Wow, long time no post, huh? When I set out to cover this little adventure I didn’t quite count on being so busy at work.

See, while I would love to have the flexibility to post throughout the day I’ve got 12 direct reports that I have way too much fun with to stop and post about my depressing lunch. The end of the week is always busier than the first half? That’s my excuse?

I do think that posting my eats every day was helpful to keep me accountable—the past couple of days I could feel myself reaching for that extra scoop of peanut butter or the second serving of dinner. So yeah, I need to get back to that.

BUT, in my absence, I have accumulated 2 more great low carb recipes! I’m doing some experimenting today so stay tuned for a few more recipes.

The first I didn’t actually make-the BF did. He’s been on this weird kick of being overly helpful and nice, which is fine by me and he offered to make dinner Thursday night (we ended up going out to dinner with a friend from Boston Wednesday and I got a pretty disappointing dressing-less chicken on salad type deal)

This chicken curry was fine on its own, but would be much better in phase 2 with some brown rice to soak up all of the juices!

Sweet Onion & Onion Curry (from Crepes of Wrath)

1 1/2 lbs chicken, cut into bite-sized pieces
2 1/2 teaspoons black pepper
juice of half a lemon
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ginger
1 teaspoon ground turmeric 
1/2 teaspoon garam masala
4 tablespoons olive oil
2 yellow or white onions, chopped
1 yellow or white onion, thinly sliced
1 green bell pepper, thinly sliced
3 teaspoons garlic powder (or fresh cloves if you prefer)
3/4 cup water
1/2 cup coconut milk

To assemble:

1. Cut chicken into bite sized pieces. Combine 1 teaspoon pepper, salt, ginger, turmeric, curry, garam masala, 1 tablespoon oil and lemon juice in a bowl. Add in chicken and marinate for at least an hour.

2. Puree 2 of your onions until they’re mush. Set aside

3. Heat 3 tablespoons olive oil in a large pan. Add 1 1/2 teaspoons pepper. Add the sliced onion and sliced bell pepper and cook until soft (about 5 minutes). Add in mushed onions and cook for another 5 minutes. Add in marinated chicken, cook another 6-7 minutes. Add in water and coconut milk and bring to a boil, then reduce heat and simmer for 20-25 minutes. Season with salt and pepper and serve.

The BF said this was easy to make and didn’t take much effort. He had his over rice and I had mine place, although I did throw in some roasted chickpeas to give it a little more spice.