Chicken Curry

     I wanted to repay a friend for a favor, his currency demands came in the form of Chicken Curry.  I am not a "seasoned" Curry cook, but I was excited to give something new a try.  So off I went, and so glad I took the plunge.  This is absolutely fabulous, if you want to make it keto, just omit the Garbanzo Beans.  Each cup is 308 calories, 13g carbs, 1g fiber, 12g net carbs, 35g protein and 12g fat.  Garnish as desired, but I loved loved loved serving mine over a bed of baby Spinach Leaves, topped with roasted Carrots and Greek Yogurt.  Hopefully more people will be doing things for me in the near future so I can create something amazing again!

Ingredients for nine cup servings~
1 Tablespoon Olive Oil
1 small chopped Onion
1 Tablespoon chopped Garlic
Dash Cayenne
2 Tablespoons Curry Powder (adjust to taste)
1 Tablespoon Tumeric
2 pounds diced Chicken Breast
1 can drained Garbanzo Beans
1 can full fat Coconut Milk
1 can Petite Diced Tomatoes
Salt to taste

     Heat Oil in skillet, add Onion, Garlic, Cayenne, Curry and Tumeric til Onions are golden brown.  Add Chicken til cooked thru, then stir in remaining ingredients til well incorporated.  Feel free to simmer down juices if you want a thicker Curry.  Garnish as desired.  Enjoy  :)

Fall Harvest Soup

     Sometimes I stumble backwards on the craziest things.  Such was the case today.  I had some left over Eggplant, Butternut Squash and a Zucchini, and was feeling a burning desire to use it all up.  When ever I have a bunch of lingering ingredients, there is really no choice but to make soup, and soup I did.  Follow along and see how I turned these Fall friendly vegetables into a delightful dish of delish.  :)

Ingredients~
1 pound 85% lean ground Beef (sub with favorite meat)
1 small diced Onion
1 Tablespoon chopped Garlic
Dash Cayenne
1 powdered Ranch Packet
1 chopped Zucchini
1 small diced and peeled Eggplant
1 small diced, seeded and peeled Butternut Squash
Olive Oil (enough to coat vegetables)
Salt, to taste
Pepper, to taste
1 can drained Black Beans
2 15oz cans crushed Tomatoes (sub with one large can)
Shredded Cheese for garnish, if desired
5% Fage Yogurt for garnish, if desired (sub with Sour Cream)
Diced Green Onion for garnish, if desired

     Add Beef, Onion, Garlic, and Cayenne to pot to brown, drain excess fat, stir in Ranch Packet.  Meanwhile, toss Zucchini, Eggplant and Squash with enough Oil to coat, spread on a foil lined sheet, season with Salt and Pepper, bake at 425 for 40 minutes, stirring half way thru.  When veggies have finished roasting, stir into meat along with Beans and Tomato Sauce til well incorporated.  Serve with desired garnishments such as Cheese, Yogurt and Green Onions.  Enjoy  :)

Apple Cake

     Most people would say the best time for Apples is Fall, but what do "they" know...I think the best time is anytime you can get your hands on a Fuji.  This simple Apple Cake whips together in a breeze, and is so filled with beauty (...and Apples).  Each of the six pieces are only 217 calories, 24g carbs, 2.8g fiber, 16g sugar alcohol, 5.2g net carbs, 5.3g protein and  18.2g fat, macros do not include topping.  So the next time you are in the mood to impress all your friends with your creativity, give this a try regardless the season.  :)

Ingredients for six servings~
1/4 cup/4 Tablespoons Butter, softened to room temperature
1/2 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout
1 Extra Large Egg, room temperature
8oz Fuji Apple (sub with favorite), cut in half~grind 4oz into Applesauce and finely slice the other 4oz
1 cup Almond Flour
1 heaping teaspoon Baking Powder
Heavy dash Cinnamon
Dash Vanilla

     Beat Butter and Monk Fruit til well blended, beat in Egg, add in 4oz Applesauce til thoroughly combined, then incorporate the Almond Flour.  Lastly add in Baking Powder, Cinnamon and Vanilla.  Spray the inside of a 8'' Spring Form pan and cover the bottom with parchment paper, pour in batter and arrange the Apple slices around perimeter, bake at 350 for 40 minutes or til middle is set.  Garnish with desired toppings.  Enjoy  :)

Keto Pumpkin Mug Cake

     Who cares what's in the center of a Tootsie Roll Pop when you have this to focus on.  Anna at baconbutterbourbon.com (IG @baconbutterbourbon) is a Goddess of creations, this is a spin off of her masterpiece.  This entire decadence was 421 calories, 48.3g carbs, 6.6g fiber, 39g sugar alcohol, 2.7g net carbs, 11g protein and 38g fat.  The hardest part will be deciding if to share, or not to share, ...that is the question ...but is it really a question ...really!?

Ingredients for one (...or two) servings~
1 Tablespoon Butter, softened to room temperature
2 Tablespoons Swerve Brown Sugar, plus extra for garnish
1 Extra Large Egg, room temperature
2 Tablespoons Pumpkin
1 Tablespoon Almond Flour
1/2 teaspoon Baking Powder
Dash Pumpkin Spice, sub with Cinnamon
Dash Vanilla
- - - - - - - - - - - -
1oz/2 Tablespoons Cream Cheese, softened to room temperature
1 teaspoon Butter, softened to room temperature
1 Tablespoon Swerve Confectioners Erythritol
- - - - - - - - - - - -
1 Tablespoon (30 Chips) Lily's Semi-Sweet Chocolate Chips, sub with Dark or Milk Chocolate

     Add first set of ingredients to bowl, beat with mixer til well combined, pour into greased ramekin, or I used a 2 cup Rubbermaid container coated with cooking spray.  Microwave for 80-90 seconds, let cool, cut top inner square/circle gently, making sure not to cut all the way thru to the bottom, remove most of cake except for a top thin layer.  Meanwhile, mix second set of ingredients til smooth, add to well in cake and replace the lid on top.  Chill to set if middle is soft.  Lastly, melt chocolate in microwave in baggie, snip the corner and drizzle over cake, garnish with extra Swerve Brown Sugar if desired.  Enjoy  :)

Pumpkin Chaffle

     Chaffle=Cheese + Waffle.  You don't have to be a math whiz to understand and appreciate this equation.  These are all the craze right now, so get your mini waffle maker before they are gone gone gone...just like the Popeye's Chicken Sandwich.  There are so many versions of the new phenomenon, the options are only limited by your imagination.  Try my Pumpkin Chaffle and see if you love this stack of deliciousness.  Each Chaffle is only 110 calories, 6.5 carbs, .5g fiber, 5g sugar alcohol, 1net carb, 9.6g protein, and 6.9g fat, (macros don't include toppings).  Top as desired and enjoy for Fall, or all year round!

Ingredients for a 5 stack of Pumpkin Chaffles~
2 Extra Large Eggs~room temperature
1/4 cup Pumpkin
1 Tablespoon Almond Flour
2 Tablespoons Lakanto Monk Fruit~use code Paige20 at checkout for discount
2 teaspoons Pumpkin Spice (sub with Cinnamon)
Dash Vanilla
3/4 cup shredded Mozzarella
1/4 cup shredded Cheddar (sub with Mozzarella)

     Add ingredients to bowl and stir til well blended.  After heating appropriately, spray mini waffle maker with cooking spray and add 1/4 cup batter to griddle, close the lid for 4 minutes til finished cooking, remove and repeat 4 more times.  Garnish as desired.  Enjoy  :)

Keto Pumpkin Muffins

     These Keto Pumpkin Muffins are not just for Fall, once you add Chocolate Chips any day of the year is full game.  Each of these 9 muffins are only 197 calories, 22g carbs, 5.2g fiber, 13.3g sugar alcohol, 3.5g net carbs, 5.2g protein and 16.3g fat.  Have them for breakfast, a snack or dessert, ...just make sure you have them.  :)

Ingredients for 9 Muffins~
1/4 cup/4 Tablespoon Butter, softened to room temperature
1/2 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
2 Extra Large Egg, room temperature
1/2 cup Pumpkin
1 cup Almond Flour
1 teaspoon Baking Powder
Dash Pumpkin Pie Spice
Dash Vanilla
1/2 cup Lily's Chocolate Chips, use favorite flavor

     Add all ingredients except Chips to bowl, beat with mixer til well blended, then stir in Chips.  Drop by 1/4 cup in silpat lined muffin tin, bake at 350 for 22-25 minutes or til set.  Enjoy  :)

Eggplant Pizza Medallions

     Pizza much!?  You've heard of Cauliflower Crust, Fat Head Dough, and now Eggplant Medallions.  These are so easy, you will be singing Mama Mia in no time at all.  If Eggplant isn't yo' thang', try Zucchini instead.  Not matter, just give this fun one a try!

Ingredients for Medallions~
Eggplant
Salt
Olive Oil
Pasta Sauce
Cheese
Desired Toppings

     Trim ends off Eggplant, slice into evenly thick slices, approximately 3/4 inch, salt each side, rest on paper towels 30 minutes, wipe off excess salt and rub both sides with Olive Oil, bake at 375 for 25 minutes.  Add Sauce, Cheese and desired toppings, return to oven 5 more minutes or til Cheese has melted.  Enjoy  :)