Vegetable manchow soup (Indo-chinese manchow soup)

52344254_10155924430226643_932007297641611264_nHot soups bring comforting warmth during the cold winter months and vegetable manchow soup is one of the favorite soups we enjoy. Vegetable manchow soup is a spicy, hot and sour indo-chinese soup loaded with crunchy vegetables flavored with soy sauce and vinegar and thickened with a cornstarch  or arrowroot mixture. Once you have relished the indo-chinese flavors, your palate will crave for more….

This soup is my go to comfort food when i am suffering from stuffy nose or a bad throat infection! All that ginger and garlic almost works like magic potion and the veggies sure fill me up when i am not in the mood to eat anything heavier. This recipe is very easy, basically you can add any veggies that are available in your refrigerator. I usually add carrots, french beans, mushrooms, cabbage, capsicum, spring onions, broccoli, and anything else that is available at the time. I generously add lots of ginger and garlic, which makes the soup come to life!! Now lets make some soup, its an ideal meal in itself!


1/4 cup cabbage finely chopped

1/4 cup carrots finely chopped

1/4 cup bell pepper finely chopped

1/4 cup mushrooms finely chopped

1/4 cup onions finely chopped

3 tbsp green onions (finely chopped)

1 tbsp garlic finely minced

1 tbsp ginger finely minced

2-3 tbsp cilantro finely minced

2-3 jalapeños finely minced

3 cups of vegetable stock or water

2 tbsp of EVOO

2 tsp of soy sauce

1 tsp of vinegar

2 tbsp of cornstarch or arrowroot in 1/4 cup of water – thickener for the soup

1 tsp black pepper

salt to taste


Heat oil in a deep medium size pan. Once hot, add finely chopped onions, ginger, garlic, green chilies. Saute for a minute on high heat. Add all the chopped vegetables for couple of minutes – make sure you don’t overcook because you need little crunch from the vegetables in the soup.

Add 3 cups of vegetable stock or water to the vegetable and bring it to boil. Add all the seasonings and vinegar. Adjust salt, soy sauce, vinegar to get a balance flavor. Stir in corn starch or arrowroot paste to the soup and heat till it thickens. If you want a thicker soup, add more corn starch or arrowroot. Mix well until heated through, garnish with chopped green onions or cilantro and serve piping hot soup by it self or with dumplings. 51682670_10155924432561643_1297882504887271424_n


Baked eggs in avocado

51556265_10155923852471643_8108293051006320640_n.jpgHave you ever thought of baking avocados? I know its never the first thought that comes to anyones mind. However, baked avocados are so yummy because the texture becomes even creamier. Baked egg in avocado is a fun way to have a balanced snack or meal. I love this recipe because it is an amazing low carb option with perfect amount of fiber, protein and healthy fats. I love making this recipe when I am in time crunch or when I want to eat something very filling.

This recipe is very simple, easy and customizable. This dish can be made within 5 minutes and also can be prepped ahead of time for parties. I love how everyone gets a portion and customized with different toppings of their choice. Scoop out some avocado for the egg to fit, which I promise you it is more than you think. First time everyone makes a mistake and has a spillage, BUT IT IS OK! Cooking is an art and we learn from trial and errors to get perfection 😉


Make sure your avocados are room temp and not refrigerated. Scoop out about 1-1.5 tbsp of avocado to create enough room for your egg. If you scoop deep, it will take longer for the egg to cook. Use large eggs. Extra large or jumbo will be too big for the avocado. After cutting avocados, I like to press them against the pan to get somewhat flat surface so it stays stable on the pan so the eggs dont spill out. There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.


1 large avocado, halved and pit removed

2 eggs

1/3 cup of tomatoes, finely chopped

1/3 cup of onions, finely chopped

1-2 thai chillies, finely chopped

salt and pepper

other spices as desired (chili powder, cumin-coriander powder, garlic/ginger powder)


Preheat oven to 350F or you can also make these in your airfryer. Carefully scoop out enough avocado from the center for each half to make room for an egg. In a baking dish with sides, place avocado halves cut side up. Press little to get somewhat of flat surface. Crack an egg in each half of the avocado. Add your veggies, seasonings on top and bake at 350F for 15-20 minutes or 450F in air fryer for 10 minutes. You can drizzle any sauce you like prior serving. I love eating my eggs with avocado salsa and sriracha sauce. 51405160_10155923852436643_9053605036344475648_n.jpg

Spicy japanese eggplant stir-fry

51283423_10155916148081643_8098990160433119232_nSince I am still job hunting, I find some time during the day to cook low carb recipes and to update my blogs. We have some kind of routine down with my kiddo going to school now. Still its amazing how fast time flies by during the day. I do manage to find an hour for my self to go to gym though and been committed. On the other side when it comes to food, I am little laid back LOL. I have cheat days here and there. My goal is to keto adapt most of the regular recipes so I dont keep cooking 2 different meals every meal.

51341508_10155916147991643_8237153795147038720_nSpicy japanese eggplant dish is my all time fav recipe. This dish is so easy and outrageously delicious. It is spicy, sweet and amazingly paired with rice, quinoa, or cauliflower rice. Anytime I am craving asian/thai, this is my to go food at home. My original recipe isnt low carb or keto but I have changed couple of things from my original recipe to make it adaptable to keto diet. I will be sharing both options here, you can make it as your heart desires. Hope you love this dish as much as I do. If you end up making it than please don’t forget to share your experience with me.


2 large japanese eggplant (cut into 1 inch cubes)

1 onion – diced

2-3 thai basil leaves chopped (optional)

2 tbsp coconut oil

2-3 tbsp garlic cloves finely chopped

2-3 tbsp ginger finely chopped

2 tbsp brown sugar (if you are doing keto than add 2 single serving packets of pyure)

2 tbsp sambal oelek (chili garlic sauce)

1 tbsp sriracha sauce

2 tbsp molasses (if you are doing keto than add 1 tbsp of choc zero caramel syrup)

2 tbsp reduced sodium soy sauce

1 tbsp white vinegar

2-3 tbsp crushed red pepper (adjust to your comfort level)

salt to taste

1/2 cup water

scallions – chopped to garnish


Heat 1 tbsp of coconut oil in a pan. Once hot, add chopped eggplant. Add salt and crushed red pepper flakes. Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.  Set aside in a bowl.

Using the same pan, heat 1 TBS coconut oil & saute the onion with a bit of crushed red pepper. Add garlic, ginger. When the garlic begins to brown add brown sugar (pyure), sriracha, sambal oelek (or chili garlic sauce), molasses (choc zero caramel), soy sauce, white vinegar & water. Add eggplant and mix well.  Simmer over med-low heat for 10-15 minutes.  Stir in some chopped basil (if using). Serve over rice, quinoa, or cauliflower rice. Garnished with additional chopped basil, the scallions.

51100889_10155916148026643_4412771488650756096_nP.S. You will be amazed how delicious this dish is that you end up eating it by itself. Most of the time I end up eating the whole dish by it self without any rice or quinoa. It is quite spicy so adjust the heat to your comfort level.