EASY CHICKEN ADOBO - KETO DIET

EASY CHICKEN ADOBO
This Easy Chicken Adobo is so full of flavor, pair it with cauliflower rice for the perfect Keto meal!

INGREDIENTS EASY CHICKEN ADOBO

  • 10 drumsticks
  • 5 garlic cloves, sliced
  • 2 chilies
  • 1 tbsp ginger or ginger paste
  • 1 cup rice vinegar
  • 3/4 cup Tamari Sauce (or any gluten free soy sauce)
  • 2 tbsp black peppercorns
  • 1 tbsp sweetener or Sukrin (brown sugar alternative)
  • 2 bay leaves
  • 1 tbsp avocado oil
  • scallions for garnish

INSTRUCTIONS EASY CHICKEN ADOBO

  1. Place the chicken, garlic, chilies, ginger, rice vinegar, tamari sauce, peppercorns, bay leaves and sweetener in a large zip lock bag.
  2. Toss the chicken in the marinade and let it sit in the fridge for at least an hour. (overnight is ideal)
  3. Heat avocado oil in a large dutch oven. Add in the chicken (leave marinade in the bag for now) and cook for 3 minutes per side or until skin gets crispy.
  4. Add in the marinade with 1/2 cup of water and bring to a boil.
  5. Cover and cook for 25 minutes or until sauce thickens a bit.
  6. Garnish with fresh scallions. Serve with cauliflower rice.

NUTRITION EASY CHICKEN ADOBO
Serving Size: 2 Drumsticks
Calories: 292
Fat: 16g
Carbohydrates: 5g
Protein: 32g

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Keto Slow Cooker Pork With Cranberry Gravy

Keto Slow Cooker Pork With Cranberry Gravy

This delicious slow cooked pork is perfectly tender and cooked in our sweet and sticky cranberry relish (which can be found in our sides section).

The cooking juices left in the slow cooker combine with heavy cream to create a rich and indulgent gravy. Perfect for the holidays or New Year’s Day!

Ingredients
Keto Cranberry Relish 6 servings (153g or 5.4 oz)
Meat Beef Fresh Pork Butt Untrimmed by Freshdirect  2-½ pound  (1134g or 40 oz)
Rosemary  2 x 1 x sprig
Heavy Cream  2 tablespoon   (30g or 1.05 oz)
Water  ¼ cup    (59g or 2.09 oz)

Instructions
1. Add the pork to a slow cooker along with the cranberry relish, water and rosemary.



2. Turn the cooker to high and cook for 5 hours or on low for 8 hours until the pork is cooked through and slices easily.

3. Once the pork has cooked, strain the slow cooker juices into a pan and skim the fat from the surface. Bring to a boil and then reduce to simmer until the liquid has reduced by half.

4. Add the cream to the pan and bring to a gentle boil. Reduce to a simmer and cook until reduced and thickened. Serve the pork sliced with the creamy gravy.

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Keto Peruvian Chicken Soup

Keto Peruvian Chicken Soup
This Peruvian Chicken Soup is packed full of veggies, protein, healthy fats, and tons of flavor.

INGREDIENTS:
  • ¼  cup + 2 tablespoons avocado oil
  • 1 large poblano pepper, diced
  • 1 small white onion, diced
  • 1 serrano pepper, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 6 cups chicken stock, divided
  • 1 bunch fresh cilantro leaves
  • Juice of 1 lime
  • ¾ lb cooked shredded chicken
  • 1 large turnip, diced
  • 1 medium carrot, chopped
  • 2 avocados, for serving
INSTRUCTIONS:
  • Heat the oil in a 5-quart Dutch oven over medium heat. Once hot add the poblano, onion, serrano, and garlic to the pot. Cook, stirring occasionally, for 5-6 minutes until soft. Add in the cumin and cook a minute longer.
  • Transfer the mixture to a blender with 1 cup of the chicken stock, cilantro, and lime juice. Blend until smooth. Set aside.
  • Add the remaining broth to the dutch oven and place back over medium heat. Add in the turnips and carrots, bring to a simmer. Cover and continue to cook for 7-10 minutes until the turnip and carrots are almost tender.
  • Pour in the green sauce and chicken. Bring to a simmer for 5 minutes, garnish with cilantro, green onion, and avocado. Serve immediately.
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Keto Sticky BBQ Chicken Wings

Keto Sticky BBQ Chicken Wings
Finger lickingly sticky and mildly spiced, these BBQ chicken wings are quick and easy to make with minimal fuss. Baked in the oven, these keto wings bring the taste of the BBQ to your kitchen table all year round.

Perfect for dinner parties and great for kids, these wings are ideal paired with our smokey cabbage and fennel slaw.

Ingredients
  • Chicken Wings With Skin 2 pound (907g or 32 oz)
  • Tomato Puree 3 teaspoon (16g or 0.55 oz)
  • Garlic Powder 2 tsp (6g or 0.22 oz)
  • Spices Onion Powder 2 tsp (5g or 0.17 oz)
  • Gourmet Collection Smoked Paprika by Mccormick 2 tsp
  • Coconut Oil 1 tablespoon (14g or 0.48 oz)
  • Coconut Oil 2 teaspoon (9g or 0.32 oz)
  • Butter 1 tablespoon (14g or 0.5 oz)
  • Xylitol Sweetener 1 tablespoon (0g or 0 oz)
  • Mustard 1 teaspoon (5g or 0.18 oz)
  • Cayenne Pepper 1 tsp (2g or 0.06 oz)
  • Ground Ginger by Adams ½ tsp
  • Ground Cumin by Tone's ½ tsp
  • Spices Cinnamon Ground ½ tsp (1g or 0.04 oz)
  • Coriander by Gourmet Garden ½ tsp
  • Salt ¼ teaspoon (2g or 0.05 oz)
  • Black Pepper tsp (0g or 0.01 oz)

Instructions
  • 1. Preheat the oven to 390 degrees Fahrenheit.
  • 2. Add all the powdered seasonings to a mixing bowl with the xylitol and season with salt and pepper. Mix well to combine.
  • 3. Arrange the chicken wings in an oven proof dish and sprinkle over ½ of the seasoning mix. Use your hands to rub the seasoning in to the meat.
  • 4. Add 2 teaspoons of coconut oil to the tray with the chicken and transfer to the oven to bake for 25 minutes.
  • 5. While the chicken is cooking, add the remaining coconut oil to a small pan with the mustard, tomato puree and remaining spices. Turn the heat to medium.
  • 6. Whisk the sauce ingredients together to form a paste, then add the butter to the pan.
  • 7. Bring the sauce to a vigorous bubble, stirring constantly for about 4 minutes until you have a thick BBQ sauce.
  • 8. Remove the wings from the oven and pour over the sauce.
  • 9. Return to the oven to finish cooking for a further 20 minutes, turning halfway through. The wings are ready when piping hot through and the sauce is dark and sticky.
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Keto Smoked Ham Cod W Mustardy Spinach And Leeks

Keto Smoked Ham Cod W Mustardy Spinach And Leeks
Bake this recipe in your oven and smell all the flavors that will fill your kitchen! Smokey ham, brown mustard, aromatic leeks, and a hint of garlic are the predominant fragrances you’ll smell. The texture of crisp ham around flaky fish, paired with chewy and tender greens all come together for a delicious dish.

Ingredients
  • Cod Atlantic Raw 5 oz (142g) 
  • Salt ⅛ teaspoon 
  • Black Pepper, Ground ⅛ teaspoon 
  • Paprika ⅛ teaspoon 
  • Oregano, Dried ¼ teaspoon 
  • Lemon Pepper Seasoning ⅛ teaspoon 
  • Crushed Red Pepper by Simply Organic ⅛ tsp 
  • Deli Recla Alto Adige Speck (dry-cured Smoked Italian Ham by Freshdirect ⅔ ounce (19g) 
  • Olive Oil 4 teaspoon (18g or 0.63 oz) 
  • Spinach 4 ounce (113g) 
  • Leeks, Raw 2 ounce (57g) 
  • Salt ¼ teaspoon (2g or 0.07 oz) 
  • Black Pepper, Ground ¼ teaspoon 
  • Garlic, Powder ¼ teaspoon 
  • Spicy Brown Mustard by French's 2 tablespoon (30g or 1.06 oz) 
  • Butter, Unsalted 1 tablespoon (14g or 0.49 oz)
Instructions
1. Lay two small cod filets on a flat surface, seasoning them with the first amounts of salt and pepper; paprika; oregano; lemon pepper; and red pepper.
2. Wrap a slice of smoked cured ham around each filet, tucking the ends under the fish. Heat the olive oil in a pan on the stove over medium-high heat, and place the wrapped filets in the hot oil.
3. Sear the ham onto the fish on both sides, cooking for about 2 minutes per side to turn the ham a golden brown. Transfer the filets aside to rest before finishing them off in the oven later.
4. Preheat your oven to 350 degrees. In a mixing bowl, combine roughly chopped spinach and leeks (dark and white parts) with the second amounts of salt and pepper; garlic powder; brown mustard; and MELTED butter. Toss until the greens are completely coated.
5. Spray a seasoned sheet tray with pan spray and spread the spinach/leeks across the pan. Make small pockets for your cod filets and lay them gently in the spaces.
6. Bake the tray for 30 minutes. The fish will be cooked through with crisp edges, and the greens will be very wilted, fragrant, and slightly crispier around the edges of the pan. Enjoy!
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Keto Italian Steak And Tomatoes

Keto Italian Steak And Tomatoes
This keto steak is marinated in aromatic seasonings before being cooked to taste and served with griddled cherry tomatoes.
The steak makes for a simple and tasty week night dinner served with a green salad or arugula.


Ingredients
Tomato Raw (includes Cherry, Grape, Roma) 3 cherry (51g or 1.8 oz)
Beef Sirloin Steak 6 ounce (170g)
Garlic 1 clove (3g or 0.11 oz)
Rosemary, Fresh 1 teaspoon
Crushed Red Pepper Flakes by 365 ½ tsp
Olive Oil ½ tablespoon (7g or 0.25 oz)
Salt, Sea Salt ⅛ teaspoon
Black Pepper ⅛ teaspoon

Instructions
1. Add the steak to a shallow bowl. Crush the garlic and finely chop the rosemary. Add to the bowl along with the red pepper flakes, olive oil, salt and pepper. Use your hands to rub the seasonings into the steak.
2. Heat a griddle pan over a high heat and add the steak, cooking to preference.
3. Remove the steak from the pan to rest. Add the tomatoes and cook for 3-4 minutes until lightly charred and softened.
4. Serve with salad.

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Keto Peanut Butter Lava Cake

Keto Peanut Butter Lava Cake

Molten chocolate lava cake with a creamy peanut butter center. This dessert is low carb and keto-friendly!

Ingredients:
  •  2 tbsp unsalted butter melted
  •  2 tbsp heavy cream
  •  2 large eggs
  •  4 tbsp unsweetened cocoa powder
  •  5 tbsp powdered erythritol
  •  2 tbsp creamy peanut butter divided

Directions:
  • Preheat oven to 350°F. Grease the interior of two 8-ounce ramekins with cooking oil spray.
  • In a medium bowl, add butter and heavy cream and whisk until evenly combined.
  • Add in eggs and whisk until smooth.
  • Add in cocoa powder and erythritol. Whisk until smooth and no cocoa powder or erythritol clumps remain.
  • Divide batter evenly into the two prepared ramekins. Add 1 tbsp of peanut butter to the center of each ramekin.
  • Place ramekins onto a baking sheet. Place into the middle of the oven and bake for about 13-15 minutes or until the edges of the cake are set and the center is still slightly jiggly.
  • Use a thin spatula or knife to loosen the edges of the cake. You will want to remove the cake from the ramekin while it is still hot, otherwise, the cake will continue to cook. Place a plate on top of the ramekin. Press the plate to the ramekin and swiftly flip upside down, so that the plate is now at the bottom and the ramekin is upside down. Gently tap the ramekin to ensure cake slides out. Lift up ramekin. Serve immediately with your choice of toppings.

Notes:
  • I use So Nourished powdered erythritol*
  • I use these 8 oz ramekins.*
  • Make sure to use powdered erythritol rather than granular because the powdered form melts better into the batter.
  • I recommend using natural creamy peanut butter (the kind you need to stir beforehand).
  • Do not leave out the heavy cream. It is necessary for the molten center.
  • The ramekins will be very hot, so make sure you use oven mitts when flipping them over.


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Egg Stuffed Italian Tomatoes

Egg Stuffed Italian Tomatoes for a Simple Clean Eating Breakfast!
Egg Stuffed Italian Tomatoes

If you’re a tomato lover like me and also adore your morning eggs, then this SIMPLE recipe is definitely for YOU!
Eggs bake up quite nicely tucked into garden fresh tomatoes.

Ingredients Egg Stuffed Italian Tomatoes
- 12 medium vine tomatoes, firm to touch
- olive oil spray
- sea salt and fresh ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 12 small eggs
- 1/4 cup grated Parmesan

Instructions Egg Stuffed Italian Tomatoes
  1. Preheat your oven to 400 degrees f, then rinse and pat dry the tomatoes.
  2. Using a sharp knife, slice off the stem-end as shown, then cut a very thin slice from the bottom of each tomato, creating a flat base, so that your tomatoes can stand upright.
  3. Use a small spoon to scoop out all of the seeds and pulp (I reserve this for soups or sauces later on). Place the tomatoes into a muffin tray, cut side up, and spray or brush them very lightly with olive oil.
  4. Sprinkle with sea salt, pepper, garlic powder and oregano.
  5. Gently crack an egg into each tomato, then top with parmesan cheese.
  6. Bake in the preheated oven, until egg whites are set to your liking; about 15 minutes.
  7. Sprinkle with fresh ground black pepper and enjoy!

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Keto Steak Fajita Skillet

Keto Steak Fajita Skillet

A one-pan meal is always a simple solution to lazy weeknight dinners! This keto-friendly steak fajita skillet takes minutes to prepare, and it’s very healthy for you! If you can’t live without tortillas for serving, try to use the Carb Manager Keto Taco Shells, made with crispy cheddar cheese!

Ingredients Keto Steak Fajita Skillet

- Beef Sirlion Tip Steak Thin by Walmart 8 ounce (227g)
- Salt ¼ teaspoon (2g or 0.05 oz)
- Black Pepper ⅛ tsp (0g or 0.01 oz)
- Spices Cumin Seed ⅛ tsp (0g or 0.01 oz)
- Spices Paprika ¼ tsp (1g or 0.02 oz)
- Olive Oil 2 teaspoon (9g or 0.32 oz)
- Olive Oil ½ tablespoon (7g or 0.24 oz)
- Bell Pepper 2-¼ oz, raw, yields (52g)
- Salt ⅛ teaspoon (1g or 0.03 oz)
- Black Pepper ⅛ tsp (0g or 0.01 oz)
- Monterey Cheese ¼ cup, shredded (28g or 1 oz)

Instructions Keto Steak Fajita Skillet
1. Lay the sirloin on a flat surface, and rub it down with the first amounts of salt and pepper, cumin, paprika, and the first amount of olive oil.
2. Drizzle the second amount of olive oil in a skillet, and cook the steak on high heat for 6-7 minutes per side - until it’s cooked through and has a golden brown char on the outside. Remove the steak from the skillet, and set it aside to rest.
3. Slice the bell pepper into strips. Turn the skillet heat down to medium-low, and cook the peppers until they’re soft and browned with the remaining salt and pepper.
4. Slice the cooked steak into strips. Return them to the skillet with the peppers, and turn the heat off. Sprinkle the cheese over the ingredients so it melts slightly. Serve hot!

Low Carb Parmesan Dijon Pork Chops

Low Carb Parmesan Dijon Pork Chops
These low carb Parmesan Dijon pork chops are easy to make “breaded” pork chops that are low carb, paleo, gluten-free, etc. They are also delicious!


Ingredients
·        6 thin boneless pork chops
·        1/3 cup dijon mustard
·        3 tbsp olive oil
·        1/2 tsp kosher salt
·        1/2 tsp black pepper
·        3/4 tsp garlic powder
·        3/4 tsp thyme
·        1/2 tsp onion powder
·        1/2 tsp dried oregano
·        1/2 tsp dried basil
·        1-1/2 cups grated Parmesan cheese

Instructions
·        Combine mustard, olive oil, garlic powder, thyme, onion powder, oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper and basil in a small bowl to use as a marinade. Add pork chops to zipper bag and pour marinade over chops and refrigerate overnight.
·        Preheat oven to 400 degrees F
·        Spread Parmesan cheese in a shallow dish or pie pan and coat each pork chop on all sides.
·        Add a flat roasting rack to a shallow dish or cookie sheet and place chops on rack. Or you can use a roasting pan with flat rack.
·        Season with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.
·        Bake for 15-20 minutes (or until pork reaches the recommended internal temperature).

·        Optional – raise oven rack to top and broil on high until crispy.

Healthy Blueberry Keto Fat Bombs

Healthy Blueberry Keto Fat Bombs
keto Healthy Blueberry -  Keto Fat Bombs
Gorgeous blueberry keto fat bombs to satisfy your sweet cravings & increase your fat intake Keto snack idea that’s high in antioxidants + paleo & vegan!

Ingredients
- 3.50 oz (100g) blueberries (fresh or frozen)
- 2 tbsp (0.6oz/16g) finely ground almond flour
- 2 tbsp (1oz/28g) granulated erythritol
- 2 tbsp (0.9oz/26g) softened butter/ suitable fat substitute
- 1 tsp lemon juice
Coating:
granulated erythritol

Instruction
- Heat the blueberries in a non-sticking pot on low to medium heat. Let the blueberries simmer for approx. 10-15 minutes until most of the liquid has dissolved. Stir now and then while they simmer.
- Add the blueberries, almond flour and erythritol to a food processor and blend until everything is combined fully. The blending process will make sure that you won’t bite into “chunks” of blueberry while eating the blueberry fat bombs. If you don’t mind the chunks you can also go ahead and mix everything without blending it in a food processor!
- Transfer the blueberry fat bomb mass from your food processor into a middle-sized bowl and add the butter as well as the lemon juice. Stir the ingredients until you get a smooth & beautiful, purple mass. To fully combine the softened butter with the rest of the ingredients, I recommend pressing the backside of the spoon against the “wall” of the bowl while you stir. Imagine using the spoon as if you were to apply the fat bomb mass with a spatula.
- Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
- Take the mass out of the freezer and form small balls using your hands. Roll the balls in granulated erythritol.
- Chill in the fridge for approx. 1 hour before consuming them.
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Creamy Italian Cucumber Salad

Creamy Italian Cucumber Salad
keto Creamy Italian Cucumber Salad
Creamy Italian Cucumber Salad is the best and made easy with thinly sliced cucumbers and red onions!  You’ll love the tangy, creamy dressing!

Ingredients
- 3/4 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 1 Tablespoon Red or White Wine Vinegar
- 2 Teaspoons Italian Seasoning
- 1 teaspoon Olive Oil
- 2 Cloves Garlic, Minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Pinch Granulated Sugar, About 1/8 teaspoon
- 3 Large Cucumbers
- 1 Medium Red Onion

Instructions
- In a medium bowl whisk together the mayonnaise, sour cream, red or white wine vinegar, Italian seasoning, olive oil, garlic, salt, pepper, and sugar.
- For best results, cover and chill the dressing for at least one hour, and up to a full day before making the salad.
- Thinly slice the cucumbers and red onions about 1/8-1/4 inch thick.
- Mix the dressing together with the onion and cucumber. Serve immediately, or chill until ready to serve.

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