leaves spirnkled over (15g)
  4. Heavy Cream to Mix Everything. (300ml)

Put everything into a pyrex, mix, and put in oven at 180c for about an hour.

You’ll love me, and you’ll be welcome

The idea started from the infamous Cordon Bleu casserole but different multiple cheeses and ham made too protein rich and not that good of an option for me. This is at least 65% Fat, with Monterey Cheese being one of the fattest cheeses around ( I thought it was much like about Cheddar but was I wrong!, it’s 81% fat, bested just by Mascarpone and Cream Cheese!) and for some strange reason (possibly the chicken being striped instead of diced) it sort of remind me of a pasta dish with the delicious creamy-cheesy sage sauce all around it.

Let me know how you love it if you try it!

Low-carb veggie pizza-bites with feta-cheese

I’m ( like most human-beings :D ) a big pizza-lover therefore going low on carbs means missing out on one of my favourite dishes. What I tried to do with this is creating a substitute that is low on carbs and doesn’t take ages to make.

Feeds 2-3 people.

That’s in it:

- zucchini ( 1/ big )
- eggplant ( 1/ big )
- olive oil ( 2 tablespoons )
- pepper + salt
- feta cheese ( 1 )

- pizza sauce ( ca. 250 ml )

I experienced that different people do very different pizza sauces so I’m not going to include a recipe here. But I want to recommend to make your own pizza sauce as it’s way easier to control what is in it than in bought sauces ( beware of extra sugar, flavour enhancers, dyestuff … additives in general).

1. Preheat oven to 200 degree C.
Make sure your trays are in the oven to heat them up too.

2. Cut up zucchini and eggplant in slices ( around 4 mm thickness ), mix them in a bowl with salt and pepper and let that sit for about ten minutes.

3. Cut up feta-cheese in small cubes ( 5 mm x 5 mm )

4. When the oven has the right temperature take the trays out and cover them with aluminium foil.

5. Place the zucchini/eggplant-slices on the tray one after another.

6. Top each slice with a teaspoon of pizza sauce and 2-3 feta-cheese cubes.

7. Bake for about 20-25 minutes until the feta turns slightly brown.

8. Take the trays out and place the bites carefully on plates.

One of my favourite dishes, bon appétit.

I dare you to click to enlarge it. Holy crap that looks good.



  • 1 Egg
  • 1 Slice bacon
  • 1 Iceberg lettuce leaf
  • 1 Thin slice tomato
  • 4 oz. Ground beef
  • 2 Basil Leaves(optional)
  • Salt & Pepper


  1. Shape your ground beef into a patty and make it maintains its shape all throughout cooking.
  2. In a nonstick pan, cook the bacon slice and set aside. Leave the leftover grease in pan.
  3. Cook patty over medium-high heat in the same pan until done.
  4. Place cooked patty on the side and use all the grease in the pan to fry the egg.
  5. Assemble your BLT together with the lettuce on the bottom and the egg on top. Top with 2 basil leaves if using.
  6. Tadaa!
Non-Scale Victory, Size 14 Jeans!!!!

Okay, do you guys remember those white jean shorts that are marked as size 16 which I have been trying to get into since December? The ones that have been frustrating me for NINE MONTHS?!

Well, you may also recall that I re-classified them as a size 14, cos I could get into other jeans that are size 16 even when I couldn’t get into those. Women’s sizing is so messed up! Anyway, I kinda gave up on them for a while, celebrating my ability to get into OTHER 16s.

Today, I decided to see how I was doing on those white shorts. I didn’t really expect much of an improvement, cos, honestly, I haven’t lost much scale weight. Imagine my surprise when I COULD ZIP THEM UP!!



Granted, they aren’t actually ‘wearable’ (cos I couldn’t sit down in them without pain), but I count it a victory when I can zip them and remain conscious!  So, WHOOOPPP!!

And, to prove they are actually 14s, I found a pair of other jeans marked as ‘14’ and … THEY ZIPPED TOO:


Yes, there is a major muffin-top going on, but I can zip them and still breathe, I count that!  WHOOP!

So, I went digging in my closet and found these shorts for the next challenge. They’re marked ‘34’, which I guess is the waist size. I guess they are about a size 12 (?). They are 3-4 inches from snapping:


So, there’s more proof that the scale doesn’t tell the whole story! Make sure you have some non-scale ways to measure your progress. This is my favorite! Fitting into old clothes! :-)

I know I did a post recently about my favorite go to snacks, but I wanted to create another list for those on a low carb/keto diet (the diet I really follow). 

I’m not lying, I really am ALWAYS hungry, and always snacking. I eat throughout the day so I’m never too hungry. I want to keep my metabolism moving too. 

If you guys have any other suggestions, please comment!!







When you have veggies and ranch, make sure that it is full fat. Those crappy fat free versions usually have hidden sugars/carbs.

I L-O-V-E Quest Bars!! And now they have cookies and cream!! STFU!!

Atkins is a great resource for bars and shakes, as well as yummy dessert goodies

I also really love NuGo Smarte Carb Bars!!!

Nom Nom Nom.

XOXO, Sami

Low-carb “pasta”

I didn’t post any lunch or dinner recipes the whole week, that shall change now.

These are my “vegetarian non pasta pasta”

That’s in it :

- zucchini ( 1 )
- onion ( small, 1 )
- almond milk ( tablespoon )
- egg ( 1 )
- cashew mousse ( 1/2 teaspoon )
- dried tomatoes in oil ( 4-5 )
- pepper + salt ( dash )
- olive oil ( teaspoon )

1. Cut up onion ( fine cubes ) and zucchini ( fine slices ).

2. Chop dried tomatoes roughly.

3. Heat up olive oil in a pan.

4. While the oil heats up mix almond milk, cashew mousse, egg and pepper + salt.

5. Add onion and dried tomatoes to the pan, wait until the onions turn slightly brown. Turn over every then and now.

6. Add add zucchini to the pan, wait till slightly brown, again don’t forget to turn it over.

7. Apply the content of the bowl to the pan, mix well and wait till it turns sticky.

8. Put on a plait.

Maybe decorate it, dig in ;)


I stumbled across this recipe years ago. After reading the reviews and seeing someone say that this cheesecake is what made their fiance propose to them….I knew it had to be good.

I follow the recipe closely but prefer powdered splenda as the sweetener.

For the crust I use
1.5 c finely chopped pecans (food processor)
.5 c almond meal
2 tablespoons splenda
2 tablespoons melted kerrygold butter

Mix together, press into a spring form pan
400° for 8-10 mins

The blueberry glaze was also super simple

1 package fresh blueberries
2 tablespoons splenda or sweetener of choice and may need more or less sweetener to taste
1 tablespoon water

Heat all the ingredients over medium heat until sauce thickens and berries break down. It will thicken up more once refrigerated.