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day two meals

Butter plus eggs equals the perfect keto breakfast. Start your day off right with our especially buttery and satisfying version of this breakfast classic. Ready in minutes!

Scrambled eggs

Scrambled eggs

Butter plus eggs equals the perfect keto breakfast. Start your day off right with our especially buttery and satisfying version of this breakfast classic. Ready in minutes!

This recipe is for one serving size.

Net carbs: 1 % (1 g)
Fiber: 0 g
Fat: 85 % (31 g)
Protein: 14 % (11 g)
kcal: 327
We don’t recommend counting calories.

Instructions

  1. Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper.
  2. Melt the butter in a non-stick skillet over medium heat. Watch carefully — the butter shouldn’t turn brown!
  3. Pour the eggs into the skillet and stir for 1–2 minutes, until they are creamy and cooked just the way you like them. Remember that the eggs will still be cooking even after you’ve put them on your plate.

Your butter is your fat for this meal and be sure to add vegetables and another protein to to your plate. Something like bacon or sausage.

 

Lunch

Leftovers from yesterday’s dinner.

Lunch out is not recommended, but if necessary, follow these guidelines.

Keto salmon Tandoori with cucumber sauce

Salmon loves Indian spices, and Indian spices love salmon. Why keep them apart? Combine them and feel their love. Serve this with a fresh cucumber sauce and crispy salad for a truly simple — and fantastic — keto meal.
Keto salmon Tandoori with cucumber sauce

Keto salmon Tandoori with cucumber sauce

Ingredients

Cucumber sauce

  • ¾ cup mayonnaise or sour cream
  • ½ cucumber, shredded
  • 2 garlic cloves, minced
  • ½ lime, the juice
  • ½ tsp salt (optional)
Crispy salad

  • 5 oz. Romaine lettuce
  • 1 yellow bell pepper
  • 3 scallions
  • 2 avocados
  • 1 lime, the juice
Salmon

  • 1½ lbs salmon, in pieces
  • 2 tbsp tandoori seasoning
  • 2 tbsp olive oil or coconut oil

Ketogenic low carb

Per serving

Net carbs: 4 % (8 g)
Fiber: 9 g
Fat: 79 % (76 g)
Protein: 18 % (38 g)
kcal: 886
We don’t recommend counting calories.

Instructions

  1. Heat the oven to 350°F (175°C).
  2. Mix tandoori seasoning with oil and cover the salmon.
  3. Place in the oven for 15–20 minutes, or until the salmon flakes easily with a fork.
  4. Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise and/or sour cream in a bowl.
  5. Chop bell peppers, scallions, and avocados. Combine with the romaine lettuce on a platter. Drizzle with lime juice.
  6. Serve salmon on the salad, and top with cucumber sauce.

Tip!

Have fun and try some DIY! You can make your own tandoori seasoning with spices you already have on hand! Start with equal parts ground ginger, ground coriander, cumin, turmeric, paprika, salt, and cayenne. Adjust the flavors to your liking. Want even more earthy warmth in your spice blend? Try a little nutmeg, cloves, or cinnamon.

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