
Porridge with Chia Seeds and Coconut
Porridge with Chia Seeds and Coconut
INGREDIENTS
1/4 Cup Chia seeds
1/4 Cup Unsweetened shredded coconut
1 Cup Unsweetened almond milk (or any keto-friendly milk of your choice)
1/2 Cup Coconut cream (for extra creaminess)
1 Tsp Vanilla extract
To Taste Sweetener (erythritol, stevia, or monk fruit are good options)
Pinch of salt
DIRECTIONS
1. In a medium saucepan, combine the chia seeds, shredded coconut, almond milk, coconut cream, vanilla extract, sweetener, and a pinch of salt. Stir well to mix.
2. Place the saucepan over medium heat and bring the mixture to a low simmer. Cook for about 5-10 minutes, stirring frequently, until the porridge thickens to your liking.
3. If the porridge is too thick, you can add a bit more almond milk until you reach the desired consistency. If it's too thin, cook for a few more minutes to thicken.
4. Pour the porridge into bowls. Add your choice of toppings, such as fresh berries, nuts, seeds, an extra dollop of coconut cream, and a sprinkle of cinnamon or nutmeg.

Vanilla-Coconut Smoothie
Vanilla-Coconut Smoothie
INGREDIENTS
1 Scoop LAZU Vanilla Keto Shake Powder
1 Cup Coconut milk (canned, full-fat)
1 Tsp Vanilla extract
1 Tsp Coconut oil
To Taste Stevia or erythritol
To Taste Ice cubes
DIRECTIONS
1. Combine all ingredients in a blender and blend until smooth.
2. Serve immediately.

Coconut Flour Waffles
Coconut Flour Waffles
INGREDIENTS
1/2 Cup Coconut flour
1 Tsp Baking powder
1/4 Tsp Salt
4 Eggs (large)
1/2 Cup Unsalted butter, melted (can also use coconut oil for a dairy-free option)
1/3 Cup Unsweetened almond milk (or any keto-friendly milk alternative)
2 Tbsp Erythritol (or your preferred keto-friendly sweetener)
1 Tbsp Vanilla extract
DIRECTIONS
1. Preheat your waffle maker according to the manufacturer's instructions. Make sure to grease it well with butter or a non-stick spray to prevent sticking.
2. In a large mixing bowl, whisk together the coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs and then mix in the melted butter, almond milk, erythritol, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for a few minutes to thicken, as coconut flour absorbs a lot of moisture.
5. Scoop the appropriate amount of batter into your preheated waffle iron (the amount will depend on your waffle maker) and close the lid. Cook until the waffles are golden and crispy, usually about 5 minutes, but follow your waffle maker's indicator.

Avocado Bacon and Eggs
Avocado Bacon and Eggs
INGREDIENTS
2 Ripe avocados
4 Eggs
4 Strips Bacon, cooked and crumbled
To Taste Salt and pepper
Topping Cheddar cheese, shredded(optional)
Garnish Fresh chives, chopped(optional)
DIRECTIONS
1. Preheat your oven to 425°F (220°C).
2. Cut the avocados in half and remove the pits. Use a spoon to scoop out some of the avocado flesh, creating enough space for an egg in each half. (You can save the scooped-out avocado for another use.) Place the avocado halves in a baking dish or on a baking sheet. It helps to slice a small piece off the bottom of each avocado half to make them stable and prevent them from tipping over.
3. Crack an egg into a small bowl. Gently slide the egg into one of the avocado halves. Repeat with the remaining eggs and avocado halves. Season with salt and pepper.
4. Bake in the preheated oven for about 15-20 minutes, or until the eggs are cooked to your liking.
5. Once the avocados are out of the oven, sprinkle the crumbled bacon over the top. If you're using cheese, add it now so it can melt slightly from the warmth of the baked avocado and egg.
6. Garnish with chopped chives before serving.

Lemon Herb Chicken with Steamen Green Beans
Lemon Herb Chicken with Steamen Green Beans
INGREDIENTS
4 Boneless, skinless chicken breasts
2 Lemons, one juiced and one sliced for garnish
3 Garlic cloves, minced
1 Tbsp Fresh rosemary, chopped
1 Tbsp Fresh thyme Salt and pepper
1 Pound Fresh green beans
1 Tbsp Butter
To Taste Almond slivers, toasted (optional, for garnish)
To Taste Olive oil
DIRECTIONS
1. In a large bowl, whisk together lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts, and coat it with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor
2. Preheat your grill to medium-high heat. Ensure it's hot and clean to prevent the chicken from sticking.
3. Remove the chicken from the marinade, shaking off any excess. Place it on the grill and cook for 6-7 minutes per side. During the last few minutes of cooking, place lemon slices on the grill, turning once, until nicely charred.
4. While the chicken is grilling, steam the green beans. Bring a pot of water to a boil and place it in a steamer basket above the water. Cover and steam until they are tender but still crisp. Once steamed, toss the green beans with butter, salt, and pepper. Add a squeeze of lemon juice and almond slivers if desired.
5. Serve the grilled chicken hot off the grill with a side of the steamed green beans. Garnish the chicken with grilled lemon slices and a sprinkle of fresh herbs.

Ribeye Steak with Asparagus and Hollandaise Sauce
Ribeye Steak with Asparagus and Hollandaise Sauce
INGREDIENTS
2 Ribeye steaks (about 1-inch thick)
1 Lb Asparagus, trimmed
4 Tbsp Unsalted butter
2 Egg yolks
1 Tbsp Lemon juice
1 Tsp Dijon mustard (optional)
To Taste Salt and pepper
To Taste Olive oil
DIRECTIONS
1. Season the ribeye steaks generously with salt and pepper. Let them come to room temperature for about 30 minutes before grilling.
2. Preheat your grill to high heat. Brush the steaks with olive oil and grill for about 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steaks rest for 5 minutes after grilling.
3. Toss the asparagus with olive oil, salt, and pepper. Grill over medium heat for 3-4 minutes, or until tender and slightly charred.
4. Melt the butter in a small saucepan over low heat.
5. In a blender, combine the egg yolks, lemon juice, Dijon mustard (if using), salt, and cayenne pepper. Blend for about 10 seconds.
6. With the blender running, slowly drizzle in the melted butter until the sauce thickens and becomes creamy

Lemon Dill Salmon with Roasted Brussels Sprouts
Lemon Dill Salmon with Roasted Brussels Sprouts
INGREDIENTS
4 Salmon fillets (about 6 oz each)
To Taste Olive oil
1 Lemon, zest and juice
2 Tbsp Fresh dill, chopped (or dried)
1 Lb Brussels sprouts, halved
1/2 Tsp Garlic powder (optional)
To Taste Salt and pepper
DIRECTIONS
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
3. Spread the Brussels sprouts on half of the prepared baking sheet, cut side down and roast for about 20-25 minutes, or until they are tender and the edges are crispy.
4. Prepare the salmon. In a small bowl, mix together olive oil, lemon zest, lemon juice, dill, salt, and pepper.
5. Lay the salmon fillets on the other half of the baking sheet. Brush the lemon dill mixture over the top of each fillet.
6. After the Brussels sprouts have been roasting for about 15 minutes, add the salmon to the oven.
7. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.

Caesar Salad with Grilled Shrimp
Caesar Salad with Grilled Shrimp
INGREDIENTS
1 Lb Shrimp, peeled and deveined
To Taste Olive oil
1 Garlic clove, minced
To Taste Salt and pepper
1/2 Cup Mayonnaise (choose a keto-friendly option)
2 or 1 Tsp Anchovy fillets, minced Anchovy paste
To Taste Parmesan cheese, grated
1 Tbsp Lemon juice
1 Tsp Dijon mustard
6 Cups Romaine lettuce, chopped
To Taste Keto-friendly croutons
DIRECTIONS
1. In a bowl, mix the shrimp with olive oil, minced garlic, salt, and pepper until well coated.
2. Preheat the grill or a grill pan over medium-high heat.
3. Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Set aside to cool.
4. In a blender or food processor, combine mayonnaise, anchovies, minced garlic, grated Parmesan cheese, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth.
5. In a large salad bowl, toss the chopped Romaine lettuce with the Keto Caesar dressing until the lettuce is well coated.
6. Add the grilled shrimp on top of the dressed lettuce.
7. Sprinkle with shaved Parmesan cheese and add keto-friendly croutons if using

Cobb Salad
Cobb Salad
INGREDIENTS
4 Cups Mixed salad greens
2 Hard-boiled eggs
1 Ripe avocado, sliced
4 Slices Bacon, cooked
1/2 Cup Cherry tomatoes
1/2 Cup Crumbled blue or feta cheese
1/4 Cup Red onion, thinly sliced
1 Chicken breast, grilled and diced
1/2 Cup Mayonnaise
2 Tbsp Dijon mustard
1 Tsp Apple cider vinegar
1 Tsp Your preferred keto-friendly sweetene
1 Tsp Lemon juice
To Taste Salt and pepper
To Taste Olive oil
DIRECTIONS
1. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, erythritol (if using), salt, pepper, olive oil, and lemon juice until smooth and well combined. Adjust the seasoning to taste. In a large salad bowl or on individual plates, arrange the mixed salad greens as the base
2. Neatly arrange the sliced hard-boiled eggs, avocado slices, crumbled bacon, cherry tomatoes, blue cheese, red onion, and diced grilled chicken (if using) on top of the greens
3. Drizzle the prepared keto dressing over the salad just before serving. Gently toss to combine, if desired.

Manuka Honey Mocha Shake
Manuka Honey Mocha Shake
INGREDIENTS
2 Scoops LAZU Chocolate Keto Shake Powder
1 Cup 1 cup of brewed coffee (cooled)
4 Tsp 1 teaspoon of Manuka honey
Pinch Nutmeg
To Taste Ice cubes
DIRECTIONS
1. Blend all ingredients until creamy.
2. Serve immediately.