Labneh Dip (Keto, Primal)

IMG_4276This.  Is.  Like.  Crack.  Just trust me on this – it’s good enough to want to bury your face in it for the weekend and eat until you explode.  Typically, you’d eat this with tasted pita bread; however, I serve it with vegetables for parties, and when we aren’t entertaining anyone, I just eat it out of a bowl.  It’s the best “yogurt breakfast” you’ll ever try, and the nutritional components will keep you going all day.

Labneh is a little hard to explain.  It’s made from salted yogurt or kefir that’s been drained of its whey (liquid).  Not just a general straining, but a super strain.  It’s a form of yogurt cheese, but it a little more tangy than traditional yogurt cheese made from Greek yogurt.  It’s the consistency of a slightly softer form of cream cheese.  It’s high in protein and beneficial bacteria.  It’s low in lactose, so a lot of the time people who are intolerant are able to eat it.  I get mine at the Middle Eastern grocery store here – it’s a delicious brand that’s imported from Lebanon.  You probably won’t find it at a regular grocery store, so if you don’t have an Arabic grocery, it’s pretty easy to make yourself.  You can find a recipe to make it HERE.

The toppings listed for this dip REALLY are what make the dip.  Za’atar is a spice mix that you’ll find at the Arabic grocery.  You can also make your own, and you’ll find 10,000 different recipes for it.  Everyone makes it a little different – the major similarities are thyme, sesame seeds, and sumac.  Trust me, you’ll want to keep this on hand at all times.  It makes EVERYTHING taste better.  Simple recipe found HERE. Pistachios and kalamata olives can be found pretty much anywhere.  Pomegranate arils are a little harder to come by (I have a feeling that this would taste equally good with chopped strawberries, but I haven’t tried that yet).  You can scoop them out of a pomegranate if you want…I will always pay slightly more to get the container of arils.  I hate messing with pomegranates.

This is about to become your new “Christmas Crack” that everyone eats at all your gatherings.  I seriously have a friend that I make this for every time she comes over, and she will eat her body-weight in it before she’s been in the house for 10 minutes.

Labneh Dip (Keto, Primal)

Nutrition: (6 servings per recipe) Calories (403), Total Fat (32.1 g), Saturated Fat (12.6 g), Cholesterol (69.3 mg), Sodium (952.5 mg), Total Carbs (8.6 g), Fiber (0.3 g), Net Carbs (8.3 g), Sugars (6.8 g), Protein (16.7 g)

2 C labneh

1/8 tsp salt

2 T chopped mint

2 T chopped pistachios

1 T chopped kalamata olives

1/4 C za’atar

1/3 C extra virgin olive oil

1/2 C pomegranate arils

 

1. – In small bowl, mix mint, nuts, olives, za’atar, salt, and olive oil.  Mix to combine.

2.- Spread labneh on flat plate, about an inch high.  Spoon topping over the labneh and allow to drip over sides of cheese.  Sprinkle the top with pomegranate arils.  Serve with vegetables, toasted pita, and/or minty red tea.

Sahtein!

Pizza Chicken (Keto)

IMG_8467After a long break, I’m back with more recipes! Pizza continues to be a favorite taste; however, I have to spread out how often I have the fathead pizza crust.  It’s delicious, but ultimately I just want the real deal (sidebar: when I’m visiting Kansas City, I absolutely eat the real thing at PIZZA 51–trust me here – it’s worth the carbs).  Ultimately, it’s the flavors of pizza that I want, so I’ve come up with a bunch of ways to get that flavor in different dishes.  They can all be made with whatever toppings you want.  Next time I’ll make this with my favorite P51 toppings: sausage and cream cheese.  Seriously, don’t knock it until you try it – cream cheese is DELICIOUS on pizza!

Today’s vehicle of choice was boneless, skinless chicken thighs (not something I keep around the house, but they were waaaaaaaay cheap at the grocery today, so I picked some up).  I’ve made this with regular chicken thighs before, and it’s even tastier, especially if you manage to keep the sauce around the chicken, and not on the crispy skin part, but this was still really good.  I made enough to eat it for lunch every day this week, and I may even add extra toppings throughout the week.  Try it out and have fun with it!

Pizza Chicken (Keto)

Nutrition: Calories (344), Total Fat (20.6 g), Sat Fat (5.4 g), Cholesterol (28.1 mg), Sodium (509.6 mg), Total Carbs (6.3 g), Fiber (1 g), Net Carbs (5.3 g), Sugars (4.1 g), Protein (34.7 g)

2# chicken thighs

1 Tbsp bacon fat (or fat of choice)

1-2 C Vodka sauce (this is slightly higher carb, but delicious – if you use a different sauce, it’ll alter the nutrition)

2 C shredded mozzarella-provolone blend

1/3 C sliced pepperoni (or toppings of choice)

Pinch each of basil and oregano

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1.- Preheat oven to 350.  In oven-safe skillet, heat fat over slightly higher than medium heat.  Season chicken with salt and pepper on both sides.

2.- When skillet is hot, cook chicken 5-10 minutes on each side.  If using thighs with the skin on, flip the chicken so the skin is up at the end.

3.- Pour sauce over chicken (or around and in between if using skin).  Cover with shredded cheese and toppings.  Sprinkle with basil and oregano.  Put the whole skillet in the oven for 30 minutes (until chicken is cooked through).  Remove and serve with a little extra cheese on top.  Alternatively, you can also add a little cheese at the end and stick the skillet under the broiler for a few minutes.

Buon appetito!

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