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Chicken with Cheese and Herb Sauce

This is a very easy recipe to prepare. I would also say it is a very useful dish to serve to family or guests where you don’t need to prepare yourself something separate to eat from everyone else. You could make enough of this to feed everyone and just serve the carb eaters some veggies on the side.

If there is one thing I dislike since becoming a full-on carnivore it is the thought of having to choke down a dry skinless chicken breast. When I used to eat a low fat diet it was almost painful to eat skinless chicken breasts, but we all did it thinking it was the healthy thing to do (how misguided we all were!)
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Zero Carb on a Budget

A lot of people starting out with Zero Carb are often worried about the costs involved. Yes, meat can be very expensive and it is true that you get what you pay for when it comes to buying meat. However, there are quite a few of us who manage to eat very well on a budget.

Here I will take a look at some of the ways you can keep the costs down when buying your meat and some useful ways of preparing budget cuts so that you don’t feel like you will be eating something as tough as shoe leather should you opt for the cheaper end of the meat market.

Check the reduced isle

First of all, if you tend to shop at a supermarket for your main shop each week, then it can pay to check in the reduced section for cut-price meat and fish. Different supermarkets reduce the price of their food at certain times of the day, but quite often a lot of meat gets reduced close to closing time, especially if the meat has a short date on the package, or you have a butchers counter where they wrap up the odds and ends to sell off cheap before the end of the shift.
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Zero Carb Scotch Eggs à la Sabah

 

We all know that traditional scotch eggs are rolled in breadcrumbs. Usually the pork mince has also been meddled with by adding flour or rusk etc. This makes them a no-no on a Zero Carb diet.

As ever, one of our inventive members over at Zero Carb UK has made scotch eggs healthier by tweaking the traditional recipe to be plant free, apart from any dried herbs you care to add of course.

Normally you would use sausage meat to wrap around the boiled eggs, but you should feel free to use whatever ground meat you have at hand, such as beef, pork or lamb etc.
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