grilled aubergine and chickpeas salad with sumac dressing

I’m a sucker for a good salad. Recently salads became my go to lunch options, I just open my fridge early in the morning and I pack my luchbox with bunch of veg with occasional addition of meat, cheese or egg. Sometimes it’s even hard to call it a salad, it rather looks like someone placed randomly some foods with splash of olive oil and cream cheese on top (oh, cream cheese is like ice cream for keto-people – yummy). But at 6am that’s sometimes the pinnacle of my abilities.

If I’m more fancy and I get myself together to prepare something on the evening before, it looks more like that.

Although this one looks and tastes much better when freshly made, rather than on a next day, when aubergine becomes a bit soggy and discoloured. Grilled aubergine (and courgette…and peppers… and mushrooms…oh and onion) tastes like heaven, so before I even managed to complete preparing this salad for photos half of it was eaten by my partner (nightmare of food blogers – while you setting up a photo shoot space, your other half shouting from the kitchen: “will you need that veg? I already ate some!”)

Definitely I need to remember that I love grilled aubergine, and use more often my grilling pan that lives on the bottom of the cupboard – forgotten. Apart from being delicious, aubergine is simply beautiful with it’s shiny dark purple firm skin, I’m always amazed by their look. Technically aubergine is a fruit, but I guess apart from bunch of pen-pushers thinking about how to classify a plant or at what angle should the banana curve, no one cares. Aubergine is versatile – it can be baked, mashed into a dip, roast, grilled and cooked – as it easily absorbs other flavours, so it works great in meals rich in spices – like curry’s and stews. Aubergines have a high water content with almost no cholesterol or fat and are a source of vitamin C, vitamin K, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese.

They are though a part of the nightshade family – which also include tomato and bell peppers – and in some cases are known to cause severe allergic reactions. So if you’ve never tried aubergine before and you have a history of food allergies , keep it in mind.

For the lucky ones that can eat aubergine without limits here’s a delicious recipe 🙂

grilled aubergine and chickpeas salad with sumac dressing


  • 1 small aubergine
  • 150g can of chickpeas
  • baby salad leaves (spinach, different types of lettuce)
  • handful of cherry tomatoes
  • piece of feta cheese
  • 1 tsp sumac
  • 1 large garlic clove
  • pinch of salt
  • pinch of black pepper
  • juice from 1/2 lemon
  • couple tbsp olive oil


Heat up a grill pan, drizzle a little bit of olive oil. Cut aubergine in about half inch (1-1.5cm) slices and grill couple minutes on each side. Set aside to cool down.

Prepare dressing: finely chop garlic (or use garlic press), crush it with pinch of salt, add lemon juice, olive oil, black pepper and sumac.

In a large bowl place a bunch of baby salad leaves, arrange slices of aubergine (you can chop them in smaller pieces), halves of cherry tomatoes and chickpeas. Crumble some feta cheese on top and drizzle with sumac dressing. Serve fresh.

You can store it in the fridge for up to two days, but it tastes the best when fresh.

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popeye would love it! – spinach, ricotta & goat cheese keto tart

My non-keto version of this tart is made with puff pastry instead of linseed one, so if you’re not restricted with any special food requirements feel free to use puff pastry instead. Although this one is pretty good as well, especially when the edges gets crispy and brown. It’s also more fulfilling, because linseed pastry is mostly fiber. Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. You can read a little bit more about it in this post.

I decided to spice up my tart with French goat cheese and some walnuts – if you manage with the smell and taste, go for it. I’m not a fan, added goat cheese simply because my partner likes it. But personally I would go for camembert, brie or feta cheese – they all would be a great addition to this tart. So choose whatever you like the most.

Obviously you have to be the fan of spinach, cause it’s a spinach tart 🙂 Also to this set I always add plenty of garlic – my another favourite. I guess it won’t be everyone cup of tea, but I’m sure there’s a lot of “rabbits” there, who loves a lot of green on their plates.

Also I encourage you to chose frozen spinach for this recipe, as you would need quite a lot of fresh spinach to prepare it. I used whole bag (850g) of frozen spinach. It’s good to defrost it first and get rid of excess of water. Cooked spinach is a great source of Vitamin K, A, C and Vitamin B9. And also good source of minerals that our body needs everyday: calcium, potassium, magnesium, iron, sodium, phosphorus, selenium and others.

And funny story – do you remember Popeye and his passion for spinach, that was making his muscles grow? This claim was based on a simple mistake, and lasted for years when Popeye was convincing children about magical properties of spinach. It began in 1870, when German scientist Erich von Wolf was conducting research into the amount of iron in Spinach and other vegetables. He discovered that spinach had an iron content of 3.5mg per 100g serving. But when Wolf wrote up his findings, he misplaced a decimal point, and ended up putting down spinach’s iron content as ten times greater than what it actually was: 35mg per 100g. Until 1937 everyone believed that spinach has almost magical properties, when someone finally double checked Wolf’s calculations and discovered the mistake.

What’s even more interesting modern studies showed that spinach contains a natural steroid-like chemical called ecdysterone that increases muscle mass. Obviously you would need to eat kilograms of spinach daily to see the results of this natural steroids, but it means that however Popeye knew what was good for him 🙂

spinach, ricotta & goat cheese keto tart

NOTE: my measuring cup is regular 250ml glass

INGREDIENTS for pastry:

  • 2 cups ground linseed (flaxseed)
  • 1/3 cup coconut flour
  • 3-4 tbsp clarified butter, coconut oil or olive oil
  • 1 egg
  • 2-3 tbsp milk (I used almond milk)
  • pinch of natural rock salt

INGREDIENTS for filling:

  • 850g frozen spinach (defrost before you start cooking)
  • 3 cloves of garlic
  • 250g ricotta cheese
  • 250g goat cheese, feta, camembert or other stronger cheese you like
  • 1 egg
  • handful of walnuts
  • pinch of natural rock salt
  • pinch of black pepper
  • pinch of nutmeg


The best is to defrost spinach first. Then get rid of excess water, and then start cooking. Although if you forgot to take it out of the freezer – no worries. It wil just take a little bit more time to prepare.

Heat a large frying pan and place frozen spinach, sprinkle it with some salt (salt will help to defrost quicker) and slowly defrost. When spinach is defrosted but you have large amounts of water on the pan, pour it to the sink. Be careful not to throw all of your spinach as well. When you got rid of water, add chopped garlic, pepper, nutmeg and cook until the rest of water evaporates. Add some more salt or pepper if it’s not enough. Turn off the heat and leave it to cool down slightly.

Now it’s time for pastry. I use old coffee grinder to grind linseed, you can do the same, or buy grounded linseed. Although it’s more expensive and less healthy, because ground linseed oxidize quickly. That’s why it’s better to buy linseed and grind only the amount you need. You can also use mortar to grind them, but it’s more time consuming and requires more attention.

In a bowl using your hand mix together: grounded linseed, coconut flour, salt, butter or other fat, egg and milk. You should get quite dense, slightly sticky pastry.

Prepare baking dish and baking paper. Place pastry in between two sheets of baking paper and roll out until you reach the size of your dish. Place pastry in the dish and now come back to spinach.

Preheat the oven to 180°C.

Add one egg and ricotta to your spinach and combine. Transfer spinach to a baking dish, place pieces of cheese on top – as you like it. Also add walnuts.

Bake for about 30-40 minutes. Take it out of the oven and let it rest for about 5 minutes, then slice in portions and serve.


Source of knowledge:

raw beetroot, avocado and halloumi salad (with awesome sun-dried tomato dip)

When I said that my previous raw beetroot salad was delicious, I didn’t know it can be even better. OMG! this salad is amazing! First of all creamy sun-dried tomato dip is perfect with avocado. We have plenty of textures: crunchy beetroot, creamy and mushy avocado, crispy rocket leaves and firm golden halloumi cheese.

Trying to prove my own brain that this is much, much better choice than “freshly baked in store” sugar cookie (I call it sugar cookie because for me sugar has predominant taste), I made second attempt to raw beetroot salad. And because my avocado was ready to ripe I decided that kind of carpaccio salad will be worth trying.

I gathered all my favourite things here:

Rocket – crispy, fresh and peppery.

Avocado – mild, buttery and amazingly nutty flavour.

Beetroot – crunchy, fresh, a little bit bitter, juicy and sweet.

Grilled halloumi – spongy texture, tangy and salty.

Sun-dried tomato dip – smoky tomato flavour mixed with garlic, and cream cheese.

I think it will become my another favourite breakfast (after fried eggs and bunch of salad). And how pretty it looks! You can’t have a bad day if you start with such a colourful salad.

You can try to make it vegan adding grilled tofu instead of halloumi and skipping cream cheese in sun-dried tomato dip. If you’re on strict ketogenic diet 1 beetroot contains about 8g of carbs. Not too little not too much. Everything depends what’s your daily carb intake is, and how restrictive you are. But I’m telling you – this salad is heaven in the mouth. Obviously if you like these ingredients as much as I do 🙂

raw beetroot, avocado and halloumi salad

(with awesome sun-dried tomato dip)

INGREDIENTS for 1 (quite large) portion:

  • 1 small beetroot
  • ½ avocado
  • some rocket
  • 2 slices of halloumi cheese
  • good pinch of lemon pepper
  • extra virgin olive oil
  • for sun-dried tomato dip: 1 garlic clove, small jar of sun-dried tomatoes cream cheese to taste


First prepare sun-dried tomato dip. Peel one garlic clove, add sun-dried tomatoes drained from the oil and blitz using a blender or food processor until smooth. Add cream cheese to taste – more you add more gentle tomato flavour you’ll achieve.

Heat a pan and grill 2 slices of halloumi until gold and crispy on both sides.

In the meantime peel and rinse your beetroot and slice it very thinly. You can use a sharp knife, peeler or a grater to slice. Peel half of avocado and slice.

Take your favourite plate place a bunch of rocket and arrange alternately slices of beetroot and avocado. Drizzle with olive oil and sprinkle with lemon pepper.

When halloumi is ready cut it in smaller pieces an arrange on the plate. Add a teaspoon or two of sun-dried tomato dip and serve.


mushroom and cheddar keto crepes

I like the idea of keto crepes very much as, just like traditional crepes, they give a huge field of creativity. Thus, by treating them as a base, you can prepare many different ideas for ketogenic meals. This is my fourth keto pancake idea, and I have a few more in my head. It’s typical keto meal high in fat content with very low carb intake. Thanks to that crepes are very fulfilling, I had two for my dinner and I was filling full for hours.

Although I would add more mushrooms. I had 500 grams of white mushrooms and I fill like I could stuff these crepes with 500 grams more. So if you like a lot of stuffing be prepare and buy some extra mushrooms. I also used mature cheddar – quite tangy and strong, but you can use any kind of cheese you like. Just remember that if you use very mild cheese all over taste might be quite dull. In this case I would spice it up with some chopped garlic. Garlic always goes great with mushrooms and cheese.

For me these crepes are kind of keto comfort food, warming cheesy and fulfilling. One of these you can eat sitting on the couch, under cosy blanket, watching your favourite movie. Next time I’ll try adding more mushrooms, different kind of cheese and plenty of garlic.

Stay tuned for more low carb crepe recipes, I have at least a couple more sweet and sour ideas. Click here for more crepe recipes.

mushroom and cheddar keto crepes

INGREDIENTS for 4-5 crepes:

  • 4-5 eggs (one egg per crepe)
  • 8-10 tsp double cream
  • 500g mushrooms
  • 1 small onion
  • 2 slices of butter
  • piece of mature cheddar cheese
  • some parmesan cheese for decoration
  • natural rock salt
  • coarse pepper
  • optionally: 1 garlic clove


I would advise you to make 4 rather than 5 crepes for this amount of mushrooms. I made 5 crepes and I feel like I could have more mushroom filling. But if you like them to be really stuffed even double the portion of mushrooms. Everything depends of your liking.

So first prepare crepes. Whip one egg with two teaspoons of double cream and fry on a hot pan . I use special crepe pan, it has a low rim and it’s really helpful with making crepes. Although if you have a regular pan it’s absolutely OK. When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time. If you’re having trouble with making crepes have a look here, to my fist keto crepe recipe where I have left couple tips for you to make this process easier and more pleasant.

Ready made crepes cover with a plate and keep in warm place.

In the meantime you can peel or wash mushrooms (I always peel white mushrooms before I use them) and slice them. Also peel and finely chop onion. Take another pan, heat it adding a slice of butter. First fry onions until golden. Then add all the mushrooms, sprinkle with some salt (not too much mushrooms will significantly reduce an you don’t want them to by over salted) and coarse pepper. Fry until golden. If you use mild cheese I recommend adding one chopped garlic clove to stuffing to make the taste a bit more sharp.

Grate some cheddar cheese. My cheddar had a quite strong taste so I didn’t add much of it, you can add quite a lot, too much cheese makes me slightly nauseous, so I didn’t use a lot, but if you feel fine with lots of cheese go ahead. From the same reason I used mature cheddar, it had tangy and strong taste but you can use any cheese you like.

Take a crepe, place some mushroom filling, grated cheese and roll it like a burrito. Do the same with the rest of crepes.

Heat the pan (I used the one I fried mushrooms on) adding another slice of butter. Place all the crepes on the pan, cover it with lid (I have a lid with holes so water doesn’t condense inside but evaporates) and fry until golden on both sides on a small heat.

Serve hot, sprinkled with some parmesan cheese or extra cheddar.

Enjoy! 🙂

keto chicken korma

Since I’m back at work, I have less time for cooking and experimenting. At least one good thing of being furlough, is that you have plenty time for cooking, eating and trying for new recipes. Now I’m back to my old routine, looking for quick and healthy dinners and meals I can prepare in the morning, dump into my slow cooker and enjoy after coming back from work.

Recently I’ve discovered korma spice blend in my local eco shop, and I’ve already almost emptied it. I’m not the biggest fan of Indian spices, but this one is fantastic. There’s plenty of cinnamon in it, so it not only gives amazing aroma, but also a lot of sweetness. I’ve balanced it with couple spoons of tomato passata, it also gives it a bit more colour to the sauce. I’ve used double cream to make it very creamy, but coconut milk would work even better. For finish use some chopped fresh coriander, which gives this specific flavour. And of course quite a lot of fresh garlic, natural antibiotic and fresh ginger for extra warming effect. Ginger and garlic it’s a great combo for upcoming Autumn and Winter. Especially this year, our bodies needs an extra care and awareness. So it’s good to always have on hand fresh garlic cloves, ginger and when you feel like cold or runny nose is on their way to catch you, you can just finely chop large garlic clove (or use a garlic press) and mix it for example with cottage cheese or natural yoghurt and have this mixture once a day. To make a ginger tea, chop some fresh ginger and boil for about 5 minutes. Drink it while it’s warm but not boiling hot. It will warm you up from the inside on a colder days.

To make korma chicken, you won’t need more than 30 minutes. Remember to find good quality chicken, from local butcher or farmers market. You can serve it with bunch of cooked or fresh veggies, like broccoli, cauliflower, Brussels sprouts or leafy greens.

If you can’t find korma seasoning, you can make your own blend using: ground coriander, cinnamon, paprika, cumin, ground cardamom, clove and chilli powder.


keto chicken korma

INGREDIENTS for two portions + leftovers:

  • 500g chicken thighs
  • 350ml double cream (or a can of coconut milk for no dairy option)
  • 1 large brown onion
  • 2-3 garlic cloves
  • about an inch (2.5cm) of fresh ginger
  • 2 tbsp clarified butter
  • about 3 tsp korma blend spice
  • pinch of coarse pepper
  • pinch of natural rock salt
  • about 3 tbsp tomato passata (or 1 tbsp tomato paste)
  • fresh coriander for finish


Chop the chicken in smaller pieces, do the same with onion.

Heat a large skillet adding 2 tablespoons of clarified butter. Toss the chicken and fry on a high heat until it gets golden. Then add some salt and chopped onion. Fry for another couple minutes, so it also gets slightly browned.

Slice or use a garlic press, also finely chop a piece of ginger, and add to skillet. Lower the heat and add all the spices. Give it a good stir so the spices goes everywhere. Add double cream or coconut milk, about 3 tablespoons of passata, and simmer on a low heat for 10 to 15 minutes.

You should get thick, creamy and aromatic sauce. Just check if it’s salty enough, also if you like it a bit more spicy, sprinkle some chilli flakes on top. To finish sprinkle some fresh chopped coriander.

Serve hot with some fresh o cooked veggies: broccoli, cauliflower, Brussels sprouts, green beans, or some salad leaves.



mediterranean pork fillet skillet

I usually make a pork fillet very basic: with a lot of brown onion, fried on clarified butter with some salt and pepper. But this time decided to try something different for a change. Couple day ago I bought a few aubergines, also had a bottle of passata in my cupboard, so I though maybe adding kind of Mediterranean sauce to this pork would work quite well? I could add finely chopped aubergine to the sauce, to make it more aromatic. And it worked quite well. Thick tomato sauce, with lots of garlic and basil did a job.

Recently I’ve noticed some kind of reluctance to meat, especially red meat. My body for some reason doesn’t want any beef or pork, it’s much better with chicken though. As I cook also for my partner, I still prepare meat, but when it comes to consuming, I’d rather replace it with something else or eat just a little bit if I feel like. I don’t know what’s the reason for that, but I could literally eat veggies all day long.

Maybe that’s why I’ve enjoyed this Mediterranean pork fillet so much – because of the veggie sauce 🙂

I’ve added lots of dried basil to it, but even better if you have fresh one. I’m afraid of buying fresh basil pot, after couple months ago I’ve discovered plenty of tiny maggots living on my beautifully growing basil plant. Because they were living under the leaves, I haven’t seen them until I wanted to grab a bunch for homemade pesto. Whole plant finished in the bin, and I haven’t buy any other since then. But if you have beautiful and healthy basil on your windowsill or in the garden, do not hesitate and add a lot to this tomato sauce.


mediterranean pork fillet skillet

INGREDIENTS for 2 portions + leftovers:

  • 400g pork fillet
  • 1 small aubergine
  • couple mushrooms
  • 3 tbsp clarified butter
  • 2-3 garlic cloves
  • 1 large brown onion
  • 2-3 bay leaves
  • 300-400ml tomato passata
  • 2 tsp dried basil (add fresh if you have)
  • 1 tsp lemon pepper (or 1/2 tsp coarse pepper)
  • natural rock salt


Cut your pork fillet in thin slices – about half of an inch (about 1cm). Finely chop brown onion, wash aubergine and chop it as well. Slice garlic cloves or use a garlic press if you wish.

Heat a large skillet, adding 3 tbsp of clarified butter. Add meat, and fry on a high heat, until both sides slightly golden. Then add onion and salt and fry for about 5 minutes. Next add aubergine, mushrooms and all the spices: garlic, bay leaves, basil and lemon pepper, lower the heat and fry for another 2-3 minutes. Add passata and simmer on a low heat for about 20 minutes. You might need to add some water, depending of the thickness of passata. Also while cooking liquid will evaporate, so you can add some water according to how thick you want sauce to be like.

Check the taste, if you feel like it needs more basil, add more, also you might need more salt. If you’re satisfied with the taste, switch off the heat and serve. Depending of your liking: salad leaves, couscous, gnocchi etc. I had mine with bunch of green leaves, as I try not to eat any high carb foods.


creamy garlic & spinach chicken (keto friendly & no dairy)

Again quick and easy one skillet creamy chicken recipe. This kind of simple meals are great for summertime, they don’t need much attention and time. So you can make them quickly and enjoy warm and sunny days, instead of spending hours in hot kitchen. You just pop couple of ingredients on the skillet, simmer for some time and you have delicious dinner ready to be served. Chicken with it’s cooling nature, it’s better for warm summer days, when you need something lighter.

You can serve it with some rice, couscous or quinoa or with crunchy salad if you don’t eat grains. I’ve used frozen spinach, you can defrost it before cooking, or like me, just pop it on the skillet and give it couple minutes to defrost. Of course you can also use fresh spinach leaves, but you’ll need quite a lot of them. I like adding a lot of spinach to this meal, but you can adjust the amount if it’s too much for you. The same with garlic. I love stronger garlicky flavour, but if one teaspoon it’s too much for you, add a bit less. You can use fresh garlic as well, although garlic granules are much faster. I’ve used coconut milk to keep this meal dairy free, but double cream also will make thick and creamy sauce. So just feel free to adjust the recipe to your taste and preferences.

creamy garlic & spinach chicken (keto friendly & no dairy)


  • 500 g chicken thighs or chicken breasts
  • 400 ml (1 can) coconut milk
  • about 400 g frozen spinach (fresh will be fine but you will need quite a lot)
  • 2 handfuls of chopped leek
  • 1 tsp garlic granules
  • 1 tsp dried parsley
  • good pinch of natural rock salt and coarse pepper
  • 1 tbsp coconut oil


Cut chicken in stripes, heat a large skillet adding 1 tbsp of coconut oil. Fry chicken until slightly golden, stirring occasionally, season with salt and coarse pepper.

Add spinach (you can defrost it earlier or add frozen one, but it will more time to cook) and chopped leek, season with garlic and parsley. Pour over can of coconut milk, and leave to simmer for about 15 minutes. Coconut milk will reduce slightly, giving a nice creamy texture. Add some more salt if needed.

Serve with addition of your choice: rice, salad, couscous or quinoa.


honey & garlic oriental chicken

Couple years ago (or more than a couple maybe) we’ve had phase for Chinese food. We loved going to small oriental restaurants with kind of mix of Chinese, Thai and Korean food served in giant portions for reasonable money. At that time I was trying to mimic our favourite oriental meals, so we could enjoy them more often at home (and having more control over what’s inside). Chinese food have this unique flavour, difficult to achieve at home. And I remember there was a time when people was gossiping about secret ingredient, that was added in this kind of restaurants, that was responsible for this specific almost addictive (!) flavour. I’m taking about monosodium glutamate (MSG). I think now it’s nothing new or surprising, China is known from their weird ideas in terms of food. So I wasn’t surprised when I found this article about Chinese Restaurant Syndrome.

According to this study “Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient. A sensitive individual may suffer from headache, giddiness, sweating, abdominal pain, and urticaria within a few hours of consumption of MSG. Angioedema may be delayed up to 8–16 h after the consumption of MSG and it may persist for 24 h.” Study refers to a case report about a 23-year-old man who was brought to the General Hospital at Mahad, with complaints of difficulty in speaking, inability to swallow saliva, and continuous spitting. “The patient said that he ate only Chinese triple fried rice for dinner the previous night 10 hours earlier. Within an hour of eating, he had giddiness, sweating, and itching all over the body which subsided without any medication. Two hours earlier he had woken up due to difficulty in swallowing and speaking out a few words. He communicated with his family with hand gestures regarding his inability to speak and swallow.” – we can read in the study.

That’s quite interesting.

According to this Korean study from 2014, “most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents’ self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%)“.

The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were “bad for health” (66.3%) and “MSG symptom” (33.2%). The reason for liking MSG contained food were “good taste” (83.6%) and “habitual eating” (14.8%).

The most interesting for me here, is it’s addictive property. It’s not only addition that intensifies the taste, but more importantly it’s causing addiction (habit). Maybe that’s why we love Chinese food so much.

I don’t want anyone to be afraid of oriental food, just to be more conscious about the way it works. Or if you will ever feel these kind of symptoms after oriental dinner, you will know why this happens.

But if you’d like to make your own homemade “take away” meal, I recommend this recipe. I have couple of them on my list, but this one I think is the most popular. Great combo of honey and garlic. Juicy pieces of chicken in finger-licking good sticky-garlicky sauce. Yummy! And MSG free! 😉

I was thinking about keto version of this meal, although I have to admitt I haven’t try. But I think honey could be replaced with some kind of keto appropriate substitute, there’s so many of them right now on the market. Potato starch could be substituted with xantan gum. And gluten free soy sauce. But as I said, I haven’t try to make it this way, so if anyone tries, please let me know in the comments how it works.

honey garlic chicken

honey & garlic oriental chicken


  • 500 g boneless chicken thighs
  • 2-3 brown onions
  • 3 tbsp coconut oil
  • 3 large garlic cloves
  • 2-3 tbsp honey
  • 3-4 tbsp dark soy sauce
  • pinch of salt
  • about 100ml water
  • 2 tsp potato starch or cornstarch


If you have a wok – that’s great! if not, take large skillet and put the heat on pouring some coconut oil. Cut your chicken thighs in stripes. Wok or skillet should be very hot, so the chicken will fry not simmer. Be careful not to burn your self, toss the chicken on the skillet/wok and fry for 5-7 minutes until golden, stirring occasionally.

In the meantime cut onions lengthwise and add to chicken. Keep the heat quite high so the onions will fry and won’t begin to start getting soft and mushy. Fry for another 3-4 minutes. Add pinch of salt (soy sauce is very salty so don’t add too much salt in this step not to oversalt) and chopped garlic.

Right now you can lower the heat, so garlic won’t burn (it will get bitter). Give it a good stir and add honey and soy sauce. Stir again and add water. Bring to boil and simmer for 3-4 minutes, check if chicken is tender.

In a small cup mix potato starch with 2-3 teaspoons of water. Add this mix to your skillet/wok and stir quickly not to get the lumps.

Chicken is actually ready. Just check if its sweet and salty enough, add some honey and salt if needed.

Serve as you like: with rice, noodles or cabbage salad and chilli sauce.


honey and garlic chicken