The Low Carb Kitchen: Curried Chicken Salad

I love playing around with flavors. A favorite I don't use a lot is curry. I found a simple recipe to add some interesting flavor to you chicken salad.

The ingredients:

1 can chicken breast

1 tsp garlic powder

1 tsp cumin

1 tsp garam masala

2 TBSP curry powder

1/4 tsp cilantro

1/4 C jalapeños diced

1/4 C celery diced

1 oz pistachios

3/4 C mayo

Dash of lime juice

The recipe:

In a food processor, pulse the chicken with the seasonings and add to a mixing bowl.

Stir in the mayo, pistachios, jalapeños, and celery and stir to combine.

Notes:

If you don't have a food processor break up chicken with seasonings in a bowl. Then proceed to step 2. 

You can use chicken breast instead of canned. I had canned but was out of cooked chicken. Rotisserie is great here just cut up in small pieces.

The Breakfast Kitchen: Pesto egg bake

This week's breakfast features pesto! I've been on a bit of a pesto kick. Super easy breakfast.

The ingredients:

8 eggs

1 C crumbled bacon

Sliced mini sweet peppers

1/4 C heavy cream

1/2 tsp garlic powder

Baking powder

2 TBSP pesto

1/2 C mozarella cheese

Salt and pepper

Pizza party or basil

The recipe:

Preheat oven to 350 degrees.

Crumble bacon and add to greased baking dish and top with peppers.

In a bowl, scramble eggs with garlic, salt, pepper, baking powder, and pesto.

Add shredded cheese to egg mixture reserving a bit for top.

Add reserved cheese to the top and sprinkle with pizza party or basil. If using fresh basil add after baking.

Bake at 350 degrees for 30 minutes.

The Low Carb Kitchen: Chaffles

I have been hearing about chaffles forever but never tried them. On this low carb journey they have been a great alternative to bread. They are high in protein and so easy to make. You can make them in bulk and freeze.

There are sweet and savory versions and ones made with almond flour or just cheese and eggs. I've only done the savory so far made with cheese and eggs but have played around with seasonings.

You will need a mini waffle maker.

The ingredients

1 egg

1/2  C cheese

Seasoning of choice optional

The recipe:

In a bowl mix cheese and eggs until combined.

Mix in any desired seasonings.

Use 1/4 C measure to add to an greased mini waffle iron.

Once done set aside to cool.

If freezing, add to ziploc with parchment between each one.

Notes:

Each batch makes 2 waffles.

I have made plain ones for sandwiches. Garlic ones for things like replacing garlic bread with Italian dishes. 

If you freeze them, just reheat them in the toaster.

These are only 1g carbs for both waffles.