Serves 4

We took our Creamed Spinach & Lamb and upped its fat content by turning it into a salad tossed in heart-healthy olive oil. Get in the habit of cooking a meal and turning it into a salad and you’ll be in right keto frame of mind in no time!

Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
Creamed Spinach:
2 tablespoons of ghee or butter
4 cups frozen spinach
1 teaspoon sea salt
½ teaspoon garlic powder
½ cup canned coconut crème
Pinch of ground nutmeg
Lamb:
1 tablespoons ghee or butter
4 lamb chops
1 teaspoon sea salt
½ teaspoon cracked black pepper
½ teaspoon garlic powder
½ cup bone broth
Salad:
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
8 radicchio leaves
2 medium radishes, diced

Instructions:

In a pressure cooker, add ghee or butter and lamb chops, seasoning with sea salt, black pepper and garlic powder. Pour in bone broth and cook on high pressure for 10 minutes with the valve set to sealed and then let the steam release naturally for 10 minutes.

Heat ghee or butter in a skillet on the stove set to medium-low heat.

Add frozen spinach and sauté with sea salt, and garlic powder until heated through, about 5 minutes. Stir in coconut crème and ground nutmeg and remove from the heat.

When the lamb is done cooking, remove from the pressure cooker, debone and dice in small bite-sized pieces.

Chop radicchio leaves and toss with olive oil, apple cider vinegar, sea salt, black pepper and diced radishes.

Serve with tossed in creamed spinach and diced lamb amongst two bowls (or save half to have as leftovers at your next meal).

Enjoy!

Calories: 521
Carbs: 8
Net Carbs: 5
Protein: 22
Fat: 40