Keto Salmon or Tuna Salad With Cheese Crisps

Keto Friendly, Budget Conscious Salmon or Tuna Salad with Cheese Crisps. Very simple to make!

Did I mention I live on a pretty tight budget? Canned fish is the only way I can afford to eat fish. This Salmon or Tuna Salad is yummy and colourful, full of protein, and full of heart-healthy Omega-3 Fats. I try to have two meals a week featuring fish.

The cheese crisps are so simple to make, and they taste like the delicious crispy, cheesy bits on pizza or casseroles that everyone fights over!

The secret to a good tuna or salmon salad is to allow the flavours get to know one another before tossing them on lettuce leafs. Don’t rush the process. I make this a good hour ahead of meal time and assemble it right before serving. I prefer salmon over tuna salad, but you can use either fish in this recipe. As this salad is packed with protein and healthy fat, it should be considered a main meal of the day.

Keto Salmon or Tuna Salad with Cheese Crisps

Drained Wild-caught Tuna Fish or Salmon (212 g)
2 tbsp Mayonnaise (not low fat)
2 tsp full-fat sour cream if needed
1 tsp onion flakes
1/2 tsp Mrs Dash original
salt and pepper to taste
Mix the above and let sit in your fridge for at least 15 minutes to give the flavours a chance to blend.

Serve on a bed of 100g of washed, hand-torn romaine lettuce, with 20g of bell pepper, thinly sliced, Decorate with seven grape tomatoes and serve with Cheese Crisps. This salad is very low carb as long as you go easy on the tomatoes! One substantial serving

Nutritional Value for the Tuna Salad version, without crisps:
Calories: 525
Fat: 28g
Protein 57.2
Net Carb 7.1

Cheese Crisps:
Preheat oven to 350F
Line a baking sheet with either a silicone baking sheet or parchment paper or tin foil (spray foil with a bit of Pam)

Ingredients:
Shredded cheddar cheese or a mixture of cheddar and any hard cheese that can be shredded.

Don’t buy pre-shredded cheese if you are strict Keto. They add stuff to the shredded cheese to keep it from sticking together

Place one tbsp of shredded cheese at a time of the cheese mixture on your baking sheet.
Space well apart as this will spread.

Bake for about 10-15 minutes max, but watch your oven! The crisps should be golden brown all over, and the edges should be dark brown. Remove the sheet from oven. If there is a lot of grease on the crisps, blot it off with a paper towel. Carefully slide the cheese crisps onto a plate and allow them to cool. Store in an airtight container. These have a shelf life for about 3-4 days. They never last that long as they are addictive!

Nutritional Value varies depending on the cheese you use. Weigh the cheese before baking and use that weight as your guide to looking up the nutritional value.

©2016 Katherine Walden

All Amazon links are either the actual supplements, kitchen tools, and foods that I actually use or they are close proximities. While I do receive a small affiliate payment from Amazon for providing you with these links, I will not post links to products that I cannot endorse with a good conscience.

Creamy Spinach and Ground Beef – Low Carb & Keto

Low Carb Keto Style Creamy Spinach and Ground Beef

This was my first experience cooking Keto Style, I have improved since. For a newbie, I would say my attempt at incorporating fresh greens into my diet turned out pretty well. I’ve made several versions of this simple recipe since. I’ve even scrambled eggs with spinach. Green eggs!

Failure confessions:
I substituted kale. Let’s just say I dumped the bitter mess. Cooked kale is not one of my favourites.
Frozen Spinach didn’t work as well, it was too clumpy and didn’t mix well with the beef
I tried other cheeses, without much success.
Make sure to chop the garlic very fine, no one likes a chunk of garlic with spinach.

Creamy Spinach and Ground Beef

1 Tbsp Olive Oil
500 g (about 1lb) Ground Beef
1 small Onion Chopped
3 garlic cloves crushed, chopped fine
300 g (7-8 cups) Spinach – fresh, washed and spun dry. – chopped coarsely
30g (1/3 cup) parmesan cheese
250g (1 cup) Sour Cream
Salt and pepper

Add olive oil to hot frying pan.
Add onion, saute until just translucent, add garlic and beef.
Make sure beef is cooked through and crumbled.
Drain excess fat

Add chopped spinach, a bit at a time, stirring each time to ensure it is incorporated evenly in the beef and it is not in clumps.

Add salt and pepper.

When spinach is wilted, sprinkle on the cheese, add cream, heat until just bubbly.

Serves 4
Nutritional value for one serving 375g (1.5 cups) approx
Calories 552
Net Carbs 7g
Protein 40g
Fat 39g

Serve over zucchini noodles if you have a vegetable spiralizer. I have one on my wish list! They look like a lot of fun!

Substitute spinach with riced cauliflower, then substitute parmesan cheese for cheddar.

©2016 Katherine Walden

All Amazon links are either the actual supplements, kitchen tools, and foods that I actually use or they are close proximities. While I do receive a small affiliate payment from Amazon for providing you with these links, I will not post links to products that I cannot endorse with a good conscience.