Favourite Keto Recipes
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I will try this ranch bacon casserole, sounds yum .0
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I've been on a sugar-free Jello and HWC kick.... and BPC.... EVERYDAY.... it just never gets old *sigh....spoon to mouth*0
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My favourite low carb recipe is for Chicken Korma ... from the Keto Zone at http://tinyurl.com/qaz8kze (pic and recipe)
Ingredients:
1kg Chicken breast fillets
1 heaping tbsp finely grated, fresh ginger
3 cloves of garlic, minced
150g thick (plain, full fat) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee (clarified butter) or olive oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaping tbsps of ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidize the chopped onion and red chillies, add a little water if you need to blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10 minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10 minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste.
Mix well0 -
2nd favourite low carb recipe is for EGGPLANT RICOTTA BAKE with no meat. pic and recipe at ==> http://tinyurl.com/pwa42qf
Ingredients:
2 large eggplants, sliced lengthwise 3/4" thick (leave skin on)
1 lb. ricotta
3 eggs
1 cup grated Romano cheese (divided)
Fresh chopped basil
About 2 cups marinara sauce
Olive Oil (to brush on eggplant slices)
Salt & pepper, to taste
Directions:
Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender).
In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
Lower oven temperature to 375. Brush the bottom and the sides of an 2-1/2 to 3 quart square or oblong casserole dish with oil. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining 1/2 cup of Romano over top.
Bake uncovered at 375 degrees for 25 to 30 minutes.
***Important: Let cool for about 15 minutes so that everything sets and it isn't runny.0 -
I made this http://www.pinterest.com/pin/458241330808611542/ yesterday and it's quite possibly the greatest thing I've ever consumed
Said humbly, of course0 -
I don't make a lot of fancy dishes but I love 'functional' food, stuff that replaces food I miss, like bread or pasta etc. This flax bread is a staple for me lately. http://www.justapinch.com/recipes/zero-carb-flax-bread.html
I'm also loving this Strawberry chia seed jam. http://www.ruled.me/strawberry-chia-seed-jam/0 -
For all those that need to satisfy a pizza craving, this always does the trick for me! http://medschoolmealprep.weebly.com/home/keto-friendly-pizza-crust0
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bump0
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Bumping for future ideas. You guys are awesome!0