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 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! 

5-IngredientKetogenicDiet_GreekSalad.jpg

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

KETO RECIPE: Roasted Veggies

Some people assume that if you are Keto, you only eat bacon and cream cheese. Don’t get me wrong, bacon is one of the greatest things in the world. And I actually have eaten bacon dipped in chocolate on more than one occasion. But that doesn’t mean that I don’t also eat vegetables.

I absolutely love veggies. They are delicious and so good for you! I find a way to incorporate veggies into every single meal.

Vegetables contain wonderful micronutrients that often get overlooked. Vitamins and Minerals like calcium, Iron, fiber, potassium, and zinc are crucial to a healthy lifestyle.

Don’t like the taste and texture of veggies?

Maybe you just haven’t figured out how you like to eat them yet. Often times, vegetables like broccoli and brussel sprouts are boiled and become soggy and stinky. I’ve found that if I roast them, I get a much better result. Try out a couple different ways of preparing veggies and find your favorite.

In the meantime, try recipe from my cookbook Keto in 30 Minutes, now available on Amazon!

Keto Roasted Veggies:

INGREDIENTS:

  • 1 cup cauliflower florets

  • 1 cup broccoli florets

  • 1 cup Brussels sprouts

  • 2 tablespoons extra-virgin olive oil

  • Salt

  • Freshly ground black pepper

DIRECTIONS:

  1. Preheat your oven to 425° F.

  2. In a medium sized bowl, Toss the cauliflower, Brussels sprouts, and broccoli with olive oil. Season with Salt and Pepper.

  3. Spread the vegetables on a baking sheet in a single layer with some separation.

  4. Cook the veggies for 20 to 25 minutes, mixing once about halfway through the roasting time.

  5. Sprinkle with a bit more salt and pepper and serve.

Variation: If broccoli isn’t your thing, try this combo. Uses the same preparation with green beans, zucchini, asparagus, and bell peppers. Roast this combo for 15 minutes.

MACROS, per serving:

Calories: 83, Total Fat: 7g, Protein: 2g, Total Carbs: 5g, Fiber: 2g, Net Carbs: 3g.