Originally posted by Dr. Davis on 2016-03-23
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Ketogenic Cooking by Maria Emmerich–and a recipe!
Maria Emmerich, the prolific nutritionist of
Mind Body Health, has released a wonderful new cookbook: Ketogenic Cooking: Time-saving paleo recipes
and meal plans to improve your health and help you lose weight.
Although Maria calls it a “paleo”
cookbook, she does not fall into the common paleo traps such as overuse
of honey or maple syrup. So the recipes Maria provides are perfectly
compatible with the Wheat Belly lifestyle.
Readers will find some very useful new ideas here,
including how to create your own meat rubs and seasoned salts; an excellent
guide to re-stocking your kitchen; quick, limited ingredient meals, desserts,
and appetizers; slow-cooker recipes; and 6 sauces. Maria’s strong
point is her inventiveness for grain-free, low-carb desserts and this
cookbook does not disappoint with recipes such as Bananas Foster Fudge
and Creme Brulee that look wonderful.
Maria shares one of her many wonderful recipes,
this one for a Taco Breakfast Bake:
TACO BREAKFAST BAKE
Prep Time: 8 minutes
Cook Time: 20 minutes (10 minutes for muffins)
Busy Family Tip: I brown the hamburger the night
before and prepare this dish and place it in the skillet. All I have to
do is pop it in the oven for an easy Saturday morning breakfast brunch.
Makes great leftovers too!
2 TBS organic butter
½ pound ground chuck
½ cup yellow onion, chopped
2 TBS taco seasoning
¼ cup tomato sauce
1 teaspoon minced garlic (or 1 head roasted garlic)
½ cup chopped cilantro
¾ cup shredded Monterey jack or sharp cheddar cheese
8 eggs beaten
¼ cup organic beef bone broth
2 TBS organic cream cheese
1 tsp Celtic sea salt
½ tsp fresh ground pepper
Preheat oven or toaster oven to 350°F. In large
frying pan, heat butter over medium heat, cook the ground chuck with onions
and taco seasoning until the beef is cooked all the way through and onions
are translucent. Add the tomato sauce and stir well to combine.
In large bowl, mix together the eggs, broth, cream
cheese, garlic, cilantro, cheese, salt and pepper.
Add egg mixture to the hamburger and stir, cook over
medium heat for 3 minutes. Take off stove, and cook in the oven for
20 minutes, or just until golden and puffed.
To shorten the cooking time, bake in greased muffin
tins and bake for 10-13 minutes.
Let sit for 3 minutes and slice and serve.
301 calories, 22.4g fat, 21.8g protein, 2.5g carbs, 0g fiber
68% fat, 29% protein, 3% carbs