Favouring protein and fats over carbohydrates, the Keto diet can help curb your appetite and promote weight loss
COMPILED BY: AMANDA JAMES. PHOTOS: MAJA SMEND
LOWCARB
Pork salad with strawberries, avocado and blue cheese
SERVES 4
The magnesium in strawberries helps regulate blood sugar levels.
YOU WILL NEED
20g lard or ghee
2 pork fillet tenderloins (approx
400g), patted dry and seasoned
160g baby spinach leaves
280g strawberries, trimmed and
quartered
2 avocados, sliced or diced
120g blue cheese, crumbled
3tbsp flaked almonds, toasted
and crushed
For the dressing:
3tbsp olive oil 1tbsp apple cider vinegar 1tsp powdered erythritol or other artificial sweetener 1tsp Dijon mustard ½tsp poppy seeds
1 Heat the oven to 200C Fan/ Gas 7. Line a baking tray with baking paper.
2 Melt the fat over a high heat. Sear the pork on all sides for 7-8 mins until golden. Transfer to baking tray and bake for 12-15 mins. Cover with foil and rest for 10-12 mins.
3 In a large serving bowl whisk together all the dressing ingredients then toss with the spinach, strawberries and avocado.
4 Slice the pork and serve over the salad. Top with blue cheese and drizzle over any juices from the baking tray. Top with almonds.
PREP 15 MINS COOK 25 MINS PER SERVING: CALS: 634 FAT: 46G SAT FAT: 14G CARBS: 7.9G
TIP ADD A HANDFUL OF NUTS FOR EXTRA-LOW CARB CRUNCH
Salmon and veg traybake with broccoli and creamy pesto drizzle
SERVES 4
Salmon is rich in omega-3 fatty acids and serves as an excellent protein.
YOU WILL NEED
200g each long-stem broccoli,
asparagus, trimmed, and cherry
tomatoes
2tbsp olive oil
1tsp garlic powder
½tsp dried oregano
2tsp ghee or coconut oil
4 skin-on salmon fillets (130g),
patted dry and seasoned
25g pine nuts, toasted
Handful of fresh basil leaves, sliced
Lemon wedges, to serve
For the pesto drizzle
40g basil pesto
60g soured cream
1 Heat the oven to 180C Fan/Gas 6. In a bowl toss the veggies with the oil, garlic and oregano. Spread out on a baking tray. Bake for 8 mins.
2 Heat the ghee in a pan and fry the salmon for 1 min on each side. Nestle it in the vegetables, then return to the oven for 5-6 mins.
4 Mix the pesto ingredients together. To serve, divide the salmon, vegetables and any roasting juices between plates. Season and scatter with pine nuts and basil.
5 Drizzle over the pesto and serve with lemon wedges.
PREP 15 MINS COOK 20 MINS PER SERVING: CALS: 513 FAT: 36G SAT FAT: 8G CARBS: 6.6G
TIP IF YOU CAN’T GET SALMON,
