This is a recipe I found in the fast 800 recipe book which is great as it gives you options if you’re an intermittent faster to add carbs or leave them out . For us it’s always no carbs well not the white or processed ones anyway. This is a handy one pot curry that you can throw in the oven and forget all about it until the wonderful aromas start wafting from the kitchen !
Medium curry paste such as rogan josh or tikka masala
Pre heat oven to 180c / gas mark 4
Heat the oil in a flame proof casserole dish and fry the onion until softened
Add the lamb season with salt & pepper and cook for a few minutes until it starts to colour . Stir in the curry paste and warm through with the onion and lamb
Stir in the spinach and add 500 ml of water
Bring to the boil and cover with the lid
Cook in the oven for 1- 1 and a half hours until the lamb is tender and the sauce is thick
I served with a green veg mix I found in Iceland supermarket but cauliflower rice or steamed greens is a great alternative too .
Hands up if you love a creamy carbonara . We do but the pasta takes us way over our calories so we don’t end up having it ! Well problem solved I have a keto friendly version that is packed full of flavour that doesn’t leave you with belly ache and swollen tummy from too much pasta …
Salt & pepper
Heat the butter in a large pan place the chicken in the pan and brown season with salt and black pepper once the chickens are browned thoroughly place on a baking tray in the oven to ensure they are cooked all the way through
In a separate pan steam your cabbage
Back to your pan it should be full of golden butter and the juices from your chicken .Add the onion garlic and bacon lardons and fry off until crisp and golden
In a bowl mix some double cream Parmesan and season with salt & pepper.
Drain your cabbage and add to the pan with the bacon lardons give it a good stir ,pour over the cream mixture and stir again to make sure everything is coated and evenly mixed and warm through
Once it’s warmed serve in a bowl with your chicken from the oven and sprinkle with Parmesan cheese and a little bit of black pepper
Who doesn’t love a burger ? We do in our house and just because we follow a keto diet doesn’t mean we can’t have it , a few simple swaps means we save on a few calories and still get to enjoy food we love without feeling guilty so here instead of a bun I’ve used a portobello mushroom as a base for my burger instead of a bap !
Butter / olive oil
Lamb burger ( butchers shop is the best I find )
Coleslaw (optional )
So cook your burgers as you would oven grill or bbq
Roast your vine tomatoes in the oven with a drizzle of olive oil
Fry the mushroom In butter and then fry the halloumi
Shred your lettuce
Once the burgers are cooked place them on a piece of kitchen paper to drain.
Place the shredded lettuce and portobello mushroom on your plate load with your burger and halloumi
Place the tomatoes on the plate and a spoonful of coleslaw if using and serve
This is a recipe I found in the joe wicks cooking for family and friends cookbook and use as an alternative to Sunday lunch it’s simple and has bags of flavour ! Joe uses chicken legs I prefer thighs you can use what ever you prefer !
Garlic cloves ( the more the merrier )
Salt & pepper
Green beans or peas
Melt the butter in a large pan over a medium to high heat
Lay the chicken skin side down and allow to brown
When the chicken is a lovely golden brown transfer onto a baking tray and keep warm in an oven , you can never be too careful with chicken so I prefer to make sure they are still cooking whilst preparing the sauce
Your pan should be full of lovely juices from the butter and the chicken
Add the sliced onion , bacon lardons and fry over a medium heat until the onion begins to soften
Add the garlic and the mushrooms and season well with salt and pepper
Lay the chicken skin side down back in the pan on the hob make sure your chicken is cooked all the way through
Add some garden peas or green beans and warm through
Stir in some double cream , and serve !
I don’t usually put anything else with this but you can add more greens if you so wish
Puddings are a big thing when we’re trying to loose weight or stick to a healthy eating plan. Why should you miss out on treats when your trying to be healthy , that’s what I love about keto there is always an alternative, here is a cheese cake my favourite by the way with a pecan base !
3 tubs Cream cheese
3 teaspoons Xylitol ( sweetener nicer than stevia )
400ml Double cream
2 teaspoons Vanilla extract/ essence
Knob of Butter
Fruit of your choice to decorate
Crush your pecans either using a rolling pin or a blitzer
Melt the butter just a few seconds in the microwave or in a pan on the hob , careful not to burn it !
Mix the butter in with the pecans and press down in your tin and refrigerate for a good 30 minutes
In your mixing bowl place the cream cheese, xylitol and vanilla extract / essence and give it a good stir .
Add the double cream and whisk , electric whisk is easier but whisking by hand is fine too , you want a thick consistency.
Spoon the mixture on top of the pecan base and use a knife or the back of the spoon to create an even surface
Place back in the fridge for a good few hours
Once you are ready to serve your cheesecake scatter with berries of your choice and enjoy 😊
Fajitas are a huge hit in our house and would normally devour a whole packet of tortilla ….. no going back naked fajitas are the way forward . Just because keto is no carbs doesn’t mean you have to miss out !!
Remember if you like your fajitas with a bit of a kick add some jalapeño, I don’t in a proper wimp
Chicken shredded or diced
Grated cheddar cheese
Fry the chicken in a pan until browned , remove and set to one side.
Fry the peppers & onion until soft
Re add the chicken and cover with the fajita seasoning and fry until all the chicken and peppers are coated and the mix is dissolved .
Shred the lettuce add to a bowl , spoon the chicken peppers and onion into the bowl alongside the lettuce .
Sprinkle with grated cheese and a lovely spoonful of sour cream .