Crispy Salmon Rice Healthy Recipe

 

Ingredients

• 1 pound skinless center-cut salmon fillet, cut into 1 1/2-inch chunks

• 1 tablespoon sesame oil

• 1/4 cup teriyaki glaze, preferably low-sodium

• 2 cups hot cooked brown rice

• 1 cup cooked shelled edamame

• 2 scallions, sliced

• 1 cup diced cucumber

• 1 medium avocado, sliced

• 2 tablespoons Sriracha mayonnaise

• 2 teaspoons toasted sesame seeds (optional)

Directions

1. Position oven rack in upper third; preheat to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to High. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes.

2. Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls.

3. Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.

Creamy Pesto Chicken Salad

 

Ingredients

• 1 pound boneless, skinless chicken breast, trimmed

• ¼ cup pesto

• ¼ cup low-fat mayonnaise

• 3 tablespoons finely chopped red onion

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons red-wine vinegar

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 1 5-ounce package mixed salad greens (about 8 cups)

• 1 pint grape or cherry tomatoes, halved

Directions

1. Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.

2. Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Spinach and Fried Egg Healthy Recipe

 

Ingredients

• 2 teaspoons sesame oil

• 1 (5 ounce) package baby spinach

• 1 teaspoon lower-sodium soy sauce

• 4 large eggs

• 2 cups cooked wheat berries

• ¼ cup kimchi

• ¼ cup chopped scallions

• 2 tablespoons unsalted roasted peanuts, roughly chopped

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer the mixture to a bowl.

2. Crack eggs into the skillet; cook for 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.

3. Divide wheat berries among 4 bowls; top each serving with an egg, 1/4 cup spinach mixture and 1 tablespoon kimchi. Top evenly with scallions and peanuts.

Healthy marinated chicken kebabs

 

Creamy Enchilada Chicken Soup

 

Chicken with parmesan crust

 

keto Chocolate Mug Cake

 

Pesto Chicken Salad

 

INGREDIENTS

• 1 pound chicken breasts, cooked and shredded
• ½ cup basil pesto homemade or store-bought
• ¼ cup mayonnaise preferably avocado oil-based
• ¼ cup pine nuts
• ½ cup cherry tomatoes, halved
• ¼ cup feta cheese, crumbled
• 2 cups mixed salad greens
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

INSTRUCTIONS 

• Begin by cooking the chicken breasts. You can either grill, bake, or sauté them until fully cooked. Once done, allow them to cool slightly before shredding into bite-sized pieces.
• In a large mixing bowl, combine the shredded chicken with the basil pesto and mayonnaise. Stir until all the chicken is evenly coated with the pesto mixture.
• Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, or until they're golden brown and fragrant. Keep an eye on them to prevent burning. Remove from heat and let cool.
• Add the cherry tomatoes, crumbled feta cheese, and toasted pine nuts to the chicken mixture. Gently toss to combine.
• Season the salad with salt and pepper to taste.
• Lay a bed of mixed salad greens on each serving plate. Top with the pesto chicken mixture.
• Garnish with fresh basil leaves if desired.
• Serve immediately or refrigerate until ready to eat. Enjoy your flavorful, keto-friendly Pesto Chicken Salad!

Chickpea and Quinoa Healthy Recipe

 

Ingredients

• 1 cup cooked quinoa

• ⅓ cup canned chickpeas, rinsed and drained

• ½ cup cucumber slices

• ½ cup cherry tomatoes, halved

• ¼ avocado, diced

• 3 tablespoons hummus

• 1 tablespoon finely chopped roasted red pepper

• 1 tablespoon lemon juice

• 1 tablespoon water, plus more if desired

• 1 teaspoon chopped fresh parsley (Optional)

• Pinch of salt

• Pinch of ground pepper

• Directions

  1. Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

  2. Stir hummus, roasted red pepper, lemon juice and water in a bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper and stir to combine. Serve with the grain bowl.

51 Low carb snacks

 

Keto Chilli

 

• Ingredients:
• 2 pounds grass-fed ground beef, I used leaner beef with 5% fat
• 1 pound Italian sausage, casings removed, I used Spicy Italian from Trader Joe’s
• ½ pound bacon, ensure it’s sugar-free to stay Whole30 compliant
• 2 (28 oz) cans diced tomatoes with juice
• 1 (6 oz) can tomato paste
• 1 large yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cups beef stock, homemade or compliant brand, use bone broth for an even richer taste
• 1 tablespoon minced garlic
• 1½ tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¾ teaspoon cayenne pepper, or to taste
• 
  
• Instructions:
• Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
• In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
• To the stock pot, add in the diced tomatoes, tomato paste, and beef stock. Season with garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, pepper, and cayenne. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and other spices if necessary. The longer the chili simmers, the better it will taste.
• Remove from heat and serve, or refrigerate, and serve the next day. Serve with onions and crumbled bacon or whatever chili toppings you prefer!

Keto Lasagna

 

Slow cooked butter chicken