Having a Ketofied 4th of July
I remember my first Keto 4th of July - a friend invited us over to her house to enjoy a day of family, fireworks, and food. I was looking forward to some much-needed friends and family time but wasn’t sure how the whole food situation was going to play out. After all, I was only 2 months in and still trying to navigate the traveling-and-eating-out-while-keeping-it-keto thing.
I soon realized the only way I was going to be able to go to the function and stay in my keto lane was by making some food that I could bring and share with everybody else. I needed to go over the top so I didn’t feel even a twinge of deprivation, which would potentially lead me down the road to “cheating.”
I ended up bringing 4 different dishes and don’t you know, those were the first things to be eaten... by everybody!
Nobody knew the food was healthy or keto. All they knew was that it was delicious and then... gone.
On the menu was my Spinach and Artichoke Dip, because that’s kind of my signature dish.
I also made my salsa and Stupid-Easy Guac.
And finally, one of my favorite summertime dishes, Simply Chicken Salad.
I also brought tons of cut-up veggies to go with all of those things and some organic tortilla chips for people not looking to cut carbs.
Having some tried and true dishes like those helped me get through my first summer BBQ and, I’m happy to say, I made it through without even thinking about cheating or feeling deprived.
This 4th of July, I’ll be making today's recipe, a fabulous Avocado Tomato Cucumber Salad, for our get-together. This was a recipe shared with me by one of my clients and is a huge hit with the fam.
I love the flavors and the fact that there's avocado in it automatically makes it a win in my book!
This dish will feed 8-10 people so it’s super to bring to a potluck or BBQ.
Avocado Tomato Cucumber Salad
- 4 avocados, pitted and chopped
- 1 small sweet onion
- 1 cup cherry tomatoes, cut in half
- 1 can artichoke hearts, in quarters
- 3 stalks of celery, sliced
- 4 slices of crisp bacon, chopped up
- 1 small can of black olives, pitted
- 1 large cucumber, sliced and in quarters
- 1 lime, squeeze all of the juice out
- Sea Salt and fresh ground pepper to taste
- Optional: grated or chunks of cheese
- Finely chop 1/8 cup or green olives in a food processor, add to
- 1/4 cup of Extra Virgin Olive oil
- 1/8 cup of white wine vinegar (I like pinot grigio vinegar)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp of garlic powder
Chop all ingredients and add to a big bowl. Squeeze lime juice and mix well.
I used ¼ cup of green olives and a little extra olive oil to make the dressing go further.
Add dressing and toss.
If you are joining me for the kick-off of Zero to Keto on July 3rd, don’t worry, there will be plenty of dishes just like this one to enjoy while you’re on your way to becoming a fat-adapted, fat-burning keto warrior!