Drain the miracle noodles, and RINSE thoroughly. In a saucepan, bring the broth and noodles to a boil. Boil for 10 minutes. Pour the broth and noodles into a large bowl and add remaining ingredients. The steak will cook very quickly in the broth, so you do not need to cook it prior to adding.
Preheat an air fryer or convection oven to 300 degrees. Use avocado oil or other oil spray on each side of the tortilla. Cut into cracker-sized pieces. Put in a metal basket or other container that will allow air flow around the crackers. Air fry or convection bake until the crackers are a golden brown. WATCH CAREFULLY to make sure that they do not burn. Let them come to room temperature completely before eating so that they will be perfectly crispy!
This was one of the most successful made up recipes that I have ever made! I took some inspiration from my friend, Michele, who made something akin to this with ground chicken. These are mini fat/protein bombs with only 2 net carbs each. They’re very tender and definitely satisfying. I was full after only eating one.
I cheated a bit when I was forming these and used a spam musubi mold. Ironically, I have never used it for musubi. This recipe made seven perfectly formed mini meatloaves when the mold was pressed to about 2/3 full.
1 egg, beaten
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup keto “breadcrumbs” (chicharrones in the food processor)–optional
1/2 tsp Italian seasoning
1/2 cup chopped onion
1 tsp salt
1 lb ground beef (I used 73% but you could go leaner)
3 splashes of Worcestershire sauce
Keto BBQ sauce of choice (see above)
Preheat the oven to 350 degrees.
In a mixer, mix the egg and sour cream until smooth. Add all remaining ingredients except for the BBQ sauce until well combined (probably about 30 seconds on medium speed). This can also be done by hand.
Shape into seven loaves and place on a baking sheet with a baking mat or grease the baking sheet. Spoon about 1 Tbsp sauce over top of each meatloaf and spread around the sides using the back of the spoon.
Bake for 25-35 minutes or until no longer pink and a meat thermometer reads 160.
Who says you need to have rice, or greens, or zoodles to have a Poke Bowl? This was soooo good, and I just ordered without a base, lots of fish, extra avocado, and ponzu sauce. Avoid the sugary sauces, as those very quickly drive up the carb count. This was a great way to eat out without having to worry about picking out the carbs.
This was a really protein packed and easy very low carb recipe.
Preheat the oven to 400 degrees.
For the salmon, season both sides with salt and pepper. Take 1 Tbsp oil in a cast iron skillet (or oven proof skillet) over medium high heat. Cook for two minutes with skin side up. Flip over and put into the oven for an additional 7-9 minutes depending on your preferred level of doneness.
While the salmon is cooking, prepare the sauce:
1/4 cup lemon juice
1/2 tsp salt
1 Tbsp finely chopped rosemary
1 large garlic cloves, finely chopped
1/3 cup olive oil
Combine all ingredients in a bowl and whisk until combined.
Drizzle sauce over the top and serve with roasted veggies!
8 oz whole milk mozzarella, sliced and dried (if purchased in brine)
1/2 cup low carb marinara (Trader Joe’s in the refrigerator section with the pizza crusts)
1 medium tomato, sliced, seeded, and dried
3 basil leaves, chopped
Preheat oven to 425 degrees
Combine almond flour, garlic powder, salt, xanthan gum, and cheeses and stir in a bowl. In the microwave, heat for about a minute and 30 seconds. Stir the mixture and add egg until combined. Use wet hands and press to form into a pizza crust shape and size to your liking. Using a baking mat or parchment will keep it from sticking. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pizza).
Poke the crust all over with a fork. Bake for 5 minutes. Poke down bubbles with a fork and cook an additional 3 minutes or until crust is lightly browned.
Spread the marinara throughout the crust with the back of a spoon. All a layer of sliced mozzarella, half of the basil, and then the tomatoes. Bake until desired doneness (about 10-15 minutes). Remove from oven, top with remaining basil, and allow to cool for 10 minutes.
I used my bread bites in order to make the dippers, and they made these great, puffy morsels to dip into the beer cheese. This got 100% love from both my husband and son. The only thing that I would do differently would be to get the almond meal WITHOUT the almond skins. The dough would have been more smooth without.
1.5 oz low carb beer
3 oz cream cheese
1 tsp dijon mustard (even better if you can find stone ground)
splash of worcestershire sauce
1 Tbsp shredded cheddar cheese (could use more if you like)
Put all ingredients into a microwave safe bowl and stir. Microwave for 35 seconds, whisk, then another 25 seconds. Whisk until smooth and serve over whatever you’d like!
In the comments, I would love to hear what others ended up making with this! Dip for broccoli crowns or Cauliflower?