4 Healthy And Delicious Keto Recipes That Can Made In Your Quarantine

Anyone who's been on quarantine and does the keto diet or cooked for someone who's on the keto diet knows how hard it is to find keto recipes with minimal ingredients that taste great and feel fresh. It's a seriously restrictive eating plan, but we like a good challenge. These are some of our favorite recipes that you will love them too.

Avocado, Ham, and Egg Cups

Total Time: 25 mins Yields: 1

Ingredients

2 avocados
2 slices ham
4 eggs
Salt and pepper
chives
Parmesan

Instructions

Heat oven to 425F. Halve 2 avocados and scoop out about 1/3 of the flesh from each half around the pit's indent. Dice scooped flesh and set aside. Halve 2 slices ham and fit a slice into each avocado half to form a cup. Carefully pour 1 egg into each cup. Season with salt and pepper and bake until the egg is set but the yolk is still runny about 15 minutes. Remove from oven and top with chives, Parmesan, and diced avocado.

Spiced Grilled Eggplant with Fresh Tomato Salad

Full of fiber, potassium, and antioxidants, this low-calorie recipe is perfect for your next barbecue.
Total Time: 30 mins Yields: 6

Ingredients

2 medium eggplants (about 1 lb each), sliced lengthwise 1/2 inch thick
4 tbsp. olive oil
1 tsp. ground coriander
1 tsp. cayenne Kosher salt
2 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
1 1/2 c. multicolored cherry or grape tomatoes halved
2 small Fresno chiles or other hot chiles, finely chopped
1/4 c. packed fresh mint leaves, finely chopped, plus more for serving
1/4 c. low-fat Greek yogurt
2 tbsp. low-fat milk

Instructions

Heat grill to medium. Brush eggplant with 3 Tbsp oil, then season with coriander, cayenne, and 1/4 tsp salt. Grill until tender, 10 to 12 minutes.
Meanwhile, in a medium bowl, whisk together lemon juice, vinegar, remaining Tbsp oil, and 1/2 tsp salt; fold in tomatoes, chiles, and mint.
Arrange eggplant on a large platter; top with tomato salad. Whisk together yogurt and milk and drizzle over vegetables. Sprinkle with mint leaves if desired.

Lemony Brussels Sprout Salad

A fresh, crunchy side salad for your fall table.
Prep Time: 20 mins Total Time: 25 mins
Yields: 8

Ingredients

1/4 c. fresh lemon juice
3 tbsp. extra-virgin olive oil
1 lb. Brussels sprouts, trimmed and very thinly sliced
1 small head romaine lettuce, chopped
1/3 c. packed grated ricotta salata or pecorino cheese
2/3 c. dried cranberries or golden raisins
1/2 c. smoked almonds, chopped

Instructions

In a large bowl, whisk lemon juice, olive oil, 1/2 teaspoon salt, and1/4 teaspoon pepper; add sprouts and toss until well-coated. Let stand at least 10 minutes or up to 2 hours.
When ready to serve, to bowl with sprouts, add romaine, ricotta Salata, cranberries and almonds; toss to combine.

Seared Salmon with Roasted Cauliflower

This hearty fish dinner is super filling and ready in no time at all.
Prep Time: 20 mins Total Time: 20 mins
Yields: 4

Ingredients

1 large head cauliflower (about 1 1/2 lb.) cut into florets
2 tbsp. plus 2 tsp. olive oil
kosher salt
black pepper
4 6-oz. pieces skinless salmon filet
2 cloves garlic, chopped
1 tbsp. capers
1/2 c. fresh flat-leaf parsley

Instructions

Heat oven to 450 degrees F. On a large rimmed baking sheet, toss the cauliflower with 2 tablespoons olive oil and ¼ tsp each salt and pepper. Roast until tender, about 15 minutes, then broil until golden brown.
Meanwhile, heat the remaining 2 teaspoons oil in a large cast-iron skillet over medium-high heat. Season the salmon with ¼ teaspoons each salt and pepper and cook for 3 minutes.
Turn the salmon, scatter the garlic and capers around and cook until the salmon is opaque throughout, 2 to 3 minutes more.
Transfer the fish to plates and toss the cauliflower with the garlic, capers, and parsley. Serve with the salmon.