Diplo Outtie Tumblog

A healthy and refreshing salad with crunchy hemp seeds and sweet, caramelized pecans on top. The arugula gives it a peppery bite, and the strawberries add sweetness. The balsamic dressing makes the flavors taste different by making them sour.

Ingredients: 4 cups baby arugula. 1 cup sliced strawberries. 2 tablespoons hemp seeds. 1/2 cup pecan halves. 2 tablespoons brown sugar. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Put pecans in a small bowl and coat them with brown sugar. Place pecans on a baking sheet that has been lined with parchment paper. Bake the pecans for 8 to 10 minutes, stirring them once or twice, until they turn caramelized. Take the pecans out of the oven and let them cool down. Put arugula, sliced strawberries, and hemp seeds in a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Pour the dressing over the salad and toss it around to cover it all. Before serving, sprinkle brown sugar pecans on top of the salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Bacon Spinach Stuffed Chicken Delish recipe is a savory delight! Tender chicken breasts are stuffed with a flavorful mixture of crispy bacon, fresh spinach, and melted mozzarella cheese, creating a mouthwatering dish that's perfect for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices bacon, cooked and crumbled. 2 cups fresh spinach leaves. 1 cup shredded mozzarella cheese. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Warm the oven up to 190C 375F. Cut each chicken breast in half lengthwise with a sharp knife to make a pocket for the stuffing. Put cooked bacon, spinach, mozzarella cheese, minced garlic, salt, and pepper in a bowl. Place a piece of bacon and spinach inside each chicken breast. Use toothpicks to close up the holes. Put olive oil in a pan and heat it over medium-high heat. For about two to three minutes on each side, sear the stuffed chicken breasts until they are golden brown. Put the chicken breasts that have been seared in a baking dish. Heat the oven and put the chicken in it. Bake for 20 to 25 minutes, or until the chicken is done and the juices run clear. Take out the toothpicks before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

These paleo, vegan, and gluten-free spinach tortillas are a great fit. Rich in nutrients from almond flour and spinach, they're a tasty and nutritious substitute for regular tortillas.

Ingredients: 2 cups spinach leaves. 1 cup almond flour. 2 tbsp ground flaxseed. 1 tbsp olive oil. 1/2 tsp sea salt.

Instructions: Pulse spinach leaves in food processor until finely chopped. To the food processor, add almond flour, ground flaxseed, olive oil, and sea salt. Pulse until ingredients are well combined and a dough forms. Separate the dough into six equal pieces, then roll each into a ball. Roll a ball of dough into a thin tortilla by placing it between two pieces of parchment paper. Continue with the remaining pieces of dough. A nonstick skillet should be heated to medium heat. After carefully transferring a tortilla to the skillet, cook it for one to two minutes on each side, or until it is cooked through and has a light brown color. Continue with the leftover tortillas. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Keto Thai Shrimp Pancakes are full of flavor and would be great as an appetizer or low-carb meal. They have real Thai flavors and are crispy on the outside and soft on the inside.

Ingredients: 1 lb shrimp, peeled and deveined. 2 eggs. 2 tbsp coconut flour. 1/4 cup coconut milk. 2 cloves garlic, minced. 1 small red chili, finely chopped. 1 tbsp fish sauce. 1 tbsp lime juice. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste. Coconut oil for frying.

Instructions: In a food processor, pulse shrimp until finely chopped. In a mixing bowl, beat eggs and add coconut flour, coconut milk, garlic, chili, fish sauce, lime juice, cilantro, salt, and pepper. Mix well. Fold in the chopped shrimp into the batter until evenly distributed. Heat coconut oil in a skillet over medium heat. Spoon batter onto the skillet to form small pancakes. Cook for 2-3 minutes on each side or until golden brown and cooked through. Serve hot with a side of keto-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty change from regular deviled eggs are these Smoked Salmon Deviled Eggs. To make each bite taste great, creamy egg yolks are mixed with salty smoked salmon, sour Dijon mustard, fresh lemon juice, and chopped dill. You can eat them for breakfast, at parties, or as a snack at any time of the day. They also work well with keto and are full of protein and healthy fats.

Ingredients: 6 large eggs. 2 ounces smoked salmon, finely chopped. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon fresh lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper to taste. Additional dill, for garnish optional.

Instructions: Place the eggs in a pot and cover with water. Bring to a boil over high heat. Once boiling, remove the pot from the heat, cover, and let the eggs sit in the hot water for 10-12 minutes. Meanwhile, prepare an ice bath by filling a bowl with ice and cold water. After 10-12 minutes, carefully transfer the eggs to the ice bath to cool completely. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the egg yolks with a fork until smooth. Add the chopped smoked salmon, mayonnaise, Dijon mustard, lemon juice, chopped fresh dill, salt, and pepper. Mix until well combined. Spoon or pipe the filling into the hollowed-out egg whites. Garnish with additional dill, if desired. Serve immediately, or refrigerate until ready to serve. Enjoy these delicious smoked salmon deviled eggs as a keto-friendly appetizer or snack!

Prep Time: 15 minutes

Cook Time: 12 minutes

Savor the deliciousness of these baked chocolate-mint brownie protein donuts without feeling guilty. Rich in flavor and loaded with protein, they're a great snack for right after the gym or anytime you want to treat yourself.

Ingredients: 1 cup chocolate protein powder. 1/4 cup cocoa powder. 1/4 cup almond flour. 1/4 cup Greek yogurt. 1/4 cup unsweetened almond milk. 2 tablespoons honey. 1 egg. 1/2 teaspoon mint extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup dark chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the chocolate protein powder, cocoa powder, almond flour, Greek yogurt, almond milk, honey, egg, mint extract, baking powder, and salt. Mix until well combined. Fold in the dark chocolate chips into the batter. Carefully spoon the batter into the prepared donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 12-15 minutes or until the donuts are set and a toothpick inserted into the center comes out clean. Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can drizzle some melted dark chocolate or sprinkle cocoa powder on top for extra flavor and decoration. Enjoy your delicious baked chocolate mint brownie protein donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

These finger linkin' baby back ribs are tender, juicy, and full of flavor. The dry rub adds a perfect balance of spices while the BBQ sauce gives them a sticky, sweet finish. Perfect for any barbecue or gathering!

Ingredients: 2 racks baby back ribs. 1 cup BBQ sauce. 1/4 cup brown sugar. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon salt. 1 teaspoon black pepper.

Instructions: Before you start, heat your oven to 275F 135C. Put brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Mix them together to make a dry rub. When you're done, take off the silver skin from the back of the ribs and rub the dry rub all over them. Put a lot of aluminum foil around each rack. Put the ribs on a baking sheet and heat the oven to 350F. Bake for 2.5 to 3 hours, or until the meat is soft and falls off the bone. Carefully take the ribs out of the foil and throw it away. Spread a lot of BBQ sauce over the ribs so they are completely covered. For an extra 5 to 10 minutes, broil the ribs in the oven until the sauce turns brown and sticky. Grab it from the oven, let it cool for a bit, then cut it up and serve.

Prep Time: 15 minutes

Cook Time: 180 minutes

This pesto and sweet potato chickpea salad is a colorful and tasty dish that's great for any event. You can add baby spinach, walnuts, dried cranberries, and a tasty vegan pesto dressing to roasted sweet potatoes and crunchy chickpeas.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 can 15 oz chickpeas, drained and rinsed. 2 cups baby spinach leaves. 1/4 cup chopped walnuts. 1/4 cup dried cranberries. 1/4 cup vegan pesto sauce. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Add sweet potato cubes to a bowl and season with salt and pepper. Add 1 tablespoon of olive oil and toss to coat. On a baking sheet, spread out the sweet potatoes. Roast them for 20 to 25 minutes, or until they are soft. Roasted sweet potatoes, chickpeas, baby spinach, chopped walnuts, and dried cranberries should all be put in a large salad bowl. Add the vegan pesto sauce and the rest of the olive oil. Toss gently to cover everything. If you want, you can add more salt and pepper to taste. Serve right away or put in the fridge until you're ready to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes