Keto Detox Diet by James Patrik

Keto Stuffed Peppers Prep Time 30 mins; Cook Time 20 mins; Total Time 50 mins; Servings: 8 Calories This Keto Stuffed Peppers recipe is sure to become a family favorite in your home! It's simple, delicious, and keto-friendly. What more can you ask for when it comes to finding a meal that everyone in your household will love?!   Ingredients 1 red bell peppers 1 yellow bell peppers 2 green bell peppers 1.25 lbs ground beef, browned 1/4 onion, chopped 2 garlic cloves 1 10 ounce can Rotel 2 tbsp homemade taco seasoning 2/3 cup beef broth 1/2 cup steamed riced cauliflower (I steam a 10 oz bag and use part of it) 1 1/2 cup Monterey Jack Cheese or Colby Monterey Jack   Instructions 1. Cut bell peppers in half horizontally and clean out the inside. Place face up on a greased 9x13 casserole dish and microwave for 5 minutes. 2. Add ground beef, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain. 3. Pop the steam ba

Mushrooms with Camembert Serves 4 / Prep time: 5 minutes / Cook time: 15 minutes Mushrooms have an interesting, almost meaty texture, and they tend to soak up all the flavorings in a recipe.  Mushrooms are very high in vitamin D, the only vegetable source of this nutrient, and are an excellent source of potassium and selenium.  Mushrooms can help reduce your cravings for sweet foods and help prevent spikes in blood sugar that can cause overeating. INGREDIENTS :- 2 tablespoons butter 2 teaspoons minced garlic 1 pound button mushrooms, halved 4 ounces Camembert cheese, diced Freshly ground black pepper RECIPE :- 1. Place a large skillet over medium-high heat and melt the butter. 2. Sauté the garlic until translucent, about 3 minutes. 3. Sauté the mushrooms until tender, about 10 minutes. 4. Stir in the cheese and sauté until melted, about 2 minutes. 5. Season with pepper and serve. PAIRS WELL WITH :- A somewhat elegant dish like these cheesy mushrooms deserves to be matched with a gorgeo

Nut-Stuffed Pork Chops Serves 4 / Prep time: 20 minutes / Cook time: 30 minutes Pork is a healthy choice that falls somewhere between poultry and red meat on the nutrition spectrum, which is why pork is often called the other white meat.  Pork is very high in protein and vitamin D and low in saturated fat.  You will have to combine pork with ingredients higher in fat, like the nuts and goat cheese in this recipe, to meet your keto macros. INGREDIENTS :- 3 ounces goat cheese ½ cup chopped walnuts ¼ cup toasted chopped almonds 1 teaspoon chopped fresh thyme 4 center-cut pork chops, butterflied Sea salt Freshly ground black pepper 2 tablespoons olive oil RECIPE :- 1. Preheat the oven to 400°F. 2. In a small bowl, make the filling by stirring together the goat cheese, walnuts, almonds, and thyme until well mixed. 3. Season the pork chops inside and outside with salt and pepper. Stuff each chop, pushing the filling to the bottom of the cut section. Secure the stuffing with toothpicks throug

Stuffed Chicken Breasts Serves 4 / Prep time: 30 minutes, plus 30 minutes chilling time / Cook time: 30 minutes This dish might perfectly complement a complicated risotto in a fancy fine-dining restaurant.  The trick to perfect stuffed chicken breasts is to cut a perfect pocket — not too deep but with enough space so the filling is completely enclosed.  If it isn’t enclosed, the filling will simply melt in the oven, leaving an empty pocket. INGREDIENTS :- 1 tablespoon butter ¼ cup chopped sweet onion ½ cup goat cheese, at room temperature ¼ cup Kalamata olives, chopped ¼ cup chopped roasted red pepper 2 tablespoons chopped fresh basil 4 (5-ounce) chicken breasts, skin-on 2 tablespoons extra-virgin olive oil RECIPE :- 1. Preheat the oven to 400°F. 2. In a small skillet over medium heat, melt the butter and add the onion. Sauté until tender, about 3 minutes. 3. Transfer the onion to a medium bowl and add the cheese, olives, red pepper, and basil. Stir until well blended, then refrigerate

Crab Salad–Stuffed Avocado Serves 2 / Prep time: 20 minutes Depending on the size of your avocados, this decadent dish could be a filling snack or a light lunch.  It’s perfectly acceptable to use frozen crab if fresh is not available, but take care to look for real crab meat rather than cheaper imitation products.  If using frozen crab, thaw it completely and squeeze out any extra liquid so that your salad isn’t soggy. INGREDIENTS :- 1 avocado, peeled, halved lengthwise, and pitted ½ teaspoon freshly squeezed lemon juice 4&½ ounces Dungeness crab meat ½ cup cream cheese ¼ cup chopped red bell pepper ¼ cup chopped, peeled English cucumber ½ scallion, chopped 1 teaspoon chopped cilantro Pinch sea salt Freshly ground black pepper RECIPE :- 1. Brush the cut edges of the avocado with the lemon juice and set the halves aside on a plate. 2. In a medium bowl, stir together the crabmeat, cream cheese, red pepper, cucumber, scallion, cilantro, salt, and pepper until well mixed. 3. Divide the

Mini Stuffed Peppers (Ready in about 15 minutes | Servings 5) Who says stuffed peppers must be reserved for lunchtime?  These mini spicy bites will delight your guests! INGREDIENTS :- 2 teaspoons olive oil  1 teaspoon mustard seeds  5 ounces ground turkey  Salt and ground black pepper, to taste  10 mini bell peppers, cut in half lengthwise, stems and seeds removed  2 ounces garlic and  herb seasoned chevre goat cheese, crumbled  RECIPE :- 1. Heat the oil in a skillet over medium-high heat. Once hot, cook mustard seeds with ground turkey until the turkey is no longer pink. Crumble with a fork. 2. Season with salt and black pepper. 3. Lay the pepper halves cut-side-up on a parchment-lined baking sheet. Spoon the meat mixture into the center of each pepper half. 4. Top each pepper with cheese. Bake in the preheated oven at 400 degrees F for 10 minutes. Bon appétit! NUTRITION :- Per serving: 198 Calories; 17.2g Fat; 3g Carbs; 0.9g Fiber; 7.8g Protein; 1.8g Sugars  Source  :- This recipe is

Deviled Eggs with Mustard and Chives (Ready in about 20 minutes + chilling time | Servings 8) These stuffed eggs are perfect for party dinners and potlucks.  A cook’s note: Once the eggs are chilled, crack them and place in cold water for 10 minutes; the peels will come off much easier. INGREDIENTS :- 8 eggs  2 tablespoons cream cheese  1 teaspoon Dijon mustard  1 tablespoon mayonnaise  1 tablespoon tomato puree, no sugar added  1 teaspoon balsamic vinegar  Sea salt and freshly ground black pepper, to taste  1/4 teaspoon cayenne pepper  2 tablespoons chives, chopped  RECIPE :- 1. Place the eggs in a single layer in a saucepan. Add water to cover the eggs and bring to a boil. 2. Cover, turn off the heat, and let the eggs stand for 15 minutes. Drain the eggs and peel them under cold running water. 3. Slice the eggs in half lengthwise; remove the yolks and thoroughly combine them with cream cheese, mustard, mayo, tomato puree, vinegar, salt, black, and cayenne pepper. 4. Next, divide the

Stuffed Spaghetti Squash Bowls (Ready in about 1 hour | Servings 4) All the flavors of your favorite pasta are packed into these edible bowls, but they are keto-friendly and guilt-free!  These bowls look really fancy, they are suitable for any occasion. INGREDIENTS :- 1/2 pound spaghetti squash, halved, scoop out seeds  1 teaspoon olive oil  1/2 cup Mozzarella cheese, shredded  1/2 cup cream cheese  1/2 cup full-fat Greek yogurt 2 eggs  1 garlic clove, minced  1/2 teaspoon cumin  1/2 teaspoon basil  1/2 teaspoon mint  Sea salt and ground black pepper, to taste  RECIPE :- 1 .Place the squash halves in a baking pan; drizzle the insides of each squash half with olive oil. 2. Bake in the preheated oven at 370 degrees F for 45 to 50 minutes or until the interiors are easily pierced through with a fork.  3. Now, scrape out the spaghetti squash “noodles” from the skin in a mixing bowl. Add the remaining ingredients and mix to combine well. 4. Carefully fill each of the squash half with the ch

Stuffed Peppers with Cauliflower and Cheese (Ready in about 45 minutes | Servings 6) Above ground vegetables such as bell pepper and cauliflower are generally good keto options while below ground vegetables contain more carbs.  These peppers are delicious served hot or cold. Enjoy! INGREDIENTS :- 2 tablespoons vegetable oil  2 tablespoons yellow onion, chopped  1 teaspoon  fresh garlic, crushed  1/2 pound ground pork  1/2 pound ground turkey  1 cup  cauliflower rice  1/2 teaspoon sea salt  1/4 teaspoon red pepper flakes, crushed  1/2  teaspoon ground black pepper  1 teaspoon dried parsley flakes  6 medium-sized  bell peppers, deveined and cleaned  1/2 cup tomato sauce  1/2 cup Cheddar  cheese, shredded  RECIPE :- 1. Heat the oil in a pan over medium flame. Once hot, sauté the onion and garlic for 2 to 3 minutes. 2. Add the ground meat and cook for 6 minutes longer or until it is nicely browned. 3. Add cauliflower rice and seasoning. Continue to cook for a further 3 minutes. 4. Divide t