If you are on one of the many Paleo or Primal Keto diets that are becoming more and more popular now ( the Wahls diet and Jimmy Moore's Ketogenic diet are two examples), and if you love spicy food, then this lunch is perfect for you. It would also make a tasty light dinner. If you're looking for a good Ketogenic diet recipe, you can't get much better than this - my opinion anyway!
Usually Jalapeno Poppers are served as an appetizer along with lots of high carb selections that will do nothing for your health. But serve it for lunch as a salad topping and you are not only eating something amazingly delicious, but it's good for you as well. It's low in carbs, moderate in protein and high in fat .... and it let's you eat the greens that you need every day in one of the most delicious ways possible.
Japapeno Poppers are sooooo easy to make and you only need 3 ingredients !(The salad is extra.) This recipe makes one serving. To serve two, just double the ingredients and use a larger baking dish. You can make as many servings as you need at one time. The only limitation is the size of your baking dish and your oven.
Primal Paleo Ketogenic Diet Recipe - JALAPENO POPPERS
For the poppers :
4 jalapeno peppers
4 tablespoons organic cream cheese
4 slices nitrate-free bacon
For the salad:
For the salad:
1/2 a small avocado (or 1/4 of a large one)
1 to 2 cups of mixed salad greens
- Preheat your toaster oven to 425'F
- Grease a small baking dish with butter or coconut oil.
- Cut the ends of the peppers, cut them in half lengthwise, then using a small spoon, scoop out the seeds.
- Fill the halves of each pepper with a tablespoon of cream cheese, put them together, and roll each pepper in a bacon slice.
- Place in the prepared baking dish and bake for 25 minutes, or until the bacon is crispy.
- Let the poppers cool for a couple of minutes while you prepare your salad.
- Place the greens on a plate and top with the avocado cut into chunks.
- Place the poppers on the salad and then pour the grease from the pan (up to about a teaspoon) over the salad as dressing. Make sure to scrape the burned bits - those are the tastiest!
Here are a few hints to make this even easier :
- When you're cutting and scraping the peppers, wear glasses or sunglasses. This will prevent any of the pepper juice getting into your eyes. Believe me when this happens it burns!
- I use a small glass pyrex dish - the kind that comes with a lid - to bake my peppers. Pyrex Storage 10-Piece Set, Clear with Blue Lids It's the perfect size and I can make these ahead of time (a real time saver) and store them in the fridge. Then when I'm ready to eat I just need to take them out and pop them in the oven. I have to admit I have been known to have these for lunch 3 or 4 days in a row!
- I also use a 50/50 mixture of coconut oil and ghee for baking and greasing my baking dishes. PRIMALFAT Coconut Ghee 14.2 oz, Virgin & Certified Organic - Pure Indian Foods(R) Brand This is wonderful because it gives you all the benefits of coconut oil (doesn't burn at high heat) plus all the flavour of butter. If you sniff the oil it does smell coconutty, but once it's cooked I find there is no coconut flavour at all.
- If you are eating dairy-free, fill your peppers with avocado instead of cream cheese before rolling in bacon. Not quite the same but still delicious.
- Try to get organic cream cheese whenever possible. You don't want all those hormones most regular cream cheese contains. The kind I get locally also contains live probiotic cultures which is another plus. (Most Ketogenic diets encourage you to eat probiotic foods.)