Ratatouille Casserole
3 Squash, cubed. (I used 1 white, 1 yellow and 1 zucchini) 1 Onion, cubed 1 Eggplant, cubed 1/2LB Mushrooms, sliced 1 Red Bell Pepper, cubed 1 Yellow Bell Pepper, cubed 1LB Ground meat of
“Fried” Chicken Salad
1 Bag shredded cabbage 1/4 red onion, thinly sliced 6-7 Cherry tomatoes, halved-optional 2-3 Persian Cucumbers, sliced-optional 2TBSP Olive Oil 2TBSP Apple Cider Vinegar Garlic Salt Salt and Pepper to taste 1LB Chicken thighs, cubed
Roasted Radishes
2 Bunches of Radishes, halved 1 TBSP dried Rosemary 1 TBSP dried Thyme 2 TBSP Melted Coconut oil Salt and Pepper Preheat oven to 350* and line a baking sheet with parchment paper. In
Keto Meatloaf
1Lb Ground Beef 1Lb Ground Turkey 1C Ground Pork Rind 2 Eggs 1 Small onion, finely diced 4-5 Cloves Garlic minced Salt and Pepper 1/2C Tomato sauce 2TBSP Olive oil 3TBSP Yellow mustard 2TBSP Worcestershire
Keto Garlic Noodles
2 Bags of Shirataki Noodles, rinsed 6-7 Cloves Garlic, Minced 1/4C green onion, chopped 1/2TBSP Crushed Red Pepper-Optional 3 1/2TBSP Monk Fruit Sweetener 5TBSP Tamari Sauce 4TBSP Grass Fed Butter or Miyoko's Vegan Butter
Manhattan Style Shrimp and “Potato” Chowder
1 9oz Containers Sliced Jicama 1LB Shrimp, cut into 3-4 pieces each (I used Trader Joe's Argentinian Shrimp, thawed) 1 Leek, diced 4 Strips Bacon, cooked and chopped 4 Celery Stalks with leaves, chopped 1
