Garlic Parmesan Zucchini Noodles

This garlic parmesan zucchini noodles recipe is a simple and delicious keto-friendly dish that's perfect for a quick weeknight meal. Spiralized zucchini noodles are sautéed with garlic and olive oil until tender, then topped with grated Parmesan cheese for a flavorful and satisfying dish. It's low in carbs, high in flavor, and ready in just minutes!

Ingredients:

• 2 medium zucchinis
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish optional

Instructions:

With a spiralizer, make noodles out of the zucchini

Warm up a big pan with olive oil over medium-low heat

Add the minced garlic and cook for about one minute, until the garlic smells good

Spread the zucchini noodles out in a pan and add the garlic oil

Toss them around to coat them

Stir the noodles every once in a while for two to three minutes, or until they are just barely soft

Add the grated Parmesan cheese to the zucchini noodles and mix them together

Add pepper and salt to taste

Take the zucchini noodles off the heat and put them on a plate to serve

If you want, you can add chopped fresh parsley as a garnish

Serve hot for an easy and tasty keto-friendly meal

Mini Apple Pie Cookies

In a bite-sized treat, these Mini Apple Pie Cookies capture the cozy flavors of fall. The flaky crust encases a spiced apple filling, making them a delightful autumn dessert.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 2 medium apples, peeled, cored, and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1/4 cup brown sugar, packed
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract

Instructions:

In a bowl, combine the flour and salt

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to work it until the mixture resembles coarse crumbs

Gradually add cold water and mix until the dough comes together

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a separate bowl, mix the diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice until well combined

Set aside

On a floured surface, roll out the chilled dough to about 1/8-inch thickness

Use a round cookie cutter to cut out circles

Place a spoonful of the apple mixture onto the center of each dough circle

In a small bowl, mix the brown sugar, melted butter, and vanilla extract

Brush this mixture over the apple filling on each dough circle

Fold the dough circles in half, enclosing the apple filling, and press the edges to seal

You can use a fork to crimp the edges for a decorative touch

Place the mini apple pies on the prepared baking sheet

Bake in the preheated oven for about 20-25 minutes, or until the cookies are golden brown

Remove from the oven and let the cookies cool on a wire rack before serving

Enjoy these delightful Mini Apple Pie Cookies as a perfect fall treat!

Grilled Teriyaki Chicken Sandwich

Enjoy this Grilled Teriyaki Chicken Sandwich, which is the perfect mix of sweet and savory. It tastes great because it has marinated chicken, charred pineapple, and creamy sesame mayo.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 4 burger buns
• 4 slices pineapple
• 4 lettuce leaves
• 4 slices Swiss cheese
• 1/4 cup mayonnaise
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Put the chicken breasts in the teriyaki sauce and let them sit for 30 minutes

Warm the grill up to medium-high heat and grease the grate

Teriyaki sauce should be used to baste the chicken breasts while they cook for 6 to 8 minutes on each side

Warm the burger buns up on the grill until they are just barely browned while the chicken cooks

Put garlic powder, sesame oil, and mayonnaise in a small bowl and mix them together

Add pepper and salt

Spread the mayo mixture on the bottom bun of each sandwich

Then, add lettuce, grilled chicken, a pineapple slice, and Swiss cheese

Put the other half of the bun on top

Enjoy your Grilled Teriyaki Chicken Sandwich while it's still hot!

Keto Chicken Avocado Salad

This Keto Chicken Avocado Salad is a tasty and filling lunch that you can make ahead of time. It's great for keeping you going during the workday while on a ketogenic diet because it's full of protein and healthy fats.

Ingredients:

• 3 cups cooked chicken, diced
• 2 ripe avocados, diced
• 1/2 cup diced celery
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Diced chicken, avocado, celery, red onion, and cilantro should all be put in a large bowl

Put mayonnaise, lime juice, Dijon mustard, salt, and pepper in a separate small bowl

Mix them together with a whisk

Add the dressing to the chicken and avocado mix and gently toss until everything is covered

Split the salad into 11 separate containers that won't let air in

Put it in the fridge until you're ready to eat

Teriyaki Flank Steak Sushi Burger

This Teriyaki Flank Steak Sushi Burger is a tasty treat that combines Japanese sushi and an American burger. In this one-of-a-kind sushi-style burger, tender flank steak marinated in teriyaki sauce is mixed with fresh vegetables and spicy mayo.

Ingredients:

• 1 lb flank steak
• 1/2 cup teriyaki sauce
• 4 sushi rice burger buns
• 1 cup sushi rice, cooked and seasoned
• 1/2 cucumber, thinly sliced
• 1 avocado, sliced
• 4 nori sheets
• 1/4 cup mayonnaise
• 1 tablespoon sriracha sauce
• Sesame seeds for garnish
• Salt and pepper to taste

Instructions:

Marinate the flank steak in teriyaki sauce for 30 minutes

Preheat a grill or grill pan over high heat

Grill the flank steak for about 4-5 minutes per side for medium-rare, or longer if desired

Let the steak rest for a few minutes before slicing it thinly

To assemble the sushi burger, place a nori sheet on a clean surface, and put a sushi rice bun on top

Add a few slices of grilled flank steak, cucumber, and avocado

Mix the mayonnaise and sriracha sauce, and drizzle it over the toppings

Add another sushi rice bun on top, and wrap the nori sheet around the burger

Repeat for the remaining burgers

Sprinkle sesame seeds on top for garnish

Serve your Teriyaki Flank Steak Sushi Burger immediately, and enjoy!

Ballerina Sugar Cookies

Create enchanting and delicious ballerina sugar cookies that are perfect for themed parties or simply to indulge your sweet cravings.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• Food coloring optional
• Edible glitter optional

Instructions:

Mix the flour, baking powder, and salt together in a bowl with a whisk

In a different large bowl, beat the butter and sugar together until they are fluffy and light

Add the egg and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

If you want to use food coloring, split the dough into pieces and knead them together until the color is even

Roll the dough into a disc, cover it with plastic wrap, and put it in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Roll out the chilled dough to about 1/4 inch thick on a lightly floured surface

Cut shapes out of cookie dough with ballerina-themed cutters and place them on baking sheets that have been made ready

After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden

After baking, let the cookies cool for a few minutes on the baking sheets

Then, move them to a wire rack to cool completely

You can add edible glitter to the cookies after they have cooled if you want to

Have fun with these sweet ballerina sugar cookies!

Sun Dried Tomato & Basil Vegan Arancini

These sun-dried tomato and basil vegan arancini are a delightful twist on the classic Italian appetizer. Creamy Arborio rice mixed with the rich flavors of sun-dried tomatoes and fresh basil, coated in a crispy breadcrumb crust, makes for a mouthwatering treat that's perfect for any occasion.

Ingredients:

• 1 cup Arborio rice
• 2 1/2 cups vegetable broth
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons nutritional yeast
• 1/4 cup fresh basil, chopped
• 1/4 cup breadcrumbs gluten-free if needed
• 1/4 cup vegan parmesan cheese
• 1/2 cup all-purpose flour or gluten-free flour
• 1/2 cup unsweetened plant-based milk
• 1 cup breadcrumbs for coating
• Oil for frying

Instructions:

Set the vegetable broth on low heat in a saucepan

When the broth starts to simmer, add the Arborio rice

Cook for about 20 minutes, or until the rice is soft and the broth is gone

Sun-dried tomatoes, nutritional yeast, and fresh basil should be stirred in after the food is cooked

Allow the mix to cool down

Put 1/4 cup of breadcrumbs and vegan parmesan cheese in a bowl and mix them together

Once the rice mixture has cooled, take a spoonful and roll it into a ball

Then, flatten it out a bit

A small amount of the vegan parmesan and bread crumbs should be put in the middle of the rice ball, and it should be sealed

To make a batter, mix all-purpose flour and plant-based milk together in a different bowl

Roll each rice ball in the batter, and then cover it with bread crumbs

Put oil in a pan and heat it over medium-low heat

For about three to four minutes on each side, fry the rice balls until they are golden brown and crispy

Take out of the oil and place on paper towels to soak up the extra oil

Enjoy while hot!