This stir-fry is a classic in our family! We’ve made it for years. For our non-keto family members we add some spaghettini noodles towards the end but for those on a keto diet this is already a hardy dish, especially if you choose to add zucchini noodles!
It’s simple to prepare ahead of time for lunches or a later dinner.
- 1 tbsp + 1/2 tbsp sesame oil
- 1 tbsp olive oil
- 2 large chicken breasts, butterflied and chopped into chunks (~400g)
- 1/2 a large yellow or red pepper, julienned
- 1/2 a large green pepper, julienned
- 1 large carrot (or ~6 baby carrots) cut into thin strips
- 1/4 of a large white onion
- 2 cloves crushed garlic
- 1/2 tbsp + 1/2 tsp ginger, more as needed
- Pepper & salt to taste
- 3-4 tbsp of soy sauce
- 1/4 tsp chili pepper flakes
- 1/4 tsp xanthan gum
- 1 cup bean sprouts
- Optional: Add Zucchini noodles when you add the bean sprouts for an additional texture in the dish.
- Heat a large frying pan over medium heat.
- Add 1 tbsp of sesame oil and the olive oil.
- Add the ginger and your chicken.
- Partially cook your chicken then remove it from the pan and set-aside in a bowl.
- Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
- Once the vegetables are tender, add your garlic.
- Add your chicken back to the pan and cook through.
- Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
- Stir often and continue to Sauté until the bean sprouts are wilted.
- Remove from the heat and serve! Enjoy!
Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre
Guys, let’s be real today. I know I will not win any awards for the best photography skills with this post but honestly, it’s not easy to take a photo of something in a bowl, let me tell you. Especially when your Nikon camera of years decides to spontaneously call it quits and all you’re left with is your Iphone 7 camera which honestly probably has cocoa powder or something on the lens considering the amount of baking I do around it…but any-who, this recipe I promise tastes better than it looks. It’s super simple to make and makes an easy dessert for later. (I typically just make it in the morning and then leave it in the fridge until I’m ready to eat it for dessert in the evening). It’s the perfect small fix for any chocolate craving..
Continue reading “Keto Microwave Fudge Brownie for One”
I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this.
Continue reading “KETO BEEF STROGANOFF WITH NOODLES!”
Crunchy, sweet and salty..all in a single bite. This is how you satisfy all cravings at once.
Continue reading “Keto Macadamia Nut Clusters”
I am honestly so impressed with how SIMPLE these are to make yet how perfect they turn out every time! This recipe is ideal for 1-2 people. The donuts are not only tasty but they are very filling and full of protein and fibre to keep you full for hours!
Continue reading “The AMAZING 10min Keto Cinnamon Sugar Donuts”
Gluten-Free Apple Cinnamon Muffins: Serves 12
Delicious, sweet and soft, these muffins are super simple to make and are a perfect “healthier” dessert option!
Continue reading “EASY Gluten-Free Apple Cinnamon Muffins (Low-Carb Option!)”
Okay guys, let me be honest..I know ZERO about Starbucks. I went in yesterday and asked for a medium coffee and had to ask the cashier which size that was in the proper “Starbucks terms”. (Sad I know)
BUT there is one thing I do know about Starbucks and that’s that they offer wonderful sous vide egg bites as a new low-carb breakfast option! I had seen them all over Instagram so given the chance and me being someone who eats under 50 NET carbs a day, I was excited to try them at 9g of carbs per serving (2 egg bites).
I chose the bacon and gruyere option and they were delicious! From that moment I KNEW I’d be re-creating them at home. Thus, this recipe was born.
I read the ingredients in the original egg bites and estimated some amounts, then altered them slightly to fit what I had in my kitchen.
I’m also an extremely lazy, I-need-food-now kind of person so I wasn’t planning on doing any sous vide-ing of eggs. But I still wanted that soft velvety texture. Thus, I chose to use a simple water bath as that was pretty easy to put together. I then decided to microwave the eggs because who says you need any special equipment to make a delicious breakfast?
AND, GUESS WHAT? It worked! Granted they are slightly different than the Starbucks egg bites, but they are definitely delicious in their own way and look super cute on the breakfast table(because obviously that’s a quality you look for in food..lol).
Pair it with a cup of bullet-proof coffee with homemade whip cream and you have a Starbuck’s breakfast fit for any basic keto-er.
Here’s how to make them:
Serves 1 (2 egg bites):
- 2 eggs
- 1/4 cup(63g) 2% cottage cheese
- 2 tbsp(15g) cheddar cheese
- 1/2 slice(10g) provolone**
- 1 tsp(5g) butter
- 1/8 tsp salt
- 1/8 tsp pepper
- 1-2 slices bacon
- 1/2 slice provolone
**Or sub all cheese with Gruyere or any cheeses you’d like! This is just what I had on hand.
- Find a loaf pan or dish that will fit 2 small ramekins or cups. Set them inside the dish.
- Grease the ramekins with oil.
- Blend all base ingredients in a food processor until smooth (it’s fine if there are small flecks of cheese).
- Cook a slice of bacon until crispy, drain on paper towel, set aside.
- Pour the egg mixture through a fine colander or sieve into each greased ramekin, evenly distributing the mixture. (If there is left over cheese bits after, just scoop them evenly into each ramekin as well, the sieve just helps remove any air bubbles).
- Optional: Break the bacon slice in half, reserve the other half and sprinkle small bits of it into each ramekin over the egg mixture.
- Boil a cup of water and pour it into the dish surrounding the ramekins and cover the entire thing with saran wrap.
- Microwave for 4mins 30s, let it sit in the microwave for 2 mins afterwards, with the door shut to finish setting. (Microwaves can vary so add more or less time depending on how cooked you’d like your eggs. Mine were quite soft and smooth after this amount of time).
- Remove from the microwave and using tongs or mitts, remove the ramekins from the water bath and let cool for a few minutes before using a knife to gently remove the egg bites from the ramekin, turning them upside-down onto a plate.
- Top each egg bite with a bit of cheese (I used provolone) and a small piece of bacon.
Nutrition for 2 egg bites w/o topping: 22.6F/3C/25P (315cals)
Nutrition for 2 egg bites w/ topping: 34F/3C/31P (442cals)
I don’t know about you, but anything with “Salted Caramel” in the title immediately draws me in.. same goes for anything with “chocolate” in the title. So when you combine the two in a mini muffin tin… You most-definitely end up with heaven in a cup.
This recipe is super easy!
Each chocolate is high in fibre, low in carbs and down-right delicious.
Here’s how I made them:
*Alternatively you can try using a very dark chocolate OR unsweetened chocolate melted and sweetened with a sweeter OR combine: 1/4 cup melted Coconut Oil, 1/4 cup Cocoa Powder, 2-3 tbsp sweetener of choice & 1/2 tablespoon Vanilla Extract
- Combine all ingredients in a small pot
- Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
- Remove from heat and pour into a measuring cup.
- Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
- Lightly grease a mini muffin tin with coconut oil and spoon the chocolate mixture evenly into the bottom of each one (DO NOT drag it up the sides, I learned the hard way, lol) (I made 7).
- Freeze for 5-10min.
- Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
- Sprinkle a small pinch of sea salt on each one. (optional)
- Freeze for at least 3 hours or longer. (Longer is ideal so they don’t split apart!)
- Pop the cups out with a knife and enjoy!
- Store them in the freezer in an air-tight container!
My Camera: http://amzn.to/2C2Cw4H
The Nutrition scale I use: http://amzn.to/2C1xCoA
*Disclaimer*: I may receive a small commission if you choose to purchase an item from one of these links.
Nutrition per cup(1/7th): 79 Calories, 7.5F/2.9C(NET)/1.5P & 2.9g fibre
- 1/4 cup(60g) cream cheese
- 1 tsp 14% sour cream
- 2 tsp fresh lemon juice
- zest from 1/2 a large lemon
- 1/2 cup+2 tbsp(77g) Almond Flour
- 2 tsp Truvia
- 1 tbsp Splenda (or to taste)
- 1/4 tsp vanilla extract
- 1/16 tsp salt
- Combine all base ingredients until a thick dough forms.
- Freeze the dough for 5-7min.
- Mix your coconut and sweetener on a small plate or bowl.
- Remove the dough from the freezer and roll it into 10 small balls.
- Coat each ball gently in coconut until fully covered.
- Place back on a plate and freeze for 30min-1 hour.
- Enjoy immediately or store in the fridge or freezer (depending on the texture you prefer) in an air-tight container!
Nutrition per ball: 7F/1.4C(NET)/2P & 1g fibre
My Camera: http://amzn.to/2C2Cw4H
The Nutrition scale I use: http://amzn.to/2C1xCoA