Happy Friday! I'm so excited to be sharing this recipe with you today--it's one of my favorites from my new book, Every Friday until the book goes on sale, I'll be posting some of my favorite recipes, starting with this veggie noodle Pad Thai.

Ingredients: 

• 1 tablespoon sesame oil
• 1/4 of a red onion, thinly sliced
• 1 teaspoon peeled minced fresh ginger
• 1 garlic clove, minced
• 1 pound boneless chicken breast or thighs, thinly sliced
• The juice of 2 limes, plus 1 lime cut into wedges for garnish
• 1-2 tablespoons peanut butter
• 2 tablespoons gluten-free soy sauce
• 2 large zucchini, spiralized
• 2-3 carrots, spiralized
• 1 cup bean sprouts
• 3-4 scallions, sliced
• 1/4 cup crushed peanuts
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. In a large skillet over medium heat, heat the oil. Add the onion, ginger, and garlic and stir. Cook for about 5 minutes until the onion is tender, stirring frequently. Add the chicken and cook for an additional 5 minutes.
2. Add the lime juice, peanut butter, soy sauce, and fish sauce.
3. Add the zucchini and carrot noodles to the sauce, and cook for 4 to 5 minutes until fork-tender. Add the bean sprouts and scallions, and cook for an additional 2 to 3 minutes.
4. Remove from the heat, top with crushed peanuts, season with salt and pepper, and serve with a wedge of lime and cilantro.

Tip: Use almond butter and sliced almonds instead of peanut butter and peanuts to make this recipe Paleo; if you follow a strict Paleo diet, use coconut aminos instead of the gluten-free soy sauce.

Enjoy! Quick + Easy Spiralizer Cookbook goes on sale March 6 but you can preorder it now.

his post is brought to you in partnership with Rockridge Press.

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.

I'm so incredibly excited to announce that my third cookbook is officially available for preorder on Amazon! The Big 15 Ketogenic Diet Cookbook is quite possibly my favorite book so far, and I had so much fun working on these keto recipes and I hope you enjoy them as much as I have. Like my first book, this one covers 15 main ingredients that are essential to the ketogenic diet and is packed with 150 high-fat, low-carb recipes to keep you full and satisfied on the keto diet (spoiler alert: there's a bacon AND an avocado chapter). I also included two variations for every recipe so you can switch up flavors and ingredients, bringing the number of recipe possibilities up to a whopping 450.

If you want to read more about my experience with keto, you can read this post I wrote after a month of high-fat, low-carb eating. I had some trouble sticking with it throughout my pregnancy but am so excited to get back to it in the next few months--it truly is one of my favorite ways to eat, and it was something that Rob really identified with right away, which was a nice change of pace from Paleo (a lifestyle I love but one that is really my thing more than a thing we do as a family--and if I've learned anything about nutrition and health, it's that sometimes you need an accountability partner to back you up).

The book will be released on December 5, so stay tuned these next weeks for more sneak peeks and even a couple full recipes! Until then, you can preorder your copy today--thank you so much as always for your support! I really couldn't do any of this stuff without you guys.

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