Main meals

This category includes main meals, as well as the protein-only (meat/fish) option that form part of a dish. Be sure to check out the SIDE DISHES category to add that much-needed vegetable fibre to complete a well-balanced and nutritious keto supper.

Peppered Lamb Ribs

Keto Lamb Riblets

If anyone in the Berkshire area is wondering why they can’t source lamb ribs at Waitrose (over summer when they stock it), its because Funnyman and I empty the shelves on every visit and stock up our chest freezer to last the winter. It must be our favourite item on the braai and we enjoy it many nights. Funnyman is the one who cooks them, while I sit back and sip my G-and-sugarfree-T (mostly yelling instructions on the sidelines, to his annoyance). He likes them with this creamy mustard-mayo dip (included in the macros), but I love them just as they are…

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Keto Pesto Pasta (using Konjac noodles)

Keto Pesto Pasta

I have blogged about konjac / shirataki noodles before – they are the bomb! Made out of the konjac root, the company Eat Water in the UK has (over time) perfected a noodle-looking food that is so low in carbs, I can fool myself into thinking I am enjoying a good pasta. They are high in fibre, very filling and even look like the real thing. Available in ‘rice’, ‘noodles’, ‘penne’ and ‘fettucine’ (my favourite, they are indeed a godsend for those on keto / low-carb diets. I love big, bold flavours that slap me right through the face, and you simply cannot go wrong with an excellent homemade Basil Pesto. My pesto recipe is unbeatable and I highly encourage you to whip up a batch at home – you will never eat store-bought again. By all means, add a lovely portion of grilled chicken to it, just include it in your macros.

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Keto Chili con Carne

Keto Chili Con Carne
Keto Chili Con Carne

A comforting bowl of goodness. Funnyman gets giddy with excitement when I whip up a pot of my chili. After we switched to a Keto Lifestyle, I adjusted my recipe to exclude the red kidney beans, but the overall flavour and heartiness has not been compromised, and he loves it just the same. I made this dish often in LBK (Life Before Keto), and even then we ate it with a spoon straight out of our bowls, sans tortillas, rice or any accompanying carbs, so this wasn’t a major adjustment for us. This recipe yields 3 servings, so if it’s just you and your loved one, there should be enough the next day for whoever gets to the fridge and Calls It first. If you are cooking for more people, use the facility on the recipe plugin to double it up.

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Spicy Moroccan Seafood

This is a fantastically spicy dish which you can almost completely prepare the day before. When ready to eat, you will need only 10-15 minutes in the kitchen to reheat and finish the cooking – giving you plenty more time to spend with your guests. If you happen to have a tagine, now is your time to whip it out and use it to serve the dish. The dish is spicy, so adjust the minced chili to your liking. I have included step-by-step pics below …. 

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Leek, Bacon & Mushroom Pasta

I have blogged about shirataki noodles before – they are the bomb! Made out of the konjac root, the company Eat Water has (over time) perfected a noodle-looking food that is so low in carbs and calories, I can fool myself into thinking I am enjoying a good pasta. They are high in fibre, very filling and even look like the real thing. Available in ‘rice’, ‘noodles’, ‘penne’ and ‘fettucine’ (my favourite), they are indeed a god-send for those on keto / low-carb / LCHF diets.

I love big, bold flavours that slap me right through the face. Craving a ‘pasta’ few nights ago, I used everything I had in the fridge to make this deeply-satisfying dinner – which happens to be less than 8g carbs per serving.

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Cauliflower-crust Pizza

I know Mud and Love is coming late to the cauliflower-pizza party, but its only because I have been trying to develop a low-carb recipe that not only works, but an alternative to the one that has huge amounts of cheese in the base. I have made plenty in my time, but found that so many still tasted like cauliflower (which I don’t mind … but let’s be real here). Follow my version below and and gut will thank you. It’s not only high in fibre, but with the addition of regular toppings (which are your choice), you could fool yourself and your family that you are having The Real Thing. I won’t lie, it may too fragile to be eaten like a conventional pizza, but the effort will be worth it. 

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Chicken Breasts stuffed with Creamy Pesto

I have made this dish so many times and it just keeps getting better. It’s not easy doing something remarkable with chicken breasts. They are somewhat underwhelming and can easily dry out. I love the idea of smoked paprika and that was my main seasoning here. It also added to the beautiful colouring of the grilled fillets. And the stuffing? Oh my gosh, two dead-simple, off-the-shelf products that – when combined – are simply out of this world. Enjoy this simple, mid-week meal – it may become your new breast friend. Ah, corny …

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Cloud Bread

I want to start by saying I did not invent this ‘bread’, nor the term Cloud bread. I have seen this concept referred to as Oopsie bread in places – and I am sure there is a great story behind it – but I am ashamed to say I haven’t even researched what that story is. I was too excited – and somewhat pressured – to speed it up and post my version. I initially followed a popular recipe that everyone seemed to use, but I tried it and found it left out a couple of essential techniques. Ones that would improve flavour and prevent flopping. (I went to culinary school, so these were glaring omissions to me). Anyhow, after a slightly failed first attempt using said recipe, I made it my mission to improve what I had seen out there drawing from my own experience in the kitchen. My recipe below may not be for everyone, but for the Keto Community around the world, I am sure it will make you very happy! It says that it makes 6, but essentially this means 6 halves (ie. 3 sandwiches / burgers). If you want more, double the recipe and use a second tray – it stores well. 

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Mark’s Pepper Chicken

Bless his socks. This is without fail what Funnyman makes me when I need a night off from cooking. He has perfected it over the years and has implemented little tricks that I shared with him (like the importance of a probe thermometer), so I simply love it! There isn’t much to it, it’s roast thicken thighs covered in (it’s body weight of) freshly ground black pepper prior to cooking. A quick grill skin-side down to render and crisp the fat, then finished in the oven. The accompanying sauce is a mix of mayo and Sriracha. Heaven! It works just as well if you are braaing the chicken. If you serve it with a green salad, it’s a fab midweek, keto supper. Finally, one where I can put my feet up and get fed for a change…

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