I feel most at ease when I have prepared and thought out meals for the week with this diet. It is difficult to do things on a whim, because nutritional values are really taken into account. There isn’t a quick way around most meals, and it seems that maybe, despite how cumbersome it can be, that is one of the big positives to this diet. It makes you think about what you are putting into your body.
For the most part, I can do fine with no salty snacks around. If you have followed my blog for a while, you might have noticed that sweets are more my thing. Bread is Shane’s weakness. In general, we both love food, and we love a variety of it. So when he and I wandered into our local olive oil store, we were in for a tasty surprise.
The Enchanted Olive sells olive oils, balsamic vinegar and white balsamic vinegar. You can get just the normal, non-flavor infused ones, but I promise they still pack a punch. Or you can get ones that are infused with a rainbow of flavors. Currently, I am obsessed with my recent purchase I made when my mom came to deliver to me my new Hoosier cabinet. I told her we had to go to this shop, and she wasn’t disappointed, walking away with several oils and teas herself. My purchase from that day is now my newest obsession in the kitchen, I got the cara-cara orange and vanilla white balsamic vinegar, the coconut white balsamic vinegar, and the Persian lime infused olive oil.
These flavors all mesh so well and are so fresh tasting; they are very inspiring for these cold winter days, bringing to mind bright beaches rather than the sepia tone, cold nature outside. So I planned out four meals using all three of these robust flavors that would be keto friendly.
Citrus Prosciutto Salad
- Two cups coarsely chopped lettuce of choice
- 8 oz can of artichoke hearts, rinsed, coarsely chopped
- 1 cup chopped baby tomatoes
- 1/4 cup sun dried tomatoes
- 2.25 oz can sliced black olives
- 2 oz prosciutto
- Bunch of basil, coarsely chopped
- Tear prosciutto into smaller pieces
- Combine above ingredients
For the Dressing
- 3 tablespoons Persian lime infused olive oil
- 1 tablespoon cara-cara orange and vanilla white balsamic vinegar
- 1 garlic clove minced
- 1/2 teaspoon Dijon mustard
Shake together in jar dressing ingredients and drizzle over salad
I included tilapia fillets, sautéed in the lime oil for about two to three minutes per side, depending on the thickness. Then I drizzled those with the coconut white balsamic vinegar. In the other two meals, I used salmon, sautéed skin side up in the lime again for about three minutes before flipping and finishing the cooking in my preheated oven for a few minutes at 450 degrees. The salmon were drizzled with the cara-cara orange and vanilla white balsamic vinegar. Now I have four keto-friendly meals awaiting me in my refrigerator for this week!