Keto Detox Diet by James Patrik

Watermelon Feta Salad with Blueberries Prep Time 20 mins; Cook Time 0 mins; Total Time 20 mins; Servings: 6 people   This watermelon feta salad with blueberries, mint, and basil is so refreshing and easy to make. It is the perfect side salad for a fun summer cookout!   Ingredients 8 cups watermelon, cubed to 3/4 inch 2 cups fresh blueberries, plus more if desired 1 cup crumbled feta Mint and basil leaves, julienned or chopped Honey lime dressing: Juice of 1 lime, fresh 2 tablespoons extra virgin olive oil 2 tablespoons honey Salt to taste   Instructions 1. Make the honey lime dressing: combine all honey lime dressing ingredients and mix vigorously until well combined. You can also add the ingredients to a mason jar and shake well to combine. 2. In a large serving bowl, combine cubed watermelon, blueberries, mint and basil to taste, and 3/4 cup crumbled feta. Toss with the honey lime dressing. 3. Top with the remaining 1/4 cup feta and garnish with

FOURTH OF JULY DEVILED EGGS Ingredients Eggs Red, and Blue Food Coloring Hellmann’s Real Mayonnaise Hellmann’s Dijonnaise or Mustard Dill Pickle Juice (for flavor) Salt & Pepper (to taste)   Recipe :- 1. Pick out how many eggs you will need and boil them in salted water for about 20-30 minutes. When finished, drain the water and gently place the eggs in a bowl of ice water to soak until cooled off.   2. Peel the shells of the eggs off while running them under cold water – this will help the shells come off easily. Then set eggs aside. Fill a large bowl with water and a few drops of blue food coloring. Start off with just a few drops of the food coloring and add more until you get the color you desire. Remember: the darker your color is, the faster your eggs will color.   3. Make sure your eggs are covered by the water for an even dye and soak for 20-30 minutes. Don’t take them out too early otherwise the color won’t stick. You can use a plastic spoon to

Nut and Berry Chicken Salad Prep Time 15 minutes; Cook Time 15 minutes; Total Time 30 minutes; Servings 6   This Nut and Berry Chicken Salad recipe is perfect for a summer picnic. The red, white, and blue colors make it perfect for Memorial day and July 4th.  This recipe can work for low-carb, ketogenic, diabetic, Atkins, and Banting diets.   Ingredients For the grilled chicken: 1 tablespoon melted butter or olive oil 1 teaspoon whole grain dijon mustard 1 clove garlic crushed 2 teaspoons fresh thyme leaves 1 pound boneless, skinless chicken breasts sea salt freshly ground black pepper For the salad: 2 tablespoons lemon juice freshly squeezed 1/2 teaspoon granulated stevia/erythritol blend 1/4 cup mayonnaise 2 tablespoons sour cream 2 teaspoons whole grain mustard 1/4 cup diced red onion 1/2 cup strawberries sliced (about 4 ounces) 1/2 cup blueberries 1/2 cup walnuts coarsely chopped 1 tablespoon fresh thyme leaves Instructions For th

MERINGUE FLAG CAKE (LOW-CARB, GLUTEN-FREE, NUT-FREE, KETO) Prep time:   30 mins; Cook time:   8 hours; Total time:   8 hours 30 mins; Serves: 12   This is a low-carb sheet cake made of crispy meringue, topped with fresh whipped cream and berries to make this Independence Day dessert both fresh and keto-friendly.   INGREDIENTS 1 tsp white vinegar (for wiping bowl and whisk) 300 ml room temperature egg whites (about 8 large eggs)* ½ tsp cream of tartar 12 Tbsp powdered erythritol, like Swerve Confectioners (more as needed and to taste) 1 tsp pure vanilla extract (optional) 2-3 cups whipped cream 80-85 raspberries 50 blueberries   INSTRUCTIONS 1. Preheat oven to 275°F. We will turn down the oven to 225°F when we start whipping the meringue. 2. Using a paper towel soaked in white vinegar, wipe down your metal or glass bowl and whisk to remove any residual grease, soap, etc. 3. If needed, blend erythritol in a blender or food processor to get a fine powde

Low-Carb Fruit Pizza Prep Time: 20 minutes; Cook Time: 12 minutes; Total Time: 32 minutes; Yield: 12 servings; This low-carb red, white and blue fruit pizza is an easy dessert recipe for your 4th of July party or summer cookout.  A soft cookie crust topped with cream cheese frosting, strawberries and blueberries make this the perfect summer dessert.   INGREDIENTS FOR THE CRUST: 1 cup fine blanched almond flour 1/4 cup coconut flour 1/4 cup monk fruit sweetener 1/2 teaspoon baking powder 4 tablespoons butter, softened 1 teaspoon vanilla extract 1 large egg 1/4 cup unsweetened almond milk FOR THE FROSTING: 6 ounces cream cheese, softened 3 tablespoons Swerve powdered sweetener (or monk fruit sweetener) 4 tablespoons heavy whipping cream 1 teaspoon vanilla extract FOR THE GARNISH: 1 cup fresh strawberries, sliced 1/2 cup fresh blueberries   INSTRUCTIONS 1. Preheat the oven to 350 degrees F and line the bottom of a 9-inch spring-form pan wi

Keto Patriotic Cheese Tray Prep Time 20 minutes; Total Time 20 minutes; Yield: 12 This fun and festive 4th of July Cheese Tray is as cute as it is delicious. Great for all patriotic holidays or just to celebrate summer!   Ingredients 1 Carton Cherry Tomatoes 1 Package Pre-sliced Havarti Cheese 3 Thinly Sliced Red Bell Peppers 1 Pre-sliced Mozzarella 1 Bag Pre-sliced Pepperoni 1 Package Pre-sliced White Cheddar Cheese 1 Carton Raspberries 1 Bag Blanched Almonds 1 Bag Macadamia Nuts 1 Carton Blueberries 2 Provolone Cheese Slices cut into stars 1 Large Pepperoni Meat Stick   Instructions 1. Starting at the bottom of your 9x13 dish, begin layering read and white ingredients - using the pepperoni meat stick to help hold each layer in place. 2. When half way to the top, fill top left corner with blueberries - using your hand to hold into place. 3. Continue layering the right side with red and white snacks until the entire tray is full. 4. Using s