Someone recently asked me to list the keto recipes I use/eat most, to get a sense of which ones she might find most useful. I had to sit and think about it, going through the ones I prepare simply to eat as a snack or meal, along with those I use as staples in my regular day to day cooking. Like many people, there are some that Chris and I reach for on a nearly daily basis, snacks particularly, that get made time and time again when we are close to running out. This blog post has all my faves that I make every week so that we always have them on hand and why.
Mixed Seed Crackers: This is my favourite neutral cracker recipe for spreads, cheeses and dips. I’ll sometimes omit some or all of the pumpkin seeds, replacing them with lupin flour sourdough starter discard too and it still works great, though it does take longer for it to bake.
Chile Lime Mixed Nuts: These are our favourite snacking nuts. The flavour is so much better than anything I’ve ever bought, and it doesn’t use inflammatory seed oils, making them way healthier.
Balancing Cinnamon Flax Breakfast Cookies: These are the kind of cookies you don’t feel bad about eating every day. Only minimally sweetened and packed full of healthy seeds and spices, they’re great for breakfast, snacks, or as a guilt-free dessert. They also travel well when we need to take something when we’re on the go or on hikes/backpacking trips.
Nut and Seed Granola: This is our favourite healthy dessert. We have it at least 3 times a week in combination with yogurt, a sprinkle of ground flax and hemp hearts, pumpkin seeds, and berries.
Creamy Coconut Milk Yogurt: While Chris does just fine on dairy, I try to limit how much I have as I have a sensitivity to it. As such, this creamy coconut milk yogurt is my go-to yogurt to have with my granola.
Guacamole: We have guacamole at least once a week. This is my my standard recipe, but I also will rotate in my Greek guacamole, green Thai curry guacamole and my Korean gojuchang guacamole recipes for variety.
Avocado Oil Mayonnaise: I can’t go a week without mayo, but it has to be an avocado oil based one, not the store-bought ones made with inflammatory seed oils. While you can get it for $10 a bottle at Costco, it’s so easy to make your own, and I find it tastes way better too.
Vegan Butter: While my vegan butter recipe isn’t the kind of thing that is great for spreading on bread, it works great for replacing butter in recipes, which helps me cut back on dairy. Bonus: it’s also much cheaper if you’re trying to save money.
Filipino Mackerel Sisig: Chris and I have a couple of go-to meals that we have on a weekly basis and mackerel sisig served over cauliflower rice is one of them. The combination of textures and flavours is a party in my mouth that gives a nod to my Filipino roots.
Leafy Green Greek Salad: We love Greek salads, but also like to squeeze in our leafy greens regularly too. This recipe helps us do that while packing in the omega-3 fats thanks to the addition of the sardines, making the humble Greek salad a complete meal that we are happy to have every week.
Now over to you. What keto recipes do you make every week? I’m always curious to here what items make the menu and why. Please share in the comments.