Daily Archives: May 6, 2018

🍣Keto Spicy Tuna Sushi Roll 🍣

🍣Keto Spicy Tuna Sushi Roll 🍣

* This makes three rolls*
4 cups riced cauliflower (I used a food processor and a fresh head of cauliflower instead of bagged rice for better flavor) (20g carbs per 4 cups)
2 oz cream cheese (2.4g carbs)
1 sheet seaweed paper (1g carbs)Spicy Tuna Mixture:
1 can albacore canned tuna (0g carbs)
1/3 cup avocado Mayo (0 carbs)
2 tbsp sriracha sauce (<1g per tsp)

Directions
* Make the Spicy Tuna mixture first so it can cool in the refrigerator while making the cauliflower roll.Spicy tuna mixture:
Mix together canned tuna, avocado Mayo, and sriracha sauce and stir well. Place in fridge to cool.

For Cauliflower Roll
* Heat up the riced cauliflower for 4-5 minutes in the microwave in a glass bowl, add cream cheese and mix well. Place mixture in a pan to let cool for an hour or so.
Place a kitchen towel down, lay a sheet of parchment paper on top. Place seaweed paper on top of the parchment and spread cauliflower mix in a thin layer about a 1/4 of inch thick leaving an inch or so around the edge (it spreads as you roll).
Place spicy tuna (or whatever filling you desire) in a thin layer on top of the cauliflower. Start rolling by using the towel to keep the shape of the roll as you go (this may take two people), be sure not roll the parchment paper with it but rather, pull it out as you roll.
Place in refrigerator for about an hour to bind together. Cut with a sharp knife and serve.

Bacon Wrapped Shrimp

Bacon Wrapped Shrimp
1 tbsp Avocado Oil
1 tbsp MCT oil
2 tsp Pink Himalayan salt and herb blend
1 lb shrimp
1 lb thin sliced bacon, cut in half down the center of the pack

Directions:
Cook bacon in a frying pan until it starts to brown slightly, making sure to flip to cook evenly. It still should be flimsy enough to wrap around the shrimp. Place on a few paper towels to cool. Preheat the oven on 400F while bacon is cooling.
Drizzle a little avocado oil and MCT oil in a glass baking dish.
Once the bacon is cooled, take the half slices of bacon and wrap them around individual pieces of shrimp, placing them in a single layer in the glass baking dish. Fresh shrimp is best, frozen leaves a lot of water behind in the dish but will still do the trick if that is what you have. Place a toothpick in the bacon/shrimp to hold it in place. In a pinch, you can tuck it under the shrimp. Sprinkle with a little Pink Himalayan salt and herb blend or creole seasoning (low carb) and place in the oven for 8-10 minutes until shrimp is cooked. Check often, no one likes overcooked shrimp 🙂 Serve with a few slices of avocado for some additional fat. Enjoy!

 

Bacon Wrapped Stuffed Chicken & Guac

Bacon Wrapped Stuffed Chicken & Guac

Serves 4
Ingredients:
4 chicken breasts butterflied or sliced thin
1 ½ tsp pink Himalayan salt
1 ½ tsp ground pepper
2 tsp avocado or MCT oil
1/2 cup guacamole
12 slices bacon
Queso

Directions:
On a cutting board lay the chicken flat, season the outside with salt and pepper, spread guacamole on each of the chicken breasts, roll them and wrap each in 3 slices of bacon. Add 2 tsp Avocado or MCT Oil in a glass baking dish and bake in the oven at 400F for 20-30 minutes until cooked thoroughly. About 3-4 minutes prior to removing, turn the oven on broil to make the bacon crispy. Chicken may also be cooked on the grill over medium heat. Heat queso and use as a dipping sauce.

Stuffed Zucchini Tacos

Stuffed Zucchini Tacos

Ingredients:
6 medium zucchini
1 ¼ tablespoon avocado oil
1 ½ tsp minced garlic
2 lbs pounds grass-fed beef
1- 1 ½ taco seasoning mix packets
4-6 cilantro sprigs
1 ¾ cups Fiesta shredded cheese blend
¾ cup diced yellow tomatoes
½ cup fresh garden salsa

Optional Ingredients:
sour cream, green onions/chives

Directions:
Preheat the oven to 400 degrees. Brown the grass-fed beef in a large skillet and add contents of taco seasoning packets. Midway through browning add ½ cup cheese and ½ cup salsa and 3-4 sprigs of cilantro. In a separate skillet add Avocado oil and place on medium heat. Wash Zucchinis and cut in half. Scoop out the inside of the zucchini with a spoon and chop it. Add the chopped zucchini and garlic to the skillet once the oil is hot. Cook on medium heat for about 5 minutes. After cooking beef and diced zucchini mix together in the skillet.
Place the zucchini shells into a glass baking dish (spray with cooking spray to prevent sticking). If you prefer a softer zucchini, place the dish in the oven and cook for about 10 minutes prior to filling. Scoop the cooked filling into the zucchini shells and bake for 15-20 minutes. Garnish with remaining cheese, cilantro, yellow tomatoes and optional toppings as desired.

Zucchini Pizza Bites

Zucchini Pizza Bites

Ingredients:
1 zucchini, sliced 1/4″ thick
low carb marinara sauce or pesto
pink Himalayan salt and pepper to taste
3/4 cup of cheese
1-2 tbsp Mrs. Dash seasoning
2-3 tbsp avocado oil
Optional Toppings: Pepperoni, mushrooms, bacon

Directions:
Place oven on broil. Wash, dry and cut zucchini about 1/4 inch thick. Place in a gallon sized baggie. Add in avocado oil, salt, pepper and Mrs. Dash seasoning.

Place on baking sheet and broil for about 2 minutes. Top with sauce, cheese, and additional toppings desired and broil for approx 2 additional minutes. Watch closely as they will cook fast. Remove from oven, let cool, and enjoy.

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