keto recipe

House Hunting & A Recipe

We are officially on The Hunt. So be prepared for periodic updates on our adventures (with some minor rants here and there 😉 ). I am a hardcore HGTV fan. Love all those shows. House Hunters is my favorite. I love that show. I’ve watched it for years. It’s absurd, but I love it.

So I feel like we are prepared. 🙂 We know what we are looking for and our list isn’t very long. (3 bedrooms, 4 would be nice but that 4th bedroom doesn’t need to be a legal bedroom—it can be an office), fenced yard for Bella and Logan, a great kitchen, a basement or similar space for a play area/gym and a real laundry room. Doesn’t seem hard right?

Problem #1 is that Portland is a super hot market. It has been for years. People from Seattle and California are moving to Portland because they are being priced out of those places (which is why I moved to Portland from Seattle 20 years ago) and the IT business is booming here.

Problem #2 is that Portland didn’t plan well for growth. So the sprawl is moving out to the suburbs: Beaverton/Hillsboro/Gresham/Fairview/Milwaukie. All the new houses are being built in Oregon City/Estacada/Molalla–which if you work downtown means an hour commute. 🙁

Problem #3 is that because the market is so hot, owners are delusional. I see SO MANY HOUSES that are priced at FULL PRICE when they haven’t done a single remodel/upgrade in 30+ years. I’m talking original 1980’s carpet/paint/brass everything/oak everything….hideous. So not only do you have to pay full price for a house with potential, you then have to sink $100K into it to update it.

SIGH.

I know none of this is news to anyone who has been house hunting. It’s probably the norm. I’m just shocked because Michael and I have worked hard for 10 years remodeling and updating our house to sell it at top price. We made conscious, smart choices. We chose neutral colors to paint. We chose beautiful hardwood floors and redid the kitchen because THAT’S the selling point. What are these people thinking that they do nothing at all?!? Anyways….

Now the recipe…

I made this great recipe and I wanted to share it. Even if you aren’t doing a keto diet, it would still be a great recipe to add to your dinner rotation. It was a delicious low carb meal and it was actually really quick and easy to make.

Low Carb Big Mac Bowl

Ingredients

  • 1 pound ground beef
  • ½ cup diced onions
  • 1 cup Shredded cheese
  • 6 cups Cabbage shredded
  • 4 Mini Dill Pickles sliced
  • Special Sauce
  • 1/2 cup Mayonnaise
  • 4 tablespoon Dill pickle relish
  • 2 tablespoon Yellow mustard
  • 1 teaspoon White wine vinegar
  • 1 teaspoon Paprika
  • 1 teaspoon Onion powder

Instructions

  • In a skillet over medium-high heat brown the ground beef. When almost cooked through add the onions and continue cooking until the ground beef is cooked and the onions are translucent. Drain the grease, salt and pepper the ground beef to taste, and set aside.
  • In the same skillet add a small amount of olive oil and the shredded cabbage. Saute until cabbage is slightly softened. Salt and pepper to taste.
  • Divide the cabbage between 4 bowls, top each with a portion of the ground beef.
  • Sprinkle each with 1/4 cup of shredded cheese and top with pickle slices.
  • Pour the special sauce over the Low Carb Big Mac Bowl and enjoy!

Special Sauce

  • In a small bowl whisk together all of the ingredients and set aside.

Nutrition

Serving: 1bowl | Calories: 581kcal | Carbohydrates: 10g | Protein: 34g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 1114mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g |

It was super delicious! I used a bag of coleslaw mix and topped it with fresh diced tomatoes.

Will definitely make this again!

Keto Update

I think I’ve been back to keto for about two full weeks now? Maybe three. I weighed in last weekend and I was happy to see that I was exactly the same weight I was right before my surgery. So taking two weeks off and eating all the carbs didn’t do a ton of damage, thankfully! I weighed in this week and am down another pound, so moving in the right direction.

I’ve doing ok back on the keto diet. I’m still struggling to get to 20 net carbs a day. No matter what I do, I am still averaging around 25-30 net carbs each day. I looked at my diet and I guess I should probably drop my plain Greek yogurt. I mean, it’s not a ton of carbs because I eat a half a serving, but I add berries to it, and those are the carbs. I thought I was being smart by adding a spoonful of ground flaxseed (fiber) and chia seeds to it to try and offset it but I am still getting carbs with the berries. So I think next week I will try and go back to trying nuts, bone broth and maybe cheese sticks for snacks at work and see what happens.

I found a keto recipe website I like a lot. I’ve only tried a few of the recipe so far but so far I like it and the website/instagram is really visually pretty, so there’s that, too. 🙂

PERUVIAN CHICKEN WITH TANGY GREEN SAUCE

INGREDIENTS:

  • 3 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoon avocado oil
  • 1 tablespoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt, divided
  • 1 lemon, zested and juiced
  • 4 lbs bone-in, skin-on chicken

Salsa Criolla (Lime Pickled Onions + Tomatoes)

  • 1 red onion, thinly sliced
  • 2 roma tomatoes, quartered
  • Juice of 2 limes
  • 1 teaspoon salt

Tangy Green Sauce:

  • 1 large bunch cilantro, stems and all
  • 10 large mint leaves
  • 1 jalapeño
  • 2 cloves garlic
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 2 tablespoons avocado oil
  • Salt, to taste

INSTRUCTIONS

  1. Preheat oven to 400° F.
  2. Mix together the cumin, avocado oil, paprika, salt, pepper, oregano, and lemon zest in a small bowl. Brush the chicken with the lemon juice then rub with spice mixture. Place the chicken in a large cast iron skillet and transfer to the oven.
  3. Roast the chicken for about 60 minutes until the internal temperature reads 165° F.
  4. While the chicken is roasting make the salsa criolla by placing all of the ingredients into a jar and shaking well, refrigerate until ready to use. *They get better as they sit so feel free to make ahead
  5. To make the cilantro green sauce simply blend together all of the ingredients.
  6. Serve the chicken with the green sauce, salsa criolla, and additional lime if desired. 

Calories: 824 Net Carbs: 4.3 Protein: 58.2

I used chicken thighs instead of a whole chicken. So I think the calories are a little off for the recipe. Chicken thighs are generally around 250-300 calories each, depending on the size (we had small ones). The sauce was made with real mayo, so there was definitely calories there. But overall, I don’t think the dinner was 800 calories worth. I’d put it more around 500.

I cooked the chicken thighs for about 45 minutes in the oven.

The dinner was absolutely divine! One of my favorite new recipes I’ve tried! I loved the tangy sauce. I love the “salsa” with the chicken. All the flavors worked great together.

This would be a great recipe to make for a dinner party if you want to impress your friends!