Supercharge your keto cooking with this epic pantry package, filled with everything you want to make fat burning your #1 priority.
My new book, The Keto Diet Cookbook, hits shelves April 9, 2019 and to celebrate, I'm gifting one lucky reader a $500 pantry gift set complete with…
All you need to do to enter to win $500 worth of keto pantry products
PLUS! You’ll also get:
- Keto Food Sensitivity Guide: a 7-page guide on successfully swapping out common keto ingredients to make your low-FODMAP keto diet, nightshade-free keto diet, nut-free keto diet, or egg-free keto diet. Besides, you will have extras to span across the week.
- Product Discount Codes: Exclusive offers, only for you. Get $30 off your first ButcherBox + free bacon and 15% off a Perfect Keto product of your choice!
The Keto Diet Cookbook is a comprehensive roadmap to preparing keto foods according to your hunger level without having to rely on macro counting or calorie tracking, complete with 141 recipes created from whole foods and ZERO fancy ingredients.
Plus, each and every recipe is a whole meal with balanced keto macros.
The thing that frustrates me the most about my favorite cookbooks? Recipes aren't complete. It'll tell me the way to make a roast, but not what to serve with the roast. So, I am using at least a minimum of two recipes for any given meal.
When I asked you how you felt about this, a whole lot of you said it annoyed you, also.
Thus, in my upcoming paperback, all the 140+ recipes are complete meals. That means it is possible to create a meal for yourself/your household and have everything in 1 recipe to create it.
You know when you are planning your meals for the week and you are totally stumped on...
- How to make it all work with your health goals
- which recipes to choose to support your weight loss goal
- how to make it work with your families needs
- the best way to stay on plan
- how to keep to a budget…
Planning is essential to keto success, but it can be tough to determine which recipe goes where and feel confident in the way you are feeding yourself.
This is the reason The Keto Diet Cookbook has a convenient Meal Planning System that guides you through all the recipes and makes it SIMPLE to develop your weekly meal programs in under 5 minutes.
The Keto Diet Meal Planning System provides readers with 3 templates to follow based on their meal planning needs. In one of the templates, you are guided through determining how much food to eat based on your objectives, you are provided a meal planning combination to follow, and then all the recipes in the book can plug into your distinctive combination.Pre-order Your Copy & Enter to Win
This is a special feature which makes each and every one of the recipes in the book useable!
For serious. 5 minute meal plan + grocery list, BOOM!
SO many of you have asked me to do another book focused on wholesome un-fancy recipes:
- The way I cook at home when I am in a hurry
- using common items
- using readily accessible ingredients
- with limited ingredients in each recipe
- made in under 30 minutes
I’m super stoked with this book and can not wait for you to see it in real life. If you decide to pre-order, don't forget to visit this page to add your name to the $500 keto pantry bundle giveaway.
And, if you're in Canada, this giveaway is open for you, too! Only I can not get all these goodies here so instead, you'll win a $600 CAD gift card to Amazon.ca. Closes April 8, 2019 at 11:59pm PT. Winner will be contacted via email.
Delicious toppings include green olives, artichoke hearts and pesto. Green Pizza was an inspiration born from the spinach pizza. If you're going to go green, why not go green all the way? I name this Green Pizza and while it sounds like Greenpeace, I use eggs and cheese and I am not sure the vegan contingency would […]
If you wish to find the movie for this podcast, make sure you check out our YouTube station .Show Notes:
1. [1:43] Lake vs Chlorinated Pool?
Heading towards summer- I'm wondering what your view is on lake vs typical chlorinated pool for summer fun? Our family opted for the lake last summer, and it was beautiful but involving the dead fish and the posted high fecal count, I had been more than a bit grossed out. There is a lot of talk about children growing up healthier when they are subjected to more germs and dirt, but what about things that can mess you over like parasites and giardia?
Hey Nicki and Robb,
Thank you for the Q&A episodes - they have been fun. I'm writing to ask you a question about running when I am on Keto. I am 45 y/o, man, 6'0", 235lbs, approximately 30% BF. I'm trying to lose some weight as the main goal, but I really like running too. I have never been fast, but I've got pretty decent endurance.
Keto seems to be the absolute best way to lose weight, but I find that my runs really tank. The longest I've been able to maintain keto is about 5 weeks, and the primary reason I fall off the wagon is this. While I'm not weighing and measuring, I am more or less following the suggestions from the Masterclass and Ketogains, and I'm focusing on getting enough electrolytes.
So what do you think is happening? Do I just need to keep plugging? Is it possible I am not meant to run while keto? How can adaptation speed? Lots of short slow runs? Fast runs? Slog out it for slow and long? Any advice you have would be fantastic.
3. [8:26] Carbs for Endurance After Fat Adapted?
I presume my body has undergone a metabolic shift in fuel supply, its working for me! My question is should us endurance guys still carb load to have glucose present in long events or should calorie consumption before long events stay parallel to our every day eating regimnet? In others words after this metabolic shift occurs from the macro perspective of ones nutrition is it supposed that the best fuel choice during ultra events ought to be the same? Would re-introducing glucose be a safety net or waste of calories in your opinion?
4. [14:01] High Fasting Blood Glucose on Low Carb/Keto Diet
I'm a massive fan and appreciate all the knowledge and insight you share on the podcast and everywhere else you show up. :-RRB- I have eaten low-carb/keto/paleo-ish for many decades now, and have done really well. I get less than 100g carbs/day (more like 50g), and consume an average of 100g protein/day (grassfed meat, bone broth protein, whey protein smoothies, nuts/seeds, pastured eggs, mackerel/sardines, and sometimes chicken). My fat intake is probably 90-100g/day. I am 43 yrs old, 5'4 in 118lbs with less than 20% body fat. I go on long walks daily, weight train 3/week, and throw some HITT training together with boxing in the mix. I used to be a turning teacher and spent hours and hours on the bike each week, but have not taught in 4 yrs and only power walk for"cardio" outside of interval training at the gym. I have two kids, ages 4 & 8, so that they keep me busy as well!
I recently (as in two weeks ago) purchased a blood sugar meter after giving in to my curiosity as to just what my fasting BG is, together with post-prandial, post exercise, etc.. I was shocked and so upset when I took my first reading one morning and it was 106!!! Since that time I've been rather obsessed and am pricking my finger all day long! LOL! But no matter if I am fasted, just went on a long walk or weight training session, or even 2 hrs after a meal, my blood sugar is always somewhere btwn 90-110--I never get a big swing up following a meal, even after I indulged in gf German Chocolate cake the other night! :-RRB- It has only gone as low as 83 or 87 on 2, random occasions, which is making me wonder,"What the hell?!"
Could it be cortisol? Could that be my norm? I was anticipating my FBG to be about 70-80 based on my diet and activity level. Please advise! I am so confused!! Thank you SO MUCH for all you do!!!!! :-RRB- :-RRB- 🙂
5. [18:21] Reliability of Glucose Meters
My name is Pedro Escudeiro and I'm portuguese. I have been following your work through interviews and your online books and publications. However, a few issues have arised especially concerning the use of glucometers to measure blood sugar, for metabolic control (fortunately I have no diseases). I want to ask you a few questions.
For a year now that I use regularly a Freestyle Precision Neo device and the readings aren't reliable at all. I've made many experiments, like attempting to prick my fingers 5 times in a row to observe the results. I have done the carb test as well, reproducing the same conditions and the readings also change if I examine a few times and in different days. I have tried different devices too. I contacted the company to expose this issue and they told me that it's acceptable a variation of 20 points. Being so, it essentially means we can not rely on this method to inform us on how the body is responding to foods or to check glucose equilibrium, by way of example, because it is always changing within the exact conditions. I wonder if you have noticed this same issue and if you discovered a method to overcome this unreliability.
I have used also a Freestyle Libre device, which measures continually the sugar (interstitial fluid) I know there's a delay between the readings and the actual glucose level and there's less accuracy than a blood glucometer. However, the same issue of unreliability is occurring. The profile of this Libre doesn't have any match with all the blood glucometer or even any correlation, an individual might be going up and down the other and after one changes and another does not.
Since glucose levels are so essential for health and performance, if the best method to test it is not reliable and trustworthy in any respect, it makes all of the assumptions and decisions regarding our health, not just worthless but somehow dangerous. I wonder if you have any thoughts on this.
I hope I am not taking too much of your time and I thank you in advance.
You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
Why make this cioppino seafood stew recipe at home?
Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.
What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.
That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.
For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)
Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.
You’re the chef!
Using frozen seafood in this quick cioppino recipe
When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.
That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.
I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)
In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of picking them out of the soup.
If you can find frozen mussels at your store, feel free to add them.
If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.
More substitutions in the tomato seafood stew
Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)
After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.
Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.
More tips for making and serving cioppino
Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.
Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.
Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.
What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!
If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.
I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.
Soup, salad and bread is a perfect meal.
Looking for more easy seafood recipes?
If you love seafood or fish, you have to try:
Easy Cioppino Seafood Stew
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups low sodium chicken stock (gluten free)
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, uncooked shell off shrimp
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
- Heat the oil in a large stockpot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
Originally published on January 10, 2013 and November 7, 2016.
Updated with new pictures and information.
Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.
How to make marinated olives
Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.
Marinated Olive Ingredients
These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
How to serve marinated olives
For large gatherings, serve marinated olives in small bowls and place around the room for easy access.
For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.
Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.
Best olives for cheese platter or charcuterie board
I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.
For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.
Olive Platter and Olive Tray Ideas
A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.
What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.
To Make an Olive Platter
Choose a wide, flat platter or cutting board – the size is up to you.
Select 3-4 kinds of olives to showcase:
- Store bought or homemade marinated olives
- Brined tangy olives like Kalamata
- Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
- Dry cured olives
- Whole olives like Castelvetrano
Place olives in bowls on the platter or cutting board or arrange them in groups.
Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.
How do you store marinated olives?
It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.
Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.
Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.
Marinated Olives Recipe
- Small sauce pan (optional)
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary (or thyme)
- 2 tsp chopped fresh parsley (basil or tarragon)
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar (or lemon juice)
- 3 tbsp olive oil
- 1/4 tsp salt
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
- STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
- Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
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