Hello mogarcia! Thank you for your interesting question. To be truthful, I have never tried this recipe with blanched almonds. My understanding is that the skin's rough texture helps the egg whites to stick better, and then the spices and seasonings. I am only guessing, but if your blanched almonds are completely dry, you could try coating them with the egg white, and see if the egg white will stick to the surface. If it does, it will work. You could follow the rest of the recipe from that point. Please let me know how this turns out, others may have the same question. I look forward to your reply - have a wonderful day!

@@KetoMealsandRecipes Yes I will try because now knowing that the skin causes so many digestive problems and in fact doesn’t allow the nutrients in the almonds to be absorbed, which basically makes eating them pretty much empty calories… and digestive conditions

Thank you for the information - I look forward to your reply!

Hi Aiko! I appreciate you letting me know that you're in Okinawa. The island looks beautiful! Although we only visited Kyoto, Hiroshima and Tokyo on our first trip, I look forward to seeing more of Japan. Japan has so much rich general history, and food traditions. Whenever I can, I love adding the history component of a recipe. I'm glad that you liked the origin and history of Onigirazu that I included in the video. Have a wonderful weekend!

Hi Ronna! I'm glad that you liked the Onigirazu video. Thank you VERY much for the phonetics tutorial on the Japanese vowels, and the English phoneticized spelling. It finally made sense how to pronounce it. I tried using Google translate audio, and I just couldn't master the word. Your explanation was brilliant! Have a wonderful weekend - Cheers!

Hi Helen! I hope that you're having a wonderful weekend. I appreciate you taking the time to reply to my question and letting me know that you enjoyed the food history part of the video. It's hard for me to know what to include in videos to make them informative and interesting, so your feedback means a lot to me. Cheers!

Hi Esther! Thank you for taking the time to let me know that you like this recipe, and how cauli rice is used in place of sushi rice. Enjoy the recipe... I hope that you are having a wonderful weekend - Cheers!

Hi Belgarion1971! While visiting Japan, it really became ingrained how seriously they take the esthetics of their built and natural environment, clothes and food. My mom, who was a European-trained chef, always emphasized nicely plating even a simple meal, because, as she said, "We first eat with our eyes," so I try to incorporate this philosophy for the day-to-day meals, and especially for the videos 🙂 Thank you for taking the time to leave me a comment - I appreciate it very much - Cheers!

Hi CaedoStorms! I am glad that you like the recipe, but you should make it just for yourself as well - Cheers!

Hello JacknVictor... Thank you very much for taking the time to let me know you like my Victoria Sponge Cake recipe. The fact that you enjoyed the cake means a lot to me. Before posting, I test my recipes and get feedback from my keto and non-keto family to ensure whatever I post, whether a baked or other recipe, tastes and has a mouth feel as close to the original recipe as possible, and not just makes a good photo that looks like the intended recipe. I lived in Dulwich Village for a year about a decade ago, and my two oldest attended uni in the UK, so we have a real appreciation for some of our favorite British foods. My middle son still misses the Cornish pasties he bought outside of Victoria station every chance that he had. If you have any suggestions of additional British recipes that I could make, I would appreciate your suggestion. Have a wonderful day - Cheers!

Hi Drk2625! Thank you for your question. Using other alcohols as a substitute (from Google): Shao Xing Cooking Wine. Sake is simply Japanese rice wine, so the most obvious sake replacement is, unsurprisingly, rice wine from somewhere else. ... Dry sherry. Sherry is a fortified wine made from grapes. ... Dry vermouth. ... White wine. ... Possible non-alcoholic options: Kombucha. ... Water. ... Rice wine vinegar. I am sure that there are substitutes, but I that that this helps. Have a wonderful day!

Hi Drk2625! If you are keto, arrowroot starch has too many carbs, but if you're not keto, or not worried as much about carbs, make a very thin slurry with the arrowroot starch, and use a very little to thicken the sauce into a glaze. Cheers!

Hi Caedo Storms! Thanks for letting me know that you like the recipe. Enjoy!

Hi Helen! Yes, I am using Mung Bean bean sprouts, but you can use any bean sprout that will give you the same crispy long stem. Enjoy!

Hi Karen. Perhaps play it at 1.5 speed 🙂

Bonjour Catherine... Je vous en prie! Je voulais vous faire savoir que nous avons un bouton de traduction sur notre site Web, afin que vous puissiez lire chaque recette en français, si vous le souhaitez. Merci pour vos gentils mots sur mes recettes. Je vous souhaite une bonne journée !

Hi! Thank you for your very interesting question. Prior to your question, I had not heard the term "otg", so I did a little bit of Googling. As far as I understand, you would use the same temperature setting as a regular oven, but for baking time, I have no idea how to direct you. I am really sorry about that. May I suggest that you look up how to bake in an otg oven. Sorry that I couldn't give you a more precise answer. If you do find good information, please send it to me so that I can include it in future videos. I hope that you have a wonderful day!

Hi Asrinus! Lovely to hear from you again! I am glad that you are both enjoying the recipes in my Japanese series, and that it is bringing back good memories. I have several more videos inspired by food that we had in either Kyoto or Tokyo that I will be posting in the next little while. I tried making a video about how to be on keto or sugar free in Japan, but my footage was so bad that I couldn't piece it together to make a nice story, so I am including the stills in the various videos. Where did your family live in Japan? Thank you for your kind words and sharing your favorite foods while living in Japan. Have a wonderful day, Asrinus!

@@KetoMealsandRecipes Super excited for your upcoming videos. Can’t wait! We lived in Tokushima (located on the island of Shikoku). 😊

Thank you for the information, Asrinus. Have a wonderful day!

Hi Becky! It's wonderful to hear from you as well! I'm glad you're feeling better and that you enjoyed yard work during the summer. I had to take some time off from YouTubing because I had long COVID symptoms that made it very hard to breathe and talk at the same time, so I just couldn't record videos. I also suffered from fatigue and headaches, and was advised to just reduce my stress level in order to heal properly. I am feeling much better, and have a lot of videos that I plan to post. Next several will be inspired from our trip to Japan, which we took during the fall of 2023. You are always welcome to also send me emails if you just want to have a chat. Have a wonderful day, Becky!

Hi Karian2000! I agree with you, Yakitori not only looks delicious, it tastes delicious. I hope that you enjoy it. Cheers!

Hi Esther! I am glad that you like the recipe, and I am especially happy that you like the food history and origin of Yakitori. I really love learning the background and origin of foods. It was fun putting it in the video. Cheers!

Hi Lady! Unfortunately, I would agree with you. In the past and now, royalty and people of means have access to more and better food. However, with a little bit of know-how and effort, you can make delicious restaurant or chef quality meals at home. I am really sorry, I am not familiar with WA state Teriyaki sauce or how it tastes. When I make keto versions of popular recipes, I try my best to make them taste and have the same mouth feel as the original versions. If you have a recipe for your version, please do send it because I would love to try it! Thank you for taking the time to share your thoughts, I appreciate it. Cheers!

Hello Gelidduss! I am glad that this appeals to you, and I do hope that you enjoy the Yakitori when you have the time to make it. Enjoy!

I am glad that you are enjoying the Japanese recipe series. This roll cake is an adaptation, as shown in the video, from little treats that you could buy in convenience stores or at the train station in Japan. Also, they had little bite-size versions at our hotel. The cake and the filling are very mild tasting, and not too sweet, in keeping with the Japanese desserts that we had. Let me know what your daughter thinks when you have a chance to make it for her. Enjoy!

Hi Wildflower1335! A very warm welcome to my channel, and thank you for subscribing. I love corresponding, so any questions or suggestions are ALWAYS welcome. Enjoy the recipe! If you enjoy Japanese food, I have a playlist, and also my recently-posted videos feature Japanese recipes. Have a wonderful day!

My pleasure, Wildflower! I love sharing food history in my videos from time to time. Enjoy the Yakitori!

Hi Evelyn, and welcome to my channel! For each of my videos, I put a link to the full written recipe in the KZbin description section. For your convenience, here is the link for the Ice Cream Sandwich recipe: www.ketomealsandrecipes.com/recipe/ice-cream-sandwich/ Enjoy!

Hi Caedo Storms! I am happy that you like the Yakitori recipe. I appreciate you letting me know that you enjoy the food history portion of the video. it is always fun to do the background research. Have a wonderful day!

Hi FFantaSteve! The blueberry syrup is a very concentrated condiment. The carbs are from the blueberries themselves. It would depend what else you eat this with, or how you use it, to determine how much you should enjoy. However, if it is something that doesn't suit your level of total carbs for the day, then you'll know that the 4 carbs per tablespoon are too much for you. Cheers!

@@KetoMealsandRecipes Thank you for your reply and wonderful recipes/information! I found this from your frozen yogurt video. I’m on a Keto diet and it’s going well but I try to stay under 20 net carbs a day to keep my body in ketosis. 🥹 Keep up the great work! 🙌

​Hi FFantaSteve! Thank you for your kind compliment and encouragement. I appreciate it! I am a T2D, so I also try to stay roughly around 20 total carbs per day (most days, anyway :-)). I do balance more carby foods with more protein or fat foods when I do want a special treat that is more carby. How long have you been on keto?

Hi CaedoStorms! Although I enjoy having complex spice mixes as flavorants, I have to admit that this two ingredient salmon dinner is one of my favorites, because it is not only simple, but delicious. I also like that it looks impressive, but it is one of the easiest entrees to make. I hope that you will like it when you have a chance to make it - Enjoy!

My pleasure, Ethan! And thank you for your kind compliment about my instructions - Cheers!

Hi Tra! I absolutely agree with you. Although I love a lot of Japanese food, I don't like any raw form of sushi or sashimi. I hope that you enjoy the Teriyaki Salmon - it is really flavorful and moist. Cheers!

Hi Esther! It is my pleasure to share this recipe. I use the Teriyaki Sauce and Glaze a lot, because it goes with a lot of other sources of protein. As I have shown in the video, I also use the Teriyaki glaze with chicken and beef. Thank you for taking the time to tell me that you like this recipe - I appreciate it. Have a wonderful day!

Hi Helen! Nice to hear from you again - I hope that you are doing well. I am glad that I posted this recipe that is going to be useful to you this week. Enjoy!

Hi Yeti480! I am very glad that you like the Zucchini Lasagna, and I appreciate you letting me know. It is always nice to get feedback after someone makes a recipe. I have to admit that once in a while I, too, use a store-bought tomato sauce when I run out of my homemade Bolognese or Marinara. This fall I will be posting keto lasagna noodles that were a real game-changer for me. They were the first noodles that I managed to make in my ten years on keto that actually had the right taste for a classic lasagna, so I hope that you'll find that video useful too. Have a wonderful day - Cheers!

Hi Tom! Did you actually make the recipe and try it? And, as a result, you mean that you are full of awe as a result of how good it is? - because we also really love it. This is a really rich, dark chocolate ice cream, for true dark chocolate lovers. Cheers!

Hi Sandra, Thank you for your question. I use glucomannan, also called konjac root powder. Here is the link to the product that I use - I find it to be quite a good quality: amzn.to/3YQ5GBG Also, here is the link to the written recipe for the pancakes: www.ketomealsandrecipes.com/recipe/blueberry-coconut-flour-pancakes/ Enjoy!

Hi Tra! Like you, I really like all kinds of different nuts, as a snack or as an ingredient. I hope that you do try the ice cream - I think that you will find that the flavour of the pistachio comes through very nicely. For this recipe, I chose not to use green food colour. I wanted it to be natural, and therefore did not use the typical green food colour. I hope that you have the chance to try it soon :-) Cheers!

Good morning, BladeThorn! Thank you for your very kind compliment. I have taken several months off in order to recover from long COVID, but will start posting again in September. If you have any suggestions for improving the channel, or for recipes, they are always welcome. Cheers!

Hello! Thank you for your comment. The full written recipe is posted on my website, for each video, with the link in the KZbin description. For your convenience, here is the link for the pistachio ice cream: www.ketomealsandrecipes.com/recipe/pistachio-ice-cream/ The quantity is 5 grams/2 teaspoons for sunflower lecithin. Here is a link to the product: amzn.to/2Wx21sl Cheers!

Hello - Thank you for your question! The easiest substitute for the milk powder would be to omit the milk powder and replace it with one more egg yolk, at the step at which you are doing the egg yolks. The mouth feel will be a bit creamier, but it will still taste amazing. Also, I would like to suggest that you should take a taste of your custard, after you cook the custard, and if needed add a little bit more lemon extract, not lemon juice because it could curdle the custard. I hope that these suggestions help. Let me know what you think - have a wonderful weekend!

Hello! I am sorry, I don't understand your comment - do you mean that the ice cream was too hard, or the recipe was too hard to do? But, thank you for your comment - Cheers!

@@KetoMealsandRecipes it’s ok

That is the nicest compliment that you can give me, since Kraft is extremely unhealthy and many of their dressings have a lot of sugar in them.

Hi Esther! Nice to hear from you again. Let me know what you think of the pistachio ice cream after you have had a chance to make it. I would appreciate you opinion. Have a happy and healthy weekend!

Hi Michele! I'm not back full time yet, but will be, post Labor Day. Unfortunately I am still recuperating from long COVID. I hope that you have a relaxing weekend - Cheers!