Chili Lime Shrimp Wraps

Chili Lime Shrimp Wraps

Ingredients:

• 1.5 lb. raw shrimp, peeled and deveined
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 cloves fresh garlic, minced
• 2 Tbsp avocado oil, or extra-virgin olive oil, divided in half
• sea salt and fresh ground black pepper
• freshly ground black pepper
• 2 fresh limes
• a handful of fresh cilantro leaves, chopped
• 8-10 romaine or butter lettuce leaves, rinsed and pat dried
• 1 large avocado, diced
• 1 red chili, thinly sliced

Instructions:

• In a large glass bowl, add shrimp, all seasonings, juice of 1 lime, garlic, and 1 Tablespoon of oil.
• Season with sea salt and pepper to your taste, then stir well to coat.
• If time allows, refrigerate/marinate for 15 minutes or so, covered.
• Heat oil in a large skillet over medium heat. Add shrimp and cook until just pink, about 3-4 minutes
• In a very large bowl add cooked shrimp, diced avocado, cilantro, chili slices, juice of 1 lime and remaining oil.
• Gently stir to combine.
• Taste test and season with a pinch of sea salt and pepper of needed.
• Add spoonfuls of the avocado shrimp mixture lettuce leaves as shown, and enjoy. 

(I get all details from website and books. I will share them with you. If You like, You can make it. I have made it and very taste. Remember:- I'm a not Doctor or Teacher, I'm only share my experience with you)

Philly Cheesesteak Stuffed Peppers

 Philly Cheesesteak Stuffed Peppers

Ingredients:-

• 1 lbs Bottom round steak, thinly sliced ⁣
• 2 Bell peppers⁣
• Bell peppers, sliced thinly⁣
• Red Onion, sliced thinly ⁣
• White Onion, sliced thinly⁣
• Pickled Jalapeños, chopped ⁣
• 1/2 lbs Monterey Jack Cheese shredded ⁣
• Trader Joe’s onion salt⁣
• Sea salt⁣
• Pepper ⁣

Directions:-

• Pre-heat over 350 degrees 
• Cut Bell peppers in half and core them⁣
• Drizzle avocado oil on them Bake 17-20 mins 
• Preheat a large frying pan to medium-high and add olive/avocado oil 
• Season steak with onion salt, pepper and sea salt. 
• Sear each side of steak about 1-2 mins and pull off to let rest a couple. 
• Cut steak into small 1/4”-3/8” square pieces 
• Preheat frying pan to medium and add avocado/olive oil once warm 
• Add thin sliced onions and Bell peppers to pan and cook while stirring often for about 10 mins⁣
• Mix Steak, cheese, bell peppers, onions and jalapeños in a bowl⁣
• Fill bell peppers 
• Bake 10 more minutes until Cheese is melted 

(I get all details from website and books. I will share them with you. If You like, You can make it. I have made it and very taste. Remember:- I'm a not Doctor or Teacher, I'm only share my experience with you)

Keto Burger Buns

Keto Burger Buns

These buns will last in an air tight container for a couple of days or they can be wrapped tightly in a freezer safe container and frozen for a few months. Let thaw at room temperature or in a 350° oven for about 10 minutes.

INGREDIENTS:-

• 2 c. shredded mozzarella
• 4 oz. cream cheese
• 3 large eggs
• 3 c. almond flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 4 tbsp. butter, melted
• Sesame seeds 
• Dried parsley

Method:-

• Preheat oven to 400° and line a baking sheet with parchment paper. In a large microwave-safe bowl, melt together mozzarella and cream cheese. 
• Add eggs and stir to combine then add almond flour, baking powder and salt. Form dough into 6 balls and flatten slightly then place on prepared baking sheet. 
• Brush with butter and sprinkle with sesame seeds and parsley. Bake until golden, 10-12 minutes.

(I get all details from website and books. I will share them with you. If You like, You can make it. I have made it and very taste. Remember:- I'm a not Doctor or Teacher, I'm only share my experience with you)

Masala Frittata With Avocado Salsa

Masala Frittata With Avocado Salsa

Ingredients:-

• 2 tbsp olive oil
• 3 onions, 2½ thinly sliced, ½ finely chopped
• 1 tbsp Madras curry paste
• 500g cherry tomatoes, halved
• 1 red chilli, deseeded and finely chopped
• small pack coriander, roughly chopped
• 8 large eggs, beaten
• 1 avocado, stoned, peeled and cubed
• juice 1 lemon

Method:-

- Heat the oil in a medium non-stick, ovenproof frying pan. 

- Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. 

- Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli.

- Cook until the mixture is thick and the tomatoes have all burst.

- Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. 

- Transfer to the grill for 3-5 mins until set.

- To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.

(I get all details from website and books. I will share them with you. If You like, You can make it. I have made it and very taste. Remember:- I'm a not Doctor or Teacher, I'm only share my experience with you)

Keto Broccoli Salad

Keto Broccoli Salad

INGREDIENTS

FOR THE SALAD

Kosher salt

3 heads broccoli, cut into bite-size pieces

1/2 c. cheddar, shredded

1/4 red onion, thinly sliced

1/4 c. toasted sliced almonds

3 slices bacon, cooked and crumbled

2 tbsp. freshly chopped chives 

FOR THE DRESSING

2/3 c. mayonnaise

3 tbsp. apple cider vinegar

1 tbsp. dijon mustard

Kosher salt

Freshly ground black pepper

How to Make Step by Step

- Add 6 cup of salted water into saucepan to boil. While waiting for the water boil, Prepare a large bowl with ice water.

- Add broccoli florets to the boiling water and cook until tender about 1 minute. Remove with a slotted spoon and  immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.

- In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.

- Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.

(Nutrition (per serving): 428 calories, 12 g protein, 11 g carbohydrates, 5 g fiber, 3 g sugar, 39 g fat, 8 g saturated fat, 710 mg sodium)

(I get all details from website and books. I will share them with you. If You like, You can make it. I have made it and very taste. Remember:- I'm a not Doctor or Teacher, I'm only share my experience with you)

Keto-Friendly Pizza

Keto-Friendly Pizza

Ingredients :-
-140g (1 1/3 cups) coarsely grated Devondale Mozzarella Cheese Block (500g)
-55g (1/2 cup) almond meal
-2 tbsp cream cheese
-1 egg
-80ml (1/3 cup) tomato pasta sauce
-40g (1/3 cup) sliced Devondale Mozzarella Cheese Block 500g
-4 thin slices prosciutto
-Fresh basil leaves, to serve

Step 1
Place the grated mozzarella, almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.

Step 2
Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.

Step 3
Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella. Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.

(I get all details from website and books. I will share them with you. If You like, You can make it. I have made it and very taste. Remember:- I'm a not Doctor or Teacher, I'm only share my experience with you)