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Lethall105
07-27-14, 9:45 am
Please feel free to post any keto-friendly recipe ideas you have in this thread. I'll start off with a couple from
Weightsb4dates

3 chilie chicken
(made with kinds of chilies)

what you will need:
2-raw jalapeno chilies roughly 3 inches long
1-2 oz. can of diced green (santa fe) chilies
1- 4 oz. salsa verde (similar to herdez)
1-tsp mexican "pollo asada" seasoning
4.5 lbs chicken breast, cubed
non fat cooking spray

how to prep:
-ready a large pan (i use a 15" sauteing pan) with non stick non fat cooking spray
-add 2 diced jalapenos, 1 can of dices green chilies
-cover pan and simmer on low heat until very fragrant, and jalapenos are rather soft
-when mix is ready add 4.5 lbs cubes chicken breast to pan on top of chilies
-pour salsa verde over top of chicken and cover immediately, it should not yet have a lot of liquid in the pan
-let sit over medium heat for about 5 minutes, use a wooden utensil to stir the chicken around, bottoms should be all white while top is just starting to cook
cover again for ~5 minutes
now when you open it it should have a lot of liquid, this is water from the chicken, and the salsa, it will be boiling stir it up a bit and add the pollo asada seasoning to the chicken, again stirring it around evenly
let the chicken simmer at low heat for roughly 5-7 minutes until the fluid is thicker like a gravy.

let cool and eat.

when i serve it i use a spoon with holes to serve the chicken so it can be weighed without the fluid, then i use a separate ladle or spoon to serve the gravy, this ways you are sure you get the mandatory weight of chicken, and you are not cheating yourself out of any ounces of chicken.

here is what 9oz of chicken looks like, after i added about 3 oz of the gravy onto it
http://i.imgur.com/KsQC92d.jpg

it tastes like Chile Verde, a Mexican dish traditionally made with pork.

i like to serve mine over a bed of french cut green beans, or broccoli florets, when i'm on low carb. i add 1 tbsp of olive oil to the veggies before the chicken for some healthy fats, since its also virtually fat free if you trim the chicken well enough. if i was not watching carbs i would put it over top of some white/brown rice, maybe even some quinoa or black beans.

it also goes great in the fridge as the salsa holds its flavor well, and preserves the flavor of the chicken well under temperature change. i dont like the way microwaved chicken tastes so i eat it cold if its been in the fridge and its still pretty good.

Lethall105
07-27-14, 9:48 am
Another one from weightsb4dates

i take 2 boiled eggs
1 can of tuna in oil (drained)
1-1.5 cups of green beans or brocolli

i mix it all together with a fork, mashing the eggs and tuna basically into a paste, and mixing it with the grean beans, i add mustard or hot sauce what ever im in the mood for that day, and i eat it witha spoon. solid 40 grams protein, 15 grams fat from yolk, and oil in tuna, super low carbs, all from the veggies. sounds like shit now, but wait til you have been on keto for a few days, and its gonna be like a thick ass meaty potato salad.

Lethall105
07-27-14, 10:20 am
Couple of recipes from Bayounix I found in another thread ("Can't eat carbs by MR.C")


Meat Salad:
Ground beef, I cook it all at once. 5 lbs with 2 things of taco seasoning or season it yourselves.
Cheese
Whole Avocado (do how much you want though)
Bit of chili sauce ( low carb and will make your asshole hate you.. But so worth it)
Sauteed spinach or lettace.

Throw in Tupperware, mix, microwave, eat!

Chili of Kings!

Approx 4-5 lb ground beef
1 lb jimmy dean hot sausage (sometimes I'll use a pack of mandas Cajun sausage instead depending on if I want a change)
2 cut up bell peppers
Half a cut up onion
1 small can of tomato paste
1-2 packs chili seasoning
Garlic powder for when cooking meat

Brown all the meat, i love to use a lot of garlic powder/chunks at thos point, toss all in crock pot or standard pot. Add water to your favorite consistency, and let that beast simmer on low. Crock pot I usually leave on overnight and in the morning its the bomb. I stole parts of this recipe from cavemanketo.

Lethall105
07-27-14, 3:49 pm
Another one from weightsb4dates (I think you need to get on masterchef mate)

What you will need:
9 oz extra lean ground beef, i prefer to but london broil/top round and have it trimmed and ground
1.5 cups broccoli, frozen is ok
1 large stock of celery, diced
asada seasoning
large skillet or frying pan

how to make it:
-add about 1/8 cup of water to a frying pan, heat it up, add celery and broccoli frozen or thawed, cover for 5 minutes or until veggies are soft
-remove lid season with asada and mix it up leave the lid off so most of the water evaporates
when the majority of the water is gone add your beef, i prefer to break it up and add it in small portions this helps for it not to clump
-mix it in with a wooden utensil and cover
-after 3 minutes remove the lid mix it again so that the raw beef is mixed with cooked beef/veggies
-add some seasoning to the beef
-cover for another few minutes (your basically steaming the beef)
-leave over heat without the lid to evaporate the water
if you chose a lean enough beef you should now have a dry skillet full of beef/veggies

-enjoy or store in a container for later

i add 1 tbsp of olive oil for fats when its done this is optional

Prep steps
http://i.imgur.com/mJyXrA2.jpg

Finished dish
http://i.imgur.com/J3cSGDJ.jpg

weightsb4dates
07-28-14, 10:53 am
here is a copy of my white fish and cabbage recipe it was out in the sub section, i just thought id throw it in here, and maybe a mod can delete the original thread, so they're is not a double

thought id through this in here, its pretty damn tasty, ive been eating it every night on my cut, will suck on low sodium but as long as your not cutting sodium yet this is GOAT low carb fish meal (there is sugar/fiber in the cabbage but it is minimal!!)
image shown is with 9 oz fish, 2 cups steamed cabbage, 2 tsp hot sauce, no olive oil.


Steam or boil 2-4 cups of green cabbage in a frying pan

Remove cabbage

Season cabbage with preferred choice and mix, not in pan

Spray pan with non stick cooking spray add 8-10 oz (pre cooked weight) fish (i like pollock/cod/swai) fillets and desired seasoning

Lay the fish atop the cabbage and cut it up/mix it up using a spoon or fork

Top with desired seasoning

I.e. Hot sauce, lemon juice, lime juice

Add 1tbsp olive oil for fats if needed for 13.5g fat, also helps with the texture of the cabbage.

nutriton:

wild caught pollock - 4 oz.
cal 100
21 g protein
1 g fat
0 g carbs

cabbage (steamed) - 1 cup
cal 21
1.28 g protein
.1g fats
4.97 g carbs
--sugar:3.19g
--fiber: 2g

olive oil - 1 tbsp.
cals 119
fat 13.5
protein 0
carb 0

hot sauce (luisiana supreme) - 4 grams/1 tea spoon
cal 0
fat 0
pro 0
carb 0
sodium 104 mg

http://i.imgur.com/i6j8oSA.jpg

if any one tried one of these recipes let me know how you like it! thanks.

weightsb4dates
07-31-14, 11:26 am
whats up guys I've got another one for you today. this is one for my Coastal brahs, as i'm not sure how available smoked fish (other than salmon) is out side of coastal states, but if you can get your hands on some i recommend giving this a shot. luckily for me a good buddy of mine had some wild caught smoked marlin he brought back from a fishing trip in Cabo back in may, so he shot some my way. I had my parents over on Tuesday for my moms birthday, and had some stuff left over from some tacos my gf made so i got creative and came up with this super low carb recipe:

the reason smoked fish is great, is the flavoring is all from the smoke permeating the fish, therefore negating the need for any real seasonings or marinades, i.e. no extra calories from carbs or fats, and sodium is low. i would compare the density and flavor of the fish to a very dry deli-style smoked turkey breast.

Here's what your going to need:

smoked fish (i used the smoked marlin) i used 4.5 oz for the wraps, and 10 oz for the salad
1 minced jalapenos
3-4 pieces lettuce or 2-3 cups chopped (iceberg/romaine)
1/8 minced onions
few pinches of cilantro
3-5 tsp salsa of your choice (i used herdez ranchera)
hot sauce of your choice (optional)
lime juice (optional)

http://i.imgur.com/TKNRBap.jpg

how to prep:
shred the fish into a container roughly 1 qt. or equal size
add cilantro, onion, jalapeno, and salsa
http://i.imgur.com/BDEJ7Vu.jpg

mix all ingredients together until its evenly distributed and looks like a seafood salad

now if using as a salad topper, spread the greens around on a plate so you have a full bed to put the fish on, then just put the fish in an even layer like so, and top with your choice of hot sauce, i like the cholula, chiptotle sauce: http://i.imgur.com/yrEUdlG.jpghttp://i.imgur.com/kgqlJcO.jpg

if using for lettuce wraps, take your lettuce leaves, and spread them out onto a plate platter side by side, and fill them with an amount of the mixture that will allow you to roll them up, assuming you want to store them to take with you, or you can eat them right away. here is what that looks like:http://i.imgur.com/yJG9gPC.jpg

OPTIONAL: i make an salsa infused egg salad that i top my lettuce wraps with, to add some protein and fats, i like it but its something you have to try first, it adds a nice creaminess almost like a thick dressing to the wraps.

what you will need
2 (slightly less than hard) boiled eggs
your favorite Mexican hot sauce:
http://i.imgur.com/0t0VXXb.jpg

how to prep:
place the boiled eggs in a container big enough to mash, but small enough that it wont be spread to thin, after all its only 2 eggs, and the sauce wont soak in if its spread to thin
mash them into an egg salad, with a fork, i mash them as fine as possible http://i.imgur.com/vuNaSgN.jpg

add 2-4 tsp of your favorite salsa (like i said i like the chipotle cholula) and mix it up, mashing more as you go just to make sure the yolk absorbs the sauce and it forms the consistency of a paste
http://i.imgur.com/PWqwCuX.jpg

i like to refrigerate it after wards for a little while because it causes the egg to firm, rather than being soft and squishy from being freshly boiled.

once it has cooled, and firmed up just top your wraps or salad with it for an added 10 grams of fats, and 12 grams of protein, no carbs, and depending on how much hot sauce you use around 170-340 mg of sodium (the cholula is 85mg per tsp)

enjoy guys!

Lethall105
07-31-14, 1:41 pm
Thanks for the very in-depth explanation. Pictures look great. I usually get smoked salmon slices from the local supermarket and snack on them. Will give this a shot instead and store it to take to university the day after.

The one problem I have when I use lettuce for wraps is that the next day, it has lost its crunch. Any idea how to store it so it remains crunchy?

All the best
Lethall

weightsb4dates
07-31-14, 3:01 pm
Thanks for the very in-depth explanation. Pictures look great. I usually get smoked salmon slices from the local supermarket and snack on them. Will give this a shot instead and store it to take to university the day after.

The one problem I have when I use lettuce for wraps is that the next day, it has lost its crunch. Any idea how to store it so it remains crunchy?

All the best
Lethall

pack the lettuce in a seperate container with a slight bit of water, remove when your ready to eat, and divey the mix out as you please.

weightsb4dates
08-10-14, 9:37 pm
What's goin on fellas I'm back with another creative way to smash 30-40 grams protein, and about 15 grams of clean fat that isn't so boring and bland. (from mobile so bare with me as far as punctuation/spelling goes)
For this recipe you will need:
1 can chunk light tuna in OIL <--this is important
2 large eggs
1 tbsp minced fresh jalapeņo
1-3 teaspoons of hot sauce (your favorite)
Non fat cooking spray

How to prep:
Drain oil from tuna
Empty the can of tuna into a bowl
Mix in on whole egg
Mix in jalapeņos
Mix in hit sauce
Get pan hot
Coat with cooking spray
Pour mixture into pan
Allow to cook until it is firm enough on bottom to flip and do so (dont worry if you need to flip.in in two parts)
When both sides have a crispy corned beef hash look plate it, and re coat the pan with spray
Crack your second egg into the pan
Cook to your liking (for this dish I prefer over-medium to scrambled)

When done you will have two eggs and 1 can of tuna in it (40g protein, ~14g fat 0 carbs)
I serve mine with broccoli
The hit sauce is the main source of flavor flavor for this dish, the egg in the tuna keeps it moist, and soft, and allows it to become crispy on the outside, and the jalapeņos add a nice crunch. I would like it to a crab cake. It is very tender and tasty. Top it with hot sauce if you like.

http://i.imgur.com/EEkkY3p.jpg
http://i.imgur.com/G6v3LcR.jpg
http://i.imgur.com/iuqUPyy.jpg

Edit: Not sure why the pics are hyooge sorry guys

weightsb4dates
08-29-14, 12:16 pm
Well fellas, this one here is pretty self explanatory, but i know alot of people struggle with dry chicken when they bake it. so heres how i get mine done!

What you will need:
4-6 lbs of chicken breast with ribs (i prefer to use the chicken WITH bones and skin for this, boneless skinless usually comes out really gross, and leaves a thick white "mud" in the pan")
1 Large casserole dish
hot sauce, salsa, or can of chopped green chilies
chicken asada seasoning, lawrys season salt, or home blend dry rub seasoning(i like salt, garlic, black pepper, cayenne pepper, crushed red pepper mix)
1/2-3/4 cup water
non fat cooking spray

steps:
set the oven to 420 degrees Fahrenheit
1. line the pan with cooking spray
2. remove the skin from the chicken, it is very easy just use the edge of a knife, and roll the skin, then pull it off
3. place the chicken in the pan BONE SIDE DOWN
4. pour the water into the pan so it is roughly 3/8"-1/2" deep all the way around the chicken (do this before seasoning or you will rinse the seasoning off)
5. season the chicken with your dry rub, either massage it in or just sprinkle it on heavily enough to cover the breasts (the chicken should be skinless now, with bones still attached)
6. pour your wet seasoning, ie. hot sauce on to the chicken, it doesn't have to cover the entire breast, it will bake into the breast either way, and flavor the meat.
7. coat the seasoned breasts with cooking spray, this will burn quickly in the oven sealing in moisture and flavor.
8. place in the oven, and bake for 1 hour and 15 minutes, when its done check it with a meat thermometer, i know mine is normally a little higher than it needs to be about 175-180, but i like it that way, and since

Before
http://i.imgur.com/pcwQZ28.jpg

After
http://i.imgur.com/rRsgXoc.jpg
http://i.imgur.com/f6OGYaL.jpg

why the bone being in is important: the bone keeps the chicken elevated meat, so that the warm oven air, and hot water, can engulf the entire breast, rather than laying flat and only cooking from the top and sides. there for you get a much more evenly cooked chicken breast, and the seasonings mix with the water, and flavor the breast from the bottom.

Tbrat
08-29-14, 2:36 pm
So I was running low on food and needed a bunch of protein and a bunch of fat to hit my calories after the gym, with 0 carbs. So this is what I came up with

- 10oz ground beef
- Sugar Free BBQ sauce (as much as you want)
- Full Fat mayo (don't need a lot)
- Siracha Hot Sauce
- A full soft avocado.

Heat it all up in the microwave (beef was already cooked), and mash and mix all together. Turned into a spicy beef guacamole almost that was just outstanding.

weightsb4dates
08-29-14, 5:09 pm
So I was running low on food and needed a bunch of protein and a bunch of fat to hit my calories after the gym, with 0 carbs. So this is what I came up with

- 10oz ground beef
- Sugar Free BBQ sauce (as much as you want)
- Full Fat mayo (don't need a lot)
- Siracha Hot Sauce
- A full soft avocado.

Heat it all up in the microwave (beef was already cooked), and mash and mix all together. Turned into a spicy beef guacamole almost that was just outstanding.

sounds tasty, will try, sounds like a hnnng breakfast, what was it about 50 grams fat and 60 gram protein maybe 5-6 g sugar 8 g fiber

Grim Reaper Of Iron
01-29-15, 4:38 pm
I'd like to keep this going as I have been trying keto for 4 months now to chase down those elusive abs.

Here is a simple shake I use daily to crave my massive sweet tooth and it keeps me full long.

1 scoop Choc. Animal Whey
1 tblspn extra virgin coconut oil
2 tblspn natty peanut butter
1 packet stevia
1 tblspn hershey cocoa powder

Melt coconut oil. Add water/heavy cream whatever you choose. Dump the whey, coco, stevia, PB and give it a blend before ice. Add ice, blend till milkshake consistency.

Here's the macros

http://imgur.com/HeZooMX

skibasgym
10-29-15, 10:23 pm
Great recipes; thanks for sharing.

C.Coronato
10-30-15, 8:47 am
http://i.imgur.com/EEkkY3p.jpg


Now those look good!Very nice brotha!