Tag Archives: Keto diet

Spicy garlic naans – the keto way…..and no, I’m not kidding!

Indian breads are simply divine, especially steaming hot naans as they make their way from the oven to the table, waiting to be dribbled with butter and consumed with oodles of spicy vegetables.  But there is a caveat – they use a ton of flour which is not keto friendly at all.

Continuing in the spirit of one meal for all family members with a special adjustment for the hubby, I created these spicy, mini garlic naans.  They are totally yummy and pretty easy to turn out from prep to table.

Ingredients:

100 gms of fresh mozzarella cheese, broken into smaller pieces (you can also use shredded mozzarella cheese if that is easier)

50 gms almond flour

One tbsp finely chopped cilantro

Two cloves garlic, crushed

3 tiny slices of harbanero pepper (or chili pepper or any sweet pepper if you don’t like your food spicy)

Salt to taste

How To:

Preheat oven to 450 degrees fahrenheit.

Put the shredded or cut up pieces of mozzarella cheese in a microwave safe bowl and heat for 40 seconds or till mozzarella is melted (if a few bits remain, that’s okay).  Add the almond flour, cilantro, garlic, peppers and a wee bit of salt to taste and use your hands to quickly mix the ingredients into a soft dough (see picture below).  Set aside dough for 10 minutes.

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Divide the dough into five equally sized balls.

Spread a piece of parchment paper (cookie sheet size) on a cutting board, put a ball of dough on the paper, fold the parchment paper over the dough and gently roll it into a disc about 4.5 inches in diameter.  Gently lift the disc with a spatula and set it aside on a plate.  Repeat the process with the rest of the dough.

Now take the parchment paper you have just used and put it on a cookie tray.  Lay down the breads on the tray as shown below.

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Bake on the lower rack of the oven at 450 degrees farenheit for 5 minutes.  Gently turn each bread over with a spatula and cook for one additional minute.  Remove from tray and transfer to a plate immediately.

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Serve warm!

 

The ultimate comfort food, yogurt rice, reinvented the keto way!

As promised in my last post, I wanted to share a few recipes that I’ve concocted to enable my husband to share the same meals as the rest of the family with his plate being a keto sensible one.

One of our favorite comfort foods is yogurt rice.  Cooked rice is mixed with yogurt and topped with a wonderful combination of mustard seeds, red chillies, asafoetida, curry leaves and peanuts sautéed in oil.  This dish is the ultimate palate cooler on hot, sultry summer days.

This keto friendly version could easily take the place of a chilled salad on a warm day.  To make this version, I simply substituted broccoli rice for rice.  You can either make your own broccoli rice in the food processor or simply buy it in the produce section of the grocery store.  Cauliflower rice yields a similar taste and can be easily substituted for the broccoli rice.  And of course, if you don’t need the dish to be keto friendly, steamed basmati rice is a wonderful option.

Ingredients:

2.5 cups broccoli rice or cauliflower rice or one cup of cooked basmati rice

1/2 cup greek yogurt (can be full fat or non fat)

1 tbsp cooking oil (I used coconut oil)

1 tbsp mustard seeds

3 dry red chillies

.5 tsp asafoetida

4-5 curry leaves (optional)

4-5 chopped peanuts (optional)

Salt to taste

How To:

Put the broccoli or cauliflower rice in a microwave safe bowl, cover with paper towel and cook for four minutes.  Cool the rice for 10 minutes.  If you use cooked basmati rice, use rice that is warm not hot.

Add the yogurt to the rice and mix well.

Add salt as needed and mix well.

In a small saucepan, warm up a tbsp of oil and add the mustard seeds, red chillies, asafoetida, curry leaves and peanuts.  When the mustard seeds start popping, pour the mixture on the yogurt rice and mix well.

Enjoy!

“Keto” plays havoc in my life before some semblance of order is restored

Just as we approached the holiday season, my husband made a unilateral decision (he did not check in with me) to go on the keto diet to shed a few pounds.  I was horrified! Me…. the food lover whose life was filled with a kaleidoscope of textures and flavors was suddenly listening 24×7 to keto speak – high fat, low carb, not this vegetable, not that flour…..in other words enough to drive me mad!  Our Costco runs ended with huge blocks of cheese and more eggs than I had ever seen in my grocery basket and our Amazon deliveries now included almond flour, coconut flour, psyllium husk and shiratake noodles.  Oh and I was getting regular texts on how these ingredients could be magically converted into yummy meals in the keto universe.  My world was getting torpedoed and I needed to bring back some sanity.

After being the supportive spouse for a bit, trying out new keto recipes, I came to a decision (a unilateral one).  I would cook main stream meals and have a subset that was keto friendly rather than creating separate meals for all of us and taking away a source of constant joy in my life.   A new normal is settling in, a stage where if coconut noodles or rice is made for dinner, my husband’s portion gets made with shiratake noodles/rice.  Our favorite pesto pasta nights continue with one difference – his pasta is made with shiratake noodles.  Our Indian food with rotis and veggies continues, his rotis now get made with almond flour and the vegetables are more keto friendly.

Over the next few posts, I’ll share the recipes for some of these dishes, but for now I wanted to put up a few pictures of some of these “keto” approved dishes that have enabled us to live a new level of family normal!

I’d love to hear your stories and recipes on how you might have integrated special diets into your mainstream family meals.  And if you were able to do it with zero frustration, then I am even more in awe of you!

PS.  If you are curious, yes the diet has worked beautifully for my husband!