When my wife first showed me the package of “Broccoli Slaw” she picked up from the store I wasn’t sure what it would taste like. After all it’s coleslaw but made with broccoli stems – not cabbage. We used this recipe for coleslaw dressing and combined the two. The result was incredibly easy and very tasty! This is an excellent side dish for Low Carb Breaded Fish.
Mix the slaw mix and onions in a large bowl and set aside. Mix the rest of the ingredients thoroughly in a separate bowl. Pour the liquid ingredients over the slaw mixture and gently mix together. Chill for several hours and enjoy!
One Fourth of Recipe: 308 Calories, 30g Fat, 2.3g Protein, 7.9g Carbs, 3.3g Fiber, 4.6g Net Carbs
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The ketogenic way of eating is no longer a diet for us but a lifestyle. There are few ingredients around the house which don’t fit into our way of eating and that makes meal preparation extremely easy for us. I’m particularly proud of this recipe because it was an experiment. An experiment that turned out delicious. All of the ingredients were left over from previous recipes we’ve made or purchased for recipes we never actually made. This Italian Stir Fry may not be a traditional stir fry and that’s ok. I called it that because it felt silly to cook it in a Wok.
0.25 Cup Organic Pizza Sauce (Or Any Other Low Carb Alternative)
3/4 Ricotta Cheese
Grated Parmesan Cheese To Taste
Begin this recipe by adding your olive oil, garlic, onion and dry spices (Oregano, Basil, Lite Salt and Pepper) in a medium sized pan, or in this case, a Wok. Turn your stove on to a medium to medium low heat. Allow the garlic and onions time to sautee until soft. By adding the dry spices now you allow time for their flavor to dissipate in your oil. Slice your chicken in to small chunks or cubes and add it to the wok once your onions are mostly soft. Add 1 tbsp of red wine vinegar at this point. Increase the temperature to medium-high and cover allowing the chicken to cook until no pink is seen. Slice your salami and roasted red peppers thin and add to your pan. Add your Kale at this time as well. Mix well and cover until your greens are cooked. They should appear wilted but not a slimy green mess. Take the pan off the heat. Place the ricotta cheese in spoonful sized dollops around the top of your stir fry, cover, and allow it a few minutes to melt. You can lightly disturb the cheese with a spoon to work it into the ingredients as well. Dish 1/4 of the recipe on serving plates and add a drizzle of your pizza sauce and garnish with grated Parmesan Cheese. This is optional but highly recommended. Enjoy!
1/4 Recipe: 267 Calories, 18.4 G Fat, 19.7 G Protein, 5.7 G Carbs, 0.6 G Fiber (5.1 G Net Carbs)
Ok folks I have to apologize in advance. Since I started this blog my goal has been to post a recipe a day so that the people following along could have a simple guide to meal planning. Well today has been hectic with activities and I haven’t had any time to cook anything! (For your reference.) This is something I made a few days ago and I put it on the back shelf because it was similar to another recipe I had posted. The difference here is the prep time. No time to cook up steak for a salad? Well the answer to your problems is here… Steak Ums! Yes I know this isn’t exactly rocket science but it’s a fast meat to cook when you’re in a pinch and you want a hot salad topping. I made this salad Greek-ish and you can too.
What I like about cooking steak ums is you can throw them in a skillet (I’m in love with T Fal and their thermo spot professional cookware. It’s relatively inexpensive and everything is evenly cooked! T-fal Professional Thermo-Spot Fry Pan) with 1 tbsp of butter over medium high heat and they’re cooked in about 5 minutes. I sometimes put a little malt vinegar on the steak as it’s cooking. It gives it a nice mellow flavor. Salt and pepper the meat to taste. Place the meat over your lettuce, add your feta cheese, olives, dressing and pepperocini to the top and you’ve got a quick and easy steak salad. Enjoy!
Here is another quick lunch idea that takes 5 minutes to prepare! I love tuna salad and it’s a great keto meal that has plenty of protein and fat. Here is what you’ll need.
2.6 Oz Container Tuna
2 Tbsp Mayonaise (Full fat!)
Pickles (I used spears here cut in chunks. Normally I use Vlassic Dill Relish)
Mortons Lite Salt to Taste
Onion Power to Taste (About Half a Tsp)
Pepper to Taste
Heinz Malt Vinegar (Optional. I put a few dashes in because I love vinegar!)
Measure out 2 Tbsp of mayonnaise and place in bowl. Add your vinegar, salt, pepper, onion powder, pickles and tuna. Mix well. Depending on how much vinegar and juice from the pickles it can be a bit runny. Enjoy!