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Chicken and Avocado Salad
Chocolate Fudge Mug Cake
Leek, Mushroom, and Cauliflower Casserole
Blueberry Cheesecake Scones
Recipe Index: Find the recipe you need here
Chilled Mint Cheesecake Cups
Liposomal Vitamin C (+ video!)
The KETO Ice Cream Scoop Cookbook
Sour Cream and Chive Biscuits (+ video!)
Mint Chocolate Pudding

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Mushroom and Leek Saute | Yogi Parker

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!

So, I was stuck at a terminal for a couple days for a class and physical, and decided to get out of the truck and increase my elbow room for some cooking.  I love one skillet dishes for their convenience , but sometimes you just gotta have a multi course meal.

I broke out my propane camp stove as well as an additional single burner butane stove to get this stuff done.  I don’t normally want to submit anything I have not made at at least a few times, but everything came out pretty well.
After making the Pan Fried Chuck Roast, use the same pan to make this delicious mushroom and leek saute
  • 2 stalks of leeks
  • 2 16 oz packs of whole mushrooms (I used baby Bella’s.
  • 1/2 cup of bone broth (I used beef)
  • Juice of 1 lemon
  • 1/2 large white or yellow onion chopped
  • 1/4 of a block of Kerrygold butter or equivalent
  • 2 cloves of garlic chopped
  • 1/4 teaspoon of konjac flour
  • Salt & Pepper


  1. Using the same skillet in which you just cooked the chuck roast, reduce to medium heat, add butter, 1/2 of the lemon juice, and deglaze the pan.
  2. Add the leaks, mushrooms, garlic and onion,and sauté until for about five minutes.
  3. Add the bone broth, remaining lemon juice  and sprinkle konjac flour over the top.
  4. Reduce heat to low and allow to simmer for about four or five minutes stirring occasionally.
  5. Salt and pepper to taste.
Also on the plate:
  • Pan Fried Chuck Roast
  • Eggplant Home Fries – Recipe coming soon!
  • Asiago Chive Mashed Cauliflower – Recipe coming soon!






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