Keto 

• Websites: https://how2doketo.com/keto-firecracker-tofu-recipe/  and firecacker tofu reeecipe

• https://cupcakesandkalechips.com/low-carb-spinach-feta-pinwheels/

• https://kimspireddiy.com/best-keto-mug-cakes-low-carb-microwave-blueberry-muffin-in-a-mug-idea-quick-easy-ketogenic-diet-recipe-completely-keto-friendly-baking-gluten-free/ mug muffins

• https://alldayidreamaboutfood.com Carolyn Ketchum

Pesto Dressing

2⁄3 cup extra virgin olive oil, divided

1 cup (2¾ oz.) shredded Parmesan cheese

2 oz. (11⁄3 cups) fresh basil

2 oz. (62⁄3 tbsp) pine nuts

1 garlic clove

salt and ground black pepper

1. Mix all the ingredients for the pesto with a few tablespoons of the olive oil. Use a food processor or a blender.

2. Add the rest of the oil and mix a bit more. 

3. Added water, not oil.  Works without parmesan, used walnuts

 Adapted from https://www.dietdoctor.com/recipes/classic-pesto

Sites:

• https://www.dietdoctor.com/recipes/keto-croque-madame  

• https://www.healthline.com/nutrition/keto-diet-meal-plan-and-menu#shopping-list

• https://www.everydayhealth.com/ketogenic-diet/diet/grab-go-keto-snacks-pecans-jerky-olives-more/ 

Crispy tofu

• 14 oz. firm tofu

• 1 tbsp coconut oil

• salt to taste (adjust depending on which other flavorings you are adding)

• 1 tbsp tamari soy sauce

• 1 tsp garlic powder (optional)

Chimichurri

• ½ lemon, the juice and the zest

• ½ (2½ oz.) yellow bell pepper or green bell pepper

• 1 green chili pepper

• 1⁄3 cup olive oil

• ¼ cup (1⁄8 oz.) chopped fresh parsley

• 1 finely chopped garlic clove

• salt and ground black pepper

Zoodles (zucchini noodles)

• 1 lb zucchini

• ½ tbsp olive oil

• salt and ground black pepper

• Crispy tofu
  Preheat the oven to 400°F (200°C).

• Chop the tofu into small 1/2-inch (1 cm) cubes. Spread out the tofu on a clean, absorbent kitchen towel or paper towels. Pat dry to remove excess moisture; this step is key for crispiness. 

• Add the coconut oil to an oven-safe skillet over medium-high heat. Alternatively, use a regular frying pan and prepare a baking tray with parchment paper. 

• When the oil is hot, add the tofu and salt. Fry for a couple of minutes or until the tofu is lightly golden. Add the tamari soy sauce and garlic powder, if using. Stir the tofu, mixing well. 

• Transfer the skillet with the tofu to the oven, or transfer the tofu to the parchment-lined baking tray and then put it in the oven. Bake for 15 minutes or until the tofu is crispy.

• Chimichurri
  Wash the lemon and grate the zest. Only grate the yellow part of the peel, not the white pith underneath; this is bitter-tasting. Squeeze the lemon juice into a tall bowl or beaker, and add the zest.

• Split open the bell pepper and chili and remove the seeds. Finely chop both and add to the bowl. Add all other ingredients.

• Mix with an immersion blender until the sauce reaches the desired consistency.

• Zoodles (zucchini noodles)
  Cut the zucchini in half lengthwise.

• Slice into ribbons using a potato peeler, or use a spiralizer to make zoodles.

• Boil them quickly in salted water for no longer than a minute and drain well. You can also eat them raw. Drizzle with olive oil, salt, and pepper to taste. Toss to combine.

• Spoon the chimichurri over the tofu and zoodles before serving.

https://www.dietdoctor.com/recipes/chimichurri-tofu-with-zoodles 

Pizza Crust

DRY INGREDIENTS

• ▢ 

• 2 ½ cups Almond Flour

• ▢ 

• ½ teaspoon Baking Soda

• ▢ 

• ½ teaspoon Salt

• ▢ 

• ½ teaspoon Garlic Powder

• ▢ 

• ¼ teaspoon Onion Powder

• ▢ 

• ½ tablespoon Dry Active Yeast optional, it won't raise the pizza dough but adds bread flavor

LIQUID INGREDIENTS

• ▢ 

• 2 large Beaten Eggs or 1 flax egg, see note 

• ▢ 

• ¼ cup Extra Virgin Olive Oil

INSTRUCTIONS

1. Preheat oven to 400°F (200°C). 

2. In a large mixing bowl, combine all the dry ingredients. Make a well in the center and add beaten eggs and olive oil.

3. Combine with a spatula at first, then use your hands to form a ball of pizza dough.

4. Place the dough ball between two parchment paper pieces and roughly press the ball with your hands to flatten it into a thick disc.

5. Start rolling with a rolling pin until it forms a 12-inch (30 cm) diameter pizza crust (for an ultra-thin crust), or roll into a 10-inch (25 cm) pizza crust for a slightly thicker crust.

6. Peel off the top piece of parchment paper, smoothen the sides of the pizza crust to make it pretty, then slide the bottom parchment paper piece (with the rolled pizza dough on it) onto a baking tray.

7. Prebake the crust for 10-12 minutes or until golden and crispy. The thicker you roll it, the longer it takes to crisp.

8. Remove from the oven, spread a thin layer of keto pizza base or unsweetened tomato passata, and toppings of your choice. Note that any vegetable that releases a large amount of water would soften the center of the dough. This includes mushrooms, tomato slices, eggplant, or zucchini. If you want to use those vegetables, I recommend pre-roasting them 8 minutes in the oven to prevent them from releasing water on your pizza base.

9. Return pizza into the oven and bake in the center rack of the oven until cheese is melted. You can broil the cheese on the top rack for 2-3 minutes, but it will significantly darken the sides of the pizza. To avoid this, you can protect the pizza sides with pieces of foil.

10. Serve immediately into 8 slices.

11. Freeze the leftover baked pizza slices individually, in silicone bags or airtight containers. Defrost 2 hours before on the counter then bake at 160°C (320°F) for 5-8 minutes or until warm.

adapted from https://www.sweetashoney.co/wprm_print/recipe/23098

Quinoa Mushroom Salad

16 oz white button mushrooms 

1 cup quinoa 

6 garlic cloves 

3 tbsp butter 

1 tbsp olive oil 

1 tsp Italian herbs 

1 bay leaves 

1/3 cup white wine optional parsley for garnish 

INSTRUCTIONS   In a frying pan add about 3 tbsp of aromatic herb butter and fry 6 cloves of garlic until it becomes golden brown color. Add the sliced fresh button mushrooms and cook, stirring occasionally, for about 10 minutes or until tender. Season with salt, pepper, and dried herbs(if desired) to taste. To enhance its flavor even more add ⅓ cup of white wine and saute mushroom 3-4 more minutes. Meanwhile, cook the quinoa according to package instruction. Once the mushrooms are cooked, stir in boiled quinoa until well combined. Garnish with some fresh parsley. Serve warm! 

NUTRITION Calories: 209kcal Carbohydrates: 22g Protein: 7g Fat: 10g Saturated Fat: 4g Cholesterol: 15mg Sodium: 57mg Potassium: 421mg Fiber: 3g Sugar: 2g Vitamin A: 177IU Vitamin C: 3mg Calcium: 28mg Iron: 2mg 

Copyright (C) https://delicerecipes.com. Read more at...  https://delicerecipes.com/garlicky-mushroom-quinoa/ .

Cinnamon Mug Muffin

• 2 tbsp Wholesome Yum Coconut Flour

• 1 tbsp Golden flax seed meal

• 1/4 tsp Baking powder

• 1 pinch Sea salt

• 1 large Egg

• 3 tbsp Coconut oil (melted)

• 2 tbsp Besti Erythritol (or any granular sweetener of choice)

• 1/2 tbsp Cinnamon

• Mix coconut flour, golden flaxseed meal, gluten-free baking powder, and sea salt in a mug. Add half of the erythritol (1 tbsp (14 g) if making one serving).

• Add the egg and melted coconut oil. Stir well, until smooth, making sure no dry ingredients are left at the bottom. Let sit for a minute to thicken. 

• Optional step: Depending on your coconut flour, if the batter is very stiff, you can thin it out with water or milk of choice (unsweetened almond milk, coconut milk beverage, or heavy cream are all low carb options). If you do this, add the liquid a teaspoon at a time until thin enough. It should be easy to stir, but not liquid; the amount will depend on your brand of coconut flour.

• In a small bowl, combine the remaining erythritol and cinnamon. Place the cinnamon mixture in a heap in the center of the mug on top of the batter, then use a spoon to swirl just a couple of times. (Don't over-stir to keep the marble effect.) Level the top with the back of a spoon.

• Microwave on high for 1 to 2 minutes, until set.

------

Keto Mug Bread

This Keto Microwave Bread is a 90 seconds keto mug bread which is quick and easy to make. This almond flour bread recipe is the best keto 90-second bread recipe loaded with so much goodness, unlike the others which are made with refined flour and added preservatives

Ingredients

• 3 tablespoon Almond flour

• ½ teaspoon Baking powder

•  Pinch of salt

• 1 egg

• ½ tablespoon oil

•  oil for greasing

Instructions

1. Firstly, in a small bowl, combine the almond flour, baking powder, salt, egg, and oil together. Beat well using a fork, making sure there are no lumps

2. Pour this mixture in a small microwave-safe greased bowl and microwave it for exactly 90 seconds

3. The bread should be fluffy in texture once removed

4. Cut this Keto Microwave Bread and use as required to make sandwiches, burgers or any other keto-friendly dishes

How to Make a KETO Protein Shake. High Fat, Low-Carb. Delicious Chocolate Flavor.

Metabolic Living

from Instagram,  Metabolic Living  Youtube https://www.youtube.com/shorts/abIl0DF0xew 

Learn how to make a chocolate ketogenic protein shake that is high in healthy fats and low in carbohydrates. 

Serves: 1

Prep Time: 5 min., 

Cook Time: 0 min.

Total Time: 5 min.

1/2 cup almond milk, unsweetened

1/4 cup ice cubes

1 scoop Metabolic Super Protein- Chocolate

1/2 avocado

1 tablespoon almond butter

1 tablespoon cocoa powder

1 tablespoon chia seeds

+ Add all ingredients into a blender and blend on high until smooth and creamy. Pour into a glass and serve immediately.