Keto Recipe 360

QUINOA CRUNCH BARS - 3 ingredients 🤯🔥 - Credit 🎥 @lainiecooks_ ❤️ - What you’ll need: 1/2 cup white quinoa (uncooked) 1 cup chocolate chips (melted) 1 cup creamy natural butter Flaky salt Instructions: Add quinoa to a pan on medium-high heat and wait for it to start popping like popcorn (should take about 2 minutes). Let it pop for 20-30 seconds or until the quinoa turns a light golden brown in color. Pour quinoa into a large bowl, add melted chocolate and peanut butter. Stir to combine and pour mixture into a parchment lined loaf pan. Freeze for 1 hour (or until set ) then cut into bars and sprinkle with flaky salt. Makes 7-9 bars. . . . . . . . . . . . . #healthydessert #easydessert #quinoa #crunchbars #nobakedessert

FUNFETTI BANANA POPS 🧁🍌 - Credit 🎥 @lainiecooks_ ❤️ - What you’ll need: Bananas Popsicle sticks Vanilla Greek yogurt white chocolate chips( I like @lilys_sweets ) and I melt it with a few tbsp of coconut oil in the microwave Instructions: Peel bananas and cut them in half. Place them on a popsicle stick and dip them in Greek yogurt. Place each banana pop on parchment lined baking sheet, drizzle on melted white chocolate and add sprinkles. Freeze for at least 30 minutes and enjoy. . . . . . . . . . . . . . #easydessert #todddlermom #toddlerfood #healthydesserts #summerdessert #bananarecipes

This 30-minute pasta dinner will be your go-to, back-pocket dinner! It’s quick, easy, absolutely stunning, and a crowd-pleaser. - Credit 🎥 @erekav ❤️ - Ingredients: 1 ½ lbs shrimp, deveined and shelled 1½ tsp salt ½ tsp pepper ¼ cup olive oil 5 cloves minced garlic 30 ounces grape tomatoes 2 cans cannellini beans, drained ½ tsp Calabrian chili flakes (optional) ½ cup fresh basil ¾ lb spaghetti -Use a scissor to cut the shrimp into small pieces. Season with ½ tsp salt and ¼ tsp pepper. -Heat ¼ cup olive oil over medium heat. Add minced garlic and sautè until golden brown then add tomatoes. As soon as the tomatoes start to soften, use a potato masher to burst them. -Bring a large pot of water to boil. Add the spaghetti and cook al dente. -Add the cannellini beans, remaining salt, pepper, and Calabrian chili flakes. Let cook for 5 minutes, then remove one cup of the veggies and set aside. -Add basil and shrimp and cook until shrimp turn pink and cooked through. -While the shrimp cook, blend the reserved veggies until creamy. Add back to the pan with the shrimp and remove from heat. -Once the spaghetti is cooked al dente, about 8-10 minutes, drag the pasta from the pot into the pot with the shrimp. By dragging the pasta you bring some of the starchy water over which will help thicken the sauce. -Mix pasta into the sauce and serve warm. . . . . . . . . . . . . . #30minutemeals #dinnerrecipes #easydinnerrecipes #easyrecipe #quickrecipes #pastadinner

Mediterranean Stuffed Peppers - Credit 🎥 @shredhappens ❤️ - . If you love high protein, lowcarb meals with a Mediterranean spin, these stuffed peppers are just incredible! Get ready to get the best of lots of fresh herbs, we’re gonna use a lot of them here! . Here’s how I made it: 1. Roughly dice 2 yellow onions. Bring a pan to medium heat, add 1 tbsp olive oil, add the onions, add 3-4 tbsp water, and sautee. 2. Once onions are transulent, add 2-3 large minced garlic cloves, 1/2 tbsp turmeric, a couple pinches of salt and pepper, and stir. 3. Now add 2lbs ground beef (I used 85/15) and bring the heat to medium-high. Season ground beef with 1 tbsp dried oregano, 1 tbsp dried mint, 1 tbsp dried tarragon, and 1 tbsp dried savory. Continously mince with a spatula to get rid of any crumbles. 4. Once the meat is browned, squeeze the juice of half a lamin, add 2 tbsp tomato paste and 2/3 can tomato sauce (about 10oz), and stir for about 2 minutes. 5. Finally, add lots of fresh greens. Grab a large handful (or 1 cup) of each: fresh basil, fresh parsley, fresh chives, and a smaller handful (1/2 cup) each of fresh cilantro, and fresh dill. Roughly chop them and add on top of the meat and stir for another 1 to 2 minutes. 6. Turn off the heat, and set aside. 7. Bring a sauce pan to medium heat, add 1 tbsp olive oil and 1 diced onion. Sautee until transulcent, then add 1 minced garlic clove, 1 tsp turmeric, 1 can (15oz) of tomato sauce, 1/2 cup of water, the juice of half a lemon, a pinch of salt, pepper. Bring to a simmer, then set aside. 8. Grab 8-10 red bell peppers, cut about 1/4 inch down from the top and empty out the middle using a knife or a spoon. Spoon the meat mixture inside the peppers and place in a large pot. Once all peppers have been put in the pot, pour the liquid sauce from the sauce pan around the bell peppers, put the lid on, and cook on medium heat on stovetop for 35-45 minutes. 9. Remove, add a dollop of plain yogurt, some of the tomato sauce fr

MIDDLE EASTERN CHUCK ROAST - Credit 🎥 @shredhappens ❤️ - . If you love having easy protein for easy meals all week, you’ve got to try my middle eastern roast recipe. The meat here is so tasty, so juicy, and can be used for all sorts of meals, all week long! We’re going to just use 1 oven-safe dish for this recipe. All it needs is 5 minutes of prep, then it all goes in the oven low and slow. . Here is how I made it: . 1.Preheat oven to 350F. . 2.Grab an oven-safe dish with a lid. . 3.Pat down a 2.5lb chuck roast with a paper towel to remove the excess moisture. Season both sides with a couple generous pinches of salt and pepper. Then rub in your spices. I used 1 1/2 tsp sumac, 1 1/4 tsp basil, 1/2 tsp marjoram, 1 tsp Aleppo pepper, 1 tsp oregano, 1/2 tsp turmeric, 1 tsp onion powder. Rub this equally on both sides. . 4.Add 6-8 garlic cloves to the pot, pour in 24oz of bone broth, and as a final way to add a ton of flavor, add a 1 to 1.5 inch long small cinnamon stick. . 5.Pop it in the oven with the lid on. You’ll want to put it in the oven for 1 hour for each pound, plus an extra hour. So for a 2.5lb chuck roast, I would have it in the oven for 3.5 hours. . 6.After the 3.5 hours, remove, shred the beef using two forks, and put back in the oven for 15-30 minutes at 400F. . 7.I love serving this with some thick greek yogurt (or labneh!) and pickled red onions. To make the pickled red onions, thinly slice 1 red onion and add it to a bowl with 4 tbsp finely chopped fresh parsley, 1 to 2 tbsp sumac, a small pinch of salt, and the juice of 1 large lemon. Give it a few mixes over 15-20 minutes. . 8.To serve, grab a large serving plate, top with dollops of greek yogurt, and some pickled onions on top. Garnish with fresh herbs, and enjoy as is, with your favorite rice (white, brown, quinoa, or if you’re lowcarb, my Kaizen lowcarb rice!) . ENJOY . . . .. . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood #healthyfoodshare #middleeastern

ITALIAN POTATO SALAD recipe for your next bbq! It’s the only potato salad recipe you’ll need this summer 😍😍😍 - Credit 🎥 @erekav ❤️ - For the Salad: 2 lbs baby potatoes ¼ cup fresh parsley chopped 12 ounces grape tomatoes halved ⅓ red onion minced 7 ounces salami diced into ½ inch pieces 8 ounces bocconcini (small balls of mozzarella) halved 20 peppadew peppers roughly chopped For the Dressing: ⅓ cup olive oil ¼ cup liquid from peperoncini jar ½ tsp salt 3 tbsp Greek yogurt or sour cream ½ tsp dijon mustard ½ tbsp honey ¼ tsp onion powder 2 tbsp grated parmigiano reggiano -Bring a large pot of water to boil. Add the potatoes and boil for 10 minutes. Strain and set aside -Add all the dressing ingredients to a blender, blend until creamy and set aside. -Add all of the salad ingredients to a large bowl. Pour dressing over the salad and toss. . . . . . . . . . . . . #potatosalad #italianfood #bbqside #potatorecipe #nomayopotatosalad #cookingvideo #yum

✨meal prep for a nurse✨ My wife is a nurse and this is what I meal prep for her for two 12-hour shifts at work. - Credit 🎥 @mad_about_food ❤️ - 🥚 🥓 for breakfast - egg bake with turkey bacon. Blend 8 eggs with 1 cup cottage cheese and salt. Place in 8x8 baking pan, top with shredded cheese and bake at 350F 30 mins. Air fry 4 strips of turkey bacon at 350F for 6 mins 🥗 for lunch - I made her burger salads with turkey burgers, cheddar cheese, tomatoes, pickles and a burger sauce dressing. For 2 servings of the dressing I did 2 tbsp mayo, 2 tbsp apple cider vinegar, 1 tbsp ketchup and 1 tbsp mustard. 🍎 for snack - I sliced some apples and packed them with a caramel sauce made from a sugar free caramel sauce and Greek yogurt . . . . . . . . #mealprep #vegetables #nurse

Carnivore chips ✨✨✨ - Credit 🎥 @lainiecooks_ ❤️ - Ingredients: 1 lb ground chicken 1 packet taco seasoning 1 tsp baking soda Instructions: preheat your oven to 375°. In a large bowl, add chicken, taco seasoning, and baking soda and mix thoroughly. Transfer the mixture to parchment paper. Add saran wrap on top and use a rolling pin to roll out the mixture to make it paper thin (almost see through). Bake for 30 to 35 minutes and let cool for 10 minutes before breaking it up into chips. Serve with salsa, guac, queso etc! . . . . . . #guac #carnivore #chips #meat

Peanut butter cheesecake ice cream 🍨 🤯 - Credit 🎥 @lainiecooks_ ❤️ - I’m actually freaking out that you can make the creamiest ice cream that tastes like straight up cheesecake ice cream but is actually good for you and LOADED with protein. The star ingredient? WHOLE MILK COTTAGE CHEESE. If you think you don’t like cottage cheese, this will still win you over. I need to make other flavors asap… Hit me with some flavors ideas in the comments! Ingredients: 1 container of @good_culture whole milk cottage cheese 1/4 cup or more sweetener of your choice (I like to use raw honey or date syrup) 1-2 tbsp of natural peanut butter 1/2 cup chocolate chips Instructions: Using a high powered blender, food processor, or immersion blender, add cottage cheese and sweetener and blend until it’s silky smooth. Add in peanut butter and chocolate chips. Make swirls using a spoon and place it back into container. Top with more peanut butter and chocolate chips. Freeze for a few hours and enjoy! PRO TIP: to make sure it does not turn icy, stir every hour or so while in freezer and don’t freeze longer than 4-5 hours. . . . . . . . . . . . #cottagecheese #cottagecheeseicecream #proteinicecream #glutenfree #highprotein #healthyicecream #dessertideas

Strawberry Cheesecake Ice Cream🍨 🤯🍓 - Credit 🎥 @lainiecooks_ ❤️ - I still can’t get over that you can make the creamiest ice cream that tastes like cheesecake but also ice cream AND is actually high in protein AND good for you. The star ingredient? WHOLE MILK COTTAGE CHEESE. This strawberry cheesecake flavor is 🤤and PERFECT for spring and summer! I’ve having so much fun with these so hit me with some flavor requests in the comments! -The recipe will be secured in the comments section for your ease of access. In the event you're unable to locate it, simply type "Recipe" and I'll promptly deliver it to you. . . . . . . . . . . . #cottagecheese #cottagecheeseicecream #proteinicecream #glutenfree #highprotein #healthyicecream #dessertideas

SAVE my ZUCCHINI ROLL BAKE (FULL RECIPE IN CAPTION)for when you are in need of the perfect dinner side or appetizer! F - Credit 🎥 @erekav ❤️ - Ingredients: 1¼ cup panko breadcrumbs ½ cup grated parmigiano reggiano ½ tsp salt ¼ tsp pepper ½ tsp garlic powder 3 tbsp olive oil ¼ cup fresh parsley, chopped 1 tbsp butter, room temp 3 large zucchini sliced thin (approx 40 slices) 10 mozzarella sticks cut in 4 20 slices prosciutto cut in ½ lengthwise Note: Slice the zucchini thin enough so that they easily roll and do not snap. -Preheat oven to 375F -To a medium-sized bowl add panko, grated parm, salt, pepper, garlic powder, and 2 tbsp olive oil and parsley. Mix well. -Use the butter to grease the bottom and sides of a 10 inch round baking dish. Lightly coat the bottom and sides of the baking dish with approximately ⅓ cup of the breadcrumb mixture. Set aside. -Place ½ a piece of prosciutto and ¼ of a mozzarella stick onto each zucchini slice and roll as shown. Roll all the slices and then nuzzle them into the baking dish. -Top with remaining breadcrumbs and bake for 20 minutes on the middle rack. . . . . . . . . . . . . . #zucchinirecipes #easyrecipes

ITA-LEAN, I’m sharing my recipe for CRISPY BAKED CHICKEN CUTLETS! I chose to bake them in the oven verses the airfryer so that I don't exclude anyone. - Credit 🎥 @erekav ❤️ - Chicken & Marinade: 1¼ lb thinly sliced chicken cutlets 3 tbsp olive oil 3 tsp lemon juice ½ tsp salt ¼ tsp pepper Seasoned Breadcrumbs: 1¼ cup panko breadcrumbs ½ cup grated parmigiano reggiano ½ tsp salt ¼ tsp pepper ½ tsp garlic powder ½ tsp onion powder 2 tbsp dried parsley Everything Else 1 ¼ cup Non-Fat plain Greek yogurt ½ tsp salt ¼ tsp pepper 1 tbsp milk Olive oil spray -Preheat oven to 400F Convection Bake -To marinade the chicken, add 3 tbsp olive oil, 3 tsp lemon juice, ½ tsp salt and ¼ tsp pepper to a large bowl. Mix well then add your chicken. Coat chicken in mixture and let sit for 15-30 minutes. -To a large bowl add all of the breadcrumb ingredients, mix well and set aside. -To a medium sized bowl add the Greek yogurt, salt, pepper and milk. Mix well and set aside. -Line baking dish with parchment paper and, if you have one, place a baking rack on top of it. -Lightly coat each cutlet in the yogurt mix, then press both sides into the breadcrumb mixture (as shown) and onto the baking sheet. -Bake for 18 minutes, flipping the cutlet half way through. Chicken should have an internal temperature of 165F. . . . . . . . . . . . . . . #healthyfood #healthydinner #chickenrecipe #easyrecipes #easycooking #easymeals

High Protein, Low Carb Buffalo Chicken Zucchini Boats….so darn goood! - Credit 🎥 @erekav ❤️ - FULL RECIPE BELOW. Makes 6 Boats Ingredients: 1 cup Greek yogurt 2 tbsp ranch seasoning 1 tsp fresh lemon juice ⅓ cup Franks Red Hot 2 cups rotisserie chicken 3 large zucchini 1 cup shredded cheddar -Preheat oven to 375F -In a large bowl mix together yogurt, ranch seasoning, lemon juice, and Franks Red Hot then fold in the rotisserie chicken and set aside. -Cut zucchini in half lengthwise and scoop out the seeds as shown. Place zucchini on a parchment lined baking sheet, fill with Buffalo chicken, top with shredded cheddar and bake for 15 to 20 minutes or until zucchini is tender and cheddar has melted. . . . . . . . . . . . . . #highprotein #lowcarb #highproteinlunch #lowcarblunch #eayrecipe #highproteinmeals #keto

THE BEST NO-BAKE DESSERT for real…🤩 NO BAKE. BROOKIE. FUDGE! - Credit 🎥 @dadaeats ❤️ - I know you love my no-bake cookie dough fudge, so it only made sense to make a Brookie Fudge! why are we even trying to choose between a brownie and a cookie anyway ;) this is the best no-bake dessert that is SO easy to make, with simple ingredients, and no ovens. I know you’re going to be absolutely obsessed! I keep this stocked in my freezer for dessert emergencies 😏 Hope you enjoy this recipe! Ingredients COOKIE LAYER 1 cup peanut butter (can sub cashew, almond, or sunbutter) 1/3 cup coconut oil, melted and cooled 1/3 cup maple syrup, best at room temperature 1 teaspoon vanilla extract pinch salt, plus flaky salt to top chocolate chips (measure with the soul) BROWNIE LAYER 1 cup peanut butter (can sub cashew, almond, or sunbutter) 1/4 cup coconut oil, melted and cooled 1/3 cup maple syrup, best at room temperature 1 teaspoon vanilla extract 1/3 cup dark chocolate chips 2 tbsp coconut oil (for melting chocolate) Method Line a 9x5 loaf pan with parchment paper. COOKIE LAYER: Combine peanut butter, melted and cooled coconut oil, maple syrup, vanilla, and salt together in a medium bowl and mix until smooth and well combined. Add chocolate chips and stir to incorporate. BROWNIE LAYER: In a separate bowl, combine peanut butter, melted and cooled coconut oil, maple syrup and vanilla extract. Mix to combine. In a heatproof bowl, melt the dark chocolate chips with the coconut oil in 15 second increments in the microwave until smooth and glossy or use a double boiler. Add to the peanut butter maple mixture and combine until incorporated. Transfer the brownie layer to the pan and smooth out to evenly distribute. Follow with the cookie dough layer, smoothing again until distributed. Top with extra chocolate chips and flaky salt. Place in freezer to set, about 1-2 hours. Remove, let thaw for a few minutes, and enjoy! Store in freezer. . . . . . . . . . . . . . . #dada

THE BEST BROWNIES - CHOCOLATE. AVOCADO. BROWNIES. the best use for your lone avocado that you’re sick of putting on your toast… - Credit 🎥 @dadaeats ❤️ - before I lose you / you raise your eyebrows let me just say that you’d have NO idea there was an avocado in these brownies (it’s kind of scary) they just act as a great butter replacement to make the best dairy-free and gluten-free brownies. They’re fluffy, cakey, and absolutely delicious - one of my favorite recipes from my cookbook (which if you don’t have by now, I’d like to understand you…link in bio). hope you enjoy! ♥️ Ingredients 1 ripe avocado ¼ cup creamy peanut butter, plus more (optional) for topping ¼ cup plus 1 tablespoon pure maple syrup 2 large eggs ¾ cup coconut sugar 2 teaspoons pure vanilla extract ½ cup unsweetened cocoa powder or cacao powder ½ cup almond flour 1 teaspoon baking soda ¼ teaspoon kosher salt ½ cup chocolate chips (optional—include if you like a sweeter brownie) Flaky sea salt or ice cream to top Method Preheat the oven to 350°F and either grease an 8-inch square cake pan with coconut oil or line it with parchment paper. In a high-speed blender or food processor, combine the avocado flesh with the peanut butter, maple syrup, eggs, coconut sugar and vanilla. Blend until very smooth. Add the cocoa powder, almond flour, baking soda and salt. Blend until the mixture is fully incorporated and smooth; you may need to scrape down the sides of the blender/processor to get it there. Fold in the chocolate chips (if using) and transfer the brownie batter to your prepared cake pan. Bake until the edges of the brownies begin to pull away slightly from the sides of the pan and a knife inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan before enjoying. Top with a drizzle of peanut butter, a pinch of sea salt or a scoop of ice cream (or all of the above, don’t let me stop you from living your life). . . . . . . . . . . . . . . #

Have a sweet tooth like me and love a good healthy treat?? . - Credit 🎥 @shredhappens ❤️ - Yes, these are lowcarb. . Not sure about you, but I’m the type that loves ferrero rocher and Nutella so much, I just don’t even buy it 😂 These are a great healthier alternative. . Here’s how I made it: . 1.Starrt with roasting some raw hazelnuts. I grabbed 1/2 cup roasted hazelnuts or raw hazelnuts. I prefer buying raw hazelnuts and roasting them in the oven at 275F for 21 minutes. Let them cool completely before using. This is *super super* important. Cooling takes about 2 hours. Be patient, it’s worth it. . 2. Wash and dry 1/3 to 1/2 cup of organic blackberries. Blueberries work, too. . 3.Grab 1.5 cups of your favorite lowcarb/sugar free chocolate chips, and optional, add a tablespoon of coconut oil and melt them either on the stove top, or in the microwave in 20 second increments. This usually takes about 40-45 secs for me all in in the microwave. Dark or milk choc works just fine. . 4.Toss the cooled roasted hazelnuts on a sheet pan, toss in the blackberries and cover with the melted chocolate, or drizzle it over it. The ratio of chocolate is up to you. If you want to keep it lighter, pour less, if you want more, pour more! . 5. Top with a tablespoon or two of shredded coconut and salt flakes and place in freezer for about 30 mins. . 6.Remove, break apart, and enjoy. Keep these in the fridge, and of course, grab some napkins because it might get a little messy but very worth it. It’s a delicious combo. . ENJOY!! . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #igreels #whatsonmyplate #healthyswaps #healthyfoodshare

HIGH PROTEIN CHICKEN SALAD - Credit 🎥 @shredhappens ❤️ - . This is arguably one of my most favorite chicken salads. It’s one of those meals you can prep easily in advance and have easy, versatile access to protein all week. . To keep it low carb, I used blueberries instead of grapes, but feel free to use grapes too.. . And to reduce calories, you can modify the mayo down a bit with some more Greek yogurt. Feel free to add any other toppings you think you might like - adjust it to fit your taste buds. Eat as is, or with your favorite vessel of choice. . Here is how I made it: . 1.Start with 2lb of left over rotisserie chicken or boiled/grilled chicken. Shred or dice the chicken. I like to get these relatively small. Add to a bowl. . 2.Thinly slice celery (about 4-5 celery ribs, or ~ 1.5 cups), finely dice 1/2 shallot (about 1/3 cup), roughly chop a large handful of cilantro, and add to the same bowl. . 3.Then wash and dry 1 pint of organic blueberries and add to the bowl with 1/3 to 1/2 cup peanuts. You can use whatever ratios you like here. And feel free to swap with another nut, . 4.For the dressing, mix 2.5 tbsp mayo, 2.5 tbsp sour cream, juice of 1 lime, 1 to 1.5 tbsp honey or liquid sweetener, a couple pinches salt, and 1 tbsp of curry powder (I used garam masala). . 5.Give everything a really good mix, making sure all the flavors are well incorporated and the chicken salad is fully covered. Taste, and adjust as you like, . You can easily store this in the fridge for 3-4 days to eat throughout the week. You can use it with lettuce wraps, bread, crackers, or devour on its own.. I love this combo and the different flavors + textures. . ENJOY . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #chickensalad #proteinrecipes

JUICY CHICKEN . These are the secrets to the juiciest chicken breasts you’ve ever had: BAKING SODA, COOKING WITH LID ON, AND LETTING IT REST - these are practically dripping with juice and they’re so good - Credit 🎥 @shredhappens ❤️ - The recipe will be secured in the comments section for your ease of access. In the event you're unable to locate it, simply type "Recipe" and I'll promptly deliver it to you. - ENJOY . . . . . . . . . . . . . . . #cookinghacks #kitchenhacks #lowcarb #lowcarbrecipes #chickenrecipes #keto #ketorecipes #healthyrecipes #healthyfoodshare

HIGH PROTEIN EGG SALAD - Credit 🎥 @shredhappens ❤️ - This is a double dose of protein - instead of mayo, I used cottage cheese and this is just about the most filling egg salad you’ll ever have. Its bursting with flavors, textures, and really keeps you satiated. Ingredients and full recipe below. Ingredients: 4 Eggs Fresh Cilantro - 1/3 cup, finely chopped Fresh Mint - small handful, chopped 1/3 cup Red Onion, diced 1/2 cup Cottage Cheese 2 tbsp Dijon Mustard 1/2 cup pickled Jalapeños or Pickles, finely chopped 1-2 tbsp Salsa Mocha, Garlic Chili Crisp, or Sriracha 1-2 tsp chipotle powder Salt and Pepper to taste 1. Boil 4 eggs. I bring a pot of water to a boil, add in eggs, and boil for 8-9 minutes. 2. Peel the eggs, and use a grater to grate them into a large mixing bowl. 3. In the bowl add 1/3 cup finely chopped fresh cilantro and small handful of fresh chopped fresh mint, 1/3 diced red onion. 4. Instead of mayo, I used 1/2 cup cottage cheese (you can blend/process the cottage cheese if you wish to get rid of the curds),add 2 tbsp dijon mustard, 5. I like to add some pickled cucumbers or jalapeños, so I finally chopped 1/2 cup pickled jalapeños (you can use pickles, too), then for some more spice added 1 to 2 tbsp of salsa mocha or garlic chili crisp. If you dont have it, sriracha would work fine as a sub. 6. Finally, season with a pinch or two of salt, 1 tsp to 2 tsp chipotle powder, and some fresh cracked pepper. 7. Give it a really good mix, taste, and adjust however way you wish 8. I topped a lowcarb cracker with a few tablespoons, added avocado, and some more salsa mocha. This is SO good. . . . . . #lowcarb #lowcarbrecipes #highprotein #keto #ketorecipes #healthyrecipes #healthyfoodshare #eggsalad

SPICY SALMON ROLLS - Credit 🎥 @shredhappens ❤️ - If you want an easy high protein, low carb lunch or dinner, then try making these simple salmon rolls. While sushi grade salmon would’ve been amazing, I dont really have access to a lot of quality fresh seafood near me, so I used some leftover baked salmon and it was just as good. These big seaweed nori sheets are the perfect low calorie, low carb base for just about anything. The one thing about these… since Im not using rice, you’ll want to make them as soon as you assemble them so they dont get soggy. . Feel free to get creative and use whatever you like! . This is how I made mine. . 1.Lets start with some baked/cooled salmon. I used 1/2lb salmon. Mashed it in a bowl and added 2 tbsp mayo, 2 tbsp sriracha, 1 tbsp Tamara rice, 1/2 tsp sesame oil, and some fresh cracked pepper. You can add anything else you want here like scallions, chili flakes, sesame seeds. Plus, if you want, you can make these in advance and store in the fridge for easy protein. Give it a really good mix, then taste and adjust as you’d like . 2.Grab a large seaweed sheet, lay it out, then fill it up with however much or little salmon salad you like. I added 3 heaping tablespoons. . 3.Top it with your favorite veggies and toppings: I went with thinly sliced Persian cucumbers, fresh jalapeño spices or a little kick and crunch, carrots, avocado slices, and some furikake. Again, use what you like here- you can add rice, cream cheese, onion, asparagus, or any fillings you want. . 4.Roll it up (don’t worry, just do the best you can, it doesn’t need to be perfect), cut it in half, then devour as is or with some soy/tamari, or this spicy sauce below which goes perfectly with is. . 5.For the sauce, mix 2 tbsp mayo, 1-2 tbsp sriracha, 1 tbsp rice vinegar, 1 tbsp soy or tamari sauce, and give it a mix. Taste and adjust as you like. Want it lighter? Add a squeeze or so of lime juice . . ENJOY! . . . . . . . #lowcarb #highprotein #keto #