Mozzarella is a soft, white cheese with high moisture content and is a traditionally southern Italian cheese made from Italian buffalo’s milk by the pasta filata method. It originated in Italy and is usually made from Italian buffalo or cow’s milk. Mozzarella is lower in sodium and calories than most other cheeses (though I think that the brand I bought is slightly saltier than what I usually have) and also contains bacteria that act as probiotics. The brand I buy is Amul’s cheese slices and it does have a slight salty taste. The reason I bought it as slices is to a) eat it as a snack when I feel a little peckish, b) I can use it as a cheese melt on tuna or chicken or beef stuffed in lettuce or bell peppers or even in a salad. It also goes well as an evening snack with peanuts.
The other cheese I buy is cheddar. Cheddar is a widely popular semi-hard cheese from England. Made from cow’s milk that has been matured for several months, it can be white, off-white, or yellow. The taste of cheddar depends on the variety, ranging from mild to extra sharp. In addition to being rich in protein and calcium, cheddar is a good source of vitamin K, especially vitamin K2. Vitamin K is important for heart and bone health. It prevents calcium from being deposited in the walls of your arteries and veins. You can add it to charcuterie plates, vegetable dishes, burgers, and eggs. I buy the cheddar cheese block from Milky Mist. I mainly use it in my mushroom cheese omelettes for breakfast – I cut up small pieces and add it to the omelette as it cooks along with the mushrooms. I also do cut up small squares to eat as a snack and it is perfect with a cup of coffee.
This mainly due to my Keto diet; usually I only used to eat cheese in burgers and pizza when I order them in or eat out.
So as part of the Keto diet I was thinking “What can I have for desert?” I looked around and found some chocolate bars that I can have which are Keto friendly. They are low on carbs and have zero sugar added to them. And it is dark chocolate! Which I like.
GoWhey is an Indian company that makes healthy deserts that you can enjoy while still on a diet. They started out with ice cream, with an initial 4 flavours and then branched out to another 4 more. They then launched their Dark Chocolate series with various flavours added and later on cookies. I am so glad that they exist because I was wondering as to what my options would be for desert. Other than watermelon I wasn’t sure if I could have anything but then I did think, that dark chocolate was good for you as long as there is no sugar added.
This was the first one I tried out. It is their Sugar Free Dark Chocolate 70%- Sweetened with Stevia- Keto Friendly and it is good. I like the taste a lot. I am slowly getting used to not having sugar and hence the stevia tastes good in this chocolate. Ingredients- Indian Cocoa Mass, Cocoa Butter, Erythritol, Whey Protein Isolate, Stevia. With No Added sugar and artificial sweetener, we use Stevia and Erythritol to sweeten the chocolates.
I love Vodka and though I love my Sprite/7Upwith vodka on ice, I always look out for simple cocktails that I can make with easily available ingredients. As far as that goes, this is one of the simplest! Only 4 ingredients and you’ll be sipping away on this light refreshing cocktail! It’s made with fresh chilled watermelon, coconut sugar, fresh lime juice and Vodka! It’s low in sugar and only 136 calories a serving!
- 8 cups chilled watermelon
- 11.5 oz. coconut water
- 4 tablespoons fresh lime juice
- 1 cup vodka citron (citrus flavored vodka)
- mint for garnish
- To a blender add watermelon, coconut water and fresh lime juice.
- Blend until smooth.
- Pour mixture into a large pitcher.
- Add Vodka and stir.
- Serve over ice.
- Garnish with lime wedges and fresh mint.
The lyrics to the Big Sugar song goes like this – “I don’t want no sugar in my coffee / makes me mean, makes me mean”. I don’t know about making me mean, I don’t think so but I am not taking any sugar in my coffee anymore. I just cut it out cold turkey. I did not slowly reduce my intake – from over 3 teaspoons in one cup of coffee – 3-4 cups a day – to none.
Just like that! I could not even imagine this before yesterday but this morning as I sit here with my first cup of the day, I am surprised at how quickly I have adjusted. Yesterday I had 4 cups of coffee and I slowly am getting adjusted to the lack of sugar. Slowly. My tongue is expecting the sweetness as is my brain and mouth but then the liquid hits. I will try to get some cream so I can add it to my coffee. Or maybe I will used to sugarless coffee. I have ordered some stevia but I won’t use it for now.
Funny thing is today, half asleep, I actually added coffee and sugar but I didn’t pour the boiling water yet. I was so used to doing these two steps – adding the instant coffee and then sugar – I stopped halfway through adding the sugar and kept that mug aside for my mother. I got another mug and used that without sugar. Old habits, as they say!
- 1 tbsp olive oil
- handful button or chestnut mushrooms, sliced
- 25g vegetarian cheddar, grated
- small handful parsley leaves, roughly chopped
- 2 eggs, beaten
Step 1 : Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
Step 2 : Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
Step 3 : Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.