This stir-fry is a classic in our family! We’ve made it for years. For our non-keto family members we add some spaghettini noodles towards the end but for those on a keto diet this is already a hardy dish, especially if you choose to add zucchini noodles!
It’s simple to prepare ahead of time for lunches or a later dinner.
- 1 tbsp + 1/2 tbsp sesame oil
- 1 tbsp olive oil
- 2 large chicken breasts, butterflied and chopped into chunks (~400g)
- 1/2 a large yellow or red pepper, julienned
- 1/2 a large green pepper, julienned
- 1 large carrot (or ~6 baby carrots) cut into thin strips
- 1/4 of a large white onion
- 2 cloves crushed garlic
- 1/2 tbsp + 1/2 tsp ginger, more as needed
- Pepper & salt to taste
- 3-4 tbsp of soy sauce
- 1/4 tsp chili pepper flakes
- 1/4 tsp xanthan gum
- 1 cup bean sprouts
- Optional: Add Zucchini noodles when you add the bean sprouts for an additional texture in the dish.
- Heat a large frying pan over medium heat.
- Add 1 tbsp of sesame oil and the olive oil.
- Add the ginger and your chicken.
- Partially cook your chicken then remove it from the pan and set-aside in a bowl.
- Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
- Once the vegetables are tender, add your garlic.
- Add your chicken back to the pan and cook through.
- Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
- Stir often and continue to Sauté until the bean sprouts are wilted.
- Remove from the heat and serve! Enjoy!
Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre
I love pizza and I love crackers..therefore, the Keto Pizza Crackers were destined to be born. (Especially after I bought some great dips only to realize I had nothing to dip in them).
These crackers not only taste AWESOME (like a cross between a mozzarella stick and a cracker!!), they also pack a ton of health benefits. They are high in protein and high in Omega-3 fatty acids which can be lacking in a typical diet. If you’ve ever experience the dreaded “dry eyes” from going low-carb, these crackers will be a great help!
I hope you enjoy them as much as I did!
Serves: 4 (about 9 crackers each)
- 1/2 cup(52g) flaxseed meal
- 1/2 cup(56g) almond flour
- 1/4 cup(24g) kraft parmesan (dry)
- 1/4 tsp salt
- 1/8 tsp xanthan gum (optional)
- Spices: (optional) 1/8 tsp of each: Basil, oregano, chili pepper flakes salt, pepper, rosemary, majoram, thyme, garlic and onion powder OR 1/2 tsp Italian seasoning
- 2 tbsp(30g) olive oil
- 2 tbsp(15g) mozarella cheese
- 2 tsp(10g) cream cheese
- 2 tsp(10g) egg whites
- 1/2 tbsp water (or as needed)
- Pre-heat oven to 400* F.
- Combine all dry ingredients in a bowl.
- Add your egg whites and olive oil. Melt the cream cheese and mozzarella (about 20-30s in the microwave), stir and add it as well.
- Using a spoon (I found my hands worked best!) combine all ingredients into a soft dough ball. Add a little water as needed.
- Line a baking sheet with parchment or tinfoil(if using tinfoil, spray well with oil). Press the dough down with your hands to form a thin rectangular shape(rolling pins won’t work well). Be sure to fix any cracks or gaps(these will not be an issue after baking!)
- Optional: Sprinkle the top with additional parmesan, salt and basil.
- Optional: Gently cut into desired shapes using a pizza cutter before baking OR you can just break the whole chunk after baking.
- Bake for 6-8min then broil the top for a final minute (WATCH CLOSELY WHEN BROILING. I burnt the first batch this way LOL).
- Cool then remove from the baking sheet and enjoy with some low-carb marinara sauce or pizza dip! (SO GOOD)
Nutrition per 1/4 of recipe: 14.7F/2.9C(NET)/9.5P & 4.5g fibre
Hey all! This is a super simple recipe…it makes a great side dish to any dinner. Cabbage has always been one of my fav green veggies to cook and this dish also makes a great meal if you throw in some chopped spicy turkey sausage! The cabbage act as noodles so all you low-carber’s(yes I just made that word up..) out there, this one’s for you!
-1 cup thinly sliced cabbage(like noodles)
-1/3 cup chopped red onion
-1/2 tbsp olive oil
-1/4 tsp garlic powder
-1/2 tsp paprika(or less to taste)
-1/4 tsp chili powder(again more or less to taste)
-1/8 tsp cayenne pepper
-1/8 tsp cinnamon
-Salt/Pepper to taste
Directions: In a small frying pan, heat olive oil over medium-low heat. Once hot, add the onions/cabbage. Add your spices and cook, stirring often for 7-8 minutes or until the cabbage has started to become soft. Serve! Simple as that.
Nutrition Facts: 103 calories, 7g fat, 10g carbs, 1g protein, 3g fibre
60% of daily Vitamin C requirements.
This recipe is easy to prepare, high in protein and very low in fat. It’s perfect with a side of your favourite vegetable and rice. I really enjoyed this as a quick lunch and I will definitely be making it on multiple occasions!
- 1 tilapia filet
- 1 tsp olive oil
- 1-2 tsp fresh lemon juice (or as much as you’d like)
- 1 small clove of garlic crushed
- Fresh Parsley(could sub dried if you don’t have any but fresh makes it taste amazing!)
Preheat your oven to 375*. Grab a small baking tray(optional) and a piece of tinfoil. Place your filet on the tinfoil and using a brush or your fingers, spread olive oil over both sides of the filet. Next, squeeze your lemon juice over the filet and season both sides with salt & pepper. Lastly sprinkle fresh parsley over top and wrap up the filet in the tinfoil. Place in the oven for 12-15min. (Until the fish is white and flaky). Serve!
Nutrition Facts per filet: 140 calories, 0g carbs, 5g fat, 20g protein
Hey guys 🙂 Today I woke up a bit later than usual after being out later for Canada Day. I wasn’t in the mood for my typical sweet breakfast since it felt more like lunch time! So instead I put together this beautiful salad with what we had in the fridge. It tasted awesome! I love how something so simple can taste so delicious. I thought I’d share the recipe instead of just posting a picture this time…
Take me to the recipe!
Good afternoon everyone!(Felt like I needed a new intro lol). Who’s hungry for an awesome new recipe that takes minutes to make? These amazing wraps are super healthy, made with fresh ingredients and fill you up without making you feel too heavy! If you’ve ever had a Slouvlaki wrap, you know they are really good! And what would these lettuce wraps be without creamy tzatziki sauce?? So without further ado, I give you my newest creation: Chicken Slouvlaki Lettuce Wraps. Take me to the recipe!
This salad is such a wonderful light and filling but not stuffing dinner. I loved how it had no mayo so it lets the other flavours really shine! Perfect for a summer picnic :).
-20-30 large shrimp frozen, thawed under cold running water & chopped (pre-cooked kind, but you could cook/peel/devein your own if you’d like, just let them chill for a bit afterwards.)
-1 ripe avocado cut in chunks
-2 tbsp chopped red onion
-1-2 cups romaine lettuce chopped
-1/2 a large tomato or 1 small, chopped
-1/8 tsp garlic powder
-1/8 tsp onion powder
-1/4-1/2 tsp dried basil
-1/4-1/2 tsp dried oregano
-1/4 tsp red pepper flakes or to taste
-salt/pepper to taste
-1 tbsp chopped pecans
-2 tsp olive oil
-juice of one lime
optional:-chopped cucumber, pinch of coriander
Directions: Combine the olive oil and lime juice in a bowl along with some salt/pepper and the red onion and allow to marinate for about 4-5 minutes. Then throw in the rest of your ingredients and add your spices/pecans & possibly additional salt/pepper. Toss to coat everything with dressing. Chill in the fridge for a few hours or serve immediately! Enjoy! 🙂