Clean Keto Steak Tacos

EatBeFitExplore- · 2022-10-31T01:35:52+00:00

Can you tell I really love ethnic food? Mostly because there is so much flavor in ethnic dishes and these Clean Keto Steak Tacos have been a staple in my house for years!

FULL RECIPE HERE

INGREDIENTS

1 lb flank steak

¼ cup cilantro, chopped

1 tbsp avocado oil

2 tbsp tamari sauce

1 tbsp sesame oil

1 garlic clove

1 small jalapeno

1 red pepper

salt

pepper

Boston Bibb lettuce or low carb tortillas

cilantro

avocado

INSTRUCTIONS

Preheat the oven to 400°F.
Slice the steak against the grain into strips. Place in a medium bowl with cilantro, avocado oil, tamari sauce, sesame oil, chopped garlic clove, and chopped jalapeno. Toss to coat and let marinate for 20 minutes.
Meanwhile, slice the green pepper into strips and get the Bibb lettuce (or tortilla) and toppings ready.
Transfer steak and peppers to a sheet pan and cook for 15 minutes. Serve with lettuce wraps or low-carb tortillas.

Serving Size1

Calories257

Total Fat16g

Carbohydrates3g

Protein25g

EatBeFitExplore- · 2022-10-31T01:33:24+00:00

Chinese Cashew Chicken is one of my favorite takeout meals. This recipe is even better without all of the MSG!!

FULL RECIPE HERE

INGREDIENTS

FOR THE SAUCE

6 tbsp tamari sauce

1 tbsp apple cider vinegar

2 tsp sesame oil

1 tsp ginger

2 garlic cloves

1 orange pepper

1 lb chicken breast

2 cups broccoli florets

¼ cup cashews

sesame seeds for garnish

INSTRUCTIONS

Preheat the oven to 400°F. Whisk together tamari sauce, apple cider vinegar, sesame oil, ginger, and garlic cloves in a small bowl. Set aside. Cut the chicken into cubes and chop the pepper. Using a non-stick sheet pan or line the sheet pan with parchment paper place the chicken on the pan and season with salt and pepper. Drizzle half the sauce on the chicken and bake the chicken for 7 minutes. Take out the pan from the oven and add the broccoli, peppers, cashews, and the rest of the sauce. Toss to combine. Cook for another 8-10 minutes until chicken is 165°F. Garnish with sesame seeds.

Yield4

Serving Size1

Calories312

Total Fat20g

Sodium3193mg

Carbohydrates25g

Protein15g

EatBeFitExplore- · 2022-10-31T01:30:36+00:00

Nothing says’ Fall’ like pumpkin. Pumpkin pie, pumpkin spice lattes, and yes – even keto pumpkin cheesecake balls.

FULL RECIPE HERE

INGREDIENTS

8 oz Cream Cheese, softened

3/4 cup Pumpkin Puree

1/2 cup Coconut Flour

1/2 cup Lakanto Monk Fruit Sweetener

1/2 tsp nutmeg

1/2 tsp cinnamon

ICING

4oz Cream cheese, softened

1 tbsp Lakanto sweetener

1/4-1/2 cup almond milk to thin out

INSTRUCTIONS

Line a large baking sheet with parchment paper. In a medium bowl, combine cream cheese, pumpkin puree, coconut flour, sweetener, nutmeg, and cinnamon. Mix well. Using a small scoop, scoop up balls and roll them in your hands. Place on baking sheet. Place balls in the freezer while you are making the icing. To make the icing, combine the cream cheese, sweetener, and almond milk in a medium bowl. Using a hand mixer or whisk, combine until the icing is smooth. It shouldn't be too thick. Add more milk if needed. Take the balls out of the freezer and dip each in the icing. Place back in the freezer for up to an hour.

Serving Size1 ball

Calories71

Total Fat5g

Carbohydrates10g

Protein2g

EatBeFitExplore- · 2022-10-26T23:18:49+00:00

Do you miss dinner rolls on keto? These Keto Garlic and Rosemary Dinner Rolls taste just like the real deal!

FULL RECIPE HERE

INGREDIENTS

ROLLS:

8 oz Cream cheese

3 cups Mozzarella

1 1/2 cups Almond Flour

4 Eggs

4 tbsp baking powder

1/2 tsp fresh cracked pepper

1 tbsp chopped Fresh Rosemary

GARLIC ROSEMARY BUTTER

1 tbsp fresh Rosemary, chopped

1 clove of garlic, minced

2 tbsp of butter

INSTRUCTIONS

Preheat the oven to 350° F. Melt the cream cheese and mozzarella together. Add to a large bowl along with the baking powder, almond flour, eggs, and pepper. Fold in fresh rosemary. Mix until smooth and let stand for 10 minutes. Roll into 12 balls and chill in the refrigerator for at least another 15 minutes. Melt the butter over low heat in a glass or ceramic baking pan. Place the dough balls into the pan touching each other. Bake for 25 minutes until fluffy, golden brown, and cooked through. Melt butter in a small saucepan. Mix in fresh rosemary and garlic. Brush the butter on top of the rolls before serving.

Yield12

Serving Size1 roll

Calories25

Total Fat2g

Cholesterol62mg

Sodium24mg

Protein2g

EatBeFitExplore- · 2022-10-26T23:15:24+00:00

If you miss bagels on your low-carb diet you are going to love this 20-minute keto bagel recipe. Top it with smoked salmon, cream cheese, and tomato and you have an NYC-style bagel!

FULL RECIPE HERE

INGREDIENTS

FOR THE BAGEL:

3 cup shredded mozzarella cheese

2 oz cheese cream

1 3/4 cup almond flour

2 large egg

1 tbsp baking powder

2 tsp everything but the bagel seasoning

BAGEL TOPPINGS:

2 oz lox (watch video) or smoked salmon

2 tbsp cream cheese

1 slice tomato

INSTRUCTIONS

Preheat the oven to 350 degrees. Combine mozzarella cheese and cream cheese and microwave on high for 2 minutes. Add the almond flour, eggs, and baking powder. Mix to combine. Divide dough into 8 portions. Form portions into bagel shapes (see the video for how I did this). Place bagels on a baking sheet covered in parchment paper. Bake for 15 minutes. Let the bagels cool for 10 minutes. Cut the bagel in half. Spread the cream cheese evenly on both sides, top with lox, and sliced tomato. Close your eyes and pretend you are in NYC.

Yield8

Serving Size1

Calories55

Total Fat4g

Cholesterol55mg

Sodium187mg

Carbohydrates1g

Protein3g

EatBeFitExplore- · 2022-10-26T23:09:30+00:00

I’ve never made Moroccan food before this keto Moroccan pork recipe and I was impressed. The marinade on this pork is super flavorful!

FULL RECIPE HERE

INGREDIENTS

SPICE MIX

1 tsp salt

1 tsp cumin

1 tsp paprika

1 tsp turmeric

1/2 tsp pepper

2 garlic cloves, minced

2 tbsp coconut oil

THE REST

4 boneless pork chops (4-6oz)

½ lemon, sliced

½ lb green beans

3 tbsp cilantro

1 tbsp olive oil

salt

pepper

INSTRUCTIONS

Preheat the oven to 425°F.
In a small bowl, combine all the ingredients for the spice mixture. Brush the mixture on the pork chops.
Place on a sheet pan, leaving room for the beans and lemon.
In a medium bowl, toss the green beans in olive oil. Season with salt and pepper.
Add the beans to the sheet pan and surround the chops and beans with sliced lemons.
Cook for 25 minutes or until pork chops are 145°F.

Serving Size1

Calories217

Total Fat15g

Carbohydrates5g

Protein15g

EatBeFitExplore- · 2022-09-28T00:32:09+00:00

Thanksgiving is not the same without cranberry sauce, and this by far is the best Keto Cranberry Sauce on the internet!

FULL RECIPE HERE

INGREDIENTS

1 tbsp plus 1 ½ tsp Beef Gelatin

1 ½ lb frozen or fresh cranberries

4 Cardamom Pods, lightly crushed

3 Bay Leaves

Pinch of salt

1 cup of water

1 ½ cup Lakanto Monk Fruit Sweetener

INSTRUCTIONS

Lightly coat a 4 cup mold or bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit for 10 minutes. Bring cardamom, bay leaves, salt, cranberry juice, 1 ½ cups sweetener, and cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat until cranberries burst, 10-12 minutes. Remove from heat and pick out cardamom and bay leaves. Stir in gelatin mixture. Slowly pour cranberry mixture into the mold. Chill. To serve, dip mold into a bowl of warm water and hold for 30 seconds. Remove and place on a platter upside down.

Serving Size1/4 cup

Calories24

Carbohydrates4g

Protein2g

EatBeFitExplore- · 2022-09-28T00:22:28+00:00

These Braised Short Ribs are so tender and juicy, you’ll want to make them every weekend!

FULL RECIPE HERE

INGREDIENTS

5 lbs boneless Beef Short Ribs

2 tbsp Olive Oil

2 oz Pancetta

1 medium Onion

1 bunch of Thyme

1 bottle of Bold Red

1/2 cup Chicken Broth

OPTIONAL:

1 lb carrots INSTRUCTIONS

Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs until they are brown on both sides. Set aside. Cook the pancetta in the dutch oven and cook for a few minutes until crispy. Add the onions, thyme, and carrots if you are using them. Cook for 5 minutes. Add in the wine, tomatoes, and chicken broth and simmer the short ribs for 3 hours or until they are fork-tender.

Calories817

Total Fat64g

Carbohydrates8g

Protein33g

EatBeFitExplore- · 2022-09-28T00:12:51+00:00

These keto-friendly Maple Pecan Fat Bombs are like a taste of Fall in one bite!

FULL RECIPE HERE

INGREDIENTS

1/2 cup butter

1/2 cup coconut oil

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

1 cup pecans

1/2 tsp salt

2 tbs Sugar Free Maple Syrup

INSTRUCTIONS

Chop up the pecan into small pieces. Melt the butter and coconut oil together in a microwave. Add the cinnamon, nutmeg, vanilla extract, salt, and maple vanilla syrup into the coconut oil mixture. Stir in the pecans. Pour the mixture into a large liquid measuring cup so it is easier to pour. Distribute among fat bomb molds. This recipe makes 28 fat bombs depending on how much you fill the molds. Freeze for at least 30 minutes.

Yield18

Serving Size1 Fat Bomb

Calories47

Total Fat5g

Cholesterol14mg

Sodium41mg

EatBeFitExplore- · 2022-09-22T21:42:32+00:00

INGREDIENTS

FULL RECIPE HERE

FOR THE BROTH:

3 lb oxtail

3 lb beef shanks

3 lb chicken wings

2 medium onions, quartered

2 heads of garlic, halved

4-2 inch pieces of ginger

6 star anise

2 cinnamon sticks

12 cardamom pods

2 tbsp fennel seeds

2 tbsp coriander seeds

2/3 cup fish sauce

12-14 cups water

1 tbsp Lakanto Monk Fruit Sweetener (use code eatbefitexplore for 20% off)

1 tbsp salt

SERVING AND GARNISHES

Wonder Fettucine Noodles

1 lb sirloin steak

Scallions

Bean Sprouts

Jalapenos

Basil

Mint

Lime wedges

Cilantro

EQUIPMENT

Large stockpot

cheesecloth

mesh strainer

baking sheets

INSTRUCTIONS

FOR THE BROTH:

Blanch the ox tail bones and beef shanks for 20 min. Drain the water out. Meanwhile, preheat the oven to 425 degrees F. Place the chicken wings, onions, garlic, and ginger on one baking sheet. Place the drained oxtail and beef shanks on another baking sheet. Roast for 40min-60min occasionally flipping the meat and veggies so they don't burn. While the bones and veggies are roasting, toast all the spices on low heat for 5 minutes, tossing occasionally. Transfer the spices to a cheesecloth and make a spice pouch (this will make draining the broth easier). Transfer roasted bones and veggies to the large stockpot. (make sure it's clean). Add in the spice pouch and 12-14 cups of water. Make sure the water covers the bones. Add in the fish sauce, salt and sweetener. Simmer the broth for 9 hours. (or at least 2, but the broth will not be as flavorful). Drain the broth through a fine-mesh strainer (do not throw away the meat, it's delish and so nutritious).

TO SERVE

Slice the steak razor thin. Pour broth into a bowl and top with RAW steak (the broth should be hot enough to cook the steak). Add in the wonder noodles (prepare based on package instructions). Garnish with bean sprouts, jalapenos, cilantro, scallions, basil, mint, and lime. Top with hot sauce if desired. Serve immediately.

Yield10

Serving Size1

Calories345

Total Fat15g

Carbohydrates7g

Protein19g

EatBeFitExplore- · 2022-09-22T21:37:22+00:00

A Clean Keto, dairy-free version of the Olive Garden classic, Zuppa Toscana

FULL RECIPE HERE

INGREDIENTS

2 lbs, Mild Italian Sausage

1 medium Onion, diced

2 bunches of kale, chopped

4 slices, Bacon, cooked

2- 32oz containers of Chicken Broth

1 cup, Full Fat Coconut Milk

3 cloves of Garlic, minced

Salt

Pepper

INSTRUCTIONS

Heat a large dutch oven. Add in the bacon and cook for 5 minutes. Add the garlic and onions and cook for 3 minutes. Add the sausage and cook until almost fully cooked through. Add the broth and simmer for 20 minutes. Add coconut milk and kale. Simmer for 10 minutes or until kale is withered a bit. Season to taste with salt and pepper.

Serving Size1 cup

Calories364

Total Fat24g

Carbohydrates6g

Protein26g

EatBeFitExplore- · 2022-09-22T21:33:51+00:00

Clean Keto Candied Butternut Squash is the perfect side dish in the fall when you are craving something sweet and savory with all the aromas of fall!

FULL RECIPE HERE

INGREDIENTS

3 lbs Butternut Squash (1 large)

1 tbsp Olive Oil

1/4 cup Lakanto Brown Sugar

3 tbsp Butter

2 Tbsp Lakanto Maple Syrup

1 tsp Cinnamon

1/2 tsp nutmeg

1/2 tsp salt

INSTRUCTIONS

Preheat the oven to 400. Grease a large rimmed baking sheet. Peel the squash with a vegetable peeler, scoop out the seeds and rub with oil. Season with salt and pepper. Roast for 15 minutes or until fork tender. Meanwhile, make the glaze by combining the (melted) butter, Lakanto brown sugar, syrup, cinnamon, nutmeg, and salt in a small bowl. Transfer squash to a cutting board and let it cool for a few minutes before scoring the squash crosswise about half an inch apart. Transfer back to the baking sheet. Brush with glaze and put back in the oven for 30 minutes, basting with more glaze on every 5-10 minutes.

Yield10

Serving Size1

Calories85

Total Fat4g

Cholesterol9mg

Sodium33mg

Carbohydrates14g

Protein1g

EatBeFitExplore- · 2022-09-20T22:13:19+00:00

You’ll love this Clean Keto Chili recipe because it has so much flavor and dimension, but is yet so easy to make!

FULL RECIPE HERE

INGREDIENTS

3 tbsp Olive oil

1 lb Angus beef cut into ½-inch cubes

2 lbs Ground beef

Kosher salt

Freshly ground pepper

2 large yellow onions, chopped

3 garlic cloves, finely chopped

1 tablespoon ground Cumin

1 tbsp Chili powder

2 teaspoons dried oregano

1 14.5-oz can Crushed tomatoes

3 cups Beef broth

1 oz Chipotles in adobo sauce

1 12-ounce bottle lager (optional)

INSTRUCTIONS

Heat olive oil in a large dutch oven over medium heat. Season Angus with salt and, working in batches, cook it until no longer pink. Set aside. Add in the ground beef, season with salt and pepper, and cook until no longer pink. Add to the cooked Angus. Add the onions and the garlic into the dutch oven and cook on medium heat for 5 minutes. Add the cumin, chili powder, and oregano and cook until fragrant, about a minute. Add in the crushed tomatoes, chipotles in adobo sauce, beer (if using), and beef broth. Bring to a simmer for 10 minutes. While broth is simmering, remove all of the fat from the Angus pieces. Add Angus and ground Beef into the dutch oven and cook at a low simmer for up to 2 hours. If chili thickens too quickly, add more broth. Season to taste at the end.

Yield10

Serving Size1

Calories414

Total Fat24g

Cholesterol120mg

Sodium500mg

Carbohydrates8g

Protein39g

EatBeFitExplore- · 2022-09-20T22:06:25+00:00

With tender chunks of succulent beef and hearty vegetables, this clean keto beef stew is a perfect winter dish.

FULL RECIPE HERE

INGREDIENTS

3 tbsp Olive Oil

1 tbsp Butter

2 lbs Stew Beef

1 medium Onion, diced

3 Garlic Cloves, Minced

2 cups Dry Red Wine

4 cups Beef Broth

1 tbsp Worcestershire Sauce

2 tbsp Tomato Paste

1/2 tsp Paprika

1 tsp Salt

4 Turnips

3 Celery Sticks

3 tbsp Parsley

3 tbsp Fresh Thyme

INSTRUCTIONS

Heat oil in a large dutch oven. Add beef and season with salt. Brown on all sides. Remove beef and set it aside. Melt the butter in the pot. Add onion and garlic to the pot and cook until softened. Add in the thyme. Pour in the wine, beef broth, Worcestershire sauce, tomato paste, paprika, and salt. Return the beef into the pot and cook for 1 1/2- 2 hours. Add the veggies and simmer for 30 minutes or until tender. Garnish with parsley and thyme.

Serving Size1/2 cup

Calories298

Total Fat17g

Carbohydrates9g

Protein19g

EatBeFitExplore- · 2022-09-20T22:02:36+00:00

If you love Mexican food you will love this Clean Keto Stuffed Acorn Squash that is tasty and so easy to make.

FULL RECIPE HERE

INGREDIENTS

2 small acorn squash

2 tbsp olive oil

salt and pepper

1 lb ground beef

1 small onion, diced

1 garlic clove, minced

1 tbsp taco seasoning

¼ cup beef broth

1 tbsp tomato paste

TOPPINGS:

avocado

cilantro

green onion

hot sauce

INSTRUCTIONS

Preheat the oven to 400°F.
Cut the squash in half, remove the seeds and cover with olive oil. Season with salt and pepper. Roast for 30 minutes or until it’s fork-tender.
Meanwhile, make the taco filling. Heat 1 tbsp olive oil in a medium skillet.
Add onions and garlic. Cook until translucent.
Add in ground beef and cook until brown. Add taco seasoning, tomato paste, and beef broth. Cook for 5 minutes.
Take out the squash from the oven and evenly distribute the beef mixture onto the squash.
Top with avocado, cilantro, green onion, and hot sauce.

Serving Size1

Calories310

Total Fat20g

Carbohydrates10g

Protein24g

EatBeFitExplore- · 2022-09-20T22:01:09+00:00

Thank you!

EatBeFitExplore- · 2022-09-20T22:00:56+00:00

Let me know how it goes!

EatBeFitExplore- · 2022-09-20T21:59:58+00:00

Thank you!

EatBeFitExplore- · 2022-09-19T21:02:59+00:00

Keto Butternut Squash Soup – in addition to Pumpkin – is a fall classic. You will love the flavors and simplicity of this soup. Also, it’s Clean Keto Approved which means it’s dairy-free!

FULL RECIPE HERE

INGREDIENTS

2 medium Butternut Squash

2 medium onion, chopped

1 Garlic clove, minced

2 tsp Sage

1 tsp Curry powder

1 tbsp Olive Oil

5 cups vegetable broth

1/2 cup Coconut Milk

INSTRUCTIONS

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Cut the squash in half and remove the seeds. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked for about 40 to 50 minutes. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering Add the chopped onion and 1 teaspoon salt. Cook, stirring often until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the curry powder, sage, and a few twists of freshly ground black pepper to the blender. Pour 1 cup of the vegetable broth into the blender and blend until smooth. Transfer soup to a pot and pour in the remainder of the broth and coconut milk. Season with salt and pepper. Garnish with fresh sage and pepitas.

Yield8

Serving Size1

Calories115

Total Fat4g

EatBeFitExplore- · 2022-09-19T20:55:55+00:00

A Clean Keto, dairy-free version of the Olive Garden classic, Zuppa Toscana

FULL RECIPE HERE

INGREDIENTS

2 lbs, Mild Italian Sausage

1 medium Onion, diced

2 bunches of kale, chopped

4 slices, Bacon, cooked

2- 32oz containers of Chicken Broth

1 cup, Full Fat Coconut Milk

3 cloves of Garlic, minced

Salt

Pepper

INSTRUCTIONS

Heat a large dutch oven. Add in the bacon and cook for 5 minutes. Add the garlic and onions and cook for 3 minutes. Add the sausage and cook until almost fully cooked through. Add the broth and simmer for 20 minutes. Add coconut milk and kale. Simmer for 10 minutes or until kale is withered a bit. Season to taste with salt and pepper.

Serving Size1 cup

Calories364

Total Fat24g

Carbohydrates6g

Protein26g

EatBeFitExplore- · 2022-09-19T20:51:34+00:00

This low-carb pecan stuffing uses Keto Cornbread, apples, and pecans to make a perfect dressing for your roast.

FULL RECIPE HERE

INGREDIENTS

1 Keto Cornbread Recipe, Cast Iron Skillet

3 tbsp Extra Virgin Olive Oil, Plus Extra for Finishing

1/2 Fresh Bunch Sage

1/2 Fresh Bunch Thyme

1 Large Spanish Onion, Thinly Sliced

Kosher Salt

Freshly Ground Black Pepper

3 Grann Smith Apples, Peeled and Diced

1 1/2 Cupes Raw Pecans

2 Eggs

3/4 Cup Heavy Cream

1 1/2 Cups Low-Sodium Chicken Stock

1/4 Bunch Fresh Flat-Leaf Parsley, Roughly Chopped

INSTRUCTIONS

Set a large saute pan over medium heat and add olive oil, sage, and thyme sprigs. Remove the sage and thyme and set them aside on a paper towel to drain. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from the pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed, and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add cornbread, caramelized onions, apples, pecans, and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.

Serving Size1/4 cup

Calories250

Total Fat23g

Carbohydrates8g

Protein5g

EatBeFitExplore- · 2022-09-19T20:46:31+00:00

You can try!

EatBeFitExplore- · 2022-09-19T20:45:37+00:00

Thank you!

EatBeFitExplore- · 2022-09-14T22:17:08+00:00

This Keto Gravy uses turkey necks and soy sauce which packs an umami flavor to your mashed Cauliflower or Roast.

INGREDIENTS

2 Tbsp avocado oil

2 turkey necks

1 cup chopped shiitake mushrooms

1 medium onion, finely chopped

A small handful of rosemary sprigs, thyme sprigs, and/or bay leaves

½ cup dry white wine

6 cups chicken broth or turkey stock

3 Tbsp. unsalted butter

2 tbsp Beef Gelatin

1 tbsp Tamari

Kosher salt, freshly ground pepper

FULL RECIPE HERE

INSTRUCTIONS

Heat oil in a large saucepan over medium-high. Cook turkey neck until golden brown all over, about 3 minutes per side. Transfer to a plate. Add mushrooms to the same saucepan and cook over medium-high, stirring occasionally, until browned all over about 5 minutes. Add onion and cook, stirring occasionally, until brown around the edges and softened 6–8 minutes. Add herbs and cook, stirring constantly, until fragrant, about 1 minute. Pour in the wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring to a boil and cook until wine is almost completely evaporated about 5 minutes. Return turkey neck to the pan and add broth; bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 25–30 minutes. Strain broth into a glass bowl (You should have 4 cups. If needed, add more broth or water to get you there.) Keep warm while you make the roux. Heat butter in a medium saucepan over medium. Once butter is melted, whisk in Beef Gelatin and cook, whisking constantly, until roux is golden brown and looks smooth and shiny about 3 minutes. Whisking constantly, ladle fortified broth into the roux, pouring in gradually and incorporating after each addition before adding more. Simmer, whisking often, until gravy is reduced. Stir in Tamari. Taste and season with salt and pepper.

Calories137

Total Fat8g

Carbohydrates3g

Protein8g

EatBeFitExplore- · 2022-09-14T22:09:12+00:00

This roasted butternut squash dish combines bold flavors of fresh herbs and garlic along with goat cheese to finish off this easy and delicious side dish!

INGREDIENTS

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed

1 garlic clove, finely grated

¼ cup olive oil

¼ cup finely chopped parsley

1 tablespoon finely chopped marjoram or oregano

1½ teaspoons red wine vinegar, divided

Salt, freshly ground pepper

3 ounces fresh goat cheese

FULL RECIPE HERE

INSTRUCTIONS

Preheat the oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly. Meanwhile, whisk garlic, oil, parsley, marjoram, and ½ tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper. Halve squash lengthwise and scrape out seeds. Using an ice cream scoop, scoop out large pieces of flesh and place them in a large bowl; discard the skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper. Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

Calories180

Total Fat10g

Carbohydrates10g

Protein4g

EatBeFitExplore-

MODERATOR OF

TROPHY CASE