Ahi Tuna Poke

Salads, Sides, Small Plates | January 6, 2020 | By

An Ahi Tuna Poke that will impress your guests.

I have been a big fan of all things sashimi, raw and well prepared, such as Ahi Tuna Poke. I have been to Hawaii a few times and just fell in love with the variations of this local island dish. Being somewhat of a sushi snob, I have mostly ignored all the Poke spots popping up all over the place on the east coast where I live.

Some of these places just don’t seem like you could trust the freshness of the ahi tuna poke they offer.

Then I stumbled into a brand new spot in Middletown CT called POKÉMOTO for lunch one day. It was bright and clean and everything looked super fresh so I gave it a go. The best part is that it was really easy to build an Ahi Tuna Poke bowl and keep it keto. I was blown away by the flavors and items you can add to your bowl from 4 different types of seaweed to caviar. Now I am on the lookout for Poke places where ever I go.

I recently found a really great version at an unlikely place – Bar Taco in West Hartford. It was so good, I interrogated the waitress to gain some intel from the kitchen. Please enjoy this amazing version of Ahi Tuna Poke as soon as you can. Each serving is only 4 net carbs and may be addictive. You have been warned!

As long as your ingredients are super fresh you can hardly go wrong with anything you wish to add to your bowl. Get creative and have fun.

 

Ahi Tuna Poke
Serves 4
A delicious an light ahi tuna appetizer that tastes amazing and is easy to make.
Print
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
1037 calories
33 g
160 g
54 g
109 g
8 g
688 g
1576 g
7 g
0 g
42 g
Nutrition Facts
Serving Size
688g
Servings
4
Amount Per Serving
Calories 1037
Calories from Fat 459
% Daily Value *
Total Fat 54g
83%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 30g
Cholesterol 160mg
53%
Sodium 1576mg
66%
Total Carbohydrates 33g
11%
Dietary Fiber 18g
71%
Sugars 7g
Protein 109g
Vitamin A
15%
Vitamin C
45%
Calcium
26%
Iron
45%
* 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. 3/4 lb. Sashimi-grade Ahi tuna- 1/4 inch cubed
  2. 1/2 cup english cucumber - seeds removed, sliced thin
  3. 1 radish - sliced paper thin
  4. 1 green onion - sliced on the diagonal
  5. 1 tbsp. red onion - finely sliced
  6. 1 small ripe avocado - 1/4 inch cubed
  7. 2 tbsp. sesame seeds - white or toasted
  8. 1 tsp. fresh ginger - finely sliced
  9. 1/2 tsp. fresh lemon grass - finely sliced
  10. 1 tsp. olive oil
Dressing
  1. 1 tbsp. Tamarri or soy sauce.
  2. 1 tsp. Fish sauce
  3. 1/2 tsp. Honey
  4. 1 small clove fresh garlic - mashed
  5. 1/4 tsp. fresh ginger - mashed
  6. 2 tsp. Sesame oil
  7. Fresh ground pepper to taste.
Dressing
  1. In a small bowl whisk together the following ingredients: soy sauce, fish sauce, honey, mashed garlic & ginger.
  2. Whisk in sesame oil.
  3. Add pepper to taste.
Poke
  1. In a small pan, fry the ginger and lemon grass until crisp. Set aside on a paper towel.
  2. In a glass bowl combined the cucumber, radish, green onion, red onion. Mix.
  3. Add cubed, trimmed ahi tuna to the bowl.
  4. Add cubed avocado to the bowl.
  5. Add the sesame seeds.
  6. Gently mix in all the ingredients with the dressing.
  7. Sprinkle on crisp ginger and lemon grass.
  8. Serve pronto with chop sticks or a spoon.
Notes
  1. Red or black tobiko makes a great garnish for this poke.
beta
calories
1037
fat
54g
protein
109g
carbs
33g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Wild Mushroom and Leek Ragout

Mushroom and Leek Ragout

Sides, Small Plates | September 9, 2019 | By

This Wild Mushroom and Leek Ragout recipe is so simple and delicious you will wonder how you ever lived without it.

Recently, the family and I vacationed in Ogunquit Maine, one of our favorite beach destinations in the Northeast. It’s a thriving upscale summer town with a bustling downtown scene that sits less than 1/4 mile off the beach.

On our date night, we lucked out scoring the last 2 top at the bar at a great spot after our reservations were abruptly cancelled due to impending weather at an “all outdoor” tapas eatery across the street.

Fortunately, this was not an issue as there were great tapas sized app options on the bar menu, one of which was this Mushroom and Leek Ragout.

It was so good my wife and I had to know more.

Our friendly waiter gave us the scoop. As a result, I made my first attempt the very next night to rave reviews from the both the mushroom lovers and the skeptic – my youngest daughter, Brynn.

Mushroom and Leek RagoutThe smells from the kitchen of this mushroom and leek ragout will make your mouth water.

You can make this dish with several types of mushrooms but a variety of fresh exotics works best.

I used Cremini (Baby Bella), Shiitake, and Oyster mushrooms for my Mushroom and Leek Ragout dish but you can choose any mixture you prefer and the melted leeks will transform them into something truly amazing.

This dish works great as a side for steak but can be paired with anything. Enjoy!

 

Wild Mushroom and Leek Ragout
Serves 4
A wild mushroom and leek side dish that you will absolutely love.
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
1124 calories
34 g
310 g
102 g
32 g
63 g
759 g
843 g
13 g
2 g
31 g
Nutrition Facts
Serving Size
759g
Servings
4
Amount Per Serving
Calories 1124
Calories from Fat 892
% Daily Value *
Total Fat 102g
156%
Saturated Fat 63g
315%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Cholesterol 310mg
103%
Sodium 843mg
35%
Total Carbohydrates 34g
11%
Dietary Fiber 7g
27%
Sugars 13g
Protein 32g
Vitamin A
100%
Vitamin C
37%
Calcium
61%
Iron
27%
* 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 pound mushrooms - various varieties.
  2. 1 cup of finely chopped leeks (about 1 leek)
  3. 4 tbsp butter - divided
  4. 1 tsp fresh thyme - chopped
  5. 1/2 cup heavy cream
  6. 4 tbsp Parmesan Reggiano - shaved
  7. salt and pepper - fresh ground
Instructions
  1. In a pan on low heat, slowly melt, finely chopped leeks with 2 tbsp butter and salt and pepper for about 15-20 minutes.
  2. Roast whole mushrooms on a sheet pan with 2 tbsp butter and salt and pepper in a 400 degree oven for 25 minutes. Shake tray mid way to evenly coat mushrooms with butter.
  3. Let roasted mushrooms cool.
  4. Thinly slice cooled mushrooms.
  5. Add sliced mushrooms to the pan with the leeks, add fresh thyme, heavy cream, with salt and pepper to taste.
  6. Simmer on low heat stirring occasionally for 10 minutes.
  7. Divide mushrooms into 4 small bowls and top with shaved Parmesan - serve hot.
beta
calories
1124
fat
102g
protein
32g
carbs
34g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

 

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.
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
599 calories
24 g
61 g
52 g
22 g
19 g
748 g
2396 g
14 g
1 g
31 g
Nutrition Facts
Serving Size
748g
Servings
4
Amount Per Serving
Calories 599
Calories from Fat 461
% Daily Value *
Total Fat 52g
81%
Saturated Fat 19g
93%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 61mg
20%
Sodium 2396mg
100%
Total Carbohydrates 24g
8%
Dietary Fiber 8g
31%
Sugars 14g
Protein 22g
Vitamin A
14%
Vitamin C
32%
Calcium
4%
Iron
21%
* 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
599
fat
52g
protein
22g
carbs
24g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

The Wedge Salad

Salads, Small Plates | February 19, 2018 | By

This Wedge Salad delivers big flavor with bacon lardons and home-made blue cheese dressing.

Every once in a while I stumble upon a keto food with the perfect macros that I can’t imagine how I ever lived without. 

My wife and I were out to dinner at The Capitol Grill in Hartford several nights ago and ordered The Wedge Salad. I forgot just how good these can be when they are done right and this one was friken amazing! We don’t often go to high-end steak houses but this place is worth the trip just for the wedge salad.

We are big fans of salads at our home but usually go for the more nutritious lettuce varieties like, Kale, Spinach, Arugula or at least Romaine. In fact, I don’t think I’ve even purchased a head of iceberg lettuce in over 20 years!

It’s time for a change!

In this case, the iceberg in the wedge salad is just a crisp delivery system for the whole-fat yumminess of the blue cheese dressing and bacon lardons.

To do this dish justice be sure to chill down your salad plates and dressing and keep the wedge cold and crisp until right before serving. If you want to go crazy, chill a few salad forks too.

Slab bacon lardons

I can see how this classic wedge salad might even be a meal for some if you add some grilled salmon or chicken but the slab bacon is really all you will ever need. Sometimes, messing with perfection is not always a good idea!

The lardons also adds a nice additional level of crunch to the crisp lettuce so you get to hold the croutons – perfect!

 

 

 

The Wedge Salad
Serves 4
A delicious classic wedge salad that is perfectly Keto
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
1986 calories
41 g
275 g
175 g
69 g
61 g
1396 g
5558 g
25 g
0 g
104 g
Nutrition Facts
Serving Size
1396g
Servings
4
Amount Per Serving
Calories 1986
Calories from Fat 1547
% Daily Value *
Total Fat 175g
269%
Saturated Fat 61g
304%
Trans Fat 0g
Polyunsaturated Fat 42g
Monounsaturated Fat 62g
Cholesterol 275mg
92%
Sodium 5558mg
232%
Total Carbohydrates 41g
14%
Dietary Fiber 12g
49%
Sugars 25g
Protein 69g
Vitamin A
144%
Vitamin C
89%
Calcium
103%
Iron
33%
* 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 head of Iceberg lettuce
  2. 1 cup crumbled blue cheese, divided (reserve a 1/4 cup)
  3. 1/2 cup sour cream - Full fat
  4. 1/3 cup mayonnaise (olive oil - Hellmans)
  5. 2 tablespoons olive oil
  6. 1 tablespoon freshly squeezed lemon juice
  7. 1 teaspoon red wine vinegar
  8. 1 teaspoon Dijon mustard
  9. 1 clove of garlic
  10. 1 tablespoon chopped fresh chives
  11. 1/2 pound smoked slab bacon
  12. 1 large shallot, cut crosswise into 1/8-inch-thick rounds and separated into rings
  13. 1 cup cherry or grape tomatoes, halved lengthwise
  14. 1/2 teaspoon kosher salt
  15. 1 teaspoon freshly ground black pepper
Instructions
  1. Place 4 salad plates in the refrigerator to chill.
  2. Mash garlic clove with salt with a chef knife against a cutting board to make a paste.
  3. Mash 1/2 of the blue cheese with the back of a fork in a medium bowl until mostly smooth. Add the sour cream, mayonnaise, oil, lemon juice, vinegar, mustard, salt, garlic paste, chives, and black pepper, and mix thoroughly until completely combined.
  4. Add half the remaining cheese and mix gently, leaving clumps of cheese here and there. Cover and refrigerate while you prepare the salad. Make at least 1/2 hour ahead of serving.
  5. Cut smoked slab bacon into 1/8 inch cubes.
  6. Cook the bacon in a single layer in a large frying pan over medium heat, turning occasionally, until crisp and deeply browned and most of the fat has rendered out. Transfer with tongs to the paper towel-lined plates; set aside.
  7. Core the lettuce and cut it into quarters through where the core was. Place a wedge on each of the chilled salad plates. Divide the shallot rings and tomatoes evenly among the plates. Spoon about 3 tablespoons of the dressing over each wedge. Add the reserved slab bacon lardons evenly over the salads. Serve immediately.
Notes
  1. The dressing can be made and stored in an airtight container in the refrigerator for up to 3 days.
  2. Fresh crushed peppercorns are best
beta
calories
1986
fat
175g
protein
69g
carbs
41g
more
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.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
713 calories
44 g
394 g
49 g
31 g
22 g
560 g
2916 g
9 g
0 g
24 g
Nutrition Facts
Serving Size
560g
Servings
4
Amount Per Serving
Calories 713
Calories from Fat 427
% Daily Value *
Total Fat 49g
76%
Saturated Fat 22g
110%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 18g
Cholesterol 394mg
131%
Sodium 2916mg
121%
Total Carbohydrates 44g
15%
Dietary Fiber 7g
29%
Sugars 9g
Protein 31g
Vitamin A
34%
Vitamin C
102%
Calcium
55%
Iron
27%
* 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 ¼ 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
713
fat
49g
protein
31g
carbs
44g
more
Adapted from Low Carb Maven
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Ahi Tuna Poke Towers

Ahi Tuna Poke

Eating Out, Small Plates | January 11, 2018 | By

I feel in love with Ahi Tuna Poke on several trips to Hawaii.

Back when I was unconscious about carbs I would go out for sushi several times a week. I thought I was eating healthy and could never understand why eating so well I could never lose any weight. I’m kind of a sushi freak and when I find a place that is focused on great, fresh sushi I become the duke, a super-fan and frequent the establishment often.

Currently, I am the duke (yelp) with no one even close to 2nd place at an unassuming local hot spot in Avon, CT called Liki Sushi

This Japanese oasis is not distracted by hibachi like so many others in the area. This is reflected in the quality and freshness of the fish and the attention to detail my personal sushi chefs, Andy and company execute so well. They have great lunch specials and if you sit at the bar you may also get free app like the one below.

The trick to going low-carb is the shift I made to sashimi (hold the rice) several years ago. I do not miss the rice and I do not feel the need for nap after lunch anymore. Those balls of rice are clearly no friend to anyone attempting to get into shape. Another option is to get rolls made without the rice which many on-trend sushi spots will accommodate. Sauce on the side is not a bad idea either. If it tastes too sweet, it probably is, and you should use sparingly or avoid altogether.

When it comes to raw tuna at home however, I prefer this simple preparation of Ahi Sushi Poke. I hope you enjoy my take on Ahi Sushi Poke and I assure you it will be a big hit at your next get together with low-carb friends or a romantic evening starter with the one you love.

Ahi Tuna Poke Towers
Serves 4
A simple Ahi Tuna Poke recipe that will impress your guests.
Print
Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
1498 calories
27 g
276 g
93 g
142 g
14 g
779 g
1184 g
3 g
0 g
74 g
Nutrition Facts
Serving Size
779g
Servings
4
Amount Per Serving
Calories 1498
Calories from Fat 805
% Daily Value *
Total Fat 93g
143%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 57g
Cholesterol 276mg
92%
Sodium 1184mg
49%
Total Carbohydrates 27g
9%
Dietary Fiber 17g
67%
Sugars 3g
Protein 142g
Vitamin A
23%
Vitamin C
45%
Calcium
20%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Ahi Tuna Poke
  1. 1 pound sashimi grade ahi tuna
  2. 1.5 tbsp. finely chopped shallot
  3. 1/4 cup chopped green onion
  4. 1/4 tsp. ground coriander
  5. 1/4 tsp. chilli powder
  6. 1 tbsp. sesame oil
  7. 2 tbsp. good quality olive oil
  8. 1 tbsp. ponzu dressing (kikkoman or other)
  9. fresh ground salt and pepper to taste
  10. 1 tbsp. toasted sesame seed
For Avocado
In a separate bowl gently mix
  1. 1 ripe avocado 1/4 inch dice
  2. 1/8 tsp. coriander
  3. 1/4 tsp salt
  4. 1/4 ground pepper
  5. 1/3 tbsp lime juice
To Plate
  1. 2 tsp. Black caviar or tobiko for garnish
  2. 1 tbsp olive oil for garnish
Combine gently in a mixing bowl
  1. Tuna chopped into 1/4 inch dice.
  2. Shallot, scallion, corriander, chilli powder.
  3. Add olive and sesame oils and toss evenly coat.
  4. Just before serving add toasted sesame seed and mix.
For Avocado
In a separate bowl gently mix
  1. Avocado, coriander, salt, ground pepper and lime juice.
To Plate
  1. Use a 4" mini-spring form pan (or similar - tin can open at both ends)
  2. With a spoon, pack tuna then avocado - reverse if forming with a tin can.
  3. Place avocado side down then remove pan.
  4. Drizzle olive oil
  5. Top with black Tobiko.
  6. Repeat.
  7. Serve.
Notes
  1. Makes 2 towers
beta
calories
1498
fat
93g
protein
142g
carbs
27g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 

 

Killer Keto Frittata

killer keto frittata

Breakfast, Small Plates | December 13, 2017 | By

This simple keto frittata is loaded with good stuff and you’ll never miss the potatoes.

My wife Lisa is the master at the low-carb breakfast. Ever since we honeymooned in Spain, my wife and I have always appreciated a great frittata. The Barcelona Wine Bar in West Hartford, CT is where we usually go to get our frittata fix, complete with a dollop of fresh sour cream. Those off-the-rails carbs however are usually reserved for the weekend. 

This Killer Keto Frittata makes a great late night snack after a night out with friends – we’re too old for Denny’s!

Back to breakfast! You can adjust the ingredients to your taste and you can swap out one veggie for another – same goes for the cheeses. I’ve included my favorites below – pick two or three and go for it.

Killer Keto Frittata
Serves 3
A significant low-carb breakfast that will keep you going all morning.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
1124 calories
24 g
1110 g
82 g
73 g
45 g
674 g
1441 g
8 g
0 g
32 g
Nutrition Facts
Serving Size
674g
Servings
3
Amount Per Serving
Calories 1124
Calories from Fat 729
% Daily Value *
Total Fat 82g
127%
Saturated Fat 45g
224%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 25g
Cholesterol 1110mg
370%
Sodium 1441mg
60%
Total Carbohydrates 24g
8%
Dietary Fiber 6g
23%
Sugars 8g
Protein 73g
Vitamin A
94%
Vitamin C
157%
Calcium
129%
Iron
47%
* 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 large eggs
  2. 2 tbs. half n half
  3. 1/2 medium onion - chopped
  4. 1/3 cup leeks - chopped
  5. 4 asparagus spears - 1/4 inch chop
  6. 1 cup broccoli - rough chopped
  7. 1.25 cups cheese shredded (swiss, smoked swiss, gouda, smoked gouda, fontina, cheddar)
  8. 1 tsp. Fresh thyme
  9. 2 tsp. butter - divided
  10. Salt and Pepper to taste
Instructions
  1. Melt 1/2 the butter In a 9 inch non-stick, oven-safe pan on med-low heat saute' veggies slow - about 8 min.
  2. In a bowl whisk eggs & half and half.
  3. Add salt and pepper and stir in shredded cheese.
  4. Stir in veggies to the bowl with the eggs.
  5. Add rest of the butter to the pan and melt on low heat.
  6. Pour the eggs, cheese and veggie mix into the hot pan.
  7. Slowly scramble mixture until lose curds form and eggs are almost set - About 3 minutes.
  8. Finish in oven under broiler on high until eggs begin to brown - about 5 minutes.
  9. Serve hot.
beta
calories
1124
fat
82g
protein
73g
carbs
24g
more
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
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
1131 calories
83 g
227 g
82 g
34 g
36 g
1105 g
626 g
28 g
0 g
41 g
Nutrition Facts
Serving Size
1105g
Servings
4
Amount Per Serving
Calories 1131
Calories from Fat 702
% Daily Value *
Total Fat 82g
126%
Saturated Fat 36g
181%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 33g
Cholesterol 227mg
76%
Sodium 626mg
26%
Total Carbohydrates 83g
28%
Dietary Fiber 30g
120%
Sugars 28g
Protein 34g
Vitamin A
42%
Vitamin C
66%
Calcium
52%
Iron
44%
* 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.
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calories
1131
fat
82g
protein
34g
carbs
83g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Roasted Eggplant Caponata

roasted eggplant caponata

Sides, Small Plates, Uncategorized | September 7, 2017 | By

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.
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
1149 calories
85 g
0 g
91 g
14 g
13 g
1313 g
2106 g
37 g
0 g
75 g
Nutrition Facts
Serving Size
1313g
Servings
6
Amount Per Serving
Calories 1149
Calories from Fat 800
% Daily Value *
Total Fat 91g
140%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 65g
Cholesterol 0mg
0%
Sodium 2106mg
88%
Total Carbohydrates 85g
28%
Dietary Fiber 33g
132%
Sugars 37g
Protein 14g
Vitamin A
68%
Vitamin C
110%
Calcium
27%
Iron
51%
* 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
1149
fat
91g
protein
14g
carbs
85g
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
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
416 calories
12 g
25 g
37 g
11 g
10 g
253 g
646 g
7 g
0 g
25 g
Nutrition Facts
Serving Size
253g
Servings
4
Amount Per Serving
Calories 416
Calories from Fat 330
% Daily Value *
Total Fat 37g
58%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
Cholesterol 25mg
8%
Sodium 646mg
27%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 7g
Protein 11g
Vitamin A
11%
Vitamin C
6%
Calcium
20%
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 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.
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calories
416
fat
37g
protein
11g
carbs
12g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/