Spring Spinach Salad

Spring Spinach Salad

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Spring Spinach Salad
Course Salads
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Salad
Homemade red pepper vinaigrette
Course Salads
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Salad
Homemade red pepper vinaigrette
Instructions
  1. Vinaigrette: mix jelly, balsamic vinegar, and olive oil in a jar and shake vigorously.
  2. In a large salad bowl, place all your ingredients, add the dressing, and toss, and enjoy!
  3. I let the salad sit for about 5 minutes before serving then give it another toss. YUM!
Ginger Mahi Mahi

Ginger Mahi Mahi

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Ginger Mahi Mahi
Mahi Mahi on white plate with lemon wedge, tomatoes and cucumbers
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Mahi Mahi on white plate with lemon wedge, tomatoes and cucumbers
Instructions
  1. In a glass baking dish combine honey, soy sauce, balsamic vinegar, ginger, garlic, and 2 teaspoons of coconut oil.
  2. Season mahi with salt and pepper and place in the dish.
  3. Cover and chill for at least 20 minutes to marinate.
  4. Heat remaining 2 teaspoons of coconut oil in a large skillet over medium-high heat.
  5. Remove fish from dish and discard marinade.
  6. Sear fish on each side for 4-6 minutes turning only once until the fish flakes easily with a fork.
  7. Remove from pan and keep warm.
BLT Skillet Stir Fry

BLT Skillet Stir Fry

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BLT Skillet Stir Fry
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, add the bacon and onion and stir.
  2. Cook for 5 minutes, until bacon is almost cooked through. Using a slotted spoon, transfer bacon onto a paper towel lined plate.
  3. Discard the bacon fat from the skillet. Transfer bacon mixture back into the skillet and add the tomatoes and basil.
  4. Cook mixture for 5 more minutes, until bacon is very crisp and vegetables are tender.
  5. In a large bowl, add the avocado, lettuce and cucumbers.
  6. Spoon the bacon mixture over the top.
  7. To a small bowl, add next 4 ingredients (olive oil through lemon juice).
  8. Season with sea salt and freshly ground black pepper to taste.
  9. Whisk together dressing.
  10. Spoon the dressing over the bacon mixture and gently toss.
  11. Serve warm.
Balsamic California Chicken Salad

Balsamic California Chicken Salad


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Balsamic California Chicken Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Instructions
  1. Preheat outdoor grill to MEDIUM-HIGH.
  2. In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  3. Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
  4. Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
Loaded BLT Bowl

Loaded BLT Bowl


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Loaded BLT Bowl
bacon cooking in a skillet
Course Main Dish, Salads
Servings
servings
Ingredients
Course Main Dish, Salads
Servings
servings
Ingredients
bacon cooking in a skillet
Instructions
  1. In 4 bowls, add romaine and spinach. Then evenly divide and add next 11 ingredients (red onion through apple).
  2. In a medium bowl whisk together remaining ingredients (oil through salt and pepper). Drizzle over each bowl and serve.

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