Tag Archives: Keto

Keto-

One week plan

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Keto Cauliflower Gnocchi

Gnocchi is typically made with potatoes, a keto diet no-no. But we found a way to enjoy this Italian comfort food using cauliflower as a starch stand-in—and we might like this version even better than the original! Each gnocchi is pillowy soft and a drizzle of brown butter scented with woody thyme doesn’t hurt, either.

KETO CAULIFLOWER GNOCCHI

Yield: 2 to 3 servings
Active Time: 25 minutes
Total Time: 1 hour and 10 minutes

INGREDIENTS

For the gnocchi:
1 tablespoon plus 1 teaspoon sea salt
8 cups cauliflower florets
3 ounces cream cheese, room temperature
½ cup Thrive Market Almond Flour
¼ cup Thrive Market Organic Coconut Flour, plus more for dusting
2 egg yolks
½ cup grated parmesan cheese

For the sauce:
6 tablespoons unsalted butter
2 tablespoons thyme leaves
1 teaspoon salt

INSTRUCTIONS

Make the gnocchi:
Add 1 tablespoon salt to a large pot of boiling water. Stir in the cauliflower and cook until tender, about 15 minutes; drain. Place florets on a clean dish towel and squeeze out any excess water.

Place strained cauliflower, cream cheese, almond flour, coconut flour, egg yolks, parmesan, and remaining 1 teaspoon salt in a food processor; pulse until dough forms. Lightly dust a work surface with coconut flour and dump out dough; gently form it into a disc. If the dough seems wet, sprinkle with 1 tablespoon coconut flour at a time, until the dough comes together easily. Cut dough into 5 pieces and roll into ¾-inch thick logs, then slice logs into 1-inch pieces. Gently press the back of each piece with a fork to add ridges to the gnocchi. Place gnocchi on a sheet tray dusted with coconut flour and freeze 30 minutes. (You can also freeze them up to 2 weeks ahead.)

Make the sauce and assemble the dish:
Add butter to a large skillet over medium heat and let it brown, swirling the pan to prevent burning. When butter is browned, add thyme leaves, salt, and gnocchi. Swirl the pan to coat gnocchi, and let them warm through for 2 to 3 minutes. Serve immediately.
Recipe credit: Angela Gaines

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Keto~Overnight Oatmeal

Keto Overnight Oatmeal Prep Time: 1 minutes Cooking Time: 4 minutes Serves: 1 Ingredients:

  • 2 tablespoons ground flaxseed
  • 2 tablespoons chia seeds
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons granulated stevia
  • 1 cup + 2 tablespoons cold unsweetened coconut milk

Optional toppings:

  • Unsweetened shredded coconut
  • Pumpkin seeds
  • Macadamia nuts
  • cinnamon

Instructions:

  1. In a jar or sealable container, add your dry ingredients and mix well.
  2. Add coconut milk and stir until well combined.
  3. Place in the refrigerator overnight.
  4. remove from fridge and stir oatmeal.
  5. Add toppings of choice and enjoy!
keto-overnight-oatmeal
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Keto Tuna Salad

Keto Tuna Salad

Prep Time: 10 minutes Cooking Time: 5 minutes Serves: 2

Ingredients:

  • 1 (5 ounce) can chunk light tuna, drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons lime juice (from about 1 lime)
  • ¼ teaspoon salt
  • 1 avocado
  • ¼ teaspoon cumin
  • ¼ cup red onion, diced (from about half a small onion)
  • 1 roma tomato, chopped
  • ½ bell pepper, diced
  • ¼ teaspoon crushed red pepper (or to taste)

Instructions:

  1. For the tuna salad: In a medium bowl, mix the tuna, mayonnaise, cilantro, 1 tablespoon of lime juice, and a pinch of salt. Stir to mix well.
  2. For the guacamole: Scoop the avocado into a bowl and add the remaining 1 tablespoon of lime juice, cumin, and salt to taste. Mash roughly with a fork.
  3. For the pico de gallo: In a small bowl, mix together the red onion, tomato, bell pepper, and crushed red pepper. Consider making this ahead of time, as the flavors intensify as they meld together. It’ll keep in the fridge for several days.
  4. To serve: Divide the guacamole between two plates. Layer half the tuna salad on top of each guacamole layer, then top with the pico de gallo. Sprinkle with extra cilantro to garnish and enjoy.
keto-tuna-salad
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