Tag: ketosis

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Buttery Reverse-Seared Filet Mignon

by Nicole KatLeave a Comment on Buttery Reverse-Seared Filet Mignon
Buttery Reverse-Seared Filet Mignon

It can be frustrating to find out the best way to create a medium-rare filet mignon. Don’t worry! I have done the research for you… The best way to prepare a medium rare filet-mignon is to reverse sear it. Reverse searing is when you first bake the meat in the oven and then once it reaches a specific temperature you pan sear it at a high temperature. Please follow the directions below!

Ingredients:

  1. Salt to taste
  2. Garlic powder to taste
  3. Pepper to taste
  4. 4 tbsp butter
  5. 2 filet mignon steaks

Directions:

  1. Take the raw filet steaks and cover them in salt (about 1 tbsp each). Put them into a plastic bag once they are salted and let them sit there for at least 20 minutes.
  2. Add pepper and garlic powder to taste on each filet. Place each filet in a baking dish. Bake at 250 F for 35 minutes or until the meat reaches an internal temperature of 130 F.
  3. Once the meat reaches 130 F, remove from the oven.
  4. Add olive oil to a pan on high heat. Add the filets to the pan. Cook on each side of the filets for 1 min to 1 min and 30 seconds. After 30 seconds on each side of the filets, add 1 tbsp of butter to the top of the filet. Repeat for each side of the filets.
  5. Remove the filets from the pan and cut into the meat to see if it is up to your liking. This is for cooking medium rare filet mignon, so you can always add more time for baking and searing so it is to your liking.
Recipes

Lemon Cayenne Chicken

by Nicole KatLeave a Comment on Lemon Cayenne Chicken
Lemon Cayenne Chicken

This recipe is one of my all-time favorites. I’m always looking for different ways to make chicken taste better. Think of a classic Italian dish, with the creamy deliciousness of French cuisine and add a kick of spice!

lemon chicken 3-0363

Ingredients:

  • 2-4 chicken breasts
  • 1-2 tbsp olive oil
  • 2 tbsp butter
  • 2-3 tbsp minced garlic
  • 1 yellow onion
  • 2 tbsp tomato paste
  • 1/2 tsp cayenne
  • 1 tsp paprika
  • Salt and pepper
  • 1/2 cup grated parmesan
  • 1 cup heavy whipping cream
  • 2 cups spinach
  • 1 lemon
  • 1/4 cup parsley

Directions:

  1. Add olive oil to the skillet on medium heat. Add the chicken breasts to the skillet and cook each side for 10-15 minutes or until cooked through. Add salt and pepper on each side. Remove chicken from the skillet, chop up the chicken into bite-sized pieces, and set aside.
  2. Add butter to the skillet on medium-low heat. Chop up the onion and add it to the skillet. Sauté the onion until it is golden brown. Add in the minced garlic and sauté for 10 more minutes.
  3. Add the tomato paste, paprika, and cayenne, to the skillet and mix thoroughly.
  4. Add the heavy whipping cream to the skillet. Mix thoroughly on medium heat for 10-15 minutes. Add the grated parmesan to the dish and continue to stir until it is mixed in.
  5. Add the spinach and stir until the spinach is cooked and mixed into the sauce.
  6. Add the chicken back into the sauce. Squeeze 1 whole lemon into the sauce and the parsley and stir thoroughly.

 

Serve with zoodles for a keto-friendly and low carb dish!

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Keto Creamy Garlic Shrimp

by Nicole KatLeave a Comment on Keto Creamy Garlic Shrimp
Keto Creamy Garlic Shrimp

This keto-friendly dish is creamy, rich, and bursting with flavor. You can serve this dish with zucchini noodles or cauliflower rice.

Ingredients (for 4 servings):

  • 5 lbs raw shrimp
  • 6-7 cloves minced garlic
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon olive oil
  • Salt & pepper (continuously used throughout recipe)
  • 1/2 cup dry white wine (I used Chloe Pinot Grigio)
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons freshly chopped parsley

 

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Directions:

  1. Peel and wash the shrimp.
  2. Heat the olive oil on a large skillet over medium-high heat. Add the shrimp to the skillet. Add salt and pepper to the shrimp and cook the shrimp on each side for 1-2 minutes until both sides are pink. Put the shrimp into a bowl and set aside for later.
  3. Turn the heat down a little bit to medium heat. Melt the butter in the same skillet. Sauté the garlic until they turn light brown or for about 30-45 seconds.
  4. Pour the white wine into the skillet and allow the wine to reduce to half (meaning that half of the wine evaporates). Continue to stir.
  5. Turn the heat down to low-medium heat. Add the heavy whipping cream and bring it to a light simmer and stir occasionally. Add salt and pepper to your liking.
  6. Add the freshly grated parmesan cheese and allow the cheese to melt into the sauce. Continue to stir occasionally as sauce thickens.
  7. Add the shrimp back to the skillet and mix the shrimp into the sauce. Sprinkle the parsley on top and add salt and pepper if needed.
  8. Serve over zoodles (or cauliflower rice or vegetables).

*For a little bit of a kick, add red pepper flakes.

*Note: this dish does not do well if you try to reheat it after saving it overnight.

lifestyle

My Favorite (Guilt-Free) Low-Carb Pancakes

by Nicole KatLeave a Comment on My Favorite (Guilt-Free) Low-Carb Pancakes
My Favorite (Guilt-Free) Low-Carb Pancakes

Deciding to make or eat pancakes is always the death of us – there’s always so much sugar, they’re heavy and full of carbs. Well, now you can eat all the pancakes you want without feeling the guilt! I have found this great pancake recipe for people who want to stick to a low carb or Keto diet. Just remember, this is not an out-of-box, Bisquick recipe, it will take some time, but it is WORTH IT!

I have had to eat gluten free for almost three years because of how bad it would make my body feel. Reaching for a gluten free pancake mix doesn’t make me feel THAT much better. I recommend giving this Low Carb/Keto recipe a try if you want to feel good after eating pancakes!

Ingredients:

  • 6 eggs
  • ½ cup coconut flour
  • ¾ cup coconut milk
  • 2 tablespoons melted coconut oil
  • 1 pinch salt
  • 1 teaspoon baking powder
  • butter or coconut oil for frying (I prefer butter)

Directions:

  1. Separate the yolks from the egg whites into two separate mixing bowls.
  2. Melt the coconut oil and add the coconut oil and the coconut milk to the egg yolks, then mix them together.
  3. Add coconut flour and baking powder to the mix. Use a whisk to mix it. (Note: the batter will not look like a normal pancake batter, it will be more dry until we add the egg whites in later. See below.) edited-7256
  4. In a separate bowl, add a pinch of salt to the egg whites and whisk the egg whites with an ELECTRIC HAND MIXER or standing mixer until stiff peaks form. (See below.)edited-7274
  5. Once you have stiff peaks, fold the egg whites into the rest of your mix (Click here to see what folding in stiff peaks means.)
  6. After you have folded in the egg whites into the mix, wait 5-7 minutes for the mix to set.
  7. Proceed to make 3-4 inch pancakes in a pan with butter or coconut oil on it, on a low-medium heat.

Note: Adding syrup/chocolate/fruit will add sugar to your pancakes. Use sparingly.

Tip: Use your over to keep your pancakes from getting cold. Preheat the oven to 175 degrees and layer a cooking pan in foil to put your pancakes into as they come off the stove. This will keep your pancakes nice and warm when you serve them!

 

*Original recipe by Diet Doctor.