Kohlrabi in the oven

Kohlrabi sometimes sold as “kohlrabi”, a vegetable between cabbage and turnip. The skins can be light green or aubergine purple, but the inside of both species is close to white. As for its texture, it is juicy and crispy. Eating raw is perfect for slicing and adding to salads. However, when it is cooked, its slightly peppery flavor becomes more visible. Chop into french fries for a pleasant snack. Mix it with olive oil, a tablespoon of starch, finely chopped garlic, ground pepper and salt. Bake for 40 minutes in the oven. A healthy alternative to fried potatoes. Thanks to the starch, it looks like fried in oil, not in the oven.

Kale chips

Collard greens, which include vegetables such as cabbage, Brussels sprouts, broccoli, and cauliflower, develop in winter. It has dark green leaves and is sold in bunches on top of each other. Sometimes it is possible to come across the curly, serrated, purple leafy leaf called “kale” in English. When the leaves of black cabbage are cooked, they do not let go like spinach, they stay alive. It is also very enjoyable to sauce it a little and eat its raw salad. For the thinly baked kale chips, mix the small leaves with olive oil and salt. Arrange them on a baking tray side by side and sprinkle them with grated cheddar cheese or smoked pepper if you wish. Bake in the oven for 5-7 minutes.

Guys, I just made keto popcorn cheese puffs and I am DEAD. They were SO good. Seriously, they are the perfect zero carb keto snack. I just did a little test run with just two ounces of cheese and to be honest I’m glad I didn’t make more because I think I could have devoured an entire pound in one sitting. They’re crispy, crunchy, cheesy, and everything you want in a snack.

I am a snack monster in the best of times (please check out my favorite keto snacks here!) and the worst of times. Sometimes I think I could live on snacks alone. But the problem is, almost all snacks are super carb-heavy. I’m talking about chips and popcorn of course. There’s something about snacking, it’s almost like it is a law that snacks need to be crunchy and satisfying. Most low-carb snacks aren’t but I am here to save you from bad snacks. Keto popcorn cheese puffs are here!

Spreads: jams and honey add a touch of sweetness. They’re perfect with cheese!
Nuts: walnuts, macadamias, marcona almonds, pecans, pistachios, all the nuts!
Seeds: this sounds funny, but seeds go exceptionally well sprinkled onto cheese, especially soft ones like goat cheese. Have little dishes of poppy seeds, toasted sesame seeds, toasted sunflower seeds, pepitas
Olives: Pick your favorite olives! We like picholine (small green French olives), Nicoise (small black French olives), and Manzanilla (firm smoky green Spanish olives).
Fruit: Any seasonal fruit will do, in the summer berries and stone fruits are nice and in the fall and winter things like pears and apples.
Mustards: whole grain, dijon, spicy brown, honey mustard, English; mustards add heat and acidity.
Pickles: cornichon (those cute little French pickles), picked onions or shallots, pickled vegetable such as beets, peppers, radishes, beans, etc.
2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes

Ingredients

2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes
2 oz double creme brie or bleu
2 oz Kaasaggio Robusto Gouda
2 oz boursin high-low baby
1 baguette 1/3″ sliced at the bakery
1/2 package crackers see blog for recommendations
1/4 cup stone ground mustard
1/4 cup English mustard
1/2 cup olives see blog for recommendations
1/4 cup cornichons
1 fruit thinly sliced, seasonal

Instructions
Toast your baguettes in a 350ºF oven for 15 minutes. Meanwhile, slice your cheeses and salamis, if needed
Arrange your mustards, olives, cornichons, and other spreads in small dishes.
Smear your pâté, rillettes, and soft cheeses along the edges of deep plates.
Remove baguette from oven and arrange in a large bowl or two. In a separate bowl, snap into small pieces (if homemade) and arrange your crackers.
Serve immediately with tongs, forks, or other serving utensils.

Ingredients

2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes
2 oz double creme brie or bleu
2 oz Kaasaggio Robusto Gouda
2 oz boursin high-low baby
1 baguette 1/3″ sliced at the bakery
1/2 package crackers see blog for recommendations
1/4 cup stone ground mustard
1/4 cup English mustard
1/2 cup olives see blog for recommendations
1/4 cup cornichons
1 fruit thinly sliced, seasonal

Instructions
Toast your baguettes in a 350ºF oven for 15 minutes. Meanwhile, slice your cheeses and salamis, if needed
Arrange your mustards, olives, cornichons, and other spreads in small dishes.
Smear your pâté, rillettes, and soft cheeses along the edges of deep plates.
Remove baguette from oven and arrange in a large bowl or two. In a separate bowl, snap into small pieces (if homemade) and arrange your crackers.
Serve immediately with tongs, forks, or other serving utensils.

Spreads: jams and honey add a touch of sweetness. They’re perfect with cheese!
Nuts: walnuts, macadamias, marcona almonds, pecans, pistachios, all the nuts!
Seeds: this sounds funny, but seeds go exceptionally well sprinkled onto cheese, especially soft ones like goat cheese. Have little dishes of poppy seeds, toasted sesame seeds, toasted sunflower seeds, pepitas
Olives: Pick your favorite olives! We like picholine (small green French olives), Nicoise (small black French olives), and Manzanilla (firm smoky green Spanish olives).
Fruit: Any seasonal fruit will do, in the summer berries and stone fruits are nice and in the fall and winter things like pears and apples.
Mustards: whole grain, dijon, spicy brown, honey mustard, English; mustards add heat and acidity.
Pickles: cornichon (those cute little French pickles), picked onions or shallots, pickled vegetable such as beets, peppers, radishes, beans, etc.
2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes

Guys, I just made keto popcorn cheese puffs and I am DEAD. They were SO good. Seriously, they are the perfect zero carb keto snack. I just did a little test run with just two ounces of cheese and to be honest I’m glad I didn’t make more because I think I could have devoured an entire pound in one sitting. They’re crispy, crunchy, cheesy, and everything you want in a snack.

I am a snack monster in the best of times (please check out my favorite keto snacks here!) and the worst of times. Sometimes I think I could live on snacks alone. But the problem is, almost all snacks are super carb-heavy. I’m talking about chips and popcorn of course. There’s something about snacking, it’s almost like it is a law that snacks need to be crunchy and satisfying. Most low-carb snacks aren’t but I am here to save you from bad snacks. Keto popcorn cheese puffs are here!

Kohlrabi in the oven

Kohlrabi sometimes sold as “kohlrabi”, a vegetable between cabbage and turnip. The skins can be light green or aubergine purple, but the inside of both species is close to white. As for its texture, it is juicy and crispy. Eating raw is perfect for slicing and adding to salads. However, when it is cooked, its slightly peppery flavor becomes more visible. Chop into french fries for a pleasant snack. Mix it with olive oil, a tablespoon of starch, finely chopped garlic, ground pepper and salt. Bake for 40 minutes in the oven. A healthy alternative to fried potatoes. Thanks to the starch, it looks like fried in oil, not in the oven.

Kale chips

Collard greens, which include vegetables such as cabbage, Brussels sprouts, broccoli, and cauliflower, develop in winter. It has dark green leaves and is sold in bunches on top of each other. Sometimes it is possible to come across the curly, serrated, purple leafy leaf called “kale” in English. When the leaves of black cabbage are cooked, they do not let go like spinach, they stay alive. It is also very enjoyable to sauce it a little and eat its raw salad. For the thinly baked kale chips, mix the small leaves with olive oil and salt. Arrange them on a baking tray side by side and sprinkle them with grated cheddar cheese or smoked pepper if you wish. Bake in the oven for 5-7 minutes.