Strawberry Basil Jam . I know what your are saying. What, basil with strawberries? Yes, it's a wonderful combination of sweet and savory giving an earthiness to this quick stove top jam. This jam can be used on anything from (low carb) toast, bagels, scones to savory dishes such as fish or chicken. It can even be used in your dessert making. Recently I made a whipped topping on my Strawberry Basil Swirled Quick Bread. This jam is sugar-free and can be with no sweetener at all. It all depends on the sweetness you desire. Summer time berries are usually sweet enough but feel free to add in extra sweetness. I've added in a bit of Chia seeds (a great superfood by the way) to thicken the jam. It's best when made with fresh picked strawberries and garden fresh basil. However, it can be made with grocery store strawberries and fresh basil and tastes great! Go ahead, give this delicious Strawberry Basil Jam a try. It takes only 30 minutes (after prepping your ingredients).

Strawberry Basil Jam - Sugar-Free | Keto | Low Carb

Strawberry Basil Jam | Sugar-Free | Keto | Low Carb Ingredients: 7 ounces fresh strawberries (about 7 or 8 large strawberries) 2 to 3 large fresh basil leaves 1 tbsp water 1/2 tsp chia seeds ground* (or 1 tsp not ground) 1/2 tbsp sweetener optional (use if berries are not sweet enough for your liking) Note: You can grind your chia seeds in an herb/spice/coffee grinder. Directions: 1. Chop the strawberries in quarters and place them in a saucepan together with the basil, sweetener and water. 2. Bring to the boil . Turn heat down to medium and let simmer/bubble for 15 minutes. 3. With a fork or potato masher, mash the strawberries. 4. Lower heat to a low-medium and continue to cook another 15 minutes or until reduced by half. Bubbles will become smaller as the liquid evaporates (this is what you want). Stir regularly to prevent the jam from sticking and burning. 5. Taste, and if necessary add more sweetener (be careful it's hot! 6. Add the Chia seeds and stir. Remove from the stove and allow to cool. Store in the refrigerator.

Nutritional Information: Coming...

It's that time of year again here in upstate New York when the farmer's markets start opening. Even with the pandemic going on, the markets are still able to open and offer us the best fresh produce! It's even been stated that it may be our safest bet for food shopping. The vendors have made changes following local and state regulations to make farmers markets safer during the coronavirus pandemic. We've gone to our local farmer's market each Saturday for the past 4 weeks and it been such a treat and makes things feel normal. I would never have thought being able to pick up farm fresh lettuce and other vegetables would be such treat and make things feel like 'normal'.

One of the first salads I made this spring season is a Watermelon Radish Salad with an Orange Vinaigrette. I topped the salad with Sugar-Free Candied Walnuts and Feta Cheese. This could be a meal in itself or served along with seafood or steak. This went perfect with stuffed flounder and steamed cauliflower. A prefect low carb/keto friendly meal.

Watermelon Radish Salad with Orange Vinaigrette & Sugar-Free Candied Walnuts

WATERMELON RADISH SALAD W/ORANGE VINAIGRETTE SUGAR-FREE CANDIED WALNUTS Ingredients: 1 shallot or half of a small red onion 2 tablespoons white wine vinegar 4 to 5 tablespoons olive oil 2 packets True Orange crystallized orange essence 1 to 2 teaspoons sweetener (such as Swerve) Kosher salt 2 to 3 watermelon radishes Feta Cheese Sugar-free candied walnuts (see below) Directions: Mince shallot and place in small bowl. Add in white wine vinegar, olive oil, salt, true orange, and sweetener. Whisk until well combined. Can be mixed in a jar as well. Peel the radishes ( though it is not necessary). Thinly slice on a mandoline or slice thinly with a knife. Arrange radish slices on a bed of free greens Season all over with salt. Scatter walnuts and goat cheese to taste over the radishes and greens. Drizzle the dressing over the over top before serving. Sugar-Free Candied Walnuts: 1/4 cup chopped walnuts 1 tablespoon sweetener (Swerve or Allulose) In a small pan, over medium heat stir in a handful (approx 1/4 cup) of walnuts and 1 tablespoon sweetener. Once the sweetener starts to melt, continue to constantly stir for 4 t5 minutes making sure not to burn. Transfer the nuts onto a piece of parchment or a silicone mat. Separate the nuts with a fork or spatula and let cool 5 to 10 minutes If you don't want to make candied walnuts, you can toast them: Toasted Walnuts: Preheat oven to 350°F. Arrange a handful of walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Nutritional Information: coming ...

Chicken, zucchini and mushrooms stir-fry with peanut noodles is about the become your family's favorite take-out fake-out!! It's better than your favorite take out and healthier too. This recipe came about after cleaning out the fridge and pantry. You can customize with any veggies you have on hand (such as, green bell peppers, broccoli, bean sprouts, cabbage, snow peas, bok choy, bean sprouts, etc.). And feel free to use any type of spaghetti noodle you have as well. I just happen to have a box of soybean spaghetti noodles that are keto/low carb friendly. Which work out perfectly for this Asian-inspired dish.There are lower carb noodle alternatives as well, such as, a Shirataki noodles. This easy one skillet chicken stir fry is filled with tender chicken, tender-crisp vegetables, garlic, and ginger. Serve this dish along with these Peanut Noodles that are covered in a flavorful peanut sauce that is velvety, rich in flavor and super easy to make. This will totally satisfy your take-out food cravings.

Chicken Veggie Stir-Fry with Peanut Noodles

Chicken Veggie Stir Fry Ingredients: 1 tablespoon olive oil 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks 1 large zucchini squash, sliced into 1/4-inch thick half moons 8 ounces white button mushrooms, cleaned and sliced 1/2 onion, thinly sliced 3 cloves garlic, minced 1/2 tablespoon fresh minced ginger, or 1 teaspoon ginger paste Sliced green onion (for garnish) salt & pepper to taste Directions: 1. Heat olive oil in a large skillet or a wok over medium-high heat. Add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until golden brown on 2. both sides and cooked through. Season with salt & pepper. 3. Remove chicken from wok or skillet and set aside. 4. Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant. 5. Turn up the heat to medium-high and stir in the and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently 6. Remove zucchini and onions and set aside. 7. Add sliced mushrooms to skillet; cook for 4-5 minutes or until golden brown. Stir frequently. 8. Stir chicken and zucchini back into the skillet with mushrooms. 9. Add the soy sauce and stir to coat the chicken and vegetables. Stir and cook for another 1-2 minutes. Taste, add more soy sauce if needed. Serve immediately along with peanut noodles. Peanut Noodles: Ingredients: 1 (5.6-ounce) packages Simply Nature Soybean Spaghetti noodles (or any lowcarb/keto friendly noodle)* 1/3 cup peanut butter 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 2 to 3 tablespoon Sukrin Syrup Gold (or 2 Tablespoons honey for not low carb/keto) 1/2 tablespoon freshly grated ginger, or 1 teaspoon ginger paste 1 tablespoon rice vinegar 1 teaspoon sesame oil (or hot sesame oil) 1 teaspoon Sriracha, optional up to 1/4 cup of water *Note: Simply Nature Soybean Spaghetti noodles can be purchased at Aldi grocery store Directions:: 1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, Sukrin Syrpus Gold (or honey) , ginger, vinegar, sesame oil and Sriracha, if using. Add water a little at a time 2. until a thick but pourable sauce is achieved. 3. In a medium pot of boiling water, add Soybean Spaghetti noodles. Cook 5-10 minutes; drain well. 4. Return noodles to the pot and toss with peanut sauce. (Note: I heat the peanut sauce first for easy mixing). Garnish with sliced green onions and/or chopped peanuts.

Nutritional Information for Chicken Veggie Stir Fry: Makes 5 servings

Calories 126.5 Total Fat 5.7g Total Carbohydrate 4.7g Dietary Fiber 1.4g Sugars 1.7g Protein 14.4 g Net Carbs 3.3g Nutritional Information for Peanut Noodles: Makes 5 servings Calories 308.3 Total Fat 14.7g Total Carbohydrate 29.3 g Dietary Fiber 19.7 g Sugars 4.7 g Protein 23.9 g Net Carbs 9.6g

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