- 1 serving keto-friendly chocolate protein powder
- ½ cup almond or coconut milk
- ½ cup fresh brewed coffee, cooled
- 1 cup ice cubes
- Place milk and protein powder in a blender. Add coffee and ice, blend until smooth.
Spinach Feta Omelet
- 1 tbsp olive oil
- 2-4 eggs, whisked(2 eggs per serving)
- 1/2 cup spinach leaves, shredded
- 1/4 cup feta cheese, crumbled
- 1/4 cup cherry tomatoes, halved
- salt and pepper to taste
- Heat oil in a frying pan or skillet over medium heat. Pour one serving of whisked eggs and make an even layer of egg in the skillet.
- Draw the egg to the center of the pan with a spatula as they begin to set. Sprinkle with spinach and feta (all or half). Place 4-5 cherry halves on top of spinach and feta. Fold a third of the omelet towards the center, and fold over a second time to wrap the filling.
- Transfer to a plate and season with salt and pepper as desired.
Deviled Buffalo Eggs
- 6 hard boiled eggs, peeled and halved
- ¼ cups, crumbled bleu cheese
- 1 tsp hot sauce
- ½ tsp horseradish
- Scoop the yolks from eggs into ninja chopper or bowl of food processor.
- Add the rest of the ingredients. Pulse until smooth.
- Spoon egg yolk mixture into egg halves. Garnish with extra hot sauce.
- Store in an airtight container for up to 3 days.
- Cream of mushroom soup, from ZooFit Safari, page 195
(1 cup milk, 1 pint mushrooms, diced, garlic–minced or powder works fine– salt, black pepper, and 3 tbsp tapioca flour)
- 1 large bunch of broccoli, approximately 4 cups, cut into florets and stalks
- 2 tbsp mayonaisse
- 8 oz goat cheese chevre
- Make cream of mushroom soup following recipe.
- Steam broccoli until just tender.
- Transfer all ingredients (soup, broccoli, and goat cheese) into a casserole dish.
- Cover casserole with aluminum foil and place in the oven. Set temperature to 375 degrees, and bake, covered, for 25 minutes. Uncover dish and bake for another 20 minutes. Turn off oven and let passively bake for 10 minutes.
Thai Spice Beef and Broccoli
- 2 Tbsp coconut oil, divided
- 2 cloves of garlic, minced
- 1 lb sirloin steak, cut into strips (can also sub for chicken, pork, or salmon)
- ½ tsp salt, divided
- 2 Tbsp lemon juice
- 1 Tbsp ground flax seed
- 2 tsp ginger
- 1 tsp ground black pepper
- ½ tsp red pepper flakes
- ⅓ cup chicken broth, divided
- 4 cups broccoli, cut into flowerets
- Heat 1 Tbsp coconut oil and garlic in a large skillet over medium heat.
- Add steak strips and ¼ tsp salt and brown on each side. Once browned, remove beef from the pan.
- In a small bowl, mix lemon juice, flax seed, ginger, black pepper, red pepper, and remainder of salt with ¼ cup chicken broth.
- Add another Tbsp coconut oil to pan. Once heated, add broccoli to skillet. Pour liquid ingredients on top and toss to coat. Cook until broccoli is tender.
- Return steak to the pan, adding more chicken broth if necessary.
- Stir until steak is coated with sauce, let simmer for a few minutes until stir fry is warmed through.
- 1/4 cup sliced almonds
- 2 bunches Swiss Chard
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup ricotta cheese, or tofu-version (see below)
- 1 tbsp dill
- 1 tsp lemon zest
- 6 eggs, beaten
Tofu-ricotta option: 1 package of tofu, drained and broken into chunks. Place in a blender or food processor with 2 tbsp lemon juice and 1-2 tsp Italian seasoning. Add mayonnaise or vegan mayo for a creamier texture. Blend on high for 15-30 seconds, until pasty “ricotta” texture is formed.
- Stir almonds in a frying pan over medium heat for 3 minutes, until lightly toasted. Remove from heat and let them cool.
- Trim the stems from the chard. Chop to roughly shred the leaves. Place in a large heat-resistant bowl and blanch with boiling water for one minute. Drain and cool, squeezing as much liquid as you can.
- Heat the oil in a skillet over medium heat. Add the onion and cook for about 5 minutes, or until soft and turn translucent. Add garlic and cook for another minute or until fragrant. Add onion and garlic to the bowl with the chard. Add ricotta, dill, lemon zest, and toasted almonds, combining all the ingredients well.
- Brush a round baking dish with olive oil. Add the chard mixture and then pour the eggs over. Distribute the eggs around with a fork and spread the mixture over the dish. Sprinkle with salt and pepper to taste.
- Set oven to 350 degrees. Place frittata in oven and let bake for 20 minutes.
- Set oven to broil, and cook another 5-7 minutes, or until set. Test with a fork to be sure the egg underneath is not still raw.
- Let frittata stand for 5 minutes before serving.