SPICY SHRIMP WITH CREAMY CAULIFLOWER AND SPINACH RICE - KETO & LOW CARB FRIENDLY

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Since being on the Keto diet I have been experimenting a lot with carb substitutes like cauliflower rice as a way of getting the texture of carbs without the calories, and one recipe I came across that made cauliflower rice sound so delicious was a creamed version of it. Of course, being in lockdown still, I didn’t have all the ingredients the original recipe required so I remixed it my way and topped it with some spicy shrimp for a little extra kick! Needless to say, it turned out fantastic and so far I have made it twice for my family - we just can’t get enough! The creamed cauliflower made for a perfect replacement for carbs without compromising on taste at all not to mention the entire meal takes only 10 minutes to whip up! If you are looking for a delicious, low carb meal for dinner tonight, you got to try this one!

Enjoy!

INGREDIENTS:

- Serves 2-3 people

2 TBSP of Olive Oil
1 Pack of Frozen Riced Cauliflower (500grams)
1 TSP of Garlic Powder - Split into two portions
1 TBSP of Salted Butter
1 Packet of Shrimp - mine had about 20 raw shrimp, peeled and deveined
1 TSP of Paprika
1/4 TSP of Chilli Flakes
Salt and Pepper
2 Handfuls of Fresh Spinach
3 TBSP of Light Cream Cheese

- Optional Toppings -

Chilli Flakes
Green Onions

DIRECTIONS:

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In a large skillet, heat up olive oil on medium/high heat. Once hot add in your cauliflower rice and garlic powder. Mix thoroughly, add salt and pepper to taste, and let cook for 4-5 minutes or until cauliflower becomes softer.

In the meantime, in another medium skillet add in butter and allow to heat up on medium/high heat. When butter is hot, drain any excess juices from shrimp before throwing them into the pan along with garlic powder, paprika, and hot chili flakes. Salt and pepper to taste. Mix spices and shrimp until the shrimp are well coated. Allow it to cook for 2-3 minutes.

Returning to the cauliflower skillet as you let the shrimp cook, add spinach and allow to wilt down by stirring it into the cauliflower rice. Once wilted, add in cream cheese and mix thoroughly.

By this time the shrimp should be ready. Plate creamed cauliflower rice adding shrimp on top and you are ready to serve!

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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ASPARAGUS STIR FRY WITH A TOUCH OF CITRUS

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My family and I were craving some Asian inspired cuisine the other evening while at the cottage and we decided to try our hand at making a couple of dishes including this asparagus stir fry. The addition of orange zest and juice gave it a slight citrus note which complimented the salty soy perfectly. The dish also paired with that night’s main, a Spicy Coconut Chicken Thighs unbelievable and they both complimented each dishes unique flavors. If you are looking for a fun vegetable dish to serve with your next Asian inspired meal, you got to try this one!

Enjoy!

INGREDIENTS:

- Serves 4 people

1 TBSP of Vegetable Oil
2 Garlic Cloves - thinly sliced
1/2 TSP of Chilli Flakes (you can adjust this to your taste)
1 LBS of Asparagus - Chopped on the diagonal about 1/4” thick
Kosher Salt
1 TBSP of Soy Sauce
1 TBSP of Unsalted Butter
1 Orange - Zest about a TSP and juice for a TBSP of liquid
1 TSP of White Sesame Seeds toasted in a small skillet

- Optional Toppings -

Fresh Cilantro

DIRECTIONS:

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In a large skillet add in vegetable oil and allow to heat up. Once hot, add in chili flakes and garlic stirring constantly until the garlic becomes golden.

When ready, add in Asparagus and sprinkle with salt as desired. Toss occasionally. You want the Asparagus to brown around the edges.

Next add in soy sauce, unsalted butter, and a TBSP of water and continue to toss constantly until asparagus is crispy and soft on the inside.

Remove from heat and add in orange zest and juice and toss once more.

Transfer asparagus to a serving plate, sprinkle with toasted sesame seeds and serve. Garnish with cilantro if desired.

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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MUSSELS ARRABBIATA (SPICY TOMATO SAUCE)

Fresh Mussels arrabbiata (similar to mussels marinara) recipe

One thing my brother-in-law and I have in common is our love for all-you-can eat mussels. When it comes to who can put down more bowls of mussels, I’ve got some stiff competition. Almost every time I go to visit him we always go to this restaurant that runs a ‘bottomless mussels’ special on Tuesdays and when they see us walk in they know, IT’S GOING DOWN!

The last time I visited though, I suggested trying our hand at making mussels at home. At the time I had also been craving something with a spicy arrabbiata sauce and I thought the flavors would pair really nicely with mussels (very similar to mussels marinara). So why not hit two birds with one stone!? Dinner that night came together beautifully, and I loved how well my new mussel recipe turned out. Needless to say, there were ZERO leftovers and being a self-proclaimed ‘mussel connoisseur’ I’m definitely giving myself a pat-on-the-back for this one!

To all my seafood lovers out there, this one is for you!

Buon Appetito!

Fresh Mussels arrabbiata (similar to mussels marinara) recipe

INGREDIENTS:

 Serves 2 People

-Seafood-
4 lbs of fresh mussels – rinse, scrub and debeard. (I usually buy extra because I know that some are going to be bad)

How to buy, store, and prep fresh mussels:

When buying fresh mussels, make sure to smell them - they SHOULD NOT have a strong odor! You also want the shells to be shut. Since mussels are alive if you bang the shells or apply pressure and close them yourself, if they are indeed alive, they should shut or remain shut. If they open once again right away it means that they are weak/not fresh, so don’t buy those. Make sure to store your mussels in the fridge, they need air to breathe so don’t use a sealed container, instead place a damp cloth over them like a napkin or paper towel to provide further moisture. Before you are ready to use them make sure to rinse the shells, remove the beards or hairy bits, and scrub away any debris off the shells.

-Arrabbiata Sauce-
3 tbsp of olive oil
1 small sweet onion - chopped finely
2 cloves of garlic - minced
1-2 dashes of hot chili flakes (as desired)
2 800g (28oz) cans of peeled tomatoes (Roma / San Marzano)
2 tbsp of fresh basil, chopped roughly
Salt and Pepper to Taste

-Toppings-
Fresh Italian Basil

-Extras-
Baguette

LOVE SEAFOOD? CHECK OUT THESE OTHER SEAFOOD RECIPES!

HOW TO MAKE MUSSELS ARRABIATA:

 

In a deep skillet or Dutch oven, add olive oil and let it heat up on low to medium heat.

Once hot add onion to skillet and let sweat for 3-5 minutes. Add garlic and continue to simmer, stirring occasionally.

Once onion and garlic are translucent add in your chili flakes and continue to cook, 1-2 minutes.

Next, add in your roughly chopped fresh basil and both cans of tomatoes. Chop up any large tomato bits.

Add salt and pepper and mix thoroughly before covering and simmer at a low temperature for 30 minutes, stirring periodically. After 15 minutes add more salt and pepper to desired taste, if needed, then cover and let the sauce continue to simmer.

Place mussels in the skillet or Dutch oven and mix until fully coated in the simmering sauce. Cover and allow mussels to open/cook for 3-5 more minutes

Once all the mussels appear to be open and cooked, place in a bowl, garnish with fresh basil and serve!

Enjoy!

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If you like this fresh mussels recipe or have any comments/questions about how to cook mussels, feel free to leave them in the comment section below!

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KETO SAFFRON CHICKEN VEGETABLE SOUP

So being Persian I grew up having some amazing home cooked middle eastern meals. I would have to fight my brother and sister over the tahdig (the toasted crunchy bites at the bottom of the rice that would be caramelized together by the butter and saffron) because in our household it was a prize possession. Anything with saffron usually gets my seal of approval, which is why the other day when it was -15 in Toronto and I was craving soup I decided to make a KETO friendly chicken veg soup recipe with a Persian twist. The results - heavenly! This soup is so jammed packed with flavor and immune boosting nutrients you feel like you're getting a hug from the inside out. ENJOY!

INGREDIENTS:

1/2 Cup of Salted Butter
A Pinch of Saffron (ground)
2 S/M Sweet Onions (chopped finely)
5 Carrots (peeled and chopped)
3 Celery Stocks (chopped)
2L of Chicken Stock
1 Rotisserie Chicken (remove skin and shred chicken meat)
2-3 Cups of Fresh Spinach
Fresh Pepper to taste

DIRECTIONS:

Melt butter in a large soup pot on medium heat. Add in the freshly ground saffron and l let it turn the butter a golden color.

When the butter is hot, throw in your finely chopped onion and coat that in the saffron and butter. Let this cook down until the onions become translucent and soft - about 5 minutes.

When ready add in your chopped carrots and celery, tossing everything so it is all coated in saffron butter. Cover and let the excess water escape from the celery and carrots. Stir every 3-4 minutes so nothing burns and the butter is well distributed among all the vegetables.

Once  the vegetables have soften you can add in you chicken stock, stir and let come to a low simmer.

Next add in your shredded chicken and fresh spinach. Make sure to stir and submerge the spinach into the soup. Cover and let the soup continue to simmer on low heat for about 3-4 minutes to get that spinach soft and then keep stiring until it is submerged into the soup completely.

Add pepper to taste (you shouldn't need salt but if you want more you can add it now).

That's it! Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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KETO CREAMY AVOCADO PESTO WITH ZUCCHINI NOODLES!

After Christmas, I starting to feel like I had really over done it this holiday season. With all the parties and dinners I was really starting to feel unhealthy. I knew I was in need of making some serious changes to my diet. Both my mom and my boyfriend have been eating KETO for awhile and both of them would sing me praises about their new KETO lifestyle. Both said that eating KETO for them has provided them with great energy, they don't ever feel hungry, and both have experience weight loss. My mom who suffers from bad inflammation not only had lots of energy and lost weight, but she also started to feel better and was able to move around more without feeling as much pain. Fast forward to now - I have been on KETO for a month and I have lost 5 lbs! I get to eat full fats like avocado, butter, and olive oil, and never feel drained of energy.

When I started on the diet I was looking for some recipes and realized there aren't that many out there there were actually healthy and KETO.  So here is a delicious recipe that I altered and made my own to help you get started. It can also easily be transitioned to a Vegan recipe by removing the cheese. ENJOY!

Good for 6 People

INGREDIENTS:

4 Zucchini Large - (1 zucchini can usually feed 1.5 people regular portion sizes)
1 TBSP of Olive Oil
1.5 Large Avocados
1 Cup of Fresh Basil Leaves (Washed and left on paper towel to dry)
2 Cloves of Garlic
1/3-1/4 Cup of Pine Nuts (depends on your palette)
2 TBSP of Lemon Juice
1 Cup of Grated Parmesan Cheese
3 TBSP of Olive Oil
Large Pinch of Sea Salt
Cracked Pepper

YOU WILL ALSO NEED:

-A Spiralizer
-A food processor

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DIRECTIONS:

Spiralize your zucchini and set aside on a piece of paper towel so that all the excess water/juice is absorbed.

In the food processor add in your avocado, basil, garlic, pine nuts, lemon juice and grated Parmesan. Pulse until basil is finely chopped and you have a creamy consistency. While the motor is still running add in your 3 TBSP of olive oil. When finished add a large pinch of salt and pepper to taste and mix in until well incorporated.

In a skillet add 1 TBSP of olive oil and let it heat up on medium heat. When ready add in your spiralized zucchini and let cook until soft (around 2-3 minutes).

Once ready, move cooked zuchinni to a bowl and toss n the avocado pesto (there will be pesto left over don't feel like you have to use all of it). Garnish with Parmesan cheese and serve!

*This recipe can easily become vegan if you remove the cheese!

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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