Shrimp Fettuccine with Roasted Pepper Sauce

Rich and creamy, hearty and so flavorful, this Shrimp Fettuccine with Roasted Pepper Sauce tastes better than a restaurant-cooked meal. Made in under 30 minutes!

INGREDIENT:

• 1/2 package uncooked Fettuccine pasta (8oz. / 250g.)
• 2 lb. peeled and deveined shrimp (900g.)
• 16 oz. jar roasted bell peppers (450 g.)
• 3 tbsp. butter (45 g.)
• 3 garlic cloves, finely chopped
• 1/2 tbsp. paprika (7 g.)
• 1/2 tsp. red pepper flakes (or to taste) (2.5 g.)
• 3/4 cup Half & Half (180 ml.)
• 1/2 cup grated Parmesan cheese (45 g.)
• chopped parsley to garnish
• salt to taste

INSTRUCTIONS:

1. Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
3. Heat up a large, non-stick pan. Add butter, shrimp, paprika, and red pepper flakes and cook for 3-4 minutes on high heat. Add salt and garlic, and cook for 1 more minute.
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Keto Caramel Coated Pecans

INGREDIENTS:

• 1 ½ c. Whole pecan halves
• ¼ c Butter unsalted
• ½ c. Swerve brown sugar substitute
• 1 tsp Vanilla extract

INSTRUCTIONS:

1. Melt the butter in a saucepan over medium heat
2. Once the butter is melted, add the Swerve brown sugar substitute to the saucepan, and stir constantly until melted
3. Add in 1 teaspoon of vanilla extract, and stir to combine
4. Continue to cook down the mixture, stirring frequently for 7-8 minutes until it begins to thicken
5. Remove the saucepan from the heat, and add in the pecan halves. Toss to coat them all well
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Mediterranean Quesadillas

Ooey gooey quesadillas packed with the flavours of the Mediterranean including, feta, olives, spinach, artichokes, sundried tomatoes and a tasty romesco sauce!

INGREDIENTS:

• 2 8 inch tortillas
• 1 cup mozzarella, shredded (or monterey jack or kasseri)
• 1/4 cup feta, crumbled
• 1/4 cup baby spinach
• 1/4 cup artichoke hearts, sliced
• 2 tablespoons sun dried tomatoes, thinly sliced
• 2 tablespoons kalamata olives, sliced
• 1 tablespoon romesco sauce (optional)

INSTRUCTIONS:

1. Heat a pan over medium heat, place one tortilla in the pan, sprinkle half of the cheese followed by the feta, spinach, artichoke hearts, sun dried tomatoes, kalamata olives, the remaining cheese and remaining tortilla.
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The Best Keto Low Carb Bagels with Everything Seasoning

INGREDIENTS:

• 1 and ½ cups shredded mozzarella
• 3 TBS cream cheese
• 1 egg
• 1 cup Almond flour
• 1 tsp baking powder

Optional ingredients:

• 1 tsp spices like, dried oregano, basil, garlic powder

For topping:

• Everything but the bagel seasoning or seasoning of your choice

INSTRUCTIONS:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper
2. Microwave Mozzarella and cream cheese in a bowl until soft, about 40 seconds.
3. Add egg, Almond flour, remaining ingredients and spices and stir and blend well using spatula into a dough ball.
4. Optional - you can proceed right away but for best results - let the mixture cool or freeze it for 30 minutes or else the dough may be sticky
5. Divide the dough into 6 parts. Form a long log with each piece by rolling with your hands, then press the ends together to make a bagel shape on the lined baking sheet. You can use the bagel/donut pan if you have it. I didn't have the pan, so rolling by hand and forming the dough into a circle works just fine. (see photo below)
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MEDITERRANEAN SCRAMBLED EGGS WITH SPINACH, TOMATO AND FETA

Got 5 minutes? Spiff up your breakfast and make it interesting with this delicious Mediterranean scrambled eggs with spinach, tomato and feta.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1/3 cup tomato, diced and seeded (roughly 1/2 a medium tomato)
• 1 cup baby spinach
• 3 eggs
• 2 tablespoons feta cheese, cubed
• salt and pepper to taste

INSTRUCTIONS:

1. Heat oil in a frying pan on medium heat
2. Saute the tomatoes and spinach until the spinach is wilted.
3. Add the eggs and mix to scramble.
4. After 30 seconds, add the feta cheese.
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HEALTHY BEEF AND BROCCOLI

INGREDIENTS:

• 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
• 2 Tbsp arrowroot or cornstarch*
• 1lb. broccolini (or broccoli), cut into 2″ sections
• 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
• 3 cloves garlic, minced
• 1 1/2 tsp fresh ginger, minced
• 1/2 tsp black pepper, plus more to taste
• 1/4-1/2 cup water, as desired
• olive oil or coconut oil, for cooking

INSTRUCTIONS:

1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
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BRAZILIAN FISH STEW AKA MOQUECA BAIANA AND BRABANTIA LOVE

INGREDIENTS:

• 1 kg (2.2lb) mackerel cut into chunks
• 2 limes juiced divided
• Salt
• 2 tbsp vegetable oil
• 1 onion thinly sliced
• 1 red pepper deseeded and thinly sliced
• 1 yellow pepper deseeded and thinly sliced
• 2 garlic cloves minced
• 1 red chilli deseeded and finely chopped
• 500 ml (2 cups) warm fish stock
• 400 g (14oz) tin chopped tomatoes
• 250 ml (1 cup) coconut milk
• 1 tbsp palm oil or vegetable oil
• 1 tsp minced coriander cilantro
• Rice and herbs like coriander, for serving

INSTRUCTIONS:

1. Put the fish in a ceramic mixing bowl, add in the juice of 1 lime juice and some salt, mix well and chill in the fridge for 30 mins.
2. Heat the vegetable oil in a large pot over medium heat, add in the onion cook for about 5 mins until softened. Then add in the peppers, garlic and chilli and cook for a further 5 mins.
3. Mix in the fish stock, chopped tomatoes, coconut milk, palm oil and minced coriander, bring it to the boil, then reduce heat and cook for about 20 mins until the stew has reduced by a fifth.
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THE ULTIMATE MEDITERRANEAN BOWL

INGREDIENTS:

FALAFEL*

• 1/2 batch Classic Vegan Falafel (see notes for substitutions)

PARSLEY SALAD

• 2 cups fresh chopped parsley
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 2 Tbsp lemon juice
• 1 pinch sea salt
• 1 Tbsp extra virgin (or regular) olive oil (optional)

SAUCES

• Tahini Sauce
• Chili Garlic Sauce
• Garlic Dill Sauce

FOR SERVING

• Hummus (or store-bought)
• optional: Mixed greens
• Kalamata or green olives, pitted
• Pita / Pita chips / Flatbread

INSTRUCTIONS:

1. First prepare falafel by following this recipe. You will only need 12 falafel, which is about half of the recipe (amount as original recipe is written // adjust if altering batch size). I like to make a batch ahead of time and keep them uncooked in my freezer so I just have to slightly thaw and pan-fry them when I want a Mediterranean Bowl! This keeps prep/cook time under 30 minutes.
2. Prepare the parsley salad by adding parsley, tomato, onion, lemon juice, salt and olive oil (optional) to a medium mixing bowl and tossing to combine. Set aside.
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