Hearts of Romaine with Blue Cheese and Bacon

Hearts of Romaine with Blue Cheese and Bacon

  • Servings: 4
  • Difficulty: easy
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Combining the Enhanced flavor of romaine with bacon and blue cheese dressing so that old-fashioned wedge of lettuce becomes a slice of heaven.


Ingredients

    Salad
  • 8 strips good quality bacon
  • 1 large egg
  • 2 hearts romaine lettuce
  • Kosher salt and freshly ground black pepper
  • Blue Cheese Dressing, recipe follows
  • Blue Cheese Dressing
  • 1 cup mayonnaise
  • 1 cup crumbled blue cheese (about 4 ounces)
  • 1/2 cup buttermilk
  • 1 tablespoon freshly grated lemon zest
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon celery seeds (optional)
  • 2 tablespoons minced fresh flat-leaf parsley
  • Freshly ground black pepper

Directions

    Salad
  1. Preheat oven to 375 degrees F
  2. Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 29 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
  3. Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
  4. Remove the large out leaves from the romaine hearts and rinse. Chop these leaves into bite-sized pieces and spin dry. (Use an extremely sharp knife to minimize brushing the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
  5. Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon.
  6. Blue Cheese Dressing
  7. Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Recipe Courtesy of Food Network

Keto Broccoli Salad

Keto Broccoli Salad

  • Servings: 6-8
  • Difficulty: easy
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A delightful salad for any season


Ingredients

  • 1 head broccoli (about 3-1/2 cups) cut into bit sized pieces (stalk removed)
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup red onion, finely chopped
  • 8 ounces cheddar cheese, cubed or shredded
  • 1/2 cup raisins “optional”
  • 3/4 cup mayo
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons swerve
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. In a small bowl, combine mayo, apple cider vinegar, swerve, black pepper and salt.
  2. In a large bowl, toss together bite sized broccoli pieces, bacon, red onion, cheddar cheese and raisins. I add peanuts or cashews to mine instead of the raisins.
  3. Combine the dressing with the broccoli mixture.
  4. Cover and chill in the refrigerator for two hours before serving.

Coconut Flour Fat Head Dough for Pizza

Coconut Flour Fat Head Dough Pizza

  • Servings: 1
  • Difficulty: easy
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Keto Pizza Fun


Ingredients

  • 1/2 cup Coconut Flour
  • 2 tablespoons baking powder
  • 2-1/2 cups mozzarella cheese
  • 2 ounces cream cheese
  • 3 large eggs beaten
  • 2 tablespoons butter melted

Directions

  1. Preheat oven to 425 F and line a baking pan with parchment paper.
  2. Mix coconut flour and baking powder in a small bowl. Set aside.
  3. Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
  4. Add in beaten eggs, butter and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. Knead dough with your hands to mix it well.
  5. Roll out dough between two sheets of parchment paper into shape of pizza. Use a toothpick or fork to poke holes in the dough.
  6. Bake for 6 minutes and poke holes in any big bubbles. Bake an additional 3-7 minutes til golden brown.
  7. Add your toppings and bake again for 3-5 minutes to melt the cheese and heat pizza through.

Keto Egg Roll in a Bowl

Egg Roll in a Bowl

  • Servings: 3
  • Difficulty: Easy
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An Easy Way to Enjoy Egg Rolls

Ingredients

1 tablespoon coconut oil 1 pound ground pork 4 cups thinly sliced cabbage 1 small sliced onion, chopped 2 cloves garlic, finely minced 1 teaspoon sea salt 1 teaspoon ground ginger 1/4 teaspoon pepper 1 tablespoon sriracha 1/4 cup soy sauce 1/2 tablespoon sesame seeds 1/4 cup green onion

Directions

  1. Heat oil in a large skillet over medium high heat.
  2. Add the garlic and onion, saute until the onions are translucent.
  3. Add ground pork, ground ginger, sea salt black pepper and sriracha.
  4. Saute until the pork is cooked through.
  5. Add the cabage and soy sauce.
  6. Saute until the cabbage is tender.
  7. Top with green onions and sesame seeds before serving.
Recipe Courtesy of Pruvit

All Meat Veggie Chili

All Meat Veggie Chili

  • Servings: 6-8
  • Difficulty: Easy
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A Super Easy and Fun Chili


Ingredients

  • 1-1/2 pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) oil
  • 1-1/2 cups onion, deiced, about 1 large onion
  • 1/2 cup copped celery, about 1 stalk
  • 1-1/2 cups carrots, peeled and diced, about 4 medium carrots
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups zucchinis, diced, about 2-3 medium zucchinis (I also add butternut squash)
  • 1 15 ounce can tomato puree or tomato sauce
  • 1 15 ounce can diced tomatoes
  • If you have to have beans in your chili – then go ahead and add black beans and kidney beans (this will make it so that it doesn’t conform to keto)

Directions

  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings (I use 2 tablespoons of tastefully simple Wahoo! Chili Seasoning instead of the separate spices) to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on the amazing mixture every so often and stir. Serve immediately.


This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.