Apple Celery Salad with Vinaigrette KETO

                                             

    Apple Celery Salad

Ingredients: 

• 2 Gala Apples
• 4 stalks celery

Vinaigrette:

• 2 T Dijon Mustard
• 1/4 Cup EVOO
• 2 cloves fresh garlic - minced
• 1/2 freshly squeezed lemon
• salt and pepper to taste
• Splash of OJ (optional)

Instructions: 

To make the salad

• Wash the apple well, discard the core and cut the apply into very thin slices and leave the skin on
• De-string the celery (use a peeler or small paring knife) cut the pieces at a diagonal into very thin strips

To make the dressing

• Combine all ingredients into a jar and shake well. Make a batch and keep in the refrigerator

Notes:

• I use a raspberry vinegar that is so yummy for this salad. 
• You can add herbs for different salads, like oregano for Greek salad, Italian herbs for tossed salad - options are endless with this dressing base.
• You can also add minced shallots but they are strong so make sure to use sparingly.

Comments:

What kind of apples work best in this salad?

Of the many types of apples, we prefer to make salads with those that offer a nice balance of crispness and sweetness, like Honeycrisp, Fuji, Granny Smith and Pink Lady. These options hold up well and resist browning once chopped or sliced.

How can you prevent apples from browning?

You can prevent apples from browning by soaking them in cold water with salt, honey or lemon juice. Oxidation is the main cause of browning, and submerging the fruit in these solutions keeps the surface from interacting with oxygen.

How do you turn apple celery salad into a Waldorf salad?

To make a Waldorf salad, change the dressing in this apple celery salad to a mixture of mayonnaise and plain yogurt. Add sweet, chewy raisins and crunchy, bitter walnuts for a textural contrast.

How long does apple and celery salad last?

Apple and celery salad will last up to four days in the fridge when stored in an airtight container. However, it may start to turn mushy, as the celery will wilt and the apples will lose their crispness. To make them last longer, keep the salad and dressing separate and consume the dish as quickly as possible once they are mixed together.

Can you make apple and celery salad ahead of time?

We don’t recommend making this apple and celery salad too far in advance. While one hour of rest is essential for the salad’s flavors to come together, going much beyond puts the salad’s texture at risk. If you need to prep this salad ahead of time, we suggest keeping the dressing separate from the fruit and combining it only when you’re ready to serve.

Macros:

 Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World 

KETO Crusted Blueberry Cheesecake - (Big Mans)

 

Low Carb Blueberry Cheesecake 

With a tangy cheesecake base atop a buttery almond flour crust, all covered in a refreshing blueberry topping, my keto blueberry cheesecake will surely impress! 

2 grams of net carbs. 

Ingredients: 

• 1 keto pie crust  (recipe here)
• 2 cups + 2 tablespoons cream cheese room temperature
• 1/2 cup sour cream can use full fat Greek yogurt
• 1 1/2 cups allulose blended ** See notes
• 2 tablespoon almond flour blanched almond flour
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup blueberries
• 2 tsp lemon zest (optional)

For the blueberry topping

• 1 cup blueberries
• 1 tablespoon coconut flour
• 3 tablespoon water
• 1 tsp lemon zest (optional) 

Instructions: 

To make the cheesecake:

• Preheat the oven to 160C/320F. Prepare the key pie crust. Line with paper for easy removal. 
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. 
• Add the flour, vanilla extract, sour cream, and sugar and until just combined. 
• Add the eggs one at a time, and stop beating once smooth. 
• Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight. 
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

To make the blueberry topping

• Toss the blueberries in the cornflour. 
• Place in a small saucepan with the water. 
• Heat until the mixture starts bubbling and thickens. 

Notes:

• Place allulose or monk fruit sweetener in a blender and pulse several times, to produce a superfine texture.

• TO STORE: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days. 

• TO FREEZE: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.

Comments:

Variations:  

• Lemon - add 1/2 tsp lemon extract and lemon zest
• Strawberry - make plain and top with strawberries or strawberry compote (strawberries, lemon, sweetener, tiny bit of xanthum gum or gelatin and a splash of water)
• Chocolate chip - stir in sugar free chocolate chips
• Raspberry - same as strawberry variations

Macros:

    Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World 

KETO Protein Mounds Bars ❤

Protein Mounds Bars

I keep these in the freezer and love to get my sugar fix with a couple of these. Turned out amazing!

Ingredients: 

• 1 C Greek Yogurt
• 1 C Unsweetened Coconut Shreds
• 1-2 Scoops Vanilla Protein Powder (depending on the size of scoop - just so there's about 28-30 added protein grams)
• Dark or Milk Chocolate Chips
• 1 tsp Coconut Oil
• Chocolate Chips alternative: 1 cup cacao or cocoa powder, 1 cup coconut oil melted, 30 drops stevia or sugar replacement of 3 T and 1 tsp vanilla extract. 

Instructions:

• Mix all ingredients except chocolate.
• Roll into balls, small rectangles or flatten into mini circles  to resemble Thin Mints.
• Place into freezer for about 30 minutes to 1 hour to freeze.
• Melt chocolate with coconut oil in microwave for 10 seconds at a time and stir in between so it doesn't burn. 
• With a fork or spoon (if balls) dip and coat the frozen coconut balls and place on parchment paper to set. 
• Store in container in the freezer or refrigerator.

Comments:

• I think making little discs is easier to eat and dip into the melted chocolate with a fork. 

Variations:

• Could add some almonds into the mixture to mimic an Almond Joy! 

Macros:

    Servings 20  (1)  Calories: 95 | Protein: 3.1g | Net Carbs 6.3g | Fats: 8g

KETO Protein Triangle Pockets Bake ❤

 

Protein Triangle Pockets Bake

This is so versatile. The filling options are endless.  I will be using this recipe for a lot of different dishes. Turned out amazing!

Ingredients: 

• 4 Protein Tortillas
• 2 C fully cooked meat (ground turkey, chicken, beef, steak strips, shrimp, cod)
• 1 jar marinara sauce - no sugar added
• 12 oz Shredded Mozzarella Cheese
• Optional add ins: diced green peppers, onions, black olives, mushrooms, pepperoni)
• Spices to taste: red pepper flakes, Italian seasonings, oregano, s/p, garlic powder, fresh garlic

Instructions:

• Cut 1 tortilla in half.
• Spread a thin layer of marinara sauce onto the tortilla. 
• Place 1-2 T of protein in the middle of the tortilla.
• Top the meat with 1-2 T of shredded cheese.
• Fold one side to make a triangle and fold the other side on top of the other side so it looks like  a complete triangle. 
• Place seam side down on a round baking dish or pizza pan lined with parchment paper. 
• Continue with tortillas until a complete circle is done.
• Top more marinara sauce and your favorite toppings.
• Finish with a layer of cheese.
• Bake at 375 for 30 minutes.

Comments:

• Make sure you don't fill the triangles too full or they won't close. That's why you add your favorite toppings on top of the triangles (like a pizza).

Variations:

• CHEESEBURGER: Add cooked beef/turkey, onions and cheddar cheese. Smear mustard or ketchup instead of the marinara sauce. Top with more cheese and serve with shredded lettuce and pickles and special sauce/mustard/ketchup.
• TACO: Add cooked beef/turkey, onions and cheddar cheese. Smear enchilada sauce instead of the marinara sauce. Top with more cheese and jalapenos. Serve with shredded lettuce and fresh jalapenos and hot sauce.

Macros:

    Servings 6  Calories: 173 | Protein: 18g | Net Carbs 5g | Fats: 7g

KETO Enchilada Chicken Bake (ketosnackz)

 

Chicken Enchilada Bake with Cabbage (KETO)

Ingredients: 

• 3-4 cups shredded green cabbage
• 2 C fully cooked grilled chicken
• 1 can Enchilada sauce
• 12 oz Shredded Mexican Cheese
• 1/4 C diced jalapenos
• 1/4 cup diced onions (purple or white)
• Spices to taste: s/p, garlic powder, chili powder and paprika

Instructions: 

1. In a large baking dish, combine the cabbage, then chicken, then enchilada sauce, seasonings and half your cheese.
2. Top with remaining cheese, jalapeno slices and onions. 
3. Bake at 375 for 30 minutes

Comments:

• I would add a bit more enchilada sauce and double the recipe to make a 11x14 dish. 
• Add as much chicken as you want for extra protein. 
• Replace the cooked chicken with any cooked protein: ground turkey/chicken, raw shrimp (so that don't overcook) or cooked steak.  
• Add other options that aren't KETO like corn, black beans.
•  Top with tortilla chips and sour cream for serving. 

Macros:

    Servings 6  Calories: 411 | Protein: 40g | Net Carbs 6g | Fats: 24g

KETO Chocolate Chip Cookie ❤

 

The Best  🍪

Chocolate Chip Cookie Recipe (KETO)

Ingredients: 

• 4 T Oat Flour
• 1 T Almond Flour
• 4 T Brown Stevia
• Baking Soda
• Pinch Salt
• 1 tsp Vanilla Extract
• 4 T Vanilla Whey & Casein Protein Powder
• 2 T Melted Butter
• 1.5 T Unsweetened Apple Sauce
• 10 Chocolate Chips - Sugar Free 

Instructions: 

• Mix all ingredients in a bowl.
• Cover with Saran wrap and place in refrigerator for 1 hr
• Take out and shape into a large cookie on a lined baking sheet with parchment paper
• Bake at 350 for 10-12 minutes

Comments:

• Claimed THE BEST macro friendly chocolate chip cookie ever. 
• Add walnuts or other add-ins
• Make a much bigger batch and make little cookies instead of this recipe which makes 1 very large cookie.

Macros:

Calories: 390 | Protein: 30g | Carbs 30g | Fats: 15g

Source: IG Matt - FWTLO "F*CKS or SUCKS" https://www.instagram.com/p/DTUZ6XAkesV/