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.

Spinach Tiger loves ground beef. It’s our go to for easy meals that are fast, but not fast food. A meal like this can be made in about twenty minutes, Those of us who don’t want to rely on processed or frozen food need these ideas.  

Crack slaw is one of those easy, approachable recipes that is a savior when you’re eating low carb and you’re short on time. I’m not sure where this was invented or created. There are many recipes for it on the web and everyone puts their own spin on it.

My take for crack slaw is to slather it with an easy three-ingredient comeback sauce.

One of the ways I like crack slaw is to use a mixture of ground beef and ground pork because it makes me feel like I’m eating an egg roll. You can choose your ground meat. Most use beef, but the pork adds in a little extra flavor, resembling more of  that egg roll taste.

How to Make Crack Slaw with Comeback Sauce

It generally start with a little olive oil or avocado oil with some garlic, followed by ground meat. Once the meat is browned, l’ll add in the cabbage, fresh ginger, sesame oil, tamari or soy sauce. My secret for crack slaw is using my own homemade comeback sauce at the end.

Tip for Browning Ground Beef

This is a great tip that actually works for browning ground beef. I don’t know why it works, but it does.

• Add 1/4 teaspoon baking soda to 2 tablespoons water. Pour over raw beef and wait 15 minutes before frying.

The Comeback Sauce

My comeback sauce is pretty simple. I use sriracha, mayonnaise, and a touch of soy sauce (tamari). I’ve seen recipes with a long list of ingredients, but this does it for me. I’ve tried adding in various ingredients and they did not work!

The ratio is mayo/sriracha is 4/1 and the tamari is to taste. You may want to add a tablespoon of tamari, but I would start with a teaspoon at a time. It’s so good.  It has the acid, fat and salt necesary. Creamy, tangy, and cool enough to counteract some of the heat in the crack slaw.

So tell me, do you have a secret sauce recipe? I’d love to hear about it.

More Ground Beef Ideas

• Ground Beef Cabbage Stir Fry
• Stuffed Cabbage
• Ground Beef with Peas and Onions, (most popular recipe).
• Ground Beef Stuffed Peppers
• Sautéed Cabbage with Bacon and Onion
• Beef Cabbage Soup

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Crack Slaw with with Three Ingredient Comeback Sauce Recipe

An easy ground beef and shredded cabbage dish, using bagged cole slaw mix, sesame oil, sriracha and ginger.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

Prep Ground Meat

• 1/3 teaspoon baking soda
• 3 tablespoons water
• 1 tablespoon olive oil or avocado oil more if needed once the slaw is added
• 3 cloves garlic minced
• 1 pound ground beef see notes
• 1/2 pound ground pork
• salt pepper
• 1 bag cole slaw mix shredded cabbage
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon sriracha

Comeback Sauce

• 8 tablespoons mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon tamari sauce or soy sauce more if needed

Instructions

• Mix baking soda and water. Pour over meat. Wait 15 minutes before cooking. This helps to brown the meat. In meantime, gather rest of ingredients.
• Saute the garlic in the oil just to soften.
• Add ground beef that has been seasoned with salt and pepper
• After meat is browned, add in the cole slaw mix.
• Mix thoroughly. It will seem like a lot of cabbage, but it will cook down.
• Add in sesame oil, ground ginger, sriraacha.
• Season to taste. You may need to add more oil.

Comeback Sauce

• Mix mayonnaise and sriracha together.
• Add tamari sauce one teaspoon at a time. Add as much as you need to taste, but not so much as to make this salty.

Notes

You can mix half ground pork, half ground beef for more flavor

The post Crack Slaw with Comeback Sauce Recipe 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.

I feel very blessed this summer. My deck is full of potted herbs and they are flourishing, even harder to grow herbs like parsley and dill. I’m growing lavender, thyme, sage, rosemary, mint, parsley, basil, dill, and oregano.  Four of these herbs (rosemary, oregano, thyme and sage) will stay around all year.

Parsley will not and I will be making plenty of chimichurri sauce for skirt steak, chicken and even fish.

What is chimichurri sauce?

It’s a herb-based, non-cooked sauce made with parsley, dried oregano, olive oil, lemon juice, garlic, vinegar and or lemon juice, red chili flakes, salt and pepper.  It is the perfect combination of fat, salt, acid and heat with herbs for more flavor.

Chimichurri sauce finds its roots in Argentina and is served throughout South America as a condiment.  There are various stories as to how it got its name, but most likely created for their grilled meats. There is also a Sicilian version that is used mostly for seafood, and sometimes is made with the addition of capers. However, like pesto, it can be used for other meats such as chicken and lamb. It can also be used as a marinade.

How do make chimichurri?

The typical recipe is very finely chopped parsley, oregano, olive oil, lemon juice, finely chopped garlic, splash vinegar, red chili flakes, salt and pepper.  You can use fresh oregano as I did or mix in other herbs such as thyme or cilantro. The main idea is fresh herbs, olive oil and acid to spoon over food, mainly meats. If making for fish, add in some capers and lots of lemon zest.

Is chimichurri a marinade?

While chimichurri is most often served with cooked meats, it makes an excellent marinade, due to the combination fat, acid and salt, which helps to break down the meat and tenderize it. Sometimes I replace the lemon with lime juice if using as a marinade and skip the vinegar.

How do you serve chimichurri?

Simply serve on top of grilled meats or as a side sauce. Meats, fish and even  roasted potatoes would be amazing with chimichurri sauce. Try chimichurri sauce on your kebabs or beef/steak tacos.

Can you freeze chimichurri sauce?

You can freeze chimichurri sauce the same way you freeze pesto. Put in ice cube trays. Once frozen, place in plastic bags, up to three months. Allow to defrost before using.

What is Skirt Steak?

The skirt steak is the diaphragm muscle, a long flat cut of meat, which is chewy, but flavorful. It’s similar to a flank steak, but has more fat. It is THE cut of meat used for authentic fajitas and perfect with chimichurri.

A chimichurri marinade/sauce is perfect for this cut of meat, as the olive oil and acid from the lemon and vinegar act as a tenderizer, and the garlic and parsley deliver flavor.

How to Grill Skirt Steak

Chimichurri is perfect for skirt steak, flank steak and teres major, all less expensive cuts of meat. We grill our skirt steak quickly about 4 minutes per side and then allow to rest for five minutes before cutting across the steak on the bias. It’s a chewy, flavorful steak, but not tough.  Flank steak is another choice, which is a little more tender but not as flavorful.

More Steak Recipes from Spinach Tiger

• How to Make a Perfect New York Strip Steak (our most popular post)
• Teres Major, a Filet Knock-off
• Teres Major Tacos

More Herb Based Condiments/Sauces from Spinach Tiger

• Mint Pistachio Pesto
• Pistachio Pesto
• Basil Pesto
• Gremolata
• Walnut Pesto with Seven Herbs

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Chimichurri with Grilled Skirt Steak

Make this delicious South American Condiment and Grilled Skirt Steak

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Servings 4

Ingredients

Skirt Steak

• 1 pound skirt steak
• 1/4 cup chimichurri for marinade

Chimichurri

• 2 cups fresh Italian parsley finely chopped
• 1 tablespoon fresh oregano or thyme Can sub with pinch dried oregano
• 1 lemon zested and juiced
• 3/4 cups extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 pinch red chile flakes
• sea salt
• black pepper
• 3 cloves garlic minced

Instructions

Chimichurri

• Finely chop parsley, fresh oregano (or thyme) and garlic.
• Zest lemon onto the herbs.
• Juice lemon.
• Add all ingredients to olive oil.
• Season with salt and pepper
• Make chimichurri at least an hour in advance. Use a few tablespoons of this to marinate the skirt steak.

Grill Skirt Steak

• Turn grill on to about 400 degrees.
• Grill each side for four minutes to a medium rare.
• Allow meat to rest five minutes.
• Cut across the bias. Arrange in platter.
• Top with chimichurri.
• Season again with salt and pepper as needed.

The post How to Make Chimichurri Sauce – How to Grill Skirt Steak appeared first on Spinach Tiger.

The best we can do this coming weekend is remember the heroes, remember anyone who ever put on a uniform and stood in formation to protect the generations past, the generations future. Stand for the American flag and try to imagine what it would be like to have no protection. If you study history, you have no idea how easy it is for a nation to fall, when patriotism becomes a mockery and people gather in various tribes against each other. Remember the good people who have paid the price for your life right now.

Good Things Have a Price

Good things usually have a price, like desserts. However, you can have your cake without a price this summer with a delicious sugar free, gluten free, keto flag cake.

This cake is absolutely delicious, made with stabilized whipped cream and fresh fruit. It’s easy to assemble and easy to bake. You would never know it’s keto friendly, grain free and sugar free.

This keto flag cake is perfect for Memorial Day and July 4th, which are both important days in America.

I love America for many many reasons, and I hope we can still be in a place to love our country, flaws and strengths.

Why I Still Love America

One of the reasons is the vitality of Americans. I remember being on a train in Paris, hearing a group of girls laughing and I knew immediately that they were Americans. As I walked around Paris, I noticed that American girls stood out, not because they weren’t as fashionable, but because they seemed to be having the most fun.

Great News In Small Business America

Since I wrote this a few years ago, a lot has changed and a lot hasn’t changed. 2020 killed a lot of small businesses, but it looks like many are coming back strong.

Last summer I announced that Spinach Tiger Keto Bakery would be represented in farmer’s markets this summer. You can find me every Saturday morning at the Nolensville Farmers Market 8-12 INSIDE. We are also in Elroy’s Coffee Shop in Franklin, so please follow us on instagram, or subscribe to the bakery page.

My great-grandparents came from Naples at the turn of last century to escape poverty caused by the union of Italian regions. They made a good life, even though they lived in the inner city, lived through the depression, World War I and World War II.

My grandmother had to quit school at age 13 to work in a cigar factory and she got married at age 16. In spite of this, she  eventually went to beauty school and opened her own salon. She never once saw herself as under-educated or oppressed, even though she was a woman who’s first language was not English, and she was raised in what was referred to as an Italian ghetto in South Philly. She embraced individuality and freedom. She was quite the character.

Those opportunities didn’t exist in Naples at that time. She taught me that hard work, stamina and tenacity pay off and people with ideas and a determined mindset will lift themselves up, because they can lift themselves up. I also believe we are a country who can lift and will lift others up when they need it.

My grandparents did wonderful things to help build this country with sweat equity. There is no reason for me or any of my family to apologize for our Italian heritage or American heritage. 

America is a great country, a country that does much good around the world, considered the most generous country in the last decade.  This spirit of giving is worth celebrating and made possible by our prosperity and our value system to care for others.

One of the things I love about America is our food choices. We might be the most diverse in the world because we embrace this kind of variety. We also choose our own diet plans and there are many. I choose to eat a grain free, sugar free diet that includes, meat, eggs and dairy. It’s what makes me feel good, and to that end, I am happy to bring you a flag cake for July 4th.

How to Make a Keto Flag Cake

I used a quarter pan sheet pan and made a keto vanilla cake. I thought of making this a lemon flavored cake like this lemon cake, or even a chocolate cake like this one here. In the end, I stuck with vanilla. I baked it on standard bake mode, not convection bake, and it took almost 25 minutes. If you bake on convection, it will probably take only about 15 to 20 minutes, but may brown a little more. I used almond flour and a little coconut flour to keep it grain free and Swerve to keep it sugar free.

I choose blueberries and strawberries and stabilized whipped cream. You CAN make the cake, put the whipped cream on and refrigerate, but put the fruit on right before you serve it.

This keto flag cake could get me “cancelled” because patriotism is not popular. But it is a part of free speech and I hope you embrace that.

What Size Pan for a Keto Flag Cake?

I use a quarter size sheet pan and this is my favorite brand. I have four USA pans, and highly recommend them.  Disposable quarter sized sheet pans can also be purchased at your local grocery.

What kind of whipped cream do you use for a Keto Flag Cake?

You will want to use a stabilized whipped Cream, but you could also use a vanilla buttercream.

Stabilized whipped cream maintains its structure and you can make this cake hours in advance. I use a piping bag and a 1 M large tip.

Vanilla Cake Recipe

This vanilla cake recipe is perfect and the one I use in my keto bakery. A combination of almond flour and coconut flour plus sour cream yield a light and moist sponge cake. I also use avocado oil which lends to a bouncy texture, but you can use 1/2 cup butter in its place.

Nutritional Value of Flag Cake (16 servings)

Net Carbs: 2    Calories: 248

More Keto Desserts from Spinach Tiger

• Keto Texas Sheet Cake in Sheet Pan
• Berry Patriotic Cake
• Keto Sheet Pan Brownies
• Blueberry Cheesecake Bars

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Keto Flag Cake

Patriotic Flag Cake, Sugar Free, Grain Free, Gluten Free

Course Keto Dessert

Cuisine American

Keyword flag cake, keto cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12 Servings

Calories 248kcal

Ingredients

Vanilla Cake Dry Ingredients

• 260 grams blanched almond flour 2 1/4 cups
• 28 grams coconut flour 2 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt

Swerve Sweetener

• 1 cup Swerve granulated Sweetener

Vanilla Cake Wet Ingredients

• 1/2 cup avocado oi or 1/2 cup unsalted butter
• 6 eggs
• 60 grams sour cream 4 tablespoons
• 1/2 cup almond milk unsweetened
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoon Swerve confectioner's sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons cream cheese

Fruit

• 1 cup fresh blueberries
• 2 cups fresh strawberries

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• Prepare pan with parchment paper and cooking spray.

Vanilla Cake

• Whisk the dry cake ingredients together. Set aside.
• Mix together avocado oil and granulated Swerve.
• Add eggs and mix thoroughly.
• Add sour cream and almond milk to this.
• Add vanilla extract.
• Add dry mixture. Mix.
• Add to prepared sheet pan. Smooth top.
• Bake on convection bake for 15 to 17 minutes. Center will be approx. 205 degrees F. Or bake on "bake" mode for 20 to 25 minutes.
• Cool completely before adding whipped topping.

Stabilized Whipped Cream

• Make sure cream cheese is softened. You may want to microwave for ten seconds.
• Beat cream cheese with the confectioner's sweetener.
• Add whipping cream and whip until you have fluffy peaks that remain when you turn it upside down on spatula.
• You can put this whipped cream into a piping bag or spread over the cake. I used a large 1M tip.

Fruit

• Before applying fruit, apply to a piece of parchment paper to make sure you put fruit where you want. Slice strawberries lengthwise.
• Arrange in rows to make flag.
• You can refrigerate or serve immediately.

Notes

You can replace the avocado oil with 1/2 cup unsalted butter. Beat butter for full five minutes with the sweetener, before adding the eggs. 

Nutrition

Serving: 1of 16 | Calories: 248kcal | Carbohydrates: 5g | Fat: 22g | Fiber: 3g

The post Patriotic Keto Flag Cake appeared first on Spinach Tiger.

What is a Caprese Salad?

When we think of caprese salad, we think of fresh tomatoes with mozzarella, a bit of fresh basil and some form of vinaigrette. I usually only like olive oil, salt and pepper with fresh tomatoes and mozzarella, but topping with fresh corn is a summer game changer. And, for a summer corn caprese salad, you don’t have to cook the corn, which adds sweetness and texture.

Ingredients for Corn Caprese Salad

• Ripe Tomatoes (can be almost any kind as long as they are ripe, sweet, juicy)
• Fresh mozzarella or burrata
• Fresh basil (or pesto)
• Extra virgin olive oil
• Fresh Corn
• Salt, Pepper

Pesto/Pistou Variations

The difference between pesto and pistou is basically the addition of nuts and cheese. A pistou is easy to make with just garlic, olive oil, basil, salt and pepper. It comes together very easily. However, you can also add a full pesto to this salad. Or, just use olive oil with freshly cut basil. This is more of an idea for caprese than anything you have to follow exactly. I’ve even thought of doing with an addition of fresh peaches along with the tomatoes.

I have several pesto recipes here at spinach tiger. This is my classic recipe, but I’ve been replacing the pine nuts with roasted, salted macadamia nuts (about 1/3 cup). You can also use pistachio nuts as I did in this recipe. You can replace the basil with fresh mint as I did here.

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More Pesto Recipes from Spinach Tiger

• Snapper with Pesto
• Grilled Lollypop Lamb Chop with Mint Pistou
• Ricotta Peas Pesto Appetizer
• Italian Potato Salad with Authentic Pesto
• Party Caprese Salad
• Caprese Party Sandwich
• Chicken with Creamy Pesto
• Seven Herb Pesto

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Corn Caprese Salad Recipe

Corn Caprese Salad with Tomatoes, Basil or Pesto, Fresh Mozzarella,

Course Salad

Cuisine Italian

Keyword caprese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 8 ounces Fresh Mozzarella or burrata
• 3 fresh summer tomatoes
• Pistou Recipe Below enough to cover tomatoes and cheese
• 1/2 cup Pesto or
• 2 handfulls basil
• ⅓ cup olive oil
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1 cob fresh corn

Pistou

• 2/3 cups fresh basil
• 1 clove garlic
• 1/3 extra virgin olive oil
• 1/2 teaspoon salt

Instructions

• If using large tomatoes, cut in thick slices, serve immediately.
• Set cheese out about 30 minutes in advance to enjoy the flavor and texture.
• Toss with cheese, olive oil, basil, salt, pepper or pesto
• Slice corn off of the cob.
• If using pistou or pesto spoon over salad, then top with corn.
• Season with salt and pepper as needed.

Pistou

• Combine all ingredients. Add salt as needed.

The post Summer Caprese Salad with Fresh Corn 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.

These are a few of my favorite keto fresh strawberry recipes because nothing is sweeter than fresh local strawberries.

Low Carb Strawberry Shortcake

There are two types of strawberry shortcakes. One method is to make vanilla cakes and then top with whipped cream and fresh strawberries, more like the sponge cake method. The other pictured on the right is a more crumbly shortcake that soaks up all the strawberry juice. I like both kinds.

• Sponge Cake Strawberry Shortcake
• Crumbly Strawberry Shortcake
• Don’t forget the Stabilized Whipped Cream

Keto Strawberry Muffins/Biscuits

An easy way to use up your strawberries is to make strawberry muffins or strawberry biscuits. The biscuits pictured on the right are closer to scones, while the muffins

• Keto Strawberry Muffins
• Keto Strawberry Biscuits

Keto Strawberry Cakes/Cupcakes

• Keto Strawberry Cupcakes/Layer Cakes
• Keto Strawberry Frosting

More Strawberry Recipes

• Sugar Free Strawberry Sauce

The post My Best Keto Fresh Strawberry Recipes appeared first on Spinach Tiger.

I could never figure out how my mom made her sweet potatoes until I had her come over and make them in front of me. I remember that day so clearly, because she lit up with excitement getting to share this. Now that she’s gone, I realize how special that day was. She was the queen of comfort food and had no problems dowsing the sweet potatoes with maple syrup, orange and apple juice and brown sugar.

I’m thrilled to say I was able to make a very similar dish, only sugar free/

Stove Top Sweet Potatoes

• Sweet Potatoes
• Sugar Free Maple Syrup (I use Choc Zero)
• Orange or Orange Zest
• Lemon
• Cinnamon
• Cinnamon Sticks
• Black Strap Molasses

It’s not a complicated recipe but a very delicious one. She surprised me by telling me we don’t need to turn on the oven. These are stove top sweet potatoes. How did I not know that? The good news here is that you can make these at the last thirty minutes while the turkey is taking up the oven.

How to Cut Sweet Potatoes

The first thing you have to do is peel the potatoes and cut them into discs. I cut them completely differently here, but you can do it either way. I tend to think her suggestion of discs is a better idea, because you can cut them more evenly.

If you are making these for a big dinner like thanksgiving, you can peel and cut them ahead, stick them in a plastic bag and refrigerate.

I did not use erythritol for this recipe because Choc Zero Maple Syrup is a better choice. I also used a small amount of black strap molasses to take the place of the brown sugar. Orange, lemon, and cinnamon sticks add brightness and flavor.

If you’re not familiar with Choc Zero, they make all kinds of amazing sugar free products, which is why I chose to be an affiliate earning a small commission. Their chocolate chips and maple syrup are my two favorite products and I use them in my keto bakery because they are sugar free and low carb.

If you don’t want to use a whole orange (because of the sugar), you can use just the orange zest.

If you have sweet potatoes left over, make some grain free sweet potato biscuits.

Can You Freeze Cooked Sweet Potatoes?

Yes, you can place the cooled sweet potatoes in a bag and freeze for up to 3 months.

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Sugar Free Orange Maple Sweet Potatoes

Sugar Free Stove Top Sweet Potatoes made with with butter, orange and cinnamon.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 sticks butter
• 1/4 cup sugar free maple syrup I use Choc Zero
• 1 teaspoon black strap molasses
• 1/2 teaspoon freshly ground nutmeg
• 1 teaspoon cinnamon
• 4 large sweet potatoes peeled
• 1 large naval orange cut into 4 pieces
• 1/2 lemon
• 2 cinnamon sticks
• 1/2 cup water more If needed
• 1 teaspoon salt
• black pepper

Instructions

• Cut peeled sweet potatoes across into 1/2 discs.
• Add In sugar free maple syrup
• In a dutch oven (large enough to fit all sweet potatoes), melt the butter with black strap molasses. Add cinnamon.
• Add in sweet potatoes.
• Squeeze oranges over potatoes. Put orange skins in pot.
• Season with salt and pepper.
• Add in cinnamon sticks, nutmeg, and water. You will need to judge how necessary adding liquid is.
• Cover and cook on low heat for about an hour, stirring every ten minutes or so.

The post Sugar Free Orange Maple Sweet Potatoes appeared first on Spinach Tiger.

Try this for your next fancy spring dinner, or maybe even part of your Easter holiday.

Grilled lollipop lamb chops using the reverse sear method opened up a whole new way for me to approach meat. It was spectacular.

What is a lollipop lamb chop?

There are three types of  lamb chops. The lollipop chop cut off of what we know as the rack of lamb has the long thin bone, is the most tender, and most expensive chop. You want to cook this right! You can find an affordable rack of lamb at Costco.

The average price is around $18 and will feed two or make four lollipop lamb chops with double bones. I know that’s expensive, but this same dish out in a restaurant will cost an average of $30 per person, and I promise you, if you follow this recipe, it will rival any fine dining.

What is a reverse sear?

A reverse sear means you cook the meat first up to a certain internal temperature low and slow or on indirect heat, and sear the outside on high heat at the end. I had no idea it would make such a difference, but it does. The chops were tender and juicy, and perfectly seared. I’ll never go back to my old way of doing things.

How do you prepare the lollipop lamb chops for the grill?

The first thing you need to do before you cut the chops on the rack is trim all the fat and remove the silver skin, that very thin transparent sheath. Then salt the lamb and if you choose, marinate. 

Should I marinate my lollipop lamb chops?

• If you have the time to marinate, use some chopped garlic and olive oil, perhaps some herbs like rosemary and thyme.
• Salt your chops first to increase their flavor.
• Marinate up to three hours. I’ve made successful chops marinating for only twenty minutes using this method.
• Cook to medium rare to medium. Anything past medium and the lamb tastes gamey.

What is mint pistou?

Mint pistou is made with only garlic, mint, parsley,  and olive oil. Pistou is different from pesto which contains nuts, as I did here with a pistachio mint pesto. Either of these would be great with this lollipop lamb chops but I prefer the pistou for simplicity.

Recipe for Mint Pistachio Pesto here. Notice the nuts. Leave those out and you have pistou. 

How do you reverse sear grilled lollypop lamb chops?

• Once you are ready to grill, heat only one half of the side of the grill.
• You will be placing your chops on medium indirect heat, the side with no fire. Leave your lamb chops there until the internal temperature reaches 115 Degrees F.
• Turn that other side of the grill up to high and move the chops over to the direct heat.
• Grill about one minute per side.

What temperature should we eat lamb at?

We want a pink inside with a well done, seared outside, either medium rare or medium.  

• Lamb is done medium rare when the internal temperature reaches 135 degrees F. and is my preference.
• Lamb is medium when the internal temperature reaches 140 degrees F. 

Allow to rest for ten minutes. Top with Mint pistou. 

This is a delicious, easy recipe, one I know you will make over and over, once you get the love for the reverse sear as I have. 

You may also love this post: Seven Scrumptious Lamb Recipes You Need to Make Now

What sides go well with lamb chops?

• Shaved Brussels Sprouts Salad with Cider Vinaigrette
• Salad with Lemon Vinaigrette  
• Lemon Dijon Roasted Potatoes
• Dijon Garlic Roasted Potatoes
• Smashed Buttery Fingerling  Potatoes

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Grilled Lollipop Recipes, Reverse Sear, Mint Pistou

How to do a reverse sear for a medium rare grilled lollipop lamb chops.

Course Entree

Cuisine American

Keyword lamb, lamb chops, lollipop lamb chops, mint, pistou

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 hour hour

Servings 2 people

Ingredients

Lollipop Lamb Chops

• 1 rack of lamb about 8 bones
• 1 teaspoon sea salt

Marinade (optional)

• 3 tablespoons olive oil
• 2 tablespoons rosemary chopped
• 2 cloves garlic chopped

Mint Pistou

• handful fresh mint
• handful fresh parsley
• 1/2 cup olive oil
• 1/2 lemon juice and zest
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

Prepare Lamb Chops

• Trim the fat off of the lamb. Lamb rack is covered in thick fat and silver skin. It will take about 15 minutes to carefully trim. I leave the meat around the bones on.
• Cut rack into 4 lollypop chops (two bones each).
• If you decide to marinate, mix marinade ingredients together and set lamb in dish with marinade. I only marinated for twenty minutes and chops were very tender. Marinate up to three hours.

Reverse Sear Grill Lamb Chops

• Take lamb chops out of refrigerator 30 minutes in advance to take the chill off of them.
• Light one half of gas grill on medium heat. Place lamb on indirect heat until the internal temperature is 115 F. degrees.
• Turn the other side of grill up to high. It's time to sear. Place chops on the hot side of grill for one to two minutes per side until the internal temperature is at 135 degrees for Medium Rare. Or if you prefer, 145 degrees for medium.
• Allow to rest for at least five minutes before eating.

Mint Pistou

• Mix all ingredients except salt and pepper in blender.
• Season with salt and pepper to taste. Serve with lamb.

The post Grilled Lollipop Lamb Chops, Reverse Sear, Mint Pistou appeared first on Spinach Tiger.