Recipes Archives

Indian chicken

This Indian chicken curry has all the great flavors of butter chicken, but completely gluten and dairy free, even Whole30 compliant!

This Indian chicken curry has all the great flavors of butter chicken, but completely gluten and dairy free! #indiancuisine #cookathome #glutenfree #dairyfree #paleo

Now my family, Henry in particular, is a big fan of butter chicken.  So much flavor with all the Indian spices, it’s what he always looks for when we go out to an Indian restaurant.  Even when we go to an Indian buffet, if there isn’t any butter chicken, Henry’s just not interested.

So when he asked me to make butter chicken at home for one of our meals, I had to go searching for an option that didn’t include any butter … and one that would taste good.  I happened upon this recipe from One Lovely Life and thought I’d give it a go.  The first time I made this, I followed the recipe and used a slow cooker, but then thought I’d play around with it a little bit.  And feedback from the kids was that it tasted really yummy, but it’s not butter chicken.

So I’m calling this recipe Indian chicken – so you can get the Indian flavors, but without the expectation of the specific butter chicken texture.  Now I love to chock this full of veggies.  And serve it over veggies – like my cauliflower rice.  But you can serve it with normal rice, other veggies, or even Naan bread (or another type of flatbread) if you desire.  And leftovers are amazing – the flavor just intensifies even more!

Give this Indian chicken curry a go – and let me know what you think in the comments!

Indian chicken

(Paleo, Whole30, gluten-free, dairy-free)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 lb chicken breast diced
  • 1 medium onion diced
  • 4 cloves garlic finely minced
  • 1 tsp fresh ginger finely minced
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp cardamom
  • 1 14 oz can full fat coconut milk
  • 1 6 oz can tomato paste
  • juice of 1 lime
  • 1 cup spinach coarsely chopped
  • cilantro leaves for garnish

Instructions

  1. Heat oil of choice in  a medium frying pan and brown the chicken pieces, possibly in two batches depending on the size of your frying pan.  Remove the chicken from pan and allow to rest on paper towel.

  2. In a medium frying pan, saute the onion in the oil until translucent and soft.  Add the garlic, ginger and spices.  Cook for 1 minute longer until the spices become fragrant.

  3. Add the coconut milk and tomato paste and stir until well combined.

  4. Add the chicken back to the frying pan and simmer until desired thickness is achieved.  Add in the spinach and squeeze the lime juice in just prior to serving.

  5. Garnish with cilantro leaves and serve with vegetables, or cauliflower rice

Recipe Notes

Adapted from https://www.onelovelylife.com/slow-cooker-butter-chicken/ 

This Indian chicken curry has all the great flavors of butter chicken, but completely gluten and dairy free! #indiancuisine #cookathome #glutenfree #dairyfree #paleo

This Indian chicken curry has all the great flavors of butter chicken, but completely gluten and dairy free! #indiancuisine #cookathome #glutenfree #dairyfree #paleo

Baked bagels

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire!

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire! #bagels #cookathome #paleo #glutenfree #dairyfree #keto

I’m gradually going through all the typical bread-y type things and converting them into things that my special snowflake stomach can deal with, such as bread, pizza crust and English muffins.  Well, now my friends, let me introduce you to some bagels.  Baked in the oven, rather than fried.  And with no added sugar at all, these low carb bagels are perfect for most special diets, including the ketogenic diet that I experimented with making cookies for recently!

The recipe for these bagels originally came from another site at My PCOS kitchen and it seemed like these were one of the only keto bagel recipes that didn’t include some sort of dairy ingredients, so I leaped at the opportunity to give them a go.  Following the recipe (mostly) came up with some really nice savory bagels, due to some onion and garlic powder I added in there.  And then I wanted to experiment a little more.  So I took out all the savory bits and just left them as is.  And also tried some with adding some cinnamon and raisins in there – also without any additional sugar – but I liked them too!

So this recipe is pretty forgiving in terms of ingredients.  Now, in terms of shaping – well, you can try to shape them by hand (which I did on the first go around), or you can use a donut-shaped pan (like I did for the photo).  The donut pan gives more, smaller bagels, while the free-form ones are as big as you want them to be.  Just a tip for the unwary – if you want to cut them in half, make sure you shape them taller, rather than wider.

But please feel free to give these baked bagels a go – I love them and hope you do too!

Baked bagels

(Paleo, keto, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 1 1/2 cup blanched almond flour 205g
  • 1/4 cup coconut flour 30g
  • 2 tbsp psyllium husk powder
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 3 egg whites
  • 2 eggs
  • 4 tbsp refined coconut oil
  • 3 tbsp unsweetened almond milk
  • 1 tbsp apple cider vinegar

Instructions

  1. Preheat oven to 375F and prepare donut pan with cooking spray or baking sheet with parchment paper.

  2. Combine the wet ingredients in a small bowl with a whisk and set aside for a few moments.

  3. Combine the dry ingredients in a medium bowl with a whisk.

  4. Pour the wet ingredients into the dry ingredients and mix until combined.  Add 5 tbs of boiling water to the thick batter and continue mixing until completely combined.

  5. Divide mixture into 8 equal balls and either roll out by hand into logs, joining the ends to make a circle, or fill into donut pan.

  6. Place the trays into the oven and bake for 23 minutes or until golden brown.  Allow to cool slightly prior to removing from pan.

  7. Bagels keep well in the fridge, or freezer for up to 7 days.

Recipe Notes

Adapted from https://www.mypcoskitchen.com/dairy-free-keto-bagels-2/

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire! #bagels #cookathome #paleo #glutenfree #dairyfree #keto

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire! #bagels #cookathome #paleo #glutenfree #dairyfree #keto

Strawberries and cream granola

Who doesn’t love strawberries and cream?  Check out this strawberries and cream granola and feel like you’re having dessert for breakfast!

Who doesn't love strawberries and cream?  Check out this strawberries and cream granola and feel like you're having dessert for breakfast! #granola #strawberriesandcream #cookathome #glutenfree #dairyfree

It’s been ages since I’ve created a new granola recipe, hasn’t it?  But do not fear, Grant and I have been enjoying many different types and varieties of granola, mainly because I just use up whatever ingredients I happen to have in the pantry at the time that we run out!

But this strawberries and cream granola recipe is something that I’m actually quite proud of.  Something that tastes like the classic dessert combination but healthy enough to have for breakfast. And how do I keep it ok for my special snowflake stomach?  Well, the cream is actually coconut butter.  I was originally against coconut butter – because when I ate it straight out of the jar, it stuck to the roof of my mouth and really didn’t have a good flavor.  But since then, I’ve used it in many recipes – like frosting on these pumpkin brownie bites, or as part of my matcha turmeric chocolate cups.  And then my brain thought – why don’t I try using it in granola.

Now, if you’ve been following along for a while, you’ll remember that I’m eating more of a grain-free diet these days, but I felt like having granola with oats this time around.  And I made it so that the granola was nice and crunchy, so Grant was happy!  You can either make your own strawberry jam, or buy some from the grocery store – my only recommendation is that you go for one that does not have high fructose corn syrup in it.

So what do you think?  Would you enjoy eating this for breakfast?  Let me know in the comments below!

Strawberries and cream granola

(Gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 1/2 cup coconut butter melted, 125 g
  • 1/2 cup strawberry jam 125 g
  • 1/2 cup cashews chopped, 60 g
  • 1/2 cup cranberries 60 g
  • 1 cup gluten-free oats 100 g

Instructions

  1. Preheat oven to 375F and line a baking tray with parchment paper.

  2. Combine all ingredients in a medium mixing bowl.

  3. Spread in an even thin layer on the parchment paper and bake for 15 minutes, stirring occasionally.

  4. Allow to cool before storing in a sealed container for up to 5 days at room temperature.

Who doesn't love strawberries and cream?  Check out this strawberries and cream granola and feel like you're having dessert for breakfast! #granola #strawberriesandcream #cookathome #glutenfree #dairyfree

Who doesn't love strawberries and cream?  Check out this strawberries and cream granola and feel like you're having dessert for breakfast! #granola #strawberriesandcream #cookathome #glutenfree #dairyfree