https://www.youtube.com/embed/qGI6_JpBh0U
Cut 800 grams of chicken into bite-sized pieces
you can use thighs or breast and it would need to be skinless. It equates to about one and
three-quarter pounds of chicken. Next finely dice 50 grams or one third of a cup of onion and
set that aside. I'm using three red chili peppers for this dish. I de-seeded them and cut them
into fours lengthways. Over medium heat melt one tablespoon of coconut oil then add the chicken to
the pan and saute that until the meat turns white turning the pieces over occasionally and mine took
about eight minutes. Then remove that from the pan and get rid of the excess water we don't need it
we're going to add our own flavours. Over medium heat again add another tablespoon of coconut oil
and when that's heated through add the diced onion and 1 tablespoon of garlic granules and stir.
If you want to add heat you would do that now by adding chili powder or chili flakes.
Next
add 1 cup of peanuts and the fresh chili peppers and give it a stir then add one third of a
cup of coconut aminos or low carb soy sauce, 2 tablespoons of apple cider vinegar, a half a
teaspoon of sweetener and one third cup of water. Give it a good stir to combine all the ingredients
then add the chicken back into the pan and try to cover the chicken in the sauce, then close
the pan and let it simmer on medium to low heat for 10 minutes. Give it a taste now and
check if you want to have a thicker sauce and if you do you can add two
tablespoons of all natural peanut butter. Finally garnish with thinly sliced spring
onion or you can use spinach leaves. In this clip I'm preparing the gluten-free orzo
as rice. Place boiling hot water into a bowl then a strainer into the hot water.
Next add the keto
rice into the strainer. Using a fork stir the rice for 1 minute then test it to see if the rice is as
soft as you like. I soaked mine in the hot water for two minutes because I wanted my rice to be
like mash because sushi rice is always very soft so here I'm using the lupin flour non-gluten free
orzo but both methods will work for either rice. The second way to prepare the rice is add one
serving to a bowl and add one tablespoon of water. If you want additional servings of rice just add
another tablespoon of water per serving of rice then microwave for 15 seconds at a time stirring
in between. I wanted soft rice so I microwaved my rice for a total of two minutes. This is
a great way to control how soft you want your rice to be. When your rice is ready add one
tablespoon of rice wine vinegar to one serving and combine.
This will give you
sushi rice, then set it aside. Next we're gonna prepare the veggies. Cucumber
is great in sushi and for keto so cut and peel the cucumber then I cut it in half and sliced
it thinly. The most important thing when using cucumber in sushi is to cut it as thin as possible
and to make sure it's dry because you don't want soggy sushi. I also prepared my other ingredients
and you will soon see what I used. First place your sushi mat onto a cutting board then place a
nori sheet onto the sushi mat with the shiny side of the nori on the mat and the dull side facing up
because the dull side of the nori helps the rice stick better.
Now spread the keto rice onto the
nori leaving about an inch spare at the furthest side from you and you can see I'm using the gluten
free orzo here. It mashed up really great. Hint! hello mashed potato! Time to add the protein and
the most common is salmon and chicken and here you can see I'm using salmon, then some thinly
sliced avocado and then strips of cucumber. For this one I'm using the lupin flour orzo
and to this I added finely diced chicken then slices of avocado and then cucumber.
Now for the fun part, rolling the sushi. And make no mistake we didn't get this right in
one take but just be patient with it and try to follow the instructions as best as you can.
Lift
the end of the sushi mat that is closest to you and using your fingers to tuck in your
ingredients roll the mat over. As you keep rolling keep tucking in the ingredients you can check
that everything is going well by having a peek. If you find the sushi roll is loose pull the end
of the sushi mat away from you while holding onto the sushi roll. Keep rolling until you get to
the end of the rice line then with the nori just beyond the rice and this is going to serve as a
glue. Just think of it like sealing an envelope then keep rolling. You can either cut off the
excess with a wet knife or use up all your nori. Now tuck in any escaping ingredients
at the end and tidy the ends up as well. I want to give you some tips on how to get
a great cut for your sushi. It's important to use a sharp knife and make sure the blade
is always wet and clean.
To get even sushi make a cut in the middle of each portion
cleaning and wetting your blade after each cut. This will ensure that you get clean cuts for
each piece and you don't have messy sushi. This is the sushi all done. You can
see for the two gluten-free versions I added more rice in one of them and I was just
testing the keto rice to see how it would perform. Of course as usual so with coconut
aminos or a low-carb soy sauce. Over a medium heat add a quarter teaspoon
of olive oil to a skillet then a half a cup of ground beef and break up the meat. Let that
cook for a few minutes until the meat is brown and add one teaspoon of garlic powder, a half
teaspoon of ginger powder, a pinch of salt, a tablespoon of coconut aminos or low-carb
tamari sauce, 2 tablespoons of beef broth, 1 teaspoon of sesame oil and then mix to combine
all of those flavors into the meat. Then I added one tablespoon of finely sliced scallion or green
onion stir that in and then turn off the heat. I have one cup of cauliflower rice here and I'm
going to flavor this by adding a quarter teaspoon of salt, a quarter teaspoon of garlic powder,
a pinch of ginger powder and a half teaspoon of sesame oil.
Mix to combine and then microwave
for 90 seconds and then I added it to my bowl, then the Korean flavored beef and this is
50 grams of sliced cucumber, a sprinkle of chili flakes and sesame seeds and 1 fried egg. I'm using scotch steak for this recipe but you
can use the steak of your choice. I finally sliced the beef then added it to a bowl. For the
seasonings add a tablespoon of garlic powder, a teaspoon of ginger powder and a quarter
cup of coconut aminos.
Mix that all together until it's combined then cover it and let it
sit in the fridge for at least an hour and you can do this the night before, but this recipe
is also designed to be really quick and easy. When you're ready over a high heat melt the
coconut oil add the beef and let it cook for about five minutes depending on how you like
your steak but also don't let the sauce dry out and to serve it add a cup of lettuce leaves to
your plate and 79 grams of the Mongolian beef and lastly a sprinkle of sliced shallots or
spring onion and a little bit of sesame seeds.
Firstly dice 650 grams of skinless chicken breast
into bite size pieces or you can buy diced chicken from the store. Over a medium heat add the chicken
pieces to a non-stick pan and cook the chicken for about 5 minutes until white or golden. Add 3
tablespoons or 84 grams of Thai green curry paste and 1 tablespoon or 12 grams of fish sauce and
toss to coat the chicken. reduce the heat to a medium low then add 400 ml of coconut cream.
Simmer for 10 minutes stirring occasionally until cooked. Turn off the heat and give it a taste to
see if you wish to season and I didn't need any and when you're ready to serve as an added extra I
added fresh chopped cilantro or coriander leaves.
Over a medium heat add one tablespoon of avocado
oil then add a half a cup of thinly sliced chicken and spread the chicken so it browns evenly.
Once your chicken has some color to it add one teaspoon of garlic powder, two tablespoons of
thinly sliced carrots and let that cook a little stirring occasionally so that the carrots soften
for about two minutes. Add two tablespoons of tamari sauce or coconut aminos, one tablespoon of
sesame oil, then two tablespoons of bean sprouts and two tablespoons of spring onion or scallion.
I'm adding one serving of my zero carb noodles and stirring that in for two minutes just
until they soften.
If you want the recipe for the noodles click on the link appearing now
in the top right hand corner of your screen. I added all of that to my plate because this
is dinner for one, a sprinkle of fresh scallion and black and white sesame seeds. Check it out
close up. It tastes even better than it looks..
