recipe developer | podcast co-host | cookbook author | photographer | mental health warrior

 

food | travel | life

 

Keto | Low Carb

 

gluten-free | grain-free | sugar-free

 

drama-free | dogma-free | mean-free

 

Keto Cookbooks

Archives

Trending!

Cardamom Chia Custard
Keto and Low Carb Thickeners
Almond Custard (+ video!)
"Sugar" Cookies (+ video!)
Recipe Index: Find the recipe you need here
Dumplings for Soups and Stews
Liposomal Vitamin C (+ video!)
Meringue Cookies
The KETO Ice Cream Scoop Cookbook
Chocolate Fudge Mug Cake

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Keto Cookbooks by Carrie Brown

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

These Keto Cookbooks by Carrie Brown are 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.

These Keto Cookbooks were developed for people who are following any of the following lifestyles:

Banting | Bulletproof | Clean Eating | KETO | 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


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

 



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.

Your support is hugely appreciated!


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  • VanessaHi, 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

    • JudyBoth 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 DurhamCarrie
    I love listening to you and Brian on your podcast! And I just ordered your Icecream and crock pot books!
    ReplyCancel

  • Tamara ElliottI 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 bollingerCarrie, Why dont you break down the macros in your smarter ice cream ebook?ReplyCancel

  • MeranHi! 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

  • CristiI 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 WagnerJust ordered your book can’t wait…ReplyCancel

  • PattiI 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

    • carrieHI 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

  • willowhi 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

    • carrieOh 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

      • willowthank 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 McleodHi,
        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 PfeifferHi 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

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

      • Roger SkildumWe 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

  • LoriCarrie – 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 HowardIs there a cookbook that has all your favorites in it? Main dish things and biscuits and bread?ReplyCancel

  • DebraI 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 McleodHi,
    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 DiNardoI 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

  • Joey WestonHi Carrie, just made the keto ice cream…I got my neighbors hooked on to it too! Absolutely wonderful and guilt free. It has been life changing. Makes me question why I never ate keto years ago.
    ReplyCancel

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  • TraciI bought the set and have just been trying the ice cream recipes. These are the best Keto ice creams I’ve tasted. The guar gum really is the secret ingredient for ice cream that doesn’t turn rock hard in the freezer.  Thank you for your great recipes! You must put many hours into their development.  I might note too that I didn’t have enough avocados for the avocado ice cream (just 2 small one’s), so I added 2 scoops of vegetable smoothie powder and it tastes great.ReplyCancel

  • LynnYours was my first ever subscription to a youtube channel.  Love it!  Also purchased your Ice Cream recipe book, but it may be an earlier version as I don’t think it has sassy goat ice cream.  

    For some reason I can’t comment there, and can’t find your tips and tricks channel to ask that you do a video on using fresh herbs and spices.  I have a problem with washing them, drying them and then chopping them.  They go bad before I ever get a chance to use them.  So, I tend to use dried.  Plus it would be good to understand the flavours that the various herbs and spices add.  Just a suggestion.  Even if you just do how to wash, store and chop would be a big help.I’ve done keto off and on for a couple of years, but don’t consider myself an expert.  I do love your recipes and especially enjoying the videos too that give instructions.  I’m one of those people that eat way too many keto treats, and I need to work on that.  I’ve never done much cooking, so I learn something frome very one of your videos.  I’ve been binging on your youtube videos the past couple of days.  Love when you do them with Dr. Berry.  Also, I think you have a lot of Canadian followers, and many of the products and stores are not available here.  Fox Hill Buns, not.  And I don’t think there is a Trader Joes in the country.  Oh, and I did send a request to join your facebook page. Once I get in there I’m sure I will learn a lot more.Thanks Carrie.  My most favourite thing I’ve made is the peanut butter ice cream. ReplyCancel

  • JerrieHello,Carrie. I heard you doing an interview with 2Krazyketos and want to try making your ice cream recipe soon.ReplyCancel

  • LisaAwesome cook books. Easy to follow. ReplyCancel

  • AllisonIce cream! I bought the Keto ice cream scoop and made the pistachio rose. It’s better than any of the keto ice creams out there. So creamy. Tastes just like the real thing. I used almond milk for the thin coconut milk and greek yoghurt for the creme fraiche. Can’t wait to try more.ReplyCancel

    • carrieAllison – I am so glad you loved it! One of my favorites from the cookbook!ReplyCancel

Crispy Oven Baked Pork Belly (+ video!)

Oh, Pork Belly! So overrated on the Standard American Diet and so revered on keto. Pork Belly has become the quintessential keto go-to for protein:fat nirvana. On top of that it’s super-simple and easy to make and stupidly tasty. What more could you want from your keto food?! In this post I show you how to make the perfect Crispy Oven Baked Pork Belly.

Crispy Oven Baked Pork Belly | Yogi Parker
Crispy Oven Baked Pork Belly | Yogi Parker

This is a very simple and easy recipe to produce a great tasting pork belly that has a crispy top with buttery tender meat on the bottom. It is a great recipe for preparing dishes that use pork belly, and yes, we have several of those coming your way soon!

And to show you just how easy fantastic Pork Belly really is to make at home, I made you a video. You’re welcome.


Grab yourself a hunk of pork belly next time you’re at the grocery store – or Costco has great pork belly for a great price – watch the video and then follow the instructions below. In a little over an hour you will be enjoying a plate of completely delicious fatty meat.


Crispy Oven Baked Pork Belly

Author: Yogi Parker| Prep time:  10 mins   |   Cook time:  50 – 60 mins  |   Total time: 1 hour 10 mins

What You Need

  • 2 1/2 lbs. / 1120g raw pork belly cut into a rectangle or square shape
  • Sea salt (For the best salt and a 15% discount use code: carriebrown)
  • Ground black pepper
  • Heavy duty aluminum foil
  • Baking tray 
  • Wire rack
  • Water
  • Avocado oil

What You Do

  1. Preheat oven to 400F.
  2. Lay out the pork belly skin side up.  With a sharp knife score the top of the meat.  Cut through the fat and skin just to the meat at an angle, starting at one corner.  Make each score line about 1 inch apart all the way across the meat, then do the same thing going the opposite direction so that when you look at the meat straight on, there will be a diamond pattern to the scoring.
  3. Flip the meat over and score this side too, except in a grid pattern.  You will cut the into the meat just until you reach the fat.  Make the scores horizontally and vertically so that you have a grid pattern of one inch squares.
  4. Season the cavity liberally between the squares with sea salt and ground black pepper.
  5. Tear off a piece of aluminum foil that is large enough to fold in half and have about a two inch border when your pork belly is placed on it.  After folding the aluminum foil in half, add a tablespoon of olive oil to the foil and use a brush or paper towel to spread the olive oil out into a thin layer on the side you will place the meat on to prevent sticking.  Use more if you need to.
  6. Place the pork belly meat side down and fold the edges of the aluminum foil up to cover all the sides of the pork belly, leaving the top fatty side exposed.
  7. Crimp the corners of the foil and place the aluminum foil wrapped pork belly on the baking rack inside the baking tray foil side down.  Pour enough water in the baking tray to cover the bottom of the tray.  Carefully place in the oven and bake for 30 to 40 minutes.  Time may vary depending on how thick the pork belly is. Thicker cuts may take longer.
  8. Remove the tray with the pork belly from the oven and carefully lift the pork belly off the tray onto a heat safe surface.
  9. Set the oven to broil (grill).
  10. Drain the water off the tray, take the pork belly out of the foil and place the pork belly meat side down on the tray.  When the oven reaches temp, place the tray with the pork belly back into the oven.
  11. Broil for 10 to 15 minutes, or until the top of the pork belly becomes golden brown and crispy.
  12. Remove the pork belly from the oven, allow it to rest for about five minutes, then cut into bite size pieces and enjoy!

Top Recipe Tips

  • You can substitute the sea salt and ground black pepper for a seasoned salt blend if you like, but be careful that the seasoning doesn’t have any sugars.  Not only will the sugars not be keto, but they will also make your pork belly burn.   And nobody really likes burnt Pork Belly. Even those people who say they do.
  • I like the Redmond Real Salt Seasoning Blends and you can get a 15% discount on all your orders by CLICKING HERE and using code: carriebrown

Helpful Cooking and Recipe Links


Podcast Episodes and You Tube Videos

Crispy Oven Baked Pork Belly | Yogi Parker




THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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  • BeckyDelicious! Love you kept it simple to start. You can see and hear the crunch, get in my belly! 

    Any guidance on cleaning wire racks? They work so well, but I find myself avoiding cooking/baking approaches with them because I struggle cleaning them.ReplyCancel

  • Becky CaudillDelicious! Love you kept it simple to start. You can see and hear the crunch, get in my belly! 

    Any guidance on cleaning wire racks? They work so well, but I find myself avoiding cooking/baking approaches with them because I struggle cleaning them.ReplyCancel

Easy Salsa Fresca

This Easy Salsa Fresca is a a super simple recipe for one of the most popular condiments in the Americas, and one of my personal favorite versions of salsa.  This is a delicious, easy, nutrient dense recipe that goes great with our Tacos de Lengua recipe, taco salads, as alternative toppings for burgers, and so much more. It’s also super pretty. Look how fresh and vibrant it looks!

Easy Salsa Fresca | Yogi Parker
Easy Salsa Fresca | Yogi Parker

It comes together in a few minutes from ingredients you likely already have on hand and can really spice up a ton of dishes with fantastic color and flavor. Spoon it on everything! Eggs, burgers, tacos, ground meats, in sandwiches, on chili, oh the things you can do!

Make a big old batch and keep it in the fridge to use over a couple weeks making simple meal prep fast and easy. Sometimes all it takes to go from blah to blimey! is a dollop or two of a really great salsa, sauce or dressing. BOOM!


Easy Salsa Fresca

Author: Yogi Parker| Prep time:  10 mins   |   Cook time:  0  |   Total time: 10 mins + chilling time |  Serves: 12 -16

What You Need

  • 12 oz. / 335g diced tomatoes
  • 4 oz. / 110g minced onion
  • 1 hot pepper, seeded and minced (jalapeño, habanero, or whatever is your favorite)
  • 1 clove garlic, minced
  • 2 oz. / 55g fresh cilantro, chopped
  • 6 TBSP lime juice
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • Sea salt (For the best salt and a 15% discount use code: carriebrown)
  • Ground black pepper

What You Do

  1. Place the tomatoes, onion, minced hot pepper, minced garlic, cilantro, lime juice, ground cumin, and chili powder in a large mixing bowl and mix together well until completely incorporated.
  2. Add sea salt and ground black pepper to taste.
  3. Cover bowl and refrigerate for at least one hour to allow flavors to marry together and mellow.  

Top Recipe Tips

  • If you want to add some healthy fats, you can add a chopped up avocado, a teaspoon of avocado oil, or a teaspoon of MCT oil.
  • Use anywhere you would use a salsa.
  • I usually make the salsa the night before, and allow to sit in refrigerator over night before serving.
  • Will keep for about a week in an airtight container in the fridge.

Helpful Cooking and Recipe Links

Podcast Episodes and YouTube Videos


Easy Salsa Fresca | Yogi Parker






THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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    Cast Iron Curried Lamb Shanks

    If you haven’t tried lamb lately – or at all (!!) – now’s the time, especially if you like things a little on the spicy side. Because these Cast Iron Curried Lamb Shanks are all that. I love curry because of the spiciness, and as a bonus the turmeric is great for inflammation. Slow-cooking and braising lamb shanks are a great way to make the meat fall-off-the-bone buttery tender. This definitely falls into the category of comfort food – especially when served over cauli rice or your favorite keto noodles.

    Cast Iron Curried Lamb Shanks | Yogi Parker
    Cast Iron Curried Lamb Shanks | Yogi Parker

    Although they have a fairly lengthy languish in the oven, the prep is fast and simple. You could totally prepare them earlier in the day – or the night before – cover and keep in the fridge and then pop them in the oven 2 1/2 hours before feeding time at your zoo. If it’s just you in your zoo freeze the remainder in single-serve portions for fast grab-and-reheat dinners at your fingertips.

    Another reason I love lamb is that it’s rich in carnitine which helps develop lean muscle and ups your metabolism to burn fat. Lamb is coming down in price and becoming much more available so I highly recommend you start getting lamb on your weekly rotation!



    Cast Iron Curried Lamb Shanks

    Author: Yogi Parker| Prep time:  5 mins   |   Cook time:  2 hours 45 mins  |   Total time: 2 hours 50 mins  |  Serves: 4

    What You Need

    • 3lbs / 1kg 345g bone-in lamb shanks
    • Sea salt (For the best salt and a 15% discount use code: carriebrown)
    • Ground black pepper
    • 3 TBSP avocado oil
    • 1 ½ oz. butter
    • 2 TBSP curry powder
    • 2 TBSP ground turmeric
    • 1 TBSP ground cumin
    • 1 tsp. ground cardamom
    • ½ tsp. ground allspice
    • 12 oz. / 335g stock or bone broth
    • 6 oz. / 170g tomato paste
    • 10 oz. / 280g Greek yogurt
    • 2 TBSP lemon juice
    • 10 oz. / 280g bell pepper, seeded and chopped
    • 6 oz. / 170g onion, sliced
    • 12 oz. / 335g mushrooms, sliced
    • ½ oz. / 15g garlic cloves, sliced
    • 1 cinnamon stick

    What You Do

    1. Preheat oven to 350F.
    2. Season each shank with sea salt and ground black pepper on all sides.
    3. Pre-heat a skillet on medium heat and add the avocado oil.
    4. When the skillet is hot, place lamb shanks in the skillet and sear each side to a golden brown color, but do not cook all the way,  leave the lamb mostly raw.
    5. After the lamb shanks are seared, remove them from the pan and set aside.
    6. Reduce heat to medium low.  
    7. Add the butter, allow it to melt and then add all the ground spices.  Using a whisk, mix the spices with the butter until it becomes a paste like consistency. 
    8. Add the bone broth, tomato paste, yogurt, and lemon juice and use a whisk to stir well.
    9. Add the bell pepper, onion, mushrooms, and garlic and mix to incorporate. 
    10. Add the cinnamon stick.
    11. Add the lamb shanks back into the skillet and roll them in the curry mixture to thoroughly coat each shank.
    12. Place the entire skillet in the oven and slow braise the shanks for 2 1/2 hours or until the lamb shanks are fall-off-the-bone tender.
    13. Remove skillet from the oven and allow dish to rest for ten minutes before serving.
    14. Garnish with some fresh cilantro leaves or chopped green onions.

    Top Recipe Tips

    • If you want additional heat, dice up some of your favorite hot peppers and add them when you add the mushrooms, bell peppers, garlic and onions. Adding some diced ginger can also kick up the heat and add great flavor. Add as much as fits your tastes.
    • If you cannot find lamb shanks, some oxtail, beef roast, or bone in chicken can be used.
    • Serve by itself or on top of cauliflower rice, konjac rice or noodles, or squash noodles.
    • Serve with some keto bread like Fox Hill Kitchen Bunz  (Use code: carrie for a 15% discount!) to sop up all those delicious curried juices.

    Helpful Cooking and Recipe Links

    Podcast Episodes and You Tube Videos

    Cast Iron Curried Lamb Shanks | Yogi Parker




    THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

    There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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      Tacos de Lengua

      Tacos de Lengua is a Mexican street food that I used to love to get whenever I was surfing or on scuba trips in Baja. I remember it’s crispy-fried goodness in a soft corn tortilla with cilantro, onions and lime. One food that I feel real nostalgic for is Mexican food because it’s reminds me of all the wonderful times that I had camping and surfing in Mexico. This is definitely one that brings up the warm fuzzies for me.

      Tacos de Lengua | Yogi Parker
      Tacos de Lengua | Yogi Parker

      These Tacos de Lengua are made with tongue which is a great – but very underutilized – meat. It’s inexpensive so works great on a budget and is absolutely delicious when slow-cooked, then cut up and fried crispy.

      Slow-cook a couple of tongues at once, chop and fry until crispy and then put half in the freezer for some fantastic ready-to-go taco, wrap, or salad meat!




      Tacos de Lengua

      Author: Yogi Parker| Prep time:  15 mins   |   Cook time:  6 hours  |   Total time: 3 hours 15 mins  |  Serves: 6 – 8

      What You Need

      • 2.5lb / 1120g beef tongue
      • 2 or 3 bay leaves
      • 1 TBSP whole peppercorns
      • 1/2 TBSP dried oregano
      • 2 tsp. dried sage
      • 1 tsp. coriander seed
      • 1 tsp. cumin
      • 12 oz. / 335g onion peeled and sliced
      • 2 oz. / 55g garlic cloves crushed
      • 12 oz. / 335g seeded and chopped green chilies
      • enough water to cover the ingredients
      • 1 TBSP sea salt   http://shop.redmond.life?aff=96 Code: carriebrown

      What You Do

      1. Put all the ingredients in your slow cooker or Instant Pot and slow cook on the high setting for 3 hours.
      2. After cooking, remove the tongue and peel the outer layer of rough skin from the tongue.  Chop the tongue into small bite size cubes.  To serve, crisp up the pieces of tongue by frying them in lard, tallow, avocado oil, coconut oil, or butter, and season with salt and pepper while hot.  You can also season with some chili powder and lime juice.  
      3. You can put the meat in the keto taco shell or wrap of your choice (https://amzn.to/3ezIMov), or you can make a taco salad, and omelette, torta, or keto sandwich bread.  You can really get creative with this.  We used Folio Cheese Wraps for the pictures.


      Top Recipe Tips

      • If you make taco salad, try adding some cheese crisps for crunch.  You can also make this on the stove top if you do not have a slow cooker or Instant Pot by simply adding all the ingredients to a pot, bringing to a boil and then lowering the temperature, covering with a lid, and allowing the meat and seasonings to simmer for three hours.

      Helpful Cooking and Recipe Links

      Podcast Episodes and YouTube Videos

      Substitutions

      • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!

      Tacos de Lengua | Yogi Parker
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        Super Seafood Stuffed Avocados

        I love dishes focused on nutrient density and anti-inflammatory properties and these Super Seafood Stuffed Avocados totally fit that bill by combining sardines and cod liver in with tuna. You can disguise the super-foods for people who might have an aversion to them by adding them to tuna – something that most everyone seems to love! This dish is also rich in iodine, B vitamin complex, calcium, several minerals including magnesium and vitamin D3.

        Super Seafood Stuffed Avocado | Yogi Parker
        Super Seafood Stuffed Avocado | Yogi Parker

        These Seafood Stuffed Avocados are a great way to have a fast, filling meal with essential nutrients and healthy fats without having to slave in the kitchen.

        Adding caviar – that’s the bright blue and orange stuff in the picture – to these Super Seafood Stuffed Avocados as a topping will make this into a very potent brain food.




        Seafood Stuffed Avocados

        Author: Yogi Parker| Prep time:  15 mins   |   Cook time:  0  |   Total time: 15 mins  |  Serves: 4

        What You Need

        • 4.3oz. / 121g canned cod livers
        • 3.75oz. / 106g canned sardines
        • 5.7oz. / 161g canned tuna
        • 1 oz. / 30g celery, finely chopped
        • 1½ oz. / 40g bell peppers, finely chopped
        • 1 oz. / 30g onion, minced or very finely chopped
        • ½ TBSP minced garlic
        • 2 oz. / 55g cucumber, chopped
        • 4 oz. / 110g mayonnaise
        • 1 TBSP fresh dill, finely chopped
        • 4 large avocados (or 8 small avocados)
        • Sea salt and ground black pepper (Get the best sea salt here and use code: carriebrown for 15% discount!)

        What You Do

        1. Open and drain the can of cod livers and place the drained liver into a bowl. Using the back of a fork mash the cod livers until they are almost a paste.
        2. Open and drain the sardines, put them into the bowl with the cod livers and mash with a fork to break them up.
        3. Open and drain the tuna, add to the bowl with the livers and sardines and use a fork to mix them together well.
        4. Add the veggies, mayonnaise, and dill and mix well.
        5. Cut the avocados in half, remove the seed and use a spoon to scoop out some of the fruit to make a larger space for the seafood salad.  Scoop the seafood salad into the avocado, season with some salt and pepper to taste and serve.  How many avocados you make will depend on the size of avocados you can get.  


        Top Recipe Tips

        • Ahi, yellowtail, and other types of tuna are great in this dish, as is fresh salmon.  Octopus is also great.
        • If you want to spice things up a bit, add some red pepper flake or some sambal oelek (chili pepper paste).

        Helpful Cooking and Recipe Links

        Podcast Episodes and YouTube Videos

        Substitutions

        • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!

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