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EVERYDAYKETOGOURMET
Instructions. In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger. Add ground pork and brown, mixing a few times until cooked through. Salt and pepper pork to taste. Remove browned pork mixture from wok - set aside.EASY KETOSIS
Ketoacidosis is an unhealthy condition in which the body has excessively high glucose and ketone bodies at the same time. The ketoacids lower the pH of the blood to an unhealthy level. The body is very sensitive to changes in blood pH. The condition is never present in a non diabetic on a carbohydrate-restricted diet in whichbeneficial ketosis
SEARED DUCK BREAST WITH RED WINE REDUCTION Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. After resting, slice duck breasts on a diagonal into 3 slices. KILLER KETO FRITTATA Melt 1/2 the butter In a 9 inch non-stick, oven-safe pan on med-low heat saute' veggies slow - about 8 min. In a bowl whisk eggs & half and half. Add salt and pepper and stir in shredded cheese. Stir in veggies to the bowl with the eggs. Add rest of the butter to the pan and melt on low heat. Pour the eggs, cheese and veggie mix into thehot pan.
KETO CRAB CAKES EGGS BENEDICT Crab Cakes. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with almond flour. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side.CHORIZO SHAKSHUKA
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta. Make 6 indents with the back of awooden
KETO ZUCCHINI FRITTERS 1.5 tsp. Pepper, fresh ground. 1 tsp. salt. Instructions. Grate the zucchini on a box grater - medium grate. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sizedmixing bowl.
EGGPLANT SPINACH PIZZA Wipe off salt. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer. Bake for 25 minutes until slightly browned. Pizza. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper. Top each eggplant with a teaspoon of sauce. Add tomatoes. SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot. SEARED SCALLOPS WITH ORANGE-LIME VINAIGRETTE SALAD Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet.EVERYDAYKETOGOURMET
Instructions. In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger. Add ground pork and brown, mixing a few times until cooked through. Salt and pepper pork to taste. Remove browned pork mixture from wok - set aside.EASY KETOSIS
Ketoacidosis is an unhealthy condition in which the body has excessively high glucose and ketone bodies at the same time. The ketoacids lower the pH of the blood to an unhealthy level. The body is very sensitive to changes in blood pH. The condition is never present in a non diabetic on a carbohydrate-restricted diet in whichbeneficial ketosis
SEARED DUCK BREAST WITH RED WINE REDUCTION Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. After resting, slice duck breasts on a diagonal into 3 slices. KILLER KETO FRITTATA Melt 1/2 the butter In a 9 inch non-stick, oven-safe pan on med-low heat saute' veggies slow - about 8 min. In a bowl whisk eggs & half and half. Add salt and pepper and stir in shredded cheese. Stir in veggies to the bowl with the eggs. Add rest of the butter to the pan and melt on low heat. Pour the eggs, cheese and veggie mix into thehot pan.
KETO CRAB CAKES EGGS BENEDICT Crab Cakes. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with almond flour. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side.CHORIZO SHAKSHUKA
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta. Make 6 indents with the back of awooden
KETO ZUCCHINI FRITTERS 1.5 tsp. Pepper, fresh ground. 1 tsp. salt. Instructions. Grate the zucchini on a box grater - medium grate. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sizedmixing bowl.
EGGPLANT SPINACH PIZZA Wipe off salt. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer. Bake for 25 minutes until slightly browned. Pizza. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper. Top each eggplant with a teaspoon of sauce. Add tomatoes. SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot. SEARED SCALLOPS WITH ORANGE-LIME VINAIGRETTE SALAD Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet.RECIPE INDEX
Killer Caesar Salad. Kitchen Cacciatore. Pan Seared Keto Salmon Puttanesca. Pork Chops With Caramelized Onions And Smoked Gouda. Pork Tenderloin with Tarragon Mustard Cream Sauce. Rhonda's Braised Brisket. Seared Duck Breast with Red Wine Reduction. Seared Scallops with Orange-Lime Vinaigrette Salad. Simple Pot Roast Weeknight Winner.DESSERTS ARCHIVES
Hello - I'm Adam, wellness enthusiast, tennis player, networker, father of two amazing daughters and food lover. I fill these pages with healthy low carb and keto-friendly recipes, food finds and rants on living lighter in a carb-filled world. KETO ZUCCHINI FRITTERS 1.5 tsp. Pepper, fresh ground. 1 tsp. salt. Instructions. Grate the zucchini on a box grater - medium grate. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sizedmixing bowl.
ZUCCHINI CARBONARA
Instructions. Put a large pot of salted water on and bring to a boil. In a large skillet heat the oil. Add the pancetta and cook over med heat until most of the fat is rendered, 7 minutes or so. Add the mushrooms and cook for 3 minutes. Add the shallot and garlic and cook for 1 minute. Cook the zucchini noodles in the boiling water for 4minutes.
KETO FRIED EGGPLANT
Heat large fry pan on medium high. Add avocado and coconut oils. Mix egg and half n half to make egg wash. Coat eggplant slices with egg wash then flour mixture. Shake off excess flour. In batches, fry eggplant slices in hot oil - about 4 minutes per side until golden. Place fried eggplant on a large plate with paper towel to absorb anyexcess oil.
KETO EGG ROLL IN A BOWL Instructions. In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger. Add ground pork and brown, mixing a few times until cooked through. Salt and pepper pork to taste. Remove browned pork mixture from wok - SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot.GREEK LAMB BURGER
Instructions. In a large glass bowl add the ground lamb. On a cutting board mash the garlic with salt with the edge of a large chef knife to make a paste. Evenly spread the garlic paste on the lamb. Mix the cumin, coriander, paprika. cinnamon, and cayenne in a small bowl. Evenly sprinkle the spices over the lamb. RHONDA'S BRAISED BRISKET Instructions. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom. Salt, pepper and garlic powder the brisket well on all sides. Place the brisket fat side up in the pan. Cover with can of tomatoes and cup of water. Seal tight with aluminumfoil or
A MAGICAL CAULIFLOWER MASH In a large pot add cauliflower and chicken stock and then add water to cover cauliflower. Add half n half and turn off heat. Drain cauliflower well then add butter and leek mixture to the larger pot with cauliflower. With an immersion blender (magic wand) - puree until smooth. Add salt and pepper to taste.EVERYDAYKETOGOURMET
Instructions. In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger. Add ground pork and brown, mixing a few times until cooked through. Salt and pepper pork to taste. Remove browned pork mixture from wok - set aside. ABOUT - EVERYDAYKETOGOURMET EverydayKetoGourmet – comes from the lifestyle shift inspired by my wife Lisa that has enabled me to lose 26lbs in just 6 weeks and keep it off. A little background – We are serious foodies who love to eat out and cook real wholesome food while entertaining at home. I do all of the shopping and much of the cooking and meal planning.EASY KETOSIS
Ketoacidosis is an unhealthy condition in which the body has excessively high glucose and ketone bodies at the same time. The ketoacids lower the pH of the blood to an unhealthy level. The body is very sensitive to changes in blood pH. The condition is never present in a non diabetic on a carbohydrate-restricted diet in whichbeneficial ketosis
DESSERTS ARCHIVES
Hello - I'm Adam, wellness enthusiast, tennis player, networker, father of two amazing daughters and food lover. I fill these pages with healthy low carb and keto-friendly recipes, food finds and rants on living lighter in a carb-filled world. SEARED DUCK BREAST WITH RED WINE REDUCTION Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. After resting, slice duck breasts on a diagonal into 3 slices.CHORIZO SHAKSHUKA
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta. Make 6 indents with the back of awooden
KETO CRAB CAKES EGGS BENEDICT Crab Cakes. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with almond flour. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side. EGGPLANT SPINACH PIZZA Wipe off salt. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer. Bake for 25 minutes until slightly browned. Pizza. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper. Top each eggplant with a teaspoon of sauce. Add tomatoes. SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot.ZUCCHINI CARBONARA
Instructions. Put a large pot of salted water on and bring to a boil. In a large skillet heat the oil. Add the pancetta and cook over med heat until most of the fat is rendered, 7 minutes or so. Add the mushrooms and cook for 3 minutes. Add the shallot and garlic and cook for 1 minute. Cook the zucchini noodles in the boiling water for 4minutes.
EVERYDAYKETOGOURMET
Instructions. In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger. Add ground pork and brown, mixing a few times until cooked through. Salt and pepper pork to taste. Remove browned pork mixture from wok - set aside. ABOUT - EVERYDAYKETOGOURMET EverydayKetoGourmet – comes from the lifestyle shift inspired by my wife Lisa that has enabled me to lose 26lbs in just 6 weeks and keep it off. A little background – We are serious foodies who love to eat out and cook real wholesome food while entertaining at home. I do all of the shopping and much of the cooking and meal planning.EASY KETOSIS
Ketoacidosis is an unhealthy condition in which the body has excessively high glucose and ketone bodies at the same time. The ketoacids lower the pH of the blood to an unhealthy level. The body is very sensitive to changes in blood pH. The condition is never present in a non diabetic on a carbohydrate-restricted diet in whichbeneficial ketosis
DESSERTS ARCHIVES
Hello - I'm Adam, wellness enthusiast, tennis player, networker, father of two amazing daughters and food lover. I fill these pages with healthy low carb and keto-friendly recipes, food finds and rants on living lighter in a carb-filled world. SEARED DUCK BREAST WITH RED WINE REDUCTION Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. After resting, slice duck breasts on a diagonal into 3 slices.CHORIZO SHAKSHUKA
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta. Make 6 indents with the back of awooden
KETO CRAB CAKES EGGS BENEDICT Crab Cakes. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with almond flour. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side. EGGPLANT SPINACH PIZZA Wipe off salt. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer. Bake for 25 minutes until slightly browned. Pizza. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper. Top each eggplant with a teaspoon of sauce. Add tomatoes. SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot.ZUCCHINI CARBONARA
Instructions. Put a large pot of salted water on and bring to a boil. In a large skillet heat the oil. Add the pancetta and cook over med heat until most of the fat is rendered, 7 minutes or so. Add the mushrooms and cook for 3 minutes. Add the shallot and garlic and cook for 1 minute. Cook the zucchini noodles in the boiling water for 4minutes.
ABOUT - EVERYDAYKETOGOURMET EverydayKetoGourmet – comes from the lifestyle shift inspired by my wife Lisa that has enabled me to lose 26lbs in just 6 weeks and keep it off. A little background – We are serious foodies who love to eat out and cook real wholesome food while entertaining at home. I do all of the shopping and much of the cooking and meal planning.KETO CALCULATOR
This simple and straight forward keto calculator is everything you need to get started! If your heart is set on having your carbs set to a specific value (for example 40g net carbs), feel free to make your own adjustments when planning or tracking your daily intake. As a reminder, carbs are viewed as a max, protein is a goal to reach andwill
MAINS ARCHIVES
Preheat oven to 325°F. Heat 3 tablespoons avocado oil in heavy large skillet over high heat. Season pork with salt and pepper. Working in batches, add pork chops to skillet and sauté until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass or ceramic baking dish.SIDES ARCHIVES
Let cool down. Cook fennel in bowling water for 4 minutes, drain and let cool - set aside. Heat remaining 2 tbsp of olive oil in a large pan over med-high heat. Add onion and cook till just golden about 5 min. Add the olives, capers, reserved fennel, tomato sauce, sugar, vinegar, and salt and pepper to taste.DESSERTS ARCHIVES
Hello - I'm Adam, wellness enthusiast, tennis player, networker, father of two amazing daughters and food lover. I fill these pages with healthy low carb and keto-friendly recipes, food finds and rants on living lighter in a carb-filled world.ZUCCHINI CARBONARA
Instructions. Put a large pot of salted water on and bring to a boil. In a large skillet heat the oil. Add the pancetta and cook over med heat until most of the fat is rendered, 7 minutes or so. Add the mushrooms and cook for 3 minutes. Add the shallot and garlic and cook for 1 minute. Cook the zucchini noodles in the boiling water for 4minutes.
KETO ZUCCHINI FRITTERS 1.5 tsp. Pepper, fresh ground. 1 tsp. salt. Instructions. Grate the zucchini on a box grater - medium grate. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sizedmixing bowl.
RHONDA'S BRAISED BRISKET Instructions. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom. Salt, pepper and garlic powder the brisket well on all sides. Place the brisket fat side up in the pan. Cover with can of tomatoes and cup of water. Seal tight with aluminumfoil or
A MAGICAL CAULIFLOWER MASH In a large pot add cauliflower and chicken stock and then add water to cover cauliflower. Add half n half and turn off heat. Drain cauliflower well then add butter and leek mixture to the larger pot with cauliflower. With an immersion blender (magic wand) - puree until smooth. Add salt and pepper to taste. THE WEEKLY PORK CHOP Back to my youth! The cut of pork chop does not really matter so much as this recipe will elevate any variety. The key to grilling pork so that it does not dry out is to make sure of a few things.EVERYDAYKETOGOURMET
Instructions. In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger. Add ground pork and brown, mixing a few times until cooked through. Salt and pepper pork to taste. Remove browned pork mixture from wok - set aside.EASY KETOSIS
Ketoacidosis is an unhealthy condition in which the body has excessively high glucose and ketone bodies at the same time. The ketoacids lower the pH of the blood to an unhealthy level. The body is very sensitive to changes in blood pH. The condition is never present in a non diabetic on a carbohydrate-restricted diet in whichbeneficial ketosis
SEARED DUCK BREAST WITH RED WINE REDUCTION Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. After resting, slice duck breasts on a diagonal into 3 slices. KETO CRAB CAKES EGGS BENEDICT Crab Cakes. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with almond flour. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side.CHORIZO SHAKSHUKA
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta. Make 6 indents with the back of awooden
EGGPLANT SPINACH PIZZA Wipe off salt. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer. Bake for 25 minutes until slightly browned. Pizza. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper. Top each eggplant with a teaspoon of sauce. Add tomatoes. RHONDA'S BRAISED BRISKET Instructions. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom. Salt, pepper and garlic powder the brisket well on all sides. Place the brisket fat side up in the pan. Cover with can of tomatoes and cup of water. Seal tight with aluminumfoil or
KETO ZUCCHINI FRITTERS 1.5 tsp. Pepper, fresh ground. 1 tsp. salt. Instructions. Grate the zucchini on a box grater - medium grate. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sizedmixing bowl.
SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot. SEARED SCALLOPS WITH ORANGE-LIME VINAIGRETTE SALAD Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet.EVERYDAYKETOGOURMET
Instructions. In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger. Add ground pork and brown, mixing a few times until cooked through. Salt and pepper pork to taste. Remove browned pork mixture from wok - set aside.EASY KETOSIS
Ketoacidosis is an unhealthy condition in which the body has excessively high glucose and ketone bodies at the same time. The ketoacids lower the pH of the blood to an unhealthy level. The body is very sensitive to changes in blood pH. The condition is never present in a non diabetic on a carbohydrate-restricted diet in whichbeneficial ketosis
SEARED DUCK BREAST WITH RED WINE REDUCTION Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. After resting, slice duck breasts on a diagonal into 3 slices. KETO CRAB CAKES EGGS BENEDICT Crab Cakes. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with almond flour. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side.CHORIZO SHAKSHUKA
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta. Make 6 indents with the back of awooden
EGGPLANT SPINACH PIZZA Wipe off salt. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer. Bake for 25 minutes until slightly browned. Pizza. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper. Top each eggplant with a teaspoon of sauce. Add tomatoes. RHONDA'S BRAISED BRISKET Instructions. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom. Salt, pepper and garlic powder the brisket well on all sides. Place the brisket fat side up in the pan. Cover with can of tomatoes and cup of water. Seal tight with aluminumfoil or
KETO ZUCCHINI FRITTERS 1.5 tsp. Pepper, fresh ground. 1 tsp. salt. Instructions. Grate the zucchini on a box grater - medium grate. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sizedmixing bowl.
SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot. SEARED SCALLOPS WITH ORANGE-LIME VINAIGRETTE SALAD Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet.RECIPE INDEX
Killer Caesar Salad. Kitchen Cacciatore. Pan Seared Keto Salmon Puttanesca. Pork Chops With Caramelized Onions And Smoked Gouda. Pork Tenderloin with Tarragon Mustard Cream Sauce. Rhonda's Braised Brisket. Seared Duck Breast with Red Wine Reduction. Seared Scallops with Orange-Lime Vinaigrette Salad. Simple Pot Roast Weeknight Winner.DESSERTS ARCHIVES
Hello - I'm Adam, wellness enthusiast, tennis player, networker, father of two amazing daughters and food lover. I fill these pages with healthy low carb and keto-friendly recipes, food finds and rants on living lighter in a carb-filled world.SIDES ARCHIVES
Let cool down. Cook fennel in bowling water for 4 minutes, drain and let cool - set aside. Heat remaining 2 tbsp of olive oil in a large pan over med-high heat. Add onion and cook till just golden about 5 min. Add the olives, capers, reserved fennel, tomato sauce, sugar, vinegar, and salt and pepper to taste. KILLER KETO FRITTATA Melt 1/2 the butter In a 9 inch non-stick, oven-safe pan on med-low heat saute' veggies slow - about 8 min. In a bowl whisk eggs & half and half. Add salt and pepper and stir in shredded cheese. Stir in veggies to the bowl with the eggs. Add rest of the butter to the pan and melt on low heat. Pour the eggs, cheese and veggie mix into thehot pan.
KETO ZUCCHINI FRITTERS 1.5 tsp. Pepper, fresh ground. 1 tsp. salt. Instructions. Grate the zucchini on a box grater - medium grate. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sizedmixing bowl.
KETO EGG ROLL IN A BOWL 1 large garlic clove. 2 tbsp toasted sesame oil. 1.50 tbsp rice wine vinegar. fresh ground salt and pepper to taste. ½ tbsp toasted sesame seeds. Directions. 1. Keto Egg SAUTEED BABY BOK CHOI fresh ground salt and pepper. Instructions. Cut off bottom stem of each baby bok choi head and rinse. Saute garlic in olive and sesame oil until golden. Then add butter. Add baby bok choi and saute on medium for 8 minutes till tender. Add salt and pepper. Add chicken stock and reduce by half for about 3 minutes. Serve hot. RHONDA'S BRAISED BRISKET Instructions. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom. Salt, pepper and garlic powder the brisket well on all sides. Place the brisket fat side up in the pan. Cover with can of tomatoes and cup of water. Seal tight with aluminumfoil or
GREEK LAMB BURGER
Instructions. In a large glass bowl add the ground lamb. On a cutting board mash the garlic with salt with the edge of a large chef knife to make a paste. Evenly spread the garlic paste on the lamb. Mix the cumin, coriander, paprika. cinnamon, and cayenne in a small bowl. Evenly sprinkle the spices over the lamb. A MAGICAL CAULIFLOWER MASH In a large pot add cauliflower and chicken stock and then add water to cover cauliflower. Add half n half and turn off heat. Drain cauliflower well then add butter and leek mixture to the larger pot with cauliflower. With an immersion blender (magic wand) - puree until smooth. Add salt and pepper to taste. Toggle navigation EverydayKetoGourmet* Blog
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Grilled Swordfish with Compound Herb Butter Burratta and Arugula SaladSashimi for Lunch
Greek Lamb Burger and Kale Salad Salmon Hash and EggsAHI TUNA POKE
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| January 6, 2020 | By Adam LevyNo comments
AN AHI TUNA POKE THAT WILL IMPRESS YOUR GUESTS. I have been a big fan of all things sashimi, raw and well prepared, such as Ahi Tuna Poke. I have been to Hawaii a few times and just fell in love with the variations of this local island dish. Being somewhat of a sushi snob, I have mostly ignored all the Poke spots popping up all over the place on the east coast where I live. > Some of these places just don’t seem like you could trust the > freshness of the ahi tuna poke they offer. Then I stumbled into a brand new spot in Middletown CT called POKÉMOTO for lunch one day. It was bright and clean and everything looked super fresh so I gave it a go. The best part is that it was really easy to build an Ahi Tuna Poke bowl and keep it keto. I was blown away by the flavors and items you can add to your bowl from 4 different types of seaweed to caviar. Now I am on the lookout for Poke places where ever I go. I recently found a really great version at an unlikely place – Bar Taco in West Hartford. It was so good, I interrogated the waitress to gain some intel from the kitchen. Please enjoy this amazing version of Ahi Tuna Poke as soon as you can. Each serving is only 4 net carbs and may be addictive. You have been warned! As long as your ingredients are super fresh you can hardly go wrong with anything you wish to add to your bowl. Get creative and have fun.Ahi Tuna Poke
2019-12-21 09:40:40
Serves 4
A delicious an light ahi tuna appetizer that tastes amazing and iseasy to make.
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
259 calories
8 g
40 g
13 g
27 g
2 g
172 g
394 g
2 g
0 g
11 g
Nutrition Facts
Serving Size
172g
Servings
4
Amount Per Serving
Calories 259
Calories from Fat 115% Daily Value *
Total Fat 13g
21%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g Monounsaturated Fat 8gCholesterol 40mg
13%
Sodium 394mg
16%
Total Carbohydrates 8g3%
Dietary Fiber 4g
18%
Sugars 2g
Protein 27g
Vitamin A
4%
Vitamin C
11%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 3/4 lb. Sashimi-grade Ahi tuna- 1/4 inch cubed * 1/2 cup english cucumber - seeds removed, sliced thin * 1 radish - sliced paper thin * 1 green onion - sliced on the diagonal * 1 tbsp. red onion - finely sliced * 1 small ripe avocado - 1/4 inch cubed * 2 tbsp. sesame seeds - white or toasted * 1 tsp. fresh ginger - finely sliced * 1/2 tsp. fresh lemon grass - finely sliced* 1 tsp. olive oil
Dressing
* 1 tbsp. Tamarri or soy sauce.* 1 tsp. Fish sauce
* 1/2 tsp. Honey
* 1 small clove fresh garlic - mashed * 1/4 tsp. fresh ginger - mashed* 2 tsp. Sesame oil
* Fresh ground pepper to taste.Dressing
* In a small bowl whisk together the following ingredients: soy sauce, fish sauce, honey, mashed garlic & ginger. * Whisk in sesame oil. * Add pepper to taste.Poke
* In a small pan, fry the ginger and lemon grass until crisp. Set aside on a paper towel. * In a glass bowl combined the cucumber, radish, green onion, redonion. Mix.
* Add cubed, trimmed ahi tuna to the bowl. * Add cubed avocado to the bowl. * Add the sesame seeds. * Gently mix in all the ingredients with the dressing. * Sprinkle on crisp ginger and lemon grass. * Serve pronto with chop sticks or a spoon.Notes
* Red or black tobiko makes a great garnish for this poke.By Adam Levy
beta
calories
259
fat
13g
protein
27g
carbs
8g
more
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AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis NEXT LEVEL BRUSSELS SPROUTSSides
| November 23, 2019 | By Adam LevyNo comments
THESE NEXT LEVEL BRUSSELS SPROUTS ARE AMAZING! Been living Keto for over 5 years now and Brussels Sprouts have been a mainstay in my regular rotation of side dishes. I also often order Brussels Sprouts when I go out to eat to see how different chefs prepare this trending veg. > Most restaurants hit it out of the park with a crispy, caramelized > texture due to the deep fryers they have access to. This is not easy to pull off at home but I have been at it for a while and can say you are gonna love these Next Level Brussels Sprouts… and just in time to impress your Turkey Day dinner guests! If you are still in the “Hate Brussels Spouts” camp I can understand why. My wife and I ate at a more “old school” seafood place recently, and trying to be keto, ordered the Brussels Sprouts. What came out was a bowl of pale-green, steamed, mushy Brussels Sprouts that were clearly, either targeting their older clientele, or on the menu just to attempt to be on-trend. If your only reference point is like this… I get it! Trust me – Try this recipe and you just may be converted! Best to use a larger pan to not crowd the Brussels Sprouts. I like a large ceramic one but a large sheet pan will work as well. Next Level Brussels Sprouts2019-11-22 11:10:57
Serves 4
A low-carb, kicked-up, crispy Brussels Sprouts recipe you might find a your favorite higher end restaurant.Write a review
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
105 calories
11 g
5 g
5 g
5 g
2 g
124 g
654 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
124g
Servings
4
Amount Per Serving
Calories 105
Calories from Fat 48% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g Monounsaturated Fat 3gCholesterol 5mg
2%
Sodium 654mg
27%
Total Carbohydrates 11g4%
Dietary Fiber 4g
15%
Sugars 4g
Protein 5g
Vitamin A
15%
Vitamin C
127%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 4 cups Brussels Sprouts * 1/2 ounce thick cut smoked bacon (3 slices)* 1 small red onion
* 1 tbsp. Extra Virgin olive oil * 2 tbsp. balsamic vinegar * 1/8 cup crumbled goat cheese * 1 tsp. kosher flake salt * 1 tsp. Fresh ground pepperInstructions
* Preheat oven to 400 degrees - on convection if you have thatoption.
* In a large sheet pan or ceramic baking dish combine the following: Brussels Sprouts (stems trimmed then cut in half), Bacon (sliced into small strips), Red onion (quartered and separated), Toss and evenly coat with Extra Virgin olive oil. * Add salt and pepper and toss again. * Roast for 30 minutes - only stir Brussels Sprouts 1x at the 15minute mark.
* In a small sauce pan on low heat, reduce balsamic vinegar by half- aprox. 7 minutes.
* Serve on a large plater toped with crumbled goat cheese and drizzled balsamic reduction.Notes
* For best results only open oven once mid way to stir Brussels Sprouts for even browning and caramelization. * Don't worry if some leaves are darker brown or even a little black - these are the crunchy ones and taste best! * Use a good smoked bacon - It will crisp up, add a smoky flavor and make all the difference.By Adam Levy
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calories
105
fat
5g
protein
5g
carbs
11g
more
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| September 9, 2019 | By Adam LevyNo comments
THIS WILD MUSHROOM AND LEEK RAGOUT RECIPE IS SO SIMPLE AND DELICIOUS YOU WILL WONDER HOW YOU EVER LIVED WITHOUT IT. Recently, the family and I vacationed in Ogunquit Maine, one of our favorite beach destinations in the Northeast. It’s a thriving upscale summer town with a bustling downtown scene that sits less than 1/4 mile off the beach. On our date night, we lucked out scoring the last 2 top at the bar at a great spot after our reservations were abruptly cancelled due to impending weather at an “all outdoor” tapas eatery across thestreet.
Fortunately, this was not an issue as there were great tapas sized app options on the bar menu, one of which was this Mushroom and LeekRagout.
> It was so good my wife and I had to know more. Our friendly waiter gave us the scoop. As a result, I made my first attempt the very next night to rave reviews from the both the mushroom lovers and the skeptic – my youngest daughter, Brynn. The smells from the kitchen of this mushroom and leek ragout will make your mouth water. You can make this dish with several types of mushrooms but a variety of fresh exotics works best. I used Cremini (Baby Bella), Shiitake, and Oyster mushrooms for my Mushroom and Leek Ragout dish but you can choose any mixture you prefer and the melted leeks will transform them into something trulyamazing.
This dish works great as a side for steak but can be paired withanything. Enjoy!
Wild Mushroom and Leek Ragout2018-09-10 19:36:59
Serves 4
A wild mushroom and leek side dish that you will absolutely love.Write a review
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
281 calories
8 g
78 g
25 g
8 g
16 g
190 g
211 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
190g
Servings
4
Amount Per Serving
Calories 281
Calories from Fat 223% Daily Value *
Total Fat 25g
39%
Saturated Fat 16g
79%
Trans Fat 0g
Polyunsaturated Fat 1g Monounsaturated Fat 7gCholesterol 78mg
26%
Sodium 211mg
9%
Total Carbohydrates 8g3%
Dietary Fiber 2g
7%
Sugars 3g
Protein 8g
Vitamin A
25%
Vitamin C
9%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 1 pound mushrooms - various varieties. * 1 cup of finely chopped leeks (about 1 leek) * 4 tbsp butter - divided * 1 tsp fresh thyme - chopped * 1/2 cup heavy cream * 4 tbsp Parmesan Reggiano - shaved * salt and pepper - fresh groundInstructions
* In a pan on low heat, slowly melt, finely chopped leeks with 2 tbsp butter and salt and pepper for about 15-20 minutes. * Roast whole mushrooms on a sheet pan with 2 tbsp butter and salt and pepper in a 400 degree oven for 25 minutes. Shake tray mid way to evenly coat mushrooms with butter. * Let roasted mushrooms cool. * Thinly slice cooled mushrooms. * Add sliced mushrooms to the pan with the leeks, add fresh thyme, heavy cream, with salt and pepper to taste. * Simmer on low heat stirring occasionally for 10 minutes. * Divide mushrooms into 4 small bowls and top with shaved Parmesan -serve hot.
By Adam Levy
beta
calories
281
fat
25g
protein
8g
carbs
8g
more
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| June
13, 2019 | By Adam LevyNo comments
A SEARED DUCK BREAST THAT EATS LIKE A STEAK I have fallen in love with well prepared duck, and have been in pursuit of the perfect seared duck breast for a while now. There is a great little restaurant in my cute little town of Collinsville CT that always has a seared duck breast dish on the menu. The creative chef at Francesca’s Wine Bar and Bistromixes things up and
prepares it several different ways so I tend to try them all. > I’ve been working on, for what seems like forever, making my > version at home to my families dismay… “Duck again.. really”? Now they love it, as it is so good. The great thing about this dish is that it is really very simple and easy to make, although there is some attention to detail required to pull of the perfectly, crispy skin, seared duck breast finished to the right temperature. The inside should still be pink after it rests – like a medium rare steak. It’s also an affordable protein for the level of fancy you get. I find mine at Stop n Shop for about $5 a serving and their CanadianCanard Duck Breast
is
cryo-vac sealed so they can stay in the fridge a few days until you are ready to impress your spouse for the perfect date night. Once you dial this in, it’s great for a small dinner party of four as well. I have made this seared duck breast several ways and have included a Simple Keto Blueberry Gastrique option for the sauce below for those preferring a sans-wine alternative and a sweeter taste profile. I always serve mine over a cauliflower mash with either Brussels Sprouts or a some other farm fresh, sauteedgreen. Enjoy!
Seared Duck Breast with Red Wine Reduction2019-06-12 07:38:51
Serves 4
A delicious and easy, keto friendly, date night seared duck breastdish.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
384 calories
2 g
332 g
9 g
63 g
3 g
277 g
280 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
277g
Servings
4
Amount Per Serving
Calories 384
Calories from Fat 77% Daily Value *
Total Fat 9g
13%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g Monounsaturated Fat 3gCholesterol 332mg
111%
Sodium 280mg
12%
Total Carbohydrates 2g1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 63g
Vitamin A
2%
Vitamin C
13%
Calcium
3%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 2 pounds boneless duck breasts (4) * 4 sprigs of fresh thyme * Fresh ground Kosher salt * Fresh ground pepper * Nutmeg - 1 clove, fresh grated * 1/2 tbsp. Balsamic vinegar - a good one * 3/4 cup dry red wine - a wine worth drinking * 1 tablespoon butterInstructions
* On a baking sheet, using a sharp knife, trim the excess edges of skin then cut a ¼-inch crosshatch pattern in the skin of each breast, being careful not to pierce the meat. Easiest to do this while theduck is cold.
* Skin-side down on the baking sheet, use a paring knife to remove the small white tendon that runs through each tenderloin if they are still attached to the breast. Find the vein that runs down the length of each breast and run your finger down the length of each vein. If any blood comes out, wipe it away with a paper towel. * Season the flesh side of each breast with salt, pepper, and a healthy pinch of fresh grated nutmeg. * Drizzle meat with few drops of the vinegar and lay a sprig of thyme down the length of each breast. Then flip the breast back over so skin side is facing up. Season skin side with generous pinch of salt and a pinch of nutmeg. * Refrigerate uncovered, at least 1 hour and up to 12 hours. * Season both sides of the duck breast with a pinch of salt and pepper and place skin side down into heated medium-low frying pan. * Place the thyme sprigs into the pan while breasts are searing, infusing the fat with the thyme. Patience is key here. You want to slowly sear the duck breasts on medium-low for 15-20 minutes or until the skin is brown and crispy. Every few minutes move the breasts around to ensure even browning. You also want to use a spoon to remove the majority of the fat in the pan as it renders out of the skin. Have a bowl next to the stove for this. * Once the skin is very crispy and the internal temperature of the breasts is about 115 degrees, flip the breasts over and just "kiss" the flesh side to the pan for about 60 seconds. * Put the duck skin side down on a baking sheet and put into 350 degree oven for about 5 minutes or until internal temperature is about125 degrees.
* Remove duck breasts from the oven and let rest 5-10 minutes. * Meanwhile, remove remaining fat from pan, leaving thyme sprigs, and place over medium heat. Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside. * After resting, slice duck breasts on a diagonal into 3 slices. Plate slices onto each plate on top of a cauliflower mash and a green veggie of your choice. * Spoon the red wine sauce over the duck and serve.Notes
* Some of the calculated macros seem to be off a bit per serving. * Each serving should be approx: Fat: 43 grams / Protein: 40 gramsBy Adam Levy
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calories
384
fat
9g
protein
63g
carbs
2g
more
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Simple Keto Blueberry Gastrique2019-06-12 08:21:33
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
20 calories
5 g
0 g
0 g
0 g
0 g
52 g
2 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
52g
Servings
4
Amount Per Serving
Calories 20
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g Monounsaturated Fat 0gCholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 5g2%
Dietary Fiber 1g
3%
Sugars 3g
Protein 0g
Vitamin A
0%
Vitamin C
5%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 3/4 cup fresh blueberries* 1/3 cup water
* 1 tbsp. balsamic vinegar * 1 sprig of fresh thyme * 1/2 tsp. fresh orange zestInstructions
* Place all the ingredients in small sauce pan on low heat. Bring to a boil and then simmer until sauce thickens and reduces to about 1/4cup.
Notes
* The sweetness will come from the berries and balsamic so pick onesthat are sweet.
By Adam Levy
beta
calories
20
fat
0g
protein
0g
carbs
5g
more
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AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis5 BAKED EGGS IN A NEST OF SPAGHETTI SQUASHBreakfast
|
March 3, 2019 | By Adam LevyNo comments
BAKED EGGS IN A NEST OF SPAGHETTI SQUASH IS ANOTHER GREAT BREAKFAST ITEM TO EXPAND YOUR KETO MORNING OPTIONS. Every once in a while, I time my morning appearance in the kitchen at the perfect time to catch my wife’s latest low-carb creation. My wife Lisa is the Queen of Breakfast at our house and this eye-awakening dish was no exception. She did not tell me what was in these delicious little ramekins and it took several guesses to figureit out.
> The magic ingredient – Spaghetti Squash, which baked into a > bread-like texture making this breakfast something familiar and > comforting yet lighter than expected. I have only begun to experiment with all the possibilities as this dish will work with several variations. Crisp, thick-cut bacon can easily be swapped out for ham or sausage and other veggies can be added to agree with anyones pallet. It takes a little a time to pull this breakfast off, but the preparation is pretty simple, and as long as you keep a small spaghetti squash on hand, this may become a new favorite at your house as it has at mine. My older daughter, who also eats low-carb, raved about her breakfast this morning and asked if I could make it again tonight! This is so good you are gonna want to eat it with a spoon! Baked Eggs in a Nest of Spaghetti Squash2019-03-02 09:24:10
Serves 4
Baked Eggs in a Nest of Spaghetti SquashWrite a review
Save Recipe
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
244 calories
9 g
385 g
15 g
17 g
5 g
201 g
396 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
201g
Servings
4
Amount Per Serving
Calories 244
Calories from Fat 138% Daily Value *
Total Fat 15g
24%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g Monounsaturated Fat 6gCholesterol 385mg
128%
Sodium 396mg
17%
Total Carbohydrates 9g3%
Dietary Fiber 1g
6%
Sugars 3g
Protein 17g
Vitamin A
20%
Vitamin C
28%
Calcium
8%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 2 cups spaghetti squash - cooked, shredded * 1 small onion - chopped * 4 slices of bacon - thick cut, crisp, rough chopped * 1/4 to 1/2 fresh jalepeno pepper, fine chopped (vary amount totaste)
* 1.5 tbsp almond flour* 1 egg white
* 8 large eggs
* salt and pepper - fresh ground - 1tsp of each * 1/2 tbsp melted butterInstructions
* Cook the spaghetti squash - Cut the squash in half, remove the seeds, then olive oil, salt and pepper the flesh, microwave in a pierced plastic bag for 11 minutes. * In a pan on medium heat, saute the onions and jalepenos until translucent - 5-7 minutes. * In a large bowl combine the shredded spaghetti squash, almond flour, egg white and the sauteed onions and jalepenos and crisp, chopped bacon. Mix in salt and pepper. * Grease 4 small ceramic ramekins with melted butter. Place on acookie tray
* Add mixture to each ramekin making a nest. * Bake ramekins at 425 degrees for 20 minutes. Remove from oven. * Crack 2 eggs into each ramekin. Top with salt an pepper. * Finish in the oven for 8 minutes until whites are firm and egg yolks are still a little runny. * Serve with care as the ramekins are very hot. Serve with a spoon.Notes
* Optional - add a 1/2 cup of chopped mushrooms, broccoli, zucchini, peppers or other veggie you happen to love. * If you are gonna use ham or sausage, be sure to crisp them up a bit before adding to the mixture.By Adam Levy
beta
calories
244
fat
15g
protein
17g
carbs
9g
more
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AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis2CHORIZO SHAKSHUKA
Breakfast
,
Mains
| December 30, 2018 | By Adam LevyOne comment
SHAKSHUKA IS A GREAT NORTH AFRICAN DISH THAT IS NOT ONLY DELICIOUS BUTWAY-FUN TO SAY!
I often find low-carb inspiration dining at some of the restaurants in the now blooming food scene in West Hartford center. While out on one our various date nights my wife and I lean towards unique eateries with authentic foods from other realms. We found a version of this great dish called Shakshuka at Zohara , a favorite Mediterranean spot that we tend to go off the rails at a bit. It’s very hard to pass up their hummusand lamb apps.
I believe they make their Shakshuka with braised lamb which is amazing. I have tried making several versions which include using lamb sausage, chorizo & any other spicy cased meats I’ve come across. The Chorizo Shakshuka is my favorite and chorizo is rather easy to find. > Shakshuka is a tradition baked egg dish that has a wow factor and > flavor that goes way beyond what you might expect from it’s > simple, one pan preparation. Here is smaller, personal pan version I whipped up one day. Love the easy one pan clean up of this dish – you will too! It’s a hearty, rich serving of deliciousness that makes a great brunch or lunch option but can be eaten anytime of the day.Chorizo Shakshuka
2018-12-29 06:29:04
Serves 3
Shakshuka is a tradition baked egg dish from North Africa that has a spicy wow factor and flavor that goes way beyond what you might expect from it's simple, one pan preparation.Write a review
Save Recipe
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
505 calories
17 g
421 g
37 g
26 g
13 g
427 g
1196 g
9 g
0 g
22 g
Nutrition Facts
Serving Size
427g
Servings
3
Amount Per Serving
Calories 505
Calories from Fat 333% Daily Value *
Total Fat 37g
58%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 4g Monounsaturated Fat 18gCholesterol 421mg
140%
Sodium 1196mg
50%
Total Carbohydrates 17g6%
Dietary Fiber 4g
16%
Sugars 9g
Protein 26g
Vitamin A
52%
Vitamin C
112%
Calcium
27%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 1.5 cups of sliced chorizo sausage. 1/2 inch slices * 1 medium onion - rough chopped* 2 tbsp. olive oil
* 3 cloves of garlic - thinly sliced * 3/4 cup of red bell pepper (yellow & orange works well too) * 28oz. can of whole San Marzano Tomatoes * 10 Kalamata olives - pitted, sliced into quarters * 1 tsp. Hungarian Smoked Paprika* 2 tsp. Cumin
* 1/8 tsp. Cayenne pepper, or to taste * 1/8 tsp. Harissa Paste (optional) * 1/3 cup fresh cilantro * 1/2 cup feta cheese - crumbled* 6 large eggs
* Salt and fresh ground Pepper to tasteInstructions
* Heat a large cast-iron skillet over medium-low heat. If you are using a raw chorizo, brown them on all sides - 8 minutes - and then remove them from the pan to be sliced. If the chorizo is cured already you can add them at the end of the next step. * Add onion and bell pepper. Cook gently until very soft, about 10 minutes (then add cured sliced chorizo to brown slightly) or (add sliced cooked chorizo back to pan). * Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. * Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes. * Stir in crumbled feta. * Make 6 indents with the back of a wooden spoon for the eggs to sit. Gently crack eggs into indents and season eggs with salt andpepper.
* Place under broiler for 7 minutes. * Top with chopped cilantro and serve.Notes
* The cast iron pan I use for this dish is about 12 inches round and fits 6 eggs which is why this recipe is for 3 people, assuming 2 eggseach.
* Serve with a side of avocado slices to cool the spices of thisspicy dish.
By Adam Levy
Adapted from Melissa Clarkbeta
calories
505
fat
37g
protein
26g
carbs
17g
more
Adapted from Melissa Clark EverydayKetoGourmet http://www.everydayketogourmet.com/wp/ Wordpress Recipe Pluginby Recipe Card
AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis8 PAN SEARED KETO SALMON PUTTANESCAMains
| November 3, 2018 | By Adam LevyNo comments
ONLY 2 PANS NEEDED TO PULL OFF THE PERFECT PAN SEARED KETO SALMONPUTTANESCA.
There are some days in the kitchen where you just wish you could come up with something really impressive without too much effort or planning. If your kitchen is stocked with some key essentials, this Salmon Puttanesca just might make your day. > Most restaurants sear their salmon dishes as there is no better way > to get that golden brown crisp texture. You can pull this off at > home as well if you have a big enough pan. I have made salmon in many ways and I am also a big fan of sashimi but when I am home, this Salmon Puttanesca recipe always seems to be my go-to whenever I can find really fresh salmon filets. Farm raised Norwegian Salmon is usually easier to find, however if you can get something wild and fresh, it can make all the difference. Salmon is one of the really good fat sources when you are living a keto lifestyle and if prepared well…. it tastes amazing! Pan Seared Keto Salmon Puttanesca2018-11-02 18:43:10
Serves 4
An easy, delicious pan seared quick puttanesca that adds fresh zest to buttery salmon filets.Write a review
Save Recipe
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
393 calories
8 g
107 g
19 g
45 g
3 g
321 g
397 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
321g
Servings
4
Amount Per Serving
Calories 393
Calories from Fat 170% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 3g Monounsaturated Fat 8gCholesterol 107mg
36%
Sodium 397mg
17%
Total Carbohydrates 8g3%
Dietary Fiber 3g
12%
Sugars 3g
Protein 45g
Vitamin A
32%
Vitamin C
35%
Calcium
9%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 4 - 6oz. salmon filets * 2.5 cups - Tomatoes - cherry or heirloom variety small* 2 tbsp. EVOO
* 2 tbsp. capers
* 2 cloves garlic
* 1/4 cup - fennel bulb chopped * 2 tbsp. kalamata olives - chopped * 2 tbsp. white wine - dry (sauvignon blanc) * 1 tbsp. fresh oregano chopped * 1 tbsp. fresh parsley chopped * 1 tbsp basil chopped * 1tsp. red pepper flakes* 1/4 lemon juice
For the sauce
* Heat a medium saucepan over medium heat. Add the tomatoes and half the oil and cook until the tomatoes begin to burst and release their juices, about 10 minutes, stirring often. * Add the wine and simmer until the liquid reduces by about half, 1to 2 minutes.
* Add the olives, garlic, capers, fennel and crushed red pepper. Simmer on low until the tomatoes have released their juices and the sauce has a ragout consistency, about 5 minutes, stirring often and breaking up the tomatoes with a spoon then add the lemon to the pan as well as the parsley and oregano. * Remove the sauce from the heat and salt and pepper to taste; keepwarm.
For the salmon
* Season the salmon with salt and pepper. Heat the other half of the oil in a large skillet over medium-high heat until shimmering. Add the salmon, flesh side down, and cook until golden brown, 4 to 5 minutes, then flip the fillets and continue to cook until the skin is crisp and cooked to your desired doneness, 4 to 6 minutes for medium, depending on thickness of the fillets. * Plate the salmon on individual serving plates. Spoon the sauce over the centers of the filets. Garnish with the chopped basil andserve immediately.
Notes
* This dish would be great served with a side of Broccoli Rabe or amashed cauliflower.
By Adam Levy
beta
calories
393
fat
19g
protein
45g
carbs
8g
more
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AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis3 THE MAGIC OF COMPOUNDING BUTTERMains ,
Sides
| September 10, 2018 | By Adam LevyNo comments
I HAVE RECENTLY REDISCOVERED THE MAGIC OF COMPOUND BUTTER, TRANSFORMING THE ORDINARY TO ANOTHER LEVEL. Hopefully, if you have made the shift over to a keto lifestyle for some time, you have also elevated your butter options towards the european-style and artisanal varieties. I used to buy land-o-lakes because it was pretty much the brand I grew up on. Pre-keto, when butter was used sparingly, because it “made you fat”, WHICH butter brand I used was not such a priority. > Today, I have no less than 4 different and amazing higher-end butter > options in my fridge to choose from. My go-to butter brand these days is FINLANDIA from Finland, a grass-fed, non-GMO, family farm brand which seems to be proliferating the market place these days as people are beginning to pay closer attention to the details of what they put into their bodies. Another fav is a locally produced, small batch, cultured butter with sea salt from Arethusa Farm . _“butter the way it used to taste”_ is their accurate tag line. You will pay a bit more but I will be so worth it and you can really taste the difference a better butter can make. NOW ONTO THE MAGIC…. Now that we are starting off with better butter…. on to the magic of compounding butter that will exponentially improve your next meal. What makes a quality NY strip steak better? …. butter! What makes a grilled swordfish steak better? …. you guessed it …butter!
If you are new to compound butter you will be glad to find out just how easy it is to make, how many endless creative combinations there are, and how this addition will elevate your keto-friendly cuisine. It’s best to have fresh herbs growing nearby so you can whip these up when needed. Here are a few simple recipes that I made recently to get you started that I’m sure you will love. Have fun mixing flavors combos that go well together. It’s hard to mess this up because butter… makes everything better! Curry & Chive Compound Butter2018-07-17 11:43:07
Serves 4
A simple yet delicious flavor enhancement for firm fish and meat.Write a review
Save Recipe
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
103 calories
0 g
31 g
12 g
0 g
7 g
15 g
101 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
15g
Servings
4
Amount Per Serving
Calories 103
Calories from Fat 102% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g Monounsaturated Fat 3gCholesterol 31mg
10%
Sodium 101mg
4%
Total Carbohydrates 0g0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
7%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 4 tbsp. salted butter - European-style * 1/8 tsp. curry powder * 1/4 tsp. mustard powder * 1.5 tsp. fresh minced chives * 1/8 tsp. fresh ground pepperInstructions
* In a small bowl let the butter come to room temp. * Add the curry and mustard and mix well with a small spatula. * Add the fresh chives - mix well again * Place compound butter on center of a square of plastic wrap. * Roll compound butter in wrap to make a 4" x 1" log twisting theends to seal.
* Place in the fridge for 10 minutes or more. * Slice compound butter into 4 equal rounds and top your fish whilestill hot.
Notes
* Swordfish or any firm steak like fish with taste great with this compound butter. Also try it on grilled pork or chicken.By Adam Levy
beta
calories
103
fat
12g
protein
0g
carbs
0g
more
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Chive & Herb Compound Butter2018-07-17 12:11:31
Serves 4
A simple yet delicious flavor enhancement for steak.Write a review
Save Recipe
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
102 calories
0 g
31 g
12 g
0 g
7 g
15 g
175 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
15g
Servings
4
Amount Per Serving
Calories 102
Calories from Fat 101% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g Monounsaturated Fat 3gCholesterol 31mg
10%
Sodium 175mg
7%
Total Carbohydrates 0g0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
8%
Vitamin C
1%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 4 tbsp. salted butter - European-style * 2 tsp. fresh minced chives * 1/4 tsp. fresh minced thyme * 1/4 tsp. fresh minced rosemary * 1/4 tsp. fresh minced garlic * 1/8 tsp. fresh ground pepper * 1/8 tsp. fresh ground salt - try a smoked salt.Instructions
* In a small bowl let the butter come to room temp. * Add the chives, thyme, rosemary and garlic and mix well with asmall spatula.
* Add the pepper and the salt to taste and mix again. * Place compound butter on center of a square of plastic wrap. * Roll compound butter in wrap to make a 4" x 1" log twisting theends to seal.
* Place in the fridge for 10 minutes or more. * Slice compound butter into 4 equal rounds and top your steak whilestill hot.
By Adam Levy
beta
calories
102
fat
12g
protein
0g
carbs
0g
more
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AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis3 MAGIC MUSHROOMS (SHROOMS)Sides ,
Small Plates
| July 12, 2018 | By Adam LevyNo comments
KICK UP YOUR SHROOM GAME WITH THESE MAGIC MUSHROOMS. Mushrooms are one of those things you either love or hate. I am surprised at the amount of people I come across that claim, “I don’t do mushrooms!” Well, that’s too bad for you… more for the rest of us! Serve these as a side dish with a steak or enjoy them as an appetizer. One thing for sure is that you will wish you had made more of these shrooms as they will go quickly. > If you are not a fan… no worries we mushroom folks will not try to> convert you.
I’ve always been amazed at how great the mushrooms are at a good steak house and finally decided to crack that code. Hope you enjoy these Magic Mushrooms as much as we do. My kids even eat them! Magic Mushrooms (Shrooms)2017-12-11 14:08:31
Serves 4
A steak house worthy roasted mushroom side dish that will kick up yournext steak dinner.
Write a review
Save Recipe
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
150 calories
6 g
15 g
13 g
5 g
5 g
187 g
599 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
187g
Servings
4
Amount Per Serving
Calories 150
Calories from Fat 115% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g Monounsaturated Fat 6gCholesterol 15mg
5%
Sodium 599mg
25%
Total Carbohydrates 6g2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 5g
Vitamin A
4%
Vitamin C
8%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 24 oz. Baby Bella Mushrooms* 2 tsp. Lemon zest
* 1 large sprig of Fresh Rosemary - chopped coarse * 2 tbsp. Extra Virgin Olive Oil* 1 oz. Butter
* 1 tsp. each fresh ground salt and pepperInstructions
* Set 350 degree oven (convection roast) * Trim / clean stem ends of mushrooms. * Leave mushrooms whole - you can cut the really big ones in half. * In a ceramic or similar roasting pan add mushrooms. * Drizzle olive oil - toss mushrooms to coat, add butter. * Add chopped rosemary, lemon zest, salt and pepper - toss again tocoat.
* Place in oven for 30 minutes - shake pan midway to brown evenly.* Serve hot.
By Adam Levy
beta
calories
150
fat
13g
protein
5g
carbs
6g
more
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AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis6 KETO CREAMED SPINACHSides
| June 26, 2018 | By Adam LevyNo comments
A REAL-DEAL CREAMED SPINACH LIKE AT YOUR FAVORITE STEAK HOUSE. Creamed Spinach is one of those dishes that used to trigger “can’t eat that!… gonna make me fat” kinda thoughts. Creamed Spinach is no longer on that side of the ledger and goes amazing with steak and magic shrooms to edge your keto macros in the right direction. If you are not a fan of creamed spinach then you probably have not had a good one or had one made with frozen spinach. In a pinch, frozen can work but I’d hold out for fresh baby spinach which is so easy to find. If you can find the bunched baby spinach rather than the plastic boxed version, go for it. It is the closest to fresh picked withoutgrowing your own.
Many recipes call for flour to thicken the cream sauce. The same can be accomplished with a little cream cheese and the only difference is that you won’t need a nap after dinner. Keto Creamed Spinach2018-06-24 16:08:13
Serves 4
A real-deal creamed spinach like at your favorite steak house.Write a review
Save Recipe
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
200 calories
6 g
47 g
16 g
9 g
10 g
148 g
573 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
148g
Servings
4
Amount Per Serving
Calories 200
Calories from Fat 143% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g Monounsaturated Fat 4gCholesterol 47mg
16%
Sodium 573mg
24%
Total Carbohydrates 6g2%
Dietary Fiber 2g
7%
Sugars 1g
Protein 9g
Vitamin A
143%
Vitamin C
35%
Calcium
27%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?Ingredients
* 10 ounces fresh baby spinach * 2 tbsp unsalted butter * 2.5 tbsp finely chopped onion * 2 tsp minced garlic * 1 tbsp cream cheese * 3/4 cup half-and-half * 1/2 cup finely grated Parmesan cheese * 1/4 tsp freshly grated nutmeg * 1/2 tsp dry mustard * 1/2 tsp kosher salt * 1/4 tsp freshly ground black pepper * Pinch of cayenne pepperInstructions
* Cook and drain the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds. * Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander. * Using your hands or a wooden spoon, press the spinach against the sides of the colander, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce. * Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Stirring frequently, for 3 minutes, stir in the half-and-half and the cream cheese. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5minutes.
* Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more. * Stir in the parmesan cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well. * Keep warm over very low heat.By Adam Levy
Adapted from The Kitchnbeta
calories
200
fat
16g
protein
9g
carbs
6g
more
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Hello - I'm Adam, wellness enthusiast, tennis player, networker, father of two amazing daughters and food lover. I fill these pages with healthy low carb and keto-friendly recipes, food finds and rants on living lighter in a carb-filled world. _LOVE PEOPLE. COOK THEM TASTY FOOD!_ SEARCH EVERYDAYKETOGOURMET RECIPESRECENT POSTS
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