Side dishes. Some people are ok with having a salad with the same fixins at every meal and you know what? If you are new to keto and that is your jam, then don’t fix what ain’t broken. But if you’re more like me and you view variety as the spice of life, then hold on to your horses, because this keto mama has a whole bunch of keto food ideas LOL.

My children used to call these the basketball veggies when they were younger. I can see it, small balls--basketballs. Honestly as long as they ate them, I didn’t really care. 

Over the years I cooked these the same way until recently I started adding some parmesan cheese to them. Bingo! You’ll love the semi-salty, crunchy outer coat and the softened middle. I find this side dish an easy one to pair with almost any main course. If you are ever tired of your side salad or having broccoli all the time, then swap it out one night with some oven roasted Keto parmesan brussels sprouts!

Pairing:
Chicken Cordon Bleu

Serves:
4

Ingredients:
1  ½ pounds fresh brussel sprouts, halved
2 slices bacon, diced
1/4 cup parmesan cheese, grated
2 tablespoons panko pork crumbs
Salt and pepper to taste
 
Directions:

1. In a large frying pan, cook the bacon until crisp.
2. Add the brussel sprouts and season with salt and pepper. 
3. Cook with the bacon for 2-3 minutes.
4. Remove from heat. Add parmesan cheese and panko pork crumbs. Toss to coat the brussel sprouts.
5. Transfer the mixture into a large baking sheet (lined with parchment paper or foil) and bake at 400º for 30-35 minutes or until the brussel sprouts have reached your desired tenderness. For brussel sprouts with more of a bite, remove them from the heat at 25-30 minutes.

Never have boring side dishes again! Swap in brussel sprouts more often. With this recipe, even your children will love them!​

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If you are just starting Keto and you were a sugar, chocolate addict like I was then pin this recipe because it will be your lifeline. It was mine! Anytime I needed something sweet or chocolatey this was the jam. With only a 5 minute prep and a 90-second cook time, immediacy was everything when a craving hit in my early days of keto. I used to get so good that I'd remember the measurements by heart. Try this keto dessert for a special night or celebration or really anytime the occasion called for it.

For my version I decided to use egg whites because it still combined the ingredients well but offered a less eggy taste. I mean who wants to taste an eggy chocolate cake.

If you want to be adventurous, stop the microwave at 30 seconds remaining and stick a piece Lily's dark chocolate bar in the center of your cake (which will still be a little wet). Then quickly turn the microwave back on to finish the cooking. This will get you a yummy lava-cake version that oozes melted chocolate when you cut into the cake.

After its been microwave, gently invert the mug over a plate to garnish with a few more chocolate chips or a dusting of powdered swerve and some raspberries! This is a great single-serving side that appease any sweet tooth.

Serves:
1 Person

Ingredients:
2 tablespoons Kerrygold butter, melted
3 tablespoon almond flour
2 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon sweetener (I like allulose)
3 tablespoons liquid egg whites
Pinch of salt
Lily's dark chocolate chips

Directions:

1. Add you butter to a ceramic mug and melt it.
2. Mix all the remaining  ingredients and stir until fully combined.
3. Microwave on high for 90 seconds.
4. Add more chocolate chips on top or add a few fresh raspberries. You're welcome!
   NOTE: The raspberries will add to your overall total net carbs so don't go crazy LOL.

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When I first transitioned into keto the hardest thing to go without was bread. Now there are so many ket "breads" on the market. Unfortunately they are still processed and some contain ingredients that are still considered questionable by strict ketoer guidelines. As the ketogenic diet matures and science begins to support and pour more research into toxic food ingredients, I have no doubt that the keto standards will continue to improve and change.

What we do know now is that processed ingredients, grains, sugars and "vegetable" oils are all major contributors to an unhealthy diet. And what do we find in ALL standard breads?—bingo! All of these ingredients.

This 90-second keto bread is my own slight modified recipe. The normal version you can find online calls for a whole egg which, in my opinion, yielded a very "eggy" and yellow "bread". You *can* still use a whole egg, but just be warned that it won't be so neutral tasting. Instead I used liquid egg whites, about 3 tablespoons. This acts like a great binder to the almond flour, but reduces the "eggy" component significantly, definitely a WIN in my book.

Want to toast this? When you take this bread out of the microwave it will be fluffy and delicate. Gently slice the bread in half to make 2 thinner slices and place it in a small toaster oven (or on a griddle or pan) to give it a nice golden toast. Eat it will a pat of kerrygold butter or homemade jelly. Or mash up an avocado and make yourself a fancy keto avocado toast! Either way, this is a great bread alternative for the days when you miss that good old sandwich bread!

Ingredients:
1 1/5 tablespoons Kerrygold Butter, melted
3 tablespoons almond flour
3 tablespoons liquid egg whites (or 1 egg*)
1/4 teaspoon baking powder
pinch of salt

Directions:

1. Melt the butter in a small circle (or square) microwave safe dish.
2. Add almond flour, baking powder, egg whites and salt. Stir well to combine.
3. Microwave on high for 90 seconds.
4. Slice the bread in half and use a toaster oven to toast it.

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