KETO CHALLENGE WEEK 1
The keto challenge has begun! To help you take up the challenge and inspire you to cook, I have prepared a completely keto menu that lasts one week (as a bonus, some recipes will be on the site!).
KETO CHALLENGE WEEK 1
Before I reveal my menu, there are a few important things to know about what it means to "eat keto". For the experiment to be a success, you must:
consume between 70 to 75% fat, 20 to 25% protein and 5% carbohydrates at each meal;
remember that sauces sold on the market are very often very high in carbohydrates, but hot sauces are generally great for this diet;
know that when the body falls into ketosis, it will need more water and sodium (between 3000 to 5000 mg/day) and that there is then no stress to have regarding the addition of deli meats and delicious spices ☺️;
-
walk 30 minutes (2 x 15 or 3 x 10 minutes) per day, i.e. take about 10,000 steps (this is very important!).
Otherwise, as for my menu, the quantities are always for one person (or four, when it's a recipe to share) and in the morning, we always start the day the same way: we drink a glass of warm/hot water mixed with ½ squeezed lemon, then a "fat" tea or coffee or nothing at all if we don't consume caffeine. To do something different, we can also go with the ultimate alternative: a beef bone broth to which we add salt or California and Explorateur spices (both from BBQ Québec) and we enjoy it!
Enough chit-chat, let's get to the menu!
Monday
Morning: fast or eat 2-3 eggs sprinkled with Texas BBQ Québec spices in addition to a meat (doesn't have to be bacon; with the rest of the meal, the fat will already be the majority—50 g of medium-lean ground beef would be perfect) sprinkled with L'aube BBQ Québec X La ferme Monette spices and an avocado. In this meal, the eggs and avocado alone represent the 70 to 75% fat, 20 to 25% protein and 5% carbohydrates that we are looking for, but you can add hot sauce to your meal to have 1 g and less carbohydrates. 😋 Note: these breakfast options are the ones that I suggest to you throughout the week.
Noon: fast or prepare a wrap made of cheese or lettuce in which we add cucumbers and tomatoes on which we sprinkle California spices. If we opt for the lettuce wrap, we add Feta inside and if we go with the cheese wrap, we can eat it as is or add a few slices of ham or prosciutto (my personal favorite choice).
Evening: we treat ourselves with a meal and a dessert! For dinner: we prepare a COURSE rib steak with asparagus and halloumi, both grilled and wrapped in slices of prosciutto. Psst! Plan on 1 to 2 tablespoons of butter for this recipe. 😉
For dessert: Cook a brie topped with blackberries, raspberries, pecans and bacon and drizzled with bourbon cooked on a Himalayan salt board .
Tuesday
Morning: we fast or we repeat the recipe for lunch from the day before.
Noon: we fast or eat as late as possible, so around 2 p.m. If we choose the second option, we prepare the meal in advance and assemble its components during lunch time.
For dinner, we make God's eggs: take 2 to 4 soft-boiled eggs, cut them in half, remove the yolks and put them in a bowl. In the same bowl, mix the egg yolks with Labneh cheese (put 1 teaspoon per egg) or cream cheese mixed with Tex-Max spices (for a spicy taste) or Explorer until smooth. Then, fill the egg cavity with the mixture and accompany it with a pre-cooked meat (jerky or dry sausage, for example, works great... as does leftover steak from Monday 😉). While eating this, we also nibble on as many cucumbers, celery or olives as we want. ☺️ If you want, you can even dip the vegetables in spicy mayonnaise or pimped Labneh.
Evening (meal for 4 people): we prepare 1 lb of scallops on a salt board and a cauliflower puree for the family.
For the puree: Cut 1 lb of cauliflower into ¼-inch to 1-inch thick slices, brush with avocado oil and season with California spices. Place on the BBQ over indirect heat (about 350°F) for 15-20 minutes, turning the cauliflower pieces halfway through cooking. Repeat the process, but with a leek cut in half this time. Place the cauliflower and leek pieces in a blender, add ½ cup of beef or chicken bone broth and puree.
For the scallops: heat the salt board for 20-30 minutes on the BBQ, add a little butter and lime zest and sear the scallops for 2-4 minutes. When the scallops are golden brown and appear crispy, turn them over and sear for another 2-4 minutes.
Wednesday
Morning: we fast or we redo the recipe for Monday's lunch.
Noon: we fast or we reproduce the recipe from Monday or Tuesday's dinner or, better still, we savor the leftovers from Tuesday evening's meal (if there are any leftovers!).
Evening: we cook a dish that everyone likes, every time: PIZZA!!!
For the dough: we use the recipe from Josey Arsenault and Évelyne Borduas-Roy which can be found in their book “Lose Weight by Eating Fat Volume 1”.
For the sauce: thinly slice a tomato, brush with avocado oil and season with Argentina spices. Then take the slices and grill them over medium heat for 1 minute on each side and finally place them on the pizza dough.
For the topping: you can put whatever you want: bacon, prosciutto, pre-cooked sausage, steak, or even chicken! Anything will be good, it just has to be "fatty" enough, but with the cheese and almond flour in the dough, there should be no problem. If you want to be sure there is enough fat, add slices of avocado! (As for me, I like my pizza with pieces of turkey, bacon and avocado.)
For the cheese: you can make a mixture of cheeses with, among others, parmesan, but there is already a lot of cheese in the pizza if you count the crust… Personally, I use grated Halloumi and cover my entire pizza with that.
For pizza to be cooked successfully, you need a BBQ that provides a good heat source from above (the All-in-1, for example, is the ideal accessory to obtain a perfect result). If this is not the case for your BBQ, cooking will take a little longer, so be sure to check the crust from time to time during cooking.
THURSDAY
Morning: we fast or we redo the recipe for Monday's lunch.
Lunch: Enjoy the leftovers of the pizza, so plan to make enough! (Let's be honest, a pizza reheated on the BBQ, in the oven or in the toaster oven is just as excellent as a freshly made pizza! Otherwise, eat it cold, because reheated in the microwave... it's not ideal.)
Evening: we prepare Keboeubrocolis. To make this meal, we first cook a sirloin or a flank steak. Then, we take an aluminum dish, place broccoli in it, season with Tex-Max spices and cook them by sprinkling them with avocado oil. After that, we sprinkle mushrooms with L'aube spices and add them to the broccoli dish. We add almond butter on the meat and vegetables when it's time to serve. Finally, we enjoy everything by dipping our bites in a Labneh dip to which we add California spices.
Friday
Morning: we fast or we redo the recipe for Monday's lunch.
Noon: we fast or eat 2-3 boiled eggs with leftover Keboeubrocolis and an avocado. If possible, we fast because dinner will be a “cheat”.
Evening (meal for 4 people): We treat ourselves to Double Twist-O-Max Hot-Dogs! It's Friday, the kids had a great week, we feel like eating at the snack bar or stuffing ourselves with "junk"... WE'RE DOING IT! But it won't be junk, it's going to be good in the mouth and for the body!
When it comes to treating yourself, there's nothing better than my keto hot dog bun recipe. In fact, it's my go-to recipe for making pizza dough, bagels, dinner rolls, and tonight, hot dog buns!
Here are the ingredients:
1 ¾ cups shredded mozzarella cheese
30 g cream cheese
¾ cup almond flour
1 large egg
8 nitrite-free beef or pork sausages (to garnish the buns when they are cooked)
First, soften the cream cheese for a few seconds in the microwave. Add the grated cheese, egg and almond flour. Mix everything until a smooth dough forms. Divide the dough into 8 small elongated balls. Cook over indirect heat on the BBQ for 8 minutes. Let cool and slice lengthwise to fill with sausage and condiments. Be careful, if you find that your loaves are too small, you can form 4 or 6 loaves instead so that they are more the desired size.
For condiments: we favor mustard and use it as much as we want. Ketchup… we don’t use too much, but Black Swan sauces are rather low in carbohydrates for BBQ sauces and are excellent—a good alternative choice!
SATURDAY
Morning: we fast or we redo the recipe for Monday's lunch or not... I admit it, on Saturday morning, I have breakfast with my children so fasting is not an option. Not only is the lunch we prepare together on Saturday excellent, it is also a really enjoyable family moment! And since I haven't had lunch all week, it's great for me! But you, treat yourself to a keto bagel with cream cheese and homemade smoked salmon on top or even keto dark chocolate and raspberry pancakes... The Internet is overflowing with this type of recipe, so go for it! 👌
Lunch: let's go with burgers! We can make bread with almond flour, but since we're likely to eat a lot today, we should limit carbohydrates even if it's 1-3 g... So... let's forget the bread. Anyway, what we want when we eat hamburgers is the taste of meat, not bread! So here are 4 simple and effective options to replace it:
use 1-2 lettuce leaves (like at A&W);
put a little olive or avocado oil on portobello mushrooms, grill their insides for 3-4 minutes, turn them over, grill their other side for 1-2 minutes and that's it;
we treat ourselves and make 2 braided bacon loaves (if we are a keto carnivore)! I must admit that writing this makes me salivate and I will probably opt for this choice!
-
we opt for the least sexy, but simplest option: use NOTHING. We take 2-3 burger patties and add our favorite condiments directly to them… not too much sauce or sugar.
We can also be “wild” and mix the options together or take a different one for each of our burgers.
For the patty: season the meat before making the patties if you want a patty that holds together and is firmer. Otherwise, add the spices on each side just before cooking to get a "smash burger" style hamburger... Wow, this is really making me hungry.
As for possible condiments, here they are:
cheeses (say at least 2 kinds);
meats: bacon, prosciutto, salami and Serrano ham;
fried egg/cooked in bacon fat… YES!;
-
fruits and vegetables: mushrooms sautéed in butter or bacon fat, onions, dill pickles (not the sweet ones, unfortunately), tomatoes, avocados, olives, sun-dried tomatoes, and arugula;
herbs: coriander, basil and parsley;
condiments: hot sauce, mustard, tzatziki, ketchup (not too much), homemade pico de gallo and mayo/hot mayo;
the “wild” ones: peanut butter and almond butter.
I love burgers… I really love them. We'll probably be eating them again in the next few weeks, that's for sure!
Evening (meal for 4 people): we make shrimp with cauliflower “rice”. (Warning! To make this recipe easier, Steven Raichlen’s stainless steel grill is a must!)
For the shrimp: In a bowl, mix ¼ cup of melted butter or ghee (even better), the juice of one lemon (you can grill the lemon in the charcoal a little before) and about 1 tablespoon of California seasoning. In another bowl, place 2 lbs of deveined and scaled jumbo shrimp (still with their tails on), cover them with some of the melted butter mixture (make sure to keep the rest of the butter warm for the grand finale) and put them in the fridge for 20-30 minutes (or on the shelf of the BBQ). Every 5-10 minutes, stir the shrimp so that the butter sticks to them.
Next step: cooking! Grill the shrimp over high heat for 2-3 minutes per side, brushing them with the remaining butter. Place them on the cauliflower “rice” and pour the remaining butter over them.
For the “rice”: Chop 2 cups of cauliflower by hand or in a food processor, add avocado oil to a cast iron skillet and place the cauliflower pieces in it. Sprinkle with Explorer spice and cook/fry the cauliflower, stirring with a wooden spoon, for 3-5 minutes.
For dessert: enjoy a melted brie with almonds/Brazil nuts, strawberries and dark chocolate.
Sunday
Morning: we fast or we redo the recipe for Monday's lunch.
Lunch: Let's go with a "BMT SUBWAY" ("BMT" stands for "Biggest", "Meatiest" and "Tastiest")!
For the bread, we make the recipe which can be found here:
https://www.myketokitchen.com/keto-recipes/keto-sub-rolls/ (there’s even a video: https://youtu.be/b1Bb57HCbBg ).
The cool thing is that you can use the BBQ to cook the bread; the result is really close to the taste you would get from using a bread oven. Otherwise, if you are looking for an alternative, cheese or lettuce wraps work great.
Once we have chosen our "bread", we fill it with our favorite ingredients! It takes, at a minimum: bacon and strips of steak. Then, we can add a little salami, prosciutto, ham... as long as we like it, we treat ourselves; it's Sunday and it's good! It lacks fat, so we add guacamole (we make it by mashing and mixing 1 avocado, ½ chopped tomato, the juice of ½ lemon, California spices). Then, we add a little cheese: brie and sharp cheddar (these are wise choices), then olives, cucumbers, peppers and jalapeño peppers. Do we add salt, pepper and oils (salad dressings)? OF COURSE!
Evening: we stick with classic recipes, we make spag… Well yes, Spagat!
For the recipe, I suggest the one we made last year. You can watch the video by clicking here . (FYI, you can find the pasta online or in Rachel Berry, Avril, Tau, etc. stores.)
For the ground beef: use ½ lb per adult. I suggest seasoning everything with Texas and Dawn or Texas and Argentina spices.
For the filling: add 1 tomato, celery and sliced mushrooms, all seasoned with California and Argentina spices or Tex-Max for those who like it spicy.
And there you have it! I hope my recipes will make your life easier and that you will enjoy making them. So I wish you a good BBQ and a good appetite in advance! 🔥
The keto challenge has begun! To help you take up the challenge and inspire you to cook, I have prepared a completely keto menu that lasts one week (as a bonus, some recipes will be on the site!).
KETO CHALLENGE WEEK 1
Before I reveal my menu, there are a few important things to know about what it means to "eat keto". For the experiment to be a success, you must:
consume between 70 to 75% fat, 20 to 25% protein and 5% carbohydrates at each meal;
remember that sauces sold on the market are very often very high in carbohydrates, but hot sauces are generally great for this diet;
know that when the body falls into ketosis, it will need more water and sodium (between 3000 to 5000 mg/day) and that there is then no stress to have regarding the addition of deli meats and delicious spices ☺️;
-
walk 30 minutes (2 x 15 or 3 x 10 minutes) per day, i.e. take about 10,000 steps (this is very important!).
Otherwise, as for my menu, the quantities are always for one person (or four, when it's a recipe to share) and in the morning, we always start the day the same way: we drink a glass of warm/hot water mixed with ½ squeezed lemon, then a "fat" tea or coffee or nothing at all if we don't consume caffeine. To do something different, we can also go with the ultimate alternative: a beef bone broth to which we add salt or California and Explorateur spices (both from BBQ Québec) and we enjoy it!
Enough chit-chat, let's get to the menu!
Monday
Morning: fast or eat 2-3 eggs sprinkled with Texas BBQ Québec spices in addition to a meat (doesn't have to be bacon; with the rest of the meal, the fat will already be the majority—50 g of medium-lean ground beef would be perfect) sprinkled with L'aube BBQ Québec X La ferme Monette spices and an avocado. In this meal, the eggs and avocado alone represent the 70 to 75% fat, 20 to 25% protein and 5% carbohydrates that we are looking for, but you can add hot sauce to your meal to have 1 g and less carbohydrates. 😋 Note: these breakfast options are the ones that I suggest to you throughout the week.
Noon: fast or prepare a wrap made of cheese or lettuce in which we add cucumbers and tomatoes on which we sprinkle California spices. If we opt for the lettuce wrap, we add Feta inside and if we go with the cheese wrap, we can eat it as is or add a few slices of ham or prosciutto (my personal favorite choice).
Evening: we treat ourselves with a meal and a dessert! For dinner: we prepare a COURSE rib steak with asparagus and halloumi, both grilled and wrapped in slices of prosciutto. Psst! Plan on 1 to 2 tablespoons of butter for this recipe. 😉
For dessert: Cook a brie topped with blackberries, raspberries, pecans and bacon and drizzled with bourbon cooked on a Himalayan salt board .
Tuesday
Morning: we fast or we repeat the recipe for lunch from the day before.
Noon: we fast or eat as late as possible, so around 2 p.m. If we choose the second option, we prepare the meal in advance and assemble its components during lunch time.
For dinner, we make God's eggs: take 2 to 4 soft-boiled eggs, cut them in half, remove the yolks and put them in a bowl. In the same bowl, mix the egg yolks with Labneh cheese (put 1 teaspoon per egg) or cream cheese mixed with Tex-Max spices (for a spicy taste) or Explorer until smooth. Then, fill the egg cavity with the mixture and accompany it with a pre-cooked meat (jerky or dry sausage, for example, works great... as does leftover steak from Monday 😉). While eating this, we also nibble on as many cucumbers, celery or olives as we want. ☺️ If you want, you can even dip the vegetables in spicy mayonnaise or pimped Labneh.
Evening (meal for 4 people): we prepare 1 lb of scallops on a salt board and a cauliflower puree for the family.
For the puree: Cut 1 lb of cauliflower into ¼-inch to 1-inch thick slices, brush with avocado oil and season with California spices. Place on the BBQ over indirect heat (about 350°F) for 15-20 minutes, turning the cauliflower pieces halfway through cooking. Repeat the process, but with a leek cut in half this time. Place the cauliflower and leek pieces in a blender, add ½ cup of beef or chicken bone broth and puree.
For the scallops: heat the salt board for 20-30 minutes on the BBQ, add a little butter and lime zest and sear the scallops for 2-4 minutes. When the scallops are golden brown and appear crispy, turn them over and sear for another 2-4 minutes.
Wednesday
Morning: we fast or we redo the recipe for Monday's lunch.
Noon: we fast or we reproduce the recipe from Monday or Tuesday's dinner or, better still, we savor the leftovers from Tuesday evening's meal (if there are any leftovers!).
Evening: we cook a dish that everyone likes, every time: PIZZA!!!
For the dough: we use the recipe from Josey Arsenault and Évelyne Borduas-Roy which can be found in their book “Lose Weight by Eating Fat Volume 1”.
For the sauce: thinly slice a tomato, brush with avocado oil and season with Argentina spices. Then take the slices and grill them over medium heat for 1 minute on each side and finally place them on the pizza dough.
For the topping: you can put whatever you want: bacon, prosciutto, pre-cooked sausage, steak, or even chicken! Anything will be good, it just has to be "fatty" enough, but with the cheese and almond flour in the dough, there should be no problem. If you want to be sure there is enough fat, add slices of avocado! (As for me, I like my pizza with pieces of turkey, bacon and avocado.)
For the cheese: you can make a mixture of cheeses with, among others, parmesan, but there is already a lot of cheese in the pizza if you count the crust… Personally, I use grated Halloumi and cover my entire pizza with that.
For pizza to be cooked successfully, you need a BBQ that provides a good heat source from above (the All-in-1, for example, is the ideal accessory to obtain a perfect result). If this is not the case for your BBQ, cooking will take a little longer, so be sure to check the crust from time to time during cooking.
THURSDAY
Morning: we fast or we redo the recipe for Monday's lunch.
Lunch: Enjoy the leftovers of the pizza, so plan to make enough! (Let's be honest, a pizza reheated on the BBQ, in the oven or in the toaster oven is just as excellent as a freshly made pizza! Otherwise, eat it cold, because reheated in the microwave... it's not ideal.)
Evening: we prepare Keboeubrocolis. To make this meal, we first cook a sirloin or a flank steak. Then, we take an aluminum dish, place broccoli in it, season with Tex-Max spices and cook them by sprinkling them with avocado oil. After that, we sprinkle mushrooms with L'aube spices and add them to the broccoli dish. We add almond butter on the meat and vegetables when it's time to serve. Finally, we enjoy everything by dipping our bites in a Labneh dip to which we add California spices.
Friday
Morning: we fast or we redo the recipe for Monday's lunch.
Noon: we fast or eat 2-3 boiled eggs with leftover Keboeubrocolis and an avocado. If possible, we fast because dinner will be a “cheat”.
Evening (meal for 4 people): We treat ourselves to Double Twist-O-Max Hot-Dogs! It's Friday, the kids had a great week, we feel like eating at the snack bar or stuffing ourselves with "junk"... WE'RE DOING IT! But it won't be junk, it's going to be good in the mouth and for the body!
When it comes to treating yourself, there's nothing better than my keto hot dog bun recipe. In fact, it's my go-to recipe for making pizza dough, bagels, dinner rolls, and tonight, hot dog buns!
Here are the ingredients:
1 ¾ cups shredded mozzarella cheese
30 g cream cheese
¾ cup almond flour
1 large egg
8 nitrite-free beef or pork sausages (to garnish the buns when they are cooked)
First, soften the cream cheese for a few seconds in the microwave. Add the grated cheese, egg and almond flour. Mix everything until a smooth dough forms. Divide the dough into 8 small elongated balls. Cook over indirect heat on the BBQ for 8 minutes. Let cool and slice lengthwise to fill with sausage and condiments. Be careful, if you find that your loaves are too small, you can form 4 or 6 loaves instead so that they are more the desired size.
For condiments: we favor mustard and use it as much as we want. Ketchup… we don’t use too much, but Black Swan sauces are rather low in carbohydrates for BBQ sauces and are excellent—a good alternative choice!
SATURDAY
Morning: we fast or we redo the recipe for Monday's lunch or not... I admit it, on Saturday morning, I have breakfast with my children so fasting is not an option. Not only is the lunch we prepare together on Saturday excellent, it is also a really enjoyable family moment! And since I haven't had lunch all week, it's great for me! But you, treat yourself to a keto bagel with cream cheese and homemade smoked salmon on top or even keto dark chocolate and raspberry pancakes... The Internet is overflowing with this type of recipe, so go for it! 👌
Lunch: let's go with burgers! We can make bread with almond flour, but since we're likely to eat a lot today, we should limit carbohydrates even if it's 1-3 g... So... let's forget the bread. Anyway, what we want when we eat hamburgers is the taste of meat, not bread! So here are 4 simple and effective options to replace it:
use 1-2 lettuce leaves (like at A&W);
put a little olive or avocado oil on portobello mushrooms, grill their insides for 3-4 minutes, turn them over, grill their other side for 1-2 minutes and that's it;
we treat ourselves and make 2 braided bacon loaves (if we are a keto carnivore)! I must admit that writing this makes me salivate and I will probably opt for this choice!
-
we opt for the least sexy, but simplest option: use NOTHING. We take 2-3 burger patties and add our favorite condiments directly to them… not too much sauce or sugar.
We can also be “wild” and mix the options together or take a different one for each of our burgers.
For the patty: season the meat before making the patties if you want a patty that holds together and is firmer. Otherwise, add the spices on each side just before cooking to get a "smash burger" style hamburger... Wow, this is really making me hungry.
As for possible condiments, here they are:
cheeses (say at least 2 kinds);
meats: bacon, prosciutto, salami and Serrano ham;
fried egg/cooked in bacon fat… YES!;
-
fruits and vegetables: mushrooms sautéed in butter or bacon fat, onions, dill pickles (not the sweet ones, unfortunately), tomatoes, avocados, olives, sun-dried tomatoes, and arugula;
herbs: coriander, basil and parsley;
condiments: hot sauce, mustard, tzatziki, ketchup (not too much), homemade pico de gallo and mayo/hot mayo;
the “wild” ones: peanut butter and almond butter.
I love burgers… I really love them. We'll probably be eating them again in the next few weeks, that's for sure!
Evening (meal for 4 people): we make shrimp with cauliflower “rice”. (Warning! To make this recipe easier, Steven Raichlen’s stainless steel grill is a must!)
For the shrimp: In a bowl, mix ¼ cup of melted butter or ghee (even better), the juice of one lemon (you can grill the lemon in the charcoal a little before) and about 1 tablespoon of California seasoning. In another bowl, place 2 lbs of deveined and scaled jumbo shrimp (still with their tails on), cover them with some of the melted butter mixture (make sure to keep the rest of the butter warm for the grand finale) and put them in the fridge for 20-30 minutes (or on the shelf of the BBQ). Every 5-10 minutes, stir the shrimp so that the butter sticks to them.
Next step: cooking! Grill the shrimp over high heat for 2-3 minutes per side, brushing them with the remaining butter. Place them on the cauliflower “rice” and pour the remaining butter over them.
For the “rice”: Chop 2 cups of cauliflower by hand or in a food processor, add avocado oil to a cast iron skillet and place the cauliflower pieces in it. Sprinkle with Explorer spice and cook/fry the cauliflower, stirring with a wooden spoon, for 3-5 minutes.
For dessert: enjoy a melted brie with almonds/Brazil nuts, strawberries and dark chocolate.
Sunday
Morning: we fast or we redo the recipe for Monday's lunch.
Lunch: Let's go with a "BMT SUBWAY" ("BMT" stands for "Biggest", "Meatiest" and "Tastiest")!
For the bread, we make the recipe which can be found here:
https://www.myketokitchen.com/keto-recipes/keto-sub-rolls/ (there’s even a video: https://youtu.be/b1Bb57HCbBg ).
The cool thing is that you can use the BBQ to cook the bread; the result is really close to the taste you would get from using a bread oven. Otherwise, if you are looking for an alternative, cheese or lettuce wraps work great.
Once we have chosen our "bread", we fill it with our favorite ingredients! It takes, at a minimum: bacon and strips of steak. Then, we can add a little salami, prosciutto, ham... as long as we like it, we treat ourselves; it's Sunday and it's good! It lacks fat, so we add guacamole (we make it by mashing and mixing 1 avocado, ½ chopped tomato, the juice of ½ lemon, California spices). Then, we add a little cheese: brie and sharp cheddar (these are wise choices), then olives, cucumbers, peppers and jalapeño peppers. Do we add salt, pepper and oils (salad dressings)? OF COURSE!
Evening: we stick with classic recipes, we make spag… Well yes, Spagat!
For the recipe, I suggest the one we made last year. You can watch the video by clicking here . (FYI, you can find the pasta online or in Rachel Berry, Avril, Tau, etc. stores.)
For the ground beef: use ½ lb per adult. I suggest seasoning everything with Texas and Dawn or Texas and Argentina spices.
For the filling: add 1 tomato, celery and sliced mushrooms, all seasoned with California and Argentina spices or Tex-Max for those who like it spicy.
And there you have it! I hope my recipes will make your life easier and that you will enjoy making them. So I wish you a good BBQ and a good appetite in advance! 🔥
