Warm up with this Keto Greek Lemon Chicken Soup – a comforting, low-carb delight bursting with zesty lemon and fresh veggies! #KetoRecipes #HealthyEating #SoupSeason #LowCarb #ComfortFood Ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 pound boneless, skinless chicken thighs - 1 medium zucchini, diced - 1 cup fresh spinach - 1/4 cup fresh lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) Directions: 1. Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it becomes translucent, which should take about 5 minutes. 2. Next, add the minced garlic and let it cook for another minute, just until it's beautifully fragrant. 3. Pour in the chicken broth and bring it to a nice boil. Once boiling, add the chicken thighs, then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the chicken is cooked through and tender. 4. Remove the chicken from the pot and, using two forks, shred it into bite-sized pieces. Return the shredded chicken to the pot. 5. Stir in the diced zucchini, fresh spinach, lemon juice, oregano, salt, and pepper. Let it all simmer together for another 5-10 minutes until the zucchini is nice and tender. 6. Give it a taste, adjust the seasoning if needed, and serve hot. Don’t forget to garnish with fresh parsley for that perfect finishing touch! Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 320 - Protein: 30g - Fat: 14g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g Enjoy this hearty, nutritious soup that will keep you cozy and satisfied!

Beef and Avocado Salad Fresh and Vibrant Beef and Avocado Salad with Zesty Lime Dressing Ingredients: 300g grilled beef sirloin, thinly sliced 2 ripe avocados, diced 4 cups mixed salad greens (arugula, spinach, romaine) 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/4 cup fresh cilantro, chopped Juice of 2 limes 2 tablespoons olive oil 1 teaspoon honey 1 clove garlic, minced Salt and black pepper to taste Directions: In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, salt, and pepper to make the dressing. Set aside. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro. Add the grilled beef slices and diced avocado on top of the salad. Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado. Serve immediately, garnished with extra cilantro if desired. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: Approximately 380 kcal per serving | Servings: 2-3 servings #beefsalad #avocadosalad #healthyeating #glutenfree #lowcarb #cleaneating #proteinpacked #freshsalad #mealprep #easyrecipes #healthyrecipes #foodblogger #summerrecipes #dinnerideas #saladlover #wholefoods #paleorecipes #fitfood #quickmeals #nutritious Enjoy this fresh and vibrant Beef and Avocado Salad — loaded with protein and healthy fats, perfect for a light lunch or dinner!

Looking for a delicious and nutritious breakfast idea? Vanilla Chia Pudding with Banana Ingredients: - 1/4 cup chia seeds - 1 cup almond milk (or any milk of your choice) - 1 tablespoon maple syrup (or honey) - 1 teaspoon vanilla extract - 1 ripe banana, sliced - Fresh berries for topping (optional) Preparation Steps: 1. In a mixing bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. 2. Stir well until everything is mixed and the chia seeds are evenly distributed. 3. Cover the bowl and refrigerate for at least 2 hours or overnight until it thickens. 4. Once set, give the pudding a good stir. 5. Serve the chia pudding in bowls and top with sliced bananas and fresh berries, if desired. Prep Time: 10 mins | Cooking Time: 0 mins | Total Time: 2 hours 10 mins Calories: 150 kcal per serving | Servings: 2 servings Suggested Pairings: Enjoy your pudding with a handful of nuts or a sprinkle of granola for added crunch! #chiarecipe #healthydessert #breakfastbowl

Looking for a delightful and nutritious meal idea tonight? Seafood Medley with Rice and Vegetables Ingredients: - 1 cup jasmine rice - 2 cups water - 1 tablespoon olive oil - 1 onion, diced - 2 garlic cloves, minced - 1 bell pepper, diced - 1 cup broccoli florets - 1 cup shrimp, peeled and deveined - 1 cup squid, cleaned and sliced - 1 cup mussels, cleaned - 2 tablespoons soy sauce - 1 teaspoon paprika - Salt and pepper to taste - Chopped parsley for garnish Preparation Steps: 1. Rinse the jasmine rice under cold water until the water runs clear. 2. In a pot, bring 2 cups of water to a boil. Add the rice, cover, and reduce to low heat. Cook for 15 minutes until water is absorbed and rice is fluffy. 3. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent (about 3 minutes). 4. Add diced bell pepper and broccoli florets to the skillet. Sauté for another 5 minutes until vegetables are tender. 5. Stir in the shrimp, squid, and mussels. Cook until seafood is opaque and mussels open (about 5-7 minutes). 6. Season with soy sauce, paprika, salt, and pepper. Mix well to combine all flavors. 7. Serve the seafood medley over the fluffy jasmine rice. Garnish with chopped parsley. Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of steamed green beans or a fresh garden salad for a complete meal! #seafoodrecipe #healthymeals #quickdinner

Best Tuna Pasta Salad Classic Mediterranean Tuna Pasta Salad with Fresh Veggies and Herbs Ingredients: 12 oz (340 g) pasta (penne, fusilli, or rotini) 1 (5 oz) can tuna packed in olive oil, drained 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/2 cup black olives, sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey Salt and freshly ground black pepper, to taste Optional: 1/4 cup feta cheese, crumbled Directions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing. Add the cooled pasta, tuna, cherry tomatoes, cucumber, red onion, olives, parsley, and basil to the bowl. Toss gently to combine and coat everything evenly with the dressing. If desired, sprinkle with crumbled feta cheese before serving. Chill in the refrigerator for at least 30 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus chilling time) Kcal: 350 kcal per serving | Servings: 4 servings #tunapastasalad #pasta #seafoodsalad #mediterraneanfood #easyrecipes #healthymeals #summereats #pastaideas #saladrecipes #quicklunch #foodie #mealprep #freshherbs #familyfriendly #tunalover #healthyeating #lightmeals #homemadesalad #coldpasta #nutritiousmeals Fresh, zesty, and packed with flavor—this Tuna Pasta Salad is your new go-to for quick lunches and easy dinners!