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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...

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Shredhappens

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365,600 görüntüleme • 7 ay önce •via TikTok

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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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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

Shredhappens

13,457 görüntüleme • 4 ay önce

💥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. ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #mediterraneanfood
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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. ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #mediterraneanfood

Shredhappens

41,706 görüntüleme • 4 ay önce

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
0:37

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

Shredhappens

41,418 görüntüleme • 3 ay önce

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate
0:47

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate

Shredhappens

10,444 görüntüleme • 4 ay önce

💥HIGH PROTEIN EGG SALAD 1 serving: 540 cals, 44g protein 2 servings: 270 cals, 22g protein As always, divide this up into whatever size serving that works for you. This high protein egg salad is as easy as it gets, and so good. And, no cottage cheese today. I added some mashed peas and mixed up greek yogurt and mayo, and this combo was SO good. If you dont want bell pepper as your base, you can always use lettuce or your favorite bread… sour dough or a warm pita would be amazing. Here is how I made it: 1..Make your eggs. I used 5 eggs here. I drop them in boiling water for 7.5-8 mins right out of the fridge, dunk them in an ice bath for a few seconds to stop the cooking, and peel and cut them in half. Add them to a big bowl. 2.Finely dice 1/4 to 1/3 of a red onion and add it to the bowl. up, let’s mash up 1/2 cup of peas with a fork. You can also process these in your food processor if easier. 4.For some bursts of freshness, I added 2 tbsp of herbs, you can use cilantro, parsley, or mint here, or a combination. And add 3 tbsp of capers or finely diced pickles for some brine. 5.Dress it up with 2 tbsp mayo and 5 tbsp greek yogurt. This adds some more protein and keeps the fat/calories down. And add 1 tbsp dijon mustard. 6.Season with a couple pinches of salt and pepper, and for a little flavor add 1 tsp of onion powder. 7.Mash everything up. Now, if you want it chunkier, mash a little less, but if you want it creamy and well incorporated, mash a bit more. 8.Give it a taste and adjust. You can also add spices, everything bagel, or chili crisp to top it up. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #healthyrecipes #goodmoodfood #keto #ketorecipes #lowcarbrecipes
0:29

💥HIGH PROTEIN EGG SALAD 1 serving: 540 cals, 44g protein 2 servings: 270 cals, 22g protein As always, divide this up into whatever size serving that works for you. This high protein egg salad is as easy as it gets, and so good. And, no cottage cheese today. I added some mashed peas and mixed up greek yogurt and mayo, and this combo was SO good. If you dont want bell pepper as your base, you can always use lettuce or your favorite bread… sour dough or a warm pita would be amazing. Here is how I made it: 1..Make your eggs. I used 5 eggs here. I drop them in boiling water for 7.5-8 mins right out of the fridge, dunk them in an ice bath for a few seconds to stop the cooking, and peel and cut them in half. Add them to a big bowl. 2.Finely dice 1/4 to 1/3 of a red onion and add it to the bowl. up, let’s mash up 1/2 cup of peas with a fork. You can also process these in your food processor if easier. 4.For some bursts of freshness, I added 2 tbsp of herbs, you can use cilantro, parsley, or mint here, or a combination. And add 3 tbsp of capers or finely diced pickles for some brine. 5.Dress it up with 2 tbsp mayo and 5 tbsp greek yogurt. This adds some more protein and keeps the fat/calories down. And add 1 tbsp dijon mustard. 6.Season with a couple pinches of salt and pepper, and for a little flavor add 1 tsp of onion powder. 7.Mash everything up. Now, if you want it chunkier, mash a little less, but if you want it creamy and well incorporated, mash a bit more. 8.Give it a taste and adjust. You can also add spices, everything bagel, or chili crisp to top it up. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #healthyrecipes #goodmoodfood #keto #ketorecipes #lowcarbrecipes

Shredhappens

25,424 görüntüleme • 3 ay önce

PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein
0:42

PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein

Shredhappens

45,456 görüntüleme • 4 ay önce

15 minute shrimp recipe! So easy and so good. Have it on its own, with any kinda base, or my lowcarb @Kaizen Food Company rice. . The sauce is super versatile and can be used for all sorts of meals. Feel free to double or triple it. . Here is how I made it: . 1.First, start with 1lb of wild peeled and deveined shrimp. Add it to a bowl, drizzle with 1 tsp sesame oil, a couple pinches of salt, fresh cracked pepper, and 2 tsp sweet paprika. You can also use smoked paprika, but sweet works best here. Toss well, and let it soak up the flavors while you work on your sauce. . 2.For the sauce, process together 2-3 garlic cloves, 4 tbsp mayo, 2 tbsp sriracha, 2 tbsp soy sauce, 1.5 tbsp rice vinegar, and 1/2 tsp powdered ginger. You can also use fresh ginger. Give it a good pulse, taste, and adjust as needed. If you like it more spicy, add more sriracha, if you want it more creamy, add more mayo. . 3.Get a pan on medium heat, and add the shrimp in a clockwise rotation. The key to shrimp is to not overcook it. Cook it for 75 seconds on the first side, and 75-90 seconds on the other side. Transfer to a serving bowl. . 4.Top the shrimp with as much or little of the sauce as you like, add white and black sesame seeds, and garnish with fresh cilantro. . You can devour this with cauli rice, regular rice, quinoa, or use them in lettuce cups. And you can always try them with my lowcarb kaizen rice. . ENJOY! . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #shrimp
0:29

15 minute shrimp recipe! So easy and so good. Have it on its own, with any kinda base, or my lowcarb @Kaizen Food Company rice. . The sauce is super versatile and can be used for all sorts of meals. Feel free to double or triple it. . Here is how I made it: . 1.First, start with 1lb of wild peeled and deveined shrimp. Add it to a bowl, drizzle with 1 tsp sesame oil, a couple pinches of salt, fresh cracked pepper, and 2 tsp sweet paprika. You can also use smoked paprika, but sweet works best here. Toss well, and let it soak up the flavors while you work on your sauce. . 2.For the sauce, process together 2-3 garlic cloves, 4 tbsp mayo, 2 tbsp sriracha, 2 tbsp soy sauce, 1.5 tbsp rice vinegar, and 1/2 tsp powdered ginger. You can also use fresh ginger. Give it a good pulse, taste, and adjust as needed. If you like it more spicy, add more sriracha, if you want it more creamy, add more mayo. . 3.Get a pan on medium heat, and add the shrimp in a clockwise rotation. The key to shrimp is to not overcook it. Cook it for 75 seconds on the first side, and 75-90 seconds on the other side. Transfer to a serving bowl. . 4.Top the shrimp with as much or little of the sauce as you like, add white and black sesame seeds, and garnish with fresh cilantro. . You can devour this with cauli rice, regular rice, quinoa, or use them in lettuce cups. And you can always try them with my lowcarb kaizen rice. . ENJOY! . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #shrimp

Shredhappens

171,400 görüntüleme • 3 yıl önce

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
0:24

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

Shredhappens

20,078 görüntüleme • 4 ay önce

🤯MEDITERRANEAN HIGH PROTEIN FLATBREAD 460 CALORIES, 40G PROTEIN each (makes 4!) Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s so easy, so good, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Here’s how I made it: Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season your steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above, and grab some roasted red peppers and chop up some fresh parsley. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz sliced steak, a large handful of the onion salad, and finish with extra parsley + sumac and enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfoo
0:38

🤯MEDITERRANEAN HIGH PROTEIN FLATBREAD 460 CALORIES, 40G PROTEIN each (makes 4!) Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s so easy, so good, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Here’s how I made it: Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season your steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above, and grab some roasted red peppers and chop up some fresh parsley. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz sliced steak, a large handful of the onion salad, and finish with extra parsley + sumac and enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfoo

Shredhappens

35,863 görüntüleme • 3 ay önce

SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions 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 to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood
0:37

SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions 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 to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood

Shredhappens

14,546 görüntüleme • 4 ay önce

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
0:28

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

243,400 görüntüleme • 1 yıl önce

🥒HIGH PROTEIN MEDITERRANEAN CUCUMBER SALAD This is super fresh, crunchy, creamy, packed with protein, and one of those easy meals you can throw together in under 15 minutes and feel really good after eating. It’s light but filling, loaded with texture, and gives serious Mediterranean food vibes without needing a ton of ingredients. Makes 2 huge servings. This is such a great healthy easy lunch or light high protein dinner. Here is how I made it: 1.Start by browning 12oz of lean ground beef (I used 90/10) in a pan over medium heat. Season it with 1 tbsp oregano, 1 tbsp sweet paprika, 1 tbsp onion powder, 1/2 tbsp garlic powder, and generous salt and pepper. Cook until browned and fully cooked through. I go a little longer here at the end on medium-high heat at the end for about 5-7 mins to almost crisp up the beef. 2.While that’s going. slice 5-6 Persian cucumbers and add them to a large bowl or 2 jars with 1/4 finely diced red onion and 1 small cubed avocado. Add the cooked ground beef on top. with 3 tbsp thick greek yogurt, 2-3 tbsp finely chopped fresh parsley and mint, a couple squeezes of fresh lemon juice, 2 tbsp crumbled feta, 1 tsp red chili flakes, and a pinch of salt and pepper. 4.Toss everything together really well, and enjoy immediately. This is one of those easy healthy meals that’s light, high protein, but also refreshing and helps you feel good after! If you make it, let me know on SHREDHAPPENS! ENJOY! . . . . . . #healthyrecipes #healthyfoodshare #lowcarb #lowcarbrecipes #keto
0:31

🥒HIGH PROTEIN MEDITERRANEAN CUCUMBER SALAD This is super fresh, crunchy, creamy, packed with protein, and one of those easy meals you can throw together in under 15 minutes and feel really good after eating. It’s light but filling, loaded with texture, and gives serious Mediterranean food vibes without needing a ton of ingredients. Makes 2 huge servings. This is such a great healthy easy lunch or light high protein dinner. Here is how I made it: 1.Start by browning 12oz of lean ground beef (I used 90/10) in a pan over medium heat. Season it with 1 tbsp oregano, 1 tbsp sweet paprika, 1 tbsp onion powder, 1/2 tbsp garlic powder, and generous salt and pepper. Cook until browned and fully cooked through. I go a little longer here at the end on medium-high heat at the end for about 5-7 mins to almost crisp up the beef. 2.While that’s going. slice 5-6 Persian cucumbers and add them to a large bowl or 2 jars with 1/4 finely diced red onion and 1 small cubed avocado. Add the cooked ground beef on top. with 3 tbsp thick greek yogurt, 2-3 tbsp finely chopped fresh parsley and mint, a couple squeezes of fresh lemon juice, 2 tbsp crumbled feta, 1 tsp red chili flakes, and a pinch of salt and pepper. 4.Toss everything together really well, and enjoy immediately. This is one of those easy healthy meals that’s light, high protein, but also refreshing and helps you feel good after! If you make it, let me know on SHREDHAPPENS! ENJOY! . . . . . . #healthyrecipes #healthyfoodshare #lowcarb #lowcarbrecipes #keto

Shredhappens

41,980 görüntüleme • 4 ay önce

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
0:34

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

Shredhappens

19,934 görüntüleme • 2 ay önce

💥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
0:27

💥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 görüntüleme • 2 ay önce

🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate
0:32

🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate

Shredhappens

115,306 görüntüleme • 3 ay önce

💥SMOKY MEDITERRANEAN LOAF PAN CHICKEN If you love easy meals, this is one of the best ways to make chicken at home. Serve it with roasted vegetables, potatoes, inside pita, over hummus, or make a high protein bowl with my @Kaizen Food Company lowcarb rice or any rice that you like. So easy, and so good. INGREDIENTS: 2.5 lbs boneless skinless chicken thighs 1 tbsp olive oil, plus a little extra for the top Salt and pepper 1 tbsp smoked paprika 1 tbsp sweet paprika 1 tbsp garlic powder 1 tbsp dried oregano 1 tsp cumin 1 tsp onion powder 1/2 tsp Aleppo pepper or cayenne 2 tbsp Greek yogurt 1.5 tbsp tomato paste Juice of 1/2 large lemon 1/2 large onion, thinly sliced Kaizen high protein lowcarb rice, or any rice that you like. Here is how to make it: 1 Start with 2.5lbs boneless skinless chicken thighs. Trim off any excess fat as you wish and place the chicken inside a large bowl. 2 Drizzle with 1 tbsp olive oil, then add the salt, pepper, and the spices listed above.Add the Greek yogurt, tomato paste, and lemon juice. Mix everything really well. 3 Thinly slice onions, add it, then mix again. If you have time, let everything marinate for a couple hours or overnight, or make it right away. 4. Pack the chicken and onions tightly inside a loaf pan. Mine is about 8.5 x 4.5 x 2.5 inches. Drizzle the top with just a touch more olive oil and top with chili flakes. 5 Roast at 425F for 45-50 mins, or until the chicken is fully cooked through and beautifully browned on top. 6 Remove from oven and carefully pour the juices from the pan into a separate container. Spoon some right back over the chicken before serving. Flip the loaf pan onto a cutting board, cut the chicken, & serve it up. I had this with a fresh Mediterranean-style cucumber salad with capers, fresh parsley cucumbers, lemon juice, and salt, a thick spoonful of labneh and some of my kaizen lowcarb rice. If you make it, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #goodmoodfood
0:29

💥SMOKY MEDITERRANEAN LOAF PAN CHICKEN If you love easy meals, this is one of the best ways to make chicken at home. Serve it with roasted vegetables, potatoes, inside pita, over hummus, or make a high protein bowl with my @Kaizen Food Company lowcarb rice or any rice that you like. So easy, and so good. INGREDIENTS: 2.5 lbs boneless skinless chicken thighs 1 tbsp olive oil, plus a little extra for the top Salt and pepper 1 tbsp smoked paprika 1 tbsp sweet paprika 1 tbsp garlic powder 1 tbsp dried oregano 1 tsp cumin 1 tsp onion powder 1/2 tsp Aleppo pepper or cayenne 2 tbsp Greek yogurt 1.5 tbsp tomato paste Juice of 1/2 large lemon 1/2 large onion, thinly sliced Kaizen high protein lowcarb rice, or any rice that you like. Here is how to make it: 1 Start with 2.5lbs boneless skinless chicken thighs. Trim off any excess fat as you wish and place the chicken inside a large bowl. 2 Drizzle with 1 tbsp olive oil, then add the salt, pepper, and the spices listed above.Add the Greek yogurt, tomato paste, and lemon juice. Mix everything really well. 3 Thinly slice onions, add it, then mix again. If you have time, let everything marinate for a couple hours or overnight, or make it right away. 4. Pack the chicken and onions tightly inside a loaf pan. Mine is about 8.5 x 4.5 x 2.5 inches. Drizzle the top with just a touch more olive oil and top with chili flakes. 5 Roast at 425F for 45-50 mins, or until the chicken is fully cooked through and beautifully browned on top. 6 Remove from oven and carefully pour the juices from the pan into a separate container. Spoon some right back over the chicken before serving. Flip the loaf pan onto a cutting board, cut the chicken, & serve it up. I had this with a fresh Mediterranean-style cucumber salad with capers, fresh parsley cucumbers, lemon juice, and salt, a thick spoonful of labneh and some of my kaizen lowcarb rice. If you make it, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #goodmoodfood

Shredhappens

23,200 görüntüleme • 2 gün önce

High-Protein Big Mac Pasta Skillet 🍔 All the flavors of a Big Mac—but higher protein, lower carb, and straight-up DELISH. You can use any protein pasta, but I used my new @Kaizen Food Company Lumache shape (20g protein, 6 net carbs per serving!). Add that to seasoned beef, melty cheddar, and creamy Big Mac sauce = so good. 4 Servings - 460cals/50g protein/12 net carbs Pasta & Beef: 8oz Kaizen lowcarb protein pasta 1 lb lean ground beef 1/2 large onion, diced Salt & pep 1 tsp onion powder & garlic powder 1/2 tsp smoked paprika1 1/2 cup shredded cheddar 1/2 cup Greek yogurt Big Mac Sauce: ¼ cup mayo 1 tbsp yellow mustard 2 tbsp sugarfree ketchup 2 tbsp diced pickles 1 tbsp white vinegar 1/2 tsp garlic powder & onion powder 1/4 tsp smoked paprika Pinch of salt Optional Toppings: shredded lettuce, diced tomato/onion/pickles, sesame seeds Here’s how I made it: 1️⃣ Season ground beef with salt, pepper, onion powder, garlic powder, and smoked paprika. Add diced onion and cook over medium-high heat, breaking it up. 2️⃣ When beef is almost done, stir in cheddar, Greek yogurt & mix well. 3️⃣ Boil your protein pasta. I used my Kaizen Lumache lowcarb pasta. Boil it generously salted water for 5 mins. Drain & mix with beef. 4️⃣ Make Big Mac sauce by mixing mayo, mustard, sugar-free ketchup, pickles, vinegar, garlic & onion powder, paprika, and salt. Add a spoon or two on top, and crown with lettuce, tomato, onion, pickles, & sesame seeds. This hits EVERY craving—warm, cheesy, crunchy, and packed with protein. If you make it, tag me on SHREDHAPPENS! ENJOY! #lowcarb #lowcarbrecipes #keto #ketorecipes #lowcarbpasta #proteinrecipes #healthyrecipes #goodmoodfood #healthyfoodshare
0:34

High-Protein Big Mac Pasta Skillet 🍔 All the flavors of a Big Mac—but higher protein, lower carb, and straight-up DELISH. You can use any protein pasta, but I used my new @Kaizen Food Company Lumache shape (20g protein, 6 net carbs per serving!). Add that to seasoned beef, melty cheddar, and creamy Big Mac sauce = so good. 4 Servings - 460cals/50g protein/12 net carbs Pasta & Beef: 8oz Kaizen lowcarb protein pasta 1 lb lean ground beef 1/2 large onion, diced Salt & pep 1 tsp onion powder & garlic powder 1/2 tsp smoked paprika1 1/2 cup shredded cheddar 1/2 cup Greek yogurt Big Mac Sauce: ¼ cup mayo 1 tbsp yellow mustard 2 tbsp sugarfree ketchup 2 tbsp diced pickles 1 tbsp white vinegar 1/2 tsp garlic powder & onion powder 1/4 tsp smoked paprika Pinch of salt Optional Toppings: shredded lettuce, diced tomato/onion/pickles, sesame seeds Here’s how I made it: 1️⃣ Season ground beef with salt, pepper, onion powder, garlic powder, and smoked paprika. Add diced onion and cook over medium-high heat, breaking it up. 2️⃣ When beef is almost done, stir in cheddar, Greek yogurt & mix well. 3️⃣ Boil your protein pasta. I used my Kaizen Lumache lowcarb pasta. Boil it generously salted water for 5 mins. Drain & mix with beef. 4️⃣ Make Big Mac sauce by mixing mayo, mustard, sugar-free ketchup, pickles, vinegar, garlic & onion powder, paprika, and salt. Add a spoon or two on top, and crown with lettuce, tomato, onion, pickles, & sesame seeds. This hits EVERY craving—warm, cheesy, crunchy, and packed with protein. If you make it, tag me on SHREDHAPPENS! ENJOY! #lowcarb #lowcarbrecipes #keto #ketorecipes #lowcarbpasta #proteinrecipes #healthyrecipes #goodmoodfood #healthyfoodshare

Shredhappens

85,600 görüntüleme • 1 yıl önce

If you want easy healthy lunch ideas, here is a high protein cucumber tuna salad that takes 5 mins, and tastes so good. Comes out to 550 calories and 94 grams of protein, 6 net carbs for the whole thing, divide into two for 2 huge servings at 275 calories and 47g protein per serving If you forgot to meal prep and you want something healthy, filling, and packed with protein in no time, you’ve got to give this cucumber tuna salad a try. It’s as easy as it gets, and so good. You can also use leftover rotisserie chicken here if you prefer. Here is how I made it: 1.Thinly slice 5-6 Persian cucumbers for a little crunch and lots of volume. Add it to a large bowl or serving dish. 2.Add 2 cans of drained tuna to the bowl. can aadd any veggies you like here, just make sure they are finely diced so you get a bit of everything in each bite. I added 1/3 cup finely diced pickles (you can also use capers), 2 finely diced green onions or scallions, 1/4 small red onion finely diced, and a large handful of finely diced cilantro or parsley. 4.Finally, let’s dress it up. I added 4 tablespoons of greek yogurt, 1.5 tbsp of mayo, 1 tbsp dijon mustard, a couple generous pinches of salt and pepper and the juice of 1/2 small lemon. Toss it up, and enjoy on its own, as is, or scooped over some bell peppers like I did. If you make this, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #keto #lowcarbrecipes
0:22

If you want easy healthy lunch ideas, here is a high protein cucumber tuna salad that takes 5 mins, and tastes so good. Comes out to 550 calories and 94 grams of protein, 6 net carbs for the whole thing, divide into two for 2 huge servings at 275 calories and 47g protein per serving If you forgot to meal prep and you want something healthy, filling, and packed with protein in no time, you’ve got to give this cucumber tuna salad a try. It’s as easy as it gets, and so good. You can also use leftover rotisserie chicken here if you prefer. Here is how I made it: 1.Thinly slice 5-6 Persian cucumbers for a little crunch and lots of volume. Add it to a large bowl or serving dish. 2.Add 2 cans of drained tuna to the bowl. can aadd any veggies you like here, just make sure they are finely diced so you get a bit of everything in each bite. I added 1/3 cup finely diced pickles (you can also use capers), 2 finely diced green onions or scallions, 1/4 small red onion finely diced, and a large handful of finely diced cilantro or parsley. 4.Finally, let’s dress it up. I added 4 tablespoons of greek yogurt, 1.5 tbsp of mayo, 1 tbsp dijon mustard, a couple generous pinches of salt and pepper and the juice of 1/2 small lemon. Toss it up, and enjoy on its own, as is, or scooped over some bell peppers like I did. If you make this, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #keto #lowcarbrecipes

Shredhappens

22,551 görüntüleme • 4 ay önce

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep
0:28

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

Shredhappens

19,727 görüntüleme • 3 ay önce

🥦CREAMY LEMON BROCCOLI CHICKEN SALAD Total: 1055 calories, 109g protein, 36 net carbs 4 servings: 264 calories, 27g protein, 9 net carbs This is one of those ridiculously easy healthy recipes that is so easy and SO good. It’s got crunchy broccoli, finely diced chicken, pistachios, and a creamy lemony dressing that brings things together so nicely. I’ve lost over 140lbs eating high-protein, low-carb meals like this, and this is exactly the kind of easy healthy recipe I make on repeat. This would be great as-is, scooped with low-carb crackers, stuffed into wraps or lettuce cups, or piled onto sourdough if you’re not watching carbs too closely. Here’s how I made it: 1️⃣ Add 3-4 cups of finely chopped broccoli (florets + tender stems) and about 2 cups chopped or shredded rotisserie chicken to a large bowl. Use whatever ratios you like here, just make sure that it’s super finely chopped. Because you want a little bit of everything in each bite. 2️⃣ Add 1/2 finely diced red onion and a large handful of fresh chopped parsley. The parsley is doing a lot of work here, so don’t be shy! Add it to the bowl. 3️⃣ Make the dressing. In a bowl, whisk together 1/2 cup Greek yogurt, 2-3 tbsp mayo, the zest of 1 lemon, the juice of 1.5 to 2 lemons, 1 tbsp Dijon mustard, 1/2 tbsp olive oil, and a generous pinch of salt and pepper. Mix well, then taste and adjust. 4️⃣ Pour the dressing over the broccoli and chicken and toss really well so everything is evenly coated. 5️⃣ Let it sit for about 10 minutes so the broccoli softens slightly and the flavors come together. 6️⃣ Finish with 2–3 tbsp chopped pistachios for crunch and another crack of black pepper. If you make it, be sure to let me know on SHREDHAPPENS - I share healthy high protein recipes like these easy chicken salad recipes and so much more. ENJOY!�.�.�.�.�#highprotein #lowcarb #lowcarbrecipes #healthyrecipes #salads
0:29

🥦CREAMY LEMON BROCCOLI CHICKEN SALAD Total: 1055 calories, 109g protein, 36 net carbs 4 servings: 264 calories, 27g protein, 9 net carbs This is one of those ridiculously easy healthy recipes that is so easy and SO good. It’s got crunchy broccoli, finely diced chicken, pistachios, and a creamy lemony dressing that brings things together so nicely. I’ve lost over 140lbs eating high-protein, low-carb meals like this, and this is exactly the kind of easy healthy recipe I make on repeat. This would be great as-is, scooped with low-carb crackers, stuffed into wraps or lettuce cups, or piled onto sourdough if you’re not watching carbs too closely. Here’s how I made it: 1️⃣ Add 3-4 cups of finely chopped broccoli (florets + tender stems) and about 2 cups chopped or shredded rotisserie chicken to a large bowl. Use whatever ratios you like here, just make sure that it’s super finely chopped. Because you want a little bit of everything in each bite. 2️⃣ Add 1/2 finely diced red onion and a large handful of fresh chopped parsley. The parsley is doing a lot of work here, so don’t be shy! Add it to the bowl. 3️⃣ Make the dressing. In a bowl, whisk together 1/2 cup Greek yogurt, 2-3 tbsp mayo, the zest of 1 lemon, the juice of 1.5 to 2 lemons, 1 tbsp Dijon mustard, 1/2 tbsp olive oil, and a generous pinch of salt and pepper. Mix well, then taste and adjust. 4️⃣ Pour the dressing over the broccoli and chicken and toss really well so everything is evenly coated. 5️⃣ Let it sit for about 10 minutes so the broccoli softens slightly and the flavors come together. 6️⃣ Finish with 2–3 tbsp chopped pistachios for crunch and another crack of black pepper. If you make it, be sure to let me know on SHREDHAPPENS - I share healthy high protein recipes like these easy chicken salad recipes and so much more. ENJOY!�.�.�.�.�#highprotein #lowcarb #lowcarbrecipes #healthyrecipes #salads

Shredhappens

13,405 görüntüleme • 3 ay önce