This Chocolate Keto Smoothie recipe…
Author: admin
Keto Avocado Smoothie with Chia & Cacao
This High-Protein, Low-Carb Keto Avocado Smoothie made of healthy fats and proteins is naturally low in carbohydrates. Coconut milk contains a beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. It serves as a great keto diet food, and it actually helps to lower cholesterol levels, improve blood pressure and prevent heart attacks or a stroke. Chia Seeds contain essential fatty acids, plus vitamins A, B, E and D and minerals including iron, magnesium, niacin and thiamine. Cacao nibs or powder is also healthful and packed with nutrients that fuel the body. Eating cacao nibs will actually improve muscle structure and enhance nerve function due to its nutritional content. Adding avocado to this smoothie will give it a delicious creamy texture and its an excellent source of healthy fats, which is especially important when you’re going keto.
Ingredients
Method
- Add Contents to high powered blender, blending until well- combined.
- Top with cacao nibs and cinnamon.
Homemade Tomato and Lime Salsa
Ingredients
Method
- Mix all ingredients in glass or plastic bowl.
- Cover and refrigerate until serving (at least 20min)
Fried Peppers and Olives
Ingredients
Method
- Heat olive oil, red pepper flakes, sage, and lemon zest in skillet over medium-heat for 1 minute.
- Add peppers. Cook until soft. Approx. 3 min.
- Add crushed garlic and cook for another 3 minutes.
- Add olives and cook for 2 more minutes.
- Transfer to plate and serve with crostini or pita.
Heirloom Tomato Basil Mozzarella Caprese Salad
This is my favorite meal. Last year I got a Caprese birthday “cake”. This week we’re highlighting appetizers and this one is a classic. Delicious and nutritious. Even better with heirloom tomatoes.
Ingredients
Method
- Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices.
- Sprinkle extra virgin olive oil over the salad.
- Add a dash of vinegar and a very light sprinkling of salt and pepper.
- Add sprouts or microgreens as garnish.
- For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan.
Red Cabbage and Carrot Slaw
This dish can be whipped up in a flash and taken to pot-lucks, BBQ, or eaten throughout the week.
Ingredients
Method
- Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
- Toss together the cabbage, carrots, parsley, chives and dill.
- Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
Sauteed Broccoli Rabe
This is so simple and quick to make. Whenever I’m rushed, but still want to eat well I turn to this delicious meal.
Ingredients
Method
- In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
- Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
- Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.
Cauliflower Salad
Cauliflower is a great replacement for potatoes in many recipes. This has all the great taste of a potato salad but made with cauliflower instead.
Cauliflower Salad
Cauliflower is a great replacement for potatoes in many recipes. This has all the great taste of a potato salad but potato is replaced with cauliflower!
Ingredients
Method
- Cut cauliflower head into small florets, then stream until fork tender (approx. 10 minutes).
- Mix all ingredients together.
- Garnish with egg slices and parsley if desired.
- Chill several hours or over night.
Ground Beef Stuffed Bell Peppers
Ground beef bell peppers are the best main dish you can serve using your bell peppers as a vehicle of deliciousness.
Ingredients
Method
- Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
- Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes. Serve.
Classic Green Bean Casserole
This classic dish is wonderful for the holidays or any family gathering.
Ingredients
Method
- Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.