2 split chicken breast shredded
1 zucchini sliced
1 cup onions and peppers
1-16 oz. bag of Oriental veggies
1 lg. celery stalk
salt to taste
2 tsp turmeric
1.5 tsp ginger
black pepper
garlic powder
2 cups sour cream(added last)
May add more spices after it simmers awhile.
Just so you know,
this looks EPIC!
More than you know, so I’ll tell you about it. 
It was epic on account of taste(excellent) and the oldest, expired, canned good I used in it was from 2013. 8 years expired and still perfect.
There are three things I’d like to try in the near future: make fresh butter, curds, and active yeast. I may eventually make a lower carb version of fresh bread as well, using the curds to make the yeast for it.
First attempt to make butter with…
Alas, finished…
light, creamy, au naturale butter. Churn unnecessary. Adding a tad more salt next time.
1-16 oz. heavy whipping cream
salt to taste
airtight Tupperware container that will hold at least 24 oz.(so there’s room to churn the butter, well more like vigorously shake the container)
strong arm to shake container until thickened(voila butter!)
For Thanksgiving, a spice cake with cream cheese frosting, gluten and sugar free. First time making this recipe and I’ve already altered it in a couple ways.
3 cups blanched, superfine almond flour
8 eggs
2/3 cup Truvia brown sugar substitute
4 teaspoons vanilla extract
4 teaspoons baking powder
2 Tbs cinnamon
1 Tbs ginger
1 teaspoon nutmeg
1 cup coconut milk
1/2 cup (melted) coconut oil
frosting (whip ingredients together)
8 oz cream cheese
8 oz sugar-free cool whip
1 teaspoon powdered sugar substitute
Pour into greased 9 X 13 cake pan. Bake at 350 for 25-30 min.
Finished product, one sugar and gluten free spice cake with cream cheese frosting.
The recipe alterations: 3/4 cup(instead of 2/3) Truvia brown sugar, added 1/2 teaspoon extra nutmeg, and added 1/2 cup chopped macadamia nuts inside as well as sprinkled on top.
Ended up with extra batter which I poured into tiny baking dished(cupcake sized) and sampled…surprisingly delicious!