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Fitting Within Your Macros: A Try Keto With Me Recipe

We know staying on track with Keto can be difficult. We also know that some of our Keto customers need to reduce Green Chef recipe portions to keep within their macros. We’ve enlisted the help of Breanna Goodman, founder of Try Keto With Me, to develop recipes from leftover Keto meal-kit ingredients so you can get the most bang for your buck while meeting your personalized Keto goals. This first recipe, compliments of Breanna, uses reserved ingredients from the Garlic-Dijon Cod to create a Dijon Roasted Squash Salad with Warm Lemon Herb Vinaigrette.

Dijon Roasted Squash Salad with Warm Lemon Herb Vinaigrette

Recommend amounts to reserve: 5 oz squash, 2 oz red cabbage, 1 tbsp hazelnuts, 1 tbsp sliced scallions, 1 tbsp cilantro, 2 tbsp Dijon mustard, ½ lemon, ½ arugula salad

Directions:

Preheat oven to 400F. In a medium-sized bowl, combine 1 tbsp olive oil and Dijon mustard with salt and pepper to taste. Add reserved cubed squash and toss to coat. Transfer squash to a foil-lined sheet pan, and bake for 15-20 minutes or until tender, turning halfway.

Toss remaining arugula salad with reserved red cabbage. Set aside.

Meanwhile, finely chop reserved cilantro and scallions. Warm a small saucepan over medium heat. Add reserved hazelnuts and toast until fragrant, about three minutes. Transfer toasted hazelnuts to a cutting board and coarsely chop once cool.

In the same small saucepan over low heat, combine juice from the ½ lemon with approximately 2 tbsp of olive oil and salt and pepper to taste. Add cilantro and scallions, stirring to combine. Gently heat for an additional 2 to 3 minutes, stirring occasionally. Remove from heat.

Add roasted squash and chopped hazelnuts to the arugula cabbage mixture, tossing gently to combine. Drizzle with warm vinaigrette and toss again to coat. Divide finished salad between plates to serve.

 


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