Foolproof Mahi-Mahi Filets 🐠

Mahi-mahi is one of my favorite white fish; they remind me of childhood trips to Costa Rica and Mexico, where it was a typical catch of the day, that I always enjoyed at the beach 🏖

It’s dense texture brings a subtle yummy flavor which I like to enhance by simply seasoning it with salt and pepper, and eating it with my favorite keto mayonnaise (Chosen Foods MCT Mayo is great 🤩)! You can also give it a kick with lemon juice as well 🍋 enjoy it as a fish taco (in a tortilla swap) with guacamole 🥑 or in a salad 🥗

I like to sear it in coconut oil, but ghee will work well too!

My go-to source of mahi-mahi is Vital Choice Seafood 🦞

This recipe will also work for fish like Atlantic cod or halibut. You can check out my guide to seafood here!

For one portion you need 👩🏻‍🍳

1 mahi-mahi filet (about 6 ounces) 🐠

Extra virgin coconut oil for searing 🥥

Sea salt and pepper 🧂

Lemon juice 🍋

Keto Mayo for serving 🥣

To make:

Heat up coconut oil or ghee in a pan. While that is melting, remove the fish from the packaging, pat it dry, and season it with salt and pepper.

Place the Fish into the hot coconut oil and sear for 4-5 minutes on one side. Then flip and sear until the fish is done on the other side. You can tell it’s ready when the flesh isn’t opaque. Usually another 4-5 minutes.

I like to add some lemon juice after it’s done cooking but this is totally optional.

My favorite go to sides are mashed cauliflower and carrot fries and zucchini and pepper hash or grilled veggies since this dish was often served with mashed potatoes or fries and broccoli at the resort 🍟🥦 and of course my beloved mayonnaise, guacamole and primal ketchup. I suppose everyone needs a bit of nostalgia 🥺

Easy Breakfast Veggies 🥦

A big vegetable sauté is always a part of my go to breakfast, along with my beloved egg pancake, avocado and plenty of grass fed butter 🤩

This vegetable side is also super yummy with dinner dishes like baked trout, duck breast or strip steak 😉

Sometimes I prep a big batch and make one portion for breakfast and another one later in the day for dinner. This saves me a lot of time and clean up, since I am a messy cooker (my mom can attest to that 😅).

I don’t make the exact same vegetables every morning but it usually follows the following template: 

A leafy green 🥬 + a colorful vegetable (polyphenols 🤩) + zucchini + a cruciferous vegetable 🥦 + fresh herbs 🌿

Today’s sauté included the following:

1 small zucchini 🥒

Half a bunch of broccolini 🥦

1 small baby bok choy 🥬

Thinly sliced purple cauliflower 💜

Basil and chives 🌿

Salt and pepper 🧂

Ghee for cooling and plenty of grassfed butter for serving 🧈

To make:

Begin by heating up the ghee in the pan, and prep the vegetables. I thinly slice the cauliflower and slice the broccolini in half and place those on the bottom of the pan.

Next I dice the zucchini and thinly cut the bok choy and place that over the tougher vegetables, since they cook faster, but they can already warm up indirectly.

I let the veggies cook for about 5 minutes and then I begin to routinely move them around and add a bit of flaked sea salt and pepper. After about 15 minutes they are ready and I sprinkle on a bit of truffle salt and drizzle with butter and avocado 😉

Sometimes I also add a bunch of spinach at the very end, which is very tasty as well 🤩

Crispy Duck Wings 🦆

After really loving the duck breast we prepared a few weeks ago, I thought I would tackle other parts of the duck 😎 and the first thing that I came across were duck wings from US Wellness Meats 🦆

Since ducks do fly longer distances, their wings are bigger and meatier than chicken wings, a 20 ounce package provided us with 3 wings! Because they are meatier, they need to be prepared a bit different than chicken wings. I read that you should boil them and then bake them for optimal tenderness and crisp 💪🏻

I have decided to go that route, but I have also read that you can just bake them on very low heat until they fall off of the bone.

To make this to feed about 2 people you need:

1 package of duck wings, US Wellness Meats sells them in about 20 ounce packages, we had 4 wings in the package 🦆

Salt for boiling in stock or water 🧂

Seasoning of your choice for baking, I chose salt and pepper and Pure Indian Foods Vindaloo Curry 🧂

Butter to drizzle 🧈

To make:

Prepare a pot of stock or water on the pot, season with salt and cook the wings for about 20 minutes.

Preheat the oven or air fryer to 250° and remove the wings from the stock. Pat them dry and season with salt and pepper and Vindaloo Curry (optional). I like Vindaloo Curry because it’s a bit sweet which complements the duck flavor very well!

Cooked wings

Bake or air fry the wings until crispy, usually about 2.5-3 hours until they fall off of the bone!

After 2.5 hours on low, they are still a bit chewy but that’s how I like them. Cook them longer for more fall off the bone.

You can crisp them up at 400° F in the air fryer, about 5 minutes each side or you can enjoy them as is if you prefer a more succulent mouth feel.

Drizzle with butter or tahini and enjoy with your favorite sides 🤩

We love them with mashed cauliflower, grilled lemon broccoli or baked tahini carrots 😍

Roasted Tahini Carrots 🥕

Warm roasted carrots are my true comfort food and can be eaten with just about anything 🙌🏻

While I love to roast them with ghee and sea salt, I am also a huge fan of middle eastern food and thought I’d give one of my favorites a little Mediterranean kick with the addition of drizzled tahini 😍

The nutty paste complements the carrot very well and is a great side for anything ranging from lamb steaks to roasted branzino 🐟

I love using my favorite tahini (SOCO) to make this yummy side. You can use code cure.eated to save 20% on their site!

I used colorful carrots since they look prettier…the eye always eats first 😂

The best method to prepare these is to blanch the carrots so that they do not loose moisture in the oven 😎, then slather them in ghee, salt and a bit of pepper and bake until they are a bit crispy! Top with herbs and tahini and enjoy 😉

To make this side for 2-3 you need:

About 5 medium sized carrots, cut into wedges 🥕

Ghee for roasting 🧈

Flaked sea salt 🧂

Tahini for drizzling 🤩

Chopped parsley 🌿

To make:

Begin by bringing a salted pot or water to boil, while you’re waiting chop the carrots into wedges (usually 8 pieces per carrot) 🥕

When the water boils, blanch the carrots and cook for about 4 minutes. Quickly pour off the water and shock them with cold water so they they stop cooking. Carrots dry out easily in the oven so this step ensures that they are tender yet crispy when quickly baked in the oven.

Heat the oven to 400 ° F. Place the cooked carrots onto an oven safe dish and coat them with ghee and sea salt. Roast the carrots for about 7-10 minutes on each side.

Remove from oven, drizzle with a bit of tahini and chopped parsley and bake for another 2-3 minutes.

Serve with your favorite main course. We love it with lamb shanks, tahini drizzled sole, or curried roast chicken 🤩

Slow Roasted Lemon Broccoli 🥦

Broccoli is one of our favorite vegetables and is so versatile! We enjoy it grilled, air fried with curry, steamed with butter or slow roasted in the oven 🤩 the possibilities are endless!

Today I am making a dish that was very common in my school lunch! Roasted broccoli with lemon and sea salt 🥦🍋🧂

Although my school broccoli was roasted with Parmesan as well, I am swapping that for a ghee or tahini drizzle, the choice is yours! Both are a great source of healthy fats that make the nutrients in the broccoli more bioavailable 😉

You only need a few ingredients:

A large broccoli crown 🥦

Flaked Sea salt 🧂

Lemon juice 🍋

Ghee or macadamia oil for coating prior to cooking 🧈

Butter, ghee and/or tahini for serving 🍽

My favorite tahini is from Seeds of Collaboration, especially the pesto variation is super yummy! You can save 20% using my code cure.eated!

To make:

Preheat the oven to 350° on the bake setting and begin to prepare the broccoli. Cut the crown into even sized florets and place them in an oven friendly dish!

Drizzle the broccoli with a heat stable fat such as ghee or macadamia oil. Sprinkle on the sea salt.

Bake for about 20 minutes, then move around the florets and spritz lemon juice over them. Cook for another 10 minutes or until tender. At the very end, you can crank up the heat to crisp them up a bit 😍

Serve with tahini or extra butter 🧈

This dish goes well with roast beef, baked trout, or even pheasant! Dip them in guacamole or olive tapenade or my baba ganoush for a fat fueled appetizer or snack!

Baked Coconut Curry Trout with Basil 🐟

Together with #coconutmilk this dish packs all kinds of #healthyfat 🙌🏻

Trout is an amazing source of essential fatty acids that are vital for brain health!

Together with curry and coconut milk, we have a true anti-inflammatory superfood meal 🙌🏻

I get the tastiest rainbow trout from Rainbow King Foods, and you can get yours too and save using code CUREATED

My entire guide to seafood can be found here!

The coconut milk adds healthy fats including mitochondrial boosting MCTS and Lauric acid which is antiviral!

For the sauce:

Coconut milk

Curry powder

Basil

Salt and pepper

Trout filet:

1 rainbow trout filet per person (about 7-8 ounces)

Flaked sea salt 🧂

How to:

The first part is my basic 5 minute trout recipe: heat up a pan and sear the trout for 1-2 minutes on each side. Season both sides with flaked sea salt.

Next, pour on the can of coconut milk and let it simmer. Add fresh chopped chives and basil, and the remaining spices (curry, salt, pepper)

Let it bubble for a few minutes and serve. The trout will fall apart in the sauce (this is not a crispy trout recipe, you’ll need to use my other recipe for that)!

Serve with mashed cauliflower and steamed veggies like zucchini, bok choy and carrot for the ultimate comfort meal 😍

Baba Ghanoush Dip 🍆

Another spread for our dip series, that pairs super well with meat, fish and veggies. We love it with roasted branzino, trout, grilled veggies, or leg of lamb steaks for some Mediterranean vibes 🇬🇷

You can also enjoy this as a fat fueled snack with a cracker swap or some fresh crudités 🥕🥒

You can check out other dips we have made like this whipped bell pepper and tahini spread, olive tapenade or guacamole!

Like the tapenade, this is a bit more Mediterranean inspired and uses lots of garlic, olive oil and tahini! All which are superfoods!

My favorite tahini brand is Seeds of Collaboration, and you can save 20% using code cure.eated

To make this you need:

1 large eggplant 🍆

1/2 cup Tahini

1 tablespoon sesame seeds 😉

3 tablespoons Extra virgin olive oil 🫒

Salt 🧂

Garlic powder 🧄

Dried oregano and smoked paprika 🌿

Herbs of your choice 🌿

How to:

Begin by roasting the eggplant at around 250°F until it is mushy and you’re able to easily remove the skin and seeds. Depending on the size, this can take a few hours. I like to keep the eggplant Whole and puncture it with a fork so that some of the moisture can be released. Keep an eye on it since you don’t want to dry it out!

When the eggplant is ready, scoop out the flesh and add it into a little food processor. Add the tahini, olive oil and spices and blend until you’ve reached your desired texture. I like it really smooth and I add more oil or tahini based on taste and consistency.

Marbled Easter Chocolates 🍫

When I think Marbled Chocolate, I’m always transported back to the plane rides to Germany because the flight attendants always handed out little marbled chocolate bars 🤣

So just in time for Easter, I have these yummy and pretty marbled Easter eggs and bunnies 🐰 🐣

Since cacao is a superfood and a fat fueled ingredient, these little chocolate bars make a fabulous treat, that is truly a food and not a candy 😉

To make them dairy free- I make them with another superfood- coconut 🥥

To make this you basically need a dark chocolate and a white chocolate that you pour together and swirl!

You can make both chocolates from the same vegan keto white chocolate base:

To make that you need: this can of course be scaled

3 ounces cacao butter

3 ounces coconut butter – this can be swapped for ghee for a more milk chocolate feel

1 ounce Kabocha sweetener or allulose

Vanilla

How to:

Set up a water bath. 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.

Melt the cacao butter and coconut butter in a pot over the heat. We use a whisk to mix the two fats. Since we don’t have an emulsifier, you need to pay close attention so that the two fats do not separate. When that’s molten and homogenous, stir in the sweetener and the vanilla.

For the dark chocolate:

Take halve of the molten white chocolate mixture and stir in pure cacao powder based on taste. You may need to modify and add in a bit more sweetener. I prefer it not very sweet but my mom tends to add in a bit more.

Alternatively, you can melt your favorite keto dark chocolate such as The Good Chocolate (use my link to save ) or Bulletproof Chocolate (use code CURE.EATED to save).

To make the marbled chocolate:

In the prepared freezer dish, pour the white chocolate into one side and the dark chocolate mixture onto the other. Then take a spoon and swirl the two together! You’ll have the perfect marbling and a mixture of white, “milk” and dark chocolate 🍫

Freeze the dish and break the finished chocolate into chunks! It’s best stored in the freezer. Enjoy as a fat fueled snack or as desert 🍩 other homemade chocolate treats include these white chocolate coconut eggs, hazelnut truffles or white chocolate bark 🌰

Mediterranean Style Salmon 🍣

Salmon is one of the favorite dinners in our house, and rightfully so since it’s a chock full of healthy fats, including brain boosting Omega 3 fatty acids, and contains many other bioavailable minerals! The skin is full of healthy collagen as well, and tastes super yummy when it’s crispy 🤩

My entire guide to seafood is here if you’re interested to learn more 😉

My go-to salmon supplier is Vital Choice Seafood since I know they practice sustainable fishing and harvest in pristine Alaskan waters 💧

Butter is always a delicious way to prepare salmon, we love garlic butter, or and today we also used some lemon olive oil for an extra special touch 🥑

To recreate this yummy dish at home you need:

1 filet of King Salmon per person (about 6 ounces) 🍣

Garlic butter for poaching 🧈

A handful of cherry tomatoes 🍅

Green onion 🧅

Basil 🌿

Salt and pepper 🧂

Lemon infused Extra Virgin Olive Oil for drizzling 🍋, Brightland makes a yummy oil!

Olive Tapenade 🫒, alternatively you can throw in your favorite olives and capers for a similar Mediterranean touch 👩🏻‍🍳

To make:

Begin by heating up garlic butter or ghee in a pan, and dice the tomatoes and finely chop the green onion and basil.

Add everything into the pan, add more butter and cook on low heat for about 5-7 minutes until a little sauce forms.

Next, drizzle some lemon infused extra virgin olive oil, or lemon juice and olive oil, over the veggie butter mixture.

Place the salmon skin side down and slowly cook for about 5 minutes.

Flip and cook on the other side for another 4-5 minutes until you’re happy with the doneness 🤩

Enjoy with olive tapenade and your favorite veggies! It also pairs well with this baked garlic tomato sauce, and mashed cauliflower (it’s delicious with the salmon sauce)!

Chicken Zucchini Burgers 🐓

Summer nights call for burgers🍔 which are a favorite in our home with grilled veggies and carrot or jicama fries 😍

Today I am making a chicken zucchini patty, which is a great way to sneak in some greens and anti-inflammatory herbs 🌿

I get my ground chicken from Force of Nature Meats, and you can check out my whole guide to chicken here!

Other burger recipes we have made are: salmon burgers, Mediterranean style burgers and regular keto burgers 🍔

But I’m not going to lie, these were the juiciest and most flavorful burgers I’ve made up to date 😍

To make 3 patties you need:

1 pound of ground chicken 🐔

1 small zucchini

Fresh herbs: I like basil and chive 🌿

Salt and pepper 🧂

Optional: coconut flour

For the assembly:

Fresh tomato 🍅

Cucumber slices 🥒

Lettuce wrap or keto burger bun 🥬

Keto Mayo and Primal Ketchup 🥫

Avocado 🥑

Slices of onion 🧅

Eggs sunny side up 🍳

Now it’s time to make and grill 👩🏻‍🍳

Begin by shredding the zucchini and chopping the herbs. It’s also a good idea to dry the zucchini shreds in a paper towel so that the patties don’t fall apart and become mushy!

Combine the herbs, zucchini, ground chicken and spices in a bowl and form patties with your hands. I like 1/3 pounders but you can make them any size you want.

Next it’s time to grill. A 1/3 pounder needs about 4 minutes on each side. If the meat is very sticky, it’s a good idea to coat it in some coconut flour so that it doesn’t stick to the grill!

Assembly:

Pick your bun: I love a crunchy lettuce wrap, but my dad prefers a keto bun. For those who want a bun, I would heat that up on the grill so that it crisps up.

Spread your favorite sauces like Mayo, ketchup or mashed avocado (or this tasty guacamole or bell pepper dip) onto the bun of choice and full with tomato slices, cucumber, onion, etc. Then add on the meat and more condiments 😉

If you’re using a real bun, an egg sunny side up I’d a great addition since the bread and the runny yolk create a super yummy flavor with the rest of the burger. It’s a bit tougher in a lettuce wrap.