Keto diet style

Have you tried butterflied chicken drunsticks?? Full recipe below. I also have an ebook with more recipes in bio! . This was a pretty cool technique! The butterfly method helps the chicken cook faster, more evenly, its more flavorful because of the bone, and, lets face it, its a more budget friendly chicken option. . I used an air fryer for these drummies, but you can also use an oven. . Here is how I made it: . 1.Start with 6 chicken drumsticks. To butterfly them, take a chicken drumstick, cut it down the length of the bone with a sharp knife, and use the knife to open it up like a good book. . 2.Add the chicken to a bowl, drizzle with one or two tbsp olive oil, 2-3 pinches of salt, fresh ground pepper (white pepper is best, but optional), 1 tbsp garlic powder, 1 tbsp paprika, 1/2 tbsp oregano or thyme, 1/4 tsp cumin. Give everything a really good massage to make sure the chicken is evenly coated. . 4.Let the chicken soak in the seasoning for about 1 hour if possible, but not required. . 5.I recommend airfrying these at 400F for 15 mins on first side, then flip and airfry for another 10 mins. Time varies by airfryer, so just keep an eye on it. If using an oven, I recommend 425F for about 35 mins (+/- a few mins, until cooked through). Again time varies by oven and you want to get to 165F internal temp. . 6.I topped it with a quick and easy cilantro sauce. In a food processor process together 2 cloves garlic, a large handful fresh cilantro, juice of 1.5 limes, 4 heaping tbsp sour cream, a couple pinches sea salt, and 1 tbsp chile lime seasoning. Process well, then adjust to taste. Salt is key in this recipe. . . #lowcarb #lowcarbrecipes #airfryerrecipes #keto #ketorecipes

#Ad AIR FRIED LOWCARB^ CRISPY POPCORN SHRIMP with @hilolifesnacks Spicy Salsa Tortilla Style Chips . If you follow a lowcarb lifestyle^ like me, you’re always searching for a good CRUNCH. These Hilo Life Spicy Salsa Tortilla Style Chips not only deliver on that, but they’re perfect for making crispy air fried chicken or shrimp. Hilo Life snacks are only 3g net carbs* per serving, too! They’re available at Kroger, Public, Amazon, and a few Target & Walmart stores. You can always check their store locator. . Here is how I made these: . 1.Start with 1 bag of Hilo Life Tortilla Style Chips. I used the Spicy Salsa flavor. Empty out the bag in a storage bag and use a roller, bottle, or favorite kitchen tool to finely crush these up. Add them to a bowl. . 2.In a separate bowl, combine 2 eggs, a couple pinches salt and pepper, 1⁄2 tsp garlic powder, 1⁄2 tsp cayenne, and 1 tbsp lupin or almond flour. Whisk well until everything is well incorporated. . 3.Then grab 1lb of wild deveined shrimp and dunk it first in the egg wash mixture, then coat it thoroughly with the crushed chips. . 4.Place these in an air fryer at 400F for 9 to 10 minutes. . 5.Plate these up, squeeze some fresh lemon juice, sprinkle some chili lime seasoning, and you can dunk them in a sauce of your choice. . 6.I made a simple sauce with 2 tbsp mayo, 1 garlic clove finely minced, 1 tbsp lemon juice, a couple dashes of buffalo seasoning, 1⁄2 tsp smoked paprika, and some salt and pepper to taste. Give it a good mix and adjust as you’d like! . ENJOY!! . . . #HiloLife_Partner #HiloLifeIsLife #lowcarb #lowcarbrecipes #keto #ketorecipes #popcornshrimp ^ There is no FDA regulated definition of a keto diet. A keto dietary pattern is typically lower in carbohydrates and higher in total fat than the US dietary guidelines. See nutrition information to determine if our Hilo Life products fit with your lifestyle. *See nutrition information for total fat content.

💥LOWCARB MAC CHEESE . There are 3 key hacks that will make this the easiest, best mac and cheese you’ve ever made. . 1.To make it lowcarb, Im using my @Kaizen Food Company lowcarb high protein Cavatappi shape pasta, but you can use any pasta that you prefer. Code BF25 saves you 25% for Black Friday. . 2.I boil the pasta in bone broth (I use @Kettle & Fire ) to add even more flavor to the noodles . 3.I shred my own cheese and use a combo of aged Gouda, sharp cheddar, and Gruyère - this is an unbelievable trio combo of cheeses it’s SO good. . Here is how to make it: . 1.Let’s start with the cheese. I freshly shredded 5oz aged Gouda, 5oz sharp cheddar, and 6-8oz Gruyère. It’s not a perfect science, but this works well for me. Shred and set aside. . 2.Bring a medium sauce pan to medium heat, add 2 cups cream, stir well, and crack some fresh cracked black pepper. Add in the cheese slowly while continuously whisking on medium heat. . 3.Bring 3 cups of water and 2 cups of bone broth to a boil, add a pinch of salt, then add 8 to 10oz pasta. To make this lowcarb, high protein, and gluten free, I used 8oz of my Kaizen lowcarb pasta. . 4.Boil your pasta, strain, then add to an oven safe dish. Pour over the cheese sauce and mix well. I boiled the Kaizen Cavatappi for 6 mins. . 5.Top with a full layer or crushed lowcarb crackers or crushed pork rinds. If you’re not low carb, feel free to add crushed chips or breadcrumbs. . 6.Bake in the oven at 400F for 20ish minutes. . ENJOY . . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #lowcarbpasta #ketopasta #proteinpasta #kaizenpasta #macandcheese

MARRY ME CHICKEN PASTA, but lowcarb and high protein with my @Kaizen Food Company lowcarb pasta! Use code TIKTOK to save 20% . This is how you can make one of the most incredible pasta dishes you’ll ever have. The chicken is phenomenal on its own, but its always better with some pasta. I used my lowcarb Kaizen pasta for this - Remember, code TIKTOK saves you 20% on our site, and you can also find it on Amazon. . The sundried tomatos, fresh basil, and sauce make this dish SO good. . Here is how I made it: . 1.We’ll start by seasoning 4 small chicken breasts. Lay them out on parchment paper or add them to a bowl and season with a couple pinches salt, fresh cracked pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp sweet paprika, 1/2 tbsp thyme, and 1/2 tsp cayenne pepper. Mix it well, ensuring all sides of the chicken are covered thoroughly.. . 2.Get a pan on medium heat and cook the chicken for about 3 minutes on each side. We’re not going to cook it fully, that step will come in later. Add the chicken to a plate and set aside. 3.Next, finely dice 1/2 large yellow onion. Add it to the same pan you just used with 1 tbsp butter. Mix well. Then season with salt, pepper, and 1 tsp thyme. . 4.When the onions turn translucent, add 2 tbsp tomato paste, 3/4 cup cream, 3/4 cup bone broth, and mix well with a spatula. . 5.Add 1/2 cup of sundried tomatos, a handful of fresh basil, then add your partially cooked chicken, spoon the sauce over the chicken, put the lid on for about 4-5 minutes until the chicken is cooked through. Turn off the heat. Remove the chicken from the pan when cooked, reserve some of sauce for later, and add your base of choice in the next step. . 6.You can serve the chicken as is, with rice, quinoa, or pasta. I served it with my lowcarb high protein kaizen pasta. I used the ziti shape, boiled the pasta in generously salted water for 5 minutes, strained, rinsed, and added it to the pan with the sauce and mixed it well. . 7.Plate it up the pasta

MARRY ME CHICKEN PASTA, but lowcarb and high protein with my @Kaizen Food Company lowcarb pasta! Use code TIKTOK to save 20% . This is how you can make one of the most incredible pasta dishes you’ll ever have. The chicken is phenomenal on its own, but its always better with some pasta. I used my lowcarb Kaizen pasta for this - Remember, code TIKTOK saves you 20% on our site, and you can also find it on Amazon. . The sundried tomatos, fresh basil, and sauce make this dish SO good. . Here is how I made it: . 1.We’ll start by seasoning 4 small chicken breasts. Lay them out on parchment paper or add them to a bowl and season with a couple pinches salt, fresh cracked pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp sweet paprika, 1/2 tbsp thyme, and 1/2 tsp cayenne pepper. Mix it well, ensuring all sides of the chicken are covered thoroughly.. . 2.Get a pan on medium heat and cook the chicken for about 3 minutes on each side. We’re not going to cook it fully, that step will come in later. Add the chicken to a plate and set aside. 3.Next, finely dice 1/2 large yellow onion. Add it to the same pan you just used with 1 tbsp butter. Mix well. Then season with salt, pepper, and 1 tsp thyme. . 4.When the onions turn translucent, add 2 tbsp tomato paste, 3/4 cup cream, 3/4 cup bone broth, and mix well with a spatula. . 5.Add 1/2 cup of sundried tomatos, a handful of fresh basil, then add your partially cooked chicken, spoon the sauce over the chicken, put the lid on for about 4-5 minutes until the chicken is cooked through. Turn off the heat. Remove the chicken from the pan when cooked, reserve some of sauce for later, and add your base of choice in the next step. . 6.You can serve the chicken as is, with rice, quinoa, or pasta. I served it with my lowcarb high protein kaizen pasta. I used the ziti shape, boiled the pasta in generously salted water for 5 minutes, strained, rinsed, and added it to the pan with the sauce and mixed it well. . 7.Plate it up the pasta

💥 OVEN ROASTED CAULI . If you don’t already fully love cauli, I have a feeling this roasted Mediterranean cauliflower is going to change your mind. It is SO easy, super delicious, and the sauce and toppings just take it to the top! . Here is how I made it: . 1.Lets start by preheating the oven to 450F and bringing a medium pot of water to a boil. . 2.Grab a raw cauliflower. Cut off the leaves, and cut the steam, but in a way that lets it stand still on its own. Once the medium pot of water is boiling, season it with a couple pinches salt and carefully drop in the cauliflower. Put the lid on, and let it boil for 7.5 minutes on low-medium heat. . 3.Once the cauliflower is boiled, carefully bring it out of the water with tongs and set it over a kitchen towel to dry. . 4.Transfer cauliflower to a plate. Drizzle with 1-2 tablespoons of olive or avocado oil. Season with a pinch or two of salt, then add 1/2 tbsp sweet paprika, 1/2 tbsp garlic powder, And 1/2 tsp cumin, making sure the cauliflower is fully covered. You can massage it into the cauliflower if you’d like, too. . 5.Pop the cauliflower in the oven for 40 minutes at 450F. . 6.While the cauliflower is going, lets make the sauce. Grab a small food processor (or blender), and add 1 small shallot, 1/3 cup sundried tomatos (the ones jarred in olive oil), 1/3 cup adobo chipotle peppers, the juice of 2 lemons, 1 tbsp olive oil, 1/2 tbsp paprika, a couple pinches salt, fresh cracked pepper, and 1/2 cup water. Blend/process really well, till liquidy. Taste and adjust as you’d like. . 7.Remove the cauliflower from the oven, add it to the plate, then top it up. I poured the sauce on top. Then added about 1/4 cup of roughly chopped pistachios, 1 tsp of Aleppo pepper, some fresh tarragon (or any herb), and some lemon zest. . 8.Plate it up as an appetizer, a side, or if you’re feeling it, devour it up! . ENJOY. . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #healthyfoodshare #whatsonmyplate #roast

The best of medierranean and middle eastern flavors. #lowcarb #lowcarbrecipes #ketorecipes #keto #mediterraneanfood

These flavors are something else. This shrimp powerbowl is SO good. #shrimp #lowcarb #saladrecipe #ketorecipes #keto #lowcarbrecipes

The BEST Mediterranean chicken. So easy, so flavorful! #chicken #easyrecipe #ketodiet #keto #lowcarb #ketofood #healthy

My favorite way to surf and turf. You down for this? #steakdinner #lowcarb #lowcarbdiet #keto #ketorecipes #ketodiet

These lamb kofta or kebabs are so damn gooood! #kebabs #kabob #lowcarb #keto #healthyrecipes #AEMembersAlways

The best chicken you’ll ever have. Pistachios, artichoke, and sundried tomatos make this divine. #chickenrecipe #lowcarbrecipes #lowcarb #keto #ketorecipes #healthyrecipes

INDOOR WINTER KABOBS #lowcarb #lowcarbrecipes #goodmoodfood #healthyrecipes #keto #ketorecipes

A winning air fried salmon situation. Its SO good. #salmonrecipe #salmon #airfryerrecipe #lowcarb #keto #lowcarbrecipe

20 MINUTE SALMON. . Full recipe below. Checkout my ebooks in my profile if you want more delicious easy meals! . This is one of those dishes that you’ll have you going “WOW”. . It is so unbelievably easy and its SO good. . Here is how to make it: . 1.Preheat oven at 400F. . 2.Grab a sheet pan, top with parchment paper, and top with 1.5lb salmon. Season with a couple pinches salt, fresh cracked pepper, 1.5 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp chili lime seasoning. If you’re feeling it, top it with a tablespoon or so of butter and pop into the oven at 400F for 16-17 minutes. . 3.To make the avocado mash, grab a mixing bowl and add 2 avocado, the zest of 1 lime, the juice of half a lime, 3 tablespoons toasted and cooled crushed walnuts, 2 tbsp freshly chopped dill, a couple pinches salt, and 1 tbsp chili lime seasoning. Mix well, taste, and adjust. . 4.To make the sumac pickled red onions, cut a large red onion in half & thinly sliced it. Add to a bowl, sprinkle with 2-3 pinches salt, 1 to 2 tbsp of sumac, and juice of 1 large lemon. Mix well, then let it sit for about 10-15 mins, stirring it a couple of times. . 5.When the salmon is done, remove from the oven, top with the avocado mash, top with pickled red onions, then add crumbled feta. . 6.Serve as is, with your favorite vegetables, with rice, quinoa, or if you’re doing something lowcarb or keto, my lowcarb Kaizen rice. . ENJOY! . . . #lowcarbrecipes #lowcarb #keto #ketorecipes #salmonrecipe #healthyrecipe

The EASIEST amazing meal youll make! . Full recipe below. I also have an ebook in my profile with my easiest lowcarb recipes. . I’ve made a few versions of a roast, but this particular one was one of my favorites so far. The protein is so easy to prep - it preps in just 2 minutes and cooks in the oven all in one dish. Its a perfect meal prep recipe since its so versatile. You can use it for all sorts of meals - whether you’re having salads, power bowls, tacos, or even having it on its own. . You only need 1 oven safe dish. Thats it. Here is how to make it: . 0.Before we start, feel free to double or triple this recipe depending on your family and belly situation. . 1.Preheat oven to 350F. . 2.Start with 2.5lbs of beef chuck roast and add it to an oven safe dish. You’ll want one with a lid, or cover it for the first portion. . 3.Season both sides of beef with a couple pinches salt & fresh pepper and 1/2 packet of a good taco seasoning. . 4.Cut up 1/2 large yellow onion and sprinkle it in, along with 3 large garlic cloves and 2 sprigs fresh oregano or thyme. . 5.Pour in 17oz of beef broth (I used Kettle & Fire - you already know its the best out there. . 6.Cover, then place in the oven covered at 350F for 3 hours. If yours is more than 2.5lb aim for about an hour per pound + 30 mins. So if its 3 lbs, 3.5 hrs, etc. . 7. After 3 hours, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 425F for 45 mins to 1 hour. Shred again when you remove from the oven. Its going to be so so good. . 8.To make the sauce, in a small food processor process 4 heaping tablespoons of a thick greek yogurt with 1/2 cup salsa, the juice of 1 lime, and a couple pinches of salt. Give it a taste and adjust as you’d like,. . 9.Plate this up however way you prefer. I used my @Kaizen Food Company lowcarb rice, added the beef, avocado, red onion, and the sauce. . ENJOY. . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #he

💥ONE-PAN LEMON CHICKEN DISH . FULL RECIPE below. I also have an ebook on my profile with more delish easy lowcarb recipes. This tangy + lemony chicken is going to be your new favorite weeknight meal- it comes out so juicy and flavorful… and the good news is, you can make it all in one pan for ultimate convenience. . Here is how I made it: . 1. Grab 2lbs bone-in chicken thighs. I like using bone-in because it has more flavor and comes out more juicy, but you can use boneless too. . 2. Season the thighs with sea salt, pepper, 1-2 tablespoons olive oil. . 3. Then to add maximum flavor, we are going to load up on some amazing ingredients. Top the chicken with 1 finely diced shallot, about 2 tablespoons fresh dill, 4 minced garlic cloves, the zest and juice of 1 large lemon, 1.5 tablespoons Dijon mustard, and optional, 2 tablespoons of fresh pecorino or cheese of choice. You can keep it dairy free if you’d like, its completely optional. . 4. Massage everything well into the chicken, then put in an oven safe dish that will gather up all the juices at the bottom - these are going to be amazing. Then squeeze a little more lemon juice then put in a preheated 425F oven for 40 minutes. Check in on it at about 35 minutes and if you’d like, you can baste it with the drippings and put back in the oven at 450F for 5 more minutes. . 5. Remove from oven, plate it, top it with the drippings, top with fresh herbs of choice, devour. . You can have this as is, with your fav side, with any kind of base (my kaizen lowcarb rice would be amazing here!). . If you make it, be sure to let me know what you think!! . ENJOY! . . . . #chickenrecipe #healthyrecipes #lowcarb #lowcarbrecipes #keto #ketorecipes

💥CRISPY, JUICY OVEN BAKED THIGHS . This is the secret to the crispiest, juiciest oven baked chicken thighs. It comes out ridiculously good. . There are 4 small, but key things that are important to getting things crispy and juicy: . 1.You’ll want to pat the chicken thighs dry with a paper towel before seasoning them. . 2.You’ll want to add baking powder to your seasoning mix. . 3.You’ll want the chicken to be up to room temp before putting in the oven. . 4.You’ll want to put the chicken on an oven rack when baking.. . Sound good? . Here is how I made it: . 1.Grab 1.5lb (4 or 5 bone-in, skin-on chicken thighs) and add them to a bowl. Pat them down well to dry with a paper towel. . 2.Drizzle chicken with 1 tbsp olive oil, season with a couple pinches of salt and pepper, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp thyme, 1 tsp chipotle powder, 1 tsp chili flakes, 1/4 tsp cayenne pepper and 1 tbsp baking powder. Mix it really well, then let it sit for at least 30 minutes, but ideally 45 minutes before proceeding. . 3.Preheat oven to 430F. Place chicken on an oven rack. This is important to allow it to get crispy. Then place in the oven for 38-40 mins. . 4.Remove from the oven, top with fresh parsley and serve with your favorite sauce, your favorite side, or salad. Some rice, quinoa, or if you’re keeping it low carb, my @Kaizen Food Company kaizen lowcarb rice would be great. . You can easily remove the skin and bone, but cooking with those really helps add flavor and keep things juicy. . ENJOY. . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #chickenrecipe

Have you tried butterflied chicken drunsticks?? Full recipe below. I also have an ebook with more recipes in bio! . This was a pretty cool technique! The butterfly method helps the chicken cook faster, more evenly, its more flavorful because of the bone, and, lets face it, its a more budget friendly chicken option. . I used an air fryer for these drummies, but you can also use an oven. . Here is how I made it: . 1.Start with 6 chicken drumsticks. To butterfly them, take a chicken drumstick, cut it down the length of the bone with a sharp knife, and use the knife to open it up like a good book. . 2.Add the chicken to a bowl, drizzle with one or two tbsp olive oil, 2-3 pinches of salt, fresh ground pepper (white pepper is best, but optional), 1 tbsp garlic powder, 1 tbsp paprika, 1/2 tbsp oregano or thyme, 1/4 tsp cumin. Give everything a really good massage to make sure the chicken is evenly coated. . 4.Let the chicken soak in the seasoning for about 1 hour if possible, but not required. . 5.I recommend airfrying these at 400F for 15 mins on first side, then flip and airfry for another 10 mins. Time varies by airfryer, so just keep an eye on it. If using an oven, I recommend 425F for about 35 mins (+/- a few mins, until cooked through). Again time varies by oven and you want to get to 165F internal temp. . 6.I topped it with a quick and easy cilantro sauce. In a food processor process together 2 cloves garlic, a large handful fresh cilantro, juice of 1.5 limes, 4 heaping tbsp sour cream, a couple pinches sea salt, and 1 tbsp chile lime seasoning. Process well, then adjust to taste. Salt is key in this recipe. . . #lowcarb #lowcarbrecipes #airfryerrecipes #keto #ketorecipes

THE BEST GRILLED CHICKEN . This is how you can make some of the BEST grilled chicken you’ve ever had with @Chosen Foods 100% Pure Avocado Oil & a delicious dip with Chosen Foods Classic Mayo made with 100% Pure Avocado Oil! . I used a charcoal grill for these, but you can use any grill, cook them in a cast iron, or even airfry it. . Serve it with your favorite base or devour as is. I served these alongside a lemony roasted garlic mayo and it was… so good! . Here is how I made it: . 1.We’ll start with the chicken marinade - thats key here. Cube up 2lbs of chicken thighs, add them to a bowl, drizzle them with 2 tbsp of @chosenfoods Avocado Oil, 3-4 tablespoons plain Greek yogurt, 2 tbsp tomato paste, the juice of 1 large lemon, 6 finely minced garlic cloves, 1 tbsp thyme, 1 tbsp sweet paprika, 1/3 tsp cinnamon, a couple pinches of salt and pepper. Give it a really good mix and marinate 2-6 hours, or ideally, overnight. I like using Chosen Foods’ Avocado Oil because it has a neutral flavor, helping bring out all the flavors in the spices, its a healthy fat, and it has a high smoke point so perfect for cooking or grilling at temperatures up to 500°F. . 2.When you’re ready to eat, just skewer up the chicken, then grill them on a charcoal grill (preferred), a cast iron, or airfry at 400F for about 20 minutes. Time varies by airfryer. . 3.When its ready, plate it up however way you want. I added some pickled red onions and a lemony roasted garlic mayo sauce. To make that dip, grab a small ramekin and load it up with about 1/2 to 3/4 cup garlic cloves. Cover with @chosenfoods Avocado Oil and put in the oven at 250F for 60-70 minutes. Remove from the oven, let cool completely, add the garlic to a small bowl and mash it up with a small fork. . 4.To the mashed garlic add 3 tablespoons of Chosen Foods Classic Mayo, the zest of a lemon, the juice of 1/2 lemon, a couple pinches salt, and lots of fresh cracked ground pepper. Mix well, taste, and adjust. . 5.Plate ever

Cowboy butter shrimp! You gotta do this. . This is a 15 minute meal that will bring out your inner chef. It is unbelievably easy and it is SO good. I also have an ebook in my profile with more easy, lowcarb recipes. . This sauce is great with steak, chicken, or any kind of white fish, but I feel it complemented the shrimp extremely well. . Here is how to make it: . 1.First, the shrimp. Grab 1lb wild, peeled, and deveined shrimp. Carefully butterfly down the middle. Add to a bowl. Season with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika and 1/2 tsp garlic powder. Mix well. . 2.Get a pan on medium-high heat. Drizzle 1 tbsp avocado or olive oil, then cook the shrimp for about 90 seconds on the first side and about 60-90 seconds on the other side. You don’t want to overcook shrimp as it becomes rubbery. . 3.For the sauce, grab a sauce pan and bring it to medium heat. Drizzle with 1 tsp avocado or olive oil and add in 4 to 5 finely minced garlic cloves, a small pinch salt, pepper, 1/4 tsp chili flakes (I used Aleppo pepper), 1/2 tsp oregano, and 1/2 tsp paprika. Mix well. . 4.Turn the pan to low heat, add in 2 tablespoons of butter with 1 tbsp dijon mustard and mix until butter melts (be patient, its worth it!). Continuously and gently stir. . 5.Add in 2 more tablespoons butter and melt, and another 2 more tablespoons of butter after that and melt on low heat. Continuously stir. . 6.Add in 1/3 cup of super finely chopped parsley, the zest and juice of 1 lemon, and stir. Give it a taste, and adjust as needed. . 7.Plate up the shrimp, top it with however much or little of the sauce as you’d like, and top with fresh parsley. . You can have the shrimp as is, with rice, quinoa, or if you’re lowcarb, my lowcarb Kaizen rice! It is just as good on its own, and can be used as a filling for quesedillas, burritos, or whatever way you like your shrimp. . ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goo

Lowcarb & high protein pumpkin cheesecake. Under 200 cals a serving, 26g protein, and less than 9 net carbs! . Full recipe below. I also have ebooks in my profile if youd like easy, printable recipes! This is one of the best, easiest, high protein desserts. All you need is 4 ingredients (5 if you count the spice), a food processor, and you’ll have a delicious + filling treat on hand. . Here is how I made the cheesecake: . 1.In a food processor, process together 1 tub of cottage cheese, 2 eggs, 2/3 can of pumpkin, and 1/3-1/2 cup powdered monkfruit. You can use any kind of powdered sweetener you like. And finally, add 2 tbsp pumpkin pie or pumpkin spice. If you don’t have those, you can also use allspice. . 2.You’ll want to process this mixture really well to make sure all the cottage cheese clumps are gone. . 3.Grab a circular oven safe dish that can accommodate the full mixture. Line it with parchment paper and pour the mixture inside. . 4.Put it in the oven at 350F for 55-60 minutes. . 5.Remove from the oven and let it cool COMPLETELY before putting it in the fridge for at least 4-6 hours. It is very important you do not miss this step. If it’s not completely chilled before you put in the fridge and completely cooled before you slice into it, you wont like it. . 6.You can eat it as is, or top it with whatever you like. I mixed together some whip cream with 2 tbsp pumpkin spice/vanilla protein powder and topped the cake, then dusted it with some powdered monkfruit and cinnamon. . Stores in the fridge easily. . If you make these, be sure to let me know on SHREDHAPPENS! . ENJOY. . . . . . #lowcarb #lowcarbrecipes #cottagecheese #keto #ketorecipes #healthyrecipes #healthyfoodshare #proteinrecipes #lowcarbdessert

15 minute shrimp recipe! So easy and so good. Have it on its own, with any kinda base, or my lowcarb @Kaizen Food Company rice. . The sauce is super versatile and can be used for all sorts of meals. Feel free to double or triple it. . Here is how I made it: . 1.First, start with 1lb of wild peeled and deveined shrimp. Add it to a bowl, drizzle with 1 tsp sesame oil, a couple pinches of salt, fresh cracked pepper, and 2 tsp sweet paprika. You can also use smoked paprika, but sweet works best here. Toss well, and let it soak up the flavors while you work on your sauce. . 2.For the sauce, process together 2-3 garlic cloves, 4 tbsp mayo, 2 tbsp sriracha, 2 tbsp soy sauce, 1.5 tbsp rice vinegar, and 1/2 tsp powdered ginger. You can also use fresh ginger. Give it a good pulse, taste, and adjust as needed. If you like it more spicy, add more sriracha, if you want it more creamy, add more mayo. . 3.Get a pan on medium heat, and add the shrimp in a clockwise rotation. The key to shrimp is to not overcook it. Cook it for 75 seconds on the first side, and 75-90 seconds on the other side. Transfer to a serving bowl. . 4.Top the shrimp with as much or little of the sauce as you like, add white and black sesame seeds, and garnish with fresh cilantro. . You can devour this with cauli rice, regular rice, quinoa, or use them in lettuce cups. And you can always try them with my lowcarb kaizen rice. . ENJOY! . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #shrimp

Like, Actually crispy butternut squash fries . FULL recipe below. I also have an ebook with my best lowcarb recipes in my profile. . These butternut squash are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. . Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. . Here is how I made them: . 1.Start by cutting a butternut squash in half, remove the middle seeds, then peel the squash. . 2.Cut it in relatively similar sized fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. . 3.In a bowl, combine 4 tablespoons olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, and 1 tsp onion powder, and some chili flakes. Mix it well, then toss in the squash and make sure they’re even coated. . 4.Finely shred some pecorino cheese in a bowl (about 2 cups) and dip both sides of the butternut squash into the cheese. . 5.Place the butternut squash on parchment paper on a baking sheet and put in the oven at 450F for 20 minutes. At 20 minutes, flip, top with more cheese (if desired) and put back in the oven for another 3 minutes. . 6.I served this with a chili lime sauce. To make it, combine 2 tbsp mayo, 3 tbsp sour cream, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust. . Eat these hot and crispy. . ENJOY . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #butternutsquash #fallrecipes

Unreal mediterranean salmon. You gotta do it. Full recipe below. I also have an ebook on my profile with more easy recipes . This is one of the best, easiest, and most flavorful ways to do salmon. The flavor and texture combination was just incredible! . We’re going to top the salmon twice for maximum flavor - once before the oven, and once right before serving. . Here is how I made it: . 1.First, lets preheat the oven at 400F. Grab a 1lb salmon filet (or larger, just make sure you increase the recipe) and put it on a baking dish or on a piece of parchment paper on a baking sheet while you do the rest of the steps. . 2.For the salmon topping, I mixed together 6 thinly sliced garlic cloves, 2 tbsp of chopped capers, the zest of a large lemon, the juice of half a lemon, 2 tbsp olive oil, a couple pinches of salt, pepper, 1 tbsp sweet paprika, and 1/2 to 1 tsp of Calabrian chili flakes for a burst of heat and flavor. Mix well, then cover the salmon evenly. . 3.Put the salmon in the oven at 400F for about 17-18 minutes. This depends on the thickness of your salmon, so if you are using a thicker or larger piece, it may take a couple more minutes. . 4.For added flavor and presentation, we’re going to top the salmon again. Grab a handful of fresh flat parsley and roughly chop and add to a bowl. Add 1/3 cup of toasted, cooled and chopped walnuts, just a touch of lemon juice and olive oil, a quick pinch of salt, and some more chili flakes. Mix well. . 5.Remove the salmon from the oven, top it with as much of the second mixture as you’d like, and serve! . 6.You can have this as is, with roasted veggies or salad, quinoa, rice, and if you’re lowcarb/keto, you can use my kaizen lowcarb rice too! . ENJOY . . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #mediterraneanfood #healthyrecipes #salmon #salmonrecipe

15 minute shrimp recipe! So easy and so good. Have it on its own, with any kinda base, or my lowcarb @Kaizen Food Company rice. . The sauce is super versatile and can be used for all sorts of meals. Feel free to double or triple it. . Here is how I made it: . 1.First, start with 1lb of wild peeled and deveined shrimp. Add it to a bowl, drizzle with 1 tsp sesame oil, a couple pinches of salt, fresh cracked pepper, and 2 tsp sweet paprika. You can also use smoked paprika, but sweet works best here. Toss well, and let it soak up the flavors while you work on your sauce. . 2.For the sauce, process together 2-3 garlic cloves, 4 tbsp mayo, 2 tbsp sriracha, 2 tbsp soy sauce, 1.5 tbsp rice vinegar, and 1/2 tsp powdered ginger. You can also use fresh ginger. Give it a good pulse, taste, and adjust as needed. If you like it more spicy, add more sriracha, if you want it more creamy, add more mayo. . 3.Get a pan on medium heat, and add the shrimp in a clockwise rotation. The key to shrimp is to not overcook it. Cook it for 75 seconds on the first side, and 75-90 seconds on the other side. Transfer to a serving bowl. . 4.Top the shrimp with as much or little of the sauce as you like, add white and black sesame seeds, and garnish with fresh cilantro. . You can devour this with cauli rice, regular rice, quinoa, or use them in lettuce cups. And you can always try them with my lowcarb kaizen rice. . ENJOY! . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #shrimp

PERI PERI SAUCE & CHICKEN . This is an iconic sauce that is unbelievable! Slather it on chicken and make extra because it goes so well with shrimp, fish, or even tofu. Here is how I made it: . 1.First, roast up some veggies. If you’re tight on time, you can always blend the veggies raw, but I HIGHLY recommend roasting. Roughly dice 1 red onion, 1 red bell pepper, 1-2 fresno peppers, 4-5 Birds Eye chilis, & 4 garlic cloves. If you want this less spicy, you can just use 2 red bell peppers. Add to an oven safe dish, drizzle with 2 tbsp olive oil & sprinkle with salt, pepper, & 1 tbsp smoked paprika. Roast at 425F for 45 mins. . 2.Grab a high speed blender & blend 5 garlic cloves, juice & zest of 1 lemon, 2 tbsp olive oil, 2 tbsp apple cider vinegar, salt, pepper, 2 tbsp paprika, 1 tbsp oregano, 1 tbsp onion powder, 1 large handful cilantro, and if want it more spicy, 3 Birds Eye chilis. . 3.Add the roasted veggies from step 1 & blend REALLY well. . 4.Add the blended sauce into a sauce pan on low heat, add 2-3 tbsp olive oil, cover, & simmer for 15-20 mins. Then add 1/2 to 1 cup water, the juice of half a lemon, stir, mix well, and add a pinch or two of salt if desired. Mix well. . 5.Pour the sauce over a mesh strainer over a jar. Strain the liquid into the jar & dispose the solids. Refrigerate. . 6.For the chicken, add 2lbs thighs to a bowl. Drizzle 1tbsp olive oil, season with a couple pinches salt, pepper, 1 tbsp dried oregano, 1 tbsp minced garlic, 1 tbsp smoked paprika, 1.5 tbsp tomato paste. Mix well, bake in the oven at 425F for 30ish mins. At the 25 minute mark, brush the chicken with some peri peri sauce and put back in the oven for another 5-7 mins. . 8.Remove chicken, top with fresh cilantro, then dip or dunk into the sauce. . 9.Enjoy as is or with your fav side or base. This would be incredible with rice, quinoa, cauli rice, & of course, my kaizen lowcarb rice. . ENJOY! . . . . #periperi #nandos #chickenrecipe #lowcarb #lowcarbrecipes #keto #ketorecipes

Easy mediterranean chicken & halloumi sheet pan dinner. Would you crush this?? . This is one of the easiest, tastiest sheet pan dinners you can make at home. The flavors are UNREAL, the chicken comes out so juicy, and the juice of the chicken really makes all the roasted vegetables taste so good. . Here is how to make it: . 1.We’ll start with 3lbs of bone in, skin on chicken thighs (you can always remove the skin later). Drizzle with 2 tbsp olive oil, a few pinches salt, fresh cracked pepper, 2 tbsp garlic powder, 1 1/2 tbsp smoked paprika, and 2 tbsp oregano. To add even more flavor, squeeze the juice of a lemon, and add 6-8 minced garlic cloves. Massage well. Then set aside to soak in those flavors. . 2.Next, let’s make the veggies. I cut 3 small tomatos in half, cubed up 1 small eggplant, and cut 3 small shallots in half. Add them to a bowl, then drizzle with 1-2 tbsp olive oil, season with salt and pepper, 1 tbsp oregano, and 1 tbsp garlic powder. . 3.Cut up 1 block (5oz) halloumi cheese. You can also use feta cheese if you like. . 4.Grab a large oven sheet, top it with a piece of parchment paper, add the chicken, veggies, and halloumi, and a handful of black olives. . 5. Pop it into the oven at 400F for 35-38 minutes. Time depends on thickness of the chicken. . 6.Remove, top with some fresh parsley, and if you’d like, some sumac, but thats totally optional. . ENJOY. If you make it, be sure to let me know on SHREDHAPPENS . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #mediterraneanfood #healthyrecipes #sheetpandinner

💥Spicy Tuna Salad Boats! Would you crush these? . This is a ridiculously easy and delicious tuna salad option. It uses just a few simple ingredients and it comes together amazing. The sauce is also REALLY good and can be used as a dressing on its own. . I used quartered bell peppers as my base here, but you can serve them with lettuce cups or your favorite bread, tortilla, or just eat is as is. . Here is how I made it: . 1.Thinly slice some celery (about 6 celery ribs or half a stalk) and add it to a large bowl with 3 cans of your favorite tuna. I made a big batch, but feel free to reduce it down or increase it based on your own needs. . 2.The sauce is key here to bring everything together. To make it, process together 3-4 tablespoons mayo, 2 tablespoons dijon mustard, 1/2 small shallot, 2 garlic cloves, half medium jalapeño, 1 tablespoon of chili sauce (or sriracha, but chili sauce works better), the juice of 1 lemon, a couple pinches of salt and pepper. . 5.Give it a really good pulse to make sure everything is well incorporated and processed well. . 6.Add the sauce to the tuna, mix well, then taste and adjust as you like. . 7.Grab a bell pepper, cut in quarters and remove the insides. Then put a heaping tablespoon of the tuna salad on each. . 8.Top it with whatever you like. I added a touch more chili sauce, sriracha sesame seeds, and everything bagel seasoning. . ENJOY. . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #healthyfoodshare #tunasalad

• LOWCARB SUSHI WRAPS• . I know I’m late to the tortilla trend hack, so I decided to use it on nori sheets to do a sushi version and these came out GOOD. . I used some salmon for mine - I actually loved this combination, so at a minimum try making this “salmon salad”. Some rice or cauliflower rice would of course, take these to the top. . Here is how I made it: . 1. Grab 1lb leftover salmon, or just make some and let it cool (I seasoned mine with salt, pepper, garlic powder, and smoked paprika and air fried for 11 minutes at 400F and let it cool). . 2. Add COOLED salmon to a bowl, add 1 to 1.5 tbsp mayo, 1 tsp sesame oil, 1 tbsp Tamari or soy sauce, 1 tbsp rice vinegar, juice of 1/4 small lemon, a pinch of salt, and sesame seeds. Mix it well, taste, and adjust as needed. . 3. Grab a flat sushi nori sheet. Grab some scissors and cut halfway up the middle to make 4 separate quadrants. . 4. Fill up each quadrant with your desired toppings. . 5. I used 2 tbsp of the salmon salad, added about 1/4 of an avocado, some carrot strips, 1 tbsp cream cheese and cucumber slices. . 6. Then start with the bottom left quadrant and fold up, then fold across, then fold down. . 7. Eat as is or dunk, dip, or spoon some sauce or soy sauce on top. I used a simple spicy sauce that I made by mixing 2 tbsp mayo, juice of 1/2 lime, 1 tbsp sriracha, pinch of salt. . ENJOY. . . . . . #lowcarb #sushi #sush*time #lowcarbrecipes #keto #ketorecipes #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate