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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 3 cups cauliflower rice
- 2 tablespoons curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon cumin
- 1/2 teaspoon salt
- 3 tablespoons olive oil (divided)
- 1 medium onion (chopped)
- 1 clove minced garlic
- 4 cups kale
- 2 cups chopped carrots
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/4 cup pumpkin seeds
- In a large saute pan, combine 2 tablespoons of the olive oil and the riced cauliflower. Mix in the curry powder, paprika, garlic powder, cumin and salt.
- Saute for 5 minutes, stirring occasionally. Remove from the heat and set aside.
- Add the remaining olive oil to a large stockpot along with the chopped onion. Saute for 4 minutes, add the minced garlic and saute for another 2 minutes.
- Add the vegetable broth, carrots, kale and spiced cauliflower to the pot as well.
- Bring to a boil and then simmer for 15 minutes over low heat.
- Stir in the coconut milk, black pepper and sea salt.
- Divide between bowls and garnish with pumpkin seeds.
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