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Killer Lemon Butter Sauce for Fish . . . . . . . . 13 Turkey Vegetable Pesto Bolognese . . . . . . . . 40
I NGRE D I E NT S
2 slices bacon, chopped
2 lbs (910 g)
boneless, skinless chicken
breasts
2 (8 oz/227 g) blocks
cream cheese
½ cup (120 ml) water
2 Tbsp apple cider vinegar
1 Tbsp dried chives
1½ tsp garlic powder
1½ tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried dill
¼ tsp salt
¼ tsp black pepper 02. Add the chicken, cream cheese, water,
½ cup (2 oz/57 g) vinegar, chives, garlic powder, onion
shredded cheddar powder, crushed red pepper flakes, dill,
salt, and black pepper to the pot. Turn
1 scallion, green and white parts,
the pot on Manual, High Pressure for 15
thinly sliced
minutes and then do a quick release.
03. Use tongs to transfer the chicken to a
I NS T R UC T I O NS
large plate, shred it with 2 forks, and return
01. Turn pressure cooker on, press “Sauté”, it back to the pot.
and wait 2 minutes for the pot to heat up.
04. Stir in the cheddar cheese.
Add the chopped bacon and cook until
crispy. Transfer to a plate and set aside. 05. Top with the crispy bacon and scallion,
Press “Cancel” to stop sautéing. (See Note.) and serve.
INS TR UCTIONS
01. In a pot or dutch oven over medium
heat melt the coconut oil. Once hot, sear
chicken thighs until lightly brown.
02. Pour in enchilada sauce and water then
KETO CHICKEN add onion and green chiles. Reduce heat
ENCHILADA BOWL to a simmer and cover. Cook chicken for
17-25 minutes or until chicken is tender and
This Keto Chicken Enchilada Bowl is a low fully cooked through to at least 165 degrees
carb twist on a Mexican favorite! It’s SO internal temperature.
easy to make, totally filling and ridiculously
03. Careully remove the chicken and place
yummy!
onto a work surface. Chop or shred chicken
YIELD: 4 SERVINGS (your preference) then add it back into the
pot. Let the chicken simmer uncovered for
I NGRE D I E NT S an additional 10 minutes to absorb flavor
and allow the sauce to reduce a little.
2 Tbsp coconut oil (for searing chicken)
04. To Serve, top with avocado, cheese,
1 lb of boneless, skinless chicken
jalapeno, sour cream, tomato, and any
thighs
other desired toppings. Feel free to
¾ cup red enchilada sauce (recipe from customize these to your preference. Serve
Low Carb Maven) alone or over cauliflower rice if desired just
¼ cup water be sure to update your personal nutrition
¼ cup chopped onion info as needed.
I NGRE D I E NT S
20 oz cremini (baby bella) mushrooms INS TR UCTIONS
(20-25 individual mushrooms) 01. Preheat the oven to 400 F. Prepare a
2 Tbsp finely grated parmesan cheese baking sheet lined with parchment paper.
1 Tbsp chopped fresh parsley 02. Snap stems from mushrooms,
salt discarding the stems and placing the
NU TRI T I O N
Amount Per Serving
Calories 160
Total Fat 11 g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 58 mg
Sodium 390 mg
Potassium 300 mg
Total Carb 5.5 g
Dietary Fiber 0.5 g
Sugars 0g
Protein 9g
I NGRE D I E NT S
For The Chicken
1 Tbsp olive oil
4 boneless skinless chicken breasts
salt and fresh ground pepper to taste
1 tsp garlic powder
For The Creamy White Wine Sauce
1 Tbsp unsalted butter
1 large yellow onion diced
3 garlic cloves minced
salt and fresh ground pepper to taste
02. Season chicken with salt, pepper and
1 cup dry white wine
garlic powder.
1 tsp dried thyme
03. Add chicken to the skillet and cook until
½ cup half and half/heavy cream/or
golden brown, about 6 minutes. DO NOT
evaporated milk
move it around.
Fresh chopped parsley
04. Using tongs, flip the chicken over and
continue to cook for 6 more minutes, or
until cooked through.
I NS T R UC T I O NS
05. Remove chicken from skillet to a plate;
For The Chicken
cover and set aside.
01. Heat olive oil in a large skillet over
For The Creamy White Wine Sauce
medium heat until the oil shimmers, about
2 to 3 minutes. 01. DO NOT wipe the skillet.
INS TR UCTIONS
EASY TOMATO FETA 01. Heat olive oil (butter) over medium heat
in a large pot (Dutch Oven). Add the onion
SOUP RECIPE — LOW and cook for 2 minutes, stirring frequently.
CALORIE, LOW CARB, Add the garlic and cook for 1 minute. Add
tomatoes, salt, pepper, pesto (optional),
KETO oregano, basil, tomato paste and water.
Bring to a boil, then reduce to a simmer.
Easy Tomato Feta Soup Recipe — Low Add sweetener.
Calorie, Low Carb, Keto — simple to make
with just a few simple basic ingredients. 02. Cook on medium heat for 20 minutes,
Creamy tomato soup with basil and rich, until the tomatoes are tender and cooker.
savory feta cheese. Ready on 30 minutes on Using an immersion blender, blend until
the stove top. smooth. Add the cream and feta cheese.
Cook for 1 more minute.
03. Add more salt if needed. Serve warm.
I NGRE D I E NT S
Lemon Butter Sauce:
60 g / 4 Tbsp unsalted butter , cut into
pieces
1 Tbsp fresh lemon juice
Salt and finely ground pepper
Crispy Pan Fried Fish:
2 x thin white fish fillets (120-150g / 02. Melt butter then leave on the stove,
4-5oz each), skinless boneless (I whisking / stirring very now and then.
used Bream, Note 1) When the butter turns golden brown and
Salt and pepper it smells nutty — about 3 minutes, remove
2 Tbsp white flour from stove immediately and pour into small
bowl. (Note 2)
2 Tbsp oil (I use canola)
Serving: 03. Add lemon juice and a pinch of salt and
pepper. Stir then taste when it has cooled
Lemon wedges
slightly. Adjust lemon/salt to taste.
Finely chopped parsley, optional
04. Set aside — it will stay pourable for 20 —
30 minutes. See Note 3 for storing.
I NS T R UC T I O NS Crispy Pan Fried Fish:
Lemon Butter Sauce
01. Pat fish dry using paper towels. Sprinkle
01. Place the butter in a light coloured with salt & pepper, then flour. Use fingers to
saucepan or small skillet over medium heat. spread flour. Turn and repeat. Shake excess
INS TR UCTIONS
01. Marinating the chicken: In a large bowl,
CHICKEN SATAY combine all marinade ingredients and stir
until well-mixed. Cut chicken breasts into 1
RECIPE WITH PEANUT inch chunks and add them to the marinade,
SAUCE stirring to coat well. Cover and refrigerate
for at least 6 hours.
An easy chicken satay served with a Thai
02. Cooking the chicken: Thread chicken
inspired peanut sauce. The chicken is
chunks onto the skewers, leaving about half
soaked in a coconut milk marinade before of each skewer empty for handling. Place
baking in the oven or grilling. them in a single layer on a large baking
SERVINGS 4 SERVINGS sheet. Bake at 450 F for 10 minutes, flip the
skewers, and then bake another 5 minutes
or until cooked through. Alternatively, you
I NGRE D I E NT S can grill the chicken skewers.
2 boneless skinless chicken breasts 03. Making the sauce: While waiting for
(¾ to 1 pound total) the chicken to cook, add all peanut sauce
10 wooden skewers soaked for ingredients to a small saucepan. Whisk
about 30 minutes before using together over medium-low heat until
smooth, a few minutes. Keep warm over
1 scallion thinly sliced
low heat, stirring occasionally.
Marinade:
04. Serving: Transfer chicken skewers onto
½ cup full-fat coconut milk
a serving plate. Brush peanut sauce over
3 cloves garlic minced the chicken. Top with sliced scallions and
½ tsp curry powder optionally black pepper. Serve while warm.
Calories 330
Total Fat 20 g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 66 mg
Sodium 500 mg
Potassium 300 mg
Total Carb 5g
Dietary Fiber 2g
Sugars 1.5 g
Protein 30 g
NU TRI T I O N
Amount Per Serving
Calories 673
Calories from Fat 288
Total Fat 32 g
Saturated Fat 11 g
I NGRE D I E NT S
For The Stuffed Avocados
12 slices low sodium turkey bacon or low
sodium bacon
3 whole avocados, cut in half, pits
removed
½ lemon
2 cups diced or shredded baked chicken
INS TR UCTIONS
breasts OR rotisserie chicken For The Stuffed Avocados
3 green onions, washed, trimmed, 01. Cook the bacon to a desired crispness;
and sliced (keep the sliced green when cool enough to handle, crumble it
parts for garnish) into a salad bowl.
plain nonfat yogurt or low fat sour
02. Cut the avocados, remove the pits, and
cream, optional
carefully scoop out the flesh.
dried parsley, for garnish, optional
03. Dice up the avocado flesh and add it to
cracked black pepper, for garnish, optional
the salad bowl.
For The Lemon Dressing
04. Squeeze a bit of lemon juice over the
¼ cup extra virgin olive oil
diced avocados and the empty avocado
¼ cup fresh lemon juice shells to prevent from browning.
½ tsp dried oregano
05. In the salad bowl, mix in the diced or
1 clove garlic, minced shredded chicken and the white part of the
salt and fresh ground pepper, to taste sliced green onions. Set aside.
I NGRE D I E NT S
1 ½ lbs chicken breasts 6 4-oz. portions
2 Tbsp olive oil
4 oz cream cheese softened
¼ cup Greek yogurt
½ cup Mozzarella cheese shredded
½ cup artichoke hearts thinly sliced
¼ cup frozen spinach drained, and 02. In a medium-sized bowl combine the
tightly packed cream cheese, Greek yogurt, Mozzarella
cheese, artichoke hearts, drained spinach,
½ tsp salt divided
¼ teaspoon salt and 1/8 teaspoon pepper.
¼ tsp pepper divided Mix until thoroughly combined.
03. Carefully fill each chicken breast with
I NS T R UC T I O NS equal amounts of the spinach artichoke
filling. If you have extra filling, set it aside
01. Pound chicken breast to 1-inch thick.
until the chicken is almost done cooking.
Using a sharp knife cut each chicken breast
down the middle, being careful not to cut 04. In a large skillet over medium heat add
all of the way through, to make a pocket olive oil and stuffed chicken breasts. Cover
for the spinach artichoke filling. Sprinkle skillet and cook for 7-8 minutes on each
chicken breasts with ¼ teaspoon salt and side, or until chicken reaches 165 degrees
1/8 teaspoon pepper. with a meat thermometer.
NU TRI T I O N
Amount Per Serving
Calories 288
Calories from Fat 153
Total Fat 17 g
Saturated Fat 6g
Cholesterol 101 mg
Sodium 481 mg
Potassium 486 mg
Total Carbohydrates 2g
Sugars 1g
Protein 28 g
I NGRE D I E NT S
For the salad:
5 cups Broccoli, cut into small florets
(380g)
½ cup Artichoke hearts marinated in
olive oil, sliced
½ cup Sun-dried tomatoes in olive
oil, roughly chopped (75g) (oil
squeezed out)
½ cup Pitted Kalamata olives, halved
⅓ cup Red onion, diced
¼ cup Roasted salted sunflower seeds
For the dressing:
2 cups Plain, non-fat Greek yogurt
Zest and juice of 1 large lemon INS TR UCTIONS
4 ½ tsp Monkfruit (or granulated 01. In a large bowl, mix together ALL of the
sweetener of choice) salad ingredients.
1 ¾ tsp Dried oregano 02. In a medium bowl, stir together all of
1 ½ tsp Fresh garlic, minced the dressing ingredients,
1 ½ tsp Dried ground basil 03. Pour the dressing over the broccoli
1 ½ tsp Dried ground thyme and stir to coat well. Cover and refrigerate
1 tsp Sea salt for at least 2 hours, up to overnight, so
Pepper that broccoli can absorb the dressing and
develop the flavor.
2 Tbsp Oil from the jar of sun-dried
tomatoes 04. DEVOUR!
Calories 182
Calories from Fat 112
Total Fat 12.4 g
Saturated Fat 0.9 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.9 g
Cholesterol 2.5 mg
Sodium 365 mg
Potassium 212 mg
Total Carbohydrates 14.7 g
Dietary Fiber 3.6 g
Sugars 5.9 g
Protein 5.9 g
I NGRE D I E NT S
2 eggs
1 Tbsp water
1 Tbsp butter
3 thin slices
deli Sopressata (you can sub in
salami or prosciutto if that’s what
you have) enough to fold over the ingredients. Use a
6 fresh basil leaves spatula to gently fold the omelette in half.
5 thin slices fresh, ripe tomato 06. Cover the pan and cook on low heat for
2 oz fresh mozzarella cheese another minute or two or until the omelette
is cooked through and there is no raw egg
salt and pepper to taste
left in the middle.
07. To remove, tilt the pan and slide the
I NS T R UC T I O NS omelette gently out onto a plate.
01. Whisk together the eggs and water in a
small bowl.
NUTR ITION
02. Melt the butter in a nonstick saute pan
over low to medium heat. Amount Per Serving
03. Pour in the egg mixture and cook for 30 Calories 451
seconds. Fat 36 g
04. Spread the meat slices on one half Net Carbs 3g
of the egg mixture. Top with the cheese,
Protein 33 g
tomatoes, and basil slices. Season with salt
and pepper.
05. Cook for about 2 minutes or until
the empty half of the egg mixture is firm
I NGRE D I E NT S
(makes 2 servings)
200 g Swiss chard or dark-leaf kale (7.1
oz)
2 cups cauli-rice (240 g/ 8.5 oz)
150 g gluten-free sausage meat (5.3 oz)
3 Tbsp ghee or lard, you can make your
own ghee (45 g/ 1.6 oz)
2 cloves garlic
1 Tbsp fresh lemon juice
1 tsp Dijon mustard (you can make
your own) 04. Add the remaining ghee to the pan. Peel
sea salt and black pepper, to taste and finely chop the garlic and place into the
pan. Cook for just about a minute or until
Top with 4 poached eggs (2 per serving)
fragrant. Then, add the cauli-rice and cook
Note: Recipe makes 2 regular servings or up over a medium heat for 5 minutes. Stir to
to 4 small servings. prevent burning.
05. Then add the chard stalks, Dijon
I NS T R UC T I O NS mustard, ...
01. Start by preparing the vegetables. 06. ... lemon juice, and cook for another
You can find details on how to “rice” the 2 minutes while stirring. Season with salt
cauliflower here.When done, set aside. and pepper to taste and mix until well
combined.
02. Then cut the stalks of the chard off and
chop into small pieces. 07. Meanwhile, roughly chop the chard
leaves and add to the pan. Cook for another
03. Place the sausage meat in a large pan
2 minutes.
greased with a tablespoon of the ghee and
cook until browned from all sides. When 08. When done, add the cooked sausage,
cooked, use a slotted spoon to transfer into mix and take off the heat. Top with poached
a bowl. or fried eggs.
I NGRE D I E NT S
(makes 1 serving)
3 large eggs, free-range or organic
1 Tbsp butter or ghee, grass-fed. You
can make your own ghee - basil
or garlic infused ghee work great!
(15g / 0.5 oz)
1 Tbsp pesto (you can make your
06. Place on a serving plate and try with
own green pesto or red pesto)
sliced avocado on top.
(15g / 0.5 oz)
2 Tbsp crème fraîche or soured cream
or creamed coconut milk (30g / NUTR ITION
1.1 oz)
Amount Per Serving
salt to taste (I like pink Himalayan salt)
freshly ground black pepper to taste Net carbs 2.6 g
Protein 20.4 g
I NS T R UC T I O NS Fat 41.5 g
01. Crack the eggs into a mixing bowl with Calories 468 kcal
a pinch of salt and pepper and beat them Total carbs 3.3 g
well with a whisk or fork.
Fiber 0.7 g
02. Pour the eggs into a pan, add butter or
ghee and turn the heat on. Sugars 1.4 g
I NGRE D I E NT S
1 lb ground pork
2 Tbsp chopped fresh sage
2 Tbsp granular Swerve Sweetener 1 tsp
maple extract
1 tsp salt
½ tsp pepper
¼ tsp garlic powder
⅛ tsp cayenne NUTR ITION
Serves 4
I NS T R UC T I O NS
Food energy 257 kcal
01. In a large bowl, combine pork, sage,
Swerve, maple, salt, pepper, garlic powder Saturated fatty acids 7.31 g
and cayenne. Use hands to mix thoroughly. Total fat 17.79 g
Form into 8 even patties and flatten to
Calories from fat 160
about 1 inch thick.
Cholesterol 65 mg
02. Add a little oil or butter to a large skillet
over medium heat. Add patties and cook Carbohydrate 0.34 g
about 3 to 4 minutes per side, until an Total dietary fiber 0.51 g
instant read thermometer inserted in the
center reaches 145F. Protein 17.65 g
I NGRE D I E NT S
2 Tbsp butter
2 cloves garlic minced
1 lb ground beef
salt and pepper
05. Stir in lemon juice and and meat. Add
8 oz mushrooms sliced
more seasoning if needed.
⅓ cup dry white wine or water
1 ¼ cups full fat sour cream
¼ tsp paprika NUTR ITION
1 tsp lemon juice Amount Per Serving (272 g)
1 tsp dried parsley or tablespoon fresh
Calories 447
(chopped)
Calories from Fat 253
Total Fat 28.1 g
I NS T R UC T I O NS
Saturated Fat 15.7 g
01. Melt 1 tablespoon butter in pan then
add garlic and salute until garlic is golden. Cholesterol 148 mg
02. Add the beef, season with salt and Sodium 159 mg
pepper, then cook until browned. Remove Potassium 671 mg
beef from pan and set aside.
Total Carbohydrates 6.1 g
03. Melt another tablespoon of butter to
pan. Add mushrooms and wine/water and Dietary Fiber 0.7 g
cook until liquid is reduced by about half Sugars 1.3 g
and mushrooms are softened.
Protein 38.7 g
04. Remove pan from heat and mix in sour
Net Carbs 5.4 g
cream and paprika. Return pan to low heat.
I NGRE D I E NT S
1 large eggplant
1 package Bolinski’s organic Chicken
Sausage
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 egg whites
½ tsp dried oregano
1 (32 oz) jar no sugar marinara sauce
I NS T R UC T I O NS NUTR ITION
01. To prepare the shells, peel eggplant and Amount Per Serving
cut into long “lasagna noodle” like shapes.
Traditional Manicotti
Make a cylinder and pin with toothpicks.
Chop the chicken sausage into very small Calories 611
pieces. Fat 15 g
02. Preheat oven to 350 degrees F (175 Protein 40 g
degrees C). Combine sausage, cottage
cheese, 1 cup mozzarella cheese, Parmesan Carbs 43.2
cheese, egg whites and oregano. Mix well. Fiber 3.7 g
Stuff “shells” with mixture.
“Healthified” Manicotti
03. Lightly grease a 9×13 inch baking dish.
Calories 385
Pour enough spaghetti sauce in dish to
cover the bottom. Place stuffed “shells” Fat 15 g
in the dish. Cover with pasta sauce and Protein 40 g
top with the remaining 1 cup mozzarella
cheese. Bake in preheated oven for 50 Carbs 5.2
minutes. Makes 6 servings. Fiber 3.5 g
I NGRE D I E NT S
(makes 6 servings)
6 medium \ 12 small pork chops
(800 g / 28.2 oz / 1.76 lb, about
130 g/ 4.6 oz per serving)
2 Tbsp ghee - you can make your
own (30 g / 1.1 oz)
salt and pepper to taste (I like pink minutes before serving. You can use splatter
Himalayan rock salt) shield like this one — it's great for catching
1 recipe Ultimate Keto Gravy spat oil. Serve with Ultimate Keto Gravy and
When looking for ingredients, try to get try with Creamy Keto Mash!
them in their most natural form (organic,
without unnecessary additives).
NUTR ITION
Amount Per Serving
I NS T R UC T I O NS
01. Pat dry the pork chops using a paper Net carbs 4.7 g
towel. Rub with one tablespoon of ghee Protein 29.4 g
from both sides and season with salt and
Fat 28.1 g
pepper.
Calories 400 kcal
02. 2. Heat a large pan greased with the
remaining ghee. Once the pan is hot, add Total carbs 5.5 g
the pork chops and cook over a medium- Fiber 0.8 g
high heat. Cook until the sides begin to
brown, for about 2 minutes. Then, turn Sugars 1.7 g
on the other side and cook for another 2 Saturated fat 11.9 g
minutes.
Sodium 487 mg (21% RDA)
03. 3. Lower the heat and cook for another
Magnesium 81 mg (20% RDA)
5-10 minutes depending on the thickness
of the meat. If you’re using an instant read Potassium 720 mg (36% EMR)
thermometer, it should read 60-63 °C/
140-145 °F. When done, transfer on a plate,
cover with a foil and let it rest for about 5
INS TR UCTIONS
I NGRE D I E NT S 01. In a large saucepan. gently fry the onion
and garlic in oil until softened but not over
1 onion finely chopped cooked.
2 cloves garlic crushed
02. Add the mince/ground beef and
500 g mince/ground beef continue to fry stirring continuously to
400 g tinned/canned chopped break up the mince/ground beef. Fry until
tomatoes all the meat is cooked and browned.
NU TRI T I O N
Amount Per Serving (1 serving)
Calories 318
Calories from Fat 153
Total Fat 17 g
Total Carbohydrates 13 g
Dietary Fiber 4g
Sugars 7g
Protein 30 g
I NGRE D I E NT S
6 slices bacon chopped
2 small onions thinly sliced
¼ tsp salt
¼ pepper
4 bone-in pork chops 1 inch thick
Salt and pepper to taste
½ cup chicken broth
¼ cup heavy cream
I NS T R UC T I O NS
01. In a large saute pan, cook bacon over side 3 minutes. Then turn chops over and
medium heat until crisp. Use a slotted reduce heat to medium, cooking on the
spoon to remove to a bowl, reserving bacon second side until internal temperature
grease. reaches 135F, about 7 to 10 more minutes.
Remove to a platter and tent with foil.
02. Add onions to bacon grease and
sprinkle with salt and pepper. Cook, stirring 04. Add broth to pan and scrape up any
frequently, for 15 to 20 minutes, until browned bits. Add cream and simmer
onions are soft and golden brown. Add until mixture is thickened, 2 or 3 minutes.
onions to bacon in the bowl. Return onions and bacon to pan and stir to
combine.
03. Increase heat to medium high and
sprinkle pork chops with salt and pepper. 05. Top pork chops with onion and bacon
Add chops to pan and brown on the first mixture and serve.
I NGRE D I E NT S
(makes 2 servings)
1 package chicken thighs, skinned,
boneless (400g / 14.1 oz /
0.88 lbs)
½ medium red onion (50g / 1.8
oz)
½ lime, juiced
2 cloves garlic
1 Tbsp fresh thyme (or ½ tsp dried
thyme)
1 Tbsp fresh oregano (or ½ tsp dried
oregano)
½ tsp paprika
¼ tsp cayenne pepper
2 Tbsp ghee or butter
fresh full-fat cream or coconut milk (60 ml /
2 fl oz)
salt and pepper to taste
02. Dice the chicken thighs, mix with garlic,
2 heads small lettuce (200g /
herbs, paprika, cayene and black pepper
7.1 oz)
and season with salt. Squeeze in the lime
Note: When looking for ingredients, try juice.
to get them in their most natural form Note: I prefer using chicken thighs to breast
(organic, without unnecessary additives). filets. They are a lot juicier and tender!
03. Heat a large skillet, add ghee or butter
I NS T R UC T I O NS and cook the onion over medium heat until
it becomes soft and golden.
01. Peel, halve and finely chop the onion,
mash the garlic and chop the herbs (if you 04. Add the herbed chicken pieces and cook
are using fresh herbs). for about 10 minutes or until done.
NU TRI T I O N
Amount Per Serving
INS TR UCTIONS
01. Peel and dice the onion and garlic and
dice the chorizo sausage.
02. Grease a large pan with ghee and add
the chorizo, garlic and onion. Cook for 5-8
SPICED CHORIZO minutes over a medium heat or until lightly
crisped up. Take off the heat and set aside.
MEATBALLS
03. In a mixing bowl, combine the ground
pork, egg, almond flour, paprika, cayenne
I NGRE D I E NT S pepper, ground cumin and salt.
(makes 4 servings) 04. Mix until well combined and add the
0.9 lb ground pork, 20% fat (400 g / crisped up chorizo, garlic and onion from
14.1 oz) the pan using a slotted spoon.
⅓ average Spanish chorizo or other 05. Using your hands, make small-medium
hard type (80 g / 2.8 oz) meatballs and place on a cutting board.
1 large egg, free-range or organic 06. Heat the pan where you cooked the
½ cup almond flour (50 g / 1.8 oz) chorizo and onion over a medium-high
1 tsp paprika heat. Once hot, add the meatballs and cook
for 2 minutes.
¼ tsp cayenne pepper
1 tsp ground cumin 07. Once browned, turn the meatballs on
the other side using a fork and cook for
2 cloves garlic
another 2 minutes. Reduce the heat to
1 small white onion (70 g / 2.5 oz) medium and cook for 5-10 minutes. The
1 Tbsp ghee or lard (make your own time depends on the size of the meatballs.
ghee)
08. Remove from the heat and serve
½ tsp salt (I like pink Himalayan) immediately or let it cool down and store in
Try with: the fridge for up to 5 days. To store them for
Keto cheese sauce and longer, place in a zip-lock bag and freeze.
NU TRI T I O N
Amount Per Serving