Les Savy Fav Blog

A tasty and healthy salad with fresh vegetables, tender salmon, and hearty chickpeas. Great for a quick and healthy meal.

Ingredients: 8 oz salmon fillet. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, thinly sliced. 2 cups mixed greens. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Season the salmon fillet with salt and pepper. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Add the salmon fillet to the skillet and cook for 3-4 minutes per side or until it flakes easily with a fork. Remove from heat and let it rest for a few minutes before flaking it into chunks. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, mixed greens, and crumbled feta cheese. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss to coat. Top the salad with the flaked salmon. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

This Italian Spinach Baked Spaghetti Squash is a tasty, low-carb alternative to regular spaghetti. It's also full of healthy nutrients. Spaghetti squash strands are cooked with spinach, garlic, and Parmesan cheese, and then they are baked until they are perfectly done. This makes a comforting and filling meal.

Ingredients: 1 medium spaghetti squash. 2 tablespoons olive oil. 2 cloves garlic, minced. 4 cups fresh spinach. 1 cup grated Parmesan cheese. Salt and pepper to taste. 1 teaspoon Italian seasoning.

Instructions: Preheat oven to 400F 200C. Cut spaghetti squash in half lengthwise and remove seeds. Place squash halves cut side down on a baking sheet lined with parchment paper. Bake for 40-45 minutes or until tender. While squash is baking, heat olive oil in a large skillet over medium heat. Add minced garlic and saut until fragrant. Add spinach to the skillet and cook until wilted. Season with salt, pepper, and Italian seasoning. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Leave the squash shells intact. Combine the spaghetti squash strands with the cooked spinach mixture and half of the Parmesan cheese. Divide the mixture evenly between the squash shells. Top with the remaining Parmesan cheese. Return stuffed squash to the oven and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Low-carb and gluten-free, these Keto Scotch Eggs are a new take on an old favorite. They're full of protein and flavor without the guilt that comes with traditional recipes. They're great for breakfast or a snack.

Ingredients: 6 large eggs. 1 lb ground pork sausage. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp dried thyme. 1/4 tsp dried sage. 1/4 tsp paprika. 1/4 tsp garlic powder. 1/4 cup almond flour. Avocado oil or coconut oil for frying.

Instructions: Place 4 of the eggs in a pot and cover with water. Bring to a boil, then reduce heat to low and simmer for 9 minutes. Transfer eggs to a bowl of ice water to cool. Peel the boiled eggs and set aside. In a mixing bowl, combine ground pork sausage, salt, pepper, thyme, sage, paprika, garlic powder, and almond flour. Mix until well combined. Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin patty. Wrap each boiled egg with one of the sausage patties, ensuring the egg is completely covered. Heat oil in a skillet over medium heat. Once hot, carefully place the wrapped eggs in the skillet. Cook for 6-8 minutes, turning occasionally, until the sausage is golden brown and cooked through. Remove from the skillet and let cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

A light and refreshing drink that is great for summer parties. When white wine, citrus fruits, and berries are mixed together, they make a wonderful explosion of flavor.

Ingredients: 1 bottle of dry white wine. 1 cup club soda. 1 cup orange juice. 1/4 cup brandy. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. Fresh berries for garnish.

Instructions: In a large pitcher, combine white wine, club soda, orange juice, and brandy. Add sliced citrus fruits and stir gently. Refrigerate for at least 2 hours. Serve over ice, garnished with fresh berries.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the delicate floral notes of jasmine infused into rich and creamy ice cream, enhanced with crunchy cacao nibs. The addition of a dark chocolate magic shell creates a delightful contrast of textures and flavors.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 tablespoon jasmine tea leaves. 1/2 cup cacao nibs. 8 ounces dark chocolate.

Instructions: In a saucepan, combine heavy cream, whole milk, sugar, salt, and jasmine tea leaves. Heat the mixture over medium heat, stirring occasionally until it starts to simmer. Remove from heat. Cover the saucepan and let the mixture steep for 30 minutes. Strain the mixture to remove the jasmine tea leaves. Stir in vanilla extract and chill the mixture in the refrigerator for at least 4 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the cacao nibs. Transfer the churned ice cream into a container and freeze until firm. For the dark chocolate magic shell, melt the dark chocolate in a double boiler or microwave, stirring until smooth. Once the ice cream is frozen, drizzle the melted dark chocolate over the scoops of ice cream. The chocolate will harden upon contact with the cold ice cream.

Prep Time: 20 minutes

Cook Time: 10 minutes

This hearty vegan lentil soup is infused with the warm flavors of turmeric, cumin, and coriander, making it a comforting and nourishing meal. Turmeric adds not only vibrant color but also anti-inflammatory properties to this dish.

Ingredients: 1 cup red lentils. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. 1 can 14 ounces diced tomatoes. 1 can 14 ounces coconut milk. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Red lentils, vegetable broth, onion, garlic, ginger, turmeric, cumin, coriander, and cayenne pepper should all be put in a large pot. Once it starts to boil, lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Drops of tomato and coconut milk should be added. Let it cook for five more minutes. Add pepper and salt to taste. Add fresh cilantro leaves on top and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

On a cool fall or winter day, this easy and healthy apple salad is a great choice. It has the sweetness of apples, the crunch of walnuts, the sourness of cranberries, and the creaminess of feta cheese. A tasty honey balsamic dressing brings it all together.

Ingredients: 2 apples, cored and thinly sliced. 1 cup mixed greens e.g., spinach, arugula. 1/2 cup chopped walnuts. 1/4 cup dried cranberries. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced apples and mixed greens. Sprinkle chopped walnuts, dried cranberries, and crumbled feta cheese over the salad. In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately as a refreshing and healthy fall/winter salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Slow Cooker Gluten-Free Mongolian Beef recipe is a convenient way to enjoy the flavors of this classic dish without any gluten. Tender flank steak cooks slowly in a savory and slightly sweet sauce, resulting in a deliciously satisfying meal.

Ingredients: 1 1/2 lbs flank steak, thinly sliced. 1/4 cup cornstarch. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup gluten-free soy sauce. 1/2 cup water. 1/2 cup brown sugar. 1/2 teaspoon minced fresh ginger. 1/2 cup shredded carrots. 2 green onions, chopped. Sesame seeds, for garnish optional.

Instructions: Put cornstarch and sliced flank steak in a large plastic bag that can be closed again and again. If you close the bag and shake it, the cornstarch will cover the steak evenly. Put olive oil in a pan and heat it over medium-high heat. Add the minced garlic and cook until it smells good. Put the oil and garlic in the slow cooker. Butter the steak slices and put them in the slow cooker with water, brown sugar, ginger powder, and gluten-free soy sauce. Use a stir to mix. For four to five hours, or until the steak is soft, cover and cook on low heat. At the end of the cooking time, add the chopped green onions and shredded carrots. If you want, sprinkle sesame seeds on top before serving. Put it on top of cooked quinoa or rice. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

These potatoes have been baked twice, making them a comforting and rich side dish that's great for any event. Cheese, bacon, green onions, and creamy mashed potatoes that are baked until the top is golden and crispy.

Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. 1/2 cup sour cream. 1/2 cup milk. 4 tablespoons unsalted butter, softened. 1 cup shredded cheddar cheese. Salt and pepper to taste. 4 slices cooked bacon, crumbled. 2 green onions, sliced.

Instructions: Preheat oven to 400F 200C. Wash and dry potatoes, then prick several times with a fork. Rub olive oil over each potato and place on a baking sheet. Bake for about 1 hour, or until potatoes are tender when pierced with a fork. Remove potatoes from oven and allow to cool slightly. Slice off the top third of each potato lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell. Mash the potato flesh in the bowl with sour cream, milk, butter, and half of the cheddar cheese. Season with salt and pepper. Divide the mixture evenly among the potato shells. Sprinkle remaining cheddar cheese on top. Return potatoes to the oven and bake for another 15-20 minutes, or until heated through and cheese is melted and bubbly. Top each potato with crumbled bacon and sliced green onions before serving.

Prep Time: 20 minutes

Cook Time: 80 minutes