Carrie Hicks - Ketogenic to Go: 40 Low Carb Quick and Easy Brown Bag Lunch Recipes for Busy People on Ketogenic Diet

Ketogenic to Go

40 Low Carb Quick and Easy Brown Bag Lunch Recipes for Busy People on Ketogenic Diet

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T here are a many fad diet plans promising to be the most effective, the easiest, or the most delicious. However, the Ketogenic eating plan is gaining popularity quickly, despite its abundant competition. The reasons why are simple, as you will likely see along your journey through this book.

Besides the fact that the Ketogenic diet is one of the healthiest ways to eat, its recipes are incredibly easy to follow and can be packed right into a brown bag for you or your loved ones daily lunch. Those who follow a Ketogenic eating plan can enjoy the benefit of a diet that is not inundated with chemicals and byproducts while still reveling in the tastiness of their favorite recipes. On top of that, the Ketogenic diet is simple to adhere to, even for people who find themselves busy all of the time.

D esigned to fit into your hectic lifestyle, the recipes in this book are set to be prepared in 30 minutes or less. Of course, there are just a few that require some overnight marinating, but the end result is tasty, healthy, and still worthy of your lunchtime prowess. Plan ahead slightly and enjoy the benefits of your good sense and finely-tuned pallet.

T here are some recipe books that give you lots of great ideas, but those ideas are often nearly impossible to create, even for the avid cooker. This book is designed to be a cooking companion to everyone, regardless of their skill level. Men and women alike can easily prepare a delicious Ketogenic lunch in a matter of minutes. Heck, you could probably have the kids help you on some of the recipes if you all work together. With 31 clearly described lunchtime meals, this book gives the whole family access to a healthier Ketogenic eating plan.

Thanks to this book, following a Ketogenic diet is easier than ever. With enough easy recipes for a whole month, you should be able to transform eating habits in just a few short weeks. Well, what are you waiting on? Its lunch time!

M akes 3 servings

Ingredients

• 1 lb. salmon fillet
• 1/2 lemon (for juice)
• 1 stalk of celery (chopped)
• 1 tsp dill (fresh, chopped)
• Capful of extra virgin olive oil
• Black pepper and sea salt to season to your liking

Directions

• Preheat oven to 350F.
• Season salmon with sea salt and black pepper and bake for 5-10 minutes. Salmon should be flaky.
• Place cooked salmon into a mixing bowl and add the remainder of the ingredients.

M akes 3 servings

Ingredients

• 2 chicken breasts (cooked to your liking, chopped)
• 2 stalks of celery (chopped)
• 1/2 cup pecans (chopped)
• 1/2 cup dried cranberries
• 1/3 cup lite mayo
• 2 heads of lettuce (torn)
• 1 Tbsp. honey
• 1 tsp poppy seeds
• 1 Tbsp. apple cider vinegar

Directions

• Combine ingredients in a bowl.

M akes 6 servings

Ingredients

• 3 bulbs fennel
• 6 navel oranges
• 1/3 cup orange juice (fresh is best)
• 1 tsp hazelnuts (chopped finely)
• 1 Tbsp. fresh orange zest
• 2 Tbsp. extra-virgin olive oil

Directions

• Slice the fennel bulb finely. Peel the oranges and carefully slice away the white membrane.
• On desired amount of fennel, arrange oranges on top. Sprinkle with the hazelnuts. Then sprinkle with the oil and orange juice. Add a touch of zest to finish it off

M akes 3 servings

Ingredients

• 2 cans chunk light tuna (70z cans)
• 20 green olives (chopped)
• 1/2 cup green onions (chopped)
• 3 Tbsp. capers
• 1 jalapeno pepper (chopped)
• 1 red bell pepper (chopped)
• 2 Tbsp. olive oil
• 2 Tbsp. red chili flakes
• Lemon juice (use 3 lemons)

Directions

• Combine all ingredients in a large bowl. Mix.

M akes 3 servings

Ingredients

• 8 oz. chicken breast (cubed)
• 2 tsp olive oil
• 1 stalk of celery (chopped)
• 1 small onion (diced)
• 1/2 cucumber (diced)
• 1/2 cup almonds (chopped)
• 2 apples (chopped)
• 1/2 tsp curry powder
• 4 cups baby romaine lettuce

Directions

• Cook chicken, onion, and celery in a saut pan thoroughly in heated olive oil for 5-10 minutes. Put aside to let cool.
• Combine almonds, cucumber, apples, and curry powder in a mixing bowl with the cooled chicken
• Best served over a bed of baby romaine lettuce.

S erves 3

Ingredients:

• 1 lb. boneless chicken (boiled)
• 1 cup Keto mayonnaise
• 1/2 cup cranberries (dried)
• 1/2 cup walnuts (chopped)
• 1 cup green grapes (halved)
• 1 granny smith apple (peeled, cored and chopped)
• 1 cup celery (chopped)
• 1 avocado (peeled and diced)
• 1 1/2 tsp. lemon juice
• Sea salt
• Ground black pepper (to taste)

Directions:

• In a large bowl combine chicken with cranberries, grapes, apple, avocado, celery and walnuts. Toss thoroughly.
• In another bowl combine mayonnaise with lemon juice, salt and pepper.
• Pour dressing over chicken, fruits and vegetables and mix well.
• Serve warm or cold.

M akes 4 servings

Ingredients

• 1 pomegranate
• 2 navel oranges (large)
• 1 cup fennel (sliced thinly)
• 4 cups arugula
• 4 tsp. olive oil
• Black pepper (to taste)

Directions

• Peel both oranges and cut each into 10-12 small pieces.
• Scoop out seeds from the pomegranate and save.
• In a large bowl, put orange pieces, pomegranate seeds, and arugula.
• Dress the salad with olive oil and pepper as preferred.

S erves 4

Ingredients:

• 1 lb. sliced cucumber
• 1 tbsp. chives (chopped)
• 1 tbsp. white wine vinegar
• 1 tbsp. dill (chopped)
• 1/4 cup Keto mayonnaise
• 1/4 tsp. sea salt
• tsp. ground black pepper

Directions:

• Whisk together dill, chives, mayonnaise and vinegar in a large bowl. Add salt and pepper.
• Add cucumber slices and mix gently until everything is combined.
• Serve warm or cold.