So in my foray to HFLC eating, I’ve been meaning to try this noodle out of curiosity for the longest time. Being a SouthEast Asian, of course our culinary presentation is also bordering on noodles and endless carbs.

I chanced upon Miracle noodle it at a specialty grocery in Pacifica, and it sells for 3 bucks for one serving. Considering the price of this little carb wonder, I don’t mind paying for a 1 serving pack. Regular pasta/ vermicelli noodles come at about a fraction of a price but the carb content difference is fucking astronomical.

I tell myself, if I can pay 9-10 bucks for the phad thai in one sitting from our favorite local thai joint, then this is nothing, considering the carb content.

price carbs (per serving)
Regular Vermicelli 1.99 25 grams
Miracle Noodle 3.25 2 grams

Coconut flour cheddar muffins

cheddar muffins coconut flour 2

kinda biting onto a cheesy  biscuit.

The star of the show:

5 eggs +  1/2 cup coconut flour from my motherland (thanks Trader Joe’s for importing from the Philippines) 

1/2 stick butter 

350 degrees for 15 mins, and enjoy the warm and moist cheesy gooey mess straight from the oven

Mind you, a 1/2 cup of dry coconut flour is 21 grams of carbs s

Yes, this is another cooking fail

Because the internet is already full of beautiful shots of those ubiquitous hashtag #foodporn.

In keeping up with my unorthodox approach of saying no to the status quo of blogging, I present my hideous paleo Lasagna.

Ingredients included Whole Milk Ricotta Cheese, Mozzarella, ground beef, tomato puree and for pasta substitute, the god awful zucchini squash. All the ingredients pretty much amounted to about  $17 dollars,  triple the amount of serving you would get from an Italian joint, minus the crappy ingredients of course.

Cooking took two nights, because I had to split them in two increments due to time.




doesn’t look tempting at all now, does it? 

Total cost:   17.26 

  • Zucchini   2.99
  • Ricotta 2.99 + add a few heaps of parmesan for more attitude
  • ground beef 7.49 ( just used the half of this )
  • Mozzarella- 3.79
  • Leftover Marinara- nothing
  • Existing tomato puree- prolly 99 cents

Things to take note next time:

  • Use the big-ass eggplant instead of zucchini
  • Bake them beforehand; to dry the shit out of these little watery fuckers
  • Don’t fry, like what I did and it turned into a little soggy mess.
  • listen to Laura Vitale, my food goddess, when she said make sure to really grind the ground beef in pan while sauteing, otherwise you’d have a clumpy mess.


Brocolli rice idea: creamy pesto

The guilt-free star of this  lineup:

Broccoli rice (same with cauliflower  rice, but depending on the product you get at Trader Joe’s,  sometimes the texture sort of tasted like wood-ish)

Bacon ( I don’t need to say ‘nitrite-free” do I?)

Store-bought Pesto  hate to buy it cos it’s loaded with canola oil but then again I got no food processor

Better to cook the night before, and pack it for lunch the day, because the broccoli will  settle and soften up and nuke it for lunch. I’m very satisfied.

Next time I would experiment beef stroganoff.