KETO RECIPE: Seared Scallops


Searing scallops is super simple, and super fast! They are one of my mom’s favorite foods so I make them a lot and I always get a bit of a laugh when I watch cooking shows because they always seem to mess them up! Here are a few easy tricks to perfect scallops:

  1. First you want to make sure you pat the scallops dry! Use a paper towel and get them as dry as humanly possible otherwise they will steam and will not get a good crust. This is the most important step!

  2. The scallops have a side muscle which you can eat, but they don’t have a great texture. So just pinch the side of the scallop and remove it.

  3. Make sure your skillet is HOT!

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INGREDIENTS

MAKES 4 SERVINGS OF SCALLOPS

  • 1 lb. large scallops

  • Salt (I use Pink Himalayan)

  • Freshly ground black pepper

  • 1 tbsp. olive oil or avocado oil

  • 2 tbsp. butter, cut into pieces

  • 2 tbsp. freshly chopped parsley

  • Lemon wedges, for serving

DIRECTIONS

  1. In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops.

  2. Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter.

  3. Now make a super simple pan sauce. Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges. That’s it!


KETO RECIPES: 3 Ways To Elevate Ground Beef


Ground beef is such a simple ingredient. Of course it’s easy to find and I pretty much always have a couple packs in my freezer. I always buy either 15-20% fat. There are so many ways to add seasoning and change up the flavor of this versatile ingredient. These are 3 of my favorite comfort food recipes that all have ground beef as the star ingredient!

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Traditional and Cheeseburger Tacos

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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.

Traditional Taco Filling

  • 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

  • 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.

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Bacon Cheeseburger Casserole

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INGREDIENTS FOR THE BEEF

  • 1 pound bacon

  • 1 tablespoon ghee

  • 1 pound ground beef (you can also use Ground Turkey)

  • Pink salt

  • Freshly ground

  • black pepper

FOR THE CASSEROLE

  • 1 tablespoon ghee

  • 1⁄2 cup heavy (whipping) cream

  • 4 large eggs, beaten

  • 3⁄4 cup shredded cheese

  • Pink salt

  • Ground black pepper

DIRECTIONS

  1. Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.

  2. In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.

  3. Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.

TO MAKE THE CASSEROLE

  1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.

  2. Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.

  3. In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.

  4. Top with the remaining half of the cheese.

  5. Bake for 30 minutes, or until the cheese on top is melted and lightly browned.

  6. Let the casserole cool for about 5 minutes before serving.

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Green Chile Meatballs

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INGREDIENTS

  • 1/4 lb ground beef

  • 1/4 lb ground pork

  • 1/4 can canned green chiles

  • 1/4 cup crushed pork rinds

  • 1 large egg

  • 2 tsp taco seasoning

  • 1/2 cup salsa verde

DIRECTIONS

  1. Preheat the oven to 400 degrees

  2. In a bowl, mix the beef, pork, green chiles, pork rinds, egg, and taco seasoning.

  3. Form the mixture into 8 meatballs and place in a baking dish.

  4. Pour the salsa verde over the meatballs. Cover the dish with the aluminum foil.

  5. Bake for 30 minutes, uncovering the dish for the last 5 minutes.


KETO RECIPES: 3 Delicious Keto-Friendly Salads


Salads are a great way to combine healthy fats, protein and yummy veggies. I eat salads all the time because they are so easy to make keto-friendly both at restaurants and at home. Cobb salads are a keto staple, but there are lots of other options too. Not all salads need to be cold or in a big bowl of greens either- the Baked Avocado might not be your typical salad, but it’s filled with veggies and healthy fats so it makes a perfect lunch or dinner!

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Baked Avocado

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INSTRUCTIONS

  • 1 avocado, halved and pitted

  • 1 tsp Tajín seasoning

  • 2 large eggs

  • Salt and pepper


DIRECTIONS

  1. Preheat oven to 350 degrees

  2. Use a melon baller to scoop out 1 tablespoon or so of avocado flesh from each half to make more space for the eggs.

  3. Sprinkle the avocado with the Tajín seasoning for an extra kick.

  4. On a baking sheet or muffin tin, place both avocado halves with the cut sides up.

  5. Crack 1 egg into each side of the avocado and season with salt and pepper.

  6. Bake for 25 to 30 minutes, depending on how you like your eggs cooked.

 

Chopped Salad

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INGREDIENTS:

  • 2 cups chopped romaine

  • 1/2 cup halved grape tomatoes

  • 1/4 cup sliced black olives (I like Kalamata)

  • 1/4 cup feta cheese crumbles

  • 2 tablespoons vinaigrette salad dressing (I use Primal Kitchen Greek Vinaigrette)

  • Pink slat

  • Ground Black Pepper

  • 1 tablespoon olive oil

DIRECTIONS:

  1. In a large bowl, combine romaine, olives, tomatoes, feta, and dressing.

  2. Sprinkle pink salt and pepper. Drizzle with olive oil and toss to combine.

  3. Divide between two bowls and serve.

Variations: Make this recipe your own. You can replace the feta cheese with goat cheese. Add red onion or chopped cucumbers. You can even top the salad with finely chopped Genoa salami or pepperoni.

 

Bacon-Strawberry Spinach Salad

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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.

When you’re at restaurants, it is simple to make a salad keto-friendly but looking out for a few things:

  • Skip anything crispy (croutons, chinese noodles, pita or tortilla strips)

  • Skip sweet dressings

  • Avoid fruit other than berries


KETO RECIPES: 3 Ways To Fall in Love With Eggs


Eggs are a staple on a ketogenic diet, but they definitely don’t need to be boring! Eggs are great for breakfast, lunch or dinner. I like to make sure I buy the highest quality eggs I can find so that my yolks are nice and orange and full of nutrients.

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Cauliflower Nachos Topped With a Poached Egg

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INGREDIENTS

  • 1 cauliflower head, cut into florets

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons Chili-Lime Seasoning

  • 1/2 cup Dairy-Free Avocado Crema

  • 1/4 cup Pico de Gallo

  • 2 jalapeño peppers, sliced

  • 2 poached eggs




DIRECTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.

  3. Roast the cauliflower for 25 minutes, stirring halfway through.

  4. While the cauliflower is roasting, make your poached eggs. I always use the instructions from the Food Network.

  5. Transfer the cauliflower to a serving dish or large plate.

  6. Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.

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Dairy-Free Avocado Crema

  • 1/2 avocado, pitted and peeled

  • 2 tablespoons unsweetened full-fat coconut milk

  • 1 tablespoon extra-virgin olive oil

  • or avocado oil, plus more if needed

  • 1 tablespoon freshly squeezed lime juice

  • Salt

In a food processor, combine the avocado, coconut milk, olive oil, and lime juice. Season with salt and blend until smooth. If the consistency is thicker than you want, add a touch more olive oil or avocado oil.

Variation: You can add cayenne pepper or a dash of hot sauce if you want to add some spice.


Pico De Gallo

  • 1 small onion, finely diced

  • 2 Roma tomatoes, finely diced

  • 1/2 jalapeño pepper, finely diced

  • (seeds optional)

  • 1/2 cup chopped cilantro

  • 1 tablespoon freshly squeezed

  • lime juice

  • Salt

In a small bowl, toss the onion, tomatoes, jalapeño, cilantro, lime juice, and salt. Serve.

Variation: You can add minced garlic to the recipe too if you wish. Adjust the heat level to taste.

 

Parmesan Cloud Eggs

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INGREDIENTS

  • 4 large eggs, separated. Set the Yolks aside

  • Salt

  • 2 crispy bacon slices, crumbled

  • 1 scallion, finely chopped

  • 3 tablespoons Parmesan cheese, grated

  • Black pepper

DIRECTIONS

  1. Preheat the oven to 450°F.

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

  3. Using a mixer, beat together the egg whites and salt until they are stiff.

  4. Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.

  5. Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.

  6. Bake the mounds for about 3 minutes, until they’re slightly golden.

  7. Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.

  8. Bake for 3 to 5 minutes. You want the yolk to stay runny.

  9. Remove the eggs and season with salt and pepper.

 

BLT, Bacon-Jalapeño, Bacon Avocado, and Classic Deviled Eggs

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INGREDIENTS

  • 12 large eggs

  • 1⁄2 cup mayonnaise

  • 1⁄4 cup sour cream

  • 1 tablespoon

  • ground mustard

  • Pink salt

  • Freshly ground black pepper

  • 1 teaspoon paprika

  • Any other topping that you might like! Scroll down for variations!

VARIATIONS

Classic Deviled eggs are great, but I like to add a little crunch and spice to this recipe. You can add any Keto Toppings you want. Here are some of my suggestions:

BLT Deviled Eggs: These are my favorite. I have been making them for years. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!

Bacon-Jalapeño Deviled Eggs: Top the basic egg mixture with crumbled bacon and diced jalapeños. Remove the jalapeño seeds to decrease the heat level.

Bacon-Avocado Deviled Eggs: Add 1⁄2 avocado and 1 tablespoon of freshly squeezed lime juice to the egg mixture. Then crumble 2 slices of crisply cooked bacon on top. I also like to switch out the paprika for Tajín, a delicious Mexican seasoning salt made with chiles and lime.

DIRECTIONS

  1. Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.

  2. Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Peel the eggs under cold running water. Put them on a paper towel−lined plate.

  3. Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.

  4. Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.

  5. Spoon the yolk mixture back into the middle in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.

Of course you can always stick to the classics too…

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KETO RECIPES: 3 Ways To Fall in Love With Salmon


I am a HUGE lover of salmon. Salmon is so good for you, most notably the Omega-3s fatty acids, potassium, and B12. All of the above are linked to improving brain function, cognition, and neurological health. The polyunsaturated fatty acids found in salmon can help improve serum cholesterol, a key indicator of cardiovascular disease risk. So for all of these reasons I eat it as much as possible! Cooked, raw, smoked, I eat it all.

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Poached Salmon With Cauliflower “Risotto” and Swiss Chard

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INGREDIENTS

  • 2 - 5 oz slices of wild salmon

  • 9 oz cauliflower

  • 5 oz of swiss chard

  • 2 oz extra virgin olive oil

  • 2 oz butter unsalted

  • 2 oz coconut oil

  • 1 fl oz lime juice

  • 5 leaves of mint

  • 5 sprigs of dill

  • Sea salt

  • 0.5 oz black peppercorns

  • 1 liter of vegetable stock

DIRECTIONS

  1. First put a pot with the stock , the olive oil, the mint and the peppercorns on medium high heat. Bring to simmer

  2. Pulse the cauliflower florets in a food processor until they are the size of grains of rice

  3. Trim off Any browned ends from the chard, cut each chard leaf in half, cut out the stem.

  4. In a pan over medium heat melt the coconut oil and add the cauliflower rice. Roast it for 5 minutes. Add the chopped mint, lime juice, salt and pepper. Reserve

  5. Clean the pan with a dry cloth or paper towel, being careful if hot. Melt the butter in it and when light brown, add the swiss chard leaves. The brown butter will give a nice nutty flavor to the greens. Season. Keep the chard leaves in the pan.

  6. Poach the salmon in the simmering broth for 5 minutes or less.

  7. Place the risotto on 2 plates, the swiss chard on the side, and the slice on salmon on top.

  8. Sprinkle with sea salt and decorate with dill sprigs.

 

Seaweed Square Pile Ups

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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. You can also put these ingredients on a keto-friendly Fathead Bagel and it is delicious! Click here for bagel recipe.

 

Curry Salmon Burger

INGREDIENTS: 

This makes 2-3 burgers depending on size you want

  • 12 oz of ground salmon

  • 1.5 tsp minced ginger

  • 1 tbsp of ghee

  • 2 tsp of curry powder

  • 1/4 cup of ground pork rinds to act as "breadcrumbs"

 

DIRECTIONS

  1. Mix curry powder, pork rind "breadcrumbs", mayo, minced ginger, pink salt, pepper, and ground salmon together with your hands in a bowl. Don't over mix it, just mix until combined.

    • Tip: you want to pat the ground salmon (or any fish/meat for that matter) with a paper towel to get the excess water out of it before adding it to the bowl.

  2. Make 2-3 patties out of the mixture. Then set burgers in fridge for 10 minutes, this helps them from falling apart when cooking.

  3. Heat up olive oil on skillet over medium heat, add burgers to hot pan and cook on each side for 4-5 minutes. On the second side I put a lid over the burgers for the last minute just to make sure they cook through.

  4. I like to either top my salmon burgers with mashed avocado or this super simple sour cream / cucumber sauce.

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Sour Cream / Cucumber Sauce

  1. Grate 1/2 a cucumber with a cheese grater into a bowl lined with a paper towel

    • The paper towel is important! Keep reading:)

  2. Once all of the cucumber is grated, wrap in paper towel and squeeze all of the excess water into the bowl.

  3. Add cucumber to sour cream, and a tiny bit of salt. Mix together.

For final touches I toasted the Keto bread in the skillet, and the assembled my plate!

  • Divide cauliflower onto 2 plates

  • Place burger on toasted Keto bread

  • Top burger with sour cream/cucumber sauce

  • I also added some thinly sliced scallions on top, this is optional

I also get salmon all the time when I go to restaurants. Salmon poke, salmon sashimi, riceless salmon sushi rolls and salmon cobb salads are my go-to dishes!


 

NEW READYMADE KETO-FRIENDLY SOUPS!


You guys I am so excited about Kettle & Fire's brand new keto friendly soups, powered by bone broth. To my knowledge there has never been a readymade soup that was keto-friendly and the fact that these are made with bone broth is the icing on top! They are nutritious, delicious, and ready to eat in seconds which is why my office at work is stocked with them!

To help celebrate the keto soups launch, Kettle & Fire is hooking us up with an exclusive, limited-time discount! You can get up to 30% off + FREE shipping on your keto soups order, the discount is applied automatically at checkout.

What I love about these soups is that they make the perfect quick lunch for me at work. I never plan ahead and bring my lunch and a lot of days I just don’t have time to go out to lunch because my job is super hectic and busy. So I love that I can keep these in my office and have lunch ready in minutes.

Plus I know I am eating real food with a high nutritional value that is ABSOLUTELY DELICIOUS!


HERE IS THE NUTRITIONAL INFO!

Butter Curry

Size: 16.9 Oz

Servings: 2

Fat: 28g per serving

Carb: 4g per serving

Net Carb: 3g per serving

INGREDIENTS: CHICKEN BONE BROTH (WATER, CHICKEN BONE BROTH [MADE WITH ORGANIC ANTI-BIOTIC FREE CHCKEN, ORGANIC ANTI-BIOTIC FREE CHICKEN BONES, ORGANIC CELERY, ORGANIC ONIONS, ORGANIC CARROTS, ORGANIC CIDER VINEGAR, ORGANIC SPICES]), ORGANIC CREAM, ORGANIC SALTED BUTTER (ORGANIC PASTEURIZED CREAM, SALT), CONTAINS LESS THAN 2% OF COOKED WHITE MEAT CHICKEN, CARROTS, GINGER PUREE, JALAPENO PEPPERS, DEHYDRATED GARLIC, TOMATOES IN TOMATO PUREE (TOMATOES, TOMATO PUREE, CITRIC ACID), ONIONS, XANTHAN GUM,  ORGANIC GARAM MASALA SPICES, SEA SALT, ORGANIC TURMERIC, LEMON JUICE CONCENTRATE, ORGANIC SPICE. CONTAINS MILK



Brocolli Cheddar

Size: 16.9 Oz

Servings: 2

Fat: 27g per serving

Carb: 5g per serving

Net Carb: 3g per serving

INGREDIENTS: CHICKEN BONE BROTH (WATER, CHICKEN BONE BROTH [MADE WITH ORGANIC ANTI-BIOTIC FREE CHICKEN, ORGANIC ANTI-BIOTIC FREE CHICKEN BONES, ORGANIC CELERY, ORGANIC ONIONS, ORGANIC CARROTS, ORGANIC CIDER VINEGAR, ORGANIC SPICES]), ORGANIC CREAM, ORGANIC, CHEDDAR CHEESE (ORGANIC PASTEURIZED CULTURED COW'S MILK, SALT, ORGANIC ANNATTO, ENZYMES), BROCCOLI, ORGANIC BUTTER (ORGANIC PASTEURIZED CREAM, SALT), CONTAINS LESS THAN 2% OF ONIONS, DEHYDRATED GARLIC, ORGANIC PARMESAN CHEESE (ORGANIC PASTEURIZED CULTERED MILK, SALT, ENZYMES), XANTHAN GUM, SALT, MUSTARD, ORGANIC SPICE, NUTMEG. CONTAINS MILK



Mushroom Bisque

Size: 16.9 Oz

Servings: 2

Fat: 22g per serving

Carb: 3g per serving

Net Carb: 2g per serving

INGREDIENTS: CHICKEN BONE BROTH (WATER, CHICKEN BONE BROTH [MADE WITH ORGANIC ANTI-BIOTIC FREE CHICKEN, ORGANIC ANTI-BIOTIC FREE CHICKEN BONES, ORGANIC CELERY, ORGANIC ONIONS, ORGANIC CARROTS, ORGANIC CIDER VINEGAR, ORGANIC SPICES]), ORGANIC CREAM, MUSHROOMS, ORGANIC SALTED BUTTER (ORGANIC PASTUERIZED CREAM, SALT), ORGANIC PARMESAN CHEESE (ORGANIC PASTUERIZED MILK, SALT, ENYZMES), CONTAINS LESS THAN 2% OF MUSHROOM EXTRACT (ORGANIC BUTTON MUSHROOMS, ORGANIC SHITAKE MUSHROOMS, WATER), ONIONS, XANTHAN GUM, DEHYDRATED GARLIC, SALT, LEMON JUICE CONCENTRATE, ORGANIC SPICE, SPICE. CONTAINS MILK


KETO RECIPE: Bacon Cheeseburger Casserole


This is one of my daughter’s favorite recipes! She loves this casserole! We make it about once a week, during the winter months. It reheats beautifully and can last 3 or 4 meals.

This recipe is hearty and protein heavy. I like to make it on days when I’ve been intermittent fasting all day long. I look forward to it all day long and it definitely fills me up!

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Bacon Cheeseburger Casserole

INGREDIENTS FOR THE BEEF

  • 1 pound bacon

  • 1 tablespoon ghee

  • 1 pound ground beef (you can also use Ground Turkey)

  • Pink salt

  • Freshly ground

  • black pepper

FOR THE CASSEROLE

  • 1 tablespoon ghee

  • 1⁄2 cup heavy (whipping) cream

  • 4 large eggs, beaten

  • 3⁄4 cup shredded cheese

  • Pink salt

  • Ground black pepper

DIRECTIONS

  1. Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.

  2. In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.

  3. Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.

TO MAKE THE CASSEROLE

  1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.

  2. Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.

  3. In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.

  4. Top with the remaining half of the cheese.

  5. Bake for 30 minutes, or until the cheese on top is melted and lightly browned.

  6. Let the casserole cool for about 5 minutes before serving.

I recommend incorporating some acidity into this recipe. With all of the cheese and salty meat, a little acidity freshens up this recipe.

You can:

• Add 1⁄2 cup of diced pickles into the beef mixture. I never skip the pickles when making this recipe.

• If pickles aren’t your thing, Sliced pepperoncini works well, too.

• Mix 1⁄4 cup of low-sugar tomato sauce, like Rao’s brand, with the cream-and-eggs mixture.

This Recipe is featured in my first cookbook, The Easy 5 -Ingredient Ketogenic Diet Cookbook! Get it now on Amazon!

KETO RECIPE: Cauliflower Nachos

Cauliflower is one of my favorite Keto Ingredients! It is so versatile and hearty! I probably couldn’t do Keto with out it!

This Cauliflower Nacho recipe is one of my favorites. It was inspired by my local Whole Food’s actually! I saw it on their menu and ordered it a couple of times. I really liked the idea of Keto Nachos, so I decided to make it at home!

This recipe is Dairy Free, but you can add Cheese! Just top the roasted cauliflower with shredded cheese and place back in the oven for 5 minutes. You can also add Shredded Brisket or Chicken if you are looking for more protein.

Cauliflower Nachos

INGREDIENTS

  • 1 cauliflower head, cut into florets

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons Chili-Lime Seasoning

  • 1/2 cup Dairy-Free Avocado Crema

  • 1/4 cup Pico de Gallo

  • 2 jalapeño peppers, sliced

DIRECTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.

  3. Roast the cauliflower for 25 minutes, stirring halfway through.

  4. Transfer the cauliflower to a serving dish or large plate.

  5. Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.

Dairy Free Avocado Crema

INGREDIENTS

1/2 avocado, pitted and peeled

2 tablespoons unsweetened full-fat coconut milk

1 tablespoon extra-virgin olive oil

or avocado oil, plus more if needed

1 tablespoon freshly squeezed lime juice

Salt

In a food processor, combine the avocado, coconut milk, olive oil, and lime juice. Season with salt and blend until smooth. If the consistency is thicker than you want, add a touch more olive oil or avocado oil.

Variation: You can add cayenne pepper or a dash of hot sauce if you want to add some spice.

Keto Pico de Gallo

1 small onion, finely diced

2 Roma tomatoes, finely diced

1/2 jalapeño pepper, finely diced

(seeds optional)

1/2 cup chopped cilantro

1 tablespoon freshly squeezed

lime juice

Salt

In a small bowl, toss the onion, tomatoes, jalapeño, cilantro, lime juice, and salt. Serve.

Variation: You can add minced garlic to the recipe too if you wish. Adjust the heat level to taste.

This Recipe is featured in The Big Book of Keto along with 200 other Keto Recipes!

KETO RECIPE: Jalapeño Popper Chicken


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One of my favorite keto sides is bacon-wrapped jalapeño peppers stuffed with cream cheese, so it was only natural that I would find a way to sneak this amazing combination into other recipes. The jalepeño seeds can be removed in this recipe, so it is kid-friendly as well.


I love serving this chicken with either mashed cauliflower or roasted. Add a little cheese and bacon on top of the cauliflower too ;) A variation to this recipe is if you want to cook the chicken breasts in a slow cooker with a little salt, pepper, and broth all day and then shred once cooked. Then you can place the cooked shredded chicken in baking dish, add sour cream, cheese and jalapeños and bake until cheese is melted and golden.

 
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Jalapeño Popper Chicken, serves 2

INGREDIENTS

  • 2 bacon slices

  • 2 boneless chicken breasts

  • 4 oz cream cheese, at room temperature

  • 3 jalapeño peppers, seeded and sliced

  • 1/4 cup shredded Mexican blend cheese

  • Pink salt and pepper

DIRECTIONS

  1. Preheat the oven to 375 degrees

  2. In a large skillet, cook the bacon over medium-high heat for about 8 minutes, flipping once, until crispy. Transfer the bacon to a paper-towel lined plate to drain and cool, then crumble.

  3. Pat the chicken dry with a paper towel and season both sides with salt and pepper.

  4. In a baking dish, arrange the chicken breasts and spread the cream cheese over the top of the chicken. Layer the jalapeño slices on the chicken breasts, and top with the cheese.

  5. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees and its juices run clear.

  6. Add the crumbled bacon on top and serve.

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KETO RECIPE: Chopped Greek Salad

Every year as spring comes to the west coast, I ditch my sweaters and soup and start craving SALADS!

Salads are a great option for eating out on Keto. I can find a low carb salad option at any restaurant. I often add grilled salmon for some healthy protein. 

But sometimes when the weather is warm, I like to make Salads at home. I throw a bunch of ingredients into a giant bowl and enjoy it on my patio, or better yet, in my Jacuzzi. I especially love this Chopped Greek Salad recipe. The best thing about it is that you can customize it to include all of your favorite things. I love adding salami, pepperoni, and avocado. 

This Keto Recipe is from my first Cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook. This cookbook also includes recipes for a BLT Breakfast Salad, Shrimp and Avocado Salad, Blue Cheese and Bacon Kale Salad and many more! 

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Keto Chopped Greek Salad

INGREDIENTS:

  • 2 cups chopped romaine

  • 1/2 cup halved grape tomatoes

  • 1/4 cup sliced black olives (I like Kalamata)

  • 1/4 cup feta cheese crumbles

  • 2 tablespoons vinaigrette salad dressing (I use Primal Kitchen Greek Vinaigrette)

  • Pink slat

  • Ground Black Pepper

  • 1 tablespoon olive oil

DIRECTIONS:

  1. In a large bowl, combine romaine, olives, tomatoes, feta, and dressing.

  2. Sprinkle pink salt and pepper. Drizzle with olive oil and toss to combine.

  3. Divide between two bowls and serve.

Variations: Make this recipe your own. You can replace the feta cheese with goat cheese. Add red onion or chopped cucumbers. You can even top the salad with finely chopped Genoa salami or pepperoni.

MACROS, per serving:

Calories: 202, Total Fat: 19g, Carbs: 4g, Fiber: 2g, Net Carbs: 3g, Protein: 4g