Category Archives: Dinner

Garam Masala Chicken

This Garam Masala Chicken came about as a random craving had me throwing ingredients at the frypan. It all worked out so well that I decided to share it with the world.

I haven’t felt very inspired to cook this year with my tiny little single-element kitchen which is also an entranceway. This dish is just so easy and all the ingredients so accessible, it has helped me become a little more enthusiastic.

I understand that Garam Masala isn’t a staple spice blend in many households and apartments. It certainly wasn’t even on my radar before last year when I started noticing it in a few Nom Nom Paleo recipes. I bravely ordered some online and it has been fantastic, particularly with shrimp in salad.

Be brave and buy some of your own. Go on!

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Margharita Meatza – Better than a pizza!

This is my take on Melissa Joulwan’s Mexican Meatza. It’s an incredible recipe so I just tweaked it a bit to make it low FODMAP.

I can’t believe how beautiful it came out!

It’s a great alternative to a pizza if you’re having cravings, but instead of that cheesy remorse, you’ll feel great afterwards.

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Roast Chicken

In this crazy country ground beef is more difficult to find than a whole, uncooked chicken, and therefore I attempted the not-so-impossible and made one myself.

To be honest, I thought it was going to be a lot more difficult and a lot less tasty but it really couldn’t have gone much better, I don’t think.

There are loads of similar recipes online, but here’s my take with the tiny bird that was available to me.

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Seasoned Steak

This is my go-to when I’m strapped for time in the evenings or can’t be bothered being adventurous.

I grab a single steak from the freezer, defrost it, and cook it up in delicious seasonings. No marinating necessary, and it always hits the spot. Nothing like pure, unadulterated meat.

Because pastured meat isn’t available to me, I buy these thick steaks and chop them up, cutting off the fat (not that I have anything against fat itself – it’s the toxins in the fat of commercial meat products). The smaller chunks still taste great and the bonus is they cook so much faster.

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