keto dec 16 - karen martel · divide this mixture between bowls or containers. top with cooked...

Keto Dec 167 days

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Bulletproof Latte 1 Eggs

Guacamole

Eggs

Guacamole

Bulletproof Latte 1 Bulletproof Latte 1 Eggs

Guacamole

Blueberry Crumble

Spinach Salad Beef Shrimp Skillet

Cauliflower Mash

Meat Muffins

Zucchini Noodles

Spinach Salad Zuppa Toscana

Cleaned Up Biscuits

Bacon TurkeyBurgers

Celery CucumberSalad

Sesame ChickenChopped Salad

Fresh Herb Dip

Chopped BellPeppers

Cinnamon FlaxMuffins

Fresh Herb Dip

Chopped BellPeppers


Fresh Herb Dip

Chopped BellPeppers


Green PineappleGinger Smoothie withAloe

Beef Shrimp Skillet

Cauliflower Mash

Meat Muffins Crab StuffedPortabellos

Grilled Asparagus

Zuppa Toscana

Cleaned Up Biscuits

Bacon TurkeyBurgers

Celery CucumberSalad

Pistachio CrustedSalmon

Karen's Caesar Salad

Classic Tacos

Zucchini Noodles

Cheese Sauce

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Karen [email protected]

Keto Dec 16113 items

Fruits

1 Apple

1 1/2 Avocado

2 cups Blueberries

1 Lemon

1/4 cup Lemon Juice

1/2 Lime

1 Navel Orange

2 Strawberries

Breakfast

2 tbsps Maple Syrup

3 cups Organic Coffee

Seeds, Nuts & Spices

1/3 tsp Black Pepper

1 Cayenne Pepper

1 1/2 tsps Chinese Five Spice

2 tbsps Cinnamon

1/2 tsp Cumin

2 tsps Dried Basil

1/3 tsp Dried Thyme

1 tbsp Fresh Thyme

2 1/2 tsps Garlic Powder

2 cups Ground Flax Seed

1 tbsp Italian Seasoning

1 1/8 tsps Onion Powder

1 1/2 tbsps Oregano

1/8 tsp Paprika

1/2 cup Pecans

1/4 cup Pine Nuts

1/2 cup Pistachios

1/2 tsp Poppy Seeds

1 tsp Red Pepper Flakes

3 tsps Sea Salt

6 Sea Salt & Black Pepper

2 tbsps Sesame Seeds

2 tbsps Walnuts

Vegetables

3 cups Asparagus

2 cups Baby Spinach

1 cup Brown Mushrooms

3 1/2 cups Cauliflower

2 heads Cauliflower

5 stalks Celery

1/2 cup Chives

3/4 cup Cilantro

4 cups Coleslaw Mix

1 Cucumber

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

2 tsps Garlic

7 1/2 Garlic

1 1/8 tbsps Ginger

1 Green Bell Pepper

1/2 head Green Lettuce

4 stalks Green Onion

1/2 cup Kale Leaves

5 ozs Kale Leaves

2 1/16 cups Parsley

3 Portobello Mushroom Caps

1 tbsp Purple Onion

2 Red Bell Pepper

2 heads Romaine

1 tsp Rosemary

1 1/2 tsps Shallot

1/4 cup Tomato

2 Tomato

1 Yellow Bell Pepper

3 Yellow Onion

5 Zucchini

Boxed & Canned

7 cups Organic Chicken Broth

1 can Organic Coconut Milk

Baking

Bread, Fish, Meat & Cheese

1 package Bacon

10 ozs Beef Tenderloin

1/2 cup Cheddar Cheese

8 ozs Chicken Breast

8 Corn Tortilla

12 ozs Crab

1 lb Extra Lean Ground Beef

2 lbs Extra Lean Ground Turkey

1 1/4 cups Feta Cheese

6 ozs Leftover Meat

8 slices Organic Bacon

1/3 cup Parmigiano Reggiano

1 lb Pork Sausage

2 lbs Regular Ground Beef

1 1/4 lbs Salmon Fillet

10 ozs Shrimp

1/2 cup Sour Cream

Condiments & Oils

2 Anchovy Paste

1/2 tsp Apple Cider Vinegar

2/3 cup Avocado Mayonnaise

1 tbsp Avocado Oil

1 2/3 tbsps Balsamic Vinegar

2 tbsps Coconut Aminos

2/3 cup Coconut Oil

1 2/3 tbsps Dijon Mustard

1/2 cup Extra Virgin Olive Oil

1/2 cup Mayonnaise

2 tbsps Mct Oil

2 tbsps Sesame Oil

1 1/2 Stevia Drops

1 tbsp Unsalted Butter

1 1/3 tbsps Worcestershire

Cold

1/3 cup Butter


Frozen

1 cup Frozen Pineapple

1 1/2 cups Almond Flour

1 1/3 tbsps Baking Powder

1/4 cup Coconut Flour

22 Egg

1 tbsp Ghee

1 1/8 cups Heavy Cream

1/2 cup Sour Cream

3 tbsps Unsalted Grassfed Butter

1 tbsp Unsweetened Almond Milk

Other

4 Ice Cubes

1 1/2 fl ozs Pure Aloe Juice

1 1/2 cups Water


Bulletproof Latte 13 ingredients · 15 minutes · 1 serving

Directions

1. Pour your brewed coffee or tea into a blender with the grassfed butter and MCT oil.Blend on high for 15-30 seconds or until frothy. Pour into a mug, sprinkle with cinnamonand enjoy!

Notes

If you can't do butterUse coconut oil or ghee.

More FuelAdd 1 tablespoon MCT oil or Brain Octane per cup. Can be found at your local health foodstore. Start with 1 teaspoon and work your way to 1 tablespoon as it can cause stomachcramping.

No CoffeeUse your favourite tea instead.

Alternative to basic butter coffee (Rocket Fuel Latte)Rocket Fuel Latte (Recipe by Leanne Vogel) 8 oz coffee or tea 1 TBSP MCT or brain octaneoil 1 TBSP cacao butter 1 TBSP hemp hearts 1 TBSP grass fed collagen (2-4 drops stevia,optional) Throw all ingredients into blender EXCEPT COLLAGEN, blend high speed 1minute. During last 10 seconds add collagen. Transfer to cup and enjoy.

Ingredients

1 cup Organic Coffee (Substitute with black tea ifyou don't drink coffee.)

1 tbsp Unsalted Grassfed Butter (Use ghee ifyou have intolerance to dairy.)

2 tsps Mct Oil (or use canned coconut milk orBrain Octane oil.)


Eggs2 ingredients · 5 minutes · 1 serving

Directions

1. Melt butter in frying pan.

2. Crack eggs into butter and fry with lid on until desired softness. Season with salt andpepper if desired.

Ingredients

2 Egg

1 tsp Unsalted Butter (coconut oil or ghee forSIBO)


Guacamole8 ingredients · 10 minutes · 4 servings

Directions

1. In a medium bowl, clean and add avocado. Mash a bit. Add the rest of the ingredientsand stir to combine.

2. Let sit for a bit to let flavours combine.

Ingredients

1 Avocado (large or 2 small)

1/4 cup Cilantro (chopped)

1/4 cup Tomato (diced, omit for AIP)

1/2 Lime (juice and zest)

1/2 tsp Sea Salt

1 tbsp Purple Onion (chopped very fine)

1 Garlic (large clove, crushed)

1 Cayenne Pepper (just a pinch, omit for AIP)


Blueberry Crumble6 ingredients · 45 minutes · 3 servings

Directions

1. Preheat oven to 350ºF (177ºC) and grease a pie pan with a bit of the coconut oil.

2. Spread blueberries in the pie pan. Combine remaining ingredients in a bowl. Mix withyour hands or a spatula and crumble over the blueberries.

3. Bake for 40 to 45 minutes until golden brown and blueberries are bubbling. Let coolbefore serving.

Notes

Oven Too HotIf your topping browns too quickly, cover with aluminum foil to prevent burning.

Serve it WithCoconut ice cream, whipped coconut cream or greek yogurt.

Ingredients

2 1/4 tbsps Coconut Oil

2 cups Blueberries (fresh or frozen)

3/4 cup Almond Flour

1/2 cup Pecans (chopped)

1/8 tsp Sea Salt

2 tbsps Maple Syrup


Spinach Salad13 ingredients · 20 minutes · 2 servings

Directions

1. Mix dressing ingredients (mayo, milk, shallot, vinegar, poppy seed, salt, onion powderand stevia) together in a small bowl.

2. In a separate bowl, mix your spinach, strawberries, nuts, eggs and protein of choice.

3. Serve dressing tossed into salad or as needed.

Ingredients

2 cups Baby Spinach (packed)

2 Strawberries (medium, sliced)

2 tbsps Walnuts (chopped, or sliced almonds orpecans)

2 Egg (hard boiled, peeled and sliced)

6 ozs Leftover Meat (steak, chicken, ham orwhatever you have)

1 tbsp Mayonnaise

1 tbsp Unsweetened Almond Milk (or heavywhipping cream for keto)

1 1/2 tsps Shallot (chopped fine)

1/2 tsp Poppy Seeds

1/2 tsp Apple Cider Vinegar

1/4 tsp Sea Salt

1/8 tsp Onion Powder

1 1/2 Stevia Drops (or to taste)


Sesame Chicken Chopped Salad13 ingredients · 30 minutes · 2 servings

Directions

1. Heat the olive oil in a skillet over medium heat. Toss the chicken with the Chinese FiveSpice and sprinkle with salt and pepper. Transfer to the skillet and cook, stirringoccasionally, for about 10 minutes or until chicken is fully cooked.

2. In a large bowl, combine the coleslaw mix, chopped oranges, green onion, and cilantro.Divide this mixture between bowls or containers. Top with cooked chicken and sesameseeds.

3. In a mason jar, combine the coconut aminos, sesame oil, garlic, ginger, and a largepinch of salt and pepper. Shake well.

4. Before serving, pour dressing over the salads and toss well. Enjoy!

Notes

LeftoversKeeps well in the fridge for 2 to 3 days.

Vegan and VegetarianInstead of chicken, use tofu or chickpeas.

More CarbsMix cooked quinoa or vermicelli noodles into the salad.

No Coconut AminosUse tamari or soy sauce instead.

Ingredients

1 1/2 tsps Extra Virgin Olive Oil

8 ozs Chicken Breast (cubed)

1 1/2 tsps Chinese Five Spice

Sea Salt & Black Pepper (to taste)

4 cups Coleslaw Mix (pre-sliced, from the bag)

1 Navel Orange (peeled and cubed)

2 stalks Green Onion (sliced)

1/2 cup Cilantro (chopped)

2 tbsps Sesame Seeds

2 tbsps Coconut Aminos

2 tbsps Sesame Oil

1/2 Garlic (clove, minced)

1 1/2 tsps Ginger (peeled and grated)


Fresh Herb Dip6 ingredients · 10 minutes · 6 servings

Directions

1. Mix all ingredients together in a bowl. Use other fresh herbs if you want. Let sit for 30min before eating.

Notes

Quick OptionUse a dry dip mix (with clean ingredients) instead of fresh herbs. Let sit until dried ingredientsare soft.

Ingredients

1/2 cup Sour Cream (full fat)

1/2 cup Mayonnaise (clean store bought or 30sec mayo recipe)

1 tbsp Chives (chopped fine)

1 tbsp Fresh Dill (chopped fine)

1/2 tsp Sea Salt

1 tsp Lemon Juice (opt)


Chopped Bell Peppers3 ingredients · 5 minutes · 4 servings

Directions

1. Remove stems and seeds of each bell pepper and cut into slices. Enjoy!

Notes

StorageRefrigerate in an airtight container up to 3 to 4 days.

Ingredients

1 Yellow Bell Pepper

1 Green Bell Pepper

1 Red Bell Pepper


Cinnamon Flax Muffins7 ingredients · 30 minutes · 12 servings

Directions

1. Preheat your oven to 350ºF (177ºC) and line a muffin tin with paper liners.

2. In a medium bowl, mix together ground flax seed, baking powder, salt, and cinnamon.Use a whisk to stir until well combined.

3. In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add coconut oil and water,mixing until combined.

4. Add wet ingredients to dry and stir until combined. Let the batter sit for 1 to 2 minutes tothicken slightly.

5. Divide the batter between muffin cups and bake for 20 minutes, or until a toothpickinserted into the centre comes out clean.

6. Let cool and enjoy!

Notes

Likes it SweetIf you want these muffins to be sweet, use 1/3 cup coconut sugar, or granulated stevia.

StorageStore in an airtight container in the fridge for up to 5 days, or in the freezer for longer.

Ingredients

2 cups Ground Flax Seed

1 tbsp Baking Powder

1/4 tsp Sea Salt

2 tbsps Cinnamon

6 Egg (room temperature)

1/3 cup Coconut Oil (melted)

1/2 cup Water (warm)


Green Pineapple Ginger Smoothie with Aloe7 ingredients · 5 minutes · 1 serving

Directions

1. Add water, aloe, kale and ginger to a high-speed blender and blend until kale is pureed.

2. Add remaining ingredients and blend until smooth. Serve immediately.

Notes

No Aloe JuiceUse fresh aloe leaf gel or coconut water instead.

Likes it SweetAdd raw honey to taste.

Ingredients

1 cup Water

1 1/2 fl ozs Pure Aloe Juice

1/2 cup Kale Leaves (finely chopped)

2 tsps Ginger (peeled and grated)

1 cup Frozen Pineapple (chunks)

1/2 Avocado (fresh or frozen)

4 Ice Cubes


Beef Shrimp Skillet12 ingredients · 45 minutes · 4 servings

Directions

1. Heat olive oil in cast iron frying pan over medium high heat. Add steak slices cook tillmedium rare. Remove from pan.

2. Add 2 tablespoons butter to pan, onions, garlic and mushrooms, thyme, rosemary, saltand pepper. Saute till onions are soft.

3. Add shrimp, Worcestershire, balsamic and remaining butter. Cook till shrimp turn pink,whisk in cream (if you tolerate it) add steak and combine. Serve with salad.

Ingredients

10 ozs Beef Tenderloin (Sliced. Sub with any cutof beef. )

10 ozs Shrimp

1 cup Brown Mushrooms (Sliced )

1 Yellow Onion (Diced )

3 tbsps Butter

1 tbsp Fresh Thyme

1 tsp Rosemary (Minced)

1 tbsp Balsamic Vinegar

1 tsp Worcestershire

2 tbsps Heavy Cream (Remove if you areintolerant or AIP. )

1 tbsp Extra Virgin Olive Oil

1 Sea Salt & Black Pepper (to taste)


Cauliflower Mash4 ingredients · 40 minutes · 4 servings

Directions

1. Place pot with broth and cauliflower on the stove. Cover and bring to a boil over highheat.

2. Reduce heat to low and simmer until cauliflower is very soft, approximately 30-40minutes.

3. Add cloves of garlic to the pot and simmer 5 more minutes.

4. Drain. Using an immersion blender or food processor, blend cauliflower and ghee to forma thick puree.

Ingredients

1 cup Organic Chicken Broth

1 head Cauliflower

3 Garlic (cloves)

1 tbsp Ghee (sub with butter)


Meat Muffins13 ingredients · 1 hour · 6 servings

Directions

1. Preheat oven 375 degrees. In a medium saucepan heat olive oil over medium high heat.Add onions, garlic, celery, zucchini sauté for a few minutes then add oregano, parsley,balsamic, salt and pepper. Continue cooking for another minute then remove from heat.

2. In a large bowl add ground beef, egg, dijon, worchestire sauce, cooked vegetables andmix thoroughly.

3. Place equal amounts into a 12 tin muffin tray. Cook for 45 minutes or cooked through.

Notes

Barbeque SauceBrush the tops with your favourite barbeque sauce.

Ingredients

2 lbs Regular Ground Beef

1 Egg (Beaten. Remove for autoimmune . )

1 Zucchini (Shredded )

1 Yellow Onion (Diced )

1 stalk Celery (Diced)

2 Garlic

2 tsps Oregano

1 tbsp Parsley

1 tbsp Dijon Mustard

1 tbsp Worcestershire

1 tbsp Extra Virgin Olive Oil

2 tsps Balsamic Vinegar

1 Sea Salt & Black Pepper (To taste )


Crab Stuffed Portabellos11 ingredients · 30 minutes · 6 servings

Directions

1. Pre heat the oven on low broil.

2. Clean the portobello caps, de-gill by scraping with a spoon. Remove stem or cut flush tocap.

3. With the melted butter, paint all sides of the mushroom cap. Line an 8x8 with parchmentand place caps in pan. Lightly salt the mushrooms.

4. Broil each side for 5 min for average mushroom. Watch the mushrooms (some can bethinner and some thicker. Cooking time will be dependent on thickness).

5. Add all the remaining ingredients (except paprika) to the bowl. Stir till thoroughlycombined. Remove mushrooms from oven.

6. Divide the mixture in half and fill each mushroom cap. Return to oven.

7. Broil for another 5 min or until bubbly and slightly brown.

Notes

Serving SizesThese can be cut in halves for 4 servings or the recipe can be doubled for a more completemeal with a side of greens.

Ingredients

3 Portobello Mushroom Caps (cleaned, gilled)

12 ozs Crab (cooked or canned)

1 1/2 tbsps Butter

1/3 tsp Sea Salt

1/3 cup Chives (chopped small)

1/2 cup Sour Cream (full fat)

1/3 cup Parmigiano Reggiano (grated)

3/4 tsp Oregano (dried)

1/3 tsp Dried Thyme

1/3 tsp Black Pepper

1/8 tsp Paprika (for garnish)


Grilled Asparagus3 ingredients · 15 minutes · 4 servings

Directions

1. Preheat grill over medium-low heat.

2. Toss asparagus in the olive oil. Place asparagus directly on the grill or on a grill mat.Grill for 10 to 12 minutes, rolling at the halfway point.

3. Remove from grill and season with salt. Enjoy!

Notes

No GrillRoast in the oven instead at 425ºF (218ºC) for 12 to 15 minutes.

Ingredients

3 cups Asparagus (woody ends trimmed)

1 1/2 tsps Extra Virgin Olive Oil

1/4 tsp Sea Salt (or more to taste)


Zuppa Toscana10 ingredients · 40 minutes · 6 servings

Directions

1. In a large stockpot or Dutch oven, melt the ghee over medium-high heat

2. Add the Italian sausage and cook for 5-7 minutes until browned. Use a wooden spoon tokeep it nicely ground.

3. Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepperflakes, and mix well.

4. Bring your soup to a boil.

5. Reduce heat, cover and simmer 10 minutes.

6. Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflowercan be easily pierced with a fork and the kale is tender.

7. Add salt and pepper to taste.

Ingredients

1 tbsp Butter (or ghee)

1 lb Pork Sausage (italian sausage, casingremoved )

6 cups Organic Chicken Broth

3 1/2 cups Cauliflower (florets, bite size)

1 tbsp Italian Seasoning

1 tsp Garlic Powder

1 tsp Red Pepper Flakes (omit for AIP)

5 ozs Kale Leaves (fresh, chopped)

1 can Organic Coconut Milk (canned, 14.5 oz)

1 Sea Salt & Black Pepper (to taste)


Cleaned Up Biscuits5 ingredients · 30 minutes · 8 servings

Directions

1. Preheat oven to 400ºF (204ºC). Line baking sheet with parchment paper.

2. Mix together almond flour, coconut flour and baking powder. Add coconut oil and useyour hands to break it up until crumbly. Set aside in the fridge.

3. Use a hand mixer to whip the egg whites until stiff peaks form. Fold the whites into yourchilled flour mixture.

4. Scoop the mixture onto the baking sheet using an ice cream scoop and gently flatten thetop. Bake for 20 minutes or until golden brown.

5. Remove from oven. Let cool then enjoy!

Notes

Serving SizeOne biscuit per serving.

Serve Them WithSoup, butter, ghee or our Turkey Gravy.

Coconut FlourThis recipe was developed and tested using Bob's Red Mill Coconut Flour. If using anothertype of coconut flour, note that results may vary.

Ingredients

3/4 cup Almond Flour

1/4 cup Coconut Flour

1 tsp Baking Powder

1 1/2 tbsps Coconut Oil (chilled)

6 Egg (whites only)


Bacon Turkey Burgers11 ingredients · 20 minutes · 8 servings

Directions

1. In medium saucepan thoroughly cook bacon. Keep some fat aside to cook burgers in.

2. In a separate medium saucepan over medium-high heat add coconut oil peppers,onions, and spices. Saute until soft.

3. In large bowl whisk your egg. Add in the ground turkey, feta, cooked onions and peppermixture. Combine thoroughly. Form the meat mixture into equal-sized patties and setaside.

4. Heat a grill or pan to medium heat (you can use the same pan) and cook the patties for10 to 15 minutes per side, or until cooked through. I add in a bit of the bacon fat to cookthe burgers in as they will stick to the pan.

5. Top with bacon and paleo chipotle mayo and enjoy!

Ingredients

2 lbs Extra Lean Ground Turkey

1 Egg (remove if AIP or intolerant)

1 Yellow Onion (diced small)

1 Red Bell Pepper (diced small remove if you areAIP.)

2 tsps Oregano

2 tsps Dried Basil

1 tsp Garlic Powder

1 Sea Salt & Black Pepper

3/4 cup Feta Cheese (remove if intolerant)

1 tbsp Coconut Oil

1 package Bacon (cooked)


Celery Cucumber Salad6 ingredients · 10 minutes · 4 servings

Directions

1. Toss all ingredients in a bowl and serve with your choice of dressing.

Ingredients

4 stalks Celery (sliced thinly)

1 Cucumber ( sliced thinly)

2 stalks Green Onion (sliced thinly)

1 Apple (sliced in small pieces (remove if keto))

1/2 cup Feta Cheese (remove if intolerant)

1 tbsp Fresh Parsley (chopped)


Pistachio Crusted Salmon9 ingredients · 30 minutes · 4 servings

Directions

1. Preheat oven to 375ºF (191ºC). Line a baking sheet with parchment paper.

2. Place pistachios and sea salt in a blender and pulse just until coarse but not into a finepowder. (Do not over process!)

3. Lay fillets on the baking sheet and coat with the pistachio mixture. Place in the oven andbake for 15 minutes or until fish flakes with fork.

4. Meanwhile, create your pesto by combining the pine nuts, garlic, parsley, olive oil andlemon juice in the food processor. Blend until smooth and transfer to a jar.

5. Create your cauliflower rice by adding the florets to the food processor. Process until thecauliflower has a rice-like consistency. Transfer into a bowl.

6. Remove the salmon from the oven. To serve, add a few spoonfuls of cauliflower rice tothe plate and top with salmon. Add a spoonful of pesto and garnish with a lemon wedge.Enjoy!

Notes

More VegServe with a side of baby spinach drizzled with leftover pesto

Likes it WarmSaute the cauliflower rice in a bit of olive oil before serving

Ingredients

1/2 cup Pistachios (removed from shell)

1/4 tsp Sea Salt

1 1/4 lbs Salmon Fillet

1/4 cup Pine Nuts

1 Garlic (clove, minced)

2 cups Parsley (chopped)

1/4 cup Extra Virgin Olive Oil

1 Lemon (juiced)

1 head Cauliflower (chopped into florets)


Karen's Caesar Salad7 ingredients · 10 minutes · 4 servings

Directions

1. Fry bacon in a frying pan (or bake in the oven) until crisp. Drain on paper towel. Whencool, break into small pieces.

2. Wisk mayo, lemon juice, crushed garlic, anchovy paste and pepper together.

3. Tear or chop romaine lettuce into large bite-size pieces. Wash and dry (use a saladspinner or paper towels).

4. Toss lettuce with dressing until evenly coated. Top with bacon and more crackedpepper, to taste. Enjoy!

Ingredients

2/3 cup Avocado Mayonnaise

1/4 cup Lemon Juice

2 tsps Garlic (Crushed)

2 Anchovy Paste

2 Sea Salt & Black Pepper (To taste)

2 heads Romaine

8 slices Organic Bacon


Classic Tacos9 ingredients · 25 minutes · 4 servings

Directions

1. Prepare tortillas according to instructions on the package.

2. Heat a large skillet over medium heat. Add the avocado oil and the beef, stirring to breakit up as it cooks. Add the onion powder, garlic powder, salt and cumin to the pan. Oncethe beef is cooked through, remove from heat.

3. Add the ground beef, lettuce and tomatoes to the center of each tortilla. Fold in half andenjoy immediately.

Notes

Serving SizeOne serving is equal to two tacos.

StorageKeep all ingredients refrigerated separately. Refrigerate ground beef in an airtight containerup to 2 to 3 days.

More ToppingsAdd shredded cheese, avocado, salsa, plain Greek yogurt, olives, red onions, cilantro orroasted corn.

No Ground BeefUse ground turkey, chicken, pork or lamb instead.

Vegan & VegetarianUse lentils instead of ground meat.

Ingredients

8 Corn Tortilla

1 tbsp Avocado Oil

1 lb Extra Lean Ground Beef

1 tsp Onion Powder

1/2 tsp Garlic Powder

1/2 tsp Sea Salt

1/2 tsp Cumin

1/2 head Green Lettuce (small, finely chopped)

2 Tomato (medium, diced)


Zucchini Noodles1 ingredient · 5 minutes · 4 servings

Directions

1. Trim the ends off of the zucchini. Use a spiralizer or a vegetable peeler to turn it intonoodles.

Notes

StorageRefrigerate in an airtight container up to 4 to 5 days.

Ingredients

4 Zucchini (medium)


Cheese Sauce3 ingredients · 5 minutes · 6 servings

Directions

1. Warm all ingredients in a saucepan over low heat, stirring to combine.

2. Serve over vegetables.

Ingredients

1 cup Heavy Cream (or whipping cream)

1/2 cup Cheddar Cheese (grated, add more forthicker)

2 tsps Dijon Mustard


keto dec 16 - karen martel · divide this mixture between bowls or containers. top with cooked...

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