Author: chefalice
Beef tartare is one of my favorite recipes. The combination of flavors and textures is super complex. As a chef, I take that as a challenge to try to do something new. A pesto based on pistachio gives you all the creaminess that you get from egg in the classic recipe, but the flavor is so much more interesting. Likewise, old-school tartare relies on croutons for crunch, but I opt for fresh watermelon and sliced fennel. All in all, very unusual but very harmonious. Sure it has beef, but in the right amounts, beef is delicious, nourishing, and the saturated…
Once you’re done the preparation, these little crab cakes are easy to put together, and are perfectly complemented by the tangy avocado salad.
There’s practically zero work involved in whipping up this light lunch, as long as you have a batch of Simple Shredded Chicken on hand.
Tabouli is a traditional Mediterranean salad made with fresh parsley. Be sure to clean the parsley thoroughly before chopping. Remove the tough stems from the bottom of the parsley, leaving only the leafy green tops. Submerge the parsley tops in a large bowl of cold water and wash them very well. Change the water once. Allow any sand to sink to the bottom of the bowl, then remove and dry the parsley and chop. Instead of bulgur this recipe uses hempseeds, which are lower in carbohydrates and higher in fat and protein.
I make these often for our hiking and beach adventures and store them in my backpacking cooler.
Duck breast is pan-roasted to perfection and drizzled in a golden brown butter sauce with sage.
This recipe was a thorn in my side! I must have worked on it for a month nonstop. I wanted to create a zero-carb waffle without nuts or nut flours (since nut flours are an often-overeaten keto food that can cause weight gain), and I wanted it to be dairy-free, so creating the perfect keto topping was important. I would lie awake thinking about how to make the batter thick enough without adding too much protein powder, which often made the waffles too dry. Then one evening my son wanted deviled eggs (he always wants deviled eggs). As we sat…