Easy Keto Recipe - Chorizo Breakfast Muffins

Easy Keto Recipe - Chorizo Breakfast Muffins

• Prep Time: 10 mins
• Cook Time: 20 mins
• Yield: 12 muffins
• Serving Size: 2 muffins

Ingredients

• 2 TB. coconut oil
• ¾ lb. (340g) fresh chorizo (with no added fillers)
• 8 large eggs
• ¼ cup heavy cream
• ¼ tsp. freshly ground black pepper
• 1 cup grated cheddar cheese
• ¼ cup sour cream
• ½ cup radish or alfalfa sprouts

Instructions
1 Preheat the oven to 350°F (180°C). Place a medium skillet over medium-high heat. Add 1 tablespoon coconut oil and wait for 30 seconds.
2 Add chorizo to hot skillet and cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from heat and set aside.
3 In a medium bowl, whisk eggs, heavy cream, and black pepper.
4 Use remaining 1 tablespoon coconut oil to generously grease a 12-muffin baking pan.
5 Evenly distribute chorizo into each muffin cup. Pour egg mixture over top and sprinkle with cheddar cheese.
6 Place muffin pan in the oven and bake for 13 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7 Remove muffins from oven and allow to cool for 5 minutes. Top with sour cream and sprouts to serve.
Variation: To make a less spicy version, replace chorizo with ground breakfast sausage, and use grated Havarti instead of cheddar cheese for Sausage and Havarti Breakfast Muffins. Top with crème fraÎche and a hearty sprinkle of fresh dill.

Nutrition per Serving:

• Calories 516
• Fat 44g
• Protein 27g
• Total Carbohydrate 3g
• Dietary Fiber 0g
• Net Carbohydrate 3g

Macronutrient ratio:

• Fat 77%
• Protein 21%
• Net Carb 2%
• Ratio 1.5:1

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Easy Keto Recipe - Wedge Salad with Bacon and Blue Cheese

Easy Keto Recipe - Wedge Salad with Bacon and Blue Cheese
Crisp iceberg lettuce wedges are coated with a tangy blue cheese dressing and sprinkled with crunchy bacon pieces.

• Prep Time: 10 mins
• Cook Time: 5 mins
• Yield: 4 wedges
• Serving Size: 1 wedge

Ingredients:

• 4 oz. (110g) thick-sliced bacon (about ¼ in.; .5cm thick)
• 4 oz. (110g) blue cheese, crumbled
• ¾ cup mayonnaise
• ¼ cup heavy cream
• ¼ cup sour cream
• 1 TB. lemon juice
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 1 head iceberg lettuce, quartered
• ¼ cup fresh parsley, chopped

Instructions:
1 Slice bacon into ½-inch (1.25cm) squares. Heat a medium skillet over medium heat.
2 Add bacon in an even layer on the bottom of the skillet. Cook for 4 to 5 minutes, turning as needed, until all sides are crisp. Remove bacon from the skillet and place on a paper towel. Discard any bacon drippings left in the skillet.
3 In a small bowl, combine blue cheese, mayonnaise, heavy cream, sour cream, lemon juice, sea salt, and black pepper until well blended.
4 Cut woody core off each lettuce wedge. Place wedges on 4 salad plates.
5 Drizzle with blue cheese dressing and top with crisp bacon and parsley to serve.
Tip: Many butcher shops will cut a thick slice of bacon if asked, or you can simply substitute the thickest cut you can find.

Nutrition per Serving:

• Calories 624
• Fat 60g
• Protein 16g
• Total Carbohydrate 7g
• Dietary Fiber 2g
• Net Carbohydrate 5g

Macronutrient ratio:

• Fat 87%
• Protein 10%
• Net Carb 3%
• Ratio 2.9:1

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Keto Thai Curry Paste

Keto Thai Curry Paste

• MAKES: 470 g/16.5 oz
• PREPARATION TIME: 10 minutes

Ingredients

• 3 medium (150 g/5.3 oz) shallots or brown onion
• 2 heads (50 g/1.8 oz) garlic, about 16 cloves
• 1/3 cup (80 g/2.8 oz) sliced ginger root
• 2 tablespoons (12 g/0.4 oz) fresh sliced turmeric or 2 teaspoons turmeric powder Juice and zest from 1 lime (about 3 tablespoons/45 ml)
• 2 lemongrass stalks
• 10 to 20 pieces (40 g/1.4 oz) green or red Thai chiles
• 1 tablespoon (5 g/0.2 oz) coriander seeds
• 1 teaspoon whole peppercorns, white or mixed
• 2 teaspoons cumin seeds
• 2 tablespoons (30 ml) fish sauce or coconut aminos
• 1 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• 1/4 cup (10 g/0.4 oz) fresh cilantro, or to taste

Instructions
Peel and roughly chop the shallots, garlic, ginger, and turmeric root. Zest and juice the lime. Remove the outer woody lemongrass stalk; only use the soft bulb inside. Cut the stems off the chiles and remove the seeds (or keep some if you prefer your curry paste extra hot).
Place the coriander seeds, peppercorns, and cumin seeds in a hot pan and dry-roast briefly for just 30 to 60 seconds. Place all the ingredients in a food processor or blender and process until smooth. Spoon the paste into a jar and store in the fridge for up to 1 week.
Freeze any remaining curry paste in an ice cube tray and store for up to 3 months.

Nutrition per Serving (15 G/0.5 OZ):

• Total carbs: 2.6 g  
• Fiber: 0.5 g 
• Net carbs: 2.1 g  
• Protein: 0.4 g 
• Fat: 0.1 g  
• Energy: 12 kcal

Macronutrient ratio

• carbs (76%)
• protein (16%) 
• fat (8%)

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