Week 1: Keto Recipe #2
Here is the recipe card that came with the Green Chef meal prep. Click on the images to enlarge.
The Ancho Cumin Seasoning Packet
The prep kit came with the seasoning packet. Based on the ingredients and tasting it by itself, here is how I would make it. Please note that there was very little (if any) salt in the seasoning packet because the recipe tells you to add/rub salt into the steak.
- 1 teaspoon Cumin
- 1/4 teaspoon Dried Ancho Chili Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 or less Teaspoon Oregano
- Pinch of smoked salt (you can add more based on your preference)
Cilantro Lime Crema
The crema came prepared with the meal and was reminiscent of an Indian raita (yogurt) which accompanies most North Indian dishes. Here is how I would make the cilantro lime crema.
- 1/4 Cup Whole Fat Greek Yogurt
- 1-2 Tablespoons Fresh Lime Juice
- 1 to 2 Tablespoon finely chopped cilantro
- Pinch of salt
- Pinch of black pepper
Preparation was very easy. All I had to do was peel and chop the butternut squash and mushrooms. The red onions came pre-chopped for easy prep. The seasoning packet and crema were prepared and ready to go. A huge time saver!
There were two grass-fed sirloin steaks, ancho and cumin seasoning , shredded Monterrey jack cheese , a packet of the Cilantro Lime Crema and pepitas.
Time from start to finish with 35 minutes. Personally we prefer ribeye steaks because they have a higher fat content than sirloin which is what you want in keto or Low Carb High Fat (LCHF) programs. Still, it was very satisfying!
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