Thursday, January 29, 2015


To follow the holiday craze of eating awesome food, feeling guilty about it and slowly restarting Keto, I made a couple recipes and prepared some posts that I never ended up putting up because I am lazy and should be punished for it.

Speaking of craze, my Pinterest exploded with this grilled cheese cauliflower thingy and I simply had to make it and tell you about it. Because I can never make anything simple, I made a couple different versions and both were amazingly delicious and you should try making your own. Grilled cheeses are as personal and unique as there are snowflakes, I like mine with garlic salt on the bread, my husband likes his with tomatoes (weirdo) and so on and forth.

The dough for the 'bread' is super simple, it's been described in various keto blog and website, it's perfect to make cheesy bread sticks, pizza and now grilled cheese (and so much more). Now some folks don't like the taste of cauliflower, I respect that, it HAS an aftertaste. Cheese and garlic goes a long way to hide that flavor, low-sugar ketchup or Sriracha might help if you're into that (I know I am!!)

Julie's Own Cauliflower Grilled Cheese
Swiss and Pastrami Edition

Oven at 450F
Line a cookie sheet with parchment paper.

Basic Cauliflower Crust - makes 1 small pizza or 4 slices of 'bread'
1 small head of cauliflower cut in florets (or 3 cups of 'rice')
1/2 cup of grated mozzarella
1 egg, beaten
1/2 tsp salt
1/4 tsp black pepper

  • Rice your cauliflower in a food processor.
  • Transfer your rice to a microwavable bowl and nuke on high for 8 minutes.
  • To squeeze the water from the cauliflower properly, upturn the rice into a clean tea towel and squeeze tightly above the sink. Another way to go about it is using a bunch of paper towels and pressing hard. (If you skip this step, your bread will be all kind of mushy and gross)
  • Mix in the cheese, egg and spices.
  • Form your 4 slices of bread on the parchment paper, using the back of a spoon to make them nice and even.
  • Bake for 16 minutes until golden. Cool for 10 minutes before peeling from the cookie sheet.

Heat up a pan, butter your slices of bread and make your grilled cheese. (I don't need to tell you how, right? RIGHT!?) It's that simple.

The taste? Good, actually, very good. I used swiss cheese and fried pastrami in the middle, husband used pulled pork and swiss in his. I had smoked gouda and cheddar if we were up for it. You could do a whole bacon n tomato, cheddar version. Whatever float your sammich.

The sammich? Actually worked out and held up REALLY well. I was surprised. The secret in the bread is to squeeze out as much water as possible. I'll be using this to make pizza very soon. I'll let you know how it goes!

For more pictures on the making of this sammich, clicky!

Yours truly.
Hungry Julie

Tuesday, December 9, 2014


Hey People! 

I know you're still around because I can see the stats! And I must say it's wonderful to have you guys around, picking at my recipes and the blog, it cheers me up! I've somehow managed to pick up an extra 20 hours a week of work, leaving me completely exhausted and off my rocker. What a mess! Planing meals has never been more important and by the time I get home at night.. there's very little energy left for me to cook and pack. I found myself stopping at McDonald's a couple extra time a week, and more often than not, eating the buns with my usual "McDoubles from the value menu". Needless to say, the swell is visible in my waistline and my expenses, also as my lovely hub pointed out, "I haven't been cooking as much." By which he means, barely at all, throwing meat in a pan and calling it dinner. Not a pleasant couple months but I'm starting to win out the whole..scheduling thing.

Anyhow! In the greater plans of cooking something else than a slab of meat, I realized to my greatest shame that I've never posted my meatballs! I love my meatballs! They are great and even before going low-carb, I never added bread crumbs so it's a win win situation. Of course to make everybody happy, we heated up sauce and spaghetti squash (YUM!)

Julie's Italian Meatballs
Makes 35 x 1 oz balls
Prep Time 10 minutes
Cooking Time 9 minutes

1.5 lbs of ground beef 80/20
1/2 lb of ground sausage (I use Jimmy Deans)
1/2 cup of shredded Parmesan cheese
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp garlic powder
1 tbsp paprika
1 tbsp thyme
1 tbsp oregano
1 egg

  1. Turn your oven's broiler on with the oven grill in second position from the top.
  2. Gently mix up everything together, over working ground beef can make it hard but you're working with a very fatty mixture here so it's more forgiving.
  3. Using a medium size scoop (or use your hands!) make your meatballs. If you make them much bigger, the cooking time may vary. Rinse your scoop/hands between every few to keep them nice and smooth.
  4. Place the meatballs on a grate in a cookie sheet with sides (don't want that grease to go everywhere).
  5. Place the cookie sheet in the oven for 5 minutes. Open it it, roll the balls around to "flip" them and cook another 4 minutes. Ready!

Easy, peasy, breezy..or something. I use Simply Enjoy Marinara sauce which is super low carb and only needs a minimal amount of spices to make edible (Red pepper flakes and cayenne). My own sauce is.. horribly high in carbs so I make do with this. Served with a side of buttered spaghetti squash, divine dinner!

Have a great day and stay tune for some holiday delight!

Hungry Julie (Still Alive!)
and working 50 hours weeks

Monday, August 18, 2014

Summer Laze

Summit of MT.Elmore, VT

I swear I'm alive, and have no excuse and full of regrets for not posting! Husband And I have been caught in a rut of skewered meat rubbed with various seasoning and not been wanting for much more than that. More recently I went camping in Vermont for a couple of days, keeping keto wouldn't have been so hard if I wasn't so much in "vacation mode". A couple cider donuts here and Ben and Jerry's there.. I hiked a damn mountain, I deserved it!

Any excuse to have a treat, right? I can kick, moan and mope about it but deep down, my abuse of cheese, nuts and treats is the only reason that the scale hasn't budged. I wish I could channel the same focus I did when I first started but those days seems so long gone, I'm feeling off balanced. All the same, every meal's a new meal and every step forward is one further away from the old me.

Nothing too crazy again in matter of cooking, I felt like switching things around a little and something caught my eye at the grocery store. Sun dried tomato pesto, normally I would go through the trouble of making it myself but the ingredient list wasn't scary and the promised carb count was attractive. I went for it and came out with something absolutely delicious. I hope you give it a shot, it doesn't have bacon but damnit, I didn't have anymore!

DaVinci is a pretty decent company, real ingredients in the Pesto is what made me decide to buy vs make myself. 1 carb / 2 tbsp with 9 portions per jar. A whooping 9 net carbs. Fantastic. I used about half the jar for the 2 lbs pork loin.

Pork Loin Stuffed with Sun Dried Tomato Pesto

1 piece of pork loin (around 2 lbs)
1 jar of Da Vinci Sun Dried Tomato Pesto (or make your own, obviously)
1 bag of fresh baby spinach
Your favorite oil (I used coconut)
salt, pepper, oregano

Oven at 400F
Butterfly the pork loin (Like this:
Fill the inside of the meat with a good layer of Pesto and spinach, roll and tie. (I didn't tie mine)

Rub the outside of the meat with oil, sprinkle liberally with salt, pepper and oregano.

Bake for about 75 minutes. Enjoy!

I made a giant pile of farm fresh green beans sauteed in butter as well. It came out so awesome that my husband was sad there wasn't anymore. What he doesn't know (yet) is that I'm making it again tonight. Woohoo!

Take it easy, life's too short to worry.
Yours truly, 
Hungry Julie

Friday, June 20, 2014

Stromboli Review

Hello darlings!

Certain foods that we had to leave behind still come and haunt us in the form of keto-fied versions and leave us in tears because: "It's just not the same!" Among others, french fries, pizza, burgers, pancakes etc. I've addressed a few of them with certain degree of success. My ricotta pancakes have become my go-to when Hub is feeling grumpy, I'll post an updated recipe soon, speaking of which.

The amazing keto community of Reddit and Facebook have come with amazing ways of "cheating" the system and today I wanted to highlight Elizabeth from "Up Late Anyway", who brought us a stromboli dough that is actually super versatile, because when in the hands of the community, it quickly became empanadas, pigs in blankets and danishes. After making a couple of them last night, (and eating them) I have devilish ideas of making cheesy garlic bread with it, also all the above (especially the danishes!)

Speaking of Elizabeth, she mixes her own seasonings, I like her.


For starter the dough has very few ingredients and is easily modified. I followed the original spice lineup for my first attempt, fennel seeds, red pepper flakes and garlic powder.

The dough was very easy to make and it would be really hard to mess up. The only thing is, keep the husband out of the kitchen because if you leave the dough to sit too long cause he needs to dig in the fridge, it might stick to the bottom of your cookie sheet. Invest in parchment paper, I didn't have any and I regretted it immediately when trying to lift it off the cookie sheet.

Easy to follow instructions, clear cut directions. Mix, microwave, knead, roll. Not a problem, I could do this all day. It took about 10-12 minutes to make the first dough and assemble the stromboli. While I had it in the oven for 15 minutes, I made a second one that just begged to go in as well.


Oh My! Right away I was struck by how doughy like it was, not quite bread but doughy. I could see myself eat those all day, if not for how filling it was. We split one and looked at each other when the other came out of the oven and said: "Let's keep it for lunch tomorrow." and ...well let's say that we are weak willed people and over the course of the evening, the whole second one disappeared. We're suspecting big mice..

It was delicious and I give all the props where they are due. I'm going to make it again and again and play with it till I explode. I hope you give it a try of your own!
Warning, Potato Cellphone Camera

Second try, spinach, brie and bacon
Dough Stuck a little, use parchment paper
Aw yeaah, pepperoni n cheese n cheese

Finger Food at it's best, require paper towels

Another terrible picture, I was busy eating!

Cheesiness be with you.
Hungry Julie

Wednesday, June 18, 2014

Pimp My Pork

If you know me, and some of you do, pork is MY favorite meat. So tasty and full of flavor, every part of the pig is a delight. I have evil plans on making cheesehead as soon as we buy a house. I doubt my landlord would appreciate the whole pig head boiling thing. Meanwhile I was playing around with country style ribs, I was getting bored with the way I was making them so I went a bit crazy and decided that it needed bacon.

Yes, double whammy of pork!

Then of course I couldn't stop eating it, gave myself a tummy ache but it was worth it. If you're going to try anything, please try this because I'm going to keep raving about it.

Bacon Wrapped Pork Ribs
Makes 4 skewers
Portion 2 people

4 thick boneless country style ribs
8 slices of bacon, cut in half
1/2 cup of Memphis rub (found here)
Some ribs were bigger and required more bacon + skewers

Oven at 400F
Cut your pork ribs in 4 thick slices each, roll in the seasoning.
Wrap each cube in a half slice of bacon and skewer properly in place.
Lay the skewers across a deep pan (such as this)
Bake for 25-30 minutes. Watch the bacon, I left mine in till the bacon looked perfect. Not too crispy, not too soft.
So tasty...

Enjoy. Oh my god, these were like crack. Could have eaten them all day. But then I ran out and I was very sad. Pork Crack! Also I'm slightly hyper due to my heat - exhaustion due to biking 10 miles in 80F weather. What a lovely day, I had hoped to do 20 miles but wasn't going to happen when I just about passed out under a tree.
Overexposed picture of my ribbies and these ugly faux-tato-taters (which were good, actually)
Hope you try them, seriously these are amazing.

Stay Cool!
Hungry Julie

Tuesday, June 17, 2014

Salmon or Me?

"Thyme what is thyme? I wish I knew how to tell you."

"Julie, you said you were back!" Why yes I did. "So where are my recipes!?" Well, you see, when a Hungry Julie has no idea what to cook... "WHAT!?" I mean.. I -have- been cooking, heck, Hub and I have been back into the ketogenic solidly for 3 weeks. (YAY!) And I've been keeping my cooking to a minimalist state. Meat, vegetables, rinse and repeat.

Minimalist state, why? Simple, it's a lot easier to control calories and carbs when your meat and vegetables is in it's simplest form. Butter sauteed vegetables, meat with salt n pepper. I allow myself to juggle the 20/day rule when I'm solidly into the diet but when diving back in, I prefer to limit them as much as possible.

Tonight is actually very low carb! Hub's answer to "What do you want for dinner?" is usually one of two things: 1- Are YOU on the menu? *wink wink* and 2- Salmon. Well that narrows my options. So I went for salmon while I was shopping at BJ's. (Side note, we're celebrating 11 years of being together this week! Yay!)

When using fish market fish, I prefer to lightly flavor the fish, as the fresher it is, the best it taste but with BJ's $8.29/lb salmon, I like to layer on the flavors to mask the frozen taste of sadness. I wish I could afford $15.99/lb fish everyday but today's not the day. Moving on!

Garlic Dijon Salmon
Prep 5 mins
Cooking time 15-20 mins
Makes 2-4 servings (not judging)
Microplane is awesome

Filet of salmon approx. 2 lbs (Can use smaller pieces too)
2 tbsp of Dijon Mustard
2 tbsp of Whole Grain Mustard
2 tbsp lemon juice
1 tbsp olive oil
3-4 cloves of garlic, grated or pressed
2 tbsp of fresh thyme
1/2 tsp salt

Oven at 425F
Line a cookie sheet with foil.
Mix all your spices and mustards together, spread on the fish evenly.
Bake the fish for 15-20 minutes, depending on your preference.
Serve with your choice of low carb side!

Super simple and delicious, short cooking time helps with a busy evening and on a hot day like today, it's not too miserable in the kitchen. I hope you'll try it and enjoy yourself!

Salmon is a great fatty meat that fits in perfectly in a ketogenic diet. The ingredients above gives trace carbs per portion but I wanted to give you a generic idea of the nutrition facts of the salmon:
Per 100 gr: 131 Calories, 4.5 gr Fat, 360 mg Potassium, 23 gr Protein, 0 Carbohydrate
Butter Zucchini, salt n pepper. Nom!

As always, your beautiful, amazing and modest hostess.
Hungry Julie

Wednesday, May 21, 2014

And We're Back!

Good May to you all fellow food lovers, low-carbers, web browsers and those who ended up here for other reasons and decided to stick around. Welcome back to Hungry Julie with your  host, The One and Only, Julie! It's been a month or so, I do apologize for the delay but things needed to be settled as mentioned in my previous entry. For one thing, we now are the proud parents of a PUG! We adopted him from the North Attleboro Shelter and couldn't be happier. Our falling in love prompted us to find a new apartment since our landlord at the time wouldn't hear it about dogs and then he went and paved over my garden, remember my garden? Pride and joy! Covered in asphalt! I didn't wanted to know what was coming next and so we moved on. Sometimes it's as easy as that.

Kitchen 2.0 is fully operational!
We're slowly adapting to the new surroundings, our massive book collection is longing to find a home in bookcases rather than the basement and we have enough room for a couch now! It's exciting in it's own domestic kind of way. I'll be the first to admit that I'm not the best housewife in the world, being that I have 2 jobs and lots of hobbies, dishes tends to get away from me but I'll say that I've been doing really good since the move. The kitchen is a lot more functional, seeing as it was built to be a kitchen in the first place, unlike our old place. Double sink, self cleaning oven and an exhaust fan! Of all commodities that I'm excited about, that and the floor is straight; feels like we're moving up in the world.
Lookit all that room for activities!
Couple things I want to mention about the kitchen, I had to trim down quite a bit the amount of toys, gadgets and one-use items that I owned, whenever your loved ones knows that you like cooking, that's all you ever receive at Christmas. "Wow, a quesadilla maker! I've always wanted one!"  I donated a lot of that unopened stuff and my old Calphalon frying pans took the trash as well, I had enough of looking at the chipped Teflon coating on all of them, all I kept was the underused stock pot. All I'm left with is a 12-inch grill pan, a 12-Inch skillet,6.5-inch skillet, a Dutch Oven 5-Quartfrom Lodge and Calphalon I have the 8-Quart Stock Potand the 2 smaller pots are this close from the trash as well if I don't find a use for them in the next couple months.

If you're looking to de-clutter your kitchen there is only one thing to do, take a good hard look at everything you own and try to remember last time you used it. The once a year turkey platter or Christmas dishes should be placed elsewhere and the plastic containers without lids should be tossed. Buy new ones and move on with your life. The attachment we create with certain things is just out of control. I had a little heartbreak when my favorite mug came up with a broken handle during the move and it took my friend to toss it out for me, as I have another million favorite mugs (But this one had my cat on it! =^_^=). Also best to do it when the husband (you're not reading this hun are you?) isn't around to look at the lobster butter melter and say "Oh Julie, we should keep this for next time you get lobsters!" because next thing you know, you're on a mission to get rid of them without him knowing and he's hounding you for lobsters.

Are you still reading? Something about a recipe? Sure why not. I've been mildly obsessed with this microwave bread recipe from Alison over at Keto Incognito, she is a wizard with keto baking and gave me permission to give you guys the recipe, so here it goes:

Alison's Bread (TM)

1 tbsp of melted butter
1 tbsp of water
1 egg
1/4 tsp baking soda
1/8 tsp cream of tartar
1 tbsp coconut flour

Use a round ramekin or a flat plastic container for this, depending on the shape you want your bread in.

Melt the butter, add water, whisk in the egg with a fork.
Whisk in the baking soda and cream of tartar until well dissolved.
Add the coconut flour, mix it well until smooth.
Microwave on high for 1 minute (I like mine 1 1/2  min because I use a round dish)

Let rest, slice,  butter, toast, make grilled cheese sandwiches, in-bread your cat etc. The choice is yours! Variation involves throwing some garlic powder and rosemary in there for dinner rolls or even Stevia and blueberries for a morning muffin, could do with cocoa powder and banana too if you were that kind of person. I've been making egg muffins for myself and it's a wonderful thing.

1 serving Calories 236 Carbs
Net Carbs

Anyway, I'm done talking, go check out Alison's website and encourage her to post more recipe, I hate keto baking and will not be dabbling in that kind of dark magic but I may or may not  report on my results with her recipes.
Making egg muffins, suck it Dunkin' Donuts!

Keep calm, keto on, be good to yourself.
Hungry Julie