For those of you who follow my instagram account probably realise by now – My hubby and I love roast chicken! We probably roast a chicken at least twice a month if not more! It is quick, it is versatile and it is delicious!
As it is only two of us, we usually eat all the dark meat and skin in the first sitting (the skin is the best part and never warms up well later…so enjoy it while its crispy 🙂 We then save the breast meat for another meal, like a quick stir fry, chicken salad, caesar salad, what ever we fancy. Finally we make stock from the bones!
Roast chicken is so incredibly simple and easy! You can find my recipe for roast chicken over at The Travelling Chopsticks or just click this link:
Perfect Roast Chicken
Happy Eating 🙂
I have a wonderful dinner plan for you guys today!
Asian inspired chicken burgers with asparagus. Doesn’t it look fantastic? It is incredibly quick, easy to make and it tastes so good, you don’t even miss the rice 🙂
Hop on over to The Travelling Chopsticks to check out the recipe!
Oh my goodness – I finally understand the craze surrounding cauliflower mash in the LCHF world! It is AMAZING.
Isn’t it beautiful?
I have tried to make cauliflower mash before, and I just wasn’t convinced! The first time I tried to make it, was in my first week of LCHF and it was a disaster! I put the boiled cauliflower into a food processor and I produced something akin to glue!
If you are looking for a delicious and very LCHF meal – look no further! I made this last week and it has to be one of my favourites! Creamy beef Stroganoff!
Served with shredded fried cabbage that works as a form of noodle. It really is delicious and filling meal. You can find the recipe for the Stroganoff over at The Travelling Chopsticks, HERE
In that recipe I used 2 tablespoon of flour to thicken the sauce, however depending on how strict LCHFer you are, this can be easily omitted. The sauce may not be as ‘thick’ but it will not impact the flavour at all.
To make the cabbage noodles it is very easy, you will need the following:
- 1/2 head of cabbage, cut into thin strips
- 2 tblsp butter (at least)
- 1 tbslp oil
- Salt and Pepper
Heat the olive oil and 1 tblsp of butter in a large frying pan. Once the oil is hot and the butter is melted add the cabbage to the pan. You will have a lot of cabbage, but you have to bear in mind this will shrink considerably.
Mix the cabbage around in the oil and butter and let it fry on its own, stirring it occasionally so it does not burn at the bottom.
Fry the cabbage until it has reduced considerably and is soft. Keep adding butter as needed. Although you mustn’t let it burn, do not be afraid of letting the cabbage brown, as this really releases a lot of wonderful flavour in the cabbage.
Once the cabbage is done, season with salt and pepper.
If you are using the cabbage as ‘noodle’ to accompany something like a stroganoff keep the flavours simple. However, you can always spice up you cabbage noodles with herbs, garlic or bacon if you want to use it more as a side dish.
Hope you enjoy it 🙂
So, I hate the word “salad”. I hate the idea that when your trying to lose weight or live healthily you should just eat salads. There is nothing more dull to my mind than a salad! And to be more specific I think eating lettuce is as exciting as eating grass!
However, I do love my veggies – and recently I have been eating what I call a ‘deconstructed salad’ for lunch and I love it. I basically leave out the ‘grass’ and just focus on all my favourite parts of a salad. The cucumbers, tomatoes, nuts, eggs, ham and cheese etc etc sprinkle a little bit of olive oil, salt, pepper and dry (or fresh) herbs*, and you have a great quick yet filling meal in the middle of the day.
I think this is also a great way to monitor your meat consumption and ensure you are getting a good amount of veggies into your diet. When I first started LCHF I felt that I had to incorporate meat into every meal – and then it dawned on me that this is a low carb HIGH Fat diet, not a low carb HIGH meat diet!
*Depending on how strict LCHF you are – you can also add a little bit of balsamic vinegar to give it that extra little kick.
Last night, I made a LCHF pyttipanna – which was hands down the most amazing pyttipanna I have ever made! For those of you who don’t know what a pyttipanna is, its like a Swedish bubble&squeak or hash!
Traditionally it is made with meat and potatoes – but last night, I substituted the potatoes with kabocha pumpkin, and it was delicious.
I mean, cauliflower rice instead of rice is ‘OK’, LCHF bread instead of normal bread is ‘OK’ but kabocha pumpkin instead of potatoes – was mindblowing (can you tell I am excited?). I did not miss the potatoes at all, infact I think it tasted better than normal!
So, why don’t you guys give this a try – you can find the recipe here:
Pyttipanna with Kabocha Pumpkin
I made this the other night for dinner, Lemon & Oregano Roast Chicken – it was super simple and best of all, it looked after itself!
Now I realise that there is beer in this recipe so let me clear up two things:
1. I only had beer in the house because a friend brought a pack over during the weekend, and this is what was left over. Please don’t judge me! 😉
2. Swap out the beer with the same amount of white wine or to be even more LCHF friendly with the same amount of chicken-stock and you are good to go 🙂
I served this with a roasted parmesan cheese cauliflower and it was a really lovely meal.
You can find the recipe over at The Travelling Chopsticks
I hope that you enjoy it as much as we did 🙂