Eat & Drink

Grain-free, Keto appetizers, you’ll love to share.

Lauren Talbot Gillanby
Looking for a crowd pleaser? These low maintenance, plant-forward, low-carb, Keto, grain and gluten-free apps can be thrown together and ready-to-serve, in under 25 minutes.

These low maintenance, plant-forward, low-carb, Keto, grain and gluten-free apps can be thrown together and ready-to-serve, in under 25 minutes.

Keto Eggplant Pizzas

These shareable eggplant pizzas 🍕 are so low maintenance, they practically make themselves! Just 3 main “ingredients”-ish (eggplant, tomato sauce, feta or goat/sheep cheese) and full of flavor– they’re a perfect way to get that pizza “feel” without the excess carbs, while adding fiber and vitamins and minerals.

Why goat/sheep cheese? It’s easier to digest and metabolize than cow dairy and most vegan cheeses which are highly processed. 

Ingredients:

  • 1 medium-large eggplant 🍆
  • Your favorite marinara sauce — we love Rao’s Homemade 🍅
  • Sheep Manchego, goat cheddar, or goat feta 🧀
  • Italian seasoning, or Sprinkle Seasoning by Bragg’s
  • Fresh parsley and basil for added flavor and decor 🌿

Method:

Preheat the oven to 450 degrees. Cut eggplant into 1/2 inch thick medallions. You can leave the skin on, or remove it with a carrot peeler/paring knife prior to cutting, but each “pizza round” is easier to keep intact with the skin left on.

Lay out each “medallion” on a non-stick cookie sheet, sprayed with cooking spray (just to make sure there is no sticking). 

Bake for 15-17 minutes (until center and edges appear crinkly). Carefully, remove from the oven and flip each medallion over. Top with marinara sauce (about 1 tbsp) and (about 1 tbsp) cheese. Place back in the oven for 5 minutes. Serve warm, or at room temp.

Enjoy!!!

Easy Vegan, Keto and Paleo Spinach Artichoke Dip! 

Okay. So. This Mediterranean dish is super simple, super delicious and super low-key awesome as a dip, or spooned over a protein of your choice (think salmon, white fish, steak, poultry… baked portobello mushrooms). It’s easy to make, yet adds sophistication to every bite. 

Ingredients: 

  • 1/2 cup chopped yellow onion 
  • 1 tsp fresh minced garlic 
  • 1 can (14 oz) artichoke hearts, drained (do not use artichokes in oil)
  • 1 cup frozen spinach 
  • 2 tsp olive oil 
  • 2 tsp italian seasoning 
  • goat feta, optional 

Method:

Heat a medium frying pan to medium high heat and add a splash (3 tbsp) of water until it sizzles, a drop of olive oil and your onions. Sauté for two minutes, until translucent and lightly browned and then cover for an additional 1-2 minutes over low heat.

Add artichoke hearts and increase temperature to medium high heat again. If using canned, or frozen, they will naturally contain a lot of water, so continually sautĂ© for 5-8 minutes until liquid has evaporated and edged are slightly browned. Add frozen spinach and cover for 3 minutes, over medium low heat. Continue to sautĂ© until spinach is cooked through, using a spatula to breakup and combine ingredients well. Add garlic and olive oil and stir well. The consistency should not be watery. If it is… continue to sautĂ© until it is thick and chunky.

Stir well. Transfer to a serving dish. Top with feta optional. 

We love serving it up with grain-free Siete chips when we have them on hand.

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