Keto Cookout: Four Delicious Recipes to Burn Fat Over Carbs

Gateway Garden Center

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.

Gateway Garden Center

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
  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.

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
  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.

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
  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.

Calories 526; Total Fat 44.3g; Saturated Fat 10g; Sodium 496.4mg; Carbs 3g; Sugars 0.1g; Fiber 1.2g; Protein 27.4g

Gateway Garden Center

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
  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.

Calories 445; Total Fat 28.9g; Saturated Fat 7,5g; sodium 1.4g; Carbs 3.1g; Sugars 0.2g; fiber 0g; protein 42.8g


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