Just Getting Started on Keto?

 

If you're just beginning your Keto journey, there's no question it can be intimidating. What to eat? What not to eat? What's allowed? What's not? We're here to help with a new cookbook. Lolita Carrico, who wrote Keto Carbs: Cookbook for Beginners, stopped by Tonia's Kitchen to explain the many idiosyncrasies of the Keto diet, and offer some delicious recipes to boot. Lolita told Tonia about her

Keto Zucchini, which she says is ideal for eating Italian while on the Keto diet. She says when cooking "zoodles" it's important to sweat them out with a paper towel, to soak up the moisture, so they don't become soggy when cooked. She added there's a very easy recipe involving bay scallops and Italian spices in the book, that's a fresh, light dish perfect for summer. Check it out and see if going Keto wouldn't suit you and your palate.  

• 1 medium zucchini squash, raw "noodled"
• 1 tbsp butter, unsalted
• 1 - 2 pieces bacon diced
• 2 tbsp heavy cream
• 1 large egg lightly beaten
• 1/4 cup Parmesan shredded
• salt and pepper to taste

INSTRUCTIONS

 

• Heat skillet over medium heat and add bacon.?
• Cook until bacon is brown and just beginning to crisp.
• Add butter and heavy cream and stir consistently until a smooth sauce forms.
• Add 3/4 of your zucchini noodles to the pan and saute until noodles are soft.
• Add parmesan and mix until melted into a smooth sauce that coats the noodles. 
• Turn heat completely off and add egg. 
• Stir quickly to incorporate egg until sauce is smooth and silky. 
• Season with salt & pepper, additional parmesan. 
• Enjoy!