Header Ads

Hot News

Nutrient-Packed Keto-Friendly Recipes Fit For Everyone’s Palate

Eating healthy is the most important thing when it comes to slimming down. Your pace of weight loss is mostly dependent on how healthy or unhealthy your meals are. Although exercise and working out is also essential, our diet is what makes sure that our efforts in the gym don't go waste. 

Low carb diets such as ketogenic diet have gained traction for encouraging rapid weight loss and curbing hunger pangs. Ketogenic diet involves replacing carbohydrates with fats as the main source of energy in the body. Ideally, in a ketogenic diet, your meals are comprised of a mere 10 percent of carbs, 20 percent of protein and a whopping 70 percent of fats. It is said to work by making the body shift from burning carbohydrates to release energy, to burning fat.

Grilled Curry Chicken Thighs on Wilted Greens

It’s time for you to grant more love to juicy chicken thighs — organic ones, if possible. And in this recipe, they’ll clearly love you back, particularly if you’re a fan of curry. It’s a simple-to-fix dish too. You’ll toss bone-in, skin-on chicken thighs with a mixture of coconut milk, grated ginger root, curry powder and also sea salt, and then grill the flavorsome thighs indoors or outdoors.

You’ll serve them on a bed of wilted baby spinach, which requires just a couple minutes to prepare. Lastly, for added color and texture, you’ll top with sliced radishes, natural almonds and fresh cilantro. Beyond the deliciousness, this entree is full of nutritiousness. One serving of this dish is a powerhouse of proteins and a fantastic source of iron.

  • 1/2 mug Coconut Milk, Unsweetened
  • 3/4 tsp Curry Powder, Jamaican Style
  • 3/4 tbsp Ginger Roots
  • 1/2 tsp Sea Salt
  • 16 oz Organic Boneless Skinless Chicken Thighs
  • 5 oz Baby Spinach
  • 2 medium raw radishes
  • 2 tbsp Sliced Almonds
  • 2 tbsp Cilantro


1- In a medium food bowl, whisk together the coconut milk, ginger, curry powder, and salt. Move half of the mixture into a petite serving ramekin; set aside.
2- Put the chicken to the medium bowl and slowly toss to coat.
3- Grill the chicken on a grill-pan (or outdoor grill) over medium-high until well done, around 8 minutes per side.
4- Meanwhile, put the spinach to a big skillet over medium and toss until just gently wilted, around 2 minutes. Put a pinch of salt , if preferred.
5- Arrange the wilted spinach on a platter. Top with the chicken. Drizzle with preferred amount of the reserved curry sauce. Sprinkle with the radishes, almonds (preferably pan-toasted), and cilantro, and serve.

Chicken Sausage and Zucchini Hash

Hash brown potatoes are incredibly a comfort food. But if you want to cut down on your carbs, realize that hash doesn’t need potatoes for it to be enticing. Simply replace with zucchini. You’ll enjoy realizing that 100 grams of cooked zucchini provides 15 calories and 3 grams carbohydrates, whereas 100 grams of cooked potatoes offers 87 calories and 20 grams carbohydrates.

In this particular recipe, there’s also red and green bell pepper and red onion. But the dish is really best served as an entrée. That’s thanks to the addition of organic or natural chicken sausage that provides this hash heartiness and spiciness. But before you serve it, finish it with freshly grated lemon zest and parsley leaves for refreshing flair and fragrance. You’ll maintain coming back to this recipe as a delicious way to get your veggies.

  • 2 medium zucchini
  • 4 link Sausage, Chicken, Italian, Hot & Spicy
  • 2 tbsp Oil, avocado
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 medium Onions, Diced Red
  • 1 tsp lemon peel
  • 1/4 cup Parsley
  • 1/4 tsp Sea Salt

1- Cut each zucchini lengthwise in half, after that crosswise into 1/2-inch pieces. Slice each chicken sausage link into 1/2-inch coins. Separately, put aside.
2- In an huge, deep, cast iron or other stick-resistant skillets over medium-high, heat the oil. Put the zucchini, bell peppers, and onion and cook while stirring until vegetables are cooked through around 10 minutes. Season with the salt.
3- Put the sausage and cook while stirring until the sausage is fully heated and the vegetables are browned as preferred, around 5 minutes more. Adjust seasoning.
4- Sprinkle with the lemon zest and parsley. Serve as is or with fried eggs.