Deciding how you spend your carb allowance, when you are following a #KetoLifestyle, presents you with many options, depending on what stage of Keto you are at. When you are in your induction and weight loss phase, smoothies are generally not the way to spend your day’s allotted carbohydrates, but this one tops out at 9 Net Carbs so it can be included from day 1. This light and frothy smoothie a great #PickMeUp for that late afternoon slump plus it gives you a big protein, vitamin and fiber boost without piling on the calories.
Once you’ve hit maintenance phase smoothies packed with a higher berry to spinach ratio are a great way to get your fruits and veggies in with relatively little impact on your carb count.
Starting with your water, put all of your ingredients, except your ice, into your blender or Vitamix. If you have a smoothie setting, like I do on my Vitamix, include the ice, switch to that mode and hit start. Your Vitamix will stop when it’s ready. Otherwise, start on a low setting until ingredients are combined then turn your machine up to medium high and blend until smooth. Without turning your machine off, Open your ingredient addition port (hole in top of blender lid) and add in the ice until desired consistency.
My next post is going to be for Chicken Shawarma, but I was really sad that, in order to really enjoy it I’d need to cheat with a high carb Pita and Tahini sauce.
After doing some research and taking a couple of tries in the kitchen though, I discovered that making an acceptable Keto flatbread to host the deliciousness of the flavorful chicken dish, kebabs, or any other Middle Eastern delicacy isn’t that hard at all!
Preheat the oven to 400° F.
In a large bowl, beat the eggs until they are light and frothy then add the salt and baking powder in, making sure to mix well. Mix the mozzarella in with a spatula. Add in the almond flour and mix everything well.
Wearing rubber prep gloves, put some oil on your hands and continue mixing with your hands, then separate the dough in 5 equal balls. Flatten each section of dough into a disc and spread them out on a piece of parchment paper. Place another piece of parchment paper on top of the flattened discs.
Use a rolling pin to flatten each disc further until they are about 5-6 inches in diameter.
Transfer the dough and bottom piece of parchment to a sheet tray, sprinkle with dried thyme, and bake for 13-15 minutes, or until golden brown. When the flat breads have finished cooking, remove from the oven and set on a wire rack to cool.
TIP: Flatbread will keep 3-4 days in the refrigerator in a zip bag, or can be frozen for 3 months.
Put garlic in a small bowl and cover with the juice of 1 lemon.
Let sit for 5-15 minutes until the raw flavor of the garlic goes away. Add the tahini to a blender or small food processor, or use a handheld immersion bender in a tall and narrow jar.
Add the garlic/lemon juice blend, the parsley, and the salt, and blend for a few seconds. Add some ice water(about 2-4 tablespoons) while blending and keep going until the texture is smooth and creamy. If you need to add more water, do so. If the tahini gets too loose, add more tahini. Check the seasoning and put in the refrigerator in a sealed container until needed.
The tahini sauce will last for 5 days in the refrigerator but can’t be frozen.
Use the flatbread as your base to build your kebab or Schwarma plate and dress with the tahini sauce. #ThisGirlLovesToEat
Now that I’ve gone to #2ADays with original recipes plus a little something extra, I thought the perfect way to start is with this breakfast to grab and go!
Make this twist on the McGriddle for an easy keto-friendly breakfast. pic.twitter.com/LjT71vfqvs
— Women’s Health (@WomensHealthMag) June 24, 2019
Next, find a video how-to on Epicurious.com.
Keith Schroeder of Cooking Light Magazine wrote a book, and received a James Beard Foundation Focus on Health Book Award, Mad Delicious – The Science of Making Healthy Food Taste Amazing!, in 2014 that doesn’t just talk about the what and how of cooking great meals, but also the why. This recipe is one that was featured in both his book and the magazine, and perfectly illustrates why guests at his table love every dish this Atlanta chef prepares!
If you replace the brown sugar with Sukrin Gold, this recipe can easily become a flavorful, Keto Friendly meal.
Put the parsley & cilantro stems into a gallon sized zip bag and, using a rolling pin or can of vegetables, bruise the stems by pushing down and rolling over the stems from outside the bag. Add the brown sugar (or brown sugar alternative), the white pepper, the fish and oyster sauces, and the garlic and combine. Add the chicken, zip the bag closed, and massage the marinade into the thighs. Refrigerate for 30 minutes.
While the chicken is marinating, prepare the dipping sauce.
In small saucepan, over medium heat, bring the vinegar, sugar and shallots to a boil. Simmer for another 10 minutes then remove from heat. Puree with an immersion blender (or in a blender).
Cool and then stir in the lime juice, fish sauce, chiles, garlic and white pepper.
After 30 minutes, removed the marinated chicken from the zip bag and discard the remaining marinade. Put the chicken thighs on metal skewers. Make sure your chicken is long and flat, you don’t want cubes with this style chicken.
Heat an oven safe (if cooking in your oven) grill pan, sprayed with Olive Oil cooking spray, over medium-high heat (or in a 300° oven).
Place the skewers on the hot grill and cook for 15 minutes. Flip the skewers over and cook another 15 minutes. You should be able to easily pull off a cooked piece of the chicken when it’s done. Remove the skewers from the heat, slide the chicken off of the skewers and place on one side of a platter to rest for 10 minutes.
On the other side of the patter, in rows, line up the carrots, cucumber, cilantro springs, and lime wedges. Serve with the dipping sauce.
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
Nutrition Information (Serving Size 1 oz):