Low Carb/Keto Recipes

No comments

Bammo Salad Dressing (serves 2 and makes enough for 2-3 days)
Ingredients

6 Tbsp avocado oil.
6 Tbsp apple cider vinegar.
2 Tbsp red wine vinegar.
4 Tbsp heavy cream.
1 Tbsp high fat sour cream.
1 Tbsp Thai Kitchen Red Curry Paste.
1 Tbsp soy sauce
1 tsp salt, pepper, Tajin.

Instructions
1. Add the avocado oil, heavy cream, and sour cream to a bowl and mix well.
2. Add the rest of the ingredients and mix well.
*Other vinegars such as red wine vinegar or balsamic can be substituted for apple cider vinegar. However, in the case of balsamic vinegar make sure the total carbs are 1 gram per serving or less—read the food label carefully. If not, then don’t use it.
**Do not substitute low fat sour cream for high fat sour cream because the carbs are to high! Again, read the food label of the sour cream carefully and confirm 1 gram carbs per serving.
***If you use a different brand of Thai curry paste confirm that the carbs are 1 gram per serving or less. If not, then don’t use it.
****Confirm that the soy sauce is 1 gram of carbs or less per serving. If not, then don’t use it.

Bammo Salad (serves two with leftovers)

Ingredients
2-3 cups boxed mixed greens.
1 cup boxed baby Romain or butter lettuce.
4-6 slices cucumber.
4-6 slices chayote squash.
2-4 small slices tomato.
3-4 slices avocado
4 small slices white onion.
Salt, pepper, Tajin.
3-4 Tbsp Avocado Oil.

Instructions
1. Mix the greens and lettuce in a large eating bowl.
2. Chop the cucumber, chayote, and onion and add to the salad.
3. Chop the tomato and avocado and add to the salad.
4. Salt, pepper, Tajin to taste.
5. Drizzle avocado oil over the salad.
6. Drizzle Bammo Dressing on the salad and enjoy!
*feel free to add olives, radishes, or spinach.
**feel free to omit anything above that you don’t like but refrain from adding unknowns. Many salad additions have carbs that are too high.


Non-Dairy Low Carb Dressing

Prepare the salad as described above. Once you have finished drenching the salad in avocado oil sprinkle with red wine vinegar or apple cider vinegar. Enjoy!

Baked Salmon (serves 2 with deliberate leftovers)

Ingredients
1 pound salmon.
Salt, pepper, and Dill.
2-6 Tbsp Olive oil.
Salted Butter.

Instructions
1. Preheat the oven to 350 degrees.
2. Cover a baking sheet with foil.
3. Cover the foil with 1-2 tbsp of olive oil.
4. Cut the salmon into 2 inch strips. Carefully cut away the skin or keep it depending on your preference.
5. Place the salmon cutlets on the oiled/foiled baking sheet.
6. Coat the salmon with the olive oil.
7. Salt, pepper, and Dill.
8. Place a tab of butter on each salmon slice and bake in the oven at 350 degrees for 13-14 minutes. The salmon should feel firm when pressed with the flats of a fork when finished.

Cheese Burger (serves 2 with deliberate leftovers)

Ingredients
1 pound 80-85% ground Beef.
2 eggs.
4 slices white cheddar cheese.
Salt, Pepper, Tajin.
1 Tbsp Ghee
1 Tbsp Beef Tallow.

Instructions
1. Crack two eggs into a mixing bowl.
2. Add the ground beef as chunks to the bowl with the eggs.
3. Salt, Pepper, and Tajin generously.
4. Use your hands to mix the meat, eggs, and seasoning until the mixture is of thick consistency. Fashion 4 patties and place them on a plate.
5.Melt the Ghee and the Beef Tallow in a frying pan.
6. Add the patties and cook them about 5-8 minutes per side. Flip until the juices run clear and the beef is firm when pressed with the spatula.
7. Turn off the heat and place 1 cheese slice on each patty. Lid the pan and let the cheese melt.
8. Serve!
*do not put ketchup on the burger. Ketchup contains loads of sugar. If you must have a condiment use mustard and most hot sauces are usually 1 gram of carbs per serving or less. If more than 1 gram of carbs per serving do not eat it.

Baked Asparagus (serves 2 with deliberate leftovers)

Ingredients
1/2 bundle fresh asparagus.
2-4 Tbsp olive oil.
Salt and pepper.

Instructions
1. Wash 1/2 of a bundle of asparagus and set aside to drain.
2. Preheat the oven to 350 degrees.
3. Place foil on a baking sheet and coat with 1 tbsp olive oil.
4. Transfer the asparagus to the baking sheet and use the rest of the oil to coat the asparagus.
5. Lay the oiled asparagus flat on the sheet and salt and pepper the spears.
6. Bake until the spears are tender. Use the spines of a fork to pierce the spears to gauge the level of doneness. Some people like to bake the asparagus until it is crispy.

Steamed Zucchini, Yellow Squash, Mexican Squash (serves 2 with deliberate leftovers)

Ingredients
2 medium or large squash .(Zucchini, Yellow, or Mexican squash).
Salt and pepper.

Instructions
1. Trim the ends of the squash.
2. Cut each squash into 2 pieces.
3. Quarter each piece into 4 pieces.
4. Stack the pieces in a steamer.
5. Salt and Pepper.
6. Steam over medium heat for ~15 minutes or until it is easy to pierce the flesh of the squash with the tines of a fork.

Baked Cream Chicken (serves 2 with deliberate leftovers)
Ingredients

2 pounds boneless chicken thighs.
2-4 Tbsp ghee and beef tallow.
1/2 cup heavy cream (1 gram of carbs per serving or less).
1/2 stick of salted butter.
Salt, pepper, and Tajin.
Instructions
1. Trim the thigh meat. Only trim off bone fragments and gristle. If using breast meat cut them in half making two thin patties.
2. Melt 2 tbsp ghee and 2 tbsp of beef tallow in an iron skillet.
3. Place the thighs or breast meat in a single layer in the skillet.
4. Salt, pepper and Tajin the chicken.
5. Brown the chicken on high heat approximately 3-4 minutes per side.
6. Place the chicken on a plate and heat the drippings on low heat.
7. Add 1/2 stick of butter. Melt. Add 1/2 cup of heavy cream and simmer.
8. Scrape the bottom of the skillet and stir the mixture until it thickens.
9. Turn off the heat and carefully add back the chicken. Turn and rotate the chicken so that the pieces are completely covered in the cream sauce.
10. Bake the cream chicken in the skillet for 20 minutes at 350 degrees. Enjoy!

*If no skillet? Transfer chicken and sauce into a baking pan.

Baked Brussel Sprouts (serves 2 with deliberate leftovers)

Ingredients
1 pound med-large Brussel Sprouts.
4 Tbsp olive oil.
Salt and pepper.

Instructions
1. Preheat the oven to 350 degrees
2. Prepare a baking sheet with foil.
3. Coat the foil with 1 tbsp of olive oil.
4. Cut the stem off the Brussel sprouts.
5. Peel off dirty leaves and use a knife to remove any damaged leaves.
6. Cut the Brussel sprouts in half and place the halves on the baking pan.
7. Coat the Brussel sprouts using the rest of the oil. Toss the Brussel sprouts to fully coat them in oil.
8. Distribute the Brussel sprouts flat-face down evenly spaced on the baking sheet.
9. Salt and pepper!
10. Bake at 350 degrees for 20-30 minutes until browned on top.

Asian Chili Chicken (serves 2 with leftovers)

Ingredients
1 pound chicken thighs.
1/4 white onion.
1/4 green pepper.
1 yellow squash, 1 Mexican squash, 1 zucchini.
2-3 Tbsp Ghee.
3 Tbsp Coconut Oil.
1/2 cup heavy cream.
4-7 leaves fresh basal.
2 tsp Thai Red Curry Paste (1 gram carb per serving or less).
2-3 Tbsp Soy Sauce (1 gram carb per serving or less).

Instructions
1. Trim chicken thighs of bone fragments, tendons.
2. Brown thighs in 2-3 Tbsp ghee.
3. Chop chicken and set aside.
4. Keep the drippings to saute veggies.
5. Cut up all the veggies.
6. Bring drippings and 3 Tbsp of coconut oil to a simmer.
7. Add the veggies, toss and cook until tender.
8. Add Thai curry paste and soy sauce. Toss and simmer for a few minutes.
9. Add back the chicken, toss, simmer for a few minutes.
10. Top with basal leaves and serve.

Grilled or Pan Seared Steak or Pork Chop (serves 2 with leftovers)

Ingredient
2 steaks or chops between 1/2 to 1 pound. Choose the fattest cuts that you can.
Salt, Pepper, Tajin.
1 Tbsp soy sauce.
1 Tbsp Lemmon juice.
For pan searing: 1-2 tbsp of Ghee and Beef tallow.

Instructions
1. Place the steaks on a plate.
2. Salt, pepper, Tajin to taste.
3. Drizzle each side with a few drops of soy sauce and lemon juice.
4. If using grill: Pre-heat the grill to 400 degrees (high). Place meat on the grill for 2-4 minutes per side. Use a meat thermometer to determine doneness—choose whether you want your meat rare, med-rare, medium, or well done. You may want to initially brown the meat on the grill and then move the meat to an oven at 350 degrees for the time it takes to get the wellness where you want it.
5. If pan searing: Melt 1 tbsp Ghee and beef tallow in a frying pan. Put the heat on high and add the meat just before the smoke point of the oils. Cook 2-3 minutes per side until browned. Use a meat thermometer to test for doneness. For steaks more well done but not burnt, turn down the heat or use an oven to finish the meat.

Beef Roast Soup (serves 2 with deliberate leftovers)

Ingredients

2-3 pound chuck roast with a lot of fat.

1 white onion.
8 oz. green beans.
4-6 sticks celery.
4 cups chicken broth–make sure the broth is 1 gram or less. carbs per serving. Many brands have added sugar.
1 tsp chili pepper.
Salt, pepper, Tajin.
1/2 stick salted butter.

Instructions
1. Chop up 1/2 of the onion.
2. Move onions to the bottom of the slow cooker.
3. Set the roast on top of the onions.
4. Salt, pepper, and Tajin the top of the roast.
5. Place 1/2 stick butter on top of roast.
6. Add 4 cups of chicken broth careful not to submerge the roast. Lid roast.
7. Heat on low 5-6 hours.
8. Add the celery, green beans.
9. Cook 2 more hours. Season to taste with salt, pepper, Tajin.
10. Add some parsley if you want.

Baked Pork Loin

Ingredients
1 pound pork loin.
2-4 Tbsp olive oil.
Salt, pepper, Tajin.
Salted butter.

Instructions
1. Pre-heat the oven to 350 degrees.
2. Select a baking pan.
3. Coat the pan with 1-2 Tbsp olive oil.
4. Place the pork loin in the baking dish.
5. Coat the pork loin in 1-2 Tbsp olive oil.
6. Salt, pepper, Tajin the top of the loin.
7. Add two pads of butter on the top of the pork loin.
8. Bake for 20-25 minutes at 350 degrees. Use a meat thermometer to gauge doneness.

Coffee and Tea

Ingredients
1. Coffee: fresh ground—you choose! If using powdered coffee make sure it does not have added sugar.
2. Tea: fresh ground or in a tea bag. Make sure the tea does not contain added sugar or a food product that is sugary.
3. Bullet Coffee or Tea: Add salt, a pad of butter and 1-2 tbsp of heavy cream. Mix it up and toss it back.
4. No sweeteners, including honey, Agave, sugar, dextrose, etc.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.