The 2 Orchids are back in the kitchen! Today we’re making a few Keto friendly recipes obtained from the Simply Keto Cookbook HERE. A crisp romaine salad packed with protein and drizzled with a delicious homemade dressing. The Keto crackers give us extra crunch and they are perfect for a mid-afternoon snack. The chocolate-covered, macadamia nut fat bombs satisfy two cravings of sweet and salty! Watch us prepare all the recipes HERE.
Chicken Caesar Salad:
1 (9-ounce) bag hearts of romaine, or 9 ounces prewashed and prechopped romaine lettuce
6 ounces cooked rotisserie chicken breast, chopped
6 cherry tomatoes, halved
1/3 cup Quick and Easy Caesar Dressing (see below)
1 avocado sliced or cubed
1/4 cup shaved Parmesan cheese
Ground black pepper
Rinse and pat dry the romaine, then chop (or use prewashed and chopped hearts of romaine.
In a large mixing bowl, combine the romaine, chopped chicken, tomatoes, and dressing, then toss well. Top with the avocado, shaved Parmesan cheese, and a sprinkle of fresh ground pepper.
Quick And Easy Caesar Dressing:
3/4 cup mayonnaise
1/3 cup grated Parmesan cheese
1 large clove or 2 small cloves garlic, pressed
1 tablespoon MCT oil (optional for a thinner dressing)
1 teaspoon anchovy paste
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon ground black pepper (or to taste)
Place all the ingredients in a medium-sized bowl and stir well until blended. Serve immediately or store in an airtight container for up to a week.
1/2 cup shredded mozzarella cheese
1/3 cup blanched almond flour
1/8 teaspoon garlic powder
Dash of Salt
1 large egg yolk
Preheat oven to 425F.
In microwave safe bowl combine cheese, almond flour, garlic powder and salt. Microwave for 30 seconds.
Use your hands to knead the dough until fully mixed. Add the egg yolk and knead until it’s blended into the dough.
Lay a piece of parchment paper on a flat surface. Place the dough on top, and place another piece of parchment paper on top of the dough. Press down and spread the dough with your hands or a rolling pin into a very thin, even rectangle.
Using a fork, gently poke holes in the dough to prevent it bubbling while baking.
Use a knife to cut the dough into 1 inch squares.
Line a baking sheet with parchment paper and lay the squares on the parchment with a bit of space between them. Bake for 5 to 6 minutes until golden brown.
For extra crunchy crackers, flip them over and bake for an additional 2 to 4 minutes, watching closely to ensure they do not burn.
Chocolate-Covered Macadamia Nut Fat Bombs:
1/4 cup stevia-sweetened chocolate chips
1 tablespoon MCT oil
Coarse salt (we use pink Himalayan or sea salt)
24 raw macadamia nut halves
Truffle mold, mini muffin pan, or 8 mini baking cups needed
In a small microwave-safe dish, microwave the chocolate chips for 50 seconds or until melted. Stir until smooth, then add the MCT oil and a pinch of coarse salt; mix until blended.
Place 3 macadamia nut halves in each of 8 wells of a truffle mold or mini muffin pan or in each of 8 mini baking cups. Spoon some of the chocolate mixture into each well or baking cup completely covering the nuts. Sprinkle additional salt over the chocolate.
Transfer the mold or baking cups to the freezer for a minimum of 30 minutes, until the chocolate is solid.
Store extras in a zip-top plastic bag in the freezer for up to 6 months.