Keto Macros
MACROS WILL BE UPDATED ON SUNDAY by 6PM
THAI RED CURRY SHRIMP
Thai red shrimp curry served with vegetable fried cauliflower rice, and a side of thai peanut sauce
Ingredients: Wild shrimp, kosher salt, black pepper, coconut milk, red curry, organic cauliflower, organic peas, organic peas, coconut aminos, organic peanut sauce, organic coconut oil, duck fat, grass fed butter
Protein:36
Fat39g
Carbs:2g
Calories:503
ROASTED LEMON CURD CHICKEN
Roasted lemon curd chicken with feta, roasted red pepper, and basil keto muffins with a side of fresh seasonal vegetables
Ingredients: Free range chicken, kosher salt, black pepper, basil, almond flour, coconut flour, xanthan gum,feta cheese, buttermilk, organic french green beans, lemon zest, lemon juice, garlic, organic coconut oil, duck fat
Protein:41g
Fat:43g
Carbs:2g
Calories:559
STEAKHOUSE BURGER
Steakhouse burger with manchego cheese, serrano ham, and piquillo smoked paprika aioli in a butter lettuce wrap served with a side caesar salad
Ingredients: American wagyu, kosher salt, black pepper, serrano ham, piquillo peppers, paprika, organic mayonnaise, organic romaine lettuce, anchovies, dijon mustard, eggs, olive oil, parmesan cheese, organic coconut oil, duck fat
Protein:37g
Fat:49g
Carbs:3g
Calories:601
CHICKEN PICCATA
Chicken piccata with cauliflower risotto
Ingredients: Free range chicken, kosher salt, black pepper, capers, heavy cream, grass fed butter, shallots, garlic, lemon juice,organic red peppers, organic peas, organic coconut oil, duck fat, mozzarella cheese, organic cauliflower
Protein:41g
Fat:47g
Carbs:3g
Calories:599
ARGENTINIAN STUFFED PORK LOIN
Argentinian style stuffed pork loin topped with chimichurri served with a side of chili lime roasted vegetables
Ingredients: Free range pork, kosher salt, black pepper, organic eggs, organic red peppers, banana peppers, italian parsley, chili powder,organic zucchini, organic squash, red wine vinegar, olive oil, red chili flakes, lemon juice, organic coconut oil, duck fat
Protein:39g
Fat:45g
Carbs:2g
Calories:569