Now that you have waxed the Fathead Dough recipe (and hopefully tried my Fathead Pizzas, Ham & Gruyere Rolls or Mini Keto Rosemary Rolls), why not shake things up a bit and try a ‘calzone’? I decided on a vegetarian filling and made a spinach, mushroom and ricotta calzone. This is a very rich dish, so one calzone will easily feed two people with a lovely fresh salad on the side…
This recipe shows you step-by-step how to make a flop-proof Fathead dough pizza base. * I have not included any toppings in the macro-calculations, because we all have our favourite ones. (Funnyman loves pepperoni or spicy salami, and I love seafood with fresh mozzarella.) These pizza bases are big and very filling, so the macros are based on 1/2 pizza base, so please adjust accordingly if you plan to devour a whole one (no judgement here). Also, as mentioned plenty throughout the site, please invest in a kitchen scale if you do not already have one: this recipe (and all the others on M&L) are carefully developed using a scale: this ensures success with the end-product and helps with keeping an eyeball on your macros.
This dish was inspired by a staff meal I enjoyed while working at the Duck several years ago. (Imagine having the chefs of a 3-Michelin star restaurant cooking your lunch every day?) It is one of my favourite dishes to make using cod and I can’t stress enough how delicious it is. You simply have to try it for yourself. Each cod portion is approx 120g / 4.2oz and is poached in an enormous amount of cream. The stars of the show are the jammy onions hidden under the cod and the generous amount of freshly chopped dill scattered over after baking. Double up the recipe to make this for your family, and enjoy alongside some high-fibre vegetables.
Today is Valentine’s Day. It would also have been my dad’s 70th birthday. I was 18 years old when it happened. We never figured out what killed him – he had the doctors, specialists and pathologists scratching their heads while he was in ICU and my brother and I didn’t have Google back in 1997 to perform our own Dr Google diagnosis to try and challenge them. A bizarre, unidentifiable bacteria attacked his lungs and he was dead within weeks of getting a blocked nose. We all thought it was a bad case of the flu: it wasn’t. He had made a recent business trip to central Africa, but nothing identifiable came up on the pathology results after a battery of tests. It was – and still is – a medical mystery…
I LOVE fresh oregano, but struggle to find it here in the UK. When I spot it in the Trose, I grab a packet and make this dish! Its key to the overall flavour. If you have the same struggle I do, I advise you wait until fresh oregano can be sourced, as dried oregano may alter the flavour I worked so hard to perfect. The other predominant element is the lemony flavour throughout the dish. Its a fresh and essential part of the dish. The tomatoes and roasted red onions bring a sweetness in every mouthful, and the whole lot bakes in a pre-cooked (non-cauliflower-tasting) cauliflower rice. A fantastic dish to break a fast or to enjoy at dinner if your macros allow for 12g carbs in one sitting. Its a rich and tasty dinner, and all the flavours just work. Step-by-step pics to help you along …
Get a little creative with ground beef and savoy cabbage and spend some time making these attractive little parcels. I used the full yield of the Roasted Tomato Sauce recipe for this dish, so be sure to have that prepped and ready before beginning. (You could, alternatively use 500g / 18oz of passata, but I want to encourage you to make your own sauces so you know exactly what has gone into them.) One serving = 2 parcels (as pictured) so this recipe will happily feed a family of 4.
You wouldn’t think that such simple ingredients could create a soup that would pack such a punch like this one can – and its all thanks to the Poles who brought us delicious Kielbasa (a smoked sausage found in the deli meat aisle; for my South African readers, these are what we have come to know and love as ‘Russians’.) This recipe is a great example of what we refer to as Dirty Keto: it’s a low-carb soup (only 10g carbs per hearty bowl), but the small amount of wheat and soy found in the sausages are considered highly frowned upon with the keto police. And they are correct: wheat is inflammatory and the Kielbasa itself is a processed meat. However, if you are flexible to give this a go on your low-carb journey, you will love the homely, hearty flavours. Do make the effort to source smoked paprika, as it adds the additional necessary flavour punch. If its not substantial enough as a main meal, serve this low-carb and cabbage soup with a slice or two of my Quick Chia Keto Bread.
This recipe uses a beautiful, fresh (not cured) shank which you can get from your local butcher. (Be sure to ask him to score the fat for you.) I slow-cooked it in a casserole (covered with a well-fitting lid) in the oven, along with onions, garlic and stock. Afterwards, I made a gravy from the cooked down onions and juices, and cranked the heat up in the oven to puff that skin up for that all-glorious crackling. A 1kg /2.2lb / 35oz shank will sufficiently feed 4 people and should be enjoyed with my Keto Creamy Cauliflower Mash, so that the accompanying mustard gravy – which really makes the dish sing – can be mopped up. Be sure to check out the Side Dishes option on the site and choose your favourite one to enjoy alongside it. The 11g carbs per serving includes only the pork and gravy on this recipe, so while this may seem quite hefty to you, why not save this Sunday roast to break your fast if you are intermittent fasting.
Aaah, chicken livers… you either love ‘em or hate ‘em. I must admit though, I dated two blokes in my life that wouldn’t touch them – until they tried mine. I don’t want to blow smoke up my own ass, but the one was completely converted, and I am married to the other one who puts in formal requests for me to make this dish. I think it’s the texture of the livers that bother people, so I get them browned first, then remove them from the pan, only to add them later after the sauce has thickened and reduced so they can gently cook through. This prevents them over-cooking and ‘crumbling’. They are also a fantastic source of iron.
Lamb is my absolute favourite meat! Funnyman makes the best lamb ribs, but when we are feeling fancy or entertaining guests on a lazy, winter Sunday afternoon, I love to whip up a slow-cooked lamb shoulder. The best part of this recipe isn’t the lovely roasted tomatoes that are served alongside it (which perfectly cut through the fat with their plump sweetness), but the deeply-rich, thick 100% keto-friendly gravy that I make with the juices and cooked down onions. Check out the Side Dishes section on this site for some ideas for additional accompaniments this Christmas…
I have been so excited to put up this post in the lead up to Christmas! It’s the perfect option for a lazy, Sunday afternoon roast. Or, if your Christmas party is small this year and you aren’t a fan of turkey, why not try something different? This pork belly recipe will happily feed five people and features a delicious, thick 100% keto-friendly gravy. Do not skip the red onion herb relish, its the ideal acidic, sweet accompaniment that cuts through the fattiness of the pork. I enjoyed this with my Keto Celeriac Dauphinoise – both of which are my very popular recipes on the blog.
Backpacking around Vietnam with Funnyman in 2010 was one of our best holidays ever! I recall having pho bo (pronounced “fuh” – not “foo” or “foh”) for the first time in Hanoi – and I was blown away! I happily slurped it down numerous times as we travelled from north-to-south over those 3 weeks! Now, many years later and hardcore into my low-carb lifestyle, I wanted to relive those awesome memories. I created a quick 15-minute low carb pho bo using the (konjac / shirataki) ‘noodles‘ from the UK company Eat Water’s range to make it low-carb friendly. I LOVE THIS.
Fragrant, spicy, creamy… this low-carb Thai prawn curry was made using Thai yellow curry paste and coconut milk. I struggle to find Thai yellow curry paste in the stores here in the UK, so I buy it online. It’s authentic, delicious and affordable. I quickly cooked the prawns before starting the curry (and then added them back in to warm through before serving) – this prevents an unsightly grey soup and delays the sauce reducing (I learnt this from experience). The sauce is reduced until thick and creamy and then simply poured over konjac pasta. The plump prawns, sweet cherry tomatoes, salty fish sauce, spicy chilies, acidic lime and the fragrant coriander create perfect harmony. I also added a teaspoon of sweetener to finish it off with some much-needed sweetness. Simply put – you need to eat this!
This is why you must try my Cauliflower Rice recipe! I added the cooked cauli-rice to the chicken roasting dish halfway through and it absorbs all that glorious smoked paprika flavour. This is chicken & chorizo bake is a great family dinner that can be enjoyed with a fresh side salad. This chicken and chorizo bake uses the Fats of Life Cauliflower Rice recipe, which you will notice only serves 4. You should therefore make 1 and 1/2 times that cauli-rice recipe to yield enough for 6 people (and this is also how the macros were calculated.)
This recipe is a fantastic example of how versatile my Keto Creamy Cauliflower Mash is! This is a simple, hearty and comforting fish pie (coming in at 6.2g carbs per serving) and an ideal meal for the chilly evenings here in the UK. I have seen many stores sell ready “fish pie” mixes (usually a mix of chopped white fish, chopped salmon and chopped smoked haddock) which is handy, but I added prawns to my version to make it a wee bit fancier. This dish is just too lovely and I can’t wait for you to try it! Great with greens on the side, if desired.