By Helga

A flavorful vegan curry made with a variety of mixed sprouts cooked with aromatic spices. This hearty dish is rich in protein, fiber, and essential nutrients.

Ingredients: 1 cup mixed sprouts mung beans, chickpeas, lentils. 1 onion, chopped. 2 tomatoes, chopped. 2 cloves garlic, minced. 1 inch ginger, grated. 1 green chili, chopped. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon red chili powder. 1/2 teaspoon garam masala. Salt to taste. 1 tablespoon oil. Fresh cilantro for garnish.

Instructions: Heat oil in a pan over medium heat. Add chopped onion, minced garlic, grated ginger, and chopped green chili. Saut until onions turn golden brown. Add chopped tomatoes and cook until they become soft and mushy. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for 2 minutes. Add mixed sprouts and mix until well combined. Add water just enough to cover the sprouts and bring to a boil. Reduce heat to low, cover, and simmer until the sprouts are cooked through, about 15-20 minutes. Once sprouts are cooked, sprinkle garam masala and mix well. Garnish with fresh cilantro and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This quick and easy keto avocado egg salad is packed with flavor and healthy fats. It's perfect for a light lunch or a side dish.

Ingredients: 2 ripe avocados, diced. 4 hard-boiled eggs, chopped. 1/4 cup diced red onion. 2 tablespoons chopped fresh cilantro. 2 tablespoons mayonnaise. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a large bowl, combine diced avocados, chopped hard-boiled eggs, diced red onion, and chopped cilantro. In a small bowl, mix together mayonnaise and lime juice. Pour the mayo-lime mixture over the avocado and egg mixture. Gently toss to coat everything evenly. Season with salt and pepper to taste. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

These homemade brownies are rich, fudgy, and incredibly delicious. Perfect for satisfying your chocolate cravings!

Ingredients: 1 cup 200g unsalted butter. 2 cups 400g granulated sugar. 1 cup 100g unsweetened cocoa powder. 1 teaspoon vanilla extract. 4 large eggs. 1 1/2 cups 190g all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a medium saucepan, melt the butter over low heat. Remove from heat, and stir in sugar, cocoa powder, vanilla, eggs, flour, salt, and baking powder. Spread the batter into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until the edges begin to pull away from the sides of the pan. Let cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the delicious taste of roasted 'potatoes' without the carbs! This keto-friendly version uses cauliflower instead of potatoes but doesn't skimp on flavor. The combination of Parmesan cheese, garlic, and herbs creates a savory dish that's perfect as a side or even a main course.

Ingredients: 4 medium-sized cauliflower heads, cut into florets. 1/4 cup olive oil. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Olive oil, Parmesan cheese, minced garlic, dried thyme, dried rosemary, salt, and pepper should all be mixed together in a large bowl with cauliflower florets until they are well covered. Place the cauliflower mixture on a baking sheet that has been lined with parchment paper so that it lays flat. In an oven that has already been heated, roast the cauliflower for 25 to 30 minutes, stirring it once or twice during the cooking time, until it is golden brown and soft. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

This Power Chicken Hummus Bowl Salad is a healthy and satisfying meal. Packed with protein, fiber, and flavor, it's a perfect choice for a nutritious lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup cooked quinoa. 2 cups mixed greens spinach, kale, arugula, etc.. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup hummus. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken breasts for about 6-7 minutes per side, or until cooked through. Remove chicken from the skillet and let it rest for a few minutes before slicing. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, cucumber, and red onion. Top the salad with sliced chicken, hummus, and feta cheese. Drizzle balsamic vinaigrette dressing over the salad. Toss everything together to combine. Serve immediately and enjoy your Power Chicken Hummus Bowl!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Greek Chicken Kabobs are bursting with Mediterranean flavors and are perfect for grilling season. The marinated chicken and colorful veggies make for a delicious and healthy meal option. The combination of lemon, garlic, and Greek herbs creates a mouthwatering taste that's hard to resist.

Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces. 2 lemons, zested and juiced. 3 cloves garlic, minced. 1/4 cup extra-virgin olive oil. 2 tablespoons Greek yogurt. 1 tablespoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and black pepper to taste. 1 red onion, cut into chunks. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. Cherry tomatoes, for skewering.

Instructions: In a large mixing bowl, combine lemon zest, lemon juice, minced garlic, extra-virgin olive oil, Greek yogurt, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Mix well to create the marinade. Add the chicken pieces to the marinade and toss to coat them evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor. Preheat your grill to medium-high heat. Thread the marinated chicken, red onion chunks, red bell pepper chunks, green bell pepper chunks, yellow bell pepper chunks, and cherry tomatoes onto skewers, alternating between the ingredients. Place the kabobs on the preheated grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred. Serve the Greek Chicken Kabobs hot with your favorite sides or on a bed of rice or pita bread. Enjoy!

Prep Time: 45 minutes

Cook Time: 15 minutes

A delicious and satisfying breakfast casserole that combines the crispy goodness of tater tots with fluffy scrambled eggs, savory bacon, and melted cheese.

Ingredients: 1 lb frozen tater tots. 6 large eggs. 1 cup milk. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/2 cup diced green onions. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Layer tater tots evenly in the bottom of a greased 9x13 inch baking dish. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over tater tots in the baking dish. Sprinkle shredded cheddar cheese, cooked bacon, and diced green onions over the egg mixture. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly. Let cool for a few minutes before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

This dish is a delicious mix of spices, dried fruits, and tender chicken legs that have been baked to perfection.

Ingredients: 4 chicken legs. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. Salt and pepper to taste. 1/2 cup dried apricots, chopped. 1/4 cup raisins. 1/4 cup chicken broth. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1 tablespoon lemon juice.

Instructions: Warm the oven up to 190C 375F. Put cumin, coriander, paprika, salt, and pepper in a small bowl and mix them together. Cover the chicken legs with the spice mix. Put chicken legs in a baking dish and cover them with chopped apricots and raisins. Mix honey, garlic, ginger, and lemon juice with a whisk in a different bowl. Then, pour the mix over the fruit and chicken legs. Put foil over the baking dish and bake for 30 minutes. Take off the foil and baste the chicken with the sauce. Bake the chicken without the foil for another 15 to 20 minutes, or until it is golden brown and cooked all the way through. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 45 minutes

Indulge in the delicious layers of flavors with this gluten-free, dairy-free, sugar-free, and vegan strawberry banana smoothie. Perfect for breakfast or a refreshing snack.

Ingredients: 2 ripe bananas. 1 cup frozen strawberries. 1 cup unsweetened almond milk. 2 tablespoons chia seeds. 1 tablespoon maple syrup optional. 1/2 teaspoon vanilla extract. 2 tablespoons gluten-free rolled oats. 1/4 cup coconut yogurt. Fresh strawberries and bananas for garnish.

Instructions: Put one frozen banana, some almond milk, chia seeds, maple syrup if you're using it, and vanilla extract in a blender. Mix until it's smooth. Half of the mixture should be poured into glasses until they are halfway full. First, wash the blender. Then, add the rest of the banana, rolled oats, and coconut yogurt and blend until smooth. Carefully pour the second mixture into each glass on top of the first one. Add fresh banana and strawberry slices as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Vegan Burrito Bowl is a tasty and healthy meal that is full of flavor and good for you foods. You can add your favorite toppings to make it your own, and it's a filling lunch or dinner.

Ingredients: 1 cup cooked brown rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1 avocado, sliced. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 lime, juiced. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Salsa, for serving optional. Guacamole, for serving optional.

Instructions: In a bowl, mix together cooked brown rice, black beans, corn kernels, diced tomatoes, diced red onion, and chopped cilantro. In a separate small bowl, whisk together lime juice, cumin, chili powder, salt, and pepper to make the dressing. Pour the dressing over the rice and bean mixture, and toss to combine. Divide the mixture into serving bowls. Top each bowl with sliced avocado. Serve with salsa and guacamole on the side, if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

A vibrant and aromatic cocktail featuring the flavors of lemon thyme, turmeric, and kawakawa chai, perfect for a refreshing yet exotic drink experience.

Ingredients: 2 oz gin. 1 oz lemon juice. 1/2 oz turmeric syrup. 1/2 oz kawakawa chai syrup. 4-5 fresh lemon thyme sprigs. Ice cubes.

Instructions: Fresh lemon thyme sprigs, turmeric syrup, and kawakawa chai syrup should all be mixed together in a cocktail shaker. Put ice cubes, gin, and lemon juice in the shaker. Make sure to shake it well until it's cold. Strain the drink into a cocktail glass that has been chilled. If you want, you can add a lemon twist or another sprig of lemon thyme as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

A pressure cooker makes it easy to make grits that are creamy and cheesy. Great for an easy and comforting side dish!

Ingredients: 1 cup stone-ground grits. 4 cups water. 1 teaspoon salt. 1 cup shredded cheddar cheese. 1/2 cup grated parmesan cheese. 1/2 cup unsalted butter. 1/2 cup heavy cream. 1/2 teaspoon black pepper.

Instructions: Rinse the grits under cold water and drain. In the pressure cooker, combine grits, water, and salt. Close the lid and set the pressure cooker to high pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick release any remaining pressure. Stir in cheddar cheese, parmesan cheese, butter, heavy cream, and black pepper until smooth and creamy. Serve hot, garnished with additional cheese and a sprinkle of black pepper.

Prep Time: 5 minutes

Cook Time: 20 minutes

This Spinach Mushroom Feta Crustless Quiche tastes great and fills you up. It's great for breakfast, brunch, or a light dinner. It's healthy and tasty because it's full of spinach, mushrooms, and creamy feta cheese. Plus, not having a crust makes it easier and faster to make!

Ingredients: 1 cup chopped spinach. 1 cup sliced mushrooms. 1/2 cup crumbled feta cheese. 4 eggs. 1/2 cup milk. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder.

Instructions: Preheat your oven to 375F 190C. In a skillet, saut chopped spinach and sliced mushrooms until tender. Remove from heat and let cool slightly. In a mixing bowl, beat eggs and milk together. Add salt, black pepper, and garlic powder. Mix well. Grease a pie dish or quiche pan. Spread the sauted spinach and mushrooms evenly on the bottom. Pour the egg mixture over the spinach and mushrooms. Sprinkle crumbled feta cheese on top. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and slightly golden on top. Let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

#HealthyEating, #CrustlessQuiche, #Vegetarian

An easy lasagna recipe with fewer carbs that is great for people on the keto diet. To keep this recipe keto-friendly, zucchini slices are used instead of pasta sheets.

Ingredients: 1 lb ground beef or Italian sausage. 1 jar of low-carb marinara sauce. 1 medium zucchini, thinly sliced lengthwise. 1 cup shredded mozzarella cheese. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a skillet, brown the ground beef or Italian sausage over medium heat, breaking it into crumbles. Season with salt, pepper, dried oregano, and dried basil. Once the meat is cooked through, add the jar of low-carb marinara sauce to the skillet and stir well. In a separate bowl, mix together the ricotta cheese and grated Parmesan cheese. In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the sliced zucchini over the sauce. Spread half of the ricotta mixture over the zucchini. Sprinkle half of the shredded mozzarella cheese over the ricotta layer. Repeat the layers: meat sauce, zucchini, ricotta mixture, and mozzarella cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving. Slice and enjoy your delicious keto lasagna!

Prep Time: 20 minutes

Cook Time: 35 minutes

This Taco Pasta Salad is a great side dish packed with flavors reminiscent of your favorite tacos. It's perfect for potlucks, picnics, or as a satisfying meal on its own.

Ingredients: 1 lb pasta shells. 1 lb ground beef. 1 packet taco seasoning. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sliced black olives. 1/4 cup diced bell pepper. 1/4 cup diced jalapeno optional. 1/2 cup ranch dressing. 1/4 cup salsa. Lime wedges for serving.

Instructions: Cook pasta according to package instructions. Drain and let cool. In a skillet, brown ground beef over medium heat. Drain excess fat. Add taco seasoning to the cooked ground beef, following packet instructions. Allow to cool. In a large bowl, combine cooked pasta, seasoned ground beef, cherry tomatoes, cheddar cheese, red onion, cilantro, black olives, bell pepper, and jalapeno if using. Add ranch dressing and salsa to the bowl. Toss until everything is evenly coated. Chill in the refrigerator for at least 30 minutes before serving. Serve with lime wedges for extra flavor. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These smoky grilled chicken skewers are a perfect addition to your summer BBQ gatherings. The marinade infuses the chicken with rich flavors, and the grilling adds a delightful smokiness. A simple and tasty recipe for family fun all summer long!

Ingredients: 2 lbs boneless, skinless chicken thighs, cut into cubes. 1/4 cup soy sauce. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, mix soy sauce, olive oil, minced garlic, smoked paprika, cumin, cayenne pepper, salt, and black pepper to create the marinade. Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor. Preheat the grill to medium-high heat. Thread the marinated chicken cubes onto the soaked wooden skewers. Place the skewers on the preheated grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice smoky char. Serve the smoky grilled chicken skewers hot, garnished with fresh herbs or a squeeze of lemon. Enjoy the delicious backyard BBQ flavors with family and friends!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan roasted cauliflower steaks are a delicious and healthy alternative to meat. They are seasoned with smoked paprika and garlic powder, then roasted until tender and caramelized. Serve them as a side dish or a light main course.

Ingredients: 1 large head cauliflower. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper, to taste. Fresh lemon juice, for serving. Fresh parsley, chopped, for serving.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Take off the cauliflower's leaves and cut off the very end of the stem to make a flat base. Carefully cut the cauliflower into "steaks" that are 1 inch thick. Olive oil, garlic powder, salt, and pepper should all be mixed together in a small bowl. Spread the spice mix on both sides of each cauliflower steak, then put them on the baking sheet that has been prepared. Place the cauliflower steaks in an oven that has already been heated. Cook for 20 to 25 minutes, flipping them over halfway through, until they are soft and golden brown. Take the steaks out of the oven and squeeze some fresh lemon juice on top of them. Before you serve, sprinkle with chopped parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes