Keto Diet Plan: Recipes for Following 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 puffed mushroom and cheese omelettes — for foodies to follow the keto lifestyle on a budget. The ingredients are simple and affordable, but can be used to make healthy and delicious dishes.

Following a keto diet not only helps with weight loss, but it is also good for your overall health.

Studies have shown 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 in stores this week, the author has given a glimpse of what’s inside.

She shared two of her recipes for food lovers to try at home.

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Place the avocado, red pepper and red onion in a bowl. Squeeze the lemon juice over it and mix.

Season with black pepper, then cover and refrigerate until ready to use.

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

Cover and set aside at room temperature until use.

When ready to serve, simply combine all the ingredients and serve over baby spinach. Garnish 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, then cover and simmer over medium-high heat for 18-20 minutes until the cauliflower is tender.

Remove the pan from the heat and use a slotted spoon to scoop out half of the cooked cauliflower florets, setting them aside in a bowl for now.

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

Meanwhile, place a large nonstick skillet or wok over medium heat. Add the bacon bits and sauté for eight to nine minutes until cooked through and almost crispy.

Remove with a slotted spoon and set aside on a plate. Reduce the heat to low, then melt the butter in the same skillet.

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

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

Use a hand blender, right there in the pan, to blend the mixture until smooth. Place the saucepan over medium heat and bring to a gentle simmer.

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

Return the reserved cooked cauliflower to the pan, along with half of the reserved cooked bacon. Add the cream and reheat the chowder. Taste and adjust seasoning with ground white pepper.

To serve, divide into four warm bowls and scatter over the remaining bacon bits, lemon zest and chopped parsley.

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