Chinese Greens & Noodles
I’ve talked about my love for Shirataki noodles a lot on my Instagram feed recently, so I thought it was about time I posted another recipe! Shirataki noodles are made of yam or tofu and have no calories. Yep. I know. I defies logic. They’re wheat-free (gluten-free) and low carb, so they make a great alternative to pasta. The noodles themselves don’t have a lot of flavour, but they will take on the flavour of whatever sauce you pair them with. Here, I made a very quick and simple Asian-style sauce. Chinese five spice is one of my favourites! This recipe is super simple to whip up on a weeknight when you’re tired and haven’t planned anything for supper. I usually keep some shirataki noodles in the fridges for this purpose. Use whatever veggies you have: kale, bell peppers, mushrooms, spinach, broccoli… any and all could work!
- 2 packs extra lean ground turkey/chicken
- 2 handfuls green beans
- 1 large pack bok choy
- 1 yellow onion
- 1 clove garlic
- 3 packs Shirataki noodles
- 2 tbsp sriracha hot sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp Chinese five spice
- optional: 1-2 tbsp tahini (to make it creamy)
- Finely chop garlic and onions. Cut beans and bok choy into bite sized pieces.
- Heat wok to medium heat, then add garlic and onions. Sauté until golden brown, then add ground turkey. Stir with a wooden spoon to break up the pieces.
- When the meat is nearly cooked through, add beans and bok choy. Cover to allow the vegetables to steam and cook until tender (less than 5 minutes!).
- While this is cooking, combine sriracha, oyster sauce, soy sauce, Chinese five spice and tahini in a small blender to make the sauce. Add sauce and shirataki noodles and stir until heated through. Serve immediately.
Chicken & Broccoli Bake
This is a simple recipe that works for a busy weeknight. All ingredients can be purchased at Costco (and there’s only 4)!
- 6-8 bone-in skinless chicken breasts or boneless thighs
- bocconcini cheese
Place the chicken breasts in a baking dish. Wash and chop up broccoli (or if you’re really lazy, buy the bagged, pre-cut broccoli from Costco like I did!), then toss it with pesto. The amount you use depends on your own tastes. I used about 1/3 cup for about 3 cups of chopped broccoli. Then place the broccoli over the chicken. Slice some bocconcini cheese (or whatever cheese you like but this one is great because it’s pretty mild and the pesto is already very salty) and arrange over the broccoli/chicken. Bake at 350F for 1 hour. Yum!
I use my oven A LOT. I recently got the Instant Pot and I haven’t fallen in love with it yet because I find it a little complicated. But everyone is raving about it and I’m hoping I get the hang of things. For now I still love using my oven or steam oven. It’s just easy to throw everything in a baking dish and bake it all at the same time. Week night suppers don’t have to be complicated!
LCHF Lemon Squares
- 3/4 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 2 tbsp butter
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 egg
- 1 tbsp Swerve
- 2 tsp lemon juice
- 3 eggs and 1 egg yolk
- 1 tsp vanilla
- 3/4 cup lemon juice
- 2 tbsp freshly grated lemon zest
- 3-4 tbsp Swerve (depending how sweet you want it)
- 3 tbsp coconut flour
- Preheat over to 350F.
- Place all crust ingredients into a food processor and pulse until combined.
- Place crust dough into a greased 9″x9″ baking pan and use your fingers to squish it down. Then bake for 10 minutes.
- Meanwhile, whisk the filling ingredients in a medium sized bowl.
- Pour filling over the crust and bake for another 20 minutes. Chill in the fridge for 20 minutes.
- Sprinkle with powdered Swerve if you want to make it pretty 🙂
Almond Crusted Baked Salmon
- Salmon filets (6-8 portions)
- 1 cup ground almonds (I dry-roasted mine first)
- 1/2 cup egg white wash
- salt & pepper to taste
- other herbs optional to your taste (dill, parsley, cilantro)
- Rinse your salmon and cut it into individual sized portions. I buy family-pack organic salmon and ask them to cut it at the store for me. This usually gives between 6-8 portions.
- Place egg white in a shallow bowl (this is your egg white), and almond meal in a separate shallow bowl.
- Run the salmon through the egg whites to coat the filet, then press the salmon in the almond meal to coat it again.
- Place coated salmon filets on a baking sheet lined with parchment paper (this is the easiest way to avoid a messy baking sheet!). Bake at 380-400F for 13-16 minutes depending on the thickness of your filets or until just cooked through.
- Et voila! How easy was that?! Serve with a side of steamed greens, over salad, with quinoa… whatever you fancy.
Easy LCHF Fettucine Alfredo
- Shirataki noodles, NuPasta, Miracle Noodles (or zucchini noodles)
- 1 cup 18% or 35% cream
- 1/3 cup parmesan cheese
- 1/3 cup plain Greek yoghurt (sour cream would work too)
- 1 tsp garlic powder
- 4 oz cream cheese or goat cheese
- Salt & pepper to taste
- 1-2 tbsp butter
- Vegetables of choice
- Rinse the shirataki noodles to remove the fishy smell then let air dry for 10 minutes in a colander.
- Meanwhile, add butter to sauté pan on medium heat. Toss in whatever vegetables you’re using (I like cremini mushrooms, broccoli and zucchini).
- Make an open area in the middle of your sauté pan and add the remaining ingredients for the sauce.
- Mix together until melted and vegetables are cooked.
- Throw in shirataki noodles and toss to combine. It’s done when the shirataki noodles are warm (they don’t really need to “cook” per se).
Dr. High’s Green Keto Waffles
- 4oz cream cheese,
- 4 eggs,
- 1 handful baby spinach,
- 1/2 cup chopped cauliflower (raw or steamed),
- 1 tsp baking powder,
- 1/3 cup almond flour,
- 1 tsp vanilla,
- sprinkle of cinnamon,
- 1 tbsp swerve
- 1 tbsp melted butter
- Blend in blender or use hand mixer.
- Pour into waffle maker and cook until golden (about 4-5 minutes in mine).
- Top with nut/seed butter, plain Greek yoghurt, 35% whipping cream with strawberries, or mashed avocado for a more savoury taste. Also great with bacon!
Ground Beef with Buttery Cabbage
- 1 package ground beef
- 1 clove garlic
- 1 small yellow onion
- 2 tbsp butter +/- 1 tbsp avocado oil
- 1 small head of cabbage
- optional: mushrooms, zucchini, other veg
- 2-3 tbsp soy sauce
- Chop garlic and onions, then sautéed in 1 tbsp butter or avocado oil.
- Add ground beef, cook through but don't overcook! Remove from heat.
- In same large saucepan, melt 2 tbsp butter. Add chopped cabbage and other veg. Cook until tender on low heat.
- Add beef to cabbage, then add soy sauce and stir.