This post is sponsored by La Crema.

My brother and I always cook together whenever we're lucky enough to spend time together (one of my favorite recipes is his tropical crème brûlée), so when he was staying with us for Christmas and New Years, we decided to whip up some homemade pho broth and delicious Vietnamese meat balls. It was the coziest way to start the new year, and we ended up eating it for breakfast, a snack, and dinner later that night--with enough leftover for me to have lunch the next day when he and his girlfriend flew home.

Pho has always been one of my favorite comfort foods--my friend Corri and I used to meet for lunch or get takeout so much that now when I visit Charlotte, we always have to get pho together. I couldn't think of a more relaxing way to celebrate New Years Day than a slow morning with Sean, Jane, Rob, Sophie, and Ender all cuddled up together on the couch as rich, spice-infused broth bubbled away on the stove.

I was surprised by how easy it was to put it all together (although to be fair, Sean did do most of the work setting up the broth), and our meatballs turned out absolutely delicious. Usually you'll find beef meatballs when you order pho, but we decided to use pork instead to switch it up.

Ingredients:

• 1 pound ground beef or pork
• 1 teaspoon baking powder
• 1 1/2 teaspoons sugar
• 2 tablespoons fish sauce
• 1 teaspoon fresh grated ginger
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine all ingredients and mix well until everything is incorporated. Use your hands to work the meat mixture together until it becomes slightly sticky (this can take 10-15 minutes). If you have time, place the bowl in the freezer for 20 minutes or so to really let the meat firm up. (You could also use a food processor or electric mixer.)
2. Roll heaping tablespoons of the mixture into balls with your hands. You want them to be on the larger side of bite-sized so you can pick them up and eat them in one bite or use a spoon to cut them in half easily.
3. Bring a pot of water to a boil and fill another bowl with ice water. Carefully lower the meatballs into the boiling water and allow them to cook until they float to the surface, then continue to simmer for another 3-4 minutes. (7-8 minutes total.) Remove from pot and transfer to ice water for 3-4 minutes.
4. When you're ready, reheat the meatballs in pho broth and serve. 

The company was great and the wine, of course, was delicious--we paired our soup with La Crema's Monterey Chardonnay, which is one of my favorites. We set out all the toppings and let everyone doctor up their own bowls the same way you do when you're at a restaurant, only we enjoyed everything from the comfort of my couch, complete with sweatpants and a whole lot of Netflix.

Don't forget to stop by the La Crema blog today to get my pho broth recipe! I hope you love it.

This post is sponsored by La Crema Winery.

After an incredibly busy past few months, I'm really enjoying a slow holiday season and have been planning a super low-key Christmas at home with my little family. I've always loved the idea of doing something non-traditional for Christmas dinner (my family has been known to do seafood on Christmas Eve), and if you know me at all you know my love for Chinese food knows no bounds.

We could always go super easy and order takeout, but I started thinking it might be fun to make our own as a family, so I put together a simple menu of chicken chow mein, beef and broccoli, and some delicious crispy egg rolls to get the whole thing started. Stop by the La Crema blog today to get the two entree recipes, but keep reading here to learn how to make your own egg rolls! (And don't forget to put a few bottles of La Crema Sonoma Coast Chardonnay in the fridge to top it all off.)

Ingredients: 

• 2 carrots, julienned
• 10 ounces of mushrooms, sliced (I like regular ol' button mushrooms but you could use shiitake)
• About half of a small cabbage, shredded
• 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, minced
• 1-2 green onions, chopped 
• 1-2 handfuls of fresh bean sprouts (optional)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Spring roll or egg roll wrappers
• Cooking oil (olive or canola), for sautéing veggies and frying the rolls

Instructions: 

1. In a large pan, sauté garlic, ginger, and green onions together in a little oil for 1-2 minutes. Add the carrots and mushrooms and sauté for another 4-5 minutes, or until the mushrooms are browned slightly.
2. Add the soy sauce and sesame oil, stirring well to combine. Add the cabbage and cook for another 2-3 minutes, or until the cabbage has wilted slightly. Remove the entire mixture from the pan and set aside.
3. To assemble the egg rolls, take a wrapper and lay it down flat. Spoon 1-2 tablespoons of the veggie mixture onto the wrapper and begin to roll from one side, tucking the edges in as you wrap the roll up. Use a little water on your fingers to seal the whole thing. Repeat with remaining wrappers and filling.
4. Add more oil to the pan and heat over medium-high heat. Fry each egg roll for 1-2 minutes per side, or until the wrappers are golden-brown. Serve immediately with your favorite spicy Asian dipping sauce (there's a spicy peanut one at Trader Joe's that I like) or a mixture of soy sauce, sesame oil, and hot chili oil. 

Wishing you and yours a happy, healthy, and delicious holiday this year.

I'm so excited to be sharing a recipe from my new book with you today! I asked you guys to choose between two recipes on my Instagram Stories about a week ago and this Salmon Romesco was the winner. 

I tried really hard to come up with recipes that didn't feel diet-y or super hardcore ketogenic, so you could feel good about making them even if high-fat, low-carb eating isn't your thing. This salmon with romesco sauce is super easy to make and incredibly delicious--you can even make extra sauce and freeze it for later and serve it with pretty much anything you want. I hope you love it as much as I do. 

Salmon Romesco from The Big 15 Ketogenic Diet Cookbook

Ingredients: 

• 1/4 cup almonds
• 4 garlic cloves, peeled
• 1 tomato
• 4 6-ounce salmon fillets
• 2 red bell peppers
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon ground cayenne pepper
• Salt and pepper, to taste

Instructions: 

1. Preheat the oven to 375.
2. On a large baking sheet, spread out the almonds and add the garlic and tomato. Roast for 10 minutes or until the almonds are fragrant and just starting to brown. Remove the almonds and continue roasting the garlic and tomato for 15-20 minutes more, until the garlic is browned and the tomato has softened.
3. While the almonds, garlic, and tomato roast, on a separate baking sheet bake the salmon for 30-35 minutes, or until the flesh is opaque and flakes easily with a fork.
4. Meanwhile, roast the red peppers for 3-5 minutes over an open flame or on a hot (medium-high) grill until the skins are blackened. Cover with plastic wrap and let sweat until cool enough to handle. Peel off the blackened skin and remove the seeds.
5. In a food processor, combine the almonds, garlic, tomato, bell peppers, olive oil, vinegar, paprika, cayenne, and some salt and pepper. Puree until smooth. Serve over the salmon and enjoy immediately.

Let me know if you make this dish! I love seeing your photos on Instagram, so make sure to tag me @mflynnpete and use #big15keto. Don't forget to preorder your copy for 149 more keto recipes--the book goes on sale officially December 5!

Photo by Linda Schneider for The Big 15 Ketogenic Diet Cookbook.