Creamy Spinach Salmon Noodles ๐Ÿฃ

This is another great way to incorporate healthy omega fatty acids, coconut milk, and greens which are all superfoods and important to manage inflammation and optimal body function ๐Ÿ’ช๐Ÿป

The shirataki noodles (or other pasta swap) bring the whole thing together and soak up the sauce real nicely ๐Ÿ˜

I love to get my salmon from Vital Choice Seafood, you can check out my guide to purchasing it here! Other salmon recipes we have made include garlic salmon, salmon egg salad, and salmon burgers ๐Ÿ”

To make this for one person you need:

6 ounces of King Salmon ๐Ÿฃ

1 cup of cooked chopped spinach ๐Ÿฅฌ

1 cup of summer squash/zucchini ๐Ÿฅ’

1 bell Pepper ๐Ÿซ‘

A handful of mushrooms ๐Ÿ„

Green onion ๐Ÿง…

1 cup of coconut milk ๐Ÿฅฅ

Herbs like parsley ๐ŸŒฟ

Salt, curry and garlic powder ๐Ÿง„๐Ÿง‚

1 package of shirataki noodles ๐Ÿœ

How to:

Begin by sautรฉing the green onion in the ancestral fat of your choice. Add in the chopped veggies. Season with curry, salt and garlic powder and optionally the chopped herbs.

Add in the mushrooms and let them cook.

The spinach is also easily made, I simply heat up a bag of frozen chopped spinach with some salt.

Next, add the shirataki noodles and the cooked spinach. Pour on the coconut milk and let it simmer.

In a separate pan, grill the Salmon in coconut oil for about 5 minutes on each side. Season with salt and garlic powder ๐Ÿ˜‹

Serve the noodles and veggies with the salmon ๐Ÿ˜

Anti-inflammatory Chicken Tacos ๐ŸŒฎ

These anti-inflammatory chicken tacos are a great fat fueled lunch that is quickly made with only a handful of ingredients ๐Ÿ™Œ๐Ÿป

The curry, garlic and onion used to season the chicken are full of anti-inflammatory compounds that help you detox and function optimally ๐Ÿ’ช๐Ÿป

Paired with a handful of greens, like the arugula we get from our local hydroponic farmer, youโ€™re getting a good dose of micro-nutrients as well ๐Ÿ‘ฉ๐Ÿปโ€๐ŸŒพ

Optimal add ons include a few slices of avocado or tomato or maybe even a dollop of your favorite vegetable oil free Mayo (we love Chosen Foods MCT oil Mayo) ๐Ÿ˜๐Ÿฅ‘

We used Siete Almond Flour tortillas which are a grain-free tortilla alternative which also deliver a healthy dose of fat ๐Ÿ˜‰

An alternative to the almond flour tortillas are the Unbun Foods tortillas which are tasty as well ๐Ÿ˜‹

You can also check out other bread swaps here !

To make the chicken you need ๐Ÿ”

1) pasture raised chicken breasts or tenders (ideally organic and fed a non GMO, corn and soy free feed), we always use US Wellness Meats, the chicken is such a high quality ๐Ÿ˜

2) a handful of your favorite anti-inflammatory spices: we use โ€œMorton and Basset Spicesโ€ curry powder, onion and garlic powder and sometimes a smoked paprika powder ๐ŸŒถ

3) salt and pepper ๐Ÿง‚

4) Lard or ghee for frying, we use Epicfat or Pure Indian Foods respectively ๐Ÿงˆ

Start by heating up the cooking fat, and dice the chicken breasts. Fry until each side is browned and then season to your liking.

Did you know that pork lard is one of the best sources for bioavailable vitamin d?

If youโ€™re in a hurry, the chicken can also be made ahead of time and warmed up for a quick assembly. You can also make a large batch of this chicken and use it later on to enjoy with a fat fueled salad or in this curry in a hurry ๐Ÿ›

The spices in the chicken are anti-inflammatory and help fight free radicals in the body! Now if that isnโ€™t a reason to curry up๐Ÿ™Œ๐Ÿป

While the chicken is cooking, warm up the almond flour tortillas in another pan with a bit of ghee. If youโ€™re in a hurry, the microwave will also work but itโ€™s tastier when their heated on the stove with some ghee ๐Ÿ˜

When the chicken is ready and the tortillas are warmed, you can choose to spread on some grass fed butter, ghee, avocado or guacamole or mayo onto the tortilla. Next fill them with chicken and the greens of your choice ๐Ÿฅ‘๐Ÿฅฌ

Enjoy them with sides of your choice like these super yummy carrot fries or this zucchini and bell pepper hash ๐ŸŸ

Mini White Chocolate Bars ๐Ÿซ

I love chocolate bars, and as a little girl, I have vivid memories of the little wrapped Kinderriegel in my grandmas living room, hiding in a little white wooden container between family photos. When the adults werenโ€™t looking, my brother and I would stuff ourselves ๐Ÿฅบ

Since cacao is a super fat, I donโ€™t see why I shouldnโ€™t be able to enjoy chocolate bars again ๐Ÿ˜‰

Today I am sharing my new take on the Kinderriegel, this time dairy free keto White Edition ๐Ÿ˜Ž

I chose to add some toppings onto a few of them and keep some pure white!

Now letโ€™s get chocolatiering ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ

To make the white chocolate you need:

3 ounces cacao butter ๐Ÿซ

3 ounces coconut manna ๐Ÿฅฅ

0.5-1 ounce of your sweetener of choice, I used Kabocha sweetener to taste but allulose works too

Vanilla

Optional toppings: coconut chips, dark chocolate pieces. I used The Good Chocolate ๐Ÿซ – you can use my link to save 15%

You could also use your favorite crushed nuts!

How to:

Make your vegan white chocolate base by setting up a water bath. Melt the coconut butter and cacao butter slowly, and stir using a whisk. Since we are not using an emulsifier, be careful that the two fats donโ€™t separate.

When theyโ€™ve formed a homogenous mixture, slowly stir in the sweetener and the vanilla.

Using a spoon, fill your chocolate molds with the chocolate. If you donโ€™t have a mold, you can also pour them onto a freezer safe dish that youโ€™ve laid out with foil.

Sprinkle with your favorite toppings and freeze until hard.

Remove from the molds and store in the freezer or fridge, since these fats can become soft at room temperature!

If you havenโ€™t checked out my white chocolate hazelnut bark, coconut filled eggs, or the chocolate hazelnut truffles, I encourage you to do so!

Shrimp Kabobs ๐Ÿฆ

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 ๐Ÿ˜

Airfryer shrimp are yummy too, but these hit different ๐Ÿ˜‰

You can season them as you like, making them a very versatile meal ๐Ÿ™

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 ๐Ÿ˜‡

Since shrimp cook rather quickly, I am only putting the shrimp onto the Kabobs and am making the veggies separately! Iโ€™m making grilled rainbow veggies and carrot fries with lots of guacamole and MCT Mayo ๐ŸŒˆ๐Ÿฅ‘

I get my shrimp from Vital Choice Seafood, my entire guide can be found here ๐Ÿฆž

To serve 2-3 people you need:

1 pound of shrimp ๐Ÿค

Avocado oil ๐Ÿฅ‘

Marinade of your choice:

For my mom: salt and garlic herb seasoning ๐Ÿง„

For me: lime juice, salt and cilantro ๐ŸŒฟ๐Ÿง‚

How to:

Peel the shrimp if necessary, then marinade with avocado oil and seasoning of your choice. Itโ€™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 450ยฐ 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 ๐Ÿ˜‡

Serve right away! Leftovers can be enjoyed later with a fat fueled salad ๐Ÿฅ—

Baked Breakfast Avocados ๐Ÿฅ‘

If you havenโ€™t already realized, avocados are one of my favorite foods and I find the combination with egg just irresistible ๐Ÿ˜

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 ๐Ÿฅ‘๐Ÿณ๐Ÿฅฆ

To make this you need:

1/2 avocado ๐Ÿฅ‘

1 egg ๐Ÿฅš

Salt ๐Ÿง‚

How to:

Preheat the oven to 425ยฐF! 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 ๐Ÿ˜๐Ÿฅ‘

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 ๐Ÿ˜

My entire breakfast guide is found here!

Curried Loaded Romaine Hearts ๐Ÿฅฌ

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 ๐Ÿ˜

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 ๐Ÿฅฌ

Veggies like broccoli, carrot, bok choy, bell pepper, zucchini ๐Ÿฅ•๐Ÿฅฆ

Herbs ๐ŸŒฟ

Salt, pepper and curry powder ๐Ÿง‚

Ghee for sautรฉing ๐Ÿงˆ

Tahini for drizzling ๐Ÿ˜‡

Protein of your choice: my go to is ground chicken or boar or left over roast chicken ๐Ÿ–

How to:

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

If youโ€™re using left over meat, I like to toss that into a pan and crisp it up with some ghee. If youโ€™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 โ€œcupsโ€ and fill them with the veggies as a base and place the meat on top. Drizzle with tahini and serve with avocado slices ๐Ÿฅ‘

Vampire Guacamole ๐Ÿฅ‘๐Ÿง›โ€โ™€๏ธ

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 ๐Ÿคช

To make this you need:

2 avocados ๐Ÿฅ‘

Juice of half a lime ๐Ÿˆ

Herbs of your choice- I love basil or cilantro ๐ŸŒฟ

Salt ๐Ÿง‚

Optional- tomatoes ๐Ÿ…

To make:

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

Mash with a fork until youโ€™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!

Itโ€™s also a great snack with a cracker swaps or cruditรฉs!

Trout Bowls ๐Ÿ 

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 too๐Ÿคค

Last week we enjoyed the chicken burrito bowls on repeat ๐Ÿ˜‰

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 ๐Ÿฅ‘

I have already posted lots of the components of this bowl separately, but I find that this combination is perfect ๐ŸŒˆ

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 ๐Ÿฒ:

2 pieces of rainbow trout (about 5-6 ounces each) ๐Ÿ 

1 Paket of Frozen riced cauliflower (about 12 ounces), fresh works too ๐Ÿš

2 small zucchini ๐Ÿฅ’

1 bunch of asparagus ๐Ÿฅฆ

Fresh herbs like parsley, basil and chives ๐ŸŒฟ

Spices like oregano, salt, pepper, lime, the choices are endless ๐Ÿ˜‹

Lettuce, Cucumber and tomato slices for garnish ๐Ÿ…๐Ÿฅ’

Everything for guacamole: 2 avocados, 1 lime, salt and herbs like cilantro ๐ŸŒฟ๐Ÿฅ‘

-Optionally: tomato, garlic or green onion ๐Ÿง…

How to:

Itโ€™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 400ยฐF for about 15 minutes with salt until crispy!

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

Meanwhile, sautรฉ 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 isnโ€™t too soggy.

While the veggies are cooking, make the guacamole or simply slice some avocado and sprinkle with salt ๐Ÿฅ‘

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

Now itโ€™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 ๐Ÿ˜‹

Place the sliced avocado or guacamole as well as your favorite Keto Mayo (we love MCT Mayo) on top ๐Ÿฅ™

I also love to add some cucumber and tomato slices for some crunch ๐Ÿฅ’๐Ÿ…

The Perfect Omelette ๐Ÿณ

My mom and I just started watching Julia on HBO, which is based off of Julia Childs story, and sheโ€™s famous for her French omelette ๐Ÿฅš 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 ๐Ÿณ

This recipe is similar to my signature egg pancake recipe and like Juliaโ€™s utilizes superfood butter! And of course, eggs are a powerful superfood as well- read more about them here ๐Ÿฅš

For one omelette you need:

Butter for frying ๐Ÿงˆ

2-3 eggs ๐Ÿฅš

Salt and pepper ๐Ÿง‚

Curry powder ๐ŸŒถ

Fresh herbs like chives or basil ๐ŸŒฟ

Green onion ๐Ÿง…

Zucchini and bell pepper ๐Ÿซ‘

To make:

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

Sautรฉ 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, โ€œbon Appetitโ€ ๐Ÿ˜‰

Succulent Lamb Pan-Roast ๐Ÿ‘

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 youโ€™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 ๐Ÿคฉ

I like to get my lamb from US Wellness Meats or Northstar Bison since itโ€™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 ๐Ÿ‘

Salt ๐Ÿง‚

Optimally lemon and oregano ๐ŸŒฟ๐Ÿ‹

How to:

Preheat the oven to 400ยฐ 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 โ€œsteaksโ€ 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 ๐Ÿง„