• Spinach, Rice, and Mozzarella Salad

    Fresh Spinach and Rice Salad with Creamy Mozzarella

    Ingredients:

    2 cups cooked and cooled white rice

    2 cups fresh baby spinach, chopped

    1 cup cherry tomatoes, halved

    1/2 cup shredded or cubed mozzarella cheese

    1/4 cup red onion, thinly sliced

    2 tablespoons olive oil

    1 tablespoon balsamic vinegar

    1 teaspoon Dijon mustard

    Salt and black pepper to taste

    Optional: 2 tablespoons toasted pine nuts or sunflower seeds for crunch

    Directions:

    In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.

    In a large mixing bowl, combine the cooked rice, chopped spinach, cherry tomatoes, mozzarella, and red onion.

    Drizzle the dressing over the salad and toss gently to combine all ingredients.

    Top with toasted pine nuts or sunflower seeds if using.

    Chill for 15–30 minutes before serving, or enjoy immediately.

    Prep Time: 15 minutes | Cooking Time: 10 minutes (for rice) | Total Time: 25 minutes

    Kcal: 310 kcal | Servings: 4 servings

    #spinachsalad #ricesalad #mozzarellalove #summerlunchideas #easymeals #vegetariansalad #healthyeating #quickmeals #coldsaladrecipe #picnicrecipes #freshsalad #saladwithcheese #mealprepideas #lunchbowls #greensandgrains #lightdinners #spinachandrice #mediterraneansalad #homemadesalad #ricelovers

    Light, fresh, and totally satisfying—this Spinach, Rice & Mozzarella Salad is the perfect quick lunch or dinner side.
    Spinach, Rice, and Mozzarella Salad Fresh Spinach and Rice Salad with Creamy Mozzarella Ingredients: 2 cups cooked and cooled white rice 2 cups fresh baby spinach, chopped 1 cup cherry tomatoes, halved 1/2 cup shredded or cubed mozzarella cheese 1/4 cup red onion, thinly sliced 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard Salt and black pepper to taste Optional: 2 tablespoons toasted pine nuts or sunflower seeds for crunch Directions: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine the cooked rice, chopped spinach, cherry tomatoes, mozzarella, and red onion. Drizzle the dressing over the salad and toss gently to combine all ingredients. Top with toasted pine nuts or sunflower seeds if using. Chill for 15–30 minutes before serving, or enjoy immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes (for rice) | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #spinachsalad #ricesalad #mozzarellalove #summerlunchideas #easymeals #vegetariansalad #healthyeating #quickmeals #coldsaladrecipe #picnicrecipes #freshsalad #saladwithcheese #mealprepideas #lunchbowls #greensandgrains #lightdinners #spinachandrice #mediterraneansalad #homemadesalad #ricelovers Light, fresh, and totally satisfying—this Spinach, Rice & Mozzarella Salad is the perfect quick lunch or dinner side.
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  • Mediterranean Chickpea and Feta Salad

    Zesty Mediterranean Chickpea Salad with Feta, Herbs, and Lemon-Olive Oil Dressing

    Ingredients:

    1 can (15 oz / 425g) chickpeas, drained and rinsed

    1 cup cherry tomatoes, halved

    1 cucumber, diced

    1/4 red onion, thinly sliced

    1/2 cup crumbled feta cheese

    1/4 cup Kalamata olives, halved

    2 tablespoons chopped fresh parsley

    2 tablespoons chopped fresh mint

    2 tablespoons extra virgin olive oil

    1 tablespoon lemon juice

    1 teaspoon red wine vinegar

    1/2 teaspoon dried oregano

    Salt and black pepper, to taste

    Directions:

    In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.

    In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.

    Pour the dressing over the salad and toss gently to combine.

    Add crumbled feta and toss again lightly.

    Chill for 10–15 minutes before serving, or serve immediately for a fresh bite.

    Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
    Kcal: 280 kcal | Servings: 4 servings

    #chickpeasalad #mediterraneandiet #fetasalad #vegetarianrecipes #healthyeating #freshsalads #mealprepideas #glutenfree #veggielovers #quicklunch #herbsalad #oliveoilrecipes #summermeals #proteinpacked #mediterraneanvibes #lemonfeta #easymeals #saladrecipes #plantbased #nutritiousanddelicious

    Fresh, fast, and full of flavor This Mediterranean Chickpea and Feta Salad is your go-to for a quick healthy lunch or vibrant side dish
    Mediterranean Chickpea and Feta Salad Zesty Mediterranean Chickpea Salad with Feta, Herbs, and Lemon-Olive Oil Dressing Ingredients: 1 can (15 oz / 425g) chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1 cucumber, diced 1/4 red onion, thinly sliced 1/2 cup crumbled feta cheese 1/4 cup Kalamata olives, halved 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 teaspoon red wine vinegar 1/2 teaspoon dried oregano Salt and black pepper, to taste Directions: In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Add crumbled feta and toss again lightly. Chill for 10–15 minutes before serving, or serve immediately for a fresh bite. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 280 kcal | Servings: 4 servings #chickpeasalad #mediterraneandiet #fetasalad #vegetarianrecipes #healthyeating #freshsalads #mealprepideas #glutenfree #veggielovers #quicklunch #herbsalad #oliveoilrecipes #summermeals #proteinpacked #mediterraneanvibes #lemonfeta #easymeals #saladrecipes #plantbased #nutritiousanddelicious Fresh, fast, and full of flavor This Mediterranean Chickpea and Feta Salad is your go-to for a quick healthy lunch or vibrant side dish
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  • Chicken and Cauliflower Rice Bowl

    Garlic Herb Chicken with Cauliflower Rice & Roasted Veggie Bowl

    Ingredients:

    2 tablespoons olive oil

    1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

    1 teaspoon garlic powder

    1/2 teaspoon paprika

    1/2 teaspoon dried oregano

    Salt and pepper to taste

    4 cups cauliflower rice (store-bought or homemade)

    1 cup cherry tomatoes, halved

    1 cup zucchini, diced

    1 red bell pepper, diced

    2 tablespoons lemon juice

    1 tablespoon fresh parsley, chopped

    Optional toppings: sliced avocado, hummus, tahini drizzle, crumbled feta

    Directions:

    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken, garlic powder, paprika, oregano, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until fully cooked and golden brown. Remove and set aside.

    In the same pan, add another tablespoon olive oil. Sauté zucchini, bell pepper, and cherry tomatoes for 5–6 minutes until slightly tender.

    Add cauliflower rice to the skillet and cook for 3–4 minutes until heated through. Season lightly with salt and pepper.

    Return the cooked chicken to the skillet, toss everything together, and drizzle with lemon juice.

    Serve in bowls, topped with fresh parsley and any optional toppings you enjoy.

    Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
    Kcal: 370 kcal | Servings: 4 servings

    #lowcarbdinner #healthybowls #chickenrecipes #cauliflowerrice #mealprep #cleanrecipes #glutenfree #paleomeal #highprotein #lowcarblifestyle #quickdinners #easychickenmeals #veggiebowl #wholefoods #healthyeating #onepanmeal #simpleingredients #nourishbowl #fitnessfuel #lowcalorie

    Light, fresh, and full of flavor! This Chicken and Cauliflower Rice Bowl is the perfect low-carb dinner packed with protein and roasted veggies.
    Chicken and Cauliflower Rice Bowl Garlic Herb Chicken with Cauliflower Rice & Roasted Veggie Bowl Ingredients: 2 tablespoons olive oil 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 1 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon dried oregano Salt and pepper to taste 4 cups cauliflower rice (store-bought or homemade) 1 cup cherry tomatoes, halved 1 cup zucchini, diced 1 red bell pepper, diced 2 tablespoons lemon juice 1 tablespoon fresh parsley, chopped Optional toppings: sliced avocado, hummus, tahini drizzle, crumbled feta Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken, garlic powder, paprika, oregano, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until fully cooked and golden brown. Remove and set aside. In the same pan, add another tablespoon olive oil. Sauté zucchini, bell pepper, and cherry tomatoes for 5–6 minutes until slightly tender. Add cauliflower rice to the skillet and cook for 3–4 minutes until heated through. Season lightly with salt and pepper. Return the cooked chicken to the skillet, toss everything together, and drizzle with lemon juice. Serve in bowls, topped with fresh parsley and any optional toppings you enjoy. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 370 kcal | Servings: 4 servings #lowcarbdinner #healthybowls #chickenrecipes #cauliflowerrice #mealprep #cleanrecipes #glutenfree #paleomeal #highprotein #lowcarblifestyle #quickdinners #easychickenmeals #veggiebowl #wholefoods #healthyeating #onepanmeal #simpleingredients #nourishbowl #fitnessfuel #lowcalorie Light, fresh, and full of flavor! This Chicken and Cauliflower Rice Bowl is the perfect low-carb dinner packed with protein and roasted veggies.
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  • Looking for a comforting dish that delights your taste buds without the guilt? Try this Keto Chicken Fried Steak, a low-carb twist on a classic favorite that’s crispy, satisfying, and oh-so-delicious!

    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. Preheat your oven to 200°F. This will keep your cooked steaks warm while you fry the rest.
    2. In a shallow bowl, mix together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper.
    3. In another bowl, whisk together the eggs and heavy cream until nice and smooth.
    4. Take each cube steak and dip it into the egg mixture, letting any excess drip off before rolling it around in the almond flour mixture. If you're feeling adventurous, press it into the crushed pork rinds for that extra crunch!
    5. Heat coconut oil or avocado oil in a large skillet over medium-high heat.
    6. Once the oil is hot, carefully place the coated cube steaks into the skillet. Fry them for about 3-4 minutes on each side, until they are golden brown and cooked through.
    7. Transfer the finished steaks to a baking sheet and pop them in the oven to keep warm while you finish frying the rest.
    8. Serve hot and consider adding a drizzle of keto-friendly gravy or a side of steamed veggies for a complete meal.

    Nutritional Values (per serving):
    - Serving Size: 1 steak
    - Calories: 300
    - Protein: 34g
    - Fat: 17g
    - Carbohydrates: 6g
    - Fiber: 3g

    Dig into this Keto Chicken Fried Steak for a meal that feels indulgent but won’t derail your diet!

    #KetoRecipes #LowCarb #ComfortFood #HealthyEating #Foodie
    Looking for a comforting dish that delights your taste buds without the guilt? Try this Keto Chicken Fried Steak, a low-carb twist on a classic favorite that’s crispy, satisfying, and oh-so-delicious! 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. Preheat your oven to 200°F. This will keep your cooked steaks warm while you fry the rest. 2. In a shallow bowl, mix together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. 3. In another bowl, whisk together the eggs and heavy cream until nice and smooth. 4. Take each cube steak and dip it into the egg mixture, letting any excess drip off before rolling it around in the almond flour mixture. If you're feeling adventurous, press it into the crushed pork rinds for that extra crunch! 5. Heat coconut oil or avocado oil in a large skillet over medium-high heat. 6. Once the oil is hot, carefully place the coated cube steaks into the skillet. Fry them for about 3-4 minutes on each side, until they are golden brown and cooked through. 7. Transfer the finished steaks to a baking sheet and pop them in the oven to keep warm while you finish frying the rest. 8. Serve hot and consider adding a drizzle of keto-friendly gravy or a side of steamed veggies for a complete meal. Nutritional Values (per serving): - Serving Size: 1 steak - Calories: 300 - Protein: 34g - Fat: 17g - Carbohydrates: 6g - Fiber: 3g Dig into this Keto Chicken Fried Steak for a meal that feels indulgent but won’t derail your diet! #KetoRecipes #LowCarb #ComfortFood #HealthyEating #Foodie
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  • Looking for a comforting dish without the carbs? This Low-Carb Chicken Lasagna Bake is a creamy, cheesy delight that’s super simple to whip up!

    Ingredients:
    - 2 cups cooked shredded chicken
    - 1 cup ricotta cheese
    - 1 cup shredded mozzarella cheese
    - 1 cup marinara sauce (sugar-free)
    - 1/2 cup grated Parmesan cheese
    - 1 large egg
    - 2 teaspoons Italian seasoning
    - 1 teaspoon garlic powder
    - 1 teaspoon onion powder
    - Salt and pepper to taste
    - Fresh basil for garnish (optional)

    Directions:
    1. Preheat your oven to 375°F (190°C).
    2. In a large mixing bowl, combine the cooked shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix everything until it's well combined.
    3. Spread half of the marinara sauce on the bottom of a 9x13 inch baking dish.
    4. Layer half of the chicken mixture over the marinara sauce, spreading it evenly across the dish.
    5. Add another layer of marinara sauce on top of that chicken layer.
    6. Repeat the layers with the remaining chicken mixture and marinara sauce.
    7. Sprinkle the rest of the mozzarella cheese on top.
    8. Cover the baking dish with aluminum foil and bake for 25 minutes.
    9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.
    10. Let it cool for 5-10 minutes before serving. Garnish with fresh basil if you like.

    Nutrition Facts (per serving):
    - Serving Size: 1/6 of the dish
    - Calories: 320
    - Protein: 36g
    - Fat: 16g
    - Carbs: 9g
    - Fiber: 1g

    Get ready to dig into this delicious dish that’s perfect for cozy nights in. Enjoy! #LowCarb #ChickenLasagna #HealthyEating #ComfortFood #EasyRecipes
    Looking for a comforting dish without the carbs? This Low-Carb Chicken Lasagna Bake is a creamy, cheesy delight that’s super simple to whip up! Ingredients: - 2 cups cooked shredded chicken - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup marinara sauce (sugar-free) - 1/2 cup grated Parmesan cheese - 1 large egg - 2 teaspoons Italian seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil for garnish (optional) Directions: 1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine the cooked shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix everything until it's well combined. 3. Spread half of the marinara sauce on the bottom of a 9x13 inch baking dish. 4. Layer half of the chicken mixture over the marinara sauce, spreading it evenly across the dish. 5. Add another layer of marinara sauce on top of that chicken layer. 6. Repeat the layers with the remaining chicken mixture and marinara sauce. 7. Sprinkle the rest of the mozzarella cheese on top. 8. Cover the baking dish with aluminum foil and bake for 25 minutes. 9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown. 10. Let it cool for 5-10 minutes before serving. Garnish with fresh basil if you like. Nutrition Facts (per serving): - Serving Size: 1/6 of the dish - Calories: 320 - Protein: 36g - Fat: 16g - Carbs: 9g - Fiber: 1g Get ready to dig into this delicious dish that’s perfect for cozy nights in. Enjoy! #LowCarb #ChickenLasagna #HealthyEating #ComfortFood #EasyRecipes
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