What do you know about the ketogenic (keto) diet?
I was provided a copy of “The Big 15 Ketogenic Diet Cookbook” by the author and Rockridge Press. I was not compensated for my time. All opinions are my own.
To be honest, I don’t know a whole lot and most of what I know has come from reading my friend Megan’s blog. Megan has done a great job explaining her decision to adapt her diet over the years, first turning to a paleo diet, and more recently to Keto. The Keto diet is essentially high fat, moderate protein, and low carb.
I happened to be staying with Megan her husband Rob in California last January when they were starting out their Keto journey and it’s been interesting to see how they’ve stuck with it. Now, Megan has out a brand new cookbook full of Keto recipes, The Big 15 Ketogenic Diet Cookbook. I am especially excited to try out her recipes for low-carb granola bars, savory broccoli cheddar waffles, and poke salad bowls.
While I don’t plan to adopt a Keto diet, I am always open to trying new recipes and ways of eating. I also love Megan’s first cookbook, full of paleo recipes, and use it often. Some of my favorite things about her cookbooks are how they’re organized. The chapters are based on a single ingredient, including eggs, fish, avocado, and cauliflower. Each recipe is easy to follow and offers two variations so you can mix things up or adjust the recipe based on what you have on hand.
I’m excited to share one of the variations for the recipe from the cauliflower chapter, curried coconut cauliflower. I went with variation 2 and included zucchini noodles. The curry vegetables are great on their own or as a side. I think they would go well with chicken, salmon, tofu, or just some rice or quinoa. This recipe is so good, even reheated, and will likely become a regular in my meal prep rotation.
Note that I used frozen cauliflower and zucchini spirals (from Trader Joe’s) to save money. It was super convenient to use frozen veggies, it is mid-January in Cleveland, and the curry turned out just as well. Feel free to use fresh if you have access to great (or even local) produce!
If you follow a keto diet or are simply curious and looking to try something new, check out The Big 15 Ketogenic Diet Cookbook.
- 1 T ghee (sub olive or avocado oil to make vegan)
- ½ onion, diced
- 2 cloves garlic, minced
- ½ serrano chile pepper or 1 medium jalapeño, seeds removed and finely chopped
- 1 head cauliflower, trimmed into florets (or 12 oz. bag frozen florets)
- 2 spiralized zucchini, (or 6 oz. frozen spirals)*
- 13.5 oz can full-fat coconut milk
- 3 T curry powder
- ½ t salt (or to taste)
- ¼ t ground black pepper
- In a large skillet over medium heat, melt the ghee. Add the onion and garlic. Sauté for 5 to 7 minutes until the onion is softened and translucent.
- Add the serrano or jalapeño, cauliflower, and zucchini spirals. Cook for 4 to 5 minutes more. Season with salt and pepper.
- Pour the coconut milk over the cauliflower and add the curry powder. Simmer for 5 minutes to allow the flavors to combine. Serve hot.
Refrigerate leftovers in an airtight container for up to one week.
Let me know what you think! Comment below or share photos of your recipe and tag @the_Mexitalian on Instagram or @theMexitalianBlog on Facebook.