Whether you’re a fan of Thai food or simply looking to add some excitement to your weeknight dinner routine, this stir-fry is a perfect option for your next meal!

While we don’t get wok hei at home, using these tips will help you create the perfect stir fry:

1. Preheat Your Pan: Make sure your wok or pan is hot before adding the oil.
2. Flavor the Oil: Add slices of fresh garlic (and ginger), frying them briefly until they become fragrant.
3. Cut Uniformly: Ensure all ingredients are cut into similar sizes for even cooking.
4. Prep Ahead: Have all your ingredients chopped and sauces mixed before you begin cooking.
5. Use High Heat: Stir fry at very high heat and cook quickly for the best results.

Yields 4 servings of Keto Thai Turkey Stir Fry

The Preparation

Stir Fry Sauce:

• 2 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sriracha Sauce
• 1 tablespoon soy sauce
• 1 tablespoon allulose, or sweetener of choice

Stir Fry Ingredients:

• 1 1/2 tablespoon avocado oil
• 3 teaspoon fresh garlic, minced
• 1/2 medium onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 16 ounce lean ground turkey
• 1/2 cup fresh basil, finely chopped

Fried “Rice”:

• 2 tablespoon avocado oil
• 1 teaspoon sesame oil
• 3 teaspoon fresh garlic, minced
• 2 teaspoon fresh ginger, minced
• 300 gram cauliflower rice
• 1 1/2 tablespoon soy sauce

The Execution

1. Gather and prep all of your ingredients.

2. Add all of the stir fry sauce ingredients into a bowl, then stir to combine. Set aside.

3. In a pan over high heat, add the avocado oil for the stir fry. Once starting to smoke, add in the garlic and cook until fragrant. About 45 seconds.

4. Add in the onion and bell pepper, stir frying for 1-2 minutes until tender but crisp. Remove to a plate, leaving as much oil in the pan as you can, and set aside.

5. Add in the ground turkey and stir fry in the pan until cooked through, about 5 minutes. Break the turkey apart as it’s cooking.

Ready a second pan for the cauliflower. Add avocado oil and sesame oil to the pan over high heat.

6. Once turkey is starting to brown, add the vegetables and chopped basil into the pan. Stir fry for an additional 30-60 seconds until basil is wilted and fragrant.

7. Add in the stir fry sauce, stirring to incorporate, and cook for 1-2 more minutes until it’s absorbed. Set aside on low heat while you cook the cauliflower.

8. Once the oil is hot, add in the garlic and ginger for the cauliflower rice and cook until fragrant.

9. Add in the cauliflower rice, cooking until moisture is removed. Stir often, and add in the soy sauce about half-way through cooking.

10. Serve the cauliflower rice and turkey immediately. If you have leftovers, store in an airtight container for up to 4 days. Enjoy!

This makes a total of 4 servings of Keto Thai Turkey Stir Fry. Each serving comes out to be 413 calories, 26.8g fats, 8.4g net carbs, and 34.2g protein.

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Keto Thai Turkey Stir Fry

This makes a total of 4 servings of Keto Thai Turkey Stir Fry. Each serving comes out to be 413 calories, 26.8g fats, 8.4g net carbs, and 34.2g protein.

Course Main Course

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

Stir Fry Sauce:

• 2 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sriracha Sauce
• 1 tablespoon soy sauce
• 1 tablespoon allulose or sweetener of choice

Stir Fry Ingredients:

• 1 ½ tablespoon avocado oil
• 3 teaspoon fresh garlic minced
• ½ medium onion thinly sliced
• 1 medium red bell pepper thinly sliced
• 16 ounce lean ground turkey
• ½ cup fresh basil finely chopped

Fried "Rice":

• 2 tablespoon avocado oil
• 1 teaspoon sesame oil
• 3 teaspoon fresh garlic minced
• 2 teaspoon fresh ginger minced
• 300 gram cauliflower rice
• 1 ½ tablespoon soy sauce

Instructions

• Gather and prep all of your ingredients.
• Add all of the stir fry sauce ingredients into a bowl, then stir to combine. Set aside.
• In a pan over high heat, add the avocado oil for the stir fry. Once starting to smoke, add in the garlic and cook until fragrant. About 45 seconds.
• Add in the onion and bell pepper, stir frying for 1-2 minutes until tender but crisp. Remove to a plate, leaving as much oil in the pan as you can, and set aside.
• Add in the ground turkey and stir fry in the pan until cooked through, about 5 minutes. Break the turkey apart as it's cooking.
• Ready a second pan for the cauliflower. Add avocado oil and sesame oil to the pan over high heat.
• Once turkey is starting to brown, add the vegetables and chopped basil into the pan. Stir fry for an additional 30-60 seconds until basil is wilted and fragrant.
• Add in the stir fry sauce, stirring to incorporate, and cook for 1-2 more minutes until it's absorbed. Set aside on low heat while you cook the cauliflower.
• Once the oil is hot, add in the garlic and ginger for the cauliflower rice and cook until fragrant.
• Add in the cauliflower rice, cooking until moisture is removed. Stir often, and add in the soy sauce about half-way through cooking.
• Serve the cauliflower rice and turkey immediately. If you have leftovers, store in an airtight container for up to 4 days. Enjoy!

The post Keto Thai Turkey Stir Fry appeared first on Ruled Me.

This is a fantastic, low-effort weeknight meal that can be most prepped in advance if needed. It works super well for leftovers, too! Just keep a paper towel under the cucumber if packing for lunch. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons, grate it, or just julienne with a knife!

Yields 2 servings of Keto Tzatziki Salmon with Cucumber Noodles

The Preparation

Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1 tablespoon olive oil
• 1 1/2 tablespoon lemon juice
• 2 teaspoon fresh garlic, minced
• 1/2 teaspoon dried dill
• 1/4 teaspoon dried mint
• salt, to taste

Salmon:

• 1 medium cucumber, spiralized
• 12 ounce salmon fillet
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 2 teaspoon fresh garlic, minced
• salt and pepper, to taste

The Execution

1. Gather and prep all of your ingredients. Pre-heat oven to 400F.

2. Add all of the ingredients for the tzatziki sauce into a bowl.

3. Stir together well, then set aside in the refrigerator.

4. Lay foil over a baking sheet, then put the salmon on top. Brush with olive oil, then spread lemon zest and garlic over the salmon. Season with salt and pepper to taste.

5. Wrap the salmon with the foil, then bake for 16-20 minutes, or until cooked through (depending on thickness of salmon).

6. Once salmon is done, plate the cucumber noodles, salmon, and tzatziki sauce as desired. Enjoy!

This makes a total of 2 servings of Keto Tzatziki Salmon with Cucumber Noodles. Each serving comes out to be 554 calories, 38g fats, 8.1g net carbs, and 43.7g protein.

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Keto Tzatziki Salmon with Cucumber Noodles

This makes a total of 2 servings of Keto Tzatziki Salmon with Cucumber Noodles. Each serving comes out to be 554 calories, 38g fats, 8.1g net carbs, and 43.7g protein.

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Ingredients

Tzatziki Sauce:

• ½ cup greek yogurt
• 1 tablespoon olive oil
• 1 ½ tablespoon lemon juice
• 2 teaspoon fresh garlic minced
• ½ teaspoon dried dill
• ¼ teaspoon dried mint
• salt to taste

Salmon:

• 1 medium cucumber spiralized
• 12 ounce salmon fillet
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 2 teaspoon fresh garlic minced
• salt and pepper to taste

Instructions

• Gather and prep all of your ingredients. Pre-heat oven to 400F.
• Add all of the ingredients for the tzatziki sauce into a bowl.
• Stir together well, then set aside in the refrigerator.
• Lay foil over a baking sheet, then put the salmon on top. Brush with olive oil, then spread lemon zest and garlic over the salmon. Season with salt and pepper to taste.
• Wrap the salmon with the foil, then bake for 16-20 minutes, or until cooked through (depending on thickness of salmon).
• Once salmon is done, plate the cucumber noodles, salmon, and tzatziki sauce as desired. Enjoy!

The post Keto Tzatziki Salmon with Cucumber Noodles appeared first on Ruled Me.

If you don’t have a spiralizer for your zucchini, you can use a vegetable peeler and peel thin slices (or ribbons) to use instead. Likewise, if you prefer a thinner style “pasta”, you can always julienne the zucchini using a knife. Unfortunately zoodle dishes don’t tend to re-heat that well as I find they get soggy, so I don’t recommend saving this for leftovers.

Yields 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce

The Preparation

• 12 ounce salmon filet
• 2 ounce bacon, diced
• 2 teaspoon fresh garlic, minced
• 1/4 medium yellow onion, sliced
• ¼ cup chicken stock
• 1 tablespoon tomato paste
• 1/2 cup heavy cream
• 1/4 cup basil, thinly sliced
• ½ teaspoon lemon zest, grated
• 200 gram zucchini, spiralized
• 1 tablespoon olive oil
• salt and pepper to taste

The Execution

1. Gather and prep all of your ingredients.

2. Add bacon into a pan over medium heat and cook until crisp. Remove bacon from the pan and set aside, leaving any bacon grease in the pan.

3. Season salmon with salt and pepper, then place in the pan over medium heat skin-side up. Allow to cook, flipping and finishing skin-side down until cooked through. About 3-4 minutes per side depending on thickness. Set salmon on a plate and tent foil over the top to keep warm.

4. In the same pan, add onion and garlic over medium-high heat. Allow to cook until garlic is fragrant, about 1 minute.

5. Add in the chicken stock, tomato paste and heavy cream, stirring together. Allow to come to a boil to thicken up.

6. Once sauce has thickened, add in the basil, lemon zest, and bacon. Stir to combine. Season with salt and pepper as needed.

7. In a separate pan, add olive oil over medium-high heat. Once hot, add in the zucchini noodles and season with salt and pepper. Cook for 1-2 minutes or until just starting to soften.

8. Add the zoodles into the sauce and stir to coat zoodles.

9. Serve the zoodles immediately with the salmon over the top. Enjoy!

This makes a total of 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce. Each serving comes out to be 790 calories, 60.3g fats, 8.2g net carbs, and 51.4g protein.

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Salmon & Zoodles in Creamy Bacon Tomato Sauce

This makes a total of 2 servings of Salmon & Zoodles in Creamy Bacon Tomato Sauce. Each serving comes out to be 790 calories, 60.3g fats, 8.2g net carbs, and 51.4g protein.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Ingredients

• 12 ounce salmon filet
• 2 ounce bacon diced
• 2 teaspoon fresh garlic minced
• ¼ medium yellow onion sliced
• ¼ cup chicken stock
• 1 tablespoon tomato paste
• ½ cup heavy cream
• ¼ cup basil thinly sliced
• ½ teaspoon lemon zest grated
• 200 gram zucchini spiralized
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions

• Gather and prep all of your ingredients.
• Add bacon into a pan over medium heat and cook until crisp. Remove bacon from the pan and set aside, leaving any bacon grease in the pan.
• Season salmon with salt and pepper, then place in the pan over medium heat skin-side up. Allow to cook, flipping and finishing skin-side down until cooked through. About 3-4 minutes per side depending on thickness. Set salmon on a plate and tent foil over the top to keep warm.
• In the same pan, add onion and garlic over medium-high heat. Allow to cook until garlic is fragrant, about 1 minute.
• Add in the chicken stock, tomato paste and heavy cream, stirring together. Allow to come to a boil to thicken up.
• Once sauce has thickened, add in the basil, lemon zest, and bacon. Stir to combine. Season with salt and pepper as needed.
• In a separate pan, add olive oil over medium-high heat. Once hot, add in the zucchini noodles and season with salt and pepper. Cook for 1-2 minutes or until just starting to soften.
• Add the zoodles into the sauce and stir to coat zoodles.
• Serve the zoodles immediately with the salmon over the top. Enjoy!

The post Salmon & Zoodles in Creamy Bacon Tomato Sauce appeared first on Ruled Me.

With just a handful of simple ingredients and minimal preparation time, you can create a flavorful and satisfying meal that’s perfect for any night of the week. Feel free to use fresh or frozen shrimp in this, just make sure to completely thaw your shrimp if frozen.

Yields 4 servings of Easy Tomato, Feta, and Shrimp Casserole

The Preparation

Tomato, Feta, and Shrimp Casserole:

• 4 medium tomatoes, cut into pieces
• 3 tablespoon olive oil
• 4 teaspoon fresh garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground fennel seed
• 16 ounce raw shrimp, de-veined and de-tailed
• 1/2 medium lemon, juice and zest
• 3/4 cup Feta cheese, crumbled
• 2 tablespoon fresh parsley, chopped
• salt and pepper, to taste

Cauliflower Rice:

• 400 gram cauliflower rice
• 3 tablespoons olive oil
• 2 teaspoon fresh garlic, minced
• 1 teaspoon Italian seasoning
• salt and pepper, to taste

The Execution

1. Gather and prep all of your ingredients. De-tail and de-vein shrimp if needed. Pre-heat oven to 350F.

2. Add the tomatoes, olive oil, garlic, oregano and fennel seed to a casserole dish. Season with salt and pepper, then mix together. Bake in the oven for 25-30 minutes.

3. While the tomatoes are cooking, heat a pan on the stove over medium-high heat. Add the cauliflower rice, olive oil, garlic, Italian seasoning and salt and pepper to taste. Cook until desired consistency, stirring frequently. Set aside.

4. Once the tomatoes are roasted, layer the shrimp over the top. Then, sprinkle lemon juice, lemon zest, and crumbled feta cheese over the shrimp. Place back into the oven and bake for an additional 8-10 minutes or until shrimp are cooked through.

5. While the shrimp are cooking, re-heat the cauliflower rice so that it is ready to serve. Once the casserole is finished, sprinkle chopped parsley over the top.

6. Serve the casserole over cauliflower rice and enjoy!

This makes a total of 4 servings of Easy Tomato, Feta, and Shrimp Casserole. Each serving comes out to be 395 calories, 28.4g fats, 10.5g net carbs, and 23g protein.

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Easy Tomato, Feta, and Shrimp Casserole

This makes a total of 4 servings of Easy Tomato, Feta, and Shrimp Casserole. Each serving comes out to be 395 calories, 28.4g fats, 10.5g net carbs, and 23g protein.

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

Tomato, Feta, and Shrimp Casserole:

• 4 medium tomatoes cut into pieces
• 3 tablespoon olive oil
• 4 teaspoon fresh garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon ground fennel seed
• 16 ounce raw shrimp de-veined and de-tailed
• ½ medium lemon juice and zest
• ¾ cup Feta cheese crumbled
• 2 tablespoon fresh parsley chopped
• salt and pepper to taste

Cauliflower Rice:

• 400 gram cauliflower rice
• 3 tablespoons olive oil
• 2 teaspoon fresh garlic minced
• 1 teaspoon italian seasoning
• salt and pepper to taste

Instructions

• Gather and prep all of your ingredients. De-tail and de-vein shrimp if needed. Pre-heat oven to 350F.
• Add the tomatoes, olive oil, garlic, oregano and fennel seed to a casserole dish. Season with salt and pepper, then mix together. Bake in the oven for 25-30 minutes.
• While the tomatoes are cooking, heat a pan on the stove over medium-high heat. Add the cauliflower rice, olive oil, garlic, italian seasoning and salt and pepper to taste. Cook until desired consistency, stirring frequently. Set aside.
• Once the tomatoes are roasted, layer the shrimp over the top. Then, sprinkle lemon juice, lemon zest, and crumbled feta cheese over the shrimp. Place back into the oven and bake for an additional 8-10 minutes or until shrimp are cooked through.
• While the shrimp are cooking, re-heat the cauliflower rice so that it is ready to serve. Once the casserole is finished, sprinkle chopped parsley over the top.
• Serve the casserole over cauliflower rice and enjoy!

The post Easy Tomato, Feta, and Shrimp Casserole appeared first on Ruled Me.

With the help of the Instant Pot, we get perfectly slow-cooked pork in just under an hour. Infused with the bright acidity from the tomato sauce, it’s a perfect balance of flavor. And with roasted broccoli on the side, you’ll have a complete and balanced dinner that’s perfect for any night of the week. Plus, it makes plenty of leftovers if you are meal prepping or want to have an easy lunch to take to work the next day!

Yields 6 servings of Instant Pot Parmesan Pork with Broccoli

The Preparation

Parmesan Pork:

• 32 ounce boneless pork shoulder, cut into 3-4 pieces
• 2 ounce Parmesan cheese, grated
• 3/4 cup low-carb tomato sauce, like Rao’s brand
• 2 tablespoon unsalted butter
• 1 tablespoon dried basil
• salt and pepper, to taste

Roasted Broccoli:

• 16 ounce broccoli, cut into florets
• 4 tablespoon olive oil
• 1 teaspoon Italian seasoning
• salt and pepper, to taste

The Execution

1. Gather and prep all of your ingredients.

2. Season the pork with salt and pepper, then place into the instant pot.

3. Add the butter, tomato sauce, parmesan cheese, and dried basil. Stir to incorporate. Seal the instant pot and cook for 50 minutes on the manual setting. Allow the pressure to naturally release (~15 minutes).

4. When ~20 minutes is left on the Instant Pot, pre-heat oven to 400F. Place broccoli florets into a baking dish/tray and toss in oil, Italian seasoning, and salt and pepper to taste. Bake for 20-25 minutes or until edges are browned.

5. Before serving, shred the pork with 2 forks.

6. Optionally, grate some additional parmesan cheese over the pork when plating. Enjoy!

This makes a total of 6 servings of Instant Pot Parmesan Pork with Broccoli. Each serving comes out to be 631 calories, 48.3g fats, 5.6g net carbs, and 40.2g protein.

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Instant Pot Parmesan Pork with Broccoli

This makes a total of 6 servings of Instant Pot Parmesan Pork with Broccoli. Each serving comes out to be 631 calories, 48.3g fats, 5.6g net carbs, and 40.2g protein.

Course Main Course

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Ingredients

Parmesan Pork:

• 32 ounce boneless pork shoulder cut into 3-4 pieces
• 2 ounce Parmesan cheese grated
• ¾ cup low-carb tomato sauce like Rao's brand
• 2 tablespoon unsalted butter
• 1 tablespoon dried basil
• salt and pepper to taste

Roasted Broccoli:

• 16 ounce broccoli cut into florets
• 4 tablespoon olive oil
• 1 teaspoon Italian seasoning
• salt and pepper to taste

Instructions

• Gather and prep all of your ingredients.
• Season the pork with salt and pepper, then place into the instant pot.
• Add the butter, tomato sauce, parmesan cheese, and dried basil. Stir to incorporate. Seal the instant pot and cook for 50 minutes on the manual setting. Allow the pressure to naturally release (~15 minutes).
• When ~20 minutes is left on the Instant Pot, pre-heat oven to 400F. Place broccoli florets into a baking dish/tray and toss in oil, Italian seasoning, and salt and pepper to taste. Bake for 20-25 minutes or until edges are browned.
• Before serving, shred the pork with 2 forks.
• Optionally, grate some additional parmesan cheese over the pork when plating. Enjoy!

The post Instant Pot Parmesan Pork with Broccoli appeared first on Ruled Me.

If you’re a fan of meal prep, simply cooking the chicken ahead of time will lead the way for a super easy and quick way to make a weeknight meal. Just toss the veggies in a pan, add the ingredients for the curry, and then add in the chicken to warm through. Finish with some lime juice for an extra kick and you’ll have a new favorite for the week!

Yields 4 servings of Keto Green Chicken Curry with Zoodles

The Preparation

Chicken:

• 16 ounce boneless, skinless chicken thighs
• salt and pepper, to taste

Zoodles:

• 12 ounce zucchini, spiralized into noodles
• 1 tablespoon olive oil
• salt and pepper, to taste

Green Curry:

• 2 tablespoon coconut oil
• 3/4 medium yellow onion, cut into thick slices
• 4 ounce broccoli, cut into small florets
• 14 ounce canned coconut milk
• 2 tablespoon green curry paste
• 2 tablespoon peanut butter
• salt and pepper, to taste
• 1 ounce salted peanuts, finely chopped, for topping

The Execution

1. Gather and prep all of your ingredients.

2. Season chicken thighs with salt and pepper, then cook over medium heat until cooked through. About 4 minutes on each side.

3. Once cooked, cut the chicken into bite-sized pieces and set aside. You can optionally use pre-cooked chicken or even shredded rotisserie chicken in a pinch.

4. Spiralize the zucchini and season with salt. Stir to incorporate.

5. Place the zoodles in between some paper towels, then place a bowl or other heavy object on top to press any excess moisture out of the zoodles.

6. Heat coconut oil in a pan over medium-high heat. Once hot, add in the onion and broccoli. Sauté for a few minutes, stirring frequently, until crisp but tender.

7. Add the coconut milk, curry paste, peanut butter, and chicken then stir well to combine. Allow to simmer for a few minutes, reducing slightly and thickening up. Remove from the pan and set aside.

8. In the same pan, heat the olive oil for the zoodles. Once hot, add in the zoodles and sauté for a few minutes until soft but not mushy.

9. Add back in the curry and mix everything together to incorporate.

10. Serve immediately, sprinkling over crushed peanut as garnish. Enjoy!

This makes a total of 4 servings of Keto Green Chicken Curry with Zoodles. Each serving comes out to be 603 calories, 48.2g fats, 10.4g net carbs, and 35.5g protein.

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Keto Green Chicken Curry with Zoodles

This makes a total of 4 servings of Keto Green Chicken Curry with Zoodles. Each serving comes out to be 603 calories, 48.2g fats, 10.4g net carbs, and 35.5g protein.

Course Main Course

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

Chicken:

• 16 ounce boneless, skinless chicken thighs
• salt and pepper to taste

Zoodles:

• 12 ounce zucchini spiralized into noodles
• 1 tablespoon olive oil
• salt and pepper to taste

Green Curry:

• 2 tablespoon coconut oil
• ¾ medium yellow onion cut into thick slices
• 4 ounce broccoli cut into small florets
• 14 ounce canned coconut milk
• 2 tablespoon green curry paste
• 2 tablespoon unsweetened peanut butter
• salt and pepper to taste
• 1 ounce salted peanuts finely chopped, for topping

Instructions

• Gather and prep all of your ingredients.
• Season chicken thighs with salt and pepper, then cook over medium heat until cooked through. About 4 minutes on each side.
• Once cooked, cut the chicken into bite-sized pieces and set aside. You can optionally use pre-cooked chicken or even shredded rotisserie chicken in a pinch.
• Spiralize the zucchini and season with salt. Stir to incorporate.
• Place the zoodles in between some paper towels, then place a bowl or other heavy object on top to press any excess moisture out of the zoodles.
• Heat coconut oil in a pan over medium-high heat. Once hot, add in the onion and broccoli. Sauté for a few minutes, stirring frequently, until crisp but tender.
• Add the coconut milk, curry paste, peanut butter, and chicken then stir well to combine. Allow to simmer for a few minutes, reducing slightly and thickening up. Remove from the pan and set aside.
• In the same pan, heat the olive oil for the zoodles. Once hot, add in the zoodles and sauté for a few minutes until soft but not mushy.
• Add back in the curry and mix everything together to incorporate.
• Serve immediately, sprinkling over crushed peanut as garnish. Enjoy!

The post Keto Green Chicken Curry with Zoodles appeared first on Ruled Me.

With its simple yet flavorful ingredients and easy preparation, this soup is a comforting reminder of timeless traditions and hearty fare that are served in the north. Not only is it delicious, but it’s packed full of nutrients and vitamins from all of the add-ins. So why wait? Step into the north and experience a traditional homemade meal that will warm your soul and satisfy your hunger.

Yields 4 servings of Keto Beefy Cabbage Soup

The Preparation

• 16 ounce ground beef
• 3 tablespoon butter
• 16 ounce green cabbage, shredded
• 6 cups beef broth
• 2 tablespoon Dijon mustard
• 2 tablespoon tomato paste
• 2 whole bay leaves
• 1 tablespoon soy sauce
• 2 teaspoon Worcestershire sauce
• 3 ounce leek, finely chopped
• salt and pepper, to taste
• 1/2 cup sour cream
• 1/4 cup fresh parsley, chopped

The Execution

1. Gather and prep all of your ingredients.

2. In a pot over medium-high heat, add the ground beef and butter, then season with salt and pepper. Cook until browned.

3. Add the cabbage and continue to cook until cabbage has softened.

4. Add in the remaining ingredients (except for the leek). Bring to a boil and then reduce the heat. Simmer for additional 15-20 minutes.

5. Remove the bay leaves if still whole, then add the leek into the soup a few minutes before serving. Taste and season with salt and pepper as needed.

6. Serve with a dollop of sour cream and garnish with freshly chopped parsley. Enjoy!

This makes a total of 4 servings of Keto Beefy Cabbage Soup. Each serving comes out to be 518 calories, 35.3g fats, 9.3g net carbs, and 38g protein.

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Keto Beefy Cabbage Soup

This makes a total of 4 servings of Keto Beefy Cabbage Soup. Each serving comes out to be 518 calories, 35.3g fats, 9.3g net carbs, and 38g protein.

Course Main Course, Soup

Cuisine European

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 16 ounce ground beef
• 3 tablespoon butter
• 16 ounce green cabbage shredded
• 6 cups beef broth
• 2 tablespoon Dijon mustard
• 2 tablespoon tomato paste
• 2 whole bay leaves
• 1 tablespoon soy sauce
• 2 teaspoon Worcestershire sauce
• 3 ounce leek finely chopped
• salt and pepper to taste
• ½ cup sour cream
• ¼ cup fresh parsley chopped

Instructions

• Gather and prep all of your ingredients.
• In a pot over medium-high heat, add the ground beef and butter, then season with salt and pepper. Cook until browned.
• Add the cabbage and continue to cook until cabbage has softened.
• Add in the remaining ingredients (except for the leek). Bring to a boil and then reduce the heat. Simmer for additional 15-20 minutes.
• Remove the bay leaves if still whole, then add the leek into the soup a few minutes before serving. Taste and season with salt and pepper as needed.
• Serve with a dollop of sour cream and garnish with freshly chopped parsley. Enjoy!

The post Keto Beefy Cabbage Soup appeared first on Ruled Me.

If you’re an olive hater, you can replace the olives with artichoke hearts and add in some smoky red pepper for a twist. Or, use sautéed mushrooms in place of the olives for a meatier bite. You can adjust and customize the tapenade to fit your tastes – add nuts or different vegetables for different tastes and textures.

Yields 4 servings of Keto Pork Tenderloin with Tapenade

The Preparation

Pork Tenderloin:

• 24 ounce pork tenderloin
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoning
• salt and pepper, to taste

Olive Tapenade:

• 3 ounce green olives, pitted
• 2 ounce kalamata olives, pitted
• 1/2 ounce sun-dried tomatoes
• 2 tablespoon capers
• 2 cloves fresh garlic
• 1/4 cup fresh basil, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil

To Serve:

• 8 ounce mixed leafy greens
• 8 tablespoons Italian dressing

The Execution

1. Gather and prep all of your ingredients. Trim silver skin off of the tenderloin if needed. Pre-heat oven to 400F.

2. Rub oil over the tenderloin as needed, then season with salt, pepper, and Italian seasoning.

3. Place the tenderloins into a baking tray or onto a baking sheet, then bake for 22-25 minutes or until internal temperature is 145F.

4. While the pork is cooking, make the tapenade by adding all of the tapenade ingredients to a food processor.

5. Pulse the tapenade until everything is well combined but still chunky.

6. Allow pork to rest for 5-10 minutes prior to serving. Once ready, slice the pork and spoon tapenade mixture over the top. Serve with a side salad of mixed greens and Italian dressing. Enjoy!

This makes a total of 4 servings of Keto Pork Tenderloin with Tapenade. Each serving comes out to be 468 calories, 26.9g fats, 7g net carbs, and 46.3g protein.

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Keto Pork Tenderloin with Tapenade

This makes a total of 4 servings of Keto Pork Tenderloin with Tapenade. Each serving comes out to be 468 calories, 26.9g fats, 7g net carbs, and 46.3g protein.

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Equipment

• 1 Food Processor

Ingredients

Pork Tenderloin:

• 24 ounce pork tenderloin
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoning
• salt and pepper to taste

Olive Tapenade:

• 3 ounce green olives pitted
• 2 ounce kalamata olives pitted
• ½ ounce sun-dried tomatoes
• 2 tablespoon capers
• 2 cloves fresh garlic
• ¼ cup fresh basil chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil

To Serve:

• 8 ounce mixed greens
• 8 tablespoon Italian dressing

Instructions

• Gather and prep all of your ingredients. Trim silver skin off of the tenderloin if needed. Pre-heat oven to 400F.
• Rub oil over the tenderloin as needed, then season with salt, pepper, and Italian seasoning.
• Place the tenderloins into a baking tray or onto a baking sheet, then bake for 22-25 minutes or until internal temperature is 145F.
• While the pork is cooking, make the tapenade by adding all of the tapenade ingredients to a food processor.
• Pulse the tapenade until everything is well combined but still chunky.
• Allow pork to rest for 5-10 minutes prior to serving. Once ready, slice the pork and spoon tapenade mixture over the top. Serve with a side salad of mixed greens and Italian dressing. Enjoy!

The post Keto Pork Tenderloin with Tapenade appeared first on Ruled Me.

If you’d prefer to cook this in the Instant Pot, you can! Simply add the chicken and salsa to the Instant Pot, and set to cook on high pressure for 10 minutes. Allow it to naturally release, then shred the chicken in the juice and rest for 5-10 additional minutes. If you’re not a fan of cauliflower rice, you can serve it up taco-style on low-carb tortillas or lettuce leaves (with all of the accompaniments mentioned above).

Yields 3 servings of Easy Keto Pulled Mexican Chicken

The Preparation

Pulled Chicken:

• 24 ounce boneless, skinless chicken thighs
• 12 ounce jarred salsa, no added sugar
• salt and pepper, to taste

Cauliflower Rice:

• 300 gram cauliflower rice
• 3 tablespoon olive oil
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin

The Execution

1. Gather and prep all of your ingredients.

2. Add the chicken thighs to a slow cooker and season with salt and pepper.

3. Add the salsa on top of the chicken, then mix together. Cook on low for 3-4 hours.

4. Remove the chicken thighs from the slow cooker and shred the meat using 2 forks.

5. Return the shredded chicken to the slow cooker and cook on low for an additional 10 minutes.

6. Add cauliflower rice and olive oil to a pan over medium-high heat. Season with garlic powder, cumin, and salt and pepper to taste. Cook for 7-8 minutes, stirring frequently, until cauliflower rice is your preferred texture.

7. Serve pulled chicken over the cauliflower rice. Garnish with chopped cilantro if desired. Enjoy!

This makes a total of 3 servings of Easy Keto Pulled Mexican Chicken. Each serving comes out to be 553 calories, 31.9g fats, 9g net carbs, and 58.8g protein.

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Easy Keto Pulled Mexican Chicken

This makes a total of 3 servings of Easy Keto Pulled Mexican Chicken. Each serving comes out to be 553 calories, 31.9g fats, 9g net carbs, and 58.8g protein.

Course Main Course

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 3 servings

Equipment

• 1 Slow Cooker or Instant Pot

Ingredients

Pulled Chicken:

• 24 ounce pork tenderloin
• 12 ounce jarred salsa no sugar added
• salt and pepper to taste

Cauliflower Rice:

• 300 gram cauliflower rice
• 3 tablespoon olive oil
• salt and pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin

Instructions

• Gather and prep all of your ingredients.
• Add the chicken thighs to a slow cooker and season with salt and pepper.
• Add the salsa on top of the chicken, then mix together. Cook on low for 3-4 hours.
• Remove the chicken thighs from the slow cooker and shred the meat using 2 forks.
• Return the shredded chicken to the slow cooker and cook on low for an additional 10 minutes.
• Add cauliflower rice and olive oil to a pan over medium-high heat. Season with garlic powder, cumin, and salt and pepper to taste. Cook for 7-8 minutes, stirring frequently, until cauliflower rice is your preferred texture.
• Serve pulled chicken over the cauliflower rice. Garnish with chopped cilantro if desired. Enjoy!

The post Easy Keto Pulled Mexican Chicken appeared first on Ruled Me.

While using red curry paste isn’t the most authentic way to make massaman curry, I found it quite difficult to find a massaman curry paste. If you are able to find one, this will make the dish taste more authentic. If you are following this recipe and using red curry paste, you can optionally add some ground cinnamon, coriander, cumin, cardamom, and nutmeg. This will bring a more authentic flavor to the curry, but I find with the red curry paste alone it still tastes great.

Yields 4 servings of Keto Thai Massaman Curry with Chicken

The Preparation

• 16 ounce boneless, skinless chicken thighs, cut into pieces
• 2 tablespoon olive oil
• 2 tablespoon butter
• 3 tablespoon red curry paste, or massaman curry paste
• 2 teaspoon fresh ginger, minced
• 1 teaspoon fresh garlic, minced
• 2 tablespoon fish sauce
• 4 tablespoon natural peanut butter
• 7 ounce canned coconut milk, ~1/2 can
• 1 cup chicken broth
• 2 tablespoon lime juice
• 8 drops liquid stevia, or 1 tablespoon preferred granulated sweetener
• 8 ounce cauliflower, riced
• 1/4 cup peanuts, crushed
• 2 tablespoon cilantro, chopped

The Execution

1. Heat butter and olive oil in a pan over medium-high heat until butter is bubbling. Add curry paste, ginger, and garlic to the pan and cook in the oil until fragrant. About 1-2 minutes.

2. Add in chicken to the pan and let cook most of the way through, about 6-8 minutes.

3. In the meantime, get together your other ingredients. Measure out the peanut butter, fish sauce, coconut milk, sweetener and chicken stock.

4. Add the liquid ingredients into the pan. Bring the curry to a boil, then reduce to medium low.

5. Let simmer for 2-3 minutes, then add in the cauliflower. Simmer for an additional 15-20 minutes, stirring occasionally.

6. Once finished, add lime juice and stir together. Garnish with chopped cilantro and crushed peanuts. Enjoy!

This makes a total of 4 servings of Keto Thai Massaman Curry with Chicken. Each serving comes out to be 586 calories, 45.2g fats, 9.4g net carbs, and 37.5g protein.

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Keto Thai Massaman Curry with Chicken

This makes a total of 4 servings of Keto Thai Massaman Curry with Chicken. Each serving comes out to be 586 calories, 45.2g fats, 9.4g net carbs, and 37.5g protein.

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 586kcal

Ingredients

• 16 ounce boneless, skinless chicken thighs cut into pieces
• 2 tablespoon olive oil
• 2 tablespoon butter
• 3 tablespoon red curry paste
• 2 teaspoon fresh ginger minced
• 1 teaspoon fresh garlic minced
• 2 tablespoon fish sauce
• 4 tablespoon natural peanut butter
• 7 ounce canned coconut milk ~1/2 can
• 1 cup chicken broth
• 2 tablespoon lime juice
• 8 drops liquid stevia or 1 tablespoon preferred granulated sweetener
• 8 ounce cauliflower riced
• ¼ cup peanuts crushed
• 2 tablespoon cilantro chopped

Instructions

• Heat butter and olive oil in a pan over medium-high heat until butter is bubbling. Add curry paste, ginger, and garlic to the pan and cook in the oil until fragrant. About 1-2 minutes.
• Add in chicken to the pan and let cook most of the way through, about 6-8 minutes.
• In the meantime, get together your other ingredients. Measure out the peanut butter, fish sauce, coconut milk, sweetener and chicken stock.
• Add the liquid ingredients into the pan. Bring the curry to a boil, then reduce to medium low.
• Let simmer for 2-3 minutes, then add in the cauliflower. Simmer for an additional 15-20 minutes, stirring occasionally.
• Once finished, add lime juice and stir together. Garnish with chopped cilantro and crushed peanuts. Enjoy!

Nutrition

Calories: 586kcal | Fat: 45.2g

The post Keto Thai Massaman Curry with Chicken appeared first on Ruled Me.