Pot pies—like sloppy joes—are a comfort food classic that feeds our nostalgia as well as appetite. Meat and veggies in a creamy sauce that’s topped with a crunchy topping…what’s not to love? It might seem, however, that pot pie isn’t compatible with a Primal, let alone keto, plan. Au contraire. We’ve serving up a recipe today that turns that assumption on its head. Pot pie is no longer pie in the sky for the keto eater. Enjoy!

Time In the Kitchen: 40 minutes

Servings: 4

Ingredients:

For the Filling

  • 4 slices of bacon
  • 1 white or yellow onion, chopped
  • 7 ounces/200 grams pre-cooked chicken (meat from approximately 3-4 chicken thighs)
  • 1 carrot cut into cubes
  • 1/2 cup chopped turnip
  • 2-3 cups chicken stock or bone broth
  • 2 tbsp arrowroot flour

Instructions:

In a large pan with lid, saute the bacon and onion over medium heat.

Add in the carrots and mushrooms. Cook through.

Add in chicken and cover the mixture with chicken stock.

In a separate pot, stir arrowroot with a drizzle of cold water.

Add the flour mixture to the chicken, carrots and mushroom. Add frozen peas and thyme. Lower heat and cook until the sauce thickens.

Remove from heat and distribute evenly in oven-safe bowls or ramekins.

For the Crust

  • 1 1/4 cup almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 4 tbsp ghee

Instructions:

Preheat oven to 350 ºF/175 °C.

Mix all dry ingredients together.

Mix the egg and the ghee in a separate bowl.

Combine the dry and the wet ingredients together. The dough should be moist like the dough for drop biscuits.

Spread the dough evenly on the ramekins filled with the chicken and vegetable filling.

Bake in the oven for 20-25 minutes until the crust is golden. Put under broiler for a very short time to brown the crust at the end if desired.

Nutritional Information

  • Calories: 534
  • Carbs: 14.75 grams
  • Fat: 39 grams
  • Protein: 29 grams

The post Keto Chicken Pot Pies appeared first on Mark’s Daily Apple.

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If you’re interested in adding a new plant-based recipe to your arsenal and want to make sure it’s one that’s full of flavor and sure to please everyone at your table, you’re going to love today’s guest post from Brandi Doming, creator of The Vegan 8 blog and author of the new cookbook, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less.  These Teriyaki Patties are my best-loved patties to date and make the most delicious burgers. They are flavored with teriyaki sauce, sweet caramelized onions, toasted sesame seeds, and garlic. They are so hearty and…

The post Teriyaki Patty Recipe From The Vegan 8 appeared first on Fit Bottomed Girls.

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Salads can be as Big-Ass or as simple as mood and time dictate, but they always should be flavorful. We love this classic (and keto-friendly) recipe for a quick side or (topped with some bacon crumbles) a light lunch or dinner. The best part…it’s made with staple ingredients that are easy to keep on hand.

Bright, colorful, crisp and rich, it’s a great choice for a midweek family supper or even an impromptu dinner party.

Servings: 4

Time In the Kitchen: 5 minutes

Ingredients:

Instructions:

In a small mixing bowl, combine about 1 cup of Primal Kitchen Ranch Dressing with blue cheese. If you’d like a thicker dressing, add 1–2 tablespoons Primal Kitchen Mayo. Mix well and refrigerate.

Place iceberg wedges on 4 plates. Sprinkle evenly with tomatoes and green onions. Drizzle with blue-cheese ranch dressing.

Nutritional Information (without mayo):

  • Calories: 388
  • Net Carbs: 12 grams
  • Fat: 35 grams
  • Protein: 6 grams

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The post Wedge Salad With Blue-Cheese Ranch Dressing appeared first on Mark’s Daily Apple.

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No matter if Tom Brady and the Pats come out victorious or choke big time, you’ll all consider this the best Super Bowl you’ve ever had with food like this.

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