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 the Fall of 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! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!
Please enjoy 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:
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
- 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.
- Add the wine and butter, and stir to incorporate.
- Sauté for about five minute before adding the mushrooms.
- Continue to sauté for about 12 minutes, allowing the sauce to thicken and absorb into the mushrooms.
Maple Glazed Brussels Sprouts
WHAT YOU NEED
- Two bags of Brussels Sprouts
- Two TBSPS of avocado oil
- 1 TBSP of coconut aminos
- 1 teaspoon of Lakanto maple flavored syrup
- 1 teaspoon of apple cider vinegar
- Black pepper
- Butter
WHAT YOU DO
- Combine liquid ingredients in a large mixing bowl, then toss the Brussels Sprouts to completely coat.
- Season with fresh ground black pepper.
- Place the Brussels into the Foodi air crisper basket and cook on air crisp mode at 400 degrees for 18 minutes.
- Serve topped with butter.
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