Keto Food Recipe

Ready in about: 20 minutes | Serves 1

INGREDIENTS

• 5 oz Almond milk 
• 3 tbsp Flour from light flax seeds 
• 2 tbsp Coconut flour 
• 2 tbsp Vegetarian protein
• Sweetener, to taste 

DIRECTIONS

• Mix all the dry ingredients in a bowl. 
• Pour the almond milk into a dipper and pour the dry mixture. 
• Cook over medium heat while stirring constantly. 
• First, the porridge will be thin but then thickens. 
• Add sweetener to taste and mix. 
• Put it in a bowl and add toppings! 

  Ready in about: 20 minutes | Serves 1

INGREDIENTS  

• 3 Eggs 
• 3 ½ oz Mushrooms 
• 1 oz Butter 
• 1 oz Parmesan cheese 
• 1 oz Onion 
• Salt and ground black pepper, to taste 

DIRECTIONS

•  Put 20 g of oil in the pan and turn on medium heat.
• Once the butter has melted,put the chopped onion and fry for 2-3 minutes until it begins to darken. 
• Then add the mushrooms and fry until done. If you take pre-boiled chanterelles or small champignons, then roasting will take no more than five minutes. 
• Remove the mixture from the pan. Smash the eggs in a bowl, add salt, pepper and whisk until a homogeneous consistency. 
• Put the remaining 10 g of butter in the pan, let it melt and pour the next omelet. 
• As soon as the omelet grabs the bottom, and the top is still liquid, sprinkle it with grated Parmesan cheese and place mushrooms and onions in one half. 
• Gently pry the omelet on one side with a spatula and fold it like a book. 
• Turn off the heat, cover and let the omelet stand for about five minutes to get ready. 

 Ready in about: 20 minutes | Serves 1

INGREDIENTS  

•  2 Egg 
• 2 Slices of bacon 
• 1 Egg yolk 
• ½ tbsp Lemon juice 
• Salt and black pepper, to taste 

DIRECTIONS  

For the Sauce:

•  In a scoop, mix the yolk with lemon juice and add a teaspoon of water. 
• Put on a low heat, heat and start adding one tablespoon of oil and stir well. 
• When you enter all the oil and the texture becomes homogeneous, remove from heat, salt and cool. 
• Fry the bacon in a non-stick frying pan until it has given up almost all the fat. 
• Then, lay down on a paper towel and blot on both sides. 
• Prepare poached eggs: break the egg into a "bag" of cling film, wrap and dip in boiling water for three minutes. 
• Take a bun, cut into two parts, lightly fry in a frying pan on the side of the slice; top with bacon, poached egg and pour hollandaise sauce! 

  Ready in about: 20 minutes | Serves 4

 INGREDIENTS  

•  8 oz Peeled raw shrimp 
• 1 tbsp Olive oil 
• 1 Lemon (juice) 
• 1 Avocado, diced 
• 1 Tomato, diced 
•  1 Cucumber, diced 
• 1/4 Onion, diced 
• 2 oz Cilantro, chopped 
• Salt and black pepper, to taste 

DIRECTIONS  

•  Season the shrimp with salt and pepper. 
• Put the pan on medium-high heat and pour olive oil. 
• Once the oil has warmed up, add the shrimp and fry one side for 2-3 minutes, then turn to the other. 
• Remove the shrimps from the pan and put them on a cutting board. 
• Slice and transfer to a large bowl. 
• Squeeze the marinade lemon juice into the bowl. 
• Mix well and let stand for a while. 
• Add pieces of avocado, tomatoes, and cucumbers to the bowl. 
• Mix with chopped onion and cilantro. 
• Mix well all together 

  Ready in about: 30 minutes | Serves 2

INGREDIENTS  

•  2 tbsp Pesto sauce 
• 2 fl. oz Balsamic vinegar 
• 1 tsp Olive oil 
• 6 oz Chicken breast 
• 4 cup Spring greens 
• 1 oz Fresh mozzarella 
• ¼ Avocado, diced 
• 6 Cherry tomatoes 
• 1 tbsp Fresh basil for decoration 

DIRECTIONS  

•  Prepare the marinade by mixing pesto, balsamic vinegar, and olive oil. 
• Set aside a portion of the marinade for the salad, and pour the remaining chicken breast. 
• Refrigerate marinate for at least 20 minutes. 
• Take the salad. Start with greens, then layered with fresh mozzarella, avocado,and tomatoes. 
• Once the chicken is pickled, heat the medium-sized griddle, and then add a little olive oil. 
• Fry each side of the breast for 7-10 minutes. 
• Slice the chicken breast and place on the previously prepared salad. 
• Pour the remaining balsamic pesto and add some chopped fresh basil.