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  • Honestly, what CAN’T avocado do?? 😍🥑
  • GARLIC BUTTER MEATBALLS WITH LEMON ZUCCHINI NOODLES By @eatwell101 —— Ingredients: 1/2 lb ground turkey meat 1/2 lb ground pork meat or substitute chicken 1/2 cup shredded cheese of your choice 4 cloves garlic, grated + 2 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon red crushed chili pepper flakes, optional 1 crumbled bouillon cube, optional Salt and fresh cracked black pepper, to taste 1 cup fresh chopped cilantro (or parsley), divided 3 tablespoons butter 4 medium zucchini, spiralized Juice of 1/2 lemon 1 tablespoon hot sauce —— Instructions: 1. In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside. 2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside. 3. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like. 4. Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately with a lemon slice on the side. Enjoy!
  • Creamy Garlic Parmesan Broccoli & Bacon By @cafedelites —— This is a delicious broccoli recipe and side dish! Pan fried broccoli and crispy bacon are baked in a cheesy creamy parmesan garlic sauce topped with bubbling mozzarella. Keto friendly or enjoy it as a treat/cheat! 🤤 —— Ingredients: 8 ounces (250 g) bacon roughly chopped 1 onion diced 5 cloves garlic finely chopped 1 1/2 cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream) 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry 1 pound (500 g) broccoli florets, from 2-3 broccoli heads -- stems removed Salt and pepper to season 1/2 cup fresh shredded or grated mozzarella 1/3 cup fresh shredded or grated parmesan cheese —— Instructions: Preheat broiler (on medium heat of you have the option). Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt 2 tbsp butter, add the onion and cook until transparent (about 2 minutes), while scraping up any browned bits leftover from the bacon. Add the broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in colour. Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant. Pour in the cream, reduce heat down to low and let simmer for about 3-4 while stirring occasionally, or until the sauce thickens to your liking* (SEE NOTES) (If sauce is too thin, stir in the cornstarch slurry to combine.) Add the bacon and give everything a good mix to combine all of the flavours together. Top with the mozzarella and parmesan cheeses. Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes). Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
  • EGGPLANT HASSELBACK Servings: 2-4 —— INGREDIENTS: 1 eggplant 1 cup marinara sauce Tomato, sliced Basil Mozzarella cheese, sliced 1 teaspoon salt ½ teaspoon pepper 2 garlic cloves, minced Olive oil ¼ cup panko 2 tablespoon parmesan cheese, grated 1 teaspoon salt ½ teaspoon pepper —— PREPARATION Preheat oven to 375°F/190°C. Cut eggplant lengthwise, keeping it connected at the stem. In a baking dish, place marinara sauce and spread to cover the bottom. Place the eggplant directly on the sauce. Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice. Sprinkle salt, pepper, garlic, and olive oil and cover with foil and bake for 50 minutes until eggplant is tender. In a small bowl, combine panko, cheese, salt, and pepper. Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown. Cut into your desired piece and enjoy! By @buzzfeedtasty #healthyfood #eggplant
  • ROSEMARY CHICKEN, BACON AND AVOCADO SALAD 🥗🥓🥑😍 By @howsweetseats —— Ingredients: 4 slices thick-cut bacon 1/2 pound boneless, skinless chicken breasts salt and pepper 1 tablespoon olive oil 2 tablespoons minced fresh rosemary 6 cups spring greens and/or butter lettuce 1 bunch watercress 1 cup cherry tomatoes halved 1 large avocado, thinly sliced . Rosemary Vinaigrette: 2 teaspoons dijon mustard 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon minced fresh rosemary salt and pepper —— Instructions: Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease. Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it. Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette! rosemary vinaigrette Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.
  • Bowl loaded with peas pasta + green pesto, roasted vegetables (mushrooms, green asparagus, broccoli, tomatoes) and 1/2 avocado. By @lea.bowls.your.mind
  • This keto breakfast is high protein and low-carb 💪💪💪 #Delish #DamnThatsDelish #keto #breakfast by @delish
  • Pan Seared Salmon with Creamy Garlic Dijon Sauce By @cookingclassy ---- This is such a flavorful, elegant salmon recipe that anyone can pull off. It's comes together so quickly yet it's sure to impress anyone. Pan seared salmon is perfectly delicious on it's own but when you add a bright dijon sauce like this it takes it to a whole new level! ---- Ingredients: 4 (6 - 7 oz) skinless salmon fillets 3 tsp olive oil Salt and freshly ground black pepper 3 garlic cloves, minced (1 Tbsp) 1/2 tsp cornstarch 1/2 cup heavy cream 1 1/2 Tbsp dijon mustard (or a little more to taste) 1/2 tsp honey 1/2 cup low-sodium chicken broth 1 Tbsp minced fresh dill ---- Instructions: Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded). Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper. Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer. Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey. Remove salmon from skillet and transfer to a plate, leaving oil in one skillet. Tent salmon with foil. Add garlic to skillet with oil set over medium heat, saute until just barely golden brown, about 20 - 30 seconds. Pour in chicken broth. Bring to a simmer then reduce heat to medium-low and let simmer until reduced by about 2/3, about 3 minutes. Whisk cream mixture once more then pour into skillet. Cook and stir, bringing to a simmer. Let simmer gently, while stirring, for about 30 seconds. Remove from heat stir in dill, return salmon fillets to pan, spoon sauce over salmon. Serve warm.
  • Meal-prep chicken recipe because stay ahead of the game. It’s amazing to stay on track 👏😘👍👊 by @primaverakitchen ---- INGREDIENTS: 4 medium free range organic chicken breasts 1 + 2 tablespoons olive oil 1 tablespoon thyme 1 teaspoon paprika 1 teaspoon powder onion ¼ teaspoon coriander 1/8 teaspoon crushed red pepper Salt and pepper 2 cups chopped broccoli 3 cups chopped green beans . FOR THE MASHED CAULIFLOWER: 1 medium cauliflower — cut into florets ½ small clove of garlic 1 teaspoon clarified butter — Ghee (or more if you use a big cauliflower head) 1 teaspoon Whole30 Homemade Mayo — or more if you use a big cauliflower head Salt and black pepper to taste ---- INSTRUCTIONS: . FOR THE CHICKEN AND VEGGIES: Preheat oven to 450 degrees. In a medium bowl, place chicken with 1 tablespoon olive oil, thyme, paprika, onion powder, coriander, crushed red pepper, salt, and pepper. Toss everything together and set aside. On a baking sheet lined with aluminum foil or parchment paper, place the chicken and roast for about 15 minutes. In a medium bowl, add all the veggies and season with 2 tablespoons of olive oil, salt, and pepper. Remove the sheet from the oven and place all the veggies on the same baking sheet. Spread everything out in an even layer and roast for 10 minutes more. While the chicken and the veggies are in the oven, go ahead and prepare the mashed cauliflower. . FOR THE MASHED CAULIFLOWER: First, fill a large pot with about 2 cups of water and bring it to a boil. Then, place a steamer basket in the bottom of the pot. Add the cauliflower florets into the steamer basket. Cover the pot and steam until the cauliflower is fork tender (6-8 minutes). Remove from the heat, uncover the pot (this step is important) and let the cauliflower cool down for 5 minutes. Place the steamed cauliflower and garlic in a blender jar and blend until the cauliflower is completely smooth. Transfer to a bowl and add butter (ghee), mayo, salt, and ground black pepper and stir well to combine. Enjoy 😋 #healthyeatinghabits #cleaneatingrecipes #healthynutrition #cleaneatingideas ##healthyeats #healthydiet