Archive for Dinner

Camp Time!

SummercampLogo2015Color

Last Sunday I sent my two oldest children off to camp in another state.  They were super excited about their time at camp except for one thing…the food!

images

It is kind of funny that this was somewhat upsetting to them considering other children look forward to the pancakes at breakfast, chicken fried steak, and the candy store.  Other children that go to this camp rave about the food, but mine, of course, were anxious.  I have to admit, it makes me a little anxious too, but so proud of them at the same time for knowing that they understand the foods that fuel their bodies best.  If you read my post recently about my children refusing the almond flour muffins it makes sense.

My oldest is definitely Keto-adapted.  The other two have a way to go, but my middle child would be closer if not given outside choices.  As parents, it is virtually impossible to keep our children healthy at all times.  Erin and I have a 90/10 rule.  If you are sugar-free and Keto-adapted 90% of the time, forgive yourself for the other 10%.  Many times it can’t be helped if you are away from home also.  If my children are 75%/25%, I am happy.  I can’t control everything that happens at birthday parties, grandparent’s homes, and eating out with friends, nor do I try.  Don’t get me wrong, I am a bit of a control freak, but I know a bad ending when I see it coming!  The last thing we want to create is the forbidden fruit syndrome.  They need to experience the difference in how food makes them feel to make them WANT to eat healthy.  This takes time, just as it does for us. My goodness, it took me over 35 years to figure it out!  Hopefully with our guidance it won’t take our children as long.

Once they figure out that carbs and sugar make them feel badly, it becomes much easier.    That is, until camp time; or really anytime they are away from home for a prolonged period of time!  I tried to counsel them about food choices before they left.  I thought about requesting no sugar from the camp, but my husband talked me out of it saying this is their time to be kids.  Again, the 75/25 for them, and he was right.  My prayer is that they always make good choices, and just like most other bad choices, they will feel the consequences of them quickly if they decide to buy three candy bars and a gatorade at the camp store for snack.  I have to admit, I am really curious to see how it goes.  This is a lot of freedom for them.

The best advice I could give them was to remember the foods we eat at home and try to mimic them.  If everything is fried or brown, go for the salad bar option and pile on the proteins and full-fat salad dressings to make sure you are energized.  Instead of the cinnamon rolls and waffles at breakfast, remember how much better and energized you feel when you choose eggs and bacon for breakfast.  They can skip the extra bread, have two patties instead of a bun, and go for extra veggies instead of the mashed potatoes.  Pick the bag of nuts or sunflower seeds in the camp store instead of a candy bar or crackers.  They know how food makes them feel now, so now is the time to put that into play.  I think we all realize there will be days when there may not be a better choice, but that is okay too.

As many of us send our kids off for a few weeks, we pray for their safety, lasting friendships, spiritual growth, and growth as individuals.  Encourage them to make good choices in all aspects of life including nutrition.  Know, however, that if they can’t always make good healthy eating decisions, it is okay.  The most important thing that you can do as a parent in teaching them, as in so many other aspects of life, is modeling.  If you are making good eating choices in front of them, and cooking good healthy, low-sugar meals for them when they are sitting at YOUR table, you are making a world of difference in their futures.  They will have those memories of dinnertime rituals at your table forever and carry those on to future generations.  So set those examples at home, and with a little hope and a lot of prayer, let’s look forward to a future generation of very healthy eaters that can make great decisions on their own.

IMG_3229

Happy summer!

A Night Out on the Town

It’s the weekend, and what is better than taking a night off from the kitchen to have a wonderful meal out?  For those of you not local to San Antonio, you will have to make the trip down here.  We know many of our readers are local though, so we have some great tips you can try for an evening out!

The kids are off to camp this week so we decided to try some new restaurants we had heard about.  We ventured out four nights this week which I think is a record!  Of the four, two were very much post worthy.

The first one worth mention was Cured, which is located in the Pearl area near downtown San Antonio.  I went with Erin and another Keto friend, Kelley, where we decided to get three different dishes and serve them family style.

IMG_3254

We ordered a great variety.

The first was the Crabmeat Ravigote:IMG_3249

It is basically lump crabmeat in a mayonnaise base topped with a ton of avocado and salad fixings.  I asked them to leave off the beets.  It was a delightful summer dish, not to mention beautiful!

The second was the Wagyu Brisket Sandwich:

IMG_3252

Of course, without the bun!  Another delicious dish.  Look at the Herb Creme Fraiche and picked onions!  And…the wonderful natural beef fat could only help to make it perfectly KETO!

The third dish was a hands down favorite with all three of us.  Pork Cheeks Poutine:

IMG_3253

I am still salivating over this one!  I had never had pork cheeks or any kind of cheeks for that matter, but I guarantee I will have them again.  They are melt in your mouth tender with wonderful flavor.  They braise these and then slow cook them for hours.  It was topped with gobs of flavorful cheddar cheese, pickled cauliflower, and we chose to add the fried egg.  Can you say Keto, Keto, Keto!  AMAZING!!!  I can’t say it loudly enough!

 

Over all Cured got 5 Stars from all of us for food, atmosphere, staff, and Keto friendly!

 

The other restaurant we tried was The Cookhouse!  This one is located off of St. Mary’s on Mistletoe in a cute little restored house.  Make sure you have a reservation!  We went on Tuesday night and the only reservation they had left was 6:00 pm.  We probably watched them turn away 7 or 8 parties while we were there.  Another advantage of this restaurant is their corking policy.  You can bring your favorite wine to enjoy for a $20 corkage fee.

 

The Cookhouse is a New Orleans style restaurant so we were a little anxious going in because of all the heavy carb dishes usually associated with New Orleans.  They could not have been more friendly about substitutions here even though they had a large party that evening.  Everything is prepared fresh while you wait, and we were able to have a perfectly Keto Low-Carb meal.

 

We tried a lot of different dishes, and realized we ordered too much once the entrees arrived.  They are massive so go hungry!

 

We started with the Shrimp Remoulade Salad and Pork Cracklins:

IMG_3240

 

The Pork Cracklins are you guessed it, Pork Rinds served with an incredible cream cheese, sour cream and chive dip. These are a far cry from the pork rinds at the gas station!

 

IMG_3242

Above is the Shrimp Remoulade Salad-A meal in itself but watch out for the fried green tomatoes.

 

IMG_3243

 

Trout Almandine above

 

IMG_3244

Braised Pork Shoulder with zucchini.

 

 

 

 

 

 

 

IMG_3247This was in place for the Blackened Drum in the menu, I believe it was a red fish.

 

When you think of cajun often the first thought after spicy and gumbo is grits. None of the four of us had grits and none of us missed them.

 

The Cookhouse was super accommodating and the objects on your screen are about three times larger than they appear. 🙂

 

 

 

Let’s Salsa!

a85563ad4817904a5e806f55e241dfb4

Salsa!

Not just a favorite in Texas, but a STAPLE!

We eat salsa on everything!  It adds an extra punch to eggs in the morning, salads at lunch, guacamole, and many other dishes throughout the day.  The mason jar was running on empty, and my husband just didn’t know what to do!  Tragedy, I tell you!

I whipped some up last night in no time.  It literally takes about 15 minutes, 5 of which are active.

Everyone has their favorite way of making salsa.  I have tried steaming the tomatoes and peppers, sautéing them, browning them, but by far, the easiest is boiling.  I used to use a hot skillet and brown the tomatoes, peppers, and onion, but it would smoke up the house to the point that I would have to open all the doors and windows to air out.  So boiling it is!  This is my newest way, and I’m sticking to it!

I don’t have a specific amount of anything, but I can tell you what I did.  It is a little different each time because the heat of peppers varies so greatly.  Always start small and add in small increments.

These are your basics:

Cilantro (To your liking – about 1 cup)

Onion (I used a half of an onion)

Garlic (5-6 cloves)

Celtic Salt (1 TBSP)

Jalapeño or Serrano Peppers (I only used 3)

Tomatoes (10 for this batch)

 

IMG_3231 IMG_3230

 

Directions:

Wash your tomatoes, peppers, and cilantro well!

Place your tomatoes and peppers (I did wayyyy too many peppers!) in a pan and fill with water not quite covering the tomatoes and peppers.

Bring to a boil and reduce to a simmer on medium heat.  Simmer until the skins start to peel back on the tomatoes stirring frequently.

IMG_3232

IMG_3234

 

Remove the tomatoes with tongs and squeeze gently to release any water.  Place in your blender.

IMG_3235

IMG_3236

 

 

Remove the peppers from the water and detach the stems.

IMG_3233

I started with 3 peppers and it was plenty!  These little things were HOT!  I blended the tomatoes and peppers on high for a few seconds, then added the onion, garlic, and salt.

IMG_3237

Add your cilantro last.  I blended everything together for about 10 seconds on high, and ended up with a large mason jar and medium mason jar of salsa that was some of my best!

IMG_3238 (1)

 

This is a great healthy sauce full of vitamins and antioxidants that will spice up your food, literally!  It will keep in your fridge for about 2 weeks.

 

 

Beautiful Bells!

I had some grass-fed ground beef and bell peppers in my fridge that I needed to use.  I decided to combine the two for some fabulous stuffed bell peppers!  They turned out fabulous so I just had to share.  This was a great main course.  Save your carbs for this one because the veggies are a little higher in carbs than most of our recipes, but it is a super healthy way to combine your veggies and protein for a fairly easy meal.  I changed out the cheese in the picture for mozzarella and it was excellent.

Start with all your ingredients:

IMG_2749

6 Bell Peppers

1 1/2 lb Grass-Fed Ground Meat

1/2 Onion finely chopped

5 cloves of garlic minced

1 1/2 tsp Italian Seasoning

16 oz can of Organic diced tomatoes

1 can of organic tomato paste

1/2 cup sweet peppers

1 small can of diced black olives

1/2 cup cauliflower rice (recipe on site – this is a great binder)

Colby Jack cheese or Mozzarella cheese

Salt and Pepper to taste

Directions:

Brown your ground meat.  Add your onion, garlic, and chopped sweet peppers to soften.

IMG_2753

IMG_2754

There are a few ways to cut your peppers.  For more stuffing, you want to cut off the stemmed top and leave the rest of the pepper.  Cutting them in half also works for a smaller portion – you just don’t eat the stem.  This is what I do for my children because they just eat the meat and cheese out of the center anyway.  I did both of these with the green peppers.  You can also cut them in half lengthwise and use both halves.  This is what I did for the red peppers.

Make sure you wash well – remove the stem if you are not using both halves.  Remove the seeds and the membranes on the inside of the pepper.

In a large pot of simmering water, place your clean peppers and simmer for about 5 minutes until just barely softened.  This will take away a little of the bitterness.  Set aside.

IMG_2760

Back to the meat…add all your remaining ingredients except for the cheese.  Feel free to add spices and other ingredients to your liking or subtract those you don’t care for.IMG_2765 IMG_2755

Now scoop out your mixture and stuff inside your peppers.

IMG_2766

Top with cheese, and bake at 350 degrees for 30 minutes.

IMG_2770

We served ours with stuffed mushrooms – I was obviously on a stuffing kick!

IMG_2780

Enjoy!

 

 

 

 

No More Buns!

So today I served up some leftover hamburger patties for my kiddos.  As I was fixing my lunch and carrying on with my day, I suddenly realized that not one of my three children even asked for a bun!  I had one ask for blueberries, one ask for milk, and the other ask for cheese, but not one asked for bread! What a glorious day!

This is what our hamburger used to look like:

Unknown-1

Hopefully this image doesn’t send you to the nearest burger joint!  Honestly, this image does nothing for me anymore.  As a self-proclaimed carb-aholic, I am amazed that I no longer have cravings for the bun!  The meat – yes!  I could care less about the bun though. I never thought I would say this, so I post in order to bring you hope for a happy bunless forever.

I am so grateful too.  A typical 100% whole wheat hamburger bun has 25-35 grams of carbs, and generally is about 75% carbs or more when calculating macros (Fat, Carbs, Protein).  I’m not even going to talk about the dreaded refined white flour buns!  And…30 grams of carbs is about my max intake of carbs on a typical day so that bun would be it.

I knew I had made it past the carb craving stage, but I also knew it would be a more difficult task for my children. After all, they usually eat what they are served and find themselves in places with many offerings.  In the beginning of this new “Way of Eating” (WOE), I heard a lot of comments like, “How long are you going to do this diet?”, or “Why can’t we have buns?”

Unknown-2

It is hard to explain to children how wheat, something that is grown from the earth, is harmful to them.  I used to mill my own wheat and bake my own bread for goodness sakes. I get the questions!  I used to think I was doing all the right things by giving my children fresh milled whole grains.  Then I read Wheat Belly by William Davis, MD and Grain Brain by David Perlmutter, MD.  Wow!  What eye opening reads!  Being a faithful person, I always believed that anything provided on earth and grown from the ground had to be good for us.  I had no idea how much the wheat we were provided has been changed over the years by human scientists.  It is actually very sad!  I prefer my family eat things from nature, not the product of a scientist.  So, that is why I removed wheat not only from my diet, but that of the rest of my family as well.

I was shocked today when I realized that there was not a comment, not a mention, not a whine for bread!  Even the kids get over it!

At breakfast today, I served grain-free lemon blueberry muffins, and my oldest told me that he just doesn’t really care for the muffins anymore.  When I asked him why he didn’t like the muffins, he told me that it wasn’t these muffins in particular, it was just muffins in general.  He asked for a poached egg instead.

Wow!  Breakfast breads used to be a staple, and now they are turning them away!  What a corner we have turned.

So, I hope that this gives you a glimmer of hope that the whole family can live this Keto lifestyle. I emphasize lifestyle.  This is not a diet for us anymore – it is a lifestyle.  It is the way we shop, eat, cook, and live.  We love it!  It gives us more energy to get through the day and through these years of parenting.  The kids notice the difference too.  Everyone just feels better, which gives us the willpower to get through the choices that used to challenge us.  Now it is not a obstacle for us, and surprisingly our children either.  I do want to say, that I don’t offer the options at home, but if we are out, I don’t tell the kids it is off limits.  I let them make the choice for themselves.  I never want them to feel like the things we choose to eat are “forbidden fruit”.  I try to educate them to make healthy choices so that they have a lifetime of healthy eating, not just the forbidden foods we tell them they cannot eat.  Example teaches what 10,000 words cannot!  Be a great example for the kids, and they will follow suit!

Here’s to healthy eating and healthy teaching!  It is possible!

images

 

Happy Fourth of July!

images

Happy Fourth of July!!!  Wave that Red, White, and Blue!  Show off your stars and stripes!  Enjoy your day, and celebrate with friends and family!  We love our Independence Day in the Lutz and Stavros households!

We have been over several recipe ideas to keep your day healthy and low carb!  Here are a few ideas from the past and the ones we have posted the last few weeks to help you compile your menu into one concise spot…right here!  All of these recipes can be found on this webpage on our blog:

Main Courses:

Brisket (You can even pick up or buy a precooked one to bake to make it easy!)

Unknown-1

Ribs – Yum!!!

Unknown-2

With our sugar-free sauce…

IMG_2863

Bunless Burgers (We love our ABC burger – Avocado, Bacon, and Cheddar)

IMG_0785Bunless Hot Dogs or Sausage Links

images-3

Egg Salad

IMG_3086

 

Sides:

Refreshing Cukes

IMG_2796“Potato” Salad”

IMG_3047

Cheesy Tater Tots

IMG_0994Broccoli Slaw

IMG_2862

 

Broccoli Salad

Broccoli Salad

Appetizers and Snack Ideas:

Stuffed Mushrooms

stuffed-mushrooms

Cheese Crisps

IMG_0849

Zucchini Chips

IMG_2711

Guacamole

IMG_0858

Deviled Eggs:

IMG_3081

Dessert:

Stars and Stripes Cheesecake with Berries:

IMG_2970Or, if you are a chocolate person, our chocolate pudding.

IMG_2815

 

Drinks:

Refreshing Low-Carb Margarita on the Rocks

images-4

 

Enjoy a wonderful celebratory day filled with healthy food, healthy sun, friends and family.

God Bless America!

 

 

 

When Life Tosses you Eggs….

Well…this was not my intended post for today, but it worked out well!

We have all heard the term, “When life gives you lemons, make lemonade!”

My theme for today, is “When your eggs won’t peel, make egg salad!”

The intention of the post for today was yummy deviled eggs to finish off the menu for Independence Day!  However, I did not plan well enough ahead!

This was a good lesson!  Anytime you want pretty peeled eggs, plan ahead!  I did not know we were so low on eggs (because I always have several dozen.)  When you do boiled eggs, they are much easier to peel when they are not fresh.  You want to buy them 5 to 7 days ahead of when you need them.  I bought mine yesterday, boiled them, and tried to peel them.  This is what happened:

IMG_3074

Not so pretty!  So…we had a very fast change of plans.  Since we have dinner pretty much planned with Bar-B-Que (with sauce), “Potato” Salad, and Refreshing Cukes, I thought why not make egg salad for a Keto lunch!  It was simple, and we still got to use those delicious and nutritious eggs.

I did get a few of the eggs to turn out, so I will share how to do both just in case you plan ahead better than I, or if you have some eggs stored in your fridge that you want to use.

 

First, start by boiling your eggs.  I have a gas stove, and have had great success by placing my eggs in a large pot, covering with cold water with a tsp of salt, and bringing it to a rumbling boil.  Once it is at a full boil, turn your heat down to a simmer for 1 minute, cover, and turn the heat off completely for 10 to 12 minutes.  As soon as the timer goes off, dunk them in a cold water bath.  Let them cool, and then place in the refrigerator until you need them.

IMG_3062

 

You can peel your eggs now or later.  For deviled eggs you will want to slice your pretty eggs lengthwise, hull out the yolk and place on a flat surface.

IMG_3077I put the yolks in a bowl, and mash with mayo, dijon mustard, a little lemon juice, salt, pepper, and if you have them, some chopped Refreshing Cukes.  You can also add some fresh dill or dill pickle if you like savory.  If you like sweet, you can add a teeny tiny pinch of Stevia.  Mash it all together and stuff your eggs.  Refrigerate immediately.

IMG_3079 IMG_3081

If you get a bunch of eggs that look like they were in a massacre like mine did, just chop them up and no one will be the wiser.

IMG_3076

Add to a bowl with:

 

 

Egg Salad

12 eggs – boiled, peeled and chopped

1/2 lemon – squeezed

1/2 cup petite diced celery

3/4 cup mayonnaise

2 Tbsp dijon mustard

1/2 cup diced “Refreshing Cukes”

2 tsp juice from above

Salt and pepper to taste

Stir everything together until combined and either put in the fridge for later or serve over lettuce.  It was quite a delicious mistake!

IMG_3083 IMG_3086We hope that everyone has a safe and delicious Fourth of July!

Remember those that sacrificed for the freedoms that we hold so precious today.  We are so fortunate to live in a place that allows us to speak and write what we believe and hold true to our hearts, even if not everyone agrees.

Remember on your holiday to plan ahead, drink plenty of water, take your supplements, and stay healthy!  Holidays and parties can be difficult, but with planning you can be strong and live Keto!  We know you can!

Have a wonderful long weekend, and enjoy those fireworks!!!

ColorfulFireworks

 

Fire Cracker Potato Salad

images

It’s real, and it’s Keto!  How can you have a July Fourth celebration without potato salad?  We have found a way, and it involves one of our favorite Keto veggies.

Have you guessed already?  It’s the one that makes rice, mashers, tater tots, and pizza crust.  The incredible, invincible, and transformative cauliflower!  The chameleon of all veggies!  I always have a head of cauliflower in the fridge because it can do just about anything for a meal!  I was wondering if I could slide this past my crew, and it worked like a charm.  You can pretty much use your favorite potato salad recipe by substituting cauliflower for your potatoes.  We prefer a creamy mustard type dressing with a little sweetness. I know some like mayo only, and others like a tart mustard, so take it where you like it.  So many options!

Cauliflower 009

I still had a few of the refreshing cukes in the fridge, so I thought I would give them a try for the touch of sweet.  Worked like a charm.  So if you are planning on making the cucumbers for your July Fourth celebration, save a few extra to throw into your “potatoes”.

IMG_2798

So here is the recipe along with a few variations for your upcoming weekend:

Keto Potato Salad

1 medium to large head of cauliflower

1 cup of diced celery

1/2 cup diced red onion

1/3 cup diced Refreshing Cukes + 5 Tbsp of the “Pickle Juice”

3/4 cup mayonnaise

1/3 cup dijon mustard

1 tsp Himalayan salt

1 tsp black pepper

Dash of paprika

 

Other Options:

Vinegar for tartness

Boiled Egg (2-3)

Black Olives

Dill Pickles with pickle juice if you don’t have the Cukes, but like the pickle idea.

Lemon juice

Chives

 

Directions:

Chop your cauliflower into bite size pieces like you would eat your potatoes.

IMG_3029

Boil a large pot of water.  Once it comes to a rolling boil, lower the heat to medium and simmer your cauliflower for about 5 to 6 minutes.  Carefully pierce with a fork to check for tenderness.  This is the hardest part…you want it soft enough to mimic the potatoes, but you don’t want it to get mushy once you start mixing your ingredients together.  Once you have it to the correct tenderness, strain in a large colander.  Let it drain and then return to the pot.  If you are worried about the tenderness, (the texture is super important for this recipe) boil them until they are perfect and then immediately submerge in an ice cold water bath to stop the cooking.  Then strain in the colander.

IMG_3032

Add your chopped celery, onion, and cucumber or pickles (along with any other solids you choose to add.)  Toss to combine.

IMG_3040

Now add your mayonnaise, mustard and spices, except for the paprika.

IMG_3041

 

Mix everything together.  You can taste at this point to see if it needs anything, but remember, the flavors will meld in the refrigerator a little more.

IMG_3042

Refrigerate for a few hours.  When you place it in a serving bowl, sprinkle with a little paprika for color and enjoy with your firecrackers!

IMG_3047

 

 

 

The Finishing Touch

A great Bar-B-Que Brisket or Ribs is perfectly Keto, and one of our very favorite weekend or holiday treats.  The question becomes, how do you finish those beauties off?  That wonderful tangy sauce out of a bottle is gone for more reasons than one, but the main problem is all those added sugars in the bottle.  Oh, and don’t forget the hidden sugars.

images

I am putting it lightly when I say, my hubby is a sauce fanatic!  He concocts all types of sauces, and combines things I would never think of placing in the same bowl.  Some are good, and some not so much.

He left it to me to find a good recipe for a Bar-B-Que sauce though.  The best one, meaning lowest in carbs, out of a bottle, we could find was Stubbs Original with 5 Carbs and 4 grams of sugar.  The serving size is 2 Tbsp.  Let’s be honest – who just eats 2 tablespoons of Bar-B Que sauce?  Here are some of the ingredients:o-STUBBS-BBQ-facebook

Sugar, Molasses, Tapioca Dextrin, Brown Sugar, Corn Starch, and Corn Syrup!  And this was the best we could find!!!!  Let’s see…sugar, sugar, carb/sugar, sugar, carb/sugar, and oh, sugar!

There is a reason we always say to read labels, and we don’t just mean nutrition labels.  You HAVE to read those ingredients too.  It sends my blood sugar soaring just reading them!

So this is the REAL food ingredient list for my new Bar-B-Que sauce:

IMG_2834

3/4 cup White Vinegar

2 Cans (30 oz) of Organic Tomato Sauce

5 Tbsp Worcestershire Sauce

3 Tbsp Yellow Mustard

1 Tbsp Tabasco or other hot sauce (I used 2 Tbsp and it was SPICY so do to taste)

1 Tbsp Pink Himalayan salt

1/2 tsp Cayenne Pepper

2 Tbsp Liquid Smoke (The one pictured is made in the great state of TEXAS)

1/2 Large Lemon (4 tsp squeezed)

1/2 tsp Trader Joe’s Pure Stevia

Directions:

Combine your tomato sauce and vinegar.  Bring to a simmer.

IMG_2835

Add your Worcestershire sauce, Tabasco, and Liquid Smoke.  Combine.  Add all remaining ingredients except the yellow mustard.

IMG_2837

 

You need to temper your mustard like you would an egg.  Place your mustard in a heat safe bowl.  Add a few spoonfuls of your hot tomato mixture and stir well.

IMG_2841IMG_2847

Once mixed, add back to your sauce.

IMG_2854

Whisk until you have a smooth sauce.  Use immediately or store in a mason jar.  This will keep for a few weeks in the refrigerator.

IMG_2863

IMG_2858

 

Enjoy with that yummy broccoli slaw!

 

Dress It Up!

We are thinking ahead to fireworks and celebration!  It is hard to believe that July 4th is right around the corner.  The other day I posted the “Refreshing Cukes” recipe which would be a great side dish for any Fourth of July celebration.  By the way, they just got better in the fridge for a few days!  The cucumbers were definitely a hit in our house!

Today, I have another side that is easy because all you need to do is prepare the dressing ahead, pour it in a mason jar, throw it in the ice chest, and you have a great nutritious side wherever your travels may take you!  Even better, you can use this tangy dressing as a dip or on any salad with what you have left over.

IMG_2823

Keto Broccoli Slaw Recipe

2 Tbsp Extra Virgin Olive Oil

1 Cup Mayonnaise (I used Hellman’s, but homemade is better)

3 Tbsp Apple Cider Vinegar

1 Heaping Tbsp Dijon Mustarrd

1/8 tsp Trader Joe’s Pure Stevia

1 1/2 tsp Celery Seeds

1 tsp Himalayan Salt

1/2 tsp Black Pepper

2 Bags of Trader Joe’s Organic Broccoli Slaw (I just use one at a time.)

Directions:

Start by combining your Olive Oil and Mayonnaise.  Then add your Apple Cider Vinegar and Mustard.

IMG_2824

Stir well.

IMG_2825

 

Add your Stevia: This is the best one I’ve found so far:

$_35

Then add the rest of your ingredients except for the slaw.

IMG_2826

Whisk well, and pour into a mason jar once it is completely combined.

IMG_2830

Now it is ready for packing or serving.  Place in the refrigerator until ready to use.  Also, shake well before each use to distribute the celery seeds.

When you are ready, empty the packet of broccoli slaw into a large bowl.  It will make more than you think, so pick a large enough bowl.  Pour about a half cup of dressing over your slaw and mix well.  You can always add more if you like.

IMG_2857

This is excellent served with Bar-B-Que, or served on its own.  Enjoy!IMG_2862

 

 

 

« Older Entries Recent Entries »