Not Not Fun Records

For a tasty and refreshing keto-friendly meal, try this Spiralized Greek Cucumber Salad with Lemon and Feta. This salad has crunchy cucumbers, tangy feta cheese, salty kalamata olives, and a lemon dressing that makes it taste great.

Ingredients: 2 large cucumbers, spiralized. 1/4 cup red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup kalamata olives, pitted and sliced. 1/4 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 1 tablespoon fresh lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: In a large bowl, combine the spiralized cucumbers, red onion, cherry tomatoes, kalamata olives, and crumbled feta cheese. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the cucumber mixture and toss gently to coat. Sprinkle chopped fresh parsley over the salad and toss again to combine. Serve immediately, or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Chicken Avocado Caesar Pasta is a delightful twist on the classic Caesar salad. Creamy avocado pairs perfectly with tender chicken and tangy Caesar dressing, creating a satisfying and flavorful dish that's perfect for any occasion. It's easy to make and family-friendly, making it a great choice for busy weeknights or weekend gatherings.

Ingredients: 8 oz pasta. 2 chicken breasts, cooked and shredded. 2 avocados, diced. 1/2 cup Caesar dressing. 1/4 cup grated Parmesan cheese. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Diced avocados, cooked pasta, shredded chicken, Caesar dressing, grated Parmesan cheese, cherry tomatoes, and chopped fresh parsley should all be put in a large bowl. Combine well. Add pepper and salt to taste. You can serve it right away or put it in the fridge for a few hours to cool down.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Lavender Cookies are a delicate and fragrant treat with a hint of floral flavor. They're ideal for afternoon tea or as a one-of-a-kind dessert for special occasions.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 tablespoons dried culinary lavender. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C. In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Grind the dried lavender in a mortar and pestle or pulse it in a food processor until finely ground. Add the ground lavender to the butter-sugar mixture and mix well. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for about 30 minutes. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on a parchment-lined baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, the cookies can be enjoyed as is or decorated with a sprinkle of powdered sugar.

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy the tastes of pumpkin pie with this low-carb and sugar-free ice cream. It's creamy, rich, and just the right amount of spice. If you love pumpkin and are on a keto diet, this is the perfect treat for you.

Ingredients: 1/2 cup canned pumpkin puree. 1/4 cup unsweetened almond milk. 2 tablespoons heavy cream. 1 tablespoon powdered erythritol or preferred sugar substitute. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. Pinch of salt. 1/4 cup crushed sugar-free graham crackers optional, for topping.

Instructions: In a mixing bowl, combine pumpkin puree, almond milk, heavy cream, erythritol, pumpkin pie spice, vanilla extract, and salt. Mix until well combined. Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Serve immediately for a soft-serve texture or transfer to a container and freeze for 2-3 hours for a firmer consistency. Sprinkle crushed sugar-free graham crackers on top before serving, if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the decadence of two layers of moist chocolate cake, generously frosted with a rich and creamy chocolate frosting. This chocolate cake is perfect for any chocolate lover!

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/2 cup hot water. 1/2 cup unsalted butter. 1/4 cup unsweetened cocoa powder for frosting. 3 cups powdered sugar. 1/3 cup milk for frosting. 1 tsp vanilla extract for frosting.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 8-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the hot water and continue mixing until the batter is smooth. It will be thin, but that's okay. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack. For the frosting, melt the unsalted butter in a saucepan over low heat. Stir in the cocoa powder until smooth. Remove from heat. In a separate bowl, whisk together powdered sugar, milk, and vanilla extract until the mixture is creamy and smooth. Gradually add the cocoa mixture to the sugar mixture, mixing until well combined and smooth. Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes, then place the second cake on top. Spread the remaining frosting over the top and sides of the assembled cake. Decorate the cake as desired with additional chocolate shavings, sprinkles, or berries. Slice, serve, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These Cinnamon Streusel Pancakes are amazing, delightful, and fabulous! They are incredibly easy to make and perfect for a special breakfast treat.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. For Streusel Topping:. 1/4 cup brown sugar. 2 tablespoons all-purpose flour. 1/2 teaspoon ground cinnamon. 2 tablespoons cold butter, diced.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon. In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. In a separate small bowl, prepare the streusel topping by mixing together brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon. Add diced cold butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Sprinkle a generous amount of streusel topping over the pancake while the top is still wet. Cook until bubbles form on the surface, then flip the pancake and cook until golden brown on both sides. Repeat with the remaining batter, adding more streusel topping to each pancake as you cook them. Serve the Cinnamon Streusel Pancakes warm, drizzled with maple syrup and additional cinnamon if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Miso Tofu Stir Fry with Cauliflower Rice is a flavorful and nutritious dish that's quick and easy to make. The combination of miso paste, soy sauce, and sesame oil creates a delicious umami flavor, while the tofu and vegetables add protein and vitamins. Cauliflower rice makes it low-carb and gluten-free, perfect for a healthy meal option.

Ingredients: 200g firm tofu, cubed. 2 tablespoons miso paste. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey or maple syrup. 1 tablespoon minced ginger. 2 cloves garlic, minced. 1 small onion, thinly sliced. 1 bell pepper, thinly sliced. 2 cups cauliflower rice. 2 green onions, chopped. 1 tablespoon sesame seeds. 1 tablespoon vegetable oil.

Instructions: In a bowl, mix miso paste, soy sauce, sesame oil, rice vinegar, and honey/maple syrup. Add cubed tofu to the mixture and let it marinate for 15-20 minutes. In a large skillet, heat vegetable oil over medium-high heat. Add minced ginger, garlic, and sliced onion. Saut until fragrant. Add marinated tofu and bell pepper slices. Cook until tofu is golden brown. Stir in cauliflower rice and cook until heated through. Sprinkle with chopped green onions and sesame seeds. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich, chocolaty goodness of these Double Chocolate Muffins. They are perfect for breakfast or as a sweet treat any time of the day!

Ingredients: 1 and 3/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/4 cup vegetable oil. 1/4 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the flour, cocoa powder, granulated sugar, and brown sugar. In a separate bowl, whisk together the vegetable oil, melted butter, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the buttermilk until the batter is smooth. Add the baking powder, baking soda, and salt, and mix until well incorporated. Fold in the semisweet chocolate chips. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Double Chocolate Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

The Quinoa Chickpea Almond Salad with Roasted Scallion Dressing is a tasty and healthy salad that is full of protein and fresh herbs. This healthy dish has a unique smoky flavor from the roasted scallion dressing.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup almonds, sliced and toasted. 1 bunch scallions, roasted and chopped. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cook quinoa according to package instructions and let it cool. Preheat your oven to 400F 200C. Place scallions on a baking sheet, drizzle with olive oil, and roast for 10-15 minutes until slightly charred. Remove and chop them. In a large bowl, combine quinoa, chickpeas, almonds, cherry tomatoes, cucumber, roasted scallions, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all ingredients evenly. Serve the Quinoa Chickpea Almond Salad with Roasted Scallion Dressing chilled or at room temperature. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

You can enjoy these rich and chocolatey keto cookies without worrying about how many carbs they have. You can satisfy your sweet tooth with these treats while still following a low-carb diet.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated erythritol. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1/3 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix together almond flour, cocoa powder, erythritol, salt, and baking soda. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Stir until well combined. Fold in sugar-free chocolate chips if using. Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your hand or a spatula. Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Coconut Milk Keto Panna Cotta is a creamy, indulgent dessert that fits perfectly into a ketogenic diet. With the rich flavor of full-fat coconut milk and just a touch of sweetness, it's a satisfying treat for those following a low-carb lifestyle.

Ingredients: 1 can 13.5 oz full-fat coconut milk refrigerated for 24 hours, Native Forest Brand. 2-3 tbsp powdered erythritol or your preferred keto-friendly sweetener. 1 tsp vanilla extract. 1 packet unflavored gelatin. 2 tbsp cold water. Optional: fresh berries or unsweetened coconut flakes for garnish.

Instructions: In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Meanwhile, in a saucepan, heat the coconut milk over low heat until warm, but not boiling. Once warm, stir in the powdered erythritol or sweetener of your choice until dissolved. Remove the saucepan from heat and stir in the vanilla extract. Add the bloomed gelatin mixture to the warm coconut milk mixture, stirring until completely dissolved. Pour the mixture into ramekins or serving glasses. Refrigerate for at least 4 hours, or until set. Once set, garnish with fresh berries or unsweetened coconut flakes if desired, and serve chilled.

Prep Time: 10 minutes

Cook Time: 10 minutes

These vegan oatmeal cookie cups with browned butter are a great new way to enjoy the classic oatmeal cookie. The browned vegan butter gives them a rich, nutty taste, and the rolled oats make them hearty. You can eat them as a snack or with a cup of coffee or tea.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups rolled oats. 1 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a muffin tin. In a small saucepan, melt the vegan butter over medium heat until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let it cool slightly. In a large mixing bowl, whisk together the brown sugar, granulated sugar, flax eggs, and vanilla extract until well combined. Add the browned butter to the sugar mixture and stir until smooth. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats and vegan chocolate chips until evenly distributed. Scoop the cookie dough into the greased muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown. Allow the cookie cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This soup is thick and creamy, and the sweetness of the roasted grape tomatoes makes it perfect for a comforting meal.

Ingredients: 2 lbs grape tomatoes, halved. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Fresh basil for garnish.

Instructions: Preheat oven to 400F 200C. Toss halved grape tomatoes with olive oil and spread on a baking sheet. Roast tomatoes in the oven for 25-30 minutes until they start to caramelize. In a large pot, saut chopped onion and minced garlic until softened. Add roasted tomatoes to the pot and stir well. Pour in vegetable broth and bring the mixture to a simmer. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow flavors to meld. Serve hot, garnished with fresh basil. Enjoy your delicious Roasted Grape Tomato Cream Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

This Asian Grilled Chicken Salad with Sunbutter Vinaigrette is a flavorful and satisfying meal. The grilled chicken is marinated in a delicious Asian-inspired sauce and served over a bed of fresh greens and vegetables. The sunbutter vinaigrette adds a creamy and nutty twist to the salad, making it a perfect blend of flavors and textures.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 4 cups mixed greens e.g., lettuce, spinach. 1 cup shredded carrots. 1/2 cucumber, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup crushed peanuts. 2 tablespoons sunbutter sunflower seed butter. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon honey. 1/2 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional.

Instructions: The soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic should all be mixed together in a bowl. For at least 30 minutes, let the chicken breasts soak in the mixture. Warm up the grill over medium-high heat. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked. Cut the chicken that has been grilled into thin strips. Mixed greens, shredded carrots, thinly sliced cucumber, chopped cilantro, and chopped green onions should all be put in a large salad bowl together. If you want to make red pepper flakes, put sunbutter, rice vinegar, soy sauce, honey, sesame oil, and red pepper flakes in a small bowl and mix them together with a whisk. Add the sunbutter vinaigrette to the salad and toss it around to coat it. Add grilled chicken slices and peanuts that have been crushed to the salad. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This gluten-free soup is hearty and full of flavor. It has tender chicken, white beans, and a mix of spices that make it a comforting and filling meal. Ideal for a cozy evening or a laid-back dinner with friends.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 can 4 oz diced green chilies. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 4 cups gluten-free chicken broth. 1 cup frozen corn kernels. 1 cup diced tomatoes. 1/2 cup chopped fresh cilantro. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onions become translucent. Add diced chicken and cook until no longer pink, stirring occasionally. Stir in ground cumin, chili powder, paprika, and cayenne pepper. Add diced green chilies, white beans, chicken broth, frozen corn, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. Stir in chopped cilantro and season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together. Serve hot, garnished with additional cilantro if desired. Enjoy your gluten-free White Bean Chicken Chili Soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

Delicious slow cooker Hawaiian pulled pork tacos with a tropical pineapple salsa and crunchy cabbage slaw. Perfect for a flavorful and easy dinner!

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup pineapple juice. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp black pepper. 1/2 pineapple, diced. 1/4 cup red onion, diced. 1/4 cup cilantro, chopped. 1/2 lime, juiced. 8 small tortillas. 1 cup cabbage, shredded. 1/4 cup mayonnaise. 1 tbsp apple cider vinegar. 1 tsp honey. Salt and pepper to taste.

Instructions: Pork shoulder, pineapple juice, soy sauce, brown sugar, garlic, ginger, and black pepper should all be put in a slow cooker. Put the lid on and cook on low for 8 hours, or until the pork is soft and falls apart easily. In a bowl, mix diced pineapple, red onion, cilantro, and lime juice while the pork is cooking. This will make the pineapple salsa. Add pepper and salt. To make the slaw, put the chopped cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper in a different bowl. Shred the pork with two forks when it's done and mix it with the cooking juices. Put together tacos by warming up tortillas and adding pulled pork, pineapple salsa, and cabbage slaw to them. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

A tasty and good for you way to start the day is with these Coconut Yogurt Breakfast Popsicles. They are a healthy and tasty way to start the day because they are full of Greek yogurt, coconut milk, and fresh berries. The granola also gives it a nice crunch!

Ingredients: 2 cups Greek yogurt. 1 cup coconut milk. 1/4 cup honey. 1/2 cup granola. 1/2 cup mixed berries strawberries, blueberries, raspberries.

Instructions: In a mixing bowl, combine Greek yogurt, coconut milk, and honey. Mix until smooth. Stir in granola and mixed berries. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4-6 hours, or until the popsicles are completely set. To remove, run the molds under warm water briefly to loosen the popsicles. Serve as a delightful frozen breakfast treat!

Prep Time: 15 minutes

Cook Time: 0 minutes

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