Cut sweet potatoes into French fries (about 3 inches long and ¼-inch thick), place in a large bowl and toss with oil, paprika, garlic powder, salt and pepper. Arrange sweet potatoes in a single layer on prepared baking sheet.
Roast for about 18 minutes, turning once, until lightly browned and tender.
Serves 4. Per 3-ounce serving: 131 calories, 2 g protein, 21 g carbohydrates, 5 g total fat, 2 g fiber, 155 mg sodium.
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 small white onion, diced
1 poblano pepper, seeded, stemmed and iced
1 medium carrot, peeled and diced
1 cup brown rice
2 cups gluten-free, allergy-friendly chicken broth, plus additional as needed.
1/4 cup strained crushed canned tomatoes
1 tbsp smoked paprika
1 tsp salt
Black pepper, to taste
Heat a large skillet over medium heat. Add oil and swirl to coat. Add bacon and cook, stirring occasionally, until fat is translucent and edges begin to crisp, about 2-3 minutes.
Add chicken and cook 5 minutes, stirring occasionally. Add onions, peppers and carrots and sauté until onions are slightly translucent, about 3 minutes. Add rice and sauté until lightly toasted, about 1 minute.
Stir in 2 cups broth, tomatoes, paprika and salt. Turn heat up to high and bring to a boil. Reduce heat to medium-low, cover and simmer 5 minutes. Uncover, increase heat to medium and simmer, stirring often, until rice is al dente and most liquid had been absorbed, about 10 minutes. If the liquid evaporates too quickly, add 1/2 cup broth.
Season with black pepper, to taste, and garnish with parsley, to serve.
Heat a large skillet over medium-high heat. Add oil and swirl to coat. Place chicken in the pan, sprinkle with salt, coriander, garlic powder and onion powder and sauté 5 minutes; it won’t be fully cooked through.
Stir squash and curry powder into the skillet. Add broth and bring to a boil. Reduce to medium-low, cover and simmer 10 minutes. Uncover, increase heat to medium and cook 5 minutes.
In a small bowl, whisk water and lemon juice with cornstarch until dissolved. Stir into chicken mixture and simmer until thickened to the consistency of velvety gravy.
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.