Yummy Recipes

Avocado Lime Salmon

Ingredients

• 6 oz skinless salmon(170 g)
• 1 clove garlic, minced
• olive oil, to taste
• salt, to taste
• pepper, to taste
• ½ teaspoon paprika

AVOCADO TOPPING
• 1 avocado, chopped
• ¼ red onion, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 1 tablespoon lime juice

Instructions

1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. On the prepared baking sheet, rub the salmon with the garlic, olive oil, salt, pepper, and paprika.
3. Bake for 10-12 minutes, until cooked through.
4. Make the avocado topping: In a small bowl, gently mix together the avocado, red onion, cilantro, olive oil, salt, pepper, and lime juice. Don’t overmix or you’ll break down the avocado.
5. Spoon the avocado topping over the salmon.
6. Enjoy!

Low-Carb Eggplant Parmesan

Ingredients

1 large eggplant
salt, to taste
1 ½ cups almond meal (145 g)
1 tablespoon italian seasoning
3 large eggs
water, splash
1 cup rice flour (125 g)
olive oil, to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato (895 g), 1 can
6 large leaves fresh basil, chopped, plus more for garnish
1 ½ cups shredded mozzarella cheese (150 g)
¾ cup shredded parmesan cheese (85 g)

Instructions

Preheat the oven to 375°F (190˚C).
Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
Serve garnished with more basil.
Enjoy!
Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams

Keto Friendly Spinach & Artichoke Chicken Rolls

Ingredients

2 cloves garlic, minced
10 oz spinach (285 g)
1 cup artichoke heart (170 g), chopped
2 oz cream cheese (55 g), softened
½ cup shredded mozzarella cheese (50 g)
⅔ cup grated parmesan cheese (75 g)
salt, to taste
pepper, to taste
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 ⅓ cups riced cauliflower (135 g), to serve
2 cups broccoli (300 g), cooked, to serve

Instructions

Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
Add the spinach and artichoke, and stir.
Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
Preheat oven to 400°F (200°C).
Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
Eat right away or refrigerate until ready to eat.
Enjoy!

Avocado Chicken Salad

Ingredients

1 avocado, cubed
¼ cup plain yogurt (60 g)
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
¼ cup red onion (35 g), diced
¼ cup celery (55 g), diced
1 tablespoon jalapeño, diced
2 cups cooked chicken (250 g), chopped
sriracha sauce, to top, optional
fresh cilantro, to top, optional

Instructions

Combine avocado, yogurt, lime, garlic powder, black pepper, and salt in a medium bowl. Mash the avocado to desired consistency.
Add onion, celery, jalapeño, and chicken into the avocado mixture and stir to coat evenly.
Serve on toast with optional topping of sriracha and cilantro.
Enjoy!

Low-Carb Beef Stroganoff

Ingredients

1 ½ lb sirloin steak (680 g), cut into 1-inch (2 cm) cubes
kosher salt, to taste
pepper, to taste
oil, to taste
1 medium white onion
1 lb mushroom (455 g), sliced
1 cup beef broth (240 mL)
½ cup sour cream (115 g)
1 large zucchini
thinly sliced chive, for garnish

Instructions

In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
Add the beef broth and scrape up any browned bits from the bottom of the pan.
Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
Use a vegetable peeler to slice the zucchini into ribbons.
Heat a drizzle of oil in a medium pan over medium-high heat.
Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
Top the zucchini with the stroganoff and a sprinkle of chives.
Enjoy!
Copyright 2020 - All Rights Reserved
This site is not a part of the Facebook website or Facebook Inc.
Additionally, This site is NOT endorsed by Facebook in any way. FACEBOOK is a trademark of FACEBOOK, Inc.
FDA Compliance

The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. You should always consult your doctor before acting on any content on this website, especially if you are pregnant, nursing, taking medication or have a medical condition.