Keto Spinach Shakshuka

Total carbs: 8

NET carbs per serving: 4

Ingredients:

-Olive oil - 1 Tbsp + more for drizzling

-1/2 Onion, sliced

-1/4 red chilli, deseeded and finely chopped

-2 cloves garlic, finely chopped

-1/8 tsp ground coriander

-1/8 tsp ground cinnamon

-1/4 tsp, salt

-150g baby spinach

-1 Tbsp lemon juice

-2 Eggs

-Freshly ground pepper

-1/8 tsp dried oregano

Cooking Instructions:

1. Heat olive oil in a frying pan over medium heat. Add onion and chilli and cook, stirring occasionally, for 3-5 minutes, until onion is soft and translucent.

2. Add garlic, coriander , cinnamon and salt and cook, stirring, for 1 minute until fragrant.

3. Add spinach and lemon juice. Reduce heat to low, cover and cook for 5 minutes, until spinach is soft. Spread spinach evenly over base of the pan.

4. Break the eggs into the pan. Increase heat to medium , cover and cook for 4-5 minutes until the whites are set and the yolks are cooked but runny. Remove the pan from the heat. Drizzle with olive oil and sprinkle with pepper and oregano .

Serve hot, directly from the pan.

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Easy Roasted Broccoli with Garlic and Lemon

This Roasted Broccoli with Garlic and Lemon is my favorite way to make Broccoli that goes perfectly with any dish!

INGREDIENTS

1 head of  Broccoli

1/4 cup Coconut oil, melted

1 clove of garlic

1 tsp, crushed red pepper flakes

1 tbsp, Lemon juice

Salt & Pepper

INSTRUCTIONS

Preheat the oven to 400 degrees. Cut the broccoli into florets. In a small bowl, combine melted coconut oil, minced garlic, crushed pepper flakes, and season with salt and pepper. Spread florets out on a rimmed baking sheet. Pour the oil mixture on the broccoli and mix to combine. Roast broccoli for 25-30 minutes, turning halfway. Transfer broccoli into a bowl and squeeze lemon juice on top. Serve with a sprinkle of nutritional yeast for added B12.

NUTRITION

Serving Size: 1

Calories: 82

Sugar: 0g

Fat: 9g

Carbohydrates: 7g

Fiber: 3g

Protein: 3g

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Zucchini Lasagna

INGREDIENTS

3 medium Zucchini

1 tbsp Olive Oil

1 Onion

4 Garlic cloves

2 tbsp Basil

1 tbsp Oregano

2 lbs Butcher Box Ground Beef- use this link to get a special offer from Butcher Box

8 oz Ricotta Cheese

1 cup Parmesan cheese

2 cup Tomato Sauce

Salt & Pepper

INSTRUCTIONS

Slice zucchini into 1/4 inch strips using a mandolin. Lay on a kitchen towel and sprinkle with salt. Let excess water sweat out while making meat sauce. Heat olive oil in a large skillet. Add onion and garlic and cook for 3 minutes or until fragrant. Add in basil and oregano. Cook for 2 minutes. Add in ground beef and cook until no longer pink. Add in tomato sauce and bring to a boil. Reduce to simmer for 15 minutes or until sauce becomes thick. Season with salt and pepper

.

TO ASSEMBLE LASAGNA

Preheat oven to 375º . Ladle one thin layer of meat sauce on a 9×13 casserole dish. Layer zucchini on top. Using a spatula, spread a layer of ricotta cheese on top of the zucchini. Ladle meat sauce on top. Repeat the process until you reach the top. Sprinkle Parmesan cheese on top. Bake for 40 minutes. Garnish with fresh basil. Let set before serving.

NUTRITION

Serving Size: 1 slice

Calories: 193

Fat: 11g

Carbohydrates: 4g

Fiber: 1g

Protein: 18g

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