Chimichurri: A Keto-Friendly Brazilian Steak Sauce Chimichurri is a zesty blend of parsley, cilantro and jalapenos that is traditionally used as a steak sauce in Brazil. I first discovered this sauce when I went to a Brazilian steak house, and it’s so tasty! By the […]
Tag: keto recipes
Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin) If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake […]
Creamy Cashew Hummus (Keto & Paleo Friendly)
I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But the one thing I miss the most is not being able to have beans! I love garbanzo beans, especially hummus, and I crave that so often on keto. Well, lucky for us Cody actually whipped out this incredible recipe for a very near perfect hummus dupe.
It’s really tasty, tastes very authentic, and goes very well with vegetables, especially sugar snap peas. You may not be familiar with all of these ingredients but I encourage you to use them all for very delicious results.
- 1 cup raw cashews
- It is very important that you get raw cashews for this.
- 1⁄4 cup tahini
- 1⁄3 cup lemon juice
- 2 garlic cloves crushed
- 1⁄2 teaspoon salt
- 1 tsp Ras El Hanout seasoning
- You can use curry powder, but I prefer this by far
- 1 tbsp olive oil
- 1 tsp parsley finely chopped
- 1 tsp red pepper flakes (optional)
To begin, soak cashews in water for 3-5 hours, or until they are soft.
Drain water and add cashews and lemon juice to a blender. I initially tried to blend this with a food processor, but the results were less than ideal; you have been warned.
Then add tahini, garlic, salt, and Ras El Hanout and continue to blend until a smooth puree is achieved. Adjust seasonings to your desired taste, you may like it to be more acidic or salty, for instance.
Serve in your favorite bowl, garnish with parsley and olive oil, and red pepper if you like it spicy like I do. That’s it. Super easy.
Ras El Hanout
*Ras El Hanout is a Moroccan spice blend. It’s absolutely delicious mixed into hummus whether traditional or this recipe. It’s also fantastic on grilled meat. I often use it to add great flavor to chicken, and if I am in the mood to splurge, on lamb. Most grocery stores that have a decent spice selection will have a pre-mixed blend, and if you are lucky enough to have a middle eastern market near you, they usually have it far cheaper. But if those aren’t an option, you can make it yourself. The great thing is, just like curry powder, there is no definitive “recipe” for it, so you can take a template like the one I am posting and add or remove spices you like or don’t like to create a unique spice blend that fits your palate.
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 1 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
It’s really as simple as getting the spices, and adding them together, if you want to make it even better, get the cumin, coriander, allspice, and cloves whole, and toast them in a dry pan, then grind them along with the other spices, but that is optional.
Crispy Coconut Crusted Chicken (Keto and Paleo Friendly) Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or […]
Garlic Parmesan Crusted Pork Medallions If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the menu is the hunks of pork, covered in garlic and Parmesan. I’m sure […]
Freshly Roasted Tomato Caprese Salad
Caprese salad is the quintessential Italian dish. It screams the very definition of what Italian cuisine preaches, which is use the best ingredients while keeping it simple.
I do not eat tomatoes often, as they are quite carby, so when I do, I spend a little extra for the good ones. This is essential when making a salad that consists of really, 4 ingredients. Good mozzarella is also key. None of that low moisture, rubbery cheese will work. You want fresh mozzarella that when you cut into it, the inside oozes out all over your board. As far as basil, only fresh basil will do. I grow my own so I have a ready supply, as any good Italian should. And lastly, Olive oil. I buy Italian olive oil, but the Spanish make a great one as well. I try to stay away from Greek or Tunisian Olive oils, as I don’t find them to be as fruity. Wow. Could that paragraph sound anymore pretentious?
Traditionally, Caprese salad is slices of fresh tomato, mozzarella, and basil leave, layered on a plate and drizzled with olive oil, salt and pepper. its light, and refreshing and great for a summer lunch. This salad I served as a side to some delicious Garlic Crusted Pork Tenderloin Medallions.
- 2 Vine Tomatoes (very ripe)
- 2 oz fresh mozzarella
- 1 tbsp fresh basil
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
To make this salad is painfully simple. Simply slice the tomato and place on a baking sheet (or in your air fryer like I did- turned out so good!) place in your oven at 350F for 10-15 minutes, or until the tomatoes have become soft, but not dried out. Once the tomatoes are to are moderately soft, remove from oven and layer with the cheese.
Make sure to salt and pepper to taste on each layer.
Chiffonade, or thinly shred, your basil leaves, and sprinkle over the top of your salad.
Then just drizzle with olive oil, and balsamic vinegar. If you’re really watching your carbs you can add only a small amount of the
balsamic vinegar, and mix it with red wine vinegar or even apple cider vinegar. Or, simply add more oil.
Balsamic is not traditionally used on a Caprese salad. That said, it’s become popular, and I feel the acidity from the bal
samic adds a great depth of flavor to the sweetness of the roasted tomatoes.