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!

Chicken Buddha bowl with peanut butter dressing

INGREDIENTS

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper

1 lb. boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
4 c. cooked brown rice
1 avocado, thinly sliced
2 c. baby spinach
1 tbsp. Freshly chopped cilantro, for garnish
1 tsp. Toasted sesame seeds

DIRECTIONS

Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.

Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.

In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach.

Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.

Simple garlic spaghetti recipe

Anchovies are totally optional in this recipe. The garlic, however, is not!

INGREDIENTS

6 cloves garlic, divided
1/4 c. extra-virgin olive oil, divided
1/2 c. panko bread crumbs
1/4 tsp. crushed red pepper flakes
Kosher salt
1 lb. dry spaghetti
1 tbsp. butter
3 oil-packed anchovy filets, minced (optional)
Juice and zest of 1/2 lemon
1/3 c. freshly grated Parmesan (optional)
1/3 c. freshly chopped parsley

Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil.

Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt.

Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes.

Remove breadcrumbs onto a paper towel lined plate and wipe out skillet.

Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil.

Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.

Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using.

Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking.

Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed.

Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.