This week, Jon and I completed our very first 60HR Reboot! This was a 60 hour fast supplementing with Ketones and bone broth especially formulated with fasting in mind. We managed to achieve ketosis in our fast (burning fat for fuel instead of carbohydrates) and decided to stick to the KETO diet for a few weeks as research for our clients. We don’t ever like to advise on something we haven’t ever tried ourselves so here we go! Stay tuned for how we find our energy levels, mood, body composition, digestive systems and for lots of KETO friendly recipes 😉 Last night we had these awesome turkey meatballs in a curry sauce and we didn’t even miss the rice it was that good!

Thai Coconut Curry Meatballs (makes 6 servings of 6 meatballs with veg sauce):

Meatballs:

2 lb ground turkey
1 1/2 tsp curry powder
1 tbsp fresh basil (finely chopped)
1 tsp ground ginger
1 tsp fresh ginger (diced)
1 tsp garlic powder
1/2 cup almond flour
1 egg

1 tsp ground sea salt

Sauce:
2 tbsp coconut oil
1 medium yellow onion (chopped)
1 yellow pepper (chopped)
1 green pepper (chopped)

1 zucchini (chopped)

200g green beans (chopped)
2 garlic cloves, (diced)
2 tbsp fresh ginger (diced)
3 tbsp Thai red curry paste (we used massaman)
1 can (400mL) Cha’s Lemongrass and Ginger flavoured Coconut Milk

1 tsp fish sauce
1/3 cup fresh basil (chopped)
1 tsp ground sea salt (or more depending on your taste)

Instructions:

1) Preheat your oven to 375 degrees. Put the turkey in a large bowl. In a small bowl, mix the curry powder, basil, ground/fresh ginger, garlic powder, and almond flour together. Add to the turkey meat and mix well with your hands before adding in the egg. Incorporate the egg then form 24 small meatballs (about 1 inch i diameter) and place on a large baking sheet. Bake for 20 minutes or until cooked through.

2) To make the sauce, heat coconut oil in a wok (if you have one) or large pot over medium high heat. Add the chopped onion,  zucchini, peppers, green beans, garlic, and ginger and cook for about 8mins or until the vegetable is just starting to soften but remains with some ‘bite.’ Add curry paste and stir so it coats all the veggies, then add the coconut milk and fish sauce. Stir to combine then reduce heat to low-medium and simmer for 10 minutes until slightly thickened (if not thickened enough use a little cornstarch in water dissolved to further thicken to your liking). Add salt as per your personal taste.

3) Once meatballs are cooked, add into the sauce, top with basil leaves and serve! 

Macronutrient Breakdown (per serving-6 meatballs and 1/6 of the sauce):

Calories-322

Fat-18g

Carbohydrates-12g (Net carbs-8g)

Protein-34g

We are on week two of the KETO lifestyle and stuffed peppers are on the menu. Top yours with any type of cheese (yes cheese!) you like for a deliciously rich dinner the whole family will love! For a leaner version for those non keto cooks, try using ground turkey or chicken or half and half with beef 🙂

Stuffed Pepper Bake (makes 6 servings or 1/2 pepper stuffed):

2 lb Extra Lean Ground Beef

1 tbsp coconut oil
1 cup onion, chopped
1 cup mushrooms, chopped

3 cloves garlic, diced

4 medium sized green peppers, de seeded and halved
1 tsp onion powder

1 tsp garlic powder
1 tsp cumin seed
1 tsp ground coriander
1 tsp chili powder
1 tsp chili flakes
1 tsp pepper

2 tsp salt (or more to taste)

1 tbsp Worchestershire Sauce
1 tbsp balsamic vinegar

1 cup canned crushed tomatoes

1 cup grated white cheddar cheese (we used Kraft)

1) Preheat oven to 375 degrees. In a casserole dish, put the halved peppers open half up, sprinkle with salt and pepper and bake for 20 mins (until just starting to soften). Once done, take them out and pour excess water out of the peppers and set aside.

2) Meanwhile, in a large pan heat the coconut oil over medium high heat. Add in the onions and garlic and saute for 5 mins or until softened. Add in the beef and break up/brown. Add all spices/herbs as well as salt and pepper. Stir in the mushrooms once the beef is browned. 

3) Add in the tomatoes, Worchestershire and balsamic vinegar. Reduce heat to medium low and simmer for 20 mins or until cooked to your liking. Season additionally if you choose then scoop into the casserole dish of pepper halves. Top with grated cheese and bake for 15 mins to finish cooking the peppers and to melt the cheese. Take them out and serve in bowls! Feel free to top with sour cream, Greek Yogurt or parsley leaves for even more flavour 🙂

Macronutrient Breakdown (per serving=1/2 a pepper stuffed):

Calories-438

Fat-18g

Carbohydrates-15g (10g net carbs)

Protein-52g

Where does the term Tricolor come from? It is actually the name given to a salad made in Italy with tomato, buffalo mozzarella and avocado/basil (aka three colours…red, white and green). The colours also mimic the colurs of the Italian flag. But it’s not salad season so we used these great Italian flavours in a fun, warm, winter recipe friendly way to make a delicious dinner which hit the JMFitFood table! 

Italian Tricolor Chicken Thighs (makes 6 servings, 3 thighs each):

15 boneless skinless chicken thighs (after trimming the fat this weighed approx 1.70lb)
1 tsp coconut oil

salt and pepper

Pesto:
2 cups fresh basil
1/4 cup pine nuts
1/4 cup olive oil
1 tbsp lemon juice

Toppings:

Tre Stelle bocconcini (200g), sliced
3 raw plum tomatoes, sliced
salt and pepper

1) Preheat the oven to 375 degrees. Season the thighs with salt and pepper (after trimming any excess fat). Heat the coconut oil in a skillet over medium high heat and place the chicken thighs evenly in the pan to sear them. Sear on both sides until browned (about 5 mins a side) and only a bit of pink remains (they won’t be fully cooked through at this point). 

2) Meanwhile, put all pesto ingredients into a food processor and blitz until combined into a nice paste. If you need more liquid to get the right consistency add a little water. Top each thigh with a bit of the pesto, then slices of tomato and slices of bocconcini on top. Sprinkle with more salt and pepper.

3) Bake in the over in the same pan for about 5 mins finishing on broil to get the cheese extra melt-y and slightly golden on top. Serve with a side of greens if you are going keto or a nutrient dense carb of your choice if not going keto!

Macronutrient Breakdown (per serving):

Calories-385

Fat-28g

Carbohydrates-4g

Protein-29g