Keto Meals Recipe USA

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Zucchini Chicken Enchilada Roll-Ups Here’s some comfort food made gluten free, low carb, and pretty darn healthy (but crazy delicious!!! ) to add to your plans! 😍😋😋
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Beef Tenderloin Roast made with a simple garlic marinade and baked in the oven to perfection

INGREDIENTS
3 lbs Beef Tenderloin one tenderloin (2-3 lbs)
4-6 Garlic Cloves crushed
Freshly Chopped Herbs thyme, oregano, and sage
2 Tbsp Olive Oil
½ Tsp Ground Black Pepper
1 Tsp Salt
½ Cup Bone Broth
INSTRUCTIONS
Rub the roast generously with kosher salt and pepper. Heat an oven-safe skillet over medium-high heat, until smoking hot.
Add 1 tablespoon of oil and place the roast into the hot skillet, searing it on all sides, for about 3-4 minutes on each side.
Transfer the seared roast to the preheated oven and roast until it reaches your desired doneness, 120 degrees for rare or 125-130 degrees for medium-rare.
This may take somewhere between 15-20 minutes for rare, depending on the thickness of your roast.
Once the roast is done, remove from the oven and allow it to sit on a plate, covered, for about 15 minutes.

Heat the same skillet with beef drippings over medium heat and add remaining oil, garlic, and herbs.
Cook until fragrant, stirring constantly, then pour in broth. Reduce the heat and let it simmer, scraping any brown bits from the bottom of the pan. Cook until liquid is reduced by half.
Slice the beef and remove the twine as you slice off the pieces. Return it back to the pan, spooning the sauce over. Serve immediately and enjoy!

This Chicken Mushroom and Wild Rice Soup is Creamy rich, filling, easy to make, and loaded with chicken, mushrooms, and vegetables.

INGREDIENTS
2 Tbsp Butter or Ghee or olive oil
1½ lb Wild Mushroom Mix sliced if too big
1 Onion diced
3 Garlic Cloves pressed
1 Tsp Italian Seasoning
1 Large Carrot sliced
2 Celery Stalks sliced
7 Cups Low Sodium Chicken Broth
1 Cup Wild Rice Mix
1 lb Boneless Skinless Chicken Breast
1 Cup Milk Any works. used 2%
1 Cup Grated Parmesan Cheese
Salt and pepper, to your taste
Fresh thyme, to garnish

INSTRUCTIONS
1. Melt butter or ghee in a large stockpot over medium-high heat (if using oil add oil).
2. Add in onions, mushrooms, garlic, and Italian seasoning and sauté for about 5-6 minutes. Stir in carrots, chicken, celery, broth, and rice. Bring to a boil, then lower the heat and cover the pot.
3. Simmer until the rice and chicken are cooked through, about 25-30 minutes. Take the chicken out and using 2 forks shred it, then return to the pan. Add in milk, Parmesan cheese, and fresh thyme.
Season with salt and pepper to your taste and give it a good mix. Let 4. it simmer for another 5 minutes. Then serve and enjoy

Delicious Roasted Cauliflower Soup recipe is so creamy and silky smooth with loads of flavor. A comforting low carb soup recipe that’s dairy-free and perfect for a chilly night. Easy to make, filling and nutritious.

INGREDIENTS
1 large Cauliflower Head (about 2 pounds), broken into florets
2 Tbsp Olive Oil
1 Tbsp Ghee or coconut/avocado oil for a vegan option
2 Tsp Turmeric Powder
1 Tsp Ginger Powder
1 Large Sweet Onion diced
2-3 Garlic Cloves pressed
5 Cups Low Sodium Vegetable Broth
¼ Tsp Chili Flakes or to taste
Sea salt and pepper, to your taste
2 Tbsp Fresh Chopped Parsley

INSTRUCTIONS
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Add the cauliflower florets and sprinkle with salt, pepper, turmeric and ginger powder. Drizzle with olive oil, then using your hands toss well to get all pieces nicely coated.
Arrange in a single layer on the baking sheet, then roast in the preheated oven for about 20-25 minutes, or until tender and golden brown on the sides.

Melt butter/ghee (or if using oil add oil) in a large stockpot over medium-high heat. Add onion and sauté until softens, about 5 minutes. Add in garlic and cook for 1 minute, until fragrant.
Stir in roasted cauliflower, broth and bring to a simmer. Cook, stirring occasionally, for about 15 minutes.
Remove from heat and using a hand blender process until smooth and creamy. Taste and season with salt and pepper if needed.
Serve soup hot, sprinkled with chili flakes and fresh chopped parsley. Enjoy!

This Seared steak recipe with mushrooms is so easy to make and ready in just 20 minutes. Tender and juicy steak chucks with garlic and herbs and cooked to perfection.

INGREDIENTS
1½ lb Steak (sirloin, rump, NY strip, porterhouse, or ribeye), cut into 2-inch cubes
1½ lb Crimini Mushrooms halved if large
¼ Cup Olive Oil divided
4 Garlic Cloves minced
1 tsp Kosher Salt
1 Tsp Smoked Paprika
½ Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Chili Powder or to taste
½ Tsp Cayenne Pepper or to taste
INSTRUCTIONS
In a shallow bowl combine the smoked paprika, salt, garlic powder, onion powder, chili powder, and cayenne. Add the steak pieces and toss until evenly coated in the seasoning blend.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil starts shimmering, sear the steak pieces in batches, for about 2-3 minutes per side, or until the edges are browned and crispy.

Add additional oil in between batches, if necessary. Transfer the steak to a plate and set aside.
Return the skillet to the heat and reduce to medium. Heat the remaining olive oil in the pan, and add the mushrooms.
Cook for 3-4 minutes, or until well browned. Add the garlic and cook, scraping any bits from the bottom of the pan, until the garlic is fragrant, 30-45 seconds.
Return the steak to the pan, tossing to combine with the garlic-mushroom mixture, and to get everything heated through. Serve immediately.

This Crispy Baked Salmon recipe is prepared with a delicious garlic parmesan crust and baked to perfection in the oven. They are tender and flaky and super easy to put together. Get dinner ready in less than 30 minutes.
INGREDIENTS

1 1/2 lb Skinless wild salmon fillets or 4 medium fillets
1/3 Cup Almond Meal
1/3 Cup Grated parmesan cheese
1/2 Tbsp Dried parsley
1/2 Tbsp Dried oregano
1 Tsp Chili flakes
2 Garlic cloves minced
2 Tbsp Olive Oil or butter
Sea salt and pepper, to your taste
Lemon wedges, to serve
INSTRUCTIONS
Preheat oven to 400°F.
In a small mixing bowl add almond meal, parmesan cheese, parsley, oregano, and chili flakes; mix well to combine
In a different bowl mix melted butter or olive oil with garlic, salt, and pepper.
Place the salmon in a baking dish and brush it with the garlic butter mixture or olive oil mixture.

Sprinkle with almond parmesan mixture, until fully covered, gently pressing the mixture with your fingers so it sticks to the salmon.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon is flaky. Enjoy!

This Lemon Poppy Seed Bread is made with zucchini for some added nutrition and fiber and topped with a delicious honey yogurt glaze. Fluffy, moist, easy to make, so filling, and so tasty
INGREDIENTS
1 Cup Oat Flour
1 Cup Whole Wheat Flour
½ Tsp Salt
½ Tsp Baking Soda
1½ tsp Baking Powder
¼ Cup Raw Honey
18 drops Liquid Stevia
1½ Tsp Fresh Lemon Juice
Zest of 1 large lemon
3 medium Eggs
¼ Cup Coconut Oil
1½ Cup Grated Zucchini
2 Tbsp Poppy Seed
GLAZE
½ Cup Full-Fat Yogurt
2-3 Tbsp Granulated Stevia Extract
1 Tbsp Raw Honey
1 Tsp Vanilla Extract
I Tbsp Lemon Juice
INSTRUCTIONS

Preheat your oven to 350F and line an 8 x 4-inch loaf pan.
In a large bowl, mix together all the dried ingredients: oat flour, salt, baking soda, and baking powder.
In another bowl, whisk stevia extract together with and lemon juice, zest, eggs, and oil.
Add in the dried ingredients and wet mix, then stir in the grated zucchini.
Pour the batter into the prepared loaf and bake for 45-50 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
Combine the glaze ingredients into a bowl and whisk until emulsified.
Cool the lemon zucchini bread on a wire rack, then slice and drizzle with glaze. Enjoy!

Let’s try making healthier snacks and desserts while we are stuck indoors so we so we don’t reach for the cookies and chips 😂

These No Bake Chocolate Filled Oat Bars are made with peanut butter and oats for the outer layer and a chocolate peanut butter filling.
Ingredients
Outer Layer

2 Cups Rolled Oats
1 Scoop Vanilla Protein
½ Cup Honey
½ Cup Natural Peanut Butter
1 Tsp Vanilla Extract
Filling
½ Cup Dark Chocolate Chips
¼ Cup Natural Peanut Butter
Instructions
Prepare a 6x6 inch pan with parchment paper for easy removal.
In a large mixing bowl, stir together the oats and protein. Add in the honey, peanut butter, and vanilla extract and use a handheld mixer to combine.
Press half of the mixture into the prepared pan. In a microwave-safe bowl, gently melt the chocolate and peanut butter together until smooth.
Pour mixture over the oat layer and chill in the freezer for 20 minutes or until the chocolate layer is solid.
Press the remaining oat mixture over the chocolate and cut it into 12 squares before serving. *Store in the refrigerator

Quick and Easy Vegetarian Chili is packed with delicious bold chili flavor. Hearty, delicious, and so flavorful, this simple chili recipe is so comforting and makes for a perfect meal the whole family can enjoy. .

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 Large Red Onion diced
4 Garlic Cloves minced
14 oz Diced Tomatoes With Juices one can
28 oz Crushed Tomatoes 2 cans
1 Cup Uncooked Quinoa
5 Cup Vegetable Broth
15 oz Red Kidney Beans drained and rinsed one can
30 oz Black Beans drained and rinsed 2 cans
1 Cup Frozen Corn thawed
7 oz Diced Green Chiles one can
2 Tbsp Chili Powder
2 Tsp Ground Cumin
2 Tsp Smoked Paprika
1 Tbsp Unsweetened Cocoa Powder
Kosher salt and pepper, to taste
Instructions

Heat oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
Stir in garlic and cook for about 1 minute or until fragrant. Next, add diced tomatoes, crushed tomatoes, and broth, mix until well combined.
Stir in beans, corn, quinoa, and green chiles. Season with chili powder, ground cumin, paprika, cocoa powder, salt, and pepper.
Reduce the heat to low, cover and let everything simmer until quinoa is cooked through about 15-20 minutes.
Make sure you stir every now and then to avoid burning on the bottom of the pan.
Immediately transfer it to a serving dish, top with shredded cheese and your favorite toppings. Enjoy!

If you haven’t tried my no bake, high protein energy bites yet, you are seriously missing out. You can store these in an air tight container in the fridge for one week and snack snack snack!
Oh, video is also included on the blog post.
Ingredients

1 ½ Cups Rolled oats
2 Scoops Whey Protein Vanilla flavor works great
½ Cup Natural peanut butter
¼ Cup Honey
1/3 Cup Mini chocolate chips
2-3 Tbsp Tablespoons water
Instructions
Place the protein powder, oats, peanut butter, and honey in a large bowl.
Add 2 tablespoons of water and stir until a stiff dough forms. If the mixture is too dry, add the additional water, 1 teaspoon at a time, until desired consistency is reached.
Stir in the chocolate chips.
Take tablespoons sized pieces of dough and roll into balls. Place on a sheet pan lined with parchment.
Roll the remaining dough into balls.
Chill for at least 30 minutes, then serve. Store in the refrigerator

Pan Seared Spice-Crusted Salmon Recipe with Avocado Salsa

Ingredients
2 teaspoons olive oil
1 ¼ pounds salmon fillets
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup diced avocado
1/2 cup diced tomato
2 tablespoons minced red onion
2 tablespoons chopped cilantro
2 teaspoons lime juice

Instructions
For the salmon: In a small bowl, combine the garlic powder, cumin, paprika, chili powder, salt and pepper. Sprinkle the seasoning mixture over the salmon.
In a large pan, heat the olive oil over medium heat. Add the salmon, spice side down, and cook for 4-6 minutes per side or until done.

For the salsa: Place the avocado, tomato, red onion, cilantro and lime juice in a bowl. Gently toss to combine and season with salt.
Spoon the salsa over the salmon and serve.