Keto friendly restaurants
Keto friendly restaurants, If to this task of organizing dinner, which is already difficult, we add that, in addition, we make restrictions on some foods for the first time when following a keto or ketogenic diet, we can end up not knowing what to do with what we have in the fridge . What recipes are suitable for dinner when following a keto diet? You can see also this keto recipe and keto diet .
Remember that in this type of diet what we do is restrict carbohydrates and promote complete proteins – in our case vegetables – and good quality fats .
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There are many ideas simple recipe that can be served for dinner, with a good homemade guacamole with a bit of pico de gallo and crudités of pepper, zucchini or cucumber. You can also treat yourself to a sweet treat with a mousse defatted pure cocoa and tofu, adding diced nuts for a crunchy experience.
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The following keto dinner recipes can be modified to more efficiently fit into your diet.
Cauliflower curry with tofu
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Due to its high protein content with almost no carbohydrates, tofu is one of the star ingredients of vegan ketogenic meals In addition, it is a very interesting source of calcium. When cauliflower – or any other cruciferous of your choice – is in season, it becomes the ideal ingredient for your dinners: warm, filling and quick to make.
Ingredients for 4 servings
400 g of cauliflower flowers
400 gr de tofu
200 g of chard or fresh spinach
200 ml of water or light vegetable broth
Base for curry
1 large white onion without outer skin
2 garlic cloves, peeled
2 tablespoons curry powder
The juice of half a lemon
1 level teaspoon turmeric
200 ml of coconut milk with its cream
4 tablespoons of extra virgin olive oil
1 teaspoon of ground chili (optional)
Clean and chop the cauliflower flowers, reserving the stem for puree or broth. Steam cook for 3 minutes, breaking the cooking in a container of cold water or ice water. Clean the green leaves well and reserve. Cut the tofu into medium cubes and reserve. You can take the opportunity to marinate it in soy sauce with garlic powder, ginger powder and chives, optionally.
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Crush and mix all the ingredients of the curry base well, without lumps. In a frying pan, or in a low pot, put the curry base and add the water, cooking over low heat for a few minutes.
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Add the cauliflower and tofu and allow the added water or broth to evaporate. Turn off the heat and add the green leaf, which will be cooked with the residual heat by placing a lid on top. This recipe is ideal for batch cooking and holds very well frozen. I recommend defrosting and using a pot or skillet to warm up before serving.
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The seitan with mushrooms is a recipe that never fails, a basic vegan cuisine that also ideal as keto dinner. Seitan is just wheat gluten, that is, protein, and as in the case of tofu, it has a very low carbohydrate content.It is a much less interesting source of protein than legumes but we can incorporate it several times a week. Of course, as long as it is not a problem for us to take gluten. In that case we could do the same with a textured soy fillet hydrated .
Ingredients for two servings:
2 seitan fillets
50 g of mushrooms
2 tablespoons of extra virgin olive oil
1 plain unsweetened soy yogurt
1 tablespoon of soy cream or coconut cream
1 teaspoon of pepper
1 tablespoon lemon juice
Fillet the mushrooms after you’ve washed them well. Sauté the mushrooms in a skillet with very little oil. In a small saucepan, add the unsweetened soy yogurt, the vegetable cream, the pepper and the lemon juice. Mix and heat over low heat.
Put the seitan fillets around and around in the pan, grilled or with very little oil, over high heat, until they are very crisp. Add the mushrooms and sauce and cook over very low heat and covered for 5 minutes. You can also plate the steaks with the mushrooms and sauce, serving hot.
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3. Recipe for stir-fry vegetables with hemp seeds
This simple recipe is made practically on its own. The trick vegetable stir fry to hemp seed is to have the ingredients purchased and readily available. Hemp seeds are our great allies when it comes to adding quality protein to our recipes at dinners instantly, since those that are peeled are ready to eat in any preparation: salads, creams or stir-fries.
Ingredients for one serving:
200 cabbage kale
100 g white onion
2 heaping tablespoons hemp seeds
2 tablespoons flax oil
A glass of water
½ teaspoon of turmeric
½ teaspoon ground black pepper
Clean the kale leaves well and cut them lengthwise, discarding the stem. Peel and julienne the onion. In a frying pan, add water and oil. Light the fire.
When hot, over high heat, add the cabbage and onion.
Cook covered for 3 minutes.
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