Crispy Salmon Cakes with a Poached Egg
Golden salmon cakes bound with egg and almond flour, seasoned with dill, scallion, and lemon, and topped with a soft poached egg.
Recipe collection
Keto-Friendly Recipes
Every recipe here fits a keto day: very low in carbohydrate, with no grains, beans, starchy vegetables, or sweeter fruit.
Breakfast
Gingerbread Spiced Egg Bake
Eggs and whole-milk ricotta baked with ground and fresh ginger, cinnamon, and clove under toasted pecans, served warm with Greek yogurt.
Huevos Rancheros-Style Eggs with Salsa and Avocado
Eggs fried with lacy edges in avocado oil and set on a warm charred-tomato salsa ranchera, with sliced avocado, queso fresco, and cilantro.
Korean Beef and Kimchi Breakfast Bowl with Sesame Spinach
Ground beef browned with garlic, ginger, and tamari, served with seared and fresh kimchi, garlicky sesame spinach, and vinegared cucumber.
Soft Scrambled Eggs with Flaked Salmon and Chives
Eggs stirred slowly over low heat into soft, creamy curds, folded with flakes of roasted salmon and chives and served over lemony watercress.
Spring Vegetable Egg Bake
Eggs baked over buttery leeks, the first asparagus of spring, and wilted spinach, with pockets of goat cheese, dill, chives, and lemon zest.
Steak and Egg Breakfast Skillet
Seared sirloin sliced over mushrooms, peppers, onions, and spinach, with eggs cooked right in the same skillet and July cherry tomatoes on top.
Turkey and Zucchini Breakfast Fritters with Lemon Yogurt
Golden fritters of ground turkey, grated zucchini, feta, dill, and mint, bound with egg and almond flour and served with a cool lemon yogurt.
Turkish Eggs with Garlic Yogurt and Aleppo Butter
Soft poached eggs over cool garlicky yogurt, drizzled with warm butter infused with Aleppo pepper and finished with dill.
Zucchini, Feta, and Dill Omelet
A tender three-egg omelet folded around golden summer zucchini, salty feta, and fresh dill, served with lemony arugula.
Lunch
Baked Chicken Muffins
Savory muffins of shredded chicken, spinach, sun-dried tomato, and cheddar held together with eggs and baked until golden, made for packing.
Chicken and Herb Summer Bowl
Lemon-garlic chicken thighs seared golden over crisp green beans, radishes, butter lettuce, and avocado, buried in a salad of five summer herbs.
Crab Louie Lettuce Cups
Sweet lump crab, jammy eggs, asparagus, and avocado in butter lettuce cups, spooned with a tangy Louie dressing of tomato, horseradish, and lemon.
Cumin-Spiced Lamb Kofta with Tahini Sauce
Ground lamb kneaded with onion, parsley, cumin, and cinnamon, shaped onto skewers and grilled, served with lemony tahini and a cucumber and tomato salad.
Garlic-Lime Pork Tenderloin with Jicama Slaw
Pork tenderloin marinated in lime, garlic, cumin, and oregano, roasted juicy, and sliced over a crunchy jicama and red cabbage slaw.
Grilled Chicken Caesar with Anchovy Dressing
Lemon-garlic chicken grilled until charred and juicy, sliced over crisp romaine with a bold anchovy Caesar dressing and parmesan crisps.
Grilled Lamb Burgers with Feta and Cucumber
Lamb burgers seasoned with garlic, mint, and oregano, grilled until charred and served in butter lettuce with smashed feta, tomato, and pickled cucumber.
Grilled Steak Salad with Chimichurri
Sliced grilled sirloin over romaine, arugula, tomatoes, cucumber, and avocado, dressed with a bright, garlicky parsley chimichurri.
Lemon Chicken and Asparagus Skillet
Golden chicken thigh pieces and spring asparagus in one skillet with leeks, garlic, butter, lemon, and a handful of fresh dill and chives.
Salmon Niçoise Salad
Roasted salmon over butter lettuce with crisp green beans, eggs, cherry tomatoes, radishes, and Niçoise olives in a lemony anchovy vinaigrette.
Samke Harra (Lebanese Spicy Fish with Tahini)
White fish baked under a lemony tahini sauce and a spicy topping of cilantro, garlic, walnuts, and chili, the way it is made in northern Lebanon.
Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli
Sesame-crusted ahi seared rare, sliced over sesame-dressed cucumber ribbons and finished with a sharp horseradish aioli.
Shrimp Aguachile
Shrimp cured in a bright, spicy lime and serrano juice with cucumber, red onion, cilantro, and avocado, served cold.
Turkey Cobb Salad
Rows of seared turkey breast, hard-cooked eggs, avocado, tomatoes, and blue cheese over crisp romaine with a sharp red wine vinaigrette.
Turkey Larb in Lettuce Cups
Ground turkey cooked with shallot and dressed hot with lime, fish sauce, and chili, tossed with mint and cilantro and spooned into butter lettuce.
Dinner
Bison Meatballs with Broccolini
Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.
Blackened Salmon with Avocado Salsa
Salmon fillets crusted in paprika, cayenne, garlic, and herbs, seared dark in cast iron, and topped with a cool avocado, cucumber, and lime salsa.
Garlic-Crusted Pork Tenderloin with Green Beans
Pork tenderloin coated in a garlic, rosemary, Dijon, and parmesan crust and roasted on one sheet pan with blistered green beans and shallots.
Halibut with Browned Butter and Sage
Thick halibut fillets seared golden and basted with nutty browned butter, crisped sage leaves, and lemon, served with garlicky green beans.
Harissa Salmon with Cauliflower
Salmon fillets spread with a homemade harissa and roasted on one pan with cauliflower until the fish flakes and the florets turn golden.
Pork Chops with Brussels Sprouts and Mustard
Thick bone-in pork chops seared golden, then finished in a creamy Dijon pan sauce with Brussels sprouts roasted crisp in the same skillet.
Roasted Beef Tenderloin
A center-cut beef tenderloin seared, roasted with whole shallots and broccolini, and sliced under melting garlic-herb butter.
Salmon with Asparagus and Garlic Butter
Salmon fillets and spring asparagus roasted together on one pan, then topped with a melting garlic, lemon, and herb butter.
Steak au Poivre
Steaks pressed into cracked black peppercorns, seared hard, and served with a silky pan sauce of shallot, beef bone broth, Dijon, and cream.
Trout Amandine
Trout fillets dusted in almond flour and pan-fried golden, finished with browned butter, toasted almonds, lemon, and parsley over peppery watercress.
Venison Medallions with Juniper and Blackberry Sauce
Venison loin medallions seared in butter and served with a glossy blackberry, juniper, and bone broth pan sauce over garlicky wilted kale.
Sides
Braised Collard Greens with Garlic and Vinegar
Collard greens braised slowly with onion, plenty of garlic, chile flakes, and bone broth until silky, then sharpened with cider vinegar.
Braised Endive
Belgian endive browned in butter, then braised in bone broth and lemon until meltingly tender and glazed in its own juices.
Creamed Spinach
Two pounds of fresh spinach wilted, squeezed dry, and folded into a reduced cream sauce with shallot, cream cheese, parmesan, and nutmeg.
Crispy Jicama Fries with Rosemary
Jicama sticks parboiled, dried, and roasted hot with avocado oil, garlic, paprika, and rosemary until browned and crisp at the edges.
Garlicky Sautéed Broccoli Rabe
Broccoli rabe blanched, then sautéed in garlic-infused olive oil with chile flakes, finished with golden garlic chips, sherry vinegar, and pecorino.
Grilled Okra with Paprika and Lime
Whole okra pods grilled until blistered and tender-crisp, then tossed in sweet paprika and garlic oil and finished with lime and flaky salt.
Grilled Zucchini with Lemon and Mint
Thick planks of summer zucchini charred on a hot grill, then dressed while warm with lemon, garlic oil, torn mint, and toasted pistachios.
Loaded Cauliflower "Potato" Salad
Tender cauliflower in a tangy sour cream and mustard dressing with sharp cheddar, chives, and crisp fried shallots, loaded like a baked potato.
Mashed Cauliflower
Cauliflower and garlic steamed until very tender, steamed dry, and mashed with butter, sour cream, and chives into a fluffy, rustic mash.
Miso-Glazed Cauliflower with Sesame Seeds
Cauliflower roasted until the edges go deep brown, then lacquered with a ginger and miso glaze and finished with toasted sesame and scallion.
Pan-Seared Fennel with Parmesan
Fennel wedges seared golden in olive oil, steamed until tender in the same pan, then broiled under a crisp cap of parmesan and finished with lemon.
Parmesan Roasted Asparagus
Asparagus roasted hot on a preheated pan, then crowned with garlicky parmesan that melts and crisps, finished with lemon juice and zest.
Roasted Radishes with Thyme and Butter
Radishes roasted until their peppery bite turns mellow and juicy, then tossed in browned butter with fresh thyme and a squeeze of lemon.
Sautéed Green Beans with Almonds
Crisp-tender green beans steamed and seared in one skillet with garlic and shallot, then tossed with butter-toasted almonds and lemon.
Sautéed Summer Squash with Basil
Yellow summer squash seared golden in olive oil, finished with garlic, butter, lemon, and torn basil, and topped with parmesan and toasted pine nuts.
Sautéed Swiss Chard with Garlic and Lemon
Rainbow chard cooked stems first, then leaves, in olive oil with golden slivered garlic and chili, finished with lemon zest and juice off the heat.
Wilted Radicchio with Anchovy and Walnuts
Radicchio wedges wilted in garlicky olive oil with melted anchovy, finished with a little balsamic and toasted walnuts.
Snacks
Baked Ricotta with Herbs and Roasted Tomatoes
Whole-milk ricotta baked with egg, parmesan, lemon zest, and herbs until puffed and golden, topped with blistered cherry tomatoes.
Beef-Stuffed Grape Leaves
Jarred grape leaves rolled around ground beef, cauliflower, herbs, and warm spices, then simmered in lemony broth until tender.
Cheese Roll-Ups with Cucumber
Thin slices of mozzarella spread with chive and lemon cream cheese and rolled around crisp cucumber spears and fresh basil leaves.
Chicken Liver Pâté with Cucumber Rounds
A silky chicken liver pâté with butter, shallot, thyme, and a little cream, sealed under butter and spread on crisp cucumber rounds.
Chinese Tea Eggs
Hard-cooked eggs with cracked shells steeped overnight in black tea, tamari, star anise, and cinnamon until marbled and fragrant.
Cinnamon Roasted Pecans
Pecan halves tossed in vanilla brown butter, allulose, cinnamon, and sea salt, then slow-roasted until fragrant, toasty, and glazed.
Cottage Cheese Stuffed Peppers
Red bell pepper boats roasted until sweet, filled with whipped cottage cheese, parmesan, garlic, and scallion, and baked until puffed and golden.
Crab-Stuffed Mushrooms
Cremini caps roasted, filled with lump crab, cream cheese, lemon, and chives, and baked under a golden almond flour and parmesan topping.
Crispy Pork Belly Bites
Pork belly cubes roasted until crisp and rendered, then tossed in a sugar-free glaze of tamari, ginger, garlic, and warm five-spice.
Deviled Eggs with Greek Yogurt
Creamy, tangy deviled eggs made with whole-milk Greek yogurt, Dijon, and olive oil, finished with sweet paprika, chives, and dill.
Egg Salad Stuffed Avocados
Ripe avocado halves filled with a creamy, mustardy egg salad flecked with celery, chives, and dill, then dusted with sweet paprika.
Herb-Dressed Sardines
Tinned sardines dressed with parsley, shallot, lemon, and olive oil and spooned over cucumber rounds and endive leaves.
Herbed Labneh with Olive Oil
Whole-milk Greek yogurt strained overnight into thick, tangy labneh, swirled with olive oil, herbs, and za'atar, and served with crisp vegetables.
Pimento Cheese with Celery
Sharp cheddar grated by hand and stirred with pimientos, avocado-oil mayonnaise, cream cheese, and cayenne, served with cold, crisp celery sticks.
Rosemary Parmesan Crisps
Lacy, golden crisps of baked parmesan flecked with fresh rosemary and black pepper, ready in about 15 minutes and crunchy to the last bite.
Seared Steak Bites with Horseradish Cream
Cubes of sirloin seared hard in a hot skillet, tossed with garlic, thyme, and butter, and served with a cool, sharp horseradish and chive cream.
Spicy Tuna Cucumber Bites
Cool cucumber rounds topped with diced sushi-grade tuna in a spicy sesame mayonnaise, finished with scallion and toasted sesame.
Trout Cucumber Boats with Dill Cream
Cucumber halves hollowed into boats and filled with a lemony dill cream and flakes of gently poached trout, topped with chives and black pepper.
Turmeric-Ginger Chicken Skewers
Chicken thigh pieces marinated in turmeric, ginger, garlic, lime, and coconut milk, threaded onto skewers and grilled until charred at the edges.
Za'atar Lamb Poppers with Mint Yogurt
Bite-size lamb meatballs seasoned with a homemade za'atar of thyme, sumac, and toasted sesame, roasted crisp and dipped in a cool mint yogurt.
Desserts
Almond Shortbread with Orange Zest
Buttery slice-and-bake shortbread rounds made with almond flour and allulose, fragrant with orange zest and vanilla, and baked to golden edges.
Berry Clafoutis
Mixed berries baked in a tender, custardy batter of eggs, whole milk, and almond flour until puffed and golden, lightly sweetened with allulose.
Berry Granita
Blended mixed berries and lemon frozen and scraped into icy, sparkling crystals, served with a spoonful of whipped cream.
Burnt Orange Cheesecake Bars
Basque-style cheesecake bars baked hot until deeply caramelized on top, creamy within, flavored with orange zest over an almond flour crust.
Cocoa Almond Truffles with Orange Zest
A silky cocoa, cream, and almond butter ganache steeped with orange zest, rolled into truffles and coated in cocoa or toasted almonds.
Coconut Blueberry Ice Pops
Creamy vanilla coconut milk swirled with jammy, lime-bright July blueberries and frozen into ice pops for the hottest afternoons.
Coconut Cream Pie Cups with an Almond Crust
Buttery almond and coconut crusts filled with silky vanilla coconut custard, chilled until set and topped with whipped cream and toasted coconut.
Espresso Mousse Cups
Light, airy cups of whipped cream folded with unsweetened cocoa, cooled espresso, and a little allulose, finished with a dusting of cocoa.
Lemon Bars with an Almond Crust
A buttery almond flour shortbread crust under a bright, silky lemon filling of eggs, fresh juice, and zest, sweetened with allulose and chilled until firm.
Meyer Lemon Panna Cotta
A silky, barely set cream infused with Meyer lemon zest, lightly sweetened with allulose and topped with fresh berries.
Pecan Pie Bars
A buttery almond flour shortbread crust under a glossy filling of toasted pecans, butter, cream, and eggs sweetened with allulose.
Pistachio Semifreddo
A frozen Italian mousse of whipped cream and egg folded with ground toasted pistachios, sliced cold and scattered with chopped nuts.
Strawberries with Cocoa Mascarpone Dip
Fresh strawberries for dipping into a thick, velvety mascarpone whipped with bloomed cocoa and vanilla, finished with toasted hazelnuts.
Strawberry Rhubarb Fool
Tart rhubarb and strawberries cooked into a quick compote, then rippled through vanilla whipped cream and mascarpone and topped with toasted almonds.
Crockpot Meals
BBQ Pulled Pork
Spice-rubbed pork shoulder slow-cooked until it falls apart, tossed in a tangy tomato and cider vinegar barbecue sauce, and piled into lettuce cups.
Beef Barbacoa Lettuce Wraps
Beef chuck slow-cooked with ancho chile, garlic, lime, and warm spices until it shreds, piled into romaine with pickled onion and avocado.
Coconut-Braised Lamb Shoulder with Turmeric
Lamb shoulder slow-cooked in coconut milk with turmeric, ginger, garlic, and warm spices until tender, finished with spinach and lime.
Duck Confit with Star Anise and Orange
Duck legs cured overnight with salt, orange zest, and star anise, then slow-cooked in their own fat until silky and tender, and crisped to finish.
Lamb Gyro Meat with Tzatziki and Tomatoes
Spiced ground lamb slow-cooked into a gyro loaf, sliced thin and crisped, and served in lettuce with tzatziki, ripe tomatoes, and red onion.
Mustard and Herb Pork Roast
A seared pork shoulder coated in Dijon, garlic, rosemary, thyme, and sage, slow-cooked over fennel and onions and served with a creamy mustard sauce.
Pork Adobo
Pork shoulder braised slowly in vinegar, tamari, garlic, bay leaves, and black pepper until tender, then crisped and glazed in the reduced sauce.
Pork Chile Colorado
Pork shoulder slow-cooked in a brick-red sauce of toasted guajillo and ancho chiles, garlic, and cumin, topped with cabbage, radish, and avocado.
Turkey in Mole
Turkey thighs slow-cooked in a deep, rich mole of dried ancho chiles, toasted almonds and sesame, tomatoes, warm spices, and unsweetened cocoa.
Instant Pot Meals
Galician-Style Octopus
Octopus pressure-cooked until tender, sliced, and dressed the Galician way with good olive oil, paprika, and flaky sea salt.
Ginger-Scallion Chicken with Bok Choy
Chicken thighs pressure-cooked in a gingery broth until silky, served with tender bok choy and a sizzling ginger-scallion oil.
Sausage, Cauliflower, and Spinach Soup
Homemade fennel sausage browned in the Instant Pot, then cooked with cauliflower and broth, half puréed until creamy, and finished with spinach.
Shrimp Scampi with Zucchini Noodles
Garlicky shrimp pressure-cooked in lemony broth, then tossed with zucchini noodles in a glossy butter sauce with parsley and chili flakes.
Turkey Kofta in Yogurt Sauce
Spiced turkey meatballs browned and pressure-cooked in a tomato and paprika broth, then finished with a tangy garlic yogurt sauce and mint.
Beverages
Ayran, Savory Yogurt Drink
Plain whole-milk yogurt whisked with cold water and a pinch of salt until frothy, the cooling drink of Turkey.
Chia Fresca with Lime and Mint
Cold water with fresh lime, muddled mint, and chia seeds that swell into soft, tapioca-like pearls.
Golden Milk with Black Pepper and Ghee
Warm unsweetened almond milk whisked with turmeric, fresh ginger, cinnamon, black pepper, and a spoonful of ghee.
Mushroom Cacao Coffee
Hot brewed coffee blended with unsweetened cocoa, earthy mushroom powder, cinnamon, and a splash of coconut milk until frothy.
Warm Apple Cider Vinegar and Cinnamon Sipper
Warm water steeped with a cinnamon stick and fresh ginger, finished with apple cider vinegar and lemon.
Soups
Duck Consommé with Ginger
A clear, deeply savory broth of duck legs simmered slowly with ginger, star anise, and scallion, strained, and served with tender shredded duck, mushrooms, and bok choy.
Pork Belly and Cabbage Soup with Star Anise
Pork belly simmered until meltingly tender in a broth of ginger, star anise, tamari, and scallion, with silky napa cabbage.
Salads
Arugula, Cucumber, and Avocado Herb Salad
Peppery arugula tossed with crisp cucumber, creamy avocado, handfuls of mint, dill, parsley, and chives, toasted sunflower seeds, and a lemon dressing.
Asian Cucumber Salad with Sesame and Chili Oil
Smashed cucumbers dressed in rice vinegar, tamari, garlic, and toasted sesame oil, then spooned with a quick homemade chili oil.
Butter Lettuce and Herb Salad with Buttermilk Dressing
Soft butter lettuce, crisp celery, avocado, and fresh parsley, dill, and chives in a cool buttermilk dressing, with toasted sunflower seeds for crunch.
Charred Cabbage and Radish Slaw with Ginger
Cabbage charred hard in a hot skillet, then tossed with crisp raw cabbage, radishes, scallions, and a lime and ginger dressing.
Chopped Chicken and Vegetable Salad
Gently poached chicken and crisp August vegetables cut to the same small dice and tossed in a sharp oregano and Dijon vinaigrette.
Chopped Salmon and Avocado Salad
Slow-roasted salmon in big flakes over chopped romaine, fennel, radish, cherry tomatoes, and avocado, tossed in a lemon, dill, and caper vinaigrette.
Escarole with Warm Garlic and Olive Oil
Crisp escarole dressed with warm olive oil infused with sliced garlic and chili, brightened with red wine vinegar and lemon.
Kale Salad with Pecorino and Toasted Pumpkin Seeds
Massaged lacinato kale ribbons in a garlicky Dijon and lemon dressing with pickled shallot, shaved pecorino, and spiced toasted pumpkin seeds.
Mixed Herb Salad with Sumac
Whole leaves of parsley, mint, dill, cilantro, and basil tossed with cucumber, radish, and shallot in lemon, olive oil, and tart sumac.
Radicchio Salad with Creamy Mustard Dressing
Torn radicchio and romaine tossed in a creamy, tangy Dijon and yogurt dressing with chives and toasted walnuts.
Raw Asparagus Salad with Shallot Vinaigrette
Asparagus shaved into long, thin ribbons and tossed in a sharp shallot and Dijon vinaigrette with toasted almonds and chives.
Shaved Mushroom Salad with Sherry Vinegar
Raw cremini mushrooms sliced paper-thin and dressed in sherry vinegar, olive oil, and shallot, finished with parsley and shaved parmesan.
Shredded Brussels Sprouts Salad with Lemon and Pecorino
Raw Brussels sprouts shaved thin and tossed in lemon and olive oil with toasted almonds and shards of pecorino romano.
Snap Pea and Radish Salad with Mint
Raw snap peas and radishes sliced thin and tossed with fresh mint, lemon, and olive oil, then topped with feta and toasted pistachios.
Spring Greens with Strawberries and Feta
Butter lettuce, arugula, and watercress with April strawberries, feta, radishes, mint, and toasted almonds in a strawberry shallot vinaigrette.
Tomato, Mozzarella, and Basil Salad
Ripe tomatoes salted until they run with juice, layered with torn fresh mozzarella and basil, and dressed with good olive oil and flaky salt.
Warm Mushroom and Spinach Salad with Shallot Vinaigrette
Seared cremini and shiitake mushrooms tossed with baby spinach in a warm shallot and sherry vinaigrette, with toasted walnuts and shaved parmesan.
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