Keto Beef Stew

Keto Beef Stew

Ingredients:

• 2 lbs boneless beef stew meat, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup sliced mushrooms
• 3 large carrots, sliced
• 2 celery stalks, sliced

Instructions:

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove the beef and set it aside.
3. Add the remaining 1 tablespoon of olive oil to the pot and stir in the onion and garlic. Cook until softened, about 5 minutes.
4. Stir in the tomato paste, beef broth, water, thyme, rosemary, salt, and pepper.
5. Return the beef to the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour.
7. Stir in the mushrooms, carrots, and celery and simmer for an additional 30 minutes, or until the vegetables are tender.
8. Serve hot.

Vegan Keto cake

Vegan keto cake

Ingredients:

• 1 can of coconut milk
• 1/2 cup of coconut oil
• 1/2 cup of coconut flour
• 1 tbsp of chia seeds

• 1 tsp of vanilla extract

• 1/2 tsp of stevia or any low-carb sweetener

Instructions:

1. In a medium-sized saucepan, heat the coconut milk and coconut oil over medium heat until the oil is melted.
2. Stir in the coconut flour, chia seeds, vanilla extract, and sweetener until a thick batter forms.
3. Pour the batter into a greased 9-inch square baking dish and spread it evenly.
4. Bake at 350°F for 25-30 minutes or until the edges are golden brown and the center is set.
5. Let the cake cool for 10 minutes before slicing and serving.

Enjoy your vegan keto cake!

Chicken Parmesan Zucchini Boats

Chicken Parmesan Zucchini Boats

Ingredients:

- 2 large zucchini, cut in half lengthwise - 2 boneless skinless chicken breasts, cooked and shredded - 1/2 cup sugar-free marinara sauce - 1/2 cup shredded Parmesan cheese - 1/4 cup mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, for garnish Instructions: 1. Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray. 2. Place the zucchini halves on the baking sheet and season with salt and pepper. 3. In a medium bowl, mix together the shredded chicken, marinara sauce, Parmesan cheese, mozzarella cheese, garlic powder, and Italian seasoning. 4. Divide the chicken mixture between the zucchini halves and spread it out evenly. 5. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. 6. Garnish with fresh parsley and serve. Enjoy!

Sweet Potato and Black Bean Tacos Recipe

 Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 8 small flour tortillas
• Toppings (optional): shredded lettuce, diced avocado, diced tomato, shredded cheese, salsa, sour cream

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the diced sweet potatoes, olive oil, chili powder, cumin, salt, and pepper.
3. Spread the sweet potato mixture evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until tender and slightly browned.
4. Meanwhile, in a small saucepan, heat the black beans over medium heat for about 5 minutes, or until heated through.
5. Warm the tortillas according to package instructions.
6. To assemble the tacos, divide the roasted sweet potatoes and heated black beans among the tortillas. Top with desired toppings. Serve immediately.