Miss R Daisy

Cook & blogger. Lover of happy produce. Lifestyle & recipes. Following a keto diet. Lover of Mini schnauzers with a Baci & Beso. 🐾🖤

Everyday Meals

Keto Duck with Almond Brussell Sprouts and Broccoli

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Keto Duck with Pesto Almonds Brussell Sprouts and Broccoli
Serving for 1
Ingredients

200g Free Range Duck Breast Skin Scored (I cut mine into two to eat due to my macros)
8 Brussell Sprouts
80g Broccoli
2 Slices of Nirate Free Free Range Bacon
20g Pesto Almonds (available at Low Carb Emporium)
2 tsp Liquid Melrose Coconut Oil (available from Low Carb Emporium)
3/4 Cup Cauliflower Florets (I used purple cauliflower)
1 Tbsp Unsalted Butter
Salt and Pepper

lets Cook

Pre heat your oven to 180 degrees. Now take a fry pan and get your duck break breast and cook dry skin side down for about 6-7 minutes until skin is crispy. In the meantime boil a saucepan of water and blanch the broccoli and brussell sprouts. Next fry off bacon in a fry pan until golden.

In a separate sauce pan boil some water and add cauliflower, and cook through. Once done add to a food processor with the butter and salt and pepper the process until smooth.

Once skin is crispy on duck, turn over and place in oven for it to cook through about 7-10 minutes. While the duck is finishing cooking in a pan add the coconut oil, dice up the bacon, and toss through the bacon, almonds, brussell sprouts and broccoli.

Let your duck rest for 5 minutes, then plate up your meal. As mentioned due to my macros I cut my portion of duck in half and had a duck salad the next day. Enjoy. X

Macros (on 100g serve)
Protein 30.2g
Carbs 8.7g
Fats 54g

Print Recipe
 Keto Duck with Almond Brussell Sprouts and Broccoli
Keto Duck with Pesto Almonds Brussell Sprouts and Broccoli with Cauliflower Mash and 8.7g Carbs
Prep Time 10
Cook Time 20
Servings
Ingredients
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. lets Cook
  2. Pre heat your oven to 180 degrees. Now take a fry pan and get your duck break breast and cook dry skin side down for about 6-7 minutes until skin is crispy. In the meantime boil a saucepan of water and blanch the broccoli and brussell sprouts. Next fry off bacon in a fry pan until golden.
  3. In a separate sauce pan boil some water and add cauliflower, and cook through. Once done add to a food processor with the butter and salt and pepper the process until smooth.
  4. Once skin is crispy on duck, turn over and place in oven for it to cook through about 7-10 minutes. While the duck is finishing cooking in a pan add the coconut oil, dice up the bacon, and toss through the bacon, almonds, brussell sprouts and broccoli.
  5. Let your duck rest for 5 minutes, then plate up your meal. As mentioned due to my macros I cut my portion of duck in half and had a duck salad the next day. Enjoy. X

90 Second Bread with Avocado and EBTB

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90 Second Bread with Avocado and Everything But the Bagel Seasoning
Serving for one
Ingredients

1 tbsp butter melted
2 tbsp Almond Flour (available at Low Carb Emporium)
1/2 Tbsp Coconut Flour (available at Low Carb Emporium)
1/4 tsp Baking Flour
1 free range egg
1 tbsp Almond Milk
1 tbsp butter
1/4 Avocado
Everything But The Bagel Seasoning (I purchased mine from Ebay)
Coconut Spray

Lets Cook

Take a small mixing bowl and mix together the melted butter, almond flour, coconut flour, baking flour, egg and almond milk. Then take a mug and spray it with coconut oil and pour the mixture into it. Then cook in a microwave for 90 seconds.

While this is cooking smash up your avocado,

Take your mug out of the microwave and allow to cool a minute, run a knife around the edge and invert it to get your bread out. Then cut in half. Heat the tbsp of butter in a fry pan and place two halves in pan and cook for about a minute each side until golden. Once cooked spread with avocado and sprinkle with Everything But the Bagel. Delicious. X

Macros
Protein 10.9g
Carbs 3.5g
Fat 30.2g

 

Print Recipe
 90 Second Bread with Avocado and EBTB
90 Second Bread with Avocado and Everything But the Bagel Seasoning
Prep Time 5
Cook Time 5
Servings
Ingredients
Prep Time 5
Cook Time 5
Servings
Ingredients
Instructions
  1. Lets Cook
  2. Take a small mixing bowl and mix together the melted butter, almond flour, coconut flour, baking flour, egg and almond milk. Then take a mug and spray it with coconut oil and pour the mixture into it. Then cook in a microwave for 90 seconds.
  3. While this is cooking smash up your avocado,
  4. Take your mug out of the microwave and allow to cool a minute, run a knife around the edge and invert it to get your bread out. Then cut in half. Heat the tbsp of butter in a fry pan and place two halves in pan and cook for about a minute each side until golden. Once cooked spread with avocado and sprinkle with Everything But the Bagel. Delicious. X
Recipe Notes

Macros Protein 10.9g  Carbs 3.5g Fat 30.2g

Keto Poached Chicken and Salad

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Keto Poached Chicken and Salad
Serving for 1
Ingredients

115g Free Range Chicken Breast
Small Stick of Carrot
Small Stick of Celery
1/4 of an Onion
2 peppercorns
1/2 Cup Spinach Leaves
1/8 Grated Carrots
1/2 Sliced Cabbage
Primal Kitchen Ceaser Dressing (available at Low Carb Emporium)
Salt and Pepper

Lets Cook

Firstly boil a pot a hot water large enough to place the chicken breast, carrot, celery, onion and peppercorns in. Once boiling add all the ingredients and turn down to a simmer and cook for 10-15 minutes until chicken is cooked through and is 72 degrees, Turn out the vegetables and discard and allow the chicken to cool,

In a mixing bowl add the salad vegetables and mix together, then chop up cooled chicken and add to the salad mix and add the dressing and season, mix together again. Then serve and enjoy. X

Macros
Protein 19.6g
Carbs 3.2g
Fat 15.6g

Print Recipe
 Keto Poached Chicken and Salad
Keto Poached Chicken and Salad with only 3.2g Carbs
Prep Time 10
Cook Time 30
Servings
Ingredients
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. Lets Cook
  2. Firstly boil a pot a hot water large enough to place the chicken breast, carrot, celery, onion and peppercorns in. Once boiling add all the ingredients and turn down to a simmer and cook for 10-15 minutes until chicken is cooked through and is 72 degrees, Turn out the vegetables and discard and allow the chicken to cool,
  3. In a mixing bowl add the salad vegetables and mix together, then chop up cooled chicken and add to the salad mix and add the dressing and season, mix together again. Then serve and enjoy. X
Recipe Notes

Macros Protein 19.6g Carbs 3.2g Fat 15.6g

Keto Crispy Barramundi with Colesaw

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Keto Crispy Skin Barramundi with Colesaw and Carrot Fritter
Serving for 1
Ingrediants

150g Barramundi
1/4 cup shredded cabbage
1/8 cup shredded carrot
1/8 cup shredded korlrabi
1/8 cup shredded beetroot
1 tbsp Olive Oil
1 tsp Raspberry Vinegar
1 small Zucchini
1 Small Carrot
1 tsp chop basil
1 tbsp Almond Flour (available at Low Carb Emporium)
1 free range egg
1/2 tsp Xanthan Gum (available at Low Carb Emporium)
3 tbps Liquid Coconut Oil  (available at Low Carb Emporium)
Salt and Pepper

Lets Cook

Firstly peel your carrot, then grate your carrot and zucchini. Next get a mixing bowl and turn on your oven to 180 degrees. Now squeeze out all the liquid from your carrot and zucchini and place in your mixing bowl. Add the egg, almond flour, basil, Xanthan Gum and Salt and Pepper to taste. Mix all the ingredients together so they are well mixed. Now form two fritters and heat the liquid coconut. And place in coconut oil for 2-3 minutes and transfer to oven for 20 minutes. Flip them over after 10 minutes. Once cooked place on paper towel to drain excess oil off them and then they are ready to serve

In a mixing bowl get your vegetables and mix together and toss them with raspberry vinegar and olive oil then season with salt and pepper.

Heat your third tbsp of coconut oil in a pan and place your barramundi skin side down for approximately 5 minutes, and then flip it for 2-3 minutes.

Now your ready to enjoy your meal. X

Macros
Protein 29.5g
Carbs 5.8g
Fat 30.2g

Print Recipe
 Keto Crispy Barramundi with Colesaw
Keto Crispy Skin Barramundi with Colesaw and Carrot Fritter with 3.8g carbs
Prep Time 15
Cook Time 20
Servings
Ingredients
Prep Time 15
Cook Time 20
Servings
Ingredients
Instructions
  1. Lets Cook
  2. Firstly peel your carrot, then grate your carrot and zucchini. Next get a mixing bowl and turn on your oven to 180 degrees. Now squeeze out all the liquid from your carrot and zucchini and place in your mixing bowl. Add the egg, almond flour, basil, Xanthan Gum and Salt and Pepper to taste. Mix all the ingredients together so they are well mixed. Now form two fritters and heat the liquid coconut. And place in coconut oil for 2-3 minutes and transfer to oven for 20 minutes. Flip them over after 10 minutes. Once cooked place on paper towel to drain excess oil off them and then they are ready to serve
  3. In a mixing bowl get your vegetables and mix together and toss them with raspberry vinegar and olive oil then season with salt and pepper.
  4. Heat your third tbsp of coconut oil in a pan and place your barramundi skin side down for approximately 5 minutes, and then flip it for 2-3 minutes.
  5. Now your ready to enjoy your meal. X

keto steak with cabbage and bacon

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Keto steak with spinach and cauliflower mash & cabbage and bacon
Serving for 1
Ingredients

1 100g free range fillet steak
1 tbsp olive oil
Salt and pepper
2 tsp garlic butter
1 cup cauliflower florets
1/2 cup spinach
1 tbsp butter
1 cup white cabbage diced
1/4 onion diced
2 garlic crushed
1 bacon stripe free range
1/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp coconut oil (available at Low Carb Emporium)

Let’s cook

Firstly let’s start with the cabbage. Take your bacon chop the rind off it and dice it up. Grab a fry pan and add the coconut oil, then add the bacon cook for about 2 minutes until it gets some colour. Then add the fresh onion and garlic and cook until translucent. Now add the cabbage and onion, garlic powder and mix around. Turn down heat and cook for approximately 40 minutes.

During this time stir intermittently, and boil a pot of water large enough for the cauliflower. Once boiling add the cauliflower and cook for about 5-7 minutes until tender and then add spinach for 1-2 minutes and drain into colander. Add to a food processor with salt and pepper plus the tbsp butter and blend until mashed.

Now season your steak with salt and pepper each side. And in a fry pan heat the olive oil and place the steak. Cook on one side for approximately 3 minutes and turn over and repeat for medium rare. Then rest for 3 minutes.

Time to plate up your dinner, take your steak and place the garlic butter, place the braised cabbage and mashed cauliflower and spinach beside each other. Enjoy. X

Macros
Protein 41.6g
Carbs 8.8g
Fat 31.7g

Print Recipe
 keto steak with cabbage and bacon
Keto Steak with Cabbage and Bacon and Cauliflower and Spinach Mash with only 8.8 Carbs
Prep Time 15
Cook Time 40
Servings
Ingredients
Prep Time 15
Cook Time 40
Servings
Ingredients
Instructions
  1. Let’s cook
  2. Firstly let’s start with the cabbage. Take your bacon chop the rind off it and dice it up. Grab a fry pan and add the coconut oil, then add the bacon cook for about 2 minutes until it gets some colour. Then add the fresh onion and garlic and cook until translucent. Now add the cabbage and onion, garlic powder and mix around. Turn down heat and cook for approximately 40 minutes.
  3. During this time stir intermittently, and boil a pot of water large enough for the cauliflower. Once boiling add the cauliflower and cook for about 5-7 minutes until tender and then add spinach for 1-2 minutes and drain into colander. Add to a food processor with salt and pepper plus the tbsp butter and blend until mashed.
  4. Now season your steak with salt and pepper each side. And in a fry pan heat the olive oil and place the steak. Cook on one side for approximately 3 minutes and turn over and repeat for medium rare. Then rest for 3 minutes.
  5. Time to plate up your dinner, take your steak and place the garlic butter, place the braised cabbage and mashed cauliflower and spinach beside each other. Enjoy. X

Keto stir fry with konjac noodles

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Keto stir fry with konjac noodles
Serving for 1
Ingredients

1/2 packet konjac noodles (available from Low Carb Emporium)>
135g free range rump beef stripes
1 tbsp coconut oil (available at Low Carb Emporium)
1/4 cup thin carrot sticks
1/4 cup thin zucchini sticks
1/4 cup spring onion sticks
1/4 cup broccoli florets
1/2 cup stripes rainbow chard
1 tbsp coconut aminos

Let’s cooks

In a fry pan or a wok let’s start by cooking the most hardest vegetable first. So firstly heat your coconut oil, then place your carrots in and sauté for about 3-4 minutes. Then add your broccoli in for 2 minutes, next your steak after 2 minutes add the zucchini, spring onion, rainbow chard, konjac noodles and coconut aminos and cook until the chard and onion have wilted approximately 3 minutes.

Then your stir fry is ready to enjoy. X

Macros
Protein 35.2g
Carbs 11.7g
Fat 27.5g

Print Recipe
 Keto stir fry with konjac noodles
Keto stir fry with konjac noodles with 11.7g Carbs
Prep Time 15
Cook Time 10
Servings
Ingredients
Prep Time 15
Cook Time 10
Servings
Ingredients
Instructions
  1. Let’s cooks
  2. In a fry pan or a wok let’s start by cooking the most hardest vegetable first. So firstly heat your coconut oil, then place your carrots in and sauté for about 3-4 minutes. Then add your broccoli in for 2 minutes, next your steak after 2 minutes add the zucchini, spring onion, rainbow chard, konjac noodles and coconut aminos and cook until the chard and onion have wilted approximately 3 minutes.
  3. Then your stir fry is ready to enjoy. X