Cashew Loses It

To Create and be eaten. Self improvement, Self Sacrifice and look into my LCHF/Keto/(somewhat)Gluten free journey.

(9/10/14) Chicken Vindaloo inspired by

Well, I have to say, I did a quick question on facebook that went something like:

“I took chicken out of the freezer, what do I make?”

Aside from the multitudes of ‘Chicken Dish’ responses, I got some seriously great inspiration… Thanks Mim! (that’d be the Mim at

So, of course, what else could I make! But, we’re keto and gluten free, and I’ve never bought curry paste in my life. What to do, what to do.

What I used:

8 skin on/bone in chicken thighs

1/2 spanish onion

8 Campari tomatoes

1 c chicken broth (or stock)

1 Tbsp Canola Oil

1/2 c Heavy Whipping Cream

Curry Paste (ingredients and instructions under the cut)

What we did…


How I did it? Under the cut, please!

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(8/16/14) What a stinker!

Reduced sugar pancake syrup still has 25g of pure sugar in it per serving. Bleh. Looks like I’ll be having my eggy cream cheese pancakes with nada but a pat of butter. They’re sweet enough on their own. 

Recipe from (my new favorite blog.)

Cream Cheese Pancakes

Yield: Four 6-inch pancakes

Serving Size: 1 pancake


  • 2 oz cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • 1/2 teaspoon cinnamon
  • (Nut here: I added a shake of baking powder, it helped the pancakes to rise a little, which helped their consistency be less crepey. Either way is nice, but I like some puff to my pancake)


  • Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.


Approx nutrition info per batch (Nut here: batch of 4, I ran it through mfp): 344 calories, 29g fat, 2.5g net carbs, 17g protein


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