Thursday, February 2, 2017


I'm so proud of our keto-kid and how he has taken to cooking with me each weekend!  Not to mention he loves making lunch for his siblings each day as well.  They are SOOO lucky to have a great big brother who is passionate about creating delicious healthy lunches for them. 

Each weekend we cook enough wraps to use for lunches and dinners for the following the week. 

The above is wild tuna with organic avocado, grass-fed cottage cheese, organic tomatoes, and salt and pepper to taste. 

Below is wild salmon with avocado mayo, bacon, wrapped in romaine leaves with a side of grass-fed cottage cheese. 

The next is easy to make and SOOO healthy!  Wild salmon, organic cucumbers and cottage cheese.

I have yet to bake my own keto low-carb because this one works perfectly for me to enjoy a slice or two a week.  Some days I simply slather grass-fed butter, coconut oil, and nuttzo to help increase my fats for the day.  Other times I use it for make the most delectable sandwiches like this... 

I put butter on it first, then brie cheese and top it with wild salmon. I put it in the toaster oven set at 350 degrees and bake until the brie starts to melt.  Then I don't stop mmmmm'ing until I'm done every single bite!

Probably not the best post to read right before bed - but at least you are not inspired for the next few days as you continue trying new keto-dishes. 

Many new recipes will be coming in the next few weeks.  The top middle one is AMAZING!!!!  It is cabbage macaroni-n-cheese!

Most of the recipes are from my favorite cookbook the Ketogenic Cookbook

If you make any of my recipes tag me on Instagram #jillcooksketo and I'll pick a few to show my followers!

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