Oh man, I love hashbrowns. Delicious crispy hashbrowns are one of those things that kind of disappeared from my culinary radar when I went keto. That’s why the idea of creating a recipe for hashbrowns that were crispy on the outside and soft on the inside yet keto friendly was something I just knew I needed to create. This recipe is also vegan, vegetarian, Keto, LCHF, and Paleo.
Keep in mind that you can use this recipe as a base and innovate any way you see fit. Some diced onions in the recipe or some fresh garlic would work great or maybe spice it up with a little jalapeno and cilantro. Almost anything works well.
So I love crunchy things. One of my favorite snacks in those old 400 lb days was chips and salsa in front of the TV. Sure now I have pork rinds but sometimes you want a snack that’s a little different but still has that crisp texture and tastes great. That’s where baked kale chips come in as a great snack that is easy to make. We will sometimes do this as a side dish for dinner as well when I want something a bit different.
Kale is a fantastic food and probably one we should all be eating more of. It’s high in fiber and Vitamins A, C, and K and has magnesium and folate as well as calcium. It also has 10% of the RDA of Omega-3 fatty acids that protect against inflammation, use a good olive oil in this recipe and that number goes up.
As a Texan, the weekend BBQ is a big part of my life. There is just nothing like firing up the grill on a Saturday afternoon and throwing a big ole slab of meat on the fire and letting it cook in a primal way how our ancestors did. Ok, they probably didn’t have propane but still, fire is awesome.
For this recipe, I wanted something a little on the spicy side but you can make it a little sweeter just by cutting the Tabasco and Cayenne and adding a small amount of sweetener. I just wanted something a little bolder than the BBQ sauces I used to pick up from the grocery store because sweet foods just don’t have the same appeal to me as they used to.
I’ve used this recipe on several kinds of meat but by far the best is chicken. Just grill the chicken as normal and when you’ve got about 5-10 minutes left before the chicken is completely done, brush on the sauce then close the lid to allow it to caramelize a bit. It’s incredibly tasty. I will also use it as a dipping sauce, usually when I make hamburger patties.
Since we cut the sugar out of our lives a few years ago, desserts have become fairly unimportant. Which if you knew me back when I could inhale a pint of Ben & Jerry’s a night, you would know what an incredible statement that is. Not only to my resolve to lose this weight but also to the power of the Low Carb, High Fat lifestyle. But every once in a while, you like to have a little something sweet to finish off a meal and if I can make that sweet also be full of fat, so much the better.
So last night I started messing around and made some incredible tasty lemon and chocolate fat bombs that turned out to be very rich and just sweet enough to satisfy a craving.