There’s nothing better than the rich aroma of onions frying in bacon fat in the morning. But when you’re cutting out the carbs, it can be tricky to find the ingredients to give a breakfast hash its savory foundation. That’s where the cauliflower comes in. This versatile vegetable works great as a potato substitute when diced into small pieces: it fries excellently, soaks up all the rich flavors of the bacon fat, and comes packed with vitamins C and K, calcium, iron, potassium, and magnesium.

For that extra boost, fry up some eggs to lay overtop of your hash. Eggs are a powerhouse of disease-fighting nutrients, cramming high levels of protein, minerals, and healthy fats into a low-calorie package. Not to mention they’re delicious, and your cauliflower hash will soak up that runny yolk for the perfect creamy finish.

Our final tip before we get started is this: don’t skip the spices. Smoked paprika and lemon juice really round out this dish, adding flavorsome savory undertones and cutting through the bacon fat for a subtle hint of freshness. You also don’t have to be limited to breakfasts with this meal: it makes for the perfect satisfying side to a lunch or dinner meal too. Quick and easy to throw together, this one is bound to keep the whole family happy!

Yields 4 servings of Cauliflower & Bacon Hash

The Preparation

• 4 slice bacon, diced
• 1 medium onion, diced
• 1 teaspoon fresh garlic, minced
• 12 ounce cauliflower, chopped
• 1/2 teaspoon smoked paprika
• 2 tablespoon water
• 1 tablespoon lemon juice
• 2 ounce cheddar cheese
• 2 tablespoon butter
• 4 large egg
• 2 teaspoon fresh parsley, minced
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients. In a frying pan over medium heat, cook the chopped bacon until done to your crispy likeness. Remove bacon from frying pan.

2. With the same skillet, add in the onion and garlic. Cook until fragrant.

3. Add in the chopped cauliflower and let cook for about 2-3 minutes.

4. Season the cauliflower with paprika, salt, and pepper. Stir to season the cauliflower.

5. Add the water to the frying pan. Cover with a lid and let cook for about 5 minutes or until the cauliflower becomes tender.

6. Add the cooked bacon into the frying pan. Season with lemon juice. Stir to combine well.

7. Cover with a lid and let cook for another 2 minutes. Then remove from heat, sprinkle with cheese, cover again, and set aside until the eggs are cooked.

8. In another pan, add the butter and eggs. Fry over medium heat until done.

9. Serve the cauliflower hash with the fried eggs. Garnish with parsley. Enjoy!

This makes a total of 4 servings of Cauliflower & Bacon Hash. Each serving comes out to be 368 calories, 29.3g fat, 4.7g net carbs, and 19.7g protein.

Print

Cauliflower & Bacon Hash

40 minutes

Yield: 4 servings

Calories per serving: 368

Fat per serving: 4.7g

The Preparation

• 4 slice bacon, diced
• 1 medium onion, diced
• 1 teaspoon fresh garlic, minced
• 12 ounce cauliflower, chopped
• 1/2 teaspoon smoked paprika
• 2 tablespoon water
• 1 tablespoon lemon juice
• 2 ounce cheddar cheese
• 2 tablespoon butter
• 4 large egg
• 2 teaspoon fresh parsley, minced
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients. In a frying pan over medium heat, cook the chopped bacon until done to your crispy likeness. Remove bacon from frying pan.
2. With the same skillet, add in the onion and garlic. Cook until fragrant.
3. Add in the chopped cauliflower and let cook for about 2-3 minutes.
4. Season the cauliflower with paprika, salt, and pepper. Stir to season the cauliflower.
5. Add the water to the frying pan. Cover with a lid and let cook for about 5 minutes or until the cauliflower becomes tender.
6. Add the cooked bacon into the frying pan. Season with lemon juice. Stir to combine well.
7. Cover with a lid and let cook for another 2 minutes. Then remove from heat, sprinkle with cheese, cover again, and set aside until the eggs are cooked.
8. In another pan, add the butter and eggs. Fry over medium heat until done.
9. Serve the cauliflower hash with the fried eggs. Garnish with parsley. Enjoy!

Notes

This makes a total of 4 servings of Cauliflower & Bacon Hash. Each serving comes out to be 368 calories, 29.3g fat, 4.7g net carbs, and 19.7g protein.

3.1

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Scrambled eggs make for an excellent low-carb wrap substitute and bring a whole truckload of benefits to the table: eggs are incredibly protein-rich and full of healthy fats, while also having very few calories. They’re packed full of excellent disease-fighting minerals, vitamins, and carotenoids—and of course, they’re delicious!

Secured within these tasty egg wraps is a mix with a kick. This bold and flavorsome stir fry blends minced pork and cabbage with the tangy tastes of sesame oil, fresh ginger, garlic, and soy sauce. This Asian-inspired filling contrasts deliciously with its light and creamy wrapping and will provide you with even more protein and healthy nutrients.

If we can offer one piece of advice, it’s to use a good non-stick pan. One of these will make life so much easier when cooking your egg wraps. A small pan should make you around 12 mini wraps, or a larger one will produce six bigger wraps. Fill each with a portion of stir fry—being sure not to overstuff—and serve! They’re just as divine straight off the pan as they are lukewarm, or even out of the fridge, making them the ideal lunchbox item or between-meal snack. Add a dip of your choice and enjoy!

Yields 4 servings of Keto Egg Roll Wrap

The Preparation

• 1 tablespoon sesame oil
• 12 ounce ground pork
• 3 tablespoon fresh ginger, grated
• 3 teaspoon fresh garlic, minced
• 1 1/2 cup green cabbage, shredded
• 1/4 cup carrot, shredded
• 1/4 cup gluten free soy sauce
• 8 large egg
• 1/2 teaspoon salt
• 1 teaspoon avocado oil

The Execution

1. Measure out and prepare all of the ingredients.

2. In a frying pan over medium heat, add the sesame oil along with the ground pork, grated ginger, and minced garlic.

3. Stir together and break up the meat until the pork starts to brown.

4. Add the shredded cabbage, shredded carrots, and gluten free soy sauce. Stir together and let cook for 3-5 minutes.

5. In a large bowl, crack the eggs. Season with salt.

6. Whisk them together until they are combined well.

7. In a frying pan over medium heat, add the avocado oil. Pour the egg mixture in until it fills up the pan. Let this sit and cook for about 1-2 minutes.

8. Carefully flip over the egg wrap and let this side cook for 1-2 minutes. Move to a plate.

9. Spoon the pork and vegetable mixture onto the egg wrap.

10. Carefully roll the egg wrap like a burrito. Roll it over the pork then tuck both of the sides in and continue to roll.

11. Serve and enjoy!

This makes a total of 4 servings of Keto Egg Roll Wrap. Each serving comes out to be 454 calories, 33.1g fat, 4.7g net carbs, and 30.2g protein.

Print

Keto Egg Roll Wrap

40 minutes

Yield: 4 servings

Calories per serving: 454

Fat per serving: 33.1g

The Preparation

• 1 tablespoon sesame oil
• 12 ounce ground pork
• 3 tablespoon fresh ginger, grated
• 3 teaspoon fresh garlic, minced
• 1 1/2 cup green cabbage, shredded
• 1/4 cup carrot, shredded
• 1/4 cup gluten free soy sauce
• 8 large egg
• 1/2 teaspoon salt
• 1 teaspoon avocado oil

The Execution

1. Measure out and prepare all of the ingredients.
2. In a frying pan over medium heat, add the sesame oil along with the ground pork, grated ginger, and minced garlic.
3. Stir together and break up the meat until the pork starts to brown.
4. Add the shredded cabbage, shredded carrots, and gluten free soy sauce. Stir together and let cook for 3-5 minutes.
5. In a large bowl, crack the eggs. Season with salt.
6. Whisk them together until they are combined well.
7. In a frying pan over medium heat, add the avocado oil. Pour the egg mixture in until it fills up the pan. Let this sit and cook for about 1-2 minutes.
8. Carefully flip over the egg wrap and let this side cook for 1-2 minutes. Move to a plate.
9. Spoon the pork and vegetable mixture onto the egg wrap.
10. Carefully roll the egg wrap like a burrito. Roll it over the pork then tuck both of the sides in and continue to roll.
11. Serve and enjoy!

Notes

This makes a total of 4 servings of Keto Egg Roll Wrap. Each serving comes out to be 454 calories, 33.1g fat, 4.7g net carbs, and 30.2g protein.

3.1

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If you haven’t been eating much cabbage, that needs to change! Cabbage is an absolute goldmine of nutrients and health benefits. It’s packed with minerals and vitamins—especially vitamins C and K—that can help reduce inflammation, improve digestion, keep your heart healthy, and lower both blood pressure and cholesterol levels.

When combined with corned beef, this becomes an instant power-combo. Corned beef is a red meat rich in proteins, iron, vitamins, and healthy fats. However, it’s also high in sodium, so if you’re watching your sodium intake you’ll want to substitute the corned beef out for a different protein. Easy peasy! Ham slices, shredded chicken, or another meat of your choosing would come out just as tasty.

These wraps take a grand total of 10 minutes to put together, making them the perfect solution for a quick lunch, a healthy between-meal snack, or an on-the-go breakfast. They’re also great no matter how many you’re catering for: just yourself, the family, or an entire group! Put together just a few, or stack up a whole plate. Include some Russian dressing on the side as a dip and you have yourself a light-weight, refreshing, healthy, and delicious dish that’s a breeze to put together!

Yields 2 servings of Keto Reuben Wraps

The Preparation

Wraps:

• 100 gram green cabbage leaves
• 6 slice Swiss cheese
• 6 ounce corned beef, thinly sliced
• 1/2 cup sauerkraut

Dressing:

• 3 tablespoon mayonnaise
• 1 tablespoon low-carb ketchup
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon onion, diced

The Execution

1. Measure out and prepare all of the ingredients.

2. Boil water in a saucepan. Using tongues, hold the cabbage leaf in the boiling water for about 30 seconds for each cabbage leaf.

3. Place the cabbage on the plate. Top with Swiss cheese slices.

4. Layer with the sliced corned beef and top with the sauerkraut. Roll the wraps tightly.

5. In a bowl, combine all of the ingredients for the dressing. Stir to combine well.

6. Dip the reuben wraps in the dressing. Serve and enjoy!

This makes a total of 2 servings of Keto Reuben Wraps. Each serving comes out to be 621 calories, 50.3g fat, 5.4g net carbs, and 33g protein.

Print

Keto Reuben Wraps

10 minutes

Yield: 2 servings

Calories per serving: 621

Fat per serving: 50.3g

The Preparation

• Wraps:
• 100 gram green cabbage leaves
• 6 slice Swiss cheese
• 6 ounce corned beef, thinly sliced
• 1/2 cup sauerkraut
• Dressing:
• 3 tablespoon mayonnaise
• 1 tablespoon low-carb ketchup
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon onion, diced

The Execution

1. Measure out and prepare all of the ingredients.
2. Boil water in a saucepan. Using tongues, hold the cabbage leaf in the boiling water for about 30 seconds for each cabbage leaf.
3. Place the cabbage on the plate. Top with Swiss cheese slices.
4. Layer with the sliced corned beef and top with the sauerkraut. Roll the wraps tightly.
5. In a bowl, combine all of the ingredients for the dressing. Stir to combine well.
6. Dip the reuben wraps in the dressing. Serve and enjoy!

Notes

This makes a total of 2 servings of Keto Reuben Wraps. Each serving comes out to be 621 calories, 50.3g fat, 5.4g net carbs, and 33g protein.

3.1

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The beauty of this recipe is how fast and easy it is. Two main ingredients, one pan, and a boatload of tasty spices and herbs go into this 20-minute delight. The recipe makes for three portions but can easily be doubled for a week full of tasty turkey taco bowls.

Though they’re sure to become a staple in your weekly meal plan, the same ‘ol thing every day is bound to get old pretty quick. Thankfully, it’s absolutely zero effort to change this recipe up: swap out your protein with beef, chicken, or pork—or why not treat yourself to a salmon filet? If you’re over the cauliflower rice, try substituting for zucchini noodles or roasted broccoli. Experiment with your herbs and spices to get new, delicious flavors.

Whether you go with our recipe or your own variation, don’t forget the cherry on top (or in this case, the avocado). Avocado offers a cool, creamy sweetness to an otherwise spicy and savory dish. It’s also incredibly good for you, containing an excellent array of vitamins, nutrients, minerals, and healthy fats. Top it all off with a few cilantro leaves, and your week is sorted!

Yields 3 servings of Keto Turkey Taco Bowls

The Preparation

• 1 tablespoon olive oil
• 10 ounce ground turkey
• Salt and pepper to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 250 gram cauliflower rice
• 1/2 medium avocado, sliced
• 1 tablespoon fresh cilantro, chopped
• 1/2 cup cheddar cheese

The Execution

1. Measure out and prepare all of the ingredients.

2. In a frying pan over medium heat, add olive oil. Then add in the ground turkey. Season with salt, pepper, onion powder, cumin, and cayenne pepper. Mix to combine well.

3. Cook the turkey stirring occasionally until it’s brown.

4. Distribute the ground turkey into bowls.

5. Make the cauliflower rice by adding it to the same pan. Cook for about 5-7 minutes.

6. Add the cauliflower rice to the bowls along with avocado slices, cheddar cheese, and chopped cilantro. Serve and enjoy!

This makes a total of 3 servings of Keto Turkey Taco Bowls. Each serving comes out to be 440 calories, 41.8g fat, 4.1g net carbs, and 30.6g protein.

Print

Keto Turkey Taco Bowls

30 minutes

Yield: 3 servings

Calories per serving: 440

Fat per serving: 41.8g

The Preparation

• 1 tablespoon olive oil
• 10 ounce ground turkey
• Salt and pepper to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 250 gram cauliflower rice
• 1/2 medium avocado, sliced
• 1 tablespoon fresh cilantro, chopped
• 1/2 cup cheddar cheese

The Execution

1. Measure out and prepare all of the ingredients.
2. In a frying pan over medium heat, add olive oil. Then add in the ground turkey. Season with salt, pepper, onion powder, cumin, and cayenne pepper. Mix to combine well.
3. Cook the turkey stirring occasionally until it's brown.
4. Distribute the ground turkey into bowls.
5. Make the cauliflower rice by adding it to the same pan. Cook for about 5-7 minutes.
6. Add the cauliflower rice to the bowls along with avocado slices, cheddar cheese, and chopped cilantro. Serve and enjoy!

Notes

This makes a total of 3 servings of Keto Turkey Taco Bowls. Each serving comes out to be 440 calories, 41.8g fat, 4.1g net carbs, and 30.6g protein.

3.1

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There are a few steps to make this dish, but the result is definitely worth the effort. Start by cooking the seasoned chicken breast in a skillet. Chicken breast is a great source of protein and contains much less fat than other cuts of chicken. While your chicken is cooking away, make the crunchy salad by chopping all of the veggies up and then adding them to a bowl. They not only taste great but fennel and celery are also packed full of vitamins and minerals. Finally, you make up the zingy dressing and then mix it through the veggies before platting up your meal. Serve up and enjoy!

If you have any leftovers, this dish makes a great lunch the next day as it is served cold. If you don’t like any of the ingredients in this recipe, you can easily swap them out for alternative ingredients that you prefer. Go ahead and give this tasty, nutritious salad a try!

Yields 2 servings of Keto Chicken Fennel and Celery Salad

The Preparation

• 10 ounce boneless, skinless chicken breast
• Salt and pepper to taste
• 1 tablespoon ghee
• 1 medium fennel
• 2 medium celery
• 4 tablespoon mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• 1 tablespoon fresh dill, chopped

The Execution

1. Measure out and prepare all the ingredients.

2. Season the chicken with salt and pepper.

3. In a frying pan over medium heat, add the ghee and allow to melt.

4. Add in the chicken breast and let cook on both sides for about 5 minutes or until internal temperature reaches 165F. Set aside.

5. Slice the fennel and celery.

6. In a bowl, combine the mayonnaise, dijon mustard, and lemon juice. Stir together to combine well.

7. Add the fennel and celery to a bowl. Mix in the dressing until coated.

8. Pair the celery and fennel with the chicken breast. Enjoy!

This makes a total of 2 servings of Keto Chicken Fennel and Celery Salad. Each serving comes out to be 523 calories, 32.5g fat, 5.8g net carbs, and 46.1g protein.

Print

Keto Chicken Fennel and Celery Salad

20 minutes

Yield: 2 servings

Calories per serving: 523

Fat per serving: 32.5g

The Preparation

• 10 ounce boneless, skinless chicken breast
• Salt and pepper to taste
• 1 tablespoon ghee
• 1 medium fennel
• 2 medium celery
• 4 tablespoon mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• 1 tablespoon fresh dill, chopped

The Execution

1. Measure out and prepare all of the ingredients.
2. Season the chicken with salt and pepper.
3. In a frying pan over medium heat, add the ghee and allow to melt.
4. Add in the chicken breast and let cook on both sides for about 5 minutes or until internal temperature reaches 165F. Set aside.
5. Slice the fennel and celery.
6. In a bowl, combine the mayonnaise, dijon mustard, and lemon juice. Stir together to combine well.
7. Add the fennel and celery to a bowl. Mix in the dressing until coated.
8. Pair the celery and fennel with the chicken breast. Enjoy!

Notes

This makes a total of 2 servings of Keto Chicken Fennel and Celery Salad. Each serving comes out to be 523 calories, 32.5g fat, 5.8g net carbs, and 46.1g protein.

3.1

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This dish combines lots of nutrient-rich foods. Cauliflower is a great source of protein, eggs provide lots of calcium, while the kale helps to boost your fiber levels. Combined with fresh herbs, garlic, and onion, this dish will ensure you feel full for longer, all without the need for any carb-rich ingredients.

This bowl of deliciousness can be cooked up in a single skillet. All you need to do is sauté the veggies and herbs, and spices and then transfer them to your serving bowl. Once that’s done, fry a couple of eggs, and when cooked, place them on top of the veggie mixture. Sprinkle on some fresh parsley and enjoy!

If you don’t like any of the ingredients in this recipe, feel free to swap them out for something you do like. One popular alteration is replacing the kale with spinach. The choice is yours. Whatever way you cook this recipe, it’s sure to be a winner.

Yields 2 servings of Keto Easy Eggs & Veggie Bowl

The Preparation

• 3 tablespoon avocado oil, divided
• 1/4 medium yellow onion, sliced
• 1 teaspoon fresh garlic, minced
• 8 ounce cauliflower, riced
• 4 ounce kale, chopped
• Salt and pepper to taste
• 2 tablespoon fresh parsley, chopped
• 4 large egg

The Execution

1. Measure out and prepare all of the ingredients.

2. In a frying pan over medium heat, add half of the avocado oil and sliced onion. Cook until the onion becomes translucent (about 3 – 4 minutes). Add in the minced garlic.

3. Remove stalks from kale and discard. Chop the leaves.

4. Add the riced cauliflower along with the kale leaves into the frying pan.

5. Stir and cover with lid for about 5 minutes while cooking, then remove the lid and cook for 5 more minutes. Season with salt and pepper.

6. Using the other half of the avocado oil, add that into a separate frying pan. Crack the eggs and cook them sunny side up.

7. Slide the eggs on top of the kale and cauliflower.

8. Season with parsley. Serve immediately and enjoy!

This makes a total of 2 servings of Keto Easy Eggs & Veggie Bowl. Each serving comes out to be 389 calories, 31.8g fat, 6.5g net carbs, and 17.3g protein.

Print

Keto Easy Eggs & Veggie Bowl

25 minutes

Yield: 2 servings

Calories per serving: 389

Fat per serving: 31.8g

The Preparation

• 3 tablespoon avocado oil, divided
• 1/4 medium yellow onion, sliced
• 1 teaspoon fresh garlic, minced
• 8 ounce cauliflower, riced
• 4 ounce kale, chopped
• Salt and pepper to taste
• 2 tablespoon fresh parsley, chopped
• 4 large egg

The Execution

1. Measure out and prepare all of the ingredients.
2. In a frying pan over medium heat, add half of the avocado oil and sliced onion. Cook until the onion becomes translucent (about 3 - 4 minutes). Add in the minced garlic.
3. Remove stalks from kale and discard. Chop the leaves.
4. Add the riced cauliflower along with the kale leaves into the frying pan.
5. Stir and cover with lid for about 5 minutes while cooking, then remove the lid and cook for 5 more minutes. Season with salt and pepper.
6. Using the other half of the avocado oil, add that into a separate frying pan. Crack the eggs and cook them sunny side up.
7. Slide the eggs on top of the kale and cauliflower.
8. Season with parsley. Serve immediately and enjoy!

Notes

This makes a total of 2 servings of Keto Easy Eggs & Veggie Bowl. Each serving comes out to be 389 calories, 31.8g fat, 6.5g net carbs, and 17.3g protein.

3.1

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The star of this dish is the chorizo sausage which is a Spanish spicy sausage that is packed full of protein and flavor. When cooked the oils in the sausage are heated up and provide lots of oily goodness to cook the rest of the dish in. The chorizo is complemented with spinach and cauliflower, which both contain lots of healthy vitamins and minerals.

To make this tasty dish, start by making your cauliflower rice. This can be done by blitzing up raw cauliflower into rice-sized pieces. Alternatively, you can purchase pre-made cauliflower rice from your food store. Your meal can then be cooked up in a pan by first cooking the spinach, and then cooking the sausage up with the rice and herbs and spices. Then serve in a bowl. 

This dish works great for lunch or dinner. If you have leftovers, they can easily be heated up the next day too. So, go ahead and try this protein-packed chorizo spinach cauliflower rice bowl. You’re going to love it.

Yields 1 serving of Keto Chorizo, Spinach, & Cauliflower Rice Bowl

The Preparation

• 1 tablespoon olive oil
• 2 ounce spinach
• Salt and pepper to taste
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 3 ounce chorizo sausage
• 100 gram cauliflower rice
• 2 tablespoon fresh cilantro, chopped

The Execution

1. Measure out and prepare all the ingredients.

2. Add the olive oil to a frying pan over medium heat. Stir in the spinach.

3. Add in the onion powder, garlic powder, paprika, salt, and pepper. Stir together until the spinach starts to wilt.

4. Add the spinach into a bowl.

5. Using the same frying pan, add in the chorizo and let cook for 5 – 7 minutes.

6. Add the cauliflower rice to the frying pan. Let the chorizo and cauliflower rice cook for another 4 – 6 minutes or until golden brown in color.

7. Add the chorizo and cauliflower rice to the same bowl as the spinach. Garnish with chopped cilantro. Enjoy!

This makes a total of 1 serving of Keto Chorizo, Spinach, & Cauliflower Rice Bowl. Each serving comes out to be 551 calories, 46.6g fat, 6.4g net carbs, and 24.4g protein.

Print

Chorizo, Spinach, & Cauliflower Rice Bowl

20 minutes

Yield: 1 serving

Calories per serving: 551

Fat per serving: 46.6g

The Preparation

• 1 tablespoon olive oil
• 2 ounce spinach
• Salt and pepper to taste
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 3 ounce chorizo sausage
• 100 gram cauliflower rice
• 2 tablespoon fresh cilantro, chopped

The Execution

1. Measure out and prepare all of the ingredients.
2. Add the olive oil to a frying pan over medium heat. Stir in the spinach.
3. Add in the onion powder, garlic powder, paprika, salt, and pepper. Stir together until the spinach starts to wilt.
4. Add the spinach into a bowl.
5. Using the same frying pan, add in the chorizo and let cook for 5 - 7 minutes.
6. Add the cauliflower rice to the frying pan. Let the chorizo and cauliflower rice cook for another 4 - 6 minutes or until golden brown in color.
7. Add the chorizo and cauliflower rice to the same bowl as the spinach. Garnish with chopped cilantro. Enjoy!

Notes

This makes a total of 1 serving of Keto Chorizo, Spinach, & Cauliflower Rice Bowl. Each serving comes out to be 551 calories, 46.6g fat, 6.4g net carbs, and 24.4g protein.

3.1

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In this recipe, we’ve combined nutrient-rich vegetables and fruits like olives, cucumber, and tomato with protein-packed feta cheese and Greek yogurt to ensure you get a good servicing of both. The walnuts also make sure you get a good dose of polyunsaturated fats.

This salad isn’t only packed full of goodness, it’s also extremely easy to make. The only part of this recipe that involves any significant effort is toasting the walnuts. This can be done in a skillet or the oven and only takes a few minutes. All you need to do is whip up the dressing, cut up the vegetables, and then add all of the ingredients into a bowl together. 

As not everyone is a fan of ingredients such as olives and feta, you can always swap these ingredients out for alternatives or leave them out entirely. The choice is yours with this recipe. When dressing the salad, you can either dress the salad by mixing the salad in a bowl before serving or serve the dressing on the side.

Go on and try it—it’s sure to become one of your new favorites!

Yields 4 servings of Keto Cucumber Walnut Salad

The Preparation

• 1 large cucumber
• 1 cup walnuts
• 3 ounce feta cheese
• 1/4 cup black olives
• 1/4 cup cherry tomatoes
• 3 tablespoon full-fat plain greek yogurt
• 2 teaspoon lemon juice
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• Salt to taste

The Execution

1. Measure out and prepare all of the ingredients.

2. In a frying pan over medium heat, add the walnuts. Heat and stir for about 3 minutes.

3. In a bowl, combine the greek yogurt, lemon juice, dill, garlic powder, and salt.

4. Slice the cucumber.

5. In another bowl, add the sliced cucumbers, cherry tomatoes, black olives, feta cheese, and walnuts.

6. Stir in the greek yogurt mixture. Combine well to coat all of the ingredients.

7. Garnish with dill. Serve and enjoy!

This makes a total of 4 servings of Keto Cucumber Walnut Salad. Each serving comes out to be 261 calories, 23.1g fat, 6.2g net carbs, and 8.7g protein.

Print

Keto Cucumber Walnut Salad

15 minutes

Yield: 4 servings

Calories per serving: 261

Fat per serving: 23.1g

The Preparation

• 1 large cucumber
• 1 cup walnuts
• 3 ounce feta cheese
• 1/4 cup black olives
• 1/4 cup cherry tomatoes
• 3 tablespoon full-fat plain greek yogurt
• 2 teaspoon lemon juice
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• Salt to taste

The Execution

1. Measure out and prepare all of the ingredients.
2. In a frying pan over medium heat, add the walnuts. Heat and stir for about 3 minutes.
3. In a bowl, combine the greek yogurt, lemon juice, dill, garlic powder, and salt.
4. Slice the cucumber.
5. In another bowl, add the sliced cucumbers, cherry tomatoes, black olives, feta cheese, and walnuts.
6. Stir in the greek yogurt mixture. Combine well to coat all of the ingredients.
7. Garnish with dill. Serve and enjoy!

Notes

This makes a total of 4 servings of Keto Cucumber Walnut Salad. Each serving comes out to be 261 calories, 23.1g fat, 6.2g net carbs, and 8.7g protein.

3.1

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Making this recipe is simple. Start by making the salad dressing in a bowl by adding the mayo, red wine vinegar, and yogurt. This creates a lovely rich and creamy dressing that really brings this dish to life.

Once the dressing is made, you need to slice up the vegetables and get the bacon and eggs ready. The bacon needs to be cooked in a pan and then sliced up and the eggs need to be boiled before being sliced up and added to the bowl. Finally, add the blue cheese and the dressing.

If you don’t like blue cheese, feel free to swap it out for another cheese you prefer like mozzarella or cheddar. And if you want a vegetarian cobb, simply remove the bacon. That’s why we love these types of recipes; they are just a guide. You can customize them to suit your own tastes and preferences.

Cobb salads are traditionally served on a plate by laying out each ingredient into a line and then adding the dressing on top or served on the side. You can either do that with this recipe or mix all the ingredients together in a bowl and add the dressing. Once complete, enjoy!

Yields 4 servings of Keto Egg Cobb Salad

The Preparation

• 3 tablespoon mayonnaise
• 3 tablespoon full-fat plain greek yogurt
• 2 tablespoon red wine vinegar
• Salt and pepper to taste
• 8 large hard-boiled egg, chopped
• 8 slice cooked bacon, crumbled
• 1/2 medium avocado, sliced
• 1/2 cup blue cheese
• 1/2 cup cherry tomatoes
• 2 tablespoon fresh chives, chopped

The Execution

1. Measure out and prepare all the ingredients.

2. In a bowl, mix together the mayonnaise, greek yogurt, and red wine vinegar. Season with salt and pepper. Stir to combine well.

3. In a bowl, mix together the chopped hard-boiled eggs, crumbled bacon, sliced avocados, cherry tomatoes, and blue cheese.

4. Stir in the dressing into the salad bowl.

5. Plate, season with the chopped chives and enjoy!

This makes a total of 4 servings of Keto Egg Cobb Salad. Each serving comes out to be 491 calories, 39.4g fat, 3.3g net carbs, and 27.9g protein.

Print

Keto Egg Cobb Salad

15 minutes

Yield: 4 servings

Calories per serving: 491

Fat per serving: 39.4g

The Preparation

• 3 tablespoon mayonnaise
• 3 tablespoon full-fat plain greek yogurt
• 2 tablespoon red wine vinegar
• Salt and pepper to taste
• 8 large hard-boiled egg, chopped
• 8 slice cooked bacon, crumbled
• 1/2 medium avocado, sliced
• 1/2 cup blue cheese
• 1/2 cup cherry tomatoes
• 2 tablespoon fresh chives, chopped

The Execution

1. Measure out and prepare all the ingredients.
2. In a bowl, mix together the mayonnaise, greek yogurt, and red wine vinegar. Season with salt and pepper. Stir to combine well.
3. In a bowl, mix together the chopped hard-boiled eggs, crumbled bacon, sliced avocados, cherry tomatoes, and blue cheese.
4. Stir in the dressing into the salad bowl.
5. Plate, season with the chopped chives and enjoy!

Notes

This makes a total of 4 servings of Keto Egg Cobb Salad. Each serving comes out to be 491 calories, 39.4g fat, 3.3g net carbs, and 27.9g protein.

3.1

https://www.ruled.me/keto-egg-cobb-salad/

Copyright 2017 | Ruled.Me

The post Keto Egg Cobb Salad appeared first on Ruled Me.

As the name suggests, the base of these pizzas is crispy cabbage. To make the crispy cabbage pizza bases, you need to cut a fresh green cabbage into thick slices (rounds) and then bake them until cooked through and crispy. When the cabbage cooks, it transforms from slightly bitter to sweet and silky-smooth. It’s perfect for a natural pizza base.

Once the cabbage bases are ready, simply add a layer of mustard as a base sauce and then top them off with corned beef, onions, and cheese for the pizza “filling.” The pizzas are then baked until cooked all of the ways through and crispy on the top and bottom.

Our filling for this recipe is Irish-inspired and provides you with lots of energy without consuming any carbs. However, if you prefer you can swap the corned beef for bacon or ham or any other meat and also add other vegetables too like capsicums or courgettes.

When people first see cabbage being used as a pizza base, they are often skeptical but quickly change their minds when they take their first bite. Give this recipe a try for lunch or dinner, we promise you and your family won’t be disappointed!

Yields 4 servings of Keto Cabbage Pizzas

The Preparation

• 1 tablespoon olive oil
• 28 ounce green cabbage
• 2 tablespoon whole grain mustard
• 8 ounce corned beef
• 4 ounce cheddar cheese
• 1/4 cup green onion, chopped
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 450F.

2. Line a baking sheet with parchment paper.

3. Slice the cabbage in half then into smaller slices, making the “dough” of the pizza. Drizzle with olive oil and season with salt and pepper. Roast these in the oven for 15 – 20 minutes.

4. Chop up the green onions and the corned beef.

5. Once the cabbage is ready to take out of the oven, smear the whole grain mustard onto the cabbage pieces. Top with corned beef and shredded cheddar cheese. Bake in the oven for about 5 minutes just until the cheese is melted.

6. Garnish with green onions. Serve and enjoy!

This makes a total of 4 servings of Keto Cabbage Pizzas. Each serving comes out to be 343 calories, 24g fat, 8.1g net carbs, and 19.7g protein.

Print

Keto Cabbage Pizzas

35 minutes

Yield: 4 servings

Calories per serving: 343

Fat per serving: 24g

The Preparation

• 1 tablespoon olive oil
• 28 ounce green cabbage
• 2 tablespoon whole grain mustard
• 8 ounce corned beef
• 4 ounce cheddar cheese
• 1/4 cup green onion, chopped
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 450F.
2. Line a baking sheet with parchment paper.
3. Slice the cabbage in half then into smaller slices, making the "dough" of the pizza. Drizzle with olive oil and season with salt and pepper. Roast these in the oven for 15 - 20 minutes.
4. Chop up the green onions and the corned beef.
5. Once the cabbage is ready to take out of the oven, smear the whole grain mustard onto the cabbage pieces. Top with corned beef and shredded cheddar cheese. Bake in the oven for about 5 minutes just until the cheese is melted.
6. Garnish with green onions. Serve and enjoy!

Notes

This makes a total of 4 servings of Keto Cabbage Pizzas. Each serving comes out to be 343 calories, 24g fat, 8.1g net carbs, and 19.7g protein.

3.1

https://www.ruled.me/keto-cabbage-pizzas/

Copyright 2017 | Ruled.Me

The post Keto Cabbage Pizzas appeared first on Ruled Me.