BREAKFAST
Keto-friendly chia seed pudding
Enjoy a quick, tasty breakfast with Avocado Egg Cups – creamy avocado, runny eggs, bacon, and feta. It's a perfect start to your day!90
makes 1 serving
Ingredients
Ingredients
1/4 cup chia seeds
1 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1-2 tablespoons keto-friendly sweetener
Optional toppings: fresh berries, unsweetened coconut flakes, crushed nuts, keto berry compotes, etc.
1 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1-2 tablespoons keto-friendly sweetener
Optional toppings: fresh berries, unsweetened coconut flakes, crushed nuts, keto berry compotes, etc.
Steps
1. In a bowl, combine the chia seeds, almond milk, vanilla extract, and keto-friendly sweetener.
2. Stir the mixture well to ensure the chia seeds are evenly distributed and prevent clumping.
3. Let the mixture sit for about 5 minutes, then give it another good stir to break up any chia seed clusters.
4. Cover the bowl and refrigerate for at least 2 hours or overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
5. Before serving, give the chia pudding a final stir. If it's too thick, you can add a little more almond milk to reach your desired consistency.
6. Top your keto chia seed pudding with fresh berries, unsweetened coconut flakes, or crushed nuts for added texture and flavor.
7. Enjoy a delicious and satisfying keto-friendly chia seed pudding that's rich in fiber and healthy fats!
2. Stir the mixture well to ensure the chia seeds are evenly distributed and prevent clumping.
3. Let the mixture sit for about 5 minutes, then give it another good stir to break up any chia seed clusters.
4. Cover the bowl and refrigerate for at least 2 hours or overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
5. Before serving, give the chia pudding a final stir. If it's too thick, you can add a little more almond milk to reach your desired consistency.
6. Top your keto chia seed pudding with fresh berries, unsweetened coconut flakes, or crushed nuts for added texture and flavor.
7. Enjoy a delicious and satisfying keto-friendly chia seed pudding that's rich in fiber and healthy fats!
Note: Adjust the sweetness to your liking, and feel free to experiment with different keto-friendly toppings for variety.
LUNCH
Easy Egg Salad Lettuce Wraps
Indulge in the satisfying crunch of keto Egg Salad Lettuce Wraps, a delightful low-carb option featuring creamy egg salad nestled in crisp lettuce leaves for a flavorful and guilt-free bite.
makes about 2 servings
Ingredients
3 hard-boiled eggs
2 large lettuce leaves (such as iceberg or romaine)
2 tablespoons mayonnaise
1 teaspoon lemon juice
Salt and pepper to taste
2 large lettuce leaves (such as iceberg or romaine)
2 tablespoons mayonnaise
1 teaspoon lemon juice
Salt and pepper to taste
Steps
1. Peel and chop the hard-boiled eggs into small pieces.
2. In a bowl, combine the chopped eggs, mayonnaise, lemon juice, salt, and pepper. Mix well.
3. Lay the lettuce leaves flat and spoon the egg salad mixture onto the leaves.
4. Roll up the lettuce leaves tightly to form wraps.
5. Slice each wrap in half diagonally.
1. Peel and chop the hard-boiled eggs into small pieces.
2. In a bowl, combine the chopped eggs, mayonnaise, lemon juice, salt, and pepper. Mix well.
3. Lay the lettuce leaves flat and spoon the egg salad mixture onto the leaves.
4. Roll up the lettuce leaves tightly to form wraps.
5. Slice each wrap in half diagonally.
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DINNER
Coconut Beef Stir-Fry
makes about 4 servings
makes about 4 servings
Ingredients
1.5 lbs beef sirloin, thinly sliced
2 cups broccoli florets
2 bell peppers, sliced
4 cloves garlic, minced
1-inch ginger, grated
4 tablespoons coconut oil
1.5 lbs beef sirloin, thinly sliced
2 cups broccoli florets
2 bell peppers, sliced
4 cloves garlic, minced
1-inch ginger, grated
4 tablespoons coconut oil
¼ cup coconut aminos
2 tablespoons sesame oil
2 tablespoons fish sauce
1 tablespoon erythritol or preferred keto sweetener
Salt and pepper, to taste
Fresh cilantro, for garnish
2 tablespoons sesame oil
2 tablespoons fish sauce
1 tablespoon erythritol or preferred keto sweetener
Salt and pepper, to taste
Fresh cilantro, for garnish
Steps
1. In a large pan or wok, heat the coconut oil over medium-high heat.
2. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Add the sliced beef and cook until browned, about 3-4 minutes per side.
4. Remove the beef from the pan and set aside.
5. In the same pan, add the broccoli florets and bell peppers. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
6. Meanwhile, in a small bowl, whisk together the coconut aminos, sesame oil, fish sauce, erythritol, salt, and pepper.
7. Pour the sauce over the stir-fried vegetables and toss to coat evenly.
8. Return the beef to the pan and cook for an additional 2-3 minutes to allow the flavors to meld.
9. Remove from heat and garnish with fresh cilantro.
10. Serve hot and enjoy the creamy and savory delights of this keto-friendly stir-fry.
2. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Add the sliced beef and cook until browned, about 3-4 minutes per side.
4. Remove the beef from the pan and set aside.
5. In the same pan, add the broccoli florets and bell peppers. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
6. Meanwhile, in a small bowl, whisk together the coconut aminos, sesame oil, fish sauce, erythritol, salt, and pepper.
7. Pour the sauce over the stir-fried vegetables and toss to coat evenly.
8. Return the beef to the pan and cook for an additional 2-3 minutes to allow the flavors to meld.
9. Remove from heat and garnish with fresh cilantro.
10. Serve hot and enjoy the creamy and savory delights of this keto-friendly stir-fry.