A while ago I started a new healthy life and I believe that 90% of my success is thanks to the delicious recipes I’ve found and learned and I want to share them with you. Hope you like them✨
Night cravings? Here is the recipe for you, Garlic Parmesan Kale Chips✨✨
Ingredients🍎:
- 4 cups Kale leaf, torn into 1½″ by 1½″ pieces
- 1 Tbsp Olive Oil
- 2 tsp. Grated Parmesan Cheese
- ½ tsp. Garlic Powder
- ½ tsp. Sea Salt
Prep👩🏻🍳:
1. Tear off kale leaves into 1½″ by 1½″ pieces, discard stem. (leaves pieces will shrink up while baking)
2. Place Kale pieces into large bowl and hand toss with Olive Oil.
3. Spread out over a baking sheet lined with Parchment Paper.
4. Sprinkle Kale with Parmesan Cheese, Garlic Powder and Salt.
5. Bake at 300 degrees for 20 minutes.
20 ounces zucchini (about 2 large) ends sliced off and discarded
1 pound extra lean ground beef
15 ounces can tomato sauce or puree
1 cup finely chopped onion (about 1 small)
1 ½ cups shredded mozzarella cheese
½ cup finely grated parmesan cheese
2 tablespoons olive oil
3 teaspoons dried oregano
2 teaspoons salt
¼ teaspoon ground cayenne
Instructions
Making the meat sauce:
Heat a high-sided pan over medium heat until hot. Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about 5 minutes.
Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about 5 minutes to thicken the sauce, stirring occasionally.
Add oregano, salt, and cayenne. Stir until well-mixed. Remove from heat and set aside.
Assembling and baking the lasagna:
Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.
Slice each zucchini along its length into 1/8 inch thick strips.
Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about ½ cup of mozzarella cheese on top of the meat sauce.
Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
Top with remaining zucchini slices. Add another ½ cup mozzarella cheese and ½ cup parmesan cheese on top of the zucchini.
Bake at 375 F until the lasagna is golden brown on top and bubbling, about 45 minutes. Let cool about 10 minutes to allow the lasagna to set and cease bubbling before slicing.
½ pound peeled and deveined Louisiana shrimp, chopped
½ cup breadcrumbs
1 egg, lightly beaten
½ teaspoon salt
1 tablespoon fresh lemon juice
1 pinch red pepper flakes (optional)
1 tablespoon chopped basil
¼ cup grated parmigiano-reggiano cheese, grated
8 whole cooked Louisiana shrimp
1 tablespoon chopped parsley
DIRECTIONS:
Position a rack in the center of the oven and preheat the oven to 425ºF.
Remove the stems from the mushroom, set aside. Wipe the mushroom caps clean with a damp paper towel. Chop the stems.
Heat the butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, along with the onion, and garlic and cook for 6 to 8 minutes or until tender. Add in the chopped shrimp, breadcrumbs, beaten egg, salt, lemon juice, basil, and the pinch of red pepper flakes (if using). Cook for 1 to 2 minutes, stirring as needed until the shrimp turn opaque.
Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with parmesan cheese.
Allow the mushroom caps to bake, uncovered for 15 minutes.
Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving.
Starting today I’ll be sharing 14 delicious recipes with portobello mushrooms, which is a great and delicious idea on keto diets! Hope you enjoy🤤❤️
Caprese Stuffed Garlic Butter Portobellos
Ingredients🍎:
Garlic butter
2 tablespoons butter
2 cloves garlic , crushed
1 tablespoon freshly chopped parsley
Mushrooms:
5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls , sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil , shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
¼ cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)
Prep👩🏻🍳:
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
1.5 lbs medium raw shrimp peeled and deveined, tail-on or tail-off
2 tbsp butter
1 tbsp minced garlic
1 tsp italian seasoning
¼ tsp onion powder
salt and pepper to taste
¼ tsp smoked paprika or regular
Asparagus:
1 tbsp butter
1 tbsp olive oil
1 lb asparagus
salt to taste
Garnishment:
2 tbsp parsley
½ lemon juiced
Prep👩🏻🍳:
Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
Remove from heat, garnish with parsley and serve immediately.
GARLIC BUTTER STEAK AND SPINACH
Ingredients🍎:
1 2/3 lb (750g) flank steak, sliced against the grain
1 ¼ lb (500g) fresh spinach
4 tablespoons butter or ghee (or less if you want)
4 garlic cloves, minced
Juice of ½ lemon
¼ cup (60ml) low-sodium beef broth
¼ cup chopped parsley
¼ cup chopped chives
¼ teaspoon crushed red pepper flakes
Salt and fresh cracked pepper, to taste
The steak marinade
2/3 cup low-sodium soy sauce (or coconut aminos if you’re strictly paleo)
¼ cup lemon juice
¾ cup olive oil
2 tablespoons Sriracha sauce (or any hot chili sauce you like)
This keto-friendly flatbread dough is so easy to make and can be used in a bunch of different ways, give it a try and let me know in the comments what you guys think 👇🏻💕
👌🏻
RAW VEGAN TIRAMISU BITES😍
Important to mention, this recipe is gluten and dairy free, vegan and paleo🤩
Ingredients🍎:
For crunchy chocolate base:
2 2/3 oz (75 g) dark chocolate, melted with ½ tbsp coconut oil (Note 1)
1 tbsp maple syrup
1 cup (100 g) ground almonds (Note 2)
1 cup (35 g) puffed quinoa (Note 3)
For mousse-like coffee layer:
2 cups (200 g) cashew nuts, that have been soaked overnight and drained
3/8 cup maple syrup
1 tbsp melted coconut oil
1 - 2 tbsp instant coffee, dissolved in 1 tbsp hot water
For creamy vanilla layer:
1 ½ cups (150 g) cashew nuts, that have been soaked overnight and drained
½ cup (115 g) coconut cream (Note 4)
1 ½ tbsp coconut oil
¼ cup maple syrup
1 tsp vanilla paste (or 2 tsp vanilla extract)
You will also need:
cupcake/muffin tin
dark chocolate for drizzling (optional)
Prep👩🏻🍳:
Grease a cupcake/muffin tin with coconut oil and put strips of baking/greaseproof paper into 10 of the cupcake/muffin holes. These strips will make removing the frozen raw vegan tiramisu bites at the end much easier.
For crunchy chocolate base:
In a bowl, mix together all the chocolate base ingredients.
Transfer ~1/8 cup of the mixture into each of the cupcake/muffin holes and flatten it down into a compact layer – I used a 1/3 cup measure for flattening.
Freeze for at least 15 minutes so that the chocolate firms up.
For mousse-like coffee layer:
In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.
Add the rest of the coffee layer ingredients and blend until everything is evenly distributed.
Transfer ~1/8 cup of the mixture on top of the firmed up chocolate base and smooth out the tops with a small spoon.
Freeze for at least ½ hour so that the coffee layer firms up sufficiently for the vanilla layer to be added on top.
For creamy vanilla layer:
In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.
Add the rest of the vanilla layer ingredients and blend until everything is evenly distributed.
Transfer ~1/8 cup of the mixture on top of the firmed up coffee layer and smooth out the tops with a small spoon.
Freeze overnight.
Final steps:
Next day, remove the frozen raw vegan tiramisu bites from the cupcake/muffin tin.
I found that this is easiest if you warm the underside of each cupcake/muffin tin hole above a hot cup of water/tea/coffee. Then, use the baking paper strips to help lift the tiramisu bites out of the tin.
Before serving, allow to thaw for about 5 - 10 minutes. Serve as is, dusted with cocoa powder or drizzled with melted dark chocolate.
Storage:
The raw vegan tiramisu bites keep well in a closed container in the freezer for 2 - 3 weeks.
Inspired by the traditional Jewish bakery black and white cookies Black & White Cookies I decided try to make a chocolate chip cookie version!
They were beyond delish and I loved how pretty they look!
I started with my Chocolate Chip Cookiesand separated the dough into two batches. I added a heaping tablespoon and a half of cocoa powder to one of the batches and mixed to incorporate. I then…
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