Keto Coconut Chicken Curry

Recipe from Joy Filled Eats: https://joyfilledeats.com/coconut-chicken-curry/

• 3 tablespoons coconut oil
• 2 pounds chicken thighs or breasts cut into 1 in cubes
• 1 small onion chopped
• 1 inch piece of ginger minced
• 3 cloves garlic minced
• 1 teaspoon garam masala
• 4 teaspoons curry powder
• 1 teaspoon salt or to taste
• 2 tablespoons tomato paste
• 1 can coconut milk 14 oz
• ½ cup fresh cilantro chopped
• 1 lime cut into wedges

• In a large dutch oven over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden.
• Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
• Add tomato paste, coconut milk, and chicken to the pan. Stir over medium heat until sauce begins to bubble. Reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through.
• Taste for seasoning and add salt as needed. Serve with caulirice. Garnish with fresh, chopped cilantro and lime wedges for squeezing on top.

Keto Grilled Zucchini Lasagna

• 
  
• Recipe from A Sweet Life: https://asweetlife.org/grilled-zucchini-lasagna/
• 3 large zucchini, about 12 ounces each
• 1 lb ground beef
• 1 14-oz can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes
• 8 ounces cream cheese, softened
• 1 cup full-fat ricotta
• 1/2 cup grated parmesan
• 1/2 cup chopped fresh basil
• 1 large egg
• 2 cloves garlic, minced
• 1/4 tsp salt
• 12 ounces shredded mozzarella

1. Preheat grill. Cut each zucchini in half crosswise and then slice each half lengthwise into 1/4 inch thick slices (it’s okay if they are a little uneven).
2. Grill zucchini slices until they are tender and most of the moisture has been removed, about 3 to 5 minutes per side. Remove from grill and set aside on layers of paper towels to continue drying out. Alternatively, roast zucchini at 350F in the oven on wire baking racks for about 20 minutes.
3. Heat a large saute pan over medium heat. Add ground beef and cook through. Add tomatoes, salt, pepper and pepper flakes. Turn heat to medium low and simmer 10 minutes.
4. In a large bowl, combine cream cheese, ricotta, parmesan, basil, egg, garlic and salt. Stir to combine well.
5. Preheat oven to 350⁰ and grease a 9×13 inch glass or ceramic baking dish. Lay 1/3 of the zucchini slices across the bottom in a single layer. Spread with 1/3 of cream cheese/ricotta mixture, then 1/3 of meat sauce and 1/3 of the mozzarella. Repeat these layers 2 more times.
6. Cover with foil and bake 30 minutes, until bubbling. Remove foil and bake another 15 minutes or so, until cheese on top is beginning to brown. Remove from oven and let stand 10 minutes before serving.
7. Serves 8

Keto Everything Bagel Dogs

• 4 kosher hot dogs
• 1 1/2 cups shredded mozzarella
• ¾ cup almond flour
• 1 tsp xanthan gum
• 2 tbs cream cheese
• 2 eggs (one for dough, one for egg wash)
• Everything Bagel Sessoning

1. Preheat oven to 400⁰. Line a sheet pan with parchment paper.
2. Place mozzarella & cream cheese in a medium sized microwaveable bowl and microwave for about 1.5 minutes. Stir to combine everything. Make sure all the cheese is melted.
3. In a separate bowl, add almond meal, 1 egg and xanthan gum. Mix until combined.
4. Add the hot cheese to the almond mixture and work the to into each other. Using a rubber spatula works, or wetting your hands and kneading it in the bowl. Mix until you have a homogeneous dough.
5. Portion dough into 4 balls and on a silpat or parchment paper, gently roll each one out to about 15″ log. Having wet hands will help from sticking to you!
6. Wrap one piece of dough around each hot dog.
7. Beat remaining egg in a small bowl to make your egg wash. Brush onto each dog.
8. Roll in the Everything Bagel Sessoning
9. Place dogs on lined sheet pan and bake for about 20 minutes. The dough should be slightly golden. Yum

Artisan Bread

• 3 cups flour
• 1¾ teaspoon salt
• ½ teaspoon yeast this is a small portion of what is in a small packet of yeast
• 1½ cups water

Instructions

1. In a large mixing bowl, combine flour, salt and yeast.
2. **If you want to add anything to the bread (seasonings, cheese, raisins) add it in now.
3. Stir in water. The dough will be very sticky.
4. Cover the bowl with plastic wrap and let set out for 12-18 hours.
5. Heat oven to 450 F. Place your cast iron pot with a lid (such as a Le Creuset or Dutch oven) in the heated oven. Let sit in the oven for 30 minutes.
6. While the pot is heating through, take the super sticky dough out of the bowl and place on a very floured surface. Shape into a ball (do not knead it). Place on parchment paper. Cover with the plastic wrap you were using earlier.
7. Once the pot is ready, score dough with a slit across the top or in a pattern. Remove pot from the oven. Lift the super sticky dough & parchment paper into the HOT, HOT pot. Please be very careful!! Put the lid on top. Bake at 450⁰ for 30 minutes.
8. Your bread will look beautiful. Remove the lid and bake another 10- 15 minutes.
9. Voilà! Remove the bread with parchment paper from the pot and let cool on a wire rack. Your house should smell wonderful and you should feel very proud. What a creation. Enjoy!