Lunches & Dinners – KETO PRO SHOP

Lunches & Dinners

Low Carb Keto Stuffed Calamari

 

“Always looking to cook something different, look no further. These griddled stuffed calamari can have any ingredients you like.  Ideally if you are going to griddle ensure the meat / fish is cooked before you griddle. Any low carb vegetables are suitable to if want to avoid the meats. This dish macronutrients are only the calamari and stuffed ingredients the other items on the photo are not included. Buying prepared calamari is much easier and less messy than buying full. Always clean thoroughly and remember to remove the spine & beak”  Mark Sumner

 

Macronutrients single stuffed squid

Calories: 697
Fat: 69.8g
Total Carbs: 5.2g
Fibre: 1.3g
Net Carbs: 4g
Protein: 15.1g

 

Ingredients

  • 1 big calamari 100grams
  • 4 tablespoons unfiltered olive oil
  • 1 Shallot
  • 1 clove garlic
  • 4 tablespoons parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 100 grams pancetta
  • 28grams cooked prawns

 

Preparation

  1. Clean the Calamari and separate the tentacles from the head
  2. Over medium heat, in a saucepan with a tablespoon of extra virgin olive oil, saute the garlic and shallot
  3. When the Shallot turn transparent add the parsley. Sauté for about 2 minutes then add the cooked prawns and pancetta. Cook until the water almost evaporates.
  4. Cook for another 10 minutes then turn off the heat on low heat
  5. Let it cool.
  6. Use a little olive oil in separate pan on medium heat and crisp up the tentacles. Cook for 6-7 minutes. Set aside
  7. Fill up the calamari with the filling then close them with toothpicks.
  8. Leave the liquid of the filling in the saucepan.
  9. Over medium heat, pour the remaining oil in the saucepan. When the oil is hot, add the stuffed calamari then brown all sides.
  10. Season with salt and pepper.

 

Keto Kimchi

 

Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers.

This version we avoid adding the sugar & onions to keep it low carb.

Though usually fermented for a few days to a few weeks before serving, it can also be eaten fresh, or unfermented, immediately after preparation.

Kimchi boasts vitamins A and C, at least 10 different minerals, and over 34 amino acids

Fermentation also creates an environment that allows other friendly bacteria to thrive and multiply. These include probiotics, which are live microorganisms that offer health benefits when consumed in large amounts.

 

Macronutrients per serving
Calories: 73
Fat: 0.1g
Total Carbs: 7g
Fibre:2.4g
Net Carbs: 4.6g
Protein: 1.3g

 

Ingredients for 7 servings

  • Nappa Cabbage 510g
  • Carrots 71g
  • Radish (ideally daikon) 128g
  • Garlic 9g
  • Ginger root 14g
  • Steevia leaf 1g
  • Green onions 25g
  • Fish sauce ¼ teaspoon
  • Water 2 tablespoons
  • Gochugaru Korean chillie 3g

 

Preparation

1. Prepare a small head of cabbage by slicing it into quarters and removing the hard core. Slice the cabbage into a mixture of thin and wide strips (kimchi has a mix of thin and chunky pieces). Set the cabbage shreds, amounting to 510g in weight, in a large bowl or pot.

2. Sprinkle 72g of salt over the cabbage (not listed in ingredient list) and water. Coat the cabbage in the salt and water mixture and set it aside. Let the cabbage wilt for 1 hour - the salt will naturally extract the liquids.

3. Meanwhile, slice the carrots and radishes in an assortment of thin and wide pieces. The key is to not leave pieces that are too thick, or else the pickling liquid cannot penetrate the ingredients fully. Julienne and round slices are best

4. In a bowl, grate the garlic cloves and ginger root. You can use a zester (citrus plane) for this. You should get a pale yellow paste from both.

5. Add all remaining ingredients in the bowl of garlic and ginger. Mix together this spicy chili paste and set it aside for later.

6. Once the cabbage is done wilting, transfer it to a colander in a sink. Rinse the salt off the cabbage in 2-3 rounds, squeezing all the liquid out of the cabbage. Return the clean cabbage to your large bowl free of excess liquid.

7. Add the carrot and radish mix as well as the chili sauce mix into the bowl of cabbage. Fold the ingredients together so everything is coated in the spicy kimchi sauce.

8. Use a pair of tongs to transfer the kimchi into a wide mouth mason jar. All the kimchi should fit, so make sure to pack down the ingredients. Some liquid may begin to collect at the bottom, which is good. Once packed, seal the jar tightly and leave it at room temperature.

 

Keto Cauliflower Mash

Macronutrients per serving

Calories: 107
Fat: 8.2g
Total Carbs: 6.8g
Fibre: 3.3g
Net Carbs: 3.4g
Protein: 3.7g

 

Ingredients for 4 servings

  • Unsalted Butter1-½ tablespoon
  • Cauliflower 1 medium – head 558g
  • Garlic 1 clove
  • Fresh Thyme 1 tablespoon
  • Parmesan Cheese 1 tablespoon, grated
  • Sour Cream 58g
  • Salt, Sea Salt ¼ teaspoon
  • Black Pepper ⅛ Teaspoon

Preparation

  • Dice the cauliflower into florets. Add the florets to a pan of boiling water and simmer until tender. About 5 minutes. Drain the cauliflower and pat dry.
  • Add the cauliflower to a food processor along with the garlic, parmesan and butter. Season to taste and blend to a mash.
  • Add the sour cream and blend again dressing with either fresh chives or Thyme

 

Fat Head Pizza (Base)



I have experimented for months trying to find the best recipe for a pizza base. This one is nut free and simple to make. Add which ever toppings you wish, my photo shows my selection of traditional Italian toppings. Be cautious of using tomato passata as the carb count can increase massively so use sparingly.

 

 

Macronutrients per slice makes 10

Calories: 47 calories
Fat: 3.2g
Total Carbs: 1.4g
Fibre: 0.7g
Net Carbs: 0.7g
Protein: 2.9g

 

Ingredients

  • Shredded mozzarella 337g 1.5cups
  • Creamed cheese 2 tbsp
  • Egg 1
  • Almond flour 168g 1.5 cups

 

Preparation

  • Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
  • Combine the shredded mozzarella and cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated.
  • Stir in the beaten eggs and Almond flour. Form a dough  ball with your  hands. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
  • Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  • Bake for 6 minutes. Poke more holes in any places where you see bubbles forming.
  • Bake for 3-7 more minutes, until golden brown.

 

Pork & Cabbage Dumplings


These cabbage dumplings or cabbage rolls are prepared with cabbage instead of normal flour which makes it low carb. Easy and quick to make you can use beef, chicken or pork.

Macros are for the dumplings only not for side salad shown on the photo.

 

 

Macronutrients per dumpling

Calories: 157 Kcal
Fat: 12.1g
Total Carbs: 1.7g
Fibre: 0.4g
Net Carbs: 1.3g
Protein: 10g

 

Ingredients for up to 12 dumplings

  • 1lb ground pork
  • Napa cabbage leaf’s 8 large
  • 1 tsp garlic
  • 2 tsp Chives
  • Salt & pepper
  • 1tsp coconut amino’s
  • 1tsp fresh ginger
  • 6 tablespoons Coriander (Cilantro)

 

Preparation

  • Prepare the cabbage, rinse thoroughly with water. Remove the core
  • Bring to boil a pot of water large enough to place leaf’s
  • Let boil for 5 minutes until they are soft
  • In a bowl mix the remaining ingredients and divide into portions a tablespoons size serving
  • Remove leaves from the pan and place o flat surface
  • Add meat mixture and fold the leaves on all sides so the filling doesn’t spill, repeat until all parcels are complete
  • Dumplings to be arranged in a steamer for 20 minutes until meat is cooked through
  • Remove from steamers and serve hot with coconut amino’s

 

Keto Turkey Chilli with Sour Cream and Chives


On these UK cold nights getting home to some comfort Turkey chilli is perfect way to warm through. Lots of spices to add taste and some melted mozzarella on top. Bottom is layered with bacon cauliflower rice. Topped with jalapeno peppers, sour cream and chives. Perfect combination of flavours to warm your body through.

 

 

Macronutrients per serving

Calories: 444
Fat: 29g
Total Carbs: 12g
Fibre: 3.7g
Net Carbs: 8.3g
Protein: 35.3g

 

Ingredients for 4 servings

Turkey mince 500g

Shallot 2 tablespoons

Garlic 1 clove

Cauliflower rice 2.5cups (310g)

Bacon 3 ½ slices

Capers 3 tablespoons

Fresh chives 2 tablespoons

Parsley 3 tablespoons

Jalapeno peppers 10 small slices

Quartered artichoke hearts 4 pieces

Mozzarella cheese 1 ounce (28g)

Extra virgin olive oil 3 tablespoons

Avocado oil 2 tablespoons

Canned tomatoes 400g

Onion powder 1 tsp

Paprika 1 tsp

Chili powder 1 tsp

Salt 1tsp

Black pepper 1 tsp

Coconut Oil 1 tsp

 

Preparation

  • Place cauliflower into food processor and blend until fine grade
  • Add pan to the stove and heat, add half the avocado oil
  • Add the garlic and chopped shallot
  • Brown the turkey mince
  • Add the remainder of the avocado oil and add the dry herbs and some of the fresh parsley. Season with some salt and pepper
  • Open the tin of tomatoes and stir on low heat for 15 minutes
  • In a separate pan fry a little coconut oil and brown the bacon.
  • Add the cauliflower rice and stir until cooked through approximately 5 minutes. Season with the remainder of salt & pepper
  • Using a layering tool place the cauliflower rice, bacon mix at the bottom and compress the mixture
  • Holding the layering tool in place add the turkey chilli on top, again press on the mixture until you have a solid layer. Gently remove layering tool.
  • Dress the chilli with sour cream, fresh chives, capers, Jalapenos and mozzarella.
  • Arrange the herb salad and dot occasional pieces of artichoke around the main centre piece.

 

Keto Breakfast Devilled eggs with Cayenne Pepper


Nobody can resist the temptation of a sinfully delicious devilled egg.

Loaded with your own Keto mayonnaise . Add which ever toppings you like. On here I have added some chia seeds for extra fibre and sesame seeds (not included on the ingredients).

 

Macronutrients per egg & filling

Calories: 167
Fat: 13.8g
Total Carbs: 1.6g
Fibre: 0.4g
Net Carbs: 1.2g
Protein: 9g

 

Ingredients

Hard Boiled eggs X 6
Dijon mustard 1 tablespoon
Mayonnaise 29 grams 1/8 cup
Dill weed 7 tablespoons
Capers 1 tablespoons
Chorizo 57g
Red onion 5 grams
Radish 3 tablespoons
Cayenne pepper 1 teaspoon
Fresh chives 6 grams

 

Preparation

⦁ Put eggs into pan and bring to boil for 10 minutes
⦁ Place some ice into a bowl of cold water
⦁ Drain the eggs and put eggs in iced water. Leave to rest for 5 minutes
⦁ Peel egg shells and slice eggs in half
⦁ Scoop out the egg yolks and mix the mayonnaise into a bowl
⦁ Pipe the mixture back into the eggs
⦁ Dress with the above ingredients

 

Keto Beef Goulash


This is my Keto version of a typical Hungarian goulash stew, lots of savoury flavours, I add some chilli to add a punch. Beef, Tomatoes, Peppers, shallots and garlic make a very warming meal anytime of the year. I sometimes add some cauliflower rice to bulk up the plate.

 

Macronutrients - total ingredients make up 4 servings

Calories: 286 Kcal
Fat: 19.3g
Total Carbs: 3.8g
Fibre:1.0g
Net Carbs:2.8g
Protein:25.7g

 

Ingredients

 Avocado oil 4 tablespoons (60ml)

Garlic 2 cloves (6g)

Roast Beef 1lb (450g)

Button Mushrooms 5 mushrooms, (50g)

Beef broth ½ Cup 120ml

1 Bay leaf

Smoked Paprika 1 tablespoon

Parsley 1 tablespoon(1g) chopped for Garnish

½ green pepper bell chopped (60g)

Chopped tomatoes ¼ cup (60ml diced)

Shallots 40g

 

 

Preparation

  • Heat the avocado oil, add the shallots, garlic to the frying pan and cook until the shallots become semi transparent
  • Add the beef until cook until browned slightly
  • Add the peppers and mushrooms and cook for a further couple of minutes
  • Adding now the bay leaf, beef stock and paprika to the mix, reducing the heat
  • Simmer gently and stir occasionally, at this stage I add a pinch of chilli powder (optional) cook for 35 minutes
  • Add some more water if gets too thick, prevents it sticking to the bottom
  • Check the thickness of the sauce and ensure you don’t overcook the meat
  • Season with salt and pepper
  • Remove bay leaf and serve goulash with whatever low carb option you choose

 

Keto Fish Cakes


Fish cakes are perfect for dinner and for lunches. Use oily fish like salmon & mackerel which is more suitable for Ketogenic way of eating rather than white fish , serve with salad and some fresh lemon juice and capers.

 

Macronutrients two Fishcakes (makes 8 servings)

Calories: 214 kcal
Fat :11.2g
Total :Carbohydrates :2.6g
Fibre: 1.3g
Net Carbs: 1.3g
Protein :25.7g

 

Ingredients

1 pound firm fish (cod, haddock, salmon, Mackerel)

2 Tablespoons parmesan cheese

½ teaspoon minced fresh garlic

1teaspoon Dijon mustard

3 tablespoons fresh parsley

1 egg

2 tablespoons coconut flour

1 tablespoon Worcester sauce or coconut amino’s

Teaspoon of Ghee or avocado oil

 

Preparation

  • Chop the fish into pieces about 1/2 inch in size.
  • Combine the chopped fish, parmesan, egg (if using,) coconut flour (if using,) mustard, Worcestershire, fresh parsley , garlic, egg and parmesan cheese in a medium-sized bowl.  Stir well until fully mixed.
  • Heat the oil in a non-stick sauce pan over medium high heat until simmering.
  • Form the fish mixture into 8 patties, about 2 inches in diameter.
  • Fry the patties in batches for about 2 minutes per side (turn gently,) or until golden brown on the outside and cooked through.

Keto Coconut Curry Shrimp


My Keto shrimp garam masala curry is perfect any evening of the week and your free to add more spice if you wish. I sometimes add a few chilli flakes to give that extra kick or cayenne pepper. This dish is suitable for your main dinner and side with maybe some cauliflower rice. The side is not included in the macros so be cautious if following strict keto regime. I normally add a keto Naan but had to stick to my 20g net carb intake so passed on it today. Recipe will follow soon.

 

Macronutrients per serving

Calories:  485 Kcal
Fat: 30.2g
Total Carbs: 11.4g
Fibre:2.7g
Net Carbs:8.5g
Protein:38.1g

 

Ingredients 4 servings

Coconut milk full fat (1 can 400g)

Coconut oil 2 tablespoons

1 medium onion

Salt 1 teaspoon

Garlic 1 tablespoon

Raw Shrimp 1.5lbs

Chopped tomatoes 400g

Garam Masala spice 3 teaspoons (5g)

Fresh Coriander 4g

Shredded coconut 1 tablespoon

Preparation 

  • Shake the coconut oil and open, stir until smooth then set aside
  • In a frying pan heat the coconut oil for about 2 minutes
  • Add onion and salt and cook onion until soft
  • Add the garlic and garam masala spice to the mixture
  • Pour in the chopped tomatoes and the coconut oil and gently bring up to medium high heat
  • Add shrimp and cook, uncovered, stirring occasionally for about 5 minutes until the shrimp is pink
  • Garnish with coconut flakes and coriander then serve piping hot

Bacon & Egg Flans


Probably my favourite meal prep of the week, perfect for lunch and breakfasts. Hot or cold are perfect as a meal in themselves. I vary the ingredients each time I cook a batch. I add pickles, gherkins, Jalapeno peppers, Capers, Pesto (check out my homemade version)

Adding Basil, chives or parsley to dress them up. Keto loaded ingredients which will give you bounds of energy

 

Macronutrients per flan

Calories: 141 Kcal
Fat: 10.9g
Total Carbs: 2.0g
Fibre: 0.6g
Net Carbs: 1.3g
Protein: 9.2g

 

Ingredients

6 Medium eggs

6 Slices of streaky bacon

Salt -Pinch

Black pepper -Pinch

Sun-dried Tomatoes 6 pieces(18g)

Goats cheese 142g

Jalapeno peppers Cooked from fresh 30g (optional)

 

Preparation
Warm the oven to 350 degrees F (180C)
Grab a muffin tray and grease with some butter to stop flans from sticking

  • You can fry the bacon first if you prefer your bacon crispy or line the bacon on the outer rim of the muffin slot
  • Crack an egg into each slot with the bacon. Add salt and pepper to the top
  • Add a slice of soft goats cheese and jalapeno peppers
  • Cook in the oven for 17-20 mins
  • Store in refrigerator for 3 days max in airtight container

 

Keto No Bean Chilli Con Carne

No bean chilli is perfect now the evenings are cooling down. Plenty of red cheddar to top the dish. I use either zoodles or Bok choi to side with my chilli to keep it low carb. Macronutrients are not included in the breakdown for the side you choose. I also added some chia seeds onto this dish for extra fibre, again not added in macronutrients

 

 

Macronutrients per serving

Calories: 468 Kcal
Fat: 37.4g
Total Carbs: 6.6g
Fibre:1.6g
Net Carbs: 5.1g
Protein: 26.8g

 

Ingredients makes 8 servings

Olive Oil 3 tablespoons

Small Onion

Garlic 3 cloves crushed

Red chilli 2 small red chilli’s

Salt 1 teaspoon

Ground Beef 2 pounds

Tomato paste 2 tablespoons

Paprika 1 tablespoon

Cumin 1 tablespoon

Coriander 1 tablespoon

Canned diced tomatoes 400g

Pepper ½ teaspoon

Red Cheddar 200g

 

 

Preparation

  • Place saucepan over heat
  • Add the oil, onion, garlic and chopped chilli’s and sauté for 3-5 minutes until the onion is transparent
  • Add the chilli powder and salt and stir well
  • Add ground beef, stir continuously to break the meat apart, sauté for 10 minutes until the beef is well browned
  • Add the tomato paste, paprika, cumin and coriander and stir well
  • Cook for 5 minutes before adding the diced tomatoes and pepper
  • Mix well
  • Reduce the heat to a low simmer and continue to cook, uncovered, for 20-30 minutes
  • Taste chilli and add additional salt and pepper if desired
  • Serve immediately, or cool and store in the fridge for 1 week, or in the freezer for 3 months

 

Homemade Lamb Mince and Calf Liver Burger

 

The ultimate burger when your talking Keto. Organ meat is one of the most nutritious meats on the planet. Liver provides plenty of protein which is required to make and repair cells, it has a powerful source of vitamin A which is beneficial for eye health and for reducing diseases that cause inflammation including everything from Alzheimer’s to Arthritis, Liver also includes Vitamin B, Iron, Copper, Magnesium, Vitamin D, E and K.

 

Macronutrients for one burger

Calories: 420Kcal
Fat: 31g
Total Carbs: 4.6g
Fibre: 1.3g
Net Carbs: 3.3g
Protein: 30g

 

Ingredients for 2 servings

Lamb mince 227g 2/3 cup

Garlic clove 2

Coriander (Cilantro) 1 bunch Finley chopped

Cumin 1 tablespoon

Salt & Pepper

Calves liver 100g 1 cup

Paprika 2 teaspoons

Onion Powder 1 teaspoon

 

Preparation

  • Preheat oven to 350 degrees F 176 degrees C
  • Using food processor add the liver and lamb mince
  • Blend for a few seconds until mixed well
  • Add garlic, salt, pepper, onion powder, paprika, cumin and coriander
  • Blend again until all ingredients are mixed well
  • Wet hands and form burgers into patties
  • Place on an ungreased baking sheet
  • Cook for 20 minutes and turn once.
  • Serve immediately once cooked
  • Store in the refrigerator for 3 days and freeze for upto 3 months

 

Keto Creamy Mushroom Pork Medallions


For a quick and easy Keto dinner below is my recipe for my pork medallions inspired by my trip to Spain this summer. Simply delicious and you can add salad or any low carb side dish to enhance the plate like cauliflower rice or steamed beans

 

 

Macronutrients per serving

Calories: 261 Kcal
Fat: 23.9g
Total Carbs: 3.3g
Fibre: 0.5g
Net Carbs: 2.8g
Protein: 9.8g

 

Ingredients makes 2 servings

Pork medallions 200g

Salted butter 2 tbsp

Fresh mushrooms 150g

Heavy whipping cream 240ml (1cup)

Fresh Parsley 2tbsp

Fresh Thyme 1 tbsp

Garlic cloves 5

Salt and Pepper 1tsp each

 

Preparation

 

  • Heat the frying pan over medium heat
  • Add butter and olive oil
  • Once hot add the medallions and season with salt and pepper. Cook for about 4 minutes until golden brown
  • Remove medallions. in the frying pan sauté the mushrooms, garlic, thyme and parsley. Cook for about 3 minutes stirring constantly
  • Reduce the heat and add the heavy cream. Season with salt and pepper to taste
  • Simmer for about 3 minutes until the sauce thickens
  • Add the medallions to the pan and cover with the sauce
  • Cover the pan and allow to cook for a further 5 minutes
  • Transfer to plate and dress with fresh parsley
  • Can be stored in the fridge of for up to 5 days

 

Keto Courgette (Zucchini) Fritters 

Fantastic for breakfast or lunch, these cheesy low carb fritters are a perfect low carb treat.

Simple to make and much healthier than regular hash browns which are loaded with carbs.

 

 

Macronutrients per Fritter

Calories: 169 Kcal
Fat: 13g
Total Carbs: 2.9g
Fibre: 0.6g
Net Carbs: 2.2g
Protein: 10.4g

 

Ingredients for 4 fritters

Courgettes 2 small

Raw egg medium 1

Olive oil 1 tablespoon

Sea salt 3g

Parmesan 57g

Cheddar cheese 57g

Black pepper 1g

 

Preparation

  • Preheat over top 200 degrees
  • Grate courgette into a bowl and sprinkle over some salt. Set aside for about 20 mins to allow the salt to draw water
  • Get a clean dishcloth and over the courgette. drain off any excess water
  • Put the courgette and remaining ingredients into the bowl and combine. Mix well
  • Make 4 portions from the mixture into disk shapes,
  • Arrange the fritters across the oven tray and bake for 25 mins until golden brown
  • Add some more cheddar cheese on top to dress before serving hot
  • Store in the fridge for upto 5 days

 

Keto Cauliflower Three Cheese with Chicken

Rich and creamy cauliflower chicken is perfect for a weekday meal and serve with either a small green salad or low carb vegetables.

 

 

Macronutrients per serving

Calories: 591 Kcal
Fat: 51.8g
Total Carbs: 7.4g
Fibre: 1.6g
Net Carbs: 5.8g
Protein: 25.6g

 

Ingredients makes 6 servings

 Cauliflower 372g (3cup)

Olive Oil 2 tablespoons

Garlic 1 clove 3g

Butter 1 tablespoon

Cheddar Cheese grated113g (1 Cup)

Double cream 500ml

Onion Powder 2 tsp (5g)

Parmesan cheese 100g

Mozzarella 100g

Chicken breast 170g

 

Preparation

  • Preheat oven to 200C (400 F)
  • Heat the olive oil in a frying pan over medium heat. Dice chicken and cook until brown. Set aside
  • Add cauliflower to a pan and cover with water. Bring to boil and simmer, drain water and set aside
  • Heat the butter in a pan to prepare the sauce on low heat, Mince the garlic and onion powder and add to the pan. Add all three cheeses to the pan and stir continuously until you have a smooth sauce
  • Add the chicken and cauliflower to baking tray pouring the cheese mixture over the top
  • Transfer and bake in the oven for 25 minutes until cooked and golden
  • Serve immediately and garnish with some parsley
  • Store in the fridge for up to four days

 

Keto Chicken Ramen with Shirataki noodles

Ramen is one of those dishes I defiantly miss on Keto. Luckily we have low carb options these days and this just tastes divine. You can use chicken , beef , fish or pork for this dish . I used chicken on this occasion. Easy to make just takes 15 minutes to prepare

Lots of iodine in the seaweed, b12 in the egg, potassium with the mushrooms and use chicken breast for the protein.

 

Macronutrients per serving 72.8% fat, 22.6% Protein, 4.6% carbs

Calories: 602 Kcal
Fat: 48g
Total Carbs: 8.1g
Fibre: 1.3g
Net Carbs: 6.8g
Protein: 33.6g

 

Ingredients for one serving

Shirataki noodles 1 packet

Water 2 cups

1 Egg

Spring Onion 20g

Mushrooms 20g

Chicken breast 85g

Seaweeds Wakame 4 tbsp

Coconut amino’s 5ml

Coconut oil 2 tablespoons

Ghee 1 tablespoon

Garlic 1 teaspoon

Fresh ginger 2 slices  1’diameter

Chopped red chilli 2 g

Optional sesame seeds

Optional Parsley

 

Preparation

  • Place pan on stove with water and bring to boil, let simmer
  • Pan fry the chicken , spring onions , garlic , mushrooms ,ginger and red chilli’s in coconut oil for 4 mins until chicken is browned, add Ghee for extra fat
  • Put above ingredients to one side to cool
  • Place Shirataki noodles in boilng water for 10 mins
  • Drain and leave to one side keeping the boiling water to boil the eggs
  • Keep some of the water to make stock with coconut amino’s and chillis
  • Pierce the wide end of the egg with a pin to prevent cracking and warm the eggs under warm water before lowering gently into the pan. Let boil for 7 mins
  • Remove eggs from pan and gently peel the shell
  • Add chicken mix to the stock and slice the egg , add the top
  • Add raw seaweed to the mix (optional) can add Kale instead
  • Dress with sesame seeds and red chilli’s , parsley ,Himalayan salt and pepper

 

Turkey Burger Stuffed with Mozzarella

With the holiday season drawing to a close there is still room for some lean turkey mince add which ever spices you like to create your own style and for presentation, drizzled with Mozzarella inside and out

Perfect Keto ratios, I use this meal as a post fast meal. Enjoy

 

Macronutrients per serving 73% fat, 22% Protein, 4%carbs

Calories: 602 Kcal
Fat: 63g
Total Carbs: 15.9g
Fibre: 7.6g
Net Carbs: 8.3g
Protein: 43g

 

Ingredients for one serving

  • Turkey mince lean 5% 5 ounce (140g)
  • Mozzarella cheese 1.5 ounce (42g)
  • Avocado ½
  • Olive oil 3 tablespoons
  • Cauliflower rice 1 cup (325g)
  • Salt & pepper
  • Herbs Parsley Oregano
  • Optional Cayenne pepper
  • Optional Harissa paste

 

 

Preparation

  • Preheat oven to 200 degrees C 392 F Gas mark 6
  • Place turkey mince into a bowl and add spices salt & pepper and mix
  • Add a little oil or egg yolk (optional) to help bind the meat whilst cooking
  • Take burger press and use half the turkey meat and place indent in the middle of the burger
  • Add 2/3 of the mozzarella cheese inside the burger, put the remainder to one side
  • Add the remaining turkey mince to create a lid for the turkey burger
  • Place turkey burger into preheated oven and set timer for 20mins
  • Prepare the cauliflower rice and lightly sauté in some avocado oil or olive oil. Cook on medium heat for approximately 5 -6 minutes, stir in the Harissa (optional) .
  • Once the timer goes off on the oven take out and place remaining cheese on the top. Switch to grill mode and brown the cheese before serving
  • Take avocado and slice into thin slices
  • Prepare the Cauliflower onto the plate and place the burger neatly on top
  • Dress the burger with avocado then fresh basil, drizzle Olive oil over the top and add Cayenne pepper
  • Serve immediately whilst piping hot

 

Chicken Stuffed with Mozzarella and Goats Cheese



Macronutrients

Calories: 235kcal
Fat: 11.1g
Total Carbs: 0.8g
Fibre: 0.4g
Net Carbs: 0.4g
Protein: 31.5g

 

Ingredients

Goats cheese ½ cup 112g

Skinless boneless chicken breast 4 (approx. 1.5lbs)

Salt & pepper

Paprika. 2 tsp

Shredded mozzarella cheese 1/3 cup 75g

 

Preparation

Preheat oven to350 F. Prepare a baking sheet by lining with foil, set aside

Add crumbled goat cheese and continue to cook until cheese is melted (about 1 min).

Place chicken breasts on prepared baking sheet. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast (careful not to cut all the way through) about ½-3/4 inch apart (approx. 6-8 slits per chicken breast). Stuff each slit with goat cheese mixture.

Generously salt and pepper top of chicken breast and season with paprika. Sprinkle ¼ of the mozzarella cheese among each chicken breast.

Place chicken breasts in the oven and bake for 20-25 min. If desired switch oven from bake to broil for the last 10 min. of cooking (for more bubbly and browned cheese)