Easy Asian Steak Bites (Carolyn)

 Easy Asian Steak Bites

These juicy, flavorful Asian Steak Bites are about to become your new go-to dinner. Marinated in a mouthwatering blend of soy sauce, garlic, ginger, and a hint of sweetness, each bite bursts with bold umami flavor!

Ingredients: 

• 1 1/2 lbs (680.39 g) sirloin steak
• 1/4 cup (59.15 ml) tamari, or soy sauce
• 1 tbsp brown sugar substitute
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 2 tbsp sesame oil
• 2 tsp toasted sesame seeds
• chopped cilantro for garnish

Instructions: 

• Cut the steak into small cubes no more than 1 inch in size. Try to do this as evenly as possible so the bites cook evenly. Set the steak bites in a medium bowl.
• In a small bowl, whisk together the tamari, sweetener, garlic, ginger, and red pepper flakes. Pour over the steak bites and toss to coat. Let marinate 30 minutes at room temperature or 2 hours in the fridge. 
• Heat a large skillet over medium high heat. Once hot, add 1 tablespoon of the sesame oil. Using a slotted spoon, add half of the steak bites in a single layer. Let them cook undisturbed for about 2 minutes, then quickly flip them over and cook on the second side for another minute or so. They should be seared on the outside but still a little pink and tender in the center. 
• Transfer to a bowl and repeat with the remaining oil and the remaining steak bites. 
• Once all the steak is cooked and removed from the pan, pour the reserved marinade into the pan and bring to a boil. Cook until reduced and thickened, 4 to 5 minutes. Pour over the steak bites or serve on the side. 
• Garnish with toasted sesame seeds and cilantro. 

Notes:

• If you use coconut aminos, you may want to add a little salt to the finished recipe. 
• Storage information: Store any leftovers in a covered container in the fridge for up to 3 days. 

Macros:

• Serving: 11/4th of recipe | Calories: 283kcal | Carbohydrates: 1.5g | Protein: 33.4g | Fat: 14.6g | Fiber: 0.1g
• Source:  https://alldayidreamaboutfood.com/easy-steak-bites/#recipe

Air Fryer Steak Bites (Carolyn)

 

Air Fryer Steak Bites

These keto air fryer steak bites are tender and juicy, and make a super easy weeknight meal. Only 15 minutes, start to finish! Stovetop instructions included too.

Ingredients: 

• 1 tbsp butter, melted
• 1 clove garlic, minced
• 1/2 jalapeno, minced (optional)
• 2 tsp chile powder
• zest of 1 lime
• juice of 1 lime
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/4 lb top sirloin steak, cut into 1 inch pieces

Instructions: 

• In a large bowl, whisk together the butter, garlic, jalapeno, chili powder, lime zest, lime juice, salt, and pepper.
• Add the chopped steak and toss well to coat. Add the steak to the air fryer basket but don't crowd it. You may need to cook in batches, depending on the size of your air fryer.
• Set the air fryer to 400F and cook 5 to 7 minutes, until browned on the edges but the center is still pink. Season with additional salt and pepper to taste.

Notes:

To cook on the stovetop:

• Prep the steak bites exactly as directed above. Heat a large skillet over medium high heat and add the bites in a single layer. If your pan isn’t big enough, you may need to work in batches. 
• Let them cook undisturbed for about 2 minutes, then quickly flip them over and cook on the second side for another minute or so. They should be seared on the outside but still a little pink and tender in the center. 

Macros:

• Serving: 1serving = 1/4th of recipe | Calories: 317kcal | Carbohydrates: 1.9g | Protein: 29.1g | Fat: 18.5g | Fiber: 0.5g
• Source:  https://alldayidreamaboutfood.com/air-fryer-steak-bites/#recipe

Blueberry Lemon Keto Butter Cake (Carolyn)

 

Blueberry Lemon Keto 

Butter Cake

A whole new take on Gooey Butter Cake! This healthier keto blueberry lemon butter cake has a buttery crust and a rich cheesecake filling. It’s the perfect way to celebrate blueberry season.

Ingredients: 

Cake

• 1 cup (112 g) almond flour
• 1/4 cup (45.5 g) Swerve Granular
• 2 tbsp (14.2 g) coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (56.75 g) butter melted
• 1 large egg
• 1 tsp lemon zest

Filling

• 6 ounces (170.1 g) cream cheese softened
• ¼ cup (56.75 g) butter softened
• 1/3 cup Swerve Confectioners
• 1 large large egg, room temperature
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 teaspoon lemon extract, (optional)
• 3/4 cup (111 g) blueberries
• Powdered Swerve for dusting

Instructions: 

• Preheat the oven to 325ºF and lightly grease an 8×8 glass or ceramic baking dish. (see Tip for Success).
• In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and lemon zest until well combined.
• Press this mixture into the bottom and partway up the sides of the prepared baking pan.
• In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined.
• Beat in the egg, lemon zest, lemon juice, and lemon extract. Stir in the blueberries by hand.
• Pour the filling over the crust. Bake 30 to 35 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown. 
• Remove and let cool, then dust with powdered sweetener and cut into bars.

Notes:

• Storage Information: Store this cake in a covered container in the fridge for up to 5 days or in the freezer for several months. Wrap tightly for the freezer. 

Macros:

• Serving: 1piece | Calories: 261kcal | Carbohydrates: 6.8g | Protein: 5.6g | Fat: 22.5g | Fiber: 2.2g
• Source:  https://alldayidreamaboutfood.com/keto-blueberry-lemon-butter-cake/

Keto Chicken Piccata (Carolyn)

 

Keto Chicken Piccata

Keto Chicken Piccata is a healthy low carb take on the classic Italian dish. Golden brown chicken tenders topped with a glorious lemon butter caper sauce, it's a must-make!

Ingredients: 

• 1 large egg white
• 3/4 cup almond flour , pecan flour or hazelnut flour
• 1/4 cup finely grated parmesan
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/4 lbs chicken tenders, (or sliced chicken breast)
• 3 tbsp olive oil
• 4 tbsp butter, divided
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 medium lemon, cut crosswise and thinly sliced
• 1/4 cup lemon juice
• 3 tbsp capers, drained
• Salt and pepper to taste

Instructions: 

• In a shallow bowl, beat the egg white until frothy. In another shallow bowl, whisk together the nut flour, Parmesan, garlic powder, salt, and pepper
• Pat the chicken tenders dry. Dip each into the egg white, then dredge in the nut flour mixture. Place on a waxed paper lined plate.
• In a large skillet over medium heat, combine 1 1/2 tablespoon of olive oil with half a tablespoon butter. Once hot, add half of the tenders and cook until golden brown, about 3 minutes per side. Remove to a plate and repeat with another 1 1/2 tablespoons of oil, half a tablespoon of butter, and the remaining chicken tenders.
• Add the shallot and garlic to pan and cook until fragrant, about 30 seconds. Add the broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.
• Add the lemon juice and capers, then add remaining butter in 3 pieces. Stir until melted and smooth. If you want a thicker sauce, whisk in ¼ teaspoon glucomannan or xanthan gum. Season with salt and pepper.
• Serve the chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon the sauce over the chicken before serving.

Notes:

• You may want to wipe out the pan between batches, as the nut flour residue can burn a little when left behind in the pan.
• Storage Information: Store the chicken piccata in the fridge in a covered container for up to 3 days. Store the sauce separately to keep the chicken from getting soggy. Rewarm the chicken in a warm oven, and gently rewarm the sauce in a pan on the stove.  

Macros:

• Serving: 1serving = 1/6th of recipe | Calories: 350kcal | Carbohydrates: 6g | Protein: 26g | Fat: 25g | Fiber: 2g
• Source:  https://alldayidreamaboutfood.com/keto-chicken-piccata/#recipe