by Leanne Vogel
THAW IT: Set the biscuits on the counter for an hour or so to defrost completely before using the reheating instructions above.
MAKE IT AT HOME
Replace store-bought mayonnaise with my homemade version.
Mayonnaise
Per serving, made with homemade mayonnaise:
calories: 299 | calories from fat: 247 | total fat: 27.4 g | saturated fat: 5.8 g | cholesterol: 208 mg
sodium: 567 mg | carbs: 2.9 g | dietary fiber: 1.1 g | net carbs: 1.8 g | sugars: 0.7 g | protein: 10.9 g
FAT:
82%
CARBS:
4%
PROTEIN:
14%
SALMON BACON ROLLS WITH DIPPING SAUCE
COCONUT-FREE • DAIRY-FREE • NUT-FREE
OPTIONS: AIP • EGG-FREE • LOW-FODMAP • NIGHTSHADE-FREE
MAKES 16 rolls (4 per serving)
PREP TIME: 10 minutes
COOK TIME: 10 minutes
These rolls are one of my favorite things to eat when I’m in a rush, starving, and don’t want to have a second fatty coffee of the day. Because I always have a bottle of sugar-free barbecue sauce in the pantry (or, better yet, a batch of my homemade barbecue sauce in the freezer), cooked bacon in the fridge, and smoked salmon kicking about, I’m guaranteed to eat this meal at least twice a week. No flavor of smoked salmon is off-limits for this quick dish. Once I made it using salmon that’d been brined in vanilla and then smoked. What a flavor! It’s my favorite so far.
If you don’t want to use the dipping sauce in this recipe, try serving the rolls with Creamy Italian Dressing (here) or Green Speckled Dressing (here).
8 strips bacon (about 8 oz/225 g)
8 ounces (225 g) smoked salmon, cut into 16 squares
DIPPING SAUCE:
½ cup (105 g) mayonnaise
2 tablespoons sugar-free barbecue sauce
SPECIAL EQUIPMENT:
Toothpicks
1. Cook the bacon in a large frying pan over medium heat until much of the fat is rendered and the bacon is lightly browned but not crispy, 8 to 10 minutes. (You want the bacon to remain pliable so that you can bend it.)
2. Cut the cooked bacon in half lengthwise to create 16 narrow strips. Place a square of salmon on one end of a bacon strip. Roll the salmon in the bacon, secure with a toothpick, and place on a clean plate. Repeat with the remaining bacon and salmon, making a total of 16 rolls.
3. Make the dipping sauce: Place the mayonnaise and barbecue sauce in a small bowl and stir to combine. Serve alongside the salmon rolls.
STORE IT: Keep the rolls and dipping sauce in separate airtight containers in the fridge for up to 3 days.
make it AIP/LOW-FODMAP/NIGHTSHADE-FREE:
Omit the dipping sauce.
make it EGG-FREE:
Use egg-free mayonnaise (see recipe on here).
MAKE IT AT HOME
Replace store-bought mayonnaise and/or barbecue sauce with my homemade version(s).
Mayonnaise
Quick ’n’ Easy Barbecue Sauce
Per serving, made with homemade mayonnaise and Quick ’n’ Easy Barbecue Sauce:
calories: 324 | calories from fat: 257 | total fat: 28.5 g | saturated fat: 6.5 g | cholesterol: 33 mg
sodium: 1492 mg | carbs: 3.2 g | dietary fiber: 0.6 g | net carbs: 2.6 g | sugars: 1.7 g | protein: 13.9 g
FAT:
79%
CARBS:
4%
PROTEIN:
17%
HEY GIRL
EGG-FREE • NIGHTSHADE-FREE • NUT-FREE
OPTIONS: AIP • DAIRY-FREE • LOW-FODMAP • VEGAN • VEGETARIAN
MAKES one 12-ounce (350-ml) serving
PREP TIME: 1 minute (not including time to brew coffee)
COOK TIME: —
I make this drink when I need a strong pep in my step come morning time. If you like the idea of exogenous ketones and are interested in learning how to incorporate them into your daily routine (aside from just adding them to a glass of water), this recipe is a perfect template. If you’re looking for a good exogenous ketone brand, Perfect Keto is one that I trust. Exogenous ketones have a slightly sour taste, which is why this recipe has a touch of sweetener and vanilla extract to offset the flavor.
What is cordyceps? It’s a type of fungus that can aid in the reduction of inflammation and leaky gut symptoms, improve athletic performance, and assist with detoxification. If you’ve always been curious about how to incorporate it into your keto diet, drinks like this and fat bombs are great ways. If you have no interest, simply omit the cordyceps. The flavor is really mild, so leaving it out it won’t affect the end result.
1¼ cups (300 ml) brewed coffee (decaf or regular), hot
2 tablespoons full-fat coconut milk
2 tablespoons coconut oil, unflavored MCT oil powder, or ghee
2 tablespoons collagen peptides or protein powder
1 teaspoon erythritol, or 2 drops liquid stevia
½ teaspoon exogenous ketones
¼ teaspoon vanilla extract
0.1 ounce (3 g) cordyceps (optional)
1. Place all the ingredients in a blender or food processor and blend for 20 to 30 seconds, until incorporated. Alternatively, place all the ingredients in a stainless-steel bottle or Thermos, seal, and shake for 10 seconds.
2. Transfer to a 12-ounce (350-ml) or larger coffee mug. Best enjoyed immediately.
STORE IT: If there are leftovers or you need to make the drink ahead of time, store it in an airtight container in the fridge for up to 3 days. When ready to enjoy, give it a little shake and drink it cold or follow the reheating instructions below.
REHEAT IT: Transfer to a 12-ounce (350-ml) or larger microwave-safe mug and microwave for 1½ minutes, or place in a saucepan, cover, and reheat over low heat for 5 minutes.
make it AIP/LOW-FODMAP:
Do not use ghee. Opt for stevia.
make it DAIRY-FREE:
Do not use ghee.
make it VEGAN:
Do not use ghee or collagen. Opt for a plant-based protein powder.
make it VEGETARIAN:
Do not use collagen. Opt for a plant- or egg-based protein powder.
Per serving, made with coconut oil and collagen, without cordyceps:
calories: 334 | calories from fat: 259 | total fat: 28.8 g | saturated fat: 24.9 g | cholesterol: 0 mg
sodium: 224 mg | carbs: 0.4 g | dietary fiber: 0 g | net carbs: 0.4 g | sugars: 0.3 g | protein: 18.5 g
FAT:
78%
CARBS:
0%
PROTEIN:
22%
PUMPKIN SPICE LATTE OVERNIGHT “OATS”
EGG-FREE • LOW-FODMAP • NIGHTSHADE-FREE • VEGETARIAN
OPTIONS: COCONUT-FREE • DAIRY-FREE • NUT-FREE • VEGAN
SERVES 2
PREP TIME: 5 minutes, plus 8 hours to soak (not including time to brew coffee)
COOK TIME: —
Missing your oat-filled bowls of overnight oats? If so, you’re going to love this keto-friendly, low-carb, Paleo version! Made perfect with hulled hemp seeds (aka hemp hearts), these grain-free breakfast bowls are a total win in my book. Just soak the ingredients overnight, as you would with oats, and enjoy in the morning, adding an extra splash of milk before consuming. If you have pumpkin pie spice kicking around, feel free to replace the individual spices with ¾ teaspoon pumpkin pie spice.
½ cup (75 g) hulled hemp seeds
⅓ cup (80 ml) milk (nondairy or regular), plus more for serving
⅓ cup (80 ml) brewed coffee (decaf or regular)
2 tablespoons canned pumpkin puree
1 tablespoon chia seeds
2 teaspoons erythritol, or 3 drops liquid stevia
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Pinch of finely ground sea salt
TOPPINGS (optional):
&nb
sp; Chopped raw or roasted pecans
Ground cinnamon
Additional hulled hemp seeds
Toasted unsweetened shredded coconut
1. Place all the ingredients in a 12-ounce (350-ml) or larger container with a lid and stir until combined. Cover and set in the fridge to soak overnight, or for at least 8 hours.
2. The following day, add more milk until the desired consistency is reached. Divide between 2 small bowls, top as desired, and enjoy.
STORE IT: Keep in an airtight container in the fridge for up to 3 days.
make it COCONUT-FREE:
Do not use coconut milk or top with shredded coconut.
make it DAIRY-FREE/VEGAN:
Use a nondairy milk.
make it NUT-FREE:
Use coconut milk or a seed-based nondairy milk. Do not top with pecans.
Per serving, made with full-fat coconut milk, without toppings:
calories: 337 | calories from fat: 240 | total fat: 26.7 g | saturated fat: 9.6 g | cholesterol: 0 mg
sodium: 89 mg | carbs: 9.4 g | dietary fiber: 6.8 g | net carbs: 2.6 g | sugars: 1.4 g | protein: 15 g
FAT:
71%
CARBS:
11%
PROTEIN:
18%
ROCKET FUEL HOT CHOCOLATE
EGG-FREE • LOW-FODMAP • NIGHTSHADE-FREE • NUT-FREE
OPTIONS: AIP • DAIRY-FREE • VEGAN • VEGETARIAN
MAKES two 10-ounce (300-ml) servings
PREP TIME: 5 minutes
COOK TIME: —
This drink is so rich and perfect that a full batch is best shared with a friend. Or save half for the next day!
2 cups (475 ml) milk (nondairy or regular), hot
2 tablespoons cocoa powder
2 tablespoons collagen peptides or protein powder
2 tablespoons coconut oil, MCT oil, unflavored MCT oil powder, or ghee
1 tablespoon coconut butter
1 tablespoon erythritol, or 4 drops liquid stevia
Pinch of ground cinnamon (optional)
1. Place all the ingredients in a blender and blend for 10 seconds, or until the ingredients are fully incorporated.
2. Divide between 2 mugs, sprinkle with cinnamon if you’d like, and enjoy!
make it AIP:
Replace the cocoa powder with carob powder. Do not use ghee. Opt for stevia.
make it DAIRY-FREE:
Use a nondairy milk. Do not use ghee.
make it VEGAN:
Use a nondairy milk. Do not use collagen or ghee. Opt for a plant-based protein powder.
make it VEGETARIAN:
Do not use collagen. Opt for a plant- or egg-based protein powder.
STORE IT: Keep in an airtight container in the fridge for up to 3 days.
REHEAT IT: Transfer to a 12-ounce (350-ml) or larger microwave-safe mug and microwave for 1½ minutes, or place in a saucepan, cover, and reheat over low heat for 5 minutes.
Per serving, made with lite coconut milk, collagen, and coconut oil:
calories: 357 | calories from fat: 222 | total fat: 29.3 g | saturated fat: 25.8 g | cholesterol: 0 mg
sodium: 144 mg | carbs: 11 g | dietary fiber: 4.1 g | net carbs: 6.9 g | sugars: 1.1 g | protein: 12.5 g
FAT:
74%
CARBS:
12%
PROTEIN:
14%
FULL MEAL DEAL
NIGHTSHADE-FREE • VEGETARIAN
OPTIONS: DAIRY-FREE • LOW-FODMAP
SERVES 4
PREP TIME: 10 minutes (not including time to make biscuits or chimichurri)
COOK TIME: 3 minutes
It’s not a bad idea to make a bunch of mug biscuits, cut them in half, and store them in the freezer for this recipe precisely!
If you’re making this meal for your lunch kit, keep the mashed avocado from browning by sprinkling it with lemon juice and tightly covering it with plastic wrap. Storing the avocado with the pit helps, too.
2 Mug Biscuits (here)
1 large Hass avocado, peeled, pitted, and mashed (about 6 oz/170 g of flesh)
1 tablespoon avocado oil
2 cups (140 g) fresh spinach
½ cup (105 g) Chimichurri (here)
1. Cut the biscuits in half and set each half on a separate plate. Top each half with an equal portion of the mashed avocado.
2. Place the oil in a medium-sized frying pan over medium heat. Add the spinach and sauté until lightly wilted, about 3 minutes.
3. Place the wilted spinach on top of the avocado, then drizzle each serving with 2 tablespoons of chimichurri. Enjoy immediately.
make it DAIRY-FREE:
Use the dairy-free modifications for the Mug Biscuits on here.
make it LOW-FODMAP:
Use the low-FODMAP modifications for the Chimichurri on here.
Per serving:
calories: 358 | calories from fat: 299 | total fat: 33.8 g | saturated fat: 9.7 g | cholesterol: 82 mg
sodium: 348 mg | carbs: 6.5 g | dietary fiber: 3.3 g | net carbs: 3.2 g | sugars: 1.1 g | protein: 7.1 g
FAT:
85%
CARBS:
7%
PROTEIN:
8%
LIVER SAUSAGES & ONIONS
COCONUT-FREE • EGG-FREE • NIGHTSHADE-FREE • NUT-FREE
OPTIONS: AIP • DAIRY-FREE
SERVES 6
PREP TIME: 10 minutes, plus 24 hours to soak livers
COOK TIME: 26 minutes
Cooking these sausages creates an amazing caramelized coating on the pan that’s perfect for cooking some onions. Don’t love onions? Replace them with chard, kale, asparagus, bell peppers, or whatever you have.
This recipe will taste heaps and bounds better if you soak the livers in water for 24 to 48 hours before cooking them. When livers are soaked, their taste becomes far less punchy. The result: You will find yourself enjoying, and eating more, liver since that metallic taste that turns people off from eating liver in the first place disappears.
Hate pan-frying things? You can make this recipe in a preheated 350°F (177°C) oven. Make the patties as described below and place them on a rimmed baking sheet. Toss the onions in the oil and distribute them around the sausage patties. Bake for 25 to 30 minutes, until the patties are golden brown.
SAUSAGES:
8 ounces (225 g) chicken livers
1 tablespoon apple cider vinegar
1 pound (455 g) ground beef
1 pound (455 g) ground pork
2½ teaspoons dried rubbed sage
1¼ teaspoons dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon finely ground sea salt
¾ teaspoon ground black pepper
4 cloves garlic, minced
¼ cup (60 ml) avocado oil, or ¼ cup (55 g) coconut oil or ghee, for the pan
2 medium-sized white onions, thinly sliced
1. Place the chicken livers in a medium-sized bowl and cover with water. Add the vinegar. Cover and place in the fridge to soak for 24 to 48 hours.
2. Rinse and drain the livers, then place them in a blender or food processor. Blend until smooth.
3. Transfer the pureed livers to a large mixing bowl and add the remaining ingredients for the sausages. Mix thoroughly with your hands to combine.
4. Heat the oil in a large frying pan over medium-low heat.
5. While the oil is heating, form the liver mixture into patties: Using a ¼-cup (60-ml) scoop, scoop up portions of the mixture and roll between your hands to form into 12 balls about 1¾ inches (4.5 cm) in diameter. Place the balls in the hot pan and press down until they’re ½ inch (1.25 cm) thick. Do not overcrowd the pan; you may have to cook the sausages in two batches if they don’t all fit comfortably.
6. Cook the sausages for 8 minutes per side, or until no longer pink in the center.
7. Place the cooked sausages on a serving plate. Set in a 180°F (82°C) oven to keep warm, if you wish.
8. Onc
e the sausages are done, place the sliced onions in the same pan and cook for 10 minutes, or until translucent, stirring every minute or so.
9. Transfer the cooked onions to the serving plate with the sausages and enjoy.