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, 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

Watermelon Feta Salad 🍉 This might just be the fruit salad of the summer and a perfect addition to the spread this Memorial Day Weekend. It’s crunchy, sweet, sweet and refreshing - a TRUE mouth party and SO good. The combination of watermelon, feta, mint is a classic and amazing on it’s own, but when you add berries, lime, and pistachios into the mix it takes this salad to to a whole new level. You own the ratios here, so feel free to modify this however way you want based on your own taste buds. Here is how I made it (this makes a large, party-sized salad) 1.First, start with a big base of watermelon chunks - I like to make these in smaller chunks, about 1/4 inch cubes. I went with about 4-5 cups of cubed watermelon. 2.Add 4oz of blueberries and 4oz of raspberries to the mix. 3.Add 1/3 cup fresh chopped mint. 4.Add the zest of 1 large lime and squeeze the juice over the watermelon. 5.Add 4-5 ounces of feta over the top. 6. Add two tablespoons of the highest quality olive oil you have. 7.Add a couple small pinches of sea salt (dont go overboard since feta is quite salty) 9.Add a tablespoon or so of chile lime seasoning or tajin. 10.Toss well, and right before serving, add 1/3 to 1/2 cup of freshly toasted pistachios. 11.Give everything a really good mix, gently so as to not crush the watermelon, then give it a taste and modify as needed. This is best served IMMEDIATELY (and even better outside in the sunshine 😎) ENJOY!! #lowcarb #lowcarbrecipes #watermelonsalad #fruitsalad #healthyrecipes #healthyfoodshare #goodmoodfood #saladrecipe

Egg Salad Cucumber Boats 🥚🥒 You guys know I love a chopped egg salad, but this one might just take the cake. The star ingredient?? Curry powder 💥 It’s such an easy way to add a ton of flavor and of course, its so easy and SO good. This is on page 91 of my new cookbook, Shredhappens: So Easy, So Good. What you need: (makes 4-6 servings) 8 eggs 1/4 cup mayonnaise 6 tbsp plain Greek yogurt 2 tsp curry powder 2 tsp Dijon mustard 1 tbsp finely chopped fresh dill 1 tsp cayenne pepper Salt & freshly ground black pepper This is how I made it: 1.Bring 6 cups of water to a boil in a large pot. 2.Place the eggs in the boiling water and boil for 8-10 mins. Drain and rinse with cold water. 3.Once they’re cool to the touch, peel the eggs and finely chop them. 4.In a medium bowl, combine the eggs, mayo, yogurt, curry powder, mustard, dill, and cayenne and mix well with a fork. Add salt and pepper to taste. Give it a taste, and adjust if needed. 5.Serve right away in cucumber boats, as a sandwich, or with your favorite fresh veggie sticks or pita chips. Great for meal prep too - can store in the fridge for 2 to 3 days. This is one of my favorite easy recipes from my cookbook (page 91). Just comment SHREDHAPPENS and I’ll message you the details. . ENJOY! . . . . #lowcarb #lowcarbrecipes #goodmoodfood #ketorecipes #healthyrecipes #whatsonmyplate #keto #healthyfoodshare #eggsalad

Mediterranean-Inspired Guacamole Guac is one of my favorite dips, so I decided to load it up with some big & bold Mediterranean flavors with crispy oven roasted chickpeas, some pomegranate, feta cheese, black olives, walnuts, and fresh herbs. As with regular guac, the key is to use cold avocados right out of the fridge. Trust me, chilling your avocados and veggies beforehand makes all the difference. Here is how to make it: 1️⃣ Start with cold ingredients. Make sure the avocados and veggies are in the fridge for at least 2 hrs before making this. 
2️⃣ Prep the mix-ins first… Finely dice ½ red onion, 1 jalapeño (remove the seeds if you want less spicy), & 1/3 cup fresh cilantro. Mince 2 fresh garlic cloves.
 3️⃣ Mash the avocados. Slice open 3 avocados, remove the pit and skin, and mash with juice of 1 lime, ½ tsp Aleppo or chili pepper, and a couple generous pinches salt. I like it somewhat chunky, but you decide what you like. 4️⃣ Make the crispy chickpeas. Toss 1 can of drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp garlic powder. Roast at 400°F for 28-30 mins until crispy.
 5️⃣ Finally, load it up: add 2 tbsp crumbled feta, ½ cup pomegranate seeds, 2-3 tbsp crushed toasted walnuts, 2-3 tbsp finely diced olives, a handful of fresh mint or parsley, and a drizzle of GOOD olive oil. This would be perfect with your favorite vessel of choice (chips, crackers, veggies), as a sandwich spread, or crowned over any protein. If you try it, let me know on SHREDHAPPENS! #lowcarb #lowcarbrecipes #guac #sauces #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #mediterraneanfood

🔥 Smoky Chicken Tacos + Roasted Corn Salsa This is the secret to the juiciest, most flavorful chicken at home. I prep a big batch to use throughout the week for easy meals like these tacos that are so easy and SO good. For the chicken: 1.5 lbs boneless skinless chicken thighs 1 tbsp olive oil 1 large lime 2 tsp smoked paprika 1/2 tsp cayenne 2 tsp chipotle powder 1/2 tsp cumin 2 tsp garlic powder Salt & Pep For the salsa: 2 cups roasted corn (canned works too) 1 diced avocado Large handful chopped cilantro Juice of 1 large lime 1/4 cup finely diced red onion Salt to taste To serve: Low-carb tortillas Shredded cheese Jalapeños, Avocado, Hot Sauce, Lime Here is how I made it: 1.Add the chicken to a bowl and drizzle with olive oil, season with spices, and lime juice. Mix well to coat evenly. 2.Let it sit for at least 2hrs, or overnight if you can. Pull it out of the fridge 30 mins before cooking. 3.This is how I get it juicy every time: heat a pan to medium, add 1 tbsp oil, then the chicken. Cook 3 mins on the first side with the lid on, flip, then 3 more mins with the lid on. Turn off the heat and let it sit, still covered, for 5 more mins. You may need to increase this time if your chicken thighs are thicker or if they are too cold. 4.While that’s going, toss together the corn, avocado, red onion, cilantro, lime juice, and salt. Taste & adjust anything you want. 5.Warm your tortillas in a pan with a thin layer of cheese so it melts :) 6.Load them up with chicken, salsa, extra avocado, jalapeños, sour cream, or whatever toppings you’re into. I add a little chili lime seasoning at the end. ENJOY! . . . . #lowcarb #highprotein #proteinrecipes #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood

MEDITERRANEAN STUFFED SWEET POTATO This super filling meal clocks in at 450 calories, 41 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 to pick up running again, so these slow digesting carbs are perfect fuel. This is also one of those meals that will keep you full for hours and give you slow and sustained energy. Here is how I made it (makes 4 servings) 1.Bake 4 sweet potatoes in the oven at 375°F for 60 mins. This is for regular size potato, so it may be longer if you are using a bigger potato. 2.While those bake, make your ground beef. Mince up one pound of lean ground beef (I used 93/7) in 1 tbsp olive or avocado oil. Season with salt, pepper and 1/2 tbsp each of garlic powder, oregano, sweet paprika, and chili flakes 3.Dice up your veggies. I like these super fine. I used 2 Persian cucumbers, 1/2 small red onion, and 1 tomato, and also finely diced some kalamata olives. 4.For the sauce, process together 1/2 cup of greek yogurt with a large handful dill, the juice of 1 large lemon, 3 tablespoons water, 1 tbsp olive oil, a pinch of salt and pepper. Taste and adjust as you wish. 5.Once the sweet potatoes are done, let them cool for a couple mins, then slice open and spread apart. 6.Add 1 serving of cottage cheese or greek yogurt, 3 to 4 oz of the cooked ground beef, top with however much veggies you want, a few drizzles of the sauce, and enjoy. You can top this with anything you want! If you try it, let me know what you think, ENJOY! . . . . #healthyrecipes #keto #ketorecipes #lowcarb #lowcarbrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate #mediterraneanfood

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, As always, if you want more recipes, checkout my Shredhappens: So Easy, So Good cookbook with 100+ protein-packed, low-carb recipes that taste amazing. ENJOY! . . . . . #lowcarb #lowcarbrecipes #highproteinrecipes #highprotein #healthyrecipes #goodmoodfood #mealprep

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 new 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 Food Company 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. 5.Place 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

Jalapaneno & Gouda BREADWICH This is another low-carb bread option that's ACTUALLY good. I’ve done these with zucchini and pickles before, and this jalapeño one… just might take the top spot. If you’re craving a lowcarb sandwich, this hits the spot. The cheese is actually baked into the jalapeño instead of in the sandwich, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Load it up with whatever sandwich fillings you like. Full recipe below⬇️ Here’s how to make it: 1.Preheat your oven to 400F. Grab 2 large jalapeño and cut it into slices. You’ll need about 9 slices for each half of the bread. 2.Grab an oven-safe tray, line it with parchment paper, and sprinkle two thin layers of shredded gouda cheese directly on the paper. Top with 9 strategically placed jalapeño slices on each cheese section. Sprinkle some garlic or onion powder powder, then add another thin layer of cheese on top. Again, not too much cheese! 3.Pop it in the oven for 12-13 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, then cut it in half to make your “bread” slices. 4.I added lettuce leaves, tomato slices, some thinly sliced red onion, organic chicken (turkey or ham would work too), some more lettuce, avocado, and poured some ranch dressing. 5.Add the top piece, slice diagonally like a sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood

🧄🍋 Pillowy Mediterranean Zucchini with Garlic Feta Sauce 
You haven’t had zucchini like this. Soft, pillowy, and infused with so much flavor. 👇This is one of my fav recipes from my New York Times best selling cookbook… its on page 37, and if you dont have it, comment SHREDHAPPENS below and I’ll message you how to grab it! We’re talking the most amazing zucchini you’ve had with the best mediterranean vibes. You score the zucchini so it soaks up every drop of that creamy sauce. It’s served up with a sauce thats got garlic, feta, lemon, mint, and its topped with crushed pistachios and extra feta on top. It’s so easy and so good. Here’s how to make it: 1.Rinse 2 medium zucchini and slice them in half lengthwise. 2.Use a sharp knife to score the cut side in a crosshatch pattern. 3.Sprinkle with salt and let sit for 20-30 mins to release moisture. Dab dry with a paper towel. 4.Preheat your oven to 450°F. 5.While the zucchini rests, make the garlic feta sauce. In a food processor, blend 3 tbsp Greek yogurt, 1 oz crumbled feta, 1 garlic clove, a handful of fresh mint, 1/4 cup lemon juice, the zest of a lemon, a couple pinches of salt and pepper. 6.Heat 4 tbsp avocado oil in a cast-iron or stainless pan over medium-high heat. Add zucchini cut-side down and sear for 4 to 5 minutes until golden. 7.Transfer the pan to the oven. Roast for 5 minutes, flip the zucchini, and roast another 5 minutes. 8.Spoon the sauce onto a plate, lay the zucchini on top (cut-side up), and finish with more crumbled feta, fresh chopped mint, crushed pistachios, lemon zest, and sumac. This is one of my FAVORITE recipes in my new cookbook. Comment SHREDHAPPENS and I’ll message you how to grab it!👇
 #lowcarb #lowcarbrecipes #goodmoodfood #healthyrecipes #goodmoodfood #healthyfoodshare #keto #ketorecipes #mediterraneanfood

🥒 Mediterranean Cucumber Salad This is one of the most refreshing cucumber salads with all the right Greek and Mediterranean vibes. It’s super easy to make and absolutely delicious. You can easily add some shrimp, chicken, halloumi, or a white fish for some protein or you can eat it straight up. Here’s how I made it: 1.We’ll start by thinly slicing 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Whatever shape you like, just don’t make them too thick -you want them to soak up all the flavors and to get a little bit of everything in each bite). 2.Add the sliced cucumbers to a bowl or mason jar. 3.Finely dice half a red onion and toss it in a bowl of water for 5-10 minutes to reduce the pungent smell. 4.Finely chop a handful of fresh dill for little bursts of flavor, and roughly chop 1/3 to 1/2 cup of black/kalamata olives, and add 2 tablespoons of toasted walnuts for crunch and flavor. 5.Finally, dress it up with 2 tablespoons of good olive oil, the zest and juice of 1/2 lemon, a pinch of salt and pepper. If you want, you can add some feta cheese, too, if you are feeling it. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. Again, this would be great with a protein of your choice, or even as is for a light meal. ENJOY! . . . #lowcarb #saladrecipe #cucumbersalad #mediterraneanrecipes #healthyrecipes #goodmoodfood #whatsonmyplate #goodmoodfood #keto #ketorecipes #lowcarbrecipes

Did you know Guacamole was ranked as the fourth best dip or spread in the world?? I kind of feel it should be higher, but regardless, its so easy to make. I think I made a couple of non traditional moves here, but this is how I like it and would love to know how you make yours. Also… I like my guac fairly chunky and on the colder side. So I keep my avocados in the fridge right up until I want to make this. This is perfect with chips or any crunchy vessel, as a spread on any sandwich, or on top of any protein or meal. Ingredients: ✅ 3 large avocados ✅ 1 large handful fresh cilantro (1/3 cup finely chopped) ✅ 1/2 large red onion, finely diced ✅ 1 jalapeno, finely diced ✅ 2 garlic cloves, minced ✅ 1 large juicy lime ✅ 1/2 tsp cumin ✅ 2 generous pinches salt Here is how I made it: 1.I prefer cold avocados straight out of the fridge for this, so make sure you store them in the fridge for at least 2 hrs before making. 2. Finely chopp a large handful of fresh cilantro. Add it to a board or large bowl. 3.Dice up 1/2 a large red onion and 1 jalapeño pepper. Finely diced is key. Add 2 minced garlic cloves. For the jalapeños, if you like it spicy, keep the seeds ,but you can also remove them. Add these to the bowl with cilantro. 4.Scoop out the fresh from your avocados and add to the rest of the ingredients. 5.Squeeze the lime juice over everything. 6.Add 1/2 tsp c umin, a couple generous pinches of salt, then mash using your utensil of choice. I like my guac on the chunkier side, so I dont mash it too much, but feel free to mash and mix to your right level of consistency. 7.Serve this up right away, or set in the fridge for 1-2 hours to serve chilled. ENJOY! . . . . #lowcarb #lowcarbrecipes #guac #sauces #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #spreads

VIRAL CARROT SALAD 🥕 This one not only packs a ton of nutrients, but its such an easy and flavorful salad to make. You can eat it as is, or pair with chicken, shrimp, or your favorite kind of protein Here is how I made it: 1.We’ll start by thinly shaving 3-4 medium carrots. Its gotta be thinly shaved. 2.Add them to a jar or a bowl 3.Add a large handful of finely chopped fresh cilantro and 1 finely minced garlic clove 4.To make the dressing, mix together the juice of a lime, 2 tbsp rice vinegar, a splash of soy or tamari, 1 tsp sesame oil, and 1/2 to 1 tbsp powdered monkfruit sweetener or honey. Give it a good mix. 5.Pour the dressing over the carrots. Shake or toss really well, then top with toasted sesame seeds and crushed pisatachios for a crunch! ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #salads #saladrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate

CHICKEN SKEWERS - MIDDLE EASTERN STYLE Grilling season is approaching and these are the most amazing chicken skewers you can make right at home (in the oven too!) All these take is an easy marinade - you skewer them up and put them in the grill or just pop them in the oven, and top with the most amazing garlicky white sauce. Here is how to make it: . 1.We’ll start with our marinate. Cut 2.5lbs boneless skinless chicken thighs into 1.5 inch to 2 inch pieces. Add to a bowl. Drizzle with 2 tbsp olive oil. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo or chili flakes, and 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp sour cream or thick yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hours, but ideally overnight. . 2.When you’re ready to eat, remove the chicken from the fridge and let sit for 30-45 mins to come up to room temp. Skewer them up on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish. . 3.Preheat oven to 400F. Add skewers to a sheet lined with parchment paper and place in the oven for 36-38 minutes. . 4.While the chicken is cooking, make the garlicky white sauce. Grab a bowl, add 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, the zest of a lemon, the juice of half a lemon, a generous pinch of salt, pepper, and give it a really good mix. Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, you can add 1 to 2 tbsp water. . 5.Remove chicken from the oven, top with some white sauce drizzles, fresh parsley, sumac, and whatever else you like. . 6.I also made a quick and easy tomato red onion and parsley salad, then served it all over my kaizen lowcarb rice. . If you make it, be sure to let me know what you think on SHREDHAPPENS . . ENJOY . . . . #lowcarb #lowcarbrecipes #ketorecipes #mediterraneanfood #middleeasternfood #keto #ketorecipes #healthyrecipes #healthyfoodshare #chickenkabobs

CHILI LIME SALMON TACOS This is one of the best taco flavor combinations I’ve made… the chipotle chili and lime flavors go so well with the salmon and tangy slaw, and the homemade sauce just brings the perfect bite. Here is how I made it: 1 Start by seasoning your salmon. Dab it down with a paper towel, drizzle with 1 tsp avocado or olive oil. Season with a pinch of salt, pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp chipotle powder, & about 1/2 tbsp chili lime seasoning. Rub it in well. Pop it in the oven or air fryer at 400F for 11-12 mins. Remove and flake with a fork. 2 To make the slaw, finely shred 2 cups green cabbage and 1/2 cup purple cabbage. Add to a bowl with 1 diced jalapeño pepper (deseed if you want it less spicy), and a handful of chopped fresh cilantro. Carrots would be great here, too. 3 Dress the slaw with an easy, delicious sauce. In a mason jar add 3 tbsp mayo, 4 tablespoons thick greek yogurt, the juice of 1 large lime, salt, pepper, 1/2 tbsp chili lime seasoning & 1/2 tsp chipotle powder. Shake it up, taste, then pour half of the sauce over the slaw. Reserve half of the sauce to top the tacos when they’re done. 4 Make the expedited pickled red onions by thinly slicing 1/2 red onion and adding it to a bowl. Cover with the juice of 1 lime, a couple generous pinches of salt, and mix well. Set aside while you work the rest. 5 Make a simple guac by mashing together 2 large avocados, 1 finely minced garlic clove, the juice of half a lime, a generous pinch of salt, pepper, and 1/4 tsp cumin. Mix well, taste, and adjust. 6 Finally, char your favorite tortillas. I used lowcarb tortillas here that I just charred over the stovetop, you can use whatever you like. 7 Then assemble your tacos up. I used the charred lowcarb tortilla as the base, topped with a tablespoon or so of guac, a tablespoon or so of salmon, 1-2 oz of the salmon that I flaked, a few pickled onions, avocado slices, and top with some of the reserved slaw dressing. ENJOY! #lowcarb #lowcarbrecipes #salmonrecipe #ketorecipes #keto #healthyfoodshare #healthyrecipes #goodmoodfood

BREAKFAST POWER BOWL ⚡️ I’ve lost over a 100lbs eating high protein lowcarb meals (not that anything is wrong with carbs), but I’ve found that eating more protein, lower starch, and moderate fat foods (which is why I love avocado) keeps me more satiated and energized. And for me, the first meal of the day really sets the tone - before I used to crush breakfast sandwiches or sugary breakfasts then get full just an hour or two later. Now, I have almost the same amount of calories, but the foods I eat keep me fuller, longer. And they also keep me energized instead of sluggish. This is one of my favorite go-to breakfast combinations. As always, you can modify it however way you like. Here is how I made it: 1.Start by making your eggs. I like the yolk on the jammier side, so if you want it firmer, just got 30-60 seconds longer. To make these, bring water to a boil. Once boiling, drop your eggs (straight out of your fridge) for a total of 6.5-8 mins. I did 7 minutes. If you want a firmer egg, go on the longer end. Whatever time you decide, when they’re done, bring them out of the hot water and drop into an ice bath for a few seconds to cool down. 2.Grab a serving dish (I love bowls) and add 1 serving cottage cheese as the base layer. If you dont like the cottage cheesecurds, you can always process it to get it to be creamier in a small food processor. 3.Remove the shell from your eggs, slice into your favorite shape, and add on top of the cottage cheese. 4.Slice half an avocado (should be able 65g or so) thinly and add it to the top. 5.Finally, add some lower calorie flavorful additions like spices, herbs, or hot sauce. I like to add lots fresh cilantro, thinly sliced red onion, and lots of Chile lime seasoning, everything bagel seasoning, and hot sauce. You can add whatever you like. Cucumbers, tomato, jalapeños would be great here too, for lower calorie additions. Feel free to get those veggies in! If you try it, be sure to let me know what you think on SHREDHAPPENS ENJOY! . . . . . . #lowcarb #highprotein #lowcarbrecipes #keto #ketorecipes #healthyrecipes #mealprep #healthyfoodshare #goodmoodfood

🍓HIGH PROTEIN STRAWBERRIES & CREAM JARS This makes 2 servings at 195 calories, 31 grams protein a serving. You can make it into 3-4 servings if you prefer, too! This is great for a day you want a sweet treat without the sugar and blood sugar spikes. I used cottage cheese and Greek yogurt as the base, blended it with strawberries and monk fruit sweetener, then layered it in jars with more fresh berries. If you want, you can also add a little melted chocolate on the top and pistachios for crunch if you are really feeling it, but those are completely optional. Here’s how I made it: Ingredients: 3 servings cottage cheese (I used @goodculture 2%) 1 cup 0% Greek yogurt (I used @fage) 6–8 medium strawberries, quartered 2–3 tbsp powdered monk fruit sweetener (or preferred sweetener) Splash of vanilla extract Optional: sugar-free chocolate chips and pistachios for topping 1️⃣ Add cottage cheese and Greek yogurt to a food processor.
 2️⃣ Toss in the quartered strawberries, sweetener, and vanilla.
 3️⃣ Blend until smooth. Taste and adjust if needed.
 4️⃣ Separately, dice another 6–8 strawberries. I like to finely dice so you get more in every bite.
 5️⃣ Grab 4 jars or bowls… depending on when you’re making this
 6️⃣ Layer: a spoonful of diced strawberries, then a couple spoonfuls of the creamy mix. Repeat 1–2 more times.
 7️⃣ Top with melted sugar-free chocolate and a sprinkle of pistachios (optional).
 8️⃣ Seal the jars, let them chill, and enjoy cold! If you make this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #highprotein #lowcarbdessert #cottagecheese #strawberryseason #healthyrecipes #EasyRecipes #goodmoodfood

HIGH PROTEIN CHEESECAKE SQUARES – JUST 155 CALORIES These are low calorie, low carb, high protein, and crazy good. If you cut the recipe into 8 squares, each one has just 155 calories and 17g protein. No crust here to keep the macros tighter, but if you want to add one, go for it (premade or homemade crust both work great). Here is how I made it: 1.I used 1 tub cottage cheese (16oz), 2 large eggs, 4 tbsp powdered monk fruit, 2 scoops vanilla protein powder, 3 tbsp peanut butter, and 1 tsp vanilla extract. Blend really well in a food processor… this part matters. 2.Then line an oven-safe dish with parchment (add a bit of water so it sticks), pour in the mixture, and top with raspberries. 3.Bake at 350F for 45–50 min. 4.Let it cool completely and refrigerate for 5–6 hours (or overnight). This step is everything as it needs time to set. 5.Once chilled, cut into squares and top with a spoonful of thick Greek yogurt and mashed raspberries. Optional: mix yogurt with sweetener or extra protein powder for even more protein. If you try this, be sure to let me know what you think! ENJOY! . . . . #highprotein #lowcarbrecipes #lowcarb #healthyfoodshare #keto #ketorecipes #highproteindessert #healthyrecipes #healthyrecipes

High Protein Mediterranean Cabbage Pillows I’ve been on a cabbage kick and these high protein cabbage rolls did not disappoint. Lots of European, Mediterranean, & Middle Eastern countries have some version of cabbage rolls (my favorite is Sarmale from Romania), so this is my protein packed take on it. I skipped the rice, but you can add a cup or two of uncooked rice to the beef mixture (or my @Kaizen Food Company lowcarb rice if you're low carb). Still amazing without. Here’s how I made them: 1.In a large bowl, mix 2 lbs ground beef, 1 finely diced yellow onion, a couple generous pinches salt, lots of cracked pepper, and 1.5 tbsp Greek seasoning (I used the one from my cookbook, but any works). Crack in 2 eggs and fold in 1/3 cup finely chopped mint and dill. Mix well and let sit. Optional: add 1 cup uncooked rice. 2.Preheat oven to 375F. Bring a large pot of salted water to a boil. 3.Add 16 cabbage leaves to the pot and boil 4 to 5 mins until softened. Remove and pat dry. Use cabbage with a large surface area like Savoy or Napa. 4.Trim the thick base off each leaf. Add 1.5 to 2 tbsp of filling near the base, fold up, tuck sides, and roll tightly. 5.Drizzle olive oil in a large oven-safe pan. Add 12 oz tomato purée and 1 tsp Greek seasoning to the base. Lay out the rolls. Top with another 12 oz purée and another pinch of seasoning. 6.Cover (lid, foil, or parchment works) and bake at 375F for 1 hour. 7.After 1 hour, uncover and broil for 2 minutes. 8.Remove, drizzle with plain yogurt, top with chopped parsley, and enjoy. #highprotein #proteinrecipes #lowcarb #lowcarbrecipes #healthyrecipes #whatsonmyplate

EASY CHIPOTLE CHICKEN 💥 This is one of my favorite ways to prep chicken for the week, and it’s as easy as it gets. Prep takes just minutes and you can pair it with an easy corn salsa, my homemade sauce and your fav base (I used my high protein @Kaizen Food Company rice with 20g protein), and you have a high protein meal. . Here is how to make it: 1 Start with 3 lbs boneless chicken thighs. Trim off any excess fat and add to a bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 2 packets taco seasoning, 1 tbsp olive oil, 2 tbsp adobo sauce (from canned chipotle peppers), and the juice of 2 small limes. 3 Mix really well, then thinly slice 1 medium red onion and mix it in with the chicken. Let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my pan is 8.5x4.5x2.5). Place in the oven for ~55 mins at 425F. 5 Remove cooked chicken from oven, tilt over a glass bowl or container to remove the excess juices. I like to pour this over the chicken before serving, or use it as a base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips or cubes. 7 For the corn salsa I mixed 2 cups corn, 1/2 medium red onion finely diced, 1 diced jalapeño, a large handful fresh cilantro, the juice of 1 lime, a couple generous pinches of salt. 8 For the sauce, I mixed 4 tbsp yogurt with 2 tbsp mayo, the juice of 1 large lime, 1/2 tbsp onion powder, 1 tsp chipotle powder, and a couple generous pinches of salt. Mix, taste and adjust. ENJOY! . . . . #lowcarb #lowcarbrecipes #highprotein #proteinrecipes #keto #ketorecipes #goodmoodfood #healthyrecipes #chickenrecipes