Tonight I made Greek salad with Gyros spiced chicken, and it was lush :) . I have been asked about the gyros spice mix, so I thought I'd share it with you.
This amount is enough for 1 - 1,5 kg of chicken, so just put it into a jar where it should keep for about 6 months.
2 tbsp coriander powder
2 tbsp black pepper
2 tbsp dried thyme
1 tbsp Pul Biber (Aleppo Pepper) or chili flakes
1 tbsp cumin
2 tbsp dried majoram
2 tbsp dried oregano
2 tbsp paprika powder (I used smoked)
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp salt
Mix all ingredients and keep in a jar in a dry place. Easy :)
Who doesn't love a chicken dinner?
1 large fresh chicken (please use free range if you can afford it, thanks!)
1 tbsp olive oil
2 tbsp smoked paprika powder
1 tbsp garlic granules
1 tbsp onion granules
S & P
Salt the chicken inside.
Mix the spices with the oil and cover the chicken generously.
Preheat the oven to 175 C.
Cooking instructions do vary, so please check the information on the chicken.
A good rule of thumb is: 40 mins per kilo plus 30 mins.
I think McDonald's in the UK have to get used to more and more people asking for disassembled foods. I like MaccyD's breakfast but since they have discontinued their scrambled eggs and sausage breakfast, I will order disassembled egg McMuffins in future :-) .
Honest to God, I have no recipe for this...
I have been making lasagna and bolognese for such a long time, I don't even know what I put into it.... let me try and have a think....
400g beef mince
400ml can chopped tomatoes
1 tbsp tomatoe puree
1 garlic glove, finely chopped or crushed
1-2 small shalotts
150g grated cheese
1 Oxo stock cube
Herbs: - all to taste
Salt and pepper to taste
Fry off the beef until well browned. Add the garlic and onion and fry off until golden brown. Add the chopped tomatoes and tomato puree, the Oxo stock cube and your herbs. Let everything simmer until well reduced. Alternatively you could add more tomato puree but be carefull as the carbs creep up quickly using it.
Transfer the sauce into small casserole dishes and cover with cheese.
Broil until the cheese has melted.
You can use some freshly chopped parsley to garnish.
I am afraid I don't have a recipe for this. I didn't cook it. My husband did.
I can however tell you how to make the parsnips :)
Peel the parsnips, cut them into even sized chips. Toss them in a mix of olive oil, salt and pepper and bake them at 200 C for 40-45 minutes, turning halfway to ensure an even cooking.
They're really nice, and a good alternative for chips :) .
Sometimes you have to cook with whatever is left in the fridge. Today was one of those days!
This dish might not look particularly nice, but it was!
4 pork chops (or alternatively use some pork filet)
200ml heavy cream
1 broccoli, washed and cut into pieces
200g mushrooms, sliced - your choice, I used white ones
Grated cheese to your liking, I know some people like loads :)
1 tsp mild curry powder
Pepper the pork chops and fry off in a rather hot pan. Make sure they're nicely browned off, but not yet cooked through.
Boil the broccoli until al dente, don't overcook it though or you might end up with broccoli mash. Drain and set aside.
Season the heavy cream with salt, pepper, and curry powder. Here there are no limits to your imagination. Any seasoning that you like and that you think might go with the dish will do :) .
Add the mushrooms and let the sauce simmer for a while (don't boil it though).
Transfer the pork into a baking dish, add the broccoli and the creamy mushrooms. Top with cheese.
Bake at 200 C for about 15-20 minutes, depending on the thickness of the pork chops.
I am fairly Rain Man-y when it comes to lunch. I eat Romaine salad, chicken breast, cheese and mayonnaise in the office every working day. This might sound boring, but I like the different spices we use for the chicken, and the chicken is made on the BBQ which makes it very tasty. Also, this repeated lunch has the advantage that I don't have to worry about being creative for lunch.
I have stalled a bit and I know this is down to me eating too many carbs. So I will give NP (no plants) for tea a try for a week or two. Let's hope this acts as a bit of a kickstart back into ketosis.
I will keep you updated on the success front, and of course I will post any new recipe that I make.
Have you missed me?
Honestly, I am not ignoring you, but I keep eating the same stuff over and over, so I have no new recipes to share. I have to come up with some new ideas. Any suggestions?
I am afraid today, I have to whinge.. just a bit and real quick. Oh c'mon, please don't look at me like this, I will be quick!
I spend a lot of time on diet communities and it's nice to see that more and more people know about Keto and LCHF, however it is sad that both still has a bad reputation. I somehow understand, because I - like most of you - grew up with the attitude that fat is evil, and fat makes you fat. So hearing people condemn Keto or LCHF is nothing new to me - and probably nothing new to you fellow Ketojans either. What does upset me though are people who are preaching their WOE as the only right one.
Let me be honest with you, guys: if you feel the urge to walk the earth preaching that your WOE is the only one, then you have a lot to learn. At the end of the day, it is the result that matters, and nobody likes people who preach, be is ex-fatties or ex-smokers. So just don't, ok?
All other people I have met, who are not preaching: thanks for being kind and supportive. Keep on losing weight, people! Good luck!