Keto Recipes - Created Date : 21.10.2019

Every now and then I’ll get a wild hair and feel like getting creative...

Every now and then I’ll get a wild hair and feel like getting creative...

Every now and then I’ll get a wild hair and feel like getting creative in the kitchen. Not often mind you lol, but it can be FUN when a really good recipe idea strikes me! ??

That’s what this was: a GREAT idea.

The end result? Not so great, lol…

BUT wait until you see how I saved it!! ??

I think this recipe had great potential, until I screwed it up. ??

That said, a good “recipe fail” always gives me NEW creative ideas so I’m anxious to hear what YOU think – and what ideas come to mind when you read this… because I think there’s something to work with here.;)

Nothing went to waste, btw.

It’s rare I’ll put good food in the trash bin!

This all started because I was trying to figure out what to do with the Legendary Foods Wasabi Macadamia Nuts that I received to review.

They have sponsored a few of my posts here, so a big THANK YOU to Legendary Foods for supporting our community!! Anyway…

Not being a Wasabi (or spicy foods) fan, it was the LAST of their products I tried.

They’re GREAT. They put every other macadamia nut I’ve ever seen to shame – but they’re still too spicy for my wimpy taste buds, lol.

Then I had this brilliant idea. ??

I had been craving zucchini fries – or something crispy like tempura vegetables or fried green beans. I’ve seen the low carb recipe for baked zucchini fries before, so I thought…

Why not make Spicy Macadamia Crusted Zucchini Fries ?! ??

I ran out and got some zucchini and quartered it into smaller sticks:

My plan was to use crushed macadamia nuts as the “breading” on the zucchini.

The original recipe calls for parmesan cheese, so I figured I would combine the two – which would tone down the Wasabi flavor too.

I wasn’t sure how many macadamia nuts it would take to make a full pan of zucchini fries, especially once they were crushed down to a crumbly powder. Or at least that’s what I saw in my mind – you know, like a lumpy macadamia flour type thing.

Obviously I have a good imagination. ??

Anyway, I decided on two servings of the macadamias and measured those out…

I don’t actually own a food processor.

Which in reality, is probably a good thing.

But I figured… a coffee grinder would work, right? ??

I’m feeling pretty smart at this point.

I was careful not to overfill it, guessed on the settings, and let it rip.

Um. ??

This was NOT what I expected! ??

Now we know how to make homemade macadamia nut butter. ??


I was just sort of shocked for a minute to be honest. Thinking: what the heck do I do with THIS?! haha. Macadamia nuts are NOT cheap by the way, and I was NOT ready to admit failure – or throw away 56 grams of perfectly good macadamia nuts!

In hindsight, I probably should have skipped the “egg wash” since the “macadamia flour” (lol) turned to butter… but I went ahead with the original recipe.

I whipped up an egg, and measured out some finely shredded parmesan cheese in a second bowl to mix with the macadamia butter.

The parmesan/macadami mixture kept sliding right off the zucchini. ??

That’s why I’m thinking I should have skipped the egg. Or maybe crushed my macadamia nuts with a hammer instead. Anyway, I’m already invested at this point with seriously messy hands – and an even messier kitchen, so…

I just tried to “make it stick” the best I could.

I cut some of the zucchini more flat because I thought that might work better – as a topping sorta thing. I was trying to do the best with what I had to work with. ??

They turned out pretty! ??

I put them on non-stick foil that I smeared with a light coat of butter, and baked them at 425 degrees until they were golden brown – like I read on Google.

I thought the “Macadamia Fries” were way too salty, which was my fault for adding a dash of salt – knowing full well how SALTY parmesan is by itself. ??

The zucchini wasn’t quite as crisp as I wanted it either. My fault again for not cutting them smaller I think.

So they were a little soft on the inside but crispy and crunchy on the outside – and they had GREAT flavor!

The breading kept wanting to fall off of course.

I’m still blaming the egg wash for that. ??

It was a GREAT flavor combo with the ranch dip, even if I did have to eat them with a fork – and three napkins.:)

I did eat a few of the “fries” but there was no way I could eat the entire platter, so I put them away figuring I would crisp them back up in the oven and finish them later.

Instead though, I turned them into dinner!

I chopped up the breaded zucchini, which was FULL of flavor between the wasabi and parmesan, and decided to mix it into hamburger steaks the same way I make my Spinach Burgers – but with this breaded zucchini instead of spinach.:)

Once I diced it all up, I mixed it in the hamburger meat the same way you would mix up meatloaf ingredients.

The “hole in the middle trick” is to keep your hamburger steaks or patties from puffing up on you. ??

THAT turned out amazingly delicious! ??

So the leftover zucchini fries did NOT go to waste, and were actually BETTER in my hamburger steak than they were on their own!

I didn’t let the rest of the zucchini go to waste either. ??

The zucchini is just diced up and browned in butter hot & fast in a non-stick skillet on medium high.

It was a great idea mind you, the fries.

And it did make a pretty picture on the platter. ??

If they had 1) been easier to “bread” and 2) held together when you picked them up… I think this recipe would have been a winner! ??

I will say though… “Wasabi Macadamia Butter” was a GREAT flavor in my hamburger steak. It had me wondering if that spicy nut butter would pair well on or with salmon – or mixed with mayo as a perfect shrimp dipper maybe!

Now I’m torn between making blueberry muffins or apple pie muffins – or maybe pancakes. The same recipe makes perfect pancakes! All very low carb of course…

Anyway, I had to share this one with you because it was a GREAT idea (in my head at least) and I have a feeling you’ll have some good tips for either trying it again – or maybe what to do with Wasabi Macadamia Nut Butter. ?? ??

I still believe you’re secret chef that’s not ready to go public! Lol. You have so many creative, delicious recipes. This looks amazing, hamburger steak sounds so good to me. I made a “gravy” out of cream cheese, mushrooms and heavy whipping cream to top some hamburger steaks I made awhile back. Have a great Sunday!

lol Patricia – shhh! The last thing I want is to be *expected* to cook. ?? haha. I spent my two full decades raising two children and cooking for / taking care of my grandmother her last few years.

It’s NICE to be OUT of the kitchen for a change! ??

Of course, prior to going low carb I cooked “southern” – so learning how to do everything a totally new way, when it’s now just me at home. Eh, no thanks!

Fortunately I’ve discovered super simple meals that look and taste great for when I do have company – like the parmesan chicken & roasted veggies. And the MUFFINS, yum – SO easy & quick, just my style! ??

Speaking of being southern, that gravy sounds fabulous. I really MUST try that soon – I’d love it over my sausage & eggs!

PREHEAT oven to bake at 435 degrees.

Crack egg into small baggy and seal. Squeeze baggy to mix the yolk with the white.

Cut each 8” zucchini in half so you have two 4” long pieces. Now cut each piece in half lengthwise so you have 4 pieces. Then cut each piece in half again so you have 8 pieces. Then cut each piece in half again, so you have 16 lengthwise pieces.

Repeat again with second zucchini.

Now, take all the zucchini pieces and place in baggy with egg. Seal ziplock and squish around, turning sideways, upside down etc. to get all the zucchini sticks coated with the egg mixture.

Now place 1-1/2 cups of parmesan + 2 T garlic powder into gallon ziplock baggy. Seal and shake well to mix.

Now, using tongs, open small baggy with zucchini sticks. One by one, pick up zucchini sticks with tongs, while letting excess egg drip off before transferring to large baggy filled with parmesan.

Continue putting approx. 10 zucchini sticks into parmesan baggy. Now close zip lock and shake, sideways, upside down etc. to coat each zucchini stick with parmesan. If for some reason, zucchini stick isn’t coated well with parmesan, use your hands and press the parmesan mixture into the side of zuccchini stick.

Now open baggy and one by one, transfer zucchini sticks onto rimmed baking sheet.

Repeat adding 10 zucchini sticks to the baggy of parmesan and shake to coat and then transfer to rimmed baking dish……until all are done.

Place baking dish into preheated oven at 435 for 30 minutes. Due to variations in oven heat, check zucchini sticks after 25 minutes to see if they need the full 30 minutes. Zucchini fries should end up browned and very crispy. Mine are always baked for 30 minutes. Serve with Ranch Dressing. These are amazing!

I save the left over parmesan cheese in baggy and keep in fridge for future batches of zucchini fries.

All material provided on this site is intended for informational purposes only and should not be used to replace professional medical advice. Please consult your physician before starting any diet or exercise program.

The Best Healthy Fast Food Options

Fast-food stores are plentiful and fast food has the reputation of being unhealthy, while an increasing number of large chains are adding more nutritious options to their menus.

Sockets that allow more customization of orders tend to have lower calorie or more feeder selections. However, there are currently healthy options on the menu of the largest fast-food chains.

In this article, we'll look at the overall calorie, fat and saturated fat content to find some of the healthiest options that seven big fast-food chains have to offer.

Note, however, that calories and fat are only two aspects of how healthy a meal is fed. If a person eats only fast food, it is not possible to get the necessary nutrients such as vitamins and fiber.

1. Subway

Sandwich with cheese and vegetables

One person can customize Subway sandwiches to choose healthy fillings.

Metro specialize in deli style sandwiches or "sub". As a person can customize every "sub", Subway can be one of the healthiest healthy fast-food chains.

Some of the best sandwich options are on the Subway's Fresh Fit menu. The 6-inch Turkey Breast sandwich with nine wheat bread contains 250 calories and 3 grams of fat, including 0.5 g of saturated fat.

A healthy vegetarian option, Veggie Delite in nine wheat bread. This "bottom" contains only 2 g calories, does not contain 2 g total fat and saturated fat. It also has one of the lowest sodium levels (salt) compared to other sandwiches.

Subway also offers salads that can be a low-calorie alternative to a sandwich. All salads include lettuce, tomatoes, spinach, onions, cucumbers, green peppers and olives.

Fast food and diabetes: Tips and options

Fast food and diabetes: Tips and options

Are you having trouble finding a fast-food option for living with diabetes and occasional treatment? We can help you.

2. Taco Bell

Taco Bell is another great fast-food chain with a variety of healthy options. The ability to personalize each order allows people to choose more vegetable-like nutrients.

According to Taco Bell's website, three-quarters of its menus are under 500 calories. Some of the lowest calorie options are the Fresco menu, which uses regular sauce and cheese instead of vegetable based salsa.

One of the healthiest options is Chicken Soft Taco. Each taco contains about 170 calories, 8 g fat, containing only 3 g of saturated fat.

Bean Burrito is a vegetarian option containing 11 g fat, 380 calories, including 4 g of saturated fat.

3. Chipotle

Vegetable burritos

Vegetarian options are lower in fat than meat options.

Chipotle is a Mexican-style chain that specializes in tacos and burritos. Similar to Subway and Taco Bell, Chipotle allows people to customize their meals to include healthy choices.

Healthy options are burritos or white rice instead of white rice. In a chicken bowl bowl containing fresh tomato salsa and brown rice, there are 415 calories, 13 g fat and 4 g saturated fat.

For a lower calorie, vegetarian option, people can choose a plate of bean curd, brown rice and a sofritas patty with lettuce. It contains 365 calories, 10 g fat and 1.5 g saturated fat. Adding sauce will increase the number of calories.

4. McDonald's

McDonald's had the reputation of being unhealthy, but they recently reaffirmed themselves to offer a variety of fresh and nutritious ingredients. Some of these changes may be cosmetics, while McDonald's has better options.

Fillet-O-Fish contains 390 calories and 4 g of saturated fat from 19 g of total fat. Bacon Ranch Grilled Chicken Salad contains only 320 calories and 6 g of saturated fat from a total of 14 g.

5. Burger King

Burger King is one of the largest burger chains in the United States, but has a limited number of healthy options. But some choices are a little healthier than others.

It contains a normal, simple hamburger, 10 g total fat, 3.5 g saturated fat, and 240 calories. Grilled Chicken Sandwich contains 470 calories, 3.5 g saturated fat and 19 g fat.

BK Veggie Burger can be a healthier option among these examples. Contains 2,5 g of saturated fat, 390 calories and 17 g of fat.

6. Wendy

Baked potato with knife, sour cream and cheese filling on plate

Baked potatoes can be a healthy fast-food option.

Wendy is another common fast-food chain that allows people to personalize their orders to make their choices healthier.

The menu of the chain is not abundant in healthy options, but some meals are able to customize to lower the calorie content.

Salads are also available, and if a person chooses some of the half-size salad choices, they can stay below 500 calories.

With a few vegetarian options at Wendy's, Sour Cream and Chive Baked Potatoes

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