Keto Cookout: Four Delicious Recipes to Burn Fat Over Carbs

Ingredients

• 3 ripe globe tomatoes, sliced about a ¼ inch thick
• 12 slices of fresh mozzarella
• 3 tablespoons fresh basil, whole or torn
• ¼ cup olive oil
• Salt and pepper

Directions

1. Place tomato slices on a platter and top with mozzarella slices.
2. Sprinkle with torn basil.
3. Drizzle with olive oil.
4. Season with salt and pepper to taste.

Ingredients

• 2 heads romaine lettuce
• 1 cup canned chickpeas, rinsed and drained
• 3 hard-boiled eggs, quartered
• ¼ cup red onion, sliced
• 2 lemons
• ½ cup of
• olive oil
• Salt and pepper

Directions

1. Chop romaine and add to a salad bowl.
2. Add chickpeas, hard-boiled eggs,
3. and red onion.
4. In a separate dish, squeeze juice of both lemons. Add olive oil and season with salt and pepper.
5. Dress salad as desired
6. and serve.

Ingredients

• 1 chile pepper, finely chopped
• 3 garlic cloves, thinly sliced or finely chopped
• ½ cup red wine vinegar
• 1 tsp. salt
• 1 cup finely chopped flat-leaf parsley
• 1 Tbsp. dried oregano
• ¾ cup extra-virgin olive oil
• 2 lbs skirt steak

Directions

1. In a medium bowl, combine the chile pepper, garlic cloves, vinegar, salt, parsley, oregano, and olive oil. Reserve 1/8 cup in a tightly covered dish in the refrigerator.
2. Marinate the steak in a bag or covered dish and refrigerate for at least 1 hour.
3. Heat the grill to about 450°F and grill steak about 4-5 minutes each side until the desired internal temperature is reached.
4. Let sit for 5 minutes, then pour over reserved chimichurri and serve.

Ingredients

• ¼ cup mayonnaise with
• olive oil
• ¼ cup plain Greek yogurt
• ¼ cup prepared horseradish (add more for spicier mayo)
• 1 teaspoon minced garlic
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 lbs raw wild-caught shrimp, peeled and deveined
• 1 lb thin-sliced applewood smoked bacon
• Metal skewers (if using wooden skewers, soak overnight before use)

Directions

1. In a medium bowl, whisk together the mayonnaise, Greek yogurt, horseradish, garlic, salt, and pepper.
2. Cover and refrigerate for at least 1 hour.
3. Rinse shrimp and pat dry. Lightly wrap a half to two-thirds length piece of bacon around each shrimp and skewer through the bacon and shrimp. Leave about a half inch of space between each shrimp.
4. Heat the grill to about 450°F and grill shrimp about 4-5 minutes each side until a meat thermometer shows they have reached an internal temperature of 145°F.
5. Drizzle with horseradish mayo before serving.