Sweet Potato and Kale Salad Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and black pepper, to taste 6 cups kale, chopped and stems removed 1 tablespoon apple cider vinegar 1/2 cup cooked quinoa (optional, for extra protein) 1/3 cup dried cranberries 1/4 cup toasted pumpkin seeds (pepitas) 1/4 cup crumbled feta cheese For the Maple Dijon Vinaigrette: 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and black pepper, to taste Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified. Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat. Serve immediately or chill for 30 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!

Looking for a delicious low-carb twist on a classic dish? This Keto Chicken Fried Steak is crispy, savory, and oh-so-satisfying! Ingredients: - 1 pound cube steak - 1 cup almond flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1/4 cup heavy cream - 1/4 cup pork rinds, crushed (optional, for extra crunch) - 1/4 cup coconut oil or avocado oil (for frying) Directions: 1. Start by preheating your oven to 200°F. This way, you can keep those beautifully cooked steaks warm while you finish frying. 2. In a shallow bowl, mix together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Give it a good stir to combine all those zesty flavors. 3. In another bowl, whisk the eggs and heavy cream together until they're well blended and ready for coating. 4. Time to dip! Take each cube steak and first immerse it in the egg mixture, letting any excess drip off, then coat it thoroughly in the almond flour mixture. If you’re feeling adventurous, press it into the crushed pork rinds for an extra crunch. 5. Heat your choice of coconut oil or avocado oil in a large skillet over medium-high heat. You want that oil nice and hot! 6. Carefully add the coated cube steaks to the skillet. Fry them for about 3-4 minutes on each side until they turn a gorgeous golden brown and are cooked through. 7. Once cooked, transfer the steaks to a baking sheet and pop them in the oven to keep warm while you finish the rest. 8. Serve these hot, and for an extra treat, why not pair with a keto-friendly gravy or a side of steamed veggies? Nutritional Values (per serving): - Serving Size: 1 steak - Calories: 420 - Protein: 35g - Fat: 30g - Carbohydrates: 8g - Fiber: 4g - Net Carbs: 4g Enjoy your keto-friendly feast! #KetoRecipes #LowCarb #EatClean #ChickenFriedSteak #HealthyEating