KETO RECIPE: DIY Seasonings

When I started Keto I did a overhall of my entire Kitchen. Anything that wasn’t Keto, was out! I started with the fridge- getting rid of sugar rich condiments and that non-keto ice cream in the back of my freezer. Then I went through my pantry and donated any canned goods that no longer fit in my lifestyle. It was like I had a brand new kitchen with lots of space in my pantry. Now I only buy food I like and will eat and is, of course, Keto.

One thing we don’t think about when creating a Keto Kitchen is our spice rack. True, most spice mixes don’t have any sugar, but all of this extra room in my pantry gave me the idea to make my own spice mixes.

Don’t have Taco Seasoning, Chili Lime Seasoning, Everything Seasoning? No worries, I’ve got you covered.

Chili-Lime Seasoning

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon paprika

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • Pinch Salt

    In a small bowl, mix the ingredients and season with salt. This recipe yields about 2 tablespoons of seasoning. Keep the extra in an airtight container for up to a week. You can also add Cayenne Pepper if you like it spicier.


Taco Seasoning

  • 1 tablespoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon paprika

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • Pinch Salt

    If you use taco seasoning a lot, you can make a larger batch and store it in an airtight container at room temperature for up to 6 months.


Italian Seasoning

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon red pepper flakes

  • Pinch Salt

    You can also add a teaspoon of dried sage if you like.


Everything Bagel Seasoning

  • 2 teaspoons white and black sesame seeds

  • 1 teaspoon poppy seeds

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

    Once you have mixed the seasoning together, Toast the seasoning. Add the seasoning mix to a dry skillet, stir continuously and cook until the sesame seeds are lightly toasted and fragrant.


These Seasonings are featured in the Big Book of Keto, my cookbook, along with 200 more Easy Keto Recipes.

KETO RECIPE: Bacon Jalapeño Cheese Crisps

I started making Cheese Chips to satisfy my need for Keto Chips and Guac! The recipe is so easy that I can’t believe I ever spent money on store bought Parmesan Chips.

Now when I make them at home, I add fun flavors. These are my absolute favorite. Bacon and Jalapeños and Cheese!!! This combination reminds me of my favorite Twice-baked Potato toppings. They provide all of the flavor without the Carbs!

You can add more bacon and less Jalapeño or vice versa. Get creative and make these Cheese Crisps your own.

Bacon Jalapeño Cheese Crisps

INGREDIENTS

  • 1 bacon slice

  • 1/2 cup shredded parmesan cheese

  • 1/2 cup shredded cheddar cheese

  • 1 jalapeño pepper, thinly sliced

DIRECTIONS

  1. In a skillet, cook the bacon over medium-high heat for 8 minutes or until crispy, flipping once in that time.

  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  3. Combine the parmesan and cheddar cheese in a small bowl.

  4. Make 1/4 cup mounds of the cheese mixture on your baking sheet, leaving plenty of space between mounds.

  5. Add a few thin slices of Jalapeño and a few bits of bacon.

  6. Bake for 7 minutes, until the middle is fully melted and the edges are browned.

  7. Set the pan aside and the cheese crisps cool for 5 minutes. The chips will crisp up as they cool.

Get this recipe and 200 more in The Big Book of KETO, now available in stores and on Amazon!

KETO RECIPE: Two Easy Veggie Sides

It’s often hard to decide what side dishes to make to go along with a Keto Entree. Whether I am making dinner for friends or just whipping something together after work, I’ve realized that going simple and delicious is always a great plan.

Here are two of my favorite Veggie Sides. They are nutritious and elegant.

Can you get more delicious than tomatoes and parmesan? It’s incredible that we can get all of that amazing umami flavor packed in a single dish!

Baked Parmesan Tomatoes

INGREDIENTS

  • 1 large tomato, cut into four slices

  • 1 teaspoon Italian Seasoning

  • 1/2 cup shaved Parmesan

  • 1 teaspoon sliced fresh basil

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Arrange the tomatoes on the baking sheet. Sprinkle with the Italian Seasoning and Parmesan and Basil.

  3. Bake until Cheese is bubbling, about 10 minutes.

You can do change out of the Italian Seasoning for the Chili-Lime Seasoning or Taco Seasoning and Oaxaca Cheese for a Mexican Spin on this recipe.

I sometimes forget how simply perfect roasted veggies can be. Take this recipe and make a roasted veggie side that is all your own. Try to stick to veggies that have a similar cook time, coat them in olive oil and seasoning and then just watch them until they are cooked.

Roasted Veggies

INGREDIENTS

  • 1 cup cauliflower florets

  • 1 cup broccoli florets

  • 1 cut Brussels Sprouts

  • 2 tablespoons extra-virgin olive oil

  • Salt

  • Freshly ground black pepper

DIRECTIONS

  1. Preheat the oven to 425 degrees F.

  2. In a medium bowl, toss the veggies in olive oil and season with salt and pepper.

  3. Spread the veggies on a baking sheet in a single layer. Give them plenty of space so they roast properly.

  4. Cook the vegetables of 20 to 25 minutes, stirring about halfway at about 10 minutes.

  5. Season with salt and pepper before serving.

    You can really use any Keto Vegetables in the recipe. Asparagus, zucchini, green beans, and bell peppers make an amazing combo. This mix only needs about 15 in the oven.


These recipes and a whole bunch more (like 200 more) can be found in The Big Book of Keto, now available in stores and on Amazon!

Keto Tea Party: Green Tea Keto-Jito


FRESH TAKE ON TEA TIME

Who says you can’t have cocktails at a Tea Party? What is a Tea Party anyway if not an excuse to relax and enjoy pretty treats with your friends?

This Green Tea Keto-Jito is one of my favorite things to serve when I get together with my girls. And it is SO EASY and technically it does contain tea;)

Keto-Jito

INGREDIENTS

  • 1/4 cup fresh mint leaves

  • 1 ounce freshly squeezed lime juice

  • 2 ounces white rum

  • 3 ounces club soda

  • 3 ounces of chilled brewed green tea

  • 1 teaspoon confectioners’ erythritol

  • 1 cup ice

DIRECTIONS

  1. In a tall glass, muddle the mint using the handle of a wooden spoon.

  2. Stir in the lime juice and erythritol. Mix well.

  3. Add the ice and then pour in the rum, club soda and green tea.

  4. Stir until everything is nice and cold.


Keto Tea Party: Blueberry Lemon Cake Squares


FRESH TAKE ON TEA TIME TREATS

A Tea Party just isn’t a tea party without cakes and this week is all about Tiny Tea Time Treats!

These bite-sized Blueberry Lemon Squares are my take on a traditional tea cake. They can be served warm with a slice of butter on top or prepared early. I like to plan ahead for parties, so I will make these the day before and store them in the fridge. If you want to get really fancy you can divide the batter into a mini bundt cake tin for a decorative finish!

However and whenever you prepare them, these fruity and zesty cakes are the perfect addition to you Keto Tea Party!

Blueberry Lemon Cake Squares

INGREDIENTS

  • Nonstick cooking spray

  • 2 tablespoons butter, cut into

  • 4 pieces, plus more if desired

  • 4 large eggs

  • 4 ounces cream cheese

  • 1/4 cup coconut flour

  • 1/4 cup erythritol

  • 11/2 teaspoons baking powder

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • 1/4 cup blueberries, fresh or frozen

DIRECTIONS

  1. Preheat the oven to 425°F. Prepare an 8-by-8-inch baking pan with cooking spray.

  2. Put the 4 pieces of butter in the baking pan and place the pan in the oven for 2 to 3 minutes to melt the butter. Remove from the oven before it browns or burns.

  3. In a food processor, combine the eggs, cream cheese, coconut flour, erythritol, baking powder, vanilla, and lemon zest until smooth.

  4. Pour the batter into the baking pan with the melted butter.

  5. Evenly spread the blueberries into the cake batter.

  6. Bake on 425° for 15 minutes, or until a knife comes out clean.

  7. Slice into squares and top with a little bit of butter. Serve warm or sprinkle with confectioners' erythritol and store it in the fridge for up to a week.


Keto Tea Party: Seaweed Square Pile Ups


FRESH TAKE ON TEA PARTY SANDWICHES

Besides the tea, the most memorable and Instagram worthy part of any Tea Party is the Tiny Sandwiches! They sure are cute, but they are definitely not Keto.

For a Keto Tea Party, I like to serve these Seaweed Square Pile ups. They are just as dainty as Cucumber Finger Sandwiches but without the carbs. And in my opinion, they are much more delicious. These little finger foods can be topped with whatever Keto Friendly toppings you like (cucumbers, crab, masago) and eaten just like a tiny taco.

Seaweed Square Pile Ups

INGREDIENTS:

  • 6 seaweed snack squares

  • 4 ounces smoked salmon

  • 1/2 avocado, pitted

  • 1 teaspoon soy sauce or coconut aminos

  • 1 tablespoon Everything Bagel Seasoning

DIRECTIONS:

  1. On a clean surface, lay out the seaweed snack squares in a single layer. Divide the salmon evenly between the seaweed squares.

  2. Using a fork, Mash the avocado and soy sauce/coconut aminos in a small bowl.

  3. Place a scoop of the avocado mash on each square.

  4. Sprinkle the everything bagel seasoning on top.

  5. Fold it up like a taco and enjoy.

You can add anything you like to the top of these squares. Get Creative. I like to think of this as sushi and top it with things like cucumbers and crab.


KETO RECIPE: Taco Trio

Who doesn’t love Taco Tuesday or really tacos any day of the week?! Cheese shells make keto-friendly tacos super fun and easy. It’s super quick to prep all of the ingredients and then my daughter Kaia and I have so much fun constructing our tacos. We both like our tacos a little different so I prep a variety of fillings and toppings for us to choose from.

Sometimes I just make one variety of tacos, but last Taco Tuesday, I made 3 different kinds!

  • Breakfast Tacos

  • Traditional Tacos

  • Cheeseburger Tacos

The breakfast and cheeseburger taco recipes are featured in my second cookbook, The Big Book of Keto. The cheese shells are the same kind of idea as the cheese chips I often make for cheese chips and quac, but with a bigger piles of cheese.

Cheese Taco Shells

You will Need:

  • 1/3 cup of blended Mexican Cheese for Each Taco Shell you want to make.

  • Silicone Baking Sheet or Parchment Paper

Directions:

  1. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Add 1/3-cup mounds of shredded cheese to the pan, leaving plenty of space between them. Bake until the edges are brown and the middle of each has fully melted, about 7 minutes.

  3. Set the pan a the cooking rack. Quickly, Bend the shells into a taco shape. I like to use the edge or a storage container lined with parchment paper. You can get creative with what you want to bend them over. As they cool, they will harden.

Breakfast Taco Filling

You will Need:

  • 1 tablespoon butter or ghee

  • 4 large eggs

  • Shredded Rotisserie Chicken or Chopped Bacon, optional

  • 2 tablespoons heavy whipping cream

  • Salt

  • Freshly ground black pepper

  • Dash of hot sauce

  • 1 avocado, cubed

  • 1 tablespoon chopped cilantro

Directions:

  1. In a skillet, heat the butter over medium heat.

  2. Whisk in the eggs and heavy cream, and season with salt, pepper, and a little hot sauce.

  3. Scramble the eggs.

  4. Fill the cheese shells with the scrambled eggs, bacon or chicken, and top with the avocado and cilantro.


Traditional Taco Filling

You will Need:

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound ground beef

  • 1/4 onion, diced

  • Salt

  • Freshly ground black pepper

  • 1/4 cup shredded cheese

  • 1/4 cup shredded lettuce

  • Hot sauce

  • 6 Halved Grape Tomatoes

Directions:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.

  2. Construct you tacos! Take a fully cooled taco shell and go crazy. In traditional Tacos, I like lettuce, cheese, and halved grape tomatoes and hot sauce.


Cheeseburger Taco Filling

You will Need:

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound ground beef

  • 1/4 onion, diced

  • Salt

  • Freshly ground black pepper

  • 1/4 cup shredded cheese

  • 1/4 cup shredded lettuce

  • 1 tablespoon avocado oil mayonnaise, I like Primal Kitchen.

  • 1 tablespoon yellow mustard

  • 1/4 cup pickle slices

Directions:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.

  2. Construct you tacos! Take a fully cooled taco shell and go crazy. For the Cheeseburger Tacos, Stuff the cheese shells with the beef, shredded lettuce, mayonnaise, mustard, and pickle slices.

Get these recipes and 200 more in The Big Book of Keto, now available on Amazon!

KETO RECIPE: Chewy Chocolate Chip Cookies


Life is just better with cookies isn’t it?! Here’s my favorite recipe for puffy, chewy chocolate chip cookies. You can use any keto-friendly chocolate chip or chunks of super dark chocolate. You can also add nuts if you would like, chopped macadamia nuts are my favorite!

BigBookOfKeto_Chewy_Chocolate_Chip_Cookies_01.jpg

INGREDIENTS

·      ¼ cup unsalted butter

·      1 ¼ cups almond flour

·      ¼ tsp salt

·      ¼ cup erythritol

·      ¼ tsp cream of tartar

·      1 large eff

·      1 tsp vanilla extract

·      ¼ cup of sugar-free chocolate chips

BigBookOFKeto_Chewy_Chocolate_Chip_Cookies_Ingredients_Raw.jpg

 

DIRECTIONS

1.     Preheat oven to 350

2.     Line a baking sheet with parchment paper or silicone baking mat and set aside.

3.     In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.

4.     In a large bowl, combine the almond flour, salt, erythritol, and cream of tartar. Stir to combine.

5.     In a small bowl, combine the egg, vanilla, and cooled butter. Whisk together.

6.     Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.

7.     Scoop out 2 to 3” mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit.

8.     Bake the cookies for 10 to 12 minutes before transferring them to a cooling rack for an additional 15 minutes.

9.     These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store in the refrigerator.

BigBookOFKeto_Chewy_Chocolate_Chip_Cookies_Ingredients_Baked.jpg

Keto Recipe: Bacon-Strawberry Spinach Salad

This Bacon Strawberry Spinach Salad is one of my favorite spring salads right now. The strawberries this season are incredible, and they pair beautifully with salty crispy bacon. (Strawberries are keto-approved as long as you don’t go crazy) I like to add avocado chunks to this salad, but you can add feta or goat cheese or even cheddar. 

This Recipe is featured in my cookbook, The Big Book of Keto.

Photo by Helene Dujardin

Photo by Helene Dujardin

INGREDIENTS

  • 6 bacon slices

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 4 cups spinach

  • 2 strawberries, sliced

  • 1 avocado, pitted, peeled, and diced

  • Salt

  • Freshly ground black pepper

DIRECTIONS

1. Cook the Bacon on both sides until crispy in a large skillet over medium-high heat, about 8 minutes. Transfer to a paper towel–lined plate to drain and cool, then crumble it.

2. Whisk together the olive oil and lemon juice in a small bowl.

3. Toss salad ingredients in a large bowl. Add salt and pepper.

4. Stir in the olive oil and lemon juice dressing. Serve


TOTAL FAT: 34G; PROTEIN: 12G; TOTAL CARBS: 10G; FIBER: 6G; NET CARBS: 4G

KETO RECIPE: Chicken Caprese

We finally got some warm spring weather here in LA and it is making me crave all things Mediterranean. I love the fresh flavor combinations, melted cheese, and use of greens in light Italian cuisine.

This Keto Chicken Caprese Recipe is from my cookbook, The Big Book of Keto. I like to eat this dish al fresco with sparkling water or even some Keto Friendly wine.

Helene Dujardin

Helene Dujardin

Keto Chicken Caprese

INGREDIENTS:

  • 2 chicken breasts

  • 1 tablespoon Italian Seasoning (The Big Book of Keto pg. 246)

  • Salt

  • Freshly ground black pepper

  • 4 (1/2-inch-thick) slices Roma tomato

  • 4 (1-ounce) slices mozzarella cheese

  • 2 tablespoons chopped fresh basil

DIRECTIONS:

  1. Preheat the oven to 375°F.

  2. Dry the chicken dry with a paper towel and season both sides with salt, pepper, and Italian seasoning.

  3. Place the chicken breasts in a baking dish and top each breast with 2 tomato slices and then 2 slices of mozzarella.

  4. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.

  5. Garnish with the basil and serve.

Variation: For more flavor, You can add 2 tablespoons of pesto to this recipe. Slather the pesto on both chicken breasts before topping with the tomato, cheese, and basil. You can also plate the Caprese on a bed of arugula to cut the fat in the cheese with a bit of freshness.

MACROS

CALORIES: 367; TOTAL FAT: 23G; PROTEIN: 36G; TOTAL CARBS: 3G; FIBER: 0G; NET CARBS: 3G