Want to try out the keto diet but was never really the right time?
Now is the time to try it!
We’ll be listing a keto breakfast, lunch and dinner recipe for you to try for a day.
What Is The Keto Diet?
The Keto Diet (Ketogenic Diet) is a low-carb and high fat diet.
The main idea is to reduce the intake of carbohydrates and replacing it with fat instead. The reduction of carbohydrates will put your body into a metabolic state of ketosis.
This would allow the body to be extremely efficient in burning fat for energy – helping in weightloss.
They also reduce blood sugar and insulin levels, which prevent certain diseases particularly diabetes and obesity.
Keto Breakfast Egg Wrap
This recipe is from aspicyperspective.com, and will give you an easy to make yet healthy breakfast option!
Makes 4.
Ingredients
- 4 chicken sausages
- 8-9 large eggs (2 cups of eggs)
- 2 avocados, soft and ripe
- 8 tablespoons jalapeño cream cheese, softened
- 4 teaspoons butter
- Salt and pepper
Instructions
- Place an 11- to 12-inch nonstick skillet over medium-high heat. Once hot, place the chicken sausages in the skillet and sear to warm through. Then move them to a plate and cover with foil.
- Wipe the skillet out with a damp paper towel. Crack the eggs into a bowl, making sure you have 2 cups worth. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk throughly until the eggs are frothy.
- Place 1 teaspoon butter into the skillet. Once melted, add 1/2 cup eggs. Swirl the pan to create an 11- to 12-inch even circle. Cook for 1-2 minutes until mostly cooked, then carefully flip the egg wrap over with a large spatula. Cook another 30-60 seconds. Slide the egg crepe onto a cutting board and repeat 3 more times, making 4 egg wraps total.
- Lay each egg wraps flat and scoop half an avocado on the wrap. Spread the avocado into a thin layer. Then spread 2 tablespoons of jalapeño cream cheese over the avocado.
- Place a chicken sausage on each egg wrap and fold the wrap over the sausage. Fold the sides inward, like a burrito, and roll the egg wrap, tucking the sides as you roll. Repeat.
- Serve warm or at room temperature.
Even if you don’t like certain ingredients in this recipe, you can always switch it out for something that you like – it’s completely customisable!
Keto Greek Stuffed Mushrooms
This recipe from myketokitchen.com pairs the classic mushrooms and protein combination that would work for any keto lunch or dinner!
Here’s how to make it:
Ingredients
- 6 Portobello Mushrooms
- 1 tablespoon Olive Oil
- ½ Red Onion diced
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Mint
- 7 ounces Basic Ground Beef
- 1 small Tomato diced
- 1 cup Baby Spinach roughly chopped
- 1 tablespoon Red Wine Vinegar
- ¼ cup Kalamata Olives chopped
- ½ cup Feta Cheese diced
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 190C/375F. Line a baking sheet with parchment paper.
- Remove the stalks from the mushrooms.
- Place the mushrooms onto your baking sheet, spray both sides with olive oil and season with salt and pepper.
- Bake for 10-12 minutes, until cooked through. Pour off an excess liquid that has released.
- While the mushrooms are cooking, place a nonstick frying pan over high heat. Add the oil and onion and saute for 3 minutes.
- Add the garlic powder, oregano, and mint and mix well, before adding the cooked ground beef.
- Add the tomato and cook for 2 minutes, then add the spinach. Mix well.
- Add the vinegar and olives and cook for another minute.
- Sprinkle over the feta cheese and remove from the heat. Set aside until the mushrooms are cooked.
- Use a paper towel to remove any excess liquid from the mushrooms.
- Spoon the meat mixture evenly on top of the mushrooms.
- Return to the oven for 5-10 minutes, or until the feta has browned slightly.
- Serve hot.
While it seems quite fancy for a lunch, the simplicity of making it and the fact that it’s keto makes it so worth it!
Creamy Tuscan Garlic Chicken
This recipe is from therecipecritic.com. From the name of the blog, we know that his recipe works!
Here’s how you make it!
Ingredients
- 1½ pounds boneless skinless chicken breasts thinly sliced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/2 cup parmesan cheese
- 1 cup spinach chopped
- 1/2 cup sun dried tomatoes
Instructions
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
Super quick and easy! You can get it ready within 30 minutes with minimal washing up as well.
There are tons of different recipes for keto out there, so it’s very easy to have diversity in your meal plans.
In fact, keto recipes are just as easy to follow and make as our usual recipes. So why not give it a shot?
Who knows, you might just find that the keto diet is for you!
If you do try these recipes, snap a picture and tag us as well on our social media @activezonesg on Instagram and Active Zone SG on Facebook!
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