Keto Kitchen Delicious Low Carb Recipes

Keto Kitchen Delicious Low Carb Recipes
Алексей Сабадырь

This book contains a wide variety of keto recipes. You will learn the secrets of keto and get answers to your questions. This book will be a good assistant and guide for you in the world of the keto diet and weight loss. I wish you good health, my dear readers!Ridero and the author of the book are not responsible for the information provided. Contact your healthcare provider.

Keto Kitchen Delicious Low Carb Recipes

Алексей Сабадырь

© Алексей Сабадырь, 2023

ISBN 978-5-0062-0410-2

Created with Ridero smart publishing system

Vegetarian and Introducing meatless keto

Switching to a ketogenic diet does not necessarily mean giving up meat. Vegetarians and vegans can succeed in the keto lifestyle by eating a wide range of low-carb, plant-based foods. Let’s delve into the world of meatless keto meals and discover the treasure trove of plant-based proteins available to create delicious, satisfying meals.

Plant based protein sources

Tofu: A versatile soy-based protein, tofu adapts easily to a variety of flavors and textures. Firm tofu can be grilled, baked or deep-fried, while silken tofu pairs well with sauces or desserts.

Tempeh: Another soy product, tempeh has a nutty flavor and a denser texture than

Seitan: Made from wheat gluten, seitan is rich in protein and can be seasoned to imitate the flavor and texture.

Edamame: Young soybeans, edamame, are not only delicious, but also rich in vitamins

Nuts and seeds: Almonds, walnuts, chia seeds, hemp seeds and pumpkin seeds are excellent sources of protein and healthy fats.

Nutritional Yeast: Not only does it add a cheesy flavor to dishes, but it also contains a decent amount of protein. Sprinkle it over popcorn, pasta, or use it to make dairy-free cheese sauces.

Leafy greens: Spinach, kale, collards and other leafy greens may not contain as much protein per serving, but they contribute to your overall protein intake by offering vital nutrients.

Cooking Keto Meals

Now let’s make some delicious keto meals using these plant-based energy supplements:

Tofu Omelet: Stir-fry diced tofu with vegetables like bell peppers, spinach and mushrooms for a delicious breakfast omelette.

Tempeh Stir-Fry: Marinate tempeh in a soy-ginger glaze and stir-fry it with low-carb vegetables like broccoli, bok choy and bell peppers.

Seitan BBQ Ribs: Prepare seitan ribs with a sugar-free barbecue sauce for a savory and satisfying meal.

Nut and Seed Crusted Vegetables: Sprinkle chopped almonds over cauliflower or eggplant and bake for a crunchy, low-carb treat.

Edamame Salad: Toss edamame with cherry tomatoes, cucumbers and lemon-tahini dressing for a refreshing, protein-rich salad.

Collard green wrap: use collard greens or lettuce to wrap avocado, tempeh and sprinkle with nutritional yeast for a quick keto lunch.

Keto friendly delicacies

Adapting to a vegetarian or vegan keto diet doesn’t mean giving up flavor or variety. It’s about taking the full range of healthy plant-based foods and turning them into flavorful, low-carb masterpieces. By exploring a variety of plant proteins and cooking creative keto meals, you can live a delicious eco-friendly, healthy lifestyle.

Experiment with different combinations, flavors, and cooking techniques to discover a world of meatless keto possibilities. Let’s drink to your health, the planet and the delicious culinary journey ahead!

Keto seafood recipes

Shrimp zoodles with garlic butter – Ingredients

1 pound shrimp, peeled and deveined

3—4 medium zucchini, rolled into zoodles

4 cloves garlic, minced

4 tablespoons butter

1 tablespoon olive oil

Salt and pepper for taste

Red pepper flakes (optional)

Fresh parsley, chopped for garnish

Instructions:

Heat olive oil and 2 tablespoons butter in a skillet over medium heat.

Add minced garlic and sauté until fragrant, about 1 to 2 minutes.

Add the shrimp and cook until they turn pink, about 2 to 3 minutes per side. Season with salt, pepper and red pepper flakes if desired.

Remove shrimp from pan and set aside.

In the same pan, add the remaining butter and zoodles. Fry for 2 to 3 minutes until the zoodles are soft but crisp.

Return the shrimp to the pan, stir everything together and cook for another minute.

Serve hot, garnished with chopped parsley.

Salmon baked in lemon-garlic butter – Ingredients

Four salmon fillets

four tablespoons ghee

three cloves of garlic, minced