Dinner Recipes



  • 4 ripe avocados
  • Juice of 1 lime
  • Extra-virgin olive oil, 1 tbsp.
  • 1 medium onion, chopped
  • 1 pound of ground beef
  • 1 packet taco seasoning
  • Salt kosher
  • Black pepper, freshly roasted
  • 2/3 cup shredded Mexican cheese
  • 1/2 cup shredded lettuce
  • 1/2 cup quartered grape tomatoes
  • Sour cream, for topping


  • Halve and pit avocados. Using a spoon, scoop out a bit of avocado, creating a larger well. Dice removed avocado and set aside to use later. Squeeze lime juice over all avocados (to prevent browning!).
  • In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Remove from heat and drain fat.
  • Fill each avocado half with beef, then top with reserved avocado, cheese, lettuce, tomato, and a dollop sour cream.

Calorie Breakdown


Calories: 278kcal

Carbohydrates: 2g

Protein: 18g

Fat: 22g

Saturated Fat: 10g

Cholesterol: 73mg

Sodium: 483mg

Potassium: 311mg

Fiber: 1g

Sugar: 1g

Vitamin A: 665 IU

Vitamin C: 1.3mg

Calcium: 159mg

Iron: 2.2mg



  • Extra-virgin olive oil, 1 tbsp.
  • 4 (4-oz.) fillets salmon (preferably wild)
  • 2 tsp. Cajun seasoning
  • Black pepper, freshly roasted
  • 2 tbsp. butter
  • 3 garlic cloves, minced
  • 1/3 c. low-sodium chicken or vegetable broth
  • Juice of 1 lemon
  • 1 tbsp. honey
  • 1 tablespoon parsley, with more for garnish
  • 2 tbsp. freshly grated Parmesan Lemon slices, for serving


  • Heat the oil in a big skillet over medium-high heat. Season salmon with 1 teaspoon Cajun seasoning and pepper, then add to the skillet skin-side up. Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more. Place on a plate to cool.
  • Add butter and garlic to skillet. When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.
  • Reduce heat to medium and add salmon back to skillet. Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more.
  • Add lemon slices to skillet and serve.

Calorie Breakdown

Calories: 279kcal

Carbohydrates: 6.7g

Protein: 23.4g

Fat: 18.3g

Sodium: 741.6mg

Cholesterol: 67.6mg

Vitamin A: 14%

Vitamin C: 9%



  • 1 shallot
  • Chopped 2 garlic cloves
  • Minced 1/2-lb bacon
  • ¼ cup of white wine
  • ½ cup of heavy cream
  • ½ cup grated Parmesan cheese
  • 16 oz. zucchini noodles
  • Salt (Kosher)
  • Black pepper, freshly roasted


  • Cook bacon in a large skillet over medium heat until crispy, around 8 minutes. Drain on a tray lined with paper towels.
  • Remove all but 2 teaspoons of the bacon and add the shallots. Cook for 2 minutes, then add the garlic and cook for 30 seconds. Cook until the wine has been diminished by half.
  • Bring the mixture to a boil with the heavy cream. Reduce the heat to low and add the Parmesan cheese. Cook for about 2 minutes, or until the sauce has thickened. Toss in the cooked zucchini noodles until they are fully covered in sauce. Remove the pan from the heat and add the fried bacon.

Calorie Breakdown

Calories: 251kcal
Carbohydrates: 9g
Protein: 14g
Fat: 19g
Fiber: 2g
Sugar: 3g



  • 3 bacon slices, chopped
  • 1/2 cup diced baby mushrooms
  • 1 medium yellow onion
  • Chopped 2 celery stalks
  • Chopped 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2lb of ground beef
  • Chili powder (about 2 tbsp.)
  • 2 tsp cumin powder
  • 2 tsp oregano, dried
  • 2 tbsp. smoked paprika
  • Salt kosher
  • Black pepper, freshly roasted
  • 2 cup beef broth (low sodium)
  • A dollop of sour cream to use as a garnish
  • Garnish with shredded cheddar
  • Green onions, sliced as a garnish
  • Avocado slices as a garnish


  • Cook bacon in a big pot over medium heat until crisp. Cook onion, celery, pepper, and mushrooms for 6 minutes, or until tender. Cook for another minute, or until garlic is fragrant.
  • Place the vegetables on one side of the pan and add the beef to the other. Cook, stirring regularly, until there is no longer any pink in the sauce.
  • Season with salt and pepper after adding the chili powder, cumin, oregano, and paprika. Cook for another 2 minutes, stirring to mix. Bring the broth to a low boil. Cook for another 10 to 15 minutes, or until the broth has almost evaporated.
  • Cover with sour cream, extra bacon, cheese, green onions, and avocados.

Calorie Breakdown

Calories: 301kcal
Carbohydrates: 11.1g
Protein: 24.3g
Fat: 17.9g
Fiber: 2.6g
Sugar: 7.6g
Cholesterol: 77.1mg
Sodium: 564.3mg




  • 1 pound of ground beef
  • 1 garlic clove, minced
  • a half-cup of chopped mozzarella
  • 1/4 cup Parmesan cheese, with more for serving
  • 2 tbsp. parsley, finely minced
  • 1 big beaten egg
  • kosher salt, 1 tsp
  • 1 tsp. black pepper, freshly ground
  • extra-virgin olive oil, 2 tbsp.


  • 1 medium onion, diced 2 garlic cloves, minced 1 can crushed tomatoes (28 oz.)
  • 1 teaspoon oregano, dried
  • salt kosher
  • black pepper, freshly roasted


  • Combine the beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper in a big mixing cup. Make 16 meatballs out of the mixture.
  • Heat the oil in a big skillet over medium heat. Cook, turning regularly, until the meatballs are golden brown on all sides, about 10 minutes. Remove from skillet and put on a plate lined with paper towels.
  • Add the onion to the same skillet and cook for 5 minutes, or until tender. Cook for another minute, or until garlic is fragrant. Season with salt and pepper after adding the tomatoes and oregano.
  • Return the meatballs to the skillet, cover, and cook for 15 minutes, or until the sauce has thickened. Until serving, sprinkle with Parmesan cheese.

Calorie Breakdown

 Calories: 387kcal Carbohydrates: 1g
Protein: 19g Fat: 22g



  • 4 chicken breasts, boneless and skinless
  • salt kosher
  • black pepper, freshly roasted
  • 1 cup rice (almond)
  • 3 big beaten eggs
  • 3 c. Parmesan cheese, plus extra for serving
  • garlic water, 2 tsp
  • 1 teaspoon powdered onion
  • 2 tsp oregano, dried
  • Oil made from vegetables
  • 3/4 cup sugar-free, low-carb tomato sauce
  • 1 1/2 cup mozzarella cheese, sliced
  • Basil flowers, to be used as a garnish


  • Preheat the oven to 400 degrees Fahrenheit. Break chicken breasts in half crosswise with a sharp knife. Season all sides of the chicken with salt and pepper.
  • Separate the eggs and almond flour into two small containers. Combine Parmesan, garlic powder, onion powder, and oregano in a third small dish. Salt and pepper to taste.
  • Working one at a time, cover chicken cutlets in almond flour, cheese, and Parmesan mixture, pressing to adhere.
  • 2 tablespoons oil, heated in a big skillet over medium heat Cook for 2 to 3 minutes per hand, or until golden and cooked through. If required, work in batches, adding more oil as needed.
  • Transfer the fried cutlets to a 9" x 13" baking dish, sprinkle tomato sauce uniformly over each cutlet, and cover with mozzarella.
  • Bake for 10 to 12 minutes, or until the cheese is melted. Broil for 3 minutes, or until cheese is golden.
  • Until eating, garnish with basil and more Parmesan.

Calorie Breakdown

 Calories: 214kcal Carbohydrates: 1g
Protein: 34g Fat: 7.6g
Sodium: 166.4mg Potassium: 249mg