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! 


Keto Chopped Greek Salad


  • 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


  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:


  • 1 cup cauliflower florets

  • 1 cup broccoli florets

  • 1 cup Brussels sprouts

  • 2 tablespoons extra-virgin olive oil

  • Salt

  • Freshly ground black pepper


  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.