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Keto Parmesan Zucchini Fritters

Blog , Keto Zone Challenge , Recipes , January 25, 2019

Are you looking for a savory keto meal that you can take on the go?

Well you are in luck because these ketogenic zucchini fritters are the perfect portable low-carb meal.

And not only are they convenient, but they are also loaded with nutrition!

Zucchini provides valuable fiber and micronutrients. Pasture-raise eggs also contribute healthy fats, bioavailable protein, and numerous vitamins and minerals. With parmesan cheese adding a bit more protein and healthy fat, these zucchini fritters make a great keto snack.

These fritters are also versatile enough to be eaten morning, noon, or evening.

You can eat them with your favorite keto toppings just enjoy them as they are. They are also delicious when reheated, but can even be enjoyed cold!

Try out this amazing recipe today and let us know what creative uses you come up with for your keto zucchini fritters!

INGREDIENTS

2 organic zucchinis, peeled and shredded
3/4 cup organic parmesan cheese, grated
1/4 cup organic blanched almond flour
2 organic eggs
2-3 tablespoons grass-fed ghee
1 teaspoon sea salt
1/2 teaspoon black pepper

INSTRUCTIONS

Peel your zucchini, chop in half long ways, and scoop out the seeds.
Grate the peeled zucchini in to a large thin washcloth or cheesecloth.
Squeeze to remove as much water as possible.
In a large bowl, combine the zucchini with the remaining ingredients and mix until well combined.
Allow mixture to se for 5 to 10 minutes before continuing.
Add 1 tablespoon of ghee to a frying pan over medium heat.
Once ghee has melted, scoop a heaping tablespoon of fritter batter on to the pan.
Gently push to flatten the fritter.
Add as many fritters on to your pan as will easily fit.
After about 3 minutes begin to check the underside of the fritters using a spatula.
Once the fritters are golden brown flip and cook for another 3-4 minutes on the second side until golden brown.
Remove fritters from the pan and set aside on a plate covered in a layer of paper towels.
Serve immediately.
Enjoy!

NUTRITION FACTS

Serving Size: 1 fritter

Per Serving:

Calories: 160 kcal

Total Fat: 12 g

Total Carbohydrates: 3 g

Dietary Fiber: 2 g

Net Carbs: 1 g

Protein: 8 g

How did your fritters turn out? Let us know in the comments below!

Keto Braised Beef Short Rib

Blog , Keto Zone Challenge , Lunch , Recipes , January 25, 2019

These bone broth braised beef short ribs are fall-off the bone delicious.

But, in order for this recipe to be both healthy and delicious, you need to use grass-fed beef.

Why?

Because cows are designed to eat grass.

When cows are fed soy or corn in feedlots it changes the fatty acid profile of the meat.

Grain-fed cows have more inflammatory omega-6 fats in their meat while grass-fed cows have more anti-inflammatory omega-3 fat like CLA.

What’s more, grain damages the digestive system of cows making them more susceptible to disease. This is one of the reasons why grain-fed cows are pumped full of antibiotics.

Grass-fed beef is loaded with way more vitamins and minerals than grain-fed beef.

In fact, grass-fed beef can have more than twice the amount of vitamin A (beta-carotene) and lutein as grain-fed beef. The beta-carotene content of grass-fed beef can be seen as a yellowish-orange hue in the fat. This is actually the same yellowish orange hue that beta-carotene gives to carrots. Grain-fed beef lacks beta-carotene so the fat appears as a stark white color.

Grass-fed beef is also loaded with protein, B vitamins, vitamin E, selenium, zinc, and phosphorus.

That’s why this braised short rib recipe should be made with grass-fed beef.

If you are going to fuel your body with fat on a ketogenic diet, you want to eat high quality fat that won’t lead to inflammation.

Ingredients

2 1/2 lb grass-fed beef short ribs
4 cup pasture-raised bone broth (chicken, beef, or turkey)
4 tbsp. grass-fed beef tallow or ghee
1 large organic yellow onion, diced
2 cups of organic collard greens, chopped
1 tbsp. organic apple cider vinegar
2 sprigs fresh organic thyme
2 sprigs fresh organic rosemary
Organic black pepper
Sea salt to taste

Instructions

1. Preheat oven to 350 F.
2. Season ribs generously with salt and pepper.
3. Melt tallow/ghee over high heat in a large Dutch oven.
4. Lightly brown ribs on all sides.
5. Remove the ribs and set aside.
6. Turn heat down to medium.
7. Add chopped collard greens and diced onion to the Dutch oven and cook until onion becomes translucent.
8. Pour 1 cup of broth in to the pot.
9. Allow broth to reach a simmer.
10. Add the remaining broth, apple cider vinegar, salt, and pepper.
11. Add the ribs back to the Dutch oven.
12. Add the thyme and rosemary sprigs to the liquid.
13. Cover Dutch oven with lid and place in oven
14. Cook for 2 hours.
15. Reduce heat to 325 F and cook for another 30 minutes.
16. Remove from oven and allow pan to sit covered on the stove to cool for about 20 minutes before serving.

How did your short ribs turn out? Let us know in the comments below!

Keto Zone Pumpkin Protein Pancakes

Blog , Keto Zone Challenge , Recipes , January 25, 2019

Are you looking for a delicious and nutritious way to get more protein in your diet?

You are going to love these protein packed pumpkin pancakes!

Protein is an important macronutrient for reducing craving, improving mood, and regulating hormones.

A protein packed breakfast can tell your body that it is safe and nourished, allowing your nervous system to relax and your hunger hormones to balance out.

To maximize these benefits aim for a protein bolus of at least 20-30 grams with your first meal, depending on your own personal macronutrient ratios.

And a healthy dose of protein are not the only reason these pancakes are fantastic!

Made with nutrient dense pureed pumpkin and antioxidant rich seasonal autumn spices like ginger, cloves, and cinnamon, these pancakes are the perfect fall treat for the whole family.

INGREDIENTS

1/2 cup organic coconut flour
1/2 cup hydrolyzed collagen protein powder
1/4 cup keto sweetener
6 pasture-raised/organic eggs
1/2 cup organic pumpkin, pureed
1/4 cup grass-fed butter
1/2 cup full fat organic coconut milk
2 teaspoons organic cinnamon powder
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon organic ginger powder
1/4 teaspoon organic clove powder
1/2 teaspoon organic vanilla extract
2 tablespoons organic coconut oil or grass-fed butter for the frying pan

INSTRUCTIONS

Combine coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves in a large mixing bowl.
Whisk until well combined.
Add in the pureed pumpkin, eggs, melted butter, coconut milk, and vanilla extract.
Continue to whisk until well combined.
Melt coconut oil or butter in a large skillet.
When pan is preheated, add about two tablespoons of batter in to the skillet to form a pancake.
Fill the skillet with as many pancakes as it will hold.
Cook pancakes until they begin to set around the edges, about 5-7 minutes.
Carefully flip each pancake.
Continue to cook until both sides are golden brown.
Repeat until batter is used up.
Serve and enjoy!

NUTRITION FACTS

Serving size: 2 pancakes

Per serving:

Calories: 245 kcal

Total Fat: 16 g

Total Carbohydrates: 9 g

Dietary Fiber: 5 g

Net Carbs: 4 g

Protein: 21 g

How did your pumpkin pancakes turn out? Let us know in the comments below!

Keto Zone Super-Seed Overnight oatmeal

Blog , Breakfast , HealthBenefits , Keto Zone Blog , Keto Zone Challenge , Recipes , January 23, 2019

Need to feed a crowd this Holiday Season? Or, want a breakfast you can make once and warm up quickly in for days to come?

Look no further than Keto Zone Super-Seed Overnight “Oatmeal.”

Similar to traditional overnight oats, you slow cook it while you sleep and wake up to a warm, delicious breakfast.

But, it’s different. We’ve replaced the oats with 3 amazing seeds that are whole-protein and high-nutrient. This means long-lasting keto zone energy and nourishment.

Here is how and why you’ll want to make this a staple in your home.

It’s easy. Just slow cook and sleep.

KETO ZONE SUPER-SEED OVERNIGHT “OATMEAL”

Ingredients:

¾ cup hemp seeds
6 Tbsp. living chia seeds
6 Tbsp. ground flaxseeds
½ cup finely chopped pecans or walnuts
1 cup fresh cranberries (optional)
1.5 cups unsweetened non-dairy milk
3 cups water
1 Tbsp. cinnamon
¼ tsp salt
2 Tbsp. coconut oil
1 tsp vanilla extra
¼ cup hydrolyzed collagen

Instructions:

IMPORTANT: Grease your slow cooker with coconut oil. Otherwise, your “oatmeal” may stick and burn to the sides.
Place all ingredients in your slow cooker, stir well, cover, and cook on low 7-8 hours.
Once cooked, stir well and serve. Add more non-dairy milk, nuts, maple extract, berries, cream, or a low-carb sweetener like erythritol etc. if desired.
Optionally, store in refrigerator 3-4 days or freeze up to 6 months. Reheat in microwave or stovetop. Serves 6.

Nutrition info: 353 calories, 2 gm net carbs, 10 gm fiber, 27 gm fat, 15 gm protein

New Study Reveals How the Keto Zone Diet Lowers Brain Inflammation

Articles , Blog , Keto Zone Blog , Keto Zone Challenge , January 21, 2019

It is well known that ketogenic diets like the Keto Zone Diet are powerful for lowering inflammation in the brain.

Many studies have observed the neurological benefits of the diet, including treatment of epilepsy, Alzheimer’s, and Parkinson’s disease.

However, the exact biological mechanism through which these benefits were achieved has been a mystery.

Until now.

The journal Nature Communications has published new research led by Dr. Raymond Swanson, professor of neurology at the University of California, San Francisco. The study uncovered the mechanism through which the keto diet reduces brain inflammation.
(more…)

Mary Colbert Achieves Weightloss Goal on Keto Zone – See How Great She Looks

Dr. Don Colbert’s wife, Mary Colbert has been on the Keto Zone diet for several months now. She is proud to say she has ACHIEVED HER WEIGHTLOSS GOAL! Watch the video below to see how she looks. She appears a few minutes into the video. (more…)

Turkey Bacon Parmesan Brussels Sprouts

Blog , Keto , Keto Zone Challenge , Recipes , January 1, 2019

Can you really eat bacon as a healthy part of a ketogenic diet?

Yes!

You most certainly can, as long as it is turkey bacon!

Despite the negative reputation, organic turkey bacon is actually a very nutrient dense food.

It is important to remember, however, that processed meats are still unhealthy so you want to find uncured and unprocessed turkey bacon if you want to get the most benefit.

We also only recommend that you only consume turkey bacon 2-3 times per week (and even less if you have high cholesterol).

With all this said, turkey bacon deserves to be recognized as a potentially healthy addition to a successful ketogenic diet.

That’s why we are sharing this simple and delicious keto bacon parmesan Brussels sprouts recipe!

INGREDIENTS

4 cups organic Brussels sprouts
2 organic shallots, sliced
2 cloves organic garlic, minced
4 cups Brussels sprouts
1/4 teaspoon sea salt
pinch black pepper
3/4 cup organic organic parmesan cheese, freshly grated is best
12 slices organic/pasture-raised uncured bacon
2 tablespoons fresh savory, chopped for garnish

INSTRUCTIONS

Preheat your oven to 375 F.
In a large skillet over medium heat cook bacon until crispy.
Once crispy, remove bacon from the pan leaving rendered bacon fat.
Add Brussels sprouts, shallots, and garlic, to the pan and stir to cover with bacon fat.
Add in sea salt and black pepper.
Stirring occasionally, allow mixture to cook about 5minutes or until shallots begin to soften.
Remove from heat and place skillet in the oven and bake for 10 more minutes or until the Brussels sprouts begin to brown.
Remove pan from the oven and top mixture with shredded parmesan cheese.
Arrange 3 slices of bacon in each serving bowl.
Spoon Brussels in to each bowl on top of the bacon.
Garnish with fresh savory.
Serve and enjoy!

NUTRITION FACTS

Serves: 4

Per serving:

Calories: 329 kcal

Carbohydrates: 10 g

Fiber: 6 g

Net Carbs: 4 g

Protein: 19 g

Fat: 28 g

How did your Brussels sprouts turn out? Let us know in the comments section below!

Keto Zone Zucchini Enchilada Rolls

Blog , Keto , Keto Zone Challenge , Recipes , January 1, 2019

When you’re on a ketogenic diet most tex-mex food is off the menu.

Unfortunately, typical tex-mex food is made with high carb grains like wheat, rice, and corn as well as inflammatory oils like vegetable, canola, and corn oil.

But this doesn’t mean you can’t make keto friendly versions of your favorite tex-mex classics like enchiladas!

This keto enchilada roll recipe utilizes zucchini in place of tortillas so you don’t spike your blood sugar and pack on the pounds.

Use your favorite low-carb pre-made enchilada sauce or make your own!

INGREDIENTS

2 tablespoons organic extra-virgin olive oil
1 large organic onion, chopped
Sea salt, to taste
2 cloves organic garlic, minced
1 teaspoon organic ground cumin
2 teaspoon organic chili powder
3 cups organic chicken thigh, shredded
1 1/3 cups organic low-carb red enchilada sauce
4 large zucchini, sliced with a peeler
2 cups organic cheese, shredded (optional)
1 tablespoon organic sour cream (optional)
Organic fresh cilantro leaves, for garnish (optional)

INSTRUCTIONS

Preheat oven to 350ºF.
Heat olive oil in a large skillet over medium heat.
Add onion and cook, stirring frequently, until onions are translucent and fragrant.
Add salt, cumin, garlic, chili powder, shredded chicken and stir.
Add 1 cup of enchilada sauce and continue to stir well until combined.
Turn heat to low and allow to simmer.
Use a vegetable peeler to thinly slice the zucchini longways.
On a cutting board, stack three or four zucchini slices (depending on thickness) for each roll. Allow the slices to be mostly overlapping.
Spoon in about two tablespoons of chicken mixture in to each roll.
Roll up and transfer carefully to a ceramic baking dish.
Repeat until all zucchini is utilized.
Spoon out the remaining enchilada sauce to top the zucchini enchilada rolls.
Top with shredded cheese (optional).
Place baking dish in oven and bake for about 20 minutes or until cheese is melted.
Garnish as desired with more cheese, sour cream, and/or cilantro.
Serve and enjoy!

NUTRITION FACTS

Serves: 12

Serving Size: 1 roll

Per serving:

Calories: 155 kcal

Total Fat: 7 g

Protein: 17 g

Carbohydrates: 6 g

Fiber: 2 g

Net Carbs: 4 g

How did your enchilada rolls turn out? Let us know in the comments below!

Recipe adapted from primaverakitchen.com

Grain-Free Keto Granola Bars

Blog , Recipes , February 1, 2018

One of the most common concerns around adopting a keto diet is what to eat for a healthy low-carb snack.

Most snack foods on the market are loaded with carbohydrates and preservatives.

Even “healthy snacks” like granola bars are often made with grains like oats and loaded with excess sugar.

That’s why we decided to find a delicious, convenient, and portable Slender System approved granola bar recipe to share with you.

These grain-free granola bars are sure to satisfy your hunger without spiking your blood sugar!

Ingredients

1 cup organic sprouted almonds
1 cup organic sprouted pumpkin seeds
1 cup organic sprouted sunflower seeds
1/2 cup organic shredded coconut unsweetened
1/4 cup organic cocoa nibs
1/4 cup organic coconut oil melted
4 tbsp organic almond butter
1 tsp organic vanilla
2 tsp organic cinnamon
pinch sea salt
2 pasture-raised eggs

Instructions

1. Preheat oven to 350 F.
2. Place all the ingredients in the blender.
3. Pulse until combined but still relatively chunky.
4. Place in an oiled 7×10 inch baking dish. For thin and crispy bars, use a larger dish.
5. Bake for 20 minutes or until golden.
6. Remove from oven and allow to cool.
7. Cut bars in to desired size.
8. Eat within 2 weeks.

How did your granola bars turn out? Let us know in the comments below!

Mediterranean Tuna Salad With Dijon Mustard Vinaigrette

Blog , Keto , Keto Zone Challenge , Recipes , January 31, 2018

By now, we all know how healthy the Mediterranean diet is. This diet is renowned as one of the healthiest in the world. Characterized by an abundance of fresh vegetables and tons of healthy fats such as the oleic acid from olive oil and the omega-3 fats from fish, this diet is a powerhouse of nutrition. These foods are anti-inflammatory and loaded with vitamins and minerals without excess calories from sugar and starch.

The best parts of this diet are exemplified in this Mediterranean tuna salad recipe. This low-carb salad is a perfect meal for those on the Slender System modified ketogenic diet.

Ingredients:

For the dressing:

-2 1/2 tsp Organic Dijon Mustard
-Zest of 1 Organic Lime
-Juice of 2 Organic Limes
-1/3 cup Organic Olive Oil
-1/2 tsp Organic Sumac
-Pinch of Sea Salt and Organic Black Pepper

For the salad:

-3 Cans Wild Caught Tuna
-3 Organic Celery Stalks, chopped
-1 Organic Cucumber, chopped
-4-5 Organic Radishes, chopped
-3 Organic Green Onions, chopped
-1/2 Organic Red Onion, finely chopped
-1/2 Cup Organic Kalamata Olives, halved
-1 Bunch of Organic Parsley, stems removed, chopped
-1/2 Cup of Organic Mint Leaves, stems removed, chopped

Instructions:

1. To make the dressing, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and whisk again until well-blended. Set aside briefly.
2. To make the tuna salad combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently.
3. Dress the tuna salad with the zesty mustard vinaigrette. Mix again to make sure the tuna salad is evenly coated with the vinaigrette. Cover and refrigerate for half an hour before serving.
4. When ready to serve, toss the salad gently to refresh.

May be kept in the refrigerator for up to one day before consumption. Are you a tuna salad fan? How did this recipe work out for you? Let us know in the comments below!

Adapted from The Mediterranean Dish