Add chicken to slow cooker and grate 1 inch knob of ginger over the top.
Add all dry spices into the slow cooker and mix well.
Add canned diced tomatoes and tomato paste into slow cooker, then mix well again.
Lastly, add 1/2 cup coconut milk and mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
Once the slow cooker is done, add the remaining coconut milk, heavy cream, and guar gum and mix thoroughly into the chicken. It should help the curry thicken well; serve over cauliflower rice or vegetable of your choice.
This makes a total of 5 servings of Slow Cooker Keto Chicken Tikka Masala. Each serving comes out to be 493 Calories, 41.2g Fats, 5.8g Net Carbs, and 26g Protein.
2-3 Tbsp olive oil (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
Add the minced garlic in with the onions, and sauté together one more minute
Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
Tender and juicy meatballs spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so.much.cheese. All in one skillet!
500g beef mince
500g pork mince (or use extra beef mince)
1 egg, lightly whisked
½ cup almond flour (or ⅓ cup breadcrumbs if not following low carb)
150g semi-dried tomatoes, drained and oil reserved
½ cup grated Parmesan cheese
4 cloves garlic, crushed
4 table spoons tomato paste
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped basil
1 tablespoon oil
Salt to taste (about 1 tablespoon) and pepper
reserved Sun Dried Tomato oil
2x 420g jars tomato pasta sauce (or tomato soup)
180g large bocconcini balls (6 large balls the size of golf balls), sliced
Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.
Serving size: per serve (2 large meatballs + sauce and cheese) Calories: 496 Fat: 27.8g Carbohydrates: 13.6g Fiber: 1g Protein: 44.8g Net Carbs: 12.6g