Boost your appetite for ethical eating, GO KETOGENIC!

Aware of the impact that various diets can have on the body, a seismic shift has been noticed across eating habits globally. Based on lifestyle, ethical concerns, and health factors, people are redefining what’s healthy and what’s harmful. Although the Ketogenic diet is not a new trend per se, it has had a massive impact on mindful consumption behaviors. The ketogenic diet is a low-carbohydrate, high-fat diet that leads to the breakdown of fats present in the liver which is then used as energy. 

Below are some quick recipes to soothe your taste buds while eating healthy.

Crunchy Keto Chicken Popcorn with Chipotle Aioli

Ingredients for chicken popcorn

Boneless chicken breasts cut into 1-1/2 inch cubes

1 tsp chili powder

1 – ½ cup buttermilk

4 cups organic flakes cereal

½ cup almond flour

Olive oil spray

Ground black pepper and salt

 

Ingredients for Chipotle Aioli

½ cup mayonnaise

¼ tsp chipotle powder

1/8 tsp salt

½ Paprika

½ Garlic powder

1 tsp tomato paste

½ lemon juice

 

Method:

Preheat oven to 475ºF. It’s ideal to use a rack to place the chicken.

Place the chicken in a large bowl and season the chicken with chili powder and buttermilk. Cover the bowl and marinate it for 2 hours.

For the breading, mix almond flour and almonds in a food processor. Grind till you get a coarse meal.

Press the marinated chicken into the breading and cover all the sides evenly. Place in the oven and spray with oil. 

Bake the chicken for 15 minutes till the chicken turns golden brown. Remove the chicken and season it with salt and pepper. 

To make the aioli, mix mayonnaise, tomato paste, garlic powder, salt, paprika, and lemon juice in a bowl. 

Enjoy the meal.

Keto Buckeye Cookie Fat Bombs

Ingredients

1 tbsp bulletproof oil

½ cup dark chocolate chips

2/3 cup peanut powder

1/3 cup keto sugar replacement

1 tsp vanilla extract

¼ Organic peanut butter

3 tbsp butter

 

Method:

Arrange a baking sheet that fits in the freezer with parchment paper. 

Microwave the butter in 10-second bursts till its melts completely.

Add peanut butter and microwave again for approximately 20 seconds. Mix well till the mixture is loose and smooth.

Add peanut powder, sugar replacement, and vanilla extract. Stir till you get a stiff dough.

Use cookie scoops to portion out the dough into small balls. Roll between your palm and place evenly on the baking sheet. Freeze for a minimum of 30 minutes.

Remove the balls from the freezer and roll again to form a smooth surface. Freeze again for 30 minutes.

While the dough balls freeze again, prepare the chocolate dip. Melt the dark chocolate in the microwave. Stir well. Add the bulletproof oil to form a silky chocolate texture. 

Remove the dough balls from the freezer. Put a toothpick in each ball and dip it in the chocolate. 

Place the dipped balls on the baking sheet. Wait for some time before you remove the toothpick and smooth out the hole.

Freeze again for 10-15 minutes. Store in a sealed container in the refrigerator. 

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