KETO DIET RECIPES

Recipe Credit: ( https://www.dietdoctor.com/recipes/keto-hamburger-patties-tomato-sauce-cabbage ) Ingredients Hamburger patties 1½ lbs  ground beef 1   egg 3 oz.  crumbled feta cheese 1 tsp  salt ¼ tsp  ground black pepper 2 oz.  fresh parsley, finely chopped 1 tbsp  olive oil, for frying 2 tbsp  butter, for frying Gravy ¾ cup  heavy whipping cream 1 oz.  fresh parsley, coarsely chopped 2 tbsp  tomato paste or ajvar relish salt and pepper Fried green cabbage 1½ lbs  shredded green cabbage 4½ oz.  butter salt and pepper Instructions Hamburger patties and gravy Add all ingredients for the hamburgers to a large bowl. Blend it using a wooden spoon or your clean hands. Don't over mix since that can make your patties tough. Use wet hands to form eight oblong patties. Add butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes or until the patties have turned a nice color. Flip them a few times for even

Recipe Credit: ( https://beautyandthefoodie.com/low-carb-italian-eggs-in-purgatory/ ) INGREDIENTS: 5 small breakfast sausage links, precooked and chopped ½ cup diced zucchini ¼ cup minced onion ⅓ cup diced red bell pepper 2 cloves garlic, peeled and minced 1 ½ cup tomato puree or sauce,  like this one 2 fresh basil leaves, torn in pieces 1 tbsp olive oil ⅛ tsp  dried oregano ¼ tsp sea salt ¼ tsp pepper 5 eggs 1 tbsp Italian parsley, chopped *optional 1 tbsp optional Parmesan, omit for paleo DIRECTIONS: In a  large deep skillet  or frying pan over medium heat add olive oil. Add onions, garlic,  and bell peppers. Stir and cook until onions are translucent (about 5 minutes). Add zucchini and chopped sausages. stir and cook until zucchini softens (about 4 minutes). Add tomato sauce, basil, oregano, salt, and pepper. Stir and continue heating for 3 to 5 minutes, until sauce is bubbling and reducing slightly. Made a well (or depression) with a spoon in the sa

Recipe Credit: ( https://www.ruled.me/keto-chorizo-shakshuka/ ) 1 tablespoon   coconut oil 1 pound  chorizo,  ground ½ cup  onion,  diced 1 large  red bell pepper,  diced 1 tablespoon  garlic, minced ½ tablespoon   chili powder ½ tablespoon   ground cumin ½ teaspoon  black pepper ¼ teaspoon  salt* 1 (28-ounce) can  diced tomatoes,  with juice 6 large  eggs 2 ounces  queso fresco,  crumbled ¼ cup  cilantro,  roughly chopped The Execution 1. Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside. 2. Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine. 3. Add back the cooked chorizo and diced tomatoes, with the juice. Bring the mea