Matt Pond Blog

This salad is great for hot summer days because it is healthy and cool. This Summer Tomato and Cucumber Quinoa Salad is full of fresh herbs, vegetables, and a zesty dressing that will make your taste buds happy. Also, you can eat it on its own as a light and healthy meal or as a side dish at a BBQ or picnic.

Ingredients: 1 cup quinoa. 2 cups water. 2 large tomatoes, diced. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large salad bowl, combine the cooked quinoa, diced tomatoes, diced cucumber, finely chopped red onion, chopped basil, chopped mint, and crumbled feta cheese. In a small bowl, whisk together the extra-virgin olive oil and lemon juice. Season with salt and pepper to taste. Pour the dressing over the salad and toss to combine all the ingredients thoroughly. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Summer Tomato and Cucumber Quinoa Salad chilled, garnished with additional fresh herbs if desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This vegan lentil salad tastes great and is full of protein, fiber, and other important nutrients. That's a great healthy dish for any event, like a quick lunch or a side dish for a dinner party.

Ingredients: 1 cup cooked lentils. 1 cup chopped cherry tomatoes. 1/2 cup diced cucumber. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

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Prep Time: 15 minutes

Cook Time: 0 minutes

This Instant Pot Black Beans recipe is a foolproof way to make delicious and tender black beans without the need for soaking. The combination of spices and aromatics, along with the convenience of the Instant Pot, results in a flavorful dish perfect for various meals.

Ingredients: 2 cups dried black beans. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1 bay leaf. 4 cups vegetable broth. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Run cold water over the black beans and drain them. Put the black beans in the Instant Pot after they have been rinsed. The Instant Pot should have cumin, chili powder, smoked paprika, diced onion, diced bell pepper, and a bay leaf. Add the vegetable broth and salt and pepper to taste. Put the lid on the Instant Pot and turn the valve so that it seals. Put the food through 25 minutes of high pressure. Let the pressure drop naturally for 15 minutes, and then carefully let go of any extra pressure. Take off the bay leaf, open the lid, and stir the beans. Add fresh cilantro to the black beans and serve them with rice or any other way you like. Enjoy your Instant Pot black beans. Amy and Jacky gave you a recipe that you can't go wrong with.

Prep Time: 15 minutes

Cook Time: 25 minutes

This roasted chicken dish has tender chicken thighs, salty baby artichokes, and briny olives. It's a tasty and filling meal. When you add garlic, lemon, and oregano to the dish, it smells and tastes like something from the Mediterranean.

Ingredients: 4 chicken thighs, bone-in, skin-on. 8 baby artichokes, trimmed and halved. 1 cup pitted green olives. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, thinly sliced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the chicken thighs, baby artichokes, olives, minced garlic, olive oil, lemon slices, dried oregano, salt, and pepper until evenly coated. Arrange the chicken thighs, artichokes, olives, and lemon slices in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Spinach & Chicken Tortilla Bake is a flavorful and satisfying dish that combines tender shredded chicken, nutritious spinach, and zesty salsa, all wrapped up in warm flour tortillas and baked to perfection. It's easy to make and perfect for a quick weeknight dinner or a casual gathering with friends and family.

Ingredients: 2 cups cooked shredded chicken. 2 cups fresh spinach leaves, chopped. 1 cup salsa. 1 cup shredded cheddar cheese. 6 small flour tortillas. 1/2 cup sour cream. 1 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Shred chicken, chop spinach, add salsa, 1/2 cup of shredded cheddar cheese, sour cream, cumin, garlic powder, salt, and pepper to a bowl. Lay out a tortilla on a flat surface and cover it with a lot of the chicken mixture. Put it in a baking dish seam-side down after rolling it up tight. Do it again with the rest of the tortillas and chicken mixture. Add the rest of the shredded cheddar cheese to the top of the rolled tortillas. Place the dish in the oven and bake for 20 minutes with the foil closed. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. If you want, you can serve it hot with chopped green onions or fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

With fried green tomatoes and a tangy remoulade sauce, this is a crispy take on the classic BLT sandwich.

Ingredients: 4 slices green tomatoes, 1/4 inch thick. 1/2 cup all-purpose flour. 1 egg, beaten. 1 cup breadcrumbs. Salt and pepper to taste. 4 slices bacon, cooked crisp. 4 lettuce leaves. 4 slices sandwich bread, toasted. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon lemon juice. 1 clove garlic, minced. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped green onions. 1 teaspoon paprika. 1/2 teaspoon hot sauce.

Instructions: Season tomato slices with salt and pepper. Dredge tomato slices in flour, dip in beaten egg, then coat with breadcrumbs. Heat oil in a skillet over medium heat. Fry tomato slices until golden brown, about 2 minutes per side. Drain on paper towels. Mix mayonnaise, Dijon mustard, lemon juice, minced garlic, parsley, green onions, paprika, and hot sauce to make remoulade sauce. Spread remoulade sauce on toasted bread slices. Layer lettuce, fried green tomato slices, and bacon on 2 bread slices. Top with remaining bread slices to form sandwiches. Serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Caprese in the oven is a simple and tasty Italian dish that changes the traditional Caprese salad into a warm version. Toppings of tomato and mozzarella are carefully placed in an oven dish, sprinkled with fresh basil, and baked until the cheese smells good and turns a light brown color. The end result is a wonderful and delicious treat!

Ingredients: 2 grote tomaten, in plakjes gesneden. 1 bol mozzarella, in plakjes gesneden. 1 handvol verse basilicumblaadjes. 2 el olijfolie. Zout en peper, naar smaak. Balsamico-glazuur, optioneel, voor het serveren.

Instructions: Verwarm de oven voor op 200C. Leg de plakjes tomaat en mozzarella afwisselend in een ovenschaal, beginnend en eindigend met een plakje tomaat. Bestrooi de basilicumblaadjes gelijkmatig over de tomaten en mozzarella. Besprenkel de olijfolie over de bovenkant en breng op smaak met zout en peper. Bak de Caprese in de voorverwarmde oven gedurende 10-15 minuten, of tot de kaas gesmolten en licht gebruind is. Haal de ovenschaal uit de oven en laat het gerecht iets afkoelen. Serveer de Caprese uit de oven warm, eventueel gegarneerd met een drizzle balsamico-glazuur. Geniet ervan!

Prep Time: 5 minutes

Cook Time: 15 minutes

Spiced kefta meatballs, tomatoes, and perfectly cooked eggs are cooked together in a flavorful tagine to make this delicious Moroccan-style dish. It's a hearty and filling dinner option with lots of North African flavors.

Ingredients: 1 lb ground beef or lamb. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tsp ground cumin. 1 tsp ground coriander. 1 tsp paprika. 1/2 tsp cayenne pepper. 1 can 14 oz diced tomatoes. 1/2 cup chopped fresh cilantro. Salt and pepper to taste. 4 large eggs. 2 tbsp olive oil. 1 lemon, cut into wedges for garnish.

Instructions: In a large bowl, combine the ground beef or lamb, chopped onion, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, and a pinch of salt and pepper. Mix well and form the mixture into small meatballs kefta. Heat the olive oil in a tagine or large skillet over medium heat. Add the kefta meatballs and brown them on all sides until cooked through. Remove them from the tagine and set them aside. In the same tagine, add the diced tomatoes and cook for a few minutes until they start to soften. Return the kefta meatballs to the tagine. Make four small wells in the tomato and meat mixture and crack an egg into each well. Season the eggs with salt and pepper. Cover the tagine and let it simmer for about 5-7 minutes or until the eggs are cooked to your liking. Sprinkle chopped cilantro over the tagine and garnish with lemon wedges. Serve the Kefta, Tomato, and Egg Tagine hot with bread or couscous.

Prep Time: 20 minutes

Cook Time: 25 minutes

This gluten-free protein granola is a nutritious and delicious way to start your day. Packed with gluten-free oats, protein powder, and healthy fats, it's a perfect breakfast or snack option for those with gluten sensitivities.

Ingredients: 2 cups gluten-free rolled oats. 1/2 cup unsweetened shredded coconut. 1/2 cup chopped nuts e.g., almonds, walnuts. 1/2 cup gluten-free protein powder. 1/4 cup chia seeds. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup dried fruit e.g., cranberries, raisins. Pinch of salt.

Instructions: Preheat your oven to 325F 163C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free rolled oats, unsweetened shredded coconut, chopped nuts, gluten-free protein powder, and chia seeds. In a separate microwave-safe bowl, mix together the honey or maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Heat in the microwave for 20-30 seconds until the mixture is runny. Pour the wet mixture over the dry ingredients and stir well to ensure everything is evenly coated. Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, stirring once halfway through, until the granola is golden brown and crispy. Remove from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools. Once cooled, mix in your choice of dried fruit. Store your gluten-free protein granola in an airtight container and enjoy with yogurt, milk, or as a snack!

Prep Time: 10 minutes

Cook Time: 30 minutes

Instead of potato chips, try these Low Carb Zucchini Oven Chips, which are crispy and tasty. You can eat them as a snack or as a side dish with your favorite keto meals.

Ingredients: 2 medium zucchinis, thinly sliced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Toss the zucchini slices with olive oil in a large bowl until they are well covered. Put the garlic powder, paprika, salt, and pepper in a different bowl and mix them together. Cover both sides of each zucchini slice with the Parmesan mix. Line a baking sheet with parchment paper and put the zucchini slices on it. After the oven is hot, bake for 15 to 20 minutes, or until golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

These grilled skewers are a perfect addition to a hot summer wedding, combining the smoky flavors of chicken, shrimp, and colorful vegetables. The sweet and savory marinade enhances the taste, creating a delightful dish for your special day.

Ingredients: 1.5 lbs boneless chicken thighs, cut into chunks. 1.5 lbs large shrimp, peeled and deveined. 1 large pineapple, cut into bite-sized pieces. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 zucchini, sliced. 1/2 cup olive oil. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon honey. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, soy sauce, minced garlic, honey, paprika, salt, and pepper to create the marinade. Divide the marinade into two portions. In one portion, marinate the chicken chunks, and in the other, marinate the shrimp for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated chicken, shrimp, pineapple, and assorted vegetables onto the soaked skewers, alternating for a colorful presentation. Brush skewers with leftover marinade for added flavor while grilling. Grill skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the shrimp are opaque. Serve hot, and enjoy these delicious skewers at your summer wedding!

Prep Time: 30 minutes

Cook Time: 15 minutes

Indulge in the creamy comfort of this keto-friendly Cheesy Mushroom Quinoa, made with cauliflower rice instead of quinoa. It's rich, satisfying, and incredibly easy to prepare.

Ingredients: 1 cup cauliflower rice. 1 cup sliced mushrooms. 1/2 cup shredded mozzarella cheese. 2 tablespoons heavy cream. 2 tablespoons grated parmesan cheese. 1 tablespoon butter. 1 clove garlic, minced. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms. Saut until mushrooms are tender. Add cauliflower rice to the skillet. Cook until cauliflower is tender, about 5-7 minutes. Stir in heavy cream and shredded mozzarella cheese. Cook until cheese is melted and the mixture is creamy. Season with salt and pepper to taste. Sprinkle grated parmesan cheese over the top and garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

A classic Italian soup loaded with vegetables and pasta.

Ingredients: 1 cup carrots, diced. 1 cup celery, diced. 1 cup zucchini, diced. 1 cup green beans, chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 cup small pasta. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: In a large pot, saut onions and garlic until fragrant. Add carrots, celery, zucchini, and green beans. Cook until slightly softened. Pour in diced tomatoes, kidney beans, and vegetable broth. Stir in oregano, basil, salt, and pepper. Bring to a simmer. Add pasta and cook until tender. Serve hot, garnished with grated Parmesan cheese. Enjoy this hearty Italian soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

This mackerel salad tastes great on sandwiches or lettuce wraps and is very refreshing. This dish is great for any event because it has the right amount of mackerel, mayonnaise, and crunchy vegetables.

Ingredients: 2 cans mackerel fillets, drained and flaked. 1/2 cup mayonnaise. 2 tablespoons lemon juice. 1/4 cup chopped celery. 1/4 cup chopped red onion. 1/4 cup chopped dill pickles. Salt and pepper to taste. Lettuce leaves or sandwich bread, for serving.

Instructions: Mackerel flakes, mayonnaise, lemon juice, celery, red onion, and dill pickles should all be mixed together in a bowl. Mix everything together well. Add pepper and salt to taste. Put the mackerel salad mix on lettuce leaves and roll them up to make lettuce wraps. Spread the mackerel salad mixture on bread slices and put them together to make sandwiches. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy this homemade pretzel ice cream, which is the perfect mix of sweet and salty. Every bite is creamy and rich, with crunchy pretzel bits. It's a great treat for any event.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 cup crushed pretzels.

Instructions: In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat. In a separate bowl, whisk together the sugar and egg yolks until well combined. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover and chill the mixture in the refrigerator for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the crushed pretzels and let them incorporate into the ice cream. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Red Velvet Crepes with a creamy cheese filling are full of rich, bright flavors that you will love. Great for a special treat at breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 2 tablespoons granulated sugar. 1/2 teaspoon salt. 1 1/2 cups buttermilk. 2 large eggs. 1 tablespoon red food coloring. 1/2 teaspoon vanilla extract. 2 tablespoons unsalted butter, melted. Cream cheese filling:. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. Whipped cream and fresh berries for garnish optional.

Instructions: Mix the all-purpose flour, cocoa powder, sugar, and salt together in a bowl using a whisk. In a different bowl, mix the eggs, red food coloring, vanilla extract, melted butter, and buttermilk with a whisk. Pour the wet ingredients into the dry ones one at a time while whisking them together until the mixture is smooth. Put a crepe pan or nonstick skillet on medium heat and lightly grease it with cooking spray or butter. Spread out the 1/4 cup of crepe batter on the bottom of the hot pan by swirling it around. The crepe is done when the edges start to lift and the center is set. It's done when the crepe is golden brown on one side and cooked through and a nice red velvet color on the other. Take the crepe out of the pan and do it again with the rest of the batter. If you need to, add more butter or cooking spray. While the cream cheese is soft, mix the powdered sugar, vanilla extract, and cream cheese until the mixture is smooth and creamy. Put a lot of the cream cheese filling on each crepe, and then either roll them up or fold them in half. If you want, you can decorate it with whipped cream and fresh berries. Enjoy the warm Red Velvet Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious and keto-friendly twist on the classic black bean chicken stir-fry, replacing traditional black beans with black soybeans. This dish is packed with flavor from garlic, ginger, and a savory soy-based sauce, all while staying low in carbohydrates.

Ingredients: 2 chicken breasts, thinly sliced. 2 cups broccoli florets. 2 tablespoons avocado oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce or tamari for gluten-free. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon erythritol or preferred keto-friendly sweetener. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons black soybeans, rinsed and drained optional, for visual appeal.

Instructions: Soy sauce, sesame oil, rice vinegar, erythritol, and red pepper flakes should all be mixed together in a small bowl using a whisk. Put away. Put avocado oil in a big skillet and heat it over medium-high heat. It will take about 5 to 6 minutes of cooking after adding the chicken slices until they are browned and fully cooked. Take the chicken out of the pan and set it aside. Put minced garlic and ginger in the same pan. Saut for one minute, or until the food smells good. Put broccoli florets in the pan and cook for three to four minutes, until they are soft but still crunchy. Put the cooked chicken back in the pan. Put the chicken and broccoli in a bowl and pour the sauce over them. Mix everything together well to cover it all. Add two to three more minutes of cooking, until the sauce gets a little thicker and everything is hot. Add pepper and salt to taste. Add the black soybeans to the pan and stir them around to mix. If you want, you can serve it hot and top it with sliced green onions or sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes