IT’S FRIDAY - GET SMASHED! Smashed Summer squash, I mean, obvs... The gettin’ is SO GOOD RIGHT NOW at the farmer’s market. So dang good, I have been way overbuying, but Idk if you can REALLY overbuy beautiful, bright yellow summer squash when you can use THIS recipe and freeze it for yummy reminders of summertime whenever!
I love trading in my cauliflower mash for mashed yellow squash. Not only is it absolutely delicious, but perfect for #lowcarb , #paleo and #keto eating with only 2.5 net grams of carbs per serving & chock full of beta carotene, lutein, and vitamin C. Being non-starchy, this also cooks SUPER fast, bringing an amazing side dish to your table in under 10 minutes.
Yes - there is a higher water content; no, the texture is not the same as potatoes or cauliflower, but TRUST ME - you're gonna love it...
Buttery Smashed Summer Squash
4 1/2 cup servings
1 lb yellow/summer/crookneck squash
1/2 teaspoon salt
Water to cover
1 Tablespoon salted butter
Optional: grated Parmesan or Romano cheese to taste, basil for garnish/flavor
Trim ends and stems of squash and cut into 1/2" pieces (~1cm). Place into a small saucepan and cover with water. Add 1/2 teaspoon salt to water and bring to a boil over medium high heat for about 10 minutes, when a fork should very easily pierce the squash. Remove from heat and transfer to a strainer to remove all of the water. Return to pan and add Tablespoon of #grassfed butter (I like Kerrygold salted!) and mash with a fork, potato masher, or stiff whisk until desired consistency is achieved. Season to taste with salt, pepper, cheese, or fresh herbs!
Dinner. Parmesan crusted boneless pork loin. Swipe for the specs. Serving size is 4oz, I ate 2.5 oz. 10 yr old gave 2 thumbs up👍🏻👍🏻
4oz serving, 369 Cal, 39.3g protein, 21.7g fat, 0 carbs.
ROSEMARY’S FATHEAD FOCACCIA! Ohmygoodness- this is SUCH crispy-chewy-flavorful #keto goodness - and it takes like 15 minutes to make. 😍
RECIPE: 6 servings - 2.5gNC 14gF 10gP
1 1/4 c shredded mozzarella
3/4 c almond flour
1 Tablespoon baking powder
2 Tablespoons cream cheese
1 Tablespoon finely chopped rosemary
Pinch hot red pepper flakes (optional)
Pinch black pepper
Preheat oven to 375 F. Chuck the mozz, almond meal, and baking powder into a microwave safe bowl and stir with a fork until well combined. Add the cream cheese and microwave for 1 minute. Remove from micro, stir well, and pop back in for another 30 seconds.
Once it’s done, stir with that fork again to release some of the heat and then mix in the egg and chopped rosemary until it’s well-combined.
Turn the dough into a large piece of parchment paper that you can fold over (so there are two layers of paper sandwiching the dough, and roll into a rectangular shape no less than 1/2” thick. This dough is so easy to shape, but it doesn’t have to be perfect anyway!
Tear off the top layer of paper when you’re done and place on a baking tray. Poke your fingers into the dough to make focaccia indentations, then sprinkle with chili flakes and black pepper. ⠀
Pop it into the oven for 12 minutes or so until it is golden brown. Remove, cool, cut and eat dipped in your fave olive oil, or maybe with some fresh-from-the-garden heirloom tomatoes! YUM! 😋
Going to really try #keto . I've been pretty much #locarb for a while. Started a couple days ago. Immediate impact was I couldn't have my 6+ monster rehabs a day cause 6 was 30g carbs and I'm trying to stay under 20ish a day. So far I'm up a a little in weight..hopefully that changes soon..
Today is my 1 month #ketoversary :) I started June 19th not knowing exactly what my weight was at the time, but I’m highly positive it was in the 200-204. So that would be about 12 pounds down in 30 days ❤️😊 I feel so great & happy that I’m finally sticking to it and have no intentions of getting off track. I’m legit making this a lifestyle! #goketo#gome
NO FILTER NO NOTHING! This is today’s bright and summery Raspberry & Chèvre Galette with a special goat-cheese based crust I’m excited to tell you about! BUT THAT FILLING, THO... I was scared it was going to puddle, and it held up in this gorgeous, gelatinous glory atop a crispy-bottomed crust.
ALL. THE. YES. And it’s still okay for those #keto vegematarians to eat. 😋
Originally, I wanted to make a strawberry-rhubarb one but couldn’t find any rhubarb in San Francisco... Gone are the days I could just pick it whenever in my parents’ back yard in Rhode Island!
SPEAKING OF RHODE ISLAND - I’m headed there next week and I’m going to be be-bopping and Keto-cooking-and-eating my way around New England & NYC! Where should I go? What restaurants can’t I miss? And should we think about arranging some Keto Meat-Ups?!? 🤔😜 LMK in the comments - I’d love to meet you! ✨💖✨
5 X 5: TURNIPS!
Lettuce turnip the beet, yo – and get this party started! I root for turnip roots a LOT – they’re definitely my fave potato replacement while #keto , but there are even MORE reasons to love ‘em besides that!
5 FACTS ABOUT TURNIPS
1. Yet another brassica – like broccoli, kale, B-sprouts, cabbage, and more – turnips are nutrient powerhouses rich in antioxidants and vitamins, particularly C AND lower cholesterol. Yay!
2. The flesh is white, but the skin can be pink or purple-tinged – and that’s a result of how much sunlight they get.
3. They can grow up to 1 kg/2.2 lbs, but the larger they are, the more bitter they tend to be. Choose the little guys for the mildest flavor.
4. Turnips actually help the liver process toxins! Pickled turnip in my martini, perhaps? (KIDDING!)
5. Quite a good source of potassium AND calcium, regular turnip consumption is good for your bones and can help push off the risk of osteoporosis and incidence of Rheumatoid Arthritis. BRING IT ON!
5 WAYS TO USE TURNIPS
1. MASH ‘EM! I used to wait with bated breath every year for The Big Holidays, when my Grandma would turn up with a giant bowl of mashed turnips. Oh, my word – sweet, tangy, buttery… Definitely bring this into the rotation!
2. Pickle time, and the livin’ is easy… Cut into cubes, matchsticks, or even slices, boil until just al dente, and do a quick pickle. Pickled turnips add a whole new level of flavor to your bunless burgers! Even better if you can ferment a li’l bit, making turnip kimchi.
3. Roast them with sage, salt, pepper, and butter or olive oil. 400ºF. 20 – 25 minutes after cut into bite size. SO YUM!
4. Use them to make N’otato Salad! It’s one of my favorite summertime salads, and my own personal recipe coming out in the e-book (and possibly even here…) in the next two weeks!
5. Miss scalloped potatoes? Well, forget THAT! Make scalloped turnips with thin-sliced roots, heavy cream, nutmeg & gruyere. And say HELLLLLLS YEAH! Pro-tip – I just LOVE these with pretty much every form of pork…
Any fave turnip tips or recipes to share? ‘Cause I’d love to eat ‘em! And PSA - don’t forget to eat the greens, too! 😋
Sometimes something like this is lunch and that’s ok too 🤣 staying on track is more important then having something beautiful or perfectly balanced #lazyketo#lowcarb#atkins#iifym#meatthefamily#keto#locarb also these @southernrecipesmallbatch pork rinds are amazing! I wish I could find them in the stores around me still
This is an Asian inspired off the cuff dish...the only thing missing is some spring onions/scallions. Chicken thighs || sweet red peppers || mushrooms || broccoli || cashews || soy, garlic and honey sauce - finished with sesame oil and black sesame seeds. I like this dish mainly because it was low in carbs and gluten...and it was delicious!
Today was leftover day. The last day before grocery shopping I use up all the veggies and any cooked meats in the house. This morning we had crumbled sausage with mushrooms and onions fried eggs 🍳 on top and dinner was a quarter of a head of cabbage and 2 zucchini from the garden sautéed with onions and garlic and I threw in 3/4 a pound of taco meat I made a few days ago. Both meals had leftovers and went into glass containers in the freezer they will be used as work meals #lazyketo#lowcarb#atkins#iifym#meatthefamily#keto#locarb#leftovers#packedlunch
#transformationtuesday Left pic was taken in Nov 2017, I was at 204 lbs, determined to lose weight. That lasted only for a week or two, which since then kept me at 200+ lbs until NOW! Right pic, 28 days going keto strong! Waiting to hit my 1 month mark to weigh in 💪🏻
Los que me conocen saben que soy amante del aguacate 🥑❤️😊
Es una de mis alimentos favoritos aparte de que tiene muchos beneficios para nuestro cuerpo y que se puede usar en casi todo tipo de comida, ya sea como acompañamiento, solo, en tostadas o en una ensalada.
Esta receta la veo perfecta para un snack o un almuerzo o cena ligera si no tenemos mucha hambre o tiempo.
* 1/2 taza de pollo desmenuzado
* 1 aguacates
* 1 limón
* Chile verde
* 1/4 de taza de mostaza
* 1 cucharada de miel
* Sal y pimienta
*Picar todos los vegetales y agregarlos al pollo desmenuzado.
*En un tazón pequeño combinar el jugo de un limón, mostaza y miel, agregar pimienta y sal al gusto.
*Corta los aguacates por mitad y rellénalos con la mezcla del pollo y agrégale encima el aderezo de mostaza miel.
Una comida diferente y deliciosa 🤤
It took years of sweat and toil to develop these pizzas but it was worth it.
We have taste tested this product MASSIVELY to make sure we weren’t fooling ourselves. It is DELICIOUS.
What’s the point of eating a pizza that tastes “healthy”? The Quest pizza IS a frozen pizza that can destroy your pizza cravings without destroying your diet. 6g of net carbs per serving (half a pizza which is super satisfying because of the protein and fat - unlike regular pizza which just makes you want to eat more.)