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More Healthy Recipes!

BREAKFAST

Keto Egg Gasserole

  • 1 (8 ounce) package breakfast sausage

  • 12 eggs

  • 1 (8 ounce) package shredded Cheddar cheese

  • ¾ cup heavy whipping cream

  • 1 tablespoon minced onion

  • 2 teaspoons dry mustard

  • 1 teaspoon dried oregano

  • salt and ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Spread over the bottom of a 9x13-inch casserole dish.

3. Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage.

4. Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.





LUNCH

Vegetarian Kale Soup

  • 2 tablespoons olive oil

  • 1 yellow onion, chopped

  • 2 tablespoons chopped garlic

  • 1 bunch kale, stems removed and leaves chopped

  • 8 cups water

  • 6 white potatoes, peeled and cubed

  • 2 (15 ounce) cans cannellini beans (drained if desired)

  • 1 (15 ounce) can diced tomatoes

  • 6 cubes vegetable bouillon (such as Knorr)

  • 2 tablespoons dried parsley

  • 1 tablespoon Italian seasoning

  • salt and pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes. Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.

2. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.






DINNER

Grilled Cod with Spinach and Tomatoes

  • 1 (4 ounce) fillet cod

  • salt and ground black pepper to taste

  • 1 pinch garlic powder, or to taste

  • ¼ cup roughly chopped spinach, or to taste

  • ¼ tomato, seeded and diced

  • 1 tablespoon chopped onion

  • 1 tablespoon olive oil, or to taste

  • 1 tablespoon balsamic vinegar, or to taste

  • 1 slice mozzarella cheese, cut into cubes


Directions

1. Preheat an outdoor grill for medium-high heat.

2. Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.

3. Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.


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