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Keto-Friendly
Cheater's guacamole. Just mash up some avocado, add salt and pepper, and serve with a spoonful of salsa and sour cream on the side. Or on top. Wherever. Don’t forget the wedge of lemon or lime. Foster independence—let your eaters do the mixing. Olé.
(When in doubt, add salt and/or pepper.)
~1g net carbs per half of a raw avocado
Tuna for dinner doesn’t have to mean “noodle casserole.” For a cooler take on tuna, open and drain a can or two of your chosen brand. Plop the tuna into a bowl and add some chopped celery—about 1⁄2 stalk per person (dill pickles can sub, if your fridge is bare). Stir in mayo a dollop at a time. Go for the Goldilocks standard: Not too dry, not too goopy. Just right. Serve in a romaine lettuce boat, topped with your fave chopped herbs. Because there’s nothing fishy about not cooking.
(When in doubt, add salt and/or pepper.)
We’re pretty sure these party favorites were invented as a dip delivery system. But why save them for parties when it’s this easy to get your veggie on? Just cut ‘em in half and remove stems and seeds. (They’re not as cute as the little ones, but full size peppers can be also be sliced into dippable strips.) Now just whip up one of our creamy dips and party on, dudes.
(When in doubt, add salt and/or pepper.)
~ 5g net carbs per cup of raw bell peppers
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Appearances can be deceiving. Jicama’s unpromising rough brown exterior hides a sweet, delicate crunch. Even better: no cooking needed. Just peel and cut into sticks. All you need now is a creamy dip. Try one of ours—we like the citrus with jicama—or stir up a favorite for the rest of the gang. Or you can break out and, like Fleetwood Mac says, go your own way. Have at your bad self.
(When in doubt, add salt and/or pepper.)
~5g net carbs per cup of raw jicama
What to do when you want to use up yesterday’s chicken. Or, let’s be honest, chicken from three nights ago. Regardless of your source, shred the meat into bite-sized pieces. Add chopped celery—about 1⁄2 stick per person (Or, if it’s “clean out the fridge” night, any other sweet, crunchy raw veggie you have around. Bell peppers, jicama, fennel, cucumber, whatever.) Mix in about two tablespoons of crème fraîche or sour cream for every tablespoon of mayo. Stir in salt, pepper, tarragon (fresh or otherwise). Add more crème fraîche/sour cream/mayo to taste. Toasted walnuts only add to the glory. Crown yourself the Queen (or King) of Leftovers.
(When in doubt, add salt and/or pepper.)
More “French” than French fries, these are a classic Gallic treat. Ignore the sideways glances from your family when they see raw radishes with a slab of butter on their plates. Yes, this is a thing. A very French thing. We think the complex radish-butter-salt combo will win them over. But if not, all the more for you. So you can’t lose. Mais oui.
(When in doubt, add butter and/or salt.)
~ 2g net carbs per cup of raw radishes
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A trifecta of veggie perfection, these peas are tasty, easy, and crunchy. Plus, any veggie built for dipping is going to be a winner for dinner. Rinse the pods. Trim to remove ends and that stringy piece along the seam. Get fancy and slice them in half on the diagonal, or not. Pair them with something creamy and dip away. Boom. Another veggie side that’s a snap to make.
(When in doubt, add salt and/or pepper.)
~ 5g net carbs per cup of raw snap peas
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You’ll find this hidden gem tucked away in the canned vegetable aisle. Just open the can or jar and drain. Arrange them on a plate with something—anything—green. Try some lettuce, herbs or spinach (or let them roll naked on the plate, it’s okay). Drizzle with olive oil or a fresh vinaigrette, and sprinkle on chopped herbs of your choice. (Or dunk ‘em in a dip if you have dip for dunking.) We heart them.
(When in doubt, add salt and/or pepper.)
~3g net carbs per cup of canned hearts of palm
Roll into dinner with the easiest main dish ever. With a little help from your local deli (or deli counter), the protein part of your plate is a picnic, minus the ants. Unpack your slices of ham, roast beef, and salami and serve them up deli-style, with peperoncini, pickles, mustard, and mayo. Now you’re (not) cooking.
(When in doubt, add salt and/or pepper.)
If you think of celery as “crunchy water,” you’ve forgotten that nature had endowed celery with a special gift: the structural ability to transport cream cheese—or your other favorite spreadable cheese—directly to your awaiting taste buds. Just rinse celery, chop into ~ three inch lengths, and fill with cream cheese, right out of the package. Crunchy creaminess? Creamy crunchiness? Either way, it couldn’t be easier.
(When in doubt, add salt and/or pepper.)
~ 1g net carbs per cup of raw celery
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Knock knock. Who’s there? Olive. Olive who? Olive you. And we love olives too. Too often sidelined as a garnish, olives are actually a fruit, but with more fat than sugar, so we treat them like a vegetable. Because we can. Pick out an interesting selection from your local olive bar and serve them. Olive of them.
(When in doubt, add salt and/or pepper.)
~3g net carbs per 20 large olives
Sweet dreams are made of cheese. But it’s no fantasy. Cheese has everything you need for a main dish. It packs a protein punch, delivered with all the creamy goodness you need to feel satisfied. It’s easy, it’s tasty, and it’s cheese. What’s not to like? Plan on about 4 oz of cheese per person. Accent with a few roasted almonds and fresh herbs. Smile and say cheese, please.
(When in doubt, add salt and/or pepper.)
Chops are the original fast food. Faster than driving thru the golden arches? See for yourself. Add olive oil (or bacon fat) to a hot cast iron skillet—or whatever pan is handy—and fry for a couple of minutes on each side, longer if your chops are thick. Shoot for about 145°F on your instant-read thermometer. Garnish with a dollop of sour cream and a single thin slice of apple, or a slice or two of onions caramelized in the pan drippings. And no one is going to ask you if you want fries with that.
(When in doubt, add butter and/or salt.)
