Prep Time: 10
This salad is refreshing, cleansing and great to restart your week. I always like to have my protein prepped for the week to add to this for a work lunch.
This recipe is one from my upcoming Mexican Keto Cookbook. A tease to see what’s coming and one of my favorites!
Every taco shop has the classic spicy, crunchy carrots and jalapenos in their salsa bar. I am guilty of being the person to fill the salsa container to the brim, and snack on them until the tacos are ready. This at-home version is something I love to have on hand for friends that come over and want a snack. You can eat them all by themselves, add them on top of a taco, or serve as a condiment to your summer grilling.
Prep Time: 15
Cook Time: 30
I know I know, you either love or hate pumpkin, and this time of year it’s in everything. To be honest, there’s a time and place for pumpkin and I promise you this just might be it. This hearty and comforting curry is topped over coconut low carb rice and yes that's a thing. This recipe is so flavorful and on the table in less than 30 minutes and leftovers are that much better.
Prep Time: 25
Cook Time: 1 hour
Serves: 6 people
One of my favorite winter meals, but to be honest I make it year round because it is so comforting and very satisfying. The meat sauce is a staple that I learned from my Pop and once you make it I promise your family will be begging for more!
Spaghetti squash is packed with fiber and vitamins like carotene and vitamin A, plus you do not need any special tools to make it into "spaghetti" you just use your fork.
Prep Time: 3 minutes
Cook Time: 20
Serves: 3.5 cups
Tomatillo means “little tomato” in Spanish and that’s essentially what it is. Small, firm and green with a lantern-type paper covering, most people miss them in the produce aisle. When roasted, the firm acidic meat of the tomatillo transforms into a sticky-sweet tomato caramel you'll want to serve with everything. That being said, the naturally occurring sugars in the salsa are better absorbed in our bodies by adding a healthy fat such as MCT or avocado oil.
Prep Time: 10 minutes
Cook Time: 10 minutes
Who doesn't love a quesadilla? I mean it's a childhood staple, a 2-minute snack and to be honest, it used to be my favorite after drinking go to (times have changed now that I go to bed at 8:30 pm.) I created this fancy and delicious version after having leftover hibiscus flowers from some tea I had made, and me being a weirdo tasted the soaked flower and yummm! The hibiscus adds texture and a slight tang, while the goat cheese leaves it creamy. I added summer squash because they are in season but feel free to add you own twist. Serve with my salsa or guacamole is always my fav.
Prep Time: 5 min
Serves: depend if you want to share...
I use New Barn because they care about quality ingredients which unfortunately nowadays is not the case with most companies. They make it with ingredients you would use at home, ones you can pronounce! I was a bit hesitant when trying this out even though I love New Barns almond milk which I have been using for a while now and recommending to my clients. This combo is super easy and is a great base for whatever fun topping you have on hand; hemp seeds, berries, nuts, a chocolate drizzle. Hey, I don't say to eat desserts often but when you do, make sure they aren't going to hurt you and your gut, make it worth it and make it taste delicious.
Prep Time: 10 min
Cook Time: none
This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.
Prep Time: 25 min
Cook Time: none
Pad thai is a favorite for many but do you know what is actually in it? Think inflammatory vegetable oils, oxidized peanuts, and some gluten-filled noodles. Sorry to burst your bubbles but that pad thai is usually not the healthiest thing on the menu! So this recipe was created to give that same creaminess but with a healthy twist of course. Perfect for a spring lunch with friends, or a hot summer day. It is gluten and dairy free and feel free to throw in all your favorite seasonal veggies. I love this recipe with grilled chicken or shrimp, but of course, it's up to you if you want added protein.
Prep Time: 5 minutes
Cook Time: 3-4 minutes
Serves: about 1 cup
This superfood seed mixture was inspired by my recent travels to Australia where they would throw a bunch of nuts on salads. I would not say Australia is very progressive when it comes to food but we were lucky enough to visit some amazing farm to table restaurants that were very unique. I try to always take some inspo back from my travels and this nut mixture is just that. This mixture is great to add to your meal prep list and should be stored in the fridge with the rest of your nuts and seeds (yes if they are not in your fridge they should be so they do not become rancid). Throw them on your salad or use them as a snack, and feel free to add your own touch to them by using your favorite spices.