Easy Curry Powder in 5 Minutes
Once you have done this, you will never go back to shop bought curry powder again. This recipe is remarkably simple and the results are so much better that what you would ever get from a store again.
With only seven ingredients, this recipe will make enough Curry Powder for upto two curries depending on how much you choose to use.
Although this may take a little elbow grease and time it is well worth the effort and time to create this wonderful aromatic powder.
Simply add this to about 200g of whatever meat you want to curry and a 400g can of coconut milk, reduce down till nice and think and serve hot will a nice bit on flavoured Konjac (shirataki) rice and your in for a wonderful low carb meal.
Ingredients
| Coriander Seed | 1.5tbsp |
| Cumin | 1.5 tsp |
| Chilli Powder | 1 tsp |
| Turmeric | 1 tsp |
| Garlic Powder | 1/2 tsp |
| Back Pepper (Ground) | 1/2 tsp |
| Nutmeg | 1/8 tsp |
Method
- Measure out all the ingredients
- in a medium sized frying pan, dry heat the spices (not the garlic) for 2-3 mins to release the flavours. If it starts to smoke it is to hot and starting to burn so remove from the heat.
- Pop all the ingredients into a smal blender and blend until the husks of the cumin seeds have come off
- Pop into a Pestle & Mortar and grind down until you have a fine powder
- Put the powder into a small herb pot and keep in a cool dry place
Note: The longer the powder is kept the more flavour and intensity it will lose so try to use it either immediately or within a week, although it should not go bad, it is best to use it sooner than later for the best results.
This is the Pestle & Mortar I use
This is a great bit of kit. It’s not the cheapest but will pay you back in quality. Granite is the best choice here as it has the roughness to grind well and the weight so it does not move around to much while you are working with it.
Raspberry Frozen Yoghurt
I discovered this the other day while looking for a low carb ice cream recipe. I had already thought about sorbet but from previous experiences with this it didn’t really fit the bill. See for me, ice cream has to have that luxury and creaminess to it that is guaranteed to bring a smile to anyones face.
https://en.wikipedia.org/wiki/Frozen_yogurt
Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products.[1] Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures.[2]“
And there you have it, this sounded right up my street, the same as ice cream, but not ice cream. So with this in mind I tried it out, and yes its fabulous. So here is how I went about making it, the MrTim way.
This recipe calls for frozen Raspberries but other fruits can be used. I found that using Raspberries was the lowest carb option however experiment with other ingredients. I did try with chocolate but found that it conflicted with the flavour of the yoghurt.
Ingredients
| Frozen Raspberries | 4 Cups |
| Greek Yogurt | 1/2 cup |
| Caramel Flavouring | 1 tsp |
| Clear Honey | 3 tbsp |
Method
- Measure out all the ingredients and pop them into a blender
- Blend thoroughly until completely smooth, the mixture should already be semi frozen from the frozen fruit.
- Pour the mixture into a sealable pot and pop it into the freezer for two hours
It is possible to eat this straight away, however it will met fairly fast. If you wish to eat straight away I would pop it in the freezer until ready to eat to keep it from thawing.
Recipe adapted from https://www.justataste.com/5-minute-healthy-strawberry-frozen-yogurt-recipe/
How I started my Low Carb journey
So, im not going to beat around the bush with this one. Im not one for many words and long drawn out posts to keep everyone reading. I’ll get straight to the point, I followed this book. It’s called the Fast800, and its basically outlining a Low Carb diet. The book is not just that though, it also backs it all up with a good amount of evidence based research and some very interesting facts about the benefits of this kind of diet.
Be aware that this diet has traits of a Keto diet and even touches on it in its pages. It is also strongly based around the Mediterranean way of eating and thats no bad bad thing (lets face it, those guys eat well). I found it quite easy to go down the Keto route after doing this, but that’s not to say that this is something you should or indeed need to do.
I think the big lesson i took from this book and maybe something that naturally happens as a result of counting carbohydrates and monitoring your nutritional intake was my ability to control portion sizes. At the end of the day, this is the key to weight loss in my opinion. What goes in must go out. We all need to understand that if we eat a pie, we’re gunna need burn that pie off, its simple math.
So there you have it guys, this is what worked for me, but make your own journey, do you won research. I have done several diets in my time and found that doing this combined with light exercise really worked for me.
Happy reading.
Keto Cinnamon Pancakes
This is such a simple dish to make, if you can mix up a pancake batter, you can make this. It’s one of those recipes where all you need to do is measure, pop it all in a mixing bowl and mix it all together.
Add the cinnamon and a drop of honey to make this a wonderfully indulgent dish.
Ingredients
| Medium Egg | 4 |
| Mascarpone Cheese | 100g |
| Unsalted Butter | 60g |
| Erythritol | 30g |
| Cinnamon Powder | 2 tbsp |
| Baking Powder | 1.5 tsp |
| Psyllium Husk | 10g |
| Clear Honey | 1 tbsp |
| Blueberries | 25g |
Nutrition (serves approx 6)
| Cals | Carbs |
| 21 | 0.1g |
| 35.7 | 0.29g |
| 37 | 0g |
| 0 | 0g |
| 3.3 | 0g |
| 0 | 0g |
| 15.5 | 0.33g |
| 4.5 | 1.3g |
| 0.9 | 0.15g |
Method
- Measure out all the ingredients ensuring the butter and eggs are at room temperature as this will help when mixing
- Add all the ingredients to a mixing bowl and mix with an electric mixer until everything is blended together
- Spray a small pancake pan with 1 spray of Fry Light 1 calorie oil
- With a ¼ cup measure pour into a small pancake pan
- Cook on a low heat and cover with a glass lid. Wait for up to two mins until the top is firm enough that it is still slightly liquid but stays on the pancake when you lift the edge
- With a small spatula, go around the edges to release the pancake from the bottom of the pan
- Gently slide the spatula under the pancake and flip it over
- Continue to cook for 30-40 seconds
- Flip out of the pan and onto a plate
- Repeat until the mixture is all gone and then drizzle with honey and garnish with Blueberries
SmartEats Low Carb Recipes 
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