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 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 […]
Chimichurri: A Keto-Friendly Brazilian Steak Sauce
Chimichurri is a zesty blend of parsley, cilantro and jalapenos that is traditionally used as a steak sauce in Brazil. I first discovered this sauce when I went to a Brazilian steak house, and it’s so tasty! By the way, if you have never been to a Brazalian steak house, do yourself a favor and GO. It’s seriously like a Keto mecca. Anyways, chimichurri also has many other uses, it’s absolutely amazing on eggs, any type of meat, and some people will even mix it with mayo or cream cheese as a spread. This also tastes really delicious mixed with hot veggies. It’s really just a great way to add some zest to any dish, and it’s very easy to make. If you have any other uses for this delicious sauce, let me know! I’m curious to try it in other recipes.
I love steak, but I especially love dousing my steaks in sauces. Unfortunately, most aren’t keto friendly, (ahem A1 Sauce) so this Chimichurri comes in really handy for you fellow steak douse-ers. Enjoy!
- 1/2 C Red Wine Vinegar
- 1 tsp Salt
- 3-4 Garlic Cloves
- 1 Shallot
- 1 Jalapeno
- 2 tbsp Oregano
- 1 Bunch of Cilantro
- 1 Bunch of Parsley
- 1 C Extra Virgin Olive Oil
Coarsely chop, garlic, shallot, jalapeno, cilantro, parsley and oregano. Next, add all ingredients except the olive oil into a food processor. The reason why I’m having you coarsely chop the ingredients first so so that they blend better. Pulse 5-6 times or until mixture is in small and uniform pieces. Remove from the food processor, and add olive oil and mix well. Store in mason jar or a container of your choosing.
Tip: To make sure chimichurri stays green and vibrant in color, add a thin layer of olive oil on top of the mixture before storing in refrigerator. This will prevent oxidation and loss of color.
Creamy Cashew Hummus (Keto & Paleo Friendly) I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But […]
Homemade Paleo Spicy Mango Chutney Well, I am pretty sure chutney is already paleo-approved, but if not, here is a recipe for some! Cody and I have a debate, he says it’s spicy, I say it’s not. Technically it’s his recipe, so since he says […]
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 none of the above. I’m pretty sure I say that about most of my recipes, but hey, it’s true! Now, these go FANTASTIC with my homemade spicy mango chutney. However, the chutney is not keto friendly, if I find a way to have a semi keto version of it, I’ll be sure you update everyone. These can be cooked in both an airfryer, traditional fryer, or just pan-fried. This recipe is fairly simple, the breading process takes time, but overall an easy recipe.
These were such a hit with Cody’s family, and I’m sure yours will love it to! Comment below to let me know what are your favorite dipping sauces are!
- 2 chicken breasts, butterflied, than cut into strips
- 2 eggs
- shredded coconut
- coconut flour (keto) or Cassava flour (paleo)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (or less)
- 1 tsp dried thyme
- salt and pepper
- Neutral oil for frying, I use refined coconut, but avocado or peanut, if you aren’t paleo, will work.
Coconut Breaded Chicken
To begin, prep your breading station: Plate one will consist of your coconut or cassava flour. Mix spices and egg in plate two, and then the shredded coconut on plate three. I’m not going to tell you how much to use, because it can vary quite a bit. However, it’s safe to say you will need more than you originally put in. Dip chicken into the flour, then into the egg, and then finally coat in the shredded coconut. Fry at 350F oil, careful not to crowd the pan, until chicken is cooked through and your coconut is gold brown and delicious.