Low Carb Cauliflower Hash Browns

INGREDIENTS:

2 cups frozen caulirice steamed
1/3 cup almond flour
1 egg - lightly beaten
Salt and pepper to taste
1/4 cup parmesan cheese or Nutritional yeast (if subbing out cheese add a tbsp more of almond flour to help bind + 2 tsp onion or garlic powder to help develop umami flavor)

DIRECTIONS:

1.Steam caulirice until tender
2.Place in bowl with cheesecloth, kitchen towel or paper towel and squeeze excess water out of rice.
3.Mix together spices, caulirice, cheese or nutritional yeast and almond flour.
4.Add beaten egg to mixture and stir until everything combines.
5. Pre-Heat pan & add high heat oil. (I prefer avocado oil) .
6. Make large meatball size rounds of the mixture and smash in skillet with spatula.
7.Cook on medium heat until brown and crispy about 3-4 minutes per side.

NOTES:
You can make these in bulk and freeze them if you use fresh caulirice(not previously frozen)
Simply follow cooking instructions and let cool at room temp until no warmth is felt.
Freeze on sheet tray spaced out then place in freezer safe container or baggy.
Reheat in oven at 375 F until hot throughout.

Paleo (& Vegan) 1-Bowl Donuts

This recipe is a VERY FAST and easy 1 BOWL RECIPE! It is naturally nut free, grain free, can be sugar free and made egg free easily. If you are looking for a great cheap donut mold that can even be microwaved using your favorite mug cake recipes here is the link to the exact one I bring with me to all of my clients houses!

Wilton Non-stick 6-Cavity Silicone Donut Baking Pan Set, 2-Count

RECIPE
Makes 6 donuts in linked Wilton Silicon Donut Mold

INGREDIENTS:

1 cup pumpkin puree

2 medium eggs OR SUB 2 Bobs Red Mill Egg Replacer *Eggs

1/2 cup Maple Syrup/Honey or Low Carb Sweetener of choice! (add 1 tbsp granulated low carb sweetener if keto)

1 tsp Vanilla Extract

1 Tsp Baking Soda

1/2 cup Coconut Flour

1/2 tsp salt

FOR PUMPKIN SPICES DONUTS- 2 tsp pumpkin pie spice + 1 tsp cinnamon

FOR CHOCOLATE DONUTS- Add 1 tbsp cacao or cocoa powder

FOR HONEY CHOCOLATE GRAHAM DONUTS- Use honey as your only sweetener with the added cocoa powder.

DIRECTIONS:

1.If using egg replacer follow instructions on package to prepare your 'eggs'.
2.Mix all liquid ingredients together.
3.Scoop coconut flour onto wet ingredients.
4.Add baking soda and spices then whisk from the top down into wet ingredients.
5.Let mixture sit for a couple minutes. If you haven't worked with coconut flour you will see how much is absorbs liquid after you let this sit.
6.Grab a ziploc baggy or piping bag and trim the corner to match the width of your donut ring inside mold.
7.Grease molds and scoop mixture into your baggy.
8.Pipe into molds until mixture is a little bit taller than the mold when filled.
9.Bake at 350 F for 12-15 minutes or until they are firm to the touch.

Toppings/Glazes:
ALLERGEN FRIENDLY IDEA
If not avoiding sugar I love using Enjoy Life Chips simply melted with no added oil and spreading this mixture on top like a chocolate glaze.
Enjoy Life Chips are TOP 8 ALLERGEN FREE.

KETO IDEAS
Lilly's Chocolate baking bars are great chopped up and melted with a tsp of coconut oil and spread on top for KETO Chocolate Donuts.

Plain Pumpkin Donuts are great with 4 oz melted cream cheese mixed with 1 oz melted butter and 1-2 tbsp powdered Erythritol or Monkfruit and a dash of vanilla for KETO or regular powdered sweetener if that's not a focus for you.

PALEO IDEA
For a creamy dairy free glaze on the Pumpkin Spice Version of this recipe you can simply melted a good quality coconut butter with a dash of salt, cinnamon and vanilla and drizzle over donuts.

NOTES:
I have not tried this recipe with a flax or gelatin egg. This would help you make this recipe Auto Immune Protocol complaint or avoid the ingredients that are in the Bob's red mill egg replacer. Please let me know in the comments if you try these substitutes!

Easy 20 Minute Indian Butter Chicken

If you’ve got chicken breast OR thighs, curry powder and coconut milk on hand then you can pretty much piece together this hearty dish in 20 minutes no matter the amount of servings!

INGREDIENTS:

-2 lbs boneless skinless chicken thighs (or breasts) cut into pieces

-1 lemon

-1 bunch cilantro (optional)

-1 yellow or white onion, large diced

-1-15 oz can diced tomatoes

SPICES:

-1 tbsp minced ginger paste or 1/2 tbsp ginger powder

-3 cloves garlic or 2 tbsp minced garlic (can sub powdered garlic as well)

-2 tbsp curry powder

-Healthy pinch of pink salt

-2 tsp cinnamon

-2 tsp cumin

Optional- 1 tsp sugar/maple syrup/lternative sweetener

OILS/FATS

-1 can full fat coconut milk

-3 tbsp ghee or butter

DIRECTIONS:

OK, so the thought process here is to make a delicious ‘gravy ‘ and then to simmer your chicken in this gravy until everything reduces and breaks down.

1. Cut your onion into medium chunks and add with a spot of oil into a warm skillet with ginger, garlic, salt and spices.
2. Cut your chicken into bite size pieces. Set Aside
3. Stir aromatics until onions soften and spices warm up.
4. Add in can of diced tomatoes-You can add in fresh tomatoes here if you like, I'm just lazy and tomatoes here suck all year until summer.
5. Stir tomatoes in and cook for 1 minute then add in the cream from the can of coconut milk. Some coconut water from the can is ok, you can just simmer down.
6. Cook this mixture stirring occasionally on low for 6-8 minutes.
7. Add in chicken pieces until they are covered and increase heat to medium.
8. Let simmer vigorously for 10-12 minutes then stir in butter + squeeze of one half of lemon and taste.
9. If mixture tastes bland add in 2 tsp more curry + dash of cinnamon and cumin
At this point some people might enjoy adding a touch of sweetener to round out the flavors of the dish.

Serve over white rice or our personal favorite of fried garlic kale and turmeric caulirice!