4 Recipes Of Hot Dishes

1 – Stewed Spicy Beans with Garlic

Stewed spicy beans recipe with tomato sauce, garlic and chili is a perfect high protein dish for the dinner. Serve them with the boiled rice.

Prep Time: 10 min. │Cooking Time: 1 h 30 min. │Servings: 2

Ingredients:
1 lb. dried red beans
8 garlic cloves, chopped
30 oz canned tomatoes with juice
2 onions, chopped
2 carrots
2 celery stalks, chopped
2 tbsp. garlic powder
6 tbsp. Olive oil
half teaspoon chili pepper
half teaspoon cayenne pepper
salt and pepper

How to Prepare:
1- Soak the red beans in water overnight and boil for about 40 minutes.
2 – After 40 minutes add the celery and the carrots and boil for 20 minutes more.
3 – Pulse the tomatoes with the salt, pepper, garlic cloves, garlic powder, chili and cayenne peppers using a food processor.
4 – Heat the Olive oil in a frying pan or wok and fry the onions for 5 minutes on medium heat.
5 – Add the red beans and tomato mixture to a frying pan and stew for 15 minutes and then serve warm.

Nutritional Information:
Calories: 265
Total fat: 18 oz
Total carbohydrates: 25 oz
Protein: 11 oz
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2 – Baked Pumpkin, Plums and Cheddar cheese

Would you like to try something new? Then baked pumpkin and beets are for you! Add some Cheddar cheese and this dish will melt in your mouth!

Prep Time: 10 min. │Cooking Time: 50 min. │Servings: 4

Ingredients:
5 oz pumpkin
5 oz Cheddar cheese, grated
4 plums
2 beets
2 potatoes
1 big onion
4 tsp. garlic powder
4 tbsp. Olive oil
2 tbsp. lemon juice
salt and pepper

How to Prepare:
1 – Peel the pumpkin and cube it together with the beets and potatoes, and then chop the onion and slice the plums.
2 – Preheat the oven to 310˚-330˚ Fahrenheit and bake the pumpkin with the beets, potatoes, plums, onion, Olive oil, salt and pepper for 50 minutes until the pumpkin is golden brown and caramelized.
3 – 10 minutes before the vegetables are ready open the oven and sprinkle the grated Cheddar cheese on top.
4 – Pour the lemon juice over the salad and serve.

Nutritional Information:
Calories: 205
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3 – Fried Vegetable Mix

Colorful Vegetable Mix is simple to prepare and is packed with microelements and vitamins.

Prep Time: 9 min. │Cooking Time: 22 min. │Servings: 2

Ingredients:
1 big onion
1 red onion
3 carrots
5 oz green bean (waxpod)
1 squash
1 red bell pepper
1 yellow bell pepper
6 tbsp. sunflower oil
5 tbsp. soy sauce
1 tbsp. sesame seeds
Oregano
salt and pepper

How to Prepare:
1 – Chop the onions and carrots and slice the squash, red and yellow bell peppers.
2 – Heat the sunflower oil in a frying pan or wok for 5 minutes and fry the onions and carrots for 5 minutes on medium heat.
3 – Then add all the vegetables and fry for 10 minutes more mixing well and then close the lid and stew for 2 minutes.
4 – Add the soy sauce, oregano salt and pepper.
5 – Sprinkle with the sesame seeds and serve with the buckwheat.

Nutritional Information:
Calories: 255
Total fat: 15 oz
Total carbohydrates: 22 oz
Protein: 9 oz
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4 – Buckwheat with Cream, Walnuts and Basil

Delicious buckwheat recipe with cream, peanuts, basil and Cheddar cheese is very tasty and simple to prepare. It has a rich taste due to basil pesto sauce.

Prep Time: 10 min. │Cooking Time: 30 min. │Servings: 6

Ingredients:
15 oz buckwheat
6 oz Cheddar cheese, grated
6 oz walnuts
6 cloves of garlic
10 oz fresh basil
4 tbsp. unsalted butter
half cup cream
Sunflower oil
salt and pepper
fresh parsley, chopped

How to Cook:
1 – Boil the water and cook the buckwheat for 20 minutes or follow the cooking time suggested on the packet.
2 – Add 3 tablespoons oil when the buckwheat is ready.
3 – Place the basil, garlic, walnuts, Cheddar cheese, salt and pepper into a – food processor and blend until smooth.
4 – Add 3 tablespoons sunflower oil and then mix well.
5 – Melt the unsalted butter and the cream in a skillet and add the pesto sauce.
6 – Spoon the boiled buckwheat into the bowl and then add the butter
-pesto sauce and chopped parsley and you are free to serve!

Nutritional Information:
Calories: 305
Total fat: 29 oz
Total carbohydrates: 35 oz
Protein: 23

4 delicious recipes you can make them from beef

1 – Classic Beef Stroganoff

(Ready in about 1 hour )

Beef stew meat is easier to slice if it’s partially frozen. Sautéing the garlic and onion will help define their unique taste but you can skip this step if you are in a hurry.
Per serving: 303 Calories; 17.2g Fat; 5.6g Carbs; 0.9g Fiber; 32.4g Protein; 1.8g Sugars

Ingredients 
2 tablespoons lard, room temperature
1 pound beef stew meat, cut across grain into strips
1/2 yellow onion, peeled and chopped
2 garlic cloves, minced
4 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/4 cup red cooking wine
4 cups vegetable broth
1 fresh tomato, pureed
2 celery stalks, chopped
1/2 cup sour cream

Directions 
Melt the lard in a stockpot over medium heat. Then, cook the meat until nicely browned on all sides.
Then, add onion and garlic and cook until they are fragrant. Now, stir in the mushrooms and cook until they are tender.
Add seasonings, wine, broth, tomato, and celery. Reduce heat, cover, and simmer for 50 minutes.
Turn off the heat and add sour cream; stir until heated through. Taste, adjust the seasonings, and serve warm. Bon appétit!

2 – Easy Steak Salad

(Ready in about 20 minutes)

Sometimes you just want a simple salad for lunch. You can make a satisfying keto salad from start to finish in under 20 minutes.
Per serving: 231 Calories; 17.1g Fat; 6g Carbs; 3.4g Fiber; 13.8g Protein; 1.5g Sugars

Ingredients 
2 tablespoons olive oil
8 ounces flank steak, salt-and-pepper-seasoned
1 cucumber, sliced
1/2 cup onions, finely sliced
1 ripe avocado, peeled and sliced
2 medium-sized heirloom tomatoes, sliced
2 ounces baby arugula
1 tablespoon fresh coriander, chopped
3 tablespoons lime juice

Directions 
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the flank steak for 5 minutes, turning once or twice.
Let stand for 10 minutes; then, slice thinly across the grain. Transfer the meat to a bowl.
Add cucumbers, shallots, avocado, tomatoes, baby arugula, and fresh coriander. Now, drizzle your salad with lime juice and the remaining 1 tablespoon of olive oil.
Serve well chilled and enjoy!

3 – Chinese Ground Beef Skillet

(Ready in about 15 minutes)

When you fancy a beef stir-fry with Asian flavors, try this recipe. The key ingredients to the best Chinese food include soy sauce, rice wine, and brown mushrooms.
Per serving: 179 Calories; 10.4g Fat; 5.8g Carbs; 1g Fiber; 16.5g Protein; 2.6g Sugars

Ingredients
1 tablespoon sesame oil
1/2 pound ground chuck
1 shallot, minced
1 garlic clove, minced
1 (1/2-inch) piece ginger root, peeled and grated
1 bell pepper, seeded and sliced
4 ounces brown mushrooms, sliced
1 teaspoon tamari soy sauce
1 tablespoon rice wine
2 whole star anise
Himalayan salt and ground black pepper, to taste

Directions 
Heat the oil in a pan over a moderate flame. Now, cook the ground chuck until it is no longer pink. Reserve.
Then, cook the shallot, garlic, ginger, pepper, and mushrooms in pan drippings. Add the remaining ingredients along with reserved beef to the pan.
Reduce the heat to medium-low; let it simmer for 2 to 3 minutes longer. Make sure to stir continuously. Enjoy!

4 – Shredded Beef with Herbs

(Ready in about 50 minutes)

Try something authentic and make this dish for the next family gathering! Serve shredded beef over keto tacos or cauliflower rice.
Per serving: 421 Calories; 35.7g Fat; 5.9g Carbs; 1g Fiber; 19.7g Protein; 2.7g Sugars

Ingredients
1 tablespoon olive oil
1 pound rib eye, cut into strips
2 tablespoons rice wine
1/4 cup beef bone broth
Sea salt and ground black pepper, to taste
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 chipotle peppers in adobo sauce, chopped
1 garlic clove, crushed
2 small-sized ripe tomatoes, pureed
1 yellow onion, peeled and chopped
1/2 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon dried marjoram

Directions
Heat the oil in a pan over medium-high heat. Sear the beef for 6 to 7 minutes, stirring periodically. Work in batches.
Add the remaining ingredients, reduce the heat to medium-low and let it cook for 40 minutes.
Shred the beef and serve. Bon appétit!

4 Recipes Pork with Chili Tangy Sauce & Vegetables

1 – Cheeseburger Skillet with Bacon and Mushrooms

(Ready in about 20 minutes)

Are you craving cheeseburgers but you do not have the time to cook them? No worries, this amazing dish comes together in one skillet in less than 20 minutes.
Per serving: 463 Calories; 60g Fat; 4.7g Carbs; 0.8g Fiber; 36.2g Protein; 3g Sugars

Ingredients 
2 slices Canadian bacon, chopped
1/2 cup shallots, sliced
1 garlic clove, minced
1 pound ground pork
Sea salt and ground black pepper, to taste
1/3 cup vegetable broth
1/4 cup white wine
6 ounces Cremini mushrooms, sliced
1/2 cup cream cheese

Directions 
Heat a cast-iron skillet over medium heat. Cook the bacon for 2 to 3 minutes; reserve the bacon and 1 tablespoon of fat. Then, sauté the shallots and garlic in 1 tablespoon of bacon fat until tender and fragrant.
Add the ground pork, salt, and black pepper to the skillet. Cook for 4 to 5 minutes or until ground meat is nicely browned.
Add broth, wine, and mushrooms. Cover and cook for 8 to 9 minutes over medium flame.
Turn off the heat. Add cream cheese and stir to combine. Serve topped with the reserved bacon. Enjoy!

2 – Pork Cutlets in Chili Tangy Sauce

(Ready in about 15 minutes)

These pork cutlets are perfectly seasoned and cooked with lots of herbs. Finally, they are served with a spicy sherry sauce.
Per serving: 288 Calories; 17.3g Fat; 1.1g Carbs; 0g Fiber; 29.9g Protein; 0.1g Sugars

Ingredients 
1 pound pork cutlets
Sea salt and ground black pepper, to taste
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon basil
1 tablespoon lard, room temperature
The Sauce:
2 tablespoons sherry
1/4 cup sour cream
1/4 cup beef bone broth
1 teaspoon mustard
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder

Directions 
Season the pork cutlets with salt, pepper, thyme, rosemary, and basil.
Melt the lard in a pan over medium-high heat; now, sear pork cutlets for 3 minutes; turn them over and cook for 3 minutes on the other side. Reserve.
Deglaze your pan with sherry; now, add the remaining ingredients and cook on medium-low heat until the sauce has thickened slightly.
Add the reserved pork and let it simmer for a couple of minutes or until everything is heated through. Spoon the sauce over pork cutlets and serve.

3 – Mexican-Style Pork Tacos

(Ready in about 20 minutes)

You could serve this pork mixture on a bed of zucchini noodles. Other popular fixings include shredded cheese, guacamole, Tabasco sauce, mustard, tomato, and bell peppers.
Per serving: 330 Calories; 26.3g Fat; 4.9g Carbs; 1.3g Fiber; 17.9g Protein; 2.4g Sugars

Ingredients 
6 ounces ground pork
4 ounces ground turkey
Sea salt and ground black pepper, to taste
1 tablespoon lard
4 tablespoons roasted tomatillo salsa
12 lettuce leaves
4 tablespoons fresh cilantro, chopped
4 tablespoons sour cream

Directions 
In a mixing bowl, thoroughly combine the ground pork, turkey, salt, and black pepper.
Melt the lard in a skillet over medium-high heat. Once hot, cook the meat mixture for 5 to 6 minutes, crumbling with a fork.
Add the roasted tomatillo salsa and stir to combine well.
To assemble the tacos, divide the salsa-meat mixture between lettuce leaves. Top with cilantro and sour cream. Make wraps and serve immediately.

4 – Holiday Pork Belly with Vegetables

(Ready in about 20 minutes)

Are you thinking about an oven roasted crispy pork? Look no further! This pork belly is tender with amazing crispy skin.
Per serving: 607 Calories; 60g Fat; 4.4g Carbs; 0.7g Fiber; 11.4g Protein; 2.1g Sugars

Ingredients
1 pound skinless pork belly
Himalayan salt and freshly ground black pepper, to taste
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves garlic, pressed
1/2 cup shallots, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced

Directions
Poke holes all over the pork with a fork. Rub the seasonings all over the pork belly. Place the pork in a lightly greased baking pan.
Top with garlic, shallots, and peppers. Transfer the pork belly to the preheated oven.
Bake at 390 degrees F for about 18 minutes. Serve warm.

4 Recipes of soup

1 – Cauliflower Soup

Light soup with cauliflower, broccoli and butter is very delicious and fast to cook. It is rich in vitamins. The best choice for the family dinner.

Prep Time: 10 min. │Cooking Time: 35 min. │Servings: 4

Ingredients:
10 oz cauliflower
8 oz broccoli
4 potatoes
2 onions
4 chopped garlic cloves
4 oz unsalted butter
4 tbsp. white flour
2 carrots
2 tbsp. of soy sauce
sunflower oil
salt and pepper
Herbes de Provence

How to Cook:
1 – Melt the unsalted butter in a frying pan and fry the onions until golden brown and then add the flour and cook until light dark color.
2 – Cut the potatoes, cauliflower, broccoli, garlic and carrots into pieces.
3 – Add the vegetables and the butter-onions mixture to a pan and boil for 25 min.
4 – Add the salt, pepper, Herbes de Provence, soy sauce and fresh chopped parsley and serve!

Nutritional Information:
Calories: 216
Total fat: 9 oz
Total carbohydrates: 12 oz
Protein: 5 oz

2 – Celery and Mushrooms Soup

This tasty autumn mushrooms soup with celery will help regain your strengths. It is perfect for starting a supper after a long day! You can add more herbs and aroma spices or even sprinkle with chili. Lime juice will add some liveliness. Serve it with the whole wheat bread and cream!

Prep Time: 10 min. │Cooking Time: 20 min. │Servings: 6

Ingredients:
10 oz white button mushrooms, chopped
5 oz champignons (mushrooms), chopped
1 red onion, chopped
3 celery stalks, chopped
4 cloves of garlic, chopped
5 cups of vegetable broth
4 tbsp. Olive oil
5 fresh basil leaves
lemon juice
salt and pepper
chopped parsley

How to Cook:
1 – Heat the oil in a large kitchen saucepan and add the onion, celery, garlic and fry
2 – the vegetables for about 10 minutes until soft and then pour the vegetable broth.
3 – Heat the Olive oil in a frying pan and fry the mushrooms for 15 minutes and spoon them into a saucepan with the vegetables.
4 – Add the basil and whip up the soup with a blender.
5 – Squeeze the lemon juice and add it to the soup.
6 – Add the salt and pepper and serve with the cream and wheat bread!

Nutritional Information:
Calories: 290
Total fat: 10 oz
Total carbohydrates: 15 oz
Proteins: 7 oz

3 – Coconut and Pumpkin Soup

Exotic coconut milk soup with pumpkin has a very tender and pleasant soft taste. To cook this warming Asian taste soup with coconut milk, you will need a sweet pumpkin and very little time.

Prep Time: 10 min. │Cooking Time: 30 min. │Servings: 4

Ingredients:
2 lb pumpkin
1 large onion
1 cup coconut milk
3 cups vegetable broth
2 cloves of garlic
2 tbsp. sesame seeds oil
salt and pepper
fresh greens

How to Cook:
1 – Peel the pumpkin, remove skin and seeds, and then cut into cubes and put into a pan.
2 – Pour the water or vegetable broth and boil for 20 minutes until the pumpkin is tender.
3 – Cut the ginger into small pieces and send into a pan.
4 – Chop the onions and garlic, fry them in oil, and then add into a pan with the pumpkin.
5 – Add the coconut milk and cook for 5 minutes and then remove from heat and pulse using a stick blender until the smooth consistency.
6 – Add the chopped greens, salt and pepper and serve!

Tip: Fans of hot chili could add a small piece of it.

Nutritional Information:
Calories: 120
Total fat: 10 oz
Total carbohydrates: 14 oz
Protein: 6 oz

4 – Veggie Milk Soup

Each milk soup has its own character. Milk soup is made of fresh vegetables which create a stunning combination of flavors, tastes, and spices. This milk soup is rich in vitamins.

Prep Time: 10 min. │Cooking Time: 25 min. │Servings: 4

Ingredients:
4 cups milk
4 carrots
3 potatoes
3 oz unsalted butter
5 tbsp. white flour
salt

How to Cook:
1 – Cut the carrots into rings and potatoes into cubes.
2 – Melt the unsalted butter in a saucepan and fry the carrots until light brown and add the flour and stir well.
3 – Pour the milk and continue stirring all the time for 5 minutes and then add the salt. If you want to get a thick soup, then add less milk and more flour.
4 – First bring the soup to a boil and then reduce the heat to medium and cook until
the potatoes and carrots are soft for around 20 minutes and serve warm.

Nutritional Information:
Calories: 340
Total fat: 12 oz
Total carbohydrates: 17 oz
Protein: 10 oz

3 Recipes type of soup

Light veggie soups are the best option for everyday use if we want to hold our stomach in perfect condition for the long run.

1 – Tomatoes Cream Soup

This delicious recipe of warming tomatoes soup with cream will be a remarkable addition to your daily menu. I’m sure you’ll definitely add it to your favorite recipes!

Prep Time: 15 min. │Cooking Time: 25 min. │Servings: 6

Ingredients:

3 lbs of red tomatoes
2 oz unsalted butter
4 tbsp. white flour
1 cup cream
1 tbsp. lime juice
10 fresh basil leaves
5 tbsp. Olive oil
4 tbsp. chopped coriander
1 tbsp. brown sugar
1 tsp. red pepper
salt and pepper

How to Cook:
1 – Heat the Olive oil in a frying pan and fry the ground coriander for 5 minutes.
2 – Whip up the tomatoes with a blender until they have a smooth and creamy consistency.
3 -bPlace the smashed tomatoes in a large saucepan with water and boil over medium heat for 20 minutes.
4 – Add the chopped coriander, brown sugar, salt, pepper and red pepper.
5 – Melt the unsalted butter in a frying pan and fry with the flour until light dark color.
6 – Pour the cream and stir over until thickened.
7 – Blend the basil with the salt in a food processor until they have a smooth and creamy consistency.
8 – Combine the cream sauce and basil with the tomatoes and add the lime juice and the soup is ready!

Nutritional Information:
Calories: 350
Total fat: 15 oz
Total carbohydrates: 23
Protein: 10

2 – Spring Spinach Soup

There’s more than one reason why many people love creamy soups. Each creamy soup is made of fresh vegetables which create a stunning combination of flavors, spices, and smells. This cheerful, spinach soup is rich in vitamins and microelements.

Prep Time: 10 min. │Cooking Time: 45 min. │Servings: 6

Ingredients:
15 oz fresh spinach
2 medium onions
4 cloves of garlic
2 potatoes
4 oz unsalted butter
5 tbsp. white flour
2 tbsp. Olive olive
3 cups milk
0.5 inches piece of ginger
1 tsp. powdered chili
salt and pepper

How to Cook:
1 – Chop the spinach and garlic and then fry them in the Olive oil in a frying pan over medium heat until clear (5-10 minutes).
2 – Pulse the mixture with some water using a food processor or blender until pureed.
3 – In a large saucepan, fry the onions until golden brown and add the flour and stir well.
4 – Pour the milk and continue stirring all the time for 5 minutes and then add the spices (ginger, chili, salt and pepper).
5 – Cut the potatoes into cubes, add to a saucepan with the onions and fill with water or broth. If you want to get a thick soup, add less water.
6 – First bring the soup to a boil and then reduce the heat to medium and cook until the potatoes are soft for around 20 minutes.
7 – Pour in the spinach mixture and cook for 10 minutes and then serve warm!

Nutritional Information:
Calories: 340
Total fat: 9 oz
Total carbohydrates: 15 oz
Protein: 7 oz

3 – Cabbage and Onions Soup

Simple to cook soup with simple ingredients. It is tasty and fast to prepare as well.

Prep Time: 10 min. │Cooking Time: 40 min. │Servings: 4

Ingredients:
1 cabbage
5 onions
3 potatoes
4 garlic cloves, chopped
2 carrots
5 tbsp. pumpkin seeds oil
5 tbsp. white flour
lemon juice
Herbes de Provence
chopped parsley
salt and pepper

How to Cook:
1 – Peel and cut the potatoes into cubes and then boil them for 10 min.
2 – Chop the onions and the cabbage, heat the oil in a large kitchen saucepan and fry the cabbage for 5 minutes, and then add the onions and spoon the white flour and fry for about 10 minutes until golden brown stirring all the time.
3 – Peel and then cut the carrots into rings.
4 – Add the water or vegetable broth, carrots, garlic, and potatoes to a pan with the cabbage and boil for 15 min.

5 – Squeeze the lemon juice and add salt, ground pepper, red pepper, and Herbes de Provence.
6 – Sprinkle with the fresh chopped parsley and you are free to serve.
Tip: You can serve it with the cream.

Nutritional Information:
Calories: 255
Total fat: 8 oz
Total carbohydrates: 10 oz
Protein: 5 oz

4 Recipes For Summer from Cheese & Salad

1 – Beets and Cheese Salad

If you like different tastes in one dish including sweet, sharp, spicy and crispy, then beet salad with spicy dressing, walnuts and garlic will be the best option for you! Beets will make your stomach feel perfect. Beet cleans the body and the blood.

Prep Time: 20 min.│Servings: 4

Ingredients:
1 large cooked beet
1 sour apple, green
half cup of walnuts
4 oz creamy goat cheese
salt and pepper
chopped fresh parsley

Dressing:
2 tbsp. sunflower oil
2 tbsp white wine vinegar
5 garlic cloves
2 tbsp. mustard
salt

How to Prepare: 1 – Peel the apple and cooked beet, and then cut them into cubes.
2 – Roast the walnut halves in the oven for 10 minutes until lightly browned and crispy.
3 – In a bowl, combine beets, apples, walnuts and chopped parsley.
4 – Cut the goat cheese into slices and combine with the vegetables.
5 – Let’s get to the dressing now – beat all the dressing ingredients in a food processor until they have a smooth and creamy consistency.
6 – Pour the dressing over the salad and then serve.

Nutritional Information: Calories: 180
Total fat: 7 oz
Total carbohydrates: 10 oz
Protein: 3 oz

2 – Quinoa and Cheese Salad

If you would you like something light, healthy and easy, then salad with quinoa and Feta cheese is for you!

Prep Time: 20 min.│Servings: 5

Ingredients:
1 cup quinoa, cooked
5 oz Feta cheese
1 cucumber
8 oz cherry tomatoes
salt and pepper
chopped chives

Dressing:

1 cup lime juice
4 cloves of garlic
2 tbsp. pumpkin seeds oil
2 tbsp. liquid honey
salt and pepper

How to Prepare: 1 – Cut the cucumber into pieces, tomatoes into halves and Feta cheese into cubes.
2 – In a bowl, combine the quinoa, cucumber and tomatoes with the Feta cheese and sprinkle with the salt, pepper and chopped chives.
3 – Let’s get to the dressing now – combine the lime juice, garlic, oil, honey, salt and pepper in a bowl and whisk well.
4 – Pour the dressing over the salad and serve!

Nutritional Information:Calories: 135
Total fat: 10 oz
Total carbohydrates: 12 oz
Protein: 7 oz

3 – Fruits Sunny Salad

Sunny and colorful fruits salad could be made from any fruits you will find in your kitchen. To prepare such a dessert is very simple – collect all the fruits you have in your kitchen and make this incredible salad or use our ingredient suggestions below.

Prep Time: 10 min.│Servings: 2

Ingredients:1 pear
1 mango
2 kiwis
1 banana
4 big strawberries
2 tbsp. cranberries

Dressing:

2 tbsp. liquid honey
1 cup cream
1 banana

How to Prepare: 1 – Cut all the fruits into cubes and combine in a bowl.
2 – Let’s get to the dressing now – beat the liquid honey, cream and banana using a food processor until they have a smooth and creamy consistency.
3 – Add the fruits into bowls or glasses.
4 – Pour the sweet dressing over each serving and Bon Appetite!

Nutritional Information: Calories: 171
Total fat: 6 oz
Total carbohydrates: 9 oz
Protein: 5 oz

4 – Bread and Beans Salad

Extremely tasty and high in carbs and proteins bread and beans salad is perfect for the cold winter days.

Prep Time: 20 min.│Servings: 4

Ingredients:
5 oz fresh bread
1 can of canned beans
5 cloves of garlic, chopped
7 tbsp. mayonnaise
4 tbsp. Sesame oil
4 tbsp. Olive oil
2 oz sesame seeds
salt and pepper
small bunch of chives, chopped

How to Prepare:

1. Cube the bread and then heat the oil and fry the bread in the Olive oil for 10 minutes.
2. Combine the bread with the beans and chopped garlic.
3. Spoon the mayonnaise and pour Sesame oil and mix well.
4. Add some sesame seeds, salt and pepper, sprinkle with the chopped chives and you are free to serve.

Nutritional Information: Calories: 303
Total fat: 25 oz
Total carbohydrates: 34 oz
Protein: 12 oz

3 Recipes of Salad for Summer

1 – Greek Salad

Eat this colorful salad with tomatoes, Feta cheese and black olives and feel the spirit of the sunny Greece. Feta cheese will add some more calories to the salad.

Prep Time: 15 min.│Servings: 4

Ingredients:4 big tomatoes
4 fresh cucumbers, peeled
2 big onions
4 bell peppers, red or yellow
20-25 canned black olives, pitted
7 oz Feta cheese
5 tbsp. Olive oil
1 tsp. dried Oregano
2 tbsp. soy sauce
3 tbsp. squeezed lime juice
salt and pepper

How to Prepare: 1 – Cut the tomatoes, cucumbers, onions and bell peppers into slices.
2 – Place all the vegetables in a bowl and pour the Olive oil, soy sauce and lemon juice, and then sprinkle with the dried Oregano.
3 – Cut the Feta cheese into cubes and combine with the vegetables.
4 – Add the pitted black olives, salt and pepper and serve.
Tip: You can place this salad in the fridge for 1-2 hours before serving. 

Nutritional Information: Calories: 403
Total fat: 8 oz
Total carbohydrates: 12 oz
Protein: 6 oz

2 – Green Walnuts Salad

Healthy green and light salad for those who like roasted walnuts and cucumber freshness!
Prep Time: 25 min.│Servings: 4

Ingredients:
4 oz walnut halves
1 avocado
1 cucumber
4 oz spinach
1 broccoli
4 tbsp. canned peas
4 tbsp. lemon juice
2 oz Parmesan cheese, grated
salt and pepper

How to Prepare:
1 – Roast the walnut halves in the oven for 10 minutes until lightly browned and crispy.
2 – Now grind the walnut halves using a blender or a food processor.
3 – Peel the avocado and cucumber and then slice them.
4 – Boil the broccoli for 10 minutes and cool it.
5 – Wash the spinach and combine it with the avocado, broccoli, canned peas and cucumber.
6 – Add the salt, pepper and grated Parmesan cheese on top.
7 – Squeeze the lemon juice and pour over the salad and serve.

Nutritional Information:
Calories: 155
Total fat: 5 oz
Total carbohydrates: 7 oz
Protein: 2 oz

3 – Colorful Summer Mix Salad

Summer is the colorful time when everything comes to life. Colorful Summer Mix Salad is simple to make and packed with vitamins.
Prep Time: 15 min.│Servings: 5

Ingredients: 2 carrots
8 cherry tomatoes
1 red onion
1 seedless and fresh cucumber
5 fresh radishes
1 pomegranate seeds
handful of toasted peanuts
2 oz Tatsoi plant
2 oz Mizuna mustard greens

Dressing: 4 tbsp. Olive oil
2 tbsp. white wine vinegar
2 tbsp. liquid honey
salt and pepper

How to Prepare: 1 – Peel the carrots, onion and cucumber.
2 – Then grate all the vegetables and halve the cherry tomatoes.
3 – Combine all the vegetables with the pomegranate seeds, Tatsoi plant and Mizuna mustard greens and mix in a big bowl.
4 -Now let’s start the dressing by combining the Olive oil and white wine vinegar and whisking well.
5 – Then add the liquid honey, salt and pepper and mix well.
6 – Pour the dressing over the salad, mix well, cover the bowl and then place the salad in the fridge for few hours.
7 – Add the toasted peanuts and you are free to serve!

Nutritional Information: Calories: 160
Total fat: 5 oz
Total carbohydrates: 7 oz
Protein: 3 oz

3 recipes from Spinach & Chinese Style

1 – Spinach with Paprika and Cheese

(Ready in about 10 minutes )

Make a popular side dish in 10 minutes and amaze your guests! Other common additions to this recipe include Parmesan cheese, nutmeg and herbs.
Per serving: 166 Calories; 15.1g Fat; 5g Carbs; 1.7g Fiber; 4.4g Protein; 2.1g Sugars

Ingredients 
1 tablespoon butter, room temperature
1 clove garlic, minced
10 ounces spinach
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper, or more to taste
1/2 teaspoon cayenne pepper
3 ounces cream cheese
1/2 cup double cream

Directions 
Melt the butter in a saucepan that is preheated over medium heat. Once hot. Cook garlic for 30 seconds.
Now, add the spinach; cover the pan for 2 minutes to let the spinach wilt. Season with salt, black pepper, and cayenne pepper
Stir in cheese and cream; stir until the cheese melts. Serve immediately.

2 – Chinese-Style Cauliflower Rice

(Ready in about 15 minutes )

This Asian-style omelet with cauliflower is full of healthy keto foods. You can add some chilli for an extra kick, if desired.
Per serving: 131 Calories; 8.9g Fat; 6.2g Carbs; 1.8g Fiber; 7.2g Protein; 2.2g Sugars

Ingredients
1/2 pound fresh cauliflower
1 tablespoon sesame oil
1/2 cup leeks, chopped
1 garlic, pressed
Sea salt and freshly ground black pepper, to taste
1/2 teaspoon Chinese five-spice powder
1 teaspoon oyster sauce
1/2 teaspoon light soy sauce
1 tablespoon Shaoxing wine
3 eggs

Directions
Pulse the cauliflower in a food processor until it resembles rice.
Heat the sesame oil in a pan over medium-high heat; sauté the leeks and garlic for 2 to 3 minutes. Add the prepared cauliflower rice to the pan, along with salt, black pepper, and Chinese five-spice powder.
Next, add oyster sauce, soy sauce, and wine. Let it cook, stirring occasionally, until the cauliflower is crisp-tender, about 5 minutes.
Then, add the eggs to the pan; stir until everything is well combined. Serve warm and enjoy!

3 – Spicy Baked Eggplant with Herbs and Cheese

(Ready in about 2 hours 45 minutes)

Eggplant is baked between layers of Italian cheese, kale, and garlic-tomato pasta sauce, making this Italian-inspired meal oh-so-delicious! You can add a few sprinkles of other Italian spices such as parsley and sage, if desired. You can also garnish your dish with fresh herbs for an extra flavor and even better presentation.
Per serving: 230 Calories; 18.5g Fat; 6.7g Carbs; 2.4g Fiber; 10.6g Protein; 3.3g Sugars

Ingredients
1 (3/4-pound) eggplant, cut into 1/2-inch slices
1 tablespoon olive oil
1 tablespoon butter, melted
8 ounces kale leaves, torn into pieces
14 ounces garlic-and-tomato pasta sauce, without sugar
1/3 cup cream cheese
1 cup Asiago cheese, shredded
1/2 cup Gorgonzola cheese, grated
2 tablespoons ketchup, without sugar
1 teaspoon Peperoncino (hot pepper)
1 teaspoon Basilico (basil)
1 teaspoon oregano
1/2 teaspoon Rosmarino (rosemary)

Directions
Place the eggplant slices in a colander and sprinkle them with salt. Allow it to sit for 2 hours. Wipe the eggplant slices with paper towels.
Brush the eggplant slices with olive oil; cook in a cast-iron grill pan until nicely browned on both sides, about 5 minutes.
Melt the butter in a pan over medium flame. Now, cook the kale leaves until wilted. In a mixing bowl, combine the three types of cheese.
Transfer the grilled eggplant slices to a lightly greased baking dish. Top with the kale. Then, add a layer of 1/2 of cheese blend.
Pour the tomato sauce over the cheese layer. Top with the remaining cheese mixture. Sprinkle with seasoning.
Bake in the preheated oven at 350 degrees F until cheese is bubbling and golden brown, about 35 minutes. Bon appétit