Spaghetti Squash Casserole
Sea salt and black pepper, to taste
3 ounces of Italian salami, thinly sliced
½ teaspoon of dried Italian seasoning
4 tablespoons of butter
½ cup of organic tomatoes, diced
1 large spaghetti squash, halved and seeded
1 cup of onion, diced
A handful of Italian flat-leaf parsley, roughly chopped
4 large pastured eggs
2 cloves of garlic, minced
½ cup of Kalamata olives, halved
- Heat oven to 400 degrees and place spaghetti squash on
rimmed baking sheet, cut side up. Spread 1 tablespoon of
butter on each half and sprinkle with black pepper and salt.
Bake for about 45 minutes to 1 hour.
- As the spaghetti bakes, heat a skillet and add remaining
butter to it. Once melted, add onions, garlic, pepper, and salt
to taste. When the onion starts turning golden, add the salami
- Sauté for about 10 minutes and add in the olives.
- Once done, scrape off the flesh from the spaghetti squash
and mix it with the onion mixture. Create four wells in the
mixture and crack an egg onto each.
- Place pan in oven and bake the egg whites cook through.
Just before serving, sprinkle some fresh parsley.
Net carbs per serving: 13.25g
1-tablespoon virgin olive oil
1 head lettuce
1 tablespoon fresh lemon juice
140g of tinned tuna
2 tablespoons mayonnaise
1 medium spring onion
2 organic hard-boiled eggs
- Tear up the lettuce, wash, and then drain.
- Spread the leaves at the bottom of your serving bowl and
place the shredded tuna on top.
- Place the mayo, fresh chopped onions, and the boiled egg
on top. Mix well, drizzle with olive oil and enjoy.
Net carbs per serving: 3.9g
2 sirloin steaks cut into strips
1 clove of garlic, crushed
1-tablespoon olive oil
4 tablespoons apple cider vinegar
1 small onion
Salt and pepper
1 teaspoon ground ginger
2 small diced tomatoes
- Add oil to a skillet and cook the steak over medium-high
heat until brown.
- Once the steaks are well seared, add in tomatoes, onion, and
- In a bowl, stir ginger, pepper, vinegar and salt and stir.
- Cover, lower the heat and simmer until the liquid
evaporates. Serve and enjoy.
Net carbs per serving: 3g
1 package cream cheese
½-cup low sugar ketchup
½ pound corned beef
2 cups Swiss cheese
1 can sauerkraut
½ teaspoon of caraway seeds
2 tablespoons of pickle brine
½ cup of mayo
- Heat oven to 350 degrees.
- In low heat place pan, melt cream cheese; add ketchup and
- After a few minutes, add the sauerkraut, beef, and Swiss
cheese. Mix until the cheese melts.
- Remove from the heat and mix with the pickle juice. Pour
this into a greased dish and top with the remaining Swiss
- Garnish with caraway seeds. Place in the oven until the
cheese melts and enjoy.
Net carbs per serving: 6g
Keto Pork Chops
1 medium star anise
1 tablespoon of almond flour
4 boneless pork chops
½ teaspoon of five spice
½ tablespoon of sugar-free ketchup
1 ½ teaspoons soy sauce
4 halved garlic cloves
½ tablespoon of chili paste
1 stalk of lemongrass
½ teaspoon of peppercorns
1-tablespoon fish sauce
1-teaspoon sesame oil
- Put the pork chops on a flat table and use a rolling pin
wrapped in wax paper to pound the pork chops into ½-inch
- Grind peppercorns and anise in a blender (or mortar and
pestle) to a fine powder.
- Add the garlic and lemongrass to the blender or pound to a
- Add the fish sauce, sesame oil, soy sauce, and five-spice
powder then mix well.
- Season the pork chops, place them on a tray, add the
marinade, and then turn over to ensure the pork chops are
well coated. Cover and leave for about 1 to 2 hours.
- Place a pan on high heat, add oil, and then coat the pork
chops lightly with almond flour.
- Place the coated chops in the pan and cook both sides
(about 2 minutes on each side).
- When done, cut the chops into several strips.
- To make the sauce, mix together sugar-free ketchup and
chili paste. You can serve with Parmesan green beans.
Net carbs per serving: 6g