Recipies

Ingredients

8 garlic scapes
2 tablespoons olive oil
salt and freshly ground black pepper to taste

Directions

Step 1

Combine garlic scapes, olive oil, salt, and pepper in a bowl and turn to coat evenly. Marinate for 20 minutes.
Step 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3

Place garlic scapes on the grill and grill until well charred and tender at the thickest part, 1 to 2 minutes per side.

Nutrition Facts

Per Serving:

104 calories; protein 1.9g; carbohydrates 9.9g; fat 6.9g; sodium 44mg.

Keto Potato Salad

(Made with the best Potato Substitute Daikon Radishes)

Keto Potato Salad Recipe (using a potato substitute)

Ingredients

Serves 8

4 cups Daikon radish, cubed
1 tsp salt
1/4 cup celery, diced
1/4 cup onion, diced
4 hard-boiled eggs, diced
1 tbs apple cider vinegar
1/4 cup sour cream
1 cup mayo
1 tsp mustard
2 tbs fresh dill
4 or 5 strips of bacon, precooked and crumbled
1/4 cup green onion, diced

Directions

INSTRUCTIONS

Wash and peel the Daikon radish. Cut it into slices and then into 1-inch cubes (as seen in the keto potato salad video tutorial)
Place the prepared Daikon radish into a large pot filled with water enough to cover the radishes.
Bring it to a boil and let it cook 0n the stovetop for about 15 minutes. Just enough for the radishes to be nice and soft.
Drain the radishes. Allow the radishes to sit in a colander for about 5 minutes to make sure all of the liquid is seeped out.
Sprinkle the radishes in the colander with salt. This will help pull the moisture from the radishes while it drains.
Pat the radishes down with a paper towel and set them aside to cool.
In a large bowl, combine the celery, onion, diced hard-boiled eggs, apple cider vinegar, sour cream, mayo, dill, and mustard.
Mix the ingredients until it's fully combined and creamy.
Add the fully drained Daikon radish and precooked bacon crumbles and mix it again until it's fully combined.
Top with the green onion and serve cold.

NOTES

This keto potato salad can be made ahead of time. Just be sure you keep it covered or in a sealed container to preserve the freshness.

NUTRITION

Nutrition facts are provided as a courtesy.

Sautéed Radishes

I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Ingredients

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Directions

Step 1

Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Nutrition Facts

Per Serving:

29 calories; protein 0.2g; carbohydrates 0.8g; fat 2.9g; cholesterol 7.6mg; sodium 29.2mg.

Cornucopia Salad

Delicious salad that tastes like the III Forks salad (if you live in the Dallas area). It's an excellent salad that everyone will love, and it's very easy to make!

Prep: 20 mins
Cook: 5 mins
Additional: 15 mins
Total: 40 mins
Servings: 8

Yield: 8 servings

Ingredients

¼ cup sliced almonds
1 tablespoon white sugar
1 head red leaf lettuce, torn
3 green onions, chopped
1 Granny Smith apple, cored and chopped
1 avocado - peeled, pitted, and chopped
½ cup dried cranberries
¼ cup crumbled blue cheese

Dressing:

2 tablespoons red wine vinegar
2 teaspoons white sugar
salt and pepper to taste
¼ cup vegetable oil

Directions

Step 1

Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
Step 2

In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
Step 3

Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

Nutrition Facts

Per Serving:

181 calories; protein 2.6g; carbohydrates 15.4g; fat 13.3g; cholesterol 3.2mg; sodium 71.5mg.

A classic creamy coleslaw loaded with veggies!

Prep: 25 mins

Additional: 1 hr

Total: 1 hr 25 mins

Servings: 8

Yield: 8 servings

Ingredients

2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
½ cup mayonnaise
4 ½ teaspoons apple cider vinegar

Directions

Step 1

Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
Step 2

Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

Nutrition Facts

Per Serving:

173 calories; protein 2.3g; carbohydrates 18.3g; fat 11.1g; cholesterol 5.2mg; sodium 267.3mg.

Wilted Arugula and Portobello Mushrooms

Ingredients

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
¼ cup dry sherry
¼ cup chicken broth
4 cups arugula leaves
⅛ teaspoon ground black pepper

Directions

Step 1

Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
Step 2

Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Nutrition Facts

Per Serving:

125 calories; protein 2.9g; carbohydrates 11.8g; fat 7.2g; sodium 195mg.

Ingredients

4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
½ teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
¼ teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

Directions

Step 1

In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
Step 2

Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
Step 3

To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Optional additional stir fry ingredients:

These may be used in place of or in addition to the tofu: chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.

Editor's Note:

Please note the addition of chopped nuts when using the magazine version of this recipe.

Nutrition Facts

Per Serving:

836 calories; protein 45.8g; carbohydrates 95.5g; fat 31g; cholesterol 73.9mg; sodium 773.7mg.

Ingredients

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Directions

Step 1

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
Step 2

To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
Step 3

In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts

Per Serving:

124 calories; protein 3.6g; carbohydrates 4.1g; fat 10.6g; cholesterol 15.9mg; sodium 210.3mg.

Baked Kale Chips

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 6

Yield: 6 servings

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
Step 2

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Step 3

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutrition Facts

Per Serving:

58 calories; protein 2.5g; carbohydrates 7.6g; fat 2.8g; sodium 185.1mg.

Ingredients

½ cup lemon juice
1 tablespoon canola oil
1 tablespoon olive oil
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 bunch kale, cut into bite-size pieces
1 large tomato, seeded and diced
½ cup roasted sunflower seeds
½ cup dried cranberries

Directions

Step 1

Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

Nutrition Facts

Per Serving:

182 calories; protein 4.2g; carbohydrates 29.1g; fat 7.8g; sodium 341.6mg.

Ingredients

1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce

Directions

Step 1

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Step 2

Preheat oven to 350 degrees F (175 degrees C).
Step 3

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Step 4

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Step 5

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.