Keto Detox Diet by James Patrik

Tri-Colored Breakfast Muffins Cook and prep time: 45 minutes Pepper, Veggies and Baked things generally helps in detox. Ingredients ● 8 eggs ● 2 tbsp melted butter ● 1/2 cup unsweetened flax or unsweetened almond milk ● 1/4 cup tomatoes, chopped ● 1 small green pepper, chopped ● 3 green zucchini, shredded (approximately 1 1/2 cups) ● 2 slices bacon, cooked and chopped ● 1 tsp. Pepper ● 1 tsp onion powder ● 1/2 cup crumbled goat cheese (optional)   Directions 1. Preheat oven to 400 F. 2. Grease insides of muffin tin with melted butter 3. Blend all ingredients into a large bowl. 4. Spoon into muffin cups. 5. Bake for 40 minutes or until golden brown. 6. Top with crumbled goat cheese for last 5 minutes. 7. Let sit for 5 minutes before serving.   Nutrition Facts Servings 6 Amount Per Serving :- calories 165 Total Fat 12 g; Sodium 170 mg; Potassium 158 mg; Total Carbohydrate 4 g; Dietary Fiber 1 g; Sugars 2 g; Protein 11 g; Vitamin A 46

ALMOND FLOUR KETO ZUCCHINI BREAD Prep Time 15 mins; Cook Time 50 mins; Total Time 1 hr 5 mins; Servings: 14 slices Take 8 Week (56 Days) Science Based Weight Loss Challenge With 60 Days Money Back Guarantee.  Know Exactly What to Eat to Lose Fat and Get Healthy  Without  Giving Up Your Favorite Foods or Starving Yourself. 46,000+ People Have Become Slim Till Now. (Cost - 37 $ only for 8 weeks) This almond flour keto zucchini bread recipe with chocolate chips is a soft and moist gluten-free dessert that melts in your mouth.   Equipment 9x5 inch (23cm x 13cm) loaf pan   Ingredients 2 cup 200g almond flour 2 tsp baking powder ¼ tsp baking soda 1 tsp cinnamon ½ tsp salt 4 large eggs at room temperature ½ cup 100g keto sweetener such as Swerve or Sukrin 1 tsp vanilla extract 1/3 cup 65g extra mild olive oil or coconut oil 1 cup 175g grated zucchini excess of water removed 1 tbsp lemon juice 3.5 oz 100g keto-friendly dark chocolate (chopped) or chocolate chi

Pesto Zucchini Noodles Serves 4 / Prep time: 15 minutes The pesto recommended for this pretty side is the kale version found on page 131 .  Kale is touted as a super food for good reason, since this leafy green is very high in fiber, calcium, and vitamins A, C, and K.  Kale helps lower cholesterol and reduces your risk for several cancers as well as boosting the immune system and detoxing the body. INGREDIENTS :- 4 small zucchini, ends trimmed ¾ cup Herb Kale Pesto (page 133) ¼ cup grated or shredded Parmesan cheese RECIPE :- 1. Use a spiralizer or peeler to cut the zucchini into “noodles” and place them in a medium bowl. 2. Add the pesto and the Parmesan cheese and toss to coat. 3. Serve. PAIRS WELL WITH :- This is a light side dish that is ready in an instant but packs a great deal of flavor.  Try a simply flavored entrée to complement the freshness of the zucchini noodles, such as Pan-Seared Halibut with Citrus Butter Sauce  or Rosemary-Garlic Lamb Racks  . NUTRITION :- PER SERVING

Sautéed Crispy Zucchini Serves 4 / Prep time: 15 minutes/ Cook time: 10 minutes Anyone who has eaten a grilled cheese sandwich or picked the crispy edges off of a lasagna knows how incredible these cheesy bits taste.  That rich golden crisp cheese is what you end up with on your sautéed zucchini when you prepare this recipe.  The trick is to let the ingredients sit in the skillet after you add the cheese so it has the chance to melt and lightly caramelize before stirring. INGREDIENTS :- 2 tablespoons butter 4 zucchini, cut into ¼-inch-thick rounds ½ cup freshly grated Parmesan cheese Freshly ground black pepper RECIPE :- 1. Place a large skillet over medium-high heat and melt the butter. 2. Add the zucchini and sauté until tender and lightly browned, about 5 minutes. 3. Spread the zucchini evenly in the skillet and sprinkle the Parmesan cheese over the vegetables. 4. Cook without stirring until the Parmesan cheese is melted and crispy where it touches the skillet, about 5 minutes. 5. S

CHEESY ZUCCHINI GRATIN (Ready in about 50 minutes | Servings 5) If you find your gratin watery after the 40 minutes, turn the temperature to 350 degrees F and bake for 10 minutes longer.  Let it sit at least 20 minutes before slicing and serving. Ingredients 10 large eggs  3 tablespoons yogurt  2 zucchini, sliced  1/2 medium-sized leek, sliced  Sea salt and ground black pepper, to taste  1 teaspoon cayenne pepper  1 cup cream cheese  2 garlic cloves, minced  1 cup Swiss cheese, shredded Directions 1. Start by preheating your oven to 360 degrees F. Then, spritz the bottom and sides of an oven proof pan with a nonstick cooking spray. 2. Then, mix the eggs with yogurt until well combined. 3. Overlap 1/2 of the zucchini and leek slices in the pan. Season with salt, black pepper, and cayenne pepper. Add cream cheese and minced garlic. 4. Add the remaining zucchini slices and leek. Add the egg mixture. Top with Swiss cheese. Bake for 40 minutes, until the top is golden brown. Bon appétit! Nu

Grandma’s Zucchini and Spinach Chowder (Ready in about 25 minutes | Servings 4) Keto recipes don't come much easier than this old-fashioned, vegetarian chowder.  You can customize it with your favorite spices and keto mix-ins. INGREDIENTS :- 1 tablespoon olive oil 1 clove garlic, chopped  1/2 cup scallions, chopped 4 cups water 2 zucchini, sliced  1 celery stalk, chopped  2 tablespoons vegetable bouillon powder 4 ounces baby spinach Salt and ground black pepper, to taste  1 heaping tablespoon fresh parsley, chopped 1 tablespoon butter 1 egg, beaten  RECIPE :- 1. In a stockpot, heat the oil over medium-high heat. Now, cook the garlic and scallions until tender or about 4 minutes. 2. Add water, zucchini, celery, vegetable bouillon powder; cook for 13 minutes. 3. Add spinach, salt, black pepper, parsley, and butter; cook for a further 5 minutes. 4. Then, stir in the egg and mix until well incorporated. Ladle into individual bowls and serve warm. Enjoy! Read All our Zucchini Keto Recip

The Best Zucchini Fritters Ever (Ready in about 40 minutes | Servings 6) These fritters are quick and easy to whip up for dinner. Serve with a dollop of sour cream, if desired. You can serve them as a side, too. INGREDIENTS :- 1 pound zucchini, grated and drained  1 egg 1 teaspoon fresh Italian parsley  1/2 cup almond meal  1/2 cup goat cheese, crumbled  Sea salt and ground black pepper, to taste  1/2 teaspoon red pepper flakes, crushed  2 tablespoons olive oil RECIPE :- 1 .Mix all ingredients, except for the olive oil, in a large bowl. Let it sit in your refrigerator for 30 minutes. 2. Heat the oil into a non-stick frying pan over medium heat; scoop the heaped tablespoons of the zucchini mixture into the hot oil. 3. Cook for 3 to 4 minutes; then, gently flip the fritters over and cook on the other side. Cook in a couple of batches. 4. Transfer to a paper towel to soak up any excess grease. Serve and enjoy! Read All our Zucchini Keto Recipe. Click the Zucchini Keto Recipe Tag Below. NU

Cheesy Zucchini Casserole (Ready in about 50 minutes | Servings 4) This is a great way to use up the bounty of zucchini during the summer season. You're going to love this easy cheese casserole! INGREDIENTS :- Nonstick cooking spray 2 cups zucchini, thinly sliced  2 tablespoons leeks, sliced 1/2 teaspoon salt Freshly ground black pepper, to taste  1/2 teaspoon dried basil 1/2 teaspoon dried oregano  1/2 cup Cheddar cheese, grated  1/4 cup heavy cream 4 tablespoons Parmesan cheese, freshly grated  1 tablespoon butter, room temperature  1 teaspoon fresh garlic, minced  RECIPE :- 1. Start by preheating your oven to 370 degrees F. Lightly grease a casserole dish with a nonstick cooking spray. 2. Place 1 cup of the zucchini slices in the dish; add 1 tablespoon of leeks; sprinkle with salt, pepper, basil, and oregano. Top with 1/4 cup of Cheddar cheese. 3 .Repeat the layers one more time. 4. In a mixing dish, thoroughly whisk the heavy cream with Parmesan, butter, and garlic. Spread this