#runningwithketo

[runningwithketo-blog]

SAUSAGE AND VEGGIES

Sometimes simple is better. You don’t need a bunch of fancy ingredients to make a delicious meal. Sure, a keto diet can be pricey, but it doesn’t have to be. For this recipe I usually spend about $7-10 on all the ingredients to make enough for a week. That’s a Iittle over a dollar a day. Don’t believe the lies about eating healthy being expensive. 

INGREDIENTS

* 2- 12 oz. smoked sausages, half-inch slices * 2 bell peppers (red and/or yellow), cut in large chunks * 2 summer squashes or zucchini., cut in large chunks * 1- oz. packet of mushrooms, halved * half of a medium onion, large slices * sea salt to taste * oregano or other spices, to taste

DIRECTIONS

Cook the sausage and onions on medium heat for a few minutes until the sausage is cooked. Toss in the rest of the ingredients and season to taste. I usually wait a few minutes until the mushrooms begin to warm up but not entirely sauteed. 

[runningwithketo-blog]

KETO FRIED PICKLES

If I ever order appetizers at a restaurant, it’s fried pickles 99% of the time. We all know that anything fried at a restaurant isn’t made with keto-friendly ingredients. The good news is that there is a way to fry pickles with low carb ingredients. If you’re on the keto train, these babies can actually be brought to life with ingredients you more than likely already have in your pantry. INGREDIENTS

1 jar of sliced pickles (the recipe will make about 1/3-1/2 of the jar)

2 eggs

1 1/2 cups almond flour

1/3 cup parmesan cheese

pinch of sea salt

1 tbsp cajun seasoning

2-3 tbsp Coconut oil

DIRECTIONS

Begin to heat oil in a pan at very low heat. Trust me on this one.

Mix the dry ingredients in either a bowl or large plate.

Whisk the two eggs in a small bowl.

Dip the pickles in eggs and remove excess egg.

Place the pickles in the batter and turn them so that they are covered in the mix.

When pan is hot enough fry pickles until light brown and then turn over.

Remove pickles as the finish frying, waiting a few minutes before serving.

Add additional coconut oil as needed. The pickles will definitely soak up a lot of the oil.

📷: Roman Suarez

[runningwithketo-blog]

Oftentimes after a long day, the last thing I want to do is take the time to cook food. Hence, why I only share simple and quick to make recipes. Yet there are also moments when I don’t even want to do that. Cheese, salami, olives and almonds are always readily available in my fridge and pantry. They’re a quick way to get the extra fat you might have not gotten throughout the day. 

Photo Credit: Roman Suarez

[runningwithketo-blog]

JALAPENO POPPERS

I am not a huge fan of spicy food but I’m a sucker for jalapeño poppers. These are keto-friendly and super easy and quick to make! Perfect for an appetizer night with friends.

10 jalapeños, halved with seeds removed

1/4 cup shredded cheese of choice

10 slices of bacon

1 packet of cream cheese (this will definitely be more than you need)

Cut jalapeños vertically and place on lined/sprayed baking sheet.

Fill halves with cream cheese and then sprinkle shredded cheese on top.

Wrap each jalapeño half with a strip of bacon.

Cook in 400F-oven for 13-15 minutes.

[runningwithketo-blog]

CREAMY CHICKEN AND BACON

I’m not entirely sure where I got this recipe from, but I do know that I have modified it quite a lot over time...typical for a person like me who doesn’t own measuring cups and likes to bend rules. This recipe is perfect for people who just don’t have the time to cook, much less enjoy cooking. I like to pair this dish with broccoli because I can steam in the microwave while I wait for the chicken to cook. 

INGREDIENTS * 4-6 chicken breasts * 3 tablespoons butter * 1/2 tsp rosemary * 2-3 garlic cloves * chicken broth * 6-7 strips of cooked bacon * 2/3 c heavy whipping cream * 2oz. cream cheese * 1 cup shredded cheese * oregano, to taste * salt, to taste

DIRECTIONS With the exception of the bacon, whipping cream, cream cheese and shredded cheese, throw all ingredients into the Instant Pot (or any other cooker). 

Cook on high pressure for 10 minutes. If you are using a slow cooker, cook on low for 6 hours. 

Release steam naturally for 10-15 minutes. Then release the rest of the steam by placing a towel over the valve to avoid burning your hand. 

Shred the chicken with the fork and mix in the bacon, heavy cream, cream cheese and cheese. 

Add additional cheese after serving to add more flavor.