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Tasty Keto Salad Meal



Leafy Greens


Spring Onion


Greek Feta


Nutritional Yeast


Chilli Flakes

Olive oil

Red wine vinegar



An optional choice of Organic Tofu, Nuts, Eggs, Hummus, Soft Cheese, Beef, or Salmon


Slice ingredients and lay down in tub or bowl in the above order.

Keto Salad Meal

Keto Chicken and Broccoli Stir-Fry:

- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or coconut aminos for gluten-free option
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for added heat


1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices to the skillet and cook until browned and cooked through, about 4-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the broccoli florets and garlic. Stir-fry for about 4-5 minutes, until the broccoli is tender-crisp.
5. Return the chicken to the skillet with the broccoli.
6. Add soy sauce (or coconut aminos), sesame oil, salt, pepper, and optional red pepper flakes. Toss everything together until well coated and heated through.
7. Serve hot and enjoy!

This stir-fry is packed with protein and low in carbs, making it a perfect keto-friendly option. Let me know if there's anything else I can help you with!

Keto Cauliflower Cheese:


- 1 large head of cauliflower, cut into florets
- 2 cups shredded cheddar cheese (or a blend of your favourite cheese)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: chopped fresh parsley, crispy bacon


1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cauliflower florets until they are tender, but still slightly firm. Drain well and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Add the heavy cream, mustard, garlic powder, salt, and pepper to the saucepan. Stir until well combined and heated through.
5. Reduce the heat to low and gradually add the shredded cheddar cheese, stirring continuously until melted and smooth.
6. Remove the saucepan from heat and stir in grated Parmesan cheese.
7. Place the steamed cauliflower florets in a baking dish and pour the cheese sauce over them. Gently toss to coat the cauliflower evenly.
8. Sprinkle additional shredded cheese on top if desired.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
10. Remove from the oven and let it cool for a few minutes before serving.
11. Optional: Garnish with chopped fresh parsley and crispy bacon for added flavour and crunch.

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