Keto Cauliflower Fried Rice

Enjoy the flavors of your favorite fried rice dish without the carbs! This keto-friendly version swaps out rice for cauliflower while keeping all the delicious flavors intact. Packed with veggies and protein, it's a satisfying meal that's quick and easy to make.

Ingredients:

• 1 small head cauliflower, grated
• 2 tbsp olive oil
• 1/2 cup diced bell peppers
• 1/2 cup diced carrots
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1/2 cup chopped tofu
• 2 eggs, beaten
• Salt and pepper to taste
• Green onions for garnish

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Dice the carrots, onion, and bell pepper

Cook until just barely soft

Cut up some garlic and add it

Cook for one more minute

Move the vegetables to the side of the pan and add the eggs that have been beaten

Cook the eggs until they are done

Mix in the cauliflower gratin and chopped tofu

Let it cook for 5 to 7 minutes, or until the cauliflower is soft

Put soy sauce on top of the food and mix it well

Add pepper and salt to taste

Before serving, sprinkle with chopped green onions

Slow Cooker Dal Makhani

A flavorful and creamy Indian dal dish cooked slowly in a crockpot, perfect for a comforting meal.

Ingredients:

• 1 cup black lentils
• 1/4 cup kidney beans
• 1 onion, chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon powder
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt to taste
• Fresh cilantro for garnish

Instructions:

Rinse black lentils and kidney beans, then soak in water overnight

In the slow cooker, add soaked lentils, kidney beans, chopped onion, tomatoes, garlic, ginger, green chilies, cumin seeds, garam masala, turmeric powder, paprika, cinnamon powder, and salt

Add enough water to cover all ingredients by about an inch

Cook on low for 8 hours or until lentils and beans are tender

Once cooked, stir in heavy cream and butter until well combined

Garnish with fresh cilantro before serving

Serve hot with rice or naan bread

Instant Pot Beef & Bean Chili

This Instant Pot beef and bean chili is hearty and tasty, and it's great for nights in. It has crunchy beans, tasty ground beef, and fragrant spices. All of these are cooked to perfection in the Instant Pot for a quick and easy meal.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 15 oz diced tomatoes
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz black beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

Put the Instant Pot on "Saute" and add the ground beef

Cook until it turns brown

Put in the minced garlic, chopped onion, and diced bell pepper

Cook for an extra two to three minutes

Mixed beans, kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, and pepper should all be added

Use a stir to mix

Put the Instant Pot in "Manual" mode for 10 minutes and then close the lid

After the cooking cycle is over, let the pressure drop naturally for 10 minutes and then quickly release any pressure that is still there

Open the lid slowly and stir the chili

Add your favorite toppings, like shredded cheese, sour cream, or chopped cilantro, and serve hot

Salt and Vinegar Zucchini Chips

Instead of potato chips, try these Salt and Vinegar Zucchini Chips. They taste great and are good for you. They taste great, are crispy, and are great for parties or as a snack any time of the day. They also work with ketones!
Instructions: Before you start cooking, heat the oven to 225F (110C). Put olive oil, apple cider vinegar, sea salt, black pepper, and garlic powder in a large bowl and mix them together. Toss the zucchini slices in the bowl until they are well covered. Place the zucchini slices on a baking sheet that has been lined with parchment paper so that they are all flat. After the oven is hot, bake the chips for about an hour and a half to two hours, or until they are golden brown and crisp. Take it out of the oven and let it cool down before you serve it.&

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions:

Air Fryer Southwestern Corn

With this tasty air fryer corn recipe, you can taste the flavors of the Southwest. It has a mix of spices on it, is charred just right, and has salty Parmesan cheese on top. This side dish is great for your next meal!

Ingredients:

• 4 ears of fresh corn on the cob
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh cilantro leaves for garnish

Instructions:

Preheat your air fryer to 400F 200C

Peel back the husks of the corn, but leave them attached at the base

Remove the silk from the corn and discard

In a small bowl, mix together the olive oil, chili powder, cumin, paprika, salt, and pepper

Brush the seasoned oil mixture evenly over each ear of corn

Wrap the corn husks back over the corn to cover it

Place the corn in the air fryer basket and cook for 10-12 minutes, turning halfway through the cooking time, or until the corn is tender and slightly charred

Remove the corn from the air fryer, carefully unwrap the husks, and sprinkle each ear with grated Parmesan cheese while it's still hot

Garnish with fresh cilantro leaves and serve hot

Cherry Tomato, Garlic, and Basil Baked Salmon in Foil

The flavors in this Cherry Tomato, Garlic, and Basil Baked Salmon in Foil recipe go so well together. The salmon cooks slowly in foil packets, which keeps it moist and full of flavor. The cherry tomatoes, garlic, and basil give it a bright flavor. This dish is simple but classy, and it's great for any event.

Ingredients:

• 4 salmon fillets
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices lemon, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put a salmon fillet on a piece of foil that is big enough to fold over and seal

Cut up some garlic, put some torn basil leaves in a bowl, and add some olive oil

Add pepper and salt

Spread the tomato mixture out evenly on each piece of salmon

To make packets, fold the foil over the salmon and seal it tightly

Put the foil packets on a baking sheet and heat the oven to 400F

Bake the salmon for 15 to 20 minutes, or until it's fully cooked and flaky when pierced with a fork

When you're ready to serve, carefully open the foil packets and add a slice of lemon to each salmon fillet

Double Chocolate Chunk Cookies with Sea Salt

Enjoy the rich, chocolatey flavor of these double chocolate chunk cookies with a hint of sea salt. These cookies have a soft center, slightly crisp edges, and a delicious combination of sweet and salty flavors.

Ingredients:

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chunks
• 1/2 cup dark chocolate chunks
• Sea salt flakes, for sprinkling

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs, one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semisweet and dark chocolate chunks

Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie

Gently press a few extra chocolate chunks onto the tops of the dough mounds

Sprinkle a pinch of sea salt flakes over each cookie for a delightful contrast of flavors

Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still soft

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely