The Life In Ketosis, Morad hagai, Karmi'el (2025)

08/12/2025

Let’s be honest, finding a way to make greens exciting can sometimes feel like a chore, but this Mustard Spinach Side Salad totally changed the game for me. I’m always on the hunt for an easy air fryer side dish that is both nutritious and packed with flavor, and this recipe delivers big time. The tangy kick from the mustard and apple cider vinegar transforms simple baby spinach into something special, and best of all, it’s ready in just 15 minutes. Whether you are looking for a quick lunch fix or a healthy dinner companion, this is about to become your new go-to.
Preparation Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Servings: 4
Ingredients
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16.0 oz (454 g) baby spinach
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1.0 tbsp mustard
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0.25 cup apple cider vinegar
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1.0 tbsp chives, chopped
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Salt and black pepper to taste
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Cooking spray
Directions
- Generously coat a pan that fits inside your air fryer basket with cooking spray.
In a large bowl, combine the 0 oz (454 g) of baby spinach, 1.0 tbsp mustard, 0.25 cup apple cider vinegar, and chopped chives. Toss well until the spinach is evenly coated.
Place the mixture into the prepared pan and insert it into the air fryer.
Cook at 350°F for 10 minutes, or until the spinach is wilted and tender.
Remove from the fryer, divide the salad evenly among plates, and serve immediately.
Nutrition Information (per serving)
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Calories: 160
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Fat: 3 g
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Fiber: 2 g
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Protein: 6 g
# # Pro Tips for the Perfect Spinach
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Don't Overcrowd the Basket: 16.0 oz (454 g) of spinach is a large volume when raw! If your air fryer basket is on the smaller side, cook this in two batches. Overcrowding prevents the hot air from circulating efficiently, leading to soggy greens rather than perfectly wilted ones.
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Watch the "Flyaways": Air fryers work by circulating strong fans. Because spinach leaves are lightweight, they can sometimes fly up into the heating element. Since this recipe uses a pan inside the fryer, you are mostly safe, but it helps to press the spinach down slightly into the pan before cooking.
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Dry Your Greens: If you wash your spinach beforehand, make sure it is completely dry before adding the mustard and vinegar mixture. Excess water will "steam" the spinach too much and dilute that tangy mustard flavor. A quick spin in a salad spinner works wonders.
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Check at the Halfway Mark: Every air fryer model varies in power. While the recipe calls for 10 minutes, peek at your spinach around the 5 or 6-minute mark. Spinach wilts incredibly fast, and you might find it’s done to your liking a bit earlier!
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Upgrade Your Mustard: For the best flavor profile, swap generic yellow mustard for Dijon or a coarse stone-ground mustard. It adds a deeper, slightly spicy kick that pairs beautifully with the acidity of the apple cider vinegar.
# # Frequently Asked Questions
1. Can I use frozen spinach instead of fresh for this air fryer recipe? It is best to stick with fresh baby spinach. Frozen spinach retains a lot of moisture, which can make the dish watery and soggy when cooked in an air fryer. If you must use frozen, ensure it is completely thawed and squeezed dry of all excess liquid before mixing it with the mustard dressing.
2. Is this Mustard Spinach Side Salad keto-friendly? Yes, absolutely! This recipe is naturally low in carbohydrates and high in healthy nutrients. With only 160 calories and minimal net carbs per serving, it makes an excellent side dish for Keto, Paleo, and low-carb diets.
3. What can I use if I don't have an air fryer? No air fryer? No problem. You can easily make this on the stovetop. Simply grease a large skillet with cooking spray, add your seasoned spinach mixture, and sauté over medium heat for about 3 to 5 minutes until the leaves are wilted and tender.
4. How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop it back in the air fryer for 1-2 minutes at 300°F or microwave it for 30 seconds. Keep in mind that reheating may make the spinach softer than when it was freshly cooked.
5. Can I substitute the apple cider vinegar? Yes. If you don't have apple cider vinegar on hand, white wine vinegar or fresh lemon juice are great alternatives. They provide the necessary acidity to balance the sharp flavor of the mustard.
There you have it—a nutrient-packed side dish that proves healthy eating doesn’t have to be complicated or boring. This Mustard Spinach Side Salad has truly earned a permanent spot in my weekly rotation, and I have a feeling it will in yours, too. Whether you are keeping it Keto or just need a quick veggie fix, give this air fryer method a try tonight. If you make it, don't forget to leave a star rating and a comment below to let me know how it turned out for you!

Let’s be honest, finding a way to make greens exciting can sometimes feel like a chore, but this Mustard Spinach Side Salad totally changed the game for me. I

07/12/2025

Craving creamy Italian comfort food without the carbs? This Keto Mushroom Risotto is the ultimate game-changer for your weeknight rotation. By swapping traditional rice for cauliflower rice and letting your air fryer do the heavy lifting, you can enjoy a rich, cheesy, and completely low-carb dinner in just 25 minutes. It’s the perfect gluten-free side dish or light main course that delivers all the savory flavor of the classic dish with a fraction of the calories.
Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 4
Ingredients
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16.0 oz (454 g) white mushrooms, sliced
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0.25 cup (approx. 1.0 oz / 28 g) mozzarella cheese, shredded
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1 cauliflower head (yielding approx. 18.0 oz / 510 g florets), riced
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1.0 cup (8.0 fl oz / 240 ml) chicken stock
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1.0 tbsp fresh thyme, chopped
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0.33 tbsp Italian seasoning
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2.0 tbsp olive oil
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A pinch of salt and black pepper
Directions
1. Place a pan that fits into your air fryer onto the stove over medium heat. Add the 2.0 tbsp of olive oil.
2. Add the riced cauliflower (approx. 18.0 oz / 510 g) and the 16.0 oz (454 g) of sliced mushrooms to the pan. Toss well and cook on the stove for about 2 to 3 minutes to soften slightly.
3. Add the 1.0 cup of chicken stock, 0.25 cup of mozzarella, 0.33 tbsp of Italian seasoning, and the salt and pepper to the pan. Toss everything to combine.
4. Transfer the pan into the air fryer basket. Cook at 360°F (182°C) for 20 minutes.
5. Remove carefully, divide the risotto onto plates, and garnish with the 1.0 tbsp of chopped thyme before serving.
Nutrition per Serving
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Calories: 204
-
Fat: 12 g
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Fiber: 3 g
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Protein: 8 g
Pro Tips for the Perfect Low-Carb Risotto
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Fresh vs. Frozen: For the best texture, use a fresh cauliflower head rather than frozen riced cauliflower. Frozen cauliflower releases significantly more water during cooking, which can make the risotto soupy rather than creamy. If you must use frozen, thaw and squeeze it out in a cheesecloth first.
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Don't Skip the Sauté: The recipe calls for starting on the stovetop for a reason. Sautéing the mushrooms and cauliflower in the 2.0 tbsp of olive oil allows the mushrooms to brown slightly and develop deep, savory flavors (the Maillard reaction) that you won't get from boiling them in the broth immediately.
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The Right Vessel: Ensure your pan is oven-safe and allows for good air circulation. A standard 7-inch cake barrel usually fits perfectly in most 5-quart or larger air fryers. If you don't have a pan that fits, you can use a folded heavy-duty aluminum foil boat, though a pan retains heat better.
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Stir for Even Cooking: Air fryers heat from the top down. To ensure the "rice" absorbs the chicken stock evenly, open the basket halfway through the cooking time (around the 10-minute mark) and give the risotto a gentle stir.
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Boost the Creaminess: The mozzarella provides the binding, but for an ultra-rich finish, stir in 0.5 oz (approx. 14 g) of grated Parmesan cheese or a splash of heavy cream right after taking it out of the air fryer.
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Watch the Salt: Chicken stock varies wildly in sodium content. Taste your risotto before adding the final pinch of salt to avoid over-seasoning, especially since the mozzarella adds its own saltiness.
Frequently Asked Questions
Can I use frozen cauliflower rice for this recipe? While you can use frozen cauliflower rice, fresh cauliflower is highly recommended for the best texture. Frozen cauliflower tends to release significantly more water, which can result in a "soupier" risotto. If you must use frozen, thaw it first and squeeze out the excess moisture using a cheesecloth or clean kitchen towel before cooking.
How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a pan on the stovetop over medium-low heat. You may need to add 1.0 tbsp of water or broth to loosen it up as the cheese creates a tighter texture when chilled. Avoid the microwave if possible, as it can make the cauliflower rubbery.
Can I make this recipe vegetarian or vegan? Yes. To make this vegetarian, simply swap the 1.0 cup of chicken stock for vegetable broth. To make it vegan, use vegetable broth and substitute the mozzarella cheese with a high-quality vegan melting cheese or nutritional yeast for that cheesy flavor.
What if I don't have a pan that fits my air fryer? If you don't have a specific air fryer accessory pan (like a cake barrel), you can use any oven-safe baking dish that fits inside your basket. Alternatively, you can create a "boat" using heavy-duty aluminum foil, though a rigid dish is safer for handling hot liquids.
Is this Mushroom Risotto suitable for a Keto diet? Absolutely. A traditional risotto uses Arborio rice, which is very high in carbohydrates. This recipe uses cauliflower rice, bringing the net carbs down significantly. With high-fat ingredients like olive oil and mozzarella, it fits perfectly into a Keto or Low-Carb macro profile.

Craving creamy Italian comfort food without the carbs? This Keto Mushroom Risotto is the ultimate game-changer for your weeknight rotation. By swapping traditio

05/12/2025

Looking for a delicious way to elevate your weeknight dinner? This Mustard Broccoli and Cauliflower bake is the ultimate easy vegetable recipe that comes together in minutes. By cooking this creamy, cheesy casserole as an air fryer side dish, you get perfectly tender veggies with a rich flavor profile in just half the time of a traditional oven bake.
Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 4
Ingredients
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15.0 oz (425 g) broccoli florets
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10.0 oz (283 g) cauliflower florets
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1.0 leek, chopped
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2.0 spring onions, chopped
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Salt and black pepper to the taste
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2.0 oz (57 g) butter, melted
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2.0 tbsp mustard
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1.0 cup sour cream
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5.0 oz (142 g) mozzarella cheese, shredded
Directions
- In a baking pan that fits the air fryer, add the butter and spread it well.
Add the broccoli, cauliflower, and the rest of the ingredients except the mozzarella and toss to combine.
Sprinkle the cheese on top, introduce the pan in the air fryer, and cook at 380 degrees F for 20.0 minutes.
Divide between plates and serve as a side dish.
Nutrition
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242 Calories
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13.0 g Fat
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2.0 g Fiber
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8.0 g Protein
Pro Tips for Success
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Uniform Sizing: Cut your broccoli and cauliflower florets into similar sizes (about 1 to 1.5 inches). This ensures they cook evenly so you don’t end up with some mushy pieces and some raw ones.
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Prevent Burnt Cheese: 20 minutes at 380°F is a long time for cheese to be directly under the heating element. For a perfectly gooey melt, try covering the pan with foil for the first 10 minutes, or simply hold off on adding the shredded mozzarella until the last 5–7 minutes of cooking.
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Moisture Control: If you are washing fresh vegetables, pat them completely dry before mixing with the butter and sour cream. If you substitute frozen vegetables, thaw and drain them thoroughly first; otherwise, the sauce may become watery.
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Check the Airflow: Make sure the baking pan you use leaves at least an inch of space on all sides within your air fryer basket. Air fryers rely on circulating hot air; if the pan fits too tightly, the bottom and center of the dish won't cook properly.
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Mustard Choice: For a smoother sauce with a sharp kick, use Dijon mustard. If you prefer a milder flavor with a bit of texture, a whole grain mustard is a great alternative.
Common FAQs
Can I use frozen broccoli and cauliflower? Yes, you can. However, frozen vegetables release significantly more water than fresh ones. To prevent the sauce from becoming watery, thaw the florets completely and pat them dry (or squeeze out excess liquid) before mixing them with the other ingredients.
Can I make this in a regular oven instead of an air fryer? Absolutely. If you don't have an air fryer, preheat your standard oven to 400°F (200°C). Bake the dish for 20–25 minutes, or until the vegetables are tender and the cheese is bubbly and golden brown.
What can I substitute for sour cream? If you don't have sour cream, full-fat plain Greek yogurt makes an excellent 1:1 substitute. For a richer flavor, you can also use softened cream cheese or heavy whipping cream, though the texture may vary slightly.
How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in the air fryer at 350°F for 3–4 minutes. You can also microwave it, though the cheese may lose some of its crispness.
Is this recipe Keto-friendly? Yes! With low-carb vegetables like broccoli and cauliflower, combined with high-fat ingredients like butter, sour cream, and cheese, this dish fits perfectly into a Keto or low-carb diet.
Sticking to your macros has never tasted this good. This Mustard Broccoli and Cauliflower bake is the ultimate Keto-friendly side dish, delivering satisfying high-fat creaminess with low-carb veggies. Whether you are meal prepping or looking for a quick weeknight dinner, this air fryer recipe proves you don't have to sacrifice flavor to stay in ketosis. Give it a try tonight, and let me know in the comments if this has become your new favorite low-carb staple!

Looking for a delicious way to elevate your weeknight dinner? This Mustard Broccoli and Cauliflower bake is the ultimate easy vegetable recipe that comes togeth

04/12/2025

Elevate your weeknight dinner with these mouthwatering Creamy Brussels Sprouts, a delicious and easy vegetable side that proves healthy eating doesn't have to be boring. Cooked to perfection as a quick air fryer recipe, this dish combines the richness of ghee and coconut cream with savory garlic for a flavor-packed experience. Whether you are looking for a comforting Keto side dish or just a tasty way to eat more greens, these sprouts are ready in just 20 minutes and pair perfectly with any main course.
Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 4
Ingredients
16 oz (454 g) Brussels sprouts, trimmed and halved
Salt and black pepper to the taste
2 tbsp ghee, melted
5 cup coconut cream
2 tbsp garlic, minced
1 tbsp chives, chopped
Directions
In your air fryer, mix the 16 oz (454 g) of Brussels sprouts with the rest of the ingredients except the chives. Toss well to ensure everything is evenly coated.
Introduce the mixture into the air fryer and cook at 370 degrees F (188 degrees C) for 20 minutes.
Divide the Brussels sprouts between plates.
Sprinkle the 1 tbsp of chives on top and serve as a side dish.
Nutrition
Calories: 194
Fat: 6 g
Fiber: 2 g
Protein: 8 g

Pro Tips for Perfect Creamy Sprouts
- Don't Lose the Sauce: Since this recipe involves liquid ingredients (coconut cream and melted ghee), use a silicone air fryer liner or a small, heat-safe baking dish that fits inside your air fryer basket. If you place the mixture directly on a standard wire rack, the delicious creamy sauce will drip through to the bottom before it coats the vegetables.
- Uniform Sizing is Key: Try to select Brussels sprouts that are roughly the same size. If you have a mix of large and small sprouts, cut the large ones into quarters and the small ones in half. This ensures they all cook at the same speed so you don't end up with some mushy and some crunchy.
- Shake Halfway Through: To ensure the sprouts roast evenly and get that nice golden color on all sides, pause the air fryer around the 10-minute mark and give the basket (or pan) a gentle shake or stir.
- Watch the Garlic: Minced garlic can burn quickly at 370°F (188°C). To prevent this, make sure the garlic is well-mixed into the coconut cream and ghee sauce rather than sitting dry on top of the sprouts. The fat in the sauce helps protect it from scorching.
- Thick Coconut Cream: For the richest texture, use canned coconut cream rather than coconut milk from a carton. If your can has separated, mix the thick solid cream with the liquid water in the can until smooth before measuring out your 0.5 cup.

Frequently Asked Questions
Q: Can I use frozen Brussels sprouts for this air fryer recipe? A: While you can use frozen sprouts, fresh is highly recommended for the best texture. Frozen Brussels sprouts tend to release significant moisture when cooking, which can water down the rich coconut cream sauce and prevent the sprouts from caramelizing properly. If you must use frozen, thaw and pat them very dry before mixing with the ghee and spices.
Q: Is this Creamy Brussels Sprouts recipe dairy-free? A: This recipe uses ghee (clarified butter), which removes most milk solids but is still derived from dairy. If you need this dish to be strictly dairy-free or Vegan, you can substitute the melted ghee with avocado oil or melted coconut oil. The coconut cream already provides a naturally dairy-free creamy base.
Q: How do I store and reheat leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, as it will make the sprouts soggy. Instead, pop them back into the air fryer at 350°F (175°C) for 3–4 minutes to warm them through and restore a bit of the texture.
Q: Can I make this recipe in the oven if I don't have an air fryer? A: Yes! To bake these in a conventional oven, spread the sprouts and sauce mixture into a baking dish. Roast at 400°F (200°C) for 25–30 minutes, stirring halfway through, until the sprouts are tender and the sauce is bubbly and thickened.
Q: Is this Brussels sprouts recipe Keto-friendly? A: Absolutely. With only 6g of net carbs (approximate) and high healthy fats from the ghee and coconut cream, this dish fits perfectly into a Keto or Low Carb diet. It is an excellent way to get your daily vegetable intake while hitting your fat macros.

Elevate your weeknight dinner with these mouthwatering Creamy Brussels Sprouts, a delicious and easy vegetable side that proves healthy eating doesn't have to b

03/12/2025

If you are looking for a creamy, comforting side dish that fits perfectly into a low carb or keto diet, this Cheese Cauliflower Bake is your new go-to. Ready in just over 20 minutes, this air fryer recipe combines tender cauliflower florets with rich heavy cream, vibrant pesto, and melted cheddar cheese. It’s the ultimate vegetarian side dish that delivers indulgent flavor without the hassle, making it perfect for busy weeknights.
Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 2
Ingredients
- 8.0 fluid oz (240 ml) heavy whipping cream
- 2 tbsp basil pesto
- Salt and black pepper to taste
- 0.5 lemon (juice only)
- 16.0 oz (454 g) cauliflower, separated into florets
- 4.0 oz (113 g) cherry tomatoes, halved
- 3 tbsp melted ghee
- 7.0 oz (198 g) cheddar cheese, grated
Directions
- Grease a baking pan compatible with your air fryer using the 3 tbsp of melted ghee.
- Place the 16.0 oz (454 g) of cauliflower florets into the pan. Add the lemon juice, salt, pepper, 2 tbsp of pesto, and the 8.0 fluid oz (240 ml) of cream. Toss the ingredients gently to combine.
- Add the 4.0 oz (113 g) of halved cherry tomatoes and sprinkle the 7.0 oz (198 g) of grated cheddar cheese evenly over the top.
- Place the pan into the air fryer and cook at 380°F (193°C) for 20 minutes.
- Divide the bake between two plates and serve immediately as a side dish.
Nutrition per Serving
200 Calories | 7.0 g Fat | 2.0 g Fiber | 7.0 g Protein
Pro Tips for the Perfect Cauliflower Bake
Cut Uniform Florets: Ensure your cauliflower florets are cut into similar-sized pieces (about 1-inch). This ensures they cook evenly so you don't end up with some crunchy and some mushy pieces.
Grate Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents (like potato starch) that prevent it from melting smoothly. For the best gooey texture and lower carb count, buy a block of sharp cheddar and grate it yourself.
Watch the Browning: Air fryers heat from the top down very intensely. If you notice the cheese browning too quickly before the 20 minutes are up, cover the pan loosely with foil (make sure the foil is weighed down and doesn't touch the heating element) or lower the temperature to 360°F (182°C).
Let it Rest: The cream sauce will be very bubbling and liquid when it first comes out of the fryer. Let the dish rest for 3 to 5 minutes before serving. This allows the sauce to cool slightly and thicken up, clinging better to the vegetables.
Pat the Cauliflower Dry: After washing your cauliflower, pat it completely dry with paper towels. Excess water can make the cream sauce watery rather than rich and velvety.
Check Your Pan Size: Ensure your baking pan allows for some air circulation around the edges within the fryer basket. If the fit is too tight, the hot air won't circulate effectively to the bottom of the pan.
Frequently Asked Questions
Can I make this in a regular oven instead of an air fryer? Yes! If you don't have an air fryer, preheat your oven to 400°F (200°C). Bake the dish for 25 to 30 minutes until the cauliflower is fork-tender and the cheese is golden and bubbly.
Can I use frozen cauliflower? You can, but fresh is generally better for texture. If you must use frozen cauliflower, thaw it completely and squeeze out as much excess liquid as possible with a clean kitchen towel before mixing it with the cream. This prevents the sauce from becoming watery.
How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the portion back in the air fryer at 350°F (175°C) for 3–5 minutes to crisp up the cheese, or simply warm it in the microwave.
Can I substitute the heavy cream? If you need a lighter option, half-and-half works, though the sauce will be thinner. for a dairy-free or paleo adaptation, you can use full-fat canned coconut milk, though this will slightly alter the flavor profile.
Can I add protein to make this a full meal? Absolutely. Cooked bacon bits, diced ham, or shredded rotisserie chicken can be tossed in with the cauliflower before baking to add extra protein and make it a complete one-pan meal.
Is this recipe Keto-friendly? Yes, this recipe is excellent for a Keto diet. It is high in healthy fats from the heavy cream, ghee, and cheddar cheese, while keeping the net carbs very low.

If you are looking for a creamy, comforting side dish that fits perfectly into a low carb or keto diet, this Cheese Cauliflower Bake is your new go-to. Ready in

02/12/2025

Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 4
Ingredients
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1 large cauliflower head, florets separated and riced (approx. 24 oz / 680 g)
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1.5 cups chicken stock
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1 tbsp olive oil (approx. 0.5 oz / 14 g)
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0.5 tsp turmeric powder
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Salt and black pepper to taste
Directions
1. Combine Ingredients Find a baking pan or accessory that fits comfortably inside your air fryer basket. Place the riced cauliflower (approx. 24 oz / 680 g) into the pan. Add the 1 tbsp of olive oil, 1.5 cups of chicken stock, 0.5 tsp of turmeric, and salt and pepper to taste. Toss the mixture well to ensure the cauliflower is evenly coated.
2. Cook Place the pan into the air fryer. Cook at 360°F (182°C) for 20 minutes. You may wish to stir halfway through to ensure even cooking.
3. Serve Remove the pan carefully. Divide the cauliflower rice between four plates and serve immediately as a side dish.
Nutrition per Serving
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Calories: 193
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Fat: 5 g
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Fiber: 2 g
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Protein: 6 g

Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 4 Ingredients 1 large cauliflower head, florets separated and riced (approx. 24 oz / 68

01/12/2025

Preparation Time: 21 minutes Cooking Time: 19 minutes Servings: 5
Ingredients
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0.5 tsp dried thyme, crushed
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0.5 tsp dried oregano, crushed
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1.0 tsp red chili powder
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0.5 tsp ground cumin
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0.25 tsp garlic powder
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Salt and freshly ground black pepper, to taste
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24.0 oz (680.4 g) grass-fed flank steak, trimmed
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0.25 cup (approx. 1.0 oz / 28.3 g) Monterrey Jack cheese, crumbled
Directions
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In a large mixing bowl, combine the dried thyme, oregano, chili powder, cumin, and garlic powder. Mix well.
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Add the 24.0 oz (680.4 g) steak to the bowl and rub generously with the spice mixture until coated.
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Set the steak aside to rest for 15 to 20 minutes.
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Preheat your grill to medium heat and grease the grill grate.
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Place the steak onto the grill over medium coals. Cook for approximately 17 to 21 minutes, flipping the steak once halfway through the cooking time.
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Remove the steak from the grill and place it onto a cutting board. Let it rest for 10 minutes before slicing.
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Using a sharp knife, cut the steak into slices of your desired size.
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Top with the 0.25 cup of crumbled cheese and serve immediately.
Nutrition (Per Serving)
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Calories: 271.0
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Carbohydrates: 0.7 g
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Protein: 38.3 g
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Fat: 11.8 g
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Sugar: 0.1 g
-
Sodium: 119.0 mg
-
Fiber: 0.3 g

Preparation Time: 21 minutes Cooking Time: 19 minutes Servings: 5 Ingredients 0.5 tsp dried thyme, crushed 0.5 tsp dried oregano, crushed

30/11/2025

Preparation Time: 15 minutes Cooking Time: 17 minutes Servings: 4
Ingredients
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0.25 Cup fresh oregano, chopped
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1.5 tbsp garlic, minced
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1.0 tbsp fresh lemon peel, grated
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0.5 tsp red pepper flakes, crushed
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Salt and freshly ground black pepper, to taste
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16 oz (454 g) grass-fed boneless beef top sirloin steak, approx. 1 inch thick
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1.0 Cup pesto
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0.25 Cup (approx. 1.3 oz / 37 g) feta cheese, crumbled
Directions
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Preheat the gas grill to medium heat. Lightly grease the grill grate.
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In a small bowl, combine the chopped oregano, minced garlic, grated lemon peel, crushed red pepper flakes, salt, and black pepper. Mix well to create a rub.
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Rub the garlic and herb mixture evenly over the surface of the steak.
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Place the steak onto the grill. Cook, covered, for approximately 12 to 17 minutes, flipping occasionally to ensure even cooking.
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Remove the steak from the grill and place it onto a cutting board. Let it rest for 5 minutes to lock in the juices.
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Using a sharp knife, cut the steak into slices of your desired size.
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Divide the steak slices and pesto among serving plates. Top with the crumbled feta cheese and serve immediately.
Nutrition Information (Per Serving)
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Calories: 226
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Carbohydrates: 6.8 g
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Protein: 40.5 g
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Fat: 7.6 g
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Sugar: 0.7 g
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Sodium: 579 mg
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Fiber: 2.2 g

Preparation Time: 15 minutes Cooking Time: 17 minutes Servings: 4 Ingredients 0.25 Cup fresh oregano, chopped 1.5 tbsp garlic, minced 1.

30/11/2025

Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 4.0
Ingredients
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14.0 oz (397 g) Grass-fed sirloin steak, trimmed and cut into thin strips
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0.1 oz (3 g) Freshly ground black pepper (approximate, adjust to taste)
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2.0 tbsp Olive oil, divided
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2.5 oz (71 g) Yellow onion, chopped (approx. 1 small onion)
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0.2 oz (6 g) Garlic, minced (approx. 2 cloves)
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0.5 oz (14 g) Serrano pepper, seeded and chopped finely (approx. 1 pepper)
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9.6 oz (272 g) Broccoli florets (approx. 3.0 cups)
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3.0 tbsp Low-sodium soy sauce
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2.0 tbsp Fresh lime juice
Directions
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Season the steak strips with the black pepper.
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In a large skillet, heat 1.0 tbsp of the olive oil over medium heat. Add the steak and cook for approximately 6.0 to 8.0 minutes, or until browned on all sides.
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Transfer the cooked steak onto a plate and set aside.
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In the same skillet, heat the remaining 1.0 tbsp of olive oil. Add the chopped onion and sauté for about 3.0 to 4.0 minutes.
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Add the minced garlic and chopped Serrano pepper to the skillet; sauté for 1.0 minute.
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Add the broccoli florets and stir-fry for 2.0 to 3.0 minutes.
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Stir in the cooked beef, 3.0 tbsp soy sauce, and 2.0 tbsp lime juice. Cook everything together for another 3.0 to 4.0 minutes.
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Serve hot.
Nutrition (Per Serving)
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Calories: 282
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Carbohydrates: 7.6 g
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Protein: 33.1 g
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Fat: 13.5 g
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Sugar: 2.7 g
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Sodium: 749 mg
-
Fiber: 2.3 g

Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 4.0 Ingredients 14.0 oz (397 g) Grass-fed sirloin steak, trimmed and cut into thin str

27/11/2025

Preparation Time: 15 minutes Cooking Time: 2 hours 34 minutes Servings: 9
Ingredients
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0.25 cup (1.7 oz / 48 g) Erythritol
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1 tbsp garlic powder
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1 tbsp paprika
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0.5 tsp red chili powder
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4 lb (64 oz / 1814 g) pork ribs, membrane removed
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Salt and freshly ground black pepper, to taste
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1.5 tsp liquid smoke
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1.5 cup (12 oz / 340 g) sugar-free BBQ sauce
Directions
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Preheat the oven to 300 degrees F (150 degrees C). Line a large baking sheet with 2 layers of foil, shiny side out.
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In a bowl, add the Erythritol, garlic powder, paprika, and chili powder and mix well.
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Season the ribs with salt and black pepper and then coat with the liquid smoke.
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Rub the ribs thoroughly with the Erythritol mixture.
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Arrange the ribs onto the prepared baking sheet, meaty side down.
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Arrange 2 layers of foil on top of the ribs and then roll and crimp the edges tightly to seal.
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Bake for about 2 to 2.5 hours or until they reach your desired doneness.
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Remove the baking sheet from the oven and carefully place the ribs onto a cutting board.
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Set the oven to broiler setting.
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With a sharp knife, cut the ribs into serving-sized portions and evenly coat them with the barbecue sauce.
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Arrange the ribs onto a broiler pan, bony side up.
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Broil for about 1 to 2 minutes per side.
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Remove from the oven and serve hot.
Nutrition
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Calories per serving: 530
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Carbohydrates: 2.8 g
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Protein: 60.4 g
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Fat: 40.3 g
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Sugar: 0.4 g
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Sodium: 306 mg
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Fiber: 0.5 g

Preparation Time: 15 minutes Cooking Time: 2 hours 34 minutes Servings: 9 Ingredients 0.25 cup (1.7 oz / 48 g) Erythritol 1 tbsp garlic powder

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