There’s something exceptionally frustrating when you’ve finally found the perfect recipe to make for dinner that fits the keto diet, only to discover that the entire recipe is made to serve eight people. This is especially exacerbated when you’ve got a household of three or fewer and you’re trying to minimize food waste.
Related Reading: Keto Cookbooks You Need in Your Kitchen
But Lindsay Boyers has a solution for that in her new cookbook, “The Keto for Two Cookbook.” Lindsay is a nutrition consultant who boasts a background in dietary therapies and the book is filled with low-carb keto recipes designed to help you lose weight, with a focus on looking at portion sizes. For the uninitiated, the beloved keto diet is a high fat, low carb diet which pressures the body to burn fat rather than merely carbs, meaning dieters are allowed to chow down on everything from salmon and eggs to bacon and butter.
The Keto for Two Cookbook, $11.99 on Amazon
In the cookbook, although recipes are geared toward two people, it’s perfectly suitable for one—leaving you with two meals from one recipe. The recipes are split into a number of sections: breakfast, soups and salads, appetizers and snacks, side dishes, chicken main dishes, pork main dishes, beef main dishes, seafood and fish main dishes, vegetarian main dishes, and desserts. You’ll discover an elegant chef’s salad, tossed with chunks of ham, turkey, cheese, and hard-boiled eggs; garlicky green beans scattered with toasted pine nuts; and keto meatloaf, peppered with lean ground beef, bacon, and a slew of dried spices.
Many of these recipes are particularly geared toward easy weeknight cooking, like zucchini noodles with spicy meatballs. Using a spiralizer, you’ll craft your own “noodles” out of zucchini—a hearty and healthy replacement for pasta—then crown the sautéed noodles with cheese- and garlic-studded meatballs and sugar-free tomato sauce. It’s filling, prepped and ready to go for two people.
KitchenAid Spiralizer Attachment, $74.96 on Amazon
Excerpted from “The Keto for Two Cookbook” by Lindsay Boyers. Copyright © 2019 by Simon & Schuster, Inc. Photographs by Audrey Roberts. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
“Spaghetti” and Spicy Meatballs
When you taste this recipe, you won’t even miss regular pasta noodles. The zucchini noodles have a mild flavor that serves as the perfect vehicle for the sauce and meatballs, which is the most important part of any “pasta” dish anyway, right?
“Spaghetti” and Spicy Meatballs
- 1 large zucchini
- 1 tablespoon extra-virgin olive oil
- 1⁄2 cup chopped white onion
- 1 clove garlic, minced
- 1 large egg
- 1⁄8 cup shredded pepper jack cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 pound 85/15 ground beef
- 1⁄4 pound ground pork
- 1 tablespoon grass-fed salted butter
- 1 cup no-sugar-added marinara sauce
- Preheat oven to 375°F.
- Cut zucchini into long strips using a vegetable slicer or a spiralizer. Set aside onto a paper towel and allow to sweat.
- In a large skillet over medium-high heat, heat olive oil. Add onions and garlic and sauté until transparent, 3–4 minutes. Set aside and allow to cool.
- In a large mixing bowl, put egg, cheese, salt, pepper, beef, and pork. Add onion and garlic mixture and mix until evenly incorporated.
- Shape meat mixture into six meatballs. Place meatballs on a baking sheet and bake 20 minutes or until internal temperature reaches 165°F.
- In a large skillet over medium heat, heat butter. Add zucchini noodles and sauté, stirring frequently, until softened but still firm, about 5 minutes. Remove from heat.
- Divide zucchini up into two servings. Top each serving with three meatballs and 1⁄2 cup marinara sauce.
Header image by Audrey Roberts.