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💥EGGPLANT BREADWICH This is another lowcarb bread hack thats ACTUALLY good and one of my favorites. Makes two servings at 350 calories, 20g protein, and you can add chicken or steak to make the protein more substantial. But honestly, it was just as good without any of those -... it gave me some serious Mediterranean food vibes with all these summer flavors. If you want a low-carb sandwich that hits the spot, this one’s for you. The cheese is actually baked into the eggplant, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want. Full recipe below, and you can always comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook. Here’s how to make it (makes 2 servings): 1.Preheat your oven to 400F. Grab 1 large eggplant and thinly slice it using a knife, mandoline or vegetable peeler. 2.Season them with salt, lay the slices on a paper towel and pat them dry after 5 mins. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer (1 serving) of shredded cheese (ideally mozzarella) directly on the paper. Lay out your eggplant slices slightly overlapping to form a rectangle. then add another 2 servings of shredded cheese on top. 4.Pop it in the oven for 27-30 mins until the edges are golden and the cheese is crisp. Let it cool slightly. 5.I used 2 tbsp of pesto as the base, added 2oz of thinly sliced fresh mozzarella, a thinly sliced tomato, a handful of arugula, a couple of basil leaves, lots of fresh cracked pepper, and a nice drizzle of balsamic glaze. 6.Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it the middle like a sharp knife, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. And comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook. ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #mediterraneanfoodshow more

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896,600 Aufrufe • vor 5 Monaten •via TikTok

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ZUCCHINI BREADWICH This is a lowcarb bread option thats ACTUALLY good. If you want a low-carb sandwich that hits the spot—this one’s for you. The cheese is actually baked into the zucchini, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want. Full recipe below, and you can always find more high protein lowcarb recipes in my new SHREDHAPPENS COOKBOOK! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. 2.Lay the slices on a paper towel and pat them dry. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the paper. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika if you’re feeling fancy), then add another thin layer of cheese on top. 4.Pop it in the oven for 14–15 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, then cut it in half to make your “bread” slices. 5.I used avocado mayo and mustard as my spread, then layered on organic chicken (turkey or ham would work too), lettuce leaves, a few tomato slices, red onion, 1/3 of an avocado, and everything bagel seasoning. 6.Add the top piece, slice diagonally like a sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipe #goodmoodfood #healthyfoodshare

ZUCCHINI BREADWICH This is a lowcarb bread option thats ACTUALLY good. If you want a low-carb sandwich that hits the spot—this one’s for you. The cheese is actually baked into the zucchini, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want. Full recipe below, and you can always find more high protein lowcarb recipes in my new SHREDHAPPENS COOKBOOK! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. 2.Lay the slices on a paper towel and pat them dry. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the paper. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika if you’re feeling fancy), then add another thin layer of cheese on top. 4.Pop it in the oven for 14–15 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, then cut it in half to make your “bread” slices. 5.I used avocado mayo and mustard as my spread, then layered on organic chicken (turkey or ham would work too), lettuce leaves, a few tomato slices, red onion, 1/3 of an avocado, and everything bagel seasoning. 6.Add the top piece, slice diagonally like a sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipe #goodmoodfood #healthyfoodshare

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4,800,000 Aufrufe • vor 1 Jahr

GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare

GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare

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13,457 Aufrufe • vor 4 Monaten

Genius lowcarb bread hack that actually works - would you try this lowcarb bread? If you are looking for EASY lowcarb recipes, this is a simple bread option that works, and it’s SO good. This was one of the best lowcarb bread recipes I’ve made, and truly, I didn’t miss real bread. You can fill these up however way you want! Here is how I made it: 1.Start with a bowl and 2 large zucchini. Shred them, add them to a towel, and squeeze out the excess liquid well, then add the shredded zucchini to a bowl 2.Add a couple pinches salt, 1tsp garlic powder, and 1 cup shredded mozarella, and mix well. 3.Line a cookie sheet with parchment paper, spray with avocado oil, divide it up into 4 buns and press down. You can top with a little more shredded cheese on top if you want, but you dont have to. 4.Pop it into your oven at 400F for 20-22 mins, until fully set and let cool for a couple minutes. 5.Fill these with whatever fillings you like. I spread the base with two tablespoons of my protein mayo (mixed 2 tbsp mayo with 4 tbsp yogurt, 1/2 tsp garlic powder, a couple pinches salt, and lots of fresh cracked pepper), tomato slices, romaine lettuce, red onion, ham. Put the other side of the bun on, and ENJOY!! If you make it, be sure to let me know on SHREDHAPPENS! . . . . #lowcarbrecipes #lowcarbrecipes #healthyrecipes #keto #healthyfoodshare

Genius lowcarb bread hack that actually works - would you try this lowcarb bread? If you are looking for EASY lowcarb recipes, this is a simple bread option that works, and it’s SO good. This was one of the best lowcarb bread recipes I’ve made, and truly, I didn’t miss real bread. You can fill these up however way you want! Here is how I made it: 1.Start with a bowl and 2 large zucchini. Shred them, add them to a towel, and squeeze out the excess liquid well, then add the shredded zucchini to a bowl 2.Add a couple pinches salt, 1tsp garlic powder, and 1 cup shredded mozarella, and mix well. 3.Line a cookie sheet with parchment paper, spray with avocado oil, divide it up into 4 buns and press down. You can top with a little more shredded cheese on top if you want, but you dont have to. 4.Pop it into your oven at 400F for 20-22 mins, until fully set and let cool for a couple minutes. 5.Fill these with whatever fillings you like. I spread the base with two tablespoons of my protein mayo (mixed 2 tbsp mayo with 4 tbsp yogurt, 1/2 tsp garlic powder, a couple pinches salt, and lots of fresh cracked pepper), tomato slices, romaine lettuce, red onion, ham. Put the other side of the bun on, and ENJOY!! If you make it, be sure to let me know on SHREDHAPPENS! . . . . #lowcarbrecipes #lowcarbrecipes #healthyrecipes #keto #healthyfoodshare

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365,600 Aufrufe • vor 7 Monaten

ONE PAN GARLICKY ZUCCHINI PASTA BAKE This is how to make an easy, ridiculously good pasta bake. While my love for feta runs deep, I opted to use Boursin cheese here and it was so creamy and so good. To make it high protein and lowcarb, I used my @Kaizen Food Company protein pasta here, but you can use any pasta you like. You can pick up some kaizen right here on TikTok shop. It has just 6 net carbs and packs 20 grams protein per serving. Here is how I made it: 1.Grab an oven safe dish. Toss in 1 large diced zucchini (or 2 medium diced zucchini) 2.Drizzle in 1-2 tablespoons of avocado oil, add a couple pinches of salt, 1 tbsp onion powder, and 1/2 tbsp of chili flakes or aleppo pepper. Mix well. 3.Add your Boursin cheese disc in the middle. 4.Cut the top of a garlic bulb, drizzle with oil, wrap it in parchment paper, and add it to the pan. 5.Put the dish in the oven for 40-45 minutes at 400F. 6.Before you pull it out of the oven, get your pasta ready. To make this lowcarb and high protein, I used my Kaizen lowcarb high protein pasta (its also gluten free). You can use any pasta that you like. I boiled my Ziti pasta for 5.5 minutes in generously salted water and strained it. 7.Bring out the baked dish from the oven, use a fork to gently smash the cheese and squeeze the garlic out of the bulb. Add grated parmesan and fresh basil. Mix well, toss in your boiled pasta and mix well again. 8.Top it with more grated parmesan, fresh basil, and chili flakes to your hearts desire. ENJOY. . . . . #lowcarb #lowcarbrecipes #lowcarbpasta #keto #ketorecipes #healthyrecipes #healthyfoodshare #goodmoodfood #onepanmeal

ONE PAN GARLICKY ZUCCHINI PASTA BAKE This is how to make an easy, ridiculously good pasta bake. While my love for feta runs deep, I opted to use Boursin cheese here and it was so creamy and so good. To make it high protein and lowcarb, I used my @Kaizen Food Company protein pasta here, but you can use any pasta you like. You can pick up some kaizen right here on TikTok shop. It has just 6 net carbs and packs 20 grams protein per serving. Here is how I made it: 1.Grab an oven safe dish. Toss in 1 large diced zucchini (or 2 medium diced zucchini) 2.Drizzle in 1-2 tablespoons of avocado oil, add a couple pinches of salt, 1 tbsp onion powder, and 1/2 tbsp of chili flakes or aleppo pepper. Mix well. 3.Add your Boursin cheese disc in the middle. 4.Cut the top of a garlic bulb, drizzle with oil, wrap it in parchment paper, and add it to the pan. 5.Put the dish in the oven for 40-45 minutes at 400F. 6.Before you pull it out of the oven, get your pasta ready. To make this lowcarb and high protein, I used my Kaizen lowcarb high protein pasta (its also gluten free). You can use any pasta that you like. I boiled my Ziti pasta for 5.5 minutes in generously salted water and strained it. 7.Bring out the baked dish from the oven, use a fork to gently smash the cheese and squeeze the garlic out of the bulb. Add grated parmesan and fresh basil. Mix well, toss in your boiled pasta and mix well again. 8.Top it with more grated parmesan, fresh basil, and chili flakes to your hearts desire. ENJOY. . . . . #lowcarb #lowcarbrecipes #lowcarbpasta #keto #ketorecipes #healthyrecipes #healthyfoodshare #goodmoodfood #onepanmeal

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591,200 Aufrufe • vor 1 Jahr

💥MEDITERRANEAN STEAK RICE PAPER WRAPS 450 Calories, 39g protein If you love mediterranean flavors, and trying to get your protein in, this mediterranean rice paper steak wrap is so easy and it’s so good! I am pretty sure you won’t miss the bread with this one. I used steak here, but feel free to use chicken or your favorite protein. Here is how I made it (makes 2 servings) 1.First let’s cook up some steak. I seasoned 1/2lb skirt steak with salt, pepper, 1/2 tbsp oregano, 1/2 tbsp garlic powder, 1/2 tsp paprika. Pop it into the air fryer at 400F for 10 minutes. Then let sit before you thinly slice it. 2.Wash and dry some iceberg lettuce (I used the 2 outer leaves for each, and thinly sliced 1 tomato. 3.Make your yogurt spread with 1 serving greek yogurt, 3 tbsp finely chopped fresh dill, 1 tsp garlic powder, a couple pinches of salt, and juice of half a lemon. 4.Make a simple red onion parsley salad. Just thinly slice 1 small red onion, add it to a bowl with 1 cup of finely chopped parsley, then juice of a lemon, a pinch of salt, and 1 tbsp of sumac. Mix it well, then let it sit for a couple minutes before you mix again. 5.When you’re ready to eat, dunk 3 sheets of rice paper into water for about 5 seconds, and shake off the excess water. Lay them out in a triangle pattern over parchment paper, add the lettuce leaves, add a couple spoonfuls of the yogurt sauce, half of the tomato slices, half of the thinly sliced steak, then top it with a generous amount of the red onion salad. 6.Fold sides of the rice paper over the middle, then roll it up nice and tight, burrito style, cut in half, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . . #healthyrecipes #healthyfoodshare #highprotein #mediterraneanfood #goodmoodfood

💥MEDITERRANEAN STEAK RICE PAPER WRAPS 450 Calories, 39g protein If you love mediterranean flavors, and trying to get your protein in, this mediterranean rice paper steak wrap is so easy and it’s so good! I am pretty sure you won’t miss the bread with this one. I used steak here, but feel free to use chicken or your favorite protein. Here is how I made it (makes 2 servings) 1.First let’s cook up some steak. I seasoned 1/2lb skirt steak with salt, pepper, 1/2 tbsp oregano, 1/2 tbsp garlic powder, 1/2 tsp paprika. Pop it into the air fryer at 400F for 10 minutes. Then let sit before you thinly slice it. 2.Wash and dry some iceberg lettuce (I used the 2 outer leaves for each, and thinly sliced 1 tomato. 3.Make your yogurt spread with 1 serving greek yogurt, 3 tbsp finely chopped fresh dill, 1 tsp garlic powder, a couple pinches of salt, and juice of half a lemon. 4.Make a simple red onion parsley salad. Just thinly slice 1 small red onion, add it to a bowl with 1 cup of finely chopped parsley, then juice of a lemon, a pinch of salt, and 1 tbsp of sumac. Mix it well, then let it sit for a couple minutes before you mix again. 5.When you’re ready to eat, dunk 3 sheets of rice paper into water for about 5 seconds, and shake off the excess water. Lay them out in a triangle pattern over parchment paper, add the lettuce leaves, add a couple spoonfuls of the yogurt sauce, half of the tomato slices, half of the thinly sliced steak, then top it with a generous amount of the red onion salad. 6.Fold sides of the rice paper over the middle, then roll it up nice and tight, burrito style, cut in half, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . . #healthyrecipes #healthyfoodshare #highprotein #mediterraneanfood #goodmoodfood

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525,300 Aufrufe • vor 5 Monaten

Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes

Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes

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41,418 Aufrufe • vor 3 Monaten

🤯GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made and yes it includes cottage cheese! It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

🤯GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made and yes it includes cottage cheese! It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

Shredhappens

162,095 Aufrufe • vor 3 Monaten

GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made with cottage cheese. It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like. 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made with cottage cheese. It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like. 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

Shredhappens

118,664 Aufrufe • vor 4 Monaten

CHIPOTLE CHICKEN & RICE BOWL. . This lowcarb + high protein bowl is going to be one of the BEST meals you’ll make! . I made this HIGH PROTEIN and LOWCARB with my @Kaizen Food Company lowcarb rice. . Here is how I made it: . 1.Add 2 lbs diced chicken brst to a bowl. Drizzle with 1 tbsp olive oil & season with 1 tbsp oregano, 1 tbsp paprika, 1/2 tbsp onion powder, a few pinches of salt + ground pepper. To tenderize & break down the chicken fibers, I added 1/2 teaspoon baking soda. Finally, top with 1.5 tbsp plain yogurt and 2 tbsp of the sauce from a can of adobo chipotle peppers and mix well. Let this sit for 30ish mins before you make it, but if you want to make it right away, go ahead! . 2.When you’re ready to eat, bring a pan to medium heat, add 1 tbsp oil, add chicken, and cook it through on medium heat, stirring every few mins so it cooks on all sides. This takes about 10-12 mins depending on thickness. . 3.Make a simple pico/guac by thinly dicing half a large red onion, a small handful of cherry tomatoes, & a large handful of fresh cilantro. Add to a bowl, sprinkle with salt, ground pepper, and the juice of 1 large lime. Mix well, then let it sit for about 10 mins, stirring it a couple of times. . 4.Make the chipotle crema sauce by mixing 3 tbsp sour cream, 1.5 tbsp mayo, 1 tbsp adobo chipotle sauce from the can, 1 tsp smoked paprika, a pinch of salt, fresh pepper, & juice of 1-2 limes. I like to add more lime to make the sauce lighter, but up to you. . 5.Finally, make your base. To keep this lowcarb, I used my Kaizen lowcarb / keto rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, anything you prefer. I boiled my Kaizen rice for 6 mins and strained it. 6.When rice is cooked, plate it up with your chicken, some of the pico, avocado, and drizzle it up with the sauce. . Remember you can get my Kaizen high protein rice or pasta on my profile right here on tiktok shop or use code TIKTOK to save 20% in the link on my profile. . ENJOY!! . . . #lowcarbrecipes #ketorecipes #ketorice #lowcarb #keto#healthyrecipes #goodmoodfood #tiktokshop

Shredhappens

3,600,000 Aufrufe • vor 2 Jahren

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

Shredhappens

36,257 Aufrufe • vor 3 Monaten

HIGH PROTEIN BLUEBERRY CHEESECAKE SQUARES 130 calories a piece with 19g protein - makes 6 servings! I made these lower calorie and carb so they dont have a crust, but you can always add a crust at the bottom, too with some crushed up lowcarb crackers or cereal. Here is how I made it: 1.Process 1 tub of cottage cheese (16oz), 1/2 cup of thick greek yogurt (I used Face 0%), 2 eggs, 4 tbsp powdered monk fruit, 1 tsp vanilla extract, and 1 scoop vanilla protein powder of your choice. 2. Layout a piece of parchment paper over an ovenware try. Pour the cheesecake mixture in the pan. 3. Toss a large handful of fresh blueberries over the batter. 4.Pop this into the oven for about 50 mins at 350F. 5.Remove from the oven, and or the most important part: let this cool COMPLETELY, and once cooled, pop it into the fridge for at least 5-7 hours, but ideally overnight. This will NOT be good if you eat it right away, so let it cool completely & refrigerate, this step is critical!! 6.Cut into 6 or more squares, and my favorite part is to top this with a tablespoon of thick greek yogurt and fresh blueberries, and enjoy. For the topping, you can mix the thick yogurt with your favorite sweetener and a splash of vanilla extract if you’d like, or eat it plain. But the topping is definitely the right angle. . ENJOY. . . . . #lowcarb #lowcarbrecipes #healthyrecipe #proteinrecipes #keto #ketorecipes

HIGH PROTEIN BLUEBERRY CHEESECAKE SQUARES 130 calories a piece with 19g protein - makes 6 servings! I made these lower calorie and carb so they dont have a crust, but you can always add a crust at the bottom, too with some crushed up lowcarb crackers or cereal. Here is how I made it: 1.Process 1 tub of cottage cheese (16oz), 1/2 cup of thick greek yogurt (I used Face 0%), 2 eggs, 4 tbsp powdered monk fruit, 1 tsp vanilla extract, and 1 scoop vanilla protein powder of your choice. 2. Layout a piece of parchment paper over an ovenware try. Pour the cheesecake mixture in the pan. 3. Toss a large handful of fresh blueberries over the batter. 4.Pop this into the oven for about 50 mins at 350F. 5.Remove from the oven, and or the most important part: let this cool COMPLETELY, and once cooled, pop it into the fridge for at least 5-7 hours, but ideally overnight. This will NOT be good if you eat it right away, so let it cool completely & refrigerate, this step is critical!! 6.Cut into 6 or more squares, and my favorite part is to top this with a tablespoon of thick greek yogurt and fresh blueberries, and enjoy. For the topping, you can mix the thick yogurt with your favorite sweetener and a splash of vanilla extract if you’d like, or eat it plain. But the topping is definitely the right angle. . ENJOY. . . . . #lowcarb #lowcarbrecipes #healthyrecipe #proteinrecipes #keto #ketorecipes

Shredhappens

30,085 Aufrufe • vor 3 Monaten

Middle Eastern Chicken & Rice. . If you love easy, ridiculously good food, try making these chicken skewers. They grill up beautifully but you can also pop them into the oven or even lay them out on a sheet pan for an easy meal. . I served them up with my @Kaizen Food Company lowcarb rice for 20g extra protein (and just 6 net carbs) but regular rice or quinoa work great too. And of course, an easy tomato salad and a great sauce. . Here is how to make it: . 1.Start by marinating 2.5lbs chicken thighs (cut into 1.5-2inch cubes) with 2 tbsp olive oil, 3 generous pinches salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo pepper, & 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp plain yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hrs, but ideally overnight. . 2.When you want to eat, remove chicken from the fridge and let it come up to room temp (about 30 mins). Skewer them on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish. . 3.Add skewers to a pan lined with parchment paper and pop into the oven at 420F for 35-38 mins. . 4.While the chicken is cooking, make the special garlicky white sauce. Mix 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, zest of a lemon, the juice of half lemon, 2 generous pinches salt, pepper.Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, add 1-2 tbsp water. . 5.I made a quick salad by mixing 1/2 pint sliced tomato’s, 1/3 finely diced red onion, 3 tbsp finely chopped fresh parsley, 2 tbsp olive oil, 1 tbsp sumac, and a pinch of salt. . 7.For the base I used my lowcarb high protein Kaizen rice, just cooking it according to package, but you can use any rice you like. . 8.Remove chicken from the oven, serve over the Kaizen Rice, add some salad, and top with some white sauce drizzles, fresh parsley, sumac, & enjoy. . . If you make it, let me know what you think on SHREDHAPPENS. . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #highprotein #healthyrecipes #mediterraneanfood #middleeasternfood #whatsonmyplate

Middle Eastern Chicken & Rice. . If you love easy, ridiculously good food, try making these chicken skewers. They grill up beautifully but you can also pop them into the oven or even lay them out on a sheet pan for an easy meal. . I served them up with my @Kaizen Food Company lowcarb rice for 20g extra protein (and just 6 net carbs) but regular rice or quinoa work great too. And of course, an easy tomato salad and a great sauce. . Here is how to make it: . 1.Start by marinating 2.5lbs chicken thighs (cut into 1.5-2inch cubes) with 2 tbsp olive oil, 3 generous pinches salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo pepper, & 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp plain yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hrs, but ideally overnight. . 2.When you want to eat, remove chicken from the fridge and let it come up to room temp (about 30 mins). Skewer them on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish. . 3.Add skewers to a pan lined with parchment paper and pop into the oven at 420F for 35-38 mins. . 4.While the chicken is cooking, make the special garlicky white sauce. Mix 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, zest of a lemon, the juice of half lemon, 2 generous pinches salt, pepper.Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, add 1-2 tbsp water. . 5.I made a quick salad by mixing 1/2 pint sliced tomato’s, 1/3 finely diced red onion, 3 tbsp finely chopped fresh parsley, 2 tbsp olive oil, 1 tbsp sumac, and a pinch of salt. . 7.For the base I used my lowcarb high protein Kaizen rice, just cooking it according to package, but you can use any rice you like. . 8.Remove chicken from the oven, serve over the Kaizen Rice, add some salad, and top with some white sauce drizzles, fresh parsley, sumac, & enjoy. . . If you make it, let me know what you think on SHREDHAPPENS. . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #highprotein #healthyrecipes #mediterraneanfood #middleeasternfood #whatsonmyplate

Shredhappens

340,100 Aufrufe • vor 2 Jahren

CHICKEN THAT DOESNT SUCK. This is one of the best 1 pan chicken recipes you’ll make. The secret is the marinate that will elevate the chicken and the quick garlicky herb sauce is unbelievably good! I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too. I paired this with a simple salad, but it would be complete with some regular rice, quinoa, or if you’re doing lowcarb/keto, some of my lowcarb @kaizenfoodco rice. . This is how I made it (feel free to multiply for more) . 1.Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl. . 2.For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, 1/4 to 1/2 tsp cayenne pepper. Mix it really well. . 3.Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight. . 4.Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven. . 5.Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins. . 6.While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference. . 7.Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce. . If you make it, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #chickenrecipes #healthyrecipes #goodmoodfood #healthyfoodshare

CHICKEN THAT DOESNT SUCK. This is one of the best 1 pan chicken recipes you’ll make. The secret is the marinate that will elevate the chicken and the quick garlicky herb sauce is unbelievably good! I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too. I paired this with a simple salad, but it would be complete with some regular rice, quinoa, or if you’re doing lowcarb/keto, some of my lowcarb @kaizenfoodco rice. . This is how I made it (feel free to multiply for more) . 1.Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl. . 2.For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, 1/4 to 1/2 tsp cayenne pepper. Mix it really well. . 3.Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight. . 4.Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven. . 5.Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins. . 6.While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference. . 7.Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce. . If you make it, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #chickenrecipes #healthyrecipes #goodmoodfood #healthyfoodshare

Shredhappens

8,600,000 Aufrufe • vor 2 Jahren

CREAMY HIGH PROTEIN TOMATO BASIL SOUP 🍅 Can you believe this whole pot has 79 grams of protein? If you love a great healthy soup, this is an easy soup recipe you can make at home that’s so easy and so good. You can divide it into 3, 4, or 5 servings. For 4 BIG bowls, each one has 20g protein with just 230 calories. To add protein, I used bone broth that has 20g protein on its own, then cottage cheese to make it creamy and smooth while adding another big protein boost. The best part is it’s loaded with fresh veggies and flavor, and it tastes so good. It’s an easy healthy recipe that’s lowcarb and high in protein. Here is how I made it: 1️⃣ Preheat your oven to 400F. 2️⃣ Add 4.5 pints cherry tomatoes (or about 3lbs of any GOOD tomato) to a large sheet pan. We had lots of tomato in my parents’ garden so I used those. 3️⃣ Roughly chop 1 large yellow onion and 1 large bell pepper and add them to the tray. 4️⃣ Smash and peel 6-10 garlic cloves and scatter them across the tray. 5️⃣ Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, 1 tsp sweet paprika, salt, and pepper. Toss everything to coat. 6️⃣ Roast at 400F for 60-70 mins until tomatoes are blistered and everything is caramelized. 7️⃣ Transfer the roasted veggies into a blender or large pot. Add 17-20oz chicken bone broth (I used a full 17oz container) and 3 servings 2% good culture cottage cheese, along with a large handful of fresh basil. 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, or chili flakes as needed. Salt is key here to bringing out the flavor, so don’t forget it! 9️⃣ Pour into bowls and enjoy hot, or save for meal prep. For toppings, I like a drizzle of hot sauce, cream, olive oil, extra chili flakes, or fresh basil. 🌿 If you make it, be sure to let me know on SHREDHAPPENS! . . . . #lowcarb #lowcarbrecipes #souprecipe #healthyrecipes

CREAMY HIGH PROTEIN TOMATO BASIL SOUP 🍅 Can you believe this whole pot has 79 grams of protein? If you love a great healthy soup, this is an easy soup recipe you can make at home that’s so easy and so good. You can divide it into 3, 4, or 5 servings. For 4 BIG bowls, each one has 20g protein with just 230 calories. To add protein, I used bone broth that has 20g protein on its own, then cottage cheese to make it creamy and smooth while adding another big protein boost. The best part is it’s loaded with fresh veggies and flavor, and it tastes so good. It’s an easy healthy recipe that’s lowcarb and high in protein. Here is how I made it: 1️⃣ Preheat your oven to 400F. 2️⃣ Add 4.5 pints cherry tomatoes (or about 3lbs of any GOOD tomato) to a large sheet pan. We had lots of tomato in my parents’ garden so I used those. 3️⃣ Roughly chop 1 large yellow onion and 1 large bell pepper and add them to the tray. 4️⃣ Smash and peel 6-10 garlic cloves and scatter them across the tray. 5️⃣ Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, 1 tsp sweet paprika, salt, and pepper. Toss everything to coat. 6️⃣ Roast at 400F for 60-70 mins until tomatoes are blistered and everything is caramelized. 7️⃣ Transfer the roasted veggies into a blender or large pot. Add 17-20oz chicken bone broth (I used a full 17oz container) and 3 servings 2% good culture cottage cheese, along with a large handful of fresh basil. 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, or chili flakes as needed. Salt is key here to bringing out the flavor, so don’t forget it! 9️⃣ Pour into bowls and enjoy hot, or save for meal prep. For toppings, I like a drizzle of hot sauce, cream, olive oil, extra chili flakes, or fresh basil. 🌿 If you make it, be sure to let me know on SHREDHAPPENS! . . . . #lowcarb #lowcarbrecipes #souprecipe #healthyrecipes

Shredhappens

3,300,000 Aufrufe • vor 1 Jahr

🤯Mediterranean Eggplant Pocket Bake If you love easy mediterranean recipes, and want a healthy weeknight dinner, you’ve got to try this amazing bake - these come out so good, so saucy, so cheesy, and so easy to make. Ingredients: 2-3 medium eggplants, sliced 1/4–1/3 inch thick Olive oil Salt For the filling: 1lb 80/20 ground beef 1/3 yellow onion, finely diced 2 garlic cloves, minced 1/2 tbsp onion powder 1 tbsp granulated garlic 1/2 tbsp sweet paprika 1 tbsp fresh parsley Salt & pepper Optional (if not low carb): 1/2 cup uncooked rice For assembly: 1/2 jar marinara or pasta sauce Sliced or shredded mozzarella cheese Chili flakes Fresh basil Shredded parmesan Here’s how I made it: 1️⃣ Preheat oven to 425°F. 2️⃣ Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices. Lay them out on an oven-safe tray without overlapping. Season with salt and drizzle with olive oil. You may need 2 trays. 3️⃣ Roast for 18–20 mins. 4️⃣ While that cooks, make your beef mixture. In a bowl, combine 1lb ground beef with diced onion, the spices above, salt, and pepper. Mix well. If using rice, add 1/2 cup uncooked rice here. 5️⃣ Form the mixture into 6-8 equal patties or balls. 6️⃣ Remove eggplant from the oven and let cool for about 1 min. Take one slice and lay it across your palm, then place another slice across it in an “X” shape. 7️⃣ Add one beef patty in the center, then fold each side over to create a pocket. Repeat for all. 8️⃣ In an oven-safe dish, spread about half a jar of marinara on the bottom. Place the eggplant pockets on top. Cover with a lid. Bake at 425°F for 22–24 mins. 9️⃣ Remove, top with mozzarella and chili flakes, then broil for 2–3 mins until melted and bubbly. Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or my kaizen high protein rice to make it low carb and even more filling. If you make it, be sure to tag me on SHREDHAPPENS! ENJOY! . . . . #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarb #lowcarbrecipes

🤯Mediterranean Eggplant Pocket Bake If you love easy mediterranean recipes, and want a healthy weeknight dinner, you’ve got to try this amazing bake - these come out so good, so saucy, so cheesy, and so easy to make. Ingredients: 2-3 medium eggplants, sliced 1/4–1/3 inch thick Olive oil Salt For the filling: 1lb 80/20 ground beef 1/3 yellow onion, finely diced 2 garlic cloves, minced 1/2 tbsp onion powder 1 tbsp granulated garlic 1/2 tbsp sweet paprika 1 tbsp fresh parsley Salt & pepper Optional (if not low carb): 1/2 cup uncooked rice For assembly: 1/2 jar marinara or pasta sauce Sliced or shredded mozzarella cheese Chili flakes Fresh basil Shredded parmesan Here’s how I made it: 1️⃣ Preheat oven to 425°F. 2️⃣ Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices. Lay them out on an oven-safe tray without overlapping. Season with salt and drizzle with olive oil. You may need 2 trays. 3️⃣ Roast for 18–20 mins. 4️⃣ While that cooks, make your beef mixture. In a bowl, combine 1lb ground beef with diced onion, the spices above, salt, and pepper. Mix well. If using rice, add 1/2 cup uncooked rice here. 5️⃣ Form the mixture into 6-8 equal patties or balls. 6️⃣ Remove eggplant from the oven and let cool for about 1 min. Take one slice and lay it across your palm, then place another slice across it in an “X” shape. 7️⃣ Add one beef patty in the center, then fold each side over to create a pocket. Repeat for all. 8️⃣ In an oven-safe dish, spread about half a jar of marinara on the bottom. Place the eggplant pockets on top. Cover with a lid. Bake at 425°F for 22–24 mins. 9️⃣ Remove, top with mozzarella and chili flakes, then broil for 2–3 mins until melted and bubbly. Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or my kaizen high protein rice to make it low carb and even more filling. If you make it, be sure to tag me on SHREDHAPPENS! ENJOY! . . . . #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarb #lowcarbrecipes

Shredhappens

51,874 Aufrufe • vor 3 Monaten

Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto

Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto

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80,244 Aufrufe • vor 2 Monaten

EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood

EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood

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20,078 Aufrufe • vor 4 Monaten

ONE PAN ROASTED CHICKEN & VEGGIES The crazy thing about this recipe is, the veggies are the best part. The key is to place the veggies below the chicken, and when it’s done cooking, to turn off the heat and let the veggies continue cooking with the residual heat. It becomes soft and soaked with the chicken juices and SO good. 📖 Want 100 high protein + flavorful recipes with macros included in every recipe? My new cookbook, High Protein, Big Flavor, is available to pre-order! These are the kinds of meals that helped me lose 150+ lbs without giving up the foods I love. Grab your copy at or check out the link in my bio 🔗 Here is how I made it: 1.Preheat oven to 400F. 2.Add 4 chicken leg quarters to a bowl. You can use 2lbs of thighs, drumsticks, or any chicken piece you like. Drizzle with 1 tbsp olive oil. Season with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika. To add flavor and color, add 2 tbsp tomato paste and 4 minced garlic cloves. Mix really well, and ideally marinade for at least 2hrs (overnight is best). use whatever veggies you like. I used 2 medium sweet potato, a large handful broccoli florets, and 1 large shallot. 4.Cut the sweet potato in smaller wedges (so they cook all the way through) and place them at the bottom of an oven safe dish or a pan (this is key!) Then add the broccoli and 1 thinly sliced shallot. Drizzle with olive oil, season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder. the chicken on top of the veggies, and if there is any leftover chicken marinate add all of it. Pop into the oven at 400F for 40 mins. ***At the end, turn off the heat then let the pan sit in the oven for 20-30 minutes without the heat on to soften up the veggies and soak up the flavors even more. 6.While that’s going, grab a sauce or just mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt. 7.Remove pan from the oven, plate it up, top with finely chopped fresh parsley, a little sauce, and enjoy. You can have this as-is, with regular rice, or if you want more protein my @kaizenfoodco high protein rice. If you make this, and you want more healthy recipes, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #highprotein #chickenrecipes #lowcarb #healthyrecipes #healthyfoodshare

ONE PAN ROASTED CHICKEN & VEGGIES The crazy thing about this recipe is, the veggies are the best part. The key is to place the veggies below the chicken, and when it’s done cooking, to turn off the heat and let the veggies continue cooking with the residual heat. It becomes soft and soaked with the chicken juices and SO good. 📖 Want 100 high protein + flavorful recipes with macros included in every recipe? My new cookbook, High Protein, Big Flavor, is available to pre-order! These are the kinds of meals that helped me lose 150+ lbs without giving up the foods I love. Grab your copy at or check out the link in my bio 🔗 Here is how I made it: 1.Preheat oven to 400F. 2.Add 4 chicken leg quarters to a bowl. You can use 2lbs of thighs, drumsticks, or any chicken piece you like. Drizzle with 1 tbsp olive oil. Season with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika. To add flavor and color, add 2 tbsp tomato paste and 4 minced garlic cloves. Mix really well, and ideally marinade for at least 2hrs (overnight is best). use whatever veggies you like. I used 2 medium sweet potato, a large handful broccoli florets, and 1 large shallot. 4.Cut the sweet potato in smaller wedges (so they cook all the way through) and place them at the bottom of an oven safe dish or a pan (this is key!) Then add the broccoli and 1 thinly sliced shallot. Drizzle with olive oil, season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder. the chicken on top of the veggies, and if there is any leftover chicken marinate add all of it. Pop into the oven at 400F for 40 mins. ***At the end, turn off the heat then let the pan sit in the oven for 20-30 minutes without the heat on to soften up the veggies and soak up the flavors even more. 6.While that’s going, grab a sauce or just mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt. 7.Remove pan from the oven, plate it up, top with finely chopped fresh parsley, a little sauce, and enjoy. You can have this as-is, with regular rice, or if you want more protein my @kaizenfoodco high protein rice. If you make this, and you want more healthy recipes, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #highprotein #chickenrecipes #lowcarb #healthyrecipes #healthyfoodshare

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19,934 Aufrufe • vor 2 Monaten

The secret to the juiciest, tastiest, one pan chicken you’ll ever make. . It all comes down to an amazing marinate that will add a ton of of flavor and my quick simple spicy everyday sauce that you’ll want to slather on everything. . I also love using bone-in skin-on chicken thighs as they add lots of flavor and keep it juicy throughout the cooking process, and you can always remove this after its done cooking or use skinless if you prefer. I ended up having two thighs with my high protein lowcarb @Kaizen Food Company rice, and a simple cucumber salad for the perfect healthy meal with over 45g protein. . Here is how I made it (double if you want more): . 1.Add 4 skin-on bone-in chicken thighs to a bowl. Dab dry with a paper towel. . 2.Grab a medium mixing bowl to make the marinade. Add 3 tbsp olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, two very generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano, 1/4 to 1/2 tsp cayenne pepper. Mix very well. . 3.Add marinade to the chicken and massage into the chicken, covering all sides. Let this soak up the flavors for 2-6hrs, but ideally overnight. . 4.When you’re ready to eat, remove chicken from fridge and let it come up to room temp before putting in the oven. . 5.Place chicken on a wire rack pop into the oven at 425F for 37-40 mins. Or 400F for 40-45 mins. I prefer the higher heat. . 6.While thats going, make your sauce. I processed 3tbsp thick greek yogurt (or labneh), a handful fresh mint (3 tbsp), 2 scallions, 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your liking. . 7.Plate up your chicken, and serve however way you wish. It goes amazing with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice along with a simple cucumber salad and lots of sauce. . ENJOY! . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #chickenrecipes

The secret to the juiciest, tastiest, one pan chicken you’ll ever make. . It all comes down to an amazing marinate that will add a ton of of flavor and my quick simple spicy everyday sauce that you’ll want to slather on everything. . I also love using bone-in skin-on chicken thighs as they add lots of flavor and keep it juicy throughout the cooking process, and you can always remove this after its done cooking or use skinless if you prefer. I ended up having two thighs with my high protein lowcarb @Kaizen Food Company rice, and a simple cucumber salad for the perfect healthy meal with over 45g protein. . Here is how I made it (double if you want more): . 1.Add 4 skin-on bone-in chicken thighs to a bowl. Dab dry with a paper towel. . 2.Grab a medium mixing bowl to make the marinade. Add 3 tbsp olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, two very generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano, 1/4 to 1/2 tsp cayenne pepper. Mix very well. . 3.Add marinade to the chicken and massage into the chicken, covering all sides. Let this soak up the flavors for 2-6hrs, but ideally overnight. . 4.When you’re ready to eat, remove chicken from fridge and let it come up to room temp before putting in the oven. . 5.Place chicken on a wire rack pop into the oven at 425F for 37-40 mins. Or 400F for 40-45 mins. I prefer the higher heat. . 6.While thats going, make your sauce. I processed 3tbsp thick greek yogurt (or labneh), a handful fresh mint (3 tbsp), 2 scallions, 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your liking. . 7.Plate up your chicken, and serve however way you wish. It goes amazing with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice along with a simple cucumber salad and lots of sauce. . ENJOY! . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #chickenrecipes

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449,800 Aufrufe • vor 2 Jahren

CHICKEN SKEWERS - MIDDLE EASTERN STYLE Grilling season is approaching and these are the most amazing chicken skewers you can make right at home (in the oven too!) All these take is an easy marinade - you skewer them up and put them in the grill or just pop them in the oven, and top with the most amazing garlicky white sauce. Here is how to make it: . 1.We’ll start with our marinate. Cut 2.5lbs boneless skinless chicken thighs into 1.5 inch to 2 inch pieces. Add to a bowl. Drizzle with 2 tbsp olive oil. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo or chili flakes, and 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp sour cream or thick yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hours, but ideally overnight. . 2.When you’re ready to eat, remove the chicken from the fridge and let sit for 30-45 mins to come up to room temp. Skewer them up on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish. . 3.Preheat oven to 400F. Add skewers to a sheet lined with parchment paper and place in the oven for 36-38 minutes. . 4.While the chicken is cooking, make the garlicky white sauce. Grab a bowl, add 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, the zest of a lemon, the juice of half a lemon, a generous pinch of salt, pepper, and give it a really good mix. Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, you can add 1 to 2 tbsp water. . 5.Remove chicken from the oven, top with some white sauce drizzles, fresh parsley, sumac, and whatever else you like. . 6.I also made a quick and easy tomato red onion and parsley salad, then served it all over my kaizen lowcarb rice. . If you make it, be sure to let me know what you think on SHREDHAPPENS . . ENJOY . . . . #lowcarb #lowcarbrecipes #ketorecipes #mediterraneanfood #middleeasternfood #keto #ketorecipes #healthyrecipes #healthyfoodshare #chickenkabobs

CHICKEN SKEWERS - MIDDLE EASTERN STYLE Grilling season is approaching and these are the most amazing chicken skewers you can make right at home (in the oven too!) All these take is an easy marinade - you skewer them up and put them in the grill or just pop them in the oven, and top with the most amazing garlicky white sauce. Here is how to make it: . 1.We’ll start with our marinate. Cut 2.5lbs boneless skinless chicken thighs into 1.5 inch to 2 inch pieces. Add to a bowl. Drizzle with 2 tbsp olive oil. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo or chili flakes, and 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp sour cream or thick yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hours, but ideally overnight. . 2.When you’re ready to eat, remove the chicken from the fridge and let sit for 30-45 mins to come up to room temp. Skewer them up on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish. . 3.Preheat oven to 400F. Add skewers to a sheet lined with parchment paper and place in the oven for 36-38 minutes. . 4.While the chicken is cooking, make the garlicky white sauce. Grab a bowl, add 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, the zest of a lemon, the juice of half a lemon, a generous pinch of salt, pepper, and give it a really good mix. Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, you can add 1 to 2 tbsp water. . 5.Remove chicken from the oven, top with some white sauce drizzles, fresh parsley, sumac, and whatever else you like. . 6.I also made a quick and easy tomato red onion and parsley salad, then served it all over my kaizen lowcarb rice. . If you make it, be sure to let me know what you think on SHREDHAPPENS . . ENJOY . . . . #lowcarb #lowcarbrecipes #ketorecipes #mediterraneanfood #middleeasternfood #keto #ketorecipes #healthyrecipes #healthyfoodshare #chickenkabobs

Shredhappens

243,500 Aufrufe • vor 1 Jahr