Keto Ramen!

So what do you do when you are at the end of the day, you have logged your foods, you’re still hungry, and you no longer have any carbs or calories (if you count them) to spare in your macros? You eat keto ramen! The sodium is also a great boost for the electrolytes so easily lost on this way of eating. Win win!

I was able to get the nutritional information for a single packet of Top Ramen seasoning from the company, and this sucker is a keto winner!

Per seasoning packet:

• calories: 18
• Fat: <1g
• sodium: 1280mg
• Total Carbohydrates: 1g
• Protein: <1g

Ingredients

• 1 packet of Top Ramen seasoning
• 1 package of Miracle Noodles

ALWAYS remember to rinse these noodles thoroughly. They initially have an order that is eliminated by rinsing. You can boil these noodles to death without overcooking them, so have at it! I usually boil about 8-10 minutes to try to soften up a bit more. Just add the seasoning packet with the desired amount of water in the pot with the noodles.

I like to add green onion and cilantro to mine, but put in whatever you like! Maybe a little white pepper?

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Rack of Lamb with Garlic Rosemary Drizzle

You can use this drizzle on ANY protein. It is absolutely amazing and elevates any dish.

Ingredients

• 1 frenched rack of lamb
• 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
• black pepper

Preheat the oven to 400 degrees.

Combine lemon juice, salt, rosemary, garlic, and olive oil in a bowl and whisk.

Season the lamb with salt and pepper on all sides. Place on a cookie sheet or roasting pan. Spoon sauce over the lamb and rub in.

Bake for 15 minutes. Lower the oven temperature to 300 and bake until lamb is at desired doneness using a thermometer.

Plate and drizzle sauce over the top.

Enjoy!

Low Carb Company Chicken

Growing up, this was an absolute favorite dinner. The only keto tweak here was making seasoned breadcrumbs without carbs. In order to do that, all I needed was some Italian seasoning and crushed pork rinds (hate the smell, love the taste). So here goes…

• 2 cups crushed (or food processed) pork rinds
• 1.5 Tbsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 chicken breasts (if very thick, pound to 3/4 inch or less
• 2 eggs, beaten
• 1 lb mushrooms
• 4 slices muenster cheese
• 1/4 cup canned chicken broth
• 1 1/4 sticks salted butter

Method:

Preheat oven to 350 degrees. Pat chicken dry. Place in bowl and pour eggs over. Cover and refrigerate 1-2 hours.

On a plate, mix pork rinds and Italian seasoning. Drain chicken. Dredge in “breadcrumbs”.

Melt 8 Tbsp butter in heavy large skillet over medium heat. Add chicken and cook until just brown, about 3 minutes per side. Transfer chicken to glass baking dish.

Melt remaining 2 Tbsp butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about five minutes. Spoon mushrooms over chicken. Top with cheese slices. Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes.

Serve hot.

Pepperoni Pinwheels

Making some fun apps for a kid-pleasing get-together. Nobody will ever know that they’re Keto.

Pepperoni Pinwheels

Ingredients:

• 1 1/2 cups shredded mozzarella
• ¾ cup almond flour
• 2 tbs cream cheese, cubed
• 1 egg
• 1 tsp xanthan gum (optional)
• garlic powder
• sea salt
• Pepperoni–the amount will really depend on how much you like.
• 8-12 mozzarella cheese slices
• 1/4 cup grated parmesan cheese

Method:

1. Preheat the oven to 400 degrees
2. 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.
3. Stir the mixture and add egg until combined.
4. While still warm, cut the dough in half.
5. On a nonstick baking mat or Silpat, use wet fingers and hands to shape each half of the dough into rectangles (size can vary but the approximate size is 6×9 inches)
6. After forming the dough into rectangles, lay down a layer of cheese topped with a layer of pepperoni. How much you put of each depends on your own personal tastes.
7. Sprinkle parmesan over the tops.
8. Gently roll each rectangle into a “log”.
9. Put in the freezer to cool for 20 minutes.
10. Cut each log into 1/4-1/2 inch slices.
11. Lay the pinwheels on the non-stick baking mats or parchment, and bake until tops look golden. About 10-15 minutes.

Serve with ranch or marinara sauce. Makes about two dozen.

Mediterranean Cucumber Salad

It doesn’t get much easier or refreshing than this. I was able to throw this together in a matter of minutes, and my only problem was not making enough for leftovers. SO good! There are plenty of variations, and I after taking the picture, I remembered that I had some avocado to throw in. It was then the perfect dish.

Ingredients:

• 1 small cucumber or half of a large cucumber, chopped
• 1/2 cup chopped tomatoes (I used cherry tomatoes from my garden)
• 1/2 cup Trader Joe’s Mediterranean Feta Cheese Crumbles (you can use plain if you’d prefer)
• 1 tsp olive oil
• 1 tsp lemon juice (more if you’d like)
• 1/4 tsp sea salt
• sprinkle of black pepper
• 1/2 chopped avocado (optional)

Combine all ingredients in a bowl and enjoy!