Eggplant Curry | Keto | Low Carb | Vegetarian

This Eggplant Curry is absolutely delicious and quick to make. It's made with fresh eggplant, onions, plum tomatoes and seasoned with Indian spices. ting: The veggies are simmered with the most aromatic combination of spices. I wish you could all smell this cooking right now! This is one of the dishes that makes me think I could easily become a vegetarian. It's hearty and a full of flavor and can easily served as a main dish. Make this witha side of cauliflower rice or Indian-style stuffed mushrooms and you have a prefect dinner for any diet whether it be vegetarian, whole 30, paleo, keto/low carb, etc The ingredients are simple yet complex in flavor. I love it! This is a must try dish.

Eggplant Curry | Keto | Low Carb | Vegetarian

Eggplant Curry | Keto | Low Carb | Vegetarian

Eggplant Curry | Keto | Low Carb | Vegetarian

Eggplant Curry & Indian-style Stuffed Mushrooms

Eggplant Curry | Keto | Low Carb | Vegetarian

Ingredients: 1 onions, chopped

1 large eggplants, chopped

2 plum tomatoes, chopped

2 garlic cloves, chopped fine

1 Tablespoon olive oil

2 teaspoons ginger paste (or 1 inch fresh ginger), peeled and minced)

1/2 teaspoon garam masala

1/2 teaspoon chilli powder

1/4 teaspoon coriander powder

1/4 teaspoon ground cumin

A pinch to 1/8 teaspoon turmeric powder

Salt and pepper to taste

Directions:

1. Heat olive oil in a pan. Add the garlic and saute for about 5 minutes. Add the tomatoes and cook for another 3 to 5 minutes, stirring occasionally.

2. Add the chopped onions along with the eggplants. Stir well

3. Add the garam masala, chili powder. coriander powder, cumin, turmeric powder, salt and pepper.

4. Cover and cook for 20 minutes or until the eggplant is tender and the onions are cooked. If mixture seems dry while cooking, add in a couple tablespoons of water to the eggplant mixture while it is cooking.

Nutritional Information: Calories 37.4 Total Fat 0.3g Total Carbs 8.6g Dietary Fiber 3.0g Net Carbs 5.6g Protein 1.4 g

Pork Rind Cheese Puffs "Cheetos" | Keto | Low Carb

Anyone that knows me (really well), knows I LOVE Cheetos (you know those crunchy puffs covered in cheese powder). It's a secrete addiction I have. However these little buggers really can't be eaten (aka devoured) when you are trying to watch the amount of carbohydrates you intake for the day. I was introduced to Anthony's Cheddar Cheese Powder a while back and dreamed of all the things I could do this magical dust. And the number one thing that came to mind would be how can I use this cheese powder in a way that would replace my love of cheese puffs. I sat on it for some time (I couldn't come up with a way to do so). Then at some point I starting seeing on Instagram that folks were sprinkling cheddar powder on pork rinds. What a great idea ... pork rinds are so crunchy and have no carbs! I gave it whirl and tried different ways to get the taste and crunch that I have been looking for, and I wanted an easy way to make them. I was happy to find you can simply make mock Cheetos by simply spraying the pork rinds with coconut or avocado oil and then tossing them in the magical cheese powder. But they need a little more flavoring so I played around with a variety of add-ins. I found that just be adding in some white-cheddar popcorn salt I accomplished the right taste. They don't taste exactly like Cheetos cheese puffs. But they most definitely make me happy and satisfy the carving when needed. I do portion them out so I don't eat the entire batch! As for the ease of making these, I found just popping the coated pork rinds in the microwave for a few seconds is a good way to get the cheese powder(s) to adhere to the pork rinds.

So all cheese puff / keto / low carb eaters must give this a try. They make a great snack or server with as an accompaniment with a low carb wrap or sandwich. Enjoy!

Pork Rind Cheese Puffs "Cheetos" | Keto | Low Carb

Pork Rind Cheese Puffs "Cheetos" | Keto | Low Carb

Pork Rind Cheese Puffs "Cheetos" | Keto | Low Carb

Ingredients: 2.5 oz Pork Rinds (I use inexpensive rork rinds like Mac's) 1 Tablespoon Anthony's Cheddar Cheese Powder 1/2 teaspoon White Cheddar Popcorn Seasoning Avocado or Coconut Oil Spray Directions: 1. Break up the pork rinds into bite size pieces and place in a large microwave bowl. 2. In a small bowl mix together the cheddar cheese powder and the white cheddar seasoning. 3. Lightly spray the pork rinds with avocado or coconut oil. Toss the pork rinds so all are coated with the oil. 4. Microwave for about 20 or 30 seconds just to warm them up. 5. Remove from the microwave, sprinkle the cheese powder mixture over the warm pork rinds and toss until evenly coated. Place back in the microwave for another 30 seconds. After 15 seconds you may want toss again to get any extra cheese powder from the bottom of the bowl to adhere to the rinds.

Nutritional Information: Serves 4 109 Calories; 8g Fat; 9g Protein; 1g Net Carbs

Gingersnap Spiced Pecans - Keto | Low Carb

Gingersnaps or anything spiced with cloves, ginger, cinnamon, and molasses at holiday time is always high on my list. For a quick Christmas treat. I made batch of Gingersnap Spiced Pecans to keep on hand for snacking and for adding to holiday baked goods. These crispy pecans are coated in brown sugar (replacement) and all the spices of a gingersnap cookie. I used just a smidgen of blackstrap molasses to give that bold flavor that I crave. Blackstrap molasses has a strong flavor and is pretty low in sugar content. Due to the strong flavor you need just a bit. Which will keeps this recipe keto an low carb friendly (plus it is high in magnesium which is a plus for us lowcarbers). You must try these toasted pecans that are covered with a sweet and crispy coating that is bursting with the flavors of gingersnaps (gingerbread). Cinnamon, cloves, ginger, and a hint of molasses! Perfect for your next holiday party! They are simple to make

Gingersnap Spiced Pecans - Keto | Low Carb

Gingersnap Spiced Pecans - Keto | Low Carb

Gingersnap Spiced Pecans Keto | Low Carb

Ingredients: 10 oz pecan halves

1/2 teaspoons blackstrap molasses

1/2 cup Swerve Sweetener, Brown

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1 Tablespoon + 1 teaspoon water

Directions:

1. Preheat oven to 200F.

2. Line a baking sheet with parchment paper or foil. If using foil, spray with coconut or avocado oil.

3. In a mixing bowl, combine the brown Swerve, black strap molasses, ginger, cinnamon, cloves and water. Mix well (the mixture should be a thick pour-able consistency).

4. Gently stir in the pecan and mix to coat.

5. Place your coated pecans in a single layer on the prepared baking sheet.

6. Bake for 1 hour, stirring every 20 minutes.

7. Remove from the oven. Allow pecans to cool completely.

Nutrition: Coming ..