My Weight Loss Surgery Journey + Keto, Paleo, & Gluten Free Recipes +

Category: Lunch & Dinner

Cauliflower Kimchi Chicken Fried Rice

Cauliflower Kimchi Chicken Fried Rice

Cauliflower Kimchi Chicken Fried Rice Cauliflower rice isn’t exactly a novel concept, but if you’re looking for a new take on a classic dish, you must try this Cauliflower Kimchi Chicken Fried Rice.  It’s loaded with delicious Asian-inspired flavor, and stores so well for easy […]

Quick and Easy Keto Chili

Quick and Easy Keto Chili

Quick and Easy Keto Chili It was 91 degrees in San Diego yesterday, on the 29th of January.  The AC was on full blast, and I thought to myself “chili sounds amazing right now”.  So I decided to brew a batch of my favorite keto […]

Easy Keto Chicken Parmesan Bake

Easy Keto Chicken Parmesan Bake

Easy Keto Chicken Parmesan Bake

Hello fam!  After teasing you all on my Instagram with random recipes and creations, I finally have had a minute to post this recipe, my Easy Keto Chicken Parmesan Bake.  More recipes to come, I promise!  I’m going to post a little update post for you here in a bit, but for now a recipe!

I think I have finally found my favorite crust for keto cuisine: Whey Protein Isolate.  What is whey protein isolate?  Well, if you didn’t know, it’s simply unflavored protein powder.  You can find it in many health food stores in the bulk bins, or you can also find it here. Why do I like it?  The primary benefit is the flavor, or well… lack thereof.  Almond flour and almond meal definitely adds a hint of flavor to a recipe, not to mention if you’re using something else like coconut flour or pork rinds.  It crisps surprisingly well.  It adheres to the meat very well, and adds a nice, light crispiness to the dish.  Also, it’s very low calorie. Especially for someone who is a bariatric patient,  almond flour can add unnecessary calories to a dish.

I always like to play around in the kitchen, but I think this whey protein is going to be my go to method for breading meat.   Oh the possibilities, just wait. 🙂

As for this dish.  I gotta say, it’ pretty much tastes like the real deal.  It’s so good!  Perfect for keto and especially awesome if you’re a bariatric patient because it’s full of flavor, crunch, and will satisfy any italian craving.  I hope you enjoy!

Ingredients

  • 1 cup unflavored whey protein isolate (you won’t use it all)
  • 2 chicken breasts
    • cut in half and pounded to even out thickness
  • 1 cup low carb tomato sauce
    • I prefer to make my own, but this brand is really popular on /r/keto
  • 4 oz Mozzarella cheese
  • 1 oz fresh shredded parmesean cheese
  • 1 egg
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tbsp onion powder
  • Salt and Pepper to taste
  • Oil for frying

Easy Keto Chicken Parmesan Bake| Fat to Fit Chick

To begin, add whey protein and dry seasonings into a gallon-size ziplock bag.

Whisk egg in a medium sized bowl, big enough to allow for one chicken breast to be saturated.

Next, dip chicken into egg and toss into bag and shake to evenly coat meat,  I recommend you do this one at a time as the whey protein can get rather sticky.

Once all chicken has been coated, fry until the coating is brown and crispy on both sides.  Approximately 3-4 minutes on each side on medium heat.  You can use a deep fryer, but I prefer to pan fry.

Once cooked, pour 1/4C of pasta sauce and about 1 oz of mozzarella cheese over each piece with a few sprinkles of Parmesan to top.

Bake at 350 until cheese is melted and brown, and chicken is cooked through, about 10-15 mins.

For the noodles: I used this spiralizer with two small yellow squashes.  Just use the spiralizer to create your noodles, and in a separate pan saute with some oil, garlic and salt and pepper for about 3-5 minutes to cook to desired texture.  If you like them softer, cook them for around 10 minutes.   Once cooked, add to sauce and simmer for another couple minutes to allow the flavors to blend.

If you prefer zucchini, you can also use that for zoodles.

Serve and enjoy!

 

 

 

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)   Didn’t think that crispy chicken was possible on keto?  Well good news keto fam, it is totally and completely possible!  These crispy, coconut crusted chicken tenders are awesome!  They work great whether you’re keto, paleo, or […]

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time!  Here is a recipe that can easily be modified whether you’re keto or paleo.  I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes.  The eating styles can […]

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie

Shepherd’s pie has got to be one of my most favorite recipes of all time.  It’s such a great comfort food to me.  The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly acidic tomatoes and moist ground beef.  My mom always used to make Shepherd’s Pie for me, and it’s something I could eat any time, any where.  I was very leery of trying to make a Paleo version of this classic dish because I wouldn’t know if it would live up to the legacy of my mom’s dish.  However, I am VERY happy to report that this recipe is amazing.

Try it for yourself!  The butternut squash and sweet potato give a very nice creamy texture that just blends so well with the rest of ingredients.

Ingredients:

  • 1 lb ground beef
  • 8 oz chopped green beans
  • 1 tbsp olive oil
  • 2 Tbps minced garlic
  • 4 green onions, chopped
  • 2 tbsp tomato paste
  • 1/4 C chicken broth
  • 1 large sweet potato
  • 1 medium butternut squash
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cinnamon
  • salt and pepper to taste

Preheat oven to 350 F.

Butternut Squash & Sweet Potato Shepherds Pie | Fat to Fit Chick
I had some extra which I cooked in this tiny little cast iron skillet.

Dice butternut squash and sweet potato and boil until soft. Finely chop green onion, and saute in large cast iron skillet or frying pan with garlic and olive until fragrant, for about 1-2 minutes. Add ground beef and break apart into small pieces; I recommend using this nifty tool for ease.  Fry until fully cooked.  Once ground beef is brown, add tomato paste, green beans, chicken broth and seasoning. Allow to cook until a thick sauce has developed and set aside.

In a large bowl, place butternut squash and sweet potatoes and mash until desired consistency is achieved. Add salt and pepper to taste.

Once ingredients are prepared, you can either add the squash and potatoes directly on top of the meat mixture in the cast iron skillet, or place everything into a baking dish, with the meat mixture on the bottom.

Place in oven, uncovered for about 20-25 minutes until top layer is slighltly crisp.