This recipe was originally published January 16, 2017.
What do you do when you have some coconut cream and spices staring at you? It’s cold outside and your soul is calling for a warm hug to lift it up from the cold of winter. I’ll tell you what you do; you make this vegan butter chicken with some flatbread and just call it a day.
Your soul will thank me.
…I love Quesadillas. In fact, I have one at least once a week. And I usually make them in all kind of shapes and with all kind of fillings. They are fantastic for breakfast, lunch, dinner and even as a mid-day snack.
Today we are making a Vegan White Bean Quesadilla with a Smokey Chipotle Dip. It’s as good as it sounds. Trust me.
…Hey friends! Qu’es ce que sup? I hope you are enjoying the summer time. For us who live in the northern hemisphere, we know and appreciate the fleeting beauty of summer. It makes the months of June, July, August and September so special.
One thing I don’t like to do during summer is cook complicated, time & energy consuming dishes. Turning on the oven turns my apartment into a sauna.
That is why I am putting more focus on cold dishes, like this amazing Keto Chicken Salad.
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Pasta is one of those foods that has the power to bring everyone to the table. An epic bowl of pasta is not just delicious but it can also be memorable. I believe this Creamy Sun dried tomato Pasta has all the elements that make an epic meal.
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How’s it going friends?
Here at Broke Foodies, we try to make at least one recipe per week that is budget friendly, healthy and that can be made in under 30 minutes. Today’s Keto Chicken Meatballs Recipe check all of those boxes.
I’m very happy about that 😀
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This is long overdue everyone. Long overdue. No, I’m not talking about Keto Buffalo Chicken Bites. I’m talking about Keto Meal Prep.
Few months ago, I asked you, my awesome readers, to tell me if Meal prepping on Keto is something that you struggle with. Your answers were overwhelmingly positive. An average of 70% of you said: Yes, this is something I totally want to see on Broke Foodies.
So I said, let’s do it.
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When I started my Ketogenic diet, I was 100% sure that by the end of January I was going to stop. I told myself that the diet was too hard and that it’s unsustainable. Today my perspective has completely changed, although I do not plan on staying on a Keto diet forever, I will probably up my carb intake limit from 30g (net) to 100g to maintain my weight and health. The reason behind my change of heart is very simple, Keto works and the food is yummy, just like today’s Keto Brussel Sprouts Casserole.
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