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Ketogenic Deviled Eggs.
Ingredients.
6 Hard Boiled Eggs.
3 TBSP Mayonnaise.
1/2 TSP Mustard.
2 TBSP Crumbled Bacon.
1 TBSP Chopped Chives.
1/2 TSP Salt.
1/2 TSP Black Pepper.
1/4 TSP Paprika.
Method.
Deshell 6 hard-boiled eggs and then slice in half lengthways.
Scoop out the yolk from the egg halves and mash in a small bowl.
Add mayonnaise, mustard, salt, pepper and paprika and combine until evenly mixed.
Mix in crumbled bacon and chopped chives.
Place some of the yolk mixture back into each of the egg halves.
Garnish with a small crumble of bacon and serve.
Greek Shrimp Disks
Ingredients.
1 1/2 Cups Olive Oil
3/4 Cup Lemon Juice
2/3 Cup White Wine (Dry)
1/4 Greek Seasoning
4 Cloves Garlic (Minced)
1 LB Uncooked Large Shrimp (31-40 Per Pound)
2 Large Cucumbers (English Variety)
1 Package Cream Cheese
Fresh Parsley (Garnish)
Method.
In a large bowl, mix together the olive oil, lemon juice, white wine, Greek seasoning and minced garlic. Pour 1 1/2 cups of marinade into a separate bowl and add the shrimp, stirring to coat. Refrigerate 1 hour.
Pour remaining marinade into a skillet on medium heat and cook for 5 minutes.
Add shrimp to skillet with cooked marinade and cook until shrimp turn pink. Stirring once then drain.
Cut each cucumber into 1/4-inch-thick slices, pipe cream cheese onto each disk slice, top with a single shrimp and garnish with parsley.
Cauliflower Soup.
Ingredients.
1 TBSP Avocado Oil.
1 Medium Yellow Onion (Chopped).
1 Clove Minced Garlic.
1 Large Head Cauliflower (Cut into Small Florets).
6 Cups Chicken or Vegetable Stock.
3 Sprigs Fresh Thyme.
1 Bay Leaf.
1 TSP Salt.
1 TSP Black Pepper.
1/4 Cup Heavy Cream.
Method.
In a large pot over medium heat, heat the avocado oil, add onion and cook until soft and translucent. Add the garlic and cook another minute.
Add cauliflower florets, stock, thyme and bay leaf and bring to a simmer. Cook for 15-20 minutes.
When cauliflower is tender, remove thyme and bay leaf. Blend soup mixture with an emersion blender until smooth.
Stir in heavy cream, garnish with a drizzle of avocado oil, sprinkle of fresh thyme and serve.
Simply Ceviche.
Ingredients.
1/2 Red Onion (Very Thinly Sliced)
1LB Fresh Fish (Sea Bass, Snapper, Tilapia, Mahi-mahi, diced into 1/2-inch cubes)
2-3 Garlic Cloves (Minced)
1 TSP Kosher Salt
1/4 TSP Black Pepper
1/2 Cup Fresh Cilantro (Chopped)
1 Fresh Jalapeno Chili (seeded and finely chopped)
3/4 Cup Fresh Lime Juice
1 Cup Chery Tomatoes (Cut in Half)
1 Cup Cucumber (Diced)
1 TBSP Olive Oil
Method.
Place the red onion in a bowl and salt generously, let stand for 15 minutes. Rinse well and squeeze dry.
Place fish, garlic, onion, salt, pepper, fresh chili and lime juice in a shallow bowl, mix gentle and marinate in refrigerator for 45 minutes.
Before serving toss fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently combine.
Serve over corn tortillas.
Bacon Wrapped Asparagus
Ingredients.
24 Stalks of Asparagus
12 Slices of Bacon (Cut in Half Lengthways)
1 TSP Olive Oil
Salt & Pepper to Taste
Method.
Preheat oven to 400 degrees.
Trim the woody ends of the asparagus stalk off. Drizzle with the olive oil and sprinkle with salt and pepper.
Wrap each asparagus stalk with one of the bacon slices, making sure to slightly overlap the edge of the bacon. Place seam side down on a wire rack.
Bake in the oven for 10 minutes. Turn asparagus stalks over and bake a further 10-15 minutes.
Serve warm.