If you havenβt already realized, avocados are one of my favorite foods and I find the combination with egg just irresistible π
While my go-to breakfast is usually just an egg cake with guacamole or smashed avocado, on days where I have a bit more time, I like to make a baked avocado to go along with my breakfast veggies and liverwurst π₯π³π₯¦
To make this you need:
1/2 avocado π₯
1 egg π₯
Salt π§
How to:
Preheat the oven to 425Β°F! Scoop the seed out of the Avocado, and scoop out some more flesh depending on how big the whole is. You want to be able to fit the egg inside.
Gently crack an egg and transfer it into the little whole. Try to keep the yolk intact. Season with salt and optimally herbs!
Bake about 15-18 minutes until the egg white has set and the yolk is still a bit runny! The avocado will crisp up a little bit and the texture is almost like a warm custard ππ₯
Enjoy and serve with the remainder of your breakfast! This pairs well with bacon, smoked salmon, liverwurst or a grain free bread with butter and prosciutto π
I love a warm bowl for lunch, but on warmer days, I love to add some crunch with fresh romaine hearts that I love to use as scoops for my bowls!
Avocados and tahini give this a nice flavor and a boost of healthy fats! The curry powder in the veggie scramble is anti inflammatory and also gives it a nice flavor. My go to protein is normally shredded curried roast chicken! On a warm day this is such a treat π
I love using my favorite tahini (SOCO) to make this yummy side. You can use code cure.eated to save 20% on their site!
To make you need:
Romaine hearts π₯¬
Veggies like broccoli, carrot, bok choy, bell pepper, zucchini π₯π₯¦
If youβre using left over meat, I like to toss that into a pan and crisp it up with some ghee. If youβre making fresh ground meat, for example, fry that in ghee and salt.
You can either serve the meat separately or mix it into the veggies. I like to do the latter.
Lay out your romaine lettuce βcupsβ and fill them with the veggies as a base and place the meat on top. Drizzle with tahini and serve with avocado slices π₯
I love guacamole but after finding out that I am sensitive to both onion and garlic, I thought my guacamole days were over!
I recently traveled to Mexico where the chef made me my own personal allium free guac, and it tasted stellar. I will attempt to recreate that today π€ͺ
Herbs of your choice- I love basil or cilantro πΏ
Salt π§
Optional- tomatoes π
To make:
Begin by scooping the avocado into a bowl, add the lime juice and the herbs/salt!
Mash with a fork until youβve reached your desired creaminess! Serve right away or cover and keep it in the fridge. This normally keeps 2-3 days of you cover it well!
I have already posted lots of the components of this bowl separately, but I find that this combination is perfect π
It is important to make all components separately since this bowl is all about different textures.
We will be making the riced cauliflower in a pan, the asparagus and zucchini in the air fryer, and the spinach on the stove, while the trout can be either grilled or roasted in the oven!
While the veggies are cooking, make the guacamole or simply slice some avocado and sprinkle with salt π₯
The last step is to make the trout. Heat up a pan and when itβs hot, place the trout skin down and cook got 2-3 minutes, flip and cook for another minute and season with salt.
Now itβs time to assemble the bowl: first put the riced cauliflower on the bottom, layer on the air fried veggies in one corner, the spinach in the other and top it off with the trout. The skin should be crispy π
Place the sliced avocado or guacamole as well as your favorite Keto Mayo (we love MCT Mayo) on top π₯
I also love to add some cucumber and tomato slices for some crunch π₯π
My mom and I just started watching Julia on HBO, which is based off of Julia Childs story, and sheβs famous for her French omelette π₯ which made us very hungry after dinner (when we watch TV), and we decided to whip up a yummy omelette of our own the next day π³
Remove the eggs from the pan. Add more butter. Crack and beat the eggs with some salt. Pour the egg mixture into the pan and cook with the lid on until the egg sets. Remove from pan, fill with the veggies and enjoy with tapenade!
Roasts are a easy and yummy way to prepare a dinner the whole family can enjoy. Our favorites include this Chuck roast, bison roast, roast chicken, pheasant or tenderloin! We are also huge lamb fans, so when I found a smaller lamb roast (they are usually way too huge for us 3) I was delighted!
I like to get my lamb from US Wellness Meats or Northstar Bison since itβs grass-fed and pasture raised. My referral link for Northstar Bison can save you 10$
Preheat the oven to 400Β° and salt the lamb from all sides. In an oven safe pot, sear the lamb on all sides to seal the meat and maintain moisture.
Cook for about 5 minutes on each side and then transfer into the oven to roast for about 10 minutes- slice and serve! Alternatively you can cut the roast into two βsteaksβ and then cook them, again about 3-4 minutes per side!
Why not try a confetti burger? These are such a fun way to sneak in some colorful veggies and create a super flavorful burger ππ»π
You can use any left over veggies you want (the more color the better)! I opted for carrot, bell pepper and a bit of cabbage to get a nice color π
I really love ground chicken from Force of Nature Meats, but Northstar Bison also sells a high quality corn and soy free ground! I use whatever I can get. You can save on your first order at Northstar Bison using my referral link!
These work well on the grill, the air-fryer or the pan, and the timing should be pretty similar, it depends on the size of the patty- a 1/3 pounder needs about 6-7 minutes on each side π
For the patties you need (3 patties):
1 pound of ground chicken π
Finely chopped colorful veggies- I love grated zucchini and carrot, sliced green or red cabbage and bell pepper π«
Basil or chives πΏ
Salt and pepper π§
Optional: egg or coconut flour as a binding agent. If the mixture is too sticky we like to roll the finished patties in coconut flour to prevent sticking on the grill!
This is a very basic recipe and we decided to use minimal sweetening because I prefer the milder taste. The amount of sweetener can of course be adapted.
Like with the keto vegan white chocolate bark, this is a great fat fueled food (remember chocolate can be food not candy π) and snack for on the go! It keeps best in a container in the freezer or refrigerator because itβs essentially a block of fat that will melt…but that creates a delicious melt in the mouth flavor π
3 ounces raw organic cacao butter, we use the Sunfoods Brand
3 ounces coconut manna/butter which we get from Nutriva
0.5 ounces powdered kabocha sweetener (this is a non glycemic sweetener derived from pumpkin), Iβm sure allulose or another sugar alternative world too. The brand I use is called bocha sweet.
Ground vanilla
To make:
Begin by setting up a water bath. To do this, heat water in a pot and place another pot on top in which you can melt the fats.
As the water heats up, prepare a freezer friendly dish into which you can pour the cacao mass. You can also use candy molds. We usually just put foil or wrap into a ceramic container so we can easily remove the chocolate before we cut it into pieces and transfer it into a glass container in the freezer.
Slowly melt the cacao butter and the coconut butter until they form a homogeneous mass. We use a whisk to mix the two fats. Since we donβt have an emulsifier, you need to pay close attention so that the two fats do not separate.
Heating the fat
Next add the vanilla and sweetener of your choice and whisk them in slowly. We sieved the powdered sweetener before to avoid clumping, and it acts a bit like an emulsifier because itβs a powder and not a granular sweetener.
Sweetener has been added
Lastly, pour the homogeneous mass into the prepared freezer dish and sprinkle on more vanilla if you like. This is the basic white chocolate recipe but you can always throw on some nuts, seeds, roasted coconut flakes or even a few sugar free chocolate chips.
While the mixture is starting to cool, leave it out on the counter and keep a close eye on it to avoid fat separation. When itβs set a bit, transfer it into the freezer for about 30 minutes.
You can see the vanilla sprinkled in
You can then remove the block of chocolate and break it into chunks. We put ours in a glass container and store it in the freezer for the perfect consistency ππ»
1 grain free flatbread crust, my go-to is UnBun Foods π«
Sugar free marinara sauce (Raos marinara is yummy or check out my homemade recipe) π₯«
Finely chopped onion π§
Garlic powder and dried oregano πΏ
Salt and pepper π§
Capers οΏΌοΏΌοΏΌοΏΌοΏΌπΏ
Kite Hill Almond Ricotta Cheese π§
Smoked salmon π£- I love Vital Choice, but my guide to seafood is here
Micro greens and tomatoes and homemade spinach-tahini sauce for garnish πΏ
To make:
To make, begin by preheating your oven to 500Β° while you prepare your flatbread.
Spread your marinara sauce onto the pizza crust and season with dried oregano, salt and pepper. Add on the onion, and the capers. Next, distribute slices of the ricotta cheese onto the flatbread. Turn down the oven to 400Β°F!
Bake until the cheese browns and the crust becomes slightly crispy! This usually takes 15 minutes.
While the pizza is in the oven, make the spinach tahini sauce, the recipe can be found here!
Top with smoked salmon, tomato slices, micro greens and more capers. Drizzle with the tahini spinach sauce and enjoy π
Seasons are changing which means that we change the way we eat too, based on temperature and what we have available! On warmer days like today, we love to make bowls with different textures and flavors π€ͺ
This one is inspired by the burrito bowls at Chipotle, although modified a bit of course π
Since I unfortunately canβt have onion or garlic, my bowl will maybe not taste like the classic burrito, but my mom is lucky and hers will π
To build 2 bowls you need:
Chicken π love Northstar Bison chicken since itβs corn and soy free, you can use my Referral code to save 10$! My guide to chicken can be found here!
If you want to make a guacamole, now is the time- the recipe is here! If not, simply slice the avocado and drizzle with lime and salt π§π₯
When everything is ready, itβs time to build the bowl π Cover half of the bowl with riced cauliflower and the other half with lettuce. Add on the grilled veggies and raw veggies! Top off with chicken, guacamole/avocado, and optionally MCT Mayo and cilantro π
