15 Minute Low-carb Korean Beef Bowl
Ingredients
1 tablespoon of coconut oil
2 tablespoons of grated ginger
2 large and grated cloves of garlic
½ long and sliced red chili
1 medium and diced celery stick
3/4 lb. of grass-fed ground beef mince
2 tablespoons coconut of aminos for soy-free version
½ tablespoon of fish sauce
1½ teaspoon of coconut sugar, stevia, monk fruit or erythritol as desired
1 tablespoon of sesame oil
1 teaspoon of tomato paste
Juice of ½ lime
1 tablespoon of sesame seeds
Chopped green onions (scallions) for garnish
–For cauliflower
Cauliflower (1/2 medium head) florets finely diced into rice cauliflower
1 teaspoon of coconut oil, butter or ghee as desired
Salt to taste
Instructions
1. Place a non-stick skillet over medium-high heat then add in the coconut oil. Once the oil is hot, add in the ginger, garlic, chili, and celery then sauté for about thirty seconds. Next, add in the ground beef and cook for about six minutes until it becomes brown in color. Don’t forget to stir once or twice.
2. Using a large mixing bowl, add in the coconut aminos, fish sauce, sweetener of choice, sesame oil, tomato paste, and lime juice then whisk properly to combine. Once the beef is cooked, add in the sauces, stir and cook for about one minute.
3. Add some sprinkles of sesame seeds, stir again to combine and cook again for a few minutes. In the meantime, place another skillet over medium-high heat then add in the oil or butter. Once the butter melts, add in the cauliflower rice and salt, stir to combine then cook for about one to two minutes until it softens slightly.
4. Serve the cooked beef over the cauliflower, add the chopped spring onions on top then enjoy.
10 Minute Lemon Garlic Butter Chicken With Zucchini Noodles
Ingredients
1 lb. thin chicken breast cut into chunks or precooked and shredded chicken as desired
4 medium zucchini or purchase premade zucchini noodles as desired
1 tablespoons of olive oil
4 tablespoons of softened and divided butter, or ghee as desired
4 finely chopped garlic cloves
1 teaspoon of Italian seasoning
A Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup of chicken
Sriracha
Salt and pepper to taste
1/4 cup of chopped fresh parsley for garnish
Instructions
1. Place a large non-stick skillet over medium heat then add in tablespoon oil and 2 tablespoons butter. Once melted and hot, add in the chicken, add some sprinkles of salt and pepper then cook for about one minute until the bottom of the chicken gets slightly browned. Don’t stir.
2. Next, add in the chopped garlic, Italian seasoning, and red pepper flakes and cook for about two to three minutes until the chicken is cooked through. Don’t forget to stir. Once cooked, place the chicken on a plate then set aside.
3. Using the same skillet over medium heat, add in the rest of the butter, lemon juice, chicken stock, and hot sauce then simmer for about two to three minutes with a regular stir. Add in the zucchini noodles, stir and cook for about two minutes with a regular stir.
4. Cook until the sauce reduces a bit if it is water. Add the cooked chicken back into the skillet, stir and cook for an additional minute. Serve with lemon slices, extra parsley, and pepper then enjoy.
Low Carb Mexican Cauliflower Rice With Shredded Chicken
Ingredients
3 cups of Cauliflower Florets or purchase pre-riced cauliflower package as desired
1 tablespoon of olive oil
1 small and finely chopped onion
3-4 minced Garlic Cloves
1 finely chopped jalapeno
2 medium and finely chopped Tomatoes
3/4 cup of diced Bell Peppers
1 teaspoon of Cumin Powder
1/2 teaspoon of Paprika Powder or red chili powder
1 tablespoon of chopped Cilantro
Salt to taste
Additional cilantro, sliced avocados, jalapenos, lime juice etc. for topping
11 lb. of thin and cooked chicken breast cut into chunks or precooked and shredded chicken
Instructions
1. Using a food processor or a high-speed blender, add in the cauliflower and pulse until it starts looking like rice. Place a non-stick skillet over medium heat then add in the oil. Once the oil is hot, add in the onions, garlic and jalapenos and stir-fry for about two to three minutes until the onions become translucent while the garlic fragrant.
2. Next, add in the tomatoes, cumin powder, paprika powder, and salt to taste then cook for about two minutes until the tomatoes become soft. Add in the diced bell peppers and cauliflower rice, mix properly to combine then stir-fry for about three to four minutes until the cauliflower becomes tender.
3. Next, add in the shredded or cubed chicken, stir to combine then serve alongside with your desired topping.
Creamy Tuscan Garlic Chicken
Ingredients
1½ pounds of thinly sliced boneless skinless chicken breasts
2 Tablespoons of olive oil
1 cup of heavy cream
½ cup of chicken broth
1 teaspoon of garlic powder
1 teaspoon of Italian seasoning
½ cup of parmesan cheese
1 cup of chopped spinach
½ cup of sun dried tomatoes
Instructions
1. Place a large non-stick skillet over medium-high heat then add in the oil. Once the oil is hot, add in the chicken and cook for about three to five minutes on both sides until it becomes brown in color and cooked through. Once cooked, take the chicken out of the skillet and set aside on a plate.
2. Into the skillet, add in the chicken broth, heavy cream, garlic powder, Italian seasoning, and parmesan cheese then whisk together to combine still over medium-high heat until the sauce starts to thicken.
3. Next, add in the spinach and sundried tomatoes then simmer for a few minutes until the spinach wilts. Next, transfer the chicken back into the skillet then serve over zucchini pasta or spaghetti as desired. Enjoy.
Sheet Pan Lemon Garlic Butter Chicken
Ingredients
8-10 chicken tenders
Salt and pepper to taste
3 tablespoons of coconut aminos
3 tablespoons of fresh lemon juice of 1 lemon
2 tablespoons of melted unsalted butter
1/2 tablespoon of finely chopped cilantro
1 1/2 teaspoons of salt to taste
1/2 teaspoon of garlic powder
½ teaspoon of black pepper
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
1/2 teaspoon of smoked paprika
–For the vegetables
1 cup of broccoli florets
1 lb. bunch of trimmed asparagus
Cauliflower rice or zucchini noodles for serving
Instructions
1. Preheat the oven to 400F then grease a baking sheet with cooking spray or you can decide to line the baking sheet with parchment paper or an aluminum foil. Place the chicken into the prepared baking sheet, add salt and black pepper as seasonings to taste then set aside.
2. Using a small mixing bowl, add in the soy sauce, lemon juice, butter and cilantro then mix to combine. Add in some drizzles of the sauce (about 1/3) over the chicken. Place the baking sheet into the preheated oven and bake for about five minutes.
3. In the meantime, using a small mixing bowl, add in the seasonings and mix properly to combine. Once the chicken is baked and at the elapse of five minutes, take out of the oven, flip the chicken over then add in the asparagus and broccoli. Add some sprinkles of the seasonings and the sauce over the chicken and veggies.
4. Place the baking sheet into the preheated oven and bake for about ten to fifteen minutes until the chicken is properly cooked. Add some drizzles of salt over the chicken then broil the chicken for about one to two minutes until the chicken attains a brown color. Add the chopped parsley and serve.
Easy 15 Minute Cashew Chicken
Ingredients
3 raw boneless and skinless chicken thighs
2 tablespoons of coconut oil
1/4 cup of raw cashews
1/2 medium Green Bell Pepper
1/2 teaspoon of ground ginger
1 tablespoon of rice wine vinegar
1 1/2 tablespoon of coconut aminos
1/2 tablespoon of chili garlic sauce
1 tablespoon of minced garlic
1 tablespoon of Sesame Oil
1 tablespoon of Sesame Seeds
1 tablespoon of green onions
1/4 medium white onion
Salt and Pepper to taste
Instructions
1. Place a non-stick skillet over low heat, add in the cashews and toast for about six to eight minutes until they become light brown in color and fragrant. Once toasted, remove the cashew out of the heat and set aside.
2. Use a sharp kitchen knife to slice the chicken, onions, and pepper into smaller pieces. Using the same skillet, Increase the heat to high then add the coconut oil. Once the oil is hot, add in the sliced chicken and cook for about five to seven minutes until cooked through.
3. Next, add in the pepper, onions, garlic, chili garlic sauce, ginger, salt, and pepper to taste then cook for an additional two to three minutes. Add in the coconut aminos, rice wine vinegar, and cashews then cook for a few more minutes until the sauce becomes thick or as desired. Pour out the meal in a clean bowl, add the sesame seed and some drizzles of sesame oil on top then serve.
Keto Butter Chicken
Ingredients
1 lb. of chicken breast
1 cup of heavy whipping cream
2 tablespoons of butter
1.5 tablespoons of tomato paste
2 cloves of garlic
1/4 medium onion
1.5 teaspoons of turmeric powder
1 teaspoon of ground ginger
1 teaspoon of salt
3/4 teaspoon of chili powder
1/2 teaspoon of ground cinnamon
Instructions
1. Use a sharp knife to cut the chicken into chunks then using a small mixing bowl, add in the turmeric, ginger, salt, chili powder, and cinnamon then mix to combine. Coat the chicken in the mixture in all sides.
2. Place a non-stick skillet over medium heat then add in the butter. Once the butter melts, use a knife to slice the onion and garlic into smaller pieces then add to the hot oil. Cook the onions and garlic for about two to three minutes until translucent and fragrant.
3. Increase the heat to medium-high, add in the chicken and cook for about three to five minutes until the inside of the chicken becomes white. Next, add in the heavy whipping cream and tomato paste then mix properly to combine. Decrease the heat to medium-low, cover the skillet pan and cook for another five to seven minutes until the chicken is cooked through. Serve the dish over the cauliflower rice and enjoy.
Chili Lime Steak Lettuce Wraps
Ingredients
For the Fajita Seasoning:
2 teaspoons of chili powder
1 teaspoons of cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
Salt & pepper to taste.
–For the Lettuce Wraps:
Juice from 2 limes, divided
3 Tablespoons of divided olive oil
2 Tablespoons of chopped and fresh cilantro leaves and additional for serving
1 Tablespoon of Dijon mustard paleo/keto brand as necessary OR Worcestershire sauce as desired
1 pound of sliced skirt or flank steak
4 medium, seeded and thinly sliced bell peppers
1 medium and thinly sliced red onion
1-2 Tablespoons of unsalted butter
1 head washed and dried butter lettuce leaves
Sliced avocado and lime wedges for serving
Instructions
1. Using a large mixing bowl, add in all the ingredients for the fajita seasonings then mix properly to combine. Reserve 1/2 teaspoons for the bell peppers. In other to make the steak marinade, using a medium mixing bowl, add in2 tablespoons of olive oil, chopped cilantro, juice from 1 lime, mustard and 4-5 teaspoons of the fajita seasonings then mix properly to combine. Don’t forget to reserve 1 tablespoon of the steak marinade to add on the steak after cooking.
2. Using a zip-lock bag or a re-sealable bag, add in the steak marinade and the steak itself then shake to coat. Let the marinade sit for a few minutes. Use a sharp kitchen knife to slice the onions and bell peppers into smaller pieces then set aside.
3. Place a non-stick skillet over medium heat then add in 1 tablespoon of olive oil. Once the oil is hot, add in the onions and cook for about five minutes until it becomes soft. Next, add in the bell peppers and some sprinkles of fajita seasonings. Cook for about three to six minutes until you attain the desired doneness. Transfer to a clean plate and set aside.
4. Using the same skillet over medium heat, add in the butter and melt. Once the butter is melted, add in the steak and sear for about one to three minutes on both sides until it is cooked. Add in the rest of the steak marinade and cook for a few minutes until just heated. Remove steak and veggies from heat and set aside.
5. Place a spoonful of the steak and veggie filling at the middle of each leaf. Add avocado and other desired toppings then serve.
30-minute Mustard-glazed Oven Baked Chicken Thighs
Ingredients
12 boneless skinless chicken thighs
2 tablespoons of melted coconut oil
2 tablespoons of Dijon mustard
3/4 teaspoon of poultry seasoning
1/2 teaspoon of salt
Freshly ground black pepper to taste
Instructions
1. Preheat the oven to 425F then using a small mixing bowl, add in the coconut oil, Dijon mustard, poultry seasoning, and salt to taste then mix properly to combine. Place the chicken to a baking dish, rub the mustard glaze mixture over the chicken and add the freshly ground black pepper to taste.
2. Place the chicken into the preheated oven and bake for about thirty minutes.
Easy Paleo Greek Chicken Skillet
Ingredients
3 large chicken breasts or 4 small breasts as desired
¾ cup of sliced black olives
1 can of drained and quartered artichoke hearts
1 lemon, juiced
2 small and sliced bell peppers
1 tablespoon of coconut oil
2 teaspoons of dried oregano
1 teaspoon of dried thyme
1 teaspoon of garlic powder
½ teaspoon of onion powder
2 teaspoons of dried parsley
1 teaspoon of dried onion flakes
½ teaspoon of pepper
Crumbled feta which is optional
Instructions
1. Preheat oven to 350F then place a non-stick skillet over medium heat and add in the coconut oil. Once the oil is hot, add in the chicken and sear for about three to four minutes. Flip the chicken over, add in the sliced bell peppers and cook for another three to four minutes.
2. Next, add in the rest of the ingredients and spices, mix properly to combine then place the skillet into the preheated oven. Bake the chicken for about fifteen to twenty degrees until the chicken is properly cooked and reads an internal temperature of 165F.
3. Serve with crumbled feta as a garnish. Enjoy.
Whole30 Baked Buffalo Chicken Meatballs
Ingredients
1 pound of ground chicken
3 chopped green onions
1/4 cup of Frank’s Red Hot sauce
1 egg
2 tablespoons of paleo mayonnaise
1/2 teaspoon of salt
1/4 cup and 2 tablespoons of almond flour
Instructions
1. Preheat oven to 400F then using a large mixing bowl, add in the ground chicken, green onions, hot sauce, egg, mayonnaise, salt, and almond flour then mix properly to combine.
2. Make balls out of the ground chicken mixture using either a cookie scoop or a small spoon. Place parchment paper on a baking sheet then add in the meatballs. Place the lined baking sheet into the preheated oven and bake for about twenty minutes.
3. Add some drizzles of hot sauce, more green onions and blue cheese if desired then serve.
Salmon And Summer Veggies In Foil
Ingredients
4 (5 – 6 oz.) skinless salmon fillets
2 small and sliced zucchini (13 oz.)
2 small and sliced yellow squash (13 oz.)
2 sliced and chopped shallots
1 minced clove garlic
2 1/2 tablespoons of divided olive oil
Salt and freshly ground black pepper for taste
1 ½ tablespoons of fresh lemon juice
2 large and diced Roma tomatoes
1 tablespoon of chopped fresh thyme
3/4 teaspoon of dried oregano
1/2 teaspoon of dried marjoram
Instructions
1. Preheat the oven to 400F then use a knife to cut four aluminum foil sheets lengthwise. Using a medium mixing bowl, add in in 1 tablespoon of olive oil, zucchini, squash, sliced shallot, garlic, salt, and pepper to taste then toss properly to combine. Divide the mixture among the 4 sheets, making sure that it is placed at the center of the foil.
2. But one tablespoon of olive oil on the salmon then add salt and pepper as seasonings to taste. Place the seasoned salmon on the veggies, add some drizzles of juice, then add salt and pepper to taste.
3. Using another small mixing bowl, add in the tomatoes, the rest of the diced shallot, thyme, oregano and marjoram, the remaining 1 ½ teaspoon of olive oil, salt, and pepper as seasonings then toss everything to combine. Equally, divide the mixture over the salmon, wrap up the aluminum foil to seal then place on a rimmed baking sheet.
4. Place the baking sheet into the preheated oven and bake for about twenty-five to thirty minutes until the salmon is cooked through. Once cooked, open the foil and serve immediately. Enjoy.
Chicken Taco Lettuce Wraps
Grilled Chicken
1 pound of Boneless, skinless chicken breasts or thighs as desired
2 tablespoons of taco seasoning
2 minced cloves garlic
1 tablespoon of olive oil
To Assemble:
8 rinsed leaves of Romaine Lettuce
1 diced avocado
1 diced tomato
1/4 cup of diced onion
Cilantro Sauce:
1/2 cup of loosely packed cilantro
1/2 cup of Greek Yogurt, sour-cream or mayo as desired
2 tablespoons of olive oil
1 jalapeno which is optional
1 minced clove garlic
Juice of 1/2 lime
A Pinch of salt
Instructions
1. In other to cook the chicken, using a large mixing bowl or a re-sealable bag, add in the chicken, garlic, olive oil, and spices, mix or shake to combine then place in the fridge for about fifteen to thirty minutes or up to twenty-four hours to marinade well.
2. When ready to cook, remove the chicken from the marinade and do away with the marinade. Using a skillet pan over medium-high heat or a grill, add in the chicken and cook for about nine to ten minutes until it the inside is no longer pink in color.
3. In other to make the cilantro sauce, using a food processor or a high-speed blender, add in all the ingredient for the sauce and blend for about a minute until the mixture becomes creamy.
4. To assemble, place the lettuce wraps on a clean flat serving dish, top with the cooked chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce then enjoy.
Easy Pesto Spinach Artichoke Chicken Bake
Ingredients
3-4 Chicken Breasts
6-8 tablespoons of prepared pesto
1 cup of fresh spinach leaves
2 roughly chopped Roma tomatoes
1 can of drained and quartered marinated artichoke hearts
6 oz. of mozzarella or Italian blend cheese
Instructions
1. Preheat the oven to 375F then place the chicken at the bottom of a baking dish. Add about one to two tablespoons of pesto over each chicken then ad in the spinach, artichokes and tomatoes.
2. Next, add cheese on top then place the baking dish into the preheated oven and bake for about thirty to forty-five minutes until the chicken is properly cooked and the juice run clear. Serve over cauliflower rice or sautéed spinach as desired then enjoy.
Teriyaki Chicken
Ingredients
2 Boneless and Skinless Chicken Thighs
1/4 Cabbage
3 Cherry Tomatoes
Salt and Pepper to Taste
4 tablespoons of Japanese Cooking Sake
2 tablespoons of Swerve
2 tablespoons of Soy Sauce
1 tablespoon of Olive Oil
A Pinch of Toasted Sesame Seed
Instructions
1. Using a vegetable shredder, make a bed of cabbage then add into a large mixing bowl. Slice the tomatoes into equal halves and add into the bowl. Use a paper towel to pat the chicken fillets dry then add salt and pepper and seasonings to taste and set aside.
2. Place a Teflon fry pan over medium heat, add in the sake, Swerve and soy sauce then boil for a few minutes. Decrease the heat to medium-low and let everything cook for about five minutes, don’t forget to stir occasionally and do not burn.
3. At the elapse of five minutes, remove the sauce mixture from heat and set aside. In the meantime. Place a non-stick skillet over high heat and add in the olive oil. Once the oil is hot and starts to smoke, decrease the heat to medium and gently add in the chicken. Cover the skillet pan partially and cook the chicken for about two to four minutes until it has a nice crust.
4. Once the chicken is cooked, crusted, flip over and cook for an additional two to four minutes until it is cooked and the temperature reads one hundred and sixty-five degrees F. place the cooked chicken onto a bed of cabbage, add half of the teriyaki sauce over each serving then add some sprinkles of toasted sesame seeds. Serve. You can decide to cook the sauce for an additional thirty seconds it is too thick.
Sheet Pan Chicken Fajitas
Ingredients
1 tablespoon of olive oil
1½ teaspoons of kosher salt to taste
1 teaspoon of chili powder
½ teaspoon of garlic powder
½ teaspoon of ground cumin
1/4 teaspoon of cayenne pepper which is optional
1½ pounds of cut boneless, skinless chicken
3 medium deseeded, cored and sliced bell peppers
1 small and sliced white onion
2 limes properly cut into wedges
½ cup of sour cream which is optional. Omit for Whole30
1 avocado
Instructions
1. Preheat an oven to 400F then grease a large baking sheet with a non-stick spray or line with aluminum foil. Using a small mixing bowl, add in the salt, chili powder, garlic powder, cumin, and cayenne pepper then stir properly to combine.
2. In another large mixing bowl, add in the peppers, onions, chicken, oil, and seasoning mix then toss properly to combine until the chicken and vegetables are well coated. Place the chicken and vegetables in the prepared baking sheet then place into the preheated oven. Bake the chicken and veggies for about twenty to twenty-five minutes until the veggies become tender and the chicken is cooked through. Make the internal temperature reads one hundred and sixty-five degrees.
3. Garnish the meal with lime juice and serve alongside with the sour cream and avocado. Enjoy.