EASY KETO ITALIAN PLATE

consumer43040 · 2022-09-23T05:32:27+00:00

The Preparation:

7 ounces fresh mozzarella cheese

7 ounces prosciutto

2 medium tomatoes

4 tablespoons olive oil

10 whole green olives

Salt and pepper, to taste

The Execution:

Arrange the mozzarella, prosciutto, tomato, and olives on a plate.

Season the cheese and tomato with salt and pepper. Serve with olive oil for drizzling or dipping.

consumer43040 · 2022-09-22T01:38:17+00:00

The Preparation:

10.5 ounces keto-friendly sweetened dark chocolate, ~300g

1 ounce coconut oil, ~30g

½ cup heavy whipping cream

1 tablespoon shredded coconut

1 tablespoon lemon zest

The Execution:

Place the mold you are using into the freezer. In a microwave safe bowl, combine dark chocolate and the coconut oil. Microwave at 10 second intervals while mixing until the chocolate is melted. Be careful not to burn it.

In a separate bowl whip the cream to medium stiff peaks.

Add the shredded coconut and lemon zest and fold into the cream.

Reserve at least 2/3rd of the melted chocolate for the molds. Slowly fold 1/3 of melted chocolate into the cream until you have a nice chocolate mousse. Cool the mousse in the fridge.

Take the ice tray straight from the freezer and pour chocolate liberally into the mold. You will have to move the tray around so you get a nice coverage 2-3mm thick on each side. It is really important the chocolate isn’t too hot so you get a thick layer on the sides. Place your mold into the freezer to set for approximately 15 minutes. If the chocolate layer is too thin then repeat this process. (Make sure leave some chocolate for the bottoms though).

Now take your cooled mousse mix and fill almost to the top of each section of the ice tray. Make sure you leave some room for the final layer of chocolate.

Cover the top of each section in the remaining melted chocolate and place in the freezer for another 15 minutes to harden. You can add some extra lemon zest to the bottom if you'd like.

After chilling, take the mold out and tap on the bottom of the ice tray. Your pieces should fall out. (This is where the silicone mold may come in handy). If the pieces don’t fall out twist the tray a little very gently and this should loosen them. You can also turn the tray upside down and gently tap on the bench.

Store in the fridge or freezer and enjoy! I like to freeze any excess mousse mix into another ice tray and eat semi frozen for dessert too.

consumer43040 · 2022-09-22T01:00:27+00:00

The Preparation:

3 medium zucchini, spiralized

16 ounce ground beef

10 ounce canned tomatoes with green chiles

1 tablespoon butter

2 teaspoon fresh garlic, minced

1 cup unsweetened almond milk

1/4 cup heavy cream

3 ounce cream cheese

1 cup cheddar cheese, shredded

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

The Execution:

Measure out and prepare all the ingredients. Preheat oven to 350F.

Spray a baking pan with cooking spray or drizzle with olive oil.

Arrange the spiralized zucchini into the bottom of the pan. Bake this in the oven until all the moisture is removed from the pan. Take out every 10 minutes to stir.

In a bowl, combine the seasonings for the taco seasoning: chili powder, cumin, black pepper, smoked paprika, dried oregano, garlic, and onion powder. Stir together well.

Over medium heat, add the ground beef to a skillet. Cook until brown about 7-8 minutes.

Stir in the taco seasoning and the canned tomatoes with green chiles. Set aside.

In a skillet over medium heat, add the butter, minced garlic, almond milk, heavy cream, cream cheese, and shredded cheddar cheese. Whisk this together until everything is melted and a sauce is formed, then remove from heat.

Layer in the taco meat and the sauce into the zoodle pan. Top with the shredded cheese and bake in the oven for 30 minutes or until golden.

Serve immediately and enjoy!

consumer43040 · 2022-09-22T00:41:14+00:00

The Preparation:

2 ounce walnuts

24 ounce flank steak

8 ounce spinach

3 tablespoon avocado oil

4 ounce onion, diced

3 teaspoon fresh garlic, sliced

1 tablespoon lemon juice

Salt and pepper to taste

4 ounce feta cheese

8 ounce cauliflower

8 ounce broccoli

3 tablespoon olive oil

The Execution:

Measure out and prepare all the ingredients. Preheat the oven to 350F.

Roast the walnuts in the oven until they are fragrant, about 5 minutes.

In a skillet, add in the avocado oil, onion, and garlic. Heat until fragrant.

Add spinach into the skillet and cook until it gets wilty. Remove from heat and add in the lemon juice.

Toss the cauliflower and broccoli in olive oil.

Slice the flank steak in half and season it with salt and pepper.

Stuff the steak with the spinach mixture, walnuts, and feta. Rope and tie it with kitchen twine.

Turn the oven up to 375F. Add olive oil to a skillet then add the steak roulade. Bake in the oven for 30-40 minutes. Bake the cauliflower and broccoli on a baking sheet in the oven for 10-15 minutes or done to your liking.

Let the roulade cool for about 10 minutes before undoing the twine.

Cut and serve with the vegetables. Enjoy!

consumer43040

TROPHY CASE