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Keto Chicken Liver Pate

This easy keto chicken liver pate recipe with no alcohol is ultra-smooth and creamy. Every bite is packed with flavor and great nutrition! Make this as an appetizer when you really want to wow your guests!

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 4 hours – overnight

Serves: 6

Ingredients

  • ½ pound chicken livers
  • ½ cup butter or duck fat for dairy free
  • 1 medium shallot minced
  • 2 cloves garlic minced
  • 1 tablespoon parsley minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Trim the chicken livers and remove any sinew. Kitchen scissors work well for this.
  • Melt a tablespoon of butter in a skillet over medium heat. Add garlic and shallots. Cook for 1-2 minutes until fragrant.
  • Add chicken liver to the pan. Pan-fry the first side until golden brown, flip them over for the second side, about 5-7 minutes total. Add parsley in the last minute of cooking.
  • Remove from heat and cool enough to add to a food processor. Add remaining butter and season with salt. Puree until smooth.
  • Pour into ramekin dishes or a container and chill for 4 hours or overnight to set.

For the printable recipe and complete recipe details, visit the  Keto Chicken Liver (+ Carnivore Option) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Fried Cabbage and Sausage Skillet

A delicious one pan keto lunch or dinner, this sausage skillet ready in 30 minutes. It’s crispy, fried, and oh so delicious. 100% ketogenic, low-carb, and gluten-free.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

  • 1 small green cabbage
  • 2 tablespoons coconut oil, butter, or tallow
  • 1 pound chicken sausage
  • 1 teaspoon salt
  • 4 cloves garlic minced
  • 1 tablespoon rosemary leaf

Instructions

  1. Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage in one layer and cook for 7 minutes.
  2. Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
  3. Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
  4. Serve warm.

For the printable recipe card and complete recipe details, visit the Fried Cabbage and Sausage Skillet Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Chicken Tomatillo Enchilada Casserole

With layers of shredded chicken, cheese, and tangy tomatillo sauce, this easy-to-make Keto Chicken Tomatillo Enchilada Casserole is a perfect blend of flavors.

Prep: 10 mins
Cook: 35 mins
Rest: 10 mins

Total: 45 mins

Servings: 6
Calories: 383 kcal

Ingredients

  • 14.5 oz fire roasted crushed tomatillos
  • 1/3 cup sour cream
  • 1/4 cup chopped cilantro
  • 3 Tbsp lime juice
  • 2 tsp minced garlic
  • 1/2 tsp sea salt
  • 1 1/2 lbs shredded chicken about 6 cups
  • 8 oz shredded pepper jack cheese about 3 chups
  • 1/4 cup chopped onions

Instructions

  1. Preheat oven to 400 F. Grease or spray a 7″ X 11″ baking dish.
  2. In medium bowl, mix together crushed tomatillos, sour cream, cilantro, lime juice, garlic, and sea salt.
  3. Add about 3 Tbsp of the tomatillo mixture to bottom of baking dish. Top with 1/2 the shredded chicken.
  4. Pour 1/2 the remaining tomatillo mixture over chicken. Top with 1/2 the pepper jack cheese.
  5. Add the remaining shredded chicken on top of cheese. Pour the rest of the tomatillo mixture over chicken. Top with remaining cheese.
  6. Sprinkle cheese with chopped onions.
  7. Place dish in preheated oven and bake for 35 minutes until top is starting to brown and sides are bubbling.
  8. Remove from oven and allow to cool for 10-15 minutes before serving.

Total Carbs: 6g
Dietary Fiber: 1g
NET CARBS: 5g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Chicken Tomatillo Enchilada Casserole at Lone Star Keto.

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Keto Asian Lettuce Wraps

Miss Asian food on the keto WOE? These quick and tasty ketofied wraps won’t leave you wanting.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings
: 6
Calories: 224 kcal
 

Ingredients

Dipping Sauce:
  • 1/4 Cup Water
  • 2 Tbsp Apple cider vinegar
  • 3 Tbsp Coconut aminos
  • 2 Tbsp Rice vinegar
  • 1 tsp Chile oil
  • 1 tsp Sesame oil
  • 1 Tbsp Sambal Oelek chili paste
  • 1 Tbsp Chinese hot mustard
  • 1 Tbsp Dried chives
  • 1 tsp Grated ginger
Filling:
  • 2 Tbsp Coconut cooking oil divided
  • 2 Tbsp Sesame oil divided
  • 1 lb Ground chicken
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/8 tsp Smoked paprika
  • 1 8oz can of sliced water chestnuts, drained, rinsed, and minced
  • 1/3 cup Minced onion about 1/2 med onion
  • 4 oz White button mushrooms minced
  • 1 Tbsp Minced garlic
  • 3 Tbsp Coconut aminos
  • 1 Tbsp Rice vinegar
  • 1 tsp Swerve
  • 2 tsp Minced ginger
Serve with:
  • Romaine lettuce leaves
  • Dipping Sauce

Instructions

For Sauce:
  1. Add all ingredients into a small bowl and mix until well combined. Set aside.
For Filling:
  1. In a large non-stick skillet, add 1 Tbsp of the coconut oil and 1 Tbsp of the sesame oil. Heat skillet, then add the ground chicken and season with the onion powder, garlic powder, salt, and smoked paprika. Cook chicken until done. Remove from pan.
  2. In same skillet, add the remaining coconut oil and sesame oil. Heat skillet and add the water chestnuts, onions, mushrooms, and garlic and cook for 5-8 minutes until tender.
  3. In small bowl, mix together the coconut aminos, rice vinegar, Swerve, and ginger. Add to skillet. Stir to combine and cook until everything is warmed and well combined.
  4. Serve in lettuce leaves or over cauliflower rice along with the dipping sauce.
Recipe Notes

If you don’t like spicy, you might want to start with less chile oil, sambal oelek, and hot mustard and increase to your taste, but I highly suggest you add at least some of each! It really makes a big difference in taste.

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Spice Waffles at Lone Star Keto.

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Instant Pot Chicken Bone Broth

Simple & fast, yet rich & flavorful Instant Pot Chicken Bone Broth contains nutrient dense collagen and essential nutrients that may heal the gut lining, skin, joints, and promote all around health.

Prep Time: 20 mins

Cook Time: 5 hrs

Total Time: 5 hrs 20 mins

Servings: 26

 Ingredients

  • 1 rotisserie chicken deboned, save chicken for another meal
  • 2 pkg Chicken feet, 2 lbs
  • 1 onion, peeled and quartered
  • 4 celery stems with leaves
  • 1/2 lb small carrots, about 18
  • 3 cloves garlic, peeled
  • 1/2 Tbsp black peppercorns
  • 4 sage leaves
  • 4 bay leaves
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 3 Tbsp salt
  • 2 Tbsp apple cider vinegar

Instructions

  1. Place carcass from rotisserie chicken and chicken feet in bottom of instant pot.
  2. Add rest of ingredients except apple cider vinegar on top of bones.
  3. Cover with water until about 1 inch from fill line.
  4. Add apple cider vinegar to water. This helps to leach the good stuff from the bones!
  5. Secure lid on instant pot. Make sure pressure valve is sealed.
  6. Set on manual high pressure for 300 minutes.
  7. Once done, allow pressure to release naturally. Remove lid and allow to cool.
  8. Using a spoon strainer, remove the large ingredients and discard.
  9. Line sieve (mesh strainer) with cheese cloth and strain broth into another large pot or bowl.
  10. Pour into single serving containers and place in fridge for a week or freezer for several months.

For the printable recipe and complete recipe details, visit the Instant Pot Chicken Bone Broth recipe at Lone Star Keto.

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Low-Carb Keto Breakfast Lasagna

Serve as a warm breakfast or enjoy cold leftovers for lunch – this cheesy low-carb keto breakfast lasagna is great for the whole family!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

  • 9 whole eggs
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 pound chicken sausage
  • 1/2 cup heavy cream
  • 1/2 cup bone broth
  • 1 medium zucchini (3/4 of a pound)
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat the oven to 350 degrees F.
  • Whisk the eggs with salt and pepper. Warm a bit of butter in a skillet and scramble the eggs. Remove from heat and set aside.
  • In the same skillet, brown the sausage. Once it is cooked, add the cream and broth to the pan. Simmer together with the sausage for 5 to 10 minutes, until the liquid reduces a bit.
  • Spiralize or julienne the zucchini, go for long, broad pieces.
  • In an 8 by 8-inch baking dish, spoon a layer of sausage and liquid to the bottom of the dish. Arrange half the slices of zucchini across in one direction. Divide the scrambled eggs in half and spread over the first layer of zucchini. Top this layer with 1 cup shredded cheese.
  • Repeat the layers again. Sausage with creamy broth, zucchini, egg, and cheese. Press down on the layers to flatten. My dish was almost overflowing but the volume greatly reduces as the lasagna bakes.
  • Bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm. Save leftovers in the fridge. Serve cold for lunch.

For the printable recipe and complete recipe details, visit the Low-Carb Breakfast Lasagna Recipe on Primal Edge Health and check out The Carnivore Cookbook too!