MEDITERRANEAN LEMON DILL CHICKEN SOUP. Which team are you? Lemony or creamy?? This soup is pure comfort. Light, lemony, herby, and absolutely perfect for cozy nights. It’s also SO easy and SO good—you’ll want to make it on repeat. 🍋✨ This recipe brings all the Mediterranean vibes to your table, with tender chicken, fresh dill, and a bright burst of lemon. It’s great for meal prep, too! I used my lowcarb kaizen rice here, but you can use regular rice, orzo, or even something like barley or farro! Here’s how I made it: 1. Finely dice 1 lb of chicken (cut of choice), drizzle 1 tbsp olive and season with 2 tsp garlic powder, 1 tbsp oregano, salt + pepper, and juice of 1/2 a lemon. Rub this over 1 lb raw chicken and set aside. 2. Next, lets sauté some veggies. Heat 1 tbsp olive oil in a pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 2 diced carrots. Cook until softened and fragrant, about 5 minutes. 3. Then add the seasoned chicken to the pot, followed by 6-8 cups chicken stock or broth. Bring to a boil, then reduce to a simmer. Let it cook for 25-30 minutes. 4. Finally, add rice, orzo, or barley. To keep this high protein and lowcarb, I added my @Kaizen Food Company lowcarb rice, but use whatever you like. Add to the pot until rice is softened, about 6 minutes. 5. Finish with lemon + dill. Stir in the zest and juice of 1 large lemon and 1/4 cup chopped fresh dill. Add a few generous pinches of salt and pepper, stir, and taste. Salt is super key here to bring all the flavors out, so adjust seasoning with salt + pepper as needed. 6. Ladle into bowls, garnish with more dill and fresh lemon if you like, and serve hot. 🌿 If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . #mediterraneanfood #lowcarb #lowcarbrecipes #healthyrecipes #proteinpasta #lowcarbpasta #keto #ketorecipes #goodmoodfood #healthyfoodshare

Spicy Lime Chicken Fusion Bowl
 These are the juiciest, tastiest chicken thighs with a tangy slaw, express pickled onions, and a creamy, zesty sauce that will bring everything together perfectly. Use regular rice or my high protein low carb @Kaizen Food Company rice! Here’s how I made it: 1️⃣ Start by marinating chicken. Add 2 lb chicken thighs to a bowl, drizzle with 1 tbsp avocado oil, 2 tbsp soy sauce and 1.5 tbsp rice vinegar. Season with 2 generous pinches salt, fresh cracked pepper, 1/2 tbsp each of five spice, garlic powder, onion powder, and chipotle powder, plus 1/2 tsp cayenne powder. Mix well & let it marinate for 30 mins. 2️⃣ For the express pickled onions, thinly slice 1 red onion & add it to a bowl with the juice of 2 limes, a pinch of salt, & 1 tbsp chile lime seasoning. Mix well & let it sit, stirring every few mins. 3️⃣ For the slaw, thinly shred 1/2 small purple cabbage & 3 carrots, thinly slice 3 Persian cucumbers, chop a large handful of fresh cilantro & 2 scallions. Add to a bowl. 4️⃣ For the sauce, mix 5 tbsp mayo, 1.5 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or powdered monkfruit, 1 tsp minced garlic, & the juice of 1 lime. Toss most of the sauce into the slaw, save some for later. 5️⃣ Cook chicken by heating a pan to medium. Add chicken & cook for 3 mins on the first side, then flip, cover, & cook for 7 mins. Flip again, cover, and turn off the heat. Let it sit for a few mins to stay juicy. 6️⃣ Prepare your base. I used my @kaizenfoodco rice for a high-protein, low-carb option, but regular rice, quinoa, or cauli rice work! 7️⃣ When everything’s ready, assemble your bowl. Start with your base, add a layer of slaw, sliced chicken, pickled onions, drizzle with the reserved sauce, fresh cilantro, sesame seeds & avo. If you make it, be sure to let me know on SHREDHAPPENS! . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #proteinrecipes #chickenrecipes #goodmoodfood #healthyfoodshare

VIRAL TURKISH PASTA but high protein, and lowcarb! I made @Anna Paul viral Turkish pasta—but gave it a high-protein, low-carb twist using my @Kaizen Food Company pasta! you can totally use any pasta you love—regular, chickpea, or brown rice pasta works, but I wanted to keep things higher protein and lower carb (Kaizen pasta has 20g protein and just 6 net carbs per serving!). This comes together in about 15 minutes and its so incredibly good. Here is how I made it: 1️⃣ Beef mixture: Sauté 1 lb ground beef in a pan over medium heat with 1 tbsp each of curry powder, sweet paprika, and garlic powder, plus a couple generous pinches of salt and pepper. As it browns, mince it with a spatula since I dont like large beef crumbles. Add 1 diced yellow onion and keep cooking until browned and crispy. 2️⃣ Cook pasta: Boil 8 oz pasta of choice in generously salted water. I used my Kaizen fusilli to keep it low-carb + high protein, but any pasta works. 3️⃣ Butter sauce: To make the butter sauce, melt 2 tbsp butter in a pan, stir in 1 tsp sweet paprika, and mix. You won’t use this all, you’ll just use about 1 tsp of it when plating up the dish. 4️⃣ Yogurt sauce: Mix 2 cups strained or Greek yogurt with 2 minced garlic cloves, juice of half a lemon, and a pinch of salt. And finally, assemble it all. Layer a quarter of the pasta, yogurt sauce, beef, and butter sauce. Top with slice cherry tomatoes and lots of finely chopped fresh parsley. This was so easy and SO good. 🤤 If you try it, be sure to let me know on SHREDHAPPENS —I’d love to see your version! ENJOY . . . . #lowcarb #lowcarbrecipes #healthyrecipes #proteinpasta #lowcarbpasta #keto #ketorecipes #goodmoodfood #healthyfoodshare #mediterraneanfood

CHOPPED EGG SALAD WRAP Egg salads don’t always get the love they deserve, but they’re seriously one of my favorite go-to meals. They’re protein-packed, easy to make, and so versatile. With just a few simple ingredients, you can level up the flavor in no time! This recipe is perfect for when you need something quick, delicious, and healthy. I wrapped mine in crisp iceberg lettuce for a low-carb option, but it’s just as good scooped over sourdough, your favorite bread, or even stuffed into a bell pepper. Here’s how to make it: 1️⃣ Boil your eggs: I prefer softer yolks for creaminess. Carefully drop 4 eggs straight from the fridge into boiling water for for 7.5 minutes (go 1 minute longer if you want a firmer yolk), then cool in an ice bath for 30 seconds before peeling. Slice in half.
2️⃣ Add all your ingredients to a cutting board (or bowl): Add your eggs, 1 small avocado, a quarter small red onion (or 1 shallot), 3 baby dill pickles, 2-3 sliced cherry peppers, 2 tbsp each of fresh dill and fresh mint, 1 tbsp mayo, 1/2 tbsp mustard, a pinch of salt, and cracked pepper.
3️⃣ Chop everything together: For a creamier texture, keep chopping; for chunkier, chop lightly. Taste and adjust as you like!
4️⃣ Assemble: Serve on your favorite base and top with chili lime seasoning for a little more of the good stuff. I wrapped mine in iceberg lettuce with extra cherry peppers, but its an egg salad, you can do so much with it. If you try it, be sure to let me know on SHREDHAPPENS - I love seeing your creations! ENJOY . . .#lowcarb #lowcarbrecipes #lettucewrap #keto #ketorecipes #healthyrecipes

Firecracker Salmon with Avocado Salsa 📌If youre looking to upgrade your cookware, now is a great time. Use the my link in bio and get great savings on my favorite cookware from @Made In Cookware Let me show you how easy it is to use the stainless steel pan to make the most amazing salmon dish. Made in’s cookware is used by thousands of professional chefs and multiple Michelin star restaurants, but they make professional quality products for the home cook like you & I. Here is how I made it: 1.Grab 1lb salmon filets. Pat dry. Season both with salt, pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chili lime seasoning, & 1/2 tsp chili powder for a kick. 2.Heat your stainless steel pan over medium heat for 2-3 mins, then do the water test: drop a few drops of water into the pan—if it dances like beads, your pan is ready. Add 1 tbsp oil (never add oil to a cold pan), swirl to coat, & carefully lay the salmon fillets in, skin-side down. 3.Let salmon cook undisturbed for 3-4 mins to develop a golden, crispy skin. Once the edges start to turn opaque and it naturally releases from the pan, gently flip it over and cook for another 3-4 mins, or until cooked through. 4. In a small bowl, mix 4 tbsp mayo, 1 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or powdered monkfruit, and 1 tsp minced garlic. 5.For the avocado salsa, cube up 1.5 avocado, finely dice half a small red onion, add 4 tbsp super finely chopped cilantro, 1 tablespoon finely chopped mint (optional), the juice of 1 juicy lime, a couple generous pinches salt. 6.Plate up the salmon - as is, or with rice, quinoa, or my kaizen lowcarb rice, top it with the sauce, as much salsa as you want, and sesame seeds. If you make it, be sure to let me know on SHREDHAPPENS. And for the pans, checkout the link in my profile. . . . #madeinpartner #nontoxic #healthylifestyle #lowcarb #lowcarbrecipes #keto #ketorecipes #salmonrecipes #healthyrecipes #whatsonmyplate #ConSantanderConecto