Tag: keto lunch recipe

Chicken Lo Mein (low carb/gluten free)

Posted on April 29, 2022 by - Dinner, Lunch

Chicken Lo Mein
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Chicken Lo Mein (low carb/gluten free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Parker
  • Yield: 4
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Description

This is a delicious, nourishing meal that uses shirataki noodles to keep it low carb and gluten free. These are made from the konjac plant or konjac yam. They are relatively translucent and without flavor, however they take on the flavor of whatever dish they are used for. You can usually find these in the refrigerated produce section of a grocery store. Sometimes you can find them on the shelf in the Asian foods section. You can also find them on Thrive Market Online. Use my “friends” link to save 40% on your first order!

You can easily dial up the heat in this dish with crushed red pepper and extra sriracha. Or keep it milder if you prefer.

Ingredients

Chicken Marinade

·        3 Tbsp coconut aminos

·        2 Tbsp sriracha

·        1 Tbsp toasted sesame oil

·        2 green onions, sliced

·        2 garlic cloves, minced

·        1” piece ginger, minced

·        1 lb boneless, skinless chicken (pasture raised), thinly sliced

Stir-Fry

·        2 Tbsp avocado oil, divided

·        1 lb cremini mushrooms, sliced

·        1 medium red bell pepper, sliced thin

·        1 cup fresh bean sprouts, rinsed and dried

·        ¼ cup chicken bone broth

·        Four 7oz bags of shirataki noodles, rinsed and drained

·        2 green onions, sliced

·        ½ tsp pink Himalayan salt or sea salt (more to taste)

·        ½ tsp crushed red pepper flakes *optional

·        Cilantro, chopped *optional

·        1 Tbsp toasted sesame seeds

·        1 Tbsp toasted sesame oil

Instructions

Marinade for the Chicken

Add the coconut aminos, sriracha, sesame oil, green onions, garlic, and ginger in a shallow dish with the sliced chicken. Leave it in the refrigerator for no less than one hour or overnight; turning at least once.

Stir-Fry

Heat 1 Tbsp avocado oil in a large skillet over medium heat. Add the marinated chicken and sauté for 5 minutes, until browned. Remove chicken to a plate.

Add the remaining 1 Tbsp avocado oil to the skillet. Add mushrooms, bell pepper and bean sprouts; sauté for 5 minutes.

Add the chicken bone broth and simmer about 5 minutes, until liquid is reduced by about half.

Add shirataki noodles, green onions, salt and crushed red pepper. Stir and cook for a few minutes.

Serve with cilantro, sesame seeds and a drizzle of sesame oil.

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Avocado Egg Salad

Posted on April 16, 2022 by - Lunch

Avocado Egg Salad
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Avocado Egg Salad

Avocado Egg Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Parker
  • Yield: 4 1x
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Description

This is a delicious twist on an egg salad, especially if you love avocados like I do! Plus, what a yummy way to get more healthy fat into your day. I love this on a bed of mixed green lettuce. However, you can make a lettuce wrap with it or opt for some gluten free bread.

Ingredients

Scale
  • 10 eggs, hard-boiled
  • 2 ripe avocados, mashed
  • 3 Tbsp mayonnaise (opt for avocado oil based. NO canola or soy…highly inflammatory!)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp Dijon mustard
  • 1/2 tsp pink Himalayan or sea salt
  • 1/4 tsp black pepper
  • mixed green lettuce or large leaves for a wrap

Instructions

  1. Hard boil your eggs (I prefer to bake mine at 325F for about 30 minutes). Cool in a large bowl of cold water.
  2. Mix mashed avocado, mayo, lemon juice, mustard, salt + pepper in a medium bowl and combine well.
  3. Peel eggs and chop. Add to avocado mixture and combine well.
  4. Refrigerate until ready to serve!
  5. option to top with chives

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Keto Grilled Cheese Sandwiches

Posted on March 1, 2022 by - Balanced Living, Lunch

Keto Grilled Cheese Sandwiches
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Keto Grilled Cheese Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Parker
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Description

Sometimes you just really want a little comfort food without making yourself feel like crap later or the next day. Ever have a carb hangover? I’m telling you, it’s a thing! I’ve given into the carb craving before and the next day I just struggle for energy. In fact, sleep is often not amazing either. I’m sure there’s a connection to gluten as well, since my body is not used to it.

Well, here is a tasty grilled cheese recipe that can help you satisfy those cravings while still staying within your ketogenic protocol and feeling amazing! You can make mini sandwiches like I did, or regular (the mini ones are great for appetizers)! You might also add some small pieces of turkey or ham (yum).

Ingredients

Scale

For the BREAD:

  • 6 Tbsp grass fed butter
  • 2 cups almond flour
  • 3.5 tsp baking powder
  • 1/2 tsp pink Himalayan salt
  • 6 eggs (room temperature and separated)
  • 1/4 tsp cream of tartar

For the SANDWICHES:

  • 8 thick slices of keto bread
  • Sliced cheese (I used gouda), however much you prefer!
  • 2 Tbsp butter, melted

Instructions

For the BREAD:

  1. Preheat oven to 375F. Grease a bread pan with coconut oil, butter or avocado oil.
  2. Combine the almond flour, baking powder and salt in a medium sized bowl. Add melted butter and egg yolks. Mix well.
  3. Whip the egg whites and cream of tartar at high speed in a mixer until stiff peaks form (should just take a couple of minutes).
  4. Stir part of the egg white mixture into the almond flour mixture and once that is blending well, add remaining egg white mixture until everything is well combined.
  5. Spoon the bread batter into the greased bread pan.
  6. Bake 25-30 minutes or until the bread starts to turn golden brown (you can do the toothpick test as well to make sure the center is set).
  7. Remove from oven and cool.

For the Grilled Cheese Sandwiches

  1. Cut the keto bread into thick slices (if you want mini sandwiches cut those slices to the size you prefer).
  2. Cut your cheese slices to fit the width of your bread slices. Butter your bread and either grill on the stove top or cook in an air fryer at 375F for 2-3 minutes, or until sandwiches start to turn golden brown and cheese is melted.

ENJOY!

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Keto Grilled Cheese Sandwhiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Parker
Print Recipe

Description

Sometimes you just really want a little comfort food without making yourself feel like crap later or the next day. Ever have a carb hangover? I’m telling you, it’s a thing! I’ve given into the carb craving before and the next day I just struggle for energy. In fact, sleep is often not amazing either. I’m sure there’s a connection to gluten as well, since my body is not used to it.

Well, here is a tasty grilled cheese recipe that can help you satisfy those cravings while still staying within your ketogenic protocol and feeling amazing! You can make mini sandwiches like I did, or regular (the mini ones are great for appetizers)! You might also add some small pieces of turkey or ham (yum).

Ingredients

Scale

For the bread:

6 Tbsp grass fed butter
2 cups

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!