By Lisa Maguire
Originally introduced as a treatment for epilepsy patients, the ketogenic diet is a low-carb, high-fat diet designed to coax the body into burning stored fat for energy rather than carbohydrates. But a fat-filled diet can quickly go sideways if you’re not thoughtful about your food picks. Here are four keto-friendly recipes using simple ingredients perfect for the summer season.

Caprese Salad
Makes 4 servings
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
- Place tomato slices on a platter and top with mozzarella slices.
- Sprinkle with torn basil.
- Drizzle with olive oil.
- Season with salt and pepper to taste.
Calories 276; Total Fat 23.5g; Saturated Fat 7.9g; sodium 170.3mg; Carbs 5.8g; Sugars 2.3g; fiber 0.8g; protein 10.8g
Lemon & Olive Oil Salad
Makes 4 servings
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
- Chop romaine and add to a salad bowl.
- Add chickpeas, hard-boiled eggs,
- and red onion.
- In a separate dish, squeeze juice of both lemons. Add olive oil and season with salt and pepper.
- Dress salad as desired
- and serve.
Calories 515; Total Fat 34.1g; Saturated Fat 5.3g; sodium 107mg; Carbs 41.2g; Sugars 8.2g; Fiber 12.2g; Protein 16.7g

Chimichurri Skirt Steak
Makes 6 servings
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
- 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.
- Marinate the steak in a bag or covered dish and refrigerate for at least 1 hour.
- Heat the grill to about 450°F and grill steak about 4-5 minutes each side until the desired internal temperature is reached.
- Let sit for 5 minutes, then pour over reserved chimichurri and serve.
Calories 526; Total Fat 44.3g; Saturated Fat 10g; Sodium 496.4mg; Carbs 3g; Sugars 0.1g; Fiber 1.2g; Protein 27.4g

Bacon-Wrapped Shrimp with Horseradish Mayo
Makes 6 servings
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
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, horseradish, garlic, salt, and pepper.
- Cover and refrigerate for at least 1 hour.
- 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.
- 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.
- Drizzle with horseradish mayo before serving.
Calories 445; Total Fat 28.9g; Saturated Fat 7,5g; sodium 1.4g; Carbs 3.1g; Sugars 0.2g; fiber 0g; protein 42.8g