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.
Funnyman enjoys my Cauliflower Pizza and Fathead Pizza, but sometime around summer 2018 I stumbled upon a UK company called Lo-Dough® that launched a new product. Their ‘bread’ pieces (look like wraps) can be used as wraps or quick pizza bases. At 2.2g carbs per piece and high in fibre, I thought they were a good buy. I encourage you to give them a try and let me know what you think. They are pricey so I advise placing a small order at first to see if they are for you. This post was not sponsored and I am happy to link to their website and share the love with my UK readers.
A comforting bowl of goodness. Funnyman gets giddy with excitement when I whip up a pot of my chili. After we switched to a Keto Lifestyle, I adjusted my recipe to exclude the red kidney beans, but the overall flavour and heartiness has not been compromised, and he loves it just the same. I made this dish often in LBK (Life Before Keto), and even then we ate it with a spoon straight out of our bowls, sans tortillas, rice or any accompanying carbs, so this wasn’t a major adjustment for us. This recipe yields 3 servings, so if it’s just you and your loved one, there should be enough the next day for whoever gets to the fridge and Calls It first.
This is a fantastically spicy Moroccan seafood dish that can (mostly) be prepared the day before. When ready to eat, you will need only 10-15 minutes in the kitchen to reheat and finish the cooking – giving you plenty more time to spend with your guests. If you happen to have visited Morocco and returned with the mandatory keepsake tagine, now is your time to whip it out and use it to serve the dish. The dish is spicy, so adjust the minced chili to your liking.