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Eating and eating A very Christmas tradition! Although everywhere and at every party there are many dishes to try, it does not mean that you have to neglect your diet! That's why we have some very simple recipes for you to stay in line with your keto diet

Mixed Seed Sprinkle Salad

Delicious, simple, and nutritious!


For the salad

* 1 heart of romaine lettuce, leaves separated

* 1/4 cup creamy salad dressing

* 1 tablespoon of mixed seeds

* Sea salt and freshly ground black pepper

For the creamy dressing

* 1/2 cup plain yogurt

* 1/4 cup mayonnaise

* 2 tablespoons fresh lemon juice

* 2 thinly sliced ​​onions

* 1 garlic clove, grated, pressed or finely minced

* Kosher salt and fresh black pepper

For mixed seeds

* 2 tablespoons of sunflower seeds

* 2 tablespoons of sesame seeds

* 2 tablespoons of fennel seeds

* 1 tablespoon olive oil

* Kosher salt


* For the dressing

     *Beat yogurt, mayonnaise, lemon juice, chives, and garlic in a bowl. Spice with salt and pepper. Transfer to a sealable jar or container and refrigerate for up to 1 week.

* For mixed seeds

     * Cook sunflower, sesame, and fennel seeds in hot oil in a small skillet over medium heat, stirring frequently, until golden brown, 1 to 2 minutes. Transfer to a bowl and season with salt. Cool completely before storing. Seeds will keep in an airtight container in the refrigerator for up to 1 month.

* For the salad

     * Spread half the lettuce in a single layer on a large plate. Top with half the dressing and the seeds. Season with salt and pepper. Repeat with the remaining leaves, dressing, and seeds.

Steamed Artichokes with Smoked Paprika Alioli

Artichokes taste delicious on their own, imagine with this dressing!


* 4 medium artichokes

* 1 lemon cut in half

* 2 egg yolks

* 1 teaspoon Dijon mustard

* 1/3 c. olive oil

* 6 tablespoons canola oil

* 2 garlic cloves finely grated

* 1/2 teaspoon smoked paprika

* Kosher salt and ground black pepper


     * Step 1: Cut 1-inch off the top of each artichoke with a serrated knife; Discard. Rub the cut sides with lemon. Holding the artichoke by the stem, use shears to snip off the spiny tips of the leaves.

     *Step 2: Place a steamer basket in a large pot and add enough water to reach just below the basket. Add the juice of 1/2 lemon; to boil. Place artichokes upright in a basket and steam, covered, until tender, 30 to 35 minutes.

     * Step 3: Meanwhile, mix 2 teaspoons each of lemon juice, egg yolks, and mustard in a bowl. Whisk both oils in a few drops at a time, whisking constantly until all the oil is blended. Beat the garlic and paprika. Spice with salt and pepper. (If the aioli is too thick, add a couple of drops of water.) Serve with artichokes.

Roasted Green Beans with Salt and Pepper

An excellent snack for those who are (and those who are not!) on a diet


* 2 1/2 lbs. green beans, sliced

* 2 tablespoons of olive oil

* Salt flakes

* Coarsely ground fresh black pepper


     *Step 1 Heat a large skillet over medium-high heat until very hot. Combine the green beans, oil, and 3/4 teaspoon of each salt and pepper in a bowl.

     *Step 2 Add about a quarter of the beans to the pan and cook, without stirring, for 2 minutes, then stir and cook until charred and tender, 4 to 5 minutes. Serve on a plate and repeat with the remaining beans. Season with salt and pepper.


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