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Baked Salsa Chicken with Restaurant Style Salsa

May 17, 2022RecipesWrite a comment

I wanted something different for dinner, I really enjoy ‘Tex-Mex’ food so this recipe seemed perfect. The combination of flavours was wonderful, the spices blended together to create a lovely sweet and smokey flavour with a kick of spice. The real winner however was the salsa recipe , they really weren’t exaggerating when they said it was restaurant style salsa. Trust me, once you make this version, you’ll never buy store bought again! It had a great authentic flavour and was so quick and easy to make. Just chuck it all together in a food processor, give it a light whizz, and voila it’s done! This is such a quick and easy recipe, especially for those nights you want something that isn’t complex and doesn’t take too long to cook. I loved everything about this meal, and its definitely a firm family favourite! Try it for yourself and enjoy!!

Prep time: 10 mins | Cook time: 35 mins | Servings: 4

Ingredients

4 chicken breasts
1 tsp garlic salt
½ tsp chili powder
½ tsp cumin
1 ½ cups salsa (see ingredients below)
1 cup shredded pepper jack cheese (I used a lactose-free cheddar cheese)
1 tbsp fresh coriander, chopped

Ingredients for Salsa

1 tin chopped tomatoes
2 tsps diced jar jalapeno
1/2 large onion, chopped
1 clove garlic
2 tsps lime juice
1 tsp cumin
1/2 tsp salt
1/2 cup fresh coriander, optional

Method

Preheat oven to 375 degrees.
Pound the chicken breasts to an even thickness.
Season the chicken with the garlic salt, chili powder, and cumin. Set aside.

To make the salsa, add all the ingredients to a food processor. Blend until smooth.
Taste the salsa, and adjust the seasonings to your liking. Add additional lime juice, or jalapeños as desired. Note the longer it sits the spicier it will become.

Pour ½ cup of salsa in the bottom of a baking dish and spread to coat the bottom.
Place the chicken on top of the salsa.
Pour the remaining salsa over the top of the chicken.
Bake for around 30 minutes or until the chicken is cooked.
Remove from the oven and sprinkle the top of the chicken with cheese. Return to the oven for 3-4 minutes to melt the cheese.

Sprinkle with coriander before serving.
Serve & enjoy!! I had mine with a side of cauliflower rice, broccoli and green beans!

Keto Coffee Cake

May 16, 2022Recipes1 Comment

Recently I’ve enjoyed going out for coffee, and of course that means getting a cake to go with it, unfortunately the free-from options are pretty dire! They’re either hard to come by, or just plain and boring, who wants that when everyone else gets to enjoy a scrumptious looking cake? Not me. I took it upon myself to research cake recipes with the sole purpose of being paired with a good cup of coffee, and I found this recipe, coffee and cake for breakfast you can’t go wrong!

This cake is everything I hoped it would be, almost a bakery-esque quality. It has a wonderful texture, fluffy and light inside, with a great crunch on top from the nut crumble. I didn’t have a round tube pan like the original recipe suggested, so I just used a normal cake tin. Not everyone in my family likes walnuts, so I compromised and used a mixture of almonds and hazelnuts instead. It was simple to make and the recipe was easy to follow, it at first seemed odd to mix water in at the end, but this helped the consistency of the batter massively. I just used a hand mixer until it was all blended together. I’ll be making this one again, try it and enjoy!!!!!!

Prep time: 20 mins | Cook time: 55 mins | Servings: 20

Ingredients

¾ cup chopped walnuts (not everyone in my family like walnuts, so I used flaked almonds with a few chopped hazelnuts)
⅓ cup swerve Brown
1 tbsp cinnamon
2 ¾ cup almond flour
6 tbsp coconut flour
6 tbsp whey protein powder (or egg white protein powder)
1 tbsp baking powder (I used a gluten-free baking powder)
½ tsp salt
¾ cup butter, softened (I used a lactose-free butter)
¾ cup Swerve Sweetener (I used erythritol)
6 large eggs, at room temperature
1 tbsp vanilla extract
¾ to 1 cup water

Method

Preheat the oven to 350F (177C/157C fan-assisted) and grease a 9-inch pan well (I used a large round, heavy cake tin). Line the bottom with grease-proof paper.
In a bowl, mix together the walnuts (I used a mixture of almonds and hazelnuts), swerve Brown, and cinnamon. Then, set aside.
In another bowl, mix together the almond flour, coconut flour, protein powder, baking powder, and salt.

Next in a separate bowl, beat the butter with the swerve (I used erythritol) until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, once this is done, add the vanilla extract and whisk until fully incorporated.
To the egg mixture, fold in the flour mixture and mix until well combined.

Then whisk in ¾ cup of the water. If the batter is quite thick, add additional water as necessary. The batter should scoopable and spreadable but not quite pourable.

Spread about half the batter into the prepared pan, and sprinkle with half of the nut mixture.
Spread the remaining batter in the pan and sprinkle with the remaining nut mixutre.
Bake for around 45 to 55 minutes, or until golden brown and just firm to the touch. (A toothpick / knife inserted in the centre should come out clean).

Remove and let cool in the pan.
Once cooled, slice, serve and enjoy!

Dairy Free gluten-free keto lactose-free

Keto Meatloaf

May 12, 2022Recipes1 Comment

I like Keto meatloaf but decided I wanted it lighter so amended this recipe by using turkey mince. It was tender and the Italian flavour was wonderful. I criss-crossed bacon strips across the top and the sides which helped with both flavour and tenderness. I had meatloaf with broccoli and salad but I was so eager to eat it, I forgot to take the final photo! I also had it in a Keto roll with mayo for lunch the next day…and the day after, sliced thinly and piled onto the roll. Try it and enjoy!

Prep time: 10 mins | Cook time: 1 hour| Servings: 12 slices (3/4 inch thick)

Ingredients:

1/2 cup Almond Flour
1/2 large onion, diced
8 cloves garlic, minced
3 oz tomato paste
2 tbsp worcestershire sauce
2 large eggs
1 tbsp Italian seasoning
2 tsp sea salt
1/2 tsp black pepper
2 lb mince beef (I used turkey mince instead)
1/2 cup sugar-free tomato sauce (optional)

Method:

Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, combine all ingredients except the mince and tomato sauce (if using).
Once combined, add the mince and mix until fully incorporated. Note: Avoid overmixing.

Next, transfer the mixture into an oven-proof dish and form into a loaf shape.
Note: I layered the top of my meatloaf with slices of bacon.
Bake for around 30 minutes.
Next, if using spread the tomato sauce on top of the meatloaf.

Return to the oven and bake for 25-45 more minutes, or until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.)
Once cooked, allow to rest for 10 minutes before slicing.
Cut carefully into slices using a serrated bread knife.

gluten-free keto lactose-free low-carb

Keto Pie Crust

May 12, 2022RecipesWrite a comment

I made this a couple weeks ago when the weather was cold and grey. I fancied something comforting like a chicken pie. I’ve tried a few pie crust recipes but I saw this recipe and was keen to try it. The pie crust was very simple and easy to make. The cheese gave the crust a delicious flavour, and the texture was exactly how you would want a pie to be! I think I will try this again, only using the crust as a base this time, and see if it withstands the ‘soggy bottom’ test. (Hopefully you have all seen or heard of the Great British Bake Off and understand my reference!!). Try it and enjoy!

Prep time: 10 mins | Cook time: 15 mins | Servings: 8

Ingredients:

3.5 ounces / 100g almond flour
4.5 ounces / 128g parmesan cheese, finely grated
2 ounces / 57g unsalted butter (I used lactose-free butter)
1 large egg

Method:

Preheat the oven to 170C/340F.
In a mixing bowl, add the almond flour and parmesan cheese, and mix.
Then, add the butter to the flour mixture and rub together, until there are no pieces of butter remaining.
Next, add the egg and mix until all the ingredients are combined.
Form the dough mixture into a ball.

Use the crust as a base or topping for your favourite savoury pie mix.
Roll the dough flat. If using as the base, press the crust into the base and up the sides of a 9.5in pie dish. Prick with a fork.
If using for the top crust, roll the dough flat, and place over the pie filling. Prick with a fork.
Note: I made a savoury filling of cream, chicken, mushrooms, and half a small leek, thickened with Xantham gum.

Bake for around 10-14 minutes, until the crust is cooked through, and golden.
Serve and enjoy!!

Gluten Free keto lactose-free low carb

Keto pulled pork

May 12, 2022RecipesWrite a comment

It’s nearly summer and I fancied something to suit the weather! I found this pulled pork recipe and BBQ sauce recipe. This is perfect BBQ food for when everyone’s around; its a crowd pleaser! The recipe is easy and clear to follow. The pork is tender and has a great kick of spice whilst still being a sweet and smokey flavour. The recipe makes plenty, there was only 3 of us so we had enough to last for lunch the next day. The recipe is versatile, the spices and seasonings can be adjusted to your liking, and the pork itself can be enjoyed in many ways. One family member had it in a salad, but I preferred a classic pulled pork sandwich! This is one of my favourites to date, and will definitely be making again! Try it and enjoy!!

Prep time: 15 mins | Cook time: 1 hour 5 mins | Servings: 10

Nutrition for BBQ sauce (1 serving= 2tbsps): Calories: 17 | Carbs: 3.2g | Fibre: 0.1g | Total Carbs: 3.1g

Ingredients for the pulled pork:

3-4 lb pork (I used 2 pork fillets, approx 1.2kg)
pinch of salt
pinch of pepper
2 tablespoon bacon grease (or any oil/butter you prefer) (I used a mixture of lactose-free butter and extra-virgin olive oil)
1 tbsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
¾ cup chicken stock
1 recipe of BBQ sauce (see below)

Ingredients for the BBQ sauce:

½ cup sugar-free ketchup
3 tablespoon Brown Sugar Swerve (I used 1 tbsp of erythritol)
1 tbsp apple cider vinegar
½ tbsp Worcestershire sauce
½ tbsp liquid smoke optional (I didn’t use this)
½ tsp garlic powder
½ tsp salt
¼ to ½ teaspoon chipotle powder

Method:

Pat the pork dry with kitchen roll, then dice into large chunks for faster cooking.
Sprinkle generously all over with salt and pepper.
Turn on the slow cooker, and heat the oil / butter. (I used the Ninja slow cooker programme)
Once melted and hot, add half the pork chunks and brown on all sides.

Place all the pork back in the pot and sprinkle with the chili powder, cumin, and garlic.
Pour in the chicken stock and seal the lid.
Set the slow cooker to manual high for 45 minutes.
Whilst the pork is cooking, make your BBQ sauce.
In a bowl, combine all the BBQ sauce ingredients, and whisk together until the sugar is dissolved. (I put all the ingredients in my Oxo dressing shaker, and shook well)
Once the pork is cooked, allow the pressure to release naturally for another 15 to 20 minutes.
Transfer the pork to a large bowl and shred with two forks.