Baked avocado egg rolls

Source: Glow by PopSugar

Ingredients

For the avocado egg rolls:

  • 1/2 lime, juiced
  • 1 1/2 ripe avocados, diced
  • 2 tablespoons red onions, diced
  • 1 tablespoon sun-dried tomatoes, diced
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1 tablespoon cilantro, chopped
  • 1 egg
  • 4 sheets frozen phyllo dough, thawed
  • Olive oil spray

For the cashew dipping sauce:

  • 1/4 cup raw cashews
  • 1/4 cup plus 2 tablespoons water, divided
  • 2 tablespoons low sugar rice wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon olive oil
  • 2 tablespoons cilantro leaves
  • Pinch of salt
  • 1″ ginger, peeled and grated

Instructions

To make avocado egg rolls: Add lime juice to a medium sized bowl. Add diced avocado and stir gently until avocado is covered in lime juice to prevent from browning. Add in red onion, sun-dried tomatoes, garlic, salt, and cilantro to the bowl and stir until well combined. Set aside.

Add egg to a small bowl and whisk until scrambled. Set aside.

On a dry, clean surface, set out 4 sheets of room temperature phyllo dough and cut into quarters. Leave 1 set of phyllo dough in the center of your cutting board. Add approximately 1/3 of the avocado mixture to the dough a little right of the center. Wrap the dough like you would an egg roll and use the egg wash with a brush to seal the dough together. Keep going until you have a tightly wrapped log. Use the egg wash to fold the open ends of the egg roll together, like you’re wrapping a package. Fold two sides in and then fold the top and bottom triangles down. Repeat two more times with the remaining avocado mixture.

Heat a nonstick skillet to medium heat and spray each egg roll all over with olive oil spray. Add egg rolls to pan and cool for 3 minutes on all 4 sides until golden brown. Remove from heat and let cool for 5 minutes.

To make cashew dipping sauce: Add cashews to 1/4 cup of water and set aside to hydrate for at least 30 minutes.

Once soaked, strain cashews and add to a food processor. Add rice wine vinegar, 2 tablespoons of water, lime juice, olive oil, cilantro, salt, and ginger. Pulse until smooth.

Slice egg rolls in half diagonally and serve with dipping sauce.

Nutrition Information

  • Serving: 6
  • Total Calories: 103.6 cal per egg roll

Chicken Tikka Masala

(Source) Pair this with cauliflower rice?

Ingredients

  • 2 1/2 lbs. Boneless skinless chicken breast
  • 2 tbsp. Olive Oil
  • 2 tsp. Onion Powder
  • 3 cloves Garlic, minced
  • 1 inch Ginger Root, grated
  • 3 tbsp. Tomato Paste
  • 5 tsp. Garam Masala
  • 2 tsp. Smoked Paprika
  • 4 tsp. Kosher Salt
  • 10 oz. can Diced Tomatoes
  • 1 cup Heavy Cream
  • 1 cup Coconut Milk (from the carton)
  • Fresh Cilantro, chopped (for topping)
  • 1 tsp. Guar Gum

Instructions

  1. Add chicken to slow cooker and grate 1 inch knob of ginger over the top.
  2. Add all dry spices into the slow cooker and mix well.
  3. Add canned diced tomatoes and tomato paste into slow cooker, then mix well again.
  4. Lastly, add 1/2 cup coconut milk and mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
  5. 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.