Keto Breakfast Sandwich
For the sandwich:
1 tsp butter, softened 2 pieces Cloud Bread (recipe below) 2 slices Monterey Jack cheese 2 slices cooked no-sugar-added bacon, halved 2 Tbsp guacamole 1 Tbsp pico de gallo or fresh salsa
For the cloud bread:
MAKES 10 PIECES
4 large eggs, separated ½ tsp cream of tartar 2 oz full-fat cream cheese ½ tsp kosher salt
1. Heat a medium nonstick skillet over medium heat. Spread half of the butter on each piece of bread. Place bread in skillet buttered side down. Place one slice of cheese on top of each bread piece. Cook until bottom sides of bread are golden brown and cheese is starting to melt.
2. Top one of the bread pieces with bacon, guacamole, and pico de gallo. Cover with the second bread piece, cheese side down.
The cloud bread:
1. Preheat oven to 300°F. Line two large rimmed baking sheets with parchment paper.
2. In a large bowl, beat egg whites and cream of tartar with a mixer on high until stiff peaks form.
3. In a separate bowl, beat cream cheese on high until whipped. Add egg yolks, one at a time, beating after each addition, until mixture is smooth. Add salt and beat to incorporate.
4. Gently fold the whipped egg whites into the yolk mixture, being careful to deflate as little as possible. Spoon five ¼-cup portions onto each of the baking sheets, leaving plenty of room between them. Spread them into even 4-inch circles, about ¾-inch tall.
5. Bake 25 to 30 minutes or until bread is golden and firm (the center should not jiggle when shaken). Cool 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Mediterranean Tuna-Spinach Salad
1 ½ tablespoons tahini
1 ½ tablespoons lemon juice
1 ½ tablespoons water
1 5-ounce can chunk light tuna in water, drained
4 Kalamata olives, pitted and chopped
2 tablespoons feta cheese
2 tablespoons parsley
2 cups baby spinach
1 medium orange, peeled or sliced
Step 1Whisk tahini, lemon juice and water together in a bowl. Add tuna, olives, feta and parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.
Beet & Shrimp Winter Salad
2 cups lightly packed arugula
1 cup lightly packed watercress
1 cup cooked beet wedges
½ cup zucchini ribbons (see Tip)
½ cup thinly sliced fennel
½ cup cooked barley
4 ounces cooked, peeled shrimp (see Tip), tails left on if desired
Fennel fronds for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon red- or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon ground pepper
⅛ teaspoon salt
Step 1 Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
Step 2 Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.
Tips To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler. Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught. Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.