Low Carb Stir Fry

I have recently been trialling a high fat, low carb way of eating, and while initially I honestly believed it was going to be tricky, it has proven to be just the opposite. I am feeling ok on it so far, no drastic changes in how I feel (besides the splitting headache I had yesterday), but one thing I have noticed is I do not get any bloating, which in my books is a win! I initially made the switch as I wanted to reduce my sugar intake (not that I was having much, in fact I don’t have a sweet tooth, never have), but I do love my bread, pasta and rice! Unfortunately, those are the foods that cause me the most trouble, so after doing a bit of research, I decided to give it a go! Here I am on day 4, and no temptation to switch back just yet.

Here is a really simple recipe I came up with, which was basically a bunch of ingredients thrown in a pot, but luckily for me it worked out amazing! So give it a go, and please let me know what you think xoxo

Ingredients:

  • 1 whole chicken, seasoned with olive oil/butter, salt and pepper
  • 1 sprig of rosemary
  • 1 clove of garlic
  • 2 cups of water
  • 1 stick of butter
  • 1/4 cauliflower, grated
  • 1 large carrot, grated
  • 4-5 brussels sprouts, cut into quarters

Method:

  • Pre-heat oven to 180 degrees
  • In an over safe dish, place 2 cups of water, seasoned chicken with some fresh rosemary and garlic cloves and cook for 2-3 hours, or until chicken is thoroughly cooked.
  • In a non-stick pan, melt 1 stick of butter
  • Add grated cauliflower, carrot and brussel sprouts with the stock leftover from the chicken, and allow to simmer for 10 minutes, or until veggies are cooked to your liking
  • Remove chicken in strips and add to veggie mix
  • Stir through and enjoy
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2 thoughts on “Low Carb Stir Fry

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