Beat the eggs in a large bowl. 3 eggs. Add the garlic, nutmeg, onion powder, salt and pepper. ½ tsp garlic powder, ½ tsp nutmeg, 1 tsp onion powder, Salt and pepper to taste. …
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Low carb and keto masala chai. This keto masala chai is pretty darn tasty since it's creamy, a little sweet, well-spiced, and so comforting to enjoy during some down time. It's …
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Potato Side Dish Alternatives. From mashed potatoes, new potatoes, potato salad, and french fries — potatoes find their way into more side dishes than any other …
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Add the spinach, salt and ¼ cup of water. Turn heat up to get the water sizzling. Cover pot and lower to a very gentle simmer. Simmer gently for 40 minutes or until the potatoes are tender. Give everything a stir every 15 minutes or so, adding a bit more water if the pan looks dry.
Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible. Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well. Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
Stir in the turmeric and cook for 5 minutes. Add the potatoes and red chilli powder, stir, cover and cook for 15-20 minutes over a medium heat, stirring regularly. Stir through the spinach, cover and cook for 25 to 30 minutes, until the potatoes are tender and the mixture quite dry. This dish works well with frozen spinach.
This low-carb cheese and spinach pie has quickly become one of my favourite recipes. In fact, this recipe ticks so many boxes that it’s hard to know where to start. Finding low-carb vegetarian recipes can be a bit of a chore, especially finding good ones. This one is definitely a keeper. It’s also suitable for those pursuing the keto diet.