Instant Blueberry Lemon Coconut Cake


I’m so in love with this! It’s Keto friendly (low carb) and takes all of 3 minutes to make, which means the days when I can make it to the kitchen, I can totally whip this up without dying.

Recipe from Low Carb Layla, I just added blueberries. This is for one serving… meaning you shouldn’t share this. Just enjoy the fuck out of it all by yourself.

Instant Blueberry Lemon Coconut Cake

  • 1 TBSP coconut oil (liquid, so if yours is solid stick it in the microwave for a few seconds)
  • 1 egg
  • 1 tsp water
  • 1/2 tsp lemon extract
  • 2 TBSP granular Splenda
  • 2 TBSP almond flour
  • 1 TBSP coconut flour
  • 1 TBSP shredded unsweetened coconut
  • 2 TBSP blueberries
  • pinch of salt

Mix everything but the blueberries together in a mug until thoroughly combined. Add the blueberries and fold them in.

Pop in the microwave. Microwaves vary, so stick it in for a minute and check it, if it’s not done stick it in for another 20 or 30 seconds and check again. Mine takes about 2 minutes, but make sure to watch it or it will rise over the sides of the mug.

358 calories | 30 grams fat | 11 grams protein | 5 grams NET carbs

from left: Spanako Wontons, Lemon Poppy Seed Cookies, Lemon Blueberry Cheesecake

Hello little food blog, it’s been awhile! I haven’t felt well enough to cook much in a long time :-( I did, however, find some photos of things I made awhile ago, so I thought I’d share them. If I ever find my cookbook again, I’ll post the recipes too!


If I do find myself able to cook again, it wont be the delicious sugary wonderfulness I posted before. I’m currently on a half-assed low carb diet, that I’m hoping to transition into a full on KETO diet in March when I can afford groceries again (and after Pączki day, because I cannot miss Pączki day lol). I also want to get clearance from my doctor first, because of some kidney issues.

What does that mean? That if I’m able to come back to this and cook a bit more, the recipes will be low carb/high fat. Once I get down to my goal weight, I might go back to eating some sweets now and then, but I’m hoping to make this more of a lifestyle change to help with the fibro/CFS/twenty billion other health problems than to lose weight.

So that’s where things stand. My regular blog is over here if anyone is interested.

Accidental Chicken Soup


Once again I forgot to measure, sorry! My mom, who just throws things together and never writes things down, has recently started whereas I have become the complete opposite. So here’s a rough breakdown of my methods, but the measurements I’m not sure about. 
This started out as boiling chicken for a salad, using a few things I learned from late night food network viewings, and turned into chicken soup after I added the carrots (needed to use them up) and soup started sounding a lot better than a salad.

1 boneless skinless chicken breast
1 small onion, diced
1/2 large clove garlic, smashed
2 green onions
1 diced carrot
black pepper
chicken stock
Cooked the onions, green onions, and garlic together on medium heat until translucent. Added about 2 to 3 cups of chicken stock, chicken, black pepper and carrots. Cover and bring to a boil over medium heat, then adjust to a low simmer and cook until chicken shreds apart easily with a fork (took about 50 minutes with my frozen chicken breast)

Accidental Chicken Soup


Once again I forgot to measure, sorry! My mom, who just throws things together and never writes things down, has recently started whereas I have become the complete opposite. So here’s a rough breakdown of my methods, but the measurements I’m not sure about. This started out as boiling chicken for a salad, using a few things I learned from late night food network viewings, and turned into chicken soup after I added the carrots (needed to use them up) and soup started sounding a lot better than a salad.

  • 1 boneless skinless chicken breast
  • 1 small onion, diced
  • 1/2 large clove garlic, smashed
  • 2 green onions
  • 1 diced carrot
  • black pepper
  • chicken stock

Cooked the onions, green onions, and garlic together on medium heat until translucent. Added about 2 to 3 cups of chicken stock, chicken, black pepper and carrots. Cover and bring to a boil over medium heat, then adjust to a low simmer and cook until chicken shreds apart easily with a fork (took about 50 minutes with my frozen chicken breast)



Spinach and Cheese Ravioli


This is going to be more of a “what I made” post instead of a recipe, since I forgot to write down how much of everything I used. I eyeballed the whole thing because I was using way less than the recipe I adapted this from. Recipe adapted from here
Here’s what I put in mine:
Handful or so of fresh spinach, roughly chopped
1 wedge laughing cow light cheese 
1/4 block of cream cheese 
Kraft shredded italian blend cheese 
Kraft shredded mozzarella 
chopped chives 
dill weed 
cilantro 
salt and pepper 
Wonton skins! (1 package) 

Mixed everything but the wontons together in a bowl. Filled each wonton with 1 teaspoon of the filling. Took another wonton and wet my finger around the edges, then pressed down around it to seal and made little ravioli fork marks.
Put 2 or 3 into a pot of boiling water (you don’t want to crowd them) and cooked each batch for about 4 minutes. Drizzled a bit of melted butter on top and delicious!!
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Spinach and Cheese Ravioli


This is going to be more of a “what I made” post instead of a recipe, since I forgot to write down how much of everything I used. I eyeballed the whole thing because I was using way less than the recipe I adapted this from. Recipe adapted from here

Here’s what I put in mine:

  • Handful or so of fresh spinach, roughly chopped
  • 1 wedge laughing cow light cheese
  • 1/4 block of cream cheese
  • Kraft shredded italian blend cheese
  • Kraft shredded mozzarella
  • chopped chives
  • dill weed
  • cilantro
  • salt and pepper
  • Wonton skins! (1 package)


  • Mixed everything but the wontons together in a bowl. Filled each wonton with 1 teaspoon of the filling. Took another wonton and wet my finger around the edges, then pressed down around it to seal and made little ravioli fork marks. Put 2 or 3 into a pot of boiling water (you don’t want to crowd them) and cooked each batch for about 4 minutes. Drizzled a bit of melted butter on top and delicious!!
    Not Quite Onion Rings and a Sandwich
This is more of a “what I ate today” since I haven’t felt much up to doing any real cooking lately. But here’s what I had today! The onion rings are adapted from Hungry Girl’s Lord of the Onion Rings recipe. I just used what I had on hand (small yellow onion instead of a large white onion, and Nature’s Path Organic Smart Bran instead of Fiber One. Some of the rings did burn a bit, I think because my onion was so small. I only used one, but probably could have used two of the onions I had to equal the size of the large onion in the Hungry Girl recipe. But, here’s what I used for mine:
Onion Rings
1 small yellow onion
1/4 cup egg whites
1/2 cup crushed Nature’s Path Organic Smart Bran Cereal
Preheat oven to 375 degrees F. Cut edges off onion and remove outer skin. Cut into wide slices and separate into rings.
Fill a small bowl with egg whites.
Using a blender or food processor (I used my ninja food processor), grind the Smart Bran to a breadcrumb like consistency. Pour crumbs into a small dish.
One by one coat each ring in the egg whites, give them a shake, then coat them in the crumbs.
Place on an foil lined baking sheet sprayed with non-stick spray. Cook for 20-25 minutes, flipping rings halfway through.

Toasted Ham Sandwich
2 slices sourdough bread
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
4 or 5 slices of honey ham
1 or 2 slices of mozzarella cheese (enough to cover the bread)
1 wedge of laughing cow light creamy swiss cheese
a few squirts of honey mustard
Preheat oven to 350 degrees F.
Combine olive oil and vinegar. Brush over 2 slices of sourdough bread. Set the rest aside.
Add the swiss cheese to one side and the mozzarella to the other. CRINKLE ham on the mozzarella side. It’s important to crinkle the lunch meat, not just lay it flat. Trust me, it makes the sandwich.
Close sandwich and wrap in foil. Place in oven for about 15 to 20 minutes, or until the cheese is melted and the sandwich is heated all the way through. Open up and add the honey mustard, then enjoy, using the left over dressing to dip!

    Not Quite Onion Rings and a Sandwich

    This is more of a “what I ate today” since I haven’t felt much up to doing any real cooking lately. But here’s what I had today! The onion rings are adapted from Hungry Girl’s Lord of the Onion Rings recipe. I just used what I had on hand (small yellow onion instead of a large white onion, and Nature’s Path Organic Smart Bran instead of Fiber One. Some of the rings did burn a bit, I think because my onion was so small. I only used one, but probably could have used two of the onions I had to equal the size of the large onion in the Hungry Girl recipe. But, here’s what I used for mine:

    Onion Rings

    • 1 small yellow onion
    • 1/4 cup egg whites
    • 1/2 cup crushed Nature’s Path Organic Smart Bran Cereal

    Preheat oven to 375 degrees F. Cut edges off onion and remove outer skin. Cut into wide slices and separate into rings.

    Fill a small bowl with egg whites.

    Using a blender or food processor (I used my ninja food processor), grind the Smart Bran to a breadcrumb like consistency. Pour crumbs into a small dish.

    One by one coat each ring in the egg whites, give them a shake, then coat them in the crumbs.

    Place on an foil lined baking sheet sprayed with non-stick spray. Cook for 20-25 minutes, flipping rings halfway through.

    Toasted Ham Sandwich

    • 2 slices sourdough bread
    • 1/4 cup red wine vinegar
    • 1/4 cup extra virgin olive oil
    • 4 or 5 slices of honey ham
    • 1 or 2 slices of mozzarella cheese (enough to cover the bread)
    • 1 wedge of laughing cow light creamy swiss cheese
    • a few squirts of honey mustard

    Preheat oven to 350 degrees F.

    Combine olive oil and vinegar. Brush over 2 slices of sourdough bread. Set the rest aside.

    Add the swiss cheese to one side and the mozzarella to the other. CRINKLE ham on the mozzarella side. It’s important to crinkle the lunch meat, not just lay it flat. Trust me, it makes the sandwich.

    Close sandwich and wrap in foil. Place in oven for about 15 to 20 minutes, or until the cheese is melted and the sandwich is heated all the way through. Open up and add the honey mustard, then enjoy, using the left over dressing to dip!

    Strawberry Cake with Strawberry Cream Cheese Frosting
Strawberries were on sale this week so I ended up with three 1 lb containers, and needed to find something to use up a bit of them fast. Came across this and decided to give it a go. I didn’t have any Cool Whip on hand though, so I decided to go with the cream cheese frosting that I found in this recipe. It is very moist, as in falling apart moist, but it’s sooo good.
Strawberry Cake
1 package of white cake mix
1 package of strawberry gelatin (4-serving size)
3/4 cup oil
3 eggs
1/2 cup water
1 1/4 cups fresh strawberries, cut into small pieces
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch cake pan.
Beat together all cake ingredients and pour into cake pan.
Bake for 35 minutes, or until toothpick inserted into center comes out clean. Leave in pan to cool completely before frosting.
Strawberry Cream Cheese Frosting
1 8oz package of cream cheese, softened
1 stick of unsalted butter, softened
3 1/2 cups confectioners sugar
3/4 cups mashed strawberries, drained
Additional 4 or 5 strawberries, sliced, to garnish (optional)
Combine cream cheese and butter and mix on low speed for about a minute. Add sugar and strawberries and mix on low until fully incorporated.
Spread frosting over cake, and add strawberry garnish. Another option would be to chop up 1 1/4 cup of strawberries into small pieces and spread over the entire cake, then add frosting on top of that.

    Strawberry Cake with Strawberry Cream Cheese Frosting

    Strawberries were on sale this week so I ended up with three 1 lb containers, and needed to find something to use up a bit of them fast. Came across this and decided to give it a go. I didn’t have any Cool Whip on hand though, so I decided to go with the cream cheese frosting that I found in this recipe. It is very moist, as in falling apart moist, but it’s sooo good.

    Strawberry Cake

    • 1 package of white cake mix
    • 1 package of strawberry gelatin (4-serving size)
    • 3/4 cup oil
    • 3 eggs
    • 1/2 cup water
    • 1 1/4 cups fresh strawberries, cut into small pieces

    Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch cake pan.

    Beat together all cake ingredients and pour into cake pan.

    Bake for 35 minutes, or until toothpick inserted into center comes out clean. Leave in pan to cool completely before frosting.

    Strawberry Cream Cheese Frosting

    • 1 8oz package of cream cheese, softened
    • 1 stick of unsalted butter, softened
    • 3 1/2 cups confectioners sugar
    • 3/4 cups mashed strawberries, drained
    • Additional 4 or 5 strawberries, sliced, to garnish (optional)

    Combine cream cheese and butter and mix on low speed for about a minute. Add sugar and strawberries and mix on low until fully incorporated.

    Spread frosting over cake, and add strawberry garnish. Another option would be to chop up 1 1/4 cup of strawberries into small pieces and spread over the entire cake, then add frosting on top of that.

    Poached Egg and Ramen
Haven’t felt up to making much lately, but saw this and decided to give it a try. I only had oriental flavored ramen, and really wanted something chickeny so I just used some bouillon. I added some Franks Red Hot because I couldn’t find my sriracha sauce, and I love a bit of heat with my ramen.
Poached Egg and Ramen
1 package of ramen
2 chicken bouillon cubes
2 eggs
chives
red pepper flakes
franks red hot sauce  
Bring 2 cups of water and 2 bouillon cubes to boil in a small saucepan, on medium heat.
Add noodles. Cook for 2 minutes.
Crack 2 eggs in a bowl and gently pour into the pan with the noodles. Cook another minute, then remove from heat.
Add hot sauce and red pepper flakes, garnish with chives, and enjoy!

    Poached Egg and Ramen

    Haven’t felt up to making much lately, but saw this and decided to give it a try. I only had oriental flavored ramen, and really wanted something chickeny so I just used some bouillon. I added some Franks Red Hot because I couldn’t find my sriracha sauce, and I love a bit of heat with my ramen.

    Poached Egg and Ramen

    • 1 package of ramen
    • 2 chicken bouillon cubes
    • 2 eggs
    • chives
    • red pepper flakes
    • franks red hot sauce 

    Bring 2 cups of water and 2 bouillon cubes to boil in a small saucepan, on medium heat.

    Add noodles. Cook for 2 minutes.

    Crack 2 eggs in a bowl and gently pour into the pan with the noodles. Cook another minute, then remove from heat.

    Add hot sauce and red pepper flakes, garnish with chives, and enjoy!

      Alton Brown’s Steel Cut Oatmeal
Found this while looking for something to use leftover buttermilk. OMG it’s so good, and super filling!! I normally have to add tons of cinnamon, brown sugar, or cinnamon sugar to eat oatmeal, but this didn’t need very much at all. It’s really good plain as well. The roasted oats and buttermilk add a really interesting flavor to it.
The recipe calls for regular whole milk, but I use goats milk for mine. I’m sure any milk substitute would work, but will obviously change the flavor significantly. I’ve been serving mine with apples and slivered almonds, however any fruit and nut combo would probably go good with this. Adapted from Alton Brown’s recipe.

Steel Cut Oatmeal
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup goats milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Put 3 cups of water into the microwave and cook until boiling.
As water is heating up: In a large saucepan, melt butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine milk and half the buttermilk with the oatmeal. Stir to combine. Cook another 10 minutes, stirring occasionally. Add brown sugar and cinnamon; stir. Put into serving bowls (makes 4 servings) and add fruit or nuts to garnish, plus reserved buttermilk. Enjoy!

      Alton Brown’s Steel Cut Oatmeal

      Found this while looking for something to use leftover buttermilk. OMG it’s so good, and super filling!! I normally have to add tons of cinnamon, brown sugar, or cinnamon sugar to eat oatmeal, but this didn’t need very much at all. It’s really good plain as well. The roasted oats and buttermilk add a really interesting flavor to it.

      The recipe calls for regular whole milk, but I use goats milk for mine. I’m sure any milk substitute would work, but will obviously change the flavor significantly. I’ve been serving mine with apples and slivered almonds, however any fruit and nut combo would probably go good with this. Adapted from Alton Brown’s recipe.

      Steel Cut Oatmeal

      • 1 tablespoon butter
      • 1 cup steel cut oats
      • 3 cups boiling water
      • 1/2 cup goats milk
      • 1/2 cup plus 1 tablespoon low-fat buttermilk
      • 1 tablespoon brown sugar
      • 1/4 teaspoon cinnamon

      Put 3 cups of water into the microwave and cook until boiling.

      As water is heating up: In a large saucepan, melt butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

      Combine milk and half the buttermilk with the oatmeal. Stir to combine. Cook another 10 minutes, stirring occasionally. Add brown sugar and cinnamon; stir. Put into serving bowls (makes 4 servings) and add fruit or nuts to garnish, plus reserved buttermilk. Enjoy!

      Franks Redhot Buffalo Chicken Dip
Saw this recipe while looking for a “game day snack” for watching hockey games. It looks gross, I know, but it’s SO yummy! I use Franks Original Redhot, but I hear it’s really good with their Buffalo Wing Sauce. With this particular batch, I totally goofed and only added one can of chicken. Still tasted good though! Adapted from the Frank’s website.

Frank’s Buffalo Chicken Dip
8 oz package of cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup Frank’s Redhot Sauce
1/2 cup shredded mozzarella cheese
2 cans (12.5 oz each) Swanson white premium chunk chicken breast in water, drained.
Heat oven to 350 degrees F.
Soften cream cheese in microwave, then place in deep baking dish. Stir until smooth.
Mix in salad dressing, Franks RedHot sauce, and cheese. Stir in chicken.
Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

      Franks Redhot Buffalo Chicken Dip

      Saw this recipe while looking for a “game day snack” for watching hockey games. It looks gross, I know, but it’s SO yummy! I use Franks Original Redhot, but I hear it’s really good with their Buffalo Wing Sauce. With this particular batch, I totally goofed and only added one can of chicken. Still tasted good though! Adapted from the Frank’s website.

      Frank’s Buffalo Chicken Dip

      • 8 oz package of cream cheese, softened
      • 1/2 cup ranch salad dressing
      • 1/2 cup Frank’s Redhot Sauce
      • 1/2 cup shredded mozzarella cheese
      • 2 cans (12.5 oz each) Swanson white premium chunk chicken breast in water, drained.

      Heat oven to 350 degrees F.

      Soften cream cheese in microwave, then place in deep baking dish. Stir until smooth.

      Mix in salad dressing, Franks RedHot sauce, and cheese. Stir in chicken.

      Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

      Marble Cake
I made this for my fiance’s birthday cake. He couldn’t figure out what kind of cake he wanted, so I decided to make both! The recipe is from Martha Stewart. I never thought I’d use one of her recipes. I feel so dirty! I know it doesn’t look pretty, and I’m terrible when it comes to frosting things (especially such an odd shape for a cake), but I assure you it tastes amazing.
The recipe uses a 9-by-5 inch loaf pan… I really didn’t like the way it looked when it turned out. Kind of awkward looking for a cake. I’ll probably use a round cake pan next time. It turned out really moist, and absolutely delicious!
For the frosting I used some ready made cream cheese frosting we had in the back that needed to be used up. Definitely going to just make my own next time, because it was way too sweet for my tastes.
One note: make sure your eggs, butter, and buttermilk are all ROOM TEMPERATURE. It usually takes about 20 to 30 minutes if your ingredients were in the fridge. This ensures that butter and sugar will cream properly and hold more air, that butter will blend well into batter, that egg whites will be easier to beat, and that dry ingredients will combine easier.

Marble Cake
1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
Preheat oven to 350 degrees F. Spray a 9-by-5 inch loaf pan with cooking spray or butter; set aside.
Whisk together the cake flour, baking powder, and salt; set aside.
In the bowl of an electric mixer, using a paddle attachment, beat the butter and sugar until light and fluffy (about 5 minutes). Add eggs, one at a time, beating until combined after each egg, and scraping down the sides of the bowl as needed.
Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
In a bowl, combine cocoa and 1/4 cup plus 2 tablespoons of boiling water. Mix well using a rubber spatula until smooth. Add cocoa mixture to the reserved cake batter, stirring until combined.
Spoon batters into prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a butter knife or wooden skewer through the batters in a swirling motion.
Bake, rotating pan halfway through, until cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on rack. When cool add frosting, if desired.
Cake will keep about 3 days in an airtight container at room temperature.

      Marble Cake

      I made this for my fiance’s birthday cake. He couldn’t figure out what kind of cake he wanted, so I decided to make both! The recipe is from Martha Stewart. I never thought I’d use one of her recipes. I feel so dirty! I know it doesn’t look pretty, and I’m terrible when it comes to frosting things (especially such an odd shape for a cake), but I assure you it tastes amazing.

      The recipe uses a 9-by-5 inch loaf pan… I really didn’t like the way it looked when it turned out. Kind of awkward looking for a cake. I’ll probably use a round cake pan next time. It turned out really moist, and absolutely delicious!

      For the frosting I used some ready made cream cheese frosting we had in the back that needed to be used up. Definitely going to just make my own next time, because it was way too sweet for my tastes.

      One note: make sure your eggs, butter, and buttermilk are all ROOM TEMPERATURE. It usually takes about 20 to 30 minutes if your ingredients were in the fridge. This ensures that butter and sugar will cream properly and hold more air, that butter will blend well into batter, that egg whites will be easier to beat, and that dry ingredients will combine easier.

      Marble Cake

      • 1/2 cup (1 stick) unsalted butter, room temperature
      • 1 3/4 cups cake flour (not self-rising)
      • 2 teaspoons baking powder
      • 1/2 teaspoon salt
      • 1 cup sugar
      • 3 large eggs, room temperature
      • 1 teaspoon pure vanilla extract
      • 2/3 cup buttermilk, room temperature
      • 1/4 cup plus 1 tablespoon Dutch-process cocoa powder
      • 1/4 cup plus 2 tablespoons boiling water

      Preheat oven to 350 degrees F. Spray a 9-by-5 inch loaf pan with cooking spray or butter; set aside.

      Whisk together the cake flour, baking powder, and salt; set aside.

      In the bowl of an electric mixer, using a paddle attachment, beat the butter and sugar until light and fluffy (about 5 minutes). Add eggs, one at a time, beating until combined after each egg, and scraping down the sides of the bowl as needed.

      Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.

      In a bowl, combine cocoa and 1/4 cup plus 2 tablespoons of boiling water. Mix well using a rubber spatula until smooth. Add cocoa mixture to the reserved cake batter, stirring until combined.

      Spoon batters into prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a butter knife or wooden skewer through the batters in a swirling motion.

      Bake, rotating pan halfway through, until cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on rack. When cool add frosting, if desired.

      Cake will keep about 3 days in an airtight container at room temperature.

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      Themed by: Hunson