Almond-and-Flax-Crusted Fish
Earthy flaxseed and nutty-sweet almond flour are a delicious gluten-free breading for tilapia or chicken. Stick to medium heat so it doesn't burn.
Avocado and Almond Salad
Creamy avocado and crunchy almonds make for a perfectly balanced salad.
Flax-Boosted Meatloaf
We call for organic ketchup because it's usually sweetened with sugar, not high-fructose corn syrup. Feel free to toss in chopped fresh herbs for more flavor.
Sautéed Scallops with Shaved Celery Salad
Celery is an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor. For ease and speed, we advise slicing thinly on a mandoline. To cut by hand, line up 3 stalks and slice all at once instead of slicing each stalk individually. The crisp texture of the salad provides a nice contrast to the creamy-meaty scallops. Omit the raisins and the sugar in the dressing to make this dish even more keto-friendly.
Ginger-Chile Bok Choy
The secret to tender, lightly bronzed bok choy is to brown first, then reduce the heat and gently sauté until tender. We kick up the heat with red Fresno chile; use just one or omit and double the garlic depending on what you like. Mirin is a sweet rice wine that will counter the spice. You can sub 1 tablespoon unseasoned rice vinegar combined with 1/2 teaspoon sugar.
Asparagus with Avocado-Herb Dressing
If you can find white asparagus, try using half white and half green. The white variety will need to boil a couple of minutes longer than the green.
Thai Turkey Lettuce Cups
A little sugar balances the vinegar tang in the turkey mixture and helps develop wonderful crispy bits in the pan. Delicate butter lettuce leaves have a nice cup shape for filling; you could also use romaine.
Side: Buttery Roasted Cauliflower
This quick 30-minute side gets its flavor from a mixture of shallots butter and fresh chives.
Shaved Cucumber Greek Salad
Besides looking crisp and cool, cukes offer up lots of vitamin C.
Burger Patty Salad
We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.
Spice-Roasted Salmon with Roasted Cauliflower
Moroccan spices blend earthy (cumin) with warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these flavors well. Look for thicker salmon fillets from the upper portion of the fish rather than thinner tail pieces.
Feta-and-Walnut Blistered Green Beans
Charring is a great technique for coaxing extra flavor from vegetables without adding calories. Here, slender green beans stay crisp and fresh while taking on a hint of bitter and smoke for balance.
Zucchini Butter
Zucchini's mild flavor concentrates into something much richer when you cook it until most of its liquid evaporates.
Grilled Zucchini
These zucchini sides couldn't be easier. Simply mix your favorite topping, half the zucchini, and grill. Our Grilled Zucchini with Lemon-Garlic Breadcrumbs uses fresh breadcrumbs from a whole-wheat baguette, while the Grilled Zucchini with Herb Butter boasts fresh chives, basil, and lemon juice. For spicy flavor try our Grilled Zucchini with Chopped Tomato-Basil Salsa, or stay cool with Sweet and Sour Grilled Zucchini.
Bacon-Horseradish Deviled Eggs
Deviled eggs have long been the anchor of Easter tables and church picnics, but their stock is rising. You're more likely to see these stuffed eggs at fancy cocktail hours and featured on brunch menus from barbecue joints to elegant cafés. Adding a zing of spice and flavor to the yolk mixture warms the mouth with each bite and will keep guests reaching for another. Plus, a two-piece serving is only 100 calories.
Crunchy Cucumber, Feta, and Almond Salad
Crunchy and crisp vegetables signify freshness—they taste as vibrant as they look. Fewer ingredients let you enjoy every kind of crunch, from crisp romaine to crunchy almonds, without overwhelming the palate.
Caesar Brussels Sprouts Salad with Almonds
Sturdy shaved Brussels sprouts hold the crunchy almonds and a garlicky Parmesan vinaigrette without wilting. Serve with roast chicken or lamb.
Steak Salad with Salsa Verde Vinaigrette
Italian salsa verde, a classic red meat pairing, turns into a quick vinaigrette for this entrée salad. One 8-ounce sirloin steak, thinly sliced, is all you need.
Olive Oil-Basted Grass-Fed Strip Steak
Brushing healthy fat like olive oil onto sizzling grass-fed steak keeps the lean meat juicy and adds rich flavor. We developed this technique specifically for lean grass-fed steaks. Turn them frequently to cook evenly and prevent the exterior from toughening. Baste after every turn so the sizzling surface stays moist.
Pork Chops with Herbed Goat Cheese Butter and Green Beans
Fresh thyme and lemon juice brighten this easy weeknight dinner. Kid-friendly and super quick, this can be your new go-to pork dinner. Clocking in at only $10.79 per serving, this dinner keeps in mind both your health and your wallet. You'll most likely have leftover goat cheese, but lucky for you, there's plenty of healthy, delicious ways that you can make use of what you didn't get to.
Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese
This gorgeous main uses just one skillet—first to sear and roast the pork, then to caramelize the fennel and mushrooms. Arugula isn't only for salads; it wilts nicely when sautéed in the pan juices from the pork tenderloin.
Mushroom and Spinach Omelet
Breakfast, lunch, or dinner—we’ll take this omelet anytime of the day. It’s packed with good-for-you veggies and is hearty enough to last you until your next meal. Be sure to use organic butter to make this dish completely clean.
Pan-Grilled Flank Steak with Soy-Mustard Sauce
Perfectly seasoned flank steak is kicked up a notch with flavor-packing soy-mustard sauce. Serve with Garlicky Asparagus and Garlic Mashed Potatoes.
Flank Steak with Herb Dressing and Charred Broccolini
Adding the steak's juices into the dressing it's served with boosts savory satisfaction.
Seared Scallops with Chile-Garlic Spinach
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan. Make this keto-friendly by omitting the rice. Serve with extra spinach, if you like.
Zucchini Noodles with Creamy Avocado Sauce
Nothing is quite as comforting as a big bowl of pasta, but sometimes that can leave you feeling sluggish and overly full. Opt for zucchini-based noodles instead to get a fresh taste and easy to twirl texture that can hold up to your favorite sauces. For this recipe, store-bought pesto helps bring the dish together quickly while combining with ripe avocado for a decadently creamy (yet low calorie) meal.
Shrimp Cauliflower Rice
This flavorful paleo bowl is an easy and healthy way to liven up your next dinner. Topped with hearty shrimp and loaded with aromatic fresh ginger, this is a weeknight meal that the entire family can get excited about. Forget takeout because this quick skillet dinner is super straightforward and comes together in minutes.
Lobster Roll Deviled Eggs
Eggs steam perfectly in the Instant Pot, making this once labor-intensive appetizer a breeze. Classy enough for a dinner party while casual enough for game day, these Lobster Roll Deviled Eggs combine two fun foods into one delicious dish. If you’re looking for a more budget-friendly dish, substitute pre-cooked shrimp for the lobster tail. Feel free to omit the breadcrumbs to up the keto-friendly factor.
