Author: Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

Advanced Plan ‘white bread’. (keto)

This is an easy, Advanced Plan quick bread that comes out very well.  It holds up to toasting as well.  It uses a dozen egg whites so be sure to use the yolks for another purpose like hollandaise sauce.  

NOTE:  this bread does not rise so it makes very small slices.  Never fear though…it tastes amazing.  Pictured below is the bread used as a grass-fed burger “bun”.  

1 cup Almond Flour

1/4 cup Coconut Flour

2 teaspoon aluminum free baking powder

1/4 teaspoon Sea salt

5 tablespoons grass-fed butter, measure while solid then gently melt

12 large free-range Egg whites (~1 1/2 cups, at room temperature) ((Use the egg yolks to make some hollandaise sauce))

1 1/2 tablespoons monk fruit sweetener or erythritol

1/4 teaspoon Xanthan gum

1/4 teaspoon Cream of tartar 

Instructions:

Preheat the oven to 325 degrees F.

Line a loaf pan with parchment paper, with extra hanging over the sides for easy removal later.

Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt in a large food processor. Pulse until combined. Add the melted butter. Pulse, scraping down the sides a few times.  

In a separate, very large bowl, use a hand mixer to beat the egg whites and cream of tartar until stiff peaks form. This takes a while so be patient. Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!

Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until combined.  DO NOT STIR- FOLD to keep the egg whites fluffy.

Transfer the batter to the lined loaf pan.

Bake for about 40 minutes or until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm.  Cool completely before removing from the pan and slicing.

Recipe modified from the original at https://www.wholesomeyum.com/recipes/easy-paleo-keto-bread-recipe/

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Moroccan Kefta

This is an easy, flavorful dish that is popular street food in Morocco.  Served with spicy harissa, it is a unique dish that can be served with almost any side.  You can also form the meat around skewers for a kebab-type option.

  • 1/2 lb grass fed ground beef
  • 1/2 lb ground lamb
  • Juice of 1/2 lemon
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 8 pitted green olives
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 tablespoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Harissa,  for serving (check label)

Place beef, lamb and lemon juice in a large bowl. Combine (don’t over mix). Marinate in the refrigerator for 30 min to 1 hour.

Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with parsley, salt and pepper. Gently combine until evenly incorporated.

Oven option: Preheat broiler with rack at upper third of oven. Line a large rimmed baking sheet with parchment and set a wire rack on it.Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 1/4 inch thick. Place on the wire rack. Broil the patties until brown and cooked through, about 8 to 10 minutes.

Grill option:  preheat grill and heat to high.  Grill patties about 3-4 min per side.  

Serve with harissa, if desired.  This is the brand I use. https://amzn.to/3r5k85l 

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Advanced Plan bread rounds

This is great to use for sandwiches or grass fed burgers. It it easy to make and loaded with nutrition. It is also called “cloud bread” in many keto circles. .

  • 3 Tablespoons organic ricotta cheese (you can also use cream cheese but it needs to be room temp and whipped before starting)
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • dash Italian seasoning (or any other seasonings you desire)
  • 3 large free range eggs, separated
  • ¼ teaspoon cream of tartar

Instructions

  • Preheat oven to 300 degrees F.
  • Add ricotta cheese, salt, spices and garlic to a bowl and stir to combine. 
  • Add egg yolks in the bowl Stir egg yolks into ricotta mixture and set bowl aside
  • Place the egg whites in a separate clean bowl. Add cream of tartar and beat at high speed until peaks form, usually about 5 minutes.
  • Gently fold egg whites into ricotta mixture, being careful not to stir too much as the egg whites will deflate
  • Line two baking sheets with parchment paper or use silpats.
  • Scoop about ¼ cup of batter for a total of 6 rounds on each baking sheet.
  • Bake for about 30 minutes or until top is browned.

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Lettuce Soup

This is a delicate, French tasting soup that is quick and easy and a great way to use up extra lettuce.

1/4 teaspoon pepper

2 tablespoons grass fed butter

1 cup onion, chopped

1 teaspoon garlic, chopped

1 tablespoon chopped parsley leaves, plus more for garnishing

2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon

2 heads Boston lettuce, leaves torn

3 cups free range chicken stock

1/2 cup grass fed heavy cream or coconut milk

1/2 teaspoon sea salt

Heat butter over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the herbs and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. Use a hand blender to blend or carefully blend in a blender (do small batches because it it hot). Stir in the heavy cream or coconut milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Add more salt and pepper if desired, and garnish with fresh herbs. Eat immediately.

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Greek Burgers – cooking video

This is a gourmet style burger that is sure to impress.

1 1/2 tablespoons Avocado Oil

1 organic red bell pepper, diced and divided

1/2 cup red onion, diced and divided

4 cups organic baby spinach

1/2 cup almond flour

1 pound organic ground chicken or ground turkey

1/2 cup black olives, chopped and divided

1/2 cup feta cheese, crumbled and divided

1 cucumber, diced

sea salt and black pepper to taste

4 cups mixed greens

Directions:

Heat avocado oil in a large skillet over medium heat. Add half of the red pepper and half of the red onion to the skillet. Saute for about 5 minutes or until onion is translucent. Add spinach and stir until just wilted. Remove from heat and allow to cool.

All almond flour, ground meat, half of the black olives and half of the feta cheese to the bowl. Add in the cooled vegetables and mix. (do not overmix).

Form the mixture in to patties and cook on a preheated grill, griddle, or non-toxic skillet (cast iron works well). Cook for about 7-8 minutes per side until cooked through.

Make your salsa by combining the remaining red bell pepper, onion, black olives, feta cheese and cucumber. Drizzle with s splash of extra virgin olive oil and season with sea salt and pepper to taste. Set aside.

Plate the burger on a bed of the greens and top with the chopped greek salsa.

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Zucchini Goat Cheese Egg Muffins

Here’s a quick tutorial on making some great protein snacks or breakfast ideas. You can make these ahead and freeze them as well.

1 organic zucchini, chopped

6 organic eggs

1/4 cup filtered water

1/4 tsp sea salt

dash black pepper

1/2 cup goat cheese

Preheat the oven to 350 degrees. Line your muffin tin with parchment or silicone liners. Chop the zucchini. In a mixing bowl, whisk together the eggs, water, salt, and pepper. Put 14 cup of the egg mixture in each muffin liner.

Bake for 20-30 minutes. Let cool slightly before eating.

These can also be made ahead and frozen for a quick snack or breakfast later on.

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