Low Carb 2 Ingredient Oats Bread#AlphabetChallenge

This low carb, gluten free, light, quick and easy bread, do try this bread is really good for sandwiches. 

Ingredients
2 Eggs
4 Tablespoons Gluten Free Oat Flour
½ Teaspoon Baking powder
¼ Teaspoon Garlic Salt / All Purpose Seasoning
½ Tablespoon Olive Oil
Method

Break the egg in a large bowl add the oats powdered, garlic salt, olive oil and whisk well, till it forms a smooth batter without lumps. Pour this into a silicon muffin pan and bake at 180°C in a preheated oven for 18 -20 minutes.

Cool the bread then unmold.

Slice and make a sandwich of your choice. This bread is perfect for sandwiches. 
Labels: Alphabet Challenge, Baked, Gluten Free, Low Carb, Oats, Egg, Breads

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "L" 

• Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Lamb Shoulder Roast from Food Lust People Love
• Greek Pork Chops from A Day in the Life on the Farm
• Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
• Lasooni Palak from Mayuri’s Jikoni
• Lemon Lavender Scones from Blogghetti
• Lemon Lush from Jolene’s Recipe Journal
• Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
• Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe

Venezuelan Pollo Mechado (Shredded Chicken) - Keto#EatTheWorld

This is a luscious shredded chicken accented with garlic, bell pepper, tomato, the chicken is moist and taste delicious. This actually like a chilly fry / stir fry. Perfect for sandwiches, make a great keto meal.
Ingredients
500 Grams Skinless, Boneless Chicken Breasts
1 Tablespoon Olive Oil
1 Medium Onion - thinly sliced
1 Green Or Red Bell Pepper - chopped
3 Cloves Garlic - minced
1½ Tablespoon Lime Juice
½ Teaspoon Salt & Pepper or to taste
1 Large Tomato - chopped
2 Tablespoon Freshly Chopped Coriander Leaves
2 - 3 Tablespoons Chicken Stock
Method 

Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 10 - 15 minutes. Transfer chicken to a work surface and cool until easily handled.

Heat olive oil in a skillet over medium flame, cook and stir onion till they are translucent. Add bell pepper, cook and stir until onion and pepper are softened. Add garlic, cook and stir until fragrant, for a minute or two. Cover skillet and cook onion mixture until slightly browned.

Shred chicken using your hands and sprinkle into the onion mixture along with the chicken stock ( the stock will keep the chicken moist and not dry it out). Add lime juice season with salt. Stir chicken mixture cover and cook, until heated through and flavors have blended, 5 to 7 minutes. Mix coriander leaves and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 7 to 10 minutes. 

Ready, garnish with coriander leaves!! This is traditionally served with arepas.

Labels: Chicken, Keto, Low Carb, Healthy, International Cuisine, Venezuela,Eat the World

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Venezuela"

• Carne Mechada (Venezuelan Shredded Beef) from Amy’s Cooking Adventures
• Venezuelan Pollo Mechado (Shredded Chicken) - Keto from Sneha’s Recipe
• Perico from Culinary Cam
• Perros Calientes from A Day in the Life on the Farm

Kheema Anda Paratha#BreadBakers

Kheema Anda Paratha /Mince & Egg Paratha, are perfect way to start your day, these protein rich will keep you full and are so so delicious. 

Kheema Egg Paratha is a classic street food.
Enjoy these with yogurt, chutney or pickle for dipping.
Ingredients
For The Roti
250 Grams All Purpose Flour
½ Teaspoon Salt
2 Tablespoons Oil
For The Filling
250 Grams Mince / Kheema - Chicken , Lamb or Beef
1 Tablespoon Ginger Garlic paste
2 Green Chilies - grind to paste
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Turmeric powder
2 Tablespoons Oil
1 Onion - finely chopped
½ Teaspoon Garam Masala powder
2 Tablespoon Chopped Coriander & Mint leaves
4 Eggs
Oil for shallow frying
Method
For The Kheema
Boil mince with onion, chilly and ginger garlic paste, a cup water, salt, turmeric red chilly , coriander & cumin powder and cover and cook till mince tender lastly add garam masala powder, oil and and fry for 5 to 6 minutes then add chopped coriander and green chillies and mint. Switch off the flame and let this mixture cool completly.
For The Dough / Roti
Rub the oil and salt in the flour add little at a time water and form into a medium dough cover and keep aside for 2 hours. Divide mince and dough into 4 parts.

Spread oil on a smooth surface and take a ball

roll it into a small thick circle. Place a part of the prepared filling in the center

close the filling and seal the edges

roll it into ball

flatten it on a lightly floured surface into a paratha. Heat a griddle / tawa on medium flame, when hot place the paratha

let it cook for 2 minutes then flip the paratha gently, pour a little oil or ghee from the sides and let this cook completly or until golden.

Then again flip,

break an egg on top and spread it with a spatula.

Let the egg set and the bottom side of the paratha cook. Flip again for a minute only.

Serve hot with yogurt and chutney or pickle. Enjoy and protein rich breakfast!!

Labels:Egg, Mince,Stuffed Flatbreads, Parathas, Breakfast, Indian, Bread Bakers, Mughlai Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

For Bread Bakers this month we sharing Breakfast Bread Recipes

Bread Bakers Jun 2026 Breakfast Breads The final link list:

• Brown Sugar Lemon Cassava Loaf from Food Lust People Love 
• Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
• Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
• Kheema Anda Paratha from Sneha's Recipe  
• Sourdough Gingerbread Waffles from A Messy Kitchen
• Sourdough Plum Almond Bread from Zesty South Indian Kitchen
• Zucchini Cassava Muffins from Passion Kneaded

Eggless & Gluten Free Orange Pots#SundayFunday

This is a quick & easy eggless desserts, which is gluten free too. Chill and enjoy this delicious pots with the goodness of orange segments and fresh juice. 

Ingredients

1 Cup Fresh Orange Juice
1 Tablespoon Heaped Granulated Sugar
1 Tablespoon Heaped Agar Agar powder
A Pinch of Orange color
¼ Cup Water
1 Teaspoon Orange zest
¼ Cup Fresh Cream
Few Orange segments - chopped and de seeded
Method 

In pan add orange juice, water, sugar and agar agar powder, place it on medium low flame and cook till it comes to a boil and sugar melts. Take off flame, add the orange color and zest, when lightly cooled add the cream, mix well.

Into the orange pots , place segments of orange, pour the mixture cover with a lid, place it in the refrigerator to chill. Enjoy them chilled. 

Labels : Sweets & Desserts, No Bake Desserts, Gluten free, Eggless, Agar Agar powder, Orange, Sunday Funday

For Sunday Funday we are sharing recipes for "Father's Day"  

• Caprese Pasta Salad from Amy's Cooking Adventures
• Caribbean Pineapple & Honey Mustard Pork Chops from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Eggless & Gluten Free Orange Pots from Sneha's Recipe
• Green Goddess Dressing from A Day in the Life on the Farm
• Spicy Barbecue Sauce from Food Lust People Love
• Sweet and Savory Party Mix from A Messy Kitchen
• Viral Japanese Cheesecake from Mayuri's Jikoni
• Watermelon Radish and Cucumber Salad from Karen's Kitchen Stories

Carrot Roulade#SundayFunday

The word roulade originates from the French word "rouler" meaning "to roll". Usually roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Here I, have prepared a roulade with carrot halwa stuffed with chopped nuts.
Ingredients
2 Cups Grated Carrot
1/3 Cup Granulated Sugar
1 Tablespoon Desi Ghee
2 Tablespoons Malai
¼ Cup Milk
1 Teaspoon Cardamon powder
2 Tablespoons Milk powder
2 Tablespoons Almond powder
1/3 Cup Chopped Nuts (Almonds & Cashews)
2 Sheets Parchement Paper
Method
In a heavy bottom pan place the grated carrots, ghee, malai and on medium flame fry well for 5 minutes. Then add the milk and cook on slow fire till it evaporates, add sugar and stir till it melts. Then add the milk powder, almond powder and cook till dry and starts leaving the sides of the pan.

Place the carrot mixture on the sheet of parchement paper and spread it with a spatula. Spread the chopped nuts and roll by lifting the butter as you are rolling it lightly. 

When the roll is complete place it a another sheet of parchement paper and tighten both the ends. Keep it in the fridge till it cools and hardens till firm. 

Cut into slices and serve.
Labels: Sunday Funday, Carrot, Dessert, Indian 

For Sunday Funday are theme is "Carrots" 

• Carrot Cake Muffins from Karen's Kitchen Stories
• Carrot Pudding from Sid's Sea Palm Cooking
• Carrot Fries from Mildly Indian
• Carrot Roulade from Sneha's Recipe
• Grilled Carrots from A Day in the Life on the Farm
• Nomato Soup - a Faux Tomato Soup with Carrots from A Messy Kitchen
• Roasted Carrots with Burrata from Amy's Cooking Adventures
• Spicy Carrot Ginger Dressing from Food Lust People Love