AIP diet Meatballs – Low FODMAP & Low Carb

AIP Meatballs served with a side salad, some avocado and AIP coleslaw.

This recipe is AIP diet, low carb and Low FODMAP compliant. I tweaked a recipe I came across for Chicken Piccata Meatballs. I’m not sure what the original dish was meant to taste like so as a result I have decided to call it meatballs.

I have made this dish using a variety of AIP, low FODMAP and low carb ingredients, depending on what I have available in my fridge. It tastes great with pork mince and chicken mince. I have made the ‘noodles’ using julienne peeled carrots, swede and courgette. My favourite is a mixture of courgettes and carrot. Pork rinds (crushed with a rolling pin or blitzed in the blender) or arrowroot flour work well to bind the meatballs. However if you don’t have rinds or arrowroot, you can still make the meatballs. Just be sure to roll the balls firmly to ensure they stay together

Alternative Serving Suggestion for AIP Chicken Meatballs

You can serve these AIP, low FODMAP and low carb meatballs without the sauce and noodles. They taste great with a side salad, some avocado and some AIP coleslaw.

Chicken Meatballs

Servings: 4 (Makes 4 servings)

Nutritional Information (per serving)

Total Carbs 11.1 grams

Fiber 3.1 grams

Net carbs 8 grams

Protein 32.8 grams

Fat 21 grams

Calories 366 Kcals

If you like this recipe then check out my other AIP, low FODMAP and low carb recipes such as my Salmon fishcakes recipe.

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AIP Chicken Meatballs - low FODMAP & low carb
Course Main Dish
Cuisine English
Servings
(16 Meatballs)
Ingredients
Meatballs
Sauce
Noodles
  • 1 large courgette julienne peeled / spiralized
  • 2 medium Carrot julienne peeled / spiralized
Course Main Dish
Cuisine English
Servings
(16 Meatballs)
Ingredients
Meatballs
Sauce
Noodles
  • 1 large courgette julienne peeled / spiralized
  • 2 medium Carrot julienne peeled / spiralized
Instructions
Make the meatballs
  1. Preheat the oven to 200'C.
  2. Finely chop the spring onion tops and garlic leaves and place them into a mixing bowl.
  3. If using pork rinds you need to grind them down. You can do this buy blitzing them in the blender or placing them into a food bag and bashing/ rolling with a rolling pin until they resemble biscuit crumbs.
  4. Add the ground rind to the mixing bowl with the spring onion tops and garlic leaves. If using arrowroot flour add in here. Add in the salt, sage, black pepper (if using), parsley and marjoram. Stir to combine.
  5. Add the mince meat and either using a spoon or your hands, combine until the seasoning is mixed into the meat.
  6. Take 1- 1 1/2 tablespoons of the mixture and roll into balls. Place on a plate ready to fry.
Make the 'noodles'
  1. Using a julienne peeler or a spiralizer, make your chosen vegetables into noodles. Place on a plate ready to cook.
Cooking the noodles and sauce
  1. Over a medium heat in a medium pan melt the coconut oil.
  2. When the oil is hot, carefully add in the meatballs in small batches of 5 at a time. Allow to cook on each side for 1-2 minutes (or until brown).
  3. When the meatballs are browned, transfer to a baking tray or dish ready to place in the oven.
  4. Place the tray of meatballs in the oven for 16- 22 minutes
cook the 'noodles' and sauce
  1. In a large pan over a low heat add a splash of coconut milk and add in the 'noodles', the garlic leaves and spring onion tops.
  2. Add in the bone broth (or water) and the rest of the seasoning/ ingredients.
  3. Allow to simmer slowly stirring regularly.
  4. When the meatballs have 5 minutes leaf, turn up the heat to high and add the remaining coconut milk.
  5. As the sauce cooks, it will reduce down leaving you with a thicker sauce. If you want to make the sauce thinner add in more bone broth or coconut milk or water.
  6. When the meatballs have cooked, dish up the noodles on to four plates, add a few meatballs on top and drizzle over some of the sauce.
Recipe Notes

If using arrowroot flour in place of the pork rinds, use 2 - 3 tablespoons.

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AIP diet Lamb Curry – Low FODMAP and Ketogenic

A flavourful lamb curry with a gentle heat, suitable for those following the AIP diet. Also suitable for a low FODMAP diet and a low carb diet.

This lamb curry has a lot of flavour and depth to it which can often be lacking in AIP diet recipes. It uses fried grated swede as it gives a really subtle almost caramelised taste, similar to browned onions. It also works well with parsnip if you don’t have any swede. If you wanted to skip adding in the swede you can but it really does add a lot of flavour to the dish.

This dish can be made with beef or lamb, I have tried both. For the beef option I used a combination of beef skirt and diced beef steak.

Cooking Appliances

I cooked this in my Sage Fast Slow Pro machine, using the pressure cooker option. It can be cooked in a slow cooker, a pressure cooker or in an oven proof dish.

Servings: 4

Nutritional Information (per serving*)

Total Carbs 9.9 grams

Fiber 2.2 grams

Net carbs 7.7 grams

Protein 43 grams

Fat 64 grams

Calories 790 Kcals

*Approximate

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AIP diet Lamb Curry - Low FODMAP and Ketogenic
A flavourful lamb curry with a gentle heat and spice. it delicious served with swede rice or simply on its own.
Course Main Dish
Cuisine Indian
Prep Time 20
Cook Time 1 hour
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 20
Cook Time 1 hour
Servings
Ingredients
Instructions
Prepare the swede
  1. Start by preparing the swede. Peel the skin from the swede and cut into thick slices (this makes it easier to old when grating). Grate the slices of swede into a bowl.
  2. In a large frying pan add 2 tbsp of oil. Once the oil is hot add in the swede and allow to fry for a few minutes before stirring.
  3. Regularly stir the swede so that it does'nt burn or stick. It will turn a brown colour which is what you want.
  4. Once all of the swede has turned a brown colour remove it from the pan and place it aside ready to add into the curry later.
Prepare the curry
  1. Chop the spring onion, leek tops and garlic leaves into small pieces.
  2. Grate one of the carrots and the ginger into a bowl.
  3. Dice the remaining carrot and chop the coriander leaves roughly.
  4. In a pan brown the meat on all sides then transfer to a large oven proof dish or to a pressure cooker or slow cooker.
  5. Add to the meat the fried swede, the leek and onion tops, the garlic leaves, tamarind, carrots, bone broth, lemon juice , coriander, ginger and coconut milk and stir to combine.
  6. For pressure cookers, cook for 40 minutes on 80 k/w pressure. For slow cookers cook for 6 hours on low. For ovens cook at 200'c for 1 hour.
  7. Once cooked, if the sauce is not thick enough you can reduce it by cooking on a low flame for about 10 minutes. You would need to transfer the curry to a large frying pan. If you have an InstaPot or Sage Fast pro slow pot, you can reduce the liquid by turning the dial to 'reduce', on high for 10 minutes.
Recipe Notes

AIP Reintroductions

I follow an AIP diet but over the last few months I have been reintroducing various items back into my diet. As a result I now make this recipe with a few extra added ingredients. If you are able to tolerate them, consider adding in the following ingredients :-

1 Tbsp Garam masala
1-2 tsp Black pepper
1 tsp of potato starch (mixed into 4 tbsp of cold water) - this helps thicken up the sauce

AIP Diet Yuk Sung Recipe (Spicy Minced Pork) – Low FODMAP & Ketogenic

As a child I enjoyed eating Yuk Sung from the local Chinese take away. It was a slightly spicy minced pork dish that was served in a lettuce leaf and topped with little pieces of crunchy prawn cracker. I don’t know what’s in the original recipe but I have decided to call this AIP diet version by the same name because it reminds me of it so much.

I have tried making this recipe with minced pork as well as minced beef and both tasted the same. Ideally you want to serve in an iceberg lettuce leaf as it really enhances the flavour, when I tried it with other lettuce varieties it just didn’t taste the same.

Although the recipe is listed as two servings but I usually get three servings from mine. When serving, I dont add any sides, so if you serve the dish with side dishes you could easily get four servings from it.

Yuk Sung

Servings: 2

Nutritional Information (per serving)

Total Carbs 13.1 grams

Fiber 3.2 grams

Net carbs 9.9 grams

Protein 55.5 grams

Fat 25.2 grams

Calories 490 Kcals

(Three servings = Total carbs 8.7g, fiber 2.1g, net carbs 6.6g, protein 37g, fat 16.8g and calories 327)

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AIP style Yuk Sung
An AIP version of the Chinese take away dish Yuk Sung. Sweet and spicy minced pork with ginger, served in an Iceberg lettuce leaf.
Course Main Dish
Cuisine Chinese
Prep Time 10
Cook Time 45
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 10
Cook Time 45
Servings
Ingredients
Instructions
Prepare the lettuce leaves
  1. Carefully remove the leaves from the lettuce once by one, peeling gently so that each leaf stays in one piece.
  2. Taking one leaf a time, gently shake off any excess water and place on a towel or some kitchen paper to allow them to dry.
  3. Place a few leaves at a time into a sieve, wash gently under a running tap.
Cooking instructions
  1. In a pan heat the coconut oil over a medium heat.
  2. Add in the mince and allow to brown.
  3. Add in the carrots (included grated), ginger, spring onion tops, and half the bone broth. Stir to combine the ingredients.
  4. Add in the tamarind, ginger and apple cider vinegar and stir again.
  5. Cover with a lid and allow to simmer for 15- 20 minutes, stirring occasionally.
  6. If the bone broth starts to reduce, add in the rest of the bone broth. Once the meat has cooked through taste; if desired you can add in extra sweetener.
  7. When ready, serve straight from the pan – scooping small amounts into lettuce cups and eating like you would a tortilla wrap. Ensure there are plenty of kitchen towels on hand as it can get a little messy!

Paleo Prawn Paella – Low Carb and Whole 30

chicken and seafood paella (12)

I’ve never actually tried real paella – the rice kind, let alone made my own. Whattt??? I know, it should be a crime or something. However after trying ‘fake’ paella e.g the cauliflower rice kind, I really don’t know how I went without. Although there’s no rice, I honestly don’t think you will be disappointed with this version. Its full of flavour and can be just as fancy pants as the original. My husband has tried the ‘real’ stuff and said that he actually prefers the cauliflower rice kind, because (in his words) “its lighter and you aren’t left feeling bloated and full up after a few bites, like you are with the rice kind”.

This recipe is based on Madeleine Shaw’s Seafood Cauliflower Paella from her book ‘Ready Steady Glow’. As with many of the recipes I come across, I had to tweak it in order to make it lower in carbs. The more times it has been cooked, the more I have played about with flavour.

Whole 30 Compliant
I have made this dish with a variety of seafood (fresh squid, mussels), with fancy pants Tiger prawns (with their heads still on), with chicken and king prawns, with chorizo and without. All have worked really well but I am giving you the recipe for the chicken and prawn version. In order to make it Whole 30 compliant you will need to either leave out the chorizo (which wont impact on taste – i’ll explain in a bit), or make sure that you use chorizo that is whole 30 compliant. If you leave out the chorizo I would suggest adding in extra seasoning – which is what I do. It’s entirely up to you what you add but if you want an example I would say add in some sweet paprika, extra garlic, chipotle flakes, chilli flakes and just a pinch of cumin.

Servings wise you’ll get 5 decent portions out of it (based on the measurements below). I haven’t yet tried freeing a portion, simply because I don’t like the way cauliflower rice freezes. It ends up being quite watery and you have to allow it to drain, then cook longer. If you were to freeze it, I would suggest baking it in the oven to reheat, as the longer cooking period should help cook out some of the moisture.

Macros
Total carbs 12.6g
Fiber 3.7g
Net carbs 8.9g
Protein 33.6g
Fat 14.3g
Kcals 311

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Paleo Paella Low Carb and Whole 30
This cauliflower paella is so full of flavour you wont be feeling like you are missing out! It can be made with a variety of fish or seafood and with or without chorizo.
Course Main Dish
Cuisine Spanish
Prep Time 15
Cook Time 40
Servings
Ingredients
Course Main Dish
Cuisine Spanish
Prep Time 15
Cook Time 40
Servings
Ingredients
Instructions
  1. In a blender blitz the cauliflower until it resembles rice like grains. Place aside until needed .
  2. In a small saucepan heat the chicken stock with the saffron on low for about 5 minutes to allow the flavours to release.
  3. Dice the onion and chop the garlic. If using chorizo either cut into slices or dice into small chunks (whichever you prefer).
  4. In a paella pan (or a large frying pan) heat half of the coconut oil then add in the onion, garlic and chorizo. Cook for about 5 minutes or until the onions have softened.
  5. Pour the chicken stock /saffron mix into the onions, add in the cauliflower rice, the chilli, paprika, lime juice and cook for about 10 minutes on low to allow the flavours to infuse and the liquid reduce. (If you are leaving out the chorizo, add in the extra seasoning here).
  6. Add in the tinned tomatoes, the cherry tomatoes and the red bell (or sweet) pepper and season with the salt.
  7. Continue to cook on low, stirring often so that it doesn't stick.
  8. Dice the chicken breast. Heat the rest of the coconut oil in a pan and seal the meat (5 minutes). When the meat is browned, add it (and any juice) into the paella mixture.
  9. Cook the paella mixture until the liquids reduced (10 minutes). Just before serving add in the prawns (or seafood) and parsley and cook for a further 8 minutes (or until all the fish has cooked through). Ensure you stir the mixture so that you cook the prawns / seafood throughout.
  10. When the fish is cooked, serve immediately. You can sprinkle some fresh parsley or lime juice on the top if you wish.

Fragrant Tabbouleh with Pistachio and Pomegranate

Paleo, ketogenic (low carb) and Whole30

I had never heard of tabbouleh until I followed a recipe in the Hemsley and Hemsley ‘the art of eating well’ cook book (which I have reviewed here). I didn’t even know what it was supposed to be made with, so I decided to consort good old google to find out.

Traditionally it’s a Middle Eastern dish that is made with bulgur, onion, tomatoes, mint and parsley and is considered to be a salad. The Levantine Arabic ‘Tabbule’ is derived from the Arabic word ‘Taabli’ meaning ‘seasoning’.

I found lots of different recipes including rice, bulgur wheat and couscous and I realized that it could be pretty much whatever I wanted it to be, but to keep it authentic I used the traditional ingredients with middle eastern seasoning.

Macros – 5 Servings
Total Carbs 8.9g
Fiber 3.2g
Net Carbs 5.7g
Protein 2.9g
Fat 7.7g
Kcals 106

Final note – I have tagged this recipe as Whole30 as its compliment with the whole 30 program. It is simple, unprocessed food with no added sugars, grains or legumes.

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Fragrant Tabbouleh
This light and fragrant tabbouleh is paleo friendly and low carb. It's got a sublet lemon flavour which is perfectly enhanced by the sumac. If you wanted to leave out the pistachios and pomegranate then you could easily sub with a sprinkling of chia seeds and a sliced fresh fig.
Course Side
Prep Time 15
Cook Time 10
Servings
Ingredients
Course Side
Prep Time 15
Cook Time 10
Servings
Ingredients
Instructions
Make the Cauli Rice
  1. Add the cauliflower to a blender and blitz until its rice like.
  2. Pour the cauli-rice into a steamer with about 1/2 cup of water. Steam the cauli-rice on a low heat with the lid on for about 6 minutes. Keep an eye on it as too much water may make it boil over and too little water will dry out and burn the pan!
  3. When the rice has steamed turn off the heat, pour the cauli-rice into a sieve and allow to cool over a bowl (any excess moisture will drip into the bowl). Prepare the rest of the ingredients while it cools.
Prepare the Salad
  1. Dice the cucumber, chop the tomatoes into quarters and chop the spring onion into small rings. Add to a large bowl and stir to combine.
  2. Add the lemon juice, the olive oil, salt , pepper, chopped mint and parsley to the cucumber salad and again, stir to combine.
  3. In a small pan roast the chopped pistachios until golden then place aside ready to sprinkle on top.
  4. Cut the pomegranate in half and facing downwards into a bowl squeeze the skin the tap hard to allow the seeds to fall into the bowl. Place aside ready to sprinkle on the top of the tabbouleh.
  5. Add the cooled cauli-rice to the salad mix and stir thoroughly to combine. Sprinkle the sumac on top (if you want more then use more - it gives a lemony taste to the dish).
  6. Plate up the tabbouleh, sprinkle 2 teaspoons of the pomegranate and a sprinkling of the pistachio on top of each servings.
  7. The tabbouleh will last in the fridge for about 5 days. I kept the pomegranate and pistachios separately in small tubs, sprinkling over the top just before serving.

Paleo Sweet Pulled Pork

This is another recipe that I feel kind of bad about calling a recipe because it’s not really difficult or something that someone couldn’t fathom out for them self! However I am sharing it as it would be useful to those who are new to paleo; When you make the switch eating this way it can be really daunting especially if a person is used to jar marinades and sauces. This ‘recipe’ should take the guess-work out and give you the building blocks to cooking paleo and low carb.

Sweeteners
If you are not low carb, then you could easily switch the erythritol for another type of sweetener or even use honey. You will need to reduce the amounts though as erythritol isn’t that sweet so I would suggest halving the sweetener if using honey or sugar and maybe reducing by 1/4 if using xylitol or coconut sugar.

Macros

The macros are based on 8 servings but it will depend on the amount of meat used. I forgot to make a note of the size of my joint but as it was in my meat box (From The Well Hung Meat Company) I know it was about 1.8kg!

Seasoning with Meat
Total Carbs 1.1g
Fiber 0.19g
Net Carbs 0.95g
Protein 39.2g
Fat 42.6g
Kcals 556

Seasoning Only – 8 Servings
Total Carbs 1.1g
Fiber 0.19g
Net Carbs 0.95g
Protein 0.45g
Fat 2g
Kcals 23.9

Serving Suggestions
Want something to serve this with then take a look at my coleslaw recipe or for sauces and dips you could serve it with dairy free tzatziki or spicy sriracha mayo!

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Paleo Sweet Pulled Pork
This sweet and flavourful pulled pork is seasoned enough to give it a subtle flavour without being too sickly sweet. If you wanted an extra kick then add in a little more cayenne pepper and a pinch of chilli flakes!
Course Main Dish
Prep Time 10 Minutes
Cook Time 6 Hours
Servings
Servings
Ingredients
Course Main Dish
Prep Time 10 Minutes
Cook Time 6 Hours
Servings
Servings
Ingredients
Instructions
  1. In a small bowl combine 1 tsp of salt, the oregano, the cayenne pepper, erythritol, the chopped sage, and the olive oil. Stir to combine.
  2. Using a sharp knife, carefully poke a few holes all over the joint. Then peel and slice the garlic into slithers. Poke slithers of the garlic into the holes in the meat, pushing the garlic in until it can't be seen.
  3. Using your hands rub the seasoning mix over the meat focusing on the top part of the joint (the fatty bit).
  4. Place the meat in the slow cooker with the fat side down. Pour in the bone broth. (I used frozen cubes of bone broth)
  5. Leave the slow cooker on low and cook for about 6 hours. Alternatively turn on high and cook for 4 hours. If you want to make the crackling to serve at the same time as the meat then go to number 7 and then follow the instructions for the crackling (listed below) - taking the fat out of the slow cooker 1 hour before the meat is done.
  6. When the slow cooker has finished (High 4 hours/ low 6 hours), using oven gloves take the dish out of the slow cooker and place on a chopping board or heat safe surface.
  7. Turn the meat around (be careful as it will be hot) and using tongs peel off the top layer of fat and place on a small baking tray fatty side down. Sprinkle with the remaining 1 tsp of salt
  8. Take two forks and carefully pull the meat apart, until it is all shredded then stir about so that any sauce in the bottom of the dish gets evenly distributed over the meat. Serve with some salad and coleslaw or in a paleo wrap with guacamole - yum!
Making the Crackling
  1. Heat the oven to 220'C (428'F) or as high as you can.
  2. Place the baking tray with the fat on into the oven and cook for about 30-40 minutes.
  3. When it is ready take out the oven and allow to cool. When cool enough to handle cut into strips using meat scissors or a sharp knife.
  4. Serve on the side with the pulled pork or keep in an air tight container in the fridge to munch on when you want!
Recipe Notes

The pulled pork will last in the fridge for about 3 days. If you wanted to you could dish up into freezable containers and freeze. When ready to use, defrost in the fridge over night and reheat until piping hot in the oven or microwave.

Spicy Sriracha Mayo

Where does Sriracha come from?

Sriracha is a hot sauce or chilli sauce that is traditionally made from a paste of chillies, distilled vinegar, garlic, sugar and salt. It’s named after the coastal city Si Racha in Chonburi Province in Eastern Thailand. Story has it that it was originally served in their local seafood restaurants, however these days it’s mostly popular / well-known in America and tends to be called rooster sauce (due to the rooster pictured on the bottle of the American brand!).

I first came across Sriracha when I bought Michelle Tams ‘Nom Nom Paleo’ cookbook; It featured in her spicy coconut shrimp recipe (which is AMAZE-BALLS!). More recently I came across a recipe from Martina (Keto diet app), which included fermenting the sauce. Now I really like the idea of fermenting it because I eat tons of the stuff and I am trying to heal my gut – thus making it a win-win situation (fermentation = probiotic). Unfortunately I eat so much that I tend to run out quickly!! As a result I made a batch the other day without following my usual recipe (Nom Nom paleo) and it turned out really nice. I added sweetener, which is something I don’t usually do with savoury recipes and it really enhanced the flavours. As it turned out so well I’m including the recipe below but if you have a preferred way of making sriracha or want to ferment it, then go for it and just add it in to the mayo!

Mayonnaise
If you make this recipe you’ll have to make mayonnaise too, which isn’t that difficult but I haven’t listed the full recipe or instructions below. I have included the link to it in the notes section, where it’ll open a new window. However if you already have store-bought mayonnaise or have a recipe that you prefer, then by all means stick with that too.

Sriracha
When making the sriracha you can use any kind of chilli peppers. Occasionally I have made this using birds eye chillies which are WWWWAAAAYYYYY hotter than normal chillies (think 9 out of 10 for hotness!). If you do use them you’ll probably only need a small amount mixed into the mayo (maybe 1 teaspoon). I would recommend using the ‘weakest’ kind of chillies you can find to begin with, especially if you haven’t tried sriracha before or don’t like things too spicy. Another way to adjust the heat of the sauce is to add in extra sweetener and sweet peppers. I used powdered erythritol as its my preferred sweetener, I would have used a few drops of stevia but I only have vanilla stevia and I thought that was just too weird – ha!! 😀

Sriracha – Mayo mix
Whether you are following my recipe for mayo and sriracha or not, I would advise you keep them in separate jars to begin with. The reason for this is because they are great condiments on their own and you will find you can add them individually to many recipes (add a dollop into meatballs or fish cakes when mixing the ingredients together). Another reason is that if you add them in all together it might be too hot and you may need to add in extra mayonnaise which would mean you would have to whip up another batch – doh!

I would suggest you make up a third jar with the spicy sriracha mayo mix in, that way you end up with three condiments – Mayonnaise, Sriracha and spicy sriracha mayo (that’s what I do), but it’s up to you what you do!

My rule for making spicy sriracha mayonnaise is for every 2 tbsp of mayonnaise I add 1/2 tbsp of sriracha because I like it really creamy. If that’s too hot for you then just use a teaspoon of sriracha. If it’s too mild then reduce the mayonnaise – you’ll need to play about a bit with it to work out what suits your taste buds!

Macros

The macros for the sriracha is based on getting 24 servings; I worked out that you’ll get 12 good tablespoons from each recipe, but if you don’t tolerate spice very much it will mean you’ll get much more out of it than that (1/2 TBSP = 11g or 1 TBSP = 22g)! The macros for the sriracha mayo will depend on the mayonnaise used and how much you use; if you use 1/2 tablespoon of sriracha and 2 tablespoons of mayo then the macros will be as listed below.

Sriracha (1/2 TBSP)
Total carbs 1.3g
Fiber 0.22g
Net carbs 1.1g
Protein 0.26g
Fat 0.19g
Kcals 7.6

Mayonnaise (My recipe)
Total Carbs 0.15g
Fiber 0.02g
Net Carbs 0.13g
Protein 0.39g
Fat 14g
Kcals 125

Spicy Sriracha Mayo – One Serving
Total Carbs 1.7g
Fiber 0.27g
Net Carbs 1.4g
Protein 1g
Fat 28.1g
Kcals 259

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Spicy Sriracha Mayo
Hot sriracha sauce mixed with paleo mayonnaise to give a spicy creamy sauce perfect for dipping nuggets or prawns, for drizzling over salads or sides or slathered on wrap fillings!
Course Condiments
Cuisine Thai
Prep Time 10
Cook Time 10
Servings
Servings
Ingredients
The Sriracha Sauce
Mayonnaise
Course Condiments
Cuisine Thai
Prep Time 10
Cook Time 10
Servings
Servings
Ingredients
The Sriracha Sauce
Mayonnaise
Instructions
Make the Sriracha
  1. To make the sriracha you ideally want to be wearing gloves - disposable ones or washing up ones, it doesn't matter. Just make sure you do as the chillies can get into your nails (horrible burning) and its like hell if you rub your eyes (even an hour or so later - ouch!!!)
  2. Cut the tops off the pepper and the chillies and cut open to remove the membranes and seeds. Note : You CAN leave them in if you want (see additional notes below).
  3. Once they have been de-seeded place them aside and peel the garlic cloves.
  4. Place the peppers/ chillies, garlic and apple cider vinegar into a blender and blitz until everything is pureed. NOTE: When removing the lid from the blender do NOT lean over to peer into the bowl or you'll get a blast of chilli vapor and it can sting your eyes and nose!!!
  5. Pour the mixture into a sauce pan over a low heat and allow to simmer for about 8-10 minutes. If you have sauce left in the blender you can add a little water to swish round so that you get every last dreg. As the sauce cooks It will start to thicken up and go bubbly on top.
  6. Add in the seasoning (salt and pepper), the powdered erythritol, stir and taste. If its too sharp / spicy you can add more sweetener. If using granulated erythritol, allow a minute or so for it to melt into the sauce.
  7. When its ready pour into a jar and allow to cool a little while before placing in the fridge. It will keep for a few weeks if you use fresh ingredients. Personally mine doesn't last that long!
Mayonnaise
  1. Make your mayonnaise - For my mayonnaise recipe see the end notes for the link.
Spicy Sriracha Mayo
  1. Note: Make sure the sriracha has cooled before adding into the mayonnaise as it contains egg and the heat could cause it to curdle!
  2. Add the mayonnaise and sriracha to a separate clean jar or dish. The ratios of mayo - sriracha will depend on your taste buds. If you want to make it the way I do then use 8 tablespoons of mayonnaise and 2 tablespoons of sriracha sauce. This will give you 4 servings.
  3. Stir with a spoon until all of the ingredients have combined.
  4. Keep in the fridge for up to a week.
Recipe Notes

Mayonnaise Recipe
My paleo low carb Mayonnaise recipe

Additional Notes

When you come to cut the chillies you don't have to remove the seeds and the membranes from inside - I know, because I have tried it. The sauce that you are left with can be bitty with the seeds and I found I was forever picking chilli seeds out my teeth - not a good look!

You can get around this by sieving the mixture when its done, but personally I don't like doing this because you lose a lot of the good stuff - the thicker pulpy part of the sauce. You have to sieve and use a lot of elbow grease to get the pulp through the mesh but if you want to do it this way then go for it. (This is how I used to do it as de-seeding can take some time!)

Spicy Chicken with Salad

OK so the summers here (apparently!) and it’s time for BBQs, salads and lighter meals, so I thought it was worth sharing my spicy chicken recipe with you – if you could call it that!

Basically whenever any kind of meat gets cooked in the Noodlechips household, a whole array of spices get chucked into the bowl when marinating or in the pan during cooking, simply because we just like spicy food. I personally find that food without spice is just boring. Now when I talk spice I don’t mean super-hot blow your head off kind of spice, I just mean flavour. In fact, I feel pretty lame about calling this recipe because it’s really quite simple; however I often have people message me when they go paleo/ low carb/ clean eating asking for help on how to make food taste better. When I think back to when I made the change, I remember making some really mediocre tasting food – ha! So in a way, although it may seem obvious (if you are already a pro at making meals taste great, or if you’ve been a convert for some time), this recipe is there to help give people a bit of inspiration.

If you don’t have all the ingredients then improvise, for example if you don’t have spring onion just slice some red or white onion thinly. No ginger – leave it out! Got some cayenne but no chillies – then use that. Now for those who don’t like spice, this recipe does have chilli in it so it’s entirely up to you how much you chose to add or if you want to leave it out completely then that’s fine too! The idea is to make a chicken salad go from ‘ugh’ to fabulous.

I’ve included the salad in this recipe simply because It’s what I served it with. If you wanted to switch it up then add it to a low carb tortilla wrap with some tzatziki, serve with some creamy coleslaw or toss it in with some zoodles.

If you like this recipe then check out my piri piri mix!

Macros

Serves 2 People

Total Carbs 5.9g
Fiber 1.9g
Net Carbs 4.1g
Protein 27.4g
Fats 10.4g
Kcals 6.6g

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Spicy Chicken with Salad
Course Main Dish
Prep Time 5
Cook Time 10
Servings
People
Ingredients
Seasoning
Salad
Course Main Dish
Prep Time 5
Cook Time 10
Servings
People
Ingredients
Seasoning
Salad
Instructions
  1. Wash salad and tomatoes and leave to drain in a colander or place on some paper towels.
  2. In a small bowl combine the ingredients from the spice mix and stir thoroughly to combine.
  3. Chop the chicken breast into slices or cubes and place in a bowl. Add the spice mix to it and add in the fresh garlic (finely sliced) and the spring onion (sliced or finely chopped).
  4. Stir to coat all the pieces, then cover and place in the fridge to marinate for as long as possible (over night or a few hours).
  5. When ready to cook add the coconut oil to a pan over a medium heat. Add in the chicken pieces with all the marinade. If there is marinade left in the bowl then add a tablespoon or two of water, swish it round then pour into the pan with the chicken.
  6. Cook the chicken for about 8-10 minutes or until cooked all the way through. Thicker and bigger sliced pieces may take a little longer.
  7. When ready take off the heat and leave to cool a little while you make the salad.
  8. Place the salad leaves on a plate and cut the tomatoes into quarters then scatter over the top.
  9. Add the chicken pieces and drizzle any juices over the top (if you want – you can skip this if you don’t want it).
  10. Add a drizzle of olive oil and a squirt of lemon juice and its ready to serve.
Recipe Notes

If you wanted to serve the chicken with a side salad and something else the you could serve it with Cauli rice, coleslaw or with mango salsa.

Piri Piri Spice Mix

I can’t really call this a recipe as such as its just a combination of what I would say are awesome ingredients and anyone can mix them up. I’m sharing it simply because it’s a mix I often use to season fish or chicken, especially when I’m planning on serving it with a simple salad. Individually they are great but put them together and its like a party in your mouth:D

Piri Piri Facts
Piri Piri is Swahili for “pepper pepper” and is the smallest member of the capsicum family descending from South America. Originally it grew in the wild in Africa but these days its grown commercially in Zambia, Uganda, Malawi and Zimbabwe. It’s also known as peri peri, pili pili and even African birds eye chili. In the UK you will see it called Piri Piri especially if you are a favourite of the restaurant Nando’s, as this is how the Portuguese spell it!

Piri piri sauce is a marinade or seasoning that is Portuguese in origin and is usually made from crushed chillies, citrus peel, onion, pepper, salt, lemon juice, bay leaves, paprika, pimentos, basil, oregano and tarragon.

Recipes for the sauce mix generally vary from region to region but common ingredients are chilli, lemon, oil and red bell peppers.

For this (non) “recipe” I’ve used a variety of chillies and herbs and its versatile enough for you to tweak it if you wanted to. I used dried ingredients except for the peel; I used fresh, only because I couldn’t find any dried. If you wanted to make it as a sauce fresh ingredients (e.g. Onion, garlic, ginger) and add in some sweet red peppers and maybe a handful of tomatoes.

Macros

Based on 12 TBSP
Total Carbs 0.92g
Fiber 0.36g
Net Carbs 0.57g
Protein 0.15g
Fat 0.10g
Kcal 4.5

Based on 6 servings (2 Tablespoons each serving)
Total Carbs 1.8g
Fiber 0.71g
Net Carbs 1.1g
Protein 0.31g
Fat 0.21g
Kcal 9

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Print Recipe
Piri Piri Spice Mix
A zesty, spicy seasoning mix perfect for seasoning meat and fish - use as little or as much as you like!
Course Condiments
Prep Time 10 min
Servings
TBSP
Course Condiments
Prep Time 10 min
Servings
TBSP
Instructions
  1. Measure out all of the ingredients into a bowl and stir until its all combined.
  2. Pour the mixture into a small jar and if using fresh peel, keep in the fridge for freshness. If using dried peel the mixture will keep for much longer and can be kept in the cupboard.
  3. Ideally use 1 - 2 TBSP.
Recipe Notes

Storage :-

Fresh - 1 week
Dried - Approx 2-3 months