Monya Kilian Palmer is a best-selling author of Keto Kitchen and Lazy Keto Kitchen. In her latest book, Budget Keto Kitchen, Monya shares dozens of recipes for appetizing people to follow Keto’s lifestyle on a budget, from spicy enchiladas to mushrooms and cheese souffle omelettes. .. The ingredients are simple and affordable, but can be used to make healthy and delicious dishes.
Following a ketogenic diet not only contributes to weight loss, but also benefits your overall health.
Studies show that diet can help with a variety of health conditions, including heart disease, cancer, and Alzheimer’s disease, according to Healthline.
With Monya’s books on the shelves this week, the author gave Express.co.uk a glimpse of what’s inside.
She shared two recipes for food fans to try at home.
Read more: After being “treated like an animal,” the woman lost an incredible 16 stones.
Method
Put avocado, red pepper and red onion in a bowl. Squeeze the lemon juice and mix.
Season with black pepper, cover and keep in the refrigerator until needed.
In a separate bowl, mix cherry tomatoes and olive oil and season with salt flakes.
Cover and set aside at room temperature until needed.
When you’re ready to serve, combine all the elements and serve them to your baby spinach. Top with fried Halloumi fingers.
Method
Put fish stock and water in a large saucepan with a tight lid and bring to a boil. Add cauliflower and bay leaves, cover and simmer on medium to high heat for 18-20 minutes until the cauliflower is tender.
Remove the pot from the heat and use a slotted spoon to remove half of the cooked cauliflower florets and leave them in the bowl for now.
Take out the bay leaves and throw them away and set this pot and its contents aside.
In the meantime, place a large non-stick frying pan or make a wok over medium heat. Add bacon radon and fry for 8-9 minutes until cooked and almost crispy.
Remove with a slot spoon and place on a plate. Reduce the heat and melt the butter in the same pan.
Add onions and garlic and simmer for 8-10 minutes until completely tender. Increase the heat and add white wine. This will reduce the glaze in the pot.
Once the wine has evaporated, scrape the cooked onions and garlic into the soup in the other pot.
Blitz the mixture until smooth, using a hand blender right next to the pan. Put the pot on medium heat and reduce the heat to low.
Add the fish pie mix with a pinch of ground nutmeg and cook for 12 to 13 minutes with occasional stirring to allow the fish to cook well.
Return the reserved cooked cauliflower to the pan with half of the reserved cooked bacon. Add cream and warm the chowder. Adjust the seasoning with white pepper.
To serve, divide into 4 warm bowls and sprinkle the remaining bacon bits with lemon zest and chopped parsley.
