Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

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Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo appeared first on Spinach Tiger.

Fresh Green Beans, Potatoes with Pesto is one of best summer side dishes you can make. This is a classic Italian combination (often made in the Lombardy region with pasta). The combination just works, and it’s the pesto that brings it together. It tastes like summer but delivers comfort.

This is a dish served room temperature and can be your go to for a barbecue or summer potluck.

You can use your favorite pesto of which I have several recipes here, which I will list.

If you’re in a hurry a store bought pesto works, but if you’re like me and have a ton of basil this summer due to the daily rain we have been experiencing in Tennessee, you’ll want to use it.

What Kind of Potatoes for this Recipe? How to Cook!

You want to use Waxy Potatoes, but that will hold their shape and not fall apart.

I like to use yukon golds. But other choices include red potatoes and new potatoes.

• Put the potatoes into cold salted water.
• Bring to a boil, and then turn down to simmer.
• Test with a fork, which should easily penetrate the potatoes.
• Drain immediately.
• Make sure potatoes are same size. I will try to buy similar sized potatoes and just cut in half. As they cool, the skins will slip off. Then I will cut into large bite sized pieces.

How to Boil Greens Beans?

Rinse, trim and place in boiling water for 5 to 10 minutes, depending on how “done” you want your green beans. I like them somewhere in the middle. When

TIP: I threw the green beans in with the potatoes during the last six minutes of cooking, saving a pot.

Pesto (Many Variations)

I have made many different variations over the years, mainly changing out the nuts. Pine nuts are expensive, but I think they are an optimal choice. However, blanched (no skins) almonds, pistachios and macadamia nuts work well too. Another great option in this recipe would be a mint pesto (mix mint with basil) for a fresh take.

• Bucatini, Scallops with Almond Pesto
• Mint Pistachio Pesto
• Authentic Italian Pesto with Pine Nuts
• Shrimp with Macadamia Nut Pesto

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Green Beans Potatoes with Pesto

Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound golden yukon potatoes
• 1 cup Basil Pesto

Pesto

• 2 cups tightly packed fresh picked basil leaves
• ½ cup extra virgin olive oil
• 2-4 tablespoons starchy water from boiled potatoes
• 3 tablespoon pine nuts, blanched almonds or pistachios
• 2 cloves of garlic finely chopped before processing
• 1 teaspoon salt

Complete by Hand

• 1/2 cup freshly grated pecorino romano cheese
• 3 tablespoon butter optional

Instructions

• Scrub the potatoes clean. Remove any parts of skin that you would not want to eat. Leave skins on,
• Cut in half or if small no need to cut. Keep them even sized.
• Trim green beans.
• Put in large pot with cold water 2 inches above potatoes.
• Bring to boil. Turn down to a simmer, until the potatoes are fork tender.

  At this point add trimmed green beans.
• Drain but reserve 1/4 cup of starchy water for the pesto.
• The skins of the potatoes should slip off. Cut as needed into large bite sized .

Pesto

• Wash basil and pat with paper towels. Process garlic, pine nuts (or other choice of nuts) basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
• Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
• Toss potatoes and green beans with pesto while they are still warm. Serve at room temperature.

The post Summer Side: Green Beans, Golden Potatoes with Pesto appeared first on Spinach Tiger.

First things first. Gather your ingredients for the sauce, because you want it to chill in the fridge for an hour if you can.

Burger Sauce

• Mayonnaise (hopefully, made with avocado oil)
• Dijon Mustard
• Dill Pickle
• White Onion
• Paprika
• Worchestershire Sauce (or vinegar)
• Black Pepper

This is actually a riff on my big mac sauce but adding worchestershire and using dijon mustard. I really like this version a LOT. I did not include salt because pickles and worchestershire sauce is salty enough.

Technique for Cheeseburger Stir Fry

You want to get the meat crispy enough to be likened to a smash burger. Grey ground beef is not appetizing nor tasty.

Season your meat and use best baking soda technique. The baking soda technique helps to keep meat moist, and browns meat better.

How to Brown Ground Beef

Per each pound: 1/4 teaspoon baking soda. 1 tablespoon of water. Mix and pour over meat and wait 15 minutes prior to cooking. This really works. Each bite will have that smash burger crispiness on the edges.

Break the meat up as it is browning. I love this tool, or you can use a potato masher.

Once you are satisfied your meat is cooked, season as desired with salt the pepper, which happens to be the best two seasonings the world has ever seen.

Sprinkle with cheese of choice. Stick in oven just until cheese is melted. Or cover with lid and wait for cheese to melt.

Serve with chopped tomatoes, iceberg lettuce, and my best burger sauce. Of course, use lettuce of choice, but the crunch of iceberg works. Also, if you want to you could serve stir fry cheeseburger as lettuce wraps.

Variations

• Sautéed Mushrooms
• Crispy Bacon Bits
• Avocado Chunks
• Make dinner roll burgers (easier to fit into small rolls)
• Make cheeseburger tacos
• Make cheeseburger salad

My Other Favorite Low Carb Ground Beef Recipes

• Mini Meat Loaf Recipe
• Ground Beef and Cabbage Stirfry
• Ground Beef, Peas
• Keto Ground Beef Taco Meat

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Cheeseburger Stir Fry with Special Sauce

Cheeseburger Stir Fry with Special Burger Sauce

Course Salad and Salad Dressing

Cuisine American

Keyword Big Mac Salad, Big Mac Sauce

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Sauce Time 10 minutes minutes

Ingredients

Burger Sauce

• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire
• 2 tablespoons sugar free ketchup
• 3 tablespoons dill pickles finely chopped
• 2 tablespoons onion finely chopped
• 1 tablespoon pickle juice or white vinegar
• 1/2 teaspoon paprika
• salt to taste
• pepper to taste

Cheeseburger Stirfry

• 1 pounds ground beef
• 1/4 teaspoon baking powder
• 1 tablespoon water
• 2 tablespoons olive oil
• 1-2 cups shredded cheddar

Instructions

Burger Sauce

• Make sure pickles and onion are very finely chopped.
  
• Mix together with all ingredients.

Cheeseburger Stir Fry

• Mix baking soda with water and mix into the ground beef. This will make the beef cook up crispier. Wait 15 minutes before cooking.
• Heat oil in pan.
• Fry the ground beef on medium heat. Allow the edges to get a little crispy similar to smash burgers. This should take about 10-12 minutes.
  
• Add cheese and cover to melt.
  

The post Cheeseburger Stir Fry with Best Burger Sauce (Keto friendly) appeared first on Spinach Tiger.

How to Fry Eggplant without Breadcrumbs

I discovered this method when making chicken francaise and wondered if this could deliver the same results. All you need are a few ingredients:

• Eggplant
• Eggs
• Parmesan or Pecorino Romano Cheese
• Italian Seasoning
• Olive Oil
• Salt and Pepper

I used two kinds of eggplant, the regular size and the long skinny size, which I cut into coins.

• Use a peeler to remove the skin from larger sized eggplant, leaving it on the smaller size. This is a personal preference. You can leave the peel on.
• Slice about a half inch thick.
• Salt a baking sheet. Place eggplant on the salted sheet. Salt the eggplant on top side.
• Allow the eggplant to sit and lose moisture for at least 30 minutes. Then use paper towel to dry eggplant, and remove most or all of the salt.
• Dip in beaten egg. Dip in grated cheese.
• Add oil to frying pan. Make sure it’s hot before adding eggplant.
• Fry a few minutes each side until golden.
• Sprinkle with salt, pepper, Italian Seasoning.
• Make sure the pan isn’t crowded. Fry in batches, removing eggplant to paper towel.
• Add more oil if necessary for next batch.

Pecorino Romano or Parmesan Cheese?

I prefer pecorino romano over parmesan, but this recipe uses with either. Make sure you grate it fresh and very fine if you can. Pecorino is a sheep’s cheese with a distinctive tang and is saltier.

What to Do with Fried Eggplant

• Eat them just as is with salt. We used to devour the eggplant in minutes.

• Eggplant Bruschetta: Serve as an appetizer with an Italian Chopped Tomatoes, Basil, Olive Oil

• Eggplant Parmesan – this is truly comfort food. Use the eggplant to layer tomato sauce and mozzarella cheese.

• Eggplant Coins can also be served with a Yogurt Dip, ranch dressing or Tzatziki.

Eggplant Caprese

Make this even better as a starter course by adding tomato, basil and mozzarella cheese for a twist on caprese. You can chop the mozzarella or use mozzarella round. Make sure to add salt and pepper as a finishing touch.

More Eggplant Recipes

• Eggplant Soup
• Eggplant Rollatini
• Eggplant Parm with Pepperoni
• Italian Sausage Stuffed Eggplant
• Eggplant Lasagna
• Eggplant Benedict

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Keto Fried Eggplant Recipe

Course Vegetable

Cuisine Italian

Keyword keto eggplant

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Counter time for Sweating Eggplant 1 hour hour

Author Angela Roberts

Ingredients

• 1/4 cup olive oil use as needed
• 2 eggplants
• salt
• 2 eggs
• 2 cups pecorino romano or parmesan

Instructions

• Remove skin before slicing, using a potato peeler. You can choose to leave skin on.
• Slice eggplant. I like it medium thick, about 1/2 inch if I'm baking it without stacking it.
• Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
• Make sure to wipe off salt with paper towels before dipping into egg.
• Beat 2 eggs. You may not need all, so beat more as you need them.
• Add salt and pepper into eggs.
• Heat about an inch of oil in frying pan.
• Dip into egg, then pecorino cheese and fry eggplant over medium heat.
• Season with sea salt.
• Eat as is or use for eggplant bruschetta, eggplant lasagna, etc.

Notes

I like grated pecorino romano, but you can use parmesan. Pecorino is a sheep’s cheese. Parmesan is a cow cheese.

The post Parmesan Cheese Fried Eggplant Bruschetta (no breadcrumbs) appeared first on Spinach Tiger.

The cauliflower rice is flavored with a touch of saffron (optional), turmeric, mushroom powder, thyme, olive oil, salt, pepper. Additions are peas and tomatoes, which add more texture and color.

The one ingredient though that I think brings this home is the sliced toasted almonds. It brings a crunch and a flavor that makes each bite just right. I also think golden raisins would be a great addition, but I didn’t have them on hand.

First of all use frozen cauliflower rice. Costco sell a version with 4 individual bags, that you can either microwave or dry fry. I’ll explain what dry fry is because that’s how I made this recipe.

How to Cook Frozen Cauliflower

My favorite method is to plop the frozen cauliflower in hot cast iron frying pan with just a touch of fat (either oil or butter). This method gives you a chance to season the cauliflower, and make it less mushy. Any water due to the freezing evaporates, which results in a great texture.

Ingredients for Mediterranean Cauliflower Rice

• Frozen Cauliflower Rice
• Olive oil
• Tumeric
• Salt, Pepper
• Peas
• Tomatoes (fresh or sun-dried)
• Sliced toasted almonds

Variations

• Replace peas with golden raisins. You could even use both.
• Replace almonds with toasted pine nuts.
• Replace grape tomatoes with sun-dried tomatoes.
• Add a pinch, just a pinch, of saffron if you have it.

Mediterranean Rice Pairs with These Recipes

• Roast Chicken
• Za’atar Spiced Lamb Chops
• Grilled Lamb Loin Chops
• Lamb Meatballs
• Garlic Roasted Chicken Thighs

More Recipes with Cauliflower Rice

• Keto Shrimp Creole Cauliflower Rice
• Chicken with Cauliflower Rice
• Shrimp and Cheesy Cauliflower Grits
• Cauliflower Rice Risotto
• Keto Cajun Shrimp

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Mediterranean Cauliflower Rice

Mediterranean Cauliflower Rice with Shallots, Peas, Turmeric perfect for low carb dinners.

Course Side Dish

Cuisine Mediterranean

Keyword cauliflower rice

Ingredients

• 16 ounces frozen rice
• 2 tablespoon olive oil more if needed
• 1 tablespoon turmeric
• 1 cup frozen peas see notes
• 1 cup grape tomatoes or 1/2 cup sun-dried tomatoes
• 6 sprigs fresh thyme or fresh parsley
• 1/2 cup toasted sliced almonds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper more if needed

Instructions

• Heat a large frying pan. Add frozen cauliflower directly to pan without any fat, at first. Heat the cauliflower through and stir frequently.
• Once the cauliflower is heated through, add the oil, stir through, add turmeric, salt, pepper.
• Slice grape tomatoes. If using sun-dried, add a little of the oil in the jar for more flavor and chop the sun-dried tomatoes into small pieces.
• Add frozen peas and continue cooking until peas are cooked through. You may add more olive oil.
• Toast almonds in toaster oven for one minute or toast in a frying pan. Keep in mind, almond slices burn easily. Add to rice.
• Add fresh herbs and more salt and pepper if needed.

Notes

Instead of peas, replace with golden raisins 

The post Mediterranean Cauliflower Rice appeared first on Spinach Tiger.

There are two kinds of blackberries with many varieties.

Blackberries that grow wild on thorny bushes and are a bit hard to eat, and the thornless blackberries cultivated especially for markets and grocery stores.

The triple crown blackberry variety produces large fruits on vigorous plants with a delicious flavor and is just one of the types of thornless blackberries grown today. This is the kind you most likely purchase in the store or market.

Interesting Facts about Blackberries

• Blackberries are thought to have been around in North America, South America, Asia and Europe for over 30 million years. They do not grow native in Australia, but you can now find them there. However, you will not find a single blackberry in Antartica.
• Blackberries have been used for medicinal purposes by the Greeks and Romans, as well as for dyes.
• Early Christians associated blackberry juice with the blood of Christ and the thorny bushes with the crown of thorns.
• Blackberries also appear as ingredients for the occult, but I’d rather not think about that one.

Blackberries are a super food.

Blackberries are considered super healthy, as each little compartment is full of antioxidants, boasting brain health, oral health, high in Vitamin C, Vitamin K and Manganese. 

Ingredients for Blackberry Cobbler

• Almond Flour
• Coconut Flour
• Eggs
• Sour Cream
• Baking Powder
• Butter
• Swerve
• Vanilla Extract
• Blackberries

How to Make Keto Blackberry Cobbler

I really like to make cobbler in a cast iron pan, but you can use a cake dish. Make sure you mix all your dry ingredients together before adding to the pan. Beat eggs well. Add melted butter, sour cream and dry ingredients. Push the blackberries into the batter after the batter has been put in the pan.

Swerve is my sweetener of choice. Read here why I use Swerve. You can choose the powder erythritol of choice.

More Blackberry Recipes from Spinach Tiger

• Salad with Blackberries, Fresh Corn
• Best Sugar Free Flourless Chocolate Cake (Low-Carb, Sugar Free)
• Honey Baked Goat Cheese Salad with Blackberry Lemon Vinaigrette
• Blackberry Mint Julep Recipe
• Whiskey Buttermilk Pie with Blackberry Compote
• Blackberry Cobbler in Mason Jars

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Keto Blackberry Cobbler

Perfect, Easy Snack Cake made with fresh summer fruit.

Course Cake

Cuisine American

Keyword keto cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Calories 203kcal

Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Swerve Granulated
• 3 eggs
• 4 tablespoons melted butter
• 2 tablespoons sour cream
• 1 cup blackberries

Stabilized Whipped Cream Recipe Here

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together.
• Beat eggs for 3 minutes
• Stream in melted butter.
• Add vanilla. Add sour cream.
• Add dry ingredients just until mixed.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a 9 inch cake pan.
• Push blackberries in the batter.
• Bake for approximately 30-35 minutes or until golden brown.

Stabilized Whipped Cream Recipe Here

Nutrition

Serving: 1of 12 | Calories: 203kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g | Sugar: 2g

The post Keto Blackberry Cobbler with Whipped Cream appeared first on Spinach Tiger.

What is Chicken Francaise?

Chicken francaise is an egg battered chicken cutlet served with a lemon butter wine sauce.

History of Chicken Francaise

Chicken Francaise can also be spelled chicken francese. Both are considered correct.

This is not a dish from France or from Italy. It was created in America in Rochester, New York in place of the Italian Veal Francese. It is considered an Italian American creation, either in protest to veal or that chicken was more affordable.

How is Chicken Francaise Different from Chicken Picatta?

While both dishes use chicken and lemon, they are different, and I have a chicken picatta recipe here.

• Both recipes use boneless chicken breasts.
• Chicken Francaise is dredged in flour, then egg finish whereas chicken piccata often skip egg altogether and dredge in flour, sometimes with additional parmesan cheese. My keto friendly recipe for chicken piccata does use egg and almond flour.
• Chicken piccata is always is served with squeezed lemon and capers.
• Chicken francaise is served with lemon wine butter sauce, capers optional.

Traditional Chicken Francaise is made with boneless chicken breasts, dredged in flour and then dipped in egg. Unlike other dishes, it is not dipped back into flour or breadcrumbs, but immediately put into a pan with hot oil. The egg batter browns in a most unique and crispy way. The chicken is then topped with a lemon wine sauce.

Various Ways To Make Grain Free Chicken Francaise

• No flour, just egg finish with some optional pecorino romano
• Coconut flour, egg finish
• Almond flour, egg finish
• Flour dredge, egg finish
• Salt, Pepper
• Lemon

I’ve tried all various ways and believe it or not, I liked it with just the egg batter, first dipped into grated pecorino romano cheese, making this nut free, grain free, and very clean keto.

You can prepare the traditional way with a flour dredge before the egg battle, or try the other options. The key is to make sure the oil is hot and not to turn the chicken until the first side is done or it may stick. When done, set chicken aside while making the lemon wine sauce.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, remove to warming platter, make the sauce and pour the sauce over the chicken.

Lemon Wine Sauce

• Lemon Juice
• Lemon
• White Wine
• Butter
• Chicken Broth
• Heavy Cream (optional)

Chicken Francaise is always topped with a lemon wine sauce, which is fairly easy to make. Sliced lemons are placed in hot pan with butter, white wine, lemon juice and chicken broth. Some recipes will add heavy cream or flour to thicken. I will either add heavy cream or a very small amount of xanthan gum to thicken.

See my recipe here for how to make a xanthan gum gel. This is very useful flour substitute for thickening sauces without grains.

This is a dish that should be eaten immediately once the sauce is finished. However, I have refrigerated left over chicken francaise and it was still good heated up.

Sides for Grain Free Chicken Francaise

In keeping with a grain free dinner, good sides could include cauliflower mash and or a good green salad.

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Chicken Francaise with Lemon Sauce

Chicken Cutlets made with no grains and a Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast, chicken francaise

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless chicken breasts
• 4 eggs
• 1/3 cup pecorino romano see notes for options
• 2 tablespoons finely chopped parsley
• 3 tablespoons water
• Salt and freshly ground black pepper
• 1/2 lemon thinly sliced in rounds

Lemon Sauce

• 1/2 lemon for juice
• 1/2 lemon for thin lemon slices.
• 1 cup chicken broth
• 1/2 cup dry white wine
• butter
• 1/2 teaspoon xanthan gum or see notes for option

Instructions

Chicken Cutlets

• Pound chicken to flatten cutlets. Season with salt and pepper.
• Place pecorino and half parsley in a dish for dredging.
• Beat eggs. Season with salt.
• Heat avocado oil in large frying pan.
• Dip chicken into cheese, followed by egg.
• Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.

Lemon Sauce

• Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
• At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley

Notes

You can dredge chicken francaise in flour before egg dip. 

You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.

Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel. 

The post Best Recipe for Chicken Francaise appeared first on Spinach Tiger.

My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

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I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

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Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

Every time I see a commercial for pepperoni pizza on TV, I get that little craving, but in my mostly keto life, that has to be saved for the once in a blue moon times. However, now that I’ve discovered these keto pepperoni Mozzaralla snacks, I can enjoy the idea of pepperoni pizza much more frequently.

I’ve used both whole milk and skim milk shredded mozzarella and pepperoni. In place of pepperoni, you could use chopped salami, or cooked crumbled sausage.

I stick these in my toaster oven at 400 degrees for about 6 to 10 minutes. Check and see at 6. The cheese will still be ozzing and you might not think they are done. Notice the outside crispiness, which will tell you they are done. Give them five minutes to cool and the cheese will solidify.

I like Boar’s head pepperoni which is slightly spicy. You can use any brand you like.

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Why Do I Like Pepperoni Mozzarella Bites

• Easy to Make takes less than ten minutes.
• Satisfies a pizza craving without any dough.
• No Carbs. A snack that satisfies, doesn’t make you hungrier.

More Low Carb Ideas

• Olive Feta Salad
• How to Make Perfect Hard Boiled Eggs
• Pimento Cheese Egg Salad Wraps
• Carnivore Waffles (eggs, mozzarella)

My Favorite Smart Toaster Oven

A snack like the pepperoni mozzarella can be made in minutes without heating your big oven.

The smart toaster oven I use is this Breville Model. It’s well worth it. You will use it everyday.

If you haven’t yet invested in a smart toaster oven, I hope to encourage you to consider this purchase. There are endless ways to use the smart oven because of all the modes, such as toast, roast, bake, airfry, reheat frozen, and so on.

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Keto Pizza Pepperoni Mozzarella Snack

Make Pepperoni Mozzarella Snack in less than ten minutes.

Course Healthy Snack

Cuisine Italian

Keyword pepperoni

Ingredients

• 2/3 cup mozzarella
• 9 slices pepperoni

Instructions

• Preheat oven to 400 degrees.
• Arrange mozzarella in flat mounds on parchment paper. Add Pepperoni.
• Bake for 5-8 minutes until edges are browned. You may think it's not done, but cheese will solidify within a few minutes. You should be able to pick it up without it dropping.

The post Keto Pepperoni Mozzarella Snack appeared first on Spinach Tiger.

How Can Chicken Thighs Bake in 30 Minutes?

First, I took the thighs out 90 minutes before baking to take the chill off.

Second, these are Bell & Evans chicken thighs (not sponsored) which are air chilled, not soaked in water. I’ve tested different brands and this brand always cooks the best. Always look for air-chilled chicken. It cooks faster, and crispier because it’s not water logged and the skin contains a lot less moisture.

Third, they are baked at a high temperature of 425 degrees F. (215 C). Do not let this high temperature scare you. I do it all the time, especially with roasting whole chicken.

Why You Should Make Olive Oil Chicken Thighs

It’s easy. And you get a big return for such little work. You can season with your favorite Italian seasoning (or not). You can just use salt and pepper and they are still crispy, tasty and have umami satisfaction.

• Dry the chicken.
• Leave out at room temperature (salted).
• Season as desired.
• Generously pour high quality olive oil over each thigh.
• Bake for 30 minutes or until temperature reaches 175 – 195 F.

Temperature for Chicken Thighs

Chicken breasts (white meat) should be cooked to 165 F. However, you want to increase this for thighs. Thighs have a lot of internal/external fat and a lot of connective tissues that needs to be thoroughly cooked. This is important. Your thighs will bake crispy and be so much better.

Variations

The whole point of this recipe is to have a minimal dish with maximum flavor. However, you can easily boost the flavor profile with these ideas:

• Sun-dried tomatoes placed in olive oil.
• Flavored Olive Oil – soak garlic cloves in oil for a few hours, while chicken is coming to room temperature.
• Zest citrus in olive oil before using.
• Sprinkle umami powder on thighs before pouring olive oil.
• Place garlic cloves all around the chicken, which will roast in the olive oil.

Add Cauliflower Rice

Once the chicken thighs are done, remove from pan, leaving the juices in the pan. Add frozen cauliflower rice and cook until rice is cooked through. Season with more salt and pepper if needed.

More Chicken Thigh Recipes

• Greek Chicken Thighs
• Chicken Thighs with Cauliflower
• Stove Top Chicken Thighs with White Wine
• Chicken Thighs with Tomatoes
• Italian Chicken Thighs with 40 Garlic Cloves
• Chicken Thighs with Lemon, Turmeric and Sweet Potatoes

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Crispy Olive Oil Chicken Thighs

Delicious Tender Chicken Thighs with Crispy Skin with Olive Oil. Skin is crispy and done in 30 minutes.

Course Entree

Cuisine American

Keyword chicken thighs

Prep Time 8 minutes minutes

Cook Time 50 minutes minutes

Servings 4 chicken thighs

Ingredients

• 4 chicken thighs
• 1/4 cup olive oil
• 2 tablespoons Italian Herbs
• salt, pepper

Cauliflower Rice

• 1 package cauliflower rice

Instructions

• Salt chicken thighs and refrigerate for a few hours to overnight, if you have the time. If not, salt and season. Have chicken sit out for an hour, before baking.
  
• Heat oven to 400 degrees F.
• Arrange chicken in large cast iron pan or baking dish so that chicken pieces are not touching.
• Pour olive oil generously over each chicken thigh. Add more seasoning if needed.
• Bake for 30 minutes. Check temperature. You want 190 degrees F. This will ensure crispy skin and all the tendons in the thighs will break down.
  

Cauliflower Rice

• Remove the chicken from the pan, leaving the juices. Cook frozen cauliflower rice, turning frequently for about 10 minutes or until it's cooked through.
  

The post Crispy Olive Oil Chicken Thighs in Only 30 Minutes appeared first on Spinach Tiger.