Jicama Sticks

Jicama Sticks

Jicama · Creamy Citrus Dip · lime · herbs

Cold Prep

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

Chicken Salad

Chicken Salad

Chicken · Sour Cream · Mayo · Celery · Walnuts · Tarragon

Cold Prep

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.)

Buttered Radishes

Buttered Radishes

Radishes · Butter · Salt

Cold Prep

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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Carrot Slaw

Carrot Slaw

0Julienned Carrots · Creamy Dressing · herbs

Cold Prep

Release your inner bunny. Turn raw carrots into a colorful, tangy salad in the wink of an eye. What’s the trick? Buy your carrots already julienned (although if you are industrious and have knuckles of steel, you can grate them yourself). Place in a bowl and toss with our creamy dressing. Some people add raisins, but we would never do that. Parsley, yes. Orange zest, perhaps. Fresh chives, maybe. Raisins? Never.  

(When in doubt, add salt and/or pepper.)

~9g net carbs per cup of raw carrots

Cheese Plate

Cheese Plate

Cheese · Almonds · Figs

Cold Prep

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 small fresh fig or berries, plus a few roasted almonds and fresh herbs. Smile and say cheese, please.   

(When in doubt, add salt and/or pepper.)

Snap Peas

Snap Peas

Snap peas · Creamy Dip · Herbs

Cold Prep

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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Hearts of Palm

Hearts of Palm

Hearts of Palm · Vinaigrette · herbs

Cold Prep

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

Assorted Cold Cuts

Assorted Cold Cuts

Cold Cuts · Mayo · Mustard · Peperoncini

Cold Prep

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.)

Celery Sticks

Celery Sticks

Celery · Cream Cheese

Cold Prep

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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Mixed Olives

Mixed Olives

Olives · Feta Cheese · Pimiento

Cold Prep

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

Cheese Plate

Cheese Plate

Cheese · Almonds

Cold Prep

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.)

Pork Chops Keto

PORK CHOPS

PORK CHOPS · OLIVE OIL · SOUR CREAM

pan-fry — medium — IT 145°F

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.)