Keeping to a ketogenic eating plane during the Christmas season can sound intimidating and even unachievable. While this festive period is often associated with dining lavishly to celebrate the joy of giving, it is definitely possible to maintain keto-friendly eating habits.
Garlic Basil Fried Butternut Squash Chips
- Top half part of a butternut squash
- half a teaspoon basil
- half a teaspoon garlic
- salt to taste
- 2 tablespoons frying oil of choice
- Peel the skin off the half butternut
- Slice the butternut into discs of about 1 mm to 2 mm thickness
- Once you’ve sliced the discs, stack them and cut them into half, so that they crisp up quicker.
- In a pan at medium heat, heat up the frying oil and start frying the butternut in batches, depending on the size of the pan.
- fry for about 5 minute each side or until it gets as crispy as you prefer.
- Add on the garlic and basil and fry for a further minute before taking off the heat and set aside uncovered to cool while you cook the next batch. Sprinkle on some salt.
- Repeat until you’re done. Add more frying oil if you need to if cooking more batches.
Low-Carb Slow-Cooker Vegetable Beef Soup
- 4 slices bacon sliced into ½ inch pieces
- 2 pounds stew meat cut into 1" cubes, patted dry
- 2 tbsp red wine vinegar
- 32 ounces beef broth, low-sodium
- 1 medium-yellow onion chopped
- ¼ cup green beans, cut into 1-inch pieces
- 1 small celeriac (about 6 ounces), diced
- ¼ cup carrots, diced
- 2 tbsp tomato paste
- 1 28 ounce can diced tomatoes
- 2 cloves garlic, crushed
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp black pepper, freshly ground
- 1 tsp sea salt
- Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
- Discard all but about one tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
- Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about ¼ cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
- Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.
- Cover the slow-cooker and cook on the low setting for 6 to 8 hours. Taste and adjust seasoning before serving. Garnish with reserved bacon bits before serving.
Cinnamon Orange Soufflé
- 1 cup coconut milk, from a carton
- 2 large eggs, separated
- 1 tsp allspice
- 2 tbsp butter
- 6 leftover Cinnamon Orange Scones
- Preheat your oven to 200°C.
- Using your hands, break up the scones into small pieces and put the pieces into a mixing bowl.
- Microwave 1 cup of coconut milk for about 60 seconds until it is warm.
- Pour coconut milk over the scones and let them sit for a few minutes.
- Separate your eggs and beat the egg whites until still peaks form.
- Beat the egg yolks with the butter and allspice, then pour the mixture into the scones and milk.
- Mix together everything until combined.
- Fold the egg whites gently into the soufflé batter.
- Distribute the batter between 3 or 4 ramekins, filling about 3/4 of the way. Bake for 40-50 minutes.
- Let the soufflé cool and remove from ramekin. Optional: Garnish with powdered erythritol, orange peel, and mint.
With Christmas just round the bend, expect wonderful aromas to be flooding kitchens across the world. Even as you appreciate the festivities and decorations at night, remember to keep one eye on your dinner plate just to make sure that it doesn't pile up with anything too naughty!