Low Carb Hot Chocolate

I wish I could take credit for this amazing invention. My friend Kallah Ohr from Kallah Ohr Photography created this amazing hot chocolate (posted with permission of course). The first time we had this it was at her house in Paarl and I was completely blown away by how amazing this tasted. I was sceptical at first because I LOATHE almond milk. It tastes like bitter sadness to me, so when she told me that I wouldn't taste it in here I didn't believe her of course. I ate my words. And I drank a whole lot of this stuff.

This recipe is super easy to tweak. If you want a vegan version, just leave out the cream. If you are into chocolate coffee - add a shot of espresso to this. If you want something spicier, add cinnamon, pumpkin spice, or chilli powder. The possibilities are endless.

At 5g carbs per serving, it's a little high but not bad for the occasional treat. We are about to have a cold front this weekend so all I am thinking about is hot chocolate and my book.

Shimeji Mushrooms aka Keto Crack

The title might seem strange but this stuff is addictive. I was a having a case of the empty fridges and shimeji mushrooms and an eggplant were the only things left. And I will never look back - I could eat this forever. The mushrooms have a really rich, nutty flavour. Personally I think these mushrooms would work brilliantly with seafood because their umami flavour is almost "fishy". The mixture of these mushrooms and eggplant is probably my favourite vegetable combo. 

Meal Suggestions: 

  • pork chops and keto crack
  • steak and keto crack
  • shimeji mushrooms in Thai soup
  • keto crack served over a bunless burger
  • keto crack and pork belly 
  • shimeji mushrooms in a stir fry
  • meatball casserole with shimeji mushrooms 
  • Pecan flour fried chicken pieces with keto crack

Thai-Style Chicken Soup

I am obsessed with Thai flavours at the moment and this soup ticks all the right Thai food boxes. I got dried lemongrass leaves from my mom so I have been adding it to all my food lately. This soup is a variation of my traditional chicken soup, so, if you don't like Thai food, you can easily substitute the flavours with others flavours like more traditional herbs, basil, rosemary etc.


  • 6 chicken pieces (thighs/breasts) - remove the skin and set aside for other recipes
  • chicken stock (1 bullion cube and boiling water is fine, but I often use frozen stock from other meals)
  • 2 bay leaves
  • 6 garlic cloves
  • thyme
  • chilli flakes
  • lemongrass
  • 3 slices of fresh ginger (or 1 tsp. of ginger powder)
  • mushrooms (I used a mixture of white button mushrooms and shimeji)
  • bok choy
  • 2 eggs
  • cilantro (optional)
  • Thai spices (I use a premix called Thai 7 spice - sugar/starch filler free)
  • salt & pepper

Beef Stew

It's still winter here and before keto, stew was always one of my favourite comfort foods. Admittedly, removing potatoes from stew, makes it much less "stewy" so we've just renamed it to "Stewp". Because, even if you have to eat it with a spoon, stew is still an easy and comforting meal.

I usually make mine in my crock pot (slow cooker), so by the end of the cook, the meat has pretty much melted into the rest of the dish. My standard vegetables in stews are: mushrooms, green beans, tomatoes, Brussels sprouts, pattypan squash, baby gem squash, cabbage,  and sometimes even bok choy. Usually not all at once, but if you experiment with a mix of these you might find something you like and that fits your macros. If you don't add too much liquid to the dish at the start and cook it for long enough, you can sometimes get a thick "real stew" consistency. Especially if you add vegetables that dissolve when cooked for long enough, like tomatoes. I usually replace the rice with gem squash, fried cabbage or fried cauliflower.