Breakfast
Quick and Easy Capicola Egg Cups
3 oz. capicola or bacon, in slices
¾ cup (3 oz.) cheddar cheese, shredded
6 large eggs
salt and pepper
thinly sliced fresh basil, for garnish (optional)
Preheat the oven to 400°F (200°C). Spray 6 wells of a standard-size muffin pan with nonstick cooking spray.
Place a slice of capicola in each of the 6 greased wells, forming a bowl shape. If using cheese, sprinkle 2 tablespoons into each of the cups formed by the capicola.
Crack an egg into each cup and season with salt and pepper.
Bake for 12–14 minutes, until the egg whites are set. Serve hot, garnished with basil, if desired.
Lunch
Keto Croque Monsieur
1 cup (7½ oz.) cottage cheese
4 eggs
1 tbsp ground psyllium husk powder
1 tbsp butter
5 oz. smoked deli ham
2 oz. (½ cup) sliced cheddar cheese
½ (2 oz.) finely chopped red onion (optional)
For serving
3½ oz. (2¾ cups) lettuce
Whisk the eggs in a bowl. Mix in the cottage cheese. Add ground psyllium husk powder while stirring to incorporate it smoothly, without lumps. Let the mixture rest for 5 minutes until the batter has set.
Place a frying pan over medium heat. Add a generous amount of butter and fry the batter like small pancakes for a couple of minutes on each side, until they are golden. Make two pancakes per serving.
Assemble a sandwich with sliced ham and cheese between two of the warm pancakes. Add finely chopped onion on top.
Serve the Croque Monsieur warm with leafy greens.
Dinner
Keto Lobster Bisque
water
2 tsp sea salt
2 lbs lobster tails, tails
1½ oz. butter or ghee
1 cup chopped leeks, white and green parts
1½ tsp fresh thyme
1½ tsp fresh tarragon
3 garlic cloves
8 oz. (1 cup) cream cheese
6 cups chicken broth or fish broth
¾ cup tomato sauce
1 lemon or lime, cut into 8 wedges
ground black pepper
1 tsp butter or olive oil, for drizzling (optional)
Fill a large pot with ½ inch (1.5 cm) of water. Stir in 2 teaspoons salt and bring the water to a boil.
Add the lobster tails, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 10 minutes.
Remove the tails. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the tail. Chop the meat and set aside.
Heat a stockpot over medium-high heat with butter or ghee. Add the leeks, thyme and tarragon and cook over medium heat for 5 minutes or until the leeks are tender. Add the garlic to the pot and sauté for another 2 minutes.
Meanwhile, place the cream cheese, broth, tomato sauce, and ⅓ of the cooked lobster in a blender and purée until smooth. Add the purée to the pot and stir well. Simmer on medium-low for 5 minutes. Add the chopped lobster meat and stir well to combine.
Squeeze one of the lime or lemon wedges into the pot. Taste the bisque and adjust the seasoning to your liking.
Ladle into bowls and serve with the remaining lime or lemon wedges. Drizzle with melted butter, if desired.
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