A Beginner’s Guide to a Ketogenic Diet Now that I have solidified my choice that keto is my number one choice for a post op bariatric diet, I think it’s only fair for me to elaborate on this diet a little further. Many readers come […]
Chocolate Lovers Keto-Friendly Cheesecake Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t […]
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 it’s spicy, I’m obliged to agree with him. Regardless, this is a great side for pretty much any chicken dish. I used it for my Crunchy Crispy Coconut Chicken (tenders), and even the pickiest of eaters, loved it. Hi Celeste! 🙂
If I ever find a keto version of this, I promise I’ll make it happen. It will still be carby, but maybe I can some how, some way find a way to make it work. If I do, you will be the first to know, promise!
Also, to the left is a fermented mango & bell pepper hot sauce, I haven’t posted a recipe for yet but if anyone is interested, I will whip up the ingredients. Just let me know!
- 1 onion
- 1 tbsp minced garlic
- 1/3 c apple cider vinegar
- 1/3 c water
- 2 inch piece of ginger, grated or minced superfine
- 2 mangoes, chopped
- 1/4 c honey
- 5 Thai bird chili, minced
- You can also just use 2 red jalapeno
- 1 tbsp coconut oil
- salt to taste
To begin, dice onions and saute oven medium-low heat for two-three minutes or until they are translucent. Try not to brown them, but if accidentally do so that’s fine. Add the garlic and grated ginger and continue to saute for another two-three minutes. Next add vinegar, water, and mangoes. Reduce heat to low and simmer until the mangoes are soft and the liquid has reduced by about half. Take the chilies and mince them until they are super fine, and add them to the liquid. Remove from heat and set aside to let cool in refrigerator or at room temperature. I would personally let cool in fridge for a minimum of one-two hours to give the flavors time to meld together. Once cooled, blend your chutney until its somewhat smooth. I like to use an immersion blender because I can better control the consistency since I like it a little chunky. Taste and adjust the sweetness as needed with honey.
That’s it! Seriously though, do yourself a favor and try this with my keto/paleo approved coconut chicken tenders. The flavors compliment each-other so well!
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 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
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.
- 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.
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.