I was super disappointed about quitting the Mediterranean diet. I mean, I had planned on doing some kind of keto-Mediterranean-low carb-carb cycling type schedule but it was clear I need to just hunker down and get back at it.
I sat down and worked out a meal schedule for the next three months or so. A lot of it is tried and true recipes we’ve done before on keto, some are new. Some are “simple” dinners that are just easy to do. Like burgers (no bun) with a veggie. Not much different than what we usually do.
I wanted to share some of the recipes. It wasn’t 100%, sometimes I switched days depending on what my mood was, or what I got at the grocery store. But this is basically what we did:
Coconut Curry Chicken: Really good! I liked this curry recipe a lot. It was simple, easy, and pretty quick. I put it on top of Trader Joe’s cauliflower “mashed potatoes”. Delicious!
Keto Asian Beef Salad: This was delicious! We both really liked the recipe. When I make it again, I will use less sesame oil in the dressing mixture because the flavor was a bit overpowering. I’d probably do 1/2 sesame oil and 1/2 olive oil. I also added some sriracha to the dressing and it was great!
The keto diet is still going well. I’m going to share some keto dinners and recipes that we’ve done lately because honestly the rotation of breakfasts and lunches don’t change all that much! But I am trying to try new things with dinners to get some variety.
Apparently the theme for this post is Alfredo!
We made this and it was really delicious! I had the leftover chicken thigh and some sauce for lunch the next day and it was even better as a leftover. We used chicken thighs instead chicken breasts and raw minced garlic instead of garlic powder.
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
Another chicken recipe. For this one we used boneless, skinless chicken thighs (frozen). The alfredo sauce was REALLY tasty! I liked it a lot. I’ve never made alfredo from scratch before, I’ve always just used a jar. It was so much better than the store bought stuff. I topped it with some fresh parsley. And you totally did not miss not having pasta. The broccoli was great with it. I had the leftover chicken and alfredo sauce the next day for lunch and the sauce flavor was even richer.
Not really a recipe. But still super good and I wanted to share my creation. 🙂 Michael created my vision. Zoodles (three smallish zucchinis) sautéed in oil. Then scallops (frozen from Costco defrosted), seared and seasoned with salt and pepper. Alfredo sauce. This time we used the stuff from the jar because we needed a quick Monday night meal. Definitely not as good as the other two homemade Alfredo sauces but still decent and like I said, good for a quickie meal. Then topped with crumbled bacon! Season with freshly ground pepper. It was really good! And definitely keto.
We were originally going to use shrimp in this recipe but I discovered last minute that we were out of frozen shrimp. So thankfully we had some scallops. I would definitely do this again for a quick workday dinner.