Get yourself a good organic chicken breast*. In Italy, fortunately many small farmers avoid antibiotics or feed chickens with GMOs. I Bought these two (in photo), one from conventional supermarket and the other from a trusted butcher. See how obvious is the difference between an industrial and free-range chicken:

Ingredients | 2 servings

• 1 Chicken breast
• pinch Saffron
• 1 Lime or Lemon
• pinch of salt
• Olive oil extra virgin

Preparation

– Cut the chicken in big strips of 1 inch/1.5cm thickness

– In a small glass, add a pinch of saffron and pour 2tbsp of hot boiling water wait ⏳5 mins till it color turns red.

➡️ We’ll add salt later, to keep the chicken’s juice.

– In a bowl, mix the the chicken with 1 lime juice (or lemon).

– Add the saffron water and a drizzle of olive oil & mix.

– It should rest at room temperature for ⏳ 30 minutes.

Preheat the grill pan, add salt and pepper to the chicken and start to grill right after. Cook each side of chicken for 2-3 minutes (it depends on how thick is the chicken breast).

Taste to check it’s consistency and salt before removing from pan.

Serve it right away!

Notes

• The lemon helps the meat to tenderize.
• Lemon and saffron mixture are a classic marinate for chicken kababs in Iran.

Buon appetito. ☺️

* Check out this article in Dr. Axe website: Free-Range Chicken Benefits vs. Conventional Chicken Dangers

The post Easy Grilled Chicken Breast with Saffron appeared first on Foodcraftz.

If you replace the fruits with lemon juice this recipe will have no fructose.

Ingredients

• 200g/7oz Almonds
• 200g/7oz Flax seeds
• 1 tbsp Soy or Sunflower Lecithin
• 1/2 tbs pure Stevia
• 5-7 Strawberries
• 1 Kiwifruit
• 1/2 tbs Vanilla
• pinch of Salt

Preparation

– Ground the flax seeds and almonds .

– Add the lecithin with a pinch of salt.

– Blend the fruits and mix with stevia and vanilla.

➡️ In case you are using none pure stevia, add 2-3 tablespoon instead

– Mix all ingredients together

– Put it in the fridge and it will be ready in 3-4 hours but it will be perfect the next day.

Notes

• Also monk fruit is a valid substitute for stevia.

in the photo, I’m serving the paste with low-carb bread.

enjoy! ☺️

The post Fiber Paste for breakfast appeared first on Foodcraftz.

Don’t expect to have crunchy bread out of the oven right away but if you cut it and toast it, like any other bread, it will become crunchy.

Ingredients

• 1.5 cup Almond flour
• 3 tbsp Coconut flour
• 5 tbsp Flax seed flour
• 1 cup Egg White
• 1.5 tbsp Vinegar
• 1.5 cups of hot Water 90C°/194F°
• 5 tbsp Psyllium husk Flour
• 1/2 tsp of salt
• Poppy seeds for the top of the bread
• 1 tsp Baking Powder

Preparation

– Preheat the oven at 180°C/360°F.

– Mix all the dry ingredients.

– Pour hot water and mix.

– Add Egg whites followed by vinegar.

– Knead till you have a compact dough.

– Create dough balls and put them on the baking tray covered with parchment paper.

– Sprinkle some poppy seeds on top.

⏳ Cook in the preheated oven (180°C/360°F), place the tray at the lower side, for 75 mins

The result should look like this:

➡️ I keep them in fridge, they are perfect for the breakfast, i cut them in slices and put it in the toaster to have a crunchy surface.

Enjoy!

The post Keto Bread – Low carb bread appeared first on Foodcraftz.

Instead of broccoli you can use any other veggie, fried onions and zucchini are another tasty variation of this recipe. Since the taste of some of the ingredients is bland, using a strong flavor cheese can make it much interesting ☺️

Ingredients

• 500g/17.5oz frozen broccoli (or fresh if you have)
• 200g/7oz Pancetta
• 20g/0.8oz cream
• 100g/4oz Mozzarella
• 4 Eggs
• 1 teaspoon Turmeric
• Half of a Chilly
• 160g/5.6 Provolone or Cheddar cheese
• 1 clove of Garlic

Preparation

– Chop the pancetta in small piece.

– Sauté garlic with chilly, turmeric then add pancetta.

– Stir fry till the fat of pancetta melts.

– Add the broccoli and continue to cook for other 10-15 minutes.

– In a jar mix eggs, cream, salt and pepper.

– Cut the provolone cheese into cubes

In muffin mold:

– First goes mix of broccoli, followed by some cubes of provolone.

– Pour the mix of eggs on each muffin cup.

– Put pieces of mozzarella on top.

– Place the muffins in the oven for 15mins on 180°C (356°F) the last 4 mins better to be on grill to have a crust on top.

They are great with salads and pickles.

Buon appetite

The post Broccoli Muffins appeared first on Foodcraftz.

Use skillet pan, or stone pans for grilling. Thermal shock on the surface brings more flavors to the chickens.

Ingredients | servings: 2

• 3-4 Chicken legs
• 1 Chilly
• 2 clove of Garlic
• 3-4 tbsp Ghee
• 5g of Ginger
• 1 teaspoon Turmeric
• 2tbsp White greek yogurt
• 1 teaspoon Kashmiri chili powder
• 2 teaspoon of Tandoori Masala
• 1 teaspoon of Coriander Powder
• 2 Chopped spring onions

Preparation

– Cut the surface of the chicken (3-4 cuts per each) so the marinade can coat more surface of the meat.

Making the marinate

– In a bowl add: The grated garlic and ginger, chopped chilly, all the spices, salt, yogurt, half of the chopped spring onions and oil. Mix to have a paste.

– Add the chickens and massage the paste all over.

– Leave them on room temperature for 30 mins.

– On a hot pan place the chickens.

– Each side should cook for 10-12 minutes (on medium heat). While cooking, chicken will release its juice.

➡️ (optional) After cooking the chickens, you can grilled some chopped veggies, so they will absorb the tasty flavor of chicken from the grill pan.

Serve the grilled chicken tandoori with veggies or salad (for low carb), or with naan (bread) with chopped spring onions on top.

Enjoy! ☺️

The post Grilled Chicken – Chicken Tandoori appeared first on Foodcraftz.

Ingredients | 2 servings

• 1 half Eggplants (cut in strips)
• 1 half Zucchini (cut in strips)
• 120g Monkfish per person
• 40-50g Pancetta
• 40g/1.4 Basil
• 1 clove of Garlic
• 30g/1oz Extra Virgin Olive Oil
• 20g/0.7oz Finely ground Pecorino Cheese (or Parmesan)
• 2-3 roughly chopped Green Onions
• Half of a Chilly
• Chopped Parsley
• Walnuts some for topping
• 1/2 glass of white Wine

Preparation

Basil pesto

– In a mixer combine garlic, pecorino (or parmesan), walnut, extra virgin olive oil & basil and make a paste.

Prepare the veggies:

– Saute the eggplants till they become soft & brownish.

– Add zucchini & chili continue to stir for a few more minutes and turn off the heat.

– Add green onions & chopped parsley and mix. Put them aside.

Monkfish:

– Cut the monkfish into bites, wrap them with the strips of thin pancetta.

– Put them in a hot pan with a bit of olive oil and saute till the pancetta get smooth

– Pour the white wine and while it’s evaporating, stir the monkfish gently.

– Cook for 10 mins till the pan becomes dry.

Plating:

1. Make a bed of basil pesto.
2. Add the bites of monkfish in sides and form a circle.
3. Place the veggies in the middle.
4. Sprinkle crushed walnuts on top.

Notes

• This recipe taste great also with salmon and aioli. Since salmon isn’t as fat as monkfish, it helps to have more balanced flavors.

It’s ready to serve!

Buon appetito! ☺️

The post Monkfish with pancetta, veggies and basil pesto appeared first on Foodcraftz.

Ingredients | 2 servings

• 350g/12.3oz Spinach
• 1 onion
• 3 Eggs
• 1 tsp Turmeric
• 3-4 tbsp Extra virgin Olive Oil
• Salt and Black Pepper

Preparation

– Chop the onion.

– Stir fry with turmeric, salt, and pepper.

– Add the spinach and sauté, till they starts to lose water.

– Make 3 holes in the pan.

– Add eggs in them.

– Wait till the eggs are half cooked before mixing.

➡️ It’s important to feel the chunks of eggs when you eat Nargesi.

– When the eggs are cooked the Nargesi is ready!

Serve with bread (Like barbari bread) and some drops of lemon and olive oil on top.

Noosh-e-jan (in Farsi: Buon appetite) ☺️

The post Nargesi – spinach & egg sauté appeared first on Foodcraftz.