You can keto, too!

Check out these easy-peasy keto vegetarian recipes....

A keto or ketogenic diet is a very low-carb diet, which can help you burn fat more effectively. It has gained prominence in recent times thanks to many celebrities revealing they indulge in the same for effective weight loss and better body performance. A keto diet generally means eating low-carb foods like meat, fish, vegetables, eggs and natural fats like butter. But vegetarians, don’t fret, for, you can also be on a keto diet. Here are a few recipes for you to try:

Italian herbed keto breadsticks

Ingredients: 2 cups mozzarella cheese shredded, ¾ cup almond flour, 1 tbsp psyllium husk powder, 3 tbsp cream cheese, 1 large egg replacer, 1 tsp baking powder, 2 tbsp Italian seasoning, 1 tsp salt, 1 tsp pepper.

Method: Pre-heat oven to 400OF. Mix together egg replacer and cream cheese until slightly combined and keep it aside. In a bowl, combine all the dry ingredients. Take the mozzarella cheese and heat it for 20 seconds and stir it. Repeat this process of heating and stirring until it sizzles. Add the egg replacer, cream cheese, and dry ingredients into the mozzarella cheese and mix together. Knead the dough together. Once it is combined, set on a Silpat. Press the dough flat until you have a full baking sheet worth of dough. Transfer the dough in a foil so that you can use a pizza cutter on it. Cut the dough in required size and add the seasoning. Bake for 13-15 minutes on the top rack until crisp. Serve it warm!

Zucchini fries

Zucchini fries

Ingredients: 2 large zucchinis large, ½ cup shredded coconut, ½ cup almond flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp ground cumin, ¾ tsp salt, 2 egg replacer.

Method: Preheat oven to 230°C. Line 2 baking sheets with parchment paper. Cut the zucchinis in half lengthwise and again crosswise. Then cut them into small wedges. In a food processor, add the shredded coconut and blend until it resembles a fine sand texture. Transfer the coconut to a shallow bowl and stir in all the dry ingredients. Whisk the egg replacer in a separate shallow bowl. Use little water if required. Dip each zucchini wedge into the batter and then the almond/coconut mixture. Bake for 15 minutes, or until golden on the bottom.

Chimichurri dip

Ingredients: 1 red chilli, seeds removed, ½ tsp dried oregano, ½ tsp sea salt flakes, 2 garlic cloves, 2 tbsp red onion chopped, 2 tsp parsley leaves, 1 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, 1 tbsp water, ½ tsp chopped coriander.

Method: Take a bowl, add all the dry ingredients in it. Add the olive oil, mix the mixture well and slowly add water to it. Transfer it to a small bowl, top it with red chilies and coriander.

Avocado dip

Ingredients: 1 avocado, 2 tbsp yoghurt, 1 tbsp lime juice, 1 clove garlic crushed,1 tsp sriracha sauce, ¼ tsp salt, water.

Method: To make the sauce, add all ingredients to a food processor or blender and blend until smooth. If it’s too thick, add a tablespoon of water or more until it reaches your desired consistency.

(The author is co-founder, fitness & nutritional scientist, FoodDarzee)