This one is for those of you who are loving the ketogenic life and can enjoy some dairy on occasion. I used grass-fed cheddar and Pecorino Romano (sheep’s milk) and neither of those cheeses are as hard on the digestion as standard cow’s milk cheese for most people. You could even make this dish without the cheese altogether if you prefer. You could add some nutritional yeast for a little cheesy essence or just punch up the flavor with some extra jalapeños or spices of your choice.
The hardest part of this recipe is chopping the vegetables. If that’s a turn-off for you, try doing all your chopping on the weekend or get a head start in the morning so dinner prep is faster.
My kids both give this recipe two thumbs up. But in full disclosure, they call is green goulash! It’s green because of all the vegetables so if they want to call it green goulash, I’m fine with that as long as they’re eating all those good veggies!
You can watch a video of the preparation (and of course, hear all my amusing banter) here: