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Miss R Daisy

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

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Cabbage

Keto Poached Chicken and Salad

May 11, 2019 by Rachel Daisy Leave a Comment

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
  • 115 g 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 
Prep Time 10
Cook Time 30
Servings
Ingredients
  • 115 g 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 
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

Filed Under: Chicken, Comfort Foods, Everyday Meals, Food, Ketodiet, Ketorecipe, Lunch, Macros, Recipes, Salad Tagged With: Blogging, Blogging. Melbourne, Cabbage, Chicken, Daisy Recipe, Ethical Food, Food, Food Blogging, Gluten Free, Keto, Keto blogging, Ketodiet, Ketorecipe, lunch, Macros, Melbourne, Melbourne Blogging, Recipe, salad

Keto Crispy Barramundi with Colesaw

May 10, 2019 by Rachel Daisy Leave a Comment

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
  • 150 g 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 
Prep Time 15
Cook Time 20
Servings
Ingredients
  • 150 g 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 
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

Filed Under: Comfort Foods, Ethical Produce, Everyday Meals, Fish, Food, Fritters, Ketodiet, Ketodinner, Ketorecipe, Lifestyle, Macros, Mains, Recipes, Salad Tagged With: Beetroot, Blogging, Blogging. Melbourne, Cabbage, Daisy Recipe, Ethical Food, Fish, Food, Food Blogging, fritters, Gluten Free, Keto, Keto blogging, Ketodiet, Ketorecipe, Macros, Melbourne, Melbourne Blogging, Recipe, Zucchini

Keto Steak with Cabbage and Bacon

April 7, 2019 by Rachel Daisy Leave a Comment

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 31.7

Print Recipe
Keto Steak with Cabbage and Bacon
Keto steak with spinach and cauliflower mash & cabbage and bacon with 8.8g Carbs. X
Prep Time 15
Cook Time 50
Servings
Ingredients
  • 1 100 g 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
Prep Time 15
Cook Time 50
Servings
Ingredients
  • 1 100 g 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
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
Recipe Notes

Macros Protein 41.6g Carbs 8.8g Fat 31.7

Filed Under: Beef, Cauliflower, Comfort Foods, Everyday Meals, Food, Ketodiet, Ketodinner, Ketorecipe, Macros, Mains, Recipes, Side Dish Tagged With: beef, Blogging, Blogging. Melbourne, Cabbage, Daisy Recipe, Ethical Food, Food, Food Blogging, Gluten Free, Keto, Keto blogging, Ketodiet, Ketorecipe, Macros, Mash, Melbourne, Melbourne Blogging, Recipe

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