Shrimp and Zucchini Noodles Light Garlic Shrimp with Fresh Zucchini Noodles Ingredients: 1 lb (450g) shrimp, peeled and deveined 3 medium zucchinis, spiralized into noodles 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 lemon, zested and juiced 1/4 cup fresh parsley, chopped Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant. Add the zucchini noodles to the skillet, tossing gently. Cook for 2-3 minutes, until the noodles are tender but still slightly crisp. Return the shrimp to the skillet, add lemon zest and juice, red pepper flakes if using, and toss everything together to combine. Remove from heat and sprinkle with fresh parsley. Garnish with Parmesan if desired. Serve immediately. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal | Servings: 4 servings #shrimprecipes #zucchininoodles #lowcarbrecipes #healthymeals #seafoodlover #quickdinner #lightmeals #glutenfree #paleorecipes #ketofriendly #easyweeknightmeal #freshingredients #garlicflavors #lemonzest #healthyanddelicious #summerrecipes #wholefoods #highprotein #lowcalorie #cleanrecipes Light, fresh, and full of flavor! Try this Garlic Shrimp with Zucchini Noodles for a quick and healthy dinner.

Shrimp and Pineapple Curry Tropical Shrimp and Pineapple Coconut Curry with a Spicy Twist Ingredients: 1 lb (450g) shrimp, peeled and deveined 1 cup fresh pineapple chunks 1 tablespoon vegetable oil 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1-2 tablespoons red curry paste (adjust to heat preference) 1 can (14 oz) coconut milk 1 tablespoon fish sauce 1 tablespoon brown sugar Juice of 1 lime 1/4 cup fresh cilantro, chopped Salt and pepper to taste Directions: Heat vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant, about 3-4 minutes. Stir in the red curry paste and cook for 1 minute to release its aroma. Pour in the coconut milk, fish sauce, and brown sugar; stir well to combine. Bring to a simmer. Add pineapple chunks and cook for 5 minutes to let the flavors meld. Add shrimp to the curry and cook until they turn pink and opaque, about 4-5 minutes. Stir in lime juice and adjust seasoning with salt and pepper if needed. Remove from heat, garnish with chopped cilantro, and serve hot over steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #shrimprecipes #pineapplecurry #tropicalcurry #coconutmilkcurry #seafoodrecipes #quickdinner #asiancuisine #currylove #spicyfoodlover #easyweeknightmeals #flavorfuldinner #sweetandspicy #comfortfood #freshingredients #healthymeals #seafoodcurry #homecooking #boldflavors #cilantrogarnish #limezest Dive into tropical flavors with this Shrimp and Pineapple Curry — creamy, spicy, and perfectly balanced!

Say hello to a hearty and satisfying meal that's perfect for your keto lifestyle! This Keto Cabbage Noodle Beef Stroganoff is creamy, comforting, and oh-so-delicious. Ingredients: - 1 pound ground beef - 1 small onion, diced - 2 cloves garlic, minced - 1 medium head of cabbage, sliced into noodles - 1 cup beef broth - 1 cup sour cream - 2 tablespoons olive oil - Salt and pepper to taste - Optional: fresh parsley for garnish Directions: 1. In a large skillet, drizzle in olive oil and heat it over medium heat. 2. Add the diced onion and minced garlic to the skillet, sautéing until the onion becomes translucent and fragrant. 3. Turn up the heat to medium-high and toss in the ground beef. Cook until browned and fully cooked through, breaking it up with a spatula as you go. 4. Once the beef is nicely browned, pour in the beef broth. Allow it to simmer for a few minutes, letting those flavors meld beautifully. 5. Stir in the sliced cabbage and let it cook until softened, which should take about 5-7 minutes. 6. Lower the heat and add in the sour cream. Mix it all together until well combined, then sprinkle with salt and pepper to your liking. 7. Serve this comforting bowl hot and if you fancy, garnish with some fresh parsley for a pop of color! Nutrition Facts (per serving): - Serving Size: 1 cup - Calories: 400 - Protein: 26g - Fat: 30g - Carbohydrates: 8g - Fiber: 4g Ready to dig in? Enjoy this delightful dish that keeps your taste buds happy and your carb count low! #KetoRecipes #LowCarb #BeefStroganoff #ComfortFood #HealthyEating

Sesame Noodle Salad Asian-Inspired Sesame Noodle Salad with Crunchy Veggies and Toasted Seeds Ingredients: 8 oz spaghetti or thin rice noodles 1/4 cup soy sauce 2 tablespoons sesame oil 1 tablespoon rice vinegar 1 tablespoon honey or maple syrup 1 teaspoon grated fresh ginger 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) 2 cups shredded carrots 1 red bell pepper, thinly sliced 3 green onions, chopped 1/4 cup fresh cilantro, chopped 2 tablespoons toasted sesame seeds Optional: crushed peanuts or chopped cashews for garnish Directions: Cook noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and red pepper flakes. In a large bowl, toss the cooled noodles with shredded carrots, bell pepper, green onions, and cilantro. Pour the dressing over the noodle mixture and toss well to combine. Sprinkle toasted sesame seeds and nuts (if using) on top before serving. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal per serving | Servings: 4 servings #sesamenoodlesalad #asianrecipes #noodlesalad #sesameoil #healthyrecipes #veggiesalad #easymeals #vegetarianrecipes #quicklunch #mealprep #freshsalad #asianflavors #noodlerecipes #lightmeals #healthylunch #homecooking #foodie #foodblogger #summerrecipes #crunchy Bright, crunchy, and packed with Asian flavors—this Sesame Noodle Salad is your perfect light lunch or side dish!

Sweet and Sour Chicken Stir-Fry Vibrant Sweet and Sour Chicken Stir-Fry with Crisp Vegetables and Tangy Glaze Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces 2 tablespoons vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 small onion, sliced 1 cup pineapple chunks (fresh or canned, drained) 2 cloves garlic, minced 1 teaspoon grated ginger For the sauce: 1/4 cup rice vinegar 1/4 cup ketchup 3 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons water Directions: In a small bowl, whisk together rice vinegar, ketchup, brown sugar, and soy sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add garlic and ginger; sauté for 30 seconds until fragrant. Add the sliced onions and bell peppers; stir-fry for 3-4 minutes until they begin to soften but remain crisp. Stir in pineapple chunks and return the chicken to the skillet. Pour the sauce over the chicken and vegetables; stir to coat evenly. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Serve hot over steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 380 kcal per serving | Servings: 4 servings #sweetandsourchicken #stirfryrecipes #asianrecipes #chickenstirfry #healthymeals #quickdinner #easyrecipes #asianflavors #homemade #weeknightmeals #chickenrecipes #freshveggies #pineapplerecipes #familydinner #mealprep #foodie #foodblogger #healthyeating #dinnerideas #comfortfood This Sweet and Sour Chicken Stir-Fry is the perfect balance of tangy, sweet, and savory flavors with crisp veggies and juicy pineapple. Dinner done right!