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KETO

Keto Shrimp Scampi Recipe

 

This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.

 

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 3
Yield: 3 servings

INGREDIENTS

 

DIRECTIONS

  • Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.

  • Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.

  • Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.

  • Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.

  • Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

     

Nutrition Facts

Per Serving:
224 calories; 19 g protein; 6.8 g carbohydrates; 190.7 mg cholesterol; 461.4 mg sodium.
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KETO

Chewy Keto Chocolate Cookies Recipe

 

 

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KETO

Simple Keto Zucchini Hash

 

This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4
Yield: 4 servings

INGREDIENTS

 

 

DIRECTIONS

  • Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.

  • Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.

     

Cook’s Note:

Himalayan pink salt also works well in this.

Nutrition Facts

Per Serving:
200.3 calories; 7.3 g protein; 5 g carbohydrates; 106.5 mg cholesterol; 616 mg sodium.
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KETO

Keto Taco Shells Recipe

Keto

 

Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!

 

INGREDIENTS

  • 60g (2 cups, firmly packed) baby spinach leaves
  • 2 eggs
  • 40g (1/3 cup) almond meal
  • 2 teaspoons psyllium husk
  • 1/2 teaspoon salt

 

METHOD

  • Step 1
    Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  • Step 2
    Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
  • Step 3
    Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
  • Step 4
    Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
  • Step 5
    Fill with your favourite taco ingredients (see notes).

NOTES

Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.

 

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