Every month we will be adding new tried and true recipes to this page. We love to eat and when we’re not crazy busy, we enjoy cooking. We believe it is extremely important to have a healthy relationship with food and represent that here on our recipe page. Some recipes might be slightly more indulgent than others (#moderationnotdeprivation), but the common theme is that they are delicious and good for you. Lots of color, lots of flavor and good for your soul.
We love these recipes and really hope you will too! Let us know what you think!
BUFFALO CHICKEN LETTUCE WRAPS (INSTANT POT)
24 oz (3) boneless skinless chicken breasts
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup cayenne pepper sauce (I used Frank’s)
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 1/2 cup broth and the hot sauce and saute 2 to 3 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
(This is my son’s favorite snack. He loves to make these and I have no problem with him eating the entire batch! – L.)
1 whole bunch kale stems removed and torn into pieces
1 – 2 tablespoons organic olive oil or avocado oil spray
sea salt to taste
fresh ground pepper optional
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper.
In a bowl, massage or spray kale evenly with olive/avocado oil on both sides and spread onto baking sheet in a single layer.
Sprinkle with preferred seasoning (salt and pepper).
Bake 20-25 minutes, turning once, until kale is dry and crispy.
Recipe by Sweat Net CLT: https://sweatnetclt.com/recipe/kale-chips/
NO BAKE ENERGY BITES
1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seeds
1/2 cup semisweet chocolate chips (or vegan chocolate chips)
1/3 cup honey or agave nectar
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
*Prep time listed does not include time for the mixture to chill. To speed up the chilling, I recommend spreading the mixture out on a baking sheet, then covering it with plastic wrap and refrigerating.
Recipe by Gimme Some Oven – https://www.gimmesomeoven.com/no-bake-energy-bites/
CREAMY BUTTERNUT SQUASH SOUP (INSTANT POT)
1 Tbsp. olive oil
1 large yellow onion diced
1 red bell pepper chopped
2 tsp. diced garlic
1 tsp. fresh ground ginger
2 lb. butternut squash peeled and cubed (1 medium squash)
1 medium apple peeled cored and chopped
1 tsp. sage
1/8 tsp. chili powder
1/4 tsp. sea salt
3 c. chicken stock
3 oz. goat cheese or cream cheese
1/3 c. Parmesan cheese
Salted Pepitas for garnish
Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
Using an immersion blender in the Instant Pot, puree the mixture. Add the goat cheese and Parmesan and continue pureeing until very smooth. Serve garnished with Pepitas.
SHREDDED CHICKEN CHILI
4 chicken breasts large, shredded
1 tbsp Butter
½ onion chopped
2 cups Chicken broth
10 oz diced tomatoes canned, undrained
2 oz tomato paste
1 tbsp Chili powder
1 tbsp Cumin
1/2 tbsp Garlic powder
1 jalapeno pepper chopped (optional)
4 oz Cream cheese
Salt and pepper to taste
Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours. Whatever’s clever for you! Rotisserie chicken meat can be substituted for the breasts as well.
In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent.
Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
Cut cream cheese into small, 1-inch chunks.
Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste.
Eat as-is or garnish with toppings of your choice such as cilantro, sour cream, jalapenos, green onions, and Monterey Jack cheese for ooey gooey goodness.
Recipe by Ketogasm: https://ketogasm.com/shredded-chicken-chili-recipe/
MEXICAN TORTILLA SOUP
1 onion chopped
2 cloves garlic minced
1 tablespoon olive oil
3 cups low sodium chicken broth
1 8 ounce can tomato sauce
1 14.5 ounce can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 4.5 ounce can Old El Paso green chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken or rotisserie chicken
1 1 ounce packed Old El Paso Taco Seasoning
1 11 ounce can steamed corn, drained and rinsed
FOR THE TORTILLA STRIPS
2 cups canola oil
2 8 ” Old El Paso Burrito Tortillas
1 tablespoon Old El Paso Taco Seasoning
cilantro, sliced jalapeños, low fat sour cream, low fat shredded cheese
Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
Before serving, prepare the tortilla crisps:
In a small saucepan, heat the canola oil over medium/high heat.
Using a pizza cutter, cut each tortilla into 1/2 inch strips.
Cook the strips in batches, about 2-4 minutes or until browned.
Using a slotted spoon, remove the strips and allow to drain on a paper towel.
While strips are still hot and before they’ve dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely.
When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapenos, and tortilla strips. Or any of your favorite toppings!
Recipe by the Cookie Rookie – https://www.thecookierookie.com/skinny-slow-cooker-chicken-tortilla-soup/
CHICKPEA SALAD (INSTANT POT)
1 cup dried chickpeas, rinsed, drained, and picked over to remove debris
1/2 teaspoon salt
6 cups water
1/4 cup extra-virgin olive oil
Freshly squeezed juice of 1 large lemon
1 teaspoon honey
Pinch of salt
Pinch of freshly ground black pepper
1 medium English cucumber, peeled, quartered, and sliced 1⁄4 inch thick
1 cup diced feta cheese (about 4 ounces)
2 1/2 cups cooked chickpeas
1 large bunch fresh dill (about 2 ounces), large stems removed, fronds finely chopped
Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 35 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Wearing oven mitts, remove the inner pot (be careful—it’s hot!) and drain the chickpeas through a colander.
Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.
Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.
Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.
Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup olive oil
1 tablespoon parsley
2 tablespoons rice vinegar
2 tablespoons sugar
1⁄2 head romaine lettuce, chopped
1⁄2 head green leaf lettuce, chopped
1 cup celery, chopped
4 green onions, chopped
11 ounces mandarin oranges, can, drained
1 avocado, chopped
1 apples or 1 pear, chopped
1⁄4 cup dried cranberries
1⁄2 cup almonds, candied
1⁄2 cup blue cheese, crumbled
3 ounces chicken, shredded (optional)
Mix salt, pepper, olive oil, parsley, rice vinegar and sugar. Set aside.
Place in large bowl romaine lettuce, green leaf lettuce, celery, onions, oranges, avocado, apple or pear, cranberries, almonds, blue cheese, and if using chicken.
Toss dressing and salad together and enjoy.
Recipe by Genius Kitchen: https://www.geniuskitchen.com/recipe/cornucopia-salad-374086
LEMONGRASS CHICKEN SALAD
1.2 – 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
2 garlic cloves , finely chopped or minced
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce (all purpose or light)
2 tbsp brown sugar
1 tbsp vegetable oil
1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later
1/4 cup fish sauce
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves , finely chopped
1 red birdseye chilli , finely chopped
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles , dried
2 carrots , julienned
2 cucumbers julienned (optional: remove seeds)
5 cups iceberg lettuce , finely sliced
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced chili (for garnish – optional)
Lime wedges (to serve – optional)
Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
To serve individually: Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
To serve to share (my preferred way): Place meat and vegetables on a large platter with the sauce, and the noodles in a bowl, and let your guests help themselves.
Recipe by Recipe Tin Eats – https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/
OREO CHEESECAKE (INSTANT POT)
12 whole Oreo cookies, crushed into crumbs
2 tablespoons salted butter, melted
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon all-purpose flour
1/4 cup heavy cream
2 teaspoons pure vanilla extract
8 whole Oreo cookies, coarsely chopped
1 cup whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional
Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
Place pan in freezer for 10-15 minutes.
In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”. Uncover the cheesecake and allow it to cool to room temperature.Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
KETO CHOCOLATE MUG CAKE
1 Tablespoon Butter, melted
1 Tablespoon Coconut flour or 3 Tbsp Almond flour
2 Tablespoons Swerve (erythritol)
1 Tablespoons Cocoa powder
1/2 teaspoon Baking powder
1 Egg, beaten
Splash of vanilla (for vanilla cake option)
1 Tablespoon Sugar free chocolate chips (optional for topping)
In a coffee mug, melt the butter in the microwave for 10 seconds. Add the coconut flour, swerve, cocoa powder, baking powder, and beaten egg. Mix well. Microwave on high for 60 seconds, being sure not to overcook. If you overcook it, it will be dry. Top with a few chocolate chips if desired.
Recipe by JenniferBanz.com – https://jenniferbanz.com/keto-mug-cake
KETO CHOCOLATE CUPCAKES
1/3 cup coconut flour
1/2 cup unsweetened cocoa powder
1/4 cup powdered erythritol (another low carb sweetener of your choice will work)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 whole eggs
1 teaspoon vanilla extract
8 drops stevia extract optional for extra sweetness
4 Tablespoons extra light olive oil
1/2 cup unsweetened almond milk (or another dairy-free alternative)
Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined. Allow to sit for 5-8 minutes.
If mixture becomes thicker in consistency than you’d like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
Spoon 2 Tablespoons of batter into each tin. Bake 20-22 minutes, or until toothpick comes out clean.
Recipe by Bulletproof Blog – https://blog.bulletproof.com/keto-dessert-recipes/