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
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
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.
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
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
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!
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
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)
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
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