Keto Diet & Intermittent Fasting For Beginners: A Ketogenic Low-Carb Meal Prep Guide, Heal Your Body & Regain Confidence by Kindra Mccaine

Author:Kindra Mccaine [Mccaine, Kindra]
Language: eng
Format: epub
Published: 2018-12-11T08:00:00+00:00

Salads for Lunch

Caprese Salad

Yields: 4 Servings

Total Macros: 191 Calories|4.6 g Net Carbs | 7.7 g Total Protein |63.5 g Total Fats

Ingredients Needed:

Grape tomatoes – 3 cups

Peeled garlic cloves - 4

Avocado oil – 2 tbsp.

Mozzarella balls – 19 pearl-sized

Baby spinach leaves – 4 cups

Fresh basil leaves - .25 cup

Brine reserved from the cheese – 1 tbsp.

Pesto - 1 tbsp.

How to Prepare:

Use a sheet of aluminum foil to cover a baking tray.

Set the oven temperature setting to 400ºF.

Arrange the cloves and tomatoes on the baking pan and drizzle with the oil. Bake for 20-30 minutes until the tops are slightly browned.

Drain the liquid (saving one tablespoon) from the mozzarella. Mix the pesto with the brine.

Arrange the spinach in a large serving bowl. Transfer the tomatoes to the dish along with the roasted garlic. Drizzle with the pesto sauce.

Garnish with the mozzarella balls and freshly torn basil leaves.

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