My keto cooking thread...

[Black94lt1]

Damn I need to cook some of these up, these look fantastic

[lrobe22]

[bill_daniels]

I am just thankful that I looked at this thread while my mouth was still burning, so I don't get hungry right now. It all looks fantastic.

I'm interested in that heart of palm stuff, and will probably try it, because I love pasta, but have recently eschewed it

[NEED-A-VETTE]

Originally Posted by bill_daniels

I am just thankful that I looked at this thread while my mouth was still burning, so I don't get hungry right now. It all looks fantastic.

I'm interested in that heart of palm stuff, and will probably try it, because I love pasta, but have recently eschewed it

I like mine a little more tender, so I do cook it longer than it calls for on the package.

I also use it in homemade pho or ramen.

It will never be exactly like noodles, but it’s not bad at all.

I cannot take the shirataki noodles…I can’t get past the texture. Rubbery. Weird mouth feel and bite for me. I just can’t do it.

[NEED-A-VETTE]

Turkey tacos last night, which is nothing extraordinary. But I thought I would share because I make my own taco seasoning. The store bought stuff has a lot of sugar.

INGREDIENTS

• 2 tbsp Chili powder
• 1 tbsp Cumin
• 1 tbsp Sea salt
• 1/2 tbsp Black pepper
• 1/2 tbsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/8 tsp Cayenne pepper (or more if you like spicy)

Stir all ingredients together. Store in an airtight container. I use two tablespoons per pound of meat but you can add more or less based on your taste.

I usually triple or quadruple the batch and store it in the pantry.

Limited toppings today because I need to grocery shop tomorrow.

[dvarapala]

[NEED-A-VETTE]

Originally Posted by dvarapala

Those are tasty. A little too tasty. I also like Rebel. But they’re all a little calorie heavy for me. I only get it occasionally.

[dvarapala]

Originally Posted by NEED-A-VETTE

Those are tasty. A little too tasty. I also like Rebel. But they’re all a little calorie heavy for me. I only get it occasionally.

I've tried pretty much every brand of fake ice cream I can find, and Enlightened tastes the least fake out of all of them.

[bill_daniels]

Originally Posted by NEED-A-VETTE

Turkey tacos last night, which is nothing extraordinary. But I thought I would share because I make my own taco seasoning. The store bought stuff has a lot of sugar.

INGREDIENTS

• 2 tbsp Chili powder
• 1 tbsp Cumin
• 1 tbsp Sea salt
• 1/2 tbsp Black pepper
• 1/2 tbsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/8 tsp Cayenne pepper (or more if you like spicy)

Stir all ingredients together. Store in an airtight container. I use two tablespoons per pound of meat but you can add more or less based on your taste.

I usually triple or quadruple the batch and store it in the pantry.

Limited toppings today because I need to grocery shop tomorrow.

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What's the green and off white topping made of?

[NEED-A-VETTE]

Originally Posted by bill_daniels

What's the green and off white topping made of?

Salsa verde and picante sour cream. (Not my pics). I get the verde and rojo salsa pack at Costco.

[NEED-A-VETTE]

This is adapted from @Nox mom’s authentic recipe. I altered it to make it keto friendly.

Chicken Teriyaki

(I usually double or triple the marinade and mushrooms, since everyone scoops so much of the sauce and mushrooms up with their chicken.)

Ingredients

• 1/2 cup soy sauce
• 1/4 cup avocado oil
• 3 tbs rice wine vinegar
• 3 tbs keto honey
• 1 tbs Fresh Grated Ginger (grated finely-peel it before grating because it has a tough skin. I use my zester to grate it.)
• 1/2 tsp minced garlic
• 2-3 tablespoons of monkfruit sweetener
• 4 boneless, skinless chicken breasts (ponded evenly so it will grill or bake evenly)
• 1 large pack of whole button mushrooms, cleaned (NOT sliced. Sliced mushrooms tend to soak up too much of the soy sauce and get too salty.)

Directions

1. Mix all ingredients and stir really well. Pour into large ziplock bag. Put chicken into ziplock bag squeeze all the air out.
2. Marinade in refrigerator for 24 hours. Shake and turn bag every so often to remix ingredients and marinate chicken evenly on both sides.
3. Remove chicken from marinade but do not discard marinade.
4. Let chicken come up closer to room temperature. About 15-20 minutes.
5. You can bake or grill the chicken. (Grilling is usually better. If baking, start chicken at same time as you start cooking the marinade.)
6. If grilling, start the marinade first, since it doesn't take chicken long to grill.
7. Put marinade in pan with mushrooms and bring to boil.
8. Reduce heat and simmer for 30 minutes with lid off, cooking mushrooms and reducing/thickening sauce.
9. When chicken is done, place it in a pan/serving dish and pour the sauce and mushrooms back over the chicken.

I served mine with riced cauliflower.