Spicy Ground Beef and Cabbage

 Ingredients

3 cups cabbage, chopped

250 g ground beef (about 8 oz)

4 garlic cloves, minced

2 tbsp tamari sauce

2 tbsp olive oil

1 1/2 tsp chili flakes

1 tsp ginger, minced

Instructions

Add the beef to a non-stick pan, breaking it apart as well as you can while cooking at medium-high heat. Cover the pan with a lid for 4-5 minutes. I always add just a little bit of water to make sure the beef doesn't burn and get too dry. Please, make sure there's no water in the pan before adding the rest of the ingredients.

Add the chopped cabbage, chili flakes, 1 garlic clove, 1 tbsp tamari sauce and 1 tbsp oil (I used olive oil). Cover with a lid and cook for about 3 minutes.

Take the lid off, add 1 tbsp tamari, 1 tbsp olive oil and the ginger, the rest of the garlic and let cook for 4-5 more minutes or until any excess liquid is gone (there might be some from cooking the cabbage).

Serve with some toasted sesame seeds on top! Enjoy!

Nutrition Information

Yield 3

Serving Size 1

Amount Per Serving

Calories 357

Total Fat 24g

Saturated Fat 7g

Trans Fat 1g

Unsaturated Fat 14g

Cholesterol 74mg

Sodium 759mg

Carbohydrates 11g

Fiber 3g

Sugar 5g

Protein 26g

Sweet Potato Chilli

 

2 1bs ground sausage

1 lb ground turkey

3-4 fresh tomatoes

Chopped sauted onion

Minced garlic

3-4 sweet potatoes

3+ tbsp chili powder

Calories: 350

Fat 26

Carb 11

Protein 20

No-Bake PBfit Chocolate Oatmeal Cups

Ingredients

1 cup PBfit Original

1 cup water

¼ cup agave or sweetener of choice

1 cup quick oats

1 tsp vanilla extract

melted chocolate for topping

Directions

Combine all ingredients except chocolate and stir.

Divide into mini muffin cups. Chill for 15 minutes and top with melted chocolate.

Chill for 30 minutes. Remove from muffin cups. Keep refrigerated or frozen

Servings: 24

Calories: 112 |

Protein: 4g |

Carbs: 13g |

Fat: 4g |

Fiber: 2g

Fig & Walnut bites

 

 

·      1 cup dried figs

·      1 cup walnuts

·      Dark chocolate

·      Add walnuts to food processor. Remove stem on figs and add to processor. They should not be dry. Add chia seeds for additional fiber.

·      Recipe should make about 15 balls.

·         Nutrition

Serving: 15balls | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 132mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

·      Dip in chocolate as you wish and refrigerate.

Spanish Paella with miracle rice

Spanish Paella with miracle rice

• 2 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
• 4 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes (adjust for spiciness)
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups uncooked short-grain white rice or miracle rice for low carb
• 1 pinch saffron threads
• 1 large bay leaf
• ½ bunch Italian flat-leaf parsley, chopped
• 1 quart chicken stock
• 1 lemon, zest and juice
• 1 medium Spanish onion, chopped
• 1 medium red bell pepper, coarsely chopped
• 1 pound shrimp, peeled and deveined
• 1 pound chorizo sausage, casings removed and crumbled

1. In a bowl, mix chili powder, oregano, 2 tablespoons olive oil, salt, and pepper to make a marinade. Add the chicken, coat it well, and marinate in the fridge for at least 30 minutes.
2. Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat. Add the rice, garlic, and red pepper flakes. Cook for about 3 minutes, stirring until the rice is well coated in oil.
3. Pour in the chicken stock (use less if using miracle rice), add lemon juice, bay leaf, and saffron threads. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender.
4. While the rice is cooking, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Add the marinated chicken and cook for 3 minutes. Add the onion and cook until translucent, about 5 minutes.
5. Stir in the chorizo and bell pepper, cooking for another 5 minutes. Add the shrimp and cook until they are pink and opaque, about 2 minutes.
6. Remove the bay leaf from the rice and discard it. Fold the parsley and lemon zest into the rice mixture.
7. To serve, spread the rice mixture onto a large platter and top with the chicken, chorizo, and shrimp mixture.
8. Let the paella rest for about 10 minutes before serving to allow the flavors to meld.

Nutrition with regular rice

• Calories: 736
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 203mg
• Sodium: 1204mg
• Total Carbohydrate: 46g
• Dietary Fiber: 3g
• Total Sugars: 2g
• Protein: 56g

Pumpkin Keto Brownies

 Pumpkin Keto Brownies 

·         1 1/4 cup pumpkin puree

·         2/3 cup almond butter or raw peanut butter

·         1/3 cup cocoa powder or black cocoa

·         1/4 cup monkfruit

·         3 tbsp chocolate protein powder or additional cocoa powder

·         1 tsp pure vanilla extract

·         1/4 tsp salt

·         1/4 tsp pumpkin pie spice or cinnamon

Warm almond butter and stir all ingredients. Top with chocolate chips if desired. I did not add frosting to my recipe.

 

Bake 325 in 8in pan lined with parchment paper for 20-25 min. They should be undercooked. Cool and refrigerate over night.

Thai Peanut Sauce

 Ingredients 

▢1/2 cup peanut butter natural, unsweetened

▢2 tablespoons low sodium soy sauce

▢1 tablespoon rice vinegar

▢2 tablespoons brown sugar

▢2 teaspoons chili garlic sauce more or less to taste

▢1 tablespoon fresh lime juice

▢3 garlic cloves pressed or grated

▢1 tablespoon ginger root grated

▢2-4 tablespoons warm water

Instructions 

Combine all ingredients except water.  Whisk to fully combine.

Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.