Keto Basics, Keto Beginner, Recipes, Uncategorized

Back to Basics: Favorite Recipes, Part III

Getting your body into ketosis is easy.  You don’t need any special diet supplements or drinks or anything crazy.  You don’t need to pay for classes to learn about keto.  What you need is access to free resources and food.  It’s that simple.  The resources help you learn more about the specifics of what to eat and when.  The food is what you need to get your body into a healthy, fat burning machine.

There are tons of Keto recipes online, in cookbooks and shared among friends.  And yet, it is still so hard to find a great recipe that actually tastes good!  It shouldn’t be that hard, but it is.  If I’ve learned anything about cooking Keto over the past year, it’s that difficult recipes are rarely worth the effort.  Complicated recipes are time consuming, require a lot of (sometimes) usual ingredients, are difficult to follow properly…and, after all of this, the taste doesn’t reflect the efforts and resources.

If you’re looking for a few great recipes, you’ve come to the right place!  Here are a few recipes that my family and I all love, are easy to make, are keto-friendly to help you stay with your macros, and above all, taste great!

FYI: This blog got really long.  So I’m splitting it up by Breakfast, Lunch, Dinner (here), and Snacks & Desserts.  I apologize for any inconvenience this may cause, but I think it’ll be worth it because I have some great recipes and information which include eating out!

Dinner:

Bacon-wrapped Pork Chops w/ Riced Cauliflower

My brother, who is a culinary genius, taught me how to make this amazing bacon-wrapped pork shop recipe.  It tastes so good and is actually pretty simple.  I like to pair it with all kinds of veggies or salad, but I’ll focus on riced cauliflower for now.  FYI, the pork chops were eaten way before Keto and it just happens that they fit the lifestyle perfectly 😉

Directions for Pork Chops:

Preheat oven at 400 degrees and put butter in a skillet to allow it to melt while preparing the pork chops.  Stretch the bacon and wrap a piece of bacon around the side of each pork shop, securing with a toothpick or two.  Season one side of the pork chop with Steak Seasoning and the other lightly with dried, crushed rosemary.  Place in the skillet to sear both sides (it usually takes about 5 minutes or so on each side) and then put in the oven to cook until it reaches whatever temperature pork should be to be safe.  I kind of eyeball it but it’s better to use the temperature gauge so you don’t accidentally overcook it.  When it reaches the proper temperature, remove from the oven and let rest for 5-10 minutes before plating and serving.

Ingredients for Pork Chops:

  • Thick cut, boneless pork chops cut in half to make them slightly thinner
  • Bacon, at least 1 per pork chop
  • Toothpicks 1-2 per pork chop to secure the bacon
  • 2-3 tbpn butter
  • Dried rosemarry
  • Montreal Steak Seasoning

Directions for Riced Cauliflower:

I recently discovered riced cauliflower.  Honestly, I’ve known about it but I just didn’t know what to do with it or how to make it.  My taught me and it’s so delicious and easy.

Put as much cauliflower as you’d like to make into a microwavable bowl.  (Sorry, I haven’t figured out how to make it without the microwave yet.)  Microwave until warm.  I generally start with it as it’s beginning to defrost, so it’s about 5-7 minutes on High, stopping every few minutes to stir and check progress.  

Once the cauliflower is warm, add in the remainder of the ingredients.  I believe this to be a flexible and forgiving recipe, so feel free to have fun and customize your rice.  Nuke it again until it’s all nice and hot, mix it together and serve.  Yes, it’s that easy.

Ingredients for Riced Cauliflower:

  • Riced, frozen cauliflower (I get a huge bag from Costco and use about 1/2 for 4 adults and leftovers)
  • Pink Himalayan sea salt
  • Freshly cracked pepper
  • Dried parsley
  • Shredded Parmesan cheese (I have a baggy from Trader Joe’s that works out really well)
  • Butter

Note: This recipe is very flexible and I’ve been eyeballing the ingredients.  I think I used 1/2 huge bag of riced cauliflower, 1 tbsp dried parsley, a bunch of salt and pepper, 1/4-1/2 cup of cheese and maybe 4 tbsp butter.  Taste your creation and make some adjustments as needed.

Fathead Pizza

After we first started Keto, my husband was dying for pizza.  The man loves pizza.  And, to be honest, I really like pizza too.  It was a little bit into Keto before I discovered Fathead Pizza which is now a family favorite for Keto and non-Keto eaters alike.

The dough is simple and can handle regular pizza ingredients like sauce, cheese and a few toppings.  I discovered a few things to share with you: #1-Keep the dough thicker as it doesn’t hold together well when it’s too thin and may not satisfy your pizza needs, #2-I like mixing herbs and spices into the dough because it’s rather plain.  Our favorite is adding Everything But The Bagel Seasoning from Trader Joe’s or Italian seasoning.

Directions:

Heat the oven to 400 degrees.

Put shredded mozzarella, cream cheese and almond flour into a microwavable bowl (I generally use my 4-cup liquid measuring cup from Pyrex)  and give it a mix.  If you’re adding extra seasoning to your dough, this is the time to add it in.  Nothing serious will happen here, you’re just trying to get a little of everything around so it makes it easier later in the process.  Microwave for 1 minute.  Stir and check for meltiness.  You’ll want to microwave it again for 1 minute, stir and check it.  After that, you’ll want to nuke it 30 seconds at a time.

When the cheese is all melted and stirred (it’s not going to be liquid cheese, so don’t cook it that far), you’ll want to mix in an egg and stir, fold, etc. until everything is incorporated.  Trust me, it will get incorporated into a dough.  I don’t know how it all works, but it does.

Once combined, transfer dough to a large sheet of parchment paper and cover with another large sheet of parchment paper.  Use your hands or anything you’d like to smooth out the dough to the desired thickness and size.  It’s usually really hot, so if you’re using your hands like I do, you may want to have a kitchen towel on top of the top parchment paper so you don’t cook your hands too.  Take everything off the top of the dough and transfer your dough with the bottom parchment to your cookie sheet/baking pan.  Poke holes with a fork all over the dough so you don’t get big bubbles.

Put the dough in the oven for 10 minutes.  It should be getting brown and delicious.  At this point, remove the dough, carefully flip this over and bake for another 5-10 minutes.  During this time you’ll want to be cleaning up the kitchen mess and getting pizza ingredients ready to go.

When the pizza dough is done remove it from the oven and place on either your stove or a heat safe counter…no need to burn your counters and wreck them in the name of good food!  Add a little low-carb pasta, pizza, or marinara sauce, top with more mozzarella cheese and other low-carb toppings.  Put the pizza back in the oven on the top rack for about 10 minutes or until the cheese is melted and starting to brown (that’s my favorite way pizza cheese should be enjoyed).

Remove the pizza from the oven.  It’s really hot and looks like pizza.  Cut into pieces and enjoy.  It does well as leftovers, if there are leftovers!

Ingredients:

  • 2 cups shredded mozzarella cheese
  • 2 tbsp cream cheese
  • 3/4 cup almond flour
  • 1 egg

Optional ingredients:

  • 3-4 tbsp sauce of choice…I use Victoria’s Marinara from Costco
  • 2 tsp Everything But The Bagel seasoning from Trader Joe’s
  • 1 tbsp Italian seasoning
  • Salt and pepper
  • High quality pepperoni
  • Mushroom slices
  • 1-2 cups mozzarella cheese
  • 1/4 cup Parmesan cheese

Note: This recipe is very forgiving.  There are many postings and recipes online for Fathead dough.  Some say to include baking soda or powder but I’ve found that it isn’t totally necessary.  Enjoy this pizza!!!

Claim Jumper

I love eating out.  And I love a good steak!  Claim Jumper is a restaurant that has really good American Steakhouse food that is carby and delicious.  Did you think I would give up good food just to get healthy?  Heck no.  I just request changes to my order and I rarely have any issues.  In regards to budget, it doesn’t break the bank because one meal is split between 2 adults, so it’s pretty good, especially for eating out and a nice restaurant.  I guess you should know that I’m not a fancy-pants kind of lady.  So, Claim Jumper is about as nice a restaurant as I want to go.

We order a medium-rare porterhouse steak with lightly steamed vegetables (what they have, but it’s usually zucchini and squash), an extra order of the veggies and a salad with ranch dressing.  To be honest, it doesn’t give us much salad each, but it’s no big deal because we have plenty of veggies and steak coming right after.

This meal is so filling and delicious, it’ll make you feel like a King (or a Queen).    Could you make this at home?  Yes.  I have.  But if you’re the one person in your home that cooks, it’s nice to go out and not have to do the cooking and cleaning for the evening.  What a treat!

If you need a date-night idea, this is a good place to go eat.  If you don’t like steak, you’re a monster.  JK!  Claim Jumper actually has some really great options that are keto-friendly with a few modifications.  Ask questions, trade out some foods and watch the sauces…and you’ll be golden!

Note: About date-night.  You might not want to go to the movies after dinner because that buttery popcorn smell is so crazy enticing!  However, it’ll be tolerable because you just ate so well and won’t actually be hungry.

Click here to read Part II (lunch ideas) or Part IV (snack & dessert ideas)!

There are so many great recipes.  I’ve given you a few ideas and hope you find this helpful.  If you’ve got any questions or suggestions, please share in the comments section below.

I hope you enjoy these recipes and meal ideas.  There are more, but I wanted to give you three for each category so I didn’t overwhelm you.  You’ll probably notice that none of it is some crazy bread alternative…that’s on purpose.  Keto Bread isn’t bread, so don’t waste your time.  The only one that has worked for us is the Cheesy Bread/Keto Bagel Loaf.

Be sure to follow this blog to get notifications of blog postings by clicking on the Follow button.

I always recommend having a support group of fellow Keto’ers to help you.  You can even check out my group Beck Does Keto…And, So Can You! on Facebook.  We all share a lot of helpful information, encouraging messages and recipes!

3 thoughts on “Back to Basics: Favorite Recipes, Part III”

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