Eating low carb isn’t easy. Having the right recipes is the best way to keep yourself on track and eating healthy. For 90% of my clients, eating low carb is the hardest but most rewarding thing they can do to get results the fastest. This recipe is paleo, low carb, gluten free, and dairy free. It has the ability to help those with allergies still eat healthy while keeping their allergies in check.
2 c cooked shredded chicken
1.5 c butternut squash, peeled and cubed. You can also opt for spaghetti squash since it may be easier to prepare.
1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
* I’m allergic to coconut so I use a rice milk cream that I make myself
– Mix 1 cup of low carb (unsweetened) rice milk with 2 – 3 pinches of xantham gum (you can find this at health food stores). Heat to a boil then simmer for 5 mins. It will thicken as it cools. Add a teaspoon of oil to give it a creamy texture.
2 Tbsp earth balance (olive oil), melted or coconut oil
1.25 c green peas (if using frozen, thaw prior to adding to recipe)
1 TBSP apple cider vinegar
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp onion powder
Fitness Tips: Since I am allergic all things nut and dairy, I use this “butter” to flavor recipes and dishes. It’s dairy free, soy free, and nut free. It works well in every recipe. From cookies, to sauces, to everything dairy free!
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