Lunch + Dinner Recipes
Lobster Curry + Coconut Lime Cauliflower "Rice" (grain-free +keto-friendly)
Looking to spice things up tonight? Then try this amazing lobster dish! It's proof that "keto-friendly" meals can be just as delicious as "conventional" recipes!
4 lobster tails – chopped into bite size pieces
1 zucchini- cut lengthwise and sliced
1 red pepper or baby sweet peppers- sliced
1 sweet onion (small)– thinly sliced
½ red cabbage (small)- sliced
½ package of mushrooms – sliced
2 tbsp. fresh ginger – chopped
2 tbsp. garlic – chopped
Coconut oil for sautéeing
¾ can coconut milk
1 tsp. cumin
1 tsp. coriander
1 tsp. turmeric
1 tsp. green curry paste
1 lime - juiced
¼ cup fresh coriander – chopped
Put large skillet on medium heat. Add coconut oil, sautée lobster tails. (They will cook fairly quickly) Once they appear opaque, remove them from pan and set aside. Add more coconut oil to pan, add ginger, garlic, onions and spices- sautée for about 5-8 minutes. Add the rest of the veggies- sautée till crisp. Add lobster, coconut milk, lime juice, salt and coriander. Serve over cauliflower "rice". (See recipe below.)
Coconut Lime Cauliflower "Rice" (grain-free +keto-friendly)
1 cauliflower head- use Cuisinart, chop into rice size pieces
Zest from 1 lime
1 tsp. red pepper flakes
¼ can coconut milk
½ cup chopped sweet onion
1 tbsp. fresh ginger - chopped
1 tbsp. garlic – chopped
Optional- chopped macadamia nuts
Heat large skillet on medium, add coconut oil, onion, garlic, ginger, red pepper flakes, sauté for 5 -8 minutes, add cauliflower- sauté for another 5-8 minutes, add coconut milk- mix in well, add in coriander and fresh lime zest. Eat with Lobster curry.
The amounts and veggies can be adjusted according to your taste!
Vegetable Jalfrezi (healthy but not keto friendly)
1 medium onion
1 fresh red chilli
1 thumb-sized piece fresh root ginger
2 cloves garlic
1 small bunch fresh coriander
2 red peppers
3 ripe tomatoes
1-2 tablespoons of coconut oil
1 small butternut squash
1 can (approx. 16 oz) chickpeas (a.k.a. garbanzo beans)
1-2 tablespoons of grass-fed butter
1/2 jar of Patak's Jalfrezi curry paste
1 can (approx. 16 oz) chopped tomatoes
4 tablespoons balsamic vinegar
freshly ground black pepper
3/4 cup natural yogurt
Peel, halve and roughly chop your onion. Finely slice the chili, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, de-seed and roughly chop the peppers.
Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.
Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.
Put a large casserole-type pan on a medium to high heat and add a couple of dashes of coconut oil and the butter. Add the onions, chili, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste.
Add the cauliflower, the fresh and canned tomatoes and the vinegar. Fill 1 empty can with water, pour into the pan and stir again.
Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.
When the veggies are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.
Recipe courtesy of: http://www.jamieoliver.com/
Italian Meatballs + Spaghetti Squash Noodles
Your whole family will love this delightful variation of a traditional favorite!
To learn how to roast a spaghetti squash to perfection, click here.
Photo Courtesy of: http://ohsheglows.com/