Salt and black pepper to the taste
1 tablespoon shallot, chopped
½ cup coconut cream
½ cup beef stock
1 tablespoon mustard
2 teaspoons lemon juice
2 tablespoons ghee, melted
Directions:
In a bowl, mix 1 tablespoon oil with garlic, salt, pepper and rosemary, whisk, add lamb chops and toss well.
Heat up a pan with the rest of the oil over medium-high heat, add lamb chops, cook them for 7 minutes on each side and divide between plates.
Heat up the same pan with the ghee over medium heat, add shallots, stir and cook for 3 minutes.
Add stock, mustard, cream, lemon juice, salt and pepper, stir, cook for 10 minutes, drizzle over the lamb and serve.
Enjoy!
Nutrition: calories 295, fat 12, fiber 4, carbs 9, protein 30
Lamb Casserole
Preparation time: 10 minutes
Cooking time: 1 hour and 40 minutes
Servings: 2
Ingredients:
2 garlic cloves, minced
1 red onion, chopped
1 tablespoon olive oil
10 ounces lamb fillet, cubed
Salt and black pepper to the taste
1 and ¼ cups lamb stock
2 carrots, chopped
½ tablespoon rosemary, chopped
1 leek, chopped
1 tablespoon tomato puree
½ cauliflower, florets separated
Directions:
Heat up a pot with the oil over medium heat, add onion and garlic, stir and sauté for 5 minutes.
Add lamb, stir and cook for 5 more minutes.
Add carrot, leek, rosemary, stock, salt, pepper and tomato puree, stir, bring to a boil, cover and cook for 1 hour and 30 minutes.
Add cauliflower florets, cook for 15 minutes more, divide everything between plates and serve.
Enjoy!
Nutrition: calories 304, fat 12, fiber 5, carbs 8, protein 26
Slow Cooked Lamb Shanks
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 4
Ingredients:
2 lamb shanks
Salt and black pepper to the taste
1 garlic head, peeled and chopped
4 tablespoons olive oil
Juice of ½ lemon
Zest of ½ lemon, grated
½ teaspoon oregano, dried
Directions:
In your slow cooker, mix lamb with salt and pepper, garlic, oil, lemon juice, lemon zest and oregano, rub well, cover, cook on High for 4 hours, discard bones from lamb shanks, toss the whole, mix, divide it into bowls and serve.
Enjoy!
Nutrition: calories 220, fat 7, fiber 3, carbs 5, protein 22
Lamb and Figs Mix
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 4
Ingredients:
12 ounces lamb racks
Salt and black pepper to the taste
2 tablespoons olive oil
8 figs, halved
2 tablespoons apple cider vinegar
1 tablespoon stevia
Directions:
In a bowl, mix the figs with vinegar, stevia and oil, toss well, transfer to a baking dish, add lamb, salt and pepper, toss everything, introduce in the oven and bake for 40 minutes at 400 degrees F.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 250, fat 11, fiber 3, carbs 12, protein 20
Veal and Mushrooms
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
2 tablespoons coconut flour
A pinch of salt and black pepper
1 and ½ pounds veal cutlets
2 tablespoons olive oil
2 tablespoons ghee, melted
2 cups mushrooms, sliced
½ cup chicken stock
1 tablespoon lemon juice
Directions:
In a bowl, combine the veal cutlets with salt, pepper and flour and toss.
Heat up a pan with the oil and the ghee, add veal cutlets, brown them for 5 minutes on each side and transfer everything to a baking dish.
Add mushrooms, stock and lemon juice, introduce in the oven and cook at 400 degrees F for 10 minutes more.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 300, fat 4, fiber 6, carbs 13, protein 19
Easy Veal Stew
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 6
Ingredients:
½ cup coconut flour
½ teaspoon nutmeg, ground
A pinch of salt and black pepper
2 pounds veal, cubed
2 tablespoons olive oil
1 yellow onion, chopped
8 ounces mushrooms, sliced
20 ounces beef stock
1 cup coconut cream
Directions:
Dredge the veal in flour and season with salt, pepper and nutmeg.
Heat up a pan with the oil over medium-high heat, add the veal, brown for 4 minutes on each side and transfer to a slow cooker.
Add stock, onion, mushrooms and coconut cream, toss, cover and cook on Low for 8 hours.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 312, fat 4, fiber 6, carbs 15, protein 22
Cutlets with Sage
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
8 veal cutlets
8 slices prosciutto
8 sage leaves
¼ cup coconut flour
2 tablespoons ghee, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons beef stock
A pinch of salt and black pepper
Directions:
Arrange veal cutlets on a cutting board, lay a prosciutto slice and sage leaf on each, secure with a toothpick and dredge in flour.
Heat up a pan with the ghee and the oil over medium-high heat, add the veal cutlets, cook for 5 minutes on each side and divide between plates.
Heat up the same pan over medium heat, add stock, lemon juice, salt and pepper, stir and cook for 5 more minutes.
Drizzle this over the veal cutlets and serve.
Enjoy!
Nutrition: calories 299, fat 3, fiber 6, carbs 12, protein 8
Veal, Mushrooms and Peppers
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Servings: 4
Ingredients:
1 and ½ pounds veal, cut into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
3 tablespoons olive oil
1 cup mushrooms, sliced
A pinch of salt and black pepper
16 ounces tomato sauce
Directions:
Heat up a pan with the oil over medium heat, add the veal and brown for 5 minutes on each side.
Add the peppers, mushrooms, salt, pepper and the sauce, stir, cover the pan and cook for 1 hour.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 287, fat 3, fiber 7, carbs 15, protein 20
Veal and Capers
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
¼ cup coconut flour
A pinch of salt and black pepper
4 veal scallops
½ cup veggie stock
1 tablespoon olive oil
3 lemon slices
1 teaspoon capers
1 tablespoon ghee, melted
1 teaspoon
parsley, chopped
Directions:
Dredge the veal in coconut flour and season with a pinch of salt and black pepper.
Heat up a pan with the oil over medium-high heat, add the veal, cook it for 5 minutes on each side and divide between plates.
Heat up the same pan with the ghee over medium-high heat, add capers, veggie stock, lemon slices and parsley, stir, cook for 4-5 minutes, drizzle the sauce over the veal and serve.
Enjoy!
Nutrition: calories 292, fat 3, fiber 7, carbs 13, protein 22
Veal Soup
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 6
Ingredients:
2 pounds veal stew meat, cubed
A pinch of salt and black pepper
3 teaspoons olive oil
2 garlic cloves, minced
3 and ½ cups water
14 ounces beef stock
1 tablespoon marjoram, chopped
1 zucchini, chopped
1 carrot, chopped
Directions:
Heat up a pot with the oil over medium heat, add the veal, salt, pepper and the garlic, stir and brown for 3 minutes on each side.
Add water, stock and carrot, stir, cover the pot and simmer the soup for 50 minutes.
Add zucchini and marjoram, stir and cook for 5 minutes more.
Ladle into bowls and serve.
Enjoy!
Nutrition: calories 294, fat 9, fiber 4, carbs 14, protein 29
Rosemary Veal Stew
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 6
Ingredients:
3 tablespoons olive oil
3 pounds veal shoulder, cubed
1 tablespoon ghee, melted
A pinch of salt and black pepper
2 celery ribs, chopped
1 carrot, chopped
1 yellow onion, chopped
2 cups beef stock
1 cup tomato sauce
1 tablespoon rosemary, chopped
2 tablespoons parsley, chopped
1 teaspoon lemon zest, grated
Directions:
Heat up a pot with 2 tablespoons olive oil, add the veal, cook for about 10 minutes and transfer to a bowl.
Clean the pot, add the rest of the oil and the ghee, heat up over medium-high heat, add onion, celery and carrot, stir and sauté for 12 minutes.
Add the stock, stir and cook for 12 minutes more.
Return the veal, add rosemary and tomato sauce, cover the pot and cook the stew for 1 hour and 10 minutes.
Add lemon zest and parsley, stir, divide into bowls and serve.
Enjoy!
Nutrition: calories 300, fat 9, fiber 5, carbs 12, protein 27
Ketogenic Vegetable Recipes
Celery and Carrots Soup
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 6
Ingredients:
6 cups veggie stock
1 cup celery stalk, chopped
2 cups carrot, sliced
A pinch of salt and black pepper
¼ teaspoon rosemary, dried
1 yellow onion, chopped
½ teaspoon red pepper, crushed
1 bay leaf
Directions:
In a pot, combine the stock with celery, carrots, salt, pepper, rosemary, onion, red pepper and bay leaf, bring to simmer over medium heat, cook for 25 minutes, discard bay leaf, ladle the soup into bowls and serve.
Enjoy!
Nutrition: calories 194, fat 5, fiber 7, carbs 4, protein 10
Veggie Casserole
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 6
Ingredients:
1 yellow onion, chopped
2 tablespoons olive oil
2 red bell peppers, chopped
2 tablespoons ginger, grated
4 garlic cloves, minced
2 cups carrots, chopped
2 cups celery, chopped
2 cups cauliflower florets
3 cups veggie stock
14 ounces canned tomatoes, chopped
2 jalapeno peppers, chopped
A pinch of salt and black pepper
¼ teaspoon cinnamon powder
Juice of ½ lime
Directions:
Grease a baking dish with the oil, add onion, bell peppers, ginger, garlic, carrots, celery, cauliflower, stock, tomatoes, jalapenos, salt, pepper, cinnamon and lime juice, toss a bit, introduce in the oven and cook at 350 degrees F for 40 minutes.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 199, fat 8, fiber 7, carbs 12, protein 8
Zucchini and Celery Soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
5 zucchinis, chopped
1 yellow onion, chopped
4 celery stalks, chopped
4 garlic cloves, minced
2 cups tomatoes, chopped
4 cups veggie stock
1 teaspoon curry powder
A pinch of salt and black pepper
Directions:
In a soup pot, combine the zucchinis with onion, celery, garlic, tomatoes, stock, curry powder, salt and pepper, stir, bring to a boil over medium heat, cook for 30 minutes, ladle into bowls and serve.
Enjoy!
Nutrition: calories 182, fat 12, fiber 7, carbs 8, protein 7
Cauliflower and Tomato Soup
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 6
Ingredients:
5 cups cauliflower florets
1 cup yellow onion, chopped
2 carrots, chopped
1 cup tomatoes, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon oregano, dried
A pinch of salt and black pepper
2 tablespoons tomato sauce
4 cups veggie stock
1 tablespoon cilantro, chopped
Directions:
In a soup pot, combine the cauliflower with onion, carrots, tomatoes, garlic, chili powder, oregano, salt, pepper, tomato sauce and stock, stir, bring to a simmer, cook for 35 minutes, ladle into bowls, sprinkle cilantro on top and serve.
Enjoy!
Nutrition: calories 177, fat 5, fiber 8, carbs 11, protein 10
Squash Cream Soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
3 pounds butternut squash, peeled and cubed
1 yellow onion, chopped
4 cups veggie stock
14 ounces coconut milk
Salt and black pepper to the taste
1 tablespoon parsley, chopped
Directions:
In a soup pot, combine the squash with onion, stock, milk, salt and pepper, stir, bring to a boil over medium heat, cook for 30 minutes, blend using an immersion blender, ladle into bowls, sprinkle parsley on top and serve.
Enjoy!
Nutrition: calories 201, fat 5, fiber 6, carbs 12, protein 7
Broccoli and Thyme Soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
1 big broccoli head, florets separated
1 yellow onion, chopped
4 carrots, chopped
4 garlic cloves, minced
A pinch of salt and black pepper
1 tablespoon thyme, chopped
6 cups veggie stock
Directions:
In a soup pot, combine the broccoli with the onion, carrots, garlic, stock, salt and pepper, stir, bring to a simmer over medium-high heat, cook for 30 minutes, ladle into bowls, sprinkle thyme on top and serv
e.
Enjoy!
Nutrition: calories 201, fat 4, fiber 6, carbs 7, protein 5
Chard and Celery Soup
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 6
Ingredients:
1 yellow onion, chopped
1 tablespoon olive oil
1 carrot, chopped
1 bunch Swiss chard, torn
2 garlic cloves, minced
2 cups celery, cubed
6 cups veggie stock
A pinch of salt and black pepper
Directions:
Heat up a pot with the oil over medium-high heat, add the onions, stir and sauté for 5 minutes.
Add carrots, chard, garlic, celery, stock, salt and pepper, stir, bring to a simmer, cook for 20 minutes, ladle into bowls and serve.
Enjoy!
[2018] Complete Keto Diet Cookbook Page 24