Foodie Friday: Keto Friendly Girl’s Night In

January 1st I discovered and started Keto…it’s a new way of eating for me and basically reducing carbs drastically, but you increase your fat intake. It’s interesting to research and if you have the time, you should do so. I’ve fallen off the Keto wagon a few times, but have been doing really well. When you are on any kind of “diet” it’s hard to think of what you’ll cook for others and yourself and please everyone at the same time. I had my friend Paige over the other night and made us and the tiny humans dinner…let me tell you how fantastic it was!!!!

You know by now that I’m in love with ONEHOPE Wine and my go to Keto cookbook is Simply Keto by Suzanne Ryan. ONEHOPE comes out with a supplemental catalog every quarter that includes recipes which incorporate our kitchen products (olive oil, BBQ sauce, etc). This quarter’s supplement includes a great number of Keto friendly recipes and are easy to make! I made sure I had the ONEHOPE Kitchen Meyer Lemon Olive Oil, ONEHOPE Kitchen Raspberry Chipotle BBQ and ONEHOPE Cotes de Provence Rose on hand for a perfect girl’s evening in! 

On the menu…Roasted Acorn Squash Bowl, Cauliflower Crust Prosciutto & Arugula Pizzetta and Chocolate Avocado Pudding…oh and let’s not forget the wine! The tiny humans joined us, so they got to feast on pepperoni pizza and had their own place settings at the table of course! A girl’s night in can be and should be totally simple…girlfriends, food, and wine!

 

 

Roasted Acorn Squash Bowl
Serves 4
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Ingredients
  1. 2 Acorn Squash
  2. ONEHOPE Kitchen Meyer Lemon Olive Oil
  3. Salt & Pepper
  4. 6 c Baby Arugula
  5. 8 oz Goat Cheese
Vinaigrette
  1. 1 1/2 T Fresh Mint (chopped)
  2. 1 1/2 T Fresh Oregano (chopped)
  3. 1/4 c Red Wine Vinegar
  4. 1/2 c ONEHOPE Kitchen Meyer Lemon Olive Oil
  5. 1 pinch Salt & Pepper
Instructions
  1. Preheat the oven to 400 F.
  2. Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. Lay face down on baking sheet.
  3. Bake for 25 minutes, or until soft.
  4. Mix ingredients for vinaigrette in blender and blend until smooth.
  5. Transfer squash to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape squash flesh into salad as you toss. Enjoy immediately.
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Cauliflower Crust Prosciutto & Arugula Pizzetta
Serves 2
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Ingredients
  1. 1 Head Cauliflower
  2. 1 Egg
  3. 1 c Grated Parmesan (optional)
  4. 3/4 c Almond Flour
  5. 1 Garlic Clove (chopped)
  6. 1/2 t Italian Seasoning
  7. 1/2 t Salt
  8. 1/4 t Black Pepper
  9. 1/4 c ONEHOPE Kitchen Raspberry Chipotle BBQ Sauce
  10. 4 oz Prosciutto
  11. 2 c Arugula
  12. Sliced Parmesan (optional)
Instructions
  1. Preheat oven to 425 F.
  2. Pulse cauliflower in a food processor until fine crumbs form. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
  3. Mix cauliflower, egg, parmesan, almond flour, garlic, Italian seasoning, salt, and black pepper until mixture holds together when pinched.
  4. Line pizza tray with parchment paper; brush with oil. Form cauliflower mixture into a 12" circle on parchment. Spread it out to make thickness as even as possible.
  5. Bake cauliflower crust until golden brown and firm, rotating halfway through, 20-22 minutes.
  6. Remove crust form oven, let cool for 10-15 minutes, then spread ONEHOPE Kitchen Raspberry Chipotle BBQ Sauce evenly over the crust. Layer prosciutto over sauce, set oven to broil, then place back inside until prosciutto is crisp. About 5-7 minutes.
  7. Remove from oven, top with arugula and sliced parmesan.
  8. Slice, serve and celebrate with a glass of ONEHOPE Provence Rose.
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Chocolate Avocado Pudding
Serves 2
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Ingredients
  1. 1 Avocado, soft but not super ripe, halved and pitted
  2. 2 T heavy whipping cream
  3. 2 T Swerve confectioner's-style sweetener
  4. 1 heaping T unsweetened cocoa powder
  5. 1/2 t vanilla extract
Instructions
  1. Scoop the flesh of the avocado into a bowl. Add the rest of the ingredients and blend with a hand mixer until smooth. Place in the refrigerator to chill for 30 minutes. Garnish with mint.
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