Mr Joel Del Rey

These goat cheese-stuffed tomatoes are low in carbs and taste great as an appetizer or side dish for a keto-friendly meal. They taste great and are good for you, but they are low in carbs.

Ingredients: 6 large tomatoes. 200g goat cheese. 2 cloves garlic, minced. 2 tablespoons fresh basil, chopped. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Set the oven to 350F 175C and heat it up. Take the tomato lids off and scoop out the seeds and pulp. Put the chopped basil, minced garlic, salt, and pepper in a bowl and mix them together. Place some goat cheese inside each tomato. Put olive oil on top of the stuffed tomatoes. Put the stuffed tomatoes on a baking sheet that has parchment paper on it. Put the dish in an oven that has already been heated up and bake it for 20 to 25 minutes, or until the cheese is melted and the tomatoes are soft. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

This flavorful vegan recipe combines the bold flavors of curry-spiced tofu with a refreshing Asian slaw. It's a satisfying and nutritious dish that's perfect for lunch or dinner.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons curry powder. 2 tablespoons olive oil. 1/2 head green cabbage, thinly sliced. 1 carrot, grated. 1 red bell pepper, thinly sliced. 2 green onions, thinly sliced. 1/4 cup cilantro, chopped. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame oil. Salt and pepper, to taste.

Instructions: Put the tofu cubes in a bowl and coat them with soy sauce and curry powder. For at least 30 minutes, let it sit. In a pan, heat the olive oil over medium-high heat. Cook the tofu cubes until they turn golden brown, which should take about 5 to 7 minutes. Put away. Cut up the cabbage, carrot, bell pepper, green onions, and cilantro and put them all in a large bowl. To make the dressing, mix the maple syrup, sesame oil, salt, and pepper in a small bowl with a whisk. Add the dressing to the cabbage mix and mix it all together by tossing. The Asian slaw should go on top of the curried tofu. Have fun!

Prep Time: 40 minutes

Cook Time: 10 minutes

For those who follow a paleo diet, these pecan sticky buns are a delicious treat that is free of gluten and keto. They are flavorful, moist, and the ideal treat without feeling guilty.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup granulated erythritol. 1 tsp baking powder. 1/4 tsp salt. 1/3 cup coconut oil, melted. 2 large eggs. 1/4 cup sugar-free maple syrup. 1 tsp vanilla extract. 1/2 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with parchment paper. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Add melted coconut oil, eggs, sugar-free maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Divide the dough evenly into muffin tin cups. Sprinkle chopped pecans on top of each bun. Bake for 20-25 minutes, or until golden brown and firm to the touch. Allow the buns to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

These refreshing popsicles combine the delicate flavors of edible flowers with the sweet floral notes of elderflower syrup, making them a perfect treat for hot summer days.

Ingredients: 1 cup edible flowers such as rose petals, lavender, or chamomile. 1/4 cup elderflower syrup. 3 cups water.

Instructions: To get the flowers ready to eat, wash them gently and cut off any stems. Put the elderflower syrup, water, and edible flowers in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in the perfect blend of spiced tea, creamy Greek yogurt, crunchy granola, and nuts with this delicious parfait. The addition of cardamom and cloves adds a warm and aromatic twist to your tea time treat.

Ingredients: 2 cups of brewed spiced tea. 1 teaspoon of cardamom. 1 teaspoon of cloves. 2 tablespoons of honey. 1 cup of Greek yogurt. 1/2 cup of granola. 1/4 cup of chopped nuts e.g., almonds or walnuts. Fresh mint leaves for garnish.

Instructions: After making two cups of spiced tea, let it cool down. Put cardamom and cloves in a small bowl and mix them together. Add the cardamom and cloves mixture to the spiced tea and stir it around. Combine well. Put the spiced tea, honey, and Greek yogurt in serving glasses or bowls one on top of the other. Add granola and chopped nuts to the top of each layer. Do this again and again until the glasses are full. Sprinkle some honey and a dollop of Greek yogurt on top to finish. Add some fresh mint leaves as a garnish. To enjoy a delicious spiced tea parfait, serve it right away with spoons.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Chopped Chinese Chicken Salad is a tasty and refreshing dish made with grilled chicken that is still soft, fresh vegetables, and a tasty sesame-ginger dressing. It's great for a quick and healthy meal!

Ingredients: 2 boneless, skinless chicken breasts. 1 head of iceberg lettuce, chopped. 1 cup red cabbage, thinly sliced. 1 cup carrots, julienned. 1/2 cup red bell pepper, thinly sliced. 1/2 cup green bell pepper, thinly sliced. 1/2 cup mandarin orange segments. 1/4 cup sliced almonds, toasted. 1/4 cup green onions, chopped. 1/4 cup cilantro, chopped. 1/4 cup sesame seeds, toasted. 1/4 cup crispy chow mein noodles optional. For the dressing:. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon honey. 1 clove garlic, minced. 1 teaspoon fresh ginger, minced. Salt and pepper to taste.

Instructions: Warm up your grill or grill pan over medium-high heat. First, salt and pepper the chicken breasts. Then, grill them for 6 to 8 minutes on each side, or until they are fully cooked. Take them off the heat and let them cool down for a few minutes. Then cut them into thin strips. Dice the red cabbage, carrots, red and green bell peppers, mandarin orange segments, sliced almonds, green onions, and cilantro. Put the salad ingredients in a large bowl and mix them together. It's time to make the dressing. In a separate small bowl, mix the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and minced ginger. Add pepper and salt to taste. Put the grilled chicken strips in the bowl with the salad, and then pour the dressing on top of them. Spread the dressing over everything and toss it together until it's well covered. Toast the sesame seeds and, if you're using them, sprinkle the crispy chow mein noodles on top of the salad. Serve your tasty Chopped Chinese Chicken Salad right away and enjoy it!

Prep Time: 20 minutes

Cook Time: 15 minutes

The beef, melted cheddar, and spicy green chilies in these Cheddar Chili Burgers go together perfectly. When grilled to perfection, these burgers will make you crave barbecue.

Ingredients: 1.5 lbs ground beef. 1 cup shredded cheddar cheese. 1/2 cup diced green chilies. 1/4 cup breadcrumbs. 1/4 cup chopped onion. 1 egg. 1 tsp garlic powder. 1 tsp chili powder. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and additional cheddar for topping.

Instructions: Put ground beef, shredded cheddar, diced green chilies, breadcrumbs, chopped onion, egg, garlic powder, chili powder, salt, and pepper in a bowl. Combine the parts until they are well mixed. Split the mixture in half and shape each half into a burger patty. Warm up the grill over medium-high heat. Put the burger patties on a grill that has already been heated up. Cook for 5 to 7 minutes on each side, or until they are done the way you like them. Grill the buns for one to two minutes, or until they turn golden brown. Put a burger together by putting a patty on a bun and adding lettuce, tomato, and more cheddar cheese on top of each one. Enjoy your tasty Cheddar Chili Burgers while they're still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This flavorful and filling dry fry of spicy eggplant and tofu is ideal for a quick weeknight supper. The eggplants absorb all the wonderful flavors of the hot sauce, and the tofu is crispy on the outside and soft on the inside. You can have it with rice for a full dinner!

Ingredients: 300g tofu, pressed and cut into cubes. 2 medium eggplants, diced. 3 tablespoons soy sauce. 2 tablespoons sriracha sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, for garnish. Salt and pepper to taste.

Instructions: Combine the green onions, ginger, garlic, sesame oil, soy sauce, and sriracha sauce in a bowl. A nonstick skillet should be heated to medium-high heat. Add the tofu cubes and dry fry for 8 to 10 minutes, or until golden brown on all sides. After taking the tofu out of the skillet, set it aside. Add the diced eggplants to the same skillet and cook for 5 to 7 minutes, or until they are tender. Put the cooked eggplants and tofu back in the skillet. Coat the tofu and eggplants evenly by pouring the sauce mixture over them and stirring. Cook for a further two to three minutes, or until thoroughly heated. To taste, add salt and pepper for seasoning. Before serving, sprinkle sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 20 minutes