Pizza-stuffed mushrooms 🍕🍄🍕
if you're looking for a fun, quick snack to make...this is it!
gluten free, and super low carb, so grab the ingredients, and try these out!
tag me in your creations!} makes 3-4 servings
7 medium-large mushroom caps, stems removed
1/2 cup low sugar marinara sauce
1/2 tsp each; garlic powder, dry italian seasoning, and sea salt
1/2 cup shredded high quality mozzarella
nitrate-free pepperoni slices
fresh chopped parsley or basil leaves
preheat oven to 375 degrees f.
in large oven-proof cast iron, or flat rimmed sheet pan, lay out mushrooms upside down as shown.
fill each mushroom cap with about a tablespoon of marinara, (i sprinkled mine very lightly, and equally with garlic powder, italian seasoning, and sea salt at this point)
and sprinkle with mozzarella.
top each with pepperoni if desired, and bake until cheese is melty, for about 15 to 20 minutes.
sprinkle with fresh chopped parsly or basil.
Honey seared scallops with pesto zoodles
creamy cashew kale pesto with miso
1 cup kale leaves
1/2 cup basil leaves
2 tablespoons raw cashews
1 teaspoon miso paste
juice of 1 medium lemon
2 tablespoons olive oil
just blend together until smooth! i use this pesto in pastas, on toast, on veggies, in tacos, even in salads as a dressing.
to make as a dressing, just mix in some apple cider vinegar.
i seared the scallops in my cast iron for about 2 min on each side. i made a little honey mixture made with honey, soy sauce, dijon mustard, and apple cider vinegar and drizzled it on the scallops while they were cooking!
Apple slice nachos 🍏🍎
slice fresh green apples...arrange on a large platter drizzle in peanut butter, or almond butter...sprinkle with peanuts, dark chocolate pieces, fresh popped popcorn #happiness (if you soak the apple slices in pure pineapple juice for a few minutes beforehand, they won't turn brown)
Happy friday! starting off with a bowl of goodness. a pasture raised soft boiled egg with roasted sweet potato, chili roasted chickpeas, tomatoes, avocado and steamed spinach. enjoy the day! by @zestmylemon
Creamed spinach tortellini
this looks soooo delicious!! sub ingredients to fit your needs or enjoy as a cheat meal!
1 pound of stuffed tortellini, cooked & drained (use your fave)
2 tablespoons of flour
1 1/2 cups of half & half
1/2 teaspoon of salt
1/2 teaspoon of roasted garlic powder
1/2 teaspoon of fresh ground black pepper
1/4 teaspoon of nutmeg
1 cup of parmesan cheese
4 ounces of room temperature cream cheese
1/2 cup of smoked gouda cheese
16 ounces of frozen spinach, thawed and drained
a pinch of red pepper flakes
in a saucepan, over medium heat, melt 3 tbsp butter. when the butter is melted, whisk in the flour and cook for about 90 seconds until the flour taste has cooked out. then, add in the half and half and stir well to combine. it’s a good idea to make sure the heat is on high at this point and as soon as it starts to thicken, lower the heat back to medium. add in all of the other ingredients except the tortellini and stir occasionally to combine well and to prevent from sticking. once the sauce is thick, toss in the pasta and serve.
Caprese pasta salad
1 bag of gluten-free pasta of your choice. i used rotini noodles for this one.
1 pint cherry or grape tomatoes, sliced in half
1 handful of sun-dried tomatoes
2 small garlic cloves, finely minced
1.5 cups of organic bocconcini (baby mozzarella balls)
2 tbsp of extra v****n olive oil or avocado oil
pinch of sea salt
pinch of ground black pepper
a handful of fresh basil for garnish ( i ran out of basil after making the pesto, so i used fresh oregano. but basil is best!)
your choice of pesto or balsamic vinaigrette, i enjoy mine with homemade pesto!
homemade basil and avocado pesto
2 cups of fresh basil
1 large avocado (peeled & pitted, only the flesh)
1/3 cup of pine nuts
3 cloves of garlic
a pinch of sea salt
a pinch of ground pepper
1/3 cup freshly grated cheese of your choice: grana padano, pecorino or parmigiana regiano. (optional if vegan or sensitive to dairy) or try substituting for 1 tablespoon of nutritional yeast which kind of tastes like cheese and is so good for you!
2/3 cup of evoo (extra v****n olive oil)
or, you can try my other (dairy-free) creamy basil and avocado pesto
follow instructions on the pasta of your choice. i like to add sea salt, pepper & 2 tablespoons of olive oil to the water i cook the pasta in. brown rice pasta can get sticky, so the extra v****n olive oil keeps it from clumping together as it cooks.
while the pasta boils, let’s make the pesto! throw in the pine nuts, garlic & basil into your food processor & pulse. throw in the avocado, sea salt & pepper & cheese or nutritional yeast, for vegan options. through the top opening of your processor, slowly incorporate the olive oil and process until nice and smooth. some people don’t process the grated cheese and rather add it at the end. i do process it.
drain the pasta and transfer to a large bowl or platter. add 4 tablespoons of pesto (or more to taste) and toss. add fresh tomatoes and garlic. add the fresh bocconcini. garnish with a sprinkle of oregano and sumac. optional add: chili oil and cucumbers!
Sunday calls for sharing this glorious plate of fluffy paleo (ish) protein pancakes!! i say ish because i added chocolate chips and protein powder and i’m fine with that😉 these were so fluffy and delicious and i have no clue why i don’t make pancakes more often!! by @findingfullness
1/3 cup flour of choice (almond works!), 3 beat egg whites, 1 scoop of vanilla protein powder and almond milk to thin as needed. add a pinch of baking powder for fluffier pancakes if you wish and i added chocolate chips and cacao nibs and for the perfect crunch!! served with blueberry yogurt, cashew butter and some fresh-picked berries with h**p seeds💕 #pancakes#berries#breakfast#brunch#sundayfunday#sunday#proteinpancakes#chocolatechip#chocolatechippancakes
Skinny chicken and avocado caesar salad
½ ciabatta loaf (120g | 4oz), sliced
2 whole chicken b****t fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 avocado, sliced
½ cup shaved parmesan cheese
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
salt and pepper for seasoning
preheat the oven to grill/broil settings on medium - high heat. place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. while bread is grilling, prepare chicken:
rub the chicken b****t with the garlic powder, parsley flakes and salt. heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. remove the chicken and set aside onto a warm plate. add the bacon strips to the same pan, and fry until golden and crispy. while the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! to make the caesar yogurt dressing:
combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. whisk until well combined; add salt and pepper to your tastes, and whisk again. taste test.
combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). pour over the dressing; mix well to combine, and serve!
🍤 cilantro-lime shrimp wraps - low-carb -
😍 make sure to tag a keto friend who would love this recipe!! 😍🙏😋👇🏻👇🏻👇🏻👇🏻
1 lb. medium shrimp, peeled and deveined
2 tsp. ground cumin
juice of 1 lime
2 tbsp. freshly chopped cilantro, plus more for garnish
2 cloves garlic, minced
3 tbsp. extra-virgin olive oil, divided
freshly ground black pepper
romaine lettuce, for serving
1 avocado, thinly sliced
1/4 c. sour cream, for serving
in a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. toss until combined, then let marinate in the fridge 10 minutes.
in a large skillet over medium heat, heat remaining tablespoon oil. add shrimp and marinade cook until pink, 2 minutes per side.
assemble wraps: add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro. -