If you have been hesitating to switch to eating Keto or any other Low-Carb way of eating because you love bread, now you have no excuse! You can actually make tasty loaves of Keto Bread at home, and they are super easy to bake. Here […]
Tag: Gluten Free
Ever since I saw Costco selling fresh Pork Belly I have been intrigued to give it a shot in some sort of recipe. At first I was thinking that it would be good to put it out on the grill or even the smoker, but then I got the idea to make a cauliflower-style Fried Rice with it! This was definitely a great idea, as the flavors are not all that powerful, and they just meld together so nicely to make a comforting warm dish.
Even though Pork Belly and Bacon are both made from the same cut of meat, Pork Belly like this tastes NOTHING like Bacon. Don’t worry, as this doesn’t end up tasting like a Bacon and Eggs scramble bowl, it’s much more savory than that and has none of that smokey and salty flavor of Bacon. I even thought to myself that some nice Shrimp could be a good addition to this recipe too if you were looking to add something more to it.
Follow the instructions carefully on this dish, as there are reasons that the food is cooked separately in stages and not just all cooked together from the get go. You can also cook this in a Large Non-Stick Skillet if you don’t have a Wok, but the high walls of a big Wok will definitely make it easier to cook this huge dish without making a big mess.
KETO PORK BELLY FRIED RICE RECIPE
Ease of Preparation: Moderate
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes
- 1 & 1/2 Lbs Raw Pork Belly
- 3 Large Eggs
- 1 Medium Head of Cauliflower
- 3-4 Green Onions
- 1/4 Large Red Onion
- 1 TBSP Fresh Ginger
- 6 Cloves Fresh Garlic
- 1 Teaspoon Huy Fong Garlic Chili Sauce
- 2 TBSP Bragg Liquid Aminos
- 3 TBSP Chosen Foods Avocado Oil
- 1 TBSP Chosen Foods Toasted Sesame Oil
- 1/2 Teaspoon Black Pepper
- Slice the Pork Belly into strips that are about 1/2 Inch thick and set aside in a bowl.
- Dice the Red Onion, Garlic, and Ginger and set aside for later.
- Chop up the head of Cauliflower, and separate into smaller chunks, discarding the stems.
- Place the Cauliflower into your Food Processor and pulse to chop it up into small rice-sized chunks. Don’t add too much at one time, it will be easier to manage if you separate the cauliflower into 3-4 smaller batches when ricing it in the Food Processor. Set the Cauliflower Rice aside for later.
- Heat up the Wok to about 400*F and add in about 1 TBSP of the Avocado Oil. When the oil is nice and hot add in the Cauliflower Rice and cook for about 5 minutes to get it approximately halfway cooked, and then empty it back into a bowl for later.
- Put the Wok back on the stove and add another TBSP of the Avocado Oil, and then place the Pork Belly into the wok to begin cooking it. You will need to cook it for about 10 minutes to render some of the fat from it, and to get it cooked most of the way through. Season with Blakc Pepper. Remove the Pork Belly from the Wok, but retain the grease in the Wok for the next step.
- Whisk your 3 eggs together in a Small Bowl and pour into the Wok to flash fry. When eggs are about half-way cooked begin to break them up with a spoon and then remove them from the Wok and set aside once they are fully cooked (but not overly cooked).
- Now we are going to start the finally assembly and cooking stages for this dish so we will add the remaining Avocado Oil to the Wok and then turn the temperature down to about 375*F, and then add in the minced Ginger and Garlic and begin to brown them. After about 1 minute add in the Red Onion and 1 TBSP of the Bragg Liquid Aminos and cook that until about transparent.
- Add the Pork Belly back into the Wok and stir in with the Garlic etc. Add the other 1 TBSP of Bragg Liquid Aminos, 1 Teaspoon of Garlic Chili Sauce and cook for about 5 minutes.
- Add the Chopped Green Onion to the dish.
- Add the Cauliflower Rice back in and pour in the 1 TBSP of Sesame Oil for flavoring and begin to stir all of the ingredients together while cooking for about 5 more minutes.
- Add the Scrambled Eggs back in and continue stirring and combining the ingredients while heating it all back up to your desired level of doneness (probably just a few more minutes at this point)
- Serve right away, or store in an air-tight container for up to a 3 days in the refrigerator.
SPECIAL NOTE: Feel free to modify the recipe more to your own liking, improvise! There are lots of other fresh veggies that could be chopped up and put in here too if you want to. If you like this recipe, also be sure to check out my recipe for Keto Mongolian Beef too!
Here’s a keto-friendly Meatloaf recipe that will have your family’s bellies full all night. There are some really satisfying feelings from making a warm home-cooked meal, especially when you are trying to stay focused on maintaining your way of eating. While most traditional meatloaf recipes […]
With Football Season upon us, and epic tailgating parties and potlucks an eventuality you will want to make this recipe more than once this year. This Keto-friendly Pickle Popper Recipe will be a hit at the party, even among your non-Keto friends and family. This is a fun alternative to Jalapeno Poppers and Potato Skins, and the pickles and extra sodium will help you if you are experiencing muscle cramps or even the Keto Flu.
The only real trick to making these is to make sure that you bake them long enough to make the bacon crisp, and to use an oven rack on your pan. You will definitely want to listen to the advice to line the baking sheet with foil beforehand, as this will save you SO MUCH time later when it comes to cleaning the dishes later.
All of the ingredients used here in this Pickle Popper recipe should all be readily available at all grocery stores, which makes this one of the simplest recipes that we have produced to date. No hunting down obscure ingredients to prepare a fancy dish, you might even already have most of this at home. I recommend 3 of these per serving, but feel free to modify to your needs. The pickles seem to be way more filling the jalapeños in this dish, and I found myself eating 5 before being completely stuffed.
For dipping sauce these pair well with your typical Ranch Dressing, or also some Sour Cream. You can really make whatever dipping sauce you feel like, even a spicy one to kick things up a notch. I even highly encourage some creativity with this recipe, and I can see people also opting to put diced jalapeños into the cream cheese mixture instead of the chives, and simple modifications like that.
KETO PICKLE POPPER RECIPE
Ease of Preparation: Easy
Prep Time: 15 Minutes
Cooking Time: 40 Minutes
Total Time: 65 Minutes
- 6 Medium Dill Pickles (Halved)
- 6 Ounces Cream Cheese
- 3/4 Cup Cheddar Cheese (Shredded)
- 1 TBSP Chives
- 1/2 TBSP Red Pepper Flakes
- 12 Slices Smoked Bacon
- Favorite Dipping Sauces
- Pre-Heat the Oven to 400*F.
- Slice your Pickles in half, and gut out the seedy section in the middle using a teaspoon.
- Pat the Pickles dry in all around with a paper towel to remove excess moisture.
- In a Large Mixing Bowl combine the Cream Cheese, Cheddar Cheese, Chives, and Red Pepper Flakes, and blend with a hand mixer for about 1 minute.
- Fill the middle of the pickles with the Cream Cheese Mixture, I find this easiest to do by hand, but feel free to use a pastry bag if you want to get fancy.
- On a Large Baking Sheet cover it with Aluminum Foil, and a Wire Baking Rack. This will all allow for even cooking and easy cleanup later. If you don’t have a baking rack you wont really get the bottoms of the poppers equally crispy, but they will still turn out okay.
- Wrap the pickles in bacon in a spiral manner and place onto the Baking Rack.
- Bake in the oven at 400*F for about 35-40 minutes, but this will vary depending on how long it takes for your particular bacon to crisp up. I use Kirkland Signature Bacon from Costco, which is rather thick and that may add to the baking time in my case.
- Remove from the oven and allow to cool on the counter for about 5 minutes before serving.
- Pair with your favorite dipping sauces.
SPECIAL NOTE: Go wild with this one and experiment with different ingredients in the Cream Cheese mixture.
There are some foods that just make the weekend mornings taste that much better. After my successful Ket0 Almond Poppyseed Bread Recipe, I figured that with some adaptation that could be turned into a Keto Blueberry Muffin Recipe too. Not only was it easy to […]
Chicken Piccata was not a main dish that I had often growing up, and really wasn’t something that I had experienced until my early adult years. It’s a zesty and lively dish that really perks up some plain ole chicken breasts into something savory and magical. I have known many people to hunt down Italian restaurants in search of a good plate of it, or even just to saddle up and head down to the Olive Garden, where I hear they make a pretty decent version of Chicken Piccata too (I’m not judging).
Despite how complicated this dish might seem at first, it’s really easy to make, and it’s actually kind of hard to mess it up. Make sure though that you use a good non-stick skillet, or else you will be ripping the chicken cutlets off of it when you go to flip them despite browning them in butter and olive oil. I’m speaking from experience on that one, as you don’t want to rip off the delicately coated Whey Protein Isolate and Parmesan Cheese on the outer layer.
Speaking of Whey Protein Isolate, you want to specifically be using the Isolate here in this recipe. I get questions about this whenever I use it in a recipe, and there is definitely a huge difference nutritionally speaking between traditional Whey Protein (Which has sugars from the dairy) and Whey Protein Isolate (which is the protein only, with the sugars removed).
KETO CHICKEN PICCATA RECIPE
Ease of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
- 2 Pounds Chicken Breasts
- 3 Tablespoons Whey Protein Isolate
- 3 Tablespoons Grated Parmesan Cheese
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 Cup White Wine Vinegar
- 1/2 Cup Chicken Broth or Stock
- 1/2 Lemon (Juice only)
- 1/4 Cup Capers (drained)
- Freshly Grated Parmesan or Romano Cheese for Topping
- Slice the chicken in half like a hamburger bun, so that you form chicken cutlets that are between 1/2″ to 3/4″ thick.
- Season the Chicken Breast with Salt, Pepper, and Garlic Powder
- In a Medium Bowl mix together the Whey Protein Isolate and the Grated Parmesan Cheese
- In a Large Non-Stick Skillet warm up 1 TBSP of Butter and 1 TBSP of Olive Oil on Medium-High Heat.
- When the butter and oil mixture is ready, coat the Chicken Breast in the Whey and Cheese mixture and place immediately into the skillet.
- Cook for 3 to 4 Minutes per side, and then remove from the skillet and set to the side on a plate while we prepare the sauce.
- In the same Large Non-Stick Skillet over Medium-High Heat place 3 Tablespoons of Butter, 1 Tablespoon of Olive Oil, 1/2 Cup White Wine Vinegar, 1/2 Cup Chicken Broth or Stock, 1/4 Cup Capers, 1/2 Lemon (Juiced), and cook for 5 to 6 minutes, or until the sauce has reduced to your personal liking. The sauce should reduce to about 50% of it’s original volume give or take your own preference.
- After the sauce has reduced, carefully place the Chicken Breast back into the pan and simmer on Medium-High Heat again for about 5 more minutes.
- Serve immediately, and spoon the capers and remaining sauce on top of the Chicken Piccata once plated, and serve with optional Parmesan or Romano Cheese on top if desired. (The Cheese adds a sharp taste to the pallet, which is a great compliment to the flavors of this dish, so I highly recommend it).