Week 1: Keto Plan : Recipe #1
Click the images below to see full recipe card for this meal.
Ingredients and Nutritional Information
After evaluating the ingredients in this recipe, I would classify this as a less strict keto and definitely a low carb high fat recipe. The reason is that stricter keto followers would not use tomato and onions or at least not in this quantity. If you are doing keto for weight loss instead of keto for health, this may not be a concern. Additionally, the dressing gets its sweetness using a very small amount of coconut nectar which is not recognized as a keto approved sweetener. However, the amount of coconut nectar is small and for me, it was allowable. If I were to recreate the dressing, I would substitute the coconut nectar for an approved keto sweetener (e.g. liquid stevia, sweetleaf, erythritol).
Recreating the Dressing
I have a recipe from Sunset Wines for a Champagne Vinaigrette that my family really likes. I would use this if I were to make this salad again.
- 1 Tablespoon minced shallot (1 large shallot)
- 3 Tablespoon Champagne vinegar
- 1 Tablespoon Dijon mustard
- 10 Tablespoon extra-virgin olive oil
- 1 teaspoon each finely chopped fresh tarragon and flat lead parsley
- 1 teaspoon kosher salt
Directions: Whisk together shallots, vinegar, and dijon mustard. Add extra-virgin olive oil whisking then whisk in finely chopped fresh tarragon and flat-leadf parsley, plus kosher salt. Makes about 1 cup
PER TBSP: 77 cals
Fat: 8.8 g fat
0.2 g carbs
Depending on your macros, you can adjust the amount of eggs or avocado or dressing to meet your macros. If you don’t eat pork, find the best alternative you can that aligns with your keto goals.
Contents of Meal Prep Bag
Delicious! I would make this again and again! Super simple, the dressing can be simple or as complicated as you want. Change around the vinegar to change the flavors and enjoy!
Notes: We weren’t sure if this would be enough food for us but the avocado and eggs made it very filling and satisfying.