Shrimp Kabobs 🦐

I just got a new Traeger grill and I love throwing just about anything on it! Kabobs are a fun way to enjoy shrimp, and the grill brings out a wonderful flavor 😍

Airfryer shrimp are yummy too, but these hit different πŸ˜‰

You can season them as you like, making them a very versatile meal πŸ™

I love mine marinated with cilantro, lime juice and salt, whereas my mom prefers some garlic on hers. The good thing about kabobs is that they are customizable for every person πŸ˜‡

Since shrimp cook rather quickly, I am only putting the shrimp onto the Kabobs and am making the veggies separately! I’m making grilled rainbow veggies and carrot fries with lots of guacamole and MCT Mayo 🌈πŸ₯‘

I get my shrimp from Vital Choice Seafood, my entire guide can be found here 🦞

To serve 2-3 people you need:

1 pound of shrimp 🍀

Avocado oil πŸ₯‘

Marinade of your choice:

For my mom: salt and garlic herb seasoning πŸ§„

For me: lime juice, salt and cilantro πŸŒΏπŸ§‚

How to:

Peel the shrimp if necessary, then marinade with avocado oil and seasoning of your choice. It’s best to have them marinade at least 30 minutes prior to grilling.

Thread the shrimp onto metal skewers that you can lay onto the grill. Keep the remainder of the marinade since you may want to baste the shrimp while they are cooking.

Heat up your grill to 450Β° F and place the skewers onto the hot grill. Cook for 3-4 minutes on each side and baste the shrimp with the marinade to ensure that they stay juicy πŸ˜‡

Serve right away! Leftovers can be enjoyed later with a fat fueled salad πŸ₯—

Baked Breakfast Avocados πŸ₯‘

If you haven’t already realized, avocados are one of my favorite foods and I find the combination with egg just irresistible 😍

While my go-to breakfast is usually just an egg cake with guacamole or smashed avocado, on days where I have a bit more time, I like to make a baked avocado to go along with my breakfast veggies and liverwurst πŸ₯‘πŸ³πŸ₯¦

To make this you need:

1/2 avocado πŸ₯‘

1 egg πŸ₯š

Salt πŸ§‚

How to:

Preheat the oven to 425Β°F! Scoop the seed out of the Avocado, and scoop out some more flesh depending on how big the whole is. You want to be able to fit the egg inside.

Gently crack an egg and transfer it into the little whole. Try to keep the yolk intact. Season with salt and optimally herbs!

Bake about 15-18 minutes until the egg white has set and the yolk is still a bit runny! The avocado will crisp up a little bit and the texture is almost like a warm custard 😍πŸ₯‘

Enjoy and serve with the remainder of your breakfast! This pairs well with bacon, smoked salmon, liverwurst or a grain free bread with butter and prosciutto 😍

My entire breakfast guide is found here!

Curried Loaded Romaine Hearts πŸ₯¬

I love a warm bowl for lunch, but on warmer days, I love to add some crunch with fresh romaine hearts that I love to use as scoops for my bowls!

Avocados and tahini give this a nice flavor and a boost of healthy fats! The curry powder in the veggie scramble is anti inflammatory and also gives it a nice flavor. My go to protein is normally shredded curried roast chicken! On a warm day this is such a treat 😍

I love using my favorite tahini (SOCO) to make this yummy side. You can use code cure.eated to save 20% on their site!

To make you need:

Romaine hearts πŸ₯¬

Veggies like broccoli, carrot, bok choy, bell pepper, zucchini πŸ₯•πŸ₯¦

Herbs 🌿

Salt, pepper and curry powder πŸ§‚

Ghee for sautéing 🧈

Tahini for drizzling πŸ˜‡

Protein of your choice: my go to is ground chicken or boar or left over roast chicken πŸ–

How to:

Finely chop your veggies and sautΓ© them with salt and pepper in ghee. When they are ready, season with curry powder and fresh herbs.

If you’re using left over meat, I like to toss that into a pan and crisp it up with some ghee. If you’re making fresh ground meat, for example, fry that in ghee and salt.

You can either serve the meat separately or mix it into the veggies. I like to do the latter.

Lay out your romaine lettuce β€œcups” and fill them with the veggies as a base and place the meat on top. Drizzle with tahini and serve with avocado slices πŸ₯‘

Vampire Guacamole πŸ₯‘πŸ§›β€β™€οΈ

I love guacamole but after finding out that I am sensitive to both onion and garlic, I thought my guacamole days were over!

I recently traveled to Mexico where the chef made me my own personal allium free guac, and it tasted stellar. I will attempt to recreate that today πŸ€ͺ

To make this you need:

2 avocados πŸ₯‘

Juice of half a lime 🍈

Herbs of your choice- I love basil or cilantro 🌿

Salt πŸ§‚

Optional- tomatoes πŸ…

To make:

Begin by scooping the avocado into a bowl, add the lime juice and the herbs/salt!

Mash with a fork until you’ve reached your desired creaminess! Serve right away or cover and keep it in the fridge. This normally keeps 2-3 days of you cover it well!

I love to have this for breakfast with veggies and my egg cake or with my favorite meats and seafood like burgers , chicken patties or Mahi Mahi!

It’s also a great snack with a cracker swaps or cruditΓ©s!

Trout Bowls 🐠

Bowls are a fun way to combine veggies and protein with your favorite healthy fats.

I love bowls with ground meat (kind of like a burrito bowl), but seafood inspired bowls are really delicious too🀀

Last week we enjoyed the chicken burrito bowls on repeat πŸ˜‰

Today we are pairing a riced cauliflower spinach base, with zucchini, some roasted asparagus and of course the grilled trout topped with lots of guacamole πŸ₯‘

I have already posted lots of the components of this bowl separately, but I find that this combination is perfect 🌈

It is important to make all components separately since this bowl is all about different textures.

We will be making the riced cauliflower in a pan, the asparagus and zucchini in the air fryer, and the spinach on the stove, while the trout can be either grilled or roasted in the oven!

I love trout from Rainbow King Foods and you can save on your First order using code CUREATED, and my entire guide to purchasing fish can be found here!

To make 2 bowls you need 🍲:

2 pieces of rainbow trout (about 5-6 ounces each) 🐠

1 Paket of Frozen riced cauliflower (about 12 ounces), fresh works too 🍚

2 small zucchini πŸ₯’

1 bunch of asparagus πŸ₯¦

Fresh herbs like parsley, basil and chives 🌿

Spices like oregano, salt, pepper, lime, the choices are endless πŸ˜‹

Lettuce, Cucumber and tomato slices for garnish πŸ…πŸ₯’

Everything for guacamole: 2 avocados, 1 lime, salt and herbs like cilantro 🌿πŸ₯‘

-Optionally: tomato, garlic or green onion πŸ§…

How to:

It’s important to prepare all of the parts separately since the key to a yummy bowl is the different texture!

Begin my air frying the zucchini and asparagus on 400Β°F for about 15 minutes with salt until crispy!

In a separate pot, cook the spinach with some salt.

Meanwhile, sautΓ© the cauliflower rice in the ancestral fat of your choice with salt and herbs of your choice! Usually about 10 minutes, I like it when the cauliflower isn’t too soggy.

While the veggies are cooking, make the guacamole or simply slice some avocado and sprinkle with salt πŸ₯‘

The last step is to make the trout. Heat up a pan and when it’s hot, place the trout skin down and cook got 2-3 minutes, flip and cook for another minute and season with salt.

Now it’s time to assemble the bowl: first put the riced cauliflower on the bottom, layer on the air fried veggies in one corner, the spinach in the other and top it off with the trout. The skin should be crispy πŸ˜‹

Place the sliced avocado or guacamole as well as your favorite Keto Mayo (we love MCT Mayo) on top πŸ₯™

I also love to add some cucumber and tomato slices for some crunch πŸ₯’πŸ…

The Perfect Omelette 🍳

My mom and I just started watching Julia on HBO, which is based off of Julia Childs story, and she’s famous for her French omelette πŸ₯š which made us very hungry after dinner (when we watch TV), and we decided to whip up a yummy omelette of our own the next day 🍳

This recipe is similar to my signature egg pancake recipe and like Julia’s utilizes superfood butter! And of course, eggs are a powerful superfood as well- read more about them here πŸ₯š

For one omelette you need:

Butter for frying 🧈

2-3 eggs πŸ₯š

Salt and pepper πŸ§‚

Curry powder 🌢

Fresh herbs like chives or basil 🌿

Green onion πŸ§…

Zucchini and bell pepper πŸ«‘

To make:

Heat up a generous amount of butter in a pan, and while that’s heating finely chop the green onion and dice the veggies!

SautΓ© them in the butter, season with salt and pepper and fresh herbs/curry powder!

Remove the eggs from the pan. Add more butter. Crack and beat the eggs with some salt. Pour the egg mixture into the pan and cook with the lid on until the egg sets. Remove from pan, fill with the veggies and enjoy with tapenade!

As Julia would say, β€œbon Appetit” πŸ˜‰

Succulent Lamb Pan-Roast πŸ‘

Roasts are a easy and yummy way to prepare a dinner the whole family can enjoy. Our favorites include this Chuck roast, bison roast, roast chicken, pheasant or tenderloin! We are also huge lamb fans, so when I found a smaller lamb roast (they are usually way too huge for us 3) I was delighted!

You can use any cut of lamb you’d like, but the smaller roast I got was a top sirloin roast, which has the perfect balance of fat and meat, so it turns out very juicy 🀩

I like to get my lamb from US Wellness Meats or Northstar Bison since it’s grass-fed and pasture raised. My referral link for Northstar Bison can save you 10$

To learn more about lamb, check out my guide here!

Serve with tahini carrots, roasted lemon broccoli and butter, tapenade or bell pepper dip!

To make you need (Feeds 2):

1 lamb top sirloin roast πŸ‘

Salt πŸ§‚

Optimally lemon and oregano πŸŒΏπŸ‹

How to:

Preheat the oven to 400Β° and salt the lamb from all sides. In an oven safe pot, sear the lamb on all sides to seal the meat and maintain moisture.

Cook for about 5 minutes on each side and then transfer into the oven to roast for about 10 minutes- slice and serve! Alternatively you can cut the roast into two β€œsteaks” and then cook them, again about 3-4 minutes per side!

Season with salt and optionally garlic and herb powder, drizzle with garlic butter or garlic infused extra virgin olive oil πŸ§„

Confetti Chicken Burgers πŸ”

If you you love burgers like we do, I’m sure you’ve tried a wide variety! We have for sure including:

Chicken Zucchini Burgers

Mediterranean Burgers

Classic Burgers

Salmon Burgers

Boar Burgers

Why not try a confetti burger? These are such a fun way to sneak in some colorful veggies and create a super flavorful burger πŸ™ŒπŸ»πŸ˜‡

You can use any left over veggies you want (the more color the better)! I opted for carrot, bell pepper and a bit of cabbage to get a nice color 🌈

I really love ground chicken from Force of Nature Meats, but Northstar Bison also sells a high quality corn and soy free ground! I use whatever I can get. You can save on your first order at Northstar Bison using my referral link!

My whole chicken guide is here!

These work well on the grill, the air-fryer or the pan, and the timing should be pretty similar, it depends on the size of the patty- a 1/3 pounder needs about 6-7 minutes on each side πŸ˜‰

For the patties you need (3 patties):

1 pound of ground chicken πŸ”

Finely chopped colorful veggies- I love grated zucchini and carrot, sliced green or red cabbage and bell pepper πŸ«‘

Basil or chives 🌿

Salt and pepper πŸ§‚

Optional: egg or coconut flour as a binding agent. If the mixture is too sticky we like to roll the finished patties in coconut flour to prevent sticking on the grill!

For the whole burger:

Your favorite bun: I love a lettuce wrap but there are also great bun swaps (read my guide here)

Sliced cucumber, pickles, tomato, onion, etc πŸ…

Avocado or guacamole πŸ₯‘

Keto friendly sauces like Primal Ketchup or MCT Mayo 😍

Bacon or fried egg 🍳πŸ₯“

I love to serve this with carrot fries and grilled veggies 🍟

How to:

Finely grate the veggies and chop up the herbs. Combine everything with the minced chicken and salt/pepper.

Mix everything and use a burger press or your hands to form the patties.

Grill the meat for about 6 minutes on each side (for 1/3 pounders) and enjoy with guacamole, your favorite keto Mayo or roasted bell pepper dip!

On the side I love roasted broccoli and jicama fries 🍟

Vegan Keto White Chocolate 🍫

As promised here is the version without the coconut milk powder and without any nuts πŸ‘©πŸ»β€πŸ³

This is a very basic recipe and we decided to use minimal sweetening because I prefer the milder taste. The amount of sweetener can of course be adapted.

Like with the keto vegan white chocolate bark, this is a great fat fueled food (remember chocolate can be food not candy πŸ˜‰) and snack for on the go! It keeps best in a container in the freezer or refrigerator because it’s essentially a block of fat that will melt…but that creates a delicious melt in the mouth flavor πŸ˜‹

Other favorites I have made include: hazelnut truffles and coconut infused Easter eggs 😍

For this batch, you only need 3-4 ingredients and not a lot of time, of course it can be scaled up πŸ‘©πŸ»β€πŸ³

3 ounces raw organic cacao butter, we use the Sunfoods Brand

3 ounces coconut manna/butter which we get from Nutriva

0.5 ounces powdered kabocha sweetener (this is a non glycemic sweetener derived from pumpkin), I’m sure allulose or another sugar alternative world too. The brand I use is called bocha sweet.

Ground vanilla

To make:

Begin by setting up a water bath. To do this, heat water in a pot and place another pot on top in which you can melt the fats.

As the water heats up, prepare a freezer friendly dish into which you can pour the cacao mass. You can also use candy molds. We usually just put foil or wrap into a ceramic container so we can easily remove the chocolate before we cut it into pieces and transfer it into a glass container in the freezer.

Slowly melt the cacao butter and the coconut butter until they form a homogeneous mass. We use a whisk to mix the two fats. Since we don’t have an emulsifier, you need to pay close attention so that the two fats do not separate.

Heating the fat

Next add the vanilla and sweetener of your choice and whisk them in slowly. We sieved the powdered sweetener before to avoid clumping, and it acts a bit like an emulsifier because it’s a powder and not a granular sweetener.

Sweetener has been added

Lastly, pour the homogeneous mass into the prepared freezer dish and sprinkle on more vanilla if you like. This is the basic white chocolate recipe but you can always throw on some nuts, seeds, roasted coconut flakes or even a few sugar free chocolate chips.

While the mixture is starting to cool, leave it out on the counter and keep a close eye on it to avoid fat separation. When it’s set a bit, transfer it into the freezer for about 30 minutes.

You can see the vanilla sprinkled in

You can then remove the block of chocolate and break it into chunks. We put ours in a glass container and store it in the freezer for the perfect consistency πŸ‘ŒπŸ»

Lox β€œBagel” Style Flatbread 🍣

When I still ate bread, one of my favorite brunch items was a bagel with cream cheese and smoked salmon 😍

Luckily I can still eat smoked salmon, which is packed with essential fatty acids and bioavailable protein, and I have found a great cream cheese swap to top my grain free flat-bread (check out my swaps)!

I’ve made a dairy free flatbread and a keto pizza before, if you want to check those out!

To make this you need:

1 grain free flatbread crust, my go-to is UnBun Foods πŸ«“

Sugar free marinara sauce (Raos marinara is yummy or check out my homemade recipe) πŸ₯«

Finely chopped onion πŸ§…

Garlic powder and dried oregano 🌿

Salt and pepper πŸ§‚

Capers 🌿

Kite Hill Almond Ricotta Cheese πŸ§€

Smoked salmon 🍣- I love Vital Choice, but my guide to seafood is here

Micro greens and tomatoes and homemade spinach-tahini sauce for garnish 🌿

To make:

To make, begin by preheating your oven to 500Β° while you prepare your flatbread. 

Spread your marinara sauce onto the pizza crust and season with dried oregano, salt and pepper. Add on the onion, and the capers. Next, distribute slices of the ricotta cheese onto the flatbread. Turn down the oven to 400Β°F!

Bake until the cheese browns and the crust becomes slightly crispy! This usually takes 15 minutes.

While the pizza is in the oven, make the spinach tahini sauce, the recipe can be found here!

Top with smoked salmon, tomato slices, micro greens and more capers. Drizzle with the tahini spinach sauce and enjoy πŸ˜‰