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The Keto Guido Cookbook: Delicious Recipes to Get Healthy and Look Great by Vinny Guadagnino ($17.39)

Jersey Shore star, Vinny Guadagnino is a ketogenic diet aficionado. However, growing up in a big Italian family, carb-free wasn’t really a word thrown around. When Guadagnino began experimenting with a ketogenic diet, he never felt better. To share his new passion for the keto diet and lifestyle and hoping to make it approachable for others, Guadagnino adopted the moniker the “keto guido” and began posting his recipes online. This cookbook is a compilation of that love and passion. It not only includes many keto recipes, but also a ketogenic diet made simple, a scientific breakdown from Ketogenic Diet Expert and Wellness Coach, Karissa Long, and of course, fun and inspiring stories from Vinny, himself.

Vinny’s Bistecca Alla Fiorentina
PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES | SERVES: 4
Porterhouse steaks are basically oversize T-bones and are meant to serve two people—or one very hungry person. To hit the porterhouse designation, the cut has to have a tenderloin section that’s 1¼ inches at its widest point. Look for a good marbling of white fat, especially in the loin section, and avoid cuts with yellow fat.

Ingredients:

2 Bone-in Porterhouse Steaks (1 inch thick)
6 Tablespoons Olive Oil
Sea Salt & Freshly Ground Black Pepper
1/2 Cup White Wine
2 Rosemary Sprigs
Lemon Wedges, For Serving

Instructions:

1. Preheat the grill to high heat.

2. Rub the steaks with 2 tablespoons of the olive oil and season them generously with salt and pepper.

3. In a small bowl, stir together the white wine and the remaining 4 tablespoons of olive oil.

4. Using the rosemary sprigs as basters, baste the steaks on both sides with the wine mixture.

5. Grill the steaks, flipping them once, until they’re seared on both sides, 6 to 8 minutes in total (125°F internal temperature) for medium rare.

6. Serve. Let the steaks rest for 10 minutes, then divide them between four plates, and serve them with lemon wedges.

Tip: Make sure your rosemary sprigs are fresh and have lots of needles on the end to create the perfect flexible marinade mop. Older rosemary sprigs will be stiffer and will impart less flavor to the steaks

PER SERVING: Macronutrients: Fat: 71%; Protein: 26%; Carbs: 3% Calories: 569; Total fat: 45g; Total carbs: 0g; Fiber: 0g; Net carbs: 0g; Sodium: 238mg; Protein: 35g

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