Shredhappens

ShredHappens

[Shredhappens @ShredHappens]

🥕MEDITERRANEAN ROASTED CARROTS

If you love carrots, and my last few mediterranean roasted carrots recipes, you will love this one! Its served up over a whipped herby yogurt spread that takes it to the top!

This has a mix of crunchy ,creamy, sweet, and tangy in each bite, and its the perfect healthy salad, appetizer, or make it a meal by adding some protein like chicken, shrimp, or a white fish.

Ingredients
2lbs carrots
2tbsp olive oil
1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp Aleppo pepper or chili flakes
Salt & pepper to taste

Herby Yogurt Tahini Base
1 cup thick greek yogurt
1/4 to 1/3 cup tahini
Zest and juice of a small lemon
1 garlic clove
Small handful fresh dill (about 2 tbsp)
Small handful fresh parsley (about 2 tbsp)
1 tbsp olive oil

Toppings:
3 tbsp crushed walnuts or pecans
2 tbsp finely chopped fresh herbs (I love adding a mix of dill, mint and parsley
1-2 tbsp honey drizzles
1oz feta crumbled
Aleppo pepper or chili flakes

Here is how I made it:

1.Preheat your oven to 450°F.

2.Peel 2lbs small carrots and cut any thick ones in half lengthwise so the carrots all roast evenly, this is key!

3.Toss the carrots with the olive oil, salt, spices. Spread them evenly across a baking sheet. Roast for 18-20 mins until the edges are nice, blistered, and softened up.

4.For the base, whip the greek yogurt, garlic, fresh herbs, and olive oil until smooth with the juice and zest of a small lemon. Give it a taste and adjust with more salt or lemon if you like, and if you like tahini, feel free to drizzle in some more!

5.Spread your whipped yogurt on a plate, add the warm carrots on top, then top with some crushed walnuts (or pine nuts or pecans), some more fresh finely chopped herbs, some feta cheese crumbled, chili flakes, and a little drizzle or two of honey if you like.

If you make it, let me know on SHREDHAPPENS! And follow along if you like healthy mediterranean recipes that are so easy and so good!

ENJOY!
.
.
.
.
#healthyrecipes #healthyfoodshare #mediterraneanfood #salads #lowcarbrecipes

[Shredhappens @ShredHappens]

SHEET PAN CHICKEN ADANA-STYLE KEBABS

460 calories, 69g protein, 12 net carbs (per serving, 4 HUGE servings)

Forget healthy food that tastes like sacrifice. These sheet pan chicken Adana-style kebabs are packed with garlic, herbs, warm spices, and just enough heat. They are so easy, so good, and the perfect high protein meal prep.

This is one of those meals that feels like it shouldn’t be this easy… but it is.

Ingredients:
2 lbs ground chicken
1 small yellow onion
3-4 garlic cloves
1/2 small red bell pepper
Large handful fresh parsley
2 tbsp tomato paste
1 tbsp sumac
1 tsp Aleppo pepper or chili flakes
1 tbsp smoked paprika
1/2 tsp ground cumin
1/4 tsp turmeric
Salt & pepper
1 tbsp olive oil

Here is how I made it:

1️⃣ Preheat oven to 425°F.

2️⃣ Add the onion, garlic, bell pepper & parsley to a food processor. Pulse until finely minced.

3️⃣ Add the ground chicken to a bowl along with the onion mixture, 2 tbsp tomato paste, and the spices: 1 tbsp sumac, 1 tsp Aleppo pepper (or chili flakes), 1 tbsp smoked paprika, 1/2 tsp cumin, 1/4 tsp turmeric, salt & pepper. Drizzle with 1 tbsp olive oil.

4️⃣ Mix really well, and transfer to a sheet pan and spread evenly across the bottom.

5️⃣ Smooth the edges, then cut long vertical lines through the chicken to form individual kebabs with space between them. Add little indentations with the back of a spatula.

6️⃣ Bake for 18-20 mins, then move to the top rack and broil for 2-3 mins to get some color.

7️⃣ For the Smoky Paprika Yogurt Sauce: Mix 1 cup Greek yogurt, 1 small grated garlic clove, 1 tsp smoked paprika, 1/2 tsp Aleppo pepper or chili flakes, 1 tbsp lemon juice, 1 tsp olive oil, and a pinch of salt until smooth and creamy.

8️⃣ For the bright tomato salad: Combine 1 cup cherry tomatoes, quartered, 1/8 white onion thinly sliced, 2–3 tbsp fresh parsley, 1 tsp sumac, 1 tbsp lemon juice, salt, and black pepper. Mix well and let sit for a few minutes.

Plate it over rice or my Kaizen high protein low carb rice. It has 20g protein and 6 net carbs a serving!

If you make it, be sure to let me know on SHREDHAPPENS!

ENJOY!
.
.
.
.
#highprotein #lowcarbrecipes #mediterraneanfood #lowcarb #healthyrecipes

[Shredhappens @ShredHappens]

🍰2 INGREDIENT VIRAL CHEESCAKE

Will it be good?

You can get 4-6 servings out of this easily. 4 huge servings would be 288 calories, 21.5g protein. 6 servings would be 193 cals, 14g protein per serving.

I gotta say, I was skeptical about this one.

I dont think it will work with any cracker, so I would recommend using either the biscoff crackers or graham crackers. But use any cracker you like. And while Ive seen people make it with plain yogurt, I do think you either need to use your favorite flavored protein, or if you are trying to keep it lowcarb, mix in some powdered sweetener and a little vanilla extract to make it work like me.

Overall, very good! If you use a thick greek yogurt, you can get a ton of protein, or you can use skyr or siggis like I did, and have an easy snack with 20g protein a serving!

1.Grab your favorite thick yogurt. I used 24oz of skyr yogurt. I mixed in 2 tbsp powder monk fruit, a splash of vanilla extract, and 1/4 cup coffee. Make sure you mix this really well, taste and adjust as you wish. If you want to keep this as simple as possible, grab a thick vanilla greek yogurt. Dont use plain, unless you want to be disappointed :)

2.Remove about 4 tablespoons of the yogurt because you’re going to be adding some crackers in and its going to overflow. You want to be able to be able to put the lid on.

3.Add in as many crackers as you want. You can use a lower carb cracker here, or whatever savory cracker you prefer. This is going to work best with biscoff crackers for the best possible “cheesecake” type texture, but you can also try it with a lower sugar cracker, or even graham crackers.

4.Put the lid on, and pop it in the fridge for at least 12 hours or overnight.

5.Remove, and enjoy. You can top this with some cacao powder or top with crushed crackers or whatever you like!

If you make it, be sure to let me know what you think on SHREDHAPPENS. And if you want more healthy recipes and high protein recipes, follow along.

ENJOY!
.
.
.
.
.
.
#highprotein #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate

[Shredhappens @ShredHappens]

🍫🌰Nutella Protein Dessert

FULL RECIPE: 575 calories, 70g protein
PER SERVING (3): 190 calories, 23g protein=

This is an easy high protein dessert that feels like a cheat. Its super rich, got the perfect balance between creamy and crunchy with the roasted hazelnuts, and is such a good way to keep on track in the new year if you’ve got weightless goals or just trying to eat healthier.

It’s very rich, so I divide the full batch into 3 servings for 23g protein each, you can do it in 4 servings if you want, too. A few spoonfuls goes a long way. For reference, I used 6 tablespoons of cacao because I like it really rich. You can use 5 if you want it slightly lighter.

INGREDIENTS
1 tub 2% cottage cheese (16 oz)
5-6 tbsp unsweetened cacao powder (I use 6)
1/2 to 3/4 cup powdered monkfruit or preferred powdered sweetener - make sure its POWDERED
Melted Lily’s milk chocolate chips (I used 2 tbsp to keep this lighter)
Crushed hazelnuts (I used 2 tbsp, too, but use however much you like)

Here is how I made it:

1.Add your cottage cheese, cacao powder, and powdered sweetener to a small food processor. Important: the sweetener must be powdered or the texture will be gritty. Blend for 30 seconds until completely smooth and creamy. Pause, mix with spoon, and go another 20-30 seconds. You’ll want to get rid of all the curds and for it to be completely smooth. Taste and adjust sweetness if needed.

2.Transfer to a container and refrigerate for 1-2 hours. You can eat it right away, but chilling thickens it and makes the texture even better.

3.Melt the chocolate chips (you may want to add 1 tsp coconut oil) in the microwave for 15 seconds, stir, then another 15 seconds until smooth.

4.Spoon your dessert into bowls, drizzle the melted chocolate on top, and sprinkle with crushed hazelnuts. Chill briefly if you want a crackable chocolate layer.

If you make this health dessert, be sure to let me know. I share other high protein recipes and lowcarb food on SHREDHAPENS!

ENJOY!!
.
.
.
.
#healthyrecipes #lơwcarbrecipes #highprotein #healthydesserts #ketorecipes

[Shredhappens @ShredHappens]

🥒HIGH PROTEIN CUCUMBER CHICKEN SALAD

This salad is as easy as it gets, and so good!

I’ve over 145lbs eating high-protein, low-carb meals like this, and this is exactly the kind of easy healthy recipe I make on repeat. This chicken salad would be great as-is, scooped with low-carb crackers, stuffed into wraps or lettuce cups, or piled in between some sourdough bread with some avocado. Wow.

Here’s how I made it:

1️⃣ Add 6 thinly sliced Persian cucumbers to a bowl with 2 cups chopped or shredded chicken brst to a large bowl. Use whatever ratios you like here, but that’s what works best for me.

2️⃣ Finely dice 1/2 finely diced red onion and soak in water to remove some of the excess pungent smell, then finely chop a super large handful of fresh chopped parsley. The parsley does a lot of work here, so don’t be shy! Add it to the bowl with the onion after its soaked for about 5 minutes.

3️⃣ Make your dressing by mixing 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 some salt and pepper. Salt is key here, so make sure you add enough. Mix well, taste and adjust to your liking with more lemon juice, salt, or yogurt.

4️⃣ Pour your dressing over the bowl and toss really well so everything is evenly coated.

5️⃣ Finish this off with 3-4 tbsp chopped pistachios for some crunch and enjoy!

If you make it, be sure to let me know on SHREDHAPPENS 🔥

ENJOY!

[Shredhappens @ShredHappens]

Cottage cheese is having its moment, again, but along side ground beef and sweet potato. This is my take on its and its so good.

This clocks in at 450 calories, 40 grams protein, and 33 net carbs. If you are watching carbs closely, you can do it with spaghetti squash, eggplant, or even zucchini or cauliflower. I’ve started running again, so I’ve dialed up my carb content and this was perfect fuel for me.

This is also one of those meals that will keep you full for hours because of the protein, slow digesting carbs, and healthy fats. Great for a high protein meal prep!

Here is how I made it (makes 4 servings)

1.Bake 4 sweet potatoes on a wire rack at 375°F for 60 minutes. Time depends on thickness. These hold up great in the fridge all week.

2.While that’s going, cook 1 lb lean ground beef (I used 93/7) in 1 tbsp olive or avocado oil. Season with salt, pepper, garlic powder, oregano, and sweet paprika—or use a taco seasoning packet if you want it simple.

3.Let the sweet potatoes cool for a couple mins, then slice open and spread apart.

4.Add 1 serving of cottage cheese, 3–4 oz of the cooked beef, 1/3 sliced avocado, finely diced red onion, a handful of cilantro, and your favorite hot sauce or drizzle.

5.I just used my Everyday Cilantro Sauce from page 116 of the cookbook. In a food processor, combine a large handful of fresh cilantro, 2 garlic cloves, 1 jalapeño (seeds removed if you want it milder), the juice of 1 large lime, 2 tablespoons sour cream, 1 tablespoon olive oil, and 1 tablespoon chili lime seasoning. Add a pinch of salt. Process until smooth. Taste and adjust salt, lime, or heat to your liking.

You can top this with anything you want! If you try it, let me know what you think,

ENJOY!
.
.
.
.
.
#lowcarb #lowcarbrecipes #highproteinrecipes #highprotein #healthyrecipes #goodmoodfood #mealprep

[Shredhappens @ShredHappens]

HIGH PROTEIN CHICKEN CAESAR SALAD PASTA

This is a high-protein, low-carb Chicken Caesar Pasta Salad that’s so good, it might just become your new favorite. Plus this dressing is SO good. Just do it.

👉 I used my Kaizen pasta—it’s got 20g of protein and just 6g net carbs per serving. But as always, use any protein or lowcarb pasta you like.

Here’s how I made it:

1. Start with the chicken. Mix 1 lb chicken thighs + 1 tbsp avocado oil + juice of 1 lemon + 1 tbsp smoked paprika + 1 tsp oregano + 1 tsp onion powder + ½ tsp chili flakes. Mix well, roast at 425F for 34-36 min, then diced it up

2. For the dressing:Mix 3 tbsp avocado oil mayo + 3 tbsp thick plain Greek yogurt + 1 tbsp Dijon + 1.5 tbsp apple cider vinegar + juice of 1 lemon + 1 garlic clove (minced) + 3 anchovy filets (optional but 🔥) + salt + lots of pepper + ¼ cup shredded parm. Thin it out with water or lemon juice if needed. Taste and adjust.

3. Finely chop 2 heads of romaine.

4.Cook 6-8oz of Kaizen lowcarb pasta (or any high protein pasta you love).

5. Assemble: Layer cubed chicken with the romaine and cooked pasta in a big jar. Flip it onto a plate for that chef’s kiss pasta presentation.

6.Drizzle with dressing + extra parm on top.

If you make it, be sure to let me know on SHREDHAPPENS

ENJOY!
.
.
.
.
#highprotein #lowcarbrecipes #pastasalad #mealprep #lowcarb #ketorecipes #keto #goodmoodfood #healthyrecipes #lowcarbpasta

[Shredhappens @ShredHappens]

EASY LOAF PAN CHICKEN

Have you tried any of my loaf pan chicken recipes yet? These are such an easy way to prep flavorful, juicy protein to use all week for different meals.

All it takes is just 10 minutes of prep, and its SO good.

Here is how to make it:

1.Add 2.5 lbs boneless chicken thighs to a large bowl. You may trim off the excess fat if you prefer.

2.Process 1 medium yellow onion in a food processor. Add it to the chicken. This is going to add a ton of flavor and tenderize the chicken.

3.Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.

https://t.co/Q0P17XmcPd, a few easy spices: add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).

5. Mix really well, and ideally let this marinate for 2-6 hrs, but even better overnight. You can also make it right away if you like.

6.When you’re ready to eat, preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven. Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.

7.Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.

8.Flip loaf pan onto a cutting board and cut chicken thin slices or strips.

9.Serve however way you want - I made a delicious lowcarb high protein chicken bowl with my Kaizen lowcarb rice fora other 20g protein and it was SO Good.

ENJOY!
.
.
.
#lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyrecipes #whatsonmyplate #chickenrecipes

[Shredhappens @ShredHappens]

CHICKEN SHAWARMA SHEET PAN DINNER

If you want to be excited about what you’re eating, but keep things healthy, try making this chicken shawarma sheet pan dinner. This is an incredible way to put your oven to good use for a ridiculously good meal that you can eat throughout the week.

I paired this up with some oven roasted grilled onions that were unreal, a delicious cucumber yogurt spread, and side salad. You can serve it over rice, in a pita, or if you are keeping things lowcarb, my high protein lowcarb Kaizen rice (it has just 6 net carbs and packs 20g protein on its own!)

Here is how to make it:

1.Add 1.5-2lb cubed boneless skinless chicken thighs n a large bowl. Drizzle with 1/2 tbsp olive oil, 2.5 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, 1 tsp cumin, & a couple pinches salt + pepper.

2.Mix really well & marinate for 2-6 hrs, but ideally overnight. You can make it right away, but this part makes ALL the difference.

3.When you’re ready to eat, bring chicken to room temp for 30 mins and preheat oven to 400F.

4.Line a baking tray with parchment paper, and add the chicken without overcrowding. Cut 2 red onions into small wedges and toss around the chicken on the tray. Drizzle with more olive oil & sprinkle with about 1 tbsp sumac over everything.

5.Pop into the oven at 400F for 37-40 mins.

6.Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 Persian cucumber finely diced, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed, juice of half a lemon, a couple pinches salt & pepper.

7.Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), another dusting of sumac, and fresh lemon juice.

You can eat this as is, with rice, quinoa, or if you want to keep it lowcarb, my Kaizen lowcarb rice.

ENJOY!

#lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #chickenrecipe

[Shredhappens @ShredHappens]

ROASTED CHICKEN & MEDITERRANEAN AVOCADO SALSA

You can use the oven or airfryer for this chicken, and I promise its going to be one of the simplest, tastiest weeknight dinners you’ve ever made!

The marinate on the chicken makes it come out amazing, and the bright, herby avocado salsa brings it all together. Serve it as is, over regular rice, or my Kaizen lowcarb rice if youre watching your carbs, and its just amazing.

Here is how to make it:

1.Add 4-5 chicken thighs to a bowl. I like these with skin and bone during cooking for maximum flavor, but you can go without, too.

https://t.co/piQrt1xPkK a separate bowl, mix 1/4 cup olive oil, 2 tbsp tomato paste, the juice and zest of the largest lemon you can find, 1.5 tbsp oregano, 1 tbsp Aleppo chili flakes, 1 tbsp sweet paprika, 1 tbsp garlic powder. Give this a really good mix, then add 3/4 of it to the chicken and coat evenly. Reserve the remaining 1/4 to brush on the chicken later.

3.Mix well, then let the chicken sit and come up to room temp for at least 1 hour, or ideally, marinate for 2-6 hours.

https://t.co/P4WfanNok3 the chicken on an oven rack and pop the chicken into the oven at 410F for 30 minutes. At 30 mins, remove the chicken, brush with the remaining mixture, and put back in the oven for 4-5 mins. You can also airfry the chicken.

5.While the chicken is going, make a simple but incredible avocado salad. Cube up 1 avocado, finely dice a handful of fresh mint (about 2 tbsp), add the zest and juice of half a lemon, a pinch of salt, and 1/2 tsp of Aleppo pepper flakes.

6.When the chicken is done, plate it up with some of the avocado salad, and enjoy. You can also add your favorite kind of base (rice, quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice), to make this more substantial, or have it with roasted potatoes or veggies.

If you make it, be sure to let me know on SHREDHAPPENS.

ENJOY!
.
.
.
.
#mediterraneanfood #lowcarb #lowcarbrecipes #goodmoodfood #ketorecipes #keto #healthyrecipes #whatsonmyplate

[Shredhappens @ShredHappens]

GO-TO CHOPPED EGG SALAD

I always feel like egg salads dont get the appreciation they deserve - they are such an easy meal option, bring on the protein, and super versatile. They’re one of my favorite things to get right.

This makes 2 servings, but feel free to multiply for more. Dont want lettuce as the base? Use bell peppers, or your favorite bread - toasted sourdough or a nice warm pita would be amazing here. You do you.

Here is how I made it:

1.Lets get chopping on a cutting board or grab a bowl. Your call.

2.Slice into a medium sized avocado, scoop out the pit. Add the avocado.

3.Make your medium boiled eggs. I used 4 eggs. I just remove them from the fridge, carefully drop them in boiling water for 9 mins, rinse them under cold water when done, and peel. Cut in half, & add to the board.

4.Toss in 1 or 2 small dill pickles, sliced (about 1/4 cup), 1 small shallot or a 1/4 red onion, 1.5 tbsp of your favorite mustard (I like German or Dijon here), 1 to 2 heaping tbsp cottage cheese, a small handful of fresh dill, a small handful of cilantro, 1 to 2 tbsp mayo, a pinch of salt, pepper.

5. Chop everything up with a knife. If you want it creamier, keep chopping, but if you like it chunkier, dont chop too much so you keep some texture. I like a little chunk.

Then just give it a taste and adjust. You can also add spices, everything bagel, or chili crisp if you want.

6.Pop these on top of your favorite serving vessel and top with everything bagel and Chile lime seasoning.

If you make it, be sure to let me know on SHREDHAPPENS
.
ENJOY!
.
.
.
.
#lowcarb #lowcarbrecipes #goodmoodfood #ketorecipes #healthyrecipes #whatsonmyplate #keto #healthyfoodshare #eggsalad

[Shredhappens @ShredHappens]

PICKLE BREADWICH - would you??

This is a lowcarb bread option thats ACTUALLY pretty good. I shared a Zucchini version of this last week and so many of you were asking if its possible to make a lowcarb version with pickles. It took a few tweaks, but its pretty good! Instead of cheese in the sandwich, we are putting it around it and makes a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich.

Here’s how to make it:

1.Preheat oven to 400F.

2.Thinly slice pickles of choice, I used sandwich slices since they were evenly sliced thin. This is probably your best move. Lay them out on parchment paper and pat them dry.

3.On a parchment-lined tray, sprinkle a thin layer of cheddar on one side, and another layer further down. We are going to make two “slices” here. Lay out 4-5 pickle slices, keeping them as close as possible to each other to form a rectangle, season if you’d like, then add another thin layer of cheese. You dont want a lot of cheese, a little goes a long way.

4.Bake for 19–20 mins until golden and crispy. Remove from the oven, let it cool just slightly, and gently peel.

https://t.co/E1qFIEeGPN, the fun part. Assemble with whatever sandwich toppings you like. I added a layer of mustard, some sriracha for heat, added lettuce, red onion, tomato, avocado, and some organic chicken. You can use any kind of protein you want, cut in half and enjoy!

If you make this, be sure to let me know!

ENJOY!!
.
.
.
.
.
#lowcarb #lowcarbrecipes #healthyrecipes #keto #ketorecipes #healthyfoodshare #goodmoodfood

[Shredhappens @ShredHappens]

🔥 TUNA CUCUMBER BOATS

If you forgot to meal prep and you want to pull something together in no time that packs a ton of protein, try making this easy spicy tuna salad.

Its got 51g protein and just 500 calories for the whole thing. You can have 1 serving or divide into 2 or more depending on your goals.

I scooped it over a hollowed out English cucumber, but you can use lettuce, bell pepper, sourdough, or any type of vessel you wish!

The ingredients:
2 cans tuna (7oz total), drained
2 medium boiled eggs
1/2 jalapeño, finely diced (deseed if want less spicy)
1/4 cup finely diced dill pickles
1/2 small red onion
1 tbsp Dijon mustard
1.5 tbsp mayo
1 tbsp sriracha or hot sauce
Salt & pepper to taste
1 English cucumber or bread
Sesame seeds & chipotle hot sauce for topping

Here is how I made it:

1.Add 2 cans of drained tuna to a medium mixing bowl.

2.Finely dice half or 1 full jalapeño, the dill pickles, & diced red onion. Toss them in with the tuna.

3.Boil 2 medium eggs for 7.5 mins. Drop them into an ice bath, peel, dice, & add to the bowl for that extra protein boost.

4.Stir in 1 tbsp Dijon mustard, 1.5 to 2 tbsp mayo, 1 tbsp sriracha or hot sauce, and a pinch of salt & pepper. Mash well with a fork until well combined.

5.Scoop out a large English cucumber and scoop in your tuna.

https://t.co/JTEK7qAI6Q it off with some sesame seeds and a drizzle of chipotle hot sauce.

If you make it, be sure to let me know on SHREDHAPPENS.

ENJOY!

.
.
.
.
#lowcarb #lowcarbrecipes #keto #ketorecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #proteinrecipes

[Shredhappens @ShredHappens]

🥒 Creamy Cucumber Avocado Broccoli Salad

This just might be my salad of the summer: it’s got crispy, creamy, herby, salty, and crunchy all in one and the flavors come together so good.

This can go really well with some grilled chicken or grilled shrimp if you want to add some protein and make it a satiating + nutritious meal. It can also go really well with roasted chickpeas, so feel free to make it your own.

Here’s how I made it:

1.Start by thinly slicing 4–5 Persian cucumbers (or 3 Japanese cucumbers if you have them) into half moons, coins, or sticks. The key is to go thin, so they can soak up the flavors.

2.Add the cucumbers to a bowl or jar.

3.Add 6-7 ounces of finely chopped broccoli. The key here is finely chopped, so you dont get big bits in each bite. Add it to the jar!

4.Add 1 cubed avocado, a large handful of finely chopped fresh mint and chives. This is going to add a ton of flavor. If you dont have chives, you can sub in for 2 green onions or scallions.

4.Add 2 tablespoons of roasted walnuts or pistachios for a little crunch.

5.Finally, top it all off with a great creamy limey garlic dressing. I just mixed 2 tbsp mayo, 2 tbsp Greek yogurt, 1 tbsp dijon mustard, the zest of a lime, 1-2 minced garlic cloves, the juice of 2 limes, and a generous pinch of salt. Give it a good mix and pour it over the veggies.

6.Close the lid and give it a good shake, or just toss it gently in the bowl.

7.Finish with whatever else you like, Again, this would be great with a protein of your choice, or even as is, or topped with feta, some more walnuts, fresh herbs, and a dusting of sumac. You do you.

If you make this, be sure to let me know what you think!

ENJOY!

#lowcarb #saladrecipe #cucumbersalad #mediterraneanrecipes #healthyrecipes #goodmoodfood #shredhappens #summerrecipes #avocadosalad

[Shredhappens @ShredHappens]

🥬✨Protein Cabbage Pillows

If you think you don’t like cabbage, you’ve got to try these.

Inspired by the Korean Beef Bowl on page 188 of my new cookbook (make it if you haven’t already!), these dumpling cousins are perfect if you want something super flavorful & fun to eat without the carbs and more protein.

Here is how I made it:

1. Start by finely dicing 8oz mushrooms…small is key. Sauté in 1 tbsp avocado oil over medium heat for 7-10 mins until browned and the liquid has been released. You want to remove as much excess liquid from these as possible. Set aside.

2. In a small bowl, whisk 1/4 cup soy sauce, 2 tbsp monk fruit sweetener (or sugar), 1 tbsp toasted sesame oil, 4 minced garlic cloves, 2 tsp grated ginger, & 1 tbsp gochujang or chili garlic sauce. This will be your sauce. Reserve 1/4 of it for dipping later.

3. In the same pan you cooked the mushrooms, add 1 tbsp avocado oil, 3-4 finely diced small shallots (or 1/2 red onion), then add 1 lb ground beef and break it up well. When no more pink, add in the mixture from step 2. Let everything simmer & reduce for 5-10 mins, then turn off the heat and add 2 thinly sliced scallions & sesame seeds. Set aside.

1. Bring a large pot of salted water to a boil. Add 12-15 cabbage leaves and boil for 2.5–3 mins, just until softened. Remove & pat dry with a kitchen towel. You want a cabbage with large surface area, so Savoy or Napa is best.

5. Once cooled, trim 1/4 inch of the base of each leaf. Place 1.5-2 tbsp of filling near the base, fold the bottom over, tuck in the sides, and roll tightly into a dumpling shape.

6. Warm a pan over medium heat 1 tbsp avocado oil. Cook the rolls for 2 mins per side .

7. Dip in the reserved marinade or whatever dipping sauce you like

ENJOY! If you make it, be sure to let me know!

#lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #healthyfoodshare #goodmoodfood

[Shredhappens @ShredHappens]

These are going to be the juiciest, tastiest, one-pan chicken you’ll ever make.

It all comes down to an amazing marinate, and pair it with my simple spicy everyday sauce that you’ll want to slather on everything. The sauce is in my cookbook!

I love using bone-in skin-on chicken thighs as they add lots of flavor and keep it juicy throughout the cooking process, and remember, you can always remove this after its done cooking or use skinless if you prefer.

I ended up having two thighs with my lowcarb Kaizen rice, and a simple cucumber salad for the perfect healthy meal with over 45g protein.

Here is how I made it (make more if you want more):

1.Add 4 skin-on bone-in chicken thighs to a bowl. Dab dry with a paper towel.

2.Grab a medium mixing bowl to make the marinade. Add 3 tbsp olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, two very generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano, 1/4 to 1/2 tsp cayenne pepper. Mix very well.

3.Add marinade to the chicken and massage into the chicken, covering all sides. Let this soak up the flavors for 2-6hrs, but ideally overnight.

4.When you’re ready to eat, remove chicken from fridge and let it come up to room temp before putting in the oven.

https://t.co/uSEncqVy7w chicken on a wire rack pop into the oven at 425F for 37-40 mins. Time varies by oven.

6.While thats going, make your sauce. I processed 3tbsp thick greek yogurt (or labneh), a handful fresh mint (3 tbsp), 2 scallions, 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple pinches of salt + pepper. Process well, taste, and adjust to your liking.

7.Plate up your chicken, and serve however way you wish. It goes amazing with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice along with a simple cucumber salad and lots of sauce.

ENJOY!
.
.
.
#lowcarb #lowcarbrecipes #ketorecipes #keto #chickenrecipes #healthyrecipes #goodmoodfood #healthyfoodshare

[Shredhappens @ShredHappens]

🥭MANGO SHRIMP CUCUMBER ROLL

If you’re looking for a ridiculously good high protein lunch, you’ve got to try this mango shrimp cucumber roll - its a a little sweet, a little salty, creamy, crunchy, and so good.

I started by making a delicious shrimp salad with the most amazing sauce. I mixed mayo with sriracha, onion powder, garlic powder, & chipotle powder, some fresh lime juice, and it was the most perfect pairing with the shrimp + mango.

Here is how to make the shrimp salad:

1. In a mixing bowl mix 3 tbsp mayo, 1 tbsp sriracha, juice of half a small lime, a pinch of salt, ¼ tsp garlic powder, ¼ tsp onion powder, & ¼ tsp chipotle powder. Add a generous pinch of salt, mix well, taste, & adjust. Save 1 tbsp of sauce for later.
2. Grab ½ lb cooked, peeled & deveined shrimp. Roughly chop into ¼ inch pieces. Add it to the bowl.
3. Add 2 tbsp super finely diced shallot or red onion, 2 tbsp finely diced chives, Mix well.
4. You can eat this on its own, in bread, a lettuce wrap—or roll it up in cucumbers like I did.

Here is how to roll it up:

1. Thinly slice a large English cucumber using a peeler.
2. Lay slices on parchment paper, slightly overlapping by about 1/3.
3. Pat the cucumber dry with a paper towel.
4. Add 3-4oz of the shrimp salad about 2 inches from the bottom, leaving space on all sides. Top with thin mango slices, super thinly shredded cabbage, & fresh chives. Spread leftover sauce at the top.
5. Roll it up nice and tight. Start from the bottom, fold over the toppings, and continue to roll carefully, pressing down to pack it nice and tight.
6. Slice the roll with a sharp knife, then top with everything bagel seasoning and serve with more sauce if you like.

If you make it, be sure to let me know what you think on SHREDHAPPENS!
.
.
.
#highprotein #lowcarb #healthyrecipes #healthyfoodshare #cucumberroll #whatsonmyplate #lơwcarbrecipes

[Shredhappens @ShredHappens]

If you like Mediterranean flavors and want to keep easy + lowcarb, this roast recipe is a game changer. #lowcarb #lowcarbrecipes #keto #ketorecipes #mealprep

[Shredhappens @ShredHappens]

Hello Twitter! Here with my first video. If you’re looking for lowcarb grub that’s just delicious, i gotchu. This one is one of my favs. #lowcarb #keto #lowcarbrecipes #ketorecipes