Recipe Challenge of the Month - January 2024
In addition to the straightforward recipes found in the daily meal plans, occasionally push your culinary boundaries by experimenting with keto adaptations of your beloved cuisines. Post your creation using the recipe on your instagram and tag @keto.risa to enter a monthly contest and win cool prizes!
Keto Filipino Breakfast with Garlic Rice
Ingredients for garlic rice:
2 cups konjac rice (or riced cauliflower)
2 cloves of garlic chopped
1 tbsp butter
Other Ingredients:
Spam or any other breakfast meats
one fried egg
pepper, cayenne pepper to taste
Instructions:
1. Heat your frying pan on medium heat and melt the butter
2. Fry chopped garlic in butter for about a min and add your konjac rice
3. Fry the rice for about 3-5 minutes
4. Add some breakfast meats like spam and a fried egg
5. Sprinkle some pepper and/or cayenne pepper to taste
2 cups konjac rice (or riced cauliflower)
2 cloves of garlic chopped
1 tbsp butter
Other Ingredients:
Spam or any other breakfast meats
one fried egg
pepper, cayenne pepper to taste
Instructions:
1. Heat your frying pan on medium heat and melt the butter
2. Fry chopped garlic in butter for about a min and add your konjac rice
3. Fry the rice for about 3-5 minutes
4. Add some breakfast meats like spam and a fried egg
5. Sprinkle some pepper and/or cayenne pepper to taste
Keto Salmon Bowl
Ingredients:
1 2-3oz baked salmon (see below for quick how to)
2 cups of cauliflower rice
1/2 tbsp rice vinegar
1/2 avocado chopped
1 tbsp chopped green onion
kewpie mayo
sriracha
everything bagel seasoning for "furikake"
Korean salted seaweed
Instructions:
1. Steam your cauliflower rice, add vinegar to your hot cauliflower rice and mix.
2. Add baked salmon (salmon baked about 20 minutes at 350 degrees with olive oil, salt and pepper
3. Add avocado and green onion
4. Drizzle generous amounts of kewpie mayo and sriracha
5. Sprinkle some everything bagel seasoning or furikake of your choice.
6. Mix everything together and eat with salted seaweed for that extra flavor!
1 2-3oz baked salmon (see below for quick how to)
2 cups of cauliflower rice
1/2 tbsp rice vinegar
1/2 avocado chopped
1 tbsp chopped green onion
kewpie mayo
sriracha
everything bagel seasoning for "furikake"
Korean salted seaweed
Instructions:
1. Steam your cauliflower rice, add vinegar to your hot cauliflower rice and mix.
2. Add baked salmon (salmon baked about 20 minutes at 350 degrees with olive oil, salt and pepper
3. Add avocado and green onion
4. Drizzle generous amounts of kewpie mayo and sriracha
5. Sprinkle some everything bagel seasoning or furikake of your choice.
6. Mix everything together and eat with salted seaweed for that extra flavor!
Past Recipes
Keto Tonkatsu (Pork Katsu)
Ingredients:
4 boneless pork chops
Salt and pepper to taste
1 cup almond flour
2 large eggs, beaten
1 cup pork rinds, crushed (for breading)
Cooking oil (for frying)
Instructions:
Prepare the Pork Chops:
1. Season the pork chops with salt and pepper on both sides.
Coating Station:
1. Set up a coating station with three shallow bowls.
2. In the first bowl, place the almond flour.
3. In the second bowl, beat the eggs.
4. In the third bowl, place the crushed pork rinds.
Coat the Pork Chops:
1. Dip each pork chop into the almond flour, ensuring it's well coated.
2. Then, dip it into the beaten eggs, allowing any excess to drip off.
3. Finally, coat the pork chop with the crushed pork rinds, pressing the 4. crumbs onto the pork to adhere.
Frying:
1. Heat cooking oil in a large skillet over medium heat.
2. Fry the pork chops for 3-4 minutes on each side or until they are
3. golden brown and cooked through.
Drain and Rest:
1. Place the cooked pork katsu on a plate lined with paper towels to absorb excess oil.
2. Allow the pork katsu to rest for a few minutes before slicing.
Serve the Keto Pork Katsu slices over a bed of cauliflower rice with a side of shredded cabbage. Garnish with your favorite low-carb sauce or dip if desired. Enjoy your delicious keto-friendly meal!
Ingredients:
4 boneless pork chops
Salt and pepper to taste
1 cup almond flour
2 large eggs, beaten
1 cup pork rinds, crushed (for breading)
Cooking oil (for frying)
Instructions:
Prepare the Pork Chops:
1. Season the pork chops with salt and pepper on both sides.
Coating Station:
1. Set up a coating station with three shallow bowls.
2. In the first bowl, place the almond flour.
3. In the second bowl, beat the eggs.
4. In the third bowl, place the crushed pork rinds.
Coat the Pork Chops:
1. Dip each pork chop into the almond flour, ensuring it's well coated.
2. Then, dip it into the beaten eggs, allowing any excess to drip off.
3. Finally, coat the pork chop with the crushed pork rinds, pressing the 4. crumbs onto the pork to adhere.
Frying:
1. Heat cooking oil in a large skillet over medium heat.
2. Fry the pork chops for 3-4 minutes on each side or until they are
3. golden brown and cooked through.
Drain and Rest:
1. Place the cooked pork katsu on a plate lined with paper towels to absorb excess oil.
2. Allow the pork katsu to rest for a few minutes before slicing.
Serve the Keto Pork Katsu slices over a bed of cauliflower rice with a side of shredded cabbage. Garnish with your favorite low-carb sauce or dip if desired. Enjoy your delicious keto-friendly meal!
