Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts From Category: side

A few weeks ago my sister made some amazing roasted Cherry tomatoes. I tried a little bit and loved it, but was so disappointed when I found out they had sugar... So I decided to make my own version - skipping the sugar and the balsamic vinegar, this becomes a wonderful low-carb addition to your favorite salads or a delicious side for meat. And if you like my recipes, don't forget to [subscribe](, which will also give you access to the **Keto Recipe Recommender**. * 500 g cherry tomatoes * 6 tbsp (80g) of extra virgin olive oil * 1 tbsp soy sauce (optional) * 2 tbsp apple cider vinegar * 1/2-1 tsp of sugar substitute to taste (I used stevia) * 2/3 tsp salt * Freshly ground black pepper * 1 tsp dried thyme (you can use fresh if you have some) * 3 garlic cloves, cut in half * **Process** 1. Preheat the oven to 200C. 2. Mix all the ingredients, then put in a baking dish. 3. Roast for about 45 minutes or until the tomatoes are broken down. You can leave them inside of the oven when you turn it off for them to finish cooking. * **Nutritional information**, _for 1/4 of the recipe_ * 209 kCal * 5 g total carbs * **3.3 g net carbs** * 1.7 g fiber * **1.5 g protein** * 20.6 g fat

A simple side dish for your low-carb life. * 2 cups of shredded lettuce or 3 cups of spinach (90g) * 1 tbsp olive oil * 1 tbsp apple cider vinegar or to taste * 1/4 tsp Dijon Mustard * Stevia to taste * Salt, pepper, spices to taste * **Process** 1. Mix the dressing ingredients separately. 2. Chop the lettuce, dress and serve. * **Nutritional information**, _for the whole recipe_ * 139 kCal * **1.2 g net carbs**, 2 g fiber, 3.2 g total carbs * 1.2 g protein * 14 g fat

I don't know why bhindi (okra) is not as popular as other low-carb vegetables. It has only 4.3 g net carbs for 100 grams and it truly is delicious! The only thing you have to remember is to cook it properly to get rid of the slimy texture inside, so beware of that!
  • 2,5 cups of bhindi/okra (250 g)
  • 2 tbsp oil: I use 1 tbsp coconut oil and 1 tbsp mustard oil
  • Salt (about 1/2 tsp in total)
  • 50 g onion (1/2 medium onion)
  • 100 g fresh tomato (1/2 medium)
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/3 tsp whole cumin seeds
  • 1 dried red chili, or one green chili (if using fresh: chop and add with the garlic and ginger)
  • Dried spices: 1/3 tsp turmeric, 1/4 tsp garam masala
  • Optional: 1/4 tsp dried fenugreek leaves
  • 1 tbsp lemon juice (optional)
  • Fresh coriander
* **Process** 1. Warm up the coconut oil and use it to fry the chopped bhindi. This should take at least 15 minutes, until the slime disappears. It is a very important step, as otherwise you will end up with a slimy, gross curry! 2. Take out the bhindi and keep for later. Add the rest of the oil (I used mustard oil) and add the cumin and dried red chilli. 3. When the cumin starts to pop, cook for about 30 seconds, then add the onion, garlic and ginger, with a bit of salt. Cook for 5-10 minutes until it is soft. 4. Add the tomatoes and spices (except the fenugreek leaves). Cook for 5 minutes until the tomatoes are broken down. 5. Now put the bhindi back in the pan, add salt and 1/2 cup of water and cook covered on low heat for about 5-10 minutes. If there is too much liquid, cook it without the lid. 6. Turn off the stove, add the fenugreek leaves and coriander, as well as some lemon juice (optional) and serve. * **Nutritional information**, for 1/3 of the recipe * 134 kCal * **7.6 g net carbs**, 4.4 g fiber, 12 g total carbs * 2.6 g protein * 9.7 g fat

A very simple side dish suitable for all types of diet. It is a traditional style of cooking in spain, often made with cabbage with pieces of potatoes, or with cauliflower.
  • 1/4 big head of cabbage, shredded, or 320 g cabbage
  • 1/2 tbsp coconut oil
  • 3 garlic cloves, sliced
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1.5 tbsp extra virgin olive oil
  • 1/4 to 1/3 tsp paprika (I like spicy paprika)
* **Process** 1. Bring 1.5 liters of water to the boil. Add the shredded cabbage and cok for 3-5 minutes depending on how cooked you like your vegetables. 2. While it boils, fry the garlic with the coconut oil. 3. Once the cabbage is boiled, drain it, then add it to the golden garlic. Add the salt and some black pepper and cook for about 3 minutes. 4. Turn off the stove, add the olive oil and paprika, taste for seasoning, and serve. * **Nutritional information**, per serving (serves 3) * 110 kCal * **4.4 g net carbs**, 2.8 g fiber, 7.2 g total carbs * 1.6 g protein * 9.2 g fat

Parsley, garlic and olive oil are a classic combination in spanish cuisine, and they are often combined in a green sauce that is used for vegetables or fish. This is an easy side dish for a weeknight dinner or for serving up to your guests.
  • 200 g white button mushrooms, only caps
  • 3 tbsp olive oil
  • 1 small clove of garlic
  • Red chili powder to taste (optional)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tbsp lemon juice
  • 1/2 tbsp apple cider vinegar
  • Fresh parsley: a handful (about 1/4 cup)
* **Process** 1. Blend the olive oil, garlic, spices, lemon juice, vinegar and parsley (traditionally, a morter and pestle should be used). 2. Put the mushrooms over medium-low on a lightly greased pan. Cover with a lid and cook for about 10 minutes turning them halfway through, until they are soft. 3. Take them out, sprinkle with a bit of salt and fill them with a bit of the green sauce. * **Nutritional information**, _for 1/4 of the recipe_ * 104 kCal * **1.7 g net carbs**, 0.7 g fiber, 2.4 g total carbs * **1.8 g protein** * 10.3 g fat

This is a dish that my bae and I love. He is usually not a big fan of vegetables, but when I make this, it disappears in no time! And I love it too not just because of the flavour, but because it takes very little time to make (the most annoying part is chopping the vegetables!). The final result is very good, and combines wonderfully with some plain basmati rice. For those who want to, sometimes I like to add some pan-fried paneer or tofu to have some more protein in my meal. An easy and yummy curry, it's worth trying!
  • 250 g sliced mushrooms
  • 1 medium brown onion (110g), finely chopped
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 medium-sized tomato (140g)
  • 1/2 tbsp tomato paste
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/8 tsp powdered chili (or to taste)
  • Salt, to taste
  • Optional: 1 tsp dried fenugreek leaves (kasuri methi)
  • Lemon juice: 1 tbsp or to taste
  • Optional: fresh coriander to garnish
  • 2 tbsp coconut oil
* **Process** 1. In a pan with a tablespoon of oil over medium heat, add the onion with a bit of salt and brown them for about 5 minutes. 2. Add the garlic and ginger and let them cook for 1-2 minutes, so they loose their "raw" flavour. 3. Turn down the heat and add the powdered spices and let them roast for about a minute to become more fragrant (if the pan is too dry and the spices might burn, add a bit of water). 4. Add the mushrooms with a bit of salt, mix, turn the heat to medium and cover. 5. Cook stirring frequently for about 5-10 minutes until the mushrooms are almost cooked. 6. Add the tomato and the tomato paste. Cook for a couple of minutes until the tomato is broken down. 7. Turn off the stove, add the fenugreek leaves crushing them between your fingers, add some lemon juice and serve. If you like, you can garnish with some coriander, too! * **Nutritional information**, for 1/3 of the recipe - 125 kCal - **6.2 g net carbs**, 2.2 g fiber, 8.4 g total carbs - 3. 4 g protein - 9.5 g fat

Very tasty. With the chorizo flavor, noone will tell it has cauliflower as a base!
  • Half a cauliflower (300g), prepared like you can see here
  • One clove of garlic (or to taste)
  • 60 g of spicy spanish style chorizo, diced
  • 1 tbsp olive oil
  • Salt, black pepper
  • * **Process** 1. In a pan, put the garlic and the chorizo over medium high heat.. 2. Once the garlic has browned on the chorizo's fat, add the cauliflower with salt to taste and pepper. 3. Coook about 3-4 minutes until the cauliflower is no longer raw. 4. Serve. * **Nutritional information**, for half of the recipe - 246 kCal - 6.4 g net carbs**, 3.8 g fiber, 10.2 g total carbs - 10.8 g protein - 19 g fat

This can be used to substitute couscous or rice as a sidedish, as well as in some recipes. I usually either make it in the microwave with some salt, or stir fry it with a bit of oil. I will post some of the things I like to make, but would love to hear your ideas!
  • 1 cauliflower, fresh, cut into florets, clean and dry
* **Process** - If using a **foodprocessor**: rinse the cauliflower florets and, once dry, introduce in the processor (2-3 batches per cauliflower) and process until you get a rice or couscous consistency, abouy 30-60 seconds. - If using a **mixer**: rinse the cauliflower and introduce in batches in the standing mixer with some water and mix; once acquired the desired texture, drain. - If using a **grater**: rince the cauliflower properly and grate patiently. * **Nutritional info**, for 150 g (1,5 cups) - 37.5 kCal - **4.5 g net carbs**, 3 g fiber, 7.5 g total carbs - 2.9 g protein - 0.4 g fat