**Keto Pizza Bowl Delight**: A cheesy, delicious, low-carb pizza twist that's easy to whip up and packed with flavor—perfect for pizza lovers!

Ingredients:
- 1 tbsp olive oil
- 1/2 lb ground Italian sausage (or lean ground beef)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt & pepper to taste
- 1/2 cup no-sugar-added marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced mushrooms
- 1/4 cup chopped bell peppers
- 1/4 cup black olives, sliced
- 1/4 cup pepperoni or turkey pepperoni
- 2 tbsp grated Parmesan cheese
- Fresh chopped basil or parsley for garnish

Directions:
1. Heat the olive oil in a skillet over medium heat. Add your ground sausage (or beef) and cook it until it’s browned and crumbled. Don’t forget to drain any extra fat!
2. Sprinkle in the garlic powder, onion powder, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Stir well to combine and let it cook for another minute to infuse those delicious flavors.
3. Preheat your oven to 375°F (190°C). Grab two oven-safe bowls or ramekins. Divide the cooked meat mixture evenly between them, and then spoon the marinara sauce on top.
4. Layer the mozzarella cheese over the sauce, followed by the mushrooms, bell peppers, olives, and pepperoni. Finally, give it a sprinkle of Parmesan on top for that extra cheesiness!
5. Pop the bowls in the oven and bake for 10-12 minutes, or until the cheese is melted and has that glorious golden-brown bubbly look.
6. Remove from the oven, and finish with a sprinkle of fresh basil or parsley, then serve piping hot!

Pro Tip: Feel free to mix and match your toppings! Cooked spinach, jalapeños, or a dollop of ricotta can make delightful additions!

**Nutritional Values (Per Serving)**:
- Calories: 375
- Protein: 25g
- Fat: 28g
- Carbohydrates: 6g
- Fiber: 2g

**Serving Size**: 1 bowl

#KetoPizzaBowl #LowCarbDelight #CheesyGoodness #HealthyEating #PizzaLovers

Vegetable and Mushroom Soup

Rustic Vegetable and Mushroom Medley Soup

Ingredients:

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

8 oz (225g) mushrooms, sliced (cremini, button, or mixed)

1 zucchini, chopped

1 cup green beans, chopped

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper to taste

Fresh parsley for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until fragrant.

Add carrots and celery, cook for 5 minutes until slightly softened.

Stir in mushrooms and cook for another 5-7 minutes until they release their juices and begin to brown.

Add zucchini, green beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil.

Reduce heat and simmer uncovered for 25-30 minutes until all vegetables are tender.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 150 kcal per serving | Servings: 6 servings

#vegetablesoup #mushroomsoup #healthysoups #veganrecipes #plantbased #comfortfood #homemade #souprecipes #glutenfree #wholefoods #easymeals #nutrition #seasonalrecipes #mealprep #veggies #lightmeals #fiberpacked #simplecooking #cleaneating #souplovers

This Vegetable and Mushroom Soup is packed with wholesome veggies and savory mushrooms — perfect for a cozy, healthy meal!

Creamy Shrimp Alfredo Lasagna
A luxurious, cheesy lasagna layered with garlic shrimp, Alfredo sauce, and tender pasta. Perfect for impressing guests or treating yourself.

Ingredients
For the shrimp filling:

1 lb shrimp (peeled & deveined)

2 tbsp butter

3 cloves garlic, minced

Salt & pepper

1/2 tsp paprika (optional)

1 tbsp lemon juice

For the Alfredo sauce:

4 tbsp butter

4 cloves garlic, minced

1/4 cup flour

3 cups whole milk (or 2 cups milk + 1 cup cream)

1 cup Parmesan cheese, grated

Salt, pepper, and a pinch of nutmeg

For the lasagna:

9 lasagna noodles, cooked and drained

2 cups ricotta or cottage cheese

1 egg

2 cups shredded mozzarella

1/2 cup grated Parmesan

1 tbsp parsley, for garnish

Instructions
1. Cook the shrimp:

In a skillet, melt butter and sauté garlic until fragrant.

Add shrimp, season with salt, pepper, paprika, and cook 2–3 min until pink.

Add lemon juice and remove from heat. Chop some shrimp, leave a few whole for the top.

2. Make the Alfredo sauce:

In a saucepan, melt butter and sauté garlic.

Stir in flour to make a roux, cook 1–2 min.

Gradually whisk in milk and simmer until thickened.

Stir in Parmesan, season with salt, pepper, and nutmeg.

3. Prepare cheese mixture:

Mix ricotta with egg, salt, and pepper.

4. Assemble the lasagna:

Preheat oven to 375°F (190°C).

In a greased baking dish:

Spread a layer of Alfredo sauce

Add noodles

Spread ricotta mixture

Add chopped shrimp

Sprinkle mozzarella

Repeat layers, ending with noodles, sauce, and shrimp on top

Finish with mozzarella & Parmesan

5. Bake:

Cover with foil and bake for 25–30 min.

Uncover and broil 3–5 min until golden and bubbly.

Garnish with parsley before serving.

Pro Tips:
Add spinach or mushrooms to the filling for extra depth.

Use part crab meat for a seafood blend.

Make ahead: assemble and refrigerate overnight before baking.

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

Looking for a classic French dish to impress your guests?

Boeuf Bourguignon

Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 slices of bacon, chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1 cup pearl onions, peeled
- 8 oz mushrooms, quartered
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

Preparation Steps:
1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
2. In the bacon fat, add olive oil and sear the beef chunks until browned on all sides. Remove and set aside.
3. Add the onion and carrots to the pot; cook until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute until fragrant.
5. Return the beef and bacon to the pot. Pour in the wine and beef broth, and add tomato paste and the bouquet garni.
6. Bring to a simmer, cover, and cook for 2 to 3 hours on low heat until the beef is tender.
7. About 30 minutes before serving, add pearl onions and mushrooms.
8. Remove the bouquet garni, season with salt and pepper, and garnish with fresh parsley before serving.

Prep Time: 20 mins | Cooking Time: 2-3 hours | Total Time: 2 hours 20 mins
Calories: 450 kcal per serving | Servings: 6 servings

Suggested Pairings: Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce.

#boeufbourguignon #frenchtotality #comfortfood