It’s that time of the year: zucchinis are in season, which means we need to make one of the best recipes around: zucchini bread!
This recipe is pretty simple and very keto-friendly. It uses almond flour, sugar substitute, butter, eggs, cinnamon, and a few other things.
What makes this recipe so great is that you can give someone a slice of this, and they wouldn’t know that it was keto. This is one of those recipes where you don’t feel like you’re making a keto recipe, which is a sign that it’s a good recipe. It doesn’t feel or taste fake; it takes…like zucchini bread!
Grating the zucchini took the longest out of all the steps, and I only needed one large zucchini. I managed to run this for 60 minutes, and it came out perfect. This is perfect to have cold with some butter spread on it.
For future recipes, I’ll do my best to label how much butter is needed by measuring it in sticks of butter. Sometimes it’s confusing when the original source puts in “tablespoons of butter” or “cups of butter”, so I’m going to make it easier for myself and everyone reading the recipe.
2 Cups Almond Flour
½ teaspoon Kosher salt
½ teaspoon Ground Cinnamon
½ Cup Granular Sweetener
1 teaspoon Baking soda
2 Large Eggs, Beaten
¼ Cup Melted butter (half of a stick of butter)
1 ½ Cups Grated Zucchini with peel
Preheat oven to 350F. Grease an 9×5 loaf pan with butter or cooking spray.
In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.
Since I’ve got a job that involves me being in an office outside of my living area, I’ve had to get creative with vegetables for lunch. One of my favorites is cauliflower, since it reheats very well. Also, for those of you who are following a ketogenic lifestyle, this is very keto-friendly for your diet.
This recipe is very easy to do, although I do recommend cooking this with a large sauté pan. A large frying pan might make more of a mess, and make it more difficult to cook everything.
Keep a close eye on the cauliflower so you don’t burn it. My mom cooks cauliflower this way, and I’m happy that I’ve managed to find a way to make it for my lunches.
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 cloves minced fresh garlic
1/4 teaspoon red pepper flakes
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
Melt the butter with the olive oil in a large 10 or 12-inch skillet over medium-high heat.
Once the pan is hot add in the cauliflower, season with salt, toss and spread into an even layer and cook for 3 to 4 minutes undisturbed. Stir and repeat until the cauliflower is fork tender.
Reduce the temperature to medium-low, add in the garlic and cook for 1 to 2 minutes. Next, add in the pepper flakes and Parmesan cheese.
Toss until the cheese has melted and serve with seasoned with black pepper, chopped parsley and more Parmesan if desired.
I’m back to working in an office setting, and eating out gets very expensive, despite the discount I get with the local restaurant. This is a recipe for an easy pork chop recipe that is very tasty and adds much needed flavor to the pork. I’ve modified this recipe a bit from the original one so that it reheats well in a work microwave.
4 boneless pork chops
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup. heavy cream
1/2 cup freshly grated Parmesan (I used mozzarella since Parmesan is a little strong)
1 teaspoon dried oregano (I used ground oregano)
Pinch crushed red pepper flakes
3 cups packed baby spinach
Directions (for meal prep):
Season pork chops on both sides with salt and pepper. In a large skillet* over medium heat, heat oil. Add pork chops and cook on each side for about 5 minutes. Remove from skillet and place in individual containers.
Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more.
Once you’re satisfied with the sauce, pour it over your cooked pork chops.
When you decide to reheat the pork chop, put it in your microwave and set the time for 1 minute to 1:10 minutes, that way the inside is still moist.
*I use a large nonstick pan for this recipe, since it’s easier to clean up afterwards. Also, I used a cast iron pan once, and it took me almost an hour to get it cleaned and oiled. Never again…