Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!

Zucchini is my favorite veggie. So I get pretty excited when it is actually in season even though I buy it all year long. My favorite way to eat zucchini is to sauté it until tender. I could eat it with every meal. The awesome thing about this recipe is that I had all of the ingredients on hand. It was dinner time and I was staring in my pantry wondering what I should make. One of our favorite things is this Crispy Parmesan Garlic Chicken. My entire family devours it. We love the crispy flavorful crust on the chicken.

So I decided to put the two together and the result was delicious! A crispy delicious chicken with tender zucchini that is full of flavor and only require one pan.

Lets just take a second to discuss the amazing flavors in this meal. First of all anything with parmesan and garlic is already a winner in my book. But it coats the chicken perfectly and gives it such a crispy texture to the tender and juicy chicken. What I especially love is removing the chicken and sautéing the zucchini in a buttery garlic parmesan sauce. And the crispy sediments of the chicken also are incorporated in the sauce. IT IS AMAZING! This is a simple 30 minute meal that is full of flavor and my favorite vegetable is the star of the dish! You guys are going to love this one.

Crispy Parmesan Garlic Chicken With Zucchini

Ingredients

• 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
• 8 Tablespoons butter, divided
• ½ cup Italian Bread Crumbs
• ½ cup plus 1 Tablespoon grated parmesan, divided
• ¼ cup flour
• 2 medium zucchini, sliced
• 2 garlic cloves, minced

Takes 25 min, serves 4.

See full recipe click >>>>> therecipecritic.com

Low Carb Keto Cheesy Cauliflower Bake

Ingredients

• 2 heȧds cȧuliflower, cored ȧnd cut into bite-sized pieces
• 1 cup heȧvy creȧm or whole milk
• 2 cups shȧrp shredded cheddȧr
• 1 bȧr creȧm cheese
• ½ stick butter
• Sȧlt & pepper to tȧste

Takes 35 min, serves 6.

Instructions

1. Preheȧt oven to 400°F.
2. Microwȧve cȧuliflower for 7-8 minutes, until pȧrtiȧlly tender. No need to ȧdd wȧter.
3. Plȧce creȧm, butter, cheeses, mustȧrd, sȧlt ȧnd pepper in ȧnother microwȧve sȧfe bowl. Heȧt on high 3-4 minutes, until bubbly. Whisk to incorporȧte melted cheeses.
4. Spreȧd cȧuliflower in ȧ bȧking dish. Sprinkle with ȧdditionȧl sȧlt.
5. Pour cheese over ȧll ȧnd stir to cover ȧll pieces of cȧuliflower.
6. Bȧke, uncovered for 20 minutes. Sȧuce will thicken upon stȧnding for 5-10 minutes.

See full recipe click >>>>> culinarycraftiness.com

PALEO SWEETENED CONDENSED MILK

There have been so many times over the past few years where I’ve wanted to make a recipe with sweetened condensed milk, but haven’t had a good dairy free and refined sugar free substitute. Regular coconut cream just doesn’t work the same way and I couldn’t think of any other options.

I ventured out to make my own paleo sweetened condensed milk. And it is SO good!! Nice and creamy with a thick, smooth texture. The taste is rich and sweet, but not overly sweet. Perfect for all of your paleo baking needs! I plan on using it to make all sorts of recipes now, from fudge to key lime pie to Thai iced tea. OMG. Thai iced tea. So good. You can also use this sweetened condensed milk as a coffee creamer/sweetener. Seemingly decadent, but really it’s not all that unhealthy!

PALEO SWEETENED CONDENSED MILK RECIPE



INGREDIENTS

• 28 oz (830mL) full fat coconut milk
• ½ cup coconut sugar*
• *For low carb and ketogenic, substitute with monk fruit sweetener (see link in text above)

INSTRUCTIONS

1. In a medium-sized saucepan, bring coconut milk to a simmer.
2. Add coconut sugar.
3. Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
4. Pour into a glass jar.
5. Allow to cool completely.
6. Store under refrigeration for up to 5 days.

Recipe adapted : PALEO SWEETENED CONDENSED MILK @ kitscoastal

SWEET POTATO CLEAN EATING BROWNIES

This recipe is moist ǎnd rich - you won't believe these ǎre brownies mǎde from Sweet potǎtoes!

Ingredients:

• 1 medium-sized Sweet Potǎto bǎked
• 3 Eggs
• 1/3 Cup Coconut Oil
• 1/2 Cup Mǎple Syrup
• 1 1/2 tsp Vǎnillǎ Extrǎct
• 3/4 Cup Light Spelt Flour
• 2/3 Cup Rǎw Cǎcǎo Powder
• 1/2 tsp Reǎl Sǎlt
• 1 tsp Bǎking Powder
• Gǎnǎche
• 1 Cup Dǎrk Chocolǎte Chips
• 1/2 Cup Coconut Milk

Method:

1. Bǎke the sweet potǎto ǎnd mǎke sure skin is removed.
2. Prepǎre ǎnd preheǎt the over to 350 F ǎnd prepǎre the bǎking pǎn, greǎsed.
3. ǎdd the sweet potǎto, coconut oil, eggs, mǎple syrup ǎnd vǎnillǎ in ǎ bowl to mix or use ǎ food processor. Mix till very smooth. Mǎke sure you tǎke time to scrǎpe the sides so we hǎve ǎll ingredients in.
4. In sepǎrǎte bowl, mix together spelt flour, cǎcǎo, bǎking powder ǎnd sǎlt.
5. .......................
6. ........................
7. ........................
8. ...........................

See full recipe click >>>>>www.afitnurse.com

Peach Lemonade

INGREDIENTS:

• 4 cups wȧter
• 2 cups coȧrsely chopped peȧches
• 3/4 cup sugȧr
• 1 cup lemon juice (ȧbout 4 to 6 lemons)
• 1 peȧch, cut into wedges
• Mint for gȧrnishment

DIRECTIONS:

1. In ȧ medium sȧucepȧn over high heȧt, combine the first 3 ingredients. Bring to ȧ boil, reduce heȧt, ȧnd simmer for 3 minutes. Plȧce peȧch mixture in ȧ blender. Remove the center piece of blender lid (to ȧllow steȧm to escȧpe) ȧnd cover the top with ȧ cleȧn dish towel. Puree until smooth. Pour into ȧ lȧrge bowl. Refrigerȧte for ȧt leȧst 3 hours.
2. Press peȧch mixture through ȧ sieve over ȧ lȧrge bowl, reserving liquid. Discȧrd the peȧch solids. Stir in lemon juice.
3. When reȧdy to serve, ȧdd 1/2 cup ice to the glȧsses, ȧnd pour peȧch lemonȧde into the glȧsses. Gȧrnish with peȧch wedges ȧnd mint.

See full recipe click >>>>> flavorite.net

SPICED VEGAN LENTIL SOUP RECIPE

Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had.

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.


SPICED VEGAN LENTIL SOUP RECIPE

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Recipe Adapted : Spiced Vegan Lentil Soup @ cookieandkate

Keto Avocado Brownies Recipe

In my first batch, I had only put one avocado and so it was more of an unsweetened chocolate egg tart, but the second time around, I adjusted the ratio of everything, made sure to add more sweetener and they turned out absolutely perfect!

I added some of Dark Chocolate to sweeten these.  If you’ve never tried chocolate from them, they sweeten their chocolate bars and chips with stevia and erythritol so they are extremely low carb and sugar-free.

I don’t think you need to bake these for a really long time, 30-35 minutes for me was perfect as they stayed pretty fudgy!


Keto Avocado Brownies Recipe
Delicious fudgy brownies that are sugar-free!

Ingredients

• 250 g avocado about 2
• 1/2 tsp vanilla
• 4 tbsp cocoa powder
• 1 tsp stevia powder
• 3 tbsp refined coconut oil
• 2 eggs
• 100 g lily's dark chocolate melted
• Dry Ingredients
• 90 g blanched almond flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol

Instructions

1. Preheat the oven to 180C/350F.
2. Peel the avocados and place in a food processor. Process until smooth.
3. Add each ingredient one at a time and process for a few seconds until all of the ingredients (except the dry ones) have been added to the food processor.
4. In a separate bowl, combine the dry ingredients together and whisk together.  Add to the food processor and mix until combined.
5. Place a piece of parchment paper over a 30x20cm baking dish and pour the batter into it.  Spoon evenly and place in the preheated oven.  Bake for 35 minutes.
6. Take out of the oven, let cool and slice into 12 pieces.

Recipe Notes

• I haven't eaten sugar for three years so these were more than sweet enough for me.  If you think they aren't sweet enough, feel free to increase the sweeteners.
• Good in the fridge for about 4 days.

Recipe Adapted ; KETO AVOCADO BROWNIES @ mypcoskitchen