• Seafood and Coconut Milk Soup

    Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime

    Ingredients:

    1 tablespoon coconut oil

    1 small onion, finely chopped

    2 cloves garlic, minced

    1 tablespoon fresh ginger, grated

    1 stalk lemongrass, bruised and chopped

    2 teaspoons red curry paste (optional for spice)

    1 can (13.5 oz) full-fat coconut milk

    2 cups seafood or vegetable broth

    1 tablespoon fish sauce

    Juice of 1 lime

    1/2 pound shrimp, peeled and deveined

    1/2 pound white fish (like cod or tilapia), cut into chunks

    1/2 cup calamari rings (optional)

    1/2 cup mushrooms, sliced

    Salt to taste

    Fresh cilantro or Thai basil for garnish

    Lime wedges for serving

    Directions:

    In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.

    Stir in red curry paste (if using) and cook for another minute.

    Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer.

    Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes.

    Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes.

    Taste and season with salt as needed. Remove lemongrass pieces before serving.

    Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #coconutmilsoup #seafoodsoup #asiansoup #thaiinspired #healthysouprecipe #paleofriendly #dairyfreegoodness #shrimprecipes #onepotmeals #comfortbowl #cleaneating #brothbasedsoup #cozysoups #spicyseafood #simpledinners #coconutmilkrecipes #glutenfreesoup #seafoodlover #lightmeals #weeknightdinner

    Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.
    Seafood and Coconut Milk Soup Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 stalk lemongrass, bruised and chopped 2 teaspoons red curry paste (optional for spice) 1 can (13.5 oz) full-fat coconut milk 2 cups seafood or vegetable broth 1 tablespoon fish sauce Juice of 1 lime 1/2 pound shrimp, peeled and deveined 1/2 pound white fish (like cod or tilapia), cut into chunks 1/2 cup calamari rings (optional) 1/2 cup mushrooms, sliced Salt to taste Fresh cilantro or Thai basil for garnish Lime wedges for serving Directions: In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant. Stir in red curry paste (if using) and cook for another minute. Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer. Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes. Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes. Taste and season with salt as needed. Remove lemongrass pieces before serving. Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #coconutmilsoup #seafoodsoup #asiansoup #thaiinspired #healthysouprecipe #paleofriendly #dairyfreegoodness #shrimprecipes #onepotmeals #comfortbowl #cleaneating #brothbasedsoup #cozysoups #spicyseafood #simpledinners #coconutmilkrecipes #glutenfreesoup #seafoodlover #lightmeals #weeknightdinner Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.
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  • Orange-Ginger Dressing

    Bright and Zesty Orange-Ginger Dressing with Honey and Sesame

    Ingredients:

    1/4 cup fresh orange juice

    1 tablespoon orange zest

    2 tablespoons rice vinegar

    1 tablespoon soy sauce (or tamari for gluten-free)

    1 tablespoon honey (or maple syrup for vegan)

    1 teaspoon sesame oil

    1/2 teaspoon grated fresh ginger

    1 small garlic clove, minced

    1/4 cup olive oil

    Salt and pepper, to taste

    Optional:

    1 teaspoon Dijon mustard (for a creamier texture)

    1 teaspoon toasted sesame seeds (for garnish)

    Directions:

    In a bowl or jar, whisk together the orange juice, orange zest, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic.

    Slowly drizzle in the olive oil while whisking continuously until emulsified.

    Season with salt and pepper to taste.

    Add mustard if a creamier texture is desired.

    Refrigerate for 15–20 minutes before serving for best flavor. Shake well before use.

    Drizzle over green salads, grilled vegetables, or grain bowls.

    Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
    Kcal: 110 kcal (per 2 tbsp) | Servings: 6 servings

    #orangedressing #gingervinaigrette #saladdressing #asiansalad #citrusflavor #homemadedressing #healthycondiments #cleaneats #freshsalads #glutenfreedressing #paleofriendly #veganoptions #citrusginger #homemadevinaigrette #zestyflavors #mealprepideas #dairyfreedressing #orangeglow #tangydressing #flavorboost

    Brighten your salad with this zesty Orange-Ginger Dressing! Fresh, tangy, and a touch of honey-sweet — it’s your new go-to vinaigrette
    Orange-Ginger Dressing Bright and Zesty Orange-Ginger Dressing with Honey and Sesame Ingredients: 1/4 cup fresh orange juice 1 tablespoon orange zest 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari for gluten-free) 1 tablespoon honey (or maple syrup for vegan) 1 teaspoon sesame oil 1/2 teaspoon grated fresh ginger 1 small garlic clove, minced 1/4 cup olive oil Salt and pepper, to taste Optional: 1 teaspoon Dijon mustard (for a creamier texture) 1 teaspoon toasted sesame seeds (for garnish) Directions: In a bowl or jar, whisk together the orange juice, orange zest, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper to taste. Add mustard if a creamier texture is desired. Refrigerate for 15–20 minutes before serving for best flavor. Shake well before use. Drizzle over green salads, grilled vegetables, or grain bowls. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 110 kcal (per 2 tbsp) | Servings: 6 servings #orangedressing #gingervinaigrette #saladdressing #asiansalad #citrusflavor #homemadedressing #healthycondiments #cleaneats #freshsalads #glutenfreedressing #paleofriendly #veganoptions #citrusginger #homemadevinaigrette #zestyflavors #mealprepideas #dairyfreedressing #orangeglow #tangydressing #flavorboost Brighten your salad with this zesty Orange-Ginger Dressing! Fresh, tangy, and a touch of honey-sweet — it’s your new go-to vinaigrette
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  • Chicken and Cauliflower Rice Bowl

    Garlic Herb Chicken with Cauliflower Rice and Veggie Medley

    Ingredients:

    2 chicken breasts, boneless and skinless

    2 tbsp olive oil (divided)

    1/2 tsp garlic powder

    1/2 tsp smoked paprika

    Salt and pepper, to taste

    1 small head cauliflower, grated or pulsed into rice-sized pieces

    1/2 cup diced red bell pepper

    1/2 cup diced zucchini

    1/4 red onion, finely chopped

    1 garlic clove, minced

    1 tbsp lemon juice

    2 tbsp fresh parsley or cilantro, chopped

    Optional toppings: avocado slices, sesame seeds, hot sauce, or tahini drizzle

    Directions:

    Season chicken breasts with garlic powder, smoked paprika, salt, and pepper.

    Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side, or until cooked through. Remove and let rest before slicing.

    In the same skillet, add remaining olive oil. Sauté red onion and garlic for 1–2 minutes.

    Add bell pepper and zucchini and cook for another 3–4 minutes.

    Stir in cauliflower rice and cook for 4–5 minutes until tender but not mushy.

    Season with lemon juice, salt, and pepper.

    Assemble bowls with cauliflower rice base, sliced chicken, and optional toppings. Garnish with fresh herbs.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 360 kcal (per serving) | Servings: 2 servings

    #cauliflowerrice #lowcarbmeals #chickenbowls #healthylunchideas #grainfree #easymealprep #lowcarbrecipes #whole30 #paleomeal #cleanrecipes #chickendinner #healthycomfortfood #veggiebowl #simpleingredients #quicklunch #glutenfreerecipes #lightandfresh #flavorpacked #realfoodbowl #grainfreecooking

    Light, filling, and full of flavor This Chicken and Cauliflower Rice Bowl is perfect for clean eating with big taste!
    Chicken and Cauliflower Rice Bowl Garlic Herb Chicken with Cauliflower Rice and Veggie Medley Ingredients: 2 chicken breasts, boneless and skinless 2 tbsp olive oil (divided) 1/2 tsp garlic powder 1/2 tsp smoked paprika Salt and pepper, to taste 1 small head cauliflower, grated or pulsed into rice-sized pieces 1/2 cup diced red bell pepper 1/2 cup diced zucchini 1/4 red onion, finely chopped 1 garlic clove, minced 1 tbsp lemon juice 2 tbsp fresh parsley or cilantro, chopped Optional toppings: avocado slices, sesame seeds, hot sauce, or tahini drizzle Directions: Season chicken breasts with garlic powder, smoked paprika, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side, or until cooked through. Remove and let rest before slicing. In the same skillet, add remaining olive oil. Sauté red onion and garlic for 1–2 minutes. Add bell pepper and zucchini and cook for another 3–4 minutes. Stir in cauliflower rice and cook for 4–5 minutes until tender but not mushy. Season with lemon juice, salt, and pepper. Assemble bowls with cauliflower rice base, sliced chicken, and optional toppings. Garnish with fresh herbs. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 360 kcal (per serving) | Servings: 2 servings #cauliflowerrice #lowcarbmeals #chickenbowls #healthylunchideas #grainfree #easymealprep #lowcarbrecipes #whole30 #paleomeal #cleanrecipes #chickendinner #healthycomfortfood #veggiebowl #simpleingredients #quicklunch #glutenfreerecipes #lightandfresh #flavorpacked #realfoodbowl #grainfreecooking Light, filling, and full of flavor This Chicken and Cauliflower Rice Bowl is perfect for clean eating with big taste!
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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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  • Chicken, Cucumber, Tomato & Avocado Salad

    Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado

    Ingredients:

    2 cooked chicken breasts, shredded or cubed

    1 large cucumber, diced

    1 cup cherry tomatoes, halved

    1 ripe avocado, diced

    2 tablespoons red onion, finely chopped

    2 tablespoons fresh parsley or cilantro, chopped

    Juice of 1 lemon

    1 tablespoon olive oil

    Salt and freshly ground black pepper, to taste

    Optional: crumbled feta, mixed greens, or arugula

    Directions:

    In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs.

    Drizzle with olive oil and lemon juice.

    Season with salt and pepper to taste.

    Toss gently to combine, being careful not to mash the avocado.

    Serve chilled or at room temperature, over a bed of greens if desired.

    Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
    Kcal: 320 kcal | Servings: 2–3 servings

    #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood

    Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!
    Chicken, Cucumber, Tomato & Avocado Salad Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado Ingredients: 2 cooked chicken breasts, shredded or cubed 1 large cucumber, diced 1 cup cherry tomatoes, halved 1 ripe avocado, diced 2 tablespoons red onion, finely chopped 2 tablespoons fresh parsley or cilantro, chopped Juice of 1 lemon 1 tablespoon olive oil Salt and freshly ground black pepper, to taste Optional: crumbled feta, mixed greens, or arugula Directions: In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine, being careful not to mash the avocado. Serve chilled or at room temperature, over a bed of greens if desired. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2–3 servings #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!
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