side dish – Caveman Keto https://cavemanketo.com Weight loss through low carb cooking Tue, 27 Feb 2018 11:11:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 Parmesan Chips https://cavemanketo.com/parmesan-chips/ https://cavemanketo.com/parmesan-chips/#comments Mon, 16 Feb 2015 18:34:52 +0000 https://cavemanketo.com/?p=5413 Low carb friendly snacks are really starting to take off.  I’ve seen more flax crackers, low carb bars and Parmesan chips entering the market than I ever thought possible!  The only downside, you end up paying dearly for these specialty products with your wallet. I was at Wegman’s the other day and they had these …

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Low carb friendly snacks are really starting to take off.  I’ve seen more flax crackers, low carb bars and Parmesan chips entering the market than I ever thought possible!  The only downside, you end up paying dearly for these specialty products with your wallet. I was at Wegman’s the other day and they had these amazing Parmesan crisps and I said, you know what, I can make those!  So I whipped out my trusty Whoopie Pie Pan and got to experimenting!
Parmesan Chip Ingredients
The trick was to use two different types of Parmesan cheese.  The shaved cheese on the right melted really well but didn’t have the coverage.  The grated cheese served as a nice base and filler.  Also, its essential to cook these in some sort of cavity pan like a Whoopie Pie Pan so the cheese is contained during its melting.
Closeup of Parmesan Chip before Cooking
Start by laying down a layer of grated cheese, then the shreds, then top with more grated cheese.
Cooked Parmesan Chip
They’re done when the sides brown up and the cheese has fully melted and become crisp.
Parmesan Chip Spread
I used them as vessels for even more cheese! They turned out really well and can be whipped up very quickly before a party or as a quick snack.
Parmesan Chips
 
Author: 
Nutrition Information
  • Serves: 9
  • Serving size: 1 Chip
  • Calories: 60
  • Fat: 3g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 6g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Oz. Shaved Parmesan (112g)
  • 4 Oz. Grated Parmesan (112g)
Instructions
  1. Preheat oven to 375 degrees
  2. Layer bottom of well with grated cheese, then shaved, then grated
  3. Cook for 7 minutes or until crisp and golden brown
  4. Let cool for 5 minutes
 

Wilton Whoopie Pie Pan
Not to be out done, the Whoopie Pie Pan is the bastard cousin of the muffin top pan. Instead of 6 buns, it packs 12 into the same space. The edges are more round than the muffin top pan and so it creates a smaller, more cookie like shape. Its good for making tapas sized buns or for holding together keto cookies.

Non-slip Cutting Board
Let’s face it, keto involves a lot of prep. You’ve got to slice all those vegetables, cut up all that meat and not just any old board will do. Make sure to grab yourself a nice non-slip one for the kitchen!
Cheese Knife Set
Whether your spreading a Brie, slicing a Cheddar or crumbling a Feta this knife set will fit the bill. The stainless steel has a nice heft to it and the blades are super sharp!

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Pesto Spirals https://cavemanketo.com/pesto-spirals/ https://cavemanketo.com/pesto-spirals/#comments Mon, 02 Feb 2015 14:14:19 +0000 https://cavemanketo.com/?p=5336 Spiralizers are all the rage these days, and for good reason. These magic devices take most vegetables and convert them into strings that look like pasta.  Sure, you could just use a knife or a mandoline but you wouldn’t get the same effect.  First, the spiralizer twists the vegetable resulting in really long strips.  Second, …

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Spiralizers are all the rage these days, and for good reason. These magic devices take most vegetables and convert them into strings that look like pasta.  Sure, you could just use a knife or a mandoline but you wouldn’t get the same effect.  First, the spiralizer twists the vegetable resulting in really long strips.  Second, it starts on the outside and works its way in.  See most of the spiralizable veggies like Zucchinis have soft, seed filled cores that you don’t want.  The spiralizer works on the outer part of the veggie and then discards the soft, seedy interior. Today I’m going to test several of the most common veggies and let you know how they turn out!Veggies waiting to be SpiralizedOn the right is the spiralizer and on the left are the contenders!  At the top we have red radishes, followed by Zucchini and then a cucumber.Spiralizing ZucchiniThe Zucchini inserts into the spiralizer and you grip the unit with your left hand and turn the veggie with your right.Zucchini PastaThe result is surprisingly noodle like strands of incredibly long length.  I actually had to cut them up to make it not completely absurd.Core and end of Zucchini after SpiralizingAs I mentioned in the beginning, the device also functions as a corer.  You can see here the seedy middle that the spiralizer rejected.  If there is one negative to the unit its that you are always left with a bit of veggie that you cannot spiralize.  This will become more obvious with the radishes but its something to take into account. Radishes in the SpiralizerNext up are the radishes.  You wouldn’t imagine these spiralize well but I wanted to try it since they are such a good keto veggie. They were a little awkward to get into the device but it ended up working.Spiralized VeggiesAs you can see in the bowl, the radishes didn’t turn out half bad!Left over RadishesHere is the major negative though with the radishes.  Unless I am using this thing wrong, I always end up with a bit of the top of the veggie left over.  Of course this isn’t a big deal with the Zucchinis but with the radishes it ends up being almost half the vegetable.Spiralized Veggies with PestoI didn’t show it but the cucumbers are in there as well now. In this step I added some store bought pesto and made a nice, fresh veggie noodle salad!Pesto SpiralsHere’s the finished pesto spirals on a plate.Pesto Spirals with SteakAnd as I’m sure you know, everything looks more fancy if its set as a bed with meat on it!  So, here’s the pesto spirals with a huge slab of steak ontop! Overall the spiralizer was cool and I wouldn’t hesitate to use it again.  The zoodles are the most useful, followed by the radishes and then the cucumber.  The cucumbers were too soft and kind of fell apart.
Pesto Spirals
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: ½
  • Calories: 166
  • Fat: 13g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g
Prep time: 
Total time: 
Ingredients
  • 146 grams Zucchini (1 medium)
  • 166 grams Cucumber (1/2 large)
  • 145 grams Radishes (5)
  • 4 Tablespoons Pesto
Instructions
  1. Wash all the vegetables and cut off the ends of the Cucumber, Zucchini and Radishes
  2. Feed into the spiralizer on the small setting
  3. Turn the vegetable to create spirals
  4. Cut the spirals when they reach the desired length
  5. Add pesto, mix and serve!
 

Veggetti Spiral Vegetable Slicer
Much like a mandoline, this device makes spaghetti out of any vegetable such as zucchini or squash. I haven’t personally tried it yet but they’re all the rage on reddit! Way less chance of slicing your fingers off than with a mandoline as well 🙂
Tovolo 7.5 Quart Mixing Bowl
Most of my large 5day recipes and casseroles are all mixed together before being baked. You really need a giant bowl to hold all the ingredients and this one fits the bill!

Non-slip Cutting Board
Let’s face it, keto involves a lot of prep. You’ve got to slice all those vegetables, cut up all that meat and not just any old board will do. Make sure to grab yourself a nice non-slip one for the kitchen!

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Guacamole https://cavemanketo.com/guacamole/ https://cavemanketo.com/guacamole/#comments Mon, 08 Dec 2014 12:09:13 +0000 https://cavemanketo.com/?p=5141 Before I started keto I never even considered eating an Avocado. It was partially because we never ate them growing up and partially because I was scared to pick out the wrong one at the grocery store! Now, I love buying Avocados and their high fat content make them a keto super food. In terms …

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Before I started keto I never even considered eating an Avocado. It was partially because we never ate them growing up and partially because I was scared to pick out the wrong one at the grocery store! Now, I love buying Avocados and their high fat content make them a keto super food. In terms of picking them, you ideally want an Avocado that’s not too green, more dark brown, and has a slightly soft feel to it. If its too hard or too green, its not ripe yet. To speed up ripening, put the Avocados in a brown paper bag on the counter. Another trick that I recently learned is that once its reached the desired ripeness, if you put it in the refrigerator, it will halt the ripening. Now I just buy a bag of Avocados, keep them on the counter, and put them in the fridge whenever they’re at the desired ripeness. This way I always have them on hand. Anyway, if you keep Avocados on hand, Guacamole is super easy to make!
AvocadoStart by chopping up the Avocados.  I just cut them in half, remove the middle section and peel off the skin. Then I rough chopped them.Avocado with SpicesThe first step is to toss the Avocados in some lime juice.  This stops them from browning while we make the Guac and helps add flavor.  The picture above is after I’ve tossed them in lime juice and then I added the spices.Mashed AvocadosNext, grab a trusty potato masher and lightly mash the Avocados.  You don’t want to go too crazy since chunks are kind of nice to have in the guac.Seeded TomatoThe next step is to seed and dice the tomatoes.  To do this, slice the top and bottom off of the tomato, then carefully slice it in half but not all the way through as shown on the top left.  Then use your knife to cut out the center portion.  You should be left with a ribbon of tomato as shown on the bottom.  Then dice it up and discard the rest!Chopped OnionsThen dice a small onion.Diced JalapenosAnd finely dice a Jalapeno.Finished GuacamoleNow throw all that into the mixture and combine.  Then let the Guacamole sit at room temperature for an hour or so before serving.Guacamole with Pork RindsServe with some pork rinds, cheese chips or anything else you care to dip!
Guacamole
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: ⅛th
  • Calories: 140
  • Fat: 11g
  • Carbohydrates: 11g
  • Fiber: 6g
  • Protein: 3g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Avocados
  • 1 Small Onion
  • 2 Tomatoes
  • 1 Jalapeno
  • 1 Tbsp Lime Juice
  • ½ tsp Salt
  • ½ tsp Cumin
  • ½ tsp Salt
  • ½ tsp Cayenne Pepper
  • 1 Tbsp Minced Garlic
Instructions
  1. Start by peeling and chopping the Avocados
  2. Place the Avocados in a large bowl and toss with the lime juice
  3. Add the spices and mash the Avocados with a potato masher
  4. Add the Jalapenos, onions and tomatoes and mix again
  5. Store at room temperature for 1 hour before serving to allow juices to comingle.
 

Tovolo 7.5 Quart Mixing Bowl
Most of my large 5day recipes and casseroles are all mixed together before being baked. You really need a giant bowl to hold all the ingredients and this one fits the bill!
Potato Smasher
Even though potatoes are a no-no on the keto diet, it doesn’t mean this common kitchen accessory is worthless. Use it to smash cauliflower or to rough shop any sort of veggies. Often the veggies used in keto have a high water content so smashing by hand yields much more consistent, less watery faux potatoes!
Victorinox Fibrox 8″ Chef’s Knife
You really only need one good knife. This one is it. America’s Test Kitchen rated it the number one budget knife!

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Spinach Crap https://cavemanketo.com/spinach-crap/ https://cavemanketo.com/spinach-crap/#comments Thu, 16 Jan 2014 23:03:39 +0000 https://cavemanketo.com/?p=3358 I’m always on the look out for new sides to try out. Especially dishes that can be made in bulk and taste good! This recipe comes from my cousin and is apparently a family favorite that I never even knew about (maybe its because my side of the family would never have eaten spinach).  Well, …

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I’m always on the look out for new sides to try out. Especially dishes that can be made in bulk and taste good! This recipe comes from my cousin and is apparently a family favorite that I never even knew about (maybe its because my side of the family would never have eaten spinach).  Well, on keto spinach is pretty much the best vegetable ever so I thought I’d give it a go.
Frozen SpinachStart with some frozen spinach.  I buy spinach in bulk from BJs and it comes in huge, 64 oz bags but you can just as easily buy 3 10 Oz bags for this recipe.

Thawed SpinachThaw the spinach in the microwave.  Most modern microwaves have a frozen veggies setting so you don’t even have to worry about the time.  In case you were wondering, the microwave has a humidity sensor in it and when the humidity hits a certain level it assumes the vegetables are cooked.  Not perfect but it works!

Draining Excess MoistureAfter you’ve microwaved the spinach, make sure to drain any excess liquid out. My small bowls happen to fit perfectly in my spinach bowl so I just push down and squeeze as much liquid out as I can.

Spinach Crap Ingredients in a BowlNext throw all of the ingredients in a large mixing bowl.

Mixed Spinach CrapAnd mix!

Spinach Crap in a Casserole DishGrease a pan and pour it in there.

Cheese on top of Spinach CrapOptionally, you can sprinkle some cheese on top. Then bake for 35 minutes at 375 degrees.

Finished Spinach CrapMmmm, cheesy!

Spinach CrapYum!  Here’s the finished Spinach Crap!

Spinach Crap
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1/10th
  • Calories: 212
  • Fat: 16
  • Carbohydrates: 6
  • Fiber: 2
  • Protein: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 30 Oz Frozen Spinach
  • 2 Cups Sour Cream
  • 4 Oz Cheddar Cheese, shredded
  • 4 Oz Colby Jack Cheese, shredded
  • ½ Lipton Onion Soup Packet
Instructions
  1. Defrost the spinach in the microwave and drain
  2. Add the sour cream, cheese, and half of an onion soup packet
  3. Mix and add to a greased casserole dish
  4. (Optional) Sprinkle extra cheese on top
  5. Bake for 35 minutes at 375 degrees
 

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Caveman Keto Recipes: Creamy Cheesy Spinach https://cavemanketo.com/video-creamy-cheesy-spinach/ https://cavemanketo.com/video-creamy-cheesy-spinach/#respond Wed, 13 Nov 2013 14:05:33 +0000 https://cavemanketo.com/?p=3135 My go to keto side.  So easy, so good! Check out the original recipe for the full ingredients, tools used and nutrition information: Creamy Cheesy Spinach

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My go to keto side.  So easy, so good!

Check out the original recipe for the full ingredients, tools used and nutrition information: Creamy Cheesy Spinach

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Zucchini and Goat Cheese Wraps https://cavemanketo.com/zucchini-and-goat-cheese-wraps/ https://cavemanketo.com/zucchini-and-goat-cheese-wraps/#comments Wed, 03 Jul 2013 19:39:48 +0000 https://cavemanketo.com/?p=2345 So if you read the blog often you’ve probably figured out that I have just about every kitchen gadget known to man.  However, I never had a mandoline slicer, until now! To break it in I wanted to try a bunch of different Zucchini recipes.  The first idea I had was to make thin slices …

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So if you read the blog often you’ve probably figured out that I have just about every kitchen gadget known to man.  However, I never had a mandoline slicer, until now! To break it in I wanted to try a bunch of different Zucchini recipes.  The first idea I had was to make thin slices of Zucchini and form them into wraps.  The result was awesome!

Zucchini and Goat Cheese WrapsHere’s the finished result!  They came out like little sushi rolls.Prepped ZucchiniStart by washing a large Zucchini and slicing off the ends.

Zucchini on the mandolineThen align it as shown on your mandoline slicer. I ended up throwing the first and last slice away because they weren’t as uniform and had a lot of skin on them. Zucchini StripsAfter the slicing you should end up with a series of uniform, 1/8″ Zucchini slices as shown.Cast iron griddleFor this recipe, I really wanted to get the grill lines so I used my cast iron griddle set to high heat. Oil

To prep the Zucchini slices, I used a small container with olive oil and a brush.Seasoned and Oiled Zucchini strips

I then brushed both sides of the Zucchini with oil and coated them lightly with salt and pepper.Grilling Zucchini Strips

Mmmm, grilling Zucchini!Goat cheese fillingWhile the Zucchini was cooking, I prepped the filling.  I used a combination of goat cheese, dill and mint.Goat cheese filling on zucchini strips

For each slice, I took 1/6th of the mixture and formed a roll in my hands. Basically I rolled a ball until it became long enough to fill most of the slice.  I originally tried to just spread the goat cheese but this resulted in broken up Zucchini slices …Prepped goat cheese wrap

After the roll is spread out, I just pushed it down and spread it as shown above.Completed Zucchini and Goat Cheese Wraps

Then I simply rolled each one up!Zucchini and Goat Cheese WrapsAfter rolling I hit it with a toothpick to keep it all together.

Zucchini and Goat Cheese Wraps
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1 roll
  • Calories: 186
  • Fat: 14
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 13
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Zucchini
  • 6 Oz Soft Goat Cheese
  • 1 tsp dried mint
  • 1 tsp dried dill
  • Salt and Pepper
  • Oil
Instructions
  1. Start by washing the zucchini and cutting the ends off
  2. Using a mandoline, slice the zucchini into ⅛" slices
  3. Brush the zucchini slices with oil and spice with salt and pepper
  4. Grill the zucchini for 5 minutes, 2.5 per side, until they brown
  5. Combine the goat cheese, dill and mint.
  6. Divide the goat cheese mixture into 6
  7. Its easiest to roll the goat cheese into a cylinder between your fingers and then spread it on the zucchini
  8. Roll the Zucchini up and put a toothpick through it
 

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Garlic Asparagus https://cavemanketo.com/garlic-asparagus/ https://cavemanketo.com/garlic-asparagus/#respond Sat, 30 Mar 2013 09:26:30 +0000 https://cavemanketo.com/?p=2091 I always forget about asparagus. I get so caught up in throwing cheese and bacon all over my vegetables that I forget there are simple, easy to make vegetables as well. So for this recipe I’m not going to use bacon or cheese! The asparagus turned out really well and I even decided to get …

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I always forget about asparagus. I get so caught up in throwing cheese and bacon all over my vegetables that I forget there are simple, easy to make vegetables as well. So for this recipe I’m not going to use bacon or cheese!

Finished garlic asparagus

The asparagus turned out really well and I even decided to get fancy on the presentation! I think my former scoutmaster would be proud of my log cabin design 🙂Asparagus

Start with washing the asparagus spears.split asparagus

Then separate the bottoms off of the spears and discard.  In order to do this, grab the asparagus with your left and right hand.  Place your right thumb on the base and bend the asparagus.  Then, there will be a point where it naturally wants to snap.  Snap it.chopped asparagus

Chop the asparagus in half.boiling water blanching asparagus

For ideal color and to make sure they don’t overcook, I blanched the asparagus.  This is optional but does yield a better dish.  To blanch it, just boil some water, throw the asparagus in, and cook for 2-3 minutes.drained asparagus

Then strain them and shock them with cold water.

Butter and garlic in skillet

Now for the frying!  Combine the butter and garlic in a skillet.

Frying Asparagus

Then throw the asparagus in there.Finished Garlic Asparagus

Cook until crisp and you’re done!

Garlic Asparagus
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: ¼th
  • Calories: 61
  • Fat: 6
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 225 g Asparagus (1 bunch)
  • 2 Tbsp Butter
  • 1 Tbsp Minced Garlic
Instructions
  1. Wash the asparagus and separate the stalks
  2. Boil some water and cook asparagus in boiling water for 2-3 minutes
  3. Drain the asparagus and cool in cold water
  4. Heat the butter and garlic in a skillet
  5. Fry asparagus until crisp and browning
Notes
I used more garlic than per the recipe and it was too much, so I reduced it here. In the picture I was using 2 Tbsp garlic.
 

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Brussels Sprout Burgers https://cavemanketo.com/brussel-sprout-burgers/ https://cavemanketo.com/brussel-sprout-burgers/#comments Sun, 17 Feb 2013 13:24:27 +0000 https://cavemanketo.com/?p=1605 I love brussels sprouts.  They are one of my favorite vegetables but its so much work to prepare them.  I really like my Bacon Brussels Sprouts but to properly prepare them you need to quarter and wash a million brussels sprouts! Then I got the idea, why not shred the sprouts?  Just rinse them off and …

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I love brussels sprouts.  They are one of my favorite vegetables but its so much work to prepare them.  I really like my Bacon Brussels Sprouts but to properly prepare them you need to quarter and wash a million brussels sprouts! Then I got the idea, why not shred the sprouts?  Just rinse them off and through them through the food processor!  It worked out really well and made a nice little vegetable patty.  In fact, I think if I were to have a vegetarian over, I would probably make these instead of veggie burgers! I made these for Valentine’s day along with Seared and Stuffed Flank Steak and Strawberry Cheesecake.

Brussels Sprout Burger

Here’s the pan fried finished product, the brussels sprout burger!

Brussels SproutsStart with a decent set of brussels sprouts.  I get these large bags from BJs.  I wouldn’t get frozen ones, for some reason those seem to taste off and are normally not a green.

Food ProcessorThe next step is to shred the brussels sprouts.  To do this, I just used the grater wheel on the food processor with the chute open. I just washed a handful of the brussels sprouts and tossed them in the whole!

Shredded Brussels SproutsIt worked out really well!  It made a ton of brussels sprouts with none of the hassle.

Cut Green OnionsNext chop some green onions and mix them in with the brussels sprouts.

Fine Grater DiscNext we need to add some fillers to the brussels sprouts to turn it into a sort of dough.  The first part of this is grated parmesan cheese.  Since I already had the food processor out, I used my new fine grater disc to pulverize the parmesan cheese. It was pretty interesting, it created super fine particles of parmesan in literally seconds.

Brussels Sprouts and dry ingredientsAdd the parmesan cheese, almond flour, and seasoning to the brussels sprouts and mix thoroughly.

Crumbled Goat CheeseCrumble some goat cheese onto the mix and use your hands to work it into the mix.

Brussels Sprout DoughFinally, add the eggs and continue mixing.  It should look like this.  At this point its pretty malleable and capable of being formed.

Measuring out pattiesBy the way, a good trick is to take your food scale and cover it with saran wrap. Then just plop the required amount onto the scale to get consistent patties. You can eyeball it as well but this will result in uniform patty sizes which will translate to even and consistent cooking times.  I chose to make 4 ounce patties which yielded 14 patties total.

Brussels Sprout PattiesHere are the finished Brussels Sprout Patties!

Hot Bacon GreaseMake sure to preheat the oil and get it pretty hot.  You want it to sizzle and to create a nice brown layer on the patty. I used bacon grease but if your making this for a vegetarian make sure to use something different 🙂

Frying PattiesHere are the patties frying.  I cooked them for 2.5 minutes per side and it turned out really well!

Flipped Brussels Sprout PattiesFlip ’em over and fry the other side!

Brussels Sprout Burger with Seared and Stuffed Flank SteakHere’s the finished Brussels Sprout Burger we had on Valentine’s day with some Seared and Stuffed Flank Steak!  I didn’t show it here but you can serve this with some sour cream on top.

Brussels Sprout Burger and BreakfastI also tried eating them with breakfast with great success!  I just fried up a bacon weave, added some cheese and threw an over-easy egg on top!!

Brussels Sprout Burgers
 
Author: 
Nutrition Information
  • Serves: 14
  • Serving size: 1/14th
  • Calories: 182
  • Fat: 11
  • Carbohydrates: 7
  • Fiber: 3
  • Protein: 14
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 32 oz Brussels Sprouts (907g)
  • 36 g Green Onion
  • 8 oz Parmesan Cheese
  • ⅓ cup Almond Flour
  • 3 Eggs
  • 11 oz Goat Cheese
  • Salt and Pepper to taste
Instructions
  1. Wash Brussels Sprouts and shred using the grater function of a food processor
  2. Finely grate the Parmesan and mix with the brussels sprouts along with the almond flour, salt and pepper
  3. Crumble the goat cheese onto the mixture and use your hands to combine
  4. Beat three eggs together and combine with the mixture
  5. Patty out 4 oz "burgers"
  6. Heat oil in a cast iron skillet
  7. Fry the burgers for 2.5 minutes per side until crisp
 

 

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Spicy Bacon Cauliflower https://cavemanketo.com/spicy-bacon-cauliflower/ https://cavemanketo.com/spicy-bacon-cauliflower/#comments Wed, 13 Feb 2013 11:50:27 +0000 https://cavemanketo.com/?p=1533 In my ever expanding quest to find new sides, I decided to venture away from my old standby sides and try something new.  I’ve gotten tired of eating spinach and brussels sprouts are just too much work. Instead, I wanted something relatively simple, easy to cook, and not green 🙂  Enter Spicy Bacon Cauliflower (not …

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In my ever expanding quest to find new sides, I decided to venture away from my old standby sides and try something new.  I’ve gotten tired of eating spinach and brussels sprouts are just too much work. Instead, I wanted something relatively simple, easy to cook, and not green 🙂  Enter Spicy Bacon Cauliflower (not actually that spicy).

Spicy Bacon CauliflowerAs with all keto sides, it looks like greasy mush, but in reality that is a sign of a solid keto ratio as well as awesome taste 🙂 Frozen CauliflowerIn an effort to make things simpler (and cheaper), this recipe starts with frozen cauliflower.  With a decent sale we’re talking $1.

Frozen Cauliflower in mixing bowlUnload the cauliflower into a plastic mixing bowl.  If your microwave is like mine, you can just hit the frozen vegetable button and off it goes.

Bacon ready for cookingWhile the vegetables are cooking, we need to make the bacon.  I’m all for frying my bacon on the cast iron skillet, but unfortunately the most efficient way is in the oven.  In fact, the absolute most efficient is in a convection toaster oven as the extra air flow crisps the bacon super fast.  I just lay out 5 slices, pop it in cold, and set it to 450 with convection.  Its normally done in 10-15 minutes.

Bacon Grease in SkilletPretty soon the microwave should beep with the conclusion of the cauliflower cooking. Get the skillet ready with some bacon grease. Also, I recommend getting a skillet handle so you don’t burn the crap out of your hand.

Cauliflower and Old BayNow for the good part, throw in the cauliflower and add the secret weapon.  Believe it or not, for this we’re going to use Old Bay.  For some reason it goes really well with this dish.

Finished BaconMake sure to check on your bacon every once and a while.  When it looks like this, its done!

Add bacon to cauliflowerCut up the bacon with some kitchen shears and add it to the cauliflower.

Finished Spicy Bacon CauliflowerOnce it looks like this, you’re done!

Spicy Bacon Cauliflower
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
  • Calories: 100
  • Fat: 6
  • Carbohydrates: 5
  • Fiber: 3
  • Protein: 6
Cook time: 
Total time: 
Ingredients
  • 16 oz Frozen Cauliflower
  • 5 slices thick cut Bacon
  • Old Bay to Taste
Instructions
  1. Microwave the whole bag of cauliflower
  2. Cook the bacon until crisp in the oven at 450 degrees starting cold
  3. Heat some bacon grease in a skillet
  4. Add the cooked cauliflower to the grease and heavily cover with old bay
  5. Saute, mixing around, for maybe 5 minutes
  6. Now reapply Old Bay
  7. Keep mixing until the cauliflower is broken up and well cooked
  8. Bacon should be done by now, take out of the oven and cut into pieces and add to mixture
  9. Once combined, the dish is done!
 

 

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Cheesy Zucchini https://cavemanketo.com/cheesy-zucchini/ https://cavemanketo.com/cheesy-zucchini/#comments Tue, 12 Feb 2013 03:20:58 +0000 https://cavemanketo.com/?p=1521 I’m always on the look out for new and fresh vegetable sides to add to my rotation.  Sometimes, even I can get tired of creamy cheesy spinach.  Hard to imagine, but it does happen!  You might think its as simple as just adding cheese to any old vegetables.  However, you’ve got to find the right …

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I’m always on the look out for new and fresh vegetable sides to add to my rotation.  Sometimes, even I can get tired of creamy cheesy spinach.  Hard to imagine, but it does happen!  You might think its as simple as just adding cheese to any old vegetables.  However, you’ve got to find the right consistency of vegetable or else it just becomes a sloppy mess.  This is also true if the vegetable is too watery.  Speaking of watery, the Zucchini actually has a ton of water but we’ll solve that later, for now, let’s get started!

Finished Cheesy ZucchiniOk, so I lied a little, it does look like a sloppy mess but it is super tasty!

Raw ZucchiniStart with two Zucchini.  Make sure to wash them and cut off the tops.

Schredded ZucchiniNext, break out your food processor and shred those Zucchini!

Zucchini and TowelNow comes the part about the water.  Unfortunately, the Zucchini is way to moist so if you cook it just like this you will get a hot mess.  So, place the shredded Zucchini onto a clean dish towel and wring it out.

Wringing out the ZucchiniIt should look like this.  Twist both sides and liquid should squeeze out of the Zucchini.

Zucchini in a panThe next part is, you guessed it, fry it in a pan!  Also now is a good time to add some salt and pepper.  I cooked it in bacon grease cause I keep a huge jar of it around but you could also use butter or olive oil.

Fried ZucchiniFry the Zucchini until it starts to brown.  Then add the cheese and finish the mixing.

Finished Cheesy Zucchini with slidersHere’s the finished Cheesy Zucchini with some sliders.

Cheesy Zucchini
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: ½
  • Calories: 197
  • Fat: 14
  • Carbohydrates: 7
  • Fiber: 2
  • Protein: 13
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 400g Zucchini (2 medium size)
  • 6 oz Cheddar Cheese
Instructions
  1. Wash Zucchini and cut ends off
  2. Shred on the medium wheel on a food processor
  3. Wring the Zucchini off in a clean dish towel
  4. Fry the Zucchini in a pan with bacon grease
  5. Cook until browning, probably 5-10 minutes
  6. Add cheese
  7. Sever!
 

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