Have You Tried Keto?

The Keto diet continues to grow in popularity. Everywhere you look, you can find cookbooks, seminars, and talk show specials on this low-carb, high fat diet. Keto — short for ketogenic — helps the body produce ketones in the liver to use as energy instead of carbohydrates. People are drawn to it because of the promised weight-loss results in a short time frame. In fact, we have a couple of friends who tried Keto and experienced amazing results of their own.

Now, as a practice, we don’t recommend diets or advise that you try anything long-term without talking to your physician. And Keto does come with some side effects.  But, we tried some Keto recipes,  and we can’t lie, the food is quite tasty, and we felt great after.   

Get into it below!

 Spicy Shrimp Diablo

Photo: Atkins

Photo: Atkins

INGREDIENTS

  • 2 oz. Cremini Mushrooms

  • 1/2 medium Onions

  • 1 stalk, medium (7-1/2" - 8" long) Celery

  • 1/2 medium Bell Peppers

  • 1/2 Jalapeno Peppers

  • 1/4 oz. Thyme

  • 1/4 oz. Basil

  • 1/2 Lemon

  • 1 clove Garlic

  • 1 tablespoon Unsalted Butter Stick

  • 1 Diced Canned Tomato (12 oz.)

  • 12 large Shrimps

  • 1/4 cup Heavy Cream

  • 2 oz. Baby Spinach

  • 1/2 tsp Salt

  • 1/2 tsp Black Pepper

DIRECTIONS

  1. Remove the stems from the mushrooms and discard. Cut the mushrooms into ¼-inch slices; set aside.  Peel the onion and cut into¼-diced pieces; set aside.  Cut the celery into ¼-inch diced pieces; set aside.

  2. Remove the stems, pith, and seeds from the green bell pepper and the jalapeño.  Cut each pepper into ¼-inch diced pieces and set each aside separately.

  3. Remove the thyme and basil leaves from the stems and discard the stems.  Finely chop the thyme leaves; set aside.  Roughly chop the leaves and set aside.  Juice the lemon into a small bowl, discarding any seeds; set aside. Cut the garlic cloves into slices; set aside.  Pat dry the shrimp with paper towels and set aside for step 5.

  4. Melt the butter in a large sauté pan over medium-high heat. Add the onion, celery, and green bell pepper.  Saute until soft, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds.  Add only HALF can of diced tomatoes, the mushrooms and a ¼ cup of water. Reduce the heat to medium and simmer until the sauce thickens slightly about 5 minutes.

  5. Add a ¼ cup of whipping cream, the shrimp, lemon juice and only HALF of the jalapeño, to the pan and cover.  Simmer until the shrimp turn pink, about 4 minutes.  Stir in the basil, thyme, baby spinach and ¼ teaspoon each of salt and pepper.

  6. Divide the shrimp Diablo between two bowls and enjoy.

 Pork Tenderloin Medallions with Mustard Sauce

Photo: Tastaholic

Photo: Tastaholic

INGREDIENTS

  • 1 clove Garlic

  • 1/4 oz. Dill

  • 12 oz. Green String Beans

  • 1 cube Chicken Stock Cubes

  • 14 oz. Pork Loin Tenderloin

  • 1 tablespoon Unsalted Butter Stick

  • 1/4 cup Sour Cream

  • 2 tsps. Olive Oil

  • 4 tsps. Dijon Mustard

  • 1/2 tsp Salt

  • 1/2 tsp Black Pepper

DIRECTIONS

  1. Finely chop the garlic clove; set aside.  Remove the dill leaves from the stems and roughly chop the leaves; set aside.  Remove the ends from the green beans and discard the ends; set the beans aside.  Combine the chicken stock concentrate and ¾ cup water in a small bowl; set aside.  Pat dry the pork tenderloin with paper towels. Cut the pork into ½-inch slices.

  2. Heat the butter in a large sauté pan over medium-high heat until foam subsides.  Add the pork medallions and sauté until browned, about 1 minute per side. Transfer the pork to a plate and cover with foil to keep warm.

  3. Add the garlic to the pan and sauté until fragrant, about 10 seconds.  Stir in the chicken stock, scraping up any browned bits from the bottom of the pan.  Reduce the heat to medium and simmer for 2 to 3 minutes to reduce slightly.

  4. Remove the pan from heat and mix in the sour cream, Dijon, dill and ¼ teaspoon each of salt and pepper.       Return the pork to the pan along with any juices that have accumulated and reheat over medium heat for 2 to 3 minutes. Cover and keep warm for plating.

  5. Heat 2 teaspoons of olive oil a      medium sauté pan over high heat.  When the oil is hot, add the green beans, season with a ¼ teaspoon each of salt and pepper and cook until they are slightly charred about 5 minutes.

  6. Divide the green beans between two plates.  Arrange the pork medallions next to the green beans and spoon the sauce over the pork. Enjoy!

Photo: IheartUmami

Photo: IheartUmami

Thai Basil Chicken Stir (or Shrimp) Fry

INGREDIENTS

  • 1 medium Green Onions

  • 1/4 oz. Basil

  • 1 clove Garlic

  • 12 oz. raw Chicken Breast

  • 1/2 tbsp. Fish Sauce

  • 1 tbsp. Organic Tamari

  • 1 teaspoon Sugar Substitute

  • 1/4 tsp Crushed Red Pepper Flakes

  • 1 medium Bell Peppers

  • 6 oz. Broccoli

  • 2 1/3 tablespoons Vegetable Oil

DIRECTIONS

  1. Preheat oven to 400º.  Cut the green onion into ¼-inch pieces on a bias; set aside.  Remove the basil leaves from the stems and roughly chop the basil; set aside.   Finely chop the garlic; set aside.  Remove the stem, pith, and seeds from the red bell pepper and discard. Cut the bell pepper into  ½-inch pieces; set aside.

  2. Pat dry the chicken breasts with paper towels and cut into ¼-inch strips.  In a medium bowl, combine the fish sauce, tamari sauce, 2 tablespoons of water and 1 teaspoon of Splenda; stir to combine.  Remove HALF of the marinade from the bowl and reserve for step 5.  Add the chicken to the medium bowl and cover with plastic wrap. Let the chicken marinate in the refrigerator for ready to use.

  3. Heat 2 tablespoons of peanut oil/      canola oil in a large non-stick sauté pan over medium-high heat.       When the oil is hot (but not smoking) add the green onions and stir-fry for 30 seconds, until softened.  Add the garlic and red chili flakes and stir-fry for 10 more seconds.

  4. Remove the chicken from the marinade and discard marinade.  Add to the onion mixture and stir-fry until the chicken is almost cooked through, about 3 minutes. Remove from heat and place on a plate.  Coat the same pan with 1 teaspoon of peanut oil/ canola oil; set over medium-high heat.  When hot, add the red bell peppers and broccoli. Cook, occasionally stirring, until broccoli is crisp-tender about 5 to 7 minutes.

  5. Meanwhile, bring the marinade to a      boil in a small saucepot over high heat.  Boil for 1 minute, then reduce the heat to low and simmer for 2 more minutes. Set aside.

  6. Return the chicken mixture to the pan with the vegetables and gently fold in the marinade.  Remove from heat and stir in HALF of the basil.

  7. Divide the stir-fry between two bowls, garnish with the remaining basil and enjoy!

CaCera & ShawnieComment