Keto Lasagna

INGREDIENTS

  • 1 tablespoon butter, ghee, coconut oil, or lard
  • 1/2lb spicy italian sausage or sweet italian sausage
  • 15oz ricotta cheese
  • 2 tablespoons coconut flour
  • 1 large whole egg
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 large clove garlic (finely chopped)
  • 1 1/2 cup mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 4 large zucchini’s (sliced long to 1/4” pieces)
  • 16oz Rao’s marinara sauce
  • 1 tablespoon mixed Italian herb seasoning
  • 1/4 red pepper flake
  • 1/4 cup basil

INSTRUCTIONS

  1. Heat 1 tablespoon of butter in large skillet over medium high heat. Crumble and brown Italian sausage. Remove from heat and let cool.
  2. Preheat oven to 375 degrees and coat a 9×9 baking dish with cooking spray or butter.
  3. Add ricotta cheese, 1 cup of mozzarella cheese, 2 tablespoons of parmesan cheese, 1 egg, coconut flour, salt, and pepper to a small bowl and mix until smooth. Set aside. Add Italian seasoning and red pepper flakes to jar of marinara, stir well. Set aside.
  4. Add layer of sliced zucchini to the bottom of greased dish. Spread 1/4 cup of cheese mixture over zucchini, sprinkle with 1/4 of the Italian sausage, and then add a layer of sauce. Repeat process 3-4 times until ingredients are all gone, ending with a layer of sauce. Add remaining mozzarella cheese and sprinkle with remaining parmesan cheese.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown. Remove from oven and let sit for 5-10 minutes before serving. Sprinkle with fresh basil if desired.

Killer Keto Chili

INGREDIENTS

  • 1/2 tbsp avocado oil
  • 2 ribs celery, chopped
  • 2 lbs. 85/15 ground beef
  • 1 tsp ground chipotle chili powder
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 1 tbsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 15 oz. can no-salt-added tomato sauce
  • 1 16.2 oz. container Kettle & Fire Beef Bone Broth

INSTRUCTIONS

  • In a large pot, heat avocado oil over medium heat. Add chopped celery and cook until softened, about 3-4 minutes. Transfer celery to separate bowl and set aside.
  • In same pot, add beef and spices and brown beef until cooked throughout.
  • Lower heat to medium-low, add tomato sauce and beef bone broth to cooked beef, and simmer covered for 10 minutes, stirring occasionally.
  • Add celery back to pot and stir until well-incorporated.
  • Garnish, serve, and enjoy!

Low Carb Thai Tuna Salad

INGREDIENTS

  • 3: 70 gram cans of tuna, drained
  • 1 medium red bell pepper, diced
  • 1/2 red onion, diced
  • 1 cucumber, sliced thinly and diced
  • 1/4 cup sesame oil
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Sesame seeds (garnish)

INSTRUCTIONS

  1. In a large bowl, break up the tuna into smaller pieces.
  2. Mix in the red bell pepper, diced red onion, and thinly sliced cucumber. Pour the sesame oil on top and stir to combine everything. Finally, add the lime juice and stir again to combine.
  3. Salt and pepper to taste and garnish with sesame seeds before serving.

Low Carb Cauliflower Fried Rice

INGREDIENTS

FRIED RICE

  • 1 head cauliflower, cut into florets
  • 2 tablespoons neutral oil (such as vegetable, coconut or peanut)
  • 1 bunch scallions, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons Sriracha, or more to taste

GARNISHES

  • 1 tablespoon neutral oil (such as vegetable, coconut or peanut)
  • 4 eggs
  • Salt and freshly ground black pepper
  • 4 tablespoons chopped fresh cilantro
  • 4 tablespoons thinly sliced scallions
  • 4 teaspoons sesame seeds

INSTRUCTIONS

  1. Making The Fried Rice: Using a food processor, pulse cauliflower until the mixture resembles rice, 2 to 3 minutes. Set aside.
  2. In a large skillet, heat the oil over medium heat. Add the scallions, garlic and ginger, and stir-fry until fragrant, about 1 minute.
  3. Add the carrots, celery and red bell pepper, and stir-fry until the vegetables are tender, 9 to 11 minutes.
  4. Add the cauliflower rice and stir-fry until it begins to turn golden, 3 to 5 minutes more. Stir in the frozen peas and toss well to combine.
  5. Add the rice vinegar, soy sauce and Sriracha, and toss to combine. Set aside.
  6. Making The Garnishes: In a medium skillet, heat the oil over medium-high heat. Crack the eggs directly into the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season each with salt and pepper.
  7. To serve, divide the cauliflower rice among four plates and top each with a fried egg. Garnish each plate with 1 tablespoon cilantro, 1 tablespoon scallions and 1 teaspoon sesame seeds. Serve immediately.
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