Posted on Leave a comment

Keto Meatballs with Cauliflower Rice

Keto Meatballs with Mashed Cauliflower 1

Keto Meatballs with Cauliflower Rice

Recipe by The Smüthe Co.
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 15 Oz 15  frozen steamable cauliflower rice (I use Green Giant)

  • 1 lb 1 ground beef

  • 1/2 cup 1/2 shredded mozzarella cheese

  • 1/4 cup 1/4 chopped fresh parsley

  • 1 1 egg

  • 1 tbsp 1 minced garlic

  • 2 tsp 2 coconut aminosoptional but suggested

  • 1 tsp 1 Italian seasoning

  • 1/2 tsp 1/2 onion powder

  • 1/2 tsp 1/2 salt, plus more when serving, based on taste preferences

  • 1/4 tsp 1/4 pepper

  • 1/4 cup 1/4 unsalted butter, divided

  • 3/4 cup 3/4 unsalted chicken stock

  • 2 tsp 2 hot sauce

  • 1/2 tsp 1/2 red pepper flakes

  • 4 Packets 4 Hearthealth

Directions

  • Microwave steamable cauliflower rice according to bag instructions.
  • While cauliflower rice cooks, to a large mixing bowl, add ground beef, shredded mozzarella, fresh parsley, egg, minced garlic, coconut aminos, Italian seasoning, onion powder, salt, and pepper. Using hands, mix together until all ingredients are well-combined. Form mixture into 12 equal-sized balls and place each on parchment paper-lined plate.
  • In a pan over medium-high heat, melt 2 tbsp (1 oz) butter. Add meatballs and cook 5-6 minutes on first side, then flip, and reduce stovetop heat to medium to cook for 5-6 minutes on other side. Cook until meatballs are browned and inside is cooked through. Turn stovetop heat off, transfer meatballs to clean plate, and set aside. Do not discard juices from pan.
  • Using a wooden spoon, scrape up any browned bits from bottom of pan. Then, in same pan over medium heat, melt remaining 2 tbsp (1 oz) butter. Add chicken stock, hot sauce, and red pepper flakes. Simmer sauce until thickened, about 2-3 minutes, stirring occasionally.
  • Remove steamed cauliflower rice from microwave and spoon into meal prep containers. Add 3 meatballs to each container, then drizzle sauce atop meatballs, and garnish with fresh parsley. Store in the refrigerator until ready to eat, then microwave to reheat. Season with additional salt based on taste preferences.

FEATURED Add-in

Did you make this recipe?

Tag @mysmuthe on Instagram and hashtag it with #smutherecipes

Posted on Leave a comment

Keto Egg and Chorizo Burrito

egg

Egg and Chorizo Burrito

Recipe by The Smüthe Co.
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

889

kcal

Ingredients

  • 6 6 large eggs

  • 10 oz 10 Mexican chorizo spicy pork sausage

  • 1 1 medium white onion

  • 1 1 small bunch spring onions

  • 6 ounces 6 ranchero cheese queso ranchero

  • 2 2 medium avocados

  • 4 4 large or 6 medium keto tortillas

  • 2 cups 2 our favorite salsa try the salsa verde

  • 1/2 tsp 1/2 salt

  • 3 packets 3 hearthealth boost

Directions

  • Prep the Chorizo
  • Cut the chorizo in half.
  • Remove the casing with your fingers and discard.
  • Break the chorizo into chunks and set aside. Cooking the Burrito Filling
  • Chop the onions and potatoes into ¼″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
    Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
  • Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
    Beat the eggs with ½ tsp. salt and pour them into the pan with the chorizo, potato, and onion.
  • Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
  • Cut the avocado into ¼” pieces. Slice the spring onion into very thin rings including the 2” of the green stem. 
  • Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
  • On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
    Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1”.
  • Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
  • Slice the burrito in half to serve.

    Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

FEATURED Add-in

Notes

  • Serving: 1burrito | Calories: 889kcal | Carbohydrates: 54g | Protein: 43g | Fat: 56g | Sodium: 2168mg | Sugar: 6g

Did you make this recipe?

Tag @mysmuthe on Instagram and hashtag it with #smutherecipes

Posted on Leave a comment

Keto Meat Loaf

Keto Meat Loaf

Keto Meat Loaf

Recipe by The Smüthe Co.
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Smüthe Add-in

immunity Boost

4 Packets

Ingredients

  • 1/2 Cup 1/2 Blanched Almond Flour

  • 1/2 1/2 large Onion (diced)

  • 8 cloves 8 Garlic (minced)

  • 3 oz 3 Tomato paste

  • 2 tbsp 2 Worcestershire sauce (or coconut aminos)

  • 2 2 large Egg

  • 2 tbsp 2 Italian seasoning

  • 1 pinch 1 Sea salt

  • 1/2 tsp 1/2 Black pepper

  • 2 lb 2 Ground beef

  • 1/2 cup 1/2 Sugar-free ketchup (optional)**

  • 4 packets 4 Digestive Health Boost

Directions

  • Preheat the oven to 350 degrees F (177 degrees C).
  • In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid over mixing.
  • Transfer the mixture into a baking dishand form into a loaf shape. Bake for 30 minutes.
  • Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
  • Rest for 10 minutes before slicing. Cut carefully using a serrated bread knife (not a chef's knife).

FEATURED Add-in

Notes

  • You can increase almond flour to 2/3 cup for a more sturdy, but less tender,meatloaf.
  • Nutrition info does not include ketchup, which will vary by brand and is optional. I used homemade sugar-free ketchup.

Did you make this recipe?

Tag @mysmuthe on Instagram and hashtag it with #smutherecipes

Posted on Leave a comment

Vegan Creamy Pasta

Vegan Creamy Pasta

Vegan Creamy Pasta

Recipe by Hannah
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Smüthe Boost

Digestive Health

4 Boosts Needed

Ingredients

  • Cups Small shell pasta

  • 1 Tbsp 1 extra-virgin olive oil

  • 1 small 1 yellow onion, chopped

  • 5 cups 5 broccoli florets, chopped stems, and leaves (keep stems separate)

  • ¼ cup ¼ toasted pine nuts

  • 4 pieces 4 lemon wedges, for serving

  • For the creamy vegan pasta sauce:
  • Cups cooked white beans, drained and rinsed

  • ¼ Cup ¼ vegetable broth, more as needed

  • 3 Tbsp 3 fresh lemon juice

  • 2 Tbsp 2 extra-virgin olive oil

  • ¼ Cup ¼ nutritional yeast

  • 4 Packets 4 Digestive Health Boost

  • 1 1 garlic clove, minced

  • ¼ Tsp ¼ onion powder

  • ¼ Tsp ¼ sea salt

  • freshly ground black pepper, to taste

Directions

  • Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
  • Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
    Stir in the chopped broccoli stems and cook for another 3 to 5 Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
  • Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
  • Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Mix the Digestive Health packets and mix. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.

FEATURED Add-in

Notes

Did you make this recipe?

Tag @mysmuthe on Instagram and hashtag it with #smutherecipes