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Healthy Recipes!


Breakfast

Keto Caprese Omelet


  • 6 eggs

  • salt and pepper

  • 1 tbsp chopped fresh basil or 1 tsp dried basil

  • 2 tbsp olive oil

  • 3 oz. cherry tomatoes cut in halves or tomatoes cut in slices

  • 5 oz. (1¼ cups) fresh mozzarella cheese, diced or sliced

  1. Crack the eggs into a mixing bowl, add salt and black pepper to taste.

  2. Whisk well with a fork until fully combined. Add basil and stir.

  3. Heat oil in a large frying pan over medium heat. Fry the tomatoes for a few minutes.

  4. Pour the egg batter over the tomatoes. Wait until the batter is slightly firm before adding the mozzarella cheese.

  5. Lower the heat and cook until the omelet has set. Serve right away and enjoy!



Lunch

Pork Scallopini

  • 1½ lbs boneless, thin cut pork chops

  • sea salt and ground black pepper

  • 1 tbsp olive oil

  • 1½ oz. butter

  • 2 tbsp capers

  • 1 cup chicken broth

  • 2 tbsp lemon juice

  • 20 (12 oz.) cherry tomatoes

  • 2 tbsp fresh parsley, chopped

  1. Season the pork chops generously on both sides with salt and pepper.

  2. Heat the olive in a large saute pan over medium-high heat. Add the pork to the pan and cook until browned on both sides and cooked through, about 2 minutes per side. Remove from the pan and cover to keep warm.

  3. Reduce the heat to medium and add the butter and the capers to the same pan. Cook until the capers are hot and sizzling.

  4. Add the chicken broth and lemon juice to the pan, and using a rubber spatula, scrape up and mix in any bits stuck to the bottom of the pan.

  5. Increase the heat to medium-high and bring to a boil. Boil until the sauce has been reduced by about half.

  6. Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.

  7. Plate the pork and pour the sauce over the top. Garnish with fresh parsley.



Dinner

Chicken and Zucchini Curry Soup

  • 2 tbsp olive oil, divided

  • 2 garlic cloves, minced

  • 2 (8 oz.) white onions, finely chopped

  • ¾ cup coconut milk

  • 2 cups water

  • 3 tbsp green curry paste

  • 1 tbsp fresh parsley or fresh cilantro, finely chopped

  • ¾ lb chicken breasts, cut into small pieces

  • 11 oz. zucchini, thinly sliced

  • salt and ground black pepper

  1. Heat half of the olive oil in a saucepan over medium heat. Add the garlic and onions and cook over low heat, stirring frequently. Do not let the onion turn brown.

  2. Add the coconut milk, water, the curry paste, and the parsley. Simmer for a few minutes.

  3. Mix well, then add the chicken and simmer until the chicken is cooked through.

  4. While the soup is cooking, heat the rest of the olive oil in a skillet over medium-high heat. Add the zucchini and cook until just tender, about 5 to 10 minutes. Season with salt and pepper.

  5. Right before serving, add the zucchini to the soup. Enjoy!

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