The Life In Ketosis, Morad hagai, Karmi'el (2025)

13/11/2025

- Preparation time: 15 minutes
- Cooking time: 28 minutes
- Servings: 5
Ingredients:
- 3 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1.5 pounds (24 ounces / 680g) grass-fed chicken breasts, cut into 0.75-inch chunks
- 2 tomatoes, chopped finely
- 1 tbsp garam masala
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- Salt and ground black pepper, as required
- 1 cup heavy cream
- 2 tbsp fresh cilantro, chopped
Directions:
- Melt 3 tbsp of butter in a large wok over medium-high heat. Add the chopped onions and sauté for about 5–6 minutes.
- Now, add the minced ginger and garlic and sauté for about 1 minute.
- Add the tomatoes and cook for about 2–3 minutes, crushing them with the back of a spoon.
- Stir in the chicken, 1 tbsp garam masala, 1 tsp red chili powder, 1 tsp ground cumin, salt, and black pepper. Cook for about 6–8 minutes or until the chicken reaches your desired doneness.
- Stir in 1 cup of heavy cream and continue to cook for about 8–10 more minutes, stirring occasionally.
- Garnish with 2 tbsp of fresh cilantro and serve hot.
Nutrition:
- Calories: 507
- Net Carbs: 4.0 g
- Total Fat: 33.4 g
- Saturated Fat: 18.6 g
- Cholesterol: 203 mg
- Sodium: 211 mg
- Total Carbs: 5.5 g
- Fiber: 1.5 g
- Sugar: 2.3 g
- Protein: 40.5 g

Preparation time: 15 minutes Cooking time: 28 minutes Servings: 5 Ingredients: 3 tbsp unsalted butter 1 medium yellow onion, chopped 2 garli

12/11/2025

- Preparation time: 15 minutes
- Cooking time: 1 hour
- Servings: 8
Ingredients
- 1 tbsp dried basil, crushed
- 2 tbsp lemon pepper
- 1 tbsp poultry seasoning
- Salt, to taste
- 4 Cornish game hens, approximately 1.5 lb (24 oz / 680 g) each, rinsed and patted dry
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 celery stalk, chopped
- 1 green bell pepper, seeded and chopped
Directions
- Preheat your oven to 375°F (190°C). Arrange lightly greased racks in 2 large roasting pans.
- In a small bowl, mix together the dried basil, lemon pepper, poultry seasoning, and salt.
- Coat each hen entirely with the olive oil. Rub the seasoning mixture evenly over all sides of each hen.
- In a separate bowl, mix the chopped onion, celery, and green bell pepper.
- Loosely stuff the cavity of each hen with the vegetable mixture.
- Arrange the hens on the prepared roasting pans, making sure to leave plenty of space between them for even roasting.
- Roast for approximately 60 minutes, or until the juices run clear when the thigh is pierced, or an instant-read thermometer reads 165°F (74°C).
- Remove the hens from the oven and transfer them to a cutting board.
- Cover each hen loosely with a piece of aluminum foil and let them rest for 10 minutes before carving.
- Cut into desired size pieces and serve warm.
Nutrition Information (per serving)
- Calories: 714
- Total Fat: 52.2 g
- Saturated Fat: 0.5 g
- Cholesterol: 349 mg
- Sodium: 235 mg
- Total Carbs: 3.8 g
- Fiber: 1 g
- Sugar: 1.4 g
- Net Carbs: 2.8 g
- Protein: 58.2 g

Preparation time: 15 minutes Cooking time: 1 hour Servings: 8 Ingredients 1 tbsp dried basil, crushed 2 tbsp lemon pepper 1 tbsp poultry sea

11/11/2025

Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 3
Ingredients
- Mozzarella Cheese, shredded: 5 oz (142 g)
- Almond Flour: 1 oz (28 g)
- Coconut Flour: 3 tbsp (approx. 0.9 oz / 25.5 g)
- Italian Seasoning: 1 tsp
- Large Egg: 1, whisked
- Deli Ham, sliced: 6 oz (170 g)
- Pepperoni, sliced: 2 oz (57 g)
- Cheddar Cheese, sliced: 4 oz (113 g)
- Butter, melted: 1 tbsp (0.5 oz / 14 g)
Directions
- First, preheat your oven to 400°F (200°C). Prepare a baking tray by lining it with parchment paper.
- Place the 5 oz (142 g) of mozzarella cheese in a microwave-safe bowl. Microwave in short bursts until it is melted and can be stirred easily.
- In a separate small bowl, mix the 1 oz (28 g) of almond flour, 3 tbsp of coconut flour, and 1 tsp of Italian seasoning.
- Add the melted mozzarella to the flour mixture. Stir together and add salt and pepper to your taste.
- Stir in the 1 whisked egg and begin to process the dough with your hands, kneading it until it comes together.
- Transfer the dough ball onto the prepared parchment-lined baking tray.
- Using your hands or a rolling pin, roll the dough out into a large rectangle.
- Layer the 6 oz (170 g) of ham, 2 oz (57 g) of pepperoni, and 4 oz (113 g) of cheddar cheese evenly over the dough.
- Carefully roll the dough up lengthwise to enclose the fillings, forming a log. Position the stromboli so the seal (seam-end) is facing down on the tray.
- Brush the entire top surface with the 1 tbsp (0.5 oz / 14 g) of melted butter.
- Bake for approximately 17-20 minutes, or until the crust is firm and well-browned.
- Let it cool for a few minutes before slicing and serving.
Note
This recipe makes 3 servings and will keep in the refrigerator for 2-3 days. It is best served with a small side salad (approx. 2 cups of salad greens per person).
Nutrition (per serving)
- Net carbs: 20g
- Fiber: 0g
- Fat: 13g
- Protein: 11g

Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 3 Ingredients Mozzarella Cheese, shredded: 5 oz (142 g) Almond Flour: 1 oz (28 g) Co

10/11/2025

Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 6
Ingredients
For the Empanada Dough:
- 1.5 cups mozzarella cheese (approx. 6 oz / 170g)
- 3 oz. cream cheese (approx. 85g)
- 1 large egg, whisked
- 2 cups almond flour (approx. 6.7 oz / 192g), plus extra for dusting
For the Buffalo Chicken Filling:
- 2 cups cooked shredded chicken (approx. 10.5 oz / 300g)
- 2 tbsp melted butter (1 oz / 28g)
- 0.33 cup hot sauce (approx. 2.7 fl oz / 80ml)
Directions
- Preheat the oven to 425°F (220°C).
- Place the mozzarella and cream cheese into a large, microwave-safe dish. Microwave in 1-minute intervals, stirring between intervals, until the cheeses are completely melted and combined.
- Stir the 2 cups (6.7 oz / 192g) of almond flour and the whisked egg into the cheese mixture. Mix until it is well-combined and forms a dough. If the dough is sticky, add additional almond flour, 1 tbsp at a time, until it stops sticking to your fingers.
- In a separate medium-sized bowl, combine the shredded chicken, 2 tbsp melted butter, and 0.33 cup hot sauce. Mix well and set aside.
- Cover a flat surface with parchment paper or plastic wrap and sprinkle it lightly with almond flour. Place the dough on the surface. Spray a rolling pin with cooking spray to avoid sticking and roll the dough flat (to about 0.1 to 0.125 inch thickness).
- Use a round cookie cutter, a cup, or a lid (approx. 4-5 inches in diameter) to cut circle shapes out of the dough. Gather any excess dough, re-roll, and repeat the process.
- Portion a spoonful of the chicken filling onto one half of each dough circle. Fold the other half of the dough over the filling to create a half-moon shape. Press down on the edges firmly to seal them (a fork can be used to crimp the edges).
- Lay the finished empanadas on a lightly greased or parchment-lined baking sheet.
- Bake for approximately 9-12 minutes, or until they are perfectly golden brown.
NOTE: This recipe prepares 6 servings. Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
Nutrition (per serving): Net carbs: 20g Fiber: 0g Fat: 96g Protein: 74g Calories: 1217kcal

Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 6 Ingredients For the Empanada Dough: 1.5 cups mozzarella cheese (approx. 6 oz / 170g)

09/11/2025

Preparation Time: 15 minutes Cooking Time: 15 minutes Servings: 4
Ingredients
For the Noodles
- 4 medium zucchini (approx. 24-28 oz / 700-800g total), spiralized
- 1 tbsp. olive oil (approx. 0.5 oz / 14g)
For the Sauce
- 6 tbsp. Plain Greek Yogurt (approx. 3.2 oz / 90g)
- 6 tbsp. Mayo (approx. 3.2 oz / 90g)
- 6 tbsp. Thai Sweet Chili Sauce (approx. 3.7 oz / 105g)
- 0.5 tbsp. (1.5 teaspoons) Honey (approx. 0.37 oz / 10.5g)
- 0.5 tbsp. (1.5 teaspoons) Sriracha (approx. 0.32 oz / 9g)
- 0.67 tbsp. (2 teaspoons) Lime Juice (approx. 0.35 oz / 10g)
Directions
- If you are using any meats for this dish, such as chicken or shrimp, cook them first and then set them aside.
- Pour the 1 tbsp. (0.5 oz / 14g) of olive oil into a large-sized skillet over medium temperature.
- After the oil heats through, stir in the spiralized zucchini noodles. Cook the "noodles" until they are tender yet still crispy.
- Remove the skillet from the heat, drain the zucchini noodles, and set them aside to rest for at least 10 minutes.
- Combine all sauce items (yogurt, mayo, Thai sweet chili, honey, sriracha, and lime juice) together in a large-sized bowl until the mixture is perfectly smooth.
- Give the sauce a taste and adjust the seasonings as needed.
- Divide the finished sauce into 4 small, separate containers.
- Mix your cooked noodles with any meats you prepared (if using) and add this mixture to your meal prep containers.
To Serve
When you are ready to eat it, heat the noodles. Drain any excess water that has been released, and then mix in one container of the sauce.
NOTE: This recipe will keep for 3 days.
Nutrition
- Net carbs: 18g
- Fiber: 0g
- Fat: 1g
- Protein: 9g
- Calories: 161

Preparation Time: 15 minutes Cooking Time: 15 minutes Servings: 4 Ingredients For the Noodles 4 medium zucchini (approx. 24-28 oz / 700-800g total), spir

08/11/2025

Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 4
Ingredients
- Nonstick cooking spray
- Chicken Breasts: 1 pound (16 oz / 454 g), boneless & skinless
- Sesame Oil: 1 tbsp
- Soy Sauce: 2 tbsp
- Honey: 2 tbsp
- Red Bell Pepper: 2 medium-sized, sliced
- Yellow Bell Pepper: 2 medium-sized, sliced
- Carrots: 3 medium-sized, sliced
- Broccoli: 0.5 head, cut into florets (approx. 8 oz / 227 g)
- Red Onions: 2 medium-sized, sliced
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Salt and black pepper (to taste)
- Fresh Parsley: 0.25 cup, chopped
Directions
- Preheat the oven to 400°F (204°C). Spray a large baking sheet with nonstick cooking spray.
- Place the chicken breasts in the middle of the baking sheet.
- In a separate small bowl, combine the 1 tbsp of sesame oil and 2 tbsp of soy sauce. Brush this mixture over the chicken.
- Arrange the sliced peppers, carrots, broccoli, and red onions in sections across the baking sheet, surrounding the chicken.
- Drizzle the 2 tbsp of EVOO over the vegetables, then toss them gently on the pan to ensure they are fully coated.
- Season the vegetables and chicken with salt and pepper to your taste.
- Set the tray into the preheated oven and cook for approximately 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- After removing the tray from the oven, garnish the entire dish with the 0.25 cup of fresh parsley.
- Divide the chicken and vegetables among 4 meal prep containers, pairing with your favorite greens if desired.
Notes & Nutrition
- Storage: This recipe makes 4 servings and will keep in an airtight container in the refrigerator for 4-5 days.
- Ingredient Note: Please be aware that honey, carrots, and red onions are high in carbohydrates and not typically considered keto-friendly. The nutrition information below is based on the original recipe text.
Nutrition (per serving):
- Calories: 437 kcal
- Net carbs: 9 g
- Fiber: 0 g
- Fat: 30 g
- Protein: 30 g

Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 4 Ingredients Nonstick cooking spray Chicken Breasts: 1 pound (16 oz / 454 g), boneless

07/11/2025

Preparation Time: 30 minutes Cooking Time: 40 minutes Servings: 8
Ingredients
For the Jerk Shrimp & Marinade
- 10 oz (approx. 283.5 g) Large Shrimp, peeled and deveined
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 2 tbsp Red Wine Vinegar
- 2 tbsp Orange Juice
- 1 tbsp packed Brown Sugar
- 1 tbsp Soy Sauce
- 2 stalks Green Onions, chopped
- 1 small Jalapeno, seeded and chopped
Jerk Seasoning Blend
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 0.25 tsp Dried Thyme
- 0.5 tsp Paprika
- 0.125 tsp Allspice
- 0.125 tsp Nutmeg
- 0.25 tsp Cayenne Powder
- 0.125 tsp Salt
For the Cauliflower Rice
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- 1 small Green Pepper, chopped
- 1 small Jalapeno, seeded and chopped
- 1 cup Pineapple, chopped
- 4 cups Cauliflower Rice
- 1 tsp Garlic Powder
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 0.125 tsp Cinnamon
- 0.25 cup Orange Juice
- 1 (15 oz / approx. 425 g) can Red Kidney Beans, rinsed and drained
- 2 tbsp fresh Cilantro, chopped
For Serving
- Lime Wedges
Directions
- Prepare the Marinade: In a large bowl, whisk together all ingredients for the Jerk Seasoning Blend (from Garlic Powder to 0.125 tsp Salt). To this bowl, add all the Jerk Shrimp & Marinade ingredients (EVOO, Red Wine Vinegar, Orange Juice, Brown Sugar, Soy Sauce, Green Onions, and Jalapeno). Stir well to combine.
- Marinate Shrimp: Add the 10 oz (283.5 g) of shrimp to the marinade and toss to coat them completely. Cover the bowl and refrigerate for 45 minutes.
- Prepare Cauliflower Rice: While the shrimp is marinating, heat 1 tbsp of EVOO in a large skillet over medium heat. Add the chopped Green Pepper and the small, chopped Jalapeno. Sauté for 3-4 minutes until they begin to soften.
- Cook Rice: Add the 1 cup chopped Pineapple, 4 cups Cauliflower Rice, 1 tsp Garlic Powder, 0.25 tsp Salt, 0.25 tsp Black Pepper, and 0.125 tsp Cinnamon to the skillet. Stir to combine.
- Simmer Rice: Pour in the 0.25 cup Orange Juice and add the drained Red Kidney Beans. Continue to cook, stirring occasionally, for about 10 minutes, or until the cauliflower rice is tender and everything is warmed through.
- Finish Rice: Remove the skillet from the heat and stir in the 2 tbsp of fresh chopped Cilantro.
- Cook Shrimp: Remove the shrimp from the marinade, reserving the leftover liquid. Thread the shrimp onto skewers. Grill them on an outdoor grill or a stovetop grill pan over medium-high heat for approximately 5 minutes per side, or until the shrimp are pink and fully cooked.
- Prepare Glaze: Pour the reserved marinade into a small saucepan. Bring it to a full rolling boil over medium-high heat and let it boil for 1 complete minute. Reduce the heat to low and let it simmer for 10 minutes, allowing it to thicken into a glaze.
- Serve: To serve, add a portion of the cauliflower rice to the bottom of your containers or plates. Top with the grilled shrimp and spoon the warm glaze over the shrimp. Finish with a few lime wedges on the side.
Nutrition (per serving)

- Calories: 400 kcal
- Net carbs: 46 g
- Fiber: 0 g
- Fat: 12 g
- Protein: 30 g

Preparation Time: 30 minutes Cooking Time: 40 minutes Servings: 8 Ingredients For the Jerk Shrimp & Marinade 10 oz (approx. 283.5 g) Large Shrimp, pe

06/11/2025

- Prep time: Approx. 25 minutes
- Cook time: Approx. 40-50 minutes
- Total time: Approx. 65-75 minutes

Ingredients
For the Keto "Noodles"
- 8 oz (227g) block cream cheese, softened
- 2.5 cups (approx. 10 oz / 283g) shredded mozzarella cheese
- 1 cup (approx. 4 oz / 113g) grated Parmesan cheese
- 3 large eggs, beaten
- Kosher salt and black pepper, to taste
For the Meat Sauce
- 1 tbsp extra virgin olive oil
- 0.5 (half) a white or yellow onion, chopped
- 4 cloves garlic, minced
- 1.5 lbs (24 oz / 680g) ground beef
- 1.5 tbsp tomato paste
- 0.75 cups (6 oz / 177ml) keto-friendly marinara sauce
- 1 tbsp dried oregano
- 1 pinch (approx. 0.125 tsp) crushed red pepper flakes
- Kosher salt and black pepper, to taste
For Assembly & Topping
- 16 oz (454g) ricotta cheese
- 1.5 cups (approx. 6 oz / 170g) shredded mozzarella cheese (remaining from original 4 cups)
- 1 cup (approx. 4 oz / 113g) grated Parmesan cheese (remaining from original 2 cups)
- Chopped fresh parsley, for garnish (optional)
- Cooking spray, butter, or oil for greasing

Directions
Step 1: Prepare the "Noodles"
- Preheat your oven to 350°F (177°C).
- Line a large baking sheet (e.g., 18x13 inches) with parchment paper and grease it well with cooking spray, butter, or oil.
- In a large bowl, combine the softened cream cheese, 2.5 cups of mozzarella, 1 cup of Parmesan, and the 3 beaten eggs. Mix thoroughly until well combined.
- Season with a pinch of salt and pepper.
- Pour the mixture onto the prepared baking sheet and spread it into a thin, even layer.
- Bake for 15-20 minutes, or until the sheet is set and golden brown at the edges.
- Set aside to cool slightly, then cut the "noodle" sheet into 6 equal rectangular pieces.
Step 2: Prepare the Meat Sauce
- While the noodles are baking, heat the 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the chopped 0.5 onion and sauté until soft (approx. 4-5 minutes).
- Add the 4 cloves of minced garlic and cook for 1 more minute until fragrant.
- Stir in the 1.5 tbsp of tomato paste and cook for 1 minute.
- Add the 1.5 lbs (24 oz / 680g) of ground beef. Cook, breaking it apart with a spoon, until the meat has lost all its pink color (approx. 6-8 minutes).
- Stir in the 0.75 cups of marinara sauce, 1 tbsp of dried oregano, and the pinch of red pepper flakes.
- Season with salt and pepper to taste. Let the sauce simmer for a few minutes for the flavors to combine.
Step 3: Assemble the Lasagna
- In a rectangular baking pan (e.g., 9x13 inches), spread a small amount of the meat sauce on the bottom.
- Place 2 of the "noodle" pieces on top of the sauce.
- Spread 1/3 of the ricotta cheese (approx. 5.3 oz / 151g) over the noodles.
- Spoon 1/3 of the meat sauce mixture over the ricotta.
- Repeat the layers two more times:
- Layer 2: 2 noodle pieces, 1/3 ricotta, 1/3 meat sauce.
- Layer 3: 2 noodle pieces, remaining 1/3 ricotta, remaining 1/3 meat sauce.
- Sprinkle the top of the lasagna evenly with the remaining 1.5 cups of mozzarella and 1 cup of Parmesan cheese.
Step 4: Bake
- Place the assembled lasagna in the preheated 350°F (177°C) oven.
- Bake for 15-20 minutes, or until the cheese on top is melted, bubbly, and golden, and the sauce is heated through.
- Remove from the oven and let it rest for 5-10 minutes. This helps it set and makes it easier to cut.
- Sprinkle with fresh parsley before serving, if you wish.

Prep time: Approx. 25 minutes Cook time: Approx. 40-50 minutes Total time: Approx. 65-75 minutes Ingredients For the Keto "Noodles" 8

06/11/2025

Total time: 30.0 minutes
Ingredients
- 1.5 pounds (24.0 oz / 680.4 g) boneless and skinless chicken breast, thinly sliced
- 0.5 cup (4.0 fl oz / 120.0 g) chicken broth
- 0.5 cup (approx. 1.8 oz / 50.0 g) grated parmesan cheese
- 0.5 cup (approx. 3.5 oz / 100.0 g) sun-dried tomatoes
- 1.0 cup (8.0 fl oz / 240.0 g) heavy cream
- 1.0 cup (approx. 1.1 oz / 30.0 g) chopped spinach
- 2.0 tbsp (approx. 1.0 oz / 28.0 g) olive oil
- 1.0 tsp (approx. 0.1 oz / 3.0 g) garlic powder
- 1.0 tsp (approx. 0.05 oz / 1.5 g) Italian seasoning
Note: Weights for ingredients like cheese and spinach are approximate, as "cup" measures volume and density can vary.
Directions
- Heat the 2.0 tbsp of olive oil in a large skillet over medium heat. Add the sliced chicken breast.
- Cook for approximately 5.0 minutes per side, or until the chicken is browned and thoroughly cooked (no longer pink in the center).
- Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, combine the 1.0 cup heavy cream, 0.5 cup chicken broth, 1.0 tsp garlic powder, 1.0 tsp Italian seasoning, and 0.5 cup parmesan cheese.
- Bring the mixture to medium heat, whisking continuously until the sauce thickens.
- Add the 0.5 cup sun-dried tomatoes and 1.0 cup chopped spinach. Let the mixture simmer until the spinach wilts, which should take about 1.0-2.0 minutes.
- Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce and allow it to heat through for another minute.
- Serve immediately.

Total time: 30.0 minutes Ingredients 1.5 pounds (24.0 oz / 680.4 g) boneless and skinless chicken breast, thinly sliced 0.5 cup (4.0 fl oz / 120.0 g) c

06/11/2025

- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Servings: 4-6
Ingredients
For the Salad
Amount (Volume)
Amount (Weight)
Ingredient
2 medium heads
~24.7 oz / 700g
Broccoli, florets chunked
2 cups
~6.3 oz / 180g
Red Cabbage, shredded
0.5 cups
~1.6 oz / 45g
Sliced Almonds, roasted
1 stalk
~0.5 oz / 15g
Green Onions, sliced
0.5 cups
~3.0 oz / 85g
Raisins
For the Orange Almond Dressing
Amount (Volume)
Amount (Weight)
Ingredient
0.33 cup
~2.8 fl oz / 80ml
Orange Juice
0.25 cup
~2.25 oz / 64g
Almond Butter
2 tbsp
~1.05 oz / 30g
Coconut Aminos
1 small
~0.7 oz / 20g
Shallot, chopped finely
0.5 tsp
~0.1 oz / 3g
Salt
Directions
- Make the Dressing: In a food processor or blender, combine the orange juice, almond butter, coconut aminos, finely chopped shallot, and salt. Pulse until the dressing is perfectly smooth.
- Combine the Salad: In a large bowl, add the broccoli florets, shredded red cabbage, roasted almonds, sliced green onions, and raisins.
- Toss and Serve: Pour the smooth dressing over the salad ingredients. Toss well to ensure everything is evenly coated. Serve.
Note
This recipe makes 4-6 servings and can be kept in an airtight container in the refrigerator for up to 5 days.
Estimated Nutrition (Corrected)
The following is a rough estimate based on the ingredients above, calculated for 1 of 5 servings (the midpoint of 4-6).
- Calories: ~257
- Fat: ~12g
- Protein: ~9.8g
- Total Carbohydrates: ~33.6g
- Fiber: ~7.7g
- Net Carbs: ~25.9g
Would you like me to suggest some actual low-carb substitutions to make this recipe truly keto-friendly?

Preparation Time: 10 minutes Cooking Time: 0 minutes Servings: 4-6 🥗 Ingredients For the Salad Amount (Volume) Amount (Weight) Ing

02/11/2025

Total time: 50 minutes
Ingredients
• Chicken: 2 lbs (32 oz / 907 g) boneless, skinless chicken thighs
• Olive Oil: 4 tbsp extra virgin olive oil
• Lemongrass: 3 stalks, white and light green parts only, finely minced
• Chili Flakes: 3 tbsp red chili flakes (Note: This is a very high amount of spice. You may want to start with 0.5 tbsp and adjust to your heat preference.)
• Garlic: 2.5 tbsp minced garlic
• Water: 2 cups
• Tomatoes: 0.25 cup sliced red tomatoes
• Basil: 0.5 cup fresh basil, torn or roughly chopped
• Seasoning: Salt and freshly ground black pepper, to taste
Directions
1. Prepare Chicken: If your chicken is frozen, ensure it is completely thawed. Cut the chicken thighs into small to medium pieces, approximately 1.5-inch (4 cm) cubes.
2. First Cook (Boiling): Place the chicken pieces into a large skillet. Add the 2.5 tbsp of minced garlic and the 3 minced lemongrass stalks. Season with salt and pepper to taste.
3. Add Water: Pour the 2 cups of water over the chicken in the skillet.
4. Simmer & Evaporate: Bring the water to a boil over high heat, then reduce the heat to a simmer. Continue to cook until the water has totally, or almost totally, evaporated. The chicken will be cooked through.
5. Set Aside: Remove the cooked chicken pieces from the skillet and set them aside on a clean plate.
6. Second Cook (Searing): Heat a separate large saucepan over medium-high heat and add the 4 tbsp of olive oil.
7. Brown Chicken: Once the oil is hot, carefully add the boiled chicken pieces. Let the chicken cook, turning occasionally, until it is browned and slightly crispy on all sides.
8. Combine & Finish: Add the 0.25 cup of sliced tomatoes, 0.5 cup of fresh basil, and the 3 tbsp of red chili flakes to the saucepan. Stir everything together and cook for 1-2 minutes, just until the tomatoes begin to soften and the basil is fragrant.
9. Serve: Remove from the heat and serve immediately while warm.

Total time: 50 minutes Ingredients • Chicken: 2 lbs (32 oz / 907 g) boneless, skinless chicken thighs • Olive Oil: 4 tbsp extra virgin olive oil •

01/11/2025

Total Time: 35 minutes
Ingredients
• Shrimp: 16 oz (approx. 454 g) large shrimp, thawed
• Butter: 0.5 cup (4 oz / 113 g) butter
• Garlic: 1.25 tbsp minced garlic (approx. 3-4 cloves)
• Parsley: 1 tsp fresh parsley, finely minced
• Seasoning: Salt and freshly ground black pepper, to taste
• Equipment: Bamboo skewers
Directions
1. Prepare Skewers: If using bamboo skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
2. Prepare Shrimp: Peel and devein the shrimp. You may leave the tails on for presentation. Pat the shrimp dry with a paper towel.
3. Preheat Grill: Preheat your grill to medium heat, approximately 360∘F (182∘C).
4. Make Garlic Butter: In a small saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the minced garlic. Season with salt and pepper to your taste.
5. Assemble Skewers: Thread the prepared shrimp onto the soaked bamboo skewers.
6. Grill (First Side): Place the shrimp skewers on the preheated grill. Cook for 2 minutes.
7. Flip and Baste: Flip the skewers over. Using a brush, spread the garlic butter mixture on the cooked side (which is now facing up).
8. Grill (Second Side): Cook for another 2 minutes.
9. Final Baste: Flip the skewers one more time. Baste the second side with the garlic butter mixture. Cook for an additional 30-60 seconds, or until the shrimp are pink, opaque, and cooked through.
10. Serve: Remove the skewers from the grill. Garnish with the fresh minced parsley and serve immediately.

Total Time: 35 minutes Ingredients • Shrimp: 16 oz (approx. 454 g) large shrimp, thawed • Butter: 0.5 cup (4 oz / 113 g) butter • Garlic: 1.25 tbs

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