Keto Meal Idea #56: Southwest Cobb Salad

Keto Meal 56


2 cups mixed baby greens

2 strips thick-cut bacon, crumbled

1/4 avocado, diced

2 ounces grilled chicken thigh, diced

1 ounce tomato, chopped

1 ounce cotija cheese

2 ounces ranch dressing mixed with 1 teaspoon hot sauce

Macros: 449.9 calories, 36.8 g fat, 21.8 g protein, 9.6 g carbs, 4.9 g fiber



Keto Meal Idea #28: Pepperoni and Tomato Salad

Keto Meal 28


2 cups romaine lettuce, chopped

2 ounces pepperoni

1 cup cherry tomatoes

2 tablespoon Italian dressing

Macros: 587.8 calories, 53.3 g fat, 18.7 g protein, 9.4 g carbs, 3.1 g fiber

Keto Meal Idea #24: Fish Tacos

Keto Meal 24


3 romaine lettuce leaves

3 ounces white fish

1/2 cup diced tomato

Avocado Crema: 1/2 avocado + 3 tablespoons sour cream + 1 tablespoon lime juice

1 tablespoon minced cilantro

Macros: 376.5 calories, 25.7 g fat, 24.7 g protein, 15.3 g carbs, 7.1 g fiber


Tomato Basil Vinaigrette

This recipe came about when I was trying to create the perfect salad dressing to go on top of a Pepperoni Pizza Salad. This turned out delicious. It would also be great on a caprese salad, or a marinade for grilled veggies.

Tomato Basil Vinaigrette
Tomato Basil Vinaigrette


1 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup basil leaves
3 tablespoons tomato paste
1/4 teaspoon Swerve (erythritol)
1/4 teaspoon red chili flakes (optional)


In a food processor, add 1/2 cup olive oil, vinegar, mustard, sea salt, Italian seasoning, garlic powder, basil leaves, tomato paste, Swerve, and chili flakes. Pulse until pureed. Turn the processor on low and slowly add the remainder of the oil.

The flavor improves the longer it sits.

Yield: about 1 1/2 cups, 12 servings at 2 tablespoons each serving

Nutrition info per serving: 166 calories, 1 g carb, 18 g fat, 0.3 g protein

Keto Tomato Basil Crustless Quiche with Ricotta

This smells like pizza while it’s cooking. Creamy, delicious little pockets of ricotta await you as your fork dives into each piece. If you like this, check out my Bacon Cheddar Crustless Quiche, too.

Tomato Basil Ricotta Crustless Quiche


1 teaspoon butter

2 cups basil leaves (50 grams), chopped

1 cup chopped tomatoes (124 grams)

8 ounces whole milk ricotta cheese

4 large eggs

1 teaspoon Italian seasoning blend

3/4 teaspoon sea salt

1 1/2 cups heavy cream

1/2 cup water


  1. Preheat oven to 425 degrees F. Grease a 10-inch pie plate with the butter. Place pie plate onto cookie sheet (to catch spills while baking).
  2. Spread the chopped basil evenly in the pie plate and top with chopped tomatoes. Place dollops of ricotta on top.
  3. Crack eggs into a blender and turn on to “stir”. Add Italian seasoning, salt, cream, and water and blend just until combined. (Alternately, whisk together in a medium bowl.) Pour into pie plate, over basil, tomatoes and cheese.
  4. Bake at 425 degrees F for 35-45 minutes, or until set in the middle (doesn’t jiggle when removed from the oven). Remove from oven and cool for 10 minutes or longer on cooling rack before slicing.

Yield: 6 servings

Nutrition info: 329 calories, 4.3 g carbs, 10 g protein, 30 g fat RDA: 19% riboflavin, 37% vitamin A, 51% vitamin K, 15% calcium, 12% vitamin D, 23% selenium.