Day 1

Breakfast: Turkish eggs with chilli butter and avocado slices.

Ingredients

• 4 large eggs
• 1 avocado, sliced
• 1/4 cup white vinegar (for poaching eggs)

For the Chilli Butter:

• 4 tablespoons unsalted butter
• 1 teaspoon chili flakes (adjust to taste)
• 1/2 teaspoon smoked paprika

• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Nutritional Value

• Calories: 350 kcal (approximation for 2 eggs with chili butter and half an avocado)
• Protein: 14 g
• Fat: 32 g
• Carbohydrates: 8 g (net)
• Fiber: 6 g

Preparation

1. To poach the eggs, bring a pot of water to a gentle simmer and add the vinegar. Crack an egg into a cup and gently pour it into the simmering water. Cook for 3-4 minutes or until the whites are set but yolks are still runny. Repeat with remaining eggs.
2. For the chili butter, melt the butter in a pan, add chili flakes and smoked paprika, and stir until fragrant.
3. Serve the poached eggs with slices of avocado on the side. Drizzle the chili butter over the eggs and season with salt and pepper.
4. Garnish with chopped parsley and serve immediately.

Lunch: Greek salad with grilled halloumi cheese.

Ingredients

• 2 cups mixed salad greens
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives
• 1/4 cup feta cheese, crumbled
• 4 slices halloumi cheese

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Nutritional Value

• Calories: 400 kcal (approximation for one serving)
• Protein: 18 g
• Fat: 34 g
• Carbohydrates: 10 g (net)
• Fiber: 3 g

Preparation

1. Grill the halloumi slices in a hot pan or grill until golden brown on each side. Set aside.
2. In a large salad bowl, combine the salad greens, cucumber, red onion, cherry tomatoes, olives, and crumbled feta cheese.
3. Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing. Toss the salad with the dressing.
4. Top the salad with grilled halloumi slices and serve immediately.

Dinner: Brazilian-style shrimp moqueca (a coconut shrimp stew) with cauliflower rice.

Ingredients

For the Shrimp Moqueca

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• 1 tablespoon palm oil or olive oil
• 2 tablespoons lime juice
• 1/2 cup cilantro, chopped
• Salt and chili flakes to taste

For the Cauliflower Rice

• 1 head cauliflower, grated
• 1 tablespoon olive oil
• Salt and pepper to taste

Nutritional Value

• Calories: 500 kcal (approximation for one serving)
• Protein: 25 g
• Fat: 38 g
• Carbohydrates: 15 g (net)
• Fiber: 5 g

Preparation

Shrimp Moqueca

• In a large pot, heat the palm oil or olive oil. Sauté the onion, bell peppers, and garlic until soft.
• Add the tomatoes and cook until they start to break down. Pour in the coconut milk and bring to a simmer.
• Add the shrimp, lime juice, and chili flakes. Cook until the shrimp are pink and cooked through. Season with salt to taste.
• Stir in the chopped cilantro just before serving.

Cauliflower Rice

• Serve the shrimp moqueca over the cauliflower rice for a delicious and nutritious meal.
• Heat olive oil in a pan. Add the grated cauliflower, season with salt and pepper, and sauté for 5-7 minutes until tender but not mushy.

Day 2

Breakfast: Spanish churros made with almond flour, served with a sugar-free chocolate dipping sauce.

Ingredients

For the Churros

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1/4 teaspoon baking powder
• 2 tablespoons erythritol (or another keto-friendly sweetener)
• 1/4 cup unsalted butter
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 large egg
• Cinnamon and erythritol mix for coating

For the Chocolate Sauce

• 1/2 cup heavy cream
• 1/2 cup sugar-free dark chocolate chips
• 1 tablespoon erythritol (optional, for extra sweetness)
• A pinch of salt

Nutritional Value

• Calories: 300 kcal (approximation for 3-4 churros with sauce)
• Protein: 6 g
• Fat: 25 g
• Carbohydrates: 10 g (net)
• Fiber: 4 g

Preparation

Churros

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a pot, combine water, butter, vanilla extract, and erythritol. Bring to a boil. Remove from heat and stir in almond and coconut flours with baking powder until a dough forms.
• Let the dough cool slightly before adding the egg, mixing until smooth.
• Transfer the dough to a piping bag with a star nozzle. Pipe strips onto the prepared baking sheet.
• Bake for 15-20 minutes or until golden. Roll in a mix of cinnamon and erythritol.

Chocolate Sauce

• Heat the heavy cream in a saucepan over low heat. Add the chocolate chips, erythritol (if using), and a pinch of salt. Stir until melted and smooth.
• Serve the warm churros with the chocolate sauce for dipping.

Lunch: Italian antipasto salad with salami, provolone, olives, and artichoke hearts.

Ingredients

• 2 cups mixed greens
• 4 ounces salami, sliced
• 4 ounces provolone cheese, sliced or cubed
• 1/2 cup olives
• 1/2 cup artichoke hearts, quartered

For the Dressing

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Nutritional Value

• Calories: 450 kcal (per serving)
• Protein: 20 g
• Fat: 38 g
• Carbohydrates: 8 g (net)
• Fiber: 3 g

Preparation

1. In a large salad bowl, combine the mixed greens, salami, provolone, olives, and artichoke hearts.
2. Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
3. Toss the salad with the dressing just before serving.

Dinner: Indian butter chicken served over keto naan bread.

Ingredients

For the Butter Chicken

• 1 lb chicken breast, cut into bite-sized pieces
• 1/4 cup butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• Salt to taste

For the Keto Naan Bread

• 1 cup almond flour
• 1/2 cup mozzarella cheese, shredded
• 1 large egg
• 1 tablespoon psyllium husk powder
• 2 tablespoons water
• Salt to taste

Nutritional Value

• Calories: 600 kcal (approximation for a serving with naan)
• Protein: 40 g
• Fat: 45 g
• Carbohydrates: 15 g (net)
• Fiber: 5 g

Preparation

Butter Chicken

• In a large pan, melt butter over medium heat. Sauté onion and garlic until soft. Add the chicken pieces, garam masala, and turmeric, cooking until chicken is browned.
• Add crushed tomatoes and simmer for 10 minutes. Stir in heavy cream and simmer until the sauce thickens. Season with salt.

Keto Naan Bread

• Mix all naan ingredients to form a dough. Divide into balls and flatten to form naan shapes.
• Cook in a hot skillet with a little oil until each side is golden and cooked through.
• Serve the butter chicken over pieces of keto naan bread.

Day 3

Breakfast: French quiche Lorraine in a keto-friendly crust.

Ingredients

For the Crust

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, melted
• 1 egg
• Pinch of salt

For the Filling

• 6 large eggs
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 8 slices bacon, cooked and crumbled
• Salt and pepper to taste
• Nutmeg, a pinch for flavor

Nutritional Value

• Calories: 500 kcal (per slice, 8 servings)
• Protein: 18 g
• Fat: 45 g
• Carbohydrates: 5 g (net)
• Fiber: 2 g

Preparation

1. Preheat the oven to 350°F (175°C). For the crust, mix almond flour, coconut flour, melted butter, an egg, and a pinch of salt until a dough forms. Press into a pie dish and bake for 10 minutes.
2. Whisk together eggs, heavy cream, salt, pepper, and nutmeg. Stir in the grated Gruyère and crumbled bacon.
3. Pour the egg mixture into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden.
4. Let it cool slightly before serving. Enjoy a classic French quiche Lorraine with a keto twist.

Lunch: Mexican chicken avocado lime soup.

Ingredients

• 1 lb chicken breast
• 6 cups chicken broth
• 2 avocados, diced
• 2 tomatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• Juice of 2 limes
• 1/2 cup cilantro, chopped
• 1 jalapeño, sliced (optional for heat)
• Salt and pepper to taste

Nutritional Value

• Calories: 300 kcal (per serving)
• Protein: 25 g
• Fat: 18 g
• Carbohydrates: 8 g (net)
• Fiber: 4 g

Preparation

1. In a large pot, bring chicken broth to a boil. Add chicken breast, onion, and garlic. Simmer until chicken is cooked through. Remove chicken, shred, and set aside.
2. Add tomatoes, jalapeño (if using), and lime juice to the broth. Season with salt and pepper. Simmer for an additional 10 minutes.
3. Return shredded chicken to the pot. Heat through.
4. Serve the soup in bowls, topped with diced avocado, cilantro, and extra lime wedges on the side.

Dinner: Japanese teriyaki salmon with sautéed bok choy.

Ingredients

For the Teriyaki Salmon

• 4 salmon fillets
• 1/4 cup soy sauce (or coconut aminos for a soy-free option)
• 1 tablespoon erythritol (or another keto-friendly sweetener)
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame oil

For the Sautéed Bok Choy

• 4 heads bok choy, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Garlic, minced (optional)

Nutritional Value

• Calories: 450 kcal (per serving)
• Protein: 35 g
• Fat: 30 g
• Carbohydrates: 5 g (net)
• Fiber: 1 g

Preparation

Teriyaki Salmon

• Marinate salmon in a mixture of soy sauce, erythritol, garlic, ginger, and sesame oil for at least 30 minutes. In a skillet over medium heat, cook the salmon skin-side down for 4-5 minutes. Flip and cook until done. Reduce the marinade and drizzle over the cooked salmon.

Sautéed Bok Choy

• Heat olive oil in a pan. Add bok choy, cut-side down, and cook until golden. Flip, adding garlic if using, and season with salt and pepper. Cook until tender.
• Serve the teriyaki salmon with a side of sautéed bok choy for a nutritious and flavourful meal.

Day 4

Breakfast: Dutch baby pancake made with coconut flour, topped with a berry compote.

Ingredients

For the Dutch Baby

• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter

For the Berry Compote

• 1 cup mixed berries (fresh or frozen)
• 1 tablespoon erythritol (or another keto-friendly sweetener)
• 1/4 cup water
• Juice of 1/2 lemon

Nutritional Value

• Calories: 300 kcal (for the entire Dutch baby)
• Protein: 15 g
• Fat: 22 g
• Carbohydrates: 10 g (net)
• Fiber: 6 g

Preparation

1. Preheat the oven to 425°F (220°C). Place butter in a cast-iron skillet or oven-safe dish and put it in the oven to melt.
2. In a blender, combine eggs, almond milk, coconut flour, vanilla extract, and salt. Blend until smooth.
3. Once the butter has melted and is sizzling, pour the batter into the skillet and return to the oven.
4. Bake for 15-20 minutes, or until the Dutch baby is puffed and golden.
5. Meanwhile, for the compote, combine berries, erythritol, water, and lemon juice in a small saucepan. Simmer until the berries have softened and the sauce has thickened.
6. Serve the Dutch baby hot from the oven, topped with the berry compote.

Lunch: American classic Cobb salad with a keto-friendly dressing.

Ingredients

• 2 cups mixed greens (lettuce, spinach, arugula)
• 1/2 cup cooked and cubed chicken breast
• 1 hard-boiled egg, sliced
• 1/2 avocado, diced
• 2 strips of bacon, cooked and crumbled
• 1/4 cup cherry tomatoes, halved
• 1/4 cup blue cheese, crumbled

For the Dressing

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Nutritional Value

• Calories: 450 kcal (per serving)
• Protein: 30 g
• Fat: 35 g
• Carbohydrates: 8 g (net)
• Fiber: 4 g

Preparation

1. Arrange the mixed greens on a large plate or in a bowl.
2. Top with rows of chicken, egg, avocado, bacon, tomatoes, and blue cheese, creating a visually appealing presentation.
3. Whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad just before serving.

Dinner: Thai coconut curry with chicken and vegetables.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon erythritol (or another keto-friendly sweetener)
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 onion, sliced
• 1 tablespoon coconut oil
• Salt to taste
• Fresh cilantro and lime wedges for garnish

Nutritional Value

• Calories: 500 kcal (per serving)
• Protein: 25 g
• Fat: 38 g
• Carbohydrates: 12 g (net)
• Fiber: 2 g

Preparation

1. Heat coconut oil in a large skillet over medium heat. Add the curry paste and sauté for a minute until fragrant.
2. Add the chicken pieces and cook until no longer pink.
3. Pour in the coconut milk, fish sauce, and erythritol. Stir to combine.
4. Add the bell pepper, broccoli, and onion to the skillet. Simmer until the vegetables are tender but still crisp, about 5-7 minutes.
5. Season with salt to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Day 5

Breakfast: English breakfast with keto sausages, bacon, eggs, and tomatoes.

Ingredients

• 4 keto-friendly sausages
• 4 slices of bacon
• 4 large eggs
• 2 tomatoes, halved
• Salt and pepper to taste
• Optional: mushrooms and spinach for added vegetables

Nutritional Value

• Calories: 600 kcal (for the entire meal)
• Protein: 35 g
• Fat: 50 g
• Carbohydrates: 5 g (net)
• Fiber: 1 g

Preparation

1. In a large skillet over medium heat, cook the sausages and bacon until they are golden brown and cooked through, turning occasionally.
2. In the same skillet or another pan, fry the eggs to your preference (sunny side up, over easy, or scrambled). Season with salt and pepper.
3. In the same pan, place the tomato halves cut side down and cook until they are slightly softened and warm.
4. If including mushrooms and spinach, sauté them in the pan until cooked.
5. Serve all components together on a plate for a hearty and satisfying keto-friendly English breakfast.

Lunch: Lebanese tabbouleh made with hemp seeds instead of bulgur.

Ingredients

• 1 cup hemp seeds
• 3 cups fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 3 tomatoes, diced
• 1 cucumber, diced
• 4 green onions, thinly sliced

For the Dressing

• 1/4 cup olive oil
• Juice of 2 lemons
• Salt and pepper to taste

Nutritional Value

• Calories: 350 kcal (per serving)
• Protein: 15 g
• Fat: 28 g
• Carbohydrates: 8 g (net)
• Fiber: 4 g

Preparation

1. In a large bowl, mix together the hemp seeds, chopped parsley, mint, tomatoes, cucumber, and green onions.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss well to ensure everything is evenly coated.
4. Let the tabbouleh sit for at least 10 minutes before serving to allow the flavors to meld.
5. Serve chilled or at room temperature for a refreshing and nutritious lunch.

Dinner: Moroccan lamb tagine with turnips and a side of roasted cauliflower.

Ingredients

For the Lamb Tagine

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 2 cups beef broth
• 4 turnips, peeled and cut into wedges
• Salt and pepper to taste
• Fresh cilantro for garnish

For the Roasted Cauliflower

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste

Nutritional Value

• Calories: 700 kcal (per serving)
• Protein: 40 g
• Fat: 50 g
• Carbohydrates: 15 g (net)
• Fiber: 5 g

Preparation

Lamb Tagine

• In a large pot or tagine, heat olive oil over medium heat. Add the lamb chunks and brown on all sides. Remove and set aside.
• In the same pot, add the onion and garlic, cooking until softened. Stir in the spices and cook for a minute until fragrant.
• Return the lamb to the pot, add beef broth, and bring to a simmer. Cover and cook on low heat for 1.5 hours.
• Add the turnip wedges, cover, and cook for an additional 30 minutes or until the turnips are tender.
• Season with salt and pepper, and garnish with fresh cilantro before serving.

Roasted Cauliflower

• Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
• Roast at 425°F (220°C) for 25-30 minutes, until golden and tender.
• Serve the Moroccan lamb tagine alongside the roasted cauliflower for a flavorful and fulfilling dinner.

Day 6

Breakfast: Swedish pancakes with whipped cream and sugar-free lingonberry jam.

Ingredients

For the Pancakes

• 4 large eggs
• 1 cup almond flour
• 1/2 cup heavy cream
• 1 tablespoon erythritol (or another keto-friendly sweetener)
• 1 teaspoon vanilla extract
• Butter for frying

Toppings

• Sugar-free whipped cream
• Sugar-free lingonberry jam

Nutritional Value

• Calories: 300 kcal
• Protein: 12 g
• Fat: 26 g
• Carbohydrates: 5 g (net)
• Fiber: 2 g

Preparation

1. In a mixing bowl, whisk together eggs, almond flour, heavy cream, erythritol, and vanilla extract until smooth.
2. Heat a non-stick skillet over medium heat and add a little butter.
3. Pour a small amount of batter into the skillet, tilting to spread it into a thin layer. Cook until golden, then flip and cook the other side.
4. Serve the pancakes topped with a dollop of whipped cream and a spoonful of sugar-free lingonberry jam.

Lunch: South African biltong (dried, cured meat) salad with nuts and blue cheese.

Ingredients

• 2 cups mixed greens
• 1/2 cup sliced biltong
• 1/4 cup walnuts or pecans, toasted
• 1/4 cup blue cheese, crumbled

For the Dressing

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Nutritional Value

• Calories: 400 kcal
• Protein: 25 g
• Fat: 32 g
• Carbohydrates: 5 g (net)
• Fiber: 2 g

Preparation

1. In a large salad bowl, combine mixed greens, sliced biltong, toasted nuts, and crumbled blue cheese.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately for a hearty and flavorful lunch.

Dinner: Vietnamese pho with zucchini noodles and beef slices.

Ingredients

For the Pho Broth

• 4 cups beef broth
• 1 onion, quartered
• 3 cloves garlic, smashed
• 1 cinnamon stick
• 2 star anise
• 1 piece ginger, sliced
• 2 tablespoons fish sauce
• Salt to taste

For the Pho

• 1 lb beef sirloin, thinly sliced
• 2 zucchinis, spiralized into noodles
• Fresh herbs (cilantro, basil)
• Lime wedges, bean sprouts, and sliced chili for garnish

Nutritional Value

• Calories: 350 kcal
• Protein: 35 g
• Fat: 18 g
• Carbohydrates: 8 g (net)
• Fiber: 2 g

Preparation

Pho Broth

• In a large pot, combine beef broth, onion, garlic, cinnamon, star anise, ginger, and fish sauce. Bring to a boil, then reduce heat and simmer for at least 30 minutes to infuse flavors. Strain the broth and season with salt.

Assembling the Pho:

• Arrange zucchini noodles in bowls. Place raw, thinly sliced beef on top (the hot broth will cook the beef).
• Pour the hot broth over the beef and zucchini noodles.
• Serve with fresh herbs, lime wedges, bean sprouts, and sliced chili on the side, allowing everyone to customize their bowl.

Day 7

Breakfast: Australian smashed avocado on keto toast.

Ingredients

• 1 ripe avocado
• 2 slices of keto-friendly bread (made from almond flour or coconut flour)
• 1 tablespoon olive oil
• Juice of 1/2 a lemon
• Salt and pepper to taste
• Optional toppings: red pepper flakes, feta cheese, poached eggs

Nutritional Value

• Calories: 400 kcal
• Protein: 10 g
• Fat: 35 g
• Carbohydrates: 10 g (net)
• Fiber: 6 g

Preparation

1. Toast the keto-friendly bread slices to your preferred level of crispiness.
2. In a bowl, smash the avocado with a fork. Mix in the olive oil, lemon juice, salt, and pepper until well combined.
3. Spread the smashed avocado mixture generously on each slice of toasted keto bread.
4. Add any optional toppings you like, such as red pepper flakes for a bit of heat, crumbled feta cheese for creaminess, or a poached egg for extra protein.
5. Serve immediately for a nutritious and satisfying breakfast.

Lunch: Russian salad Olivier with keto-friendly ingredients.

Ingredients

• 1 cup cooked and diced chicken breast
• 1/2 cup diced cucumbers
• 1/2 cup diced radishes (as a substitute for potatoes)
• 2 hard-boiled eggs, diced
• 1/4 cup peas (optional, if within your carb limit)
• 1/4 cup dill pickles, diced
• 1/2 cup mayonnaise
• Salt and pepper to taste
• Fresh dill for garnish

Nutritional Value

• Calories: 450 kcal
• Protein: 20 g
• Fat: 38 g
• Carbohydrates: 8 g (net)
• Fiber: 2 g

Preparation

1. In a large mixing bowl, combine the diced chicken, cucumbers, radishes, hard-boiled eggs, peas (if using), and dill pickles.
2. Add mayonnaise to the bowl. Season with salt and pepper, then mix everything together until the ingredients are well coated with mayo.
3. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Garnish with fresh dill before serving. Enjoy a refreshing and filling keto version of the classic Russian Salad Olivier.

Dinner: Italian keto lasagna made with zucchini sheets.

Ingredients

• 2 large zucchinis, sliced lengthwise into thin sheets
• 1 lb ground beef
• 1 cup marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Nutritional Value

• Calories: 500 kcal
• Protein: 35 g
• Fat: 38 g
• Carbohydrates: 10 g (net)
• Fiber: 2 g

Preparation

1. Preheat the oven to 375°F (190°C). Salt the zucchini sheets and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. In a skillet, heat olive oil and brown the ground beef. Season with salt and pepper. Add marinara sauce and simmer for 10 minutes.
3. In a bowl, mix ricotta cheese, an egg, and Parmesan cheese. Season with salt and pepper.
4. In a baking dish, layer zucchini sheets, the meat sauce, and the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce. Top with shredded mozzarella cheese.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
6. Let the lasagna cool for a few minutes before serving. Garnish with fresh basil.

Grocery List for Week 6

Proteins

• Shrimp (2 lbs)
• Chicken breasts (for butter chicken and curry, 3 lbs)
• Salmon fillets (4)
• Lamb (for tagine, 2 lbs)
• Beef slices (for pho, 1 lb)
• Keto sausages (1 lb)
• Bacon (1 lb)
• Eggs (3 dozen)

Dairy

• Halloumi cheese (8 oz)
• Provolone cheese (8 oz)
• Heavy cream (for Swedish pancakes and Turkish eggs, 1 pint)
• Butter (for Turkish eggs and butter chicken, 1 lb)

Vegetables

• Avocados (6)
• Bok choy (1 lb)
• Cauliflower (2 heads)
• Zucchini (for noodles and lasagna, 6)
• Turnips (1 lb)
• Tomatoes (for English breakfast and tabbouleh, 1 lb)
• Mixed salad greens (for various salads, 2 bags)

Fruits

• Berries (for Dutch baby and compote, 2 cups)
• Limes (for shrimp moqueca and chicken soup, 4)
• Sugar-free lingonberry jam (1 jar)

Other

• Coconut flour (for Dutch baby pancake, 1 lb)
• Almond flour (for churros and keto naan, 2 lbs)
• Olives, artichoke hearts (for antipasto salad, 1 jar each)
• Hemp seeds (for tabbouleh, 1 bag)
• Sugar-free chocolate (for churros dipping sauce, 1 bar)
• Canned coconut milk (for shrimp moqueca and Thai curry, 2 cans)
• Keto-friendly sweeteners (as needed)
• Spices: curry powder, cumin, coriander, garam masala, turmeric, etc.