 Hello and welcome to Heela's Keto Kitchen. Today we're going to be making a kale, mushroom and bacon stir-fry which we will serve with just a roast chicken. My family are going to have a roast chicken with mashed potatoes but because I'm keto I just make something a little bit extra special. I'm using some organic home grown kale because I do have a garden where I try and grow a lot of keto friendly vegetables so do subscribe if you would like to find out more about that as I plan on creating content around that as well. So we have the mushrooms, nice thick plump mushrooms, I love fresh mushrooms and these are very healthy. They've got a lot of magnesium and potassium and they're also included in the keto diet. Just make sure you check your macros, make sure you don't go over them but I think that they're nutritionally dense so they are worth including in my diet. Plus I love how they taste. And we have the kale so the idea is to slice up the kale and that's going to kind of give it the stir-fry nature of the stir-fry. Instead of noodles you got kale. It's pretty cool. I love the deep green of a kale again it's a super healthy staple in the keto lifestyle which is why I grow my own kale at least that way I can assure myself that I have it all year round. And I'm also going to add in just a little bit of onion for some flavoring because you have to be careful with onion you see you have to check your macros but I'm just adding as you can see they're just a teeny tiny little amount it doesn't really affect my macros at all and I'm just going to finely dice it because it's mostly in there for the flavoring. I mean you could use onion powder instead of actual fresh onion and then we're gonna slice up that bacon. I prefer to save time just by using a scissors to cut into the bacon so I want like nice little strips that I can fry straight away using my non-stick frying pan. So I'm just gonna fry that and get the fat to come out of that beautiful bacon fat and at this point it smells so delicious and then we'll add the onions and we'll saute the onions as well until they are translucent and maybe just a little bit brown on the edges and again the mix of fried onions and bacon so delicious. Add in the mushrooms. Now the mushrooms will take a little bit longer to cook because of the moisture that's in the mushrooms so you just want to turn your temperature down. Add in some black pepper there and let it cook for about 10 minutes on low before you then add the kale and the kale is gonna bulk it up and it's got that beautiful green healthy nutritious color. Turn the volume, not the volume, turn the heat down just a little bit and let it simmer again for another 10 minutes and add some butter. So we add the butter at the end because we don't actually want to cook the butter because butter can burn and these the birds that we're having to eat and serving up is the best part because you just sort of like create a bed of kale because you want to lay that chicken down on a lovely bed of kale bacon and mushrooms and I always prefer the leg piece because it's more fat on there and skin is on and that's our delicious keto meal. Thank you so much for watching. Subscribe for more content regularly.