Lemon and Grapefruit Grilled Salmon

The Ingredients

  • 11⁄4 tsp soy sauce
  • 2 tbsp olive oil
  • 2 lb salmon
  • 1 cup sea salt
  • 1 sliced lemon
  • 1⁄2 tsp ground coriander
  • 3⁄4 bean scraped vanilla
  • 1⁄4 cup grapefruit juice
  • 1 clove chopped garlic

The Execution

Combine garlic, salmon, grapefruit juice, olive oil, soy sauce, vanilla, and ground coriander in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.

Line a serving platter with lemons slices; set aside.

Cover bottom of grill pan or cast- iron skillet evenly with sea salt. Place pan over medium-high heat, cover (sea salt may pop while it’s heating), and heat.

 

Place salmon in pan in a single layer and cook, uncovered, about 2 minutes per side. Transfer salmon to prepared platter, brushing off any excess sea salt.

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Keto Goat Cheese Tomato Tarts

a recipe by ruled.me

Impress your guests with this delicious, savory tart. What pairs better than goat cheese and tomatoes?

The Prep:

Roasted Tomatoes

  • 2 medium tomatoes, cut into ¼-inch slices
  • ¼ cup olive oil
  • Salt and pepper to taste

Tart Base

  • ½ cup almond flour
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons coconut flour
  • tablespoons cold butter, cubed
  • ¼ teaspoon salt

Tart Filling

  • ½ medium onion, thinly sliced
  • 3 ounces goat cheese
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 3 teaspoons fresh thyme

The Execution:

1. Preheat oven to 425°F, then slice 2 medium tomatoes into ¼” slices. You should get at least 6 slices per tomato.

2. Lay slices on a baking sheet with parchment paper, then drizzle with 1/4 cup olive oil and season with salt and pepper to taste. Poke the tomatoes using tooth picks so that the juice can run out of the tomatoes and not cause a “steaming” effect.

3. Bake the tomatoes for 30-40 minutes or until they are roasted and have lost most of their juice.

4. Set the tomatoes aside.

5. In a food processor, combine 1/2 cup Almond Flour, 1 tbsp. Psyllium Husk, 2 tbsp. Coconut Flour, and 1/4 tsp. Salt.

6. Cube 5 tbsp. Cold Butter and add it to the food processor also.

7. Slowly pulse the ingredients until a dough starts to form.

8. Press dough into silicone cupcake molds. You want to make sure these layers are quite thin. About 1/4″ – 1/2″ thick.

9. Reduce oven heat to 350F and bake the tarts at 350F for 17-20 minutes or until golden brown.

10. Remove tarts from the oven and let cool. Once cooled, turn the silicone cupcake molds upside down and lightly tap the bottom so that the tart dough falls out.

11. Layer tomato onto each tart and set aside for a moment.

12. Slice 1/2 medium onion thin, then caramelize the onion and 2 tsp. minced garlic in 2 tbsp. olive oil.

13. Add caramelized onions and garlic on top of the tomato.

14. Crumble goat cheese and sprinkle fresh thyme over each tart, then bake for an additional 5-6 minutes or until the cheese begins to melt.

This makes a total of 12 Goat Cheese Tomtato Tarts. Each tart comes out to 159.17 Calories, 15.67g Fats, 1.57g Net Carbs, and 2.76g Protein.

Keto Crispy Chipotle Chicken Thighs

 

a recipe by ruled.me

The Prep:

  • 6 Bone-in Chicken Thighs (~32 oz.)
  • 1 tbsp. Olive Oil
  • 1/2 tsp. Chipotle Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Coriander
  • 1/2 tsp. Smoked Paprika
  • 1/4 tsp. Cumin
  • 1/4 tsp. Oregano
  • Pinch Cayenne
  • Salt and Pepper to Taste

1. Mix the spice blend together using all of the ingredients listed above (except for the olive oil, chicken, salt and pepper).

2. Start to de-bone the chicken thighs. Using kitchen shears, cut a direct line above the bone going through the thigh.

3. Using the scissors, cut around the bone until you can lift it out of the chicken. Make sure to get as close to the bone as possible – you don’t want too much wasted meat.

4. Cut around the end that is still attached and remove the bone from the chicken. Do this for all the chicken thighs. Cut off excess skin as needed.

5. Lay the chicken on top of paper towels. Season with salt and pepper, then with your seasonings mix. Liberally coat the chicken meat (skin side should be on the paper towel still).

6. Using a meat hammer, lightly pound the chicken to get a consistent width. You want this to cook evenly.

7. Flip the chicken over so that the skin is now facing you. Coat with salt and pepper, then cut each thigh in half.

8. Heat 1 tbsp. Olive Oil in a cast iron skillet over medium-high heat on the stove.

9. Once the pan is hot, add chicken thighs skin side down into the pan. Let this cook for 8-10 minutes. Do this in batches – half first, half afterward.

10. Cover your pan with a grease catcher to keep the excess grease from going everywhere.

11. After 8-10 minutes, flip the chicken over and cook on the other side for 2-4 minutes.

12. Optional: Wilt some spinach down in the remaining chicken fat and server with lemon to squeeze lightly over the chicken thighs.

This makes a total of 12 Crispy Chipotle Chicken Thigh Halves. Each serving is 3 halves, coming out to597 Calories, 53.5g Fats, 1g Net Carb, and 28g Protein.

Keto Roasted Mushroom and Walnut Cauliflower Grits

a recipe by ruled.me

Cauliflower serves as a great substitute to rice or other grains. It’s versatility makes this recipe Keto friendly and low carb. Pair with walnuts and mushrooms and you have a savory spin on a breakfast classic.

The Prep:

  • 6 ounces baby portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon rosemary
  • ½ cup walnuts, chopped
  • 1 tablespoon smoked paprika
  • 2 tablespoons olive oil
  • 588 g cauliflower, ~1 medium head
  • ½ cup water
  • 1 cup half and half
  • 1 cup shredded sharp cheddar
  • 2 tablespoons butter
  • Salt to taste

The Execution:

1. Heat oven to 400°F and line a cookie sheet with foil. Combine the sliced mushrooms, minced garlic, rosemary, walnuts, and smoked paprika in a small dish and drizzle with olive oil. Toss to coat and season with salt.

2. Spread the mixture evenly on the cookie sheet and roast in the oven for 15 minutes.

3. Process one head of cauliflower florets in a food processor by pulsing until very fine.

4. Steam the processed cauliflower in a medium pot, covered, with ½ cup water for 5 minutes or until the mixture is slightly tender. You don’t want it to be too soft since it will need to resemble grits.

5. Pour half and half into the cauliflower grits, stir and simmer on medium-low heat for 3 minutes. This is just enough time to heat the milk.

6. Stir in the sharp cheddar and butter and reduce heat to low until the mixture is creamy and well combined. Season with salt to taste. If you like your grits runny add another ¼ c. water.

7. Remove roasting pan from the oven once your mushrooms are soft and the edges are a deep brown.

8. Serve the cauliflower grits hot, topped with the mushroom mixture and extra butter if desired!

This makes a total of 4 servings of Roasted Mushroom and Walnut Cauliflower Grits. Each serving comes out to be 455 Calories, 36.5g Fats, 11.28g Net Carbs, and 15.28g Protein.