BREAKFAST
Savor a keto delight with our Mushroom and Cheddar Omelette – a flavorful combination of sautéed mushrooms and rich cheddar, perfect for a low-carb breakfast. Indulge in a satisfying and wholesome omelette that aligns seamlessly with your ketogenic lifestyle.
makes 1 serving
Ingredients
Ingredients
2 large eggs
1 tablespoon heavy cream
Salt and pepper to taste
1 tablespoon butter
½ cup sliced mushrooms
¼ cup shredded cheddar cheese
½ avocado, sliced
1 tablespoon heavy cream
Salt and pepper to taste
1 tablespoon butter
½ cup sliced mushrooms
¼ cup shredded cheddar cheese
½ avocado, sliced
Steps
1. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the mushrooms and sauté until golden brown and tender.
4. Pour the egg mixture into the skillet, ensuring it covers the whole pan.
5. Cook the omelette for a couple of minutes until the edges start to set.
6. Sprinkle the shredded cheddar cheese evenly on one side of the omelette.
7. Gently fold the omelette in half, covering the cheese.
8. Cook for another minute or until the cheese melts and the omelette is cooked through.
9. Transfer the omelette to a plate, garnish with avocado slices, and serve!
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the mushrooms and sauté until golden brown and tender.
4. Pour the egg mixture into the skillet, ensuring it covers the whole pan.
5. Cook the omelette for a couple of minutes until the edges start to set.
6. Sprinkle the shredded cheddar cheese evenly on one side of the omelette.
7. Gently fold the omelette in half, covering the cheese.
8. Cook for another minute or until the cheese melts and the omelette is cooked through.
9. Transfer the omelette to a plate, garnish with avocado slices, and serve!
LUNCH
Tuna Salad Stuffed Bell Peppers
Savor the simplicity of these quick keto tuna salad stuffed bell peppers, featuring a delightful blend of tuna, mayonnaise, apple cider vinegar, and fresh parsley for a flavorful and low-carb twist on a classic.
makes 2 servings
Ingredients
1 large bell pepper (any color)
1 can of tuna in water, drained
2 tablespoons mayonnaise
1/2 tablespoon apple cider vinegar
1/2 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 can of tuna in water, drained
2 tablespoons mayonnaise
1/2 tablespoon apple cider vinegar
1/2 tablespoon fresh parsley, chopped
Salt and pepper to taste
Steps
1. Cut the bell pepper in half vertically and remove the seeds and membranes.
2. In a bowl, combine drained tuna, mayonnaise, apple cider vinegar, and chopped parsley.
3. Mix the ingredients well until the tuna salad is evenly coated with the dressing.
4. Season the tuna salad with salt and pepper to taste. Adjust the seasoning according to your preferences.
5. Spoon the tuna salad mixture into the bell pepper half, pressing down gently to pack it in.
6. Chill the stuffed bell pepper in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy your quick and delicious mustard-free, celery-free, and onion-free keto-friendly tuna salad stuffed bell pepper!
1. Cut the bell pepper in half vertically and remove the seeds and membranes.
2. In a bowl, combine drained tuna, mayonnaise, apple cider vinegar, and chopped parsley.
3. Mix the ingredients well until the tuna salad is evenly coated with the dressing.
4. Season the tuna salad with salt and pepper to taste. Adjust the seasoning according to your preferences.
5. Spoon the tuna salad mixture into the bell pepper half, pressing down gently to pack it in.
6. Chill the stuffed bell pepper in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy your quick and delicious mustard-free, celery-free, and onion-free keto-friendly tuna salad stuffed bell pepper!
Nutrition Facts (per serving): Calories: 180, Total Fat: 12g (Saturated Fat: 2g, Trans Fat: 0g), Cholesterol: 25mg, Sodium: 280mg, Total Carbohydrates: 5g (Dietary Fiber: 1g, Sugars: 2g), Protein: 15g.
*Percent Daily Values are based on a 2,000 calorie diet. Individual calorie needs may vary.
*Percent Daily Values are based on a 2,000 calorie diet. Individual calorie needs may vary.
Ad
DINNER
Crispy Herb-Crusted Salmon with Roasted Asparagus
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
Steps
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the parsley, rosemary, garlic, lemon zest, salt, and black pepper.
3. Pat the salmon fillets dry with paper towels and brush them with 1/2 the olive oil mix.
4. Arrange the salmon fillets on one side of the prepared baking sheet.
5. Trim the rough ends of the asparagus spears and place them on the other side of the baking sheet. Drizzle with 1 the other half of the olive oil mix.
6. Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.
7. Squeeze fresh lemon juice over the salmon and asparagus before serving.
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the parsley, rosemary, garlic, lemon zest, salt, and black pepper.
3. Pat the salmon fillets dry with paper towels and brush them with 1/2 the olive oil mix.
4. Arrange the salmon fillets on one side of the prepared baking sheet.
5. Trim the rough ends of the asparagus spears and place them on the other side of the baking sheet. Drizzle with 1 the other half of the olive oil mix.
6. Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.
7. Squeeze fresh lemon juice over the salmon and asparagus before serving.