Keto Reuben skillet

 

 Ingredients

• 2 tbsp butter
• 10 oz. corned beef, sliced or shredded
• 9 oz. sauerkraut, drained
• 1 tbsp Dijon mustard
• ½ cup mayonnaise
• 4 oz. Swiss cheese
• 1 dill pickle

   

  Instructions

1. Heat up butter in a skillet over medium-low heat.
2. Add corned beef and fry for a few minutes.
3. Drain the sauerkraut and squeeze as much liquid as possible out of it. Distribute evenly in the pan.
4. Place small dollops of mustard here and there in the sauerkraut. Add sliced Swiss cheese and heat until the cheese is melting. Cover the skillet with a lid to speed things up if you're in a hurry.
5. Serve with mayonnaise, dill pickles and perhaps some more mustard

Quick Frittata with Tomatoes and Cheese

Ingredients (makes 2 servings)

• 6 large eggs, free-range or organic
• ¹/₂ medium white onion (55 g / 1.9 oz)
• ²/₃ cup soft cheese like feta, crumbled (100 g / 3.5 oz)
• ²/₃ cup cherry tomatoes, halved (100 g / 3.5 oz)
• 1 tbsp ghee (you can make your own)
• 2 tbsp freshly chopped herbs such as chives or basil
• salt to taste (I used pink Himalayan)
• freshly ground black pepper

  Instructions

• Preheat the oven (or ideally broiler if you have it) to 200 °C/ 400 °F. Peel and slice the onion. Place on a hot pan greased with ghee and cook until lightly browned.
• Crack the eggs into a bowl and season with salt and pepper. Add finely chopped herbs (I used chives) and whisk well.
• When the onion is browned, pour in the eggs and cook until you see the edges turning opaque.
• Top with the crumbled cheese and halved cherry tomatoes. Place under the broiler and cook for 5-7 minutes or until the top is cooked. Remove from the oven and set aside to cool down. Serve immediately or store in the fridge for up to 5 days.

Pork shoulder chops with cauliflower au gratin

Ingredients

• 30 oz. pork shoulder chops or 6 pieces
• 2 tbsp butter
• salt and pepper

Cauliflower au gratin

• 30 oz. cauliflower
• 7 oz. cheddar cheese
• 7 oz. shredded cheese of your choice
• 7 oz. cream cheese
• ²⁄₃ cup heavy whipping cream
• 3 oz. finely chopped leeks
• 5¹⁄₃ oz. bacon (optional)
• 1 garlic clove or garlic powder
• salt and pepper

  Instructions

• Preheat your oven to 400°F (200°C).
• Break the cauliflower into florets and boil in lightly salted water for about 5 minutes. Drain and set aside.
• Dice the bacon and fry until crisp. Reserve, including the fat.
• Mix together the cream cheese, cream and most of the grated cheese. (Reserve around 1/4 of both the cheddar and the other cheese to use for the topping.)
• Chop the leeks and mix into the cheese mixture. Add the cauliflower and bacon, preferably with the fat from frying. Add spices and season with salt and pepper to taste.
• Pour into a greased baking dish and top it off with the reserved grated cheese. Place in oven for 25-30 minutes until the gratin is done.
• While the gratin is baking, cook the chops. They can be fried (in the pan used for the bacon) or grilled. Season with salt and pepper and serve.

Easy Cheesy Zucchini Gratin – Low Carb & Keto

Ingredients

• 4 cups sliced raw zucchini
• 1 small onion, peeled and sliced thin
• salt and pepper to taste
• 1 1/2 cups shredded pepper jack cheese
• 2 Tbsp butter
• 1/2 tsp garlic powder
• 1/2 cup heavy whipping cream
• 1/4 teaspoon xanthan gum

Instructions

1. Preheat oven to 375 degrees (F).
2. Grease a 9×9 or equivalent oven proof pan.
3. Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese.
4. Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese.
5. Combine the garlic powder, butter, heavy cream, and xanthan gum in a microwave safe dish.
6. Heat for one minute or until the butter has melted. Whisk until smooth.
7. Gently pour the butter and cream mixture over the zucchini layers.
8. Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown.
9. Serve warm.

Keto Chicken Fajita Meal Prep Recipe

Ingredients

Cilantro Lime Cauliflower Rice

• 16 oz. bag uncooked riced cauliflower
• 3 tablespoon olive oil
• 1 tablespoon fresh cilantro, minced
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Chicken Breast

• 16 oz. boneless skinless chicken breast
• 1 tablespoon homemade fajita seasoning
• 2 tablespoons olive oil

Peppers

• 1 large red pepper, sliced
• 1 large green pepper, sliced
• 1/2 medium yellow onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons homemade fajita seasoning

Other

• Avocado Spread
• Lime juice

Instructions

Cilantro Lime Cauliflower Rice

1. First, preheat oven to 400ºF and place cauliflower rice onto a baking sheet. Drizzle olive oil and spices over cauliflower rice and mix well.
2. Roast for 15 minutes and begin preparation for the chicken and peppers.
3. Remove from oven, toss, and roast for 15 more minutes or until golden brown.
4. Remove from oven and season with cilantro and lime juice. Set aside.

Chicken Breast

1. Sprinkle about 1.5 teaspoons of fajita seasoning evenly over chicken. Use your hands to make sure seasoning is rubbed into the chicken. You will have leftover fajita seasoning to use for cooking. Set aside for about 20 minutes.
2.  Heat a large skillet over medium/high heat. Add olive oil.
3. Thinly slice chicken into strips. When olive oil is fragrant, place chicken into the pan. Sautee every couple minutes until chicken is cooked through (8-10 minutes). Then, add remaining fajita seasoning and give the chicken one last stir. Remove from heat and place chicken into a separate bowl.

Peppers

1. Place the same skillet pan back onto the stove and add olive oil for the peppers. Scrape the little bits of fond off the sides of the pan. When olive oil is fragrant, add peppers and onion into the pan and sprinkle on fajita seasoning.
2. Toss peppers and onions together and let cook over medium/high heat for 2-3 minutes.
3. Then, add two tablespoons of water to the pan, stir, and cover. Let cook for 5 minutes to finish up the peppers!

Bowls

1. Evenly distribute chicken, peppers, and cauliflower rice into four bowls or meal prep containers.
2. Top with Avocado Spread and a squeeze of lime juice when ready to eat.

Keto Mozzarella Sticks

Ingredients

 

1 egg

1 tbsp. water

Kosher salt 

1 tsp. Freshly ground black pepper

1/2 c. almond flour

1/2 c. grated Parmesan

6 (1-ounce) sticks mozzarella string cheese  

Cooking spray

1/2 c. Greek yogurt

1 tbsp. white vinegar

1/2 tsp. garlic powder

2 tbsp. chopped fresh dill

1 tbsp. chopped chives or scallions

2 tbsp. canola oil

Directions

1. In a small bowl, whisk together egg, and water. Season with salt and pepper. 
2. Line a plate with parchment paper. In a shallow dish, mix almond flour and Parmesan until combined. Coat string cheese first in almond flour mixture, then egg, then the almond flour mixture again. Place on prepared plate. Repeat to coat all string cheese. Freeze mozzarella sticks for 15 to 20 minutes.
3. Meanwhile, in a small bowl, combine yogurt, vinegar, garlic powder, dill, and chives. Refrigerate until needed.
4. In a medium skill over medium-high heat, heat oil. In batches, cook breaded cheese until golden on each side, about 2 minutes per side. 
5. Serve mozzarella sticks with yogurt sauce for dipping.

Pumpkin Spice Keto Fat Bomb Recipe

Ingredients

• 1/2 cup coconut oil
• 3/4 cup pumpkin puree
• 1/3 cup golden flax
• 1 teaspoon cinnamon or I used 2 drops cinnamon bark vitality essential oil
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

Sweetener of choice (choose one)

• 1/4 cup confectioners swerve
• 1/3 teaspoon stevia or to taste

Instructions

1. Mix all the ingredients in a bowl and place in the freezer for 30 minutes.
2. Roll into balls and place on a plate.
3. Let the balls sit in the refrigerator for 1 hours before eating. Keeps for a week or longer in the freezer.