Keto Diet Plan: Recipes To Follow The Fat Burning Keto Diet On A Budget

Keto Diet Plan: Recipes To Follow The Fat Burning Keto Diet On A Budget

Monya Kilian Palmer is the bestselling author of Keto Kitchen and Lazy Keto Kitchen. In her latest book, Budget Keto Kitchen, Monya shares dozens of recipes — from spicy enchiladas to mushroom and cheese omelets — for foodies looking to stick to the keto lifestyle on a budget. The ingredients are simple and affordable, but can be used to make healthy and tasty dishes.

Following a keto diet not only contributes to weight loss, it is also beneficial for overall health.

Studies have shown that the diet can help with a wide variety of health conditions, including heart disease, cancer and Alzheimer’s disease, according to Healthline.

With Monya’s book hitting stores this week, the author has given a glimpse of what’s inside.

She has shared two of her recipes for foodies to try at home.

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Place the avocado, red bell pepper and red onion in a bowl. Squeeze over the lemon juice and toss together.

Season with black pepper, cover and set aside in the fridge until needed.

In a separate bowl, combine the cherry tomatoes and olive oil, season with salt flakes.

Cover and set aside at room temperature until needed.

When you’re ready to serve, simply combine all the elements and serve over the baby spinach. Top with the fried halloumi fingers.


In a large saucepan with a tight-fitting lid, combine the fish stock and water and bring to a boil. Add the cauliflower and bay leaf, cover and simmer over medium to high heat for 18 to 20 minutes until the cauliflower is tender.

Remove the pan from the heat and use a slotted spoon to remove half of the cooked cauliflower florets from the pan, set aside in a bowl.

Remove and discard the bay leaf, setting this pan and its contents aside.

Meanwhile, place a large non-stick frying pan or wok over medium heat. Add the bacon strips and cook for eight to nine minutes until cooked through and almost crispy.

Remove with a slotted spoon and set aside on a plate. Lower the heat and melt the butter in the same pan.

Add the onion and garlic and cook for eight to 10 minutes until completely softened. Raise the heat to high and add the white wine – this will extinguish the pan.

Once the wine has evaporated, scrape the cooked onion and garlic into the soup mixture in the other pan.

Use an immersion blender, right there in the pan, to grind the mixture until smooth. Place the pan over medium heat and bring to a gentle boil.

Add the fish pie mix, along with a pinch of ground nutmeg, and cook for 12 to 13 minutes until the fish is cooked through, stirring occasionally.

Return the reserved cooked cauliflower to the pan along with half of the reserved cooked bacon. Add the cream and warm through the chowder. Taste and season with ground white pepper.

Before serving, divide between four warm bowls and scatter over the remaining bacon bits, along with the lemon zest and chopped parsley.