Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (10 page)

Rebecca
says:
When doing a fat fast, I like to throw in a little decadence. I saw a recipe on the Internet for a dish called
keto pudding
that included mascarpone cheese. After paying over $5 for a small amount of that cheese, I changed the recipe to exclude it, added almond extract, and it tastes just as good and very rich.

·
     
½ cup organic sour cream

·
     
2 teaspoons unsweetened cocoa powder

·
     
8 drops liquid stevia extract, flavored or unflavored

·
     
10 drops pure almond extract (or to taste)

1.
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Put all the ingredients into a small bowl and stir until well mixed.

2.
    
Get a spoon and enjoy!

Amy says,
These deviled eggs pretty much utilize all my favorite ingredients. My daughter’s first response after trying one was,
Wow, these are filling!
And you can easily fit two into your Fat Fast feeding.

·
     
6 eggs

·
     
½ ripe avocado

·
     
4 tablespoons mayonnaise

·
     
2 tablespoons Cheddar cheese

·
     
3 slices bacon, fried and crumbled (or use 2 tablespoons real bacon bits)

·
     
Salt and pepper, to taste

1.
    
Hard boil eggs. While eggs are boiling, cut an avocado in half and remove seed. Scoop out the inside of one half and mash with a fork (half a medium-sized avocado will yield about ¼ cup). Set aside.

2.
    
Once the eggs have cooled, peel them and cut in half lengthwise. Scoop out the yolks and put them into a small mixing bowl.

3.
    
Mash egg yolks with a fork until fine and crumbly, then add mayo, mashed avocado, cheese, bacon, salt, and pepper. Stir until well mixed.

4.
    
With a spoon, scoop out small mounds of the yolk mixture and fill the egg cavities. Store in the fridge until ready to serve.

These are the easiest stuffed mushrooms I ever made, and some of the best. Make a whole batch, stash in the fridge, and warm in the microwave as needed.

·
     
1 pound mushrooms

·
     
8 ounces Boursin cheese (about a package and a half)

·
     
½ cup chicken broth

·
     
Paprika to garnish

1.
    
Preheat the oven to 350 degrees F. Remove the stems from the mushrooms, reserving them for another use.

2.
    
Fill each mushroom with Boursin, arranging them in a baking pan as you go.

3.
    
Pour just enough chicken broth around the mushrooms to film the bottom of the pan. Sprinkle lightly with paprika.

4.
    
Bake for 30 to 40 minutes. Serve hot.

I just love this. One of my favorite ways to eat avocados.

·
     
½ avocado

·
     
2 teaspoons olive oil

·
     
¼ lime

·
     
Salt and pepper

1.
    
Just slice your avocado half (If you don’t have an
avocado slicer
, it’s a gadget worthy of drawer-space) and arrange the slices on a plate.

2.
    
Sprinkle with the olive oil, squeeze the lime over it, and salt and pepper to taste. That’s it. Yummy!

Of course you’re not eating tortilla chips, but you could scoop this with celery or pepper strips, or just eat it with a spoon!

·
     
1 tablespoon minced red onion

·
     
½ garlic clove, crushed

·
     
1 avocado—a little black one, good and ripe

·
     
¼ lime

·
     
1 tablespoon olive oil

·
     
2 dashes hot sauce, or to taste

·
     
Salt to taste

·
     
½ tablespoon minced cilantro, optional

Kalileft"><

1.
    
Have your onion minced and your garlic crushed and in a bowl before you start.

2.
    
Halve your avocado and use a spoon to scoop the flesh out into the bowl.

3.
    
Use a fork to mash up the avocado. Don’t go for a super-smooth texture, leave some little lumps of avocado.

4.
    
Now squeeze in the lime juice, add the olive oil, hot sauce, salt, and cilantro, if using. Stir it up and serve immediately! Guacamole just doesn’t hold very well.

2 Servings, each with: 227 Calories; 22g Fat (81.7% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Usable Carbs

Mortadella is like super-gourmet Italian bologna. Look for it in the best deli section you can find. The really good stuff has pistachios in it! This is good on a hot summer day.

·
     
2 teaspoons mayonnaise (I use homemade)

·
     
½ teaspoon pesto sauce

·
     
1 ½ ounces mortadella slices—about 3 slices

1.
    
Mix the mayo and pesto together.

2.
    
Spread on the mortadella slices, roll up, and eat!