Rise and Shine Parfait
4 cups fat-free vanilla yogurt
2 medium peaches, chopped
2 cups fresh blackberries
1/2 cup granola without raisins or Kashi Go Lean Crunch cereal
Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.
Turkey Salad with Cilantro Lime Dressing
4 cups (5 oz.) lettuce
10 oz. green tomatoes
3 oz. radishes
1 (4 oz.) red onion, finely sliced
2½ oz. green olives, pitted
1¾ lbs deli turkey or cooked chicken breast
½ cup mayonnaise
½ cup sour cream
3 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 tsp garlic powder
salt and pepper
Slice the vegetables and arrange them directly on plates or a large platter.
Cut the deli turkey into bite-sized pieces and place on top of veggies. Top with olives.
Combine all of the ingredients for the dressing in a bowl and mix thoroughly. Serve with the salad.
Tip You can store the dressing up to five days in the refrigerator. Make it dairy free For a dairy-free dressing, omit the sour cream and use only mayonnaise. Dilute with a tablespoon of water for a lighter consistency.
Keto Ground Beef and Broccoli
½ lb (2½ cups) broccoli
1½ oz. butter or light olive oil
1 lb ground beef or ground turkey
salt and ground black pepper
Rinse and trim the broccoli including the stem. Cut into small florets. Peel the stem and cut it into small pieces.
Heat a dollop of butter in a frying pan over high heat. Make sure the pan is big enough to fit both the ground beef and broccoli.
Brown the ground beef until it is almost done. Season to taste with salt and pepper.
Lower the heat, add more butter and fry the broccoli for 3-5 minutes. Stir the ground beef every now and then.
Season the broccoli and serve while still hot.