I love anything New Orleans fare and the Muffaletta sandwich is no exception. Unfortunately, when you are following a Keto lifestyle, Muffaletta sandwiches, on big French rolls, are out of the question. Luckily, almost any sandwich can be made into a salad, and the Muffaletta is one of them that makes a great one.
It has a lot of ingredients, and involves a lot of chopping, but the end result is SO worth it! #ThisGirlLovesToEat
New Orleans Muffaletta Salad
First, whisk together your dressing so it can chill while you are prepping the salad. The dressing is a great one to have extra of for regular salads and even marinating chicken with, so I usually double or triple the recipe when I’m making this salad. So I can store the extra for easy use later, I use an OXO Good Grips Salad Dressing Shaker:
- 3 TBLS Red Wine Vinegar
- 1/4 Cup Olive Oil
- 1 Clove Garlic, Crushed (I use 1 tsp jarred crushed garlic)
- 1/4 tsp Dried Oregano
- 1/4 tsp Dried Basil
- Freshly Ground Salt & Pepper to taste
To create the salad, combine and toss the following in a large bowl:
- 1 Bag Romaine Lettuce (9 oz Size)
- 1 Stalk Celery, Chopped
- 1 Red Bell Pepper, Chopped
- 1/2 Medium Red Onion, Finely Chopped
- 4 ounces sliced salami, chopped
- 4 ounces sliced Sopressata, chopped
- 4 ounces sliced Mortadella, chopped
- 4 ounces sliced Provolone cheese, chopped
- 1 (16-ounce) jar Giardiniera salad, drained and chopped
- 1/2 cup chopped Kalamata olives
- 6-8 pepperoncini, finely chopped, plus extra for garnish
- 2 tablespoons shredded Parmesan cheese
Once your salad is prepared, drizzle all of the dressing over the salad and toss thoroughly. Serve cold.
Nutrition Information (Serves 6 Main Course Servings):
- Calories: 295 – Salad 158 – Dressing (453)
- Fat: 22.5 – Salad 18 – Dressing (40.5)
- Carbs: 5.5 – Salad 0 – Dressing (5.5)
- Protein: 17 – Salad 0 – Dressing (17)
Clean eating isn’t hard if you put a little thought into it. I love Chinese take-out but hate all of the carb-heavy thickeners and calorie bomb, sugary sauces that are used in restaurant fare. A few tweaks, and a little make-ahead prep, lets me put this weeknight staple on the table in under 15 minutes after work! The substitutions I made are also #KetoFriendly, which is something this busy Keto girl definitely loves. #ThisGirlLovesToEat
Keto Beef & Broccoli
- 3 TBLS Low Sodium Soy Sauce
- 2 TBLS Olive Oil (I used garlic infused)
- 2 TBLS Toasted Sesame Oil
- 2 TBLS Clam Juice
- 1 TBLS Apple Cider Vinegar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Freshly Grated Ginger
- 1/2 tsp Red Pepper Flakes (or more to taste)
- 1/2 tsp Xanthan Gum
In a small bowl, whisk together all ingredients EXCEPT the Xanthan gum and set aside.
- 1 Pound Lean Beef Sirloin, Boneless Ribeye, Flat Iron, or Flank Steak, sliced very thinly across the grain
- 2 Cups Broccoli Florets
- 1 TLS Olive Oil
- 2 Crushed Garlic Cloves (I use 2 tsp jarred crushed garlic)
- 1/2 tsp Freshly Ground Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 TBLS Sliced Green Onions (Scallions)
- 2 TBLS Sliced Almonds (if desired)
- 1 TBLS Toasted Sesame Seeds (if desired)
Put the sliced beef and 1/3 of the marinade in a quart sized zip bag, seal and put in the refrigerator to marinate for 4-6 hours (while your’re at work all day) or overnight.
Do ahead tip: Stir fry the broccoli until it’s just crisp-tender (3-4 minutes) in 1 – 2 TBLS olive oil over medium-high heat, then remove from pan to a large zip bag or covered bowl and put in the refrigerator.
When you are ready to assemble your dish, using a large skillet, (I use my 4.5 quart high sided Dutch oven) heat the olive oil over medium-high heat. Discard the marinade and place the beef into your pan. If you’ve sliced your beef nice and thin, it should take only 2-3 minutes per side to brown. Remove the beef to the bowl with the broccoli and add the reserved 2/3 marinade, salt & pepper to the pan. Cook for about 2 minutes then stir the Xanthan Gum into the sauce. Cook another minute or two, or until the sauce has thickened to a desired consistency and add the meat & broccoli back to the pan to coat in the sauce and warm through. Add the Green Onions in the last few seconds of cooking.
Serve over cooked cauliflower rice and top with sliced almonds & toasted sesame seeds if desired.
Nutrition Information (Serves 6)
- 203 Calories
- 14 g Fat
- 1.3 g Carbs
- 15.5 g Protein
Because many of the sauces are so full of sugar and corn starch and the dishes are so carb heavy, with rice or egg noodles as a bed for the featured protein, most traditional Chinese food is very unfriendly to those following a #KetoLifestyle. This kid-pleasing dish is one of the few I’ve been able to adapt without ruining the spirit of the original.
Keto Sweet & Sour Chicken with Broccoli
- Olive Oil Spray
- 1 Pound Boneless, Skinless Chicken Breast
- Juice and 1 + 1/2 tsp Grated Zest of 1 Medium Orange
- 12 oz Small Broccoli Florets
- 1 Orange or Red Bell Pepper cut into 1/2″ – 1″ chunks
- 3 TBLS Rice Vinegar
- 2 TBLS Low Sodium Soy Sauce
- 1 TBLS Xanthan Gum
- 2 TBLS Honey
- 1 TBLS Crushed Garlic
- 1/4 tsp Dried Red Pepper Flakes
- 1/2 tsp Sea Salt
- 2 TBLS Sliced Almonds
- 1 Green Onion, Chopped
- White Sesame Seeds
Whisk vinegar, soy sauce, and Xanthan gum in a small bowl. Stir in the salt and red pepper flakes and set aside.
Spray large skillet with Olive Oil Spray and heat over medium-high heat. Add chicken and cook until browned and cooked through, 6-8 minutes. Remove chicken from pan.
Add juice from the orange and cook for 15-30 seconds, stirring up any browned bits fro the pan. Add broccoli & bell pepper and cook about 4 minutes, or until they’re just crisp-tender.
Add the honey and garlic to vinegar mixture, then add to the pan and bring to a boil. Cook about 1 minute, stirring continuously until the sauce begins to thicken. Return chicken to the pan and continue cooking for another minute, stirring to make sure that all of the broccoli and chicken are well coated with the sauce. Remove from heat and stir in slivered almonds, chopped green onion, & orange zest.
Serve over steamed or stir-fried cauliflower rice. Top each serving with a sprinkling of sesame seeds and, if you like more spice, additional red pepper flakes.
Nutrition Information (6 Servings)
- 163 Calories
- 3 g Fat
- 7 g Carbohydrates
- 19 g Protein
Nutrition Information (4 Servings)
- 244 Calories
- 5 g Fat
- 11 g Carbohydrates
- 29 g Protein
Because the photo of the recipe isn’t on the same page as this recipe from #EatingWell Magazine, you could blink and miss it. I’d have been sorry if I did!
Not only was I able to adapt it to make it #KetoFriendly, but it’s quick and easy & makes a perfect compliment for the Keto sandwiches I’m now able to enjoy because of my latest discovery: #Sola, 3g carbs per slice, Sweet Oat Bread! It’s not cheap, but I can get it on Amazon and get my grilled cheese sandwich fix again!
Quick Zucchini Pickle Ribbons
- 2 Medium Zucchini
- 8 Fresh Dill Sprigs
- 3/4 Cup White Wine Vinegar
- 3/4 Cup Water
- 1 TBLS Erythritol (or other Sugar Substitute)
- 2 tsp Mustard Seeds
- 1 tsp Salt
- 1 Crushed Garlic Clove
- 1/4 tsp Crushed Dried Red Pepper
- Cut zucchini into long strips using a vegetable peeler, discarding the inner seeds. (You should have about 12 ounces of strips.) Place in a heatproof jar and add dill.
- Combine vinegar, water, sugar substitute, mustard seeds, garlic and crushed red pepper in a medium saucepan. Bring to a boil. Pour into the jar. Let stand at room temperature for 20 minutes. Drain and serve immediately.
Nutrition Information per 1/4 Cup Serving
8 calories; 0 g fat; 0 g fiber; 0 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 99 IU vitamin A; 7 mg vitamin C; 8 mg calcium; 0 mg iron; 40 mg sodium; 107 mg potassium #ThisGirlLovesToEat
While there aren’t many of them left around near me, the worst part of going to Outback Restaurant was having to pass up their Blooming Onion because of the 155 whopping grams of fat and 123 grams of Carbs from the corn starch and flour they have in them from the deep frying. Thankfully there is a work around now that there’s the Dash air fryer, using this slimmed down recipe, that results in a total of 8 grams of fat and 10 grams of carbs per serving! That makes this a treat I can add to my #KetoLifestyle on occasion, which makes me very happy!
Air Fried Skinny Bloomin’ Onion
- 1 Large Sweet Onion (I use a Vidalia) about 1 Pound
- 6 ounces Beer or Seltzer
- 1+1/2 Cup Flour (I use Bob’s Red Mill Paleo Baking Flour Mix)
- 1 Egg
- 2 tsps Salt
- 1 tsp Cayenne Pepper
- 2 TBLS Paprika
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/2 tsp Ground Cumin
- Freshly Ground Black Pepper
- Olive Oil Spray
Peel and cut your onion: 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces.
In one bowl mix the beer, 1/2 cup of the flour, and the egg. In a second bowl mix the remaining flour and the seasonings.
Dip the onion in the beer batter first and be sure to get in between all of the petals, next dip the onion in the flour and spice mixture making sure that there is coverage in between every petal. I wear rubber gloves and use a separate hand for wet and dry.
Spray the entire onion with Olive Oil Cooking Spray and Air fry for 13-15 minutes or until golden brown and done in all of the crevices.
While the onion is cooking prepare the sauce. Combine:
- 2 TBLS Mayonnaise
- 2 TBLS Sour Cream
- 1+1/2 tsp Ketchup (I use sugar free ketchup)
- 1/2 tsp Worcestershire Sauce
- 1 TBLS Drained Horseradish
- 1/4 tsp Paprika
- Pinch Cayenne Pepper
- Freshly Ground Salt & Pepper to taste
Cover and refrigerate until ready to serve.
Serve the onion piping hot with the sauce. #ThisGirlLovesToEat
I love my Starbucks® and my normal latte is #KetoFriendly, but once the holiday peppermint drinks come out it’s really hard to stay away. Instead I experimented in my kitchen until I got close enough to not feel completely deprived.
Keto Peppermint Mocha Latte
- 2 – Medium to Bold K-Cup Coffee Pods (Brewed so you have 20 oz of coffee) OR 2+1/2 Cups Bold Brewed Coffee
- 1/2 Cup Heavy Whipping Cream
- 1 Cup Whole Milk
- 2 tsp Unsweetened Cocoa Powder
- 1/4 tsp Stevia® Liquid Sweetener
- 1/4 tsp Pure Peppermint Extract OR 1-2 drops #SafeToIngest Peppermint Essential Oil
- 1 Square (about 1/2 oz) Bittersweet 70% Dark Chocolate
- Canned Whipped Cream (If Drinking as a Mocha)
To drink as a Mocha: In a small saucepan, combine the brewed coffee, the whipping cream, the milk, and the cocoa powder. Stir until the powder is incorporated. Add the square of chocolate and stir until completely melted. Remove from heat and stir in the Stevia® and peppermint. Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces and top with whipped cream.
To drink as a Latte: In a small saucepan, combine the brewed coffee, the whipping cream, and the cocoa powder. Stir until the powder is incorporated. Add the square of chocolate and stir until completely melted. Remove from heat and stir in the Stevia® and peppermint. Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces.
I have an easy to clean milk steamer that foams as well, but if you don’t there is a very easy solution that I found online: Place the cup of milk in a microwave-safe 2 1/2 cup container with a lid. Shake vigorously for 1 minute or until milk is frothy and doubled in volume. Remove lid; microwave milk at HIGH for 30 seconds. Top each coffee cup with a dollop of milk froth. Divide any remaining hot milk evenly between the cups.
**TIP You can make this recipe as fat or thin as you want it based on the milk you choose. If you don’t need as much fat for your day you can eliminate the whipping cream and use Whole or 2% milk instead.