Keto frendly recipes

Ingredients:

2tbsp avocado oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cauliflower rice to serve

Method:

Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

Serve with the remaining coriander, roasted peanuts and rice, if you like.

Ingredients:

3-4 lbs corned beef
2 onions, quartered
4 celery stalks, quartered crosswise
1 package pickling spices
Kosher salt
Black pepper
1 medium green cabbage, cut into 2" wedges
2 carrots, peeled and cut into 2" pieces
1/2 c. Dijon mustard
2 tbsp. apple cider vinegar
1/4 c. mayonnaise
2 tbsp. capers, roughly chopped, plus 1 tsp brine
2 tbsp. parsley, roughly chopped

Preparation:

Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.

Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper

Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.

Serve with both sauces on the side for dipping.

Ingredients:

MEATBALLS

Nonstick spray
1 tablespoon extra-virgin olive oil
½ red onion
2 garlic cloves, minced
1 pound ground chicken
¼ cup chopped fresh parsley
1 tablespoon Dijon mustard
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

SAUCE

One 14-ounce can coconut milk
1¼ cups chopped fresh parsley, divided
4 scallions, roughly chopped
1 garlic clove, peeled and smashed
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for serving

Directions:

1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.

2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

3. Transfer the onion and garlic to a medium bowl and cool slightly. Stir in the chicken, parsley and mustard; season with salt and pepper. Form the mixture into approximately 2 tablespoon-size balls and transfer to the prepared baking sheet. Bake the meatballs until firm and fully cooked (an internal temperature of 165°F), 17 to 20 minutes.

5. MAKE THE SAUCE: Meanwhile, in the bowl of a food processor, combine the coconut milk, parsley, scallions, garlic, lemon zest and lemon juice and process until smooth; season to taste with salt and pepper.

6. Top the meatballs with the red pepper flakes and the remaining parsley. Serve over cauliflower rice (or another grain or starch) drizzled with the sauce.

Ingredients:

2 tbsp peanut oil
500g Lilydale Free Range Chicken Thigh, thinly sliced
250g broccoli, cut into florets
4 garlic cloves, thinly sliced
1 long fresh red chilli, deseeded, finely chopped
extra fresh chilli, finely chopped, to serve
1/4 small red cabbage, sliced
250g zucchini noodles
110g (2 cups) trimmed bean sprouts
75g (1/2 cup) roasted unsalted cashew nuts
2 tbsp gluten-free soy sauce
2 tsp sesame oil
Fresh coriander sprigs, to serve

Preraration:

Heat 1 tbsp peanut oil in a large wok over high heat. Stir-fry half the chicken for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

Heat the remaining tbsp peanut oil in the wok. Stir-fry the broccoli , garlic and chilli for 2 minutes or until tender crisp. Add the cabbage and zucchini noodles . Stir-fry for 1 minute or until just tender.

Return the chicken to the wok along with the bean sprouts , cashews , soy sauce and sesame oil . Stir-fry for 1 minute or until combined. Serve sprinkled with coriander and extra chilli.

RECIPE NOTES

Tips:

Many people toss away the broccoli stem, but you can eat it too. Make sure it’s finely sliced so it cooks in the same time as the florets.

Instead of buying zucchini noodles, you can make your own if you have a spiraliser. Sweet potato or carrot noodles would work too. Just increase the cooking time slightly until tender.

Ingredients:

7g sachet instant dried yeast
1 tbsp pouring cream
80ml (1/3 cup) warm water
155g (1 1/2 cups) almond meal
2 tbsp psyllium husk
1 tbsp ground flaxseed
1 tsp baking powder
1/2 tsp table salt
3 eggs, lightly whisked
2 tbsp olive oil
2 tsp apple cider vinegar
3 garlic cloves, finely chopped
2 tbsp olive oil
100g (1 cup) grated Devondale Mozzarella Cheese Block (500g)
Chopped continental parsley, to serve

Preparation:

Grease and line a square 20cm cake pan with baking paper. Place the yeast , cream and water in a small bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy.

In a large bowl, whisk together the almond meal , psyllium husk , flaxseed , baking powder and salt . Make a well in the middle. Add the yeast mixture, egg , olive oil and vinegar . Whisk well to combine. Transfer to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour or until the mix has risen slightly.

Preheat the oven to 200C/180C fan forced. Bake the bread for 15 minutes. Drizzle with olive oil , sprinkle with garlic and scatter with cheese . Bake for a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.

Ingredients:

3 Method Steps
140g (1 1/3 cups) mozzarella, coarsely grated
55g (1/2 cup) almond meal
2 tbsp cream cheese
1 egg
80ml (1/3 cup) tomato pasta sauce
40g (1/3 cup) mozzarella, sliced
4 thin slices prosciutto
Fresh basil leaves, to serve

Preparation:

Place the grated mozzarella , almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.

Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.

Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella . Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.

RECIPE NOTES

Tip: We used a cherry tomato pasta sauce for added texture. If you need this to be gluten-free make sure you use a gluten free sauce.

You may not want the extra cheese as the base is really filling!

Ingredients:

2 lb. beef chuck roast, cut into 1" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
8 oz. Baby bella mushrooms, sliced
1 small onion, chopped
1 medium carrot, peeled and cut into rounds
2 stalks celery, sliced
3 cloves garlic, minced
1 tbsp. tomato paste
6 c. low-sodium beef broth
1 tsp. fresh thyme leaves
1 tsp. freshly chopped rosemary

Preparation:

Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.

To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.

Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

Ingredients:

FOR THE MEATBALLS

1 lb. ground beef
1 clove garlic, minced
1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for serving
2 tbsp. freshly chopped parsley
1 large egg, beaten
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil

FOR THE SAUCE

1 medium onion, chopped
2 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper

Preparation:

In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs.

In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate.

To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper.

Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.

Ingredients:

4 boneless pork chops
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
1/2 c. heavy cream
1/2 c. freshly grated Parmesan
1 tsp. dried oregano
Pinch crushed red pepper flakes
3 c. packed baby spinach

Directions:

Season pork chops on both sides with salt and pepper. In a large skillet over medium heat, heat oil. Add pork chops and cook until golden and cooked through. Remove from skillet and place on a plate to keep warm.

Add mushrooms to skillet and cook until softened, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more.

Return pork chops to skillet and cook until warmed through, 5 minutes.

Ingredients:
2 tbsp. vegetable oil
1 medium onion, chopped
5 cloves garlic, smashed
2" piece fresh ginger, sliced
1 small cauliflower, cut into florets
3/4 tsp. crushed red pepper flakes
1 medium carrot, peeled and thinly sliced on a bias
6 c. low-sodium chicken broth
1 stalk celery, thinly sliced
2 boneless skinless chicken breasts
Freshly chopped parsley, for garnish

Preparation:

In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown.

Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules. Add cauliflower to pot with onion mixture and cook over medium high heat until beginning to brown, about 8 minutes.

Add pepper flakes, carrots, celery and chicken broth and bring to a simmer. Add chicken breasts and let cook gently until they reach an internal temperature of 165°, about 15 minutes. Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more.

Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.