Summer is around the corner!!! Intermittent fasting has become easy, almost second nature as I listen to my body. Am I really hungry? My response is “Maybe something light, just enough to increase my fat intake.” After my BPC bulletproof coffee in the morning, yesterday I was not hungry until after 4 pm. This simple, satisfying salad is now a staple “go to” to compliment plenty of leftover KETO SPICY CHILI
MACROS PER SERVING OF CELERY SALAD: 2 grams net carbs, 38 grams of fat, 2 grams of fiber, 6 grams of protein
Ingredients for a celery salad. Make a bunch and keep in Tupperware.
- 3 cups celery, diced small
- 1/2 cup Parmigiano-Reggiano, shaved
- 1/3 cup raw walnuts, chopped
- 3 tablespoons mayonnaise
- 1/2 lemon squeezed
- 1/4 cup diced red onion
- 1 tablespoon red wine vinegar
- 1 teaspoon Stevia
- sea salt, and pepper to taste
Directions for celery salad:
in a small bowl mix mayonnaise, vinegar, lemon juice, Stevia, salt and pepper. Pour over chopped veggies, put in Tupperware in fridge for an hour to allow flavors to develop.