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This recipe is a great holiday side dish. I created this for Chosen Foods and it can be made in under 30 minutes.
This recipe is one from my upcoming Mexican Keto Cookbook. A tease to see what’s coming and one of my favorites!
Every taco shop has the classic spicy, crunchy carrots and jalapenos in their salsa bar. I am guilty of being the person to fill the salsa container to the brim, and snack on them until the tacos are ready. This at-home version is something I love to have on hand for friends that come over and want a snack. You can eat them all by themselves, add them on top of a taco, or serve as a condiment to your summer grilling.
Prep Time: 25
Cook Time: 1 hour
Serves: 6 people
One of my favorite winter meals, but to be honest I make it year round because it is so comforting and very satisfying. The meat sauce is a staple that I learned from my Pop and once you make it I promise your family will be begging for more!
Spaghetti squash is packed with fiber and vitamins like carotene and vitamin A, plus you do not need any special tools to make it into "spaghetti" you just use your fork.
Prep Time: 3 minutes
Cook Time: 20
Serves: 3.5 cups
Tomatillo means “little tomato” in Spanish and that’s essentially what it is. Small, firm and green with a lantern-type paper covering, most people miss them in the produce aisle. When roasted, the firm acidic meat of the tomatillo transforms into a sticky-sweet tomato caramel you'll want to serve with everything. That being said, the naturally occurring sugars in the salsa are better absorbed in our bodies by adding a healthy fat such as MCT or avocado oil.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
Who doesn't love a quesadilla? I mean it's a childhood staple, a 2-minute snack and to be honest, it used to be my favorite after drinking go to (times have changed now that I go to bed at 8:30 pm.) I created this fancy and delicious version after having leftover hibiscus flowers from some tea I had made, and me being a weirdo tasted the soaked flower and yummm! The hibiscus adds texture and a slight tang, while the goat cheese leaves it creamy. I added summer squash because they are in season but feel free to add you own twist. Serve with my salsa or guacamole is always my fav.
Prep Time: 10 min
Cook Time: none
Serves: 4
This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.
Prep Time: 25 min
Cook Time: none
Serves: 4
Pad thai is a favorite for many but do you know what is actually in it? Think inflammatory vegetable oils, oxidized peanuts, and some gluten-filled noodles. Sorry to burst your bubbles but that pad thai is usually not the healthiest thing on the menu! So this recipe was created to give that same creaminess but with a healthy twist of course. Perfect for a spring lunch with friends, or a hot summer day. It is gluten and dairy free and feel free to throw in all your favorite seasonal veggies. I love this recipe with grilled chicken or shrimp, but of course, it's up to you if you want added protein.
This recipe was created as a side dish, dip, spread, to go with my keto reboot plan because so many of you are asking me what I eat and how to eat high-fat. I love making a ton of recipes on the weekend and then using it during the week and this one is dang good. I like to put it in my coconut wraps, dip Mary's crackers in it, or add some to my quick high-fat salad lunch. Remeber that anchovies are a superfood and you can't even taste them! I swear!
So many people have the wrong idea about how brussels sprouts are supposed to taste, thanks grandma for ruining it for everyone! These bad boys are so simple, plus leave a tender inside and a crunchy outside.
This recipe is one of those that will leave people in disbelief that they are not eating potatoes. The cauliflower becomes creamy and satisfying, but does NOT leave you feeling full and gross like potatoes do! This can be your holiday pot luck go to and I promise you will be the hit of the fiesta.
It takes some serious effort to eat a pomegranate, so most think, but either way the rewards are are worth it. In addition to providing a high level of antioxidants, remember antioxidants remove free radicals which are the bad guys causing inflammation. This fabulous fruit has small seeds that add a singular crunch and sweet, but sour tang to whatever dishes they make their way onto.
This recipe is one I will make again, it was well balanced and for those of you who don't necessarily love your green veggies, I think this will change your mind, heck I think you could even feed it to your children! You can learn all about the health benefits of this yummy fat here.
Prep Time: 15 minutes
Serves: 6-8 as a dip or 10 for when paired with meat or seafood
This dip is one I have been obsessed with all summer. It is refreshing with the thinly shredded cucumbers and lemon juice. I love it with Mary’s crackers or pairing it with lamb in a Gyro bowl or on top of some wild salmon. If you are not sensitive to dairy, or you are not aware of being sensitive to dairy, it doesn’t hurt to cut it our for a bit (let’s say 10 days) to see how you feel when you enter it back in. I personally stick to sheep or goat products for cheeses, but either way whatever you choose make sure it is organic, full-fat and preferably raw/unpasteurized.