BREAKFAST
Savor a keto delight with our Mushroom and Cheddar Omelette – a flavorful combination of sautéed mushrooms and rich cheddar, perfect for a low-carb breakfast. Indulge in a satisfying and wholesome omelette that aligns seamlessly with your ketogenic lifestyle.
makes 1 serving
Ingredients
Ingredients
2 large eggs
1 tablespoon heavy cream
Salt and pepper to taste
1 tablespoon butter
½ cup sliced mushrooms
¼ cup shredded cheddar cheese
½ avocado, sliced
1 tablespoon heavy cream
Salt and pepper to taste
1 tablespoon butter
½ cup sliced mushrooms
¼ cup shredded cheddar cheese
½ avocado, sliced
Steps
1. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the mushrooms and sauté until golden brown and tender.
4. Pour the egg mixture into the skillet, ensuring it covers the whole pan.
5. Cook the omelette for a couple of minutes until the edges start to set.
6. Sprinkle the shredded cheddar cheese evenly on one side of the omelette.
7. Gently fold the omelette in half, covering the cheese.
8. Cook for another minute or until the cheese melts and the omelette is cooked through.
9. Transfer the omelette to a plate, garnish with avocado slices, and serve!
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the mushrooms and sauté until golden brown and tender.
4. Pour the egg mixture into the skillet, ensuring it covers the whole pan.
5. Cook the omelette for a couple of minutes until the edges start to set.
6. Sprinkle the shredded cheddar cheese evenly on one side of the omelette.
7. Gently fold the omelette in half, covering the cheese.
8. Cook for another minute or until the cheese melts and the omelette is cooked through.
9. Transfer the omelette to a plate, garnish with avocado slices, and serve!
LUNCH
Shrimp and Avocado Lettuce Wraps with Lime-Cilantro Dressing
makes 2 servings
Ingredients
For the Shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
For the Lime-Cilantro Dressing:
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon Dijon mustard
Salt and pepper to taste
For the Lettuce Wraps:
Large butter lettuce leaves, washed and patted dry
2 ripe avocados, sliced
Cherry tomatoes, halved (optional)
Large butter lettuce leaves, washed and patted dry
2 ripe avocados, sliced
Cherry tomatoes, halved (optional)
Steps
1. In a bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Toss until shrimp are evenly coated.
2. Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until they are opaque and cooked through.
3. In a small bowl, whisk together lime juice, olive oil, chopped cilantro, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
4. Take a large lettuce leaf and place a few slices of avocado in the center. Add a portion of cooked shrimp on top of the avocado. If desired, include cherry tomatoes and red onion slices for added freshness and crunch.
5. Generously drizzle the lime-cilantro dressing over the shrimp and avocado in each lettuce wrap.
6. Serve immediately and enjoy these keto-friendly shrimp and avocado lettuce wraps with a burst of flavor from the zesty lime-cilantro dressing.
2. Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until they are opaque and cooked through.
3. In a small bowl, whisk together lime juice, olive oil, chopped cilantro, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
4. Take a large lettuce leaf and place a few slices of avocado in the center. Add a portion of cooked shrimp on top of the avocado. If desired, include cherry tomatoes and red onion slices for added freshness and crunch.
5. Generously drizzle the lime-cilantro dressing over the shrimp and avocado in each lettuce wrap.
6. Serve immediately and enjoy these keto-friendly shrimp and avocado lettuce wraps with a burst of flavor from the zesty lime-cilantro dressing.
Tips:
Customize the filling by adding other keto-friendly ingredients like shredded cheese or a dollop of sour cream. For extra heat, consider adding a pinch of red pepper flakes to the shrimp marinade or dressing. These wraps make a great appetizer or light meal for a keto-friendly lifestyle.
Customize the filling by adding other keto-friendly ingredients like shredded cheese or a dollop of sour cream. For extra heat, consider adding a pinch of red pepper flakes to the shrimp marinade or dressing. These wraps make a great appetizer or light meal for a keto-friendly lifestyle.
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DINNER
Baked Keto Beef Kebabs with Cauliflower Rice
makes about 2 servings
For the Kebabs:
1.5 lbs (680g) beef sirloin or tenderloin, cut into 1-inch cubes
1 bell pepper, cut into chunks
1 tablespoon olive oil
2 tablespoons soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
Wooden or metal skewers
For the Cauliflower Rice:
1 large head of cauliflower, riced
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Steps
Instructions:
For the Kebabs:
In a bowl, mix olive oil, soy sauce, minced garlic, dried oregano, smoked paprika, salt, and pepper to create the marinade.
Place the beef cubes in a large Ziploc bag or a shallow dish. Pour half of the marinade over the beef, ensuring each piece is coated. Reserve the remaining marinade for basting.
Marinate the beef in the refrigerator for at least 30 minutes, or preferably, overnight for more flavor.
Preheat the oven to 400°F (200°C).
Thread the marinated beef and bell pepper chunks onto skewers, alternating the ingredients.
Place the skewers on a baking sheet lined with parchment paper or a greased oven-safe dish.
Bake in the preheated oven for about 20-25 minutes or until the beef reaches your desired level of doneness, turning the skewers and basting with the reserved marinade halfway through.
For the Cauliflower Rice:
Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the riced cauliflower to the skillet and sauté for 5-7 minutes, or until tender.
Season with salt and pepper to taste, and garnish with fresh chopped parsley.
To Serve:
Plate the beef kebabs on a bed of cauliflower rice. Garnish with additional fresh herbs if desired. Enjoy your oven-baked, keto-friendly meal!