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

🥒HIGH PROTEIN CHICKEN SALAD CUCUMBER ROLLS. If you are tight on time but still want to eat a ridiculously good high protein meal, checkout this chicken salad. I ate it as cucumber rolls and these were amazing. Here is how to make it: 1. Start with 1lb of cooked, shredded chicken (I just shredded 4 cooked chicken breasts, but rotisserie works too). Shred with two forks or thinly dice it up. 2. Finely dice 1/2 a red onion and soak it in 2 cups of water for 10 minutes to mellow the flavor, then drain and add to a bowl. 3. Chop a handful of fresh cilantro, cube 1 avocado, and toss both into the bowl. 4. For the dressing, blend together: 5 tbsp cottage cheese, 3 tbsp mayo, 1 tbsp onion powder, juice of 3 limes, a handful of cilantro, a generous couple pinches salt, and pepper. Taste and adjust seasoning. 5. 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: 6. Thinly slice a large English cucumber using a peeler. 7. Lay the slices on parchment paper, slightly overlapping by about 1/3. 8. Pat the cucumber dry with a paper towel. 9. Spread 2 tbsp of whipped cream cheese over the cucumbers. 10. Add 4oz of the chicken mix at the bottom, leaving space on all sides. Top with some onion and avocado slices. 11. Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down to pack it nice and tight. 12. Slice the roll with a sharp knife, then top with everything bagel seasoning and chipotle hot sauce. If you make it, be sure to let me know what you think on SHREDHAPPENS #lowcarb #lowcarbrecipes #chickensalad #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate

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

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

🔥 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

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

Deli Container Refreshers - so easy and so and good. I saw this idea on TikTok the other day where @Olivia Noceda made mocktails in a deli container and I thought this could also be a great way to level up water for the summer to stay hydrated with electrolytes and a little flavor at home. This is actually the perfect summer refresher. No sugar, no syrups, and with your favorite fruit and herbs, the possibilities are endless. We stayed by the pool yesterday and made an even lower sugar version of this with just limes, cucumber, coconut water, sparkling water, and salt which was excellent. And if you dont want to use plastic, you can always use ja glass mason jar or a regular tumbler, do what works for you. Here’s how I made it: 1.Grab two deli containers or jars of your choice. In each, add 1 peeled (or unpeeled) mandarin orange cut into eights, 4 key limes (halved or quartered), 2 quartered strawberries, a small handful of blueberries, and a bunch of fresh mint to the bottom third of a 32 oz deli container. 2.Smash it all together with a spoon or muddler or anything else to release the juices and aromas. 3.Fill the next two-thirds of the containers with ice. 4.Then top with sparkling water, or do half sparkling water, half coconut water. I made that one for Madalina and it tasted way better. 5.Finish with a few cracks of Himalayan sea salt for minerals and flavor. It also brings the flavors out of all the fruit and herbs. That’s it. It’s the perfect summer refresher. If you try it, let me know what you would add. And if you have other healthy summer ideas or healthy summer hacks, let me know on shredhappens in the comments. I love trying new healthy ideas. ENJOY! . . . . #summerrecipes #summerhack #lowcarb #lowcarbrecipes #healthyrecipes #goodmoodfood #healthylifestyle

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

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

🧄🍋 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

BREAKFAST POWER BOWL This is a simple breakfast that will keep you on track all day. The protein and healthy fats will keep you satiated and less hungry throughout the day. It's super easy and so good. As always, adjust whatever you like. 📖 Want more recipes like this? My cookbook So Easy, So Good, is HERE! 🎉 With 100+ high-protein, low-carb recipes, you won’t want to miss this one! Grab your copy now: https://shredhappens.com/shred-happens-cookbook/ Here is how I made it⬇️ 1. Start by making your medium-boiled eggs. I bring a pot of water to a boil, then drop eggs in right out of the fridge for a total of 8 minutes and 25 seconds. If you want a firmer egg, go a few seconds longer. If you want it more jammy, go with 7.5 mins or so. Whatever time you decide, when they’re done, bring them out of the hot water and drop them into an ice bath for a few seconds to cool down. 2. Grab your favorite bowl and add 1 serving of cottage cheese as the layer. If you do not like the curds, you can always process them to make them creamier. 3. Next, remove your eggs from the ice bath, remove the shell, slice into your favorite shape, and add on top. 4. Slice half an avocado (65g or so) and add to the bowl. 5. Finally, add some lower-calorie flavorful additions. I like to add fresh cilantro, some super finely diced red onion, and lots of truffle hot sauce. You can add whatever you like. Cucumbers, tomatoes, jalapeños would be great here, too, for lower-calorie additions. 6. And top with some Chile lime seasoning and everything bagel seasoning. If you try it, be sure to let me know what you think on Shred Happens ENJOY! #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood #whatsonmyplate #healthyfoodshare #breakfastideas #shredhappens

🥒 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

🧀Viral Chicken Caesar salad I saw the most incredible Caesar salad posted at a restaurant in Charlotte and knew I had to make. Its topped with super finely shredded cheese - think tiny little snowflakes that just melt into your mouth. Combine that with cracker dust & the @Chosen Foods Steakhouse Caesar dressing, just wow. The new Chosen Foods lineup of dressings and marinades are unreal. Made with 100% Pure Avocado Oil, great ingredients, and they taste amazing. Their Classic Ranch was my previous fav, but this one takes the top spot now. Here is how I made it: 1.Dice up 3/4 lb chicken & drizzle with 1/2 tbsp Chosen Foods Avocado Oil, season with a pinch of salt, pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp sweet paprika. Mix well. Bring a pan to medium heat, add another 1/2 tbsp Chosen Foods Avocado Oil, the chicken, & let it cook undisturbed for 3-4 mins on the first side, flip, & cook for another 3-4 mins. 2.I used lowcarb cheddar crackers, but you can use any cracker or croutons. Lay out on a cookie sheet & pop into the oven at 350F for 10 mins, then set aside to cool. 3.Next, grab a bunch of Kale. Remove the leafs from the stems…this is key: no stems in a Kale salad, so dont use bagged. Just rip away the stems & finely chop. Add to a large bowl. 4.Add your Chosen Foods Steakhouse Caesar dressing. I used half the bottle to make sure its evenly coated. Massage into the kale… the acidity is going to help break down the fibers. This step is important (& fun!) 5.Grab a smaller serving dish, add half of the dressed Kale to the bowl. Add the chicken evenly, then add remaining Kale. 6.Grab 4oz parmesan cheese & the finest microplane grater you can find. This is key, you want the parmesan to be super finely shaved/grated into almost a snowflake or dust, & get ready for an arm workout. Spread evenly so its covering the entirety of the top. 7.Then dump the crackers into a food processor to turn into a dust, and spread on top of the cheese evenly before you dig in! If you make it, be sure to let me know what you think on SHREDHAPPENS ENJOY! . . . . #chosenpartner #lowcarb #lowcarbrecipes #healthyrecipes #salad #saladrecipes #goodmoodfood

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

🥦Garlicky Feta Broccoli Chicken Salad This is one of those easy meals that packs a ton of protein, flavor, and its super easy to prep in advance. You can serve this as is, on top of sourdough, crackers, or even lettuce cups. The ratios below are what worked for me - you can add more or use less of any ingredient to your liking. Here is how to make it: 1.First is the sauce. This is as easy as it gets, but can take some time in the oven if you are using garlic confit. You can either use 4tbsp roasted garlic or 4-5 tbsp garlic confit. If making confit, you can add 1/3 to 1/2 cup garlic cloves to a small ramekin, fill to the top with olive oil, cover it, and put it in the oven at 275F for 2 hours. Remove, and let cool before using. 2. Now that we have the garlic situation sorted out, let’s make the sauce. In a food processor add 4-5 tbsp of just the garlic confit, 4oz feta, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white vinegar, 1/4 cup water, a generous pinch of salt, lots of fresh cracked black pepper. Process well, taste and adjust. 3.Then, the salad. First, finely chop 6-8oz of raw broccoli and add it to a mixing bowl. 4.Finely dice 2 baked chicken brsts (you can use thighs or rotisserie chicken here, too). Add it to the same bowl. 5. Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times over 5-10 minutes. Submerging them in cold water takes away that intense, sharp bite from the raw onion. After its soaked for a few minutes, strain and add to the same bowl as broccoli and chicken. 6. Add as much sauce to the bowl as you want, toss everything together, give it a taste and adjust as you like. Then top with some more crumbled feta, some chili flakes, or any other topping you like. ENJOY. #lowcarb #lowcarbrecipes #keto #ketorecipes #chickensalad #healthyrecipes #feta #healthyfoodshare

BAJA HOT HONEY CHICKEN BOWL 🔥🍯 PER SERVING: 485 calories, 47g protein per serving using my Kaizen rice, or 555 cals and 31 grams protein using white rice. 
This is a super high protein meal that hits all the right spots. Its a little sweet, a little spicy with all the right creamy and crunchy textures. I used my high protein Kaizen rice here, but use regular rice, quinoa, cauliflower rice depending on your goals. Ingredients: 1 lb (~2.5 cups) cooked/grilled or air-fried chicken, diced 1/4 cup sugar-free (or regular) honey
2 tbsp sriracha 1 tbsp rice vinegar 1 tbsp soy sauce 1 cup shredded green cabbage 1/2 red onion, thinly sliced Handful chopped cilantro or green onion 1 avocado, sliced 1 bag (8 oz) Kaizen rice, cooked in salted water Chipotle Lime Protein Crema: 1/2 cup thick Greek yogurt 2 tbsp mayo Juice of 2 limes 1/2 tbsp chili lime seasoning 1/2 tsp chipotle powder Salt and pepper, to taste Here is how to make it: 1.For the hot honey: Use bottled, or make my macro-friendly at home option: Just add 1/4 cup sugar-free honey, 2 tbsp sriracha, 1 tbsp rice vinegar, and 1 tbsp soy sauce to a pan on low heat. Stir or about a minute until combined. 2.Add 2 cups coked diced chicken (or rotisserie) to a bowl. Toss your diced chicken in the sauce until fully coated. 3.Make the slaw: combine shredded cabbage, red onion, and chopped cilantro in a bowl. Make sure its super thinly sliced, this is important. 4.Make the protein crema: Blend or shake together the yogurt, mayo, lime juice, seasonings, and spices until smooth. Add half of it to the slaw and toss well. We’ll use the other half to drizzle on later. 5.Cook your base. I used my Kaizen low-carb rice, but regular rice, quinoa, or cauliflower rice all work. 6.Build your bowl with rice, chicken, slaw, avocado, and any toppings you like. 7.Drizzle on more crema, sprinkle sesame seeds, top with extra herbs, and dig in. Comment SHREDHAPPENS below for details on my cookbook and kaizen protein rice and pasta. Enjoy! . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #highprotein #healthyrecipes #healthyfoodshare