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Spaghetti Squash Casserole

Ingredients


Serves 4
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

Instructions

  1. 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.
  2. 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
    and tomatoes.
  3. Sauté for about 10 minutes and add in the olives.
  4. 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.
  5. Place pan in oven and bake the egg whites cook through.
    Just before serving, sprinkle some fresh parsley.
    Net carbs per serving: 13.25g

Tuna Salad

Ingredients


Serves 1
1-tablespoon virgin olive oil
1 head lettuce
Salt taste
1 tablespoon fresh lemon juice
140g of tinned tuna
2 tablespoons mayonnaise
1 medium spring onion
2 organic hard-boiled eggs

Directions

  1. Tear up the lettuce, wash, and then drain.
  2. Spread the leaves at the bottom of your serving bowl and
    place the shredded tuna on top.
  3. 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

Ginger Beef

Ingredients


Serves 2
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

Instructions

  1. Add oil to a skillet and cook the steak over medium-high
    heat until brown.
  2. Once the steaks are well seared, add in tomatoes, onion, and
    garlic.
  3. In a bowl, stir ginger, pepper, vinegar and salt and stir.
  4. Cover, lower the heat and simmer until the liquid
    evaporates. Serve and enjoy.
    Net carbs per serving: 3g

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Keto Casserole

Ingredients


Serves 4
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

Instructions

  1. Heat oven to 350 degrees.
  2. In low heat place pan, melt cream cheese; add ketchup and
    mayo.
  3. After a few minutes, add the sauerkraut, beef, and Swiss
    cheese. Mix until the cheese melts.
  4. Remove from the heat and mix with the pickle juice. Pour
    this into a greased dish and top with the remaining Swiss
    cheese.
  5. Garnish with caraway seeds. Place in the oven until the
    cheese melts and enjoy.
    Net carbs per serving: 6g

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Keto Pork Chops

Ingredients


Serves 2
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

Instructions

  1. 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
    thick pieces.
  2. Grind peppercorns and anise in a blender (or mortar and
    pestle) to a fine powder.
  3. Add the garlic and lemongrass to the blender or pound to a
    puree.
  4. Add the fish sauce, sesame oil, soy sauce, and five-spice
    powder then mix well.
  5. 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.
  6. Place a pan on high heat, add oil, and then coat the pork
    chops lightly with almond flour.
  7. Place the coated chops in the pan and cook both sides
    (about 2 minutes on each side).
  8. When done, cut the chops into several strips.
  9. To make the sauce, mix together sugar-free ketchup and
    chili paste. You can serve with Parmesan green beans.
    Net carbs per serving: 6g

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