"Easy Dairy-Free Ketogenic Recipes" by Maria Emmerich

I love cheese and heavy whipping cream. My family drinks milk—I do not. Occasionally, I substitute cottage cheese for french fries or mashed potatoes. I have never been diagnosed with dairy-related allergies, although I recall having trouble breathing after gulping down large amounts of chocolate milk as a kid. Honestly, because of my fondness for dairy products, I have been unwilling to investigate further.

So, International Bestselling Author, Maria Emmerich, writes this new book, Easy Dairy-Free Ketogenic Recipes. I began to think ... do I really want to forfeit dairy? Quickly, I realized that Maria's book was offering me choices and the freedom to explore. I recognized how dairy-free can be done intermittently—just like fasting. Best of all, I knew that I would never feel deprived.

Here's what you will find in Easy Dairy-Free Ketogenic Recipes:

• More than 200 delicious and satisfying dairy-free keto recipes, including slow cooker recipes to make life a little easier
• A 30-day meal plan to kick-start ketosis, with corresponding weekly shopping lists
• Egg-free, nightshade-free, and vegetarian meal plans and grocery lists
• Helpful information about which foods are keto approved and which foods can hold you back
• Lifestyle recommendations to help your body heal from poor eating habits and adapt to burning fat

Check out these recipes: Keto Brioche, Cabbage Pasta, Bundt Pan Chicken, Spanish Spiced Lamb Chops, Hawaiian Luau Pork, Fish in Puttanesca Sauce, Garlic Lime Broiled Shrimp, Ahi Poke, Salt-Crusted Fish, Classic Sherbet, and Dirt Cake. The recipe for Breakfast Fat Bombs appears below.

With ingenious substitutions, Maria has fashioned some mouthwatering, lip-smacking meals that will help generate ketosis while staving off feelings of deprivation.

The following recipe is usually prepared using cream cheese. Here, Maria proves how simple exchanges can be dairy-free and satisfying.

BREAKFAST FAT BOMBS

Maria Emmerich

Prep Time: 7 minutes (not including time to cook eggs or bacon)

INGREDIENTS:

• 6 hard-boiled eggs, peeled and halved
• 3 tablespoons store-bought or homemade mayonnaise (recipe in book)
• 1 teaspoon fine sea salt
• 1/2 teaspoon dried chives
• 1 cup diced bacon, cooked until crispy

INSTRUCTIONS:

1. Remove the egg yolks from the whites and place the yolks in a bowl. Dice the whites and set aside.
2. To the bowl with the egg yolks, add the mayo, salt, and chives. Combine until smooth. Add the diced egg whites and gently stir to combine.
3. Take 2 tablespoons of the egg mixture and roll it into a golfball-sized ball. Roll the ball in the cooked bacon. Repeat with the remaining egg mixture and bacon and serve.
4. Store in an airtight container in the refrigerator for up to 4 days.

I welcome your comments! ↓