I cooked this Salmon using a smoker; If you do not have a smoker, follow the directions at the bottom of the page.
Preheat smoker to 350 degrees. Pour olive (or avocado) oil, dijon mustard, soy sauce, lemon juice, into a small mixing bowl.
Finely mince garlic and ginger. Incorporate garlic, ginger—the ginger adds a strong, tangy flavor to the marinade, use is optional—and cayenne pepper into salmon marinade (feel free to add as much or little of cayenne as you'd like depending on personal preference).
Marinade Salmon filet in sauce for a minimum of 15 minutes. Place marinated Salmon on a cookie-sheet and top with lemon slices (optional). Smoke at 350 degrees for about 40 minutes.
Remove from smoker and serve over roasted vegetables.
For Oven Baked Instructions: Preheat oven to 375 degrees. Follow marinading instructions. Place in oven and bake for 15-20 minutes (until fully cooked). Remove from oven, plate and serve!
Buttery shrimp over tender zucchini noodles with melted parmesan and fresh tomatoes. This dish, from thatslowcarb.com, is both simple and gourmet. This recipe of shrimp scampi is my favorite food of all time; beware, once you've tried it, you will have cravings for this delectable pasta.
Rinse zucchini and remove stem. Using spiraling-tool, cut zucchini into spiraled noodles. I used the veggetti-after removing the stem, place the end of zucchini into veggetti. Twist zucchini over a bowl until completely spiraled; repeat. Set bowl of zucchini aside.
In a large saucepan, melt the butter on medium heat; add oil. Saute garlic in butter-oil mixture for 1-2 minutes.
Add shrimp and lemon juice to saucepan. Briefly saute shrimp as you slice the cherry tomatoes in halves and finely mince the basil.
Add tomatoes and basil to sauce pan and stir.
Pour all of the previously prepared zucchini, salt, pepper and cayenne into saucepan and incorporate into shrimp, tomatoes, basil and butter mixture.
Cover saucepan and simmer on medium heat until zucchini is tender and cooked to your liking (about 5 minutes).
Dice avocado. Remove saucepan from heat. Top Shrimp Scampi with avocado and parmesan cheese and serve.
Original recipe found on Keto Connect, a food blog by couple Matt and Megha who are passionate about sharing their love for their healthy lifestyle.
Keto Naan Bread
Naan is traditionally a leavened, oven-baked flatbread, found in the cuisines of Central Asia and South Asia. This recipe brings the authentic taste of India to your table in less than 30 minutes! Conveniently, this low-carb bread is cooked in a frying pan to cut down in cooking time.
Combine the coconut flour, psyillium husk powder, baking powder, salt and coconut oil. When you first mix the coconut oil into the flour mixture it will be lumpy; but don’t fret! By adding the hot water, the clumps of oil dissolve.
Add 1 to 1.5 cups of hot water to start and combine. Add more hot water if needed (I ended up using about 1 ¼ cups). If the consistency is too wet add more psyllium husk powder.
Knead with your hands for a minute and let it sit in a bowl for 15 minutes (while the dough is resting, the husk powder activates, thickening and setting the dough).
Pull apart the dough into as big or as little balls as you'd like and roll out using some parchment paper and a rolling pin. I molded balls about the size of my palm, and this was the perfect portion size.
Spray the parchment paper with cooking spray before rolling the dough. If you do not, you will end up will an uneven glob of dough stuck to the paper (sadly, I speak from experience).
Heat a skillet to medium heat and add a naan to the heated skillet. Flip after a couple minutes (it will be brown on the other side), and cook until browned on both sides (I would recommend cooking the naan on a low/medium heat; this allows the bread to be crispy on the outside and cooked in the middle. Mine took anywhere from 1-3 minutes per side).Tip: If the naan starts to puff up, you know it’s done!
Complete until all the naan is cooked and enjoy!
Cut away the leaves of the cauliflower. Break the cauliflower into chunks and place in a food processor (I food-processed mine in two batches because of the large quantity, chopping the cauliflower in smaller quantities prevents large chucks).
Add salt and garlic to the food processor. Chop the cauliflower in a food processor until it resembles the appearance of rice.
Heat a large pan and add coconut oil. Pour cauliflower mixture into pan, cover and cook on low heat, stirring occasionally for 6-10 minutes (I always lean closer to 10 minutes of cooking time because I prefer a softer texture).
Once “rice” has met desired consistency, remove from heat and serve!