Magic Mushrooms (Shrooms)

Magic Mushrooms

Sides, Small Plates | July 12, 2018 | By

Kick up your shroom game with these Magic Mushrooms.

Mushrooms are one of those things you either love or hate. I am surprised at the amount of people I come across that claim, “I don’t do mushrooms!” Well, that’s too bad for you… more for the rest of us! Serve these as a side dish with a steak or enjoy them as an appetizer. One thing for sure is that you will wish you had made more of these shrooms as they will go quickly.

If you are not a fan… no worries we mushroom folks will not try to convert you.

I’ve always been amazed at how great the mushrooms are at a good steak house and finally decided to crack that code. Hope you enjoy these Magic Mushrooms as much as we do. My kids even eat them!

Magic Mushrooms (Shrooms)
Serves 4
A steak house worthy roasted mushroom side dish that will kick up your next steak dinner.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
150 calories
6 g
15 g
13 g
5 g
5 g
187 g
599 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
187g
Servings
4
Amount Per Serving
Calories 150
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 15mg
5%
Sodium 599mg
25%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 5g
Vitamin A
4%
Vitamin C
8%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz. Baby Bella Mushrooms
  2. 2 tsp. Lemon zest
  3. 1 large sprig of Fresh Rosemary - chopped coarse
  4. 2 tbsp. Extra Virgin Olive Oil
  5. 1 oz. Butter
  6. 1 tsp. each fresh ground salt and pepper
Instructions
  1. Set 350 degree oven (convection roast)
  2. Trim / clean stem ends of mushrooms.
  3. Leave mushrooms whole - you can cut the really big ones in half.
  4. In a ceramic or similar roasting pan add mushrooms.
  5. Drizzle olive oil - toss mushrooms to coat, add butter.
  6. Add chopped rosemary, lemon zest, salt and pepper - toss again to coat.
  7. Place in oven for 30 minutes - shake pan midway to brown evenly.
  8. Serve hot.
beta
calories
150
fat
13g
protein
5g
carbs
6g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Keto Creamed Spinach

creamed spinach

Sides | June 26, 2018 | By

A real-deal creamed spinach like at your favorite steak house.

Creamed Spinach is one of those dishes that used to trigger “can’t eat that!… gonna make me fat” kinda thoughts. Creamed Spinach is no longer on that side of the ledger and goes amazing with steak and magic shrooms to edge your keto macros in the right direction.

If you are not a fan of creamed spinach then you probably have not had a good one or had one made with frozen spinach. In a pinch, frozen can work but I’d hold out for fresh baby spinach which is so easy to find. If you can find the bunched baby spinach rather than the plastic boxed version, go for it. It is the closest to fresh picked without growing your own.

Many recipes call for flour to thicken the cream sauce. The same can be accomplished with a little cream cheese and the only difference is that you won’t need a nap after dinner.

Keto Creamed Spinach
Serves 4
A real-deal creamed spinach like at your favorite steak house.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
200 calories
6 g
47 g
16 g
9 g
10 g
148 g
573 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
148g
Servings
4
Amount Per Serving
Calories 200
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 47mg
16%
Sodium 573mg
24%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
7%
Sugars 1g
Protein 9g
Vitamin A
143%
Vitamin C
35%
Calcium
27%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 ounces fresh baby spinach
  2. 2 tbsp unsalted butter
  3. 2.5 tbsp finely chopped onion
  4. 2 tsp minced garlic
  5. 1 tbsp cream cheese
  6. 3/4 cup half-and-half
  7. 1/2 cup finely grated Parmesan cheese
  8. 1/4 tsp freshly grated nutmeg
  9. 1/2 tsp dry mustard
  10. 1/2 tsp kosher salt
  11. 1/4 tsp freshly ground black pepper
  12. Pinch of cayenne pepper
Instructions
  1. Cook and drain the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
  2. Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
  3. Using your hands or a wooden spoon, press the spinach against the sides of the colander, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
  4. Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Stirring frequently, for 3 minutes, stir in the half-and-half and the cream cheese. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
  5. Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
  6. Stir in the parmesan cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well.
  7. Keep warm over very low heat.
Adapted from The Kitchn
beta
calories
200
fat
16g
protein
9g
carbs
6g
more
Adapted from The Kitchn
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Roasted Acorn Squash with Chili Vinaigrette

Roasted Acorn Squash

Sides | March 12, 2018 | By

This Roasted Acorn Squash with Chili Vinaigrette will be a treat you won’t soon forget.

Acorn Squash is one of those shopping items that I like to have on hand for when I have run out of ideas for an easy but substantial side dish. They last a while in kitchen before you have to get to them, so I usually have one around.

Now if I can just remember to get fresh cilantro and a jalepeno I’m in business!

My wife Lisa turned me on to this amazing Acorn Squash recipe from Gourmet a while ago – we have made a few tweaks and have been making this for years and it never gets old. This is lick-the-plate-good so be sure to sop up all that vinaigrette.

Acorn squash are a little higher in carbs than most of my “go-to” keto veggies so I tend to only make this about once a month and on a day when the rest of the meal or even my day was on the lower-carb side.

This is also a great simple recipe to impress guests at your next dinner party. If you are not a winter squash person, this one might convert you. Enjoy!   

Roasted Acorn Squash With Chile Vinaigrette
Serves 4
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
140 calories
12 g
0 g
11 g
1 g
1 g
124 g
299 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
124g
Servings
4
Amount Per Serving
Calories 140
Calories from Fat 93
% Daily Value *
Total Fat 11g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 299mg
12%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
7%
Sugars 0g
Protein 1g
Vitamin A
9%
Vitamin C
22%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium acorn squash
  2. 1/4 teaspoon black pepper
  3. 1/2 teaspoon salt
  4. 3 tablespoons olive oil
  5. 1 small garlic clove
  6. 3/4 tablespoons fresh lime juice, or to taste
  7. 1/2 to 1 teaspoons finely chopped fresh hot red chile or jalepeno, including seeds
  8. 1 1/2 tablespoons chopped fresh cilantro
  9. 1/4 tsp. honey
Instructions
  1. Put oven rack in upper third of oven and preheat oven to 450F.
  2. Halve squash lengthwise, then cut off and discard stem ends.
  3. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. (8 slices)
  4. Toss squash with fresh ground black pepper, 1/4 tsp. salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in a large shallow baking pan.
  5. Roast squash, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
  6. While squash roasts, mince garlic and mash to a paste with 1/4 teaspoon salt.
  7. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, honey, and remaining 1 tbsp. of olive oil until combined.
  8. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Adapted from Gourmet
beta
calories
140
fat
11g
protein
1g
carbs
12g
more
Adapted from Gourmet
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Keto Zucchini Fritters

zucchinni fritters

These Keto Zucchini Fritters are about as close as I’m ever gonna get to a low-carb version of one of my childhood favs – the potato latke. Sour cream with chives or creme fresh are still in but a little tzatziki can be a nice tweak to switch things up.

This is the perfect side dish in place of potatoes or if you are just cauliflower’d out.

These would also be a great base for a low-carb eggs Benedict on a lazy weekend morning. These Keto Zucchini Fritters are so good the kids will even like them. These will be especially good in summer with local farm fresh zucchinis but you can get good ones all year round.

Keto Zucchini Fritters
Serves 4
Simple Zucchini Pancakes that make a great side.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
178 calories
11 g
99 g
12 g
8 g
5 g
140 g
729 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
140g
Servings
4
Amount Per Serving
Calories 178
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 99mg
33%
Sodium 729mg
30%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 2g
Protein 8g
Vitamin A
9%
Vitamin C
26%
Calcium
14%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2.5 cups zucchini, grated
  2. 1/3 cup almond flour or coconut flour or a mix of both
  3. 2 scallions, chopped fine
  4. 1/4 small onion, chopped fine
  5. 1/4 cup Parmesan cheese, grated
  6. 1/2 tsp. baking powder
  7. 2 eggs
  8. 1/4 cup avocado oil
  9. 1 tbsp. coconut oil
  10. 1.5 tsp. Pepper, fresh ground
  11. 1 tsp. salt
Instructions
  1. Grate the zucchini on a box grater - medium grate.
  2. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes.
  3. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
  4. Add the eggs and scallion to the zucchini and mix together.
  5. In a small bowl, add the rest of the dry ingredients and stir together.
  6. Add them to the zucchini and mix thoroughly.
  7. Heat oils in a medium to large pan over medium - high heat.
  8. Oil should completely cover the bottom surface of the pan.
  9. When the oil is hot, stir the zucchini mixture one more time and dip a ΒΌ cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula.
  10. Cook for four minutes adjusting the heat up or down as needed, then flip, cooking for another four minutes. Add more oil to the pan if needed to prevent sticking.
  11. Salt then drain the zucchini fritters on a paper towel before serving.
Adapted from Low Carb Maven
beta
calories
178
fat
12g
protein
8g
carbs
11g
more
Adapted from Low Carb Maven
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Keto Fried Eggplant

fried eggplant

Sides, Small Plates | November 28, 2017 | By

This Keto Fried Eggplant is my go-to for a substantial side that is almost a meal in and of itself.

What to do with an eggplant? I always come back to beginning, to the core of the issue. When I was a kid, my mother used to prepare fried eggplant and serve it the same way – simple with sauce. As you can see I’ve been on an eggplant kick as of late. Perfecting the perfect lower-carb fried eggplant side dish has been on my to do list for some time, and now, I think I’ve cracked it.

Be sure the rest of your meal is on the lighter side as you may find it hard to stick to one serving of these beauties. At 13 grams of net carbs per serving including the sauce – these are a keeper at my house. The kids even eat them! 

Keto Fried Eggplant
Serves 4
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
283 calories
21 g
57 g
21 g
9 g
9 g
276 g
156 g
7 g
0 g
10 g
Nutrition Facts
Serving Size
276g
Servings
4
Amount Per Serving
Calories 283
Calories from Fat 175
% Daily Value *
Total Fat 21g
32%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 57mg
19%
Sodium 156mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 8g
30%
Sugars 7g
Protein 9g
Vitamin A
10%
Vitamin C
17%
Calcium
13%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large purple eggplant
  2. 1/4 cup of almond flour
  3. 1/4 cup hazelnut flour
  4. 1/4 cup Romano cheese - grated
  5. 5 tbsp avocado oil
  6. 2 tbsp coconut oil
  7. 1 egg
  8. 2 tbsp half n half
  9. Fresh ground salt and pepper - to taste
  10. 1.25 cups jared tomato sauce - Rao's, etc
Instructions
  1. Peel large eggplant.
  2. Slice eggplant into 1/2 inch round slices.
  3. Lightly salt both sides, lay on paper towel for 20 minutes to remove excess moisture.
  4. Mix Romano cheese and flours on a small plate. Add salt and pepper.
  5. Heat large fry pan on medium high.
  6. Add avocado and coconut oils.
  7. Mix egg and half n half to make egg wash.
  8. Coat eggplant slices with egg wash then flour mixture. Shake off excess flour.
  9. In batches, fry eggplant slices in hot oil - about 4 minutes per side until golden.
  10. Place fried eggplant on a large plate with paper towel to absorb any excess oil.
  11. Salt eggplant to taste.
  12. Top with a tbsp of your favorite heated jarred tomato sauce.
Notes
  1. Don't go cheap on the jarred sauce. The better the sauce, the better this dish will taste. I prefer Rao's or Franks but there are many choices between $5 and $8 a jar that are worth every penny.
  2. Also be sure to check for carbs - not all jarred sauces are created equal.
  3. Bob's Red Mill makes some great hazelnut and almond flours.
beta
calories
283
fat
21g
protein
9g
carbs
21g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Roasted Eggplant Caponata

roasted eggplant caponata

A roasted eggplant caponata that is simple to make and always a crowd pleaser.

I always buy eggplant this time a year as there are so many varieties available especially at local farm stands and markets. Be sure to pick fresh ones that are heavy and solid to the tap. This roasted eggplant caponata recipe really delivers a great flavor that goes well as side dish or an app. You can serve it with cucumbers to keep it really low carb or you can splurge with some lower carb pita chips shown below.

Roasted Eggplant Caponata
Serves 6
A simple fresh eggplant caponata with few ingredients.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
192 calories
14 g
0 g
15 g
2 g
2 g
219 g
351 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
219g
Servings
6
Amount Per Serving
Calories 192
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 351mg
15%
Total Carbohydrates 14g
5%
Dietary Fiber 5g
22%
Sugars 6g
Protein 2g
Vitamin A
11%
Vitamin C
18%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large eggplant - 3/4 inch diced, skin on
  2. 1 cup red onion - halved then sliced thin
  3. 1/2 cup green olives - pitted, sliced in quarters length-wise
  4. 1 cup fresh fennel bulb - coarse diced
  5. 1/3 cup capers - rinsed
  6. 1 cup tomato sauce - good quality jared or substitute with 4 ripe tomatoes - chopped coarse
  7. 2 tbsp fresh parsley - chopped coarse
  8. 6 tbsp extra virgin olive oil, divided
  9. 1/4 cup white wine vinegar
  10. 1.5 tsp sugar
  11. Fresh ground salt and pepper to taste
  12. 1.5 tsp crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 425.
  2. Toss eggplant in 4 tbsp of olive oil in a large bowl.
  3. Arrange eggplant single layer on a baking sheet and roast until browned, flipping halfway through, about 25 minutes. Let cool down.
  4. Cook fennel in bowling water for 4 minutes, drain and let cool - set aside.
  5. Heat remaining 2 tbsp of olive oil in a large pan over med-high heat.
  6. Add onion and cook till just golden about 5 min.
  7. Add the olives, capers, reserved fennel, tomato sauce, sugar, vinegar, and salt and pepper to taste.
  8. Gently stir in the eggplant, being careful not break up the eggplant.
  9. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.
  10. Garnish with parsley and serve cold or at room temperature.
  11. Can be made ahead a few days and gets better with age.
beta
calories
192
fat
15g
protein
2g
carbs
14g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
Here is a brand of pita pockets that have only 5 net carbs per each pita. Toast them in the toaster oven and then slice them like a pizza pie into 12 sections. 12 pita chips for 5 net carbs – That’s not a bad deal!

I often have trouble figuring out what to do with all the eggplants I buy. I mean how many eggplant parm-like dishes can one eat? This roasted eggplant caponata appetizer has become a welcome addition to the happy hours at my house and should at yours as well.

 

 

Grilled Portobello Shrooms

grilled portobello

Sides, Small Plates | July 12, 2016 | By

Everyone loves a grilled portobello!

Every once in a while you come across a grilled portobello mushroom appetizer that blows you away and you wonder why you can not make one of those at home. There is something special about the texture of a grilled portobello that you just can’t get in any other grilled veggie.

grilled portobello

I have been experimenting for years to come up with a simple, summer, week-night side that smacks you upside the head with flavor, to accompany that perfect grilled steak. You could experiment endlessly as a grilled portobello is very forgiving and can take whatever you throw at it. I hope you like my version and try it the next time you are grilling out. Your family and friends will be impressed for sure. Mine always are!

Grilled Portobello Shrooms
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
104 calories
3 g
6 g
9 g
3 g
3 g
63 g
161 g
2 g
0 g
7 g
Nutrition Facts
Serving Size
63g
Servings
4
Amount Per Serving
Calories 104
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 6mg
2%
Sodium 161mg
7%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 3g
Vitamin A
3%
Vitamin C
1%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large portobello mushroom caps
  2. 2 tbsp extra virgin olive oil
  3. 1 tbsp balsamic vinegar
  4. 1/4 cup of gorgonzola or blue cheese
  5. 1/8 cup fresh chives chopped.
  6. Fresh ground salt and pepper
Instructions
  1. On a plate cap side down, drizzle olive oil over both mushroom caps.
  2. Drizzle balsamic vinegar.
  3. Add salt and pepper.
  4. Fill mushroom cavity with blue cheese.
  5. Sprinkle with chopped chives.
  6. Place mushrooms on a medium hot grill cap side down.
  7. Grill for 10 - 12 minutes until all the cheese is melted and shrooms are tender and browned.
  8. Serve 1/2 a mushroom cap per person.
Notes
  1. Use good quality olive oil and balsamic vinegar for best results.
  2. Other crumbly cheeses can be used if you prefer.
beta
calories
104
fat
9g
protein
3g
carbs
3g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Best Low Carb Bottled BBQ Sauce with BBQ Pulled Pork

Mains, Recipes, Reviews, Sides | May 30, 2016 | By

Who said eating low-carb can’t be fun? BBQ Pulled Pork anyone!

One of the biggest challenges for me, keeping low-carb in the summer, is BBQ sauce. I love ribs, BBQ pulled pork and anything else you can slather that yummy, spicy, sticky sauce on. I have made my own low carb version and may perfect that recipe in the future and share it with you but for now, as my 12 year old daughter says, “Ain’t-nobody-got-time-for-that!”

There are plenty of bottled BBQ sauces on the market but most have way too many carbs to even be considered low-carb some over 20 grams per serving so read those labels carefully. I have recently found an exceptional brand – JB’s Best, that is infused with beer and has the lowest carbs of all bottled BBQ sauces – around *4-6 grams. I use several spicy and not so spicy varieties in the BBQ pulled pork recipe below.

JB's Best BBQ Sauce

This is not a complicated meal to prepare and it feeds around 10-12 people affordably and heavenly.

The secret is in the spices! I use the southern-style, Penzeys33rd and Galena, Chicken and Pork Rub which is mixture of black pepper, paprika, nutmeg, sage, cayenne, red pepper and basil.

Be sure to have all the ingredients on hand to make our coleslaw recipe to go with. This meal would not be the same without it. My wife Lisa claims she wants this to be her “last meal on earth” – no kidding.. she said that – It’s that good!

Now many hard-core BBQ enthusiasts would argue that using a crock pot is not serious BBQ but hey… don’t knock it till you try it! This is one of those quick prep time, set-it-and-forget-it deals so you can go about your day and have an amazing dinner ready 8 hrs later for a small crowd. Either that or you will just have to enjoy the left-overs for days.. and you will as it is just as good the second day. Can I get a Yeeehaa!?

BBQ Pulled Pork
Serves 12
A crock pot pulled pork that can't miss.
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Prep Time
30 min
Cook Time
6 hr
Prep Time
30 min
Cook Time
6 hr
509 calories
12 g
179 g
22 g
62 g
7 g
266 g
421 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
266g
Servings
12
Amount Per Serving
Calories 509
Calories from Fat 194
% Daily Value *
Total Fat 22g
33%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 179mg
60%
Sodium 421mg
18%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
1%
Sugars 9g
Protein 62g
Vitamin A
2%
Vitamin C
2%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5-6 lbs Pork Butt - fat trimmed
  2. 3 tbsp Pensey's - 33rd and Galena, Chicken and Pork Rub
  3. Salt and Pepper - fresh ground
  4. 1.5 tbsp Olive oil
  5. 3/4 cup JB's Best, Ghost Pepper BBQ Sauce - to cook in
  6. 3/4 cup JB's Best, Ancho Peach BBQ Sauce - to cook in (alternate - Stubbs Original)
  7. Extra JB's Best, Blazin Bacon BBQ Sauce - to serve over cooked pork
  8. 1 cup of water
Instructions
  1. Trim fat from pork butt.
  2. Cut into 4 inch cubes.
  3. Salt and pepper all sides.
  4. Dust with Pensey's spice rub on all sides.
  5. In batches, brown each side of pork in a large dutch oven or similar pot.
  6. Transfer browned pork to crock pot.
  7. Add BBQ sauces.
  8. Add Water.
  9. Cover and set crock pot on high for 6 hours or low for 8 hours depending on what you have to do that day.
  10. Once done, use several paper towel strips to remove oil that has collected at the top of the pot.
  11. With 2 forks pull the pork apart and mix in with the juices in the crock pot.
  12. Serve topped with JB's Best, Blazin Bacon BBQ Sauce
  13. If you prefer less heat top with JB's Best, Ancho Peach or one of their other less hot varieties.
Notes
  1. Warning - Go easy on the BBQ sauce on top - 2 tbsp have 4-6 grams of carbs. Hopefully you planned ahead and saved your daily carb intake for this meal!
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calories
509
fat
22g
protein
62g
carbs
12g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
I have to admit I had a BBQ pulled pork sandwich with a soft carb-loaded roll for my first serving. Hey, I’m already down 30 pounds and I played tennis that day – As I have said many a time – “If you eat Keto most of the time… you can eat whatever you want some of the time! My seconds and thirds were straight up. Lisa used a low carb wrap and added coleslaw to it – said it was amazing. Here is the recipe for the coleslaw – It is my wife Lisa’s but she said I made it so good that I need to make it from now on. Happy to!

Lisa's Coleslaw
Serves 12
A simple fresh and tangy slaw
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
149 calories
6 g
8 g
14 g
1 g
2 g
99 g
326 g
2 g
0 g
11 g
Nutrition Facts
Serving Size
99g
Servings
12
Amount Per Serving
Calories 149
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 8mg
3%
Sodium 326mg
14%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 1g
Vitamin A
11%
Vitamin C
66%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 medium cabbage - sliced thin
  2. 1 large red bell pepper - sliced thin
  3. 1/2 bulb fresh fennel - sliced thin
  4. 1 medium onion - sliced thin
  5. 2 green onions - chopped
  6. 1 cup of mayonnaise
  7. 1 large lemon - juiced
  8. 1 1/4 tbsp of fresh ground pepper
  9. 1 tsp salt
Instructions
  1. In a large bowl add all the veggies sliced very thin - use a mandoline slicer if needed.
  2. In a smaller bowl wisk together the mayo, lemon juice, and pepper.
  3. Toss the veggies with the dressing.
  4. Add salt and pepper to taste.
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calories
149
fat
14g
protein
1g
carbs
6g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 *As I was finishing this blog post I called JB’s Best to clarify some things and had the opportunity to speak with the owner, Jonathan Milo. Nice guy! We had a great conversation but sadly the carb-addicted marketplace had spoken, and the recipes for JB’s BBQ sauces were recently updated adding more carbs to cater to the carb-abused American palate. Bummer Summer! Here is the good news… This update just happened a month ago so most of the product still in the marketplace are the old recipes which to us low-carb lovers tastes truly amazing. So get out there and grab all you can of the lower carb versions before they are gone. I found my supply at Home Goods recently. Here is a link to order some online – This source still has the older recipes. Jonathan was empathetic to our cause and is considering a low glycemic variety in the near future. Let’s hope he does his homework and keeps the carbs low as well. We will be watching.

On a side note – Jonathan and crew have hit it out of the park with their Vino De Milo, line of wine-infused salad dressings that have only 1-2 grams of carbs per serving. I have yet to try these but look forward to it as they do look amazing.

As an alternate brand I have found Stubb’s, Original Recipe to have only 5 net grams of carbs per serving and they make some great BBQ sauces as well.

As a suggestion you may want to wait until you have hit a weight loss goal before trying this recipe. It’s hard to eat just 1 serving and the chances that you are gonna get kicked out of ketosis are pretty high. Hopefully you have a short cut in place to get you back on track come Monday morning!

 

Eggplant Spinach Pizza

Eggplant Spinach Pizza

Sides, Small Plates | May 2, 2016 | By

Eggplant Spinach Pizza is so easy, low carb and the variations are endless.

I have always made a simple breaded fried eggplant and topped it with a favorite jarred sauce as a side dish. Very simple and so delicious but loaded with the no-no combination of carbs and fat. I have tried almond flour to cut the carbs a bit but the results are not quite the same. Yet, I still find myself buying that purple veg whenever it looks good then wondering what to do with it that is more keto-friendly. 

The perfect storm of ingredients in my fridge prompted this Eggplant Spinach Pizza that will now be a go to edible solution for my purple friend.

There are many possibilities and variations that you can have fun with depending on your favorite pizza toppings. This is a knife and fork situation so don’t worry about picking it up. Load on your creativity and see what you can come up with.

Eggplant Spinach Pizza Eggplant Spinach Pizza

Eggplant Spinach Pizza
Serves 4
A fork and knife, low carb, eggplant pizza
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
284 calories
14 g
41 g
20 g
15 g
9 g
278 g
424 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
278g
Servings
4
Amount Per Serving
Calories 284
Calories from Fat 177
% Daily Value *
Total Fat 20g
31%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 41mg
14%
Sodium 424mg
18%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
25%
Sugars 6g
Protein 15g
Vitamin A
41%
Vitamin C
24%
Calcium
38%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Large Eggplant - 3/4 inch sliced rounds
  2. 2 tbsp olive oil
  3. 1 cup mozzerella cheese - I like the fresh Ciliegine balls
  4. 1/2 cup parmesan reggiano - grated
  5. 1.5 cups fresh baby spinach - chopped
  6. 1 large clove of garlic - finely chopped
  7. 1/4 cup of fresh basil leaves - chiffonade
  8. 3/4 cup fresh cherry tomatoes - sliced
  9. 3/4 cup tomato sauce - favorite jarred or make your own
  10. fresh ground salt and pepper
Eggplant
  1. Heat oven to 400 degrees.
  2. Salt both sides of eggplant and let rest on paper towels for 25 minutes.
  3. Wipe off salt.
  4. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer.
  5. Bake for 25 minutes until slightly browned.
Pizza
  1. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper.
  2. Top each eggplant with a teaspoon of sauce.
  3. Add tomatoes.
  4. Add spinach mixture.
  5. Top with both cheeses.
  6. Top with fresh basil.
  7. Bake in the oven for another 15 minutes or until cheese turns slightly brown
Notes
  1. Jarred sauce is optional - you can make your own with crushed canned tomatoes or just let the fresh tomatoes be your sauce.
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calories
284
fat
20g
protein
15g
carbs
14g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Sauteed Baby Bok Choi

baby bok choi

Recipes, Sides | March 13, 2016 | By

I fell in love with Baby Bok Choi from my first taste. I’ve modeled this recipe after a local asian restaurant’s version that made my first impression of this veggie – a real keeper and a great low carb side dish.

I make this side about once a week when I can find Baby Bok Choi at its freshest. My local Big Y or the Fresh Market are my go-to sources for the most consistent quality. Konnichiwa!

Sauteed Baby Bok Choi
Serves 2
A simple asian inspired side dish
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Prep Time
10 min
Cook Time
11 min
Total Time
20 min
Prep Time
10 min
Cook Time
11 min
Total Time
20 min
170 calories
3 g
9 g
17 g
2 g
4 g
78 g
164 g
1 g
0 g
13 g
Nutrition Facts
Serving Size
78g
Servings
2
Amount Per Serving
Calories 170
Calories from Fat 152
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 9mg
3%
Sodium 164mg
7%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 2g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large clove of garlic - thinly sliced
  2. 1/2 lb baby bok choi - about 4 small heads
  3. 1/2 cup chicken stock
  4. 1 tbsp EV olive oil
  5. 1/2 tbsp EV butter
  6. 1 tbsp toasted sesame oil
  7. fresh ground salt and pepper
Instructions
  1. Cut off bottom stem of each baby bok choi head and rinse.
  2. Saute garlic in olive and sesame oil until golden. Then add butter.
  3. Add baby bok choi and saute on medium for 8 minutes till tender.
  4. Add salt and pepper.
  5. Add chicken stock and reduce by half for about 3 minutes.
  6. Serve hot.
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calories
170
fat
17g
protein
2g
carbs
3g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/