Prep Time: 10 min
Cook Time: none
This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.
4 coconut Siete Foods Tortillas
2- 3 ounces smoked wild salmon (Costco has a great deal)
3 radishes, sliced thin
1 container unsweetened coconut yogurt, I suggest So Delicious coconut yogurt (no sugar)
1/2 lemon, for juice and zest
1/4 cup wild arugula
2 tablespoons capers
1 handful dill, roughly chopped
cracked pepper for topping
avocado oil or coconut oil for making tostadas
Instructions for Tostada:
In a cast-iron, heat a high-heat oil to a medium heat.
Take your first tortilla and carefully place it into the oil using metal tongs. Let it sit about 2 minutes or until the edges turn light brown, do not let it burn. Using tongs flip it over and let it cook another 2-3 minutes.
Once cooked lay it on a paper towel and continue cooking all 4 tostadas.
Using a spoon put about a tablespoon worth of coconut yogurt on each tostada. Then layer it with salmon, radish, arugula, capers, and dill.
Squeeze lemon on top and crack some black pepper and you are good to go!
Prep Time: 15
Cook Time: 50 min or until crunchy
Serves: 4-6 for salad toppers
These are perfect to pair with happy hour when you are having people over. They are also great for adding to a salad or mix them into your favorite nut mix like my superfood mix which you can find here.
This recipe is one from my upcoming Mexican Keto Cookbook. A tease to see what’s coming and one of my favorites!
Every taco shop has the classic spicy, crunchy carrots and jalapenos in their salsa bar. I am guilty of being the person to fill the salsa container to the brim, and snack on them until the tacos are ready. This at-home version is something I love to have on hand for friends that come over and want a snack. You can eat them all by themselves, add them on top of a taco, or serve as a condiment to your summer grilling.
Prep Time: preferably the night before or at least 3 hours to let cool
Cook Time: 30
Rice is something I think people tend to stay away from on a strict keto diet. I have found personally and with a lot of my clients (and Dave Asprey from Bulletproof also confirms) if you cook and then cool rice before consuming and also add coconut oil to the cooking process, you are changing how your body absorbs the carbohydrate, lowering the glycemic response in the body therefore not causing your glucose (blood sugar level) to spike as high which also is a reason people gain weight.
Prep Time: 15
Cook Time: 30
I know I know, you either love or hate pumpkin, and this time of year it’s in everything. To be honest, there’s a time and place for pumpkin and I promise you this just might be it. This hearty and comforting curry is topped over coconut low carb rice and yes that's a thing. This recipe is so flavorful and on the table in less than 30 minutes and leftovers are that much better.
Prep Time: 25
Cook Time: 1 hour
Serves: 6 people
One of my favorite winter meals, but to be honest I make it year round because it is so comforting and very satisfying. The meat sauce is a staple that I learned from my Pop and once you make it I promise your family will be begging for more!
Spaghetti squash is packed with fiber and vitamins like carotene and vitamin A, plus you do not need any special tools to make it into "spaghetti" you just use your fork.
Prep Time: 3 minutes
Cook Time: 20
Serves: 3.5 cups
Tomatillo means “little tomato” in Spanish and that’s essentially what it is. Small, firm and green with a lantern-type paper covering, most people miss them in the produce aisle. When roasted, the firm acidic meat of the tomatillo transforms into a sticky-sweet tomato caramel you'll want to serve with everything. That being said, the naturally occurring sugars in the salsa are better absorbed in our bodies by adding a healthy fat such as MCT or avocado oil.
Prep Time: 2 hours with soaking and freezing
Cook Time: it's RAW
Who doesn’t love cheesecake? Well, my stomach doesn't, way to much cream and sugar leaves me feeling … ya gross. I decided to use strawberries as the base since they came in my CSA box, but feel free to sub in your favorite fruit or keep it plain with just vanilla. Feel free to cook the crust if you do not want it chewy, but then it's not raw anymore :)
Prep Time: 15 min
Serves: 4 people
Affogato as a dessert or an afternoon pick me up remind me of my grandpa, Pop. Its warm coffee poured over ice cream, so dang good. You can use whatever flavor ice cream you like and feel free to get creative with your toppings. Happy summer!
Prep Time: 1-hour min for dough
Cook Time: 35 min
Serves: 8 slices
As most of you know I would not call myself a"baker" by any means. I always try to make something healthier or add some crazy ingredient like an adaptogen reishi powder and end up ruining it. This summer galette was inspired from some seasonal rhubarb I received from a local farm and I thought it would be super fun to try out it out! I adapted this from Cannelle Vanille who has amazing recipes, basically so I would have less of a chance of screwing up. It actually turned out really good, tart but good. I am afraid of sugar since it leads to disease and inflammation, so I did my best to keep it low sugar, that where a scoop of ice cream helps.