“This cashew nut ‘cheese’ sauce is made using Nutritional Yeast Flakes which boast a deep umami ‘cheesy’ flavour which is absolutely delicious. I have created this for my dairy-free readers here on Fats of Life® – and think it will go beautifully over vegetables.” – Monya
“Aaah, chicken livers… you either love ‘em or hate ‘em. I must admit, I dated two blokes in my life that wouldn’t touch them – until they tried my peri-peri chicken livers! One was completely converted, and I am married to the other one! Funnyman puts in formal requests for me to make them often. 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 so they can gently cook through. This prevents them over-cooking and ‘crumbling’. They are also a fantastic source of iron. I used Nando’s® hot sauce which is a little #DirtyKeto. It is available at most supermarkets in the UK.” – Monya
“I blogged about Lo-Dough® (a UK product) a while ago and the delicious Salami Pizzas Funnyman enjoyed. One night I attempted a pita bread – and they turned out fantastic. If you want to make it a more substantial meal, add some good-quality prosciutto after baking.” – Monya
“I love these coconut flour wraps. They may seem a little daunting to make, but once you get the hang of it you will smash them out with ease. I have supplied detailed pics to help you along. This recipe will yield 5 wraps and the macros are calculated per wrap, excluding any fillings. Happy wrapping!” – Monya
“Nuts are the ULTIMATE fat snack and macadamias are particularly delicious when roasted. If you can spend 15 minutes once or twice a week to prepare a batch of roasted macadamia nuts, you will have plenty of servings. After roasting these super-tasty, satisfying fat bombs, I scatter over a pinch of salt and powdered erythritol as soon as they came out the oven. Be sure to allow them to cool completely before storing in a sealed container. The macros are calculated on a portion size of 35g / 1.2oz – which is ample for a quick snack to crunch on between meals. They smell like popcorn and taste like heaven!” – Monya
“Lamb is my absolute favourite meat! Funnyman makes the best lamb ribs, but when we are feeling fancy, I love to slow-cook a shoulder. The roasted tomatoes perfectly cut through the richness, and the gravy is easy to make. I make the gravy from the cooking juices and cooked down onions. Check out the Side Dishes section on this site for some ideas for additional accompaniments.” – Monya
“This fabulous keto creamed spinach is perfect alongside a juicy rib-eye. It serves two people, so double up the ingredients to feed more. I gently cook shallots and garlic for added flavour then add the spinach. It takes some patience and constant stirring, but the results are crazy-amazing!” – Monya
“Creamed leeks will sit perfectly on the side of juicy rib-eye or as part of your Christmas spread. You will love this dreamy side dish.” – Monya
“As I mentioned on a previous post, if you aren’t a fan of Brussels sprouts, you are probably preparing them wrong. Here, I simply tossed cooked, drained sprouts in melted Beurre Noisette (browned butter) – and it’s outstanding! I have done the same thing with cooked broccoli and its incredible! If you haven’t already tried browning butter, please give it ago.” – Monya
“Let’s take butter up a notch in flavour! Try this recipe at least once and I promise you will not regret it. Beurre noisette (brown butter) has a deep, rich, nutty flavour that remind me of caramel. A block or two of browned butter can be used to cook eggs, add to your baking, or melt over cooked vegetables, like I did on my Brown-buttered Brussels Sprouts. And more good news: since you are essentially removing the milk solids from the butter (when you strain it through the muslin / cheesecloth), so this browned butter is even lower in carbs than regular butter (in fact, its zero carbs). If you love it (and I know you will), make a larger batch next time.” – Monya
“I grew up in South Africa and a mandatory ‘potato bake’ was the highlight of any braai. After going keto in early 2018, not being able to tuck into one was the only thing that stung a little. Then I discovered how low in carbs celeriac was! So, I adapted the recipe I used to do for a potato bake, but used celeriac instead! UPDATE: I have taken this recipe off this blog because I worked hard to bring you a new-and-improved version that now features in my cookbook Keto Kitchen.” – Monya
“I was so excited to post this one! This pork belly with keto gravy is the perfect option for a lazy, Sunday afternoon roast. Or, if your Christmas party is small this year and you aren’t a turkey fan, try something different! This recipe will happily feed five people and features a sharp, herby red onion relish – an ideal acidic, sweet accompaniment. I enjoy this with my Keto Celeriac Dauphinoise.” – Monya
“How could I not feature garlic snails (escargot) on my blog? While many cringe at the thought of eating snails, they were one of my favourite things to order in a restaurant when I was very young. My mom also prepared them often on Saturday nights. Back in South Africa, we could purchase them from the supermarket, but here in England they aren’t so easily available. I need to order them online. I even got the retro snail dishes #NERD. I infused the butter with garlic to avoid the chewing on clumps of garlic, which is a nifty little process to know. That is an optional step. Be sure to mop the butter up with a slice or two of keto bread. I have plenty on the site in the Breads recipe section on this site.” – Monya
“These are so yum! These crunchy kale chips are high in fibre, low in carbs and packed with goodness. It will make you forget all about chip-and-dip while watching the game. Be sure to check out the other snacks and fat bombs on the site.” – Monya
“Backpacking around Vietnam with Funnyman in 2010 was one of our best holidays ever! I recall having phở bo (pronounced “fuh” – not “foo” or “foh”) for the first time in Hanoi. I was blown away and happily slurped it down numerous times as we travelled north to south over several weeks. Now, many years later and hardcore into my very low-carb lifestyle, I wanted to relive those awesome memories. I created a quick 15-minute keto pho bo using the (konjac / shirataki) ‘noodles‘ to make it low-carb friendly. You could also use courgette noodles.” – Monya