Tag Archives: keto sides

Keto Cauliflower Potato Salad

Summer is right around the corner and when I think of summer I think of picnicking with delicious keto sides! One of the things every southern summer cookout has as a staple is potato salad. It is a dish I have sorely missed!

When I was planning Easter dinner, the two things that came to mind were potato salad and ham.

I concocted this Keto Cauliflower “Potato” Salad at our Easter meal and I have to say it was so good I didn’t even miss the real thing! My husband even said this “Was my best side dish yet!” Play with the ingredients to suit your tastes. We are big mustard fans so we like a more mustardy keto potato salad. Just remember, you can always add more but you can’t take it away so add a bit at a time, taste test and keep going until you reach the desired yumminess.

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

    • 1 large head of cauliflower

    • 4-6 hard-boiled eggs chopped

    • 8 slices of bacon cooked and crumbled

    • 1 1/2 cup grated sharp cheddar cheese

    • pink Himalayan salt and fresh-ground black pepper to taste

    • 4 tsp. yellow mustard

    • 3/4-1 cup mayo to taste

    • 1-2 tbsp dill relish

  • 1/2 an onion diced

     

    Optional:

  • sliced green onion/chives

  • 1/2 tsp. onion powder

 

 

Directions:
Bring a large pot of water to a boil. Toss in chopped cauliflower (remove most of the stem) for 5-7 minutes until just tender. Careful not to overcook or the cauliflower will turn to mush.
While the cauliflower is boiling, cook about a half pound of bacon in a large skillet until crispy. Drain and let cool, then crumble into pieces.
Drain the cauliflower and set aside to cool while prepping the other ingredients. Place in the fridge if needing to serve soon after.
Peel and dice 4-6 hard boiled eggs, depending on preference.
Shred 1 1/2 cups of cheddar cheese and set aside.
Dice 1/2 an onion and set aside.
In a large mixing bowl place cauliflower and all other ingredients in and stir well to combine.
 

          This recipe is versatile so if you are not a big onion fan, mustard fan, etc. you can change the quantity to your suit your taste. Chill, serve, and enjoy!

 

Check out these other great summer keto sides! 

Shrimp Salad

Summer BBQ Keto Sides

Best Low Carb BBQ Foods

Broccoli Salad 

Keto Summer Salads

Baked Parmesan Brussel Sprouts

Confession. I was not a big Brussel sprout fan until I tried them this way. After all, you can’t go wrong with cheese and bacon right? If you are a skeptic, you gotta give this recipe a try.

Ingredients
2 lbs Brussel Sprouts
3/4 cup mozzarella (more or less to your liking)
1/2 cup parmesan
1 tsp Pink Himalayan Salt and Herb Blend
1/4 tsp garlic powder
1/4 pepper
6-8 pieces of bacon cooked and crumbled
1-2 tbsp Avocado oil

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Directions
Heat a pot of water on the stovetop. Prep the Brussel sprouts by washing and cutting the ends off.

Place Brussel sprouts in the pot of boiling water and boil until tender. Midway through boiling Brussel sprouts, preheat oven on 375 degrees.

When Brussel sprouts become tender (about 10 minutes), remove from stove top and drain.

Place Brussel sprouts on a baking sheet and smash each sprout with a spoon or meat tenderizer press.

Sprinkle with avocado oil and your favorite seasonings. Top with mozzarella, parmesan, and bacon, then roast until cheese is melted (about 15 minutes.)

Serve as a side or enjoy as the main dish.

 

 

Try out these other delicious brussel sprout recipes!
Brussel Sprouts Augratin

Brussel Sprouts with Bacon

Brussel Sprouts Casserole

Keto Spaghetti Squash Mac-n-Cheese

Keto Spaghetti Squash Mac-n-Cheese

Ingredients
1 large Spaghetti Squash, halved

Sauce Mixture

1 1/2 cup shredded cheddar
1/2 cup grated parmesan cheese
3 tbsp grass-fed butter
2 tbsp cream cheese
1/2 cup heavy whipping cream
1/2 cup unsweetened almond milk
1/4 cup blanched almond flour
couple dashes of pink Himalayan salt and pepper to taste

Breaded topping (mash both together until finely ground):

1/4 cup pork rinds
1/4 cup almond flour
* add more if you want a bigger crunch

Directions: 

1. Cut Spaghetti squash in half, scrape out seeds

2. Place spaghetti squash face down in a large baking dish, fill about halfway with water.

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3. Place in oven at 375 for 45 minutes or so.
4. Remove from oven, shred with a fork while hot (use caution).
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5. On the stovetop prepare the sauce mixture by combining liquid ingredients first then adding in dry ingredients to prevent sticking. Cook in a medium-sized pot on low-medium heat until it reaches a boil and is mixed well.

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6. As sauce is heating and squash has cooled some, scoop out the spaghetti squash in a large mixing bowl, leaving the shell casing in the glass baking dish.

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7. Add sauce mixture to spaghetti squash, mix until well combined.

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8. Place spaghetti squash mixture back in the shell casing in the glass baking dish, filling both halves equally.
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9. Prepare the keto breaded topping by mashing in a bowl.

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10. Place breaded topping evenly on top of your prepared spaghetti squash mac-n-cheese.

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11. Place spaghetti squash back in the oven for an additional 15 minutes or until mixture starts to boil. Add an additional 5 minutes on broil to crisp the keto breading. Watch carefully so it doesn’t burn.

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12. Remove from oven, sprinkle with pink Himalayan salt and enjoy.

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This is a delicious replacement for the carb-loaded mac-n-cheese we used to eat as a family. We ate it as a side with dinner, allowing for the carb count. Check out the Spaghetti Squash Nutrition label if you are wanting to be more accurate with carb count. The way I see it, we are eating something lower in carbs and real food as compared to the box of shelled imitation macaroni. I will take that as a win any day.

Check out some other delicious low-carb/keto recipes using spaghetti squash.
101 Best Keto Spaghetti Squash Recipes

Low Carb Spaghetti Squash Carbonara

Keto Mac-n_Cheese Skillet

Top 10 Cheesy Low-Carb Spaghetti Squash Recipes

 

Sauteed Radishes

Seriously, just like taters ya’ll.
When my sister-n-law messaged me a pic of her sauteed radishes and said they tasted just like taters… I didn’t believe her and had to put it to the test.

We are from the South and “taters” were a piece of life that was missing with keto living.
Not anymore! Since then we have tried them in our Keto Thyme Chicken Veggie Soup and in our campfire foil pouches.

Seriously, they are just like having potatoes. The trick to taking the heat out of the radishes is to saute them for a looong time. I am talking, to the point of browning in the skillet.

 

Directions
1. Wash and dry radishes.
2. Cut off the ends and dice with a veggie crinkle cutter.
3. Heat 3-4 tbsp of avocado oil in a large skillet.
4. Once oil is hot, add radishes into skillet.
5. Optional: dice 1/2 an onion and drop into skillet.
6. Add seasoning of choice- we used Pink Himalayan Salt and Herb Blend and pepper.
7. Cook on medium heat until radishes are tender.
8. Remove from heat, add as a side to your favorite protein meal and enjoy.

Get ready for your mouth to water
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