an I leave off the Culliflower and Sparagus...???
Jim
Jim
an I leave off the Culliflower and Sparagus...???
Jim
You tell him!!!!!!!Of course, but didn't you momma ever tell you to eat your vegetables? ;D
We also make roasted radishes, which are very potato like.
I'm just beginning a keto way of eating. Thank you for the recipes! I need to start making myself eat breakfast every morning. Can anyone give me their favorite breakfast recipes? I get tired of bacon and eggs every day.
Thank you Sentry!!!! I can see all types of keto quiches in my future!!!!
This is one of my favorite salads. I have eaten it every work day for weeks on end, maybe a couple school years. It is a recipe I found and adapted to keto many years ago. I adjust the amount for my own personal sized salad. I make enough dressing up for a week or two so I don't have to make it every day.
Roquefort Pear Salad
Makes 6 servings
I do not candy the pecans, and usually leave out the green onions. I use garlic powder in the dressing and I also leave the sugar out of the dressing.
Ingredients:
1 head leaf lettuce, torn into bite-size pieces (I usually use baby greens or other boxed greens so I can just grab a handful or two)
3 pears - peeled, cored and chopped (not keto, omit, but you can add for others)
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar (I never use the sugar, I use raw pecans)
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar (never add it)
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
Directions:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. (I have never done this)
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
I use milk and sugar so should i try it with everything first?
I'm just beginning a keto way of eating. Thank you for the recipes! I need to start making myself eat breakfast every morning. Can anyone give me their favorite breakfast recipes? I get tired of bacon and eggs every day.
I have been looking for a keto mayonnaise recipe. There are several out there. Anyone want to share their recipe?
Thank you!This my wife's recipe from memory, pretty sure it's accurate. Makes about 1.5 cups. Does not have a long shelf life in the fridge, perhaps 7 days.
1 cup avocado oil or olive oil
3 eggs
3-4 tsp fresh lemon juice
2 tsp apple cider vinegar
1 teaspoon dijon mustard
Salt to taste
Can also add smoke paprika and/or pepper
Add everything to your blender except the oil. While the blender is running, pour the oil in a very slow stream until it thickens up.
I have to get myself some olives. I love a good salad, and we need variation whenever possible. I make a dozen hard boiled eggs (adding some vinegar and food coloring to the water to help identify that they are hard boiled eggs) and keep them on hand. It makes for an easy keto snack, or sometimes part of a meal.My salads are usually true garden salads. Two kinds of lettuce, onions, celery, tomatoes, and carrots.
For KETO replace the carrots with olives.
I do enjoy chef salad with cheese, ham, turkey and beef slivers and some quartered hard boiled eggs added to a garden salad. Add a bit of salt and a good portion of black pepper and it is a meal.
Just in case @phideaux will eat a radish.
Roasted Radishes a good low carb replacement for those small red 'new' potatoes.
- Take a large bag or bunch of radishes clean and cut them in half (quarter if very large)
- Toss in a bowl with olive oil, salt, pepper, rosemary and thyme.
- Put non-stick foil on baking sheet and place radishes cut side down.
- Roast for approx. 25 minutes at 425 degrees.
- Some people toss the radishes after 15 min or so.
- Serve as a side dish.
On a side note we use roasted radishes to make what we call Fauxtatosalad, i.e. Keto potato-less salad.
1st attempt at something Whole 30. Almost W-30 except I used a little non clarified butter. I loved it, the hubby., not so much. Butternut squash, Brussels sprouts, onion, olive oil, garlic salt, dash of sage and pepper.View attachment 3961
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