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Healthy Recipes!!


Jill's Cheese-Crusted Keto Omelet


  • 2 large eggs

  • 2 tbsp heavy whipping cream

  • salt and ground black pepper

  • ½ tbsp butter or coconut oil (optional)

  • 3 oz. (¾ cup) shredded cheese


  • 2 mushrooms, sliced

  • 2 (1¼ oz.) cherry tomatoes, sliced

  • ½ cup (½ oz.) baby spinach

  • 2 tbsp cream cheese (optional)

  • 1 oz. deli turkey

  • 1 tsp dried oregano

  1. Whisk together eggs and cream in a bowl. Season with salt and pepper.

  2. Heat the butter over medium heat in a non-stick frying pan. Spread out the cheese in an even layer so it covers the entire base of the pan. Fry over medium heat until bubbly.

  3. Carefully pour the egg mixture over the cheese and lower the heat. Cook for a few minutes without stirring.

  4. Fill one half of the omelet with mushrooms, tomatoes, baby spinach, cream cheese, turkey and oregano. Fry for a few minutes more.

  5. When the egg mixture starts to set (it can still be quite loose on top, but not too loose), fold the empty half over the side with toppings to form a crescent. Fry for a few more minutes and enjoy!

Tip! There are an infinite number of ways to vary the filling. Here are a few suggestions: mozzarella and pesto; taco mince and avocado; smoked salmon, cream cheese, and baby spinach; tuna, mayonnaise, and scallions.


Grilled Tuna with Raita Salad

  • 1½ lbs fresh tuna fillets

  • 1 tbsp olive oil

  • salt and pepper

Raita salad

  • 1½ lbs cucumber

  • 1¼ cups (8 oz.) Greek yogurt (4% fat)

  • 2 tbsp fresh mint

  • ½ tsp ground cumin

  • salt and pepper

  1. Cut the cucumber lengthwise and spoon out the seeds. Add salt and set aside for a few minutes.

  2. Dry it off with paper towels and cut into ½ inch (1 cm) slices. Combine with the rest of the salad ingredients and set aside until serving.

  3. Cut the tuna into 1" (2.5 cm) steaks. Add salt and pepper to both sides and brush with olive oil.

  4. Grill or fry over high heat for about 2 minutes on each side, depending on its thickness. Tuna is best served with a pink center so be careful not to overcook it.

  5. Serve immediately with the raita salad on the side.


Keto Bacon Cheeseburger Wrap

  • 7 oz. bacon

  • 4 oz. (12⁄3 cups) mushrooms, sliced

  • 1½ lbs ground beef or ground turkey

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 cup (4 oz.) shredded cheddar cheese

  • 1 butterhead lettuce, leaves separated and washed

  • 8 (5 oz.) cherry tomatoes, sliced

  1. Add the bacon to a large skillet and cook over medium heat for about 15 minutes, or until crispy. Remove the bacon from the pan and set aside.

  2. Over medium-high heat, sauté the mushrooms in the bacon fat, for about 5 to 7 minutes, or until browned and tender. Set aside.

  3. Add the ground beef, salt, and pepper. Sauté the beef (breaking up any chunks with the back of a wooden spoon) for about 10 minutes, or until evenly browned.

  4. For serving, spoon the ground beef onto the lettuce leaves and layer the cheddar cheese, bacon, mushrooms, and tomatoes on top.

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