The keto diet is still one of the most popular diets of 2020 and is based on a low-carb, high-fat diet. Once in a ketogenic state, your body consumes fat as it’s primary fuel, as opposed to carbs. If you aren’t being monitored by a physician or dietitian, it’s important to use moderation and not cut out carbs completely from your meals.
Did you know that many Summer Fresh Dips are Keto Friendly? Artichoke and Asiago, Baba Ghanouj and Tzatziki are great choice when looking to add a little dip to your meal.
KETO CAULIFLOWER EGG SALAD
- Cut the cauliflower into bite sized florets, steam or blanch the florets until they are tender about 3 – 4 mins. Try not to over cook the cauliflower or your salad can become mushy.
- Chop the hard boiled eggs into small pieces along with the onions. Combine the cauliflower, eggs and onions along with Summer Fresh Baba Ghanjou. Season with salt and pepper if you like with a pinch of paprika, mix the salad and server either warm or cold.
- You can also add dill or capers to change up the salad, these are optional but add a lot to the salad.
- 227g Summer Fresh Baba Ghanjou
- 1 Large Head of Cauliflower
- 2 Hard Boiled Eggs
- 2 Tablespoons of Finely Diced Onion
- 1/2 Teaspoon of Paprika
- Salt & Pepper
KETO ARTCIHOKE & ASIAGO STUFFED CHICKEN
- Using a sharp knife to make a pocket in each breast by cutting along the side of the breast half way through, then season each breast inside and out with salt.
- Use a soup spoon, your hands or a ziplock bag for piping the filling into the pocket of each breast. Place a half cup of spinach on top of the dip and use a toothpick to hold each pocket closed by inserting it on either side of the pocket, you dont need to do this but it will make the final dish look better.
- Brown the breast in a large skillet until golden on each side and then place into an oven until it reaches a internal temp of 165f. Slice and serve warm.
- 1 – 227 Artichoke & Asiago Dip
- 4 Boneless, Skinless Chicken Breasts
- 1 Cup Spinach
- Salt and Pepper to Taste
BABA AND PARM VEGGIE STACKS
1. Cut one eggplant, yellow zucchini, green zucchini, and red pepper into large, round slices each about 1/4 and 1/2 inch thick. Toss in 4 tbsp. of olive oil, salt & Pepper to taste and grill on medium bbq until soft.
2. On a serving dish or wooden cutting board lined with parchment paper, build your veggie stacks by alternating layers of the veggies slices. Between each veggie slice, spread some Summer Fresh Baba Ghanouj or Artichoke &Asiago Dip, and a sprinkling of Parmesan petals.
3. Top each stack with another dollop of Summer Fresh Baba Ghanouj or A&A, Parmesan petals and sundried tomatoes
- 227g Summer Fresh Baba Ghanouj or 227g Artichoke & Asiago Dip
- 1 Eggplant
- 1 Green Zucchini
- 1 Yellow Zucchini
- 1 Red Pepper
- 4 tbsp. Olive Oil
- Sundried Tomatoes
- Shaved Parmesan Petals