Sliced Steak with Arugula from The Keto Paleo Kitchen is Keto Paleo recipe that no one would even notice that it has low carb. Most of the recipes in this book is like that. Plus, there’s so much information about why Keto Paleo style of eating can benefit you that it’s more than a cookbook!
Sometimes being on one type of a diet is not enough. There might be something else going on that a different approach is needed to address it. That’s what happened to Vivica, founder of The Nourished Caveman and a certified nutritionist with a thriving practice that helped hundreds of patients. Vivica was on Paleo for years before she realized she was pre-diabetic. While trying to help patients to lose weight, she realized Keto or Ketogenic diet was what she needed to control blood sugar levels and balance hormones for healing. After years of cooking Keto Paleo recipes, sharing them on her blog, and offering meal plans for her patients, she wrote them all down in her cookbook, The Keto Paleo Kitchen. (Amazon Affiliate Link)
The Keto Paleo Kitchen
Vivica belives Ketogenic diet is not a “quick-fix” but a “long-term lifestyle change that will provide you with plenty of delectable food options,…” Reading through chapters of her cookbook, The Keto Paleo Kitchen (Amazon Affiliate Link), filled with 80 delicious whole food, nutrient dense recipes, I agree with what she meant. These recipes are definitely not just for weight-loss but rich and healthy whole foods of fats and proteins that will nourish you without sacrificing taste. In fact, you won’t even notice that there are little or no carbs in these dishes.
Check out this dairy-free Creamy Roasted Asparagus Soup. This soup has less than 3g of carb per serving and yet, it’s so filling that you won’t even need an entree! Look how gorgeous the color is! Vivica was gracious enough to let me share these two recipes so scroll down below for the recipes.
There are recipes for breakfasts, lunches, side dishes, soups, snacks, entrees and even “sweets” that will make you wonder how can they be Keto? Well, each recipe includes a nutritional breakdown of calories, carbs, fast, protein, fiber, and net carbs so you can be rest assured that they really are Keto but also Paleo! Just make sure to read the “Per Portion” numbers on the second row to get a true net carb number for each serving you’re having.
Onto the main recipe, Stracceti con la Ruchetta – Sliced Steak with Arugula – which is an Italian inspired recipe. Oh, I forgot to tell you that all the recipes in the book reflect her Italian roots with the Mediterranean ancestral diet so many of the recipes are light Italian inspired.
I hope you check out The Keto Paleo Kitchen and try the recipes like this but also Seared Skirt Steak with Brazillian Spicy Vinaigrette, Prosciutto-Wrapped Rockfish, Keto Paleo Chocolate Granola, Portobello Benedicts, Keto Paleo Mayo, and Brown-Butter Cookies.
In case you want more Ketogenic recipes, I wrote about them here.
Straccetti con la Ruchetta (Sliced Steak with Arugula)
- 1 lb boneless sirloin steak, about 1 inch thick at room temperature
- 3 tbsp extra virgin olive oil
- 2 cloves garlic peeled and smashed
- 1 sprig rosemary
- 3 oz baby arugula
- 1/4 tsp unrefined sea salt
- 1/4 tsp freshly ground black pepper
- Cut the steak against the grain of the meat, into 1/2 inch thick slices, and set aside.
- Heat the olive oil with the garlic and rosemary in a heavy 12 inch skillet over medium heat. Stir the garlic often until it is golden brown, about 4 minutes.
- Raise the heat to high and add the meat to the skillet. Sauté, stirring often, to brown evenly, about 3 minutes.
- Add the arugula to the skillet, season with salt and pepper and sauté until barely wilted, for about another minute.
- Serve immediately.
Creamy Roasted Asparagus Soup
- 2 lb young asparagus bottoms trimmed
- 5 cloves garlic peeled
- 2 tbsp olive oil
- 1/2 tsp unrefined sea salt
- 1/4 tsp black pepper
- 3 c chicken broth
- 1 c unsweetened almond milk
- 1 tbsp butter or ghee
- Preheat the oven to 450°F
- On a baking sheet, toss the asparagus and garlic with the olive oil, salt, and pepper. Roast until the asparagus is tender, about 10 minutes
- Remove from the oven and put the asparagus and garlic in a blender with the chicken broth, almond milk, and butter or ghee. Blend, and when smooth and velvety, transfer the asparagus to a soup pot. Cook on medium heat until it reaches a boil, about 7 minutes. Adjust for flavor with more salt and pepper.
- Serve immediately.