BREAKFAST
Keto Pancakes
Indulge in guilt-free breakfast bliss with these delicious keto pancakes, a low-carb delight that satisfies your cravings while keeping you on track with your ketogenic lifestyle.
makes about 2 servings
Ingredients
Ingredients
1/2 cup almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2 tablespoons unsweetened almond milk
1 tablespoon melted butter
1/2 tablespoon granulated sweetener (such as erythritol or stevia)
1/2 teaspoon vanilla extract
Butter and sugar-free syrup, for serving
1 tablespoon coconut flour
1 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2 tablespoons unsweetened almond milk
1 tablespoon melted butter
1/2 tablespoon granulated sweetener (such as erythritol or stevia)
1/2 teaspoon vanilla extract
Butter and sugar-free syrup, for serving
Steps
1. Crack the eggs into a bowl, season with salt and pepper, and beat until the yolks and whites are well combined.
2. In a non-stick skillet, melt the butter over medium heat.
3. Add the spinach leaves and sauté until wilted, around 2-3 minutes.
4.Reduce the heat to low and pour in the beaten eggs, stirring gently to cook evenly.
5. As the eggs start to solidify, crumble the feta cheese over the top.
6. Continue cooking and stirring until the eggs are fluffy and cooked to your desired consistency.
7. Remove from heat and let rest for a minute.
8. Serve the scrambled eggs warm on a plate, garnished with a sprinkle of feta cheese.
9. Enjoy this delicious and nutritious spinach and feta scramble!
Calories: 267 Total Fat: 22g Saturated Fat: 6g Cholesterol: 124mg Sodium: 306mg Total Carbohydrates: 8g Dietary Fiber: 4g Sugars: 1g Protein: 9g
2. In a non-stick skillet, melt the butter over medium heat.
3. Add the spinach leaves and sauté until wilted, around 2-3 minutes.
4.Reduce the heat to low and pour in the beaten eggs, stirring gently to cook evenly.
5. As the eggs start to solidify, crumble the feta cheese over the top.
6. Continue cooking and stirring until the eggs are fluffy and cooked to your desired consistency.
7. Remove from heat and let rest for a minute.
8. Serve the scrambled eggs warm on a plate, garnished with a sprinkle of feta cheese.
9. Enjoy this delicious and nutritious spinach and feta scramble!
Calories: 267 Total Fat: 22g Saturated Fat: 6g Cholesterol: 124mg Sodium: 306mg Total Carbohydrates: 8g Dietary Fiber: 4g Sugars: 1g Protein: 9g
LUNCH
Grilled Chicken Caesar Salad Sensation
Tender grilled chicken breast on a bed of crisp romaine lettuce, topped with Avocado, Parmesan cheese and drizzled with a creamy Caesar dressing. It's a vibrant and satisfying meal that's perfect for lunch or dinner.
makes 2 servings
Ingredients
2 boneless, skinless chicken breasts
1 head of romaine lettuce
1 cup grated Parmesan cheese
1 cup Caesar dressing
1/2 Avocado
Salt and pepper to taste
2 boneless, skinless chicken breasts
1 head of romaine lettuce
1 cup grated Parmesan cheese
1 cup Caesar dressing
1/2 Avocado
Salt and pepper to taste
Steps
1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. Grill the chicken for 6-8 minutes per side, or until cooked through.
4. Remove the chicken from the grill and let it rest for a few minutes. Then thinly slice it.
5. Wash and tear the romaine lettuce into bite-sized pieces.
6. In a large salad bowl, combine the romaine lettuce and cubed avocado.
7. Top with grilled chicken slices and sprinkle the Parmesan cheese over the top.
8. Drizzle the Caesar dressing over the salad and toss gently to coat.
9. Serve immediately and enjoy the sensational flavors!
1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. Grill the chicken for 6-8 minutes per side, or until cooked through.
4. Remove the chicken from the grill and let it rest for a few minutes. Then thinly slice it.
5. Wash and tear the romaine lettuce into bite-sized pieces.
6. In a large salad bowl, combine the romaine lettuce and cubed avocado.
7. Top with grilled chicken slices and sprinkle the Parmesan cheese over the top.
8. Drizzle the Caesar dressing over the salad and toss gently to coat.
9. Serve immediately and enjoy the sensational flavors!
Nutrition Facts (per serving): Calories: 430 Total Fat: 27g Saturated Fat: 8g Cholesterol: 90mg Sodium: 850mg Total Carbohydrates: 10g Dietary Fiber: 5g Sugars: 2g Protein: 35g
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DINNER
Keto Grilled Salmon with Lemon Butter Sauce and Sautéed Spinach
This harmonious dish showcases the perfect blend of fresh herbs, a juicy salmon fillet, and the earthy sweetness of roasted asparagus. A delightful combination that will leave your taste buds satisfied and craving more.
makes about 2 servings
Ingredients
2 salmon fillets (6 oz each)
1/2 lb asparagus spears
2 tablespoons extra virgin olive oil
1 tablespoon fresh parsley, chopped
1/2 tablespoon rosemary
1 garlic clove, minced
1 lemon, zest and juice
Salt and black pepper to taste
2 salmon fillets (6 oz each)
1/2 lb asparagus spears
2 tablespoons extra virgin olive oil
1 tablespoon fresh parsley, chopped
1/2 tablespoon rosemary
1 garlic clove, minced
1 lemon, zest and juice
Salt and black pepper to taste
Ingredients:
For the Grilled Salmon:
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
Salt and pepper to taste
Lemon slices (for garnish)
For the Lemon Butter Sauce:
1/2 cup (1 stick) unsalted butter
3 tablespoons fresh lemon juice
Zest of 1 lemon
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
Salt and pepper to taste
For the Sautéed Spinach:
1 tablespoon olive oil
4 cups fresh baby spinach, washed and dried
Salt and pepper to taste
Optional: Crushed red pepper flakes for a bit of heat
Instructions:
For the Grilled Salmon:
Preheat the grill to medium-high heat.
Brush salmon fillets with olive oil and season with salt and pepper.
Place the salmon fillets on the preheated grill and cook for about 4-5 minutes per side or until the salmon is cooked through and easily flakes with a fork.
Remove the salmon from the grill and set aside.
For the Lemon Butter Sauce:
In a small saucepan over medium heat, melt the butter.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in lemon juice, lemon zest, chopped parsley, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the lemon butter sauce from heat and set aside.
For the Sautéed Spinach:
In a large skillet, heat olive oil over medium heat.
Add fresh baby spinach to the skillet and sauté for 2-3 minutes or until wilted.
Season with salt and pepper to taste. If you like a bit of heat, add optional crushed red pepper flakes.
To Serve:
Place a portion of sautéed spinach on each plate.
Top the spinach with grilled salmon fillets.
Drizzle the lemon butter sauce over the salmon.
Garnish with lemon slices and additional chopped parsley.
Serve immediately and enjoy your keto-friendly Grilled Salmon with Lemon Butter Sauce and Sautéed Spinach!