Thanksgiving 2016 Keto Recipe Round Up

What are you making for Thanksgiving this year?

Many people use the holidays as an excuse to jump off the keto wagon and over-indulge in high-carb and sugary carbage. Why? There are so many delicious keto-friendly recipes out there, there really is no reason to ruin your keto high.

Here are my favorite Thanksgiving appropriate, keto-friendly, delicious recipes for this year.

Turkey

Turkey is definitely the easiest part of a traditional Thanksgiving meal to convert into a low-carb version, because it’s naturally low carb! So most any turkey recipe out there will work, but I thought I’d include a not-so-average way of making turkey – sous vide – (Thanks for the suggestion, Mike!). Try topping your turkey with one of the compound butter recipes below, too.

Sous Vide Turkey

Stuffing

Probably the most missed traditional Thanksgiving side dish is the stuffing (or is it mashed potatoes??). But do not fret, dear Ketonian! There are delicious ways to have your stuffing and maintain ketosis.

Spicy Sausage and Cheddar Stuffing (from i breathe i’m hungry)

Cauliflower Stuffing (from Delish – considering leaving out the carrots, and perhaps even adding sausage!)

Veggie Sides

Creamed Brussels Sprouts (from The View from Great Island – I would use heavy cream in place of the milk, and omit the flour in the recipe)

Loaded Cauliflower “Faux-tato” Salad (from Keto Carole)

Gravy & Condiments

12 Compound Butter Recipes (flavored butter from Keto Diet App)

Keto Country Gravy (from Ruled.me)

Desserts

My son has been asking for a Pecan Pie, so I’m going to try this version from Holistically Engineered and omit the molasses.

Classic Pumpkin Pie (from Maria Mind Body)

Keto Egg Nog (recipe from Keto Carole)

 

What are you making this year? Post recipes in the comments below.

Keto Meal Idea #58: Avocado, Cheese, Tomato Salad

Keto Meal 58

Ingredients

2 cups romaine lettuce, chopped

1/2 avocado, sliced

1 ounce blue cheese

1 ounce cheddar cheese

1/2 cup grape tomatoes

Macros: 349.3 calories, 28.4 g fat, 15.3 g protein, 11.6 g carbs, 6.9 g fiber

Keto Meal Idea #6: Pastrami, Zucchini, Avocado

Keto Meal 6

Ingredients

3 ounces pastrami

1/2 avocado

1 medium zucchini sauteed

Topped with 1 tablespoon olive oil

Macros: 409.4 calories, 32.5 g fat, 21.8 g protein, 12.4 g carbs, 6.4 g fiber

20 Super Fast and Easy Keto Meal Ideas

Too tired, busy, hot, hungry or lazy to cook a meal? Want something that is fast and easy, but also low-carb and high-fat for your keto diet? Here are 20 super easy, keto-friendly, delicious meal ideas that don’t require you to turn on the stove or oven. Or even the grill. Make extra for dinner or lunch tomorrow and your life gets even easier.

shrimp tacos_20160324_134615
Keto Shrimp Tacos

 

  1. Meat and Cheese Board (salami + prosciutto + gouda + sharp cheddar + pickles + olives)
  2. Veggie Crudite and Cheese Platter (zucchini + broccoli + cauliflower + cherry tomatoes + assorted cheese slices + ranch dressing)
  3. Tuna Salad on Romaine Lettuce (1 can tuna + mayo + mustard)
  4. Curried Chicken Salad Lettuce Wraps (butter lettuce leaves + canned chicken + mayo + chopped celery + curry powder + sea salt)
  5. Chef’s Salad (bag of mixed greens + sliced ham + sliced turkey + cubed cheddar cheese + pre-cooked hard boiled egg + dressing of your choice)
  6. Cobb Salad (bag of mixed greens + rotisserie chicken + chopped avocado + crumbled bacon + blue cheese + cherry tomatoes + blue cheese dressing)
  7. Slow Cooker Shredded Beef and Salad (put a beef roast in your slow cooking in the morning with a cup of broth and lots of salt. Cook over low heat all day. Before dinner, shred. + bagged salad + dressing)
  8. Pulled Pork and Coleslaw (shredded pork from the slow cooker) for coleslaw a bag shredded cabbage + dressing (1 cup mayo + 1 tablespoon vinegar + dash sea salt)
  9. Shredded Pork Tacos (shredded pork from slow cooker + lettuce for tortillas + sour cream + cheese + hot sauce)
  10. Chicken soft tacos (same as above, but use a rotisserie chicken)
  11. Shrimp and Zoodles (frozen shrimp (defrost by running under cool running water for 5-10 minutes) spiralized zucchini + olive oil + sea salt)
  12. Shrimp Tacos (defrosted frozen shrimp + pico de gallo + sour cream mixed with lime juice + romaine lettuce for shells)
  13. Shrimp Salad (defrosted frozen shrimp + bag butter lettuce + pre-cooked hard boiled eggs + sliced avocado + tomato wedges + dressing of choice)
  14. Caprese Salad (sliced tomato + sliced mozzarella + fresh basil + drizzled with lots of olive oil + sea salt)
  15. Roast Beef, Blue Cheese, and Arugula Roll-ups (sliced roast beef spread with cream cheese, topped with blue cheese, then with arugula, rolled up and secured with toothpick)
  16. BLT Lettuce Boats (romaine lettuce + bacon + tomato + mayo)
  17. Turkey and Avocado Roll-ups (sliced turkey spread cream cheese + avocado slices dipped in ranch dressing)
  18. Deviled Eggs + Spinach Salad (bagged spinach + dressing of choice)
  19. Chicken Caesar Salad (bagged chopped Romaine lettuce + Caesar dressing + rotisserie chicken + shaved Parmesan cheese)
  20. Italian Chopped Salad (Finely chopped head of Romaine lettuce + chopped salami + chopped pepperoni + sliced pepperoncini peppers + provolone cheese + Italian dressing

What are your favorite super fast and easy, keto meal ideas?


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Spicy Keto Lasagna with Pepperoni and Chorizo

I’m launching a 90 Day Keto Challenge in January 2016. Would you like to join me? It includes weekly webinars, meal plans and shopping list, a workbook, and private online support group. For more info, click here.


 

This is the most nutrient-dense keto dish I have created so far! Go ahead – scroll down there and check out the nutrient information on this recipe. Amazing, right? One of the secrets to packing in so much nutrition in this dish is using chorizo, a spicy Mexican sausage that is made from organ meats. You get tons of flavor in addition to all the nutrients organ meats provide us. (It really is delicious, I promise!) (If you can’t find chorizo, you can substitute spicy Italian sausage.)

And if you love cheese, you’ll love this dish because I was extra generous with the cheese ingredients: 1 pound of mozzarella and 2 pounds of ricotta!

Spicy Keto lasagna
Spicy Keto Lasagna with Pepperoni and Chorizo

Ingredients

10 ounces of fresh spinach
9 ounces chorizo
1/2 pound pepperoni
2 tablespoons tomato paste
2 tablespoons Frank’s hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil, divided
1 tablespoon water
32 ounces whole milk ricotta cheese (I bought mine at Trader Joe’s)
3 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound of zucchini, sliced 1/8th inch thin, length-wise (I used a hand-held mandoline like this one)

1 pound whole milk mozzarella cheese, shredded

2 ounces Parmesan cheese, freshly grated

Directions

  1. Preheat oven to 375 degrees F.
  2. Heat a large pot of water to boiling and blanch the spinach. (Cook in the boiling water for about 1 minute, until it turns bright green.) Remove from heat and pour into colander. Set aside to drain and cool. (Alternately, you can use frozen spinach; defrost and drain well.) Squeeze out all excess water once it has cooled.
  3. In a medium skillet, cook the chorizo for 3 – 5 minutes, stirring occasionally, until cooked through. With a slotted spoon, remove the cooked chorizo and place into a small bowl, leaving most of the grease behind in the pan. Chop the pepperoni and add to the same bowl.
  4. In a small bowl, combine the tomato paste, Frank’s hot sauce, onion powder, garlic powder, 1 tablespoon of the olive oil, and 1 tablespoon of water. Stir to combine. Stir the tomato mixture into the medium bowl of pepperoni and chorizo. Set aside.
  5. In a medium bowl, combine the ricotta, eggs, salt, and pepper and stir well. Set aside.
  6. In a 9×13 inch glass baking dish, drizzle the remaining 1 tablespoon of olive oil. Layer half of the zucchini slices over the bottom of the dish, overlapping slightly if needed. Spread out all of the ricotta mixture over the first layer of zucchini. Top the ricotta mixture with the spinach (be sure to have squeezed out all excess water). Now top with the remaining zucchini, overlapping again, if needed. Top with the meat and tomato mixture, spreading out evenly. Next, sprinkle with the mozzarella and Parmesan cheeses and spread out evenly.
  7. Place the baking dish onto a sheet pan. Cover baking dish with foil and place into preheated oven for 30 minutes. Remove the foil and continue baking for another 20 – 30 minutes, or until the edges of the cheese start to brown and the whole dish is bubbly at the edges. Remove from oven and cool for 10 minutes before serving.

Here are more pictures of the layers as I went along:

First layer: olive oil and zucchini noodles
First layer: olive oil and zucchini noodles (I had a GIANT zucchini to work with)

 

Ricotta cheese layer
Ricotta cheese layer. Creamy goodness.

 

Spinach goes next
Spinach goes next.

 

Another layer of zucchini noodles, topped with the meat and tomato mixture (I started to put the mozzarella on before I snapped a pic, oops!)
Another layer of zucchini noodles, topped with the meat and tomato mixture (I started to put the mozzarella on before I snapped a pic, oops!).

 

Top with tons of cheese, then cover with foil and you're ready to bake.
Top with tons of cheese, then cover with foil and you’re ready to bake.

 

Yield: 8 servings

Nutrition info: 764 calories, 9.8 carbs, 1.6 fiber, 60 g fat, 45 g protein
RDA info: thiamin 26%, vitamin B12 37%, riboflavin 47%, niacin 19%, vitamin B6 27%, folate 27%, vitamin A 91%, vitamin C 35%, vitamin D 15%, vitamin E 10%, vitamin K 232%, calcium 70%, iron 19%, magnesium 20%, manganese 32%, potassium 22%, selenium 71%, zinc 35%

Sweet and Sour Bok Choy

This keto-friendly side dish is made with bok choy, a relative in the same family as broccoli and cauliflower. The base looks similar to broad, white celery, while the tops fan out into dark leafy greens, that remind me of collard greens. Since the bottom needs a bit more time to cook than the tops, this recipe has you cook the bok choy in stages:

First cook the white parts
First cook the white parts

 

...then add the leafy green parts
…then add the leafy green parts

 

Let the greens wilt a bit
Let the greens wilt a bit

 

The final dish. Sweet and Sour Bok Choy
The final dish. Sweet and Sour Bok Choy

 

Ingredients
2 strips of thick-cut bacon
1 large head of bok choy, trimmed and rinsed, cut into 2 inch chunks
3 tablespoons of tamari (wheat free soy sauce)
1 tablespoon sriracha
1 tablespoon sesame oil
3 tablespoons rice wine vinegar
2 cloves of garlic, minced
1 tablespoon of freshly grated raw ginger
2 tablespoons of Swerve, confectioners style

6 tablespoons coconut oil

Directions

  1. Heat a large skillet over medium heat. Roughly chop the bacon into 1 inch pieces. Add to the heated skillet and cook, stirring occasionally, until crispy. Remove bacon from the pan with a slotted spoon and drain on a plate lined with paper towels.
  2. Place the white end pieces of the bok choy into the bacon grease in the already heated skillet. Cook, stirring occasionally, for about 4 – 5 minutes, until the pieces start to brown a bit on the ends.
  3. While the white ends cook, combine tamari, sriracha, sesame oil, vinegar, garlic, ginger, and Swerve and a blender and blend until smooth. (Sometimes Swerve can clump together if you try to mix it with a fork, which is why I recommend a quick whirl in the blender.)
  4. Add the green parts of the bok choy now to the skillet, on top of the white parts. Gently stir. Pour the tamari mixture over the bok choy and cook for 2 – 3 more minutes, until the greens are slightly wilted. Add the bacon and stir. Dish into 6 portions, topping each serving with 1 tablespoon of coconut oil. Serve immediately.

Yield: 6 servings

Nutrition info per serving: 184 calories, 3.9 g carbs, 1.1 g fiber, 18 g fat, 4 g protein

RDA info: B6 12%, folate 16%, vitamin A 86%, vitamin C 78%, vitamin K 55%, calcium 10%,

 

Pepperoni Pizza Salad with Tomato Basil Vinaigrette

The weather has still been warm here in the Pacific Northwest and I’ve been on a salad kick for taking to lunch to work, since there are limitless keto-friendly combinations and it’s super fast to put together. I simple take the dressing in a separate container and the salad sits happy in my lunch bag until I’m ready to eat it. This salad combo came about after I stocked up on keto foods the other day at my local restaurant supply store. I bought a giant bag of pepperoni slices, which make a great keto snack on their own, but it started me thinking about other uses for them. I only had cheddar on hand, but mozzarella would be more appropriate for a pizza themed salad. I also had a small jar of black olives on hand, but of course you could customize this salad with your own favorite pizza toppings – bell peppers, cooked mushrooms, sausage, etc. The Tomato Basil Vinaigrette dressing is the real kicker that tastes like pizza sauce.  And if you look at the nutrition info below, this might be the most nutritious pizza you’ve ever eaten.

Pepperoni Pizza Salad
Pepperoni Pizza Salad

Ingredients

1 large head romaine
6 ounces/112 grams mozzarella cheese
6 ounces/112 grams pepperoni slices
6 tablespoons/96 grams sliced black olives
3/4 cup Tomato Basil Vinaigrette

Yield: 6 servings

Nutrition info: 425 calories, 6.5 g carbs, 3 g fiber, 38 g fat, 15.5 g protein
RDA: 14% B1, 19% B12, 15% B2, 37% folate, 190% vitamin A, 16% vitamin E, 162% vitamin K, 27% calcium, 13% iron, 12% potassium, 22% selenium, 13% zinc.