October 2018

Keto recipes

Keto recipes

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Keto diet recipes

Keto diet recipes

BRB, Pinning everything.

Think going keto is impossible? Think again. We have 40+ easy dinner recipes that you’ll want to make again and again. Mix up your weeknights with delicious dishes like cheesy bacon ranch chicken, bacon-wrapped cauliflower, and hearty keto chili. For more recipe ideas, check out our favorite keto breakfasts.

A perfect hearty weeknight dinner.

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Dinner is served.

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All your favorite things wrapped into one skillet dinner.

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Don’t abandon your sushi habit—make it better.

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Cheesy, spicy, and super filling.

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Who wouldn’t love bacon-wrapped meatloaf?

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Mahi Mahi was made for summer.

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Cheese cups have more fun.

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Make your favorite sandwich without the carbs.

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The insanely easy dinner that you NEED in your life.

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An extremely addicting and easy salmon recipe for your arsenal.

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Not your classic chili.

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The more cheese the merrier.

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From Keto for Carb Lovers, our new cookbook This zoodle alfredo gives the original a run for its money.

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Bonus: Way cheaper than a trip to Italy.

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Creamy, salty and delicious.

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A Philly favorite with a twist!

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Everything is better with a bacon weave bun.

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Don’t skip the bun.

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When you don’t feel like cooking, through this together.

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These super-fresh salmon grill packs make clean-up a breeze.

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Oodles of zoodles!

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Bacon on the outside, spinach dip on the inside. Just be sure to leave out the panko!

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Garlic lovers, this chicken is for you.

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Cajun seasoning transforms salmon from bleh to oh yeah!

Kale recipes

Kale recipes

This super-green leaf is packed with goodness. Serve it on the side or worked into a savoury main course.

Related gu >

Learn about the nutritional profile of this leafy green vegetable, how much counts as one.

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Hummus recipe

Hummus recipe

Homemade tahini is so easy to make. Our recipe is quick and makes tahini that tastes so much better than anything you can buy at the store. Jump to the Tahini Recipe or watch our quick recipe video showing you how to make it.

Watch Us Make Tahini

What is Tahini?

Do you know what tahini is? Would you like to find out how to make it at home instead of buying pricey jars at the store? We’ll tell you all about tahini, what you can use it for (yes, it’s more than hummus) and show you how you can easily make it at home.

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. It’s vegan, gluten-free, tastes nutty, and is simple to make.

Store-bought tahini is usually made from hulled sesame seeds. You can make it from unhulled and sprouted sesame seeds, though this is our preference, too.

Hulled sesame seeds are what you see most often in stores. Here’s a photo of both hulled and unhulled sesame seeds. The hulled seeds are the lighter color on left. On the right, the unhulled seeds are much darker and still have their hull or outer shell intact.

In our experience, tahini made from unhulled sesame seeds tends to taste more bitter and the tahini does’t get quite as smooth as when it is made from hulled sesame seeds.

Arguably the most well known way to use tahini is when making hummus. Even though we are huge hummus geeks, we use tahini many other ways in our own kitchen.

Here’s a list of suggestions for how to use tahini, other than in hummus.

Once you have tahini in your fridge (it lasts over a month), we bet you will find yourself adding it to a variety of dishes without direction from us!

How to Make Tahini at Home in Minutes

Tahini is very, very simple to make. If you have ever made a nut butter like peanut butter before you’ll notice it is practically the same process: Grind sesame seeds in a food processor with a little oil until smooth.

You only need THREE ingredients to make tahini.

Sesame seeds — As I mentioned earlier, we prefer to use hulled sesame seeds. Most often, we will lightly toast the seeds to bring out some of their natural nuttiness, but you can skip this step all together if you’d like.

Oil — To help the tahini turn into a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. A variety of oils work, try avocado oil, light and fruity olive oil, vegetable oil, and grape seed oil. I always use it, even though

Salt is an optional ingredient. It just makes the tahini taste better.

Making tahini is easy and only requires a few simple steps.

Step 1, Toast the sesame seeds. I love toasting the sesame seeds before making the tahini. The flavor is far superior this way. If you plan to toast the seeds, we recommend doing so on the stovetop and not in the oven. Sesame seeds are tiny and so they burn very easily.

To toast the sesame seeds, I throw them into a wide, dry saucepan over medium-low heat then stir constantly with a spoon until the seeds darken ever so slightly in color and become fragrant.

Step 2, Process the sesame seeds until crumbly. When the sesame seeds have cooled, we throw them into the bowl of our food processor, shut the lid then process until a crumbly paste begins to form.

A food processor turns the seeds into a crumbly mixture.

Step 3, Add oil and process into a smooth cream. To help the tahini turn into an extra smooth paste, we add a few tablespoons of neutral-flavored oil. You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. To reach a similar consistency as store-bought, we’ve found 3 to 4 tablespoons of oil should do it.

After more processing, a few stops to scrape the bottom and sides of the bowl and a little more processing after that, the tahini is done. Extra ready and smooth to use in whatever recipe you like.

After adding oil and processing for a minute or two, the tahini is smooth and pourable.

Since posting the recipe, quite a few of our readers have asked whether or not a blender will work in place of a food processor. I prefer using my food processor, but if you have a high powered blender (like a Vitamix), then you should be able to use it to make tahini. When you do, be sure to scrape down the sides and bottom of the blender often so that all the seeds are incorporated into the sauce.

You can keep tahini covered in the refrigerator for a month, maybe a bit more. You might find that after some time in the fridge it separates, like a natural peanut butter would. All you need to do to fix this is stir it well.