Shrimp Spring Rolls – So Fresh and Tasty!

This Shrimp Spring Rolls recipe is a great way to eat fresh and healthy. These spring rolls are crunchy, tasty and go really well with a peanut dipping sauce.

If you are looking for more healthy appetizer recipes, try our 5 minute Avocado Toast, Keto Pizza, Avocado Shrimp Ceviche and Chili lime sweet potato wedges.

Shrimp spring rolls on a plate with dipping sauce.

Shrimp Spring Rolls

Vietnamese Shrimp spring rolls are that good looking kind of appetizer that everyone will reach out for. Even the ones who are die hard cheese and junk food fans. They look pretty, have a definite crunch from all the veggies and taste really fresh and amazing!

They are usually vegetables and protein wrapped in rice paper and are served with a dipping sauce.

Shrimp spring rolls on a plate unclose with dipping sauce.

What are Vietnamese rolls made of?

These shrimp spring rolls are covered in rice paper and are filled with:

  • lettuce
  • mint
  • cucumber
  • carrots
  • shrimp

You can add any filling you like. I love adding avocados, poached chicken, rice noodles, bell peppers, mangoes and if I’m in the mood, strawberries for a dessert spring roll recipe.

The process of wrapping up shrimp spring rolls.

Wrapping Shrimp Spring Rolls:

Wrapping spring rolls is fairly easy, and once you wrap a few you can go pretty fast. The rice paper is first dipped in water for 10 seconds and then laid out on a chopping board. Let it rest for 3-5 seconds and then place the filling towards the bottom. And then wrap it like a burrito. Here’s a handy tutorial to help you wrap these.

I love serving these shrimp spring rolls with a peanut dipping sauce. You can also use a different sauce if you are allergic to peanuts.

Peanut Dipping Sauce:

The peanut dipping sauce for these spring rolls is really easy to make. Just combine peanut spread with soy sauce, rice vinegar, fish sauce, sugar, ginger and garlic and some water over low heat and simmer till everything thickens. Let this cool for a few minutes and then you can serve this with the spring rolls. For me, this is almost the best part of eating fresh shrimp spring rolls. The sauce is just amazing and so addictive! I love double dipping these spring rolls.

Shrimp spring rolls being dipped in a sauce.

More Delicious Shrimp Recipes:

Shrimp Spring Rolls

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Author Richa Gupta

Servings 4 people

Fresh and tasty – these shrimp rolls are really easy to put together and taste fantastic with a peanut dipping sauce.

  • 10 Rice Paper Roll Sheets
  • 1 pound medium Shrimps shelled and deveined
  • 1 tsp Salt
  • 1 head Romaine Lettuce leaves removed and cleaned
  • 1 cup julienned Carrots
  • 1 cup julienned Cucumber
  • 1 cup fresh Mint Leaves

Nutrition Facts

Shrimp Spring Rolls

Amount Per Serving

Calories 303 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 290mg97%

Sodium 1773mg74%

Potassium 728mg21%

Carbohydrates 38g13%

Fiber 6g24%

Sugar 4g4%

Protein 31g62%

Vitamin A 19479IU390%

Vitamin C 17mg21%

Calcium 281mg28%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

 

Source link

Shrimp Spring Rolls – So Fresh and Tasty!

This Shrimp Spring Rolls recipe is a great way to eat fresh and healthy. These spring rolls are crunchy, tasty and go really well with a peanut dipping sauce.

If you are looking for more healthy appetizer recipes, try our 5 minute Avocado Toast, Keto Pizza, Avocado Shrimp Ceviche and Chili lime sweet potato wedges.

Shrimp spring rolls on a plate with dipping sauce.

Shrimp Spring Rolls

Vietnamese Shrimp spring rolls are that good looking kind of appetizer that everyone will reach out for. Even the ones who are die hard cheese and junk food fans. They look pretty, have a definite crunch from all the veggies and taste really fresh and amazing!

They are usually vegetables and protein wrapped in rice paper and are served with a dipping sauce.

Shrimp spring rolls on a plate unclose with dipping sauce.

What are Vietnamese rolls made of?

These shrimp spring rolls are covered in rice paper and are filled with:

  • lettuce
  • mint
  • cucumber
  • carrots
  • shrimp

You can add any filling you like. I love adding avocados, poached chicken, rice noodles, bell peppers, mangoes and if I’m in the mood, strawberries for a dessert spring roll recipe.

The process of wrapping up shrimp spring rolls.

Wrapping Shrimp Spring Rolls:

Wrapping spring rolls is fairly easy, and once you wrap a few you can go pretty fast. The rice paper is first dipped in water for 10 seconds and then laid out on a chopping board. Let it rest for 3-5 seconds and then place the filling towards the bottom. And then wrap it like a burrito. Here’s a handy tutorial to help you wrap these.

I love serving these shrimp spring rolls with a peanut dipping sauce. You can also use a different sauce if you are allergic to peanuts.

Peanut Dipping Sauce:

The peanut dipping sauce for these spring rolls is really easy to make. Just combine peanut spread with soy sauce, rice vinegar, fish sauce, sugar, ginger and garlic and some water over low heat and simmer till everything thickens. Let this cool for a few minutes and then you can serve this with the spring rolls. For me, this is almost the best part of eating fresh shrimp spring rolls. The sauce is just amazing and so addictive! I love double dipping these spring rolls.

Shrimp spring rolls being dipped in a sauce.

More Delicious Shrimp Recipes:

Shrimp Spring Rolls

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Author Richa Gupta

Servings 4 people

Fresh and tasty – these shrimp rolls are really easy to put together and taste fantastic with a peanut dipping sauce.

  • 10 Rice Paper Roll Sheets
  • 1 pound medium Shrimps shelled and deveined
  • 1 tsp Salt
  • 1 head Romaine Lettuce leaves removed and cleaned
  • 1 cup julienned Carrots
  • 1 cup julienned Cucumber
  • 1 cup fresh Mint Leaves

Nutrition Facts

Shrimp Spring Rolls

Amount Per Serving

Calories 303 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 290mg97%

Sodium 1773mg74%

Potassium 728mg21%

Carbohydrates 38g13%

Fiber 6g24%

Sugar 4g4%

Protein 31g62%

Vitamin A 19479IU390%

Vitamin C 17mg21%

Calcium 281mg28%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

 

Source link

Low Carb Keto Meal Plan Menu Week 4


This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

Easy meal planning for your keto or low carb diet!

Meal planning can be difficult whether or not you are on a low carb or keto diet. When you have a family and everyone is picky, it can be even more of a challenge. My family friendly, picky kid and hubby approved recipes are what makes my meal plans work for so many families. Even if it’s just you and your spouse, you can adjust the meal plan for serving amounts to be just what you need. Let our meal plans help you achieve success with your health goals this year!

Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go  food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow  you the option to remove,  add, start with a blank menu and create your own if you so wish. 

Here’s a glimpse of just a few recipes that are on our meal plan this next week ahead!

One of the breakfast this week is our Bacon Biscuits!

One of the main entrees is our Portobello Pizzas!

And for one of the desserts this week we’ve got Pecan Pie Brownies!

 





Source link

Awesome Chicken Katsu | The Recipe Critic

Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish! 

Chicken is so easy to make and comes together quickly! If you love chicken recipes try this Skinny Slow Cooker Kung Pao Chicken, Easy Teriyaki Chicken Casserole or Best Bourbon Chicken.

Chicken Katsu

Prepared to be Wowed!! This is an insanely delicious dish that tastes SO good!!

This Chicken Katsu is lightly breaded with a tender chicken inside.

Japanese restaurants originally started this Chicken Katsu recipe then it become even more popular in Japan and Hawaii.

With the lightly breaded outside and tender, juicy chicken inside this chicken quickly became a favorite meal for our family.

 

What you need to make Chicken Katsu with?

  • Oil: For frying the chicken in.
  • Chicken: Large chicken breasts then flattened.
  • Salt and Pepper: Season to taste.
  • Flour: A bowl full to be able to dip your chicken in.
  • Eggs: Whisked together and the floured chicken will dip in it.
  • Panko: Adds a lite bread topping over the chicken.
  • Tonkatsu Sauce: You can purchase this at your local grocery store.
  • Green Onions: Garnish over top.

How to make Chicken Katsu recipe?

  1. Prepare the chicken: In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
  2. Coat the chicken: In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko.
  3. Fry the chicken: Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

Tips for making Katsu Chicken:

  • Preparing the chicken: It is best to pound the chicken evenly and flatten the best that you can. This will ensure the chicken will cook evenly in the pan.
  • Flour and Egg Mixture: Begin with about half of the mixture in the bowls or pans that you use. Then add more or replace the mixture This will avoid any clumping.
  • Panko or Breadcrumbs: If you do not have panko, breadcrumbs will also work well if that is what you have on hand.
  • What to serve Chicken Katsu with? I like to serve this with a fresh side salad, jasmine rice or a shredded cabbage coleslaw mixture to help lighten the dish.
  • Protein: If you are wanting to use tonkatsu (pork cutlets) instead of chicken that also is popular with this Japanese dish.

How to Store Chicken Katsu:

  • Can you freeze Chicken Katsu? Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it cool and place it in an airtight plastic bag to freeze. Reheat on a baking sheet at 425 degrees F for 5-10 minutes, then serve with curry and ketchup sauce. I recommend freezing sauce in a separate container from the chicken.
  • Chicken katsu will keep in an airtight container in the refrigerator for 3 days. The only way to make the breaded chicken crispy again is to put in the oven or oven toaster to reheat. Do not use the microwave to reheat.

Here are more Awesome Chicken Recipes to Try:

Author Alyssa Rivers

Servings 2 people

  • oil for frying
  • 2 large chicken breasts
  • salt and pepper
  • 2 cups flour
  • 3 eggs beaten
  • 2 cups panko
  • tonkatsu sauce for serving
  • sliced green onions and sesame seeds

Nutrition Facts

Amount Per Serving

Calories 1044 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g20%

Cholesterol 390mg130%

Sodium 798mg33%

Potassium 1179mg34%

Carbohydrates 139g46%

Fiber 6g24%

Sugar 4g4%

Protein 77g154%

Vitamin A 424IU8%

Vitamin C 3mg4%

Calcium 177mg18%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

Source link

The Best Acai Bowls (Three ways!)

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries blended together with a juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Everything is always better with fruit when starting your day. if you love fruit filled recipes try this BlackBerry Lime Green Smoothie, Greek yogurt Fruit Pops or Fruity Quinoa Salad.

Three Acai Bowls with three different flavoring and toppings of fruit and granola.

Acai Bowls (Three Ways!)

These bowls are vibrant and full of color and flavor!

Acai bowls have many varieties and different flavors to keep changing them up.

I have three acai bowls that I love and feel meets your fruity side, tropical passion and of course, for the chocolate lovers!

You can’t go wrong with one of these AMAZING Acai bowls.

Simple to make and have only the highest quality of fruits in them.

The blend and mixture of each of them, topped with varies fruit, nuts and seeds make these acai bowls a complete meal.

Start your day off with an Acai bowl for breakfast or power up with it during the day.

Acai bowls are healthy and have the nutrients that you need to feel good and boost your system to keep going and doing the things you love most.

Which bowl are you going to start to make today?!

What is an Acai Bowl Made of?

Acai bowls are made of real fruit and a concentrate like almond milk or a juice. Then topped with berries, granola, nuts, seeds and drizzled with honey or peanut butter topping.

This is seriously what breakfast dreams are made of!!

An acai bowl is essentially a thick smoothie in a bowl with a variety of toppings on top to add a crunchy, smooth texture, sweet and savory in every bite.

Acai Berries are the main ingredient and the most important one for these bowls.

The Acai berries are from a Central and South America.

They are considered a superfood because of their high antioxidant levels they contain.

These berries are a small fruit that are dark purple in color.

They have quickly become a favorite ingredient in smoothies!

To find the acai berry in grocery stores, it is located in the freezer section and it is a puree of the acai berry. It will be near the frozen fruit or frozen cans of juice.

When you are ready to use, simply break up the acai packet into pieces and add it to your blender when you are ready to create an acai bowl. It is that simple!

Are Acai Bowls Healthy?

Yes! Definitely, a yes on this! Acai berries themselves are full of nutrients such as antioxidants, fiber, protein and vitamins.

Overall it is heart healthy and a good source of nutrients!

When blended together with more fruit and extra toppings in the acai bowls it only raises the fruits naturally high sugar.

Acai bowl is made of mostly a fruit base.

To help balance the acai bowl to keep them on the healthier side, simply add in non fat yogurts, substitute almond milk for juice, omit honey and choose a lower calorie topping for the finished bowl.

Within these bowls they also have healthy fats and fiber in the ingredients. This usually comes from the juices when blended together.

Acai berries contain amino acids which help aid in muscle performance, gives you energy, withstand endurance and added strength.

It is a great source of many varieties of vitamins such as Vitamin A, B1-B3 and E. It is also a great source of calcium, magnesium and zinc.

All in all, these Acai bowls are healthy, full of nutrients and vitamins with all the flavor and delicious toppings to make these an overall heart healthy choice!

Tips for making Acai Bowls:

  • The topping possibilities are endless, my kids love to make their own acai creations for a fun snack.
  • How do you say acai? Depending on where you are from there are a few different ways of saying it. For the easiest and simplest way would be to elongate the sound of the letter “a” to come out as “aa.” According to the National Center for Complementary and Integrative Health, you should pronounce açaí as “AH-sigh-EE.”
  • Serving acai: It is best to serve the acai bowls right away once they are topped with your favorite toppings.
  • Can you freeze acai bowls? Yes, these do well frozen. If you are planning to make these acai bowls ahead of time, simply make and blend your acai bowls and place in small freezer containers. Store in the freezer for up to 1 month. When ready to enjoy, thaw in the refrigerator or at room temperature until it can be stirred and ready to eat.
  • Healthy options: To make this a bit lighter and healthier substitute non dairy yogurt, agave or syrup instead of honey and choose dark chocolate over milk.
  • Varieties of fruit: Substitute or add in a variety of fruits to your bowl. Peaches, pears, pineapple, avocado or apples.
  • Toppings: The toppings possibilities are endless. There are so many varieties and choices to enjoy over top of your acai bowl to make these complete.
  • How do you thicken an acai bowl? It is best to have your acai bowl thick and not watery. This will help keep your fruit afloat as well as a thicker, richer and more savory meal. The less liquid, the better. If you need to thicken it as you go, simply add in more frozen fruit to your mixture. The fruit will thicken up quickly.

Very Berry Acai Bowl

Perfect the berry smoothie with this very berry acai bowl recipe.

It is perfect for a quick boost of energy to keep you going throughout the day.

All the berries in one spot will help you refuel and energize.

Add in more or less berries depending on your preference for this very berry acai bowl.

It is delicious and nutritious in every bite!

What you need to make Berry Acai Bowl:

  • Apple Juice
  • Packaed frozen açaí
  • Blueberries: frozen
  • Bannaas: frozen
  • Strawberries: frozen
  • Honey

The very berry acai bowl with fruit and granola over top

How to Make the Very Berry:

Super quick and easy to make!

Simply add in all the desired ingredients to your blender.

Blend until it is mixed together and it is smooth and creamy.

Pour into a bowl and garnish with your favorite toppings!

  • Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of making the very berry acai bowl.

Peanut Butter Chocolate Acai Bowl

This peanut butter chocolate acai bowl is filled with savory and sweet ingredients.

It is perfect for a filling meal and adds so much flavor to your day.

This one is the best for those hungry days to keep you going!

You will love the flavor combination between peanut butter and chocolate in this acai bowl!

What you need to make Chocolate Acai Bowl:

  • Almond Milk
  • Packaed frozen açaí
  • Cocoa Powder
  • Peanut Butter
  • Bananas: frozen
  • Strawberries: frozen

The Peanut Butter Chocolate acai bowl drizzled with peanut butter topping.

How to make the Peanut Butter Acai Bowl:

Keep your family guessing what is in each of the acai bowls.

The possibilities are endless and SO good!

You can’t go wrong with any flavor and fruit ingredient you add in to the blender.

Mix your ingredients well, until they are smooth and creamy.

Pour into a large bowl and top with your toppings of choice. Try drizzling on top some melted chocolate or Peanut Butter.

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of the Peanut Butter Chocolate acai bowl.

Tropical Mango Acai Bowl

Bring paradise home to your kitchen with this tropical mango acai bowl!

Just the right amount of fruit to juice makes this a tropical favorite.

It is full of sweet and vibrant  tasting ingredients.

One that is always a favorite and picked the most in our home!

What you need to make Tropical Mango:

  • Apple Juice
  • Packaed frozen açaí
  • Pineapple: frozen
  • Mango: frozen
  • Strawberries: frozen
  • Bananas: frozen

Tropical Mango acai bowl with fruit toppings and a fruit ingredients on the side.

How to Make Tropical Mango Acai Bowl:

Quick, easy and effortless to make an acai bowl.

So simple and turns out to be a thick, creamy and smooth smoothie poured in a large bowl.

Top with your favorite ingredients and add a fun throw of seeds over top for look and taste.

This will have you dreaming of being on an island in no time!

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders with the process of making Tropical Mango acai bowls.

Try More Fresh and Fruity Recipes:

The Best Acai Bowls (Three Ways!)

Prep Time 10 minutes

Total Time 10 minutes

Author Alyssa Rivers

Servings 1 person per bowl

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries and juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Very Berry Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries
  • 1 Tablespoon Honey

Peanut Butter Chocolate Acai Bowl

  • 1/2 cup almond milk
  • 1 package frozen acai
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons Peanut Butter
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries

Tropical Mango Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen bananas

Nutrition Facts

The Best Acai Bowls (Three Ways!)

Amount Per Serving

Calories 230 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 7mg0%

Potassium 451mg13%

Carbohydrates 59g20%

Fiber 4g16%

Sugar 46g51%

Protein 2g4%

Vitamin C 15mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Source link

Low Carb Italian Lemon Cream Cake (Keto, Nut Free)


This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

This Low Carb Keto Italian Lemon Cream Cake is also nut free, and gluten free, and a stunningly beautiful elegant cake for any celebration to impress your family and friends! 

Have you ever wondered what the difference is between an Italian Cream Cake and an Italian Lemon Cream Cake? I’m an Italian American born in the States and my father is from Sicily. He and I both, and my mother, an Italian American, have never heard of or tried an Italian Cream Cake. My Nonna, my father’s mother, born and raised in Italy all her life, never once made an Italian Cream Cake. How it got the name Italian in front of this cake, we shall never know. The origin of an Italian Cream Cake seems to be from the Southern American states. It starts with a yellow cake mix, buttermilk and also includes pecans and coconut. Like I said, my father, nonna, mother and I have never seen it when in Italy or have tried it so it wasn’t on my top foodie list to recreate a keto version. But this Italian Lemon Cream Cake I’m sharing today was my birthday cake a few months ago and it did not disappoint my Italian family! 

An Italian Lemon Cream Cake has no resemblance to the Southern Italian cream cake, except for the fact you have a yellow cake as the base. When my parents would take us to Olive Garden they discovered this Italian Lemon Cream Cake and then for every holiday or family party, would purchase one to enjoy together. The origin of this Italian Lemon Cream Cake is also not one found in Italy, but with a lemon mascarpone filling, lemon flavored yellow cake and butter crumb topping, this is more Italian than any other version you’ll try. 

You start with a fantastic keto yellow cake and since I have very few cakes on my website, I adapted my fabulous Coconut Flour Muffin recipe to create this perfectly, nut free, keto yellow layer cake! Making an easy zingy, lemony, creamy filling wasn’t hard at all. The biggest issue for some is your choice of  keto sweetener to use. If you’re not a fan of liquid stevia and Swerve as I use in this recipe, you can swap with whatever you prefer but just use a small amount then taste and adjust. You can always add more but you can’t take it away. Just a note, Swerve is 70% less sweet than traditional sugar. I use less since I don’t want any cooling effect. If Swerve bothers you, try Pyure sweetener, Monk Fruit or Allulose. 

KitchenAid Mixer– Using both the paddle attachment for the cake ingredients and then using the whisk attachment for the create a fluffy mascarpone filling, this mixer is my best friend!

Food Processor– The Butter Crumb topping is literally made in minutes with nice, cold butter, pulsing it in the food processor. You would have to cut the butter into the coconut flour for quite some time to create the same crumb topping effect. 

Spring Form Cake Pans-Spring form pans are one of the best kinds of cake pans, helping you easily remove delicate cakes without destroying the cake. I use two-9-inch spring form pans for this recipe. 

Xanthan gum is a common food addictive that helps to thicken and stabilize foods, especially baked goods that are gluten free. It’s provides that texture that gluten would have provided. It’s a soluble fiber that your body doesn’t breakdown and can’t digest so it doesn’t provide any calories or carbs. Some people don’t like to use it because it is a sugar derived typically from corn. If you’re not a fan of using xanthan gum, glucomannan is the next best choice.

Glucomannan is a natural, water soluble, dietary fiber made from the root of the konjac plant. It can be found as a powder, which is what I used in this recipe, but can also be found in capsule form. Because of its ability to soak up liquids, it is an impressive thickener and emulsifier. If you’ve never heard of it before, maybe you’ve tried shiritaki noodles? It is the main ingredient for those noodles and has very little carbs and calories. Either of these will work well in this recipe.

All my Italian family absolutely loved this copycat version of the Olive Garden Italian Lemon  cream Cake! I enjoyed this for my birthday and would make it and take it to any party with non keto friends! it’s a show stopper! Enjoy! 

Keto Nut Free Italian Lemon Cream Cake

Ingredients

Filling

  • 8
    ounces
    mascarpone cheese
    or cream cheese, softened
  • 1/2
    cup
    Swerve confectioners
  • 1/2
    tsp
    lemon zest
  • 1
    tbsp
    lemon juice
  • 1
    cup
    heavy cream

Instructions

Cake

  1. Preheat oven to 350 degrees F. Grease two 9 inch spring form pans and set aside.

  2. Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.

  3. To a stand mixer or use an electric hand mixer, add the sour cream, softened butter, heavy cream, lemon extract and stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.

  4. Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cook completely before removing the sides of the spring form pan.

Filling

  1. Place all the ingredients, except the heavy cream, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the heavy cream with the whisk attachment, whisk on medium high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.

Butter Crumb Topping

  1. Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.

Assemble

  1. Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer. Place the second cake layer over the filling. Spread the remaining filling over the top. Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.

Recipe Notes

Net Carbs: 4g

Nutrition Facts

Keto Nut Free Italian Lemon Cream Cake

Amount Per Serving (1 serving)

Calories 335
Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 19g119%

Cholesterol 158mg53%

Sodium 282mg12%

Potassium 81mg2%

Carbohydrates 8g3%

Fiber 4g17%

Sugar 1g1%

Protein 6g12%

Vitamin A 1040IU21%

Vitamin C 1mg1%

Calcium 68mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda





Source link

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

Salmon is quick and easy to make and is insanely delicious! If you love all the flavor of salmon try this Walnut Crusted Maple Salmon, Honey Garlic Dijon Broiled Salmon (15 Minutes!) or Baked Sesame Teriyaki Salmon.

Brown butter lemon salmon with a spoon drizzling brown butter glaze over top of the salmon.

Brown Butter Lemon Salmon

Salmon is by far one of my most favorite meals!

It is simple to make, tastes out of this world and is light and flavorful.

This brown butter lemon salmon is just that!

Light and flavorful in every bite, it comes together quickly and easily plus the flavoring is seriously the BEST!!

You can’t go wrong with this salmon.

The tender, juicy pieces of salmon falls apart and melts in your mouth with every bite.

Once you start eating there is no controlling you to hold back. It is SO good!

What you need to make Brown Butter Lemon Salmon:

These salmon fillets are perfect for already being portioned out for each person and easy to sauté.

A little bit of olive oil to coat the pan and some fresh herbs to enhance the salmon even more.

This brown butter lemon salmon turns out to be light and flaky with tender pieces of salmon meat.

It is one unforgettable taste that you will be craving every time you hear the word salmon.

  • Salmon: Fillets are best and cook perfectly in portions.
  • Olive Oil: It is best to cook in an oil to help from sticking to the pan.
  • Salt and Pepper: to taste!
  • Butter: Adds that rich brown butter flavoring.
  • Lemon: Juice from a half of a lemon.
  • Thyme, Parsley Rosemary: Chopped and has the perfect blend of herbs and flavor to add to this salmon.

How to make Brown Butter Lemon Salmon:

This just takes minutes to make and turns out AMAZING!

You will be surprised how quick, easy and painless this brown butter lemon salmon recipe is to make.

It is a tried and true favorite and will be easy to make on a busy weeknight.

  1. Sauté the salmon: In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. How to make the brown butter: Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

How do you know when Salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

  • 425 degrees Fahrenheit 7 to 10 minutes
  • 400 degrees Fahrenheit 12 to 15 minutes
  • 375 degrees Fahrenheit 16 to 20 minutes
  • 350 degrees Fahrenheit 21 to 24 minutes

The process of cooking the brown butter lemon salmon in a skillet

What to serve with Salmon:

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making Brown Butter Lemon Salmon:

  • How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
  • Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
  • Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
  • Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

Brown butter lemon salmon being sautéed by lemons and asparagus on the side.

How to store Salmon:

  • Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
  • Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
  • Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
  • Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

More Delicious Salmon Recipes to Try:

Brown butter lemon salmon on a plate with asparagus and lemon wedges.

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

  • 2 pounds salmon
  • 1 Tablespoon olive oil
  • salt and pepper
  • 1/2 cup butter
  • Juice of half lemon
  • 1 tablespoon thyme
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon rosemary (removed from stem and chopped)
  1. In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

Source link

Low Carb Chicken Chorizo Meatballs (Paleo, Keto)


This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

These Low Carb Keto Chicken Chorizo Meatballs are also paleo, gluten free and an easy, perfect, comfort meal! 

Most chicken meatball recipes use chicken breast which is really low in fat. Turning these chicken meatballs into a keto meatball, we went with a fattier option of chicken thighs. Nicely chopped in your food processor mixed with spicy chorizo sausages and you’ve got a tasty and easy weeknight keto meal! If you don’t have a food processor, use some already ground chicken or ask your butcher in the meat department to grind up some chicken thighs for you. If you can’t find chorizo sausage, purchase some sweet or hot Italian sausage to get the same results. 

Food Processor– If you want a smooth texture for a chicken meatballs and you don’t have a meat grinder, the next best thing to use is a food processor. Works wonderfully to evenly chop the chicken meat. I use if for my Keto Chicken Nuggets as well! 

Cast Iron Skillet– A cast iron skillet will get those meatballs nice and crisp on the outside while staying moist and tender on the inside. I also use my skillet for making my Chocolate Chip Skillet Cookie pie

Large Cookie Scoop– It’s not completely necessary but using a cookie scooper for more than just cookies, helps make the perfect sized meatballs!

Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go  food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow  you the option to remove,  add, start with a blank menu and create your own if you so wish. 

Low Carb Chicken Chorizo Meatballs

These low carb Chicken and Chorizo Meatballs are the best meatballs ever! The flavor is incredible and they’re so easy to make. It’s a keto dinner the whole family will enjoy. Serve with your favorite keto veggies, cauliflower rice or zucchini noodles.

Servings 4 servings @ 4 meatballs each

Ingredients

  • 1
    tbsp
    olive oil
  • 1.5
    ounces
    yellow onion
    or (35 grams)
  • 2
    cloves
    garlic
  • 5
    ounces
    raw, chorizo sausages
    or (150 grams)
  • 24
    ounces
    skinless, boneless, chicken thighs
    or (700 grams)
  • 1/4
    tsp
    sea salt
    to taste (remember chorizo can be quite salty)
  • 1/4
    tsp
    black pepper
    cracked, to taste
  • .75
    ounces
    fresh parsley
    or 20 grams

Tomato Sauce

  • 1
    tsp
    olive oil
  • 1
    clove
    garlic
    minced
  • 18
    ounces
    canned chopped tomatoes
  • 1/4
    tsp
    dried chili flakes
    to taste
  • 1/4
    tsp
    pepper
    cracked
  • 1.5
    cups
    fresh spinach
    or (90 grams)

Instructions

  1. Heat 1 tbsp of olive oil in a non stick pan and fry the onion on a medium heat for 2 minutes until soft. Add the garlic and fry for a further 30 seconds.

  2. Remove the skins from the chorizo sausages.

  3. In a food processor, process the raw chorizo meat, chicken thighs, onion / garlic mix, salt and pepper until combined.

  4. Place the meat in a mixing bowl and mix through the parsley. Use a large 2 tablespoon cookie scooper to make perfect sized meatballs or roll by hand. You should get between 12 and 16 depending on how big you make them.

  5. Add 1 tsp of olive oil to a cast iron / non stick frying pan. Fry the meatballs for 4 – 5 minutes on a medium heat, turning regularly, until almost cooked through. Remove from pan and set aside.

  6. Add the garlic, tomatoes, chili flakes and pepper to your cast iron / non stick frying pan. Simmer on a medium / low heat for 3 minutes. Add the meatballs and continue to simmer for about 7 minutes, turning the meatballs, until cooked all the way through and the sauce has thickened.

  7. Add the spinach and cook for 1 minute or until wilted.

    Option: remove the meatballs while you stir through the spinach to make it easier then pop the meatballs back in the pan to warm up.

  8. Storage: fridge for up to 3 days or freezer for 3 months.

Recipe Notes

Net Carbs 6g

Nutrition Facts

Low Carb Chicken Chorizo Meatballs

Amount Per Serving (1 serving)

Calories 335
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 187mg62%

Sodium 839mg36%

Potassium 827mg24%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 4g4%

Protein 38g76%

Vitamin A 2822IU56%

Vitamin C 36mg44%

Calcium 56mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.

 





Source link

Keto Low Carb Butter Pecan Ice Cream


This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

This Creamy Keto Low Carb Butter Pecan Ice Cream is not only an easy recipe, it tastes incredibly similar to traditional sugar filled butter pecan ice cream! You can make this with to without an ice cream machine! 

The Best Sugar Free Keto Ice Cream

When it comes to ice cream one thing is certain, it’s got to be creamy for that perfect mouth feel. With the right combination of flavors, just one spoonful, will linger on your tongue for days, bringing you back again for another taste.

Creating the perfect keto ice cream that can hold up against traditional sugary ice cream is no small feat, but today’s recipe will make you believe in miracles. You can enjoy this luscious ice cream in your low carb life style for little effort in the kitchen and few carbs.

Churn or No Churn Ice Cream

Using an ice cream machine is truly the very best way to create that texture you’ll remember from before your low carb days. If you have a stand mixer, like a KitchenAid, you can get an attachment to make ice cream so you wouldn’t need another separate appliance. I have this one.

If you really want to try this recipe but don’t have an ice cream machine then try whipping the heavy cream in a stand mixer and set aside. Melt the butter and gradually add it to the egg yolks then try blending it in the mixer together then pouring into the loaf pan and freezing. I can’t say this is the best method for a creamy ice cream, but let me know if you do try it.

For the best results I highly recommend using an ice cream machine or attachment.

Nut Free Option

Since the base of the ice cream itself is completely nut free, you can certainly leave out the added pecans to make this nut free. It will still be a BUTTERY CREAMY Maple flavored ice cream and I’m sure you’ll love it.

Try adding other items like sugar free chocolate chips instead of nuts for a bit of texture. Or crumble my low carb vanilla wafers into it or stir in my crumble mixture from my cookies and cream dip! 

Tasty Toppings

You obviously don’t need any toppings but if you’re really in the mood for delicious, top this ice cream with more toasted pecans and a little drizzle of Choczero Maple Pecan syrup or Sukrin Fiber Gold Syrup. 

If you’re more of a chocolate kind of person, my DIY Sugar Free Magic Shell would be awesome on top of this!

Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow  you the option to remove,  add, start with a blank menu and create your own if you so wish.

Right now for the New Year we are giving 25% OFF our Meal Plan Membership! Use Code NY2020 at check out!

 

 

Keto Low Carb Butter Pecan Ice Cream

Author Brenda Bennett | Sugar-Free Mom

Instructions

  1. Place the butter, heavy cream, Swerve sweetener and salt in a small sauce pan. Heat over low heat do not boil.

  2. Whisk egg yolks until light in color. Take a spoonful of the butter cream mixture and stir into the yolks to temper them. Continue with a few more spoonfuls then gradually add in the remaining yolk into the mixture on the stove. 

  3. Continue to stir over low heat until mixture thickens, and coats the back of a spoon, 175 degrees F. Pour into a bowl to cool in the fridge for 30 minutes. 

  4. Remove bowl from the fridge and stir in maple extract and sugar free maple syrup or sweetener of choice and MCT oil. 

  5. Once combined pour mixture into your ice cream machine. Follow manufacturer’s instructions. Stir in pecans then spread ice cream into an 9 by 5 loaf pan and freeze for 2-3 hours for soft serve.  

Recipe Notes

 Brenda’s Notes:

  •  If you don’t have Swerve just use any sweetener of choice you prefer.
  • Again if you don’t have the Choczero sweetener that’s fine too just use what you like, and add more maple extract, but I do highly recommend trying the Choczero sweetener.
  • If you don’t have MCT oil you can replace it with vodka. Both of these help to keep the soft texture after freezing.
  • Allulose is another new favorite sweetener I’ve tried and also helps to keep the ice cream softer in texture. 
  • This recipe was first published in April of 2018 and updated with video in January 2020.

Nutrition Facts

Keto Low Carb Butter Pecan Ice Cream

Amount Per Serving (1 serving)

Calories 302
Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 19g119%

Cholesterol 145mg48%

Sodium 148mg6%

Potassium 59mg2%

Carbohydrates 2g1%

Protein 2g4%

Vitamin A 1115IU22%

Vitamin C 0.3mg0%

Calcium 48mg5%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda





Source link

Easy Crock Pot Pork Chops

These Crock Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

If you need some more winter warmers, try this Award Winning Cheeseburger SoupLiterally the BEST Chicken Noodle SoupThe BEST Lasagna Ever!, or Hot Spinach Artichoke Dip.

slow cooker pork chops with mashed potatoes and gravy

Crock Pot Pork Chops

Hi! Natasha here from Salt & Lavender. I’m all over the comfort foods this winter, and these pork chops are about as comfort food-y as you can get! Making pork chops in the Crock-Pot is super easy. You don’t even have to sear the meat beforehand. This easy slow cooker pork chop recipe has the most amazing gravy and only uses a handful of ingredients. I hope you’ll love it!

These are the best ever Crockpot pork chops! Feel free to sprinkle a little chopped parsley on at the end like I did… it brings a nice freshness to the dish.

Crock-Pot pork chops collage (before and after cooking)

How to make Crock-Pot pork chops

  1. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. Give it a stir.

  2. Add in the pork (submerge it in the liquid as best as you can).

  3. Cook on high for 3-4 hours or low for 6-8 hours.

  4. In a small bowl, mix the cornstarch and cold water together. Add it to your slow cooker, along with the cream. Let it cook for a few minutes until the sauce thickens up.

fall-apart tender Crock-Pot pork chops

How long to cook pork chops in the slow cooker

3-4 hours on high or 6-8 hours on low.

What kind of pork chops to use?

I used fairly thin, boneless ones. You can use thicker, bone-in ones as well (you may need to cook them on high for a little longer depending on how thick they are, and I’d only use four of them).

What to serve with Crock-Pot pork chops?

Try Parmesan Garlic Roasted Potatoes, the Best Ever Glazed Carrots, or these Garlic Herb Mashed Potatoes.

Other Crock-Pot recipes you’ll love:

Crockpot pork chops with gravy

slow cooker pork chops with mashed potatoes and gravy

Crock-Pot Pork Chops

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Author Natasha Bull

Servings 4

These Crock-Pot Pork Chops are fall-apart tender and ridiculously simple to make. The perfect comforting family meal!

  • 2 pounds pork chops (boneless)
  • 1 packet pork gravy mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup beef broth
  • Pepper to taste
  • 2 tablespoons cornstarch + 2 tablespoons cold water
  • 1/4 cup heavy cream
  • Feeds 4-6 depending on how much people eat.
  • You can sear the pork prior to adding it to the Crock-Pot if you wish.

Nutrition Facts

Crock-Pot Pork Chops

Amount Per Serving

Calories 427 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g45%

Cholesterol 173mg58%

Sodium 366mg15%

Potassium 890mg25%

Carbohydrates 5g2%

Sugar 1g1%

Protein 50g100%

Vitamin A 219IU4%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source link