Anyone who knows me well has seen how much broccoli I eat. It’s one of my go-to sides with chicken or steak at dinnertime. But that doesn’t mean I eat it the same way every day. While roasting is my favorite prep method for broccoli’s flavor, it’s all about the sauces and seasonings, too. One of my favorite ways to punch up broccoli: a sesame ginger flavor. Check it out.
As we head into midsummer, we’re already enjoying the first early harvests. This summer ratatouille is the perfect choice for showcasing and enjoying the very best of the summer season’s produce.
Whether you’re serving it as a savory vegan and vegetarian main course or as a generous side dish for some backyard barbecue, this dish is sure to impress all your guests.
Today Lindsay’s here sharing one of her favorite keto-friendly sauces—chimichurri. One of the best ways to keep your keto eating varied and flavorful is to experiment with great tasting sauces. Chimichurri is one the most versatile choices as well as one of the easiest to adapt to you own personal tastes.
In less than five minutes you can have a double batch ready for the week ahead. Enjoy!
When people say they won’t do keto because they find it too limiting, we shake our heads because it just doesn’t have to be that way. Rich and hearty salads, succulent meats, tender roasted veggies, tempting snacks and desserts—there’s not much you can’t eat on keto if you know how to do it.
This fresh and flavorful pizza is proof positive that you don’t need to give up great food (even comfort food!) to enjoy all the health benefits of keto living. We love this recipe for the substantial crust, the creamy cheese, bright tasting sauce and all the amazing toppings. (Hint: make a couple crusts at a time and freeze one between waxed paper in a sealed freezer bag.) Once you try this pizza, you’ll definitely want to make it again!
A harbinger of the seasonal shift from snow-dusted branches and abbreviated days to sun-warmed grass and lingering outdoors, asparagus brings with it the promise of new buds in the garden and the traveling scent of meat caramelizing on a hot grill.
Asparagus has a uniquely vegetal, slightly bitter, grassy taste that benefits from the sour, bracing acidity of lemon juice and zest. Lemon asparagus can usher the best spring has to offer: a bridge between bitter cold and temperate breezes. Simply marinate the tender asparagus stalks, roast in the oven until lightly browned crust forms, remove and dress with lemon juice and zest.
With great fiber content and a unique taste, asparagus is a go-to for Primal and keto meals. Another plus: It’s simple to prepare. That said, however, it does take a bit of precision.
Roast in the oven just until it turns light brown, take it out, and toss with lemon juice and zest while still warm. When you zest the lemon, scrape the lemon skin lightly against the microplane. Don’t try to muscle off the whole peel. The white pith underneath that canary skin tastes bitter and can detract from the delicate balance of garden-fresh green vegetable and sun-ripened citrus you want here.
The last couple weeks I’ve grilled up some great Primal+keto meat dishes: steak and marinated chicken. But I’m a big believer in above ground, non-starchy vegetables for a Primal and keto diet. One of the things I love about this recipe is that it shows how vegetables—even cooked ones—never need to be a bland afterthought. These mixed peppers and onions are flavorful all on their own, but the seasonings and dressings turn this into a great side that will hold its own against any meat dish.