For me, it’s totally a stress and anxiety thing, I think. Teaching the workshops in our studio these last few months – it seriously made me come alive in a new way. But when that part of me came alive, my food brain shrunk back. And now the stress and chaos and anxiety of the workshops has faded a little bit, and life has slowed down, and Bjork went out of town for a few days (not that I WANTED him to be gone, but sometimes just cooking whatever you want for your very own self helps get things back in the groove, love u bb) and now I’m feeling like I have my finger back on the pulse of my familiar old cooking heart. Which is still, in fact, beating.

Yours probably is, too. I’m sure of it. And if you’re not sure, I’ll tell you what will make you sure:

It starts with sweet potato noodles and ends with chipotle dressing and cilantro and roasted corn and pepitas.
You know those times when you are so excited about food that you just HAVE to eat dinner at 5pm? Me either, barely, because most night we eat dinner at 8pm.

Traditionally khao soi is made with fresh chewy Chinese egg noodles. You can find these egg noodles in the refrigerated aisle in the Asian grocery store. You can also use: chow mein noodles, dry egg noodles, instant ramen noodles, fresh ramen noodles, or even just spaghetti if that’s what you have.

Can I make khao soi without noodles?
You can totally make this without noodles. Technically it won’t be khao soi, but it will still be a very tasty coconut curry chicken soup. Add some root vegetables, leafy greens, or tofu to bulk it up and if you’re doing keto, use shirataki noodles for a keto khao soi.
Love Aroy-D Thai red curry paste – it has a pretty simple ingredients list: chilis, garlic, lemongrass, shallots, salt, galangal, makrut lime, coriander, and cumin. Pretty much like what I would put into a curry paste if I were to be making it myself. Also incredibly popular is Mae Ploy brand.

Please don’t cook the noodles in the soup! Fresh egg noodles need to be cooked in a large amount of roiling boiling water to properly cook. If you’ve ever had slimy, soggy noodles, it’s probably because someone cooked them in soup. Egg noodles release a lot of starch into the water they’re cooking in so it will change the soup texture and flavor.

How to make khao soi
Fry the aromatics and curry paste. In a medium sized pot, add a little bit of oil. When the oil is hot, add the ginger and garlic and fry, stirring occasionally. When soft, add the curry paste and fry over medium high heat, stirring, until the oils start to separate.
Add the stock and coconut milk. Stir in the chicken stock, coconut milk, and chicken.
Simmer. Bring everything to a simmer over medium heat for 10-15 minutes or until the chicken breast is cooked through.
Cook the noodles. While the soup is simmering, cook the egg noodles and drain well.
Season. Taste the soup and season with fish sauce and a touch of sugar.
Assemble. When the chicken is done, remove from the soup and shred. Add the chicken to the bowls with the noodles and top with the soup. Finish off with lime and cilantro and enjoy!

Ingredients
1 broccoli head, cut into florets
2 servings of noodles
2 bell peppers, cut into thin slices
1 tablespoon of sesame seeds
2 spring onions, sliced
Handful of roasted cashews
2 tablespoons of brown rice miso paste
2 tablespoons of smooth tahini
2 tablespoons of sesame oil
Juice of 1 lime
Olive oil
Pinch of salt
method
Cook the noodles according to the instructions on the pack. Once cooked, drain and place in a large mixing bowl.
Preheat the oven to 200C, fan setting.
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt. Cook for 10-15 minutes until the broccoli is charred. Once cooked, remove from the oven and add to the mixing bowl with the noodles.
In a small bowl, mix together the miso paste, tahini, sesame oil, lime juice and a pinch of salt, until a smooth dressing forms.
Add the sliced peppers, sesame seeds, cashews and spring onions to the bowl with the noodles and broccoli, before adding the dressing. Mix well to ensure everything gets coating.
Spoon the noodle salad into two bowls and top with another sprinkle of sesame seeds, spring onions and cashews.

Super saucy bolognese made with a beef and pork mix with bonus fat from butter and cream makes an extra rich and keto friendly low carb meal.
I keep on waffling with keto – I love how when I do it, strictly, I feel better and more clear headed. The lack of carbs, and especially lack of wheat, helps clear up my skin and I don’t have as crazy mood swings. But it’s SO hard, especially now that the world is essentially on lock down. In times of stress, I want to eat ALL THE THINGS, especially carbs. And while I’m not doing keto right now, I’m still trying to cut down on carbs. I’m still making all my favorite things, but keto friendly and low-carb if I can.

I love a hearty plate of meat sauce with pasta so of course I made keto bolognese. Bolognese is actually the PERFECT thing to keto-fy. It’s already mostly protein based and you can up the fat in it with high quality olive oil, butter, and cream. If you limit the vegetables (ie, just use garlic and onions) you’re pretty much good.

Wondering what “miracle” no calorie shirataki noodles are? All the answers, right here!
I am super digging the keto lifestyle. I thought I would die (because #carblife) but really, I’ve been great! It’s been over two weeks now and while I did get that whole dreaded keto flu and some weird leg cramp thing, other than that, it’s been great. I’m pretty much killing it. I love it because it forces me to eat real food that I’ve made myself instead of falling back on my favorite store bought snacks and baddies.

Of course, I still love noodles and noodle shaped things so of course shirataki noodles are in my mix. Have you ever had shirataki noodles? Or konnyaku/konjac? It’s AMAZING. Konnyaku/konjac is a Japanese food (it translates as yam cake) that is super low calorie and super low carb. It’s made from a plant from the taro/yam family but is nothing like taro or yam. Japanese people have been eating it for ages – literally since the 6th century. It comes in both cake (block) form and noodle form.

The block form is usually cut into cubes and stewed in oden, a warm and comforting Japanese stew. In noodle form, you’ll find it as shirataki, which comes in many different noodle shapes. Shirataki have been touted as miracle noodles, zero calorie noodles, low carb noodles – you name it, they’ve been called it. If you haven’t had them before, they’re slick and slippery, and kind of flavorless, but they take on massive loads of flavor. Texture-wise, they kind of remind me of a firm jelly. I love konnyaku and shirataki so it’s no wonder that I’ve incorporated them into my keto diet. They go exceptionally well in soups, stews, stir-fries, and basically anything Asian.

I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.

If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!

Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.

1 package shirataki noodles of choice I used tofu shirataki fettuccine nooodles
1 tbsp soy sauce
1 tbsp toasted sesame oil
1/2 lb chicken thighs, cut into bite sized pieces
1/4 cup no sodium chicken stock
1 tbsp rice vinegar
1 tbsp oil of choice
1 cup sliced mushrooms
3 leaves swiss chard, chopped

Instructions
Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water, and dry.Marinate the chicken in 1 teaspoon of soy sauce and 1 teaspoon toasted sesame oil.
Mix up the remaining soy and toasted sesame oil in a bowl, along with the chicken stock and rice vinegar. Set aside.
Heat up the oil in a non-stick pan over medium high heat and cook the chicken until brown and cooked through. Add the mushrooms and swiss chard and cook, stirring soft and tender.
Add the drained shirataki and sauce to the pan and stir well to combine everything. Turn up the heat a bit until everything is slightly charred.

1 tbsp coconut or olive oil
3 boneless skinless chicken thighs cut into bite sized pieces
1 tbsp Thai red curry paste
1.5 cups no sodium chicken broth
1 can coconut milk
1 package shiritaki noodles I used the tofu fettuccini
sliced red onions to serve
chopped cilantro to serve
lime wedges to serve
jammy eggs if desired

Instructions
In a pot, heat up the oil over medium high heat. Add the chicken and cook until brown and cooked through, flipping as needed. Stir in the curry paste and fry briefly.
Add the chicken broth and coconut milk. Simmer for 10 minutes, then taste and adjust seasoning if needed.
The best part about this recipe is that it’s super easy to divide it into two so that Mike can have a carb-full regular noodle soup while I can have it with super low-carb keto friendly shirataki noodles.

Have you guys had shirataki noodles yet? Are you on the keto train or thinking about maybe consuming less carbs in your life? If so, you need to try shirataki! For those who don’t know, shirataki/konnyaku is a traditional Japanese food made from a type of yam. They don’t have much flavor, instead taking on the flavor of what you cook them in. I love them! The rest of the world seems split, but trust, me, if you have them prepared right, they are just as good as noodles. Maybe even better because they’re zero carbs.

I have never loved a salad as much as I do in this moment – a salad whose flavor profile (chipotle meets roasted corn meets cilantro) is at absolute the center of my food happy place and whose entire texture and form just mimics a big ol’ plate of pasta. WHAAAT. Now we’re talking, kids. THIS is my kind of salad.

Can I just tell you something right now? Cooking has made me so happy lately. I was kind of having a moment back a while ago where I didn’t love cooking and I DID love takeout and it was kind of weird when it was happening because I have a food blog. It’s my job to keep writing about how much I love food, and of course I would never share recipes with you that I didn’t love or actually make or actually eat for real in my true day to day life, but it was sort of hard to find the soul of the whole cooking gig for a second there. But it’s all good. Because honestly, I think the change of pace (last week we order pizza, and now this week we make fresh sweet potato noodle salads with chipotle dressing and have a slice of homemade orange cake for dessert) is healthy in that sort of greasy-pizza-is-good-for-your-soul-sometimes healthy way. You know what I mean, right? I lost it, I defaulted to sushi and Thai curry and pizza for a few weeks, and then I found it again.

SWEET POTATO NOODLE:
I’m currently using and loving the Inspiralizer. Of all the spiralizers I’ve tried (and I’ve tried many), this one is the best in size, versatility, and quality.
Need to prep in advance? You can save your sweet potato noodles for a day in the fridge! SWEET.
There is, in fact, so much love for spiralized veggies in my heart that I wrote this post: 8 LIFE-CHANGING WAYS TO USE A SPIRALIZER.
Last night I got a slice of that Must Eat Dinner Now feeling when I got home a little early from the studio and only had myself to cook for. THESE ARE THE DAYS OF OUR LIVES, friends. Out came the wine and cheese because apparently #SoloHappyHour is a thing? I highly recommend. And just like that, with a big ol plate of Chipotle Sweet Potato Noodle Salad, heavy on the cilantro, I became that person who eats dinner right at the stroke of 5pm.

Now that I think of it, I guess it’s fitting since I’m turning 30 tomorrow like ohmygosh I’m fine tho. So this is old age? Dinner at 5pm? I guess I can deal.

SUPER good real food salad with a short ingredient list! Cilantro, sweet potato, roasted corn, pepitas, and a homemade chipotle garlic dressing. vegan / vegetarian.
INGREDIENTS
for the sweet potato noodle salad:
olive oil
2 sweet potatoes, spiralized!
4 ears sweet corn (kernels cut off the cob)
1 cup chopped fresh cilantro
1 cup chopped fresh greens – spinach, micro greens, arugula, whatever
1/2 cup pepitas
for the chipotle dressing:
1/3 cup olive oil
3 tablespoons water
2 individual chipotle peppers, canned in adobo sauce
1 clove garlic
1 teaspoon agave or honey
juice of one orange
juice of one lemon or lime
generous pinch of salt
INSTRUCTIONS
Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. See notes.
Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Toss with the salad ingredients and you’re good to go!

Found it as in SWEET POTATO NOODLE SALAD found it. Ohhh my spicy stars, this is so yummy.

HOW TO MAKE OUR SWEET POTATO NOODLE SALAD (50 SEC):
Sometimes you just need to get out of your routine and change things up in order to sort of kick-start the system back into Thrive Mode, right? I’m not the only one?

You know in your heart of hearts that you really want and love food and cooking and/or whatever it might be for the rest of you people in the world who don’t love food and cooking (I mean, I can’t even think of any examples because what do people love if not food?) and then the crazy-busy-stress-go-go-go of life happens and you find yourself sort of dreading making meals and dragging your heels when you feel the pull of the kitchen at 6pm. Or maybe you don’t feel the pull of the kitchen at all. Which is alarming for someone who has always identified as loving food and cooking, but also okay. A temporary break-up is okay.

For me, it’s totally a stress and anxiety thing, I think. Teaching the workshops in our studio these last few months – it seriously made me come alive in a new way. But when that part of me came alive, my food brain shrunk back. And now the stress and chaos and anxiety of the workshops has faded a little bit, and life has slowed down, and Bjork went out of town for a few days (not that I WANTED him to be gone, but sometimes just cooking whatever you want for your very own self helps get things back in the groove, love u bb) and now I’m feeling like I have my finger back on the pulse of my familiar old cooking heart. Which is still, in fact, beating. ♡

Yours probably is, too. I’m sure of it. And if you’re not sure, I’ll tell you what will make you sure:

It starts with sweet potato noodles and ends with chipotle dressing and cilantro and roasted corn and pepitas.
You know those times when you are so excited about food that you just HAVE to eat dinner at 5pm? Me either, barely, because most night we eat dinner at 8pm.

method
preheat oven to 190c, fan setting.
mix together the oil, date syrup, brown miso paste and mirin into a smooth paste.
cut lines into the aubergine halves and pour over the paste. place onto a baking tray and cook in the oven for 45-50 minutes.
sprinkle with sesame seeds and fresh chillies. these miso aubergines are ridiculously moreish! the sweet miso dressing tastes delicious with the charred, gooey aubergine. i love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.

place all of the smoothie bowl ingredients into a blender and pulse until smooth.
once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
miso aubergines
these miso aubergines are ridiculously moreish! the sweet miso dressing tastes delicious with the charred, gooey aubergine. i love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.

SUPER good real food salad with a short ingredient list! Cilantro, sweet potato, roasted corn, pepitas, and a homemade chipotle garlic dressing. vegan / vegetarian.
INGREDIENTS
for the sweet potato noodle salad:
olive oil
2 sweet potatoes, spiralized!
4 ears sweet corn (kernels cut off the cob)
1 cup chopped fresh cilantro
1 cup chopped fresh greens – spinach, micro greens, arugula, whatever
1/2 cup pepitas
for the chipotle dressing:
1/3 cup olive oil
3 tablespoons water
2 individual chipotle peppers, canned in adobo sauce
1 clove garlic
1 teaspoon agave or honey
juice of one orange
juice of one lemon or lime
generous pinch of salt
INSTRUCTIONS
Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. See notes.
Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Toss with the salad ingredients and you’re good to go!

For me, it’s totally a stress and anxiety thing, I think. Teaching the workshops in our studio these last few months – it seriously made me come alive in a new way. But when that part of me came alive, my food brain shrunk back. And now the stress and chaos and anxiety of the workshops has faded a little bit, and life has slowed down, and Bjork went out of town for a few days (not that I WANTED him to be gone, but sometimes just cooking whatever you want for your very own self helps get things back in the groove, love u bb) and now I’m feeling like I have my finger back on the pulse of my familiar old cooking heart. Which is still, in fact, beating. ♡

Yours probably is, too. I’m sure of it. And if you’re not sure, I’ll tell you what will make you sure:

It starts with sweet potato noodles and ends with chipotle dressing and cilantro and roasted corn and pepitas.
You know those times when you are so excited about food that you just HAVE to eat dinner at 5pm? Me either, barely, because most night we eat dinner at 8pm.

Found it as in SWEET POTATO NOODLE SALAD found it. Ohhh my spicy stars, this is so yummy.

HOW TO MAKE OUR SWEET POTATO NOODLE SALAD (50 SEC):
Sometimes you just need to get out of your routine and change things up in order to sort of kick-start the system back into Thrive Mode, right? I’m not the only one?

You know in your heart of hearts that you really want and love food and cooking and/or whatever it might be for the rest of you people in the world who don’t love food and cooking (I mean, I can’t even think of any examples because what do people love if not food?) and then the crazy-busy-stress-go-go-go of life happens and you find yourself sort of dreading making meals and dragging your heels when you feel the pull of the kitchen at 6pm. Or maybe you don’t feel the pull of the kitchen at all. Which is alarming for someone who has always identified as loving food and cooking, but also okay. A temporary break-up is okay.

SWEET POTATO NOODLE :
I’m currently using and loving the Inspiralizer. Of all the spiralizers I’ve tried (and I’ve tried many), this one is the best in size, versatility, and quality.
Need to prep in advance? You can save your sweet potato noodles for a day in the fridge! SWEET.
There is, in fact, so much love for spiralized veggies in my heart that I wrote this post: 8 LIFE-CHANGING WAYS TO USE A SPIRALIZER.
Last night I got a slice of that Must Eat Dinner Now feeling when I got home a little early from the studio and only had myself to cook for. THESE ARE THE DAYS OF OUR LIVES, friends. Out came the wine and cheese because apparently #SoloHappyHour is a thing? I highly recommend. And just like that, with a big ol plate of Chipotle Sweet Potato Noodle Salad, heavy on the cilantro, I became that person who eats dinner right at the stroke of 5pm.

Now that I think of it, I guess it’s fitting since I’m turning 30 tomorrow like ohmygosh I’m fine tho. So this is old age? Dinner at 5pm? I guess I can deal.

I have never loved a salad as much as I do in this moment – a salad whose flavor profile (chipotle meets roasted corn meets cilantro) is at absolute the center of my food happy place and whose entire texture and form just mimics a big ol’ plate of pasta. WHAAAT. Now we’re talking, kids. THIS is my kind of salad.

Can I just tell you something right now? Cooking has made me so happy lately. I was kind of having a moment back a while ago where I didn’t love cooking and I DID love takeout and it was kind of weird when it was happening because I have a food blog. It’s my job to keep writing about how much I love food, and of course I would never share recipes with you that I didn’t love or actually make or actually eat for real in my true day to day life, but it was sort of hard to find the soul of the whole cooking gig for a second there. But it’s all good. Because honestly, I think the change of pace (last week we order pizza, and now this week we make fresh sweet potato noodle salads with chipotle dressing and have a slice of homemade orange cake for dessert) is healthy in that sort of greasy-pizza-is-good-for-your-soul-sometimes healthy way. You know what I mean, right? I lost it, I defaulted to sushi and Thai curry and pizza for a few weeks, and then I found it again.

1 tbsp coconut or olive oil
3 boneless skinless chicken thighs cut into bite sized pieces
1 tbsp Thai red curry paste
1.5 cups no sodium chicken broth
1 can coconut milk
1 package shiritaki noodles I used the tofu fettuccini
sliced red onions to serve
chopped cilantro to serve
lime wedges to serve
jammy eggs if desired

Instructions
In a pot, heat up the oil over medium high heat. Add the chicken and cook until brown and cooked through, flipping as needed. Stir in the curry paste and fry briefly.
Add the chicken broth and coconut milk. Simmer for 10 minutes, then taste and adjust seasoning if needed.
The best part about this recipe is that it’s super easy to divide it into two so that Mike can have a carb-full regular noodle soup while I can have it with super low-carb keto friendly shirataki noodles.

Have you guys had shirataki noodles yet? Are you on the keto train or thinking about maybe consuming less carbs in your life? If so, you need to try shirataki! For those who don’t know, shirataki/konnyaku is a traditional Japanese food made from a type of yam. They don’t have much flavor, instead taking on the flavor of what you cook them in. I love them! The rest of the world seems split, but trust, me, if you have them prepared right, they are just as good as noodles. Maybe even better because they’re zero carbs.

I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.

If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!

Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.

1 package shirataki noodles of choice I used tofu shirataki fettuccine nooodles
1 tbsp soy sauce
1 tbsp toasted sesame oil
1/2 lb chicken thighs, cut into bite sized pieces
1/4 cup no sodium chicken stock
1 tbsp rice vinegar
1 tbsp oil of choice
1 cup sliced mushrooms
3 leaves swiss chard, chopped

Instructions
Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water, and dry.Marinate the chicken in 1 teaspoon of soy sauce and 1 teaspoon toasted sesame oil.
Mix up the remaining soy and toasted sesame oil in a bowl, along with the chicken stock and rice vinegar. Set aside.
Heat up the oil in a non-stick pan over medium high heat and cook the chicken until brown and cooked through. Add the mushrooms and swiss chard and cook, stirring soft and tender.
Add the drained shirataki and sauce to the pan and stir well to combine everything. Turn up the heat a bit until everything is slightly charred.

Wondering what “miracle” no calorie shirataki noodles are? All the answers, right here!
I am super digging the keto lifestyle. I thought I would die (because #carblife) but really, I’ve been great! It’s been over two weeks now and while I did get that whole dreaded keto flu and some weird leg cramp thing, other than that, it’s been great. I’m pretty much killing it. I love it because it forces me to eat real food that I’ve made myself instead of falling back on my favorite store bought snacks and baddies.

Of course, I still love noodles and noodle shaped things so of course shirataki noodles are in my mix. Have you ever had shirataki noodles? Or konnyaku/konjac? It’s AMAZING. Konnyaku/konjac is a Japanese food (it translates as yam cake) that is super low calorie and super low carb. It’s made from a plant from the taro/yam family but is nothing like taro or yam. Japanese people have been eating it for ages – literally since the 6th century. It comes in both cake (block) form and noodle form.

The block form is usually cut into cubes and stewed in oden, a warm and comforting Japanese stew. In noodle form, you’ll find it as shirataki, which comes in many different noodle shapes. Shirataki have been touted as miracle noodles, zero calorie noodles, low carb noodles – you name it, they’ve been called it. If you haven’t had them before, they’re slick and slippery, and kind of flavorless, but they take on massive loads of flavor. Texture-wise, they kind of remind me of a firm jelly. I love konnyaku and shirataki so it’s no wonder that I’ve incorporated them into my keto diet. They go exceptionally well in soups, stews, stir-fries, and basically anything Asian.