A simple avocado salad with sesame, pumpkin seeds & olive oil delivers healthy fats and nutrients.

This hearty lentil soup is packed with flavor and nutrients from carrots, chickpeas, lentils.

This Two Spice Red Lentil Vegetable Soup is a comforting and nutritious keto-friendly dish that is packed with flavor and wholesome ingredients. Red lentils provide a good source of plant-based protein and fiber, while the combination of vegetables adds vitamins and minerals to the soup. The warm spices of cumin and turmeric give this soup a fragrant and aromatic flavor profile, making it a perfect meal for chilly days. Plus, it's quick and easy to prepare, making it ideal for busy weeknights or meal prep.

Ingredients: 1 cup red lentils, rinsed. 4 cups vegetable broth. 1 cup diced tomatoes. 1 cup chopped carrots. 1 cup chopped celery. 1/2 cup chopped onion. 2 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp ground turmeric. Salt and pepper, to taste. 2 tbsp olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onion and saut until the onions are soft. Add the ground turmeric and cumin and stir them in. Cook for one more minute until the food smells good. Toss in the diced tomatoes, chopped celery, and chopped carrots. Cook for 5 minutes, stirring every now and then. Put in vegetable broth and red lentils that have been rinsed. Start the soup to boil. Turn down the heat, cover, and let it cook slowly for 20 to 25 minutes, until the vegetables and lentils are soft. Add pepper and salt to taste. Enjoy this tasty Two Spice Red Lentil Vegetable Soup while it's still hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

This warm spiced chickpea dish with preserved lemon and feta is a flavorful and satisfying keto-friendly recipe. The combination of spices adds depth to the chickpeas, while the tanginess of preserved lemon and the creaminess of feta cheese elevate the dish to a whole new level.

Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt to taste. 1/4 preserved lemon, finely chopped. 1/4 cup crumbled feta cheese. Fresh cilantro leaves for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss chickpeas with olive oil, cumin, coriander, paprika, cayenne pepper, and salt until evenly coated. Spread chickpeas on a baking sheet in a single layer. Bake for 20-25 minutes or until chickpeas are crispy, shaking the pan halfway through. Remove chickpeas from the oven and transfer to a serving dish. Sprinkle preserved lemon and crumbled feta over the chickpeas. Garnish with fresh cilantro leaves before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

This recipe combines the freshness of zucchini and avocado with the creaminess of hummus, topped with flavorful roasted shrimp. It's a perfect dish for a light and healthy meal that doesn't compromise on taste.

Ingredients: 2 medium zucchinis, sliced. 1 ripe avocado, peeled and pitted. 1 can chickpeas, drained and rinsed. 2 cloves garlic, minced. Juice of 1 lemon. 1/4 cup olive oil. Salt and pepper to taste. 1 pound shrimp, peeled and deveined. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 400F 200C. In a blender or food processor, combine zucchini slices, avocado, chickpeas, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Set aside. In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper until evenly coated. Spread the seasoned shrimp onto a baking sheet in a single layer. Roast in the preheated oven for 8-10 minutes, or until shrimp are pink and cooked through. To serve, spread the zucchini avocado hummus onto a platter or individual plates. Top with roasted shrimp. Garnish with chopped fresh parsley. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the creamy goodness of cauliflower that is good for you. When you mash tender cauliflower with garlic, butter, chicken broth, and Parmesan cheese, you get a tasty and healthy side dish that goes with any meal.

Ingredients: 1 head cauliflower, cut into florets. 2 cloves garlic, minced. 2 tbsp unsalted butter. 1/4 cup chicken broth. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Steam cauliflower florets until tender, about 5-7 minutes. Drain and set aside. In a small saucepan, melt unsalted butter over medium heat. Add minced garlic to the saucepan and saut for 1-2 minutes, or until fragrant. Add steamed cauliflower to the saucepan along with chicken broth, grated Parmesan cheese, salt, and pepper. Using a potato masher or immersion blender, mash the cauliflower until smooth and creamy, adding more chicken broth if needed to reach desired consistency. Cook the mashed cauliflower mixture for an additional 2-3 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste. Garnish with fresh parsley before serving, if desired. Serve the healthy mashed cauliflower hot and enjoy this nutritious and delicious keto-friendly side dish!

Prep Time: 10 minutes

Cook Time: 10 minutes