Keto Black Bean & Avocado Toasts

This avocado toast is good for people on the keto diet because it has the rich, creamy avocado and the earthy black beans on a crispy slice of low-carb bread. This meal is filling and healthy, and its great for a quick breakfast or a light lunch.

Ingredients:

• 2 slices of keto bread
• 1 ripe avocado
• 1/4 cup cooked black beans
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes optional
• Fresh cilantro or parsley for garnish

Instructions:

Toast the keto bread slices until golden brown

In a small bowl, mash the ripe avocado with lime juice, salt, and pepper

In a separate pan, heat olive oil over medium heat

Add minced garlic and red pepper flakes if using and saut until fragrant

Add cooked black beans to the pan and stir until heated through

Spread the mashed avocado mixture evenly onto the toasted bread slices

Top each toast with the warm black bean mixture

Garnish with fresh cilantro or parsley

Serve immediately and enjoy

Easy Spicy Roasted Cashews

These Easy Spicy Roasted Cashews are a great snack or starter that wont give you gluten. A mix of spices gives them a kick of flavor without taking away from the natural taste of the cashews.

Ingredients:

• 2 cups cashews
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Instructions:

Warm the oven up to 175F 350C

Add the cayenne pepper, garlic powder, onion powder, olive oil, and salt to a bowl and mix them together

Toss the cashews around in the bowl until they are well covered

Put the cashews on a baking sheet that has been lined with parchment paper in a single layer

Put the cashews in an oven that has already been heated

Roast them for 10 to 12 minutes, stirring them once, until they are golden brown and smell good

Take it out of the oven and let it cool down before you serve

Minestrone Soup

A hearty and flavorful Minestrone Soup filled with a variety of vegetables, beans, and pasta. Perfect for a comforting and nutritious meal.

Ingredients:

• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup small pasta
• 2 cups chopped spinach
• 2 tablespoons olive oil
• Grated Parmesan cheese for serving

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic, onion, carrots, and celery

Cook the vegetables until they get soft

Add diced tomatoes, oregano, basil, thyme, salt, pepper, and vegetable broth

Stir in the kidney beans and cannellini beans

Once the soup starts to boil, lower the heat and let it cook slowly for 15 minutes

After you add the pasta, keep cooking it on low heat until its al dente

Cook until the spinach wilts after adding the chopped spinach

If necessary, change the seasoning

Grate some Parmesan cheese on top and serve hot

Instant Pot Mujadara Lentils and Rice

A tasty and healthy dish made with cumin, coriander, cinnamon, allspice, and brown lentils and basmati rice. With the Instant Pot, making Mujadara is quick and easy, and the end result is a tasty dish that will please your taste buds.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 cup basmati rice, rinsed
• 1 large onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put the Instant Pot on Saute and heat the olive oil

Put in the sliced onions and cook them until they turn golden brown

Put in the allspice, cinnamon, cumin, and coriander

Mix well

Put in rice, lentils that have been rinsed, and vegetable broth

Add pepper and salt

Get out of Saute mode

Lock the lid and close it, making sure the steam valve is closed

For 15 minutes, put the Instant Pot on Manual or Pressure Cook mode

Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure

With care, open the lid and use a fork to fluff up the mujadara

Serve hot with fresh parsley on top

Have fun with your Instant Pot Mujadara Lentils and Rice

CRISPY Herb Baked Chicken with Gravy

Enjoy a herb-baked chicken that is perfectly seasoned and crispy, served with a tasty homemade gravy. This recipe will make chicken that is tender and juicy, and the skin will be golden brown and crispy. Its an easy dish that will look great at any event.

Ingredients:

• 1 whole chicken about 4 lbs
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 2 tsp dried sage
• 1 cup chicken broth
• 2 tbsp all-purpose flour

Instructions:

Preheat oven to 425F 220C

Rinse chicken and pat dry with paper towels

Rub olive oil all over the chicken, then season with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage, ensuring its evenly coated

Place the chicken in a roasting pan breast side up and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165F 75C

Transfer the chicken to a cutting board and let it rest for 10 minutes before carving

While the chicken rests, make the gravy: Pour the pan drippings into a saucepan, add chicken broth, and bring to a simmer

In a small bowl, mix flour with a bit of water to create a slurry, then gradually whisk it into the simmering broth until thickened

Season the gravy with salt and pepper to taste

Serve the crispy herb baked chicken with the gravy on the side

Crispy Coated Baked Tofu with Gravy

This recipe makes a hearty and filling dish out of crispy baked tofu and savory gravy. The gravy adds richness and depth of flavor, and the tofu is baked until golden brown after being coated in a flavorful breadcrumb mixture.

Ingredients:

• 1 block tofu, pressed and cut into cubes
• 1/2 cup breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley optional, for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, mix breadcrumbs, nutritional yeast, garlic powder, paprika, salt, and pepper

In another bowl, mix soy sauce and olive oil

Dip tofu cubes in the soy sauce mixture, then coat with breadcrumb mixture

Place coated tofu cubes on a baking sheet lined with parchment paper

Bake for 20-25 minutes, or until tofu is crispy and golden brown

While tofu is baking, prepare the gravy

In a saucepan, bring vegetable broth to a simmer

In a small bowl, mix cornstarch and water until smooth

Whisk cornstarch mixture into the simmering broth, stirring constantly until thickened

Remove from heat and season with salt and pepper to taste

Serve baked tofu with gravy drizzled on top and garnish with chopped parsley if desired

Creamy Broccoli-White Bean Soup

This vegan soup made with broccoli and white beans is creamy and filling. Its great for a cozy meal. It tastes great, is rich, and fills you up. Broccoli and white beans make it healthy. Adding coconut milk makes it creamier, and nutritional yeast gives it a cheesy taste.

Ingredients:

• 1 large head broccoli, chopped
• 1 can white beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

It will take about 5 minutes of cooking after adding the chopped onion and garlic

It will take another 5 minutes after you add the chopped broccoli

Add the vegetable broth, bring to a simmer, and cook for about 10 minutes, or until the broccoli is soft

Add the nutritional yeast, coconut milk, and white beans and mix them in

Blend the soup with an immersion blender until it is smooth and creamy

You could also put the soup in a blender and blend it until its smooth, then add it back to the pot

Add pepper and salt to taste

Simmer for five more minutes to let the flavors mix

If you want, you can drizzle some coconut milk or nutritional yeast on top of the hot dish to make it look nice