Cauliflower Rice Chicken Stir-Fry

Cauliflower Rice Chicken Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 head cauliflower, grated
• 2 tablespoons coconut oil
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1/2 cup snow peas
• 2 cloves garlic, minced
• 1/4 cup coconut aminos (or soy sauce)
• 1 teaspoon ginger paste (or freshly grated ginger)
• Salt and pepper, to taste
• 2 green onions, sliced (optional)

Instructions:

1. In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
2. Add the chicken strips and cook until browned, about 5 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of coconut oil.
5. Add the red bell pepper, yellow onion, snow peas, and garlic. Cook until softened, about 5 minutes.
6. Add the cauliflower rice to the skillet and stir to combine.
7. Add the cooked chicken back to the skillet.
8. Stir in the coconut aminos and ginger paste.
9. Season with salt and pepper.
10. Cook until the cauliflower rice is tender, about 5 minutes.
11. Serve hot and garnish with green onions (if desired). Enjoy!

Spinach and Turkey Stuffed Bell Peppers - Keto Diet

Spinach and Turkey Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup grated cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cut off the top of the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the ground turkey and cook until browned, about 10 minutes.
6. Add the spinach and cook until wilted, about 2 minutes.
7. Season with salt and pepper.
8. Fill each bell pepper with the turkey mixture.
9. Place the stuffed bell peppers in a baking dish and sprinkle with cheddar cheese.
10. Bake for 25-30 minutes, or until the cheese is melted and the bell peppers are tender.
11. Serve hot and enjoy!

Baked Avocado Egg Boats - Low Carb Recipe

 Baked Avocado Egg Boats

Ingredients:

• 4 ripe avocados
• 4 eggs
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/4 cup cilantro, chopped

Instructions:

1. Preheat the oven to 425°F.
2. Cut the avocados in half and remove the pit.
3. Place the avocado halves in a baking dish.
4. Crack an egg into each avocado half.
5. Season with salt and pepper.
6. Top with cherry tomatoes, red onion, and cilantro.
7. Bake for 15-20 minutes, or until the egg whites are set.
8. Serve hot and enjoy!

Low-Carb Meat Loaf With Tomato Sauce Recipe

Low-Carb Meat Loaf With Tomato Sauce

Ingredients:

• 1.5 lbs. ground beef
• 1/2 cup almond flour
• 1 egg
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 tsp. minced garlic
• 1 tsp. dried thyme
• Salt and pepper to taste
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 350°F. Line a loaf pan with parchment paper.
2. In a large mixing bowl, mix together the ground beef, almond flour, egg, onion, bell pepper, garlic, thyme, salt, and pepper until well combined.
3. Transfer the mixture to the prepared loaf pan, using a spatula to spread it evenly.
4. Pour the tomato sauce over the top of the meatloaf.
5. Bake for 45-50 minutes, or until the meat is fully cooked and the internal temperature reaches 160°F.
6. Let the meatloaf cool for 5 minutes before slicing and serving.

Enjoy this delicious low-carb meal!

Baked Lemon Butter Salmon - Keto Recipe

Baked Lemon Butter Salmon

Ingredients:

• 4 salmon fillets
• Salt and pepper, to taste
• 1/4 cup butter, melted
• 2 lemons, juiced
• 2 cloves garlic, minced
• 1 tbsp. dried basil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Season salmon fillets with salt and pepper.
3. In a small bowl, whisk together melted butter, lemon juice, minced garlic, and dried basil.
4. Place salmon fillets on the prepared baking sheet.
5. Brush the lemon butter mixture evenly over the salmon fillets.
6. Bake for 12 to 15 minutes, or until the salmon is cooked through and flaky.

Enjoy!