A Romantic Light Dinner Avec Pinot Noir <3

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There is something romantic about marinara sauce. Not sure why, ANYWAY, I was having an interesting craving for tomatoes. Of course tomatoes are very acidic and not so hot when it comes to being Keto-genic approved.

Thus I created this amazing-Keto approved sauce, served with garlic chicken nuggets, a leafy green salad topped with turkey. I used yellow cherry tomatoes in this recipe because they are less carb heavy than red tomatoes. This ended up being such a light and comforting January meal-not to mention very visually appealing and romantic.

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Here is the recipe for the Cauliflower Chicken Nuggets and Keto-Marinara

Cauliflower Chicken Nuggets

Ingredients 1 head of cauliflower, cut into florets 1 1/2 cups flour 2 teaspoons garlic powder 2 teaspoons black pepper 1 teaspoons paprika 1 tablespoon salt 5 tablespoons coconut oil, plus a few extra 1 cup almond milk

Directions

Preheat the oven to 400°F. Put the coconut oil on a baking sheet and place in the oven for a few minutes to melt. Remove from oven and make sure it is spread evenly. Put the flour, garlic powder, black pepper, paprika, and salt in a large bowl and mix. In another bowl, pour the almond milk. Working a few a time, dip the cauliflower in the milk and then coat well with the flour mixture. Put all the florets in a single layer on the baking sheet. Bake for about 15 minutes. Flip the cauliflower, brushing the extra almond milk on any floury spots on the cauliflower. Add a bit more coconut oil to the pan if it’s dry. Bake for an additional 15 minutes. Cool on a paper towel and serve with dipping sauces like ketchup.

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KETO-Marinara

Ingredients

1 cup yellow cherry tomatoes or regular tomatoes, chopped (150 g / 5.3 oz) ½ - 1 cup fresh basil 2 cloves garlic 1 shallot or small white onion (30 g / 1.1 oz) ¼ cup tomato puree/paste, unsweetened (60 g / 2.1 oz) ¼ cup extra virgin olive oil (60 ml / 2 fl oz) ¼ tsp salt or more to taste (I like pink Himalayan) freshly ground black pepper

Instructions

Heat oil in skillet. Add garlic and cook over medium heat until golden brown, about 5 minutes. Add the tomato paste and cook, stirring for 1 minute Add the peeled plum tomatoes. Stir to combine and then add salt and black pepper and bring to a boil. Simmer sauce over low heat, stirring occasionally until thickened and reduced, about 30 minutes. Taste and season again with salt and black pepper if needed. Discard basil and garlic cloves.