KETO LUNCH IDEAS/ WHAT I EAT IN A DAY ON KETO- LUNCH EDITION

Antipasto ingredients:

400g genoa salami
100 g provolone cheese
10 slices prosciutto
1 red bell pepper
12 oz (2 small jars) artichoke hearts, drained and chopped
1 can chopped olives
283g cherry tomatoes
200g bocconcini cheese, drained and chopped

Antipasto dressing:

½ cup of olive oil
2 tbsp sweetener
2 tbsp apple cidar vinegar
1 tbsp red wine vinegar
1 tsp oregano
1 tsp basil

Chicken salad:

4 chicken breasts, shredded
1 cup mayo
1 tsp garlic powder
½ tsp parsley
½ tsp dill
1 tbsp Dijon mustard
3 green onions
½ tsp paprika
Salt and pepper to taste

Pizza chauffle batter:

3 tbsp almond flour
1 tsp baking powder
1 egg
1 tbsp water
1 tbsp parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Shredded mozzarella to taste

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