Pesto-stuffed Grilled Portobellos

  • Servings: 3 servings
  • Difficulty: easy
  • Print

Serve as a side or as a main vegetarian meal


Ingredients

  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 splash Chardonnay wine, or as desired
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded Italian 3-cheese blend

Directions

  1. Remove stems from mushrooms and finely chop stems.
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4.Brush the olive oil mixture over the top of each mushroom and place, top-side up, on the grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Recipe Courtesy of All Recipes

Crunchy chicken salad

Crunchy Chicken Salad

  • Servings: 5
  • Difficulty: easy
  • Print

Hearty, fruity and crunchy.


Ingredients

  • 2 cups cooked chicken chunked
  • 1/2 cup celery
  • 1/4 cup green pepper
  • 1/4 onion
  • 1/2 cucumber
  • 1/2 cup grapes
  • 1 apple (small, diced, leave the peel on)
  • 1/4 cup pecans
  • 1/4 cup yogurt, plain

Directions

  1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
  2. Chop the celery into small pieces.
  3. Chop the green pepper into small pieces.
  4. Peel and chop 1/4 of an onion.
  5. Peel and chop half of a cucumber.
  6. Chop the apple into pieces. it’s okay to leave the peel on the apple.
  7. Cut the grapes in half.
  8. Put all ingredients in a large bowl. Stir together.
  9. Serve over a bed of lettuce or put on crackers.

Keto Cauliflower mac ‘n cheese

Keto Cauliflower Mac 'N Cheese

  • Servings: 4
  • Difficulty: easy
  • Print

Ultra cheesy and oh so good that has now become one of my favorites


Ingredients

  • 1 head cauliflower
  • 3 tablespoons salted butter
  • 1 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper freshly ground
  • pink salt to taste
  • 1 tablespoon corn starch slurry (or 1-2 teaspoons arrowroot powder if you have it)
  • 1-1-1/2 cups shredded sharp cheddar cheese or a mix of gruyere and cheddar

Directions

  1. Break up the cauliflower head into bite-sized florets and set aside.
  2. Add butter to a dutch oven or pot over medium/low heat and cook, stirring every so often until fully browned (4-6 minutes). Add heavy cream, mustard, garlic powder, black pepper, a generous pinch of salt and stir until combined.
  3. Add in the cauliflower bites, stir until evenly coated, cover with lid and simmer until softened but still retain a bite (10-15 minutes). Feel free to add a little extra salt now, keeping in mind you’ll be adding the cheese still.
  4. Make a corn starch slurry (mix the powder with a couple tablespoons of cold water). Add it to the cauliflower mixture and stir until thickened. Add in the cheese, stir until melted and serve right away!
Recipe Courtesy of gnom-gnom.com

tuna and cheese oven bake

Tuna and Cheese Oven Bake

  • Servings: 4
  • Difficulty: easy
  • Print

Easy, Cheesey Tuna Bake


Ingredients

  • 16 oz tuna (tinned in olive oil)
  • 5 oz celery (finely chopped)
  • 4 oz parmesan cheese (grated)
  • 1 cup mayonnaise
  • 1 green bell pepper (diced)
  • 1 onion (diced)
  • 2 tablespoons butter
  • 1 teaspoon chili flakes

Directions

  1. Preheat the oven at 200 degrees
  2. In a large frying pan, fry the celery, pepper and onion until soft.
  3. In a bowl, mix together tuna, mayonnaise, parmesan and chili flakes until well combined
  4. Stir inthe cooked vegetables; pour mixture into an ovenproof dish
  5. Bake for 20-25 minutes or until golden brown.

Recipe Courtesy of the Diet Doctor

Crazy keto dough (for everything)

  • Servings: 8
  • Difficulty: easy
  • Print

Think of this as your crazy keto dough good for anything from pizza, hot pockets, tortillas, pasties... and so much more!!!


Ingredients

  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt depending on whether sweet or savory
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 3 teaspoons water as needed

Directions

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything ina large bowl and use a hand or stand mixer for the following steps.
  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. allow dough to rest for 10 minutes ( and up to 3-4 days in the fridge).
  4. If cooking on the stove top (tortillas, naan)
  5. Heat up a skillet (preferably) or a pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
  6. Transfer to skillet and cook over medium heat for just 3-4 seconds (very important). Flip it over immediately (using a think spatula or knife), and continue to cook until just lightly golden on each side though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
  7. If baking (pizza, cinnamon rolls)
  8. Preheat oven to 350F. Line a baking tray with a baking mat or parchment paper. If making pizza, you’ll want to blind bake the crust without toppings until lightly golden (10-13 minutes). Add the toppings and bake for an additional 10-15 minutes.
  9. If frying (pasta, ravioli)
  10. Heat up butter or oil in a skillet or pan over low heat. Cook pasta until it just begins to get some color, I found this gave the most ‘al dente’ texture (soft but with a bite). Feel free to make a test with one piece.
Recipe Courtesy of gnom-gnom.com

gluten free & keto bread with yeast

Gluten Free & Keto Bread with Yeast

  • Servings: 12-16 slices
  • Difficulty: easy
  • Print

Light and fluffy and great for grilled cheese


Ingredients

  • 2 teaspoons active dry yeast
  • 2 teaspoons inulin or maple syrup or honey to feed the yeast
  • 1/2 cup water lukewarm between 105-110F
  • 1-3/4 cups almond flour
  • 3/4 cup golden flaxseed meal finely ground
  • 1/4 cup whey protein isolate
  • 2 tablespoons psyllium husk finely ground
  • 2 teaspoons xanthan gum or 4 teaspoons ground flaxseed meal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon ground ginger
  • 1 egg at room temperature
  • 3 egg whites at room temperature
  • 1/4 cup grass-fed unsalted butter or ghee, melted and cooled
  • 1 tablespoon apple cider vinegar
  • 1/4 cup sour cream

Directions

  1. LIne a 8.5 x 4.5 loaf pan with parchment paper (an absolute must). Set aside.
  2. Add yeast and honey (or any of the sugars above) to a large bowl. heat up water to 105-110F, and if you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it.)
  3. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
  4. Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don’t want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, thought he dough will become thick as the flours absorb the moisture.
  5. Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towle and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity – so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won’t rise past the top.
  6. Preheat oven to 350F while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375F.
  7. Place the loaf pan on a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn’t resting directly on the bread.
  8. Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture – this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don’t sweat it!
  9. Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you’ll find that this keto bread is surprisingly good even without toasting!
Recipe Courtesy of Gnom-gnom.com