This Paleo-friendly Jicama, Avocado, and Radish Salad with Lime Vinaigrette is a light and vibrant dish that's perfect for a healthy meal. The crisp jicama, creamy avocado, and zesty radishes are brought together by the tangy lime vinaigrette, creating a delightful combination of flavors and textures. Ingredients:
Instructions:In a large salad bowl, combine the jicama, avocado, radishes, cilantro, and red onion In a separate small bowl, whisk together the lime juice and olive oil to create the vinaigrette Pour the lime vinaigrette over the salad ingredients Gently toss the salad to ensure everything is well coated with the vinaigrette Season with salt and pepper to taste Serve immediately as a refreshing Paleo salad
0 Comments
Full of flavor, this Low Carb Breakfast Pizza with Bacon is both gluten-free and keto-friendly for breakfast. It has a crust made of almond flour, is stuffed with colorful vegetables and crispy bacon, and has melted cheese on top. Ideal for a filling and healthful breakfast. Ingredients:
Instructions:Preheat your oven to 375F 190C In a mixing bowl, whisk together the eggs, almond flour, mozzarella cheese, Parmesan cheese, garlic powder, dried oregano, salt, and pepper until well combined Grease a pizza pan or baking sheet with cooking spray or olive oil Pour the egg mixture onto the greased pan, spreading it out evenly to form a thin crust Bake the crust in the preheated oven for 10-12 minutes or until it's set and lightly golden While the crust is baking, saut the chopped bacon, bell peppers, onions, mushrooms, and spinach in a pan over medium heat until the vegetables are tender and the bacon is crispy Once the crust is done, remove it from the oven and spread the sauted bacon and vegetables evenly over the crust Return the pizza to the oven and bake for an additional 5-7 minutes until everything is heated through Remove from the oven and let it cool slightly before slicing Garnish with fresh parsley if desired, and serve with hot sauce or salsa on the side for extra flavor Enjoy your delicious low carb breakfast pizza with bacon!
Enjoy the smooth, cool taste of cold-brewed coffee that you made yourself. It's great for hot days or when you need a coffee boost. Ingredients:
Instructions:Combine coffee grounds and cold water in a jar or pitcher Stir well, ensuring all coffee grounds are wet Cover and refrigerate for at least 12 hours or overnight Strain the cold-brew concentrate through a fine-mesh sieve or coffee filter into another container To serve, fill a glass with ice cubes, pour in the cold-brew concentrate, and add water to your desired strength If desired, add milk or cream and sweetener to taste Stir, sip, and enjoy! You can also store the concentrate in the refrigerator for up to two weeks
Indulge in the decadence of this salted caramel ice cream cake parfait. Layers of rich caramel ice cream, chocolate cookies, and nuts come together for a delightful treat. Perfect for any occasion! Ingredients:
Instructions:Put a spoonful of crushed chocolate cookies in the bottom of each serving glass or bowl Put a big scoop of salted caramel ice cream on top of the cookies Pour caramel sauce on top of the ice cream A few chopped nuts should be put on top Do this again and again until the bowl or glass is full Add a dollop of whipped cream to the top to finish Add more caramel sauce and chopped nuts as a garnish Put it in the freezer for 30 minutes so it can set Enjoy! Serve cold
Brazil Nut Parm is a vegan cheese that can be used instead of regular Parmesan. It tastes nutty and cheesy and is great for adding to pasta, salads, or any other dish that needs more flavor. Ingredients:
Instructions:Put Brazil nuts, nutritional yeast, garlic powder, onion powder, and sea salt in a food processor and blend them together Pulse the food until it turns into fine crumbs Keep in the fridge in a container that won't let air in until you're ready to use it
There are layers of tender shredded chicken, creamy enchilada sauce, gooey cheese, and flavorful spices in this delicious and comforting casserole. It is baked to perfection. If you like Mexican food, this is the perfect thing for you! Ingredients:
Instructions:Preheat oven to 375F 190C In a large bowl, combine shredded chicken, enchilada sauce, diced green chilies, sour cream, and chopped cilantro Spread a thin layer of the chicken mixture in the bottom of a baking dish Layer two tortillas on top of the chicken mixture, tearing them into smaller pieces if necessary to cover the bottom of the dish Sprinkle a third of the shredded Mexican blend cheese and cheddar cheese over the tortillas Repeat the layers, ending with a layer of cheese on top Cover the baking dish with aluminum foil and bake for 25 minutes Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly Let the casserole cool for a few minutes before serving Serve hot, garnished with additional chopped cilantro if desired
A tasty and creamy substitute for traditional tahini-based hummus is this homemade, healthful hummus with yogurt. Greek yogurt gives this hummus a tangy twist and increases its creamy texture. It's a great source of fiber and protein, and goes well with pita bread or fresh vegetables for dipping. Ingredients:
Instructions:In a food processor, mix together yogurt, garlic that has been minced, olive oil, lemon juice, ground cumin, paprika, salt, and pepper If you need to, scrape down the sides of the bowl as you blend to make it smooth and creamy You can add a little water or extra olive oil to the hummus to make it the right consistency You can add more salt, pepper, or lemon juice to suit your taste and adjust the seasoning as needed Put the hummus in a bowl to serve and add some extra olive oil on top If you want, you can sprinkle with chopped fresh parsley You can dip it in pita bread, vegetable sticks, or anything else you like Enjoy your healthy hummus with yogurt that you made yourself!
This delicious ice cream with cupcakes is a great way to beat the heat in the summer. It's a mix of smooth, creamy goodness, the fun crunch of cupcake bits, and the bright pop of rainbow sprinkles. Ingredients:
Instructions:In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until sugar is dissolved Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions During the last 5 minutes of churning, add crushed cupcakes and rainbow sprinkles to incorporate into the ice cream Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm Serve scoops of cupcake ice cream in cones or bowls, and enjoy!
This spicy chickpea quinoa arugula salad is a vibrant and satisfying dish that's packed with protein, fiber, and flavor. It's perfect for a quick lunch or a light dinner. Ingredients:
Instructions:Bring the water to a boil in a medium-sized saucepan Turn down the heat, cover, and let the quinoa simmer for 15 minutes, or until it soaks up all the water Take it off the heat and cover it for five minutes Use a fork to fluff it up, then let it cool Put the cooked quinoa, chickpeas, arugula, red onion, and cherry tomatoes in a large bowl Mix the chili powder, cumin powder, salt, and pepper with a whisk in a small bowl with olive oil Add the dressing to the salad and toss it around to cover it all Serve right away or put in the fridge until you're ready to serve |