Not a difficult recipe, I intuitively came up with this snack and it is a very healthy 80 calories to boost your energy and end hunger. Keto, low carb, no carb and paleo friendly (sans butter and parm).
1 cup spinach
1/4 avocado diced
1/2 cup broccoli florets
1/2 tbsp butter (optional)
1 tbsp shaved parmesan
Salt and pepper to taste
The quickest way to put this together is to microwave the spinach and broccoli topped with the butter and parmesan for 1 minute on high. If you are going without dairy, you can boil both greens in some water until the broccoli is bright green. If using dairy, stir the spinach after removing from microwave. Dice avocado and put on top of the spinach and broccoli mix.
So satisfying, all 3 greens are healthy and hunger suppressing vegetables. Spinach and avocados act like diuretics so help you to lose water weight. Great for after workout or as a mini meal.
This is a lovely, rich filling recipe for those of you on carb reduction meal plans such as keto, South Beach, etc. Gluten free, low carb. I had this in a New Orleans restaurant and decide to make it home for myself.
Salmon, Shrimp and Portabella Mushroom Ponchatrain Recipe
1/4 cup butter
1/4 cup half & half or heavy cream
Tsp of garlic, minced
1/2 cup spinach leaves
1 tsp parsley
Ground pepper to taste
1/2 cup portabella mushrooms
Fish or chicken
Melt the butter in a saucepan and saute your garlic and mushrooms. Add your quarter cup of cream or half-and-half. I find half and half to be rich enough for me but you can add heavy cream if you would like it to be creamier. Add other spices and wilt the spinach in the sauce. A squeeze of lemon could be added here if you wish but I find it’s not necessary and not part of the original recipe.
Pour over chicken and shrimp, fish and crab meat, or fish and shrimp. This goes great on vegetables as well.
Working on reducing the processed carbohydrates in your meal plans? This is a hearty meal that is full of flavor.
1 lb ground beef, sirloin
2 slices sharp cheddar
1/2 cup parmesan
1 bottle of Marinara of your choice (look for low to no sugar)
5 portabella mini mushtooms
1 tbsp basil
1 tbsp oregano
1 tbsp parsley
1/4 cup onion diced
2 cloves garlic
1 small whole fat ricotta cheese (<8 oz)
Saute your garlic and onions lightly in olive oil. Brown your beef, mix in the onions, garlic and spices. Add about 1/3 of marinara and mix.
Heat oven to 375 degree degrees Fahrenheit. In a baking dish layer the zucchini in thin strips, smear the ricotta on the zucchini. Top with sliced mushrooms, meat mixture and any other vegetables you prefer. Add another layer and top it all with marinara, then cheddar cheese and parmesan. Bake for 20 mins covered in foil, remove foil, then bake for another 10 minutes.
Saute your chicken, mushrooms and bacon in butter. When your chicken is browned on one side, flip it, along with the mushrooms and bacon. When the 2nd side of your chicken is starting to brown, put the swiss cheese and parmesan on top and cover for 1 minute. Uncover and place the bacon and mushrooms in a paper towel to soak up the grease. Saute your red onion quickly while your bacon and mushrooms are drying. Place your chicken over a bed of spinach, salt and pepper to taste. Top with dried bacon, mushrooms, red onion and diced tomatoes. Either squeeze the mustard in a zig zag pattern on top or put off to the side for dipping. Enjoy!