I’m a savory snack girl, but don’t want to completely derail my hard earned Keto gains by cheating with a bag of store bought potato chips. What’s a snacker to do? This snacker chooses to spend her carbs on a healthier version of sweet potato chips, without the store bought preservatives and additives. #ThisGirlLovesToEat
Wash sweet potatoes and thinly slice with a very sharp kitchen knife or mandolin.
Place sweet potato slices in a bowl and cover them with warm water and corn starch. Soak for 15-20 minutes.
Remove the potatoes from the water and dry very well with a paper towel.
Lay a single layer of potatoes on each rack and spray each side of the potato slice with olive oil spray.
If you have a small spray bottle, fill it with your lime juice & spritz top side lightly with the lime juice. If you don’t have a spray bottle, drizzle the lime juice lightly over your potatoes.
Lightly salt the tops then bake for 15 – 25 minutes (depending on thickness of slices), flipping the potato slices half way through the baking process. Check the potato chips frequently, it may take less time if your chips are sliced extra thin, to make sure that they don’t burn! Remove from oven and allow to cool for 5-10 minutes before serving.
One way to meal prep for the week is to do kebabs in the air fryer. Not only is it fast, but it’s a perfect way to measure out exactly what you’re eating. Today I made chicken kebabs and put them together with 3 different sides for 3 different healthy meals this week. These can easily be laid atop a bed of fresh spinach topped with olive oil and salt & pepper, beside a green salad, or on a mound of cauliflower mash. Except for needing to remove and heat the kebabs separately with the salad, it’s a quick & easy minute in the microwave for a hearty weekday lunch or dinner. #ThisGirlLovesToEat
Air Fryer Chicken Kebabs
1 – 12 oz Chicken Breast, Trimmed (I used chicken breast fillets)
1 Medium Zucchini, Cut into 1/2″ Slices
18 Plum or Cherry Tomatoes
6 Bamboo Skewers or metal skewers supplied with rack
3 TBLS Low Carb BBQ Sauce
Cut the skewers (if using bamboo skewers & necessary) with a pair of kitchen shears, down to just short of the length of your Air Fryer Tray. Soak the skewers in water for 10-15 minutes.
Cut your chicken into about 1″ Chunks and toss in 3 TBLS low carb BBQ sauce.
Thread each skewer with 3 slices Zucchini (About 1 oz), 3 plum or cherry tomatoes, 2 oz chicken breast cut into 4 chunks. Start and end with a piece of zucchini for stability and alternate pieces of chicken and cherry tomato with a piece of zucchini in the middle.
If you have a rack for your air fryer (for holding skewers), place as many skewers as will fit without crowding (mine holds 3). Cook for 9-10 minutes at 350° F then remove cooked skewers and finish cooking the rest. Brush with more BBQ if desired.
Summer is Coming! Can you think of a better way to cool off on a hot summer day than with a boozy adult popsicle? What if it was a Keto treat to boot?
Making them is as easy as combining 3 ingredients, pouring them into an ice pop mold, sliding them into the freezer, and keeping your grubby hands off of them until they have time (overnight is best) to form into decadent boozy refreshment on a stick.
Chilled and served as a “rice pudding” type dessert.
Tip: This dish is better a day (or at least a few hours) after it’s been made and refrigerated, then reheated.
Coconut Lime Cauliflower Rice
1 TBLS Butter
1 Clove Garlic, Crushed into a Paste (I use jarred, crushed garlic)
1 Medium-Large Head Cauliflower, Riced (About 6 Cups)
1/4 tsp Salt
1 Cup Lite Coconut Milk
1 TBLS Lime Juice
Zest from 1 Lime
Heat the butter and garlic in a skillet over medium heat.
Steam the riced cauliflower in a microwave steamer for 3 minutes. Add the cauliflower rice to the skillet, sprinkle with salt and cook for 2 minutes before adding in the coconut milk and lime juice. Cook the rice for 8 minutes stirring frequently until the rice has completely softened and most of the liquid has evaporated.
Sprinkle the rice with lime zest before serving. #ThisGirlLovesToEat
Because many of the sauces are so full of sugar and corn starch and the dishes are so carb heavy, with rice or egg noodles as a bed for the featured protein, most traditional Chinese food is very unfriendly to those following a #KetoLifestyle. This kid-pleasing dish is one of the few I’ve been able to adapt without ruining the spirit of the original.
Keto Sweet & Sour Chicken with Broccoli
Olive Oil Spray
1 Pound Boneless, Skinless Chicken Breast
Juice and 1 + 1/2 tsp Grated Zest of 1 Medium Orange
12 oz Small Broccoli Florets
1 Orange or Red Bell Pepper cut into 1/2″ – 1″ chunks
3 TBLS Rice Vinegar
2 TBLS Low Sodium Soy Sauce
1 TBLS Xanthan Gum
2 TBLS Honey
1 TBLS Crushed Garlic
1/4 tsp Dried Red Pepper Flakes
1/2 tsp Sea Salt
2 TBLS Sliced Almonds
1 Green Onion, Chopped
White Sesame Seeds
Whisk vinegar, soy sauce, and Xanthan gum in a small bowl. Stir in the salt and red pepper flakes and set aside.
Spray large skillet with Olive Oil Spray and heat over medium-high heat. Add chicken and cook until browned and cooked through, 6-8 minutes. Remove chicken from pan.
Add juice from the orange and cook for 15-30 seconds, stirring up any browned bits fro the pan. Add broccoli & bell pepper and cook about 4 minutes, or until they’re just crisp-tender.
Add the honey and garlic to vinegar mixture, then add to the pan and bring to a boil. Cook about 1 minute, stirring continuously until the sauce begins to thicken. Return chicken to the pan and continue cooking for another minute, stirring to make sure that all of the broccoli and chicken are well coated with the sauce. Remove from heat and stir in slivered almonds, chopped green onion, & orange zest.
Serve over steamed or stir-fried cauliflower rice. Top each serving with a sprinkling of sesame seeds and, if you like more spice, additional red pepper flakes.
Because the photo of the recipe isn’t on the same page as this recipe from #EatingWell Magazine, you could blink and miss it. I’d have been sorry if I did!
Not only was I able to adapt it to make it #KetoFriendly, but it’s quick and easy & makes a perfect compliment for the Keto sandwiches I’m now able to enjoy because of my latest discovery: #Sola, 3g carbs per slice, Sweet Oat Bread! It’s not cheap, but I can get it on Amazon and get my grilled cheese sandwich fix again!
Quick Zucchini Pickle Ribbons
2 Medium Zucchini
8 Fresh Dill Sprigs
3/4 Cup White Wine Vinegar
3/4 Cup Water
1 TBLS Erythritol (or other Sugar Substitute)
2 tsp Mustard Seeds
1 tsp Salt
1 Crushed Garlic Clove
1/4 tsp Crushed Dried Red Pepper
Cut zucchini into long strips using a vegetable peeler, discarding the inner seeds. (You should have about 12 ounces of strips.) Place in a heatproof jar and add dill.
Combine vinegar, water, sugar substitute, mustard seeds, garlic and crushed red pepper in a medium saucepan. Bring to a boil. Pour into the jar. Let stand at room temperature for 20 minutes. Drain and serve immediately.
Nutrition Information per 1/4 Cup Serving
8 calories; 0 g fat; 0 g fiber; 0 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 99 IU vitamin A; 7 mg vitamin C; 8 mg calcium; 0 mg iron; 40 mg sodium; 107 mg potassium #ThisGirlLovesToEat
Finally, I have settled on a recipe for dough that satisfies my need for pizza! That it’s fast & easy to assemble and I get to make it in my Dash Air Fryer is just a bonus! Even better, it tastes so good that it can be rolled out into a square, cut in half and used as a thin, savory sandwich bread.
Air Fried Mini Pizza Crust / Flat Bread
8 oz Shredded Mozzarella Cheese
2 oz Cream Cheese
1 Large Egg at Room Temperature
2/3 Cup Finely Ground Almond Flour
1/3 Cup Coconut Flour
1/2 tsp Dried Oregano or Basil
1/4 tsp Onion Powder
Put egg, flours and spices into the bowl of your stand mixer fitted with the dough hook. Do not mix yet.
In a 4 cup microwave safe measuring cup, cook mozzarella cheese and cream cheese on high for one minute. Stir then cook in additional 30 second increments until all of the cheese is melted and it looks like cheese fondue.
Add to the egg and dry ingredients. Stir on low speed until combined and a ball forms.
Remove the dough from your bowl roll into a large ball and cut into 4 sections.
Roll 1 section into a ball and, on a piece of parchment paper that will fit in your Air Fryer, roll out the dough and flatten into either a circle or square.
For Mini Pizza Dough: Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned. Turn the dough over and remove the parchment paper from the unbrowned side of the dough. Cook for an additional 3-5 minutes then remove, top with your desired toppings, return to the air fryer and cook until your cheese is melted and begins to brown. Don’t over sauce your pizza, this is a thin crust.
For Flat Bread: Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned. Turn the dough over and remove the parchment paper from the unbrowned side of the dough. Cook for an additional 5-6 minutes until browned, then remove. Slice in half and fill with your favorite sandwich ingredients. #ThisGirlLovesToEat