All five Cookbooks by Carrie Brown are now available as physical books, and digital books in pdf format (readable on any device, including Kindle).

For everyone wanting to feel fantastic without giving up taste, improve their health dramatically, and lose body-fat, these cookbooks are crammed with delicious, nutritious, health-boosting recipes that will help in your quest for improved wellness and increased fat-loss while keeping your taste buds insanely happy.

 

Developed for people who are following any of the following lifestyles:

 

Banting  |  Bulletproof  |  Clean Eating  |   KETO  |  LCHF   |  Low Carb  |  Paleo  |  Paleo+dairy  |  Primal  |  SANE  |  Vegetarian  |  Wheat Belly  |  Whole30  |  WildDiet

 

Dairy-free (with slight modification)  |  Diabetic  |  Egg-free (with slight modification)  |  Gluten-free  |  Grain-free  |  Soy-free  |  Sugar-free  |  Weight-loss

 

Just hit each image to get full details on the scrumptiousness contained in each one and order the format you love the most.

 

 

The KETO Ice Cream Scoop The KETO Crockpot Cookbook | Carrie Brown

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

101 KETO Beverages Cookbook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THANK YOU so much for your purchases!

 

As well as the incredible value you will find in the pages of these Cookbooks, your purchase also helps keep this website – with all the free info and additional free recipes – up and running without the need for subscription fees, charges, marketing or ads.

 

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Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Vanessa - Hi, Carrie,

    I bought the soup cookbook and am loving it. It’s the easiest way to start the day off right with lots of veggies without getting chilled. The Carrot & Celery Seed soup is one of my favorites.

    Last night I made the Ginger Carrot (etc) soup. I am not sure we have ground ginger, so I substituted fresh ginger, which I already had handy. The soup tasted a bit strange and I’m not sure whether to blame the vegetable broth concentrate I used (the instructions are in Chinese, so I had to guess at the proportions) or the fresh ginger. Does it really make a big difference to use ground ginger instead of fresh?

    Thanks!ReplyCancel

    • Judy - Both forms are pretty potent. I would go easy on either one but ginger is also very healthy. It’s good for digestion and nausea. Ginger beer is also very tasty!ReplyCancel

  • Jessica Durham - Carrie
    I love listening to you and Brian on your podcast! And I just ordered your Icecream and crock pot books!
    ReplyCancel

  • Tamara Elliott - I just finished listening to the podcast on sweeteners. Could you guys give your feedback on monkfruit? I love it and am looking for thoughts on this relatively new to me sweetener.

    Thanks,

    TamaraReplyCancel

  • steve bollinger - Carrie, Why dont you break down the macros in your smarter ice cream ebook?ReplyCancel

  • Meran - Hi! Just bought your keto ice cream book. Looks good except for all the guar gum. I have a terrible reaction to guar. Can I substitute a different gum for it?ReplyCancel

  • Cristi - I just bought the Keto crockpot book and I am so so excited! I think this will be a life changer for me and my family. Thank you!ReplyCancel

  • Pualani Wagner - Just ordered your book can’t wait…ReplyCancel

  • Patti - I am thinking of buying the soup book, but don’t eat beef or sweeteners. Are there enough recipes that don’t include these ingredients left?ReplyCancel

    • carrie - HI Patti – yes! There are no sweeteners in the Soup Book and plenty of non-beef recipes! You’ll find loads of useful recipes. Hope that helps!ReplyCancel

  • willow - hi carrie

    made the sour cream blueberry scones last night and it was slightly disastrous. i have no kitchen scale, so didn’t know how to weigh out the almond flour in grams or ounces, so i used volume measurements and used about 2 cups. came out with a crazily wet dough, so ended up adding another 1 or 1-1/2 cups (didn’t measure, just kept pouring until it wasn’t wet pudding anymore). i also subbed vegan butter and also a problem?

    they taste all right, but came out flat and very spongey. like spongey, lumpy pancakes. any chance you can give the almond flour measurement in cups (not grams or ounces) and also advise on what to do if subbing vegan butter and vegan sour cream?

    i know you hate subbing stuff, i am sorry! and you are awesome!ReplyCancel

    • carrie - Oh dear, Willow. I am so sad to hear about your disaster. Measurements are super-important when baking. Baking is science and if you are not exact you will get unfortunate results like you experienced. There is no cup equivalent for weights of dry ingredients, and if you use cups for measuring dry ingredients you will always struggle to get good results because volume measures are highly inaccurate.

      Also, I am afraid I have never used vegan butter or sour cream, so can’t comment on that. Sorry I can’t be more helpful on this one :-( Love to you!ReplyCancel

      • willow - thank you for the empathy, i guess i need to buy a kitchen scale to avoid future disasters. will do! love back at you! :)ReplyCancel

      • John Mcleod - Hi,
        I would love to download your recipes, But unable to as I only use Pay pal for all on line orders,I see you have it as a form of such.but when it comes to pay there is no pay pal?ReplyCancel

  • Tracy Pfeiffer - Hi Carrie, have you tested your ice creams with different sweeteners? I can’t have xylitol in my house because I did almost kill my dog and the vet bill was $1800. He seeks it out, boohoo. Let me know if you have. Thank you so much! TracyReplyCancel

    • carrie - I am working on more subs now. None I have tried so far work.ReplyCancel

      • Roger Skildum - We have the same problem, have 4 dogs in the house and xylitol is not an option in our home even if we do not let the dogs eat people food.ReplyCancel

  • Lori - Carrie – I heard you on Two Keto Dudes and I want to get your five cookboooks for the price of three. Is there a promo code that I use? I have all five in my cart but no discount. :-( A snow storm is coming and I’m ready to do some Keto cooking!
    Thanks – LoriReplyCancel

  • Embrace! » The Real Carrie Brown - […] eating smarter.  Grab any one  – or all! – of my keto cookbooks crammed with scrumptious recipes.  These are your “how”.  Between them they cover a basic keto day to get you off on […]ReplyCancel

  • Eve McGuire Howard - Is there a cookbook that has all your favorites in it? Main dish things and biscuits and bread?ReplyCancel

  • Debra - I got your Keto Ice Cream Scoop book. My first go was the Va-va-Voom Vanilla…which turned out absolutely PERFECT! So I am now moving on to a new, more exciting, flavor…can’t wait! My question, if trying to stay in Ketosis, watching calories and carbs, how much ice cream can I eat? Should I limit to weekly, or can I eat daily? (I froze in individual containers, about 6oz each.)

    Thank you!

    DebraReplyCancel

  • John Mcleod - Hi,
    I would love to download your recipes, But unable to as I only use Pay pal for all on line orders,I see you have it as a form of such.but when it comes to pay there is no pay pal?ReplyCancel

  • Paul DiNardo - I cannot figure out the difference between thick nd thin coconut milk. They all seem to say neither…. I see recipes that call for both.

    Any help? Thanks!! paulReplyCancel

Sunday

  • 4 eggs, poached
  • Half an avocado (50g)

A fatty coffee (2 tbsp double cream and 1 tbsp mct oil)

Dusted the eggs with black pepper and hot paprika

   

 

Monday

Pork belly is a great dish once in a while and this was delicious.

Crispy deep-fried belly pork part 1.

Prepare the pork belly by chopping it into bite sized chunks and put it into a pan of water with

  • 4 garlic cloves
  • 5 tsp pink salt
  • 5 tsp ground bay
  • 10 pepper corns

Bring the pan to the boil and then lower the heat. Simmer for about an hour. Occasionally skim the surface of the cooking liquid to remove any unwanted material. After the pork belly simmers for an hour remove from the heat and cooking liquid and allow to sit for about 4 hours to rest and dry out before frying.

Crispy deep-fried belly pork part 2.

After the pork belly has rested and dried out for about 4 hours. put 200g pork lard and 750ml avocado oil into a pan on a high heat.

Once the oil is at 350F gently lower the pork belly chunks into it. The pork will brown quickly, generally between 6 / 7 minutes to completely crisp and cook through.

The chunks are done once they begin to rise to the top of the oil in the pan.

Make a dip with 2 tbsp avocado mayo and 1.5 tsp Dijon mustard

 

Tuesday

Some days you just want quick and simple and breakfast today was just that:

  • 148g smoked mortadella
  • 94g extra mature cheddar cheese
  • 30g dry roasted salted almonds
  • 30g French’s classic yellow mustard

450ml coffee with 2 tbsp double cream and 1 tbsp mct oil.

   

 

Wednesday

Salad for lunch today:

  • 87g cos lettuce
  • 67g avocado
  • 52g smoked Polish cheese
  • 51g smoked turkey ham
  • 42g baby plum tomatoes
  • 27g radishes
  • 15g pecan nuts
  • 13g spring onions
  • 10g pumpkin seeds
  • 1 hard-boiled egg

Chop and dice everything and place  into a bowl.

Dressing was made from

  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • A good shake of pink salt, black pepper and savoury paprika

Drizzle this on top of the salad and toss.

   

 

Thursday

Dinner was a fresh water prawn curry with spinach. This made two generous portions:

  • 150g fresh water prawns
  • 150g wilted spinach
  • 40g diced onion
  • 12g fresh chopped chili’s
  • 440g tin of tomatoes
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • ½ tsp of the following: coriander powder, red chili powder, turmeric and garam masala
  • a pinch of salt

In a pan heat a tbsp coconut oil and once hot add the onion and cook for a few minutes until the onions start to take on colour, at this point add all of the dried spices and fresh chili. Cook for about 5 minutes. Lower the heat and add the tomatoes. Allow to simmer for about 5 minutes, this will allow the tomatoes to take on all the flavours from the spices. Next add the prawns and spinach. Simmer until the prawns are cooked through, 3 minutes at most.

This is a relatively mild curry. The onion and tomato base can be adapted to whatever spice mix you favour and this is great with chicken and beef.

* Garam masala is the name given to an Indian spice mixes. It is used in general terms and garam masala spice mixes will vary depending on which part of India they actually originate from. Identification of each spice mix is normally recognisable as the region they come from is normally tagged onto the labelling of the mix. Common ingredients in a garam masala mix would be: ground coriander seed, ground cumin seed, black pepper corns, ground cinnamon, ground cardamom seed, fennel seed, chili flakes and ground turmeric. These would form a basis of the mix.

 

Friday

So waffles………….here’s my first attempt and the ingredients were:

  • 115g cream cheese
  • 75g smoked trout
  • 4 eggs
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tbsp melted butter
  • 1 tbsp dried dill.

Place the cream cheese and dill in a bowl, then place the trout in a blender and mix.  Add to the cream cheese and dill then mix. Once combined add the 4 eggs and thoroughly whisk together.

Sift the coconut flour and baking powder into the mixture and  combine to make a smooth batter. The batter should have a creamy consistency.

Spray the surface of the waffle maker with extra virgin olive oil and preheat.  Place the amount of batter recommended for your particular waffle iron onto the surface, close it, and cook until the indicator shows it is done.

 

Saturday

Roll ups for a simple lunch

  • 80g Dutch Emmental cheese (4 slices)
  • 60g roast beef (4 slices)
  • French’s classic mustard
  • 20g macadamia nuts

Place a slice of cheese on the work board, then a slice of roast beef, added a drizzle of French’s classic mustard and roll them together. The macadamia nuts were slightly salted. Another easy munch, prepared in minutes and a great source of fuel for the day.

 


 

So who is this bloke, I hear you ask, taking space on Carrie Brown’s chunk of worldwide web Real Estate?

Well I am Vic Fleming and I have been following a ketogenic lifestyle since Oct, 2016. In that time I have reversed type 2 diabetes and lost 150lbs+ to regain some control over my health.

I have done this by revamping my whole way of eating and my approach to food and I hope to show that keto meal times don’t have to be stressful or complicated. I am not an expert or a trained culinary professional. I am just a regular guy who got sick of being told by his medical professionals that the rest of his life would be one that would be reliant on diabetes medications for survival.

Basic meals and meal prep are how I have been able to stick with keto and kick diabetes. I am now drug free and so much healthier. I am still a work in progress, and I will be for the rest of my life, I just wish I started this keto experiment many years ago.

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!

10-4 Good Buddy!

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in September 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! I’ll format and pretty them up later, but for now just wanted to start getting them to you.

Now Yogi was all worried about his photos – and wondered if I would remake the dishes and shoot them all fancy. Oh heck no! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

So these are Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

 

These are the delicious sides that I served up with the Lamb Roast and Mint Pesto.

 

Sautéed Mushrooms

WHAT YOU NEED

  • 2 packs of whole mushrooms (I used baby Bella’s)
  • 1 stick of butter
  • ½ cup of Malbec Wine (you can also use cooking wine or wine you have on hand)
  • Salt and Pepper

 

WHAT YOU DO

  1. After cooking the lamb roast, or whatever meat you cooked, use the the meat drippings in the Foodi pan and switch it to sauté mode.
  2. Add the wine and butter, and stir to incorporate.
  3. Sauté for about five minute before adding the mushrooms.
  4. Continue to sauté for about 12 minutes, allowing the sauce to thicken and absorb into the mushrooms.

 

 

Maple Glazed Brussels Sprouts

WHAT YOU NEED

 

WHAT YOU DO

  1. Combine liquid ingredients in a large mixing bowl, then toss the Brussels Sprouts to completely coat.
  2. Season with fresh ground black pepper.
  3. Place the Brussels into the Foodi air crisper basket and cook on air crisp mode at 400 degrees for 18 minutes.
  4. Serve topped with butter.

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!

Hello! Jennifer here, with some thoughts on the use of xylitol around our furry friends.

I see so many posts contain something like “what can I use in place of xylitol, I have dogs and don’t want to risk it?”.

In some recipes like Carrie’s Ice Cream, there is no substitute that gets the same fantastic result. You can certainly use a different sweetener, but the Ice Cream won’t be the right texture, and will freeze rock solid. In some recipes excluding the Ice Cream, you can substitute, and the recipe will tell you that. My hope is to help you better understand how Xylitol can effect your pet, how to safeguard them from ingestion and even give them something to look forward to while you enjoy a treat, as well as understand what to do should you believe they’ve ingested Xylitol. That said, let’s cover what Xylitol is, and why it’s harmful to Fido and Fluffy, but not you, and HOW to keep your pets safe so you can still enjoy Carrie’s amazing treats!

Xylitol, like Erythritol, sorbitol, and malitol, is a sugar alcohol. Sugar alcohols come from plant products such as fruits and berries. The carbohydrate in these plant products is altered through a chemical process. These are not well absorbed by the body, so they fall under the category of indigestible carbs and sugars.

I’m just going to cover Xylitol which tastes most like sugar, and Erythritol, or blends of these and other natural sweeteners like monk fruit, stevia, and Oligosaccharides. (Oligosaccharides are sweet prebiotic fibers, they can help stimulate beneficial bacteria in your gut, and help things like Erythritol “caramelize”). Erythritol, is NOT toxic to your pets, though it can cause some stomach discomfort if large amounts are ingested.

That said, let’s cover Xylitol. In both humans and dogs, the level of blood sugar is controlled by the release of insulin from the pancreas. Xylitol does not stimulate the release of insulin from the pancreas in humans and other primates. However, when NON PRIMATE species like dogs AND cats eat something containing xylitol, the xylitol is quickly absorbed into the bloodstream, resulting in a potent release of insulin from the pancreas. This rapid release of insulin causes a rapid and profound decrease in the level of blood sugar (hypoglycemia), an effect that occurs within 10-60 minutes of eating the xylitol. Untreated, this hypoglycemia can be life threatening.

Why do we always hear about dogs being poisoned by Xylitol, but rarely, if ever, cats? Does that mean it’s safe for cats? The big answer is a bit complicated, but the short answer is NO, it’s not safe for cats. Why don’t we hear about cats? Well, because cats, unlike dogs and other non carnivore mammals, don’t have taste receptors for “sweet”. Your ability to sense sweetness hinges on a gene called Tas1r2. If that gene becomes mutated, the taste receptors responsible for detecting sugars are switched off. Wild and domestic felines have this mutation, and show no preference for “sweet”, but in domestic, dogs this gene is hyper active (we’re not sure why), giving Fido a sweet tooth, and Fluffy no preference. Before you say that your cat is the exception to this rule, and just loves things like ice cream and cake, understand that what your cat is really attracted to are things like fat content, and ice cream and cake have significant fat, so it’s equally important to safeguard Fluffy as it is Fido. Although it’s unlikely your cat will ingest Xylitol without you giving it to them directly, it’s still best to take precautions when necessary.

So now, how do we safeguard our pets from Xylitol?

Well, much in the same way you safeguard them from things like chocolate, and raisins. We all know chocolate is poisonous to dogs, so we take precautions, we don’t let them lick our plate, we don’t let them around when a toddler, or anyone else, might drop a crumb of cake, or share a cookie.

We should take the same precautions when cooking with, storing, and eating Xylitol containing foods including many brands of chewing gum and peanut butter.

  • Keep your Xylitol in an airtight container or jar, in a cupboard out of reach of pets and children.
  • Put Fido or Fluffy in his/her kennel, or a comfortable room while baking or ice cream making.
  • Training your dog not to eat anything without you telling them it’s okay is always a good idea, but doesn’t necessarily work 100% of the time.
  • Eat your treats over a plate, even setting your ice cream bowl on a plate to catch drips.
  • Have dog and cat friendly treats available to reward your pet for patiently waiting in his/her kennel or safe room.
  • Remind guests and family members that sweet treats simply aren’t safe and to please not give them. I find my pets to be more relaxed and comfortable when in their cozy kennel or room when guests are visiting anyway. Pop in now and then to give a pet and favorite treat and they’ll soon look forward to their alone time during dinner parties etc.

How much Xylitol is poisonous, and what do you do if your pet eats it?

The dose of xylitol that can cause hypoglycemia in a dog is 50 milligrams per pound of body weight. The higher the dose ingested, the more the risk of liver failure. To put that into perspective, 1000 mg equals 1 gram, some brands of gum can contain 1 gram per piece, so one piece would be enough to cause hypoglycemia in a 20 pound dog.

If you have ANY Xylitol or Xylitol containing product in your home with pets, please have in your animal first aid kit, either corn syrup, or maple syrup. YES! I’m telling you now, if you have pets, and Xylitol in your home, you MUST have one of these syrups in your home as well. You don’t need much, so a small jar “borrowed” from a friend is plenty. If you know, or suspect your dog or cat has eaten Xylitol and there are no symptoms yet, call your veterinarian or one of the dedicated animal specific poison control hotlines immediately for advice on what to do and what to watch for.

If your pet is staggering, walking like they’re drunk, collapsing, having seizures, or vomiting, or just seem “out of it”, rub some corn syrup or maple syrup onto their gums. Use the back of a spoon if need be to avoid getting bitten. This is a TEMPORARY fix to try and raise their blood sugar and counteract the insulin released as a result of the xylitol. DO NOT pour the syrup into your pet’s mouth, you could make matters significantly worse by doing so.

Go immediately to your vet, or to your nearest Veterinary ER if your vet isn’t open or can’t get you in. Ideally call them while you’re on your way to let them know that you’re coming in and what’s wrong with your pet, that way they can be ready to initiate immediate treatment and evaluation upon your arrival. If you have any questions, please direct them in the comments. I hope this helps you feel comfortable with ways to have your treat and eat it too!

 

By Jennifer Lundeby

 

(Carrie: And here is a gratuitous picture of Mr. McHenry. Because there couldn’t be a post involving cats that didn’t involve him, somehow. Also, did you know he has his own Instagram account?! Click the pic to go there!)

Mr. McHenry

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Linda Peterson - Hey Jennifer and Carrie…thank you so much for writing this post. I don’t use xylitol much any more and instead prefer allulose. Our dog is big enough that she can take food off the counter easily, so I haven’t wanted to risk xylitol with her. I appreciate you taking the time to explain what happens if in fact a pet ingests xylitol.ReplyCancel

    • Jennifer Lundeby - You’re so welcome Linda!ReplyCancel

Sunday

Keto Beanless Chili (This will make four servings)

  • 500g 80/20 ground beef
  • 500g 80/20 ground pork
  • 1 yellow onion peeled and diced
  • 1 TBSP coconut oil
  • 2 fresh garlic cloves crushed and chopped
  • half TBSP of the following: bacon salt, oregano, basil and black pepper
  • 2 tsp red chili flakes
  • 400g tin of plum tomatoes (240g drained)
  • 1 TBSP tomato paste
  • 2 TBSP double cream
  • 1 spring onion
  • 1½ TBSP sour cream
  • a good shake of paprika

Sauté the onion in the coconut oil with the garlic, salt and herbs. Add the pork and beef and brown. Then add the tomatoes, paste and chili flakes. Once the ingredients are cooked through add the cream and simmer for 20 minutes on a low heat.

Serve with a dollop of sour cream, a jalapeno pepper and a good shake of paprika. This is really easy and quick to prep and cook.

Monday

Birkaporkolt is a Hungarian mutton stew which is made in the crockpot. These ingredients made two good sized portions:

  • 620g lamb shoulder
  • 30g salted butter
  • 100g mushroom roughly chopped
  • 60g fresh baby plum tomatoes chopped into quarters
  • 2 TBSP double cream
  • 2 fresh garlic cloves crushed
  • 2 tsp savoury hot paprika
  • 1 tsp mint

Place the lamb shoulder, garlic, mint and butter into the crockpot on high with the lamb skin (fat) side facing down. After an hour turn the heat down and flip the joint over so the skin (fat) is facing up and cook the joint for ten hours.

At the five-hour mark check the joint to see if the bone pulls out easily.  If not, check every 30 minutes and remove as soon as it does.    At 10 hours, pull the lamb apart with two forks. Add the mushrooms, tomatoes and paprika and cook for 45 minutes. Fifteen minutes before serving add 2 tbsp double cream to the stew and mix well. The cream thickens the juices from the ingredients and gave it a silky texture.

Serve with spring onion and sour cream.

 

Tuesday

Three slices of Vic’s coconut flour bread lightly toasted, smeared with a good topping of cream cheese, and drizzled with French’s classic yellow mustard.  Add a shake of paprika and a dash of freshly ground black pepper to complete the breakfast plate.

Enjoy it with a cup of coffee.

 

 

Wednesday

A variation of Vic’s coconut flour bread

  • 7 large eggs
  • 1 cup of melted salted butter
  • ½ cup coconut flour
  • ¼ tsp of both baking powder and xanthan gum
  • 1 TBSP each of the following: pumpkin seeds, sunflower seeds, caraway seeds and black mustard seeds.

Pre heat the oven at 180C / 355F

Start by putting the eggs in a bowl and mix together using a hand whisk. Put a cup of salted butter on a low heat on the stove to melt. Add the coconut flour to the eggs along with the baking powder and xanthan gum and continue to mix bringing together the ingredients. As soon as the mixture starts to thicken add the butter and incorporate it thoroughly into the batter. Add the seeds and give it one last then pour into a loaf pan. If you aren’t using a non-stick loaf pan, line it with parchment paper. Place the loaf in the centre of the oven for about 40 minutes. Will last in the fridge for about 5 days.

     

 

Thursday

Bacon and Egg salad

  • 129g smoked back bacon, cooked
  • 3 medium sized hard-boiled eggs
  • 43g radish
  • 34g broccoli
  • 1 tsp dried fenugreek
  • 1 tsp dried parsley
  • 2 TBSP avocado mayo

Boil the eggs, then peel and dice them.  While the eggs are boiling, cook the bacon. Wash the radishes and broccoli and chop them up into bite sized pieces. Once everything is chopped place into a mixing bowl. Add a tsp of dried fenugreek and dried parsley to the bowl as well as 2 tbsp of avocado mayo. Use a fork to bring everything together. This will last in the fridge for about 3 days and is a great summer munch.

 

Friday

A humorous take on ham and cheese.

  • 60g smoked Bavarian ham (3 slices)
  • 80g babybel original cheese (4 disc’s)
  • 8 pumpkin seeds
  • 24 almonds
  •  drizzle of mustard

This was put together for the first time when I had a colleague staying with his young son. It’s a keto snack / breakfast and the kiddo loved it, me to. Food needs to be fun and tasty and this was both.

 

Saturday

Tuna prawn melts

Ingredients for these delicious bites

  • 106g drained tuna (vacuum packed with a little spring water)
  • 50g fresh water prawns
  • 150g Red Leicester Cheese
  • quarter cup of avocado mayo and sour cream
  • 2 eggs, 13g spring onions
  • 1 TBSP of dried parsley and dill
  • half TBSP Old Bay seasoning
  • 1 tsp porcini mushroom salt
  • 5 TBSP of sieved coconut flour
  • freshly ground black pepper

Pre-heat the oven to 325F / 163C

Flaked the tuna in a mixing bowl, chop the prawns and add them to the bowl. Next add all the herbs and spices, then add the avocado mayo and sour cream. Mix thoroughly and sift the coconut flour in while still mixing. Next add the two eggs and mix well.  Add the baking powder and cheese. A final mix then add the mixture to a muffin tin. Once in the tin top off with a good shake of everything but the bagel seasoning. Bake for 25 minutes.

 


 

So who is this bloke, I hear you ask, taking space on Carrie Brown’s chunk of worldwide web Real Estate?

Well I am Vic Fleming and I have been following a ketogenic lifestyle since Oct, 2016. In that time I have reversed type 2 diabetes and lost 150lbs+ to regain some control over my health.

I have done this by revamping my whole way of eating and my approach to food and I hope to show that keto meal times don’t have to be stressful or complicated. I am not an expert or a trained culinary professional. I am just a regular guy who got sick of being told by his medical professionals that the rest of his life would be one that would be reliant on diabetes medications for survival.

Basic meals and meal prep are how I have been able to stick with keto and kick diabetes. I am now drug free and so much healthier. I am still a work in progress, and I will be for the rest of my life, I just wish I started this keto experiment many years ago.

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!

10-4 Good Buddy!

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in September 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! I’ll format and pretty them up later, but for now just wanted to start getting them to you.

Now Yogi was all worried about his photos – and wondered if I would remake the dishes and shoot them all fancy. Oh heck no! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

So these are Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

 

 

Here’s Yogi:

Okay, so I have a new favorite culinary gadget in this nomadic guerrilla kitchen.

My old favorite was my Instant Pot. I liked it for its versatility, it’s stainless steel cookpot (I hate Teflon, it makes your food taste weird) and the fact that I could rapidly cook food or slow cook.

Well, the Instant Pot has been dethroned by my new toy, the Ninja Foodi. This bad mamajamma is a multi tasking powerhouse that is capable of slow cooking, pressure cooking, sautéing, roasting, baking and air frying food to some glorious crispyness. I love the cook pot in the Foodi even more than the Instant Pot because of the ceramic coating Ninja employs. The ceramic coating is super durable and easy to clean on the truck. I just used some vinegar, baking soda and a towel to wipe it out, and presto, good as new.

The Ninja also has a wider footprint that the Instant Pot, so it can accommodate a whole chicken to roast, and it can even get the skin nice and juicy.

This nifty device knocked off several of my requisites for a good trucking device: versatile, easy to operate, clean, and draws little power.

On the first go round with the Foodi I made a three lbs lamb roast, crispy fried maple glazed Brussels sprouts and sautéed mushrooms.

The roast came out medium rare, tender, juicy with a nice bark after pressure cooking it for 25 minutes then using the air crisp function. The Brussels sprouts had a bit of a toasted flavor and texture with a bit of a crunch. The mushrooms were sautéed in the meat drippings with some additional butter and were great as well.

Here are the recipes for the Lamb Roast and the Mint Pesto.

 

Lamb Roast

WHAT YOU NEED

  • Approximately 3 lb lamb roast, bone in
  • Dried sage
  • Dried thyme
  • Dried rosemary
  • Dried parsley
  • Onion powder
  • Garlic powder
  • Smoked Sea Salt
  • Fresh ground pepper
  • Three tablespoons of fresh chopped garlic
  • Two lemons cut into slices
  • Three celery stalks cut into approximately three inch long pieces
  • 6 small boiler onions
  • 5 baby carrots
  • 1 cup of water

 

WHAT YOU DO

  1. Liberally coat the lamb with all the seasoning, giving it a nice coating all over.
  2. Let the lamb sit in the fridge uncovered overnight.
  3. Place the lamb on the elevated roasting rack in the Foodi, top it with the chopped fresh garlic and lemon slices, and add the veggies and water to the pot.
  4. Pressure cook the roast on high for twenty minutes with the vent open, then use the air crisp mode for ten minutes.
  5. Remove the roast and set it aside to rest.

 

 

Mint Pesto

WHAT YOU NEED

  • ½ cup of mint leaves
  • ¼ cup of olive oil
  • Juice from one lemon
  • 6 oz pine nuts
  • I garlic clove
  • ½ teaspoon of granulated Keto sweetener (optional)
  • Salt and pepper

 

WHAT YOU DO

Throw everything in a food processor and blend until smooth. Allow to sit in fridge for at least one hour.

Use it to top lamb when it is served.

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!