Cauliflower Corn and Cucumber Salad

This Cauliflower Corn and Cucumber Salad is a light and refreshing side dish thats perfect for summer meals or picnics. It features tender cauliflower florets, sweet corn kernels, crisp cucumber, and red onion tossed in a simple olive oil and apple cider vinegar dressing. This salad is packed with flavor, texture, and nutrients, making it a healthy and delicious addition to any keto-friendly meal.

Ingredients:

• 2 cups cauliflower florets
• 1 cup cooked corn kernels
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

Toss the cooked corn kernels, diced cucumber, red onion, and chopped parsley with the cauliflower florets in a large bowl

To make the dressing, mix the olive oil and apple cider vinegar in a small bowl with a whisk

Spread the dressing on top of the salad

Add pepper and salt to taste

Gently toss the salad so that the dressing coats all of the ingredients

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

Enjoy this cool Cauliflower, Corn, and Cucumber Salad while its still cold

Homemade Speculoos Ice Cream

Indulge in the creamy, spiced goodness of homemade Speculoos ice cream, featuring the warm flavors of Speculoos spread, cinnamon, and nutmeg.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup Speculoos spread
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of salt

Instructions:

In a saucepan, combine heavy cream, milk, sugar, cinnamon, nutmeg, and salt

Heat over medium-low heat, stirring occasionally, until sugar is dissolved and mixture is hot but not boiling

In a separate bowl, whisk egg yolks

Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly, to temper the eggs

Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes

Remove from heat and stir in vanilla extract and Speculoos spread until smooth

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps

Cover and refrigerate until chilled, at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to manufacturers instructions

Transfer churned ice cream to a container and freeze until firm, at least 4 hours

Serve and enjoy

Sweet Potato Fries

These sweet potato fries are a healthier option than regular fries. They are crispy and have a lot of flavor from the seasoning.

Ingredients:

• 2 large sweet potatoes, washed and peeled
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Preheat oven to 425F 220C

Cut sweet potatoes into thin strips, about 1/4 inch thick

In a large bowl, toss sweet potato strips with olive oil, paprika, garlic powder, salt, and pepper until evenly coated

Spread sweet potato strips in a single layer on a baking sheet lined with parchment paper

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until fries are crispy and golden brown

Serve hot and enjoy

Vegan Instant Pot Mexican Rice & Beans

A vibrant and flavorful vegan dish featuring brown rice, black beans, and a medley of Mexican-inspired spices, cooked effortlessly in an Instant Pot.

Ingredients:

• 1 cup brown rice
• 1 cup black beans, soaked overnight or canned
• 1 cup corn kernels
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 can 14 oz diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

Add the olive oil, onion, bell pepper, and garlic to the Instant Pot and press the saut button

Saut until the meat is soft

Cook the black beans, corn, chili powder, cumin, paprika, salt, pepper, and vegetable broth until they are soft

Use a stir to mix

Put the lid on top and turn the valve all the way to the closed position

Cook on high pressure for 22 minutes

After that, let the pressure drop naturally for 10 minutes, and then quickly let go of any extra pressure

Take off the lid, use a fork to fluff up the rice, and serve hot

Serve with lime wedges and fresh cilantro on top

Deli-Style Macaroni Salad

This mac and cheese salad recipe is just like the kind youd find at your favorite corner deli. Its smooth and sour, and its full of crunchy vegetables and soft macaroni. Its great for picnics, barbecues, or just as a side dish any time

Ingredients:

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup diced dill pickles
• 2 hard-boiled eggs, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/4 teaspoon paprika for garnish

Instructions:

Follow the directions on the package to cook the elbow macaroni until it is al dente

After you drain and rinse it with cold water, let it cool down all the way

Sour cream, white vinegar, Dijon mustard, salt, and black pepper should all be mixed together in a large bowl using a whisk

This will make the dressing

When the macaroni is cool, add it to the dressing and stir it around to cover it all

Lets add the chopped hard-boiled eggs, celery, red onion, dill pickles, chopped red bell pepper, and chives

Slowly mix everything together

Put the bowl of macaroni salad in the fridge with the lid on for at least two hours before serving

Sprinkle paprika on top of the salad to make it look nice before serving

Enjoy your Deli-Style Macaroni Salad while its still cold

Keto Chicken Broccoli Casserole

A delicious and keto-friendly casserole that combines tender chicken, nutritious broccoli, and creamy cheese for a satisfying meal. Perfect for meal prep and freezer organization.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup almond flour
• 2 tablespoons butter, melted

Instructions:

Preheat oven to 350F 175C

In a large bowl, mix together chicken, broccoli, cheddar cheese, mayonnaise, heavy cream, garlic, thyme, salt, and pepper

Transfer the mixture to a greased casserole dish

In a small bowl, combine almond flour and melted butter to make a crumble topping

Sprinkle the crumble topping over the chicken and broccoli mixture

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown

Let it cool for a few minutes before serving

Enjoy

Steak & Egg Flatbread Pizza Sandwich

This sandwich combines the flavors of a classic steak and egg breakfast with the convenience of a flatbread pizza. Tender steak slices, sautéed bell peppers and onions, gooey mozzarella cheese, and perfectly baked eggs come together on crispy flatbreads for a satisfying meal.

Ingredients:

• 2 flatbreads
• 200g steak, thinly sliced
• 4 eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/4 cup sliced onions
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish optional

Instructions:

Preheat the oven to 375F 190C

In a skillet, heat 1 tablespoon of olive oil over medium-high heat

Season the steak slices with salt and pepper, then cook them in the skillet for 2-3 minutes on each side until browned

Remove from heat and set aside

In the same skillet, add the remaining tablespoon of olive oil and saut the bell peppers and onions until they soften, about 3-4 minutes

Remove from heat and set aside

Place the flatbreads on a baking sheet lined with parchment paper

Sprinkle shredded mozzarella cheese evenly over each flatbread

Arrange the cooked steak slices, sauted bell peppers, and onions on top of the cheese

Make a small well in the center of each flatbread and crack an egg into each well

Season the eggs with salt and pepper

Bake in the preheated oven for 10-12 minutes, or until the eggs are cooked to your desired doneness and the flatbreads are crisp around the edges

Remove from the oven and let cool slightly before slicing

Garnish with fresh herbs if desired

Serve warm and enjoy