Lunch Recipes

BASIL AVOCADO SHRIMP SALAD WITH SWEET POTATO CHIPS

Ingredients

For the sweet potato chips:

• Cooking spray
• 2-3 medium sweet potatoes, that sliced into 1/8"-thick coins

For the shrimp salad:

• 2 avocados, diced
• 4 fresh basil leaves, thinly sliced
• Romaine lettuce
• Cooking spray
• 20 large shrimp, peeled and deveined
• 1 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, finely diced

For the marinade:

• 2 tbsp. white wine vinegar
• 3 tbsp. extra-virgin olive oil or avocado oil
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• Juice of 2 lemons
• 2 cloves garlic, minced
• 3 fresh basil leaves, thinly sliced

Instructions

• Make sweet potato chips: Preheat stove to 375º and oil a large preparing sheet with cooking spray. Organize chips in an even layer and season with salt and pepper.
• Cook 15 minutes, flip and then 15 minutes more. Let cool down.
• At the same time, make shrimp salad: Grease a large skillet medium heat with cooking spray. Add shrimp and cook until pink, 2 minutes for each side. Put away and let cool.
• Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
• In a large bowl, mix together tomatoes, onion, avocados, and basil. Pour marinade over shrimp salad and prepare until covered.

Calorie Breakdown

Calories: 362kcal	Carbohydrates: 17.7g
Protein: 29.3g	Fat: 20.8g
Fiber: 9g	Cholesterol: 231mg
Sodium: 524.4mg	Potassium: 1g

KETO CHICKEN FAJITA BOWL

Ingredients

• 10 oz. Romaine lettuce
• 5 oz. cherry tomatoes
• 2 (14 oz.) avocados
• 4 tbsp fresh cilantro
• 1 (4 oz.) yellow onion
• 1 (5 oz.) green bell pepper
• 1½ lbs. boneless chicken thighs
• 3 oz. butter
• Salt and pepper
• 2 tbsp Tex-Mex seasoning
• 1 cup (or 4 oz.) Mexican cheese or cheddar cheese, shredded
• 1 cup sour cream

Instructions

• Set up the garnishes. Dice the lettuce, tomatoes, avocados, and the cilantro. Put away.
• Cut onion and pepper.
• On a different cutting board, cut the chicken into strips.
• Fry the chicken in margarine in a large skillet over medium high heat. Salt and pepper to taste. At the point when the chicken is nearly cooked through, add onion, pepper and Tex-Mex preparing.
• Lower the heat and keep on browning while at the same time mixing a few minutes until the chicken is altogether cooked and the vegetables.
• Place lettuce in a bowl and add the chicken combination. Add shredded cheese, diced avocados, tomatoes, cilantro and a touch of sour cream.

Calorie Breakdown

Calories: 485kcal	Carbohydrates: 5g
Protein: 21g	Fat: 17g
Fiber: 3g	Sugar: 1g

KETO PIZZA

Ingredients

Crust:

• 4 eggs
• 1½ cups (6 oz.) shredded mozzarella cheese

Topping:

• 3 tbsp unsweetened tomato sauce
• 1 tsp dried oregano
• 1¼ cups (or 6 oz.) shredded provolone cheese
• 1½ oz. pepperoni
• Olives (optional)

For serving:

• 2 oz. (1 cup) leafy greens
• ¼ cup olive oil
• Salt and ground black pepper

Instructions

• Preheat the broiler to 400°F (200°C).
• Start by making the outside layer. Break eggs into a medium bowl & add shredded cheddar. Give it a decent mix to consolidate.
• Use a spatula to spread the cheddar and egg on a preparing sheet. You can shape 2 round circles or simply make 1 large rectangular pizza. Prepare in the stove for 15 minutes until the pizza outside becomes crispy. Remove and let cool briefly.
• Increment the broiler temperature to 450°F (225°C).
• Spread pureed tomatoes on the covering and sprinkle oregano on top. Top with cheddar and place the pepperoni and olives on top.
• Heat for another 5-10 minutes or until the pizza has turned a brilliant earthy colored tone.
• Serve with a new plate of mixed greens.

Calorie Breakdown:

Calories: 348kcal	Carbohydrates: 6.97g
Protein: 19.63g	Fat: 27.52g
Fiber: 2.6g	Sugar: 2.33g
Calcium: 365mg	Vitamin A: 154mg

KETO MEATBALLS WITH MOZARELLA CHEESE 

Ingredients:

• 1 lb. ground beef or ground turkey
• ¾ cup (or 2 oz.) shredded Parmesan cheese
• 1 egg
• 1 tsp salt
• ½ tbsp dried basil
• ½ tsp onion powder
• 1 tsp garlic powder
• ½ tsp ground black pepper
• 3 tbsp olive oil
• 1¾ cups (1 lb) canned whole tomatoes
• 2 tbsp fresh parsley, finely chopped
• 7 oz. (6½ cups) fresh spinach
• 2 oz. butter
• 5 oz. (or 1¼ cups) fresh mozzarella cheese
• salt and pepper

Instructions:

• Place ground meat, parmesan cheddar, egg, salt and flavors in a bowl and blend altogether. Structure the blend into meatballs, around 1 oz (30 grams) each. It assists with keeping your hands wet while framing the balls.
• Heat up the olive oil in a large skillet and sauté the meatballs until they are brilliant earthy colored on all sides.
• Lower the heat and add the canned tomatoes. Let stew for 15 minutes, blending a few minutes. Season with salt and pepper to taste. Add parsley and mix. You can set up the dish so far for freezing.
• Dissolve the margarine in a different griddle and fry the spinach for 1-2 minutes, mixing consistently. Season with salt and pepper to taste. Add the spinach to the meatballs and mix to consolidate.
• Serve with mozzarella cheddar on top, attacked scaled down pieces.

Calorie Breakdown:

Calories: 720kcal	Carbohydrates: 11g
Protein: 53g	Fat: 50g
Cholesterol: 224mg	Sodium: 1363mg
Vitamin A: 950IU	Vitamin C: 12.5mg

 PARMESAN BRUSSEL SPROUTS SALAD

Ingredients:

• Kosher salt
• Freshly ground black pepper
• 5 tbsp. extra-virgin olive oil
• 5 tbsp. lemon juice
• 1/4 c. freshly chopped parsley
• 2 lb. Brussels sprouts, halved & thinly sliced
• 1/2 c. chopped toasted almonds
• 1/2 c. pomegranate seeds
• Shaved Parmesan, for serving

Instructions:

• In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until consolidated.
• Add Brussels fledglings and throw until totally covered.
• Let sit, throwing once in a while, for at any rate 20 minutes and as long as 4 hours prior to serving.
• Overlay in almonds and pomegranate seeds and trimming with shaved Parmesan prior to serving.

Calorie Breakdown:

Calories: 250kcal	Carbohydrates: 8g
Protein: 8g	Fat: 23g
Sugar: 3g	Sodium: 274mg
Potassium: 303mg	Fiber: 3g

KETO ASIAN CABBAGE STIR-FRY

Ingredients

• 1 lb. green cabbage
• 4 oz. butter, divided
• 1 tsp salt
• 1 tsp onion powder
• ¼ tsp ground black pepper
• 1 tbsp white wine vinegar
• 2 garlic cloves, minced
• 1 tsp chili flakes
• 2 oz. (or 92⁄3 tbsp) fresh ginger, that finely chopped or grated
• 1¼ lbs. ground beef or ground turkey
• 3 (1½ oz.) scallions, that chopped in 1/2" (2.5 cm) slices
• 1 tbsp sesame oil

Instructions

• Shred the cabbage finely utilizing a sharp blade or a food processor.
• Fry the cabbage in portion of the spread in a large browning or wok skillet on medium-high heat. A significant chunk of time must pass for the cabbage to mollify, however do not allow it to become earthy colored.
• Add flavors and vinegar. Mix and fry two or three minutes more. Put the cabbage in a bowl.
• Soften the remainder of the margarine in a similar skillet. Add garlic, bean stew pieces and ginger. Sauté for a couple of moments.
• Add ground meat and earthy colored until the meat is completely cooked and a large portion of the juices have vanished. Lower the heat a bit.
• Add scallions and cabbage to the meat. Mix until everything is hot. Salt and pepper to taste. Sprinkle with sesame oil prior to serving.
• Combine as one the wasabi mayonnaise by beginning with a limited quantity of wasabi and adding more until the flavor is perfect. Serve the pan-fried food warm with a touch of wasabi mayonnaise on top.

Calorie Breakdown

Calories: 570kcal	Carbohydrates: 13g
Protein: 18g	Fat: 50g
Sodium: 240mg	Potassium: 631mg

 KETO CAULIFLOWER CHICKEN ALFREDO

Ingredients

• 5 oz. bacon, diced
• 1½ lbs. boneless chicken thighs
• 2 oz. butter
• 4 garlic cloves, minced
• 7 oz. (6½ cups) baby spinach
• 1½ cups heavy whipping cream
• 1 cup (or 2¾ oz.) shredded Parmesan cheese
• salt and pepper
• 1¼ lbs. cauliflower

Instructions

• Fry the bacon until firm and cooked through. Channel, and put away in a bowl or on a plate.
• Cut the chicken into strips. Add spread in a similar skillet with the leftover bacon fat and sauté the chicken and garlic. Put away when the chicken is completely cooked.
• Sauté the spinach until it contracts, however no more. Put away.
• Add cream to the skillet and let bubble for a couple of moments. Add parmesan cheddar, bacon, chicken, and spinach. Salt and pepper to taste.
• Lower the heat & let stew while parboiling the cauliflower.
• Separation the cauliflower into little florets, no greater than pecans. You can use either new or frozen.
• Parboil the cauliflower in daintily salted water for a couple of moments. Let channel altogether. Add the chicken and sauce. Mix and serve.

Calorie Breakdown

Calories: 459kcal	Carbohydrates: 6g
Protein: 18g	Fat: 41g
Sodium: 775mg	Potassium: 246mg