Staying Faithful During the Festive Season, Part 1: KETO
While I don’t practice a keto diet, I fully support those who do. I can understand the science behind it, and I work with clients all the time who are carb-counting faithfully. The problem is, sometimes those around you aren’t, and it gets tough sometimes to balance being social with being faithful. You want to contribute to a potluck but have to cater to the masses.
This recipe is tried and tested in a non-keto family setting, many times over in fact. The first time I made these, they were gone in under 10 minutes. Please understand, normally my family only prepares veggies and dip for the pre-holiday meal, but I decided to bring something a little better. Now, not a year goes by that I’m not asked to make these again.
Fortunately, they’re also pretty low in carbs. The bell pepper, garlic and onion are the only items to really monitor here. The ingredients are favorites for everyone, so no one at your potluck or family gathering will know these are keto unless they’re on board, too. That eliminates that ‘uh oh, what weird diet thing is she going to bring?’ or the ‘no, don’t worry about bringing anything’ nonsense.
So give these a shot this winter. If you need more keto ideas, you can always email me or use the comment field below. I’m here to help! And, as I said before, you got this!
Tex-Mex Stuffed Baby Bells, Border Avocado Pico de Gallo
1 cup small diced Roma tomato
1 small avocado, peeled pitted and diced fine
½ small red onion, minced
2 tbsp. dry cilantro, rubbed
2 garlic cloves, minced
Juice of 1 lime
Drizzle extra virgin olive oil
Dash vinegar (optional)
12 baby bell peppers, halved and seeded
8 oz. manchego or Jack cheese, shredded or cut into small cubes
½ cup chorizo, cooked and crumbled
- Preheat oven to 375 degrees F. Line a sheet pan with sides with aluminum foil and spray it with pan spray. Set aside.
- In a medium bowl, stir together first 8 ingredients to form pico. Taste and adjust with sea salt and black or cayenne pepper if needed. Set aside.
- Line up peppers cut side up on sheet pan. Place cheese and sausage inside each pepper, then top with pico.
- Bake for 15-20 minutes or until peppers are tender and cheese is melted. Serve warm with more pico and sour cream if desired. (Serves 6)
Nutrition: (based on chef’s preparation; your data may vary slightly | per serving)
Calories = 419; Total Fat = 28.7g; Cholesterol = 57mg; Sodium = 484mg; Total Carb = 17.9g; Fiber = 4.8g; Sugars = 13.3g; Protein = 16.9g.
Reduce Carbs more by: filling raw cucumber or tomato ‘boats’ with pico and serving cold
Make it Vegan by: using vegan cheese and meat substitutes