Gamemakers Toolkit

A refreshing and flavorful Mexican-inspired tuna salad with avocado, perfect for a quick and satisfying meal. This recipe is gluten-free and dairy-free, fitting well into a keto diet.

Ingredients: 2 cans of tuna, drained. 2 avocados, diced. 1/4 cup diced red onion. 1/4 cup diced bell pepper. 1/4 cup diced cherry tomatoes. 1/4 cup chopped cilantro. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: The drained tuna, diced avocado, red onion, bell pepper, cherry tomatoes, and chopped cilantro should all be put in a large bowl. Add olive oil and lime juice, and then season with salt and pepper. Carefully toss to mix. Put the tuna salad on lettuce leaves and serve them.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the perfect keto-friendly fusion of crispy bacon and refreshing sushi ingredients.

Ingredients: 6 strips of bacon. 1 small cucumber, julienned. 1 small avocado, sliced. 2 tablespoons cream cheese. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce optional. Soy sauce or tamari for dipping optional.

Instructions: Preheat oven to 375F 190C. Place bacon strips on a baking sheet lined with parchment paper. Bake bacon for 10-15 minutes until crispy. Remove from oven and let cool slightly. Spread a thin layer of cream cheese on each bacon strip. Place julienned cucumber and avocado slices along one edge of each bacon strip. Drizzle with mayonnaise and sriracha sauce if desired. Roll up each bacon strip tightly, enclosing the fillings. Slice each bacon roll into bite-sized pieces. Serve with soy sauce or tamari for dipping if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Israeli Salad is a classic Middle Eastern salad that's perfect for hot summer days. It's vegan, gluten-free, and bursting with fresh flavors. The combination of crisp cucumbers, ripe tomatoes, and fragrant herbs makes it a delightful and healthy side dish or light meal.

Ingredients: 2 cucumbers, diced. 4 ripe tomatoes, diced. 1 red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine the diced cucumbers, tomatoes, and finely chopped red onion. Add the chopped fresh parsley and mint leaves to the bowl. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Gently toss all the ingredients until well combined. Refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve chilled as a refreshing summer salad. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the flavors of the tropics with these delicious chocolate chip cookies made with melted coconut oil, shredded coconut, and dried pineapple.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/4 cup shredded coconut. 1/4 cup dried pineapple, chopped.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, and salt. In a separate bowl, mix the melted coconut oil, brown sugar, and granulated sugar until well combined. Beat in the egg and vanilla extract until the mixture is smooth and creamy. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips, shredded coconut, and dried pineapple. Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. 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. Enjoy these tropical chocolate chip cookies with a hint of coconut and pineapple flavor!

Prep Time: 15 minutes

Cook Time: 10-12

This Hummus with Shiro Miso recipe from the book Seven Spoons by Tara O'Brady adds a unique twist to traditional hummus with the umami flavor of shiro miso. It's creamy, savory, and perfect for dipping or spreading.

Ingredients: 1 cup cooked chickpeas. 2 tablespoons tahini. 2 tablespoons shiro miso. 1 clove garlic, minced. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt to taste. 2 tablespoons water adjust for desired consistency. Optional garnishes: olive oil, paprika, fresh herbs.

Instructions: The cooked chickpeas, tahini, shiro miso, minced garlic, olive oil, and lemon juice should all be put into a food processor. If you need to, scrape down the sides of the bowl as you work to make the mixture smooth and creamy. If you think it needs more salt, add it. You can change the consistency by adding water a little at a time until you get the thickness you want. Place the hummus in a bowl for serving. If you want, you can drizzle with olive oil and sprinkle with paprika to make it look nicer. Put it out with fresh herbs and your favorite things to dip, like vegetables or pita bread.

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan berry smoothie is packed with antioxidants, vitamins, and minerals. It's a delicious and nutritious way to start your day or refuel after a workout.

Ingredients: 1 cup frozen mixed berries. 1 ripe banana. 1/2 cup unsweetened almond milk. 1/2 cup coconut water. 1 tablespoon chia seeds. 1 tablespoon maple syrup optional. 1 handful spinach leaves optional.

Instructions: Add all ingredients into a blender. Blend until smooth and creamy. If too thick, add more almond milk or coconut water to reach desired consistency. Pour into glasses and serve immediately. Enjoy your refreshing vegan berry smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Delicious grilled shrimp kabobs with a flavorful marinade, perfect for a quick and tasty BBQ experience.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 teaspoon paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into wedges. Wooden or metal skewers.

Instructions: In a bowl, mix olive oil, minced garlic, lemon juice, paprika, cumin, cayenne pepper, salt, and pepper to create the marinade. Add shrimp to the marinade and toss to coat. Let it marinate for at least 30 minutes in the refrigerator. Preheat the grill to medium-high heat. Thread marinated shrimp, bell peppers, and red onion onto skewers, alternating ingredients. Place the shrimp kabobs on the preheated grill and cook for 2-3 minutes per side, or until shrimp are opaque and vegetables are slightly charred. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

A tasty and healthy salad with tangy feta cheese, fresh vegetables, and a vinaigrette that makes it all come together.

Ingredients: 2 cups of mixed greens. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, diced. 1/4 cup cherry tomatoes, halved. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese. 2 tablespoons of extra-virgin olive oil. 1 tablespoon of balsamic vinegar. 1 teaspoon of Dijon mustard. Salt and pepper to taste.

Instructions: Slice the cucumber, red bell pepper, cherry tomatoes, black olives, and feta cheese. Put them all in a large salad bowl. To make the dressing, mix the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and toss it around so that everything is covered. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes