Low Carb Cashew Chicken

I love flavor and this particularly recipe makes me feel like I am eating something luscious! I fix this as a low carb meal and once all the ingredients are prepared it is quick to toss together. It is easily adaptable to specialized allergy diets as well since it is always dairy and gluten free.

Ingredients

1 tsp minced ginger

1 T rice wine vinegar

2 T braggs liquid aminos

1/2 T chili garlic sauce

1 T minced garlic

1 T coconut oil

1/2 C raw cashews

1 T sesame oil

1 lb boneless, skinless chicken thighs, cut in bite-sized pieces

1 bell pepper, cored, sliced

1 medium onion, sliced

2 T chopped cilantro

salt and pepper to taste

The How To's

First, Prepare all your ingredients.

Then make your sauce: Combine ginger, white wine vinegar, liquid aminos, garlic sauce and garlic in a small bowl. Stir to combine and set aside.

Heat coconut oil in a pan over medium heat. Add cashews and stir occasionally until lightly toasted. Set aside.  Add sesame oil to your pan and once pan is hot again, add chicken. Cook till no longer pink. Add peppers and onions and cook till tender. Add sauce. Toss and allow to heat through. Remove from heat, add cilantro and cashews and toss. It is ready to serve or divide into portions for meals. This makes enough for 2 nice-sized keto-dinners or four normal portions served with rice.

Low Carb Korean-Style Meatballs

Ingredients

1 lb 75/15 grass-fed ground beef
1 oz pork rinds, finely ground
4 cloves minced garlic
1 T chili garlic sauce
1/4 cup Braggs Liquid Aminos
1 Tsp rice wine vinegar
1 T ginger
1 egg, slightly beaten egg
1 T swerve(I do less of this, but korean bulgogi is typically sweeter than I like)
1 T coconut oil

The How To's

Mix all ingredients listed above but the coconut oil together well and form 1" meatballs. If  you are using a leaner grind of hamburger, feel free to add a Tablespoon of sesame oil or coconut oil to the meat mixture.

Heat coconut oil in a pan and brown meatballs until no longer pink in the middle. Serve or refrigerate immediately. I eat these plain but if serving the family you could make a pot of rice for them.

Instant Pot Chili Mac

This recipe is allergy-friendly. You can use gluten free pasta, switch out the nutritional yeast and dairy free parmesan for grated sharp cheddar... I usually increase the seasonings just a bit, but this version has nice flavor and you can leave out the cayenne if you don't like spicy foods. 

Ingredients

• 1 lb hamburger(see frozen instructions if you forgot to thaw it)
• 1 chopped onion
• 1 T chili powder
• 1 tsp cayenne
• 1 tsp garlic powder
• 1 tsp cumin
• 2 tsp oregano
• 2 tsp salt
• 1 28oz can diced tomatoes(fire roasted tastes great, do not drain
• 1 can pinto beans(or black beans(also corn is good) rinse, drain
• 2 cups beef broth(water works if you don't have broth)
• 1 lb box of pasta
• 1/4 cup nutritional yeast

Instructions

1. Press saute on the instant pot and allow to heat about 3 minutes.
2. Add oil and allow to get hot. Add ground beef and onion and using a chopper crumble meat as it cooks.
3. Cook until no pink is left. Do Not Drain.
4. Add seasonings
5. Add dry macaroni. DO NOT STIR
6. Pour in broth, water and diced tomatoes. Make sure pasta is covered with liquid.
7. Place on the lid and turn to lock, cook manual high pressure for 4 minutes
8. When finished cooking, quick release all pressure.
9. Remove lid, stir in cheese and nutritional yeast and serve.

Frozen Instructions

1. Press saute on the instant pot and allow to heat about 3 minutes.
2. Add oil and allow to get hot. Add frozen block of ground beef and brown on bottom.
3. Flip meat and allow block to brown on second side.
4. Add seasonings
5. Add dry macaroni. DO NOT STIR
6. Pour in broth, water and diced tomatoes. Make sure pasta is covered with liquid.
7. Place on the lid and turn to lock, cook manual high pressure for 10 minutes
8. When finished cooking, quick release all pressure.
9. Remove lid, use chopper to chop hamburger, stir in cheese and nutritional yeast. Serve.