Health Diet Recipes

Garlicky (& Herby) Grilled Chicken Salad. By

How we doing?? I’ve been chowing down on this exact combo for lunch and its doesn’t feel like it’s going to get old any time soon. The flavors are so clutch! 💥💥 . I marinated and a bunch of chicken over the weekend with a ton of fresh garlic, parsley, some lemon, yogurt, and then grilled the whole batch to use throughout the week. It’s been delicious. Served it up on a big base of lettuce, and along tomatos, onions, olives, and a garlicky sauce. Full warning: this is very garlicky. So you might wanna be ok sleeping alone for the night 😂 .

Here is how I made everything: . 1.First, the chicken. I made a big 2lb batch with chicken from . I pat these down with a paper towel, put them in a large glass container, then added 5-6 cloves of finely minced fresh garlic, 2 handfuls of finely chopped parsley, drizzled a coupled tablespoons of olive oil, added salt, pepper, garlic powder, two tablespoons of a tart Greek yogurt, and juice of half a lemon. . 2.Optional, but I also added 1 tsp or so of turmeric to help minimize the odor from the chicken and add a subtle flavor. . 3.Massage well and marinate for 4-8 hours. . 4.Grilled it up on a charcoal grill, though you can also do these in a cast iron pan or bake in the oven. But a charcoal grill does wonders. . 5.Stores in the fridge well all week. I’ve been using it for different stuff all week. To make this Mediterranean bowl, I started with a big base of lettuce, added some fresh local tomatos, black olives, red onion, pine nuts, and a nice spoonful of sauce. So good . This garlic & parsley marinate is one of my favorites and never disappoints. Such an easy way to upgrade chicken and add a ton of flavor. What are some of your favorite marinade flavors?
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ketofitnessclub looking for meaty and cheesy snack? These cheese in blankets are the perfect snack for any time of the day. 😋😋

𝓒𝓱𝓸𝓬𝓸𝓵𝓪𝓽𝓮 𝓞𝓿𝓮𝓻𝓵𝓸𝓪𝓭 𝓒𝓪𝓴𝓮
𝒟𝒶𝓇𝓀 𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝒞𝒶𝓀𝑒 𝒪𝓋𝑒𝓇𝓁𝑜𝒶𝒹𝑒𝒹 𝒲𝒾𝓉𝒽 𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝑀𝓊𝒻𝒻𝒾𝓃 𝒶𝓃𝒹 𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝒞𝒶𝓀𝑒 𝒮𝓉𝒾𝒸𝓀

𝓒𝓱𝓸𝓬𝓸𝓵𝓪𝓽𝓮 𝓞𝓿𝓮𝓻𝓵𝓸𝓪𝓭 𝓒𝓪𝓴𝓮
𝒟𝒶𝓇𝓀 𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝒞𝒶𝓀𝑒 𝒪𝓋𝑒𝓇𝓁𝑜𝒶𝒹𝑒𝒹 𝒲𝒾𝓉𝒽 𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝑀𝓊𝒻𝒻𝒾𝓃 𝒶𝓃𝒹 𝒞𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝒞𝒶𝓀𝑒 𝒮𝓉𝒾𝒸𝓀
❤️ ❤️🍫 ❤️

PECAN, CAJUN CHICKEN & MISO BALSAMIC SALAD!🥗🥑🔥complete with creamy crumbled feta, thinly sliced red onions, avocado and mixed greens! Miso paste and balsamic blend so well together and add depth and variety to the classic balsamic vinaigrette. Grab the recipe deets below!👇🏻👇🏻
Homemade Balsamic Vinaigrette:
pinch of sea salt
pinch of ground pepper
1/4 cup good quality red balsamic vinegar
3/4 cup extra virgin olive oil
2-3 finely minced garlic cloves (optional)
2 Tbsp of red miso paste
1 Tbsp of sliced, green onions
1 Tsp of agave or honey
1 Tsp of grated ginger
1 Tbsp of red chilli flakes

For the chicken, I used organic rotisserie chicken and this salad goes really well with lemon & herb or Cajun flavors. Super simple and super satisfying!
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Cheesy Baked Meatballs
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Friends, do you have a go-to recipe for low carb homemade meatballs? If not, save this one. They’re full of flavor and easy to make. They also reheat well making them perfect for
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Ingredients
* 1 pound ground beef, 80/20
* 1/4 cup Parmesan cheese, grated
* 1 large egg, beaten
* 2 tablespoons finely grated onion
* 1-2 tablespoons minced garlic,
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 tablespoon Italian seasoning
* 1-2 tablespoons almond flour (add flour depending on wetness of mixture)
* Mozzarella Cheese (however much ya like!)
Sauce
* 1.5 cups low sugar spaghetti sauce (I like using Marinara Sauce)
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Instructions
* Add the beef to a medium bowl and the remaining ingredients to the meat and combine all the ingredients together by hand until evenly combined.
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* Roll meatballs into golf ball size balls. Each meatball should be around 1 ounce.
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* Bake in oven at 400 degrees for 15 minutes. Top with mozzarella cheese and bake to melt the cheese for an additional 5-7 mins.
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Makes 8-10 meatballs (depending on size) at 1 net carb for each serving of 3 meatballs. With Raos’s sauce it's 4 net carbs per serving. 
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GREEK CHICKEN BOWL 😍 ❤️

Greek salad: In a bowl, mix 1 cup chopped cherry tomatoes, 1 cucumber chopped, ½ red onion chopped + 1 can drained chickpeas, 1 tablespoon fresh parsley, freshly squeezed lemon + Greek dressing, salt and pepper. Optional: add feta & kalamata olives.⁣
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Plate it up in a bowl filled with chopped romaine tossed in Greek dressing. grilled organic chicken breast seasoned with super gyro seasoning, herb infused olive oil, garlic and lemon. Grill until fully cooked. Pile on cauliflower rice seasoned with Za’tar seasoning. Enjoy ❤️
Cradit ~

Small changes over time add up to big results. I want you to know that you are enough. If you are showing up for yourself, not matter how small a goal it is, you are doing enough. They all add up. They all make a difference. I know you have it in you!⁣
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So what's your goal going to be? Write it down, share it with someone, keep yourself accountable. One day at a time. You've got this. You are enough. I'll say it again for you, the one you still doesn't believe me: YOU ARE ENOUGH!!⁣
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Since I shared my 𝙎𝙩𝙞𝙘𝙠𝙮 𝘽𝙤𝙪𝙧𝙗𝙤𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙖𝙣𝙙 𝙩𝙝𝙤𝙨𝙚 delicious crunchy 𝙇𝙤𝙬 𝘾𝙖𝙧𝙗 𝙀𝙜𝙜 𝙍𝙤𝙡𝙡𝙨 with you this week, I thought today would be perfect for a flashback recipe to complete the meal!

So here you go...my delicious 𝙁𝙧𝙞𝙚𝙙 𝘾𝙖𝙪𝙡𝙞𝙛𝙡𝙤𝙬𝙚𝙧 𝙍𝙞𝙘𝙚! It's so delicious and tastes pretty darn close to the real deal in my opinion! ENJOY!

𝕃𝕠𝕨 ℂ𝕒𝕣𝕓 ℂ𝕒𝕦𝕝𝕚-𝔽𝕣𝕚𝕖𝕕 ℝ𝕚𝕔𝕖

INGREDIENTS
10.5-ounce bag of frozen riced cauliflower (defrosted )You can definitely use fresh, but frozen is convenient and a time saver.

1/2 cup frozen peas and carrots (defrosted) ***I'd skip these if you're just starting keto, or in a stall, as they are higher carb.

1/2 small onion diced. You could also use chopped green onion if preferred.
2-3 eggs (sometimes I'll even use more to bump up the protein and turn this into a meal versus a side dish)

1/2-3/4 cup cooked ham diced into bits

1 tablespoon coconut amino, liquid amino, or soy sauce. (You can definitely add more if you choose I use coconut aminos as I tend to be mostly soy-free)
Oil for cooking. Approximately 1 tablespoon.

Optional: green onions and or toasted sesame seeds for garnish

INSTRUCTIONS
Using a clean towel squeeze excess moisture out of your defrosted riced cauliflower and set aside. If using peas and carrots blot out excess moisture from them using a paper towel, be careful not to smoosh them too hard and set aside.

Next scramble and cook the eggs. Once cooked to your liking set aside.

Heat oil in the pan over medium heat, once heated add chopped onion and cook for a few minutes until softened up a bit, usually 3-5 minutes.

Next add the riced cauliflower stir to mix with onions and then add the coconut amino, liquid amino, or soy sauce. Stir-fry for a few minutes and then add the peas & carrots, eggs, and ham to the mixture. Continue to stir fry until heated through. I suggest tasting before removing from heat to make sure you have enough coconut amino, liquid amino, or soy sauce to your liking, and add more if necessary. Make sure if you add additional to mix in well.

Remove from heat and enjoy.
CRADIT ~

This Healthy Ranch Chicken Salad is a huge hit! At just 300 CALORIES this dish is perfect for a balanced recipe for the new week👌🏻💃🏻🍱☺️⭐️
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A delicious and refreshing salad loaded with chicken and made with healthy homemade ranch dressing.
Dish 🧡 Via will take you less than 30 minutes.
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Prep time: 30 minutes
Serves: 4
Calories: 315kcal
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🥗🍱🍗INGREDIENTS
* 1 lb Chicken Breast cut into small bite-sized pieces
* 1 Tbsp Olive Oil
* 4 Cups Packed Greens of choice
* ¼ Small Red Onion sliced
* ¾ Cup Cherry halved
* ½ English Cucumber sliced
* 1 Avocado sliced
* ⅓ Cup Corn Fresh or canned
Homemade Ranch Dressing
* 1 Cup Plain non-fat Greek yogurt
* 2-3 Cloves Garlic minced
* 2 Tsp Lemon
* 2 Tbsp Onion chopped
* 1 Tbsp Dijon Mustard
* 2 Tbsp Fresh chopped
* 1 Tbsp Fresh parsley chopped
* 1 Tbsp Fresh dill chopped
* Sea salt and pepper, to taste
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🥰👩🏻‍🍳INSTRUCTIONS
Start with making the homemade ranch dressing. Add all the ingredients to a small jar, place the lid on, then shake to emulsify.
Pour about 1/3 of the dressing over the chicken and allow it to marinate for at least 15 minutes. Refrigerate the remaining dressing until ready to use.
Next, heat oil in a large non-stick pan, and add in the chicken in a single layer. Cook until golden brown and cooked through about 5-7 minutes.
To assemble the salad, add green to a large bowl. Top with remaining ingredients. Just before serving toss with the dressing and enjoy!
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Nutrition:
Calories: 315kcal Carbohydrates: 15g Protein: 33g Fat: 15g Saturated Fat: 2g Cholesterol: 76mg Sodium: 215mg Potassium: 970mg Fiber: 4g Sugar: 5g Vitamin A: 915IU Vitamin C: 27.3mg Calcium: 94mg Iron: 1.4mg

New Broccoli + Fresh Corn + Bacon Salad 🥦🌽🥓
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Tag a friend that needs to make this for you! 🤤
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Ingredients:
2 medium heads of broccoli
2 large carrots
2 cups fresh or frozen organic corn
½ cup raisins, or
½ cup pecans, roughly chopped
6-8 slices of nitrate free bacon, cooked and crumbled
½ cup shredded cheese of choice
For the dressing:
1 cup plain Greek yogurt
2 Tbsps raw honey
2 Tbsps Dijon mustard
2 tsps apple cider vinegar
3 Tbsps sweet onion, minced
Instructions:
Whisk all of your dressing ingredients together really well, in a glass bowl and refrigerate until ready to use.
Thoroughly rinse your broccoli under cold running water to remove any dirt.
Allow excess moisture to drain on a kitchen towel.
Bring a large pot of salted water to a boil. Drop shucked ears into boiling water and cook just 2-3 minutes. Remove from water to a large bowl and allow to cool a few minutes until you can handle them. Cut kernels off of cobs.
Chop the broccoli into very small florets, all roughly the same bite-sized pieces, then place in a large bowl.
Peel and shred your carrots.
Add in the shredded carrots, corn, raisins and pecans into the broccoli bowl.
Drizzle your prepared dressing on top and toss really well.
Crumble the cooked bacon on top and sprinkle with cheese, stir well and serve immediately, or place back in the fridge, covered for up to an hour before you plan to serve.
You can store any leftover salad in an air-tight container for up to 2 days.
Enjoy!

Miso Sesame Salmon by .guthman

To Start, Grab:
1 salmon fillet
1/2 T miso paste
1 T water
1/4 tsp. sesame oil, + more for cooking

To Cook: whisk wet ingredients together in a small bowl until combined and thickened. pat the salmon dry, then brush some of the mixture across the top in a thin layer to coat (just like you would with a glaze, and you can use the extra on another fillet or to start a marinade). heat 1 tsp. of sesame oil in a pan and sear skin-side up for about 3 minutes, then flip to cook for another 3-4 min. finish with a squeeze of lemon, cracked pepper + a tiny pinch of flaky

Easy baked chicken Parmesan is so easy to make ready in 30 minutes.

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CRADIT~

INGREDIENTS

4 thin-sliced chicken breasts

2 large eggs, beaten
2 cups finely crushed pork rinds½ cup powdered Parmesan

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup marinara

1 cup grated mozzarella

1 tablespoon minced basil or parsley

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a large cookie sheet with non-stick spray.

Add the eggs to a shallow dish.

Add the pork rinds, Parmesan, garlic powder, and onion powder to a second shallow dish and stir to combine.

Dip each chicken breast into the egg and then the pork rinds. Be sure to press the pork rinds into the chicken so that the crust adheres to the meat.

Place the chicken on the prepared baking dish and bake for 15-20 minutes or until the chicken reaches 160 degrees.

Remove the chicken from the oven and spread the marinara evenly over each piece of chicken.

Sprinkle with the mozzarella.

Return the chicken to the oven for 5 more minutes or until the temperature reaches 165 degrees and the cheese has melted.

Sprinkle with minced basil or parsley before serving.

😍 FOLLOW US so you don't miss more Keto meals & Recipes. 📖 "GET YOUR KETO MEAL PLAN WITH FAT-MELTING RECIPES". ➡️ 𝗟𝗜𝗡𝗞 𝗜𝗡 OUR 𝗕𝗜𝗢 @healthdiet_recipes ⬇️⬇️❤️❤️ CRADIT~ @safefatloss INGREDIENTS 4 thin sliced chicken breasts 2 large eggs, beaten 2 cups finely crushed pork rinds½ cup powdered Parmesan 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup marinara 1 cup grated mozzarella 1 tablespoon minced basil or parsley INSTRUCTIONS Preheat oven to 350 degrees. Spray a large cookie sheet with non-stick spray. Add the eggs to a shallow dish. Add the pork rinds, Parmesan, garlic powder, and onion powder to a second shallow dish and stir to combine. Dip each chicken breast into the egg and then the pork rinds. Be sure to press the pork rinds into the chicken so that the crust adheres to the meat. Place the chicken on the prepared baking dish and bake for 15-20 minutes or until the chicken reaches 160 degrees. Remove the chicken from the oven and spread the marinara evenly over each piece of chicken. Sprinkle with the mozzarella. Return the chicken to the oven for 5 more minutes or until the temperature reaches 165 degrees and the cheese has melted. Sprinkle with minced basil or parsley before serving. .

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Never Ever Give Up. Hard Work Always Pay of.
Cradit ~ .fat
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CANDIED WALNUT & PEANUT BUTTER FLUFF KETO WAFFLE STACK!⠀⠀
Cradit ~
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These waffles are made with waffle mix. Instead of almond milk i added buttermilk (that i made by adding lemon juice to heavy whipping cream), and added Grand Marnier instead of vanilla (added about 1net carb). Oooooo she fancy!! I also chopped up some of these candied walnuts chopped up in the batter too! The crunch is real with these ones, babes! ⠀
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Peanut Butter Fluff!⠀
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1/2 cup heavy whipping cream⠀
4 drops liquid Stevia ⠀
5 oz cream cheese softened ⠀
1/2 cup peanut butter ⠀
1/4 cup powdered Swerve sweetener ⠀
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Mix 1/4 cup of the HWC with the liquid stevia until soft peaks form. Set aside. Mix the cream cheese, peanut butter, sweetener and the other 1/4 cup HWC until well combined. Then fold in the whipping cream. ⠀
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I layered each waffle with piped peanut butter fluff flowers with homemade whipped cream in the center. I added pistachio ice cream flavor to the whipped cream! Then topped the whole stack with more pistachio ice cream whipped cream, fluff, candied walnuts, chopped pistachios, and chocolate and carmel syrup. ⠀
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I think i may have gone a little over the top with this one. But babes, it was totally worth it! Deeeeeeelicious! ⠀
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