I don’t know what it is about Thai food, but I crave it constantly. Much to my dismay, rice noodles do not fit anywhere into our slow carb or Whole30 lives, so I’ve had to learn to cook some of the good stuff all on my own. This Thai Red Curry chicken is so easy and quick, this might be a new weekly event in our house!
I get our Thai Red Curry paste from a local brand called Thai & True, but any brand is fine as long as it is slow carb/paleo/Whole30 compliant (whichever one you need it to be). I also use a wok-style oil that’s infused with lemongrass and ginger, but this is just something I have on hand and like to use, any cooking fat will do just fine for this recipe! In general, I highly recommend avocado oil and beef tallow for most cooking needs (though beef tallow may not be the best choice for this particular recipe).
Large non-stick pan
Spatula or stirring utensil
I have to admit, I’ve never been a huge fan of chicken thighs – or any dark meat really, but The Boyfriend loves it so I’ve spent…many years trying to find a way to love it. This accidental concoction (in that, I didn’t know just how good it would actually be) has been the answer to all our dark vs light meat problems and it is so quick to put together! You can even prep the night before if needed, for all you meal plan lovers like me.
Large ziplock bag
Cast iron skillet
4 bone-in skin-on chicken thighs
1 can coconut milk
2 tbsp British curry powder
1 tbsp Tandoori Masala
2 tsp turmeric (optional)
High-temp cooking oil (avocado oil, tallow/lard)
Salt, to taste
This recipe can definitely be prepped the night before, but as long as you’ve got at least four hours, it’ll be just as good.
Place chicken thighs in a large ziplock bag. Gently add all spices/seasonings and a pinch of salt to the bag – I like to be a little strategic about this and try to pour the dried spices down the sides of the bag rather than directly onto the chicken. This will make it a little easier to distribute.
Wings are such a quick, easy, and often very cheap way to make everyone happy. They’re frequently labeled at the butcher counter as “party wings” and are already split up into the flat wing and the drumette, which is perfect for me because The Boyfriend prefers the drums and I want *all* the flats. For a little while I was preparing a new recipe each time we wanted wings, until I finally figured out my “go to” or The Default. If you love wings, but you and your meal buddy want different flavors, this is the recipe for you. The Default delivers perfectly crispy wings with a delicious dry rub every time, ready to be eaten as is or drenched in your sauce of choice.
Large glass pan
1-2 lbs “party wings”
2 tbsp cooking oil or animal fat of choice
1-2 tbsp granulated garlic
2-3 tsp Diamond Crystal salt
Preheat oven to 350*F. Grease one or two glass pans with your fat of choice, using a silicone brush or other preferred utensil to coat the whole bottom of the pan and up the sides. (You may need two pans if you are making more than one pound of wings, if they are too close together, it can overcrowd the pan and they won’t cook as well or as evenly).
Yea yea, I know, I haven’t posted a recipe since April. I don’t really have an excuse – I just haven’t been writing much, though cooking plenty. So let’s just skip all the apologies and whatnot and get down to business.
If you saw my post on the SlowCarbSnacktime Facebook the other day, I mentioned that I want to start a new series of posts for the blog entitled “What’s in The Fridge” or WTF. After some feedback from friends and readers, I realized what the people want: fast and easy options for living a slow carb life. Many of my recipes comes from the same “base” recipe – once you know how to cook a type of dish or protein, you basically have free reign to make it your own, fit it to your needs and the foods you have on hand. I’ll be sharing some of these “build-a-bear” style recipes to help you get things started, with some ingredient recommendations to make it your own.
Before we get started with the recipe, a mini update just to say that I have changed my Instagram username. Neither blog nor their respective Facebook pages will be changing, but I decided to update my IG to something more inclusive of the actual content I post and to better reflect my personality. You can now find me on Instagram @lipsticksanddeadlifts.
On to the easiest stir-fry ever! Due to the make-your-own style of this recipe, I have not included any photos for the time being.
You will need:
Large non-stick pan
1 lb sausage in casings (pork or chicken)
10oz bag frozen pepper strips
10oz bag frozen sliced mushrooms
1 onion, halved and sliced thin
Seasoning & Spices:
Since I’m working with frozen veggies, it takes a bit longer to cook, but it’s worth it for the added nutrients.* Heat a large non-stick pan on medium-high heat and dump in the peppers and mushrooms – you don’t need any cooking fat right now, the veggies need to defrost and lose some of their water. Stirring occasionally, cook the veggies until the water begins to evaporate (7-10 minutes) and then add in the onions. The onions will also let go of some water – once all the liquid has evaporated, add your cooking fat (ghee, tallow, coconut oil, olive oil, etc), salt, and any herbs or spices you like.
Once the vegetables begin to caramelize, add in your sausage links. I prefer to use uncooked sausages and usually buy Mulay’s brand, but cooked sausages like Aidell’s Organic are just fine too! Just be sure to check your ingredients. If you are using raw sausage, let them cook for 5-7 minutes, turning once – continue to stir the veggies as well. Using tongs, remove the sausages one at a time to the cutting board and slice them into rings. If you are using pre-cooked sausages, you can slice them right away.
Continue to cook the veggie-sausage mixture until the sausages are cooked through, mixing occasionally so that nothing sticks to the pan. Serve immediately.
Okay, so that’s my basic sausage stir-fry, but you can make it work with almost any veggies you have available. Here are some options that I have tried or would, but you can use whatever you like:
fresh or frozen sweet peppers, sliced
fresh hot peppers, chopped
fresh or frozen mushrooms, sliced
onion (any kind)
Some herb and spice options, though I would not recommend using them all at once:
If the veggies you’re buying are out of season, you’re better off buying frozen vs. imported. Produce begins to lose nutrients once its picked and the longer it takes to get to your plate, the less you benefit from it!
Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.
All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.
B^3: Butternut Bacon Bites – paleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
Butternut Squeek Soup – vegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…
Decontamination: Ginger Chicken Soup – paleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
Duck Duck Asparagus – paleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
Perfect ‘Stachio Guac – vegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
Red Lentils are Dal-icious – vegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
Rosemary Bone Broth – crockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
Sweet Hundos: Oven-Roasted Cherry Tomato Sauce – vegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.
Between grad school, daily life, makeup nerdery, preparing for another trip back east, and a recent trip to Israel (followed by a vicious cold), I’ll be honest – I haven’t felt much like writing recipes lately.
Last week I had a bit of an eye-opening encounter with an old friend who reminded me that I’m not alone, that it’s okay to share even when everything isn’t fine and dandy, and that health comes first. She was right, and health definitely comes first – mine and yours. Taking care of myself starts, in many ways, with eating the right foods and I started this blog with the promise of sharing them with you guys. Not really doing good work if I’m keeping all the recipes to myself, am I? So, while there hasn’t been anything super extravagant lately, here’s a few quick meals coming up for those days when you’re running low on spoons.
Southwestern-inspired Turkey Bowl
2 lbs ground turkey
1 15-oz can black beans, drained and rinsed
1 medium yellow onion, chopped
2 Serrano peppers, chopped
1 tsp granulated garlic
salt and pepper, to taste
1 large ripe avocado dried parsley red pepper flakes lime juice
Heat oil in a large skillet over medium-high heat. Add peppers, onions, and granulated garlic and sauté for 3-5 minutes or until onions soften and slightly brown. Stir in beans, cilantro, and ground turkey. Season immediately with salt, pepper, chipotle powder, and cumin to taste and stir well to incorporate. Continue on medium-high heat, stirring frequently, for 7-10 minutes or until turkey is completely cooked through.
While your entrée is sizzling away, prepare guacamole following THIS recipe. I left out the pistachios this time (mostly because I didn’t have any), but I’m sure they would add a nice crunch.
Serve turkey-bean mixture in a bowl and top with guacamole and fresh cilantro or parsley. Enjoy!
With the very last of our warm weather, we’ve been using the grill basically every day, and this meal was no different. Since I first came up with this dish, we’ve had it at least three times and it is definitely a new house staple.
For Salad: 1/2 cup sugar-free mayo or to taste 1 tsp dried tarragon 1/2 sweet yellow onion, finely chopped
salt and pepper, to taste
In a mixing bowl, drizzle oil over chicken thighs. Add harissa and za’atar and mixed gently until coated well. Grill on medium heat until cooked through (or oven roast at 425*F for about 20 minutes). If you are grilling chicken specifically for this recipe, let the meat cool completely and refrigerate for at least an hour before chopping – you don’t want the onions to soften or the mayo to melt! I specifically made extra so I’d have leftovers to make this spiced up chicken salad for lunch the next day, so I’m working with meat right out of the fridge.
To a large bowl, add chopped 1/2 of a sweet yellow or Walla Walla onion. I highly recommend chopping the onion quite fine, I don’t think I went small enough and ended up with lots of mayo-covered onion at the bottom of the bowl (though The Boyfriend did not seem to mind this and cleaned out both plates).
Using a sharp knife or kitchen shears, coarsely chop chicken thighs into bite-sized pieces and add to the chopped onion. I have been relying on my squeeze-tube mayo lately, but I am estimating that I used about 3/4 cup. This really comes down to personal preference, so add a little bit at a time, stirring and tasting until you get to your desired consistency and flavor. Season with salt, pepper, and tarragon to taste and mix well.
Serve immediately or refrigerate until serving. Recommend eating within 24-36 hours.
With flavors stemming from North Africa and the Middle East, I wanted to bring all these herbs and spices together without stirring up any trouble so for the sake of enjoying a good meal, any debate on the origin of flavors or other political discussions end here.
Somewhat inspired by the za’atar skillet bread The Boyfriend and I were fortunate enough to try at Willi’s Wine Bar on our recent trip to California, the marinade for these wings comes together very quickly and is practically impossible to stop licking off your fingers (before you touch the raw chicken of course).
You Will Need:
1 large baking sheet
1 cutting board
1 large bowl
1 medium bowl or large ziplock bag
1 small bowl
1 very sharp knife or cleaver
1 rubber spatula
1 pair boning tweezers or equivalent
2 lbs whole bone-in chicken wings (about 10 wings)
5 tbsp high-quality olive or avocado oil
4 cloves garlic, minced or cubes
2 tsp lemon juice
Place the wings in a large bowl, cover with cold water, and set aside.
In a small bowl, combine all herbs and seasoning with 2 tsp lemon juice and 5 tbsp oil. Using a fork, stir until mixture resembles a paste. Set aside.
Cutting board: Using boning tweezers or equivalent, remove any feathers left behind on the wings. Split each wing from the drumstick at the joint with a very sharp knife or cleaver. Add split wings to a clean bowl.
Using a rubber spatula, toss wings with marinade-paste until all wings are coated. Transfer to ziplock bag or cover bowl with foil, refrigerate for at least four hours.
Remove wings from refrigerator about 30 minutes before baking, this ensures the meat will cook evenly.
Pre-heat oven to 410*F and cover baking sheet with foil.
Arrange wings on baking sheet skin side up and bake for 20 minutes. After the first 20 minutes, turn the wings so they are facing skin side down and bake for an additional 10 minutes.
Set oven to broil, flip wings one last time so they are skin side up, and broil for 3-5 minutes to get the skin nice and crispy.
If you’re anything like me, you really love fajitas. You love fajitas almost as much as you hate burning your fingers on the damn cast iron skillet that restaurants insist on serving your food on. Every time, they tell me, “don’t touch the plate, it’s hot” and every time, I burn myself one way or another. Never again!
Necessary Appliances/Special Equipment:
1 medium-sized bowl
1 small bowl for mixing spices
1 large non-stick pan
1 rubber baking spatula or equivalent (large spoon, etc)
Slice chicken breasts into strips, about 1/2″ thick by 1″-2″ long and place into a medium-sized bowl. Remove seeds from hot peppers and slice into thin strips, add these to the bowl as well.
In a small bowl, combine all the herbs/spices and stir with a fork (if using fresh lime juice, do not add this in yet). Add 3 tbsp avocado oil, 1 tbsp rice vinegar, 1 tbsp lime juice (if using), and all herbs/spices to the bowl of chicken and peppers. Mix gently but thoroughly with rubber spatula or spoon, making sure chicken is evenly coated. Allow chicken and peppers to marinate at room temperature for 15-20 minutes.
Heat a large non-stick pan on medium heat – you won’t need to add more oil since the chicken has been marinated in some. Dump entire bowl of chicken/pepper mixture into the pan. Sautee over medium heat until chicken is fully cooked through – since the pieces are small, it will be difficult to check the internal temperature, so I usually cut one of the larger pieces in half to make sure the inside is fully cooked.
I have a confession. Prior to creating this recipe, I’d never made meatballs before. I’ve eaten Russian meatballs, Italian meatballs, matzah balls, you name it. I helped my grandma make the little meatballs when I was a kid, I helped my mom make matzoh balls for most of my life, and I’ve eaten a LOT of excellent Italian food since The Boyfriend and I started dating, but I’d never actually made meatballs on my own! I have to say, I am pleased as punch with myself for how these guys turned out.
I got 21 medium-sized meatballs from 2 lbs of turkey, perfect for two hungry grown-ups and a few extras for breakfast leftovers. Adjust proportions accordingly.
Place several handfuls of pork rinds (I really like Mission’s Chicharrones) in the bowl of your food processor. Pulse in 10-15 second intervals until pork rinds resemble breadcrumbs. Repeat until you have at least 1.5 cups of “pork crumbs” – I usually use up the entire bag so I can store the extras and use as I please, but if you just want enough for this recipe, that’s okay too. If you’re making extra, store in an airtight container.
From the scallions, remove the “hairy” end and any wilted tips. I usually peel off and completely remove the outermost layer from the scallion, but if you don’t feel like dealing with it, a good scrub is just fine too. Thinly slice scallions (yep, the white part too) and set aside.
In your food processor, combine the ground turkey, salt, celery salt, pepper, garlic, scallions, and eggs. Blend until mostly uniform – it’s a fine line between mixed and mushy, and you can always do more by hand, so pay careful attention. Remove the turkey mixture to a large bowl. Add 1.5 cups “pork crumbs” and mix until uniform, a large baking spatula is great for this (my food processor came with one, see link above).
Prepare to get messy! Using a tablespoon (the regular dining kind) and your hands, form the turkey mixture into round meatballs. Place on a large cutting board or plate to set. Let the meatballs rest at room temperature for about 10 minutes – this will help them stay together.
Pre-heat oven to 400*F.
Grease a large, oven-safe pan with bacon fat, non-stick spray, or oil and set aside. Note: I usually just use a metal cookie sheet, but for this recipe I whipped out the big Pyrex with actual sides to prevent my meatballs from rolling all over the place.
Heat 2 tbsp oil in a large non-stick pan at medium heat.
Working in batches, brown the meatballs – about 1 minute on each “side”. They don’t have to be perfectly brown the whole way around, but getting a good sear on at least two “sides” will lock in some great flavor just like with a steak. Place browned meatballs in rows on oven-safe pan.
Bake meatballs in 400*F oven for 20-25 minutes or until internal temperature reads 165*F.
Serve immediately. (I dipped them in a little bit of creamy horseradish sauce. Amazeballs!)