Keto diet is one of the most effective ways to reduce weight by consuming healthy fats. In the previous post, you have been given a Keto diet plan for day 3, in which different delicious recipes were given. Have you tried any one of those?
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You will soon start to see a difference in your body, as these healthy fat recipes will be shredding all the excessive unhealthy fats from your bad.
The ketogenic diet (or, for short, keto diet) is a low-carb, high-fat diet that offers many health benefits.
It involves a drastic reduction in the intake of carbohydrates and its replacement with fat. This lowering of carbohydrates places the body in a metabolic condition called ketosis. When this happens your body becomes incredibly energy-efficient in burning fat.
Diet Plan For Day 4:
Here is the menu along with the recipes you should eat on the day 4th of your keto diet.
Breakfast:
Mushroom Omelet
Ingredients:
- 3 eggs
- 1 oz. butter, for frying
- 1 oz. shredded cheese
- ¼ yellow onion, chopped
- 4 large mushrooms, sliced
- salt and pepper
How to Cook:
- Crack the eggs with a pinch of salt and pepper into a mixing pot. Whisk the eggs with a fork until smooth and frothy.
- Melt the butter over medium heat, in a frying pan. Add the mushrooms and onion to the saucepan and stir until tender, then pour in the egg mixture surrounding the vegetables.
- Sprinkle cheese over the egg as the omelet starts to cook and become firm but still has a little raw egg on top.
- Using a spatula, ease carefully around the omelet ‘s sides, then fold it over in half. Remove the pan from the heat when it starts turning golden brown underneath, and slide the omelet onto a plate.
Lunch:
Smoked Salmon
Ingredients:
- ¾ lb smoked salmon
- 1 cup mayonnaise
- 2 oz. baby spinach
- 1 tbsp olive oil
- ½ lime (optional)
- salt and pepper
How to Cook:
- Place the salmon, spinach, a lime slice, and a hearty mayonnaise dollop on a plate.
- Drizzle olive oil over the spinach and season with salt and pepper.
Dinner:
Tortilla with beef and salsa
Ingredients:
Low-carb tortillas
- 2 eggs
- 2 egg whites
- 5 oz. cream cheese softened
- ½ tsp salt
- 1½ tsp ground psyllium husk powder
- 1 tbsp coconut flour
Filling
- 2 tbsp olive oil
- 1 lb ground beef or ground lamb, at room temperature
- 2 tbsp Tex-Mex seasoning
- ½ cup of water
- salt and pepper
Salsa
- 2 avocados, diced
- 1 tomato, diced
- 2 tbsp lime juice
- 1 tbsp olive oil
- ½ cup fresh cilantro, chopped
- salt and pepper
For serving
- 6 oz. shredded Mexican cheese
- 3 oz. shredded lettuce
How To Cook:
Low-Carb Tortillas
- Preheat the oven to 400°F (200°C).
- Whisk the eggs and egg whites with an electric mixer attached to the whisk until smooth, preferably for a few minutes. Beat the cream cheese in a separate large tub, until smooth. Add the eggs to the cream cheese, whisk until the cream cheese and eggs form a smooth batter.
- In a small cup, mix together the oil, psyllium husk, and coconut flour. Apply the flour to the batter one spoon at a time, and start whisking a little more. Let the batter sit for a couple of minutes, or until the batter is as thick as an American pancake. How quickly the batter swells depends on the psyllium husk brand-some trial and error may be needed.
- Bring out two sheets of baking, and place parchment paper on top. Using a spatula, spread the batter thinly into 4–6 circles or 2 rectangles (no more than 1⁄4 inch thick).
- Bake for about 5 minutes or more on the upper rack, until the tortilla turns a little brown around the edges. Carefully test the side at the bottom so it does not burn.
Filling:
- Place a large frying pan and heat up the oil over medium-high heat. Add the ground beef and fry until well cooked.
- Add the water and the tex-mex seasoning and mix. Let it boil until most of the water goes out. Taste to see if more seasoning is required.
Salsa & Serving:
- Make the salsa from avocado, tomatoes, lime juice, olive oil, and fresh cilantro. Salt and pepper to taste.
- Serve beef filling in a tortilla, with shredded cheese, salsa, and shredded leafy greens.
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