Keto Cauliflower Fried Rice, Here is a keto recipe along with its nutritional information:

Ingredients:

• 1 head cauliflower
• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup green onions, chopped

Instructions:

1. Wash and grate the cauliflower into small rice-like pieces. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the onion and garlic and cook until softened, about 2 minutes.
4. Add the peas and carrots and cook for another 2 minutes.
5. Add the cauliflower rice, stirring frequently, and cook for about 5 minutes.
6. Push the rice mixture to one side of the skillet and pour the beaten eggs onto the other side.
7. Scramble the eggs until they are fully cooked and then mix them into the rice mixture.
8. Add soy sauce and sesame oil to the skillet and mix well.
9. Garnish with chopped green onions.

Nutritional Information:

• Calories: 167
• Fat: 11.7g
• Protein: 7.7g
• Carbohydrates: 11.9g
• Fiber: 4.2g
• Net Carbs: 7.7g

Enjoy your delicious keto meal!

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Keto Chicken Salad, Here’s a simple yet delicious Keto lunch recipe for you:

Ingredients:

• 2 cups shredded cooked chicken
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper.
2. Add the shredded chicken, celery, red onion, and parsley to the bowl. Mix until well combined.
3. Serve the chicken salad over a bed of lettuce or as a sandwich, using low-carb bread or lettuce wraps.

Enjoy your Keto lunch!

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Crispy and delicious, this keto corned beef & radish hash will be your new breakfast bestie!

Ingredients

• Tbsp olive oil

• 1/4 cup diced onions
• 1 cup radishes, diced to about 1/4 inch
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried oregano (Mexican if you have it)
• 1/4 tsp garlic powder
• 1 twelve oz can corned beef or 1 cup finely chopped corned beef, packed

Instructions

1. Heat the olive oil in a large saute pan and add the onions, radishes, salt and pepper.
2. Saute the onions and radishes on medium heat for 5 minutes or until softened.
3. Add the oregano, garlic powder, and corned beef to the pan and stir well until combined.
4. Cook over low to medium heat, stirring occasionally for 10 minutes or until the radishes are soft and starting to brown.
5. Press the mixture into the bottom of the pan and cook on high heat for 2-3 minutes or until the bottom is crisp and brown.
6. Serve hot.

Breakfast

Lunch

Dinner

Salads

Soup

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Keto Coffee And Tea Creamers, Here is a list of keto friendly creamers to use for your coffee or tea:

• Almond Milk
• Coconut Milk
• Heavy Cream
• Macadamia Nut Milk
• Flaxseed Milk
• Soy Milk
• Cashew Milk
• Half-And-Half

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Spinach Stuffed Chicken Breast, Our dream for this chicken came from our love all things spinach artichoke and how well our primavera stuffed chicken comes out every time we make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don’t cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It’s untraditional, but all the best meals are. 

Squeeze Away

Don’t just drain it. Squeeze that spinach! Be merciless. Excess water will only subtract from all that flavor packed into this dish. 

Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, softened 
• 1/2 c. frozen spinach, defrosted, drained, and squeezed 
• 1/3 c. chopped canned artichoke hearts
• 1 c. shredded mozzarella, divided 
• Pinch crushed red pepper flakes
• 4 strips bacon, cut into 4 strips
• 2 tbsp. extra-virgin olive oil 

Directions

1. Step 1 Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 
2. Step 2 In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
3. Step 3 Bake until chicken is cooked through and bacon is crispy, 35 minutes.

• Nutrition Information Per Serving (Serves 4)
• Calories 701
• Fat 41 g
• Saturated fat 15 g
• Trans fat 0 g
• Cholesterol 271 mg
• Sodium 902 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 2 g
• Protein 74 g
• Vitamin D 0 mcg
• Calcium 202 mg
• Iron 2 mg
• Potassium 1132 mg

Breakfast

Dinner

Soup

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Creamy Tuscan Chicken, Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. The sauce is simple, but so flavorful. It’s full of garlic, tomatoes, and most importantly, cream. It’s bright and easy and just as good in the summer as it is in the winter. It’s a great dinner for when you want comfort food and good enough to serve to dinner guests. We love it with bread, but you can also serve it over rice or pasta. If you love this as much as we do, try it our Tuscan Salmon next! 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan
• Lemon wedges, for serving

Directions

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

Nutrition Information Per Serving (Serves 4)

• Calories 593
• Fat 33 g
• Saturated fat 16 g
• Trans fat 0 g
• Cholesterol 269 mg
• Sodium 939 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 3 g
• Protein 66 g
• Vitamin D 0 mcg
• Calcium 174 mg
• Iron 2 mg
• Potassium 1170 mg

Breakfast

Dinner

Soup

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To make a Keto Friendly fried chicken we skipped the flour and went for pork rinds and Parmesan. Almond flour helps adhere everything together as well for a perfectly crisp chicken. We also baked this chicken to skip all of the unnecessary oil, but it still bakes into a chicken breast that you would swear was fried. Feel free to use thighs or drumsticks as well, just know the bake time will be longer! If you go for boneless skinless chicken you’ll want to decrease the bake times. 

Ingredients FOR THE CHICKEN

• 6 bone-in, skin-on chicken breasts (about 4 lbs.)
• Kosher salt 
• Freshly ground black pepper
• 2 large eggs
• 1/2 c. heavy cream
• 3/4 c. almond flour
• 1 1/2 c. finely crushed pork rinds
• 1/2 c. freshly grated Parmesan 
• 1 tsp. garlic powder
• 1/2 tsp. paprika

FOR THE SPICY MAYO

• 1/2 c. mayonnaise
• 1 1/2 tsp. hot sauce

Directions

1. Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper. 
2. In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper. 
3. Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet. 
4. Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.
5. Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level. 
6. Serve chicken warm with dipping sauce. 

Nutrition Information

• Per Serving (Serves 8)
• Calories 633
• Fat 45 g
• Saturated fat 13 g
• Trans fat 0 g
• Cholesterol 211 mg
• Sodium 735 mg
• Carbohydrates 2 g
• Fiber 1 g
• Sugar 1 g
• Protein 51 g
• Vitamin D1 mcg
• Calcium 164 mg
• Iron 2 mg
• Potassium 625 mg

Breakfast

Dinner

Soup

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