Recipes

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ZUCCHINI CHIPS
Zucchini Chips1 large zucchini or cauliflower, shredded
2 C shredded cheese
Mix all ingredients well and make 6-8″ circles on a seasoned pizza stone or greased baking sheet.
Bake in a preheated oven at 450 degrees for 12 minutes.
Loosen and flip. Bake another 5 minutes.
Using a pizza cutter, cut into triangles.
Let cool for 6-8 hours.
Use within 1 week.

Article source: https://hcgdiet.com/hcg-approved-phase-3-zucchini-chips/

By Morgan Crutchfield

A simple but tasty veggie side that will please adults and kids, too. Just a few ingredients, but it packs a crunchy taste punch! Recipe and photos contributed to Oh My Veggies Potluck by Jenn Sebestyen.

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Easy Green Bean Broccoli Stir Fry

green beans and broccoli stir fry in a cast iron skillet next to a large garlic clove on a marble surface

An easy vegetable side dish for any night of the week. Just a few ingredients, tons of flavor and nutrients! Serve it as a side or over pasta or rice.

  • Author:Jenn Sebestyen
  • Prep Time:10
  • Cook Time:15
  • Total Time:25
  • Yield:4

Ingredients

1 tbsp olive oil (or 1/4 cup veggie broth or water for an oil free option)

1/4 red onion (sliced)

1 average head broccoli (chopped into florets)

1 lb green beans (halved)

2 cloves garlic (minced)

1 tsp chopped fresh ginger

2 tbsp coconut aminos (or tamari)

juice from 1/2 lime

1 tbsp sesame seeds

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and sauté 3-4 minutes to soften.

Add the green beans and broccoli. Stir. Cover the skillet with a lid and cook 7-8 minutes.

Add the garlic, ginger, and coconut aminos. Sauté another 2 minutes, uncovered.

Add the lime juice and sesame seeds just before serving.

Nutrition

  • Serving Size:1/4
  • Calories:98
  • Fat:5
  • Saturated Fat:1
  • Unsaturated Fat:4
  • Carbohydrates:13
  • Fiber:4
  • Protein:3

Article source: https://ohmyveggies.com/easy-green-bean-broccoli-stir-fry/


Keto Raspberry & Cream Jellies

As you may know, I suffer from a compromised immune system and gut health is crucial for my day to day health and quality of life. I try to take both collagen and gelatin each day as part of my supplemental routine.

Why gelatin, you ask? Gelatin is a brilliant source of protein and amino acids. It helps to heal the gut lining by restoring a healthy mucosal lining in the stomach. It can help to seal the colon so that nutrients can be better absorbed.

For me? Gelatin is very high in anti-inflammatory amino acids such as glycine and proline which aid in reducing inflammation.

Wow! If it could fold my laundry, it would be the most perfect food ever. I like to make tasty little jellies to take my gelatin, it makes it feel like you’re having a lush treat each day.

These little jellies are like a bowl of raspberries and cream… in a solid form. Enjoy!

Hands-on: Overall:

Nutritional values (per serving, 2 jellies)

Total Carbs 1.8 grams
Fiber 0.7 grams
Net Carbs 1.1 grams
Protein 4.4 grams
Fat 7.7 grams
of which Saturated 4.8 grams
Energy 94 kcal
Magnesium 5 mg (1% RDA)
Potassium 31 mg (2% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (19%), fat (76%)

Ingredients (makes 24 jellies)

Note: Sweetener can be used to taste. Natural grass-fed gelatin is by far the best gelatin to use for your gut health. You do need a bit more of it than the standard “baking” gelatin that you find at the supermarket, but it is by far better for you.

Instructions

  1. In two small containers, place ½ cup of cold water and ¼ cup of gelatin. Allow to sit and bloom while preparing the other ingredients.
    Keto Raspberry & Cream Jellies
  2. Place the raspberries in a small saucepan and sweeten to your personal taste, heat gently while smooshing with your spoon to release the juices.
  3. Also, in a separate pan, add the cream and heat to a gentle simmer. Add one of the bloomed gelatin bowls into the cream and whisk until dissolved.
    Keto Raspberry & Cream Jellies
  4. Blend and then strain the raspberries and return to a clean pan over medium heat.
    Keto Raspberry & Cream Jellies
  5. Add the other bloomed gelatin to the berries and whisk until dissolved.
    Keto Raspberry & Cream Jellies
  6. Set your jellies mould out on the bench (I just used an ice cube tray) and pour your mixtures into jugs to make pouring easy. You can make them all the same or you can have fun with the layers like I did.
    Keto Raspberry & Cream Jellies
  7. Pour your first layer into your mould and place in the refrigerator to set. If you’re concerned about your mixtures setting while you wait, sit your jugs in a warm water bath to keep it liquid.
  8. Once your bottom layer has set, gently pour your top layer over and refrigerate to set.
    Keto Raspberry & Cream Jellies
  9. Jellies should be fully set after about 4 hours. Store, in a container, in the refrigerator for up to 2 weeks.
    Keto Raspberry & Cream Jellies

Do you like this recipe? Share it with your friends!

Article source: https://ketodietapp.com/Blog/post/2018/02/22/keto-raspberry-and-cream-jellies

Low-Carb Vegetarian Nasi Goreng

My healthy low carb take on a flavourful fried rice. Nasi Goreng simply means ‘fried rice’ but over at Keto Diet App we like to do things a little different so we’ve kept the carbs low, ditched all the preservatives and brought you a speedy weeknight dinner that’s packed full of flavour, nutrients and next to no washing up! Bonus!

This one’s vegetarian but feel free to add some cooked prawns, pulled chicken or pork if you prefer.

Hands-on: Overall:

Nutritional values (per serving)

Total Carbs 13.6 grams
Fiber 4.8 grams
Net Carbs 8.8 grams
Protein 11.3 grams
Fat 29.9 grams
of which Saturated 11.6 grams
Energy 355 kcal
Magnesium 56 mg (14% RDA)
Potassium 643 mg (32% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (13%), fat (77%)

Ingredients (makes 4 servings)

  • 1 small cauliflower, florets only (450 g/ 1 lb)
  • 2 tbsp virgin coconut oil (30 ml)
  • 1 small yellow onion, chopped (40 g/ 1.8 oz)
  • 2 garlic cloves, minced
  • 1 small carrot, chopped fine into matchsticks (60 g/ 2.2 oz)
  • ⅔ cup shredded savoy cabbage (47 g/ 1.6 oz)
  • ½ cup sliced red pepper (46 g/ 1.6 oz)
Dressing:
To serve:
  • 4 large eggs
  • 1 tbsp ghee or virgin coconut oil (15 ml)
  • 2 tbsp chopped coriander
  • ½ cup sugar snap peas, finely sliced (30 g/ 1.1 oz)
  • ½ cup finely sliced cucumber (60 g/ 2.1 oz)
  • handful of blanched almonds (28 g/ 1 oz)
  • lime wedges
  • salt and pepper, to taste
  • Optional: Sriracha hot sauce for topping (you can make your own)

Instructions

  1. Preheat the oven to 180 C/ 355 F (fan assisted). Prepare the dressing by mixing all the ingredients together in a small bowl.
    Low-Carb Vegetarian Nasi Goreng
  2. Peel and finely slice the vegetables into matchsticks. Blitz the cauliflower florets in a high speed food processor until they resemble a rice consistency. Low-Carb Vegetarian Nasi Goreng
  3. Heat 1 tbsp of coconut oil in a saucepan. Add the onion and fry on a low-medium heat for 3 minutes until soft. Add the garlic and fry for another minute. Add the carrot and cabbage and fry for a further 1 to 2 minutes until el dente.
  4. Add 1 more tablespoon of coconut oil to the vegetables and stir fry the cauliflower rice altogether for a further 3 to 4 minutes. Stir through the dressing.
    Low-Carb Vegetarian Nasi Goreng
  5. Place the almonds on a baking tray and roast for 5 to 6 minutes until golden. Fry the eggs in a little oil to your liking.
  6. Place the cauliflower Nasi Goreng into bowls and top with sugar snap peas, cucumber, coriander, almonds and fried egg. Option to add chilli sauce, black pepper and an extra squeeze of lime. Best enjoyed fresh but can be stored in the fridge for 1 day.
    Low-Carb Vegetarian Nasi Goreng

Do you like this recipe? Share it with your friends!

Article source: https://ketodietapp.com/Blog/post/2018/02/19/low-carb-vegetarian-nasi-goreng


Sweet & Spicy Chicken Liver Bites

Are you a liver fan? If not you will be after trying these Keto Sweet and Spicy Liver Bites!

Think of these little bites as a cross between bacon wrapped jalapeño poppers (minus the jalapeño) and Millionaire’s Bacon. You’ve got the heat from a bit of cayenne and paprika and some sweetness from a bit of Swerve.

Those two flavors combined with the savory bacon and the nutritional powerhouse that’s liver and you’ve got one great snack!

Hands-on: Overall:

Nutritional values (per serving, 3 pieces)

Total Carbs 1.4 grams
Fiber 0.3 grams
Net Carbs 1 grams
Protein 27.6 grams
Fat 21.1 grams
of which Saturated 7 grams
Energy 309 kcal
Magnesium 32 mg (8% RDA)
Potassium 451 mg (23% EMR)

Macronutrient ratio: Calories from carbs (1%), protein (36%), fat (63%)

Ingredients (makes 4 servings)

Instructions

  1. Preheat your ovens broiler and line a baking sheet with aluminum foil.
    Sweet & Spicy Chicken Liver Bites
  2. Sprinkle the chicken livers with salt and wrap each piece in a slice of bacon securing the end with a toothpick or skewer.
  3. Mix the remaining spices together…
    Sweet & Spicy Chicken Liver Bites
    … and sprinkle both sides of the liver bites. Sweet & Spicy Chicken Liver Bites
  4. Broil for 6-8 minutes per side rotation occasionally until the bacon is crisp and the livers are cooked through. Sweet & Spicy Chicken Liver Bites
    Serve immediately, or store up to 3 days and reheat as needed.
    Sweet & Spicy Chicken Liver Bites

Do you like this recipe? Share it with your friends!

Article source: https://ketodietapp.com/Blog/post/2018/02/20/sweet-and-spicy-chicken-liver-bites


Keto Jalapeño Popper Stuffed Burgers

This low-carb Jalapeño Popper Stuffed Burger is a fun way to liven up a traditional burger!

We’ve stuffed this keto burger with cheddar cheese, bacon, and pickled jalapeños then sandwiched it between these keto buns with some additional toppings that are more traditional. To see how you can make keto friendly burger bun in a few simple steps, check out our video recipe below!

 

Hands-on: Overall:

Nutritional values (per burger)

Total Carbs 14.3 grams
Fiber 8.7 grams
Net Carbs 5.5 grams
Protein 39.2 grams
Fat 48.8 grams
of which Saturated 17.7 grams
Energy 632 kcal
Magnesium 127 mg (32% RDA)
Potassium 801 mg (40% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (25%), fat (71%)

Ingredients (makes 4 burgers)

  • 4 Ultimate Keto Buns, halved
  • 1 lb ground beef (450 g)
  • 1 cup shredded cheddar cheese (4 oz/ 113 g)
  • 4 thin-cut slices bacon, crisped up (60 g/ 2.1 oz) – weight after cooking: 32 g/ 1.1 oz
  • ½ cup pickled jalapeños (52 g/ 1.8 oz)
  • 4 slices tomatoes (70 g/ 2.5 oz)
  • handful fresh greens of choice (28 g/ 1 oz)
  • Optional: serve with Keto Ketchup, Homemade Mustard or Keto BBQ Sauce, and a big bowl of dressed greens.

Note: For more bread options (nut-free, flax-free, etc.), check out my other keto & low-carb bread recipes.

Instructions

  1. Make the Ultimate Keto Buns by following the video recipe. They will be darker in color if you use brown flax, or light in color if you use golden flax. You can make a double batch of keto buns and keep them in the freezer. When you want to make the burgers, let the buns defrost at room temperature. Optionally, you can cut the buns in half and briefly crisp up under a broiler.
    Keto Jalapeño Popper Stuffed Burgers
  2. Divide the beef into 8 equal pieces. Patty out a piece of each piece and fill with cheese, jalapeños,… Keto Jalapeño Popper Stuffed Burgers
    … then crispy bacon (you can crisp it up in the oven or on a pan). Keto Jalapeño Popper Stuffed Burgers
  3. Top with the another piece and pinch the sides together sealing up the burger.
  4. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Keto Jalapeño Popper Stuffed Burgers
  5. You can eat the burgers with a bowl of dressed greens or …
    Keto Jalapeño Popper Stuffed Burgers
    … place the burger in a bun and top with desired burger toppings. Enjoy!
    Keto Jalapeño Popper Stuffed Burgers

Do you like this recipe? Share it with your friends!

Article source: https://ketodietapp.com/Blog/post/2018/02/15/keto-jalapeno-popper-stuffed-burgers


Healthy Homemade Keto Chocolate

This recipe is one of the sugar-free & keto essentials from my Fat Bombs Book. For those new to the keto diet, fat bombs are delicious bite-sized low-carb snacks. This chocolate is made with a few simple ingredients: cacao butter, cacao powder and low-carb sweetener. You can find this recipe on pages 34-37 together with three more variations of dark and white chocolate.

Every Chocoholics dream. Martina’s popular Homemade Dark Chocolate Recipe from the Fat Bombs Book brought to you on video. A staple that you’re sure to want to make time and time again. Don’t forget to bookmark it! ~ Jo

Hands-on: Overall:

Nutritional values (per serving ½ oz/ 14 g)

Total Carbs 1.7 grams
Fiber 0.9 grams
Net Carbs 0.8 grams
Protein 0.5 grams
Fat 7.9 grams
of which Saturated 4.7 grams
Energy 74 kcal
Magnesium 13 mg (3% RDA)
Potassium 42 mg (2% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (3%), fat (93%)

Ingredients (makes 15 servings/ 7.5 oz/ 213 g)

Instructions

  1. Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn’t touch the glass bowl – it should only be heated through the steam.
    Healthy Homemade Keto Chocolate
  2. Remove from the heat and set aside. Stir in the cacao powder, Erythritol, vanilla, and salt. If you want a sweeter taste, add the stevia.
    Healthy Homemade Keto Chocolate
  3. Pour into a jar or use a ¼ cup measure …
    Healthy Homemade Keto Chocolate
    … and our it in candy molds or chocolate bar molds.
  4. Let it sit to harden at room temperature or in the refrigerator. Healthy Homemade Keto Chocolate
  5. Once hardened, remove from the molds and keep in an airtight container.
    Healthy Homemade Keto Chocolate
  6. Store at room temperature or refrigerate for up to 3 months.
    Healthy Homemade Keto Chocolate
    Healthy Homemade Keto Chocolate

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Article source: https://ketodietapp.com/Blog/post/2018/02/06/healthy-homemade-keto-chocolate

HEALTHY COMFORT FOOD FOR THE WIN! Whohoo. No matter who you’re cheering for, if you’re looking for a tasty game day appetizer, this is the recipe for you. It could even double as a cozy Valentine’s Day meal in or I’m-so-sick-of-winter family pick-me-up. Not that you really need a reason anyway because, seriously, look at these plant-powered beauties! I posted this recipe to the app over the weekend and was thrilled to see so many of you run right to your kitchens to make them!

I have to say, I’ve had a pretty bad case of the winter blahs this month. I kicked off the new year feeling uninspired and was soon run down by a cold, random injury, rough parenting phase, and string of bad sleeps. Anyone else have a tough start to the new year? I’ll be welcoming February with WIDE OPEN ARMS and all the heart-eyed emojis this Thursday, I tell ya!

Not surprisingly, that low energy and lack of inspiration crossed over into dinnertime menu planning, so in a bid not to serve the same meal for the 15th time I came up with these nachos to change up our regular rotation. And I’m so glad I did—they were a huge hit! I also love that the All-Purpose Vegan Cheese Sauce and Spicy Black Beans can be made in advance so the meal comes together fast.

Here’s a fun GIF showing how I built the nachos! Full disclosure: I went light on the cheese sauce for these photos, but just know that in real life I’m dumping that stuff on!!

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Vegan, gluten-free, refined sugar-free, soy-free

By Angela Liddon

My family and I were getting a bit tired of our regular weeknight dinners so I came up with this crowd-pleasing nacho plate to freshen things up. It can also make for a cozy date-night-in meal alongside a good movie or game! The beauty of this recipe is that you can make a couple components in advance, and pick and choose which store-bought foods you’d like to include to save time (like salsa or guacamole). I encourage you to customize this nacho plate to your heart’s content! If you’re looking to cut down on prep work, you can make the All-Purpose Vegan Cheese Sauce and Spicy Black Beans in advance (they’ll keep in the fridge for a few days) so there’s less you’ll need to do the day of.

Yield
4 servings
Soak time
30-60 Minutes
Prep time
40 Minutes
Cook time
35 Minutes

Ingredients:

For the cooked toppings:
For the fresh toppings:
  • 1 bag tortilla chips of choice
  • 1 medium (240 g) avocado (pitted and chopped) or guacamole***
  • 2 medium (20 g) green onions, thinly sliced
  • 3 to 4 tablespoons (45 to 60 mL) pickled jalapeños, drained****
  • 1/3 cup (80 mL) chopped jarred roasted red pepper, drained
  • 1/4 cup (20 g) finely chopped purple cabbage
  • Handful (12 g) fresh cilantro, chopped
  • Salsa, to taste*****

Directions:

  1. Begin preparing the All-Purpose Vegan Cheese Sauce by soaking 1/4 cup cashews in a small bowl of boiling water for at least 30 to 60 minutes.
  2. Prepare the All-Purpose Vegan Cheese Sauce. While you’re making the cheese sauce, preheat the oven to 400°F (200°C) and line a medium rimmed baking sheet with parchment paper. Set the cheese sauce aside once prepared.
  3. Spread the chopped sweet potato onto the parchment-lined roasting pan and toss with the oil. Sprinkle with a generous amount of salt and chili powder. Roast for 25 to 30 minutes, until the bottoms are lightly charred.
  4. While the potatoes are roasting, prepare the Spicy Black Beans found in my DIY Burrito Bowl recipe (linked in ingredient list). After cooking, leave the beans in the skillet so you can reheat them just before layering onto the nachos.
  5. Gather and prep any fresh toppings you’d like to use so they’re ready to go. Please note my measurements are simply a guide. Feel free to add as much or as little of each as you wish!
  6. On a medium rimmed baking sheet or platter (if your sweet potatoes are finished roasting, feel free to set them aside and re-use the same sheet here), spread a layer of chips to cover the base entirely.
  7. For warm nachos, reheat the Spicy Black Beans in the skillet and the All-Purpose Vegan Cheese Sauce in your microwave or a small pot on the stovetop.
  8. Now it’s time to dress up those nacho chips! Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa. Season with salt and serve immediately.

Article source: http://ohsheglows.com/2018/01/30/cheerful-vegan-nachos/

Keto Cinnamon Toast Crunch Cereal

Which one of you misses their crispy bowl of breakfast cereal? Maybe just out of habit, convenience or simply because you love cinnamon – just like I do!

This keto cinnamon toast crunch is hands down the best cereal I’ve had since going low-carb. And as you can see in my new video recipe, it is actually quite easy to make. You can bake a double or triple batch and keep it in an airtight container for up to 2 weeks. Enjoy!

Hands-on: Overall:

Nutritional values (per ⅔ cup/ 57 g/ 2 oz)

Total Carbs 7.9 grams
Fiber 4.4 grams
Net Carbs 3.5 grams
Protein 6.4 grams
Fat 26.6 grams
of which Saturated 8.5 grams
Energy 282 kcal
Magnesium 87 mg (22% RDA)
Potassium 230 mg (12% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)

Ingredients (makes 6 servings)

Dough:
Topping:
  • 2 tbsp melted butter or ghee, divided (30 ml/ 1 fl oz)
  • 1-2 tsp cinnamon, divided
  • 1-2 tbsp granulated Erythritol or Swerve, divided (10-20 g/ 0.3-0.7 oz)

Instructions

  1. Place all the dry ingredients in a bowl: almond flour, flax meal, baking powder, cinnamon, Erythritol and salt. Keto Cinnamon Toast Crunch Cereal
  2. Mix well. Keto Cinnamon Toast Crunch Cereal
  3. Add the melted butter and vanilla extract. Keto Cinnamon Toast Crunch Cereal
  4. Mix until well combined. Add the water and mix until the dough has formed. Refrigerate for 1 hour.
    Keto Cinnamon Toast Crunch Cereal
  5. Place about half of the dough on a silicon mat. Use a silicon lined rolling pin to roll out the dough until very thin, about 1/8-inch (1/4 cm). Alternatively, place the dough between 2 sheets of parchment paper and roll out until thin.
    Keto Cinnamon Toast Crunch Cereal
  6. Use a pizza cutter to cut the dough into small squares. Using a fork, prick each of the square. Keto Cinnamon Toast Crunch Cereal
  7. Brush with melted ghee.
    Keto Cinnamon Toast Crunch Cereal
  8. Dust with cinnamon and sprinkle with Erythritol. Repeat for the second half of the dough, using the remaining melted butter, cinnamon and Erythritol.
  9. Place in the oven preheated to 300 F/ 150 C and bake for 20 minutes.
    Keto Cinnamon Toast Crunch Cereal
  10. Remove from the oven and place on a cooling rack for 1 hour to allow the cereal to crisp up.
  11. Once completely cooled, break the pre-cut cereal into pieces. Keto Cinnamon Toast Crunch Cereal
  12. Serve with unsweetened almond milk, coconut milk or full-fat yogurt.
    Keto Cinnamon Toast Crunch CerealKeto Cinnamon Toast Crunch Cereal

Do you like this recipe? Share it with your friends!

Article source: https://ketodietapp.com/Blog/post/2018/01/22/keto-cinnamon-toast-crunch-cereal

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This spiced-up version of an old classic will leave you craving a “K” in front of your BLT from here on out. What's the best...
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