KETO-GREEN 16

RECIPE E-BOOK

DR. ANNA CABECA

Introduction:
Imagine … skirts, pants and skinny jeans that fit
perfectly … that little black dress and swimsuit that you
feel good about wearing. Imagine a slimmer, sexier,
healthier, younger-looking you. Now imagine that you
can achieve these results while eating delicious foods
like Crockpot Spare Ribs, Chicken Wings with Buffalo
Sauce, Keto-Coconut Yogurt Berry Bowl, and more.
Even better, imagine you are sitting with The Girlfriend
Doctor laughing and chatting together while having a
delicious keto-green meal!

With this Keto-Green™ 16 recipe ebook, you’ll be

preparing delicious foods right in your own kitchen
– meals your whole family and even your guests will
love. These recipes are companion dishes to my new
book Keto-Green 16, a breakthrough 16-day weight-loss
program on which you can lose up to a pound a day,
as shown in research and real-life case studies. A lot
of those fat pounds come right off your waist too! By
following a few simple principles in this book, you’ll be
able to harness your weight-control hormones, so that
they work for you – trimming pounds and inches off
your body, plus get your metabolism running in higher
gear. On Keto-Green 16, you’ll find yourself shedding
fat at a rate faster than you ever thought possible.
Sound good so far? Just As you begin your journey on Keto-Green 16, have
fun trying its recipes, experiencing new flavors,
wait until you try these and enjoying some new takes on old favorites. You

recipes, plus the many won’t even feel like you’re on a “diet.” Plus, you’ll be
satisfyingly full, without cravings. You won’t feel like
recipes I created for my you’re missing out on anything. Doesn’t that sound
like some kind of nutritional heaven?
Keto-Green 16 book. All
If so, make sure you order a copy of Keto-Green 16
of these are quick & easy. right away - in order to get the full benefits of the
diet plan, its other amazing recipes, and the rapid
You can whip them up in bulk to save time and store fat loss that going Keto-Green promises. It all
in your freezer or fridge. You don’t have to buy a lot of works together - the book, my full diet plan, and
food either because Keto-Green 16 focuses on only 16 the recipes.
fat-burning key foods that you’ll prepare with blah-
busting herbs and spices. Nothing is ho-hum on Plus when you order the book you will also receive
this plan. When it comes to my recipes, my goal is a number of bonuses to get you started:
to not only make them taste delicious but also to • Keto-Green 16 Quickstart Guide
keep them keto-friendly and alkalizing. I aim for low- • 3-Day Meal Plan with Recipes
carbohydrate, moderate protein, and higher healthy • Food Roadmap
fats because I love what this kind of ketogenic nutrition • Feast Recipes
does for weight loss. Then I add in a bulk of alkalinizing
• Keto-Green Cooking with Dr. Anna video series
foods, such as greens, avocadoes, digestion-friendly
• Keto-Green Private Community
fruits, and other alkaline plant foods to get your body
• 20% off anything in Dr. Anna’s store
in the healthiest state possible - and prevent the
usual casualties of conventional keto diets (like the So let’s get started … and get cooking!
discomfort of keto flu).

KETO-GREEN™ 16 RECIPE E-BOOK 3

Keto-Green Recipes List
Dr. Anna’s Keto-Green™ Shake 5
Keto-Coconut Yogurt Berry Bowl 6
Wilted Green Breakfast Bowl 7
Core Booster 8
DIY Keto-Green Salad 9
Dr. Anna’s Lemon Garlic Vinaigrette 10
Chicken Wings with Buffalo Sauce 11
Lettuce Tacos 12
Cilantro Lime Stuffed Avocados 13
Garlic Ginger Crockpot Spare Ribs 14
Cruciferous Veggie Bake 15
Salmon Cakes 16
California Smoked Salmon Rolls with Balsamic Greens 17
Spinach and Onion Frittata 18
Deconstructed Burger 19

KETO-GREEN™ 16 RECIPE E-BOOK

Dr. Anna’s Keto-Green™ Shake SERVES
2

INGRED IEN T S: I N STR UCT I O NS:

• 1 scoop Dr. Anna’s Keto-Alkaline 1. Place all ingredients in a shaker cup,

Protein Shake powder* (0g sugar) Nutribullet, or blender and shake or
blend until smooth. Delicious!
• 1 tablespoon MCT or coconut oil
* You can substitute a similar protein
• 2 scoops Mighty Maca Plus powder you love and do well with
for my Keto-Alkaline Protein. Just
• 8 ounces water be conscientious about making sure
the macronutrient and micronutrient
profiles are close to those of mine.
OP TION A L A LK A LIN E A D D I N S:

• Fresh ginger • Cilantro This is the mother of all keto-

• Avocado • Cucumber alkaline protein shakes. She is
• Chia seeds • Celery perfect simply as is, but can be
• Almond butter • Coconut water dressed up in several ways from
• Tamarind • Cinnamon a green smoothie fusion to a
• Cardamom
cocoa almond butter delight.
• Kale
• Mint • Pomegranate

KETO-GREEN™ 16 RECIPE E-BOOK 5

Keto-Coconut Yogurt Berry Bowl
SERVES
2

INGRED IEN T S: I N STR UCT I O NS: P R E P T I M E: 5 M I N

• 1 cup organic plain yogurt or 1. Combine all the ingredients in a

dairy free yogurt. bowl.

• 1/2 cup fresh berries 2. Top with dash ground cinnamon if

desired.
• 1 cup chopped nuts, any type

• 1 tablespoon chia seeds

• 1–2 teaspoons xylitol, monk

fruit or stevia to taste

• 1–2 tablespoons unsweetened

shredded coconut

KETO-GREEN™ 16 RECIPE E-BOOK 6

Wilted Green Breakfast Bowl SERVES
2

INGRED IEN T S: I N STR UCT I O NS: P R E P T I M E: 5 M I N

CO OK T I M E: 5-10 M I N

• 2 tablespoons coconut oil 1. In a large skillet, heat coconut oil

over medium heat. Add garlic and
• 2 cloves garlic, minced shallot to the skillet.
• 1 medium shallot, chopped
2. Cook for 3 minutes or until
• 2 cups baby spinach shallot is translucent. Add in
spinach and kale and Canadian
• 1 cup baby kale bacon.

• 2 pieces of Canadian bacon, 3. Season with salt and pepper and

chopped saute for 3 to 5 minutes or until
greens are wilted.
• Sea salt and freshly ground
black pepper
4. Add greens to a couple of bowls,
• 1/2 avocado sliced thin add half avocado to both bowls,
an egg to both bowls, split the
• 2 eggs cooked however you like tomatoes between each, and
then drizzle with your favorite hot
• 1/4 cup cherry tomatoes, halved sauce and enjoy!
• Hot sauce of your choice

KETO-GREEN™ 16 RECIPE E-BOOK 7

Core Booster SERVES
2

INGREDIEN T S: I N STR UC T I ONS:

• 2 ½ cups unsweetened 1. Combine all ingredients in a

almond milk blender and blend until smooth.
Serve and enjoy!
• 2 cups frozen spinach

• 1 cup frozen blueberries

• 2 tablespoons almond butter

• 1 tablespoon MCT oil

• ½ cup unsweetened coconut

flakes

• 1 tablespoon freshly grated

ginger

KETO-GREEN™ 16 RECIPE E-BOOK 8

DIY Keto-Green Salad SERVES
4-6

INGRED IEN T S: I N STR UCT I O NS: P R E P T I M E: 5 M I N

CO OK T I M E: N/A

• 4 handfuls fresh greens (can 1. In a mixing bowl, combine vegetables

use any super greens like kale, and toss with dressing.
parsley, dandelion, spinach, etc.)
2. Arrange on 4 plates. Top each with
• 4 tomatoes, sliced sprouts, sunflower seeds or almonds,
• 1 cucumber, peeled and chopped and your choice of protein.

• Dressing, enough to coat salad

• Sprouts – broccoli or other

• Sunflower seeds or slivered

almonds

• 4 pieces salmon, chicken, tuna,

or beef; 4 servings sardines; or
hard-boiled eggs, each sliced
in half

KETO-GREEN™ 16 RECIPE E-BOOK 9

Dr. Anna’s Lemon Garlic Vinaigrette
INGRED IEN T S: I N STR UCT I O NS:

• 1 teaspoon sea salt 1. The first option is the method I use:

With a mortar and pestle, mash
• 3 cloves garlic the salt and garlic till the garlic is
emulsified. Then add the lemon juice
• 2 tablespoons lemon juice and olive oil and stir well. Taste to see
if more salt, lemon juice, or EVOO is
• 2/3 cup extra-virgin olive oil needed, and adjust accordingly. Make
extra and refrigerate.

2. The second option is to place all

ingredients except the oil in a blender
or small food processor and puree
until smooth. Pour the mixture into a
bowl, then add the olive oil and whisk
until emulsified.

KETO-GREEN™ 16 RECIPE E-BOOK 10

Chicken Wings with Buffalo Sauce SERVES
4

INGRED IEN T S: I N STR UC T I ONS:

• 24 organic or pasture-raised 1. Preheat oven to 400° F.

chicken wings
2. In a bowl, combine chicken and
• 1 tablespoon aluminum-free baking powder. Season with salt
baking powder and pepper.
• 1/2 teaspoon salt
3. Place chicken wings on a roasting
• 1/4 teaspoon pepper tray and bake 35-40 minutes, until
chicken is browned.
• 1/4 cup extra-virgin olive oil
4. Remove chicken and reduce oven
• 1/2 cup tomato sauce temperature to 350° F.
• 6 medium garlic cloves,
minced 5. In a separate, large bowl, combine
the oil, tomato sauce, garlic, Italian
• 1 teaspoon Italian-style seasoning, paprika, and cayenne
seasoning (to taste).
• 1 teaspoon paprika 6. Stir the browned chicken into the
• Cayenne pepper bowl of sauce, until the wings are
well covered.
• Coleslaw, kimchi or sauerkraut
(for side dish) 7. Return wings to roasting tray and
bake for another 12 minutes.

8. Serve with a side of coleslaw,

kimchi or sauerkraut.

KETO-GREEN™ 16 RECIPE E-BOOK 11

Lettuce Tacos SERVES
2-4

INGRED IEN T S: I N STR UC T I ONS: P R E P T I M E: 5 M I N

CO OK T I M E: 5-8 M I N

• 1/2 pound free-range ground 1. Saute ground beef with onion,

beef (OR leftover meat if coconut oil, chili powder, and salt.
you have any in your fridge or
freezer) 2. Place mixture in lettuce leaves and
top with avocado, cilantro, and
• 1 small yellow onion, chopped tomato. Roll up like a burrito.
• 1 tablespoon coconut oil
3. Top with sour cream (optional)
• 2 teaspoons chili powder

• 1 teaspoon salt

• Romaine lettuce leaves

• 1 avocado, peeled and sliced

• 1 handful cilantro, chopped

• 1 tomato, chopped

KETO-GREEN™ 16 RECIPE E-BOOK 12

Cilantro Lime Stuffed Avocados SERVES
2

INGRED IEN T S: I N STR UC T I ONS: P R E P T I M E: 10 M I N

CO OK T I M E: N/A

• 2 4-ounce cans of salmon, 1. In a medium bowl, combine first 5

drained ingredients.

• 1/2 medium red onion, chopped 2. Scoop out most flesh of avocado,
leaving 1/2 to 1 inch in the shell. Chop
• 1 cup cilantro, chopped scooped avocado and add to salmon
• 1/3 cup mayonnaise mixture and season with salt and
pepper.
• 2 large limes, juiced
3. Serve by dividing salmon mixture into
• 1 large avocado, pitted and cut each half of avocado. Garnish with
in half cilantro and serve.
• Sea salt and freshly ground
black pepper to taste

KETO-GREEN™ 16 RECIPE E-BOOK 13

Garlic Ginger Crockpot Spare Ribs SERVES
2

INGRED IEN T S: I N STR UC T I ONS: P R E P T I M E: 5 M I N

COOK TIME: 4 HRS ON HIGH, 8 ON LOW

• 3 tablespoons coconut oil, 1. In a blender, combine all ingredients

melted except ribs. Blend until smooth.

• 1 1/2 cups beef broth or bone 2. In a large bowl, combine ginger

broth mixture and spare ribs. Toss to
ensure ribs are fully saturated.
• 1/2 cup coconut aminos or
gluten free soy sauce
3. Transfer ribs and all excess ginger
• 1/3 cup apple cider vinegar mixture to a large slow cooker.

• 1 medium piece of ginger root 4. Cook on high for 4 hours or low for
(about 3 inches), grated 8 hours, meat should be falling off
the bone.
• 5 cloves garlic
• 1 medium shallot

• 1/2 teaspoon sea salt

• 1 teaspoon red pepper flakes

• 2 pounds bone-in spare ribs,

cut into 4 pieces

KETO-GREEN™ 16 RECIPE E-BOOK 14

Cruciferous Veggie Bake SERVES
4-6

INGRED IEN T S: I N STR UC T I O NS:

• 1 cup chopped kale 1. Preheat oven to 375 degrees.

• 1 cup broccoli florets 2. In a glass baking dish, combine the

vegetables.
• 1 cup Brussels sprouts, halved

• 1 cup chopped red cabbage 3. In a separate bowl, blend the butter

with garlic, sea salt, and allspice.
• 1 stick butter, melted Pour butter mixture over veggies
and combine well.
• 3 cloves garlic, mashed

• 1/2 to 1 teaspoon sea salt 4. Add pine nuts or slivered almonds

to the mixture of veggies
• 1 teaspoon allspice
5. Bake for 45 minutes or all veggies
• 1/4 cup pine nuts or slivered are soft. Eat hot or cold.
almonds (optional)
6. Optional: Add a protein of choice
to serve alongside.

KETO-GREEN™ 16 RECIPE E-BOOK 15

Salmon Cakes SERVES
4

INGRED IEN T S: I N STR UC T I ONS: PREP TIME: 10 MIN + 30 MIN CHILL TIME
COOK TIME: 8 MIN-18 MIN

• Salmon, fresh or canned, I F U S I NG F R ES H SA L MO N

8 ounces
1. Poach fish. Heat wine, water, and dill
• 1 egg, beaten in a saute pan and bring to simmer.

• 2 stalks celery, minced 2. Place salmon fillets skin side down in

• 1 onion, minced the pan.

• 1/2 bunch cilantro, minced 3. Cover and cook 5–10 minutes, or

until fish flakes apart easily. Do not
• 1 tablespoon minced parsley overcook.
• 1/2 cup mayonnaise
4. Remove from pan and let cool. Flake
• 1 teaspoon ground coriander salmon into large chunks and place in
medium-size mixing bowl.
• 1 tablespoon fresh lemon juice
I F U S I NG CA N N E D S A L MO N
• 1 cup gluten-free bread
crumbs 1. Gently combine the fish with the
• 1 teaspoon sea salt egg, celery, onion, cilantro, parsley,
mayonnaise, coriander, lemon juice,
• 1/2 teaspoon freshly ground 1/2 cup bread crumbs, salt, and pepper
black pepper until mixture just clings together.

• 4 tablespoons butter, organic SA L MO N CA KES

ghee, or coconut oil
1. Divide mixture into 8 portions and
shape into fat, round cakes. Arrange
on baking sheet lined with parchment
paper; cover with plastic wrap and
chill at least 30 minutes. (Can be
refrigerated up to 24 hours.)

2. Put remaining bread crumbs on plate

and lightly dredge cakes.

3. Heat the oil in a skillet over medium-

high heat. Gently lay fish cakes in
skillet and pan-fry until outsides are
crisp and browned, 3–4 minutes per
side.

KETO-GREEN™ 16 RECIPE E-BOOK 16

California Smoked Salmon Rolls with Balsamic Greens SERVES
2

INGRED IEN T S: I N STR UC T I ONS:

SAL MON ROLLS SA L MO N R O LLS

• 1 large cucumber, cut thinly 1. To assemble salmon rolls, simply

lengthwise start with cucumber as the base.
Then add the avocado on top, the
• 1/2 avocado, sliced thin onion, and lastly, the salmon. Roll
up to look like sushi, and sprinkle
• 1/2 small red onion, cut into thin with Everything Bagel Seasoning.
half moons

• 4 ounces smoked salmon, 2. In a small bowl, whisk together oil

sliced into thin long strips and vinegar. In a medium bowl,
toss arugula with vinaigrette.
• 1 teaspoon Everything Bagel
Seasoning 3. Serve greens with salmon rolls.

• 3 tablespoons extra virgin

4. Optional addition: smearing
olive oil
organic cream cheese inside the
• 1 tablespoon balsamic vinegar salmon rolls if you can have dairy.

• 2 1/2 cups arugula EV ERY TH I NG S E A S ONI NG

EVE RYT HIN G SEA SO N I N G 1. In a small bowl, mix together

spices. Transfer to airtight
• 1 tablespoon poppy seeds container to store.
• 1 tablespoon toasted sesame
seeds

• 1 tablespoon dried garlic

• 1 tablespoon dried onion

• 2 teaspoons flake sea salt

• 1/2 teaspoon fennel seed

• 1 teaspoon baking soda

• 1 teaspoon good salt

KETO-GREEN™ 16 RECIPE E-BOOK 17

Spinach and Onion Frittata SERVES
2

INGRED IEN T S: I N STR UC T I ONS:

• 3 tablespoons organic ghee 1. Preheat the oven to 400 degrees.

• 2 small green onions, chopped 2. Heat a nonstick pan over medium

heat and add 1 tablespoon ghee.
• 1 small shallot, peeled and Add the green onions, shallot, and
chopped leek. Season with salt. Cook about
• 1 small leek, halved and sliced 5 minutes, then add spinach. Cook
into half moons another 2 to 3 minutes or until
spinach is fully wilted, then remove
• 3 cups baby spinach from heat and set aside.

• 10 large organic cage-free 3. In a bowl, whisk the eggs, coconut

eggs milk, parsley, and cilantro. Season
with salt and pepper.
• 1/4 cup full-fat unsweetened
coconut milk
4. Place the cooked vegetables into
• 1/4 cup chopped fresh parsley a baking dish and pour the egg
mixture over it. Place it in the oven
• 1/4 cup chopped fresh cilantro and cook about 20 minutes, until
the top just becomes firm.
• Sea salt and freshly ground
black pepper 5. Remove the dish from the oven
and reduce the temperature to 350
• 4 slices of bacon
degrees.
• 1 medium vine-ripened
tomato, sliced 6. Lay the bacon all over the frittata
and place back in the oven for an
• 1/2 small red bell pepper, seeded additional 15 to 20 minutes.
and sliced
7. Toss tomatoes and bell pepper in
• 2 tablespoons extra virgin
the olive oil and vinegar, and serve
olive oil
on the side.
• 1 tablespoon balsamic vinegar
8. Reserve half for another day’s
breakfast.

KETO-GREEN™ 16 RECIPE E-BOOK 18

Deconstructed Burger SERVES
2

INGRED IEN T S: I N STR UC T I ONS:

• 1/2 pound ground beef 1. In a medium bowl, use your hands

to combine first 11 ingredients
• 2 tablespoons olive oil (ground beef through cumin).
Make 2 patties with the meat
• 1 egg mixture.
• 1/4 cup gluten free bread
2. Heat butter or ghee in a medium
crumbs
skillet over medium high heat.
• 1/2 small onion, chopped
3. Add beef patties to skillet and
• 2 cloves garlic, minced cook for 4 to 5 minutes per
side or until patties are cooked
• 1/4 cup cilantro, chopped through to your preferences.
• 1/4 cup parsley, chopped
4. Serve burger on a bed of mixed
• 1 teaspoon sea salt greens, add a side of tomatoes
drizzled in balsamic vinegar, and
• 1 teaspoon freshly ground add a side of sprouts, avocado,
black pepper fermented veggies, and garnish
with Quick Pickled Onions.
• 1 teaspoon cumin

• 2 tablespoons grass fed butter

or ghee
Q UI C K P I CKLE D O NI ONS
• 2 cups mixed greens
1. In a medium pot, bring 3 cups of
• 4 cherry tomatoes, quartered water to a boil.

• 2 tablespoons balsamic vinegar 2. Add salt to apple cider vinegar

and stir until salt is fully dissolved.
• 1/2 cup sprouts

• 1/2 avocado, sliced 3. Place onion in a strainer or

colander, and over a sink, slowly
• 1/2 cup fermented veggies pour boiled water all over sliced
(sauerkraut or kimchi) onion.
• Quick Pickled Onions
4. Give onions a good shake to get
(optional)
rid of any excess water, then
QUICK PICK LED ON I O N S press onions in a jar.

• 1 teaspoon sea salt 5. Add peppercorns, and pour

vinegar over onions until fully
• 1 cup apple cider vinegar submerged.
• 1/2 teaspoon whole black pep-
percorns 6. Seal with lid and place in
refrigerator. Allow to rest in
• 1 large red onion, halved and refrigerator for at least 2 hours
sliced before using.

KETO-GREEN™ 16 RECIPE E-BOOK 19

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Copyright © 2020 by
Dr. Anna Cabeca