Grilled eggplant is a healthy meal that requires very little preparation. Make sure you don’t pick an eggplant that is too large as they tend to be less tender than small eggplant. Don’t overcook the eggplant as this will cause it to become too stiff.
This recipe infuses the shrimp with a rich flavors of coconut and curry. It can be served with a side of cauliflower rice or by itself. The spices of the recipe combine to give a unique flavor that everyone will love.
For those following the ketogenic diet this keto teriyaki sauce recipe has a true teriyaki taste while still saying low carb. It is a great sauce than can compliment any meal.
Technically “teriyaki” is a Japanese cooking technique where the food is grilled or broiled with a sauce mixture of mirin, sugar and soy sauce. People are generally more familiar with teriyaki sauce and use it for flavoring from anything from meats to fish. The meat or fish is brushed or dipped in the sauce before and during the cooking process.
Taking a quick look at the core ingredients listed above in the sauce you will quickly realize that sugar isn’t keto friendly. Therefore we will need to look to make a substitutions for the sugar to get it keto compliant. The key will be keeping it sweet and tasty yet keeping the net carbs low.
The substation we will make will be the use of Sukrin Gold. This is a brown sugar alternative that is made of erythritol, stevia, malt extract and tagatose. It is less than 1 GI thus making it perfect for our use. It has a texture very similar to brown sugar and doesn’t have an unpleasant aftertaste as is so common with many sugar substitutes.
We will also substitute sake for mirin in this recipe. For those unfamiliar with mirin, it is a type of rice wine that is a staple in many Japanese kitchens. The reason for this substitution is because sake has less sugar content than mirin. Sake does have a slightly higher alcohol content than mirin, but most of the alcohol burns off during cooking anyway.
We have listed xantham gum as optional in case you want to thicken your sauce. If you don’t want to use xantham gum you can still thicken your sauce by keeping the sauce on the stove longer. Although you will have to keep a careful watch to make sure you don’t ruin the flavor. The consistency of your sauce is a personal preference and should be adjusted to your liking.
The finished sauce can be added to your food immediately or stored in a sealed refrigerated container for up to a week if you want to use it at a later time.
With a busy schedule it’s hard to prepare fresh meals every day. So a good way to work around this time crunch is to prepare your meals on the weekends or whenever you have a bit of extra time. Then you simply seal and freeze your meals so they will be ready whenever you need them. Most of the food you make can last about three months in the freezer with very little size effects or loss of flavor.
Some people have concerns about freezing meats with vegetables as they feel it might lead to contamination. In fact just the opposite is true. By freezing food it inactivates any microbes that might be present.
You can choose whether you want to thaw the food before you prepare it or just use it in the frozen state. So you can quickly feed your family or yourself just minutes after getting home from work or a busy day of errands.
Some of the benefits of make ahead frozen meals include:
No clean up
No advanced thawing required
Healthy with no preservatives
A common question people often ask is what they should freeze their food in. There are several options each having it’s own pros and cons. The most simple and cheap option are plastic bags. The simple freezer bags you find in your local supermarket work just fine. Mark the recipe and date on the bag so you know what it is as many meals look very similar once they are frozen.
The next to consider are round Pyrex 7 cup containers. They are strong and durable and easily reused. Initially they cost more than plastic bags, but if you plan on doing this long term eventually they will pay for themselves. If the food you are freezing has a high water content be sure not to fill it all the way to the top as it might expand as it freezes. Size the containers are round you can easily dump the food in an instant pot to warm it up quickly and easily.
Another option are square 8 cup Pyrex containers. These are similar to the round containers mentioned above. They hold slightly more food because they are larger, however that also means they take up more space in the freezer as well.
Some people prefer to use stainless steel containers. These are best for small servings or meals for one person. The downside to these containers is the fact that you can’t see into them. So you have to rely on your markings on the outside to determine what you will be eating.
Finally the last container to consider are disposable aluminum pans. The pans are relatively cheap but are quite large and cumbersome. It’s also difficult to get a good seal on some of these pans as they easily bend and can let air in. Plus the large size takes up a lot of freezer space.
Freezer burn is always a concern with frozen meals. The best way to combat this is by making sure you get all the air out of your storage containers. This is tough to do with a Pyrex bowl, but generally they shouldn’t taste that bad. If you’re really concerned you can use plastic bags which are easiest to get all the air out of.