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LEMONY CUCUMBER COUSCOUS SALAD

INGREDIENTS

• 1 1/2 to 2 cups Israeli couscous 
• 2 medium cucumbers 
• 1/4 bunch parsley 
• 1 medium lemon 
• 2 Tbsp olive oil 
• 1/4 tsp garlic powder 
• 1/4 tsp salt 
• freshly cracked pepper to taste 
• 3 oz. crumbled feta cheese 

INSTRUCTIONS

1. Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
2. Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about 1/4 bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.
3. Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.
4. full instruction click HERE

Keto Zucchini Chicken Enchiladas

INGREDIENTS

• 2 zucchini
• 1 1/2 cup chicken meat cooked and shredded
• 1/2 onion chopped
• 1 garlic clove minced
• 1/4 tsp chili flakes
• 1 cup enchilada sauce divided
• 1/2 cup Mozzarella shredded
• 1/2 cup cheddar shredded
• 1 tbsp olive oil
• salt and pepper to taste

• full-fat yogurt for serving
• fresh parsley chopped (for serving)

INSTRUCTIONS

1. Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
2. Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
3. next instruction HERE

ROSEMARY AND GARLIC ROAST BEEF

INGREDIENTS

• 3lbs boneless Rib Eye roast
• 1/4 cup chopped Fresh rosemary, or other favorite herbs
• 1/4 cup chopped garlic (about 20 cloves)
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 4 cups of a variety of Mushrooms, sliced to about the same size
• 1 cup of stock

INSTRUCTIONS

1. Preheat oven to 350F.
2. Tie the roast and season generously with salt and pepper.
3. Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
4. In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
5. Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
6. full instruction click here 

SKILLET CHICKEN IN ONION CREAM SAUCE

INGREDIENTS

• Chicken breasts cut in slices
• 1 tablespoon Olive oil
• 1/2 teaspoon garlic powder
• 1 small finely chopped onion
• 2 tablespoons butter
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon red pepper flakes
• 2 teaspoons balsamic vinegar
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• salt and pepper