Craving an Asian inspired keto meal that the whole family will love? Broccoli beef is such an easy recipe to ketofy. What I loved about the Chinese Restaurant version was always the sweet, thick sauce that when you poured it over rice, made everything oh so yummy! However the problem with the Restaurant version—and the reason its a big no on the Keto diet—is because most traditional restaurant versions always use sesame seed oil (which is highly inflammatory), corn starch and brown sugar.

My beef broccoli keto version uses all keto-friendly ingredients to achieve the same sweet, rich sauce with tender cuts of beef and plenty of broccoli. Serve this on top of cauliflower rice and there you go! An easy keto dinner that you can make any night of the week. You'll be wondering why you haven't ever made it earlier!

Serves:
4 

Ingredients:
2 pounds New York steak (or meet of your choice), sliced thinly
2 cups broccoli florets
1 onion, chopped
1 tablespoon avocado oil
1/2 teaspoon ginger powder, divided
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown Swerve
1/2 cup + 1/4 cup liquid aminos, divided
1/2 cup water, divided

Slurry Ingredients:
1/2 teaspoon xanthan gum
1 teaspoon avocado oil

Directions:

1. Marinate the beef slices in 1/2 cup liquid aminos, 1/4 cup water, ginger, garlic and onion powder for at least 1 hour.
2. Make the thickening slurry. Mix the xanthan gum and avocado oil in a small dish until combined and set it aside.
3. In a large pot, heat the avocado oil and cook the onions until fragrant and translucent.
4. Add beef to the pot, discarding the marinade. Season with remaining ground ginger.
5. Cook the meat on medium low until browned and the liquid released.
6. Add the broccoli. Sauté with the beef for 1-2 minutes.
7. Add the remaining liquid aminos, water and brown Swerve. Mix and reduce the heat to low.
8. Add the slurry and stir well.
9. Cover and simmer for 3-5 minutes until the broccoli is done to your liking.
10. Add pepper to taste.
11. Garnish with sesame seeds (for a lovely presentation =)

Make it with our current product favs

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A super easy cioppino stew can warm up any dinner. The best part? It's completely keto-friendly, Cioppino is one of those meals that tastes so good and looks like it took all day to prepare but is in fact quite quick and easy, trust me. The hardest part is getting all of your ingredients lined up.

Ingredients:
1 large onion, diced
3-4 cloves garlic, diced
1 red bell pepper, diced
2 teaspoons fresh parsley, chopped
1 teaspoon Italian seasoning
2 bay leaves
1/2 teaspoon red pepper flakes
8 ounces clam juice
4 cups seafood stock (or chicken stock)
20 ounces crushed tomatoes
4-5 pounds of seafood of your choice.
     Suggested combination:

• 1 pound shrimp, peeled and deveined
• 1 pound clams or muscles
• 1 pound crab legs, pre-cooked
• 2 cod filets
• 6-8 scallops

3 tablespoons butter, divided
3 tablespoons avocado oil, divided
1/2 teaspoon garlic powder, divided
Salt and Pepper to taste
​
Directions:

1. In a large pot, add 1 tablespoon butter and 1 tablespoon avocado oil and sauté onions and garlic until fragrant.  Add red peppers and sauté until soft.
2. Add parsley, Italian spices, red pepper flakes and bay leaves. Stir and cook until fragrant.
3. Add white wine and cook until alcohol is reduced. 
4. Add clam juice, crushed tomatoes and seafood or chicken stock. Bring to a boil.
5. Add clams and muscles. Cook until clams begin to open. Discard any clams or muscles that DO NOT open.
6. Add the crab legs. Or if you desire, pre-crack the crab, remove the crab meat and simply add the crab to the soup.
7. While the clams are cooking, heat a medium skillet with 1 tablespoon butter and 1 tablespoon avocado oil. Sauté shrimp with salt, pepper and 1/4 teaspoon garlic powder just until it starts to turn pink (some uncooked parts is ok). 
8. Add contents to your soup pot. Turn the heat to a low simmer in the pot.
9. In the skillet, heat the remaining butter and oil and sauté the scallops 2 minutes on each side. Season with salt, pepper and the remaining garlic powder. Add contents to your soup pot.
10. Stir soup and heat through about 5 minutes.
11. Serve a generous serving hot with a side of keto garlic bread. Try making our delicious Keto Dinner Rolls!! Slice them in half, slather some butter, parsley and garlic powder and broil for 2 minutes until golden brown. DELICIOUS!

Marshmallows. When summer rolls around our house my kids are begging to go outdoors and camping. And naturally with every camping trip comes the necessity of s'mores!! Since my kids transitioned to keto, I've made it my mission of carefully replace their sugary treats with delicious-tasting keto alternatives. My goal was not to dupe them, but more to educate them about real ingredients as well as show them that "good" ingredients can also taste great!

This simple marshmallow recipe brought this fluffy dessert/treat back into our lives, but alas, its roasting ability–particularly over an open fire is non-existent. If you try to roast these, the marshmallow will simple melt. I'm still working on a blend that can withstand a campfire and will brown and caramelize like a traditional marshmallow. If you cut these into small squares you can successfully add them to hot chocolate and they will melt as expected, so thats good! But they are too delicate to stand up against camp fires. 

However this keto version does get an "A" for its taste and texture—key for such an iconic food item. The key to achieving the correct texture in this recipe is to pump enough air into the gelatin. This will create the air pockets in the batter and therefore the spongy/pillowy bounce we're familiar with. The best way to do this? Using a stand-mixer. You can use a hand mixer, however the power is definitely a bit more concentrated – which adds more agitation to the batter. Though agitation causes air to get in the batter, too much will actually create density – so be careful. The better alternative to a stand mixer is just to mix the mixture by hand. But be warned that you will likely be mixing for a good 10-12 minutes so prepare for an arm workout.

After you've made your marshmallows, you can eat them as is or dip them in chocolate. Or you can use them to make keto rice krispie treat! Yup you heard me right. See the recipe below! 

Tools You'll Need: 

1. Small cookie or biscuit cutters. I bought these on Amazon: https://amzn.to/2zTxhZO
2. Stand Mixer (preferred) or just a whisk and some elbow grease (LOL)

Ingredients:
4 tablespoons unflavored, grass-fed gelatin
1/2 cup cold water
1/2 cup warm/room temperature water
2/3 cup allulose sweetener
2 teaspoons Vanilla extract
1/4 cup powdered sweetener (for dusting)

Directions:

1. In the stand mixer bowl add cold water and gelatin powder and allow the gelatin to bloom. Sprinkle the gelatin as evenly as possible over the top of the water. The gelatin will harden a litte or "bloom". 
   Blooming is a the process of "softening' the gelatin in a form that will allow it to then be melted with the addition of hot water. If you've never worked with gelatin, blooming is a necessary step, otherwise your liquids, soups, etc will just have lumps of gelatin floating in to and it won't dissolve. Trust me on this one.
2. Set the blooming gelatin aside.
3. In a small sauce pan combine remaining water and allulose sweetner. 
4. Cook until the sweetener is dissolved and the mixture reaches a rolling boil. Turn off the stove after about 1 minute of boiling. Add the vanilla and mix in.
5. Add the hot liquid to the bowl with the bloomed gelatin.
6. Turn your stand mixer on medium with a whipping paddle for 10 minutes.
7. While this mixes, prepare your glass dish by dusty some powdered sweetener on the bottom of the dish.
8. Pour your marshmallow mixture into this dish and dust some more powdered sweetener on top.
9. Allow your marshmallow mixture to set on the countertop (do not refrigerate it). When set, use the 1 inch round cutter (See these cookie cutters: https://amzn.to/2zTxhZO) to cut the marshmallow block into the cute marshmallow cylinders that we're used to seeing in the stores.
10. Store the marshmallows in an airtight container on the counter for up to 1 week. You can also put them in fridge to make them last longer. Just know you should get them to room temperature first before eating them as the fridge will harden the gelatin a bit.

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