Recipes

Sri Lankan Style Okra Curry

Categories RecipesLeave a Comment on Sri Lankan Style Okra Curry

Sri Lanka. Man, was that place full of good food. Home to many cultures, religions and ethnicities including: Sinhalese, Tamils, Buddhists, Muslims, Christians, Moors, Burghers, Malays, Chinese and Vedda; this tiny nation off the southern coast of India has a mix of flavors and influences when it comes to food (and everything, really – it’s also a former British colony, so there’s that as well).

Most of what we ended up eating (and craving) was curry, and most of those tasted like a combination of Indian (luckily only a little British-Indian) and Chinese flavors. Yuuuuuuuuuum.

Pics, btw, of the trip coming shortly-ish – DH took some great landscape HDRs and I’m waiting on him to process those. Of course, he has some Photoshop-free travel coming up — so it might be awhile. Hold, please.

Back to the food. DROOL. And there’s more Sri Lanka-inspired goodness coming in the next few weeks. CUISINE, I WILL LEARN YOUR SECRETS.

gluten-free, paleo, vegetarian, vegan, keto

Sri Lankan Style Okra Curry
inspired by Sri Lankan Lady’s Fingers (aka Okra, Bandakka) by Island Smile

1 lb. or so okra (3-4 cups when cut)
4 Tbsp. fat of choice (I used half neutral oil and half ghee)
1 medium tomato
1 medium onion
2-3 cloves garlic
1 Tbsp. ground turmeric
1/2 – 1 tsp. cayenne powder
Juice 1/2 lime
Salt

First, prep your ingredients by slicing your okra on the diagonal, and chopping the tomato, onion, and garlic.

Put your okra in a large bowl, salt liberally, and sprinkle with turmeric. Toss to combine.

Heat your largest pan over medium heat. Cover the bottom of the pan with okra (you may have to do multiple batches) and dry fry 5-7 minutes or until the edges start to brown. Set aside. (note: my okra did not kick off much of the dreaded horrorslime. If yours is, and I’ve only really gotten okra to kick slime the first time I ever tried cooking it, cook until it’s is gone. Nobody wants that – slime wins no hearts and minds).

Raise the heat to medium-high and add the fat, onion, garlic, tomato and another hit of salt. Sautee until the onions are soft and start to brown.

Add the okra back to the pan and cook, stirring frequently, another 4-5 minutes. Taste for salt. Sprinkle the cayenne over top, stir to combine, and cook an additional minute or so.

Turn the heat off and hit with some lime and more spice if desired.

Serves 2 for dinner as a main course – great combined with leftover rotisserie chicken – or 4 as a side

Quick Keto Tuna Bowl

Categories keto, RecipesLeave a Comment on Quick Keto Tuna Bowl

This meal came about because I was too lazy to go grocery shopping after coming home from vacation, and had zero fresh food (but a lemon) in the house. I think I did pretty well for myself and was super sad that I didn’t have leftovers for lunch the next day.

gluten-free, keto

Quick Keto Tuna Bowl

2 ounces tuna in oil
1 tsp. white miso paste
1 tsp. soy sauce or coconut aminos
1/2 tsp. powdered ginger
1 clove garlic, minced
1 tsp. rice vinegar
1/2 tsp. sriracha
1 Tbsp. shallot, minced
Squeeze lemon
1 cup roasted broccoli

In a small bowl, combine everything but the broccoli and mix well. Add the broccoli (or whatever vegetables you want) for a rounded meal.

Serves 1

Roasted Cauliflower with Shallot Oil

Categories keto, RecipesLeave a Comment on Roasted Cauliflower with Shallot Oil

This isn’t the least fussy thing I’ve ever made, but it’s ready in under an hour and is freaking delicious.

Inspired by this Instagram post by Heidi Swanson at 101 Cookbooks. I’d forgotten just how inspiring I find her take on flavors. /swoon

gluten-free, paleo, keto, vegetarian, vegan

Roasted Cauliflower with Shallot Oil

1 small head cauliflower
Fat of choice
1/2 head garlic split into cloves
1/2 tsp. yellow mustard seeds
1/4 tsp. black cumin seeds
1 Tbsp. minced garlic & ginger
1 tsp. turmeric powder
1-2 large shallots
Salt & pepper
Optional: pulled rotisserie chicken

Preheat your oven to 400F/200C.

First, peel and finely slice the shallots. Add to a small pot with enough fat to cover the bottom. Place over med-high heat until simmering, lower to med-low, and let go until the shallots are crisped up.

Break your cauliflower up into florets and spread in 1 layer on a baking sheet. Add the garlic cloves on one end – it’s ok if they are still in the paper skins. Drizzle everything with a generous hit of the fat you’re using and sprinkle with salt & pepper. Bake 20 minutes or so or until the shallots are done and the cauliflower is to your desired brownness.

While those two are working, make some curry-ish paste by frying the mustard and cumin seeds in 2 Tbsp. fat over medium-high heat in a small pan. When the seeds start to pop, add the garlic & ginger and turmeric. Stir quickly until the mixture is very fragrant. Set aside.

To serve, scoop out some cauliflower and top with pulled chicken if desired, a couple garlic cloves (take out of the skin), a Tablespoon or so of the shallot oil, some fried shallots, and a Tablespoon of the spice mixture.

Serves 2 – 3, depending on the size of your cauliflower and whether you’re including meat – would also be delicious with golden raisins and/or toasted nuts (I’m thinking sliced almonds, pine nuts or pistachios)

Instant Pot Lamb with Gremolata

Categories keto, RecipesLeave a Comment on Instant Pot Lamb with Gremolata

I’ve been craving lamb a lot lately – not sure what’s behind that … maybe oncoming Spring? Is it possible to have Spring when one’s Winter doesn’t dip below 50 F?

Whatever it its, I’ve been wanting some slow cooked carnitas-style lamb in my life and recently found an electric pressure cooker — unfortunately not an Instant Pot since those don’t exist in this country yet, but it does the same thing.

gluten-free, keto, paleo

Instant Pot Lamb with Gremolata

3-5 lb. lamb roast
2 Tbsp. fat of choice
1/2 cup mixed shallots and garlic, minced
1 Tbsp. tomato paste
1 Tbsp. dried rosemary
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. cumin
2 Tbsp. worcestershire sauce
1 cup beef broth
1/2 cup wine (red would be best; I had zinfandel – optional)
Salt & pepper

Gremolata

Zest of 1 lemon
Juice of 1/2 lemon
1/4 c. olive oil
1/4 c. parsley
4 cloves garlic
Salt & pepper

Add 2 Tbsp. fat of choice to a large pan over medium-high heat. Salt and pepper the lamb liberally on all sides. Add the lamb and brown on 3 out of 4 sides. While cooking, mince the shallots and garlic and add when you’re mostly done with the lamb. Sautee until the lamb is browned and the aromatics are soft. Hit with a little salt and pepper.

Add to your pressure cooker with the rest of the ingredients and set the timer for 50 minutes.

When your lamb is done cooking, release the pressure, pull the lamb, and shred with forks. You will have a lot of liquid left over – make a pan sauce by reducing in a saucepan by half or so if desired. I was too lazy and was really craving gremolata.

Chuck the shredded lamb under the broiler with 1-2 additional Tablespoons fat for 5 – 7 minutes or until browned and crisped up a bit like carnitas.

On to the gremolata. Blend all the ingredients together. Pour over the lamb.

This is fantastic served with leftover spaghetti squash reheated and fried a bit in a little butter, salt & pepper. Spaghetti squash can also be cooked in the pressure cooker – and quickly. I think it took 15 minutes? Nom Nom Paleo has an easy recipe.

Keto Ramen

Categories keto, RecipesLeave a Comment on Keto Ramen

If you hadn’t noticed, I’ve been on a Japanese kick again lately, and I’m determined to lick this delicate-yet-complex flavor profile and bend it to my low carb ways (muahaha).

Gluten-free, keto

Keto Ramen

2 c. water
1 pkg. shiritaki noodles
2 Tbsp. dashi broth starter
1 tsp. white miso
2 Tbsp. wakame
6 ounces white fish
2 Tbsp. sesame oil
1 c. bok choy
1 Tbsp. soy sauce, ponzu, tamari or coconut aminos
1 tsp. rice vinegar
Sriracha
Furikake (I love the varieties with bonito)
Salt
White pepper

Season the fish with salt & white pepper and sautee in 1 Tbsp. sesame oil until cooked through. Flake into a large bowl. Add 1 Tbsp. sesame oil to the bottom of the bowl, along with a squirt of sriracha.

In a saucepan, stir the dashi stock into the water and being to a boil. Add the miso and stir. Add the wakame and bok choy.

Drain and rinse the shiritaki noodles. Add to the pan.

Boil 3 – 5 minutes to cook the noodles and veggies. Add the soy and vinegar.

Pour the soup into the bowl and top with furikake to serve.

Makes 1 big serving

Keto Eggrolls

Categories keto, RecipesLeave a Comment on Keto Eggrolls

Mmmmm….. eggrolls. Sushi. These are two things I kinda miss on Keto. Sure, sashimi is great – buuuuuuut I can eat my bodyweight in fresh fish, and that ish gets expensive.

I’ve got my favorite egg roll in a bowl recipes, but I wanted something a little different.

Gluten-free, paleo, Keto

Keto Eggrolls

About 4 ounces shrimp
1/2 an avocado
1/2 inch ginger
1 clove garlic
1 tsp. soy, tamari, coconut aminos or ponzu
2-3 sheets nori
A few Tablespoons frying oil

Dipping Sauce

2 tsp. rice vinegar
1 tsp. soy, tamari, coconut aminos or ponzu
1 tsp. grated ginger
1 clove garlic, grated
1 tsp. Sambal olek

Grate your ginger and garlic. Chop the shrimp. Peel and slice the avocado. In a medium pan over medium-high heat, warm a quarter of the frying oil.

Add the shrimp, garlic & ginger and stir-fry until cooked through. Set aside and wipe the pan.

Assemble the eggrolls by placing about 2 Tablespoons shrimp and a slice or two of avocado in the center of the nori sheet.

Gently roll the nori sheet, taking care to tuck the ends in like a burrito so you have an enclosed packet. If the nori rips a little, that’s ok – the frying will keep your eggroll mostly together.

Add the rest of the frying oil to the pan over medium-high heat.

When the oil comes up to temperature, place the eggrolls seam side down and fry 1-2 minutes or until crisp. Flip and fry. Be careful here not to burn your eggrolls to cinders – it’s easy. A little burned is fine; just no carbon.

To make your dipping sauce, combine all dipping sauce ingredients in a small dish.

Serves 1

Japanese Style Chicken & Cabbage Noodles

Categories keto, RecipesLeave a Comment on Japanese Style Chicken & Cabbage Noodles

This is a simple weeknight meal that can be expanded to feed a crowd easily – or can feed just two.

Gluten-free, paleo, keto

Japanese Style Chicken & Cabbage Noodles

1/2 lb. ground chicken
1/2 inch fresh ginger
3 cloves garlic
3 tsp. sesame seeds
4 Tbsp. neutral oil
1 Tbsp. + 2 tsp. sesame oil
1/4 head green cabbage
4 tsp. coconut aminos or soy sauce
2 tsp. rice vinegar
2 stalks celery
2 eggs
Salt
White pepper

Heat 2 Tbsp. Neutral oil in a large pan over medium-high heat. Add chicken.

Press or grate the fresh ginger and garlic and add. Hit with salt and white pepper.

While your chicken is cooking, core and shred the cabbage into long ribbons.

When the chicken is cooked 3/4 of the way through, add 2 tsp. sesame oil & 2 tsp. sesame seeds.

Set aside when cooked through.

In the same pan still over medium-high heat, add 2 more Tbsp. oil. When the oil is up to temperature, add the cabbage noodles.

Stir-fry until soft and beginning to brown.

While the cabbage is working, cut your celery on the bias into 1/4 to 1/2 inch wide pieces. Break your eggs into a small bowl.

When the cabbage is just about done, season with salt & white pepper. Add 2 tsp. soy sauce and 2 tsp. rice vinegar at the end of cooking.

Set aside.

Put the pan back on the heat and add 1 Tbsp. sesame oil. When the oil is up to temperature, add the celery. Stir fry until tender and beginning to brown, adding a couple Tablespoons water if necessary.

When the celery is done, add the eggs. Let sit a few seconds, then gently start to scramble. Season with 2 tsp. soy sauce and 1 tsp. Sesame seeds.

Add the noodles and the chicken back into the pan and give a good toss. Hit with a sprinkle white pepper and some more salt if needed.

Serves 2 for dinner

Winter Salad with Haloumi Croutons

Categories RecipesLeave a Comment on Winter Salad with Haloumi Croutons

This salad was inspired by this French cafe I love to grab coffee and lunch at, makes a great standalone lunch or dinner, and was well-received at a holiday potluck.

Glad to see my salad potluck touch didn’t disappear with the hemisphere jump. 🙂

If you’ve never had it before, Haloumi Cheese is a neat one. It’s firm, kinda salty, and doesn’t melt all the way down when you heat it – making it perfect to make crunchy little croutons out of. If you can’t find it, Parmesan crisps would be great or even that salty softer white cheese (gradana padano?).

Vegetarian, primal, almost keto

Winter Salad with Haloumi Croutons

4 cups mixed lettuce (I used baby chard and red leaf)

4 clementines

1/4 – 1/3 cup pomegranate arils

200g Haloumi Cheese

1/4 cup pistachio dust

1/4 cup olive oil

2 Tbsp. zaatar

2 tsp. Pomegranate molasses

1 Tbsp. Lemon juice

1 Tbsp. Grainy mustard (I always use Maille)

Salt & pepper

First, make your Croutons by cutting the Haloumi into thin slices and frying over medium/medium-high in a Tablespoon or two of ghee or other fat of your choice until golden brown and crispy on both sides. Your cheese will melt a bit, but won’t melt enough to stick to the pan even if your pan is crappy like mine. I ended up flipping mine with chopsticks and a spatula and then cutting the bits that had fused together back into chunks.

To make the dressing: in a small bowl, whisk together the oil, zaatar, pomegranate molasses, lemon juice, mustard, salt & pepper. Set aside until it is time to serve.

To assemble the salad: combine the lettuce and pomegranate arils in a large bowl. Peel and segment the clementines and add (you may want to cut the segments in half and de-seed first). Toss to combine. Top with the croutons and pistachio dust.

Drizzle the dressing over top and serve.

Serves 6-8 as a potluck side

Keto Macadamia Goat Cheese Pizza

Categories keto, RecipesLeave a Comment on Keto Macadamia Goat Cheese Pizza

I stumbled across a version of this keto macros pizza on YouTube – I forget which keto channel I was watching, but I was super curious and started off making a version of my own. It’s a calorie and fat bomb, and man it’s delicious.

High fat low carb F-T-W.

Gluten-free, primal, keto

Keto Macadamia Goat Cheese Pizza 

1/2 head cauliflower (about 1.5 cups riced)
2 eggs
1 tsp. dried basil
1 tsp. dried oregano
2 tsp. garlic powder
2 tsp. onion powder
3 Tbsp. coconut flour
1 Tbsp. almond flour
Pink salt & pepper
Lactose free cheddar (either lacto free cow or almond milk cheese)
Goat cheese
Pesto (watch your labels!)
Macadamia nuts
Salami or pepperoni slices

Preheat your oven to 200C. Yes, I said C – I live in metric land now. 

First, make your crust by processing the cauliflower into rice and microwaving in a covered bowl with a Tablespoon or two of water 8 minutes. Drain, pile onto a clean tea towel or cheesecloth and squeeze the water out.

Add the now dry cauliflower rice to a large bowl. Add the eggs (beaten), basil, oregano, garlic powder, onion powder, coconut flour, almond flour, salt & pepper. Mix. Add more coconut flour if the mixture is too wet.

Split in half and form into two thin pizza shapes on a baking sheet that has been covered by parchment paper.

Bake 15 – 25 minutes or until browned.

Add the pizza toppings – about 2 Tbsp. lacto cheddar (grated) per pie, 1.5 – 2 ounces goat cheese, 4 macadamias (halved), 2 Tbsp. pesto and 7 or 8 pork chips.

Bake at 200C for 10 – 15 minutes or until the cheese is bubbly.

Serves 2

Rough macros per serving: 595 calories, 51.6 grams fat, 6.1 net carbs, 27.4 grams protein

Zaatar Chicken Zoodles with Garlic Cream

Categories RecipesLeave a Comment on Zaatar Chicken Zoodles with Garlic Cream

Inspired by the flavors in my new home (and my dual new obsessions – nutty and rich zaatar and kicky and bright toum/garlic sauce), this dish is simple and quick to prepare – and bonus: low carb and utterly delicious. #winning

Gluten-free, paleo, keto

Zaatar Chicken Zoodles with Garlic Cream

1 lb. chicken thighs

1 zucchini

1 green onion

Cumin

Zaatar

1 hand full pistachios

2 Tbsp. fresh mint

Fat of choice

Salt & pepper

5 cloves garlic

Juice of 1 lemon

1 c. neutral oil (like sunflower)

1 egg white

White pepper

Icy water

First, make the toum (garlic sauce). Add the garlic, a sprinkle salt and half the lemon juice to a blender. Process until finely chopped, scraping the sides down as necessary.

Add the egg white. Blend.

Stream in half the neutral oil while blending – you should now have an emulsion.

Add the rest of the lemon juice & oil. Blend.

Add 1-2 Tbsp. of the ice water to make a nice and fluffy mixture. Sprinkle in some white pepper. Blend and add more salt if needed.

Now make the chicken. Cut your thighs into bite-sized pieces. Add to a large pan over medium-high heat with 2 Tbsp. fat of choice. Sprinkle with salt & black pepper. Add a lightish sprinkle of cumin. Add a liberal sprinkle of zaatar. Toss and cook until

Cooked through and crispy in bits.

While your chicken is going, zoodle the zucchini; chop the scallions, mint and pistachios and set all of that aside.

When the chicken is done, remove from the pan and set aside.

Put the pan back over medium-high, add a Tablespoon of fat, and bring up to temperature. Add the pistachios, stir, and add the zoodles. Sprinkle with salt & pepper. Toss to combine. Add the scallions, stir, and cook – stirring occasionally – until the zoodles are cooked to your liking. Add the mint at the last moment. Toss.

To serve, plate a big pile of zoodles, top with as much chicken as you want, and add a big blob of the garlic cream.

Serves 1 for dinner with lots of leftover chicken and garlic cream