We’re back…Busy Sunday…Great recipe to share…

On many occasions, our readers write to me requesting more keto and low-carb recipes. It is always a pleasure to hear from those of you who have found value in the meals we prepare and share along the way. In today’s world, many people who are not using GLP-1 medications, yet are focused on losing weight, maintaining it, or improving their overall health, have turned to a lower-carb way of eating. This is very much in line with what we have practiced for the past fifteen years.

Over the past fourteen years of writing and sharing our lives since March 15, 2012, food has remained a central theme. Not only because we must eat to sustain ourselves, but because food represents comfort, creativity, and connection. We often hear from readers who are using GLP-1 medications, and many have expressed that while they are eating less, they are choosing to consume fewer carbohydrates when they do eat. As always, we encourage anyone considering a keto lifestyle to consult with their prescribing professional to determine what is best for their individual needs.

Throughout the years, I have posted many recipes, most of which fall into the keto category, and it brings me joy to know that so many of you have tried them in your own kitchens. I have always considered myself a foodie. Preparing meals and sharing them with family and friends has long been one of my greatest pleasures. There is something deeply satisfying about creating a dish that not only nourishes but also brings people together.

Of course, not every recipe we have shared has been keto. There are many from our earlier years, what I often refer to as our old lives, especially those tied to holidays and special occasions. Those dishes still hold fond memories, and yes, at times we miss them. But as long-term world travelers, our health takes precedence over indulgences that no longer serve us well. Sugary desserts and carb-heavy dishes have simply become less important than how we feel each day.

When we dine out, Tom occasionally enjoys non-keto dishes or sides. I, on the other hand, remain committed to keto choices. At home, where I cook four nights a week, our meals are entirely keto. There are a few exceptions when we have dinner guests. On those occasions, I may prepare a starch or bread for them. Tom may join in, but I do not.

I will admit, I am not perfect. There have been moments when I have given in to temptation. One that stands out was the buffet at Ingwenya on Father’s Day. That crunchy chocolate-peppermint dessert, called Peppermint Crisp Pudding in South Africa, caught my eye for the second time, and I decided to indulge. It was divine, but it was not worth it. My blood sugar spiked dramatically, and I spent a restless night feeling quite unwell. It served as a powerful reminder of why I choose to eat the way I do.

Recently, a dear reader suggested that we create a dedicated link on our site for all of our recipes, both keto and non-keto. I think this is a wonderful idea. When I reconnect with our web guy next month, we will work on setting this up and will be sure to let all of you know as soon as it is available.

Tonight, as is typical for a Monday evening, we are staying in. We will be enjoying leftover tuna patties, which reheat beautifully in the microwave. Tom will have his with rice, while I will pair mine with fresh avocado slices. We will also share a large salad. After preparing the patties yesterday morning and completing a full week’s worth of laundry, today feels easy and relaxed.

The weather is perfect, sunny and warm at eighty-five degrees, expected to climb a bit higher this afternoon. We will spend most of the day and evening out on the veranda, appreciating the simple pleasure of being here, together, and well.

Jess’ Keto Tuna Patties

Ingredients (Makes 36 small patties)

• 12 cans wild-caught tuna, well-drained
• 12 oz cream cheese, softened
• 3 cups grated cheddar cheese
• 1 small chopped onion
• 6 large eggs
• 1½ cups almond flour
• 2 tbsp Dijon mustard
• 2 tsp garlic powder
• 2 tsp onion powder
• Salt and pepper to taste
• Olive oil or butter for frying

Instructions

1. Prepare the tuna
   Drain all cans thoroughly. Place in a very large bowl and flake well with a fork.
2. Mix in cream cheese
   Add softened cream cheese and blend until evenly distributed and creamy.
3. Add remaining ingredients
   Stir in cheddar, eggs, almond flour, onion mustard, and seasonings. Mix until fully combined.
4. Form patties
   Shape into 36 small patties (about 2–2½ inches wide). Place on a tray.
   If the mixture feels soft, refrigerate for 20–30 minutes to firm up.
5. Cook
   Heat oil or butter in a large skillet over medium heat.
   Cook patties in batches of four patties for about 3–4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan
6. Drain and rest
   Transfer to a paper towel-lined plate or rack. Let it rest for a few minutes to set.

Cooking Tips

• Keep cooked patties warm in a low oven (about 90°C / 200°F) while finishing batches
• Use multiple pans to speed up cooking
• A cookie scoop helps portion evenly

 Storage

• Fridge: Store up to 4 days in a sealed container
• Freezer: Freeze cooked patties in layers with parchment between them for up to 2 months
• Reheat: Pan-fry or warm in oven for best texture

 Serving Ideas

• Pair with avocado slices or guacamole
• Serve over a crisp green salad
• Enjoy with a squeeze of lemon or a keto dipping sauce

Nutrition Per Patty (1 of 36)

• Calories: ~200 kcal
• Protein: ~20 g
• Fat: ~13 g
• Total Carbs: ~2.5 g
• Fiber: ~1.2 g
• Net Carbs: ~1.3 g

Be well.

Photo from ten years ago today, July 20, 2016: